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Fresh-keeping method of freshwater fishes

A fresh-keeping method and technology for freshwater fish, which is applied in the fresh-keeping field of fresh-water fish and the natural pickling and freezing fresh-keeping of fresh-water fish, can solve the problems of poor fresh-keeping effect, hidden danger of chemical pollution, high cost, etc., and achieve good water retention, delicious taste, The effect of reducing dehydration

Pending Publication Date: 2017-05-10
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing freezing methods, including ultra-low temperature freezing, chemical preservation, etc., can maintain the freshness of fish to a certain extent, but there are defects such as poor preservation effect, high cost, or potential chemical pollution. Invent a natural fresh-keeping method, which can keep the fresh-water fish's characteristics of good water retention, tender meat and delicious taste after being frozen and preserved for a certain period of time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Feeding and slaughtering treatment of crucian carp: select fresh and live crucian carp with basically the same weight and size, put them into normal saline and feed them for 4 hours, then kill them to remove internal organs and fish scales, clean them, and then place them in a physiological solution with a concentration of 0.9%. Rinse in salt water for 6-7 minutes, then drain the water, add 20kg of crucian carp per 100kg of normal saline;

[0016] (2) Preparation of pickling solution: Dissolve salt, white sugar and taste I+G in pure water according to the weight ratio of pure water: salt: white granulated sugar: I+G=100:0.9:1.0:1.0 to obtain crucian carp pickling liquid;

[0017] (3) Pickling of crucian carp: place the crucian carp flat in the tank, slowly pour in the pickling solution until the crucian carp is submerged in the pickling solution, marinate for 6 hours at a temperature of 2°C, and drain the salt water;

[0018] (4) Freezing and frozen storage: Put th...

Embodiment 2

[0021] (1) Feeding and slaughtering of carp: select fresh carp with the same weight and size, feed them in normal saline for 5 hours, then kill them to remove internal organs and fish scales, wash them and rinse them in normal saline for 7~ 8 minutes, drain the water then, the concentration of described normal saline is 0.9%, put into carp 20kg per 100kg normal saline;

[0022] (2) Modulation of pickling solution: by pure water: table salt: white granulated sugar: I+G=100: 0.95: 1.1: 1.2 weight ratio salt, white granulated sugar and I+G are dissolved in pure water, make carp's pickling liquid;

[0023] (3) Pickling of carp: place the carp flat in the tank, slowly pour in the pickling solution until the carp is submerged in the pickling solution, marinate for 7 hours at a temperature of 3°C, and drain the salt water;

[0024] (4) Freezing and frozen storage: Put the marinated carp on a plate, then push it into the freezer for quick freezing at -39°C, take it out after it is co...

Embodiment 3

[0027] (1) Feeding and slaughtering of grass carp: select fresh and live grass carp with the same weight and size, feed them in normal saline for 6 hours, then kill them to remove internal organs and fish scales, rinse them in normal saline for 8~ 10 minutes, then drain the water, the concentration of the normal saline is 0.9%, and put 20kg of grass carp into every 100kg of normal saline;

[0028] (2) Modulation of pickling solution: by pure water: table salt: white granulated sugar: I+G=100:1.0:1.2:1.4 weight ratio salt, white granulated sugar and I+G are dissolved in pure water, make the grass carp pickling liquid;

[0029] (3) Grass carp pickling: place the grass carp flat in the tank, slowly pour in the pickling solution until the pickling solution submerges the grass carp, marinate at 4°C for 8 hours, and drain the salt water;

[0030] (4) Freezing and frozen storage: put the marinated grass carp on a plate, then push it into the freezer for quick freezing at -40°C, take...

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PUM

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Abstract

The invention discloses a fresh-keeping method of freshwater fishes. The fresh-keeping method comprises the following steps: feeding and slaughtering the freshwater fishes, blending a salting solution, salting the freshwater fishes, and freezing and storing. According to the fresh-keeping method disclosed by the invention, the freshwater fishes are fed with a saline solution before being slaughtered and the freshwater fishes are rinsed with the saline solution after being slaughtered and washed, so that fish flesh cells reach an optimal salting-in state; the fish flesh muscle cells are protected at freezing, storage and unfreezing phases, and are at a stable state all the time, so that the loss of cytochylema in the muscle cells can be reduced. Meanwhile, the fishes are salted with the salting solution prepared from pure water, table salt, white granulated sugar and I+G, so that the fish flesh muscle cells can keep moisture at the freezing, storage and unfreezing phases; especially, water loss of the fish flesh muscle cells is reduced after the fish flesh muscle cells are unfrozen, and the disadvantage that the umami is reduced, caused by freezing, storage and unfreezing steps can be made up.

Description

technical field [0001] The invention relates to a fresh-keeping method of freshwater fish, in particular to a fresh-keeping method of natural pickling and freezing of freshwater fish, which belongs to the field of food storage and fresh-keeping. Background technique [0002] Fresh fish has the quality characteristics of good water retention, fresh and tender meat, and delicious taste. However, fresh fish stored after cooling and freezing, especially fresh fish that have been stored for a long time, will reduce the good water retention and tenderness of the fish when cooking after thawing, especially Is the umami taste greatly reduced. However, the frozen preservation of fish must be adopted in the processing of aquatic products, so the preservation of fish has always been a technical problem in the field of aquatic products. Existing freezing methods, including ultra-low temperature freezing, chemical preservation, etc., can maintain the freshness of fish to a certain exten...

Claims

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Application Information

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IPC IPC(8): A23B4/023A23B4/06A01K61/10A22C25/02
CPCA01K61/00A22C25/02A23B4/0235A23B4/066A23V2002/00A23V2250/1614A23V2300/20Y02A40/81Y02A40/90
Inventor 王卫张佳敏吉莉莉白婷候薄跟
Owner CHENGDU UNIV
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