Fresh keeping technology of shellfish

Abstract

The invention relates to a fresh keeping technology of shellfish. The fresh keeping technology is characterized by comprising the following steps: temporarily raising fresh shellfish in artificial seawater with ozone concentration of 0.05 to 0.15 mg / L for 1 to 2 days, so that the fresh shellfish can thoroughly vomit the sand; cleaning the shellfish after the temporary raising, vacuum packaging, placing the shellfish in an ultrahigh pressure treatment kettle, treating the shellfish under a condition that the pressure is 150 to 400 MPa, the pressure is preserved for 0.5 to 5 minutes, and a medium is treated under a condition of normal-temperature water, and collecting flesh of the shellfish after the treatment; cleaning the flesh, vacuum packaging the flesh, and sterilizing the packaged flesh in an ultrahigh pressure treatment kettle according to a process that the medium is water, the temperature is 0 to 30 DEG C, the pressure is 250 to 500 MPa, and the pressure is preserved for 15 to 30 minutes; and storing the flesh for 24 hours at the temperature of 15 to 37 DEG C after the sterilization, performing secondary ultrahigh pressure sterilization under the same condition, and storingthe flesh at the temperature of 0 to 6 DEG C. The fresh keeping technology of the invention has the advantages of convenience and rapidness in processing, capability of reserving the nutrition and flavor of the shellfish flesh, capability of prolonging the shelf life and increasing the economic benefit and the like.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping seafood, in particular to a fresh-keeping technology for shellfish. Background technique [0002] my country is a big country in shellfish farming. Shellfish is rich in nutrition, delicious, and has a high content of vitamin B12, which has health care functions. In recent years, my country's shellfish farming industry has developed relatively rapidly, and the farming area has increased year by year. However, its processing industry chain is very short at present, most of which are fresh food, and there are few deep-processed products. The traditional way to keep fresh shellfish fresh is to freeze and keep fresh, but its meat quality is easy to age during the freezing process. [0003] With the improvement of people's living standards, the requirements for the quality of shellfish are getting higher and higher, and the research on the preservation technology of shellfish has also achieved r...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a fresh-keeping technology for shellfish. The technical problem to be solved is: use artificial seawater treated with ozone to temporarily raise fresh shellfish, use ultra-high pressure to take meat, vacuum pack after cleaning, and ultra-high pressure Sterilization, after sterilization, store at a suitable temperature for 24 hours before performing the second ultra-high pressure sterilization