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Controlled atmosphere fresh-keeping method for fresh fish

A technology of modified atmosphere preservation and fresh fish, which is applied in food science, preservation of meat/fish with chemicals, food ingredients containing natural extracts, etc. It can solve the problem of poor color protection, no patent publications, and juice loss rate and other problems, to achieve the effect of inhibiting bacterial growth, low cost, and inhibiting growth and reproduction

Inactive Publication Date: 2017-03-22
TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the antistaling agents in the above reports still have problems such as serious juice loss rate and poor color protection effect.
[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Controlled atmosphere fresh-keeping method for fresh fish
  • Controlled atmosphere fresh-keeping method for fresh fish
  • Controlled atmosphere fresh-keeping method for fresh fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) After descaling and viscerating the fish meat, wash it with sterile water, drain it, cut it into 6-7cm thick fish fillets, wash the fish fillets with a buffer solution with a pH value of 7.0, and assist in ultrasonic treatment, under ultrasonic conditions Ultrasound at room temperature for 20 minutes at a power of 250kw, drain and set aside;

[0029] (2) Put the fish fillets drained in step (1) into a container filled with fresh fish biocomposite preservatives and soak for 5 minutes, take them out immediately, and place them to drain;

[0030] (3) Put the fish fillets processed in step (2) into a foamed polyethylene foam net cover, and then put them into a modified atmosphere fresh-keeping box, which is provided with a fresh-keeping pad, which is made of garlic Solubilize the oil with Tween, then add distilled water to make a solution with a concentration of 0.2%, and evenly smear the fresh-keeping pad;

[0031] The composition and parts by weight of the fresh fish...

Embodiment 2

[0038] (1) After descaling and viscerating the fish meat, wash it with sterile water, drain it, cut it into 6-7cm thick fish fillets, wash the fish fillets with a buffer solution with a pH value of 7.0, and assist in ultrasonic treatment, under ultrasonic conditions Under room temperature, sonicate at 300kw for 30 minutes, drain and set aside;

[0039] (2) Put the fish fillets drained in step (1) into a container filled with fresh fish biocomposite preservatives and soak for 15 minutes, take them out immediately, and place them to drain;

[0040] (3) Put the fish fillets processed in step (2) into a foamed polyethylene foam net cover, and then put them into a modified atmosphere fresh-keeping box, which is provided with a fresh-keeping pad, which is made of garlic Solubilize the oil with Tween, then add distilled water to make a solution with a concentration of 0.8%, and evenly smear the fresh-keeping pad;

[0041] The composition and parts by weight of the fresh fish meat bi...

Embodiment 3

[0048] (1) After descaling and viscerating the fish meat, wash it with sterile water, drain it, cut it into 6-7cm thick fish fillets, wash the fish fillets with a buffer solution with a pH value of 7.0, and assist in ultrasonic treatment, under ultrasonic conditions Under room temperature, sonicate at 270kw for 25 minutes, drain and set aside;

[0049] (2) Put the fish fillets drained in step (1) into a container filled with fresh fish biocomposite preservatives and soak for 20 minutes, take them out immediately, and place them to drain;

[0050] (3) Put the fish fillets processed in step (2) into a foamed polyethylene foam net cover, and then put them into a modified atmosphere fresh-keeping box, which is provided with a fresh-keeping pad, which is made of garlic Solubilize the oil with Tween, then add distilled water to make a solution with a concentration of 0.6%, and evenly smear the fresh-keeping pad;

[0051] The composition and parts by weight of the fresh fish meat bi...

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Abstract

The invention relates to and provides a controlled atmosphere fresh-keeping method for fresh fish. A natural extract compound preservative and the controlled atmosphere fresh-keeping technology are utilized for conducting comprehensive adjustment, and the quality of the fish is improved. Meanwhile, the fish is stored in a controlled atmosphere fresh-keeping box, controlled atmosphere conditions are optimized, the sensory quality of the fish can be better maintained, and shelf life of the fish can also be prolonged; and the comprehensive adjustment preservative can be used for inhibiting bacteria growth, retarding fat oxidation and prolonging the shelf life, the commodity is higher in competitiveness accordingly, and the problems that the fish gravy loss rate is high, and the color-protecting effect is poor are solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a modified atmosphere preservation method for instant fish. Background technique [0002] Fresh fish has high water content, rich protein and fat content, and is prone to microbial spoilage and oxidative deterioration of fat during storage. Fish is a nutritious food. The meat is tender, sweet and nutritious. However, fish contains a lot of water, which is easy for the growth and reproduction of microorganisms. Under the adjustment of the market mechanism, preservatives have developed rapidly in the past ten years, especially the development of preservatives. Compared with single preservatives or single modified atmosphere technology, comprehensive regulation of preservatives can inhibit bacterial growth and slow down fat oxidation. , to extend the shelf life, thus making the product more competitive. [0003] There have been many literatures reporting on fresh-keeping m...

Claims

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Application Information

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IPC IPC(8): A23B4/16A23B4/20
CPCA23B4/16A23B4/20A23V2002/00A23V2250/21
Inventor 田光娟李喜宏高轶楠庞玲玲
Owner TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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