Method for treating fresh salmons by using electron beam irradiation combined with preservative

A technology of electron beam irradiation and preservative, applied in the fields of preservation of meat/fish by radiation/electric treatment, preservation of meat/fish by chemical, preservation of meat/fish by freezing/cooling, etc. No problems such as research reports have been found, and the effects of low radiation dose, uniform distribution, and inhibition of growth and reproduction have been achieved

Inactive Publication Date: 2019-07-16
SHANGHAI ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The present invention uses electron irradiation technology combined with preservatives to preserve freshness and assists low-temperature storage and preservation. No research reports correspo...

Method used

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  • Method for treating fresh salmons by using electron beam irradiation combined with preservative
  • Method for treating fresh salmons by using electron beam irradiation combined with preservative
  • Method for treating fresh salmons by using electron beam irradiation combined with preservative

Examples

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Embodiment 1

[0025] Fresh salmon is cleaned after removing the head, tail and viscera. The water temperature during cleaning is controlled within 15°C. After cleaning, slice the salmon. The thickness of the slices is controlled to a maximum of 10mm. Put it in a refrigerator below 0-4°C for pre-cooling treatment (standby );

[0026] Antistaling agent dipping treatment: pre-cooled salmon fillets are immersed in a pre-prepared antistaling agent solution, the mass ratio to the antistaling agent solution is 1:2, and the antistaling agent solution is composed of sodium diacetate, malic acid and citric acid. Wherein the concentration of sodium diacetate is 1.2% (W / W), the concentration of malic acid is 1.0% (W / W), and the concentration of citric acid is 0.5% (W / W). The soaking time of the product in the preservative solution is 1min. The temperature during the process is controlled below 5°C, drained and packaged after impregnation, the thickness of each package is controlled within 50mm, and pla...

Embodiment 2

[0031] Fresh salmon is cleaned after removing the head, tail and viscera. The water temperature during cleaning is controlled within 15°C. After cleaning, the slices are sliced, and the thickness of the slices is controlled to 12mm. Put them in a refrigerator below 0-4°C for pre-cooling treatment (standby). Preservative dipping treatment: pre-cooled salmon fillets are dipped in a pre-prepared preservative solution, the mass ratio to the preservative solution is 1:2, and the preservative solution is composed of sodium diacetate, malic acid and citric acid in water , wherein the concentration of sodium diacetate is 1.0% (W / W), the concentration of malic acid is 1.5% (W / W), the concentration of citric acid is 1.0% (W / W), and the soaking time of the product in the preservative solution is 1min. The temperature during soaking is controlled below 15°C, drained and packaged after soaking, the thickness of each package is controlled within 50mm, and placed in a 1-4°C freezer for pre-co...

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Abstract

The present invention discloses a method for treating fresh salmons by using an electron beam irradiation combined with a preservative. The method comprises the following main processes: heads, tailsand internal organs of fresh salmons are removed, the treated salmons are washed clean, the washed salmons are cut into slices, the salmon slices are soaked by preservation liquid, the soaked salmon slices are packaged, finally the packaged salmon slices are treated with a high-energy electron beam irradiation, and the treated salmon slices are stored at 1-4 DEG C and has a shelf life of up to 30days. The preservative is combined with the high-energy electron beam irradiation technology, the preservative can inhibit growth and reproduction of microorganisms during storage processes of the salmons, the high-energy electron beam irradiation can directly kill some microorganisms in the product or destroy normal physiological metabolic functions of the microorganisms in varying degrees, and at the same time also play a passivation effect on enzyme activity in the salmons, so that the preservative is used to combine the electron beam irradiation treatment to produce a synergistic effect and control the growth and reproduction of the microorganisms during the storage processes, effectively reduce physiological metabolic strength of the product during the storage processes and thus realize a purpose of extending the shelf life of the fresh salmons.

Description

technical field [0001] The invention relates to a method for processing fresh salmon by using electron irradiation combined with a fresh-keeping agent, and belongs to the technical field of fresh-keeping processing of aquatic products. Background technique [0002] The scientific name of salmon is salmon. Because it is rich in omega-3 fatty acids, the meat is delicious. It is the main component of brain gold and deep-sea fish oil. It is very beneficial to human health. It is deeply loved by consumers and suitable for sliced ​​​​raw food. It is a high-end aquatic consumer product worldwide. ; At present, salmon is still one of the most popular raw food aquatic products. Some raw aquatic products are used as local traditional flavor foods in the south and coastal areas, and have become common food for residents. However, food-borne diseases and food poisoning caused by the limited sales and processing conditions of raw aquatic products and improper eating methods occur from t...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/20A23B4/015
CPCA23B4/06A23B4/20A23B4/015A23V2002/00
Inventor 戚文元颜伟强孔秋莲陈志军王海宏岳玲郑琦徐赟郭卡安佰逸王蒙
Owner SHANGHAI ACAD OF AGRI SCI
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