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Preservation method for weever

A fresh-keeping method and sea bass technology, applied in the preservation of meat/fish, food ingredients as anti-microbial preservation, food preservation, etc., can solve the problems of increasing potential risks of food safety, affecting fish quality, spoilage, etc., so as to ensure the quality of fish meat quality, prevention of collagen elution, and growth-inhibiting effects

Inactive Publication Date: 2018-11-06
珠海市祺海水产科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Perch is rich in nutrition, rich in protein, high unsaturated fatty acids, multiple nutritional vitamins and beneficial trace elements, but perch is easily spoiled due to the action of microorganisms during storage. Fish meat is soaked in refrigerants or fresh-keeping solutions made of various chemical additives. These chemical additives will not only affect the quality of fish meat, but also increase potential risks in food safety

Method used

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  • Preservation method for weever
  • Preservation method for weever

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Experimental program
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Effect test

Embodiment 1

[0033] A fresh-keeping method for perch, comprising the following steps:

[0034] (1) Remove the viscera of the perch and rinse;

[0035] (2) prepare cryogenic liquid;

[0036] (3) bagging the sea bass processed in step (1), injecting the low-temperature freezing liquid of step (2), filling inert gas and sealing after vacuumizing;

[0037] (4) the perch after step (3) is processed is slightly frozen;

[0038] (5) The perch processed in step (4) is sent to the freezer for freezing.

[0039]The medium used for step (1) flushing is a mixture of ice and water, and the low-temperature freezing liquid of step (2) is a mixed solution of sodium chloride, maltodextrin, trehalose and water, and in the mixed solution, sodium chloride, maltodextrin, The mass ratio of trehalose and water is 1:1:1:10, the glucose equivalent value of maltodextrin is 5%, the temperature of step (2) low temperature freezing liquid is -5 ℃, the temperature of step (2) low temperature freezing liquid The mas...

Embodiment 2

[0041] A fresh-keeping method for perch, comprising the following steps:

[0042] (1) Remove the viscera of the perch and rinse;

[0043] (2) prepare cryogenic liquid;

[0044] (3) bagging the sea bass processed in step (1), injecting the low-temperature freezing liquid of step (2), filling inert gas and sealing after vacuumizing;

[0045] (4) the perch after step (3) is processed is slightly frozen;

[0046] (5) The perch processed in step (4) is sent to the freezer for freezing.

[0047] The medium used for step (1) flushing is a mixture of ice and water, and the low-temperature freezing liquid of step (2) is a mixed solution of sodium chloride, maltodextrin, trehalose and water, and in the mixed solution, sodium chloride, maltodextrin, The mass ratio of trehalose and water is 5:3:1:20, the glucose equivalent value of maltodextrin is 5%, the temperature of step (2) low temperature freezing liquid is -5 ℃, the temperature of step (2) low temperature freezing liquid The ma...

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Abstract

The invention provides a preservation method for weever. The preservation method comprises the following steps: removing internal organs of weever, washing the weever clean, preparing a low-temperature refrigerating fluid, bagging the washed weever, filling the low-temperature refrigerating fluid, and inflating insert gas and sealing after vacuumizing; then performing partial freezing treatment; and further freezing in a cold storage, wherein a medium for washing is an ice water mixture, the low-temperature refrigerating fluid is a mixed liquid containing sodium chloride, maltodextrin, trehalose and water, the detrose equivalent value of maltodextrin is 4-6%, the temperature of the low-temperature refrigerating fluid is 3-7 DEG C below zero, and the inert gas is nitrogen gas or argon gas.During partial freezing treatment, the weever is bagged, then the low-temperature refrigerating fluid is filled, and since the cooling speed achieved by the low-temperature refrigerating fluid is greater than the air cooling speed, and the cooling speed of the washed weever is increased; and due to the synergistic effect achieved by the sodium chloride, maltodextrin, trehalose in a specific proportion, the flesh quality of the weever is ensured, and further the weever nutrition is kept.

Description

technical field [0001] The invention belongs to the technical field of seafood processing, and in particular relates to a fresh-keeping method for perch. Background technique [0002] Perch is mainly distributed in the western part of the Pacific Ocean, and it grows in the fresh water bodies along the coast of my country and the sea. Perch and perch products are loved by consumers because of their high protein, low calorie, and delicious taste. They are one of the important species for the development of mariculture. one. At present, it is difficult to meet the requirements of the rapid growth of perch production by mainly selling live fish, while the demand for frozen fish in the food industry is increasing. Compared with fresh fish, frozen fish has many advantages. It can provide raw materials with stable quality for the fish processing industry. It is convenient and safe to store and transport, so that its production is not limited by seasons and regions. [0003] Aquati...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/09A23B4/16
CPCA23B4/00A23B4/09A23B4/16A23V2002/00A23V2200/10A23V2250/1582A23V2250/1614A23V2250/5114A23V2250/636
Inventor 杨映辉吴新红
Owner 珠海市祺海水产科技有限公司
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