Refrigeration method of perches

A technology for perch and fresh-keeping liquid, which is applied in the direction of using chemicals to preserve meat/fish, and preserving meat/fish by freezing/cooling, etc., to achieve the effect of extending the refrigeration period, natural raw materials, and improving the effect of fresh-keeping

Inactive Publication Date: 2018-04-24
钦州市钦州港高丰水产养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemically synthesized preservatives have good fresh-keeping effects, but excessive use and residual problems have caused many safety problems. Therefore, safe, healthy and non-toxic natural biological preservatives have become a research hotspot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The method for cold storage of perch comprises the following preparation steps: freezing the fresh perch with crushed ice, then soaking the perch in preservative solution for 15 minutes, taking it out, draining it, packing it in an aseptic bag and sealing it, and storing it at 4°C.

[0022] The weight ratio of above-mentioned perch and fresh-keeping solution is 1:10;

[0023] The above fresh-keeping solution is made of the following raw materials in parts by weight: 50 parts of Gujingcao, 25 parts of mulberry leaves, 36 parts of cassia twig, and 3 parts of kudzu root.

[0024] The preparation method of the above-mentioned preservative solution is as follows: mix all the preservative solution raw materials evenly, crush them to 100 mesh, add water 30 times their weight, heat and boil, keep for 20 minutes, cool to room temperature, and filter with activated carbon.

Embodiment 2

[0026] The method for cold storage of perch comprises the following preparation steps: freezing the fresh perch with crushed ice, then soaking the perch in a fresh-keeping solution for 25 minutes, taking it out, draining it, packing it in an aseptic bag and sealing it, and storing it at 4°C.

[0027] The weight ratio of above-mentioned perch and fresh-keeping solution is 1:14;

[0028] The fresh-keeping solution is made of the following raw materials in parts by weight: 40 parts of Gujingcao, 35 parts of mulberry leaves, 27 parts of cassia twig, and 9 parts of kudzu root.

[0029] The preparation method of the above-mentioned preservative solution is as follows: mix all the preservative solution raw materials evenly, crush them to 75 meshes, add water 25 times their weight, heat and boil, keep for 25 minutes, cool to room temperature, and filter with activated carbon.

Embodiment 3

[0031] The cold storage method of perch comprises the following preparation steps: freezing the fresh perch with crushed ice, then soaking the perch in a fresh-keeping solution for 35 minutes, taking it out, draining it, packing it in an aseptic bag and sealing it, and storing it at 4°C.

[0032] The weight ratio of above-mentioned perch and fresh-keeping solution is 1:18;

[0033] The above fresh-keeping solution is made of the following raw materials in parts by weight: 30 parts of Gujingcao, 45 parts of mulberry leaves, 18 parts of cassia twig, and 15 parts of kudzu root.

[0034] The preparation method of the above-mentioned preservative solution is as follows: mix all the preservative solution raw materials evenly, crush them to 50 meshes, add water 20 times their weight, heat and boil, keep for 30 minutes, cool to room temperature, and filter with activated carbon.

[0035] Measure the TVB-N value according to the first method in GB 5009.228-2016 "Determination of Volati...

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PUM

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Abstract

The invention belongs to the technical field of aquatic product processing and particularly relates to a refrigeration method of perches. The method comprises the following steps that fresh perches are frozen to death by using crushed ice, and then the perches are soaked in fresh-keeping liquid for 15-35 min and fished out, and after water is drained off, the perches are packed and sealed by usinga germ-free bag, and placed below 4 DEG C and stored. According to the refrigeration method of the perches, the perches are soaked in the fresh liquid, pipewort, folium mori, cassia twig and radix puerariae are prepared into the fresh liquid, through the synergistic effect, the effect of keeping the perches fresh is remarkably improved, the refrigeration period is prolonged, and raw materials arenatural, safe, health and non-poisonous.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, in particular to a cold storage method for perch. Background technique [0002] Perch, also known as flower perch, Zhaihua, perch board, and four-rib carp, is mainly distributed in the western Pacific Ocean and the coast of China. Among them, there are many in the Yellow Sea and Bohai Sea. It is a common economic fish and one of the species for developing mariculture. Sea bass is rich in nutritional value, rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients. It has the effects of nourishing liver and kidney, benefiting spleen and stomach, reducing phlegm and relieving cough. Because the sea bass meat is rich in nutrients and water, the muscle tissue is fragile, the endogenous protease is active, and the autolysis speed is fast, so it is easy to spoil and deteriorate. [0003] At present, the fresh-keeping technology of aquatic products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B4/20
CPCA23B4/09A23B4/20
Inventor 高发达
Owner 钦州市钦州港高丰水产养殖专业合作社
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