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Fresh-keeping method of mackerels

A fresh-keeping method, a mackerel technology, is applied in the directions of preserving meat/fish with chemicals, preserving meat/fish with a protective coating, and preserving meat/fish through freezing/cooling, which can solve problems such as difficulty in ensuring food safety, To achieve the effect of inhibiting enzymes in fresh mackerel, the fragrance is convenient and practical, and the effect is easy to operate

Inactive Publication Date: 2017-12-01
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the mackerel fresh-keeping methods are soaked in preservatives, and preservatives are basically compound phosphates, sulfites, chlorine dioxide or sodium acetate and other chemical substances, which are difficult to ensure food safety

Method used

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  • Fresh-keeping method of mackerels
  • Fresh-keeping method of mackerels

Examples

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Effect test

Embodiment 1

[0023] A kind of fresh-keeping method of mackerel, described fresh-keeping method comprises the following steps:

[0024] (1) The mackerel is slaughtered, the head, viscera, scales and gills are removed, washed, and divided into two halves along the spine;

[0025] (2) Immerse the processed fish meat in the step (1) in the composite preservation solution for 55min and then take it out and drain; in the composite preservation solution, feed 1.5L of ozone-containing airflow every 15min, and the ozone content is 0.13mL / L; The components and contents of the preservation solution are: 10 parts of lemon peel extract, 2 parts of lysozyme, 5 parts of catechin, 5 parts of glycine, 3 parts of sorrel powder and 100 parts of sterile water; lemon peel extract The product is obtained by drying and crushing lemon peel at low temperature, adding ethanol and extracting it with a flash extractor, centrifuging the extract to remove impurities, and concentrating; immerse 1 kg of fish meat in 2L o...

Embodiment 2

[0029] A kind of fresh-keeping method of mackerel, described fresh-keeping method comprises the following steps:

[0030] (1) The mackerel is slaughtered, the head, viscera, scales and gills are removed, washed, and divided into two halves along the spine;

[0031] (2) Immerse the processed fish meat in the step (1) in the composite preservation solution for 60min and then take it out and drain; in the composite preservation solution, feed 1.5L of ozone-containing airflow every 15min, and the ozone content is 0.15mL / L; The components and contents of the preservation solution are: 12 parts of lemon peel extract, 3 parts of lysozyme, 8 parts of catechin, 12 parts of glycine, 4 parts of sorrel powder and 120 parts of sterile water; lemon peel extract The product is obtained by drying and crushing the lemon peel at low temperature, adding ethanol and extracting it with a flash extractor, centrifuging the extract to remove impurities, and concentrating it; immerse 1 kg of fish meat...

Embodiment 3

[0036] A kind of fresh-keeping method of mackerel, described fresh-keeping method comprises the following steps:

[0037] (1) The mackerel is slaughtered, the head, viscera, scales and gills are removed, washed, and divided into two halves along the spine;

[0038] (2) Take out and drain after immersing the processed fish in the step (1) in the composite preservation solution for 70 minutes; in the composite preservation solution, feed 1.5L of ozone-containing airflow every 15min, and the ozone content is 0.22mL / L; The components and contents of the preservation solution are: 15 parts of lemon peel extract, 3 parts of lysozyme, 10 parts of catechin, 15 parts of glycine, 6 parts of sorrel powder and 150 parts of sterile water; The product is obtained by drying and crushing lemon peel at low temperature, adding ethanol and extracting with a flash extractor, centrifuging the extract to remove impurities, and concentrating; immerse 1 kg of fish meat in 2L of composite preservation...

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Abstract

The invention relates to a fresh-keeping method of mackerels. The fresh-keeping method comprises the following steps of slaughtering the mackerels, removing heads, internal organs, fish scales and fish gills, then performing thorough cleaning, and splitting the treated mackerels to form two parts along spines; immersing the mackerel parts in fresh-keeping liquid; packing mackerel meat with LDPE films to form a two-layer packet; and irradiating the mackerel meat with Co60 gamma-rays, and storing the treated mackerel meat at 0-8 DEG C. Composite fresh-keeping liquid achieves the effects of resisting bacteria, removing fishy smell, resisting free radicals and resisting oxidation, and is combined with radiation sterilization, the fresh-keeping period of the mackerels is prolonged, the fresh-keeping method is convenient and practical, freshness and color of the mackerel meat can be well maintained, and the fresh-keeping method is environmentally-friendly and high-efficient.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a convenient and practical mackerel freshness preservation method which can well keep the freshness, color, environmental protection and high efficiency of mackerel. Background technique [0002] As a kind of cold processing technology, food irradiation technology is more and more widely used in the food industry. Effective supervision of irradiated food is not only the urgent desire of consumers, but also an inevitable requirement to ensure the healthy development of irradiated food. The current detection methods for irradiated food are mainly established on the basis of γ-ray irradiation, and most of them are concentrated on spices, poultry meat, dried fruits and other products. [0003] Aquatic products such as mackerel, shrimp, and crab are rich in protein and water, which can easily cause bacteria to multiply and deteriorate. In order to preve...

Claims

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Application Information

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IPC IPC(8): A23B4/015A23B4/06A23B4/10A23B4/20
CPCA23B4/015A23B4/06A23B4/10A23B4/20
Inventor 相兴伟邵宏宏郑斌杨会成周秀锦周宇芳
Owner ZHEJIANG MARINE DEV RES INST
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