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A kind of fresh-keeping method of coating film of mackerel

A technology of coating fresh-keeping and mackerel fish, which is applied to the preservation of meat/fish with chemicals, meat/fish preservation through freezing/cooling, etc., which can solve the problem of uneven distribution of preservatives, difficulty in adhering preservatives, and thin top and bottom thickness of the protective film and other problems, to achieve the effect of inhibiting the reproduction of bacteria, inhibiting the process of fat oxidation, and prolonging the fresh-keeping period

Active Publication Date: 2021-12-31
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This fresh-keeping method has the following defects: (1) it belongs to cold seawater preservation, which requires a large amount of cold seawater to reduce the temperature of the fish body, and is only suitable for application on fishing boats after sea-catching; (2) the mackerel is not pretreated, resulting in Containing a lot of blood will make the mackerel meat black; (3) Coating the mackerel to keep it fresh, because the gills and viscera of the mackerel also carry a large number of bacteria, the bacteria in the gills and viscera of the mackerel are easy to reproduce in large numbers, so the shelf (4) A layer of protective film is formed on the surface of the fish body by spraying or soaking the preservative. Due to the gravity, the preservative will be unevenly distributed on the surface of the fish body (the combination is not tight, resulting in sagging) , finally cause the protective film formed to be thin on the bottom and thick on the bottom, which affects the fresh-keeping effect; (5) the agar in the preservative is insoluble in cold water, and will solidify in cold water and affect the viscosity of the preservative, making the preservative difficult to attach to the fish body surface; ( 6) The nano-silica in the antistaling agent is not easy to disperse, resulting in poor dispersion uniformity of each component in the antistaling agent, and the components in the antistaling agent have only antibacterial effect, and the actual fresh-keeping effect is poor

Method used

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  • A kind of fresh-keeping method of coating film of mackerel
  • A kind of fresh-keeping method of coating film of mackerel
  • A kind of fresh-keeping method of coating film of mackerel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Slaughter and bloodletting: cut off the gill roots of the mackerel after hitting the head of the mackerel, place the mackerel in water at 10°C for 20 minutes of bleeding, then dig out the gills from the gill cover and take out the internal organs, wash with water and drain;

[0035] (2) Bacteria reduction by spraying: After spraying mackerel with 5°C bacteria reduction solution for 3 minutes, wash it with clean water and drain it. The bacteria reduction solution consists of the following components in mass percentage: 2% citric acid, 25 % ethanol, the remainder being the ozone water of mass concentration 2mg / L;

[0036] (3) Vacuum cooling film formation: soak the mackerel in the coating solution for 2 minutes, remove and drain, and then place it in a vacuum pre-cooler for vacuum cooling treatment. The cooling temperature is 0°C, the cooling time is 30 minutes, and the soaking temperature 0°C, the coating solution is made of the following components in mass percentag...

Embodiment 2

[0042] (1) Slaughter and bloodletting: cut off the gill root of the mackerel after hitting the head of the mackerel, put the mackerel in water at 20°C for 30 minutes of bleeding, then dig out the gills from the gill cover and take out the internal organs, wash with water and drain;

[0043] (2) Bacteria reduction by spraying: After spraying the mackerel with 10°C bacteria reduction solution for 5 minutes, wash it with clean water and drain it. The bacteria reduction solution consists of the following components in mass percentage: 3% citric acid, 30 % ethanol, the remainder being the ozone water of mass concentration 3mg / L;

[0044] (3) Film formation by vacuum cooling: soak the mackerel in the coating solution for 3 minutes, remove and drain, and then place it in a vacuum pre-cooler for vacuum cooling treatment. The cooling temperature is 4°C, the cooling time is 40 minutes, and the soaking temperature 5°C, the coating solution is made of the following components in mass perc...

Embodiment 3

[0050] (1) Slaughter and bloodletting: cut off the gill roots of the mackerel after hitting the head of the mackerel, place the mackerel in water at 15°C for 25 minutes of bleeding, then dig out the gills from the gill cover and take out the internal organs, wash with water and drain;

[0051] (2) Bacteria reduction by spraying: After spraying mackerel with 6°C bacteria reduction solution for 4 minutes, wash it with clean water and drain it. The bacteria reduction solution consists of the following components in mass percentage: 2.5% citric acid, 28 % ethanol, the remainder being the ozone water of mass concentration 2.5mg / L;

[0052] (3) Vacuum cooling film formation: soak the mackerel in the coating solution for 2.5 minutes, remove and drain, and then place it in a vacuum pre-cooler for vacuum cooling treatment. The cooling temperature is 2°C, and the cooling time is 35 minutes. The temperature is 3°C, and the coating solution is made of the following components in mass perc...

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Abstract

The invention discloses a film-coated fresh-keeping method for mackerel, which comprises the following steps: (1) killing and bleeding; (2) spraying to reduce bacteria; (3) vacuum cooling to form a film; (4) vacuum packaging; (5) refrigerating. The invention provides a fresh-keeping method of mackerel coating, which has simple process, strong operability, low processing cost, can effectively inhibit the process of fat oxidation of mackerel, does not affect the nutritional value of mackerel, has good fresh-keeping effect, and can greatly prolong the fresh-keeping of mackerel Expect.

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 with coating film. Background technique [0002] Mackerel (Pneumatophorus japonicus), also known as blue brick fish, oil tube fish, mackerel, mackerel, flower pond fish, flower kun, and balang. Mackerel belongs to Osteichthyes, Perciformes, Scombroidaceae, and Mackerel genus. It is produced in my country's coastal waters and is also an important economic fish species in my country. Mackerel has high nutritional value and is rich in protein, fat, vitamins, calcium, iron, and phosphorus. It can be eaten fresh, and can be processed into canned foods and cod liver oil extraction. [0003] At present, there are two common fresh-keeping methods for mackerel after sea-catch: frozen fresh-keeping and ice-storage fresh-keeping. Although the former keeps fresh for a long time, the protein is volatile during the freezing process, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23B4/09
Inventor 方益李佩佩许丹陈瑜
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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