Trachinotus ovatus preservation processing technology

A processing technology, a technology for golden pomfret, applied in the direction of preserving meat/fish with chemicals, preserving meat/fish with protective coating, preserving meat/fish by freezing/cooling, etc. Quality changes, excessive protein denaturation of golden pomfret meat, etc., to achieve the effect of firm and elastic meat quality, slowing down the speed of denaturation, and delaying fish meat spoilage

Inactive Publication Date: 2017-08-04
GUANGXI ZHENGWU MARINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, golden pomfret processing products have few varieties, low quality and grade levels, low technological content and added value, and weak market competitiveness.
Moreover, golden pomfret is difficult to preserve. Freezing is a commonly used preservation method, but freezing also has its disadvantages, that is, it may cause excessive protein denaturation of golden pomfret meat and lose its original fresh taste, affecting the taste, nutrition, and Appearance, fish fillets a...

Method used

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  • Trachinotus ovatus preservation processing technology
  • Trachinotus ovatus preservation processing technology
  • Trachinotus ovatus preservation processing technology

Examples

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Effect test

Embodiment 1

[0030] A gold pomfret fresh-keeping processing technology, the following raw materials are calculated in parts by weight, comprising the following steps:

[0031] Step 1: Add 0.1 cubic meters of protective solution to each cubic meter of water in the storage tank, place the golden pomfret in the storage tank, and cover the storage tank with a blue transparent PET film with pores, treat it for 6 hours, and then Then add 0.2 cubic meters of protection solution in the water body of each cubic meter in the storage tank, and cover the full black PET film with fine holes on the storage tank, treat it for 2 hours, take away the black PET film and continue to store it for 2 hours, then Use a gas-liquid mixing pump to transport CO to below the liquid level in the storage tank;

[0032] Among them, the protective solution is specifically: 0.5 parts of ginger juice, 0.2 parts of sodium chloride, 0.2 parts of acetic acid, and 10 parts of water are mixed and placed in a magnetic field with...

Embodiment 2

[0043] A gold pomfret fresh-keeping processing technology, the following raw materials are calculated in parts by weight, comprising the following steps:

[0044] Step 1: Add 0.1 cubic meters of protective solution to each cubic meter of water in the storage tank, place the golden pomfret in the storage tank, and cover the storage tank with a blue transparent PET film with pores, treat for 4 hours, and then Then add 0.2 cubic meters of protection solution in the water body of each cubic meter in the storage tank, and cover the full black PET film with fine holes on the storage tank, treat for 1 hour, take away the black PET film and continue to store it for 1 hour, then Use a gas-liquid mixing pump to transport CO to below the liquid level in the storage tank;

[0045] Among them, the protective solution is specifically: 0.5 parts of ginger juice, 0.2 parts of sodium chloride, 0.2 parts of acetic acid, and 10 parts of water are mixed and placed in a magnetic field with a magne...

Embodiment 3

[0056] A gold pomfret fresh-keeping processing technology, the following raw materials are calculated in parts by weight, comprising the following steps:

[0057] Step 1: Add 0.1 cubic meters of protective solution to each cubic meter of water in the storage tank, place the golden pomfret in the storage tank, and cover the storage tank with a blue transparent PET film with pores, treat it for 5 hours, and then Then add 0.2 cubic meters of protective solution to each cubic meter of water in the storage tank, and cover the storage tank with a full-shade black PET film with fine holes, treat for 1.5 hours, remove the black PET film and continue to store for 1.2 hours , and then use the gas-liquid mixing pump to transport CO to below the liquid level of the storage tank;

[0058] Among them, the protective solution is specifically: 0.5 parts of ginger juice, 0.2 parts of sodium chloride, 0.2 parts of acetic acid, and 10 parts of water are mixed and placed in a magnetic field with ...

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Abstract

The invention discloses a trachinotus ovatus preservation processing technology which comprises the following steps: I, adding a protection liquid into a holding pond, covering the holding pond with a blue transparent PET (Polyethylene Terephthalate) film with fine holes, treating for 4-6 hours, further adding the protection liquid, covering the holding pond with a completely lightproof black PET film with fine holes, treating for 1-2 hours, removing the black PET film, storing for 1-2 hours, and conveying CO below the liquid level of the holding pond; II, freezing trachinotus ovatus for 2-5 minutes; III, cutting the trachinotus ovatus into fish slices, performing sterilization treatment in ozone water, and further soaking in a preservative solution for two times; IV, soaking in a color fasting liquid, treating in a magnetic field for 10 minutes, and washing with icy water; and V, performing quick freezing and frozen storage. The trachinotus ovatus preservation processing technology has the beneficial effects that after frozen storage for 90 days, the fish slices are still solid and elastic, flesh sections are still glossy, and after frozen storage for 360 days, the flesh can be still kept fresh, and the expiration date of the fish slices can be retarded.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a fresh-keeping processing technology of golden pomfret. Background technique [0002] In recent years, the international fish fillet market has continued to grow, but with the reduction of world tuna and cod resources, fishing quotas have been greatly reduced, resulting in a decline in global tuna and cod fillet production and an increase in prices. The white fish meat markets in Europe, Japan, and South Korea are looking for new substitutes. At present, the international white fish meat market mainly uses freshwater tilapia products to meet the market demand, and the product quality and taste are slightly inferior. At the same time, due to the impact of the climate, the breeding area of ​​freshwater tilapia also has certain limitations. With the increase in the market demand for white fish meat and the increase of processing enterprises, there ...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/24A23B4/18A23B4/015A23B4/06A23B4/10
CPCA23B4/015A23B4/06A23B4/10A23B4/18A23B4/20A23B4/24A23V2002/00A23V2200/10A23V2250/708A23V2250/712A23V2250/042
Inventor 上官云山李泽生
Owner GUANGXI ZHENGWU MARINE IND
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