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Fresh keeping and making method of seafood

A production method and seafood technology, which is applied in the field of seafood preservation, can solve the problem that seafood cannot guarantee fresh taste, and achieve the effects of reducing food safety risks, increasing transportation distance, and improving quality and nutritional content

Inactive Publication Date: 2019-10-29
马忠杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] For this reason, the embodiment of the present invention provides a seafood preservation production method to solve the problem in the prior art that seafood cannot guarantee fresh taste and maintain a good taste due to long-distance transportation in seasons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A seafood preservation production method, which mainly adopts the following steps to process seafood products:

[0037] Step 1: Select fresh and live seafood for pretreatment, cleaning and disinfection;

[0038] Step 2: Select deep-sea pollution-free seawater, filter and sterilize through sedimentation, and prepare cooking liquid;

[0039] Step 3: using the cooking solution prepared in step 2 to cook the sterilized seafood in step 1 until it is fully cooked to obtain cooked seafood;

[0040] Step 4: Aseptically place the cooked seafood in step 3, and cool down naturally;

[0041] Step 5: put the slightly cooled cooked seafood into a packaging bag and vacuum seal;

[0042] Step 6: Quick-freeze in liquid nitrogen and store below -18°C.

[0043] Preferably, the fresh seafood in step 1 includes: fish, shrimp, crab, shellfish and the like.

[0044] The seafood products made by the fresh-keeping seafood preparation method provided by the present invention can retain the o...

Embodiment 2

[0046] As mentioned above, the seafood preservation production method described above, the present embodiment differs from it in that the step 1: select fresh and live seafood for pretreatment, cleaning and disinfection, specifically including:

[0047] Step 1.1: the pretreatment includes removing scales, fish heads and viscera from the fish, or removing thorns and viscera from shrimps and crabs;

[0048] By pretreatment of fresh and live seafood, it can ensure the cleanliness of seafood, make it more convenient to eat, and ensure the taste.

[0049] Step 1.2: The cleaning includes taking seawater, adding activated carbon to the seawater, boiling for 2 to 3 minutes, filtering out the activated carbon, cooling to 30°C, adding distilled water, citric acid and potassium permanganate to the seawater to obtain a cleaning solution, in which the seawater The mass ratio to activated carbon is 1:6, and the mass ratio of seawater, citric acid and potassium permanganate in the cleaning s...

Embodiment 3

[0063] As mentioned above, the difference between this embodiment and the seafood preservation method is that the step 2: select deep-sea non-polluted seawater, filter and sterilize through sedimentation to obtain cooking liquid; specifically include:

[0064] Step 2.1: Select deep-sea pollution-free seawater, inject the deep-sea pollution-free seawater into the first-level treatment tank, and use electrodes arranged in the first-level treatment tank to separate and remove impurities in the deep-sea pollution-free seawater.

[0065] Step 2.2: The deep-sea pollution-free seawater treated by the first-level treatment tank is passed into the second-level treatment tank, and the deep-sea pollution-free seawater is treated by diatomite, activated carbon and filtering devices arranged in the second-level treatment tank. Contaminated seawater is filtered.

[0066] Step 2.3: continue to pass the deep-sea pollution-free seawater into the tertiary treatment tank, use the magnetic ore se...

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Abstract

The embodiment of the invention discloses a fresh keeping and making method of seafood, and relates to the technical field of fresh keeping of the seafood. The fresh keeping and making method comprises the steps of step 1, selecting the seafood, and performing pretreatment, cleaning and disinfection; step 2, selecting deep-sea pollution-free seawater, and performing precipitation, filtration and sterilization to obtain cooking liquor; step 3, cooking the seafood disinfected in the step 1 with the cooking liquor prepared in the step 2 until the seafood is completely cooked so as to obtain the cooked seafood; step 4, performing bacteria-free standing on the cooked seafood in the step 3, and performing natural temperature lowering; step 5, putting the slightly-cool cooked seafood in packing bags, performing pumping to a vacuum state, and performing sealing; and step 6, performing liquid nitrogen freezing, and performing storage at minus 18 DEG C or below. According to the fresh keeping and making method of seafood provided by the invention, people at inland remote districts can taste primary taste of cooked seafood, nutrition is guaranteed not to run off, and the seafood is deliciousin mouth feel; and the mouth feel is guaranteed, the storage time can be prolonged, the transportation distance can be enlarged, the seasonal supply period of the seafood can be broken, and the transportation cost can be saved.

Description

technical field [0001] The embodiments of the present invention relate to the technical field of seafood preservation, and in particular to a method for preparing seafood preservation. Background technique [0002] With the improvement of people's living standards, people's demand for food not only requires to be full, but also to eat well. In particular, the demand for eating high-quality food is becoming stronger and stronger. [0003] If you want to eat high-quality food, first, the quality of the food itself must be better, and second, the food must be fresh. However, how to keep food fresh during the process of preservation and transportation is a worldwide problem that plagues the industry, especially for seafood. The freshness of existing seafood products will be greatly reduced after long-distance transportation. The seafood products eaten are full of umami. In addition, as the country strengthens environmental and ecological protection, the seasonal cycle will al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/50A23L5/00A23L5/10A23L5/20A23L33/00
CPCA23L17/40A23L17/50A23L5/57A23L5/13A23L5/276A23L33/00A23V2002/00
Inventor 马忠杰
Owner 马忠杰
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