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Modified-atmosphere fresh-keeping method for puffer fish

A technology of controlled atmosphere preservation and puffer fish, which is applied in the direction of meat/fish preservation, food ingredients as anti-microbial preservation, food preservation, etc. It can solve the problems of commercial value decline, easy corruption and deterioration, and achieve the effect of simple operation

Inactive Publication Date: 2019-08-20
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high content of nutrients such as water and protein, fresh puffer fish are easily spoiled under the action of exogenous microorganisms and endogenous enzymes during storage, resulting in a rapid decline in commercial value

Method used

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  • Modified-atmosphere fresh-keeping method for puffer fish
  • Modified-atmosphere fresh-keeping method for puffer fish
  • Modified-atmosphere fresh-keeping method for puffer fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: a kind of modified atmosphere fresh-keeping method of fresh-keeping puffer fish comprises the following steps:

[0029] 1. puffer fish preparation

[0030] 1) Purchasing samples: select puffer fish with uniform size, smooth body surface, bright color and weight of (280±10) g, and transport them to the laboratory in a fresh state by oxygenation in a foam box;

[0031]2) Slaughter and cleaning: use sharp scissors to quickly cut open the puffer fish abdomen to open the blood; cut off the gills of the fish and remove the gills and viscera with your fingers, and then trim the remaining viscera with scissors; Tear off the fish skin; remove the eyes of the puffer fish with scissors; squeeze out the residual blood in the spine of the puffer fish; wash the puffer fish with ice water;

[0032] 3) Drain the water: lay a clean disposable plastic wrap on the test bench, place the slaughtered and rinsed puffer fish on the bench to dry naturally for 30 minutes; put the...

Embodiment 2

[0040] Embodiment 2: a kind of modified atmosphere fresh-keeping method of fresh-keeping puffer fish comprises the following steps:

[0041] 1. puffer fish preparation

[0042] 1) Purchasing samples: select puffer fish with uniform size, smooth body surface, bright color and weight of (280±10) g, and transport them to the laboratory in a fresh state by oxygenation in a foam box;

[0043] 2) Slaughter and cleaning: use sharp scissors to quickly cut open the puffer fish abdomen to open the blood; cut off the gills of the fish and remove the gills and viscera with your fingers, and then trim the remaining viscera with scissors; Tear off the fish skin; remove the eyes of the puffer fish with scissors; squeeze out the residual blood in the spine of the puffer fish; wash the puffer fish with ice water;

[0044] 3) Drain the water: lay a clean disposable plastic wrap on the test bench, place the slaughtered and rinsed puffer fish on the bench to dry naturally for 30 minutes; put th...

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Abstract

The invention discloses a modified-atmosphere fresh-keeping method for puffer fish. The method comprises the following steps: 1) selecting samples; 2) performing slaughtering and cleaning; 3) drainingoff water; 4) performing bagging; 5) setting a gas proportion range: 40 to 60 percent of CO2, 40 percent of O2 and 0 to 20 percent of N2, wherein the ratio of the gas volume (ml) to the weight (g) ofthe puffer fish is 2 to 4, and performing four steps of gas mixing, vacuumizing, inflating and heat sealing to complete the modified-atmosphere packaging; and 6) performing refrigerating in a refrigerator. The method can effectively inhibit the growth and reproduction of microorganisms during the storage period of the puffer fish. Compared with air packaging group, the sensory score of the pufferfish in the modified-atmosphere packaging group is relatively high, the physical and chemical indexes are obviously superior to those of the air group, and the storage quality is maintained at a relatively high level. Meanwhile, the method is safe and healthy, is simple and convenient to operate, and is widely accepted by the public.

Description

technical field [0001] The invention relates to a fresh-keeping method for puffer fish, in particular to a controlled-atmosphere fresh-keeping method for keeping puffer fish fresh during cold storage. Background technique [0002] Puffer fish is a traditional delicacy in the coastal areas of my country. It is widely distributed in the East China Sea, the Yellow Sea, the Bohai Sea and the Yangtze River Basin. It is one of the "three delicacies of the Yangtze River". Puffer fish is delicious, delicate in meat and rich in nutrition. It is known as the "king of fish". The content is relatively low and loved by people. Due to the high content of nutrients such as water and protein, fresh puffer fish is easily spoiled under the action of exogenous microorganisms and endogenous enzymes during storage, resulting in a rapid decline in commercial value. At present, the commonly used fresh-keeping technologies for aquatic products include low-temperature storage, modified atmosphere ...

Claims

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Application Information

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IPC IPC(8): A23B4/16A23B4/06
CPCA23B4/16A23B4/068A23V2002/00A23V2200/10A23V2250/11A23V2250/124A23V2250/126
Inventor 谢晶李沛昀梅俊王金锋谭明堂余文晖王雪松
Owner SHANGHAI OCEAN UNIV
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