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A kind of fresh-keeping method of conch

A conch, conch draining technology, applied in food preservation, climate change adaptation, food science and other directions, can solve problems such as easy decomposition, and achieve the effect of broadening the sales range, advanced technology and reasonable process

Active Publication Date: 2021-04-23
荣成超汇海洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Frozen sea snails are prone to decomposition due to their viscera containing endogenous proteases and amylases, making it difficult to store sea snails in cold storage for more than 5 days

Method used

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  • A kind of fresh-keeping method of conch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] In the present embodiment, use 50 kilograms of conch to start implementation. Specifically, a method for conch fresh-keeping, described method comprises the following steps:

[0021] (1) Soak fresh and live conch in the flowing first soaking solution at 12 degrees Celsius for 9 hours. The first soaking solution is to add 0.32% vegetable oil and 0.62% vegetable oil to clean seawater by weight of clean seawater. salt and 0.24% acetic acid;

[0022] (2) Soak the conch obtained in step 1 in flowing clean seawater at 12 degrees Celsius for 3 hours;

[0023] (3) Soak the conch obtained in step 2 for 9 hours in the flowing second soaking solution at 12 degrees Celsius. The second soaking solution is to add 0.42% zinc chloride and 0.18% zinc chloride based on the weight of clean seawater to clean seawater. of ascorbic acid, 0.24% of table salt;

[0024] (4) Drain the conch obtained in step 3, embed it in rice bran with a water content of 35%, and store it in refrigeration at...

Embodiment 2

[0026] In the present embodiment, use 50 kilograms of conch to start implementation. Specifically, a method for conch fresh-keeping, described method comprises the following steps:

[0027] (1) Soak fresh and live conch in the flowing first soaking solution at 10 degrees Celsius for 12 hours. The first soaking solution is to add 0.20% vegetable oil and 0.70% vegetable oil to clean seawater by weight of clean seawater. salt and 0.20% acetic acid;

[0028] (2) Soak the conch obtained in step 1 in flowing clean seawater at 15 degrees Celsius for 4 hours;

[0029] (3) Soak the conch obtained in step 2 for 6 hours in the flowing second soaking solution at 15 degrees Celsius, the second soaking solution is to add 0.50% zinc chloride by weight of clean seawater to clean seawater, 0.15% of ascorbic acid, 0.40% of salt;

[0030] (4) Drain the conch obtained in step 3, embed it in rice bran with a water content of 30%, and store it refrigerated at 0°C.

Embodiment 3

[0032] In the present embodiment, use 50 kilograms of conch to start implementation. Specifically, a method for conch fresh-keeping, described method comprises the following steps:

[0033] (1) Soak fresh and live conch in the flowing first soaking solution at 15 degrees Celsius for 6 hours. The first soaking solution is to add 0.40% vegetable oil and 0.50% vegetable oil to clean seawater by weight of clean seawater. salt and 0.40% acetic acid;

[0034] (2) Soak the conch obtained in step 1 in flowing clean seawater at 10 degrees Celsius for 2 hours;

[0035] (3) Soak the conch obtained in step 2 for 12 hours in a flowing second soaking solution at 10 degrees Celsius. The second soaking solution is to add 0.30% zinc chloride and 0.20% zinc chloride based on the weight of clean seawater to clean seawater. of ascorbic acid, 0.20% of table salt;

[0036] (4) Drain the conch obtained in step 3, embed it in rice bran with a water content of 40%, and store it in a refrigerator at...

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Abstract

The invention discloses a fresh-keeping method for sea snails, which comprises the following steps: (1) soaking fresh and live sea snails in a flowing first soaking liquid; Add 0.20-0.40% vegetable oil, 0.50-0.70% salt and 0.20-0.40% acetic acid; (2) soak the conch obtained in step 1 in clean seawater; (3) soak the conch obtained in step 2 in the Soak in the second soaking solution; the second soaking solution is to add 0.30-0.50% zinc chloride, 0.15-0.20% ascorbic acid, and 0.20-0.40% salt in clean seawater by weight; (4) The conch obtained in step 3 is drained, embedded with water-containing bran, and stored in cold storage. The method of the invention can prolong the storage time of the conch to more than 7 days, greatly widening the sales scope of the fresh and live conch.

Description

technical field [0001] The invention relates to a general method for preserving aquatic products in a liquid or fixed form, in particular to a fresh-keeping method for sea snails. Background technique [0002] Conch belongs to mollusk gastropod, mollusc phylum, is the general term of a large number of molluscs. Conch is an important seafood in my country, and it is often sold in the form of frozen food and dry-dried food. The refrigerated conch is prone to decomposition due to its viscera containing endogenous protease and amylase, which makes it difficult to store conch under refrigerated conditions for more than 5 days. [0003] In his master's thesis titled "Shrimp and Shellfish Endogenous Enzyme Properties and Preservation Research" by Jiang He of Dalian University of Technology, he pointed out that the digestive enzyme activities of different shrimp and shellfish seafood are different, and the protease in the digestive glands of the same seafood Activity and amylase a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3472A23L3/3517A23L3/358A23L3/36
CPCA23L3/3472A23L3/3517A23L3/358A23L3/36Y02A40/90
Inventor 宋方方宁建超
Owner 荣成超汇海洋食品有限公司
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