A kind of frozen fresh-keeping method of aquatic products

Abstract

The invention discloses an aquatic product freezing and fresh preserving method. The method comprises the following steps: (1) primary drying: primarily drying an aquatic product in a hot air circulation dryer of 25-35 DEG C after preprocessing the aquatic product until the water content of the aquatic product is reduced to 45-50%; (2) processing a processing fluid: taking out and spreading the primarily dried aquatic product, evenly spraying the processing fluid under the irradiation of an ultraviolet lamp, allowing standing still for 20-30 minutes, turning over the aquatic product, evenly spraying the processing fluid again, and allowing standing still for 20-30 minutes, wherein the spraying amount of the processing fluid is 0.2-0.4 L / m<2> each time, the processing fluid is prepared from the following components by weight: 1 part of grapeseed extract, 2-3 parts of asparagus lettuce extract, 4-5 parts of corn starch, and 60-80 parts of Nanguo pear juice; (3) dehydrating at the low temperature: transferring the aquatic product processed by the processing fluid to a drying machine to dehydrate at the low temperature, controlling the temperature to 20-30 DEG C, and controlling the drying time to 2-3 hours; (4) freezing and drying in vacuum.

Description

technical field [0001] The invention relates to a frozen and fresh-keeping method for aquatic products. The invention belongs to the technical field of processing aquatic products. Background technique [0002] Aquatic products are rich in nutrients such as protein and have a unique flavor, and are deeply loved by men, women and children. However, the protein rich in aquatic products is very easy to change under high temperature conditions, which will eventually lead to spoilage, so the preservation method of aquatic products is particularly important. [0003] At present, the storage of aquatic products at home and abroad mainly adopts the method of low-temperature freezing, that is, the living environment of microorganisms parasitic on aquatic products is controlled by low-temperature means, and the aquatic products are prevented from rotting due to the existence of parasitic microorganisms. However, in the case of low temperature freezing, the water in the medium around...

AI Technical Summary

Problems solved by technology

However, in the case of low temperature freezing, the water in the medium around the outside of the cell freezes first, and the concentration of electrolytes in the unfrozen solution increases, causing cell death. At the same time, as the temperature decreases, the water in the cell will also freeze And the formation of ice crystals, resulting in the destruction of cell membranes and organelles, the outflow of cytoplasm, and the loss of original flavor and nutrition of aquatic products