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A method for maintaining the taste of Wuchang fish after freezing

A Wuchang fish and taste technology, which is applied in the direction of preservation of meat/fish by coating protective layer, preservation of meat/fish by freezing/cooling, food preservation, etc. It can solve the problem of small effect on taste and freshness and high cost of irradiation preservation , Inhibit microbial growth and other issues, achieve obvious market and economic benefits, slow down fish deterioration, and inhibit product deterioration

Active Publication Date: 2021-10-22
武汉梁子湖水产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Irradiation preservation is costly and technically difficult, and the simple addition of preservatives is not enough to inhibit the growth of microorganisms, and has little effect on the taste and freshness during storage and sales

Method used

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  • A method for maintaining the taste of Wuchang fish after freezing
  • A method for maintaining the taste of Wuchang fish after freezing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Pretreatment: Choose fresh Wuchang fish with a well-proportioned size and a weight between 500 and 700g. Wash with water at low temperature;

[0035](2) Preparation of pickling solution: prepare 6% fucoside, 0.05% large molecular weight hyaluronic acid (50000~100000 daltons), 1.0% small molecular weight hyaluronic acid (5000 daltons) by mass percentage with sterile water ~8000 Daltons), 1% table salt with pickling solution, add 0.08% food-grade nano-zinc oxide after fully dissolving, and configure suspension pickling solution, the particle size of nano-zinc oxide is between 10-100nm, the average particle size Diameter 55nm;

[0036] (3) Wet pickling: wet pickle the pretreated Wuchang fish with a suspended pickling solution with a meat weight ratio of 1:1.2, pickle at 0-4°C for 2 hours, and stir once every 30 minutes;

[0037] (4) Vacuum packaging: quickly vacuum-pack the Wuchang fish drained at low temperature;

[0038] (5) Plate freezing: Freeze the vacuum-packe...

Embodiment 2

[0041] (1) Pretreatment: Choose fresh Wuchang fish with a well-proportioned size and a weight between 500 and 700g. Wash with water at low temperature;

[0042] (2) Preparation of pickling solution: prepare 8% fucoside, 0.1% large molecular weight hyaluronic acid (50000~100000 Daltons), 0.6% small molecular weight hyaluronic acid ( 5000-8000 Daltons), and 1.5% salt with pickling solution, after fully dissolving, add 0.1% food-grade nano-zinc oxide to form a suspended pickling solution. The particle size of nano-zinc oxide is between 10-100nm. Average particle size 55nm;

[0043] (3) Wet pickling: wet pickle the pretreated Wuchang fish with a suspended pickling solution with a meat weight ratio of 1:1.5, pickle at 0-4°C for 4 hours, and stir once every 30 minutes;

[0044] (4) Vacuum packaging: quickly vacuum-pack the Wuchang fish drained at low temperature;

[0045] (5) Plate freezing: Freeze the vacuum-packed Wuchang fish in a plate freezer until the central temperature is...

Embodiment 3

[0048] (1) Pretreatment: Choose fresh Wuchang fish with a well-proportioned size and a weight between 500 and 700g. Wash with water at low temperature;

[0049] (2) Preparation of pickling solution: prepare 10% fucoside, 0.15% large molecular weight hyaluronic acid (50000~100000 Daltons), 0.8% small molecular weight hyaluronic acid ( 5000~8000 Daltons), 0.5% table salt and pickling solution, add 0.12% food-grade nano-zinc oxide after fully dissolving to prepare suspension pickling solution, the particle size of nano-zinc oxide is between 10-100nm, the average Particle size 55nm;

[0050] (3) Wet pickling: wet pickle the pretreated Wuchang fish with a suspended pickling solution with a meat weight ratio of 1:1.3, pickle at 0-4°C for 3 hours, and stir once every 30 minutes;

[0051] (4) Vacuum packaging: quickly vacuum-pack the Wuchang fish drained at low temperature;

[0052] (5) Plate freezing: Freeze the vacuum-packed Wuchang fish in a plate freezer until the central tempe...

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Abstract

The invention relates to a method for maintaining the taste of frozen Wuchang fish. The steps of the method are as follows: (1) pretreatment of fresh Wuchang fish; (2) wet pickling: the pretreated Wuchang fish is wet pickled with a suspended pickling solution with a meat weight ratio of 1:1.2 to 1.5, and the suspension pickled The preparation solution is a mixed solution of fucoglucoside, large molecular weight hyaluronic acid, small molecular weight hyaluronic acid, salt and food-grade nano-zinc oxide; (3) Vacuum packaging: the Wuchang fish drained at low temperature is quickly vacuum-packed; (4) Plate freezing: Freeze the vacuum-packed Wuchang fish in a plate freezer to a temperature below -18°C; (5) Frozen storage: Freeze and store at -18°C. It can effectively inhibit the loss of Wuchang fish protein and water, control the reproduction of microorganisms on the surface of fish meat, and maintain the taste and tenderness of fish meat. ‑18°C refrigerated shelf life can reach 12 to 18 months.

Description

technical field [0001] The invention relates to a method for maintaining the taste of Wuchang fish after freezing, and belongs to the technical field of aquatic product processing. Background technique [0002] Wuchang fish (scientific name: Megalobrama amblycephala), Cyprinidae, genus Bream. In the 1950s, more than 30 researchers from the Institute of Hydrobiology of the Chinese Academy of Sciences, including Yi Bolu, discovered a species of bream in Liangzi Lake that was not found in previous literature. He named it group head bream, commonly known as Wuchang fish. They are mainly distributed in medium-sized lakes in the middle and lower reaches of the Yangtze River. Wuchang fish is warm in nature and sweet in taste; it has the effects of tonifying deficiency, nourishing the spleen, nourishing blood, dispelling wind, and invigorating the stomach; it has the effects of regulating viscera, appetizing spleen, and increasing appetite. It can inhibit the occurrence of diseas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23B4/10A23B4/023A23B4/06
CPCA23B4/0235A23B4/068A23B4/10A23V2002/00A23L17/00A23V2200/10A23V2200/22A23V2250/1614A23V2250/1642A23V2250/28A23V2250/6406
Inventor 黎彩何秋生汪胜书朱友良任涛张凤娇
Owner 武汉梁子湖水产品加工有限公司