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Irradiation preservation method of uncooked salmon slices

A fresh-keeping method and salmon technology, which is applied in food ingredients as antimicrobial preservation, food science, food ingredients, etc., can solve the problems of short fresh-keeping time and difficulty in fresh-keeping of raw salmon fillets, and achieve fresh and moist taste, strengthened sterilization Bacteria effect, effect to suppress generation of bacteria

Inactive Publication Date: 2017-07-28
舟山出入境检验检疫局综合技术服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem of short fresh-keeping time and difficulty in fresh-keeping of raw salmon fillets, the object of the present invention is to provide a method for irradiating fresh-keeping of raw salmon fillets that can effectively prolong the fresh-keeping time of raw salmon fillets and has a good fresh-keeping effect, and can effectively keep Nutrient content and tender texture of salmon fillet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of irradiation fresh-keeping method of raw salmon fillet, comprises the following steps:

[0026] (1) After the salmon is dissected, take out the gills, fish bubbles and viscera, remove the black film in the fish maw, rinse it and cut it into fish fillets;

[0027] (2) Ventilate and dry the fish fillets until the water content in the fish fillets is 25%, wherein the preferred ventilation temperature is 5°C, and the wind speed is 3m / s;

[0028] (3) Fish fillets are placed in a polyethylene packaging bag, and the polyethylene packaging bag is vacuumized and filled with fresh-keeping gas to seal the package. The fresh-keeping gas is preferably composed of carbon dioxide and nitrogen, wherein the molar ratio of carbon dioxide and nitrogen is 1:2, And the filling amount of the fresh-keeping gas is 30% of the volume of the polyethylene packaging bag;

[0029] (4) Place the polyethylene packaging bag containing fish fillets in the cobalt-60 irradiation source field for...

Embodiment 2

[0034] A kind of irradiation fresh-keeping method of raw salmon fillet, comprises the following steps:

[0035] (1) After the salmon is dissected, take out the gills, fish bubbles and viscera, remove the black film in the fish maw, rinse it and cut it into fish fillets;

[0036] (2) Ventilate and dry the fish fillets until the water content in the fish fillets is 30%, wherein the preferred ventilation temperature is 10°C, and the wind speed is 4m / s;

[0037] (3) Fish fillets are placed in a polyethylene packaging bag, and the polyethylene packaging bag is vacuumized and filled with fresh-keeping gas to seal the packaging. The fresh-keeping gas is preferably composed of carbon dioxide and nitrogen, wherein the molar ratio of carbon dioxide and nitrogen is 1:3, And the filling amount of the fresh-keeping gas is 40% of the volume of the polyethylene packaging bag;

[0038](4) Place the polyethylene packaging bag containing fish fillets in the cobalt-60 irradiation source field f...

Embodiment 3

[0043] A kind of irradiation fresh-keeping method of raw salmon fillet, comprises the following steps:

[0044] (1) After the salmon is dissected, take out the gills, fish bubbles and viscera, remove the black film in the fish maw, rinse it and cut it into fish fillets;

[0045] (2) Ventilate and dry the fish fillets until the water content in the fish fillets is 35%, wherein the preferred ventilation temperature is 15°C, and the wind speed is 5m / s;

[0046] (3) Fish fillets are placed in a polyethylene packaging bag, and the polyethylene packaging bag is vacuumized and filled with fresh-keeping gas to seal the packaging. The fresh-keeping gas is preferably composed of carbon dioxide and nitrogen, wherein the molar ratio of carbon dioxide and nitrogen is 1:4, And the filling amount of the fresh-keeping gas is 50% of the volume of the polyethylene packaging bag;

[0047] (4) Place the polyethylene packaging bag containing fish fillets in the cobalt-60 irradiation source field ...

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PUM

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Abstract

The invention relates to the technical field of aquatic product preservation and discloses an irradiation preservation method of uncooked salmon slices. The irradiation preservation method includes: making salmon into salmon slices, ventilating, drying, putting the salmon slices in a packaging bag, feeding preservation gas to irradiate the salmon slices, putting the irradiated salmon slices in preservation liquid for soaking, draining off, vacuum-packaging, irradiating, and combining irradiation with short-time modified atmosphere packaging to kill microorganisms and avoid irradiation peculiar smell; putting the salmon slices in the preservation liquid for soaking to inhibit bacteria and salmon meat oxidation rotting, and irradiating to further enhance sterilization effect so as to realize long-time preservation of the uncooked salmon slices. The preservation method can effectively kill the bacteria and avoid irradiation peculiar smell, irradiation sterilization preservation effect is further enhanced by soaking the salmon slices in the preservation liquid and irradiating the packaged salmon slices twice, and low-temperature soaking ensures complete nutritional substance and crystal and tender taste of the salmon slices.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a fresh-keeping method for raw salmon fillets by irradiation. Background technique [0002] Salmon, also known as salmon or salmon, has delicious meat and good taste. Salmon is rich in unsaturated fatty acids, which can effectively reduce blood fat and cholesterol. Astaxanthin in salmon can enhance brain function, prevent senile dementia and prevent vision loss. Because the fish glycosides contained in salmon will ooze out of the fish body when the temperature exceeds 40 ° C, resulting in no cohesiveness of the fish meat, it cannot be baked or cooked, which reduces the taste and some nutrients of the salmon, so people choose to eat salmon fillets raw. Nutrient elements are fully retained and the taste is smooth and smooth. However, salmon sashimi is prone to spoilage during preservation. The commonly used preservation method for salmon sashimi is freezin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/20A23B4/16
CPCA23B4/015A23B4/16A23B4/20A23V2002/00A23V2200/10A23V2250/2116A23V2200/02A23V2250/11A23V2250/124
Inventor 邵宏宏周秀锦王琦相兴伟鲁华沈彪宋立玲
Owner 舟山出入境检验检疫局综合技术服务中心
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