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Albacore refreshing method

A fresh-keeping method, the technology of mackerel, is applied in the direction of preservation of food ingredients as antimicrobial, preservation of meat/fish with chemicals, preservation of meat/fish by freezing/cooling, etc., which can solve the problems of long preservation time and inedibility, etc. Achieve long fresh-keeping time, good fresh-keeping effect, and avoid the effect of radiation odor

Inactive Publication Date: 2018-09-25
舟山出入境检验检疫局综合技术服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that the freshness of mackerel becomes poor or the deterioration of the fish body causes the formation of histamine in the body and makes it inedible, the purpose of the present invention is to provide a fresh-keeping method of mackerel that can provide a long-term fresh-keeping effect. The fresh-keeping time is long and the fresh-keeping effect is good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A fresh-keeping method for mackerel, comprising the following steps:

[0028] (1) After the mackerel is dissected, the gills, fish bubbles and viscera are taken out, and the black film in the maw is removed;

[0029] (2) Then the mackerel is refrigerated and dried until the water content in the fish is 30%;

[0030] (3) Then soak the mackerel in a transparent glass container filled with an antioxidant solution at 1°C, and then place the transparent glass container in the cobalt-60 radiation source field. -60 irradiation source 1.2m, irradiation dose is 4kGy, irradiation rate is 3Gy / s, irradiation unevenness is less than 0.9, irradiation ambient temperature is 1°C;

[0031] (4) Take out the irradiated mackerel, refrigerate and dry the surface moisture, and then place it in a preservative solution at 1°C for 60 minutes;

[0032] (5) Take out the soaked mackerel and refrigerate and dry the moisture on its surface, then put it into a polyethylene packaging bag and vacuum ...

Embodiment 2

[0038] A fresh-keeping method for mackerel, comprising the following steps:

[0039] (1) After the mackerel is dissected, the gills, fish bubbles and viscera are taken out, and the black film in the maw is removed;

[0040] (2) Then the mackerel is refrigerated and dried until the water content in the fish is 31%;

[0041] (3) Then place the mackerel in a transparent glass container filled with 2°C antioxidant solution, and then place the transparent glass container in the cobalt-60 radiation source field. -60 irradiation source 1.3m, irradiation dose is 5kGy, irradiation rate is 4Gy / s, irradiation non-uniformity is less than 0.9, irradiation ambient temperature is 2°C;

[0042] (4) Take out the irradiated mackerel, refrigerate and dry the surface moisture, and then soak it in a preservative solution at 2°C for 70 minutes;

[0043] (5) Take out the soaked mackerel and refrigerate and dry the moisture on its surface, then put it into a polyethylene packaging bag and vacuum se...

Embodiment 3

[0049] A fresh-keeping method for mackerel, comprising the following steps:

[0050] (1) After the mackerel is dissected, the gills, fish bubbles and viscera are taken out, and the black film in the maw is removed;

[0051] (2) Then the mackerel is refrigerated and dried until the water content in the fish is 32%;

[0052] (3) Then place the mackerel in a transparent glass container filled with an antioxidant solution at 3°C ​​and soak it, then place the transparent glass container in the cobalt-60 radiation source field, the transparent glass container is 50 cm above the ground, -60 irradiation source 1.4m, irradiation dose is 6kGy, irradiation rate is 5Gy / s, irradiation unevenness is less than 0.9, irradiation ambient temperature is 3°C;

[0053] (4) Take out the irradiated mackerel, refrigerate and dry the surface moisture, and then place it in a preservative solution at 3°C ​​for 80 minutes;

[0054] (5) Take out the soaked mackerel and refrigerate and dry the moisture o...

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PUM

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Abstract

The invention relates to the technical field of aquatic product refreshing, and discloses an albacore refreshing method. According to the method, a dissected and killed albacore is irradiated by a cobalt-60 irradiation source, the albacore is placed in oxidation-resistant solution to be soaked when being irradiated, albacore meat is sufficiently infiltrated by various effective components in the oxidation-resistant solution under the soaking action of bamboo vinegar, oxidation of unsaturated fat, protein and the like is restrained, irradiated undesirable odor is avoided, the irradiated albacore is placed into antiseptic solution to be soaked, an antiseptic film is formed on the surface of the albacore, refreshing time of the albacore is prolonged, so that the irradiated albacore is storedat high freezing temperature, low-dose secondary irradiation of the vacuum package albacore is performed, so that irradiation sterilization refreshing effects are enhanced, and the albacore is long inrefreshing time and good in refreshing effect, complete in nutrient substance, glittering, translucent and delicate in taste and low in preservation cost.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a fresh-keeping method for mackerel. Background technique [0002] Mackerel, also known as mackerel, is one of the important pelagic fishes in my country. It is widely distributed, grows fast, and has a high yield. Every 100 grams of mackerel meat contains 21.4 grams of protein and 7.4 grams of fat. The meat is firm and can be eaten fresh. It can be dried or canned, and the liver of mackerel can be used to extract cod liver oil. However, you should choose fresh mackerel to eat, otherwise it is easy to cause food poisoning. This is mainly because when the fish body deteriorates or the freshness is poor, the bacteria in the mackerel multiply in large numbers, especially Proteus morganii, which can make the histamine in the fish acid decarboxylation to form histamine, and at the same time, the autolysis of the fish itself will also produce a large amount of pu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/20A23B4/08
CPCA23B4/015A23B4/08A23B4/20A23V2002/00A23V2200/10A23V2200/02
Inventor 邵宏宏王琦鲁华周秀锦相兴伟沈彪
Owner 舟山出入境检验检疫局综合技术服务中心