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Compound preservation method for turbot

A composite fresh-keeping and turbot technology, which is applied to the preservation of meat/fish with chemicals, meat/fish preservation through freezing/cooling, etc., can solve the problems of inapplicability and high cost of normal temperature logistics and transportation, and reduce the total number of bacteria and volatilization The content of basic nitrogen, good quality maintenance, and the effect of extending the fresh-keeping period

Inactive Publication Date: 2016-10-12
青岛蓝色粮仓科技发展中心有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the above-mentioned fresh-keeping methods, including micro-freezing, refrigeration, ice temperature or controlled atmosphere preservation, etc., all require special refrigeration or air-conditioning equipment, and the cost is high, and the above-mentioned fresh-keeping techniques are not suitable for normal temperature storage of turbot, especially in normal temperature logistics transportation. Be applicable

Method used

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  • Compound preservation method for turbot
  • Compound preservation method for turbot

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Experimental program
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Effect test

Embodiment 1

[0021] A kind of compound fresh-keeping method of turbot, carries out following steps successively:

[0022] 1) Slaughtering and viscera removal of turbot: The turbot is bled to death quickly from the spine in an operating environment at a temperature of 0-4°C, the gills are removed, the internal organs are removed, and the blood and residues are cleaned;

[0023] 2) The turbot in step 1) is taken out, cleaned, and drained in cold wind at 0-4°C;

[0024] 3) Composite preservative treatment: place the turbot in step 2) at 0-4°C in a composite preservative containing 0.06% acetic acid, 0.12 citric acid, 0.15% phytic acid, 0.12% carnosic acid and 99.55% water by mass percentage Soak in the solution for 20 minutes, remove when the mucus on the surface of the turbot forms a white film, wash off the film with water, and re-immerse in the same fresh aqueous solution of the composite preservative for 10 minutes;

[0025] 4) take out the turbot in step 3), and drain in the cold wind a...

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Abstract

A compound preservation method for turbot comprises the following steps: the turbot is killed, gutted, cleaned, drained and soaked in a compound preservative solution for 10-30 min; after skin mucus forms a white film layer, the turbot is fished out, the film is removed, and then the turbot is soaked in the same compound preservative solution for 10 min, wherein the compound preservative solution is prepared from 0.05%-0.06% by mass of acetic acid, 0.12%-0.15% by mass of citric acid, 0.12%-0.15% by mass of phytic acid, 0.12%-0.15% by mass of carnosic acid and 99.49%-99.51% by mass of water; then the turbot is taken out, drained and bagged with a vacuum package bag, and the bag is placed and sealed in a polyurethane foam box provided with ice bags and stored at the room temperature. With adoption of the compound preservation technology combining the foam box provided with the ice bags and the compound preservative, not only can putrefying bacteria in the turbot be inhibited, but also stability in storage and transportation at the room temperature can be guaranteed, and fresh and tender quality are kept.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a composite fresh-keeping of turbot, which can be applied to normal-temperature logistics and short-term storage of turbot. Background technique [0002] Turbot has the characteristics of fast growth, strong low temperature tolerance, and rich nutrition. It is the most extensively cultivated and the largest-yielding flounder breeding species in the world. At present, domestic research on turbot mainly focuses on industrial development, seed production, breeding of improved species, breeding mode, nutrition and feed, disease prevention and control, etc., while there are relatively few researches on preservation technology. [0003] At present, there are only two domestic patents on turbot survival and freshness determination, a method to improve the survival rate of turbot in ice-temperature anhydrous transportation (patent application number:...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B4/20
CPCA23B4/09A23B4/20
Inventor 曾名湧唐荣刘尊英魏赟李连龙郑遥遥雷东
Owner 青岛蓝色粮仓科技发展中心有限公司
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