Composite fresh-keeping method of coregonus peled

A compound fresh-keeping and high-quality whitefish technology, which is applied to the preservation of meat/fish with chemicals, can solve the problems of fresh-keeping processing and storage and transportation, and achieve the effects of extending the fresh-keeping period, reasonable design, and maintaining freshness and quality

Active Publication Date: 2018-01-09
SHANGHAI OCEAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, many experts at home and abroad study the impact of low-temperature preservation, fresh-keeping agent preservation and other fresh-keeping technologies on the quality change of fresh fish, but there are few studies on the fresh-keeping, processing, storage and transportation of cold-water fish such as high whitefish. High value, need to conduct in-depth research

Method used

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  • Composite fresh-keeping method of coregonus peled
  • Composite fresh-keeping method of coregonus peled
  • Composite fresh-keeping method of coregonus peled

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A compound fresh-keeping method for high whitefish, comprising the following steps:

[0022] (1) Pretreatment of high whitefish: Take chilled high whitefish samples, remove the head, tail and internal organs, rinse with clean water, cut into 2cm thick fish fillets, and wash with sterile water;

[0023] (2) Impregnation treatment of compound biological preservative for high whitefish: Immerse the high whitefish fillets in step (1) in the composite biological preservative solution, the ratio of material to liquid is 1:3, dipping for 20s each time, repeating operation 3 time, take out and drain, in the described composite preservative solution, the tea polyphenol concentration is 0.1g / kg, the chitosan concentration is 3.0g / kg, and the lysozyme concentration is 0.3g / kg;

[0024] (3) Vacuum packaging: select the high white salmon fillets processed in step (2) for vacuum packaging, and the vacuum degree is controlled at 0.2Mpa;

[0025] (4) Fresh-keeping storage on fluidized...

Embodiment 2

[0027] A compound fresh-keeping method for high whitefish, comprising the following steps:

[0028] (1) Pretreatment of high whitefish: Take chilled high whitefish samples, remove the head, tail and internal organs, rinse with clean water, cut into 2cm thick fish fillets, and wash with sterile water;

[0029] (2) Impregnation treatment of compound biological preservative for high whitefish: Immerse the high whitefish fillets in step (1) in the composite biological preservative solution, the ratio of material to liquid is 1:5, dipping for 15s each time, repeating operation 4 time, take out and drain, in the described composite preservative solution, the tea polyphenol concentration is 0.2g / kg, the chitosan concentration is 4.0g / kg, and the lysozyme concentration is 0.4g / kg;

[0030] (3) Vacuum packaging: select the high white salmon fillets processed in step (2) for vacuum packaging, and the vacuum degree is controlled at 0.3Mpa;

[0031] (4) Fresh-keeping storage on fluidized...

Embodiment 3

[0033] A compound fresh-keeping method for high whitefish, comprising the following steps:

[0034] (1) Pretreatment of high whitefish: Take chilled high whitefish samples, remove the head, tail and internal organs, rinse with clean water, cut into 2cm thick fish fillets, and wash with sterile water;

[0035] (2) Immersion treatment of the compound biological preservative for high whitefish: Immerse the high whitefish fillets in step (1) in the composite biological preservative solution, the material-to-liquid ratio is 1:4, dipping each time for 20s, repeat operation 3 time, take out and drain, in the described composite preservative solution, the tea polyphenol concentration is 0.3g / kg, the chitosan concentration is 5.0g / kg, and the lysozyme concentration is 0.5g / kg;

[0036] (3) Vacuum packaging: select the high white salmon fillets processed in step (2) for vacuum packaging, and the vacuum degree is controlled at 0.4Mpa;

[0037] (4) Fresh-keeping storage on fluidized ice:...

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Abstract

The invention provides a composite fresh-keeping method of coregonus peled. The composite fresh-keeping method comprises the following technology steps of (1) pretreating coregonus peled; (2) immersing the pretreated coregonus peled in a composite biological fresh-keeping agent; (3) performing vacuum packing; and (4) performing fresh-keeping storage with slurry ice. According to the composite fresh-keeping method, compounding sterilization and oxidation-resistant effects of the composite biological fresh-keeping agent are mainly used, so that growth and propagation of microorganisms in the coregonus peled are effectively restrained, and oxidizing action of fish meat lipid is alleviated; vacuum packing is adopted, so that good effects of protecting color, keeping fresh, guaranteeing quality, preventing bacteriological contamination and the like are achieved; and the fresh-keeping storage with the slurry ice is adopted, so that the fresh-keeping period of the coregonus peled is greatly prolonged, and the composite fresh-keeping method has favorable fresh-keeping effects. According to the method, the fresh-keeping technology and the low-temperature fresh-keeping technology of the biological fresh-keeping agent are performed simultaneously, so that synergistic reaction is completely exerted, and the best effect of fresh keeping can be realized based on that the quality and the freshness of the coregonus peled are guaranteed.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a composite fresh-keeping method of high white salmon. Background technique [0002] high whitefish ( Coregonus peled ) belongs to the family Salmonidae and belongs to the genus Whitefish. It is distributed in rivers and lakes 50˚ north of Siberia, Russia. It has strong adaptability to cold water temperature and low breeding cost. High whitefish muscle is rich in protein, fat and other nutrients, with good nutritional value. However, due to the fact that the high white trout dies immediately after the water comes out, and its tissue is fragile, it is easily infected by microorganisms and tissue enzymes and deteriorates during the process of fishing to sale, which seriously affects its freshness and reduces its utilization value. Therefore, in order to effectively prevent the decline of storage quality and freshness of high whitefish, reasonable and eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22
Inventor 王锡昌徐楚张龙马壮卢峰巴特尔达赖濮鸣锋
Owner SHANGHAI OCEAN UNIV
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