Fresh keeping method of shellfish seafood

A fresh-keeping method and seafood technology, which is applied in food preservation, food science, application, etc., can solve the problems of poor fresh-keeping effect and affecting taste, and achieve the effects of reducing respiratory growth, maintaining freshness, and high specific heat capacity

Inactive Publication Date: 2019-06-07
傅特恩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If you use conventional preservatives or preservatives and use them within a safe dosage range, the preservation effect will not be good, and it will also affect the taste to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Open the shell of the live oyster, the oyster after shelling includes the cover shell and the female shell containing the oyster meat, remove the shell cover; put the removed shell cover back on the female shell, restore the position to the oyster shell, and use a belt The food-grade heat-shrinkable film with holes tightly covers the outer surface of the oyster shell, so that the shell cover is fixed on the restored mother shell; the fixed oyster is placed in a closed incubator filled with clean seawater at 1-2°C, and the incubator There is a space of 5% volume in the upper part, the air in the upper space of the incubator is extracted, and the mixed gas composed of nitrogen and ozone with a volume ratio of 97:3 is injected. Put the incubator in an environment of -1°C for preservation, and take out the oysters after 16 days. The oysters are not frozen, and they are still fresh. The oysters taste good after grilling or steaming.

[0032] Among them, 5mm holes are distrib...

Embodiment 2

[0034] Open the shell of the live scallop, the scallop after shelling includes the cover shell and the mother shell containing the scallop meat, remove the shell cover; put the removed shell cover back on the mother shell, restore the position to form a scallop shell, and use a belt The food-grade heat-shrinkable film with holes tightly covers the outer surface of the scallop shell, so that the shell cover is fixed on the restored mother shell; the fixed scallop is placed in a closed incubator filled with clean seawater at -1 to 0°C, and kept warm. A space of 2% of the volume is left on the upper part of the incubator, and the air in the upper space of the incubator is extracted, and a mixed gas composed of nitrogen and ozone with a volume ratio of 80:20 is injected. Put the incubator in an environment of -3°C for preservation, and take out the scallops after 22 days. The scallops are not frozen and still keep fresh. The taste of the scallops is good after cooking.

[0035] Am...

Embodiment 3

[0037] Open the shell of the living belt, the belt after opening the shell includes the cover shell and the mother shell with the belt meat, take off the shell cover; put the removed shell cover back on the mother shell, restore the position to form the belt shell, and use the belt The food-grade heat-shrinkable film with holes tightly covers the outer surface of the belt shell, so that the shell cover is fixed on the restored mother shell; the fixed belt is placed in a closed incubator with artificial seawater at -2~-1℃, A space of 8% of the volume is left in the upper part of the incubator, the air in the upper space of the incubator is extracted, and a mixed gas composed of nitrogen and ozone with a volume ratio of 90:10 is injected. Put the incubator into the environment of 0 ℃ for preservation, and take out the scallops after 25 days. The scallops are not frozen and still keep fresh. The taste of the scallops is good after steaming.

[0038] Among them, there are 2.5mm ho...

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PUM

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Abstract

The invention relates to the field of fresh keeping of seafood, in particular to a fresh keeping method of shellfish seafood. The fresh keeping method of shellfish seafood comprises the following steps of S1, opening shells of live shellfish seafood, wherein the shellfish seafood of which the shell is opened comprises a shell cover and mother shell loaded with shellfish meat, and after the shellsare opened, taking down the shell covers; S2, putting the shell covers in the step S1 back to the mother shells, recovering the position, and performing fixation; and step S3, placing the shellfish seafood which is fixed in the step S2 in an edible salt solution of minus 2 to 2 DEG C for fresh keeping. When the fresh keeping method of shellfish seafood disclosed by the invention is adopted, the fresh keeping time of the shellfish seafood can be prolonged to 15 days or above, and besides, after bringing back the shellfish seafood, consumers do not need to open the shells with a specialized tool, so that the work load of the consumers is greatly reduced.

Description

technical field [0001] The invention belongs to the field of fresh-keeping seafood, and in particular relates to a fresh-keeping method for shellfish. Background technique [0002] Shellfish seafood refers to shellfish that can be eaten by humans and are delicious, and belong to the clambranch (or bivalves) in the mollusk phylum. Common shellfish include scallops, scallops, oysters and razor clams. Shellfish are delicious in quality, good in taste and high in nutritional value, but only fresh shellfish have good taste and high nutritional value. Therefore, for the process from sea to table, it is very important to ensure the freshness of shellfish. [0003] In the prior art, the preservation of shellfish seafood is usually low-temperature preservation after opening the shell, or opening the shell before eating, or adding preservatives and preservatives after opening the shell. Those skilled in the art know that low-temperature storage is very critical to temperature contr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3418A23L3/36A23L3/375
Inventor 傅特恩
Owner 傅特恩
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