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
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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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