Method for prolonging refrigerated storage period of mackerels

A technology of storage period and mackerel, which is applied in the direction of freezing/cooling preservation of meat/fish, drying preservation of meat/fish, preservation of meat/fish with chemicals, etc. It can solve the problems affecting the taste of meat and improve the freshness, good taste effect

Inactive Publication Date: 2017-10-20
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, irradiation treatment will seriously affect the taste of the meat

Method used

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  • Method for prolonging refrigerated storage period of mackerels

Examples

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Embodiment 1

[0021] In the present embodiment, a method for improving the frozen storage period of mackerel, it goes through the following steps:

[0022] (I) the evisceration of fresh mackerel before stiffening and washing with clean water;

[0023] (II) soaking the mackerel obtained in step I in a soaking solution of 4 degrees Celsius for 1.5 hours, the soaking solution comprising by weight 0.36% sodium chloride, 0.42% citric acid and 0.22% butylated hydroxy fennel ether, the balance is water, and the mackerel is drained after soaking;

[0024] (III) smear a surface treatment liquid on the surface of the mackerel obtained in step II, the surface treatment liquid includes 88% vegetable oil, 9% ethanol, 3% mixed vegetable powder by weight, and the amount applied is per kilogram of mackerel Fish is coated with 32 grams of surface treatment liquid; the vegetable oil is olive oil; the mixed vegetable powder includes dry basil leaf powder and dry oregano leaf powder in a weight ratio of 1:0.3...

Embodiment 2

[0027] In the present embodiment, a method for improving the frozen storage period of mackerel, it goes through the following steps:

[0028] (I) fresh mackerel is eviscerated before it becomes stiff and washed with clean water;

[0029] (II) soaking the mackerel obtained in step I in a soaking solution of 5 degrees Celsius for 1 hour, the soaking solution comprising by weight 0.5% sodium chloride, 0.3% citric acid and 0.3% butylated hydroxy fennel ether, the balance is water, and the mackerel is drained after soaking;

[0030] (III) smear a surface treatment liquid on the surface of the mackerel obtained in step II, the surface treatment liquid includes 90% vegetable oil, 9% ethanol, 1% mixed vegetable powder by weight, and the amount applied is per kilogram of mackerel The surface treatment liquid of fish coating 50 grams; Described vegetable oil is soybean oil; Described mixed vegetable powder comprises the dry basil leaf powder and dry oregano leaf powder that the weight ...

Embodiment 3

[0033] In the present embodiment, a method for improving the frozen storage period of mackerel, it goes through the following steps:

[0034] (I) fresh mackerel is eviscerated before it becomes stiff and washed with clean water;

[0035] (II) soaking the mackerel obtained in step I in a soaking solution of 3 degrees Celsius for 2 hours, the soaking solution comprising by weight 0.3% sodium chloride, 0.5% citric acid and 0.1% butylated hydroxy fennel ether, the balance is water, and the mackerel is drained after soaking;

[0036] (III) Apply a surface treatment liquid on the surface of the mackerel obtained in step II, the surface treatment liquid includes 85% vegetable oil, 10% ethanol, 5% mixed vegetable powder by weight, and the amount applied is per kilogram of mackerel The fish is coated with 15 grams of surface treatment liquid; the vegetable oil is sunflower oil; the mixed vegetable powder includes dry basil leaf powder and dry oregano leaf powder in a weight ratio of 1...

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Abstract

The invention discloses a method for prolonging the refrigerated storage period of mackerels. The method is characterized by comprising the following steps: (I) removing internal organs of a fresh mackerel before the mackerel is rigid, and cleaning the fresh mackerel with clear water; (II) soaking the mackerel obtained from the step I in soaking liquid consisting of sodium chloride, citric acid, butyl hydroxy anisd and water, and then removing the water on the mackerel; (III) smearing the surface of the mackerel obtained from the step II with surface treatment liquid consisting of vegetable oil, ethanol and mixed plant powder; and (IV) wrapping the mackerel obtained from the step III with a fresh-retaining film, refrigerating and storing in a refrigeration house. The treated mackerel is soaked with the soaking liquid, the surface of the treated mackerel is smeared with the treating liquid, therefore, the mackerel can be stored for a long time, radiation treatment is not required, and the mackerel tastes good. The method is reasonable in process and feasible in operation.

Description

technical field [0001] The invention relates to the storage of fish, in particular to a method for improving the frozen storage period of mackerel. Background technique [0002] Mackerel, also known as mackerel, is a very common edible fish that lives near the coasts of the Western Pacific and Atlantic Oceans. Fish meat contains 21.4 grams of protein and 7.4 grams of fat per 100 grams. The meat is firm and can be marinated and canned in addition to fresh food. Cod liver oil can be extracted from its liver. Mackerel is generally stored frozen after the fishing season. In the frozen mackerel, it is often found that the intestines and other organs are dissolved, which in turn causes the enzymes in the internal organs to enter the abdominal cavity, resulting in serious endolysis. In the market, it is often found that after thawing of mackerel stored for more than 9 months, muscle dissociation and peculiar smell appear. In order to overcome the shortcoming that mackerel is pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24A23B4/10A23B4/03A23B4/06
CPCA23B4/20A23B4/03A23B4/06A23B4/10A23B4/24
Inventor 孙永军鞠文明胡炜唐晓波
Owner SHANDONG HOMEY AQUATIC DEV
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