Tilapia fresh-keeping method

A fresh-keeping method, tilapia technology, applied in the direction of preserving meat/fish with chemicals, preserving meat/fish through freezing/cooling, preserving meat/fish through radiation/electrical treatment, etc., which can solve incomplete sterilization and deterioration , secondary pollution of fish and other issues, to achieve the effect of enriching sales types, reducing energy consumption, and high market practicability

Inactive Publication Date: 2019-11-19
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a tilapia fresh-keeping method to solve the problem ...

Method used

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  • Tilapia fresh-keeping method

Examples

Experimental program
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Effect test

Embodiment 1

[0042] The fresh-keeping method of present embodiment is as follows:

[0043](1) Raw material pretreatment: take live fish, slaughter, remove fish scales, internal organs, fish skin, fish bones, obtain fish meat, weigh, grade into 3-5 ounces, wash and drain, and arrange on a plate;

[0044] (2) Quick-freeze the fish fillets with the ultra-low temperature of -80°C and quick-freeze to the corresponding central temperature of -8°C.

[0045] (3) Modified atmosphere packaging

[0046] The micro-frozen fish fillets obtained in step (2) are inflated and packaged with a modified atmosphere fresh-keeping machine, and the packaging material is tray: HS-7PP; sealing film: pp50um

[0047] Inflation parameters: Inflation time 30ms, sealing temperature 160°C. Filled with carbon dioxide, nitrogen, oxygen, CO 2 Volume content is 40%, N 2 Volume content is 30%, O 2 The volume content is 30%, and the inflated amount is determined by the tray and the inflated time;

[0048] (4) Low tempera...

Embodiment 2

[0055] The fresh-keeping method of present embodiment is as follows:

[0056] (1) Raw material pretreatment: take live fish, slaughter, remove fish scales, internal organs, fish skin, fish bones, obtain fish meat, weigh, grade 3-5 ounces, wash and drain, and arrange on a plate;

[0057] (2) The fish fillets are frozen at ultra-low temperature of -80°C, and the standard fish fillets are quickly frozen to a corresponding central temperature of -8°C.

[0058] (3) Modified atmosphere packaging

[0059] The micro-frozen fish fillets obtained in step (2) are inflated and packaged with a modified atmosphere fresh-keeping machine, and the packaging material is tray: HS-7PP; sealing film: pp50um

[0060] Inflation parameters: Inflation time 30ms, sealing temperature 160°C. Filled with carbon dioxide, nitrogen, oxygen, CO 2 Volume content is 50%, N 2 Volume content is 30%, O 2 The volume content is 20%, and the amount of inflation is determined by the tray and inflation time;

[0...

Embodiment 3

[0068] The fresh-keeping method of present embodiment is as follows:

[0069] (1) Raw material pretreatment: take live fish, slaughter, remove fish scales, internal organs, fish skin, fish bones, obtain fish meat, weigh, grade into 3-5 ounces, wash and drain, and arrange on a plate;

[0070] (2) Use the ultra-low temperature of -80°C to freeze the fish fillets to the corresponding central temperature of -8°C.

[0071] (3) Modified atmosphere packaging

[0072] The slightly frozen fish fillets obtained in step (2) are inflated and packaged with a modified atmosphere fresh-keeping machine, and the packaging material is a tray: HS-7PP; sealing film: pp50um;

[0073] Inflation parameters: Inflation time 30ms, sealing temperature 160°C. Filled with carbon dioxide, nitrogen, oxygen, CO 2 Volume content is 60%, N 2 Volume content is 30%, O 2 The volume content is 10%, and the inflation volume is determined by the tray and inflation time;

[0074] (4) Low temperature plasma ster...

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Abstract

The invention belongs to the technical field of aquatic product storage and processing, and specifically discloses a tilapia fresh-keeping method, which comprises the following steps of: (1) pretreating raw materials: taking live fish, slaughtering, removing scales, viscera, fish skin and fish bones to obtain a fish plate; (2) quick freezing fish fillets with ultra-low temperature and double helixfreezer; (3) modified atmosphere packaging, namely inflating packaging and sealing the slightly frozen fish slices obtained in the step (2) with a modified atmosphere fresh-keeping machine; the inflation amount is determined by the tray and inflation time. (4) performing low-temperature plasma sterilization, namely directly performing plasma sterilization on the boxed fish fillets obtained in thestep (3), (5) attaching a tilapia label, and attaching a corresponding label to the fish fillets obtained in the step (4); (6) storage, namely placing the finished fillet obtained in the step (5) into a corresponding central temperature for storage. The invention is mainly used for preserving tilapia and solves the problem that fish meat is deteriorated due to secondary pollution caused by incomplete sterilization in the prior Art.

Description

technical field [0001] The invention belongs to the technical field of aquatic product storage and processing, and specifically discloses a tilapia fresh-keeping method. Background technique [0002] my country's processed frozen tilapia fillets are mainly exported, which can generally account for more than 70% of the total export volume. The process is generally to pre-treat the tilapia raw materials through temporary breeding (color development), lethality, "three removals" (removing scales, viscera, and head), and after taking fish fillets, peeling, and removing bone spurs, etc. Freeze and store at a low temperature of -30 to -40°C. However, due to the low-temperature-frozen tilapia fillets, the fish body color and texture quality have declined during the thawing process, and the juice loss and tissue fibrosis are more serious due to the addition of ice coating and antifreeze, resulting in Its commodity value is reduced. [0003] In the prior art, the quality of fish f...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/16A23B4/015
CPCA23B4/06A23B4/16A23B4/015
Inventor 冯爱国汪春玲林向东付仁豪李春艳
Owner HAINAN UNIVERSITY
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