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Perch film-coating fresh-keeping method

A technology for coating fresh-keeping and sea bass, which is applied in the direction of preserving meat/fish with a coating protective layer, and can solve the problems of the nutritional value and flavor of sea bass that have a great influence.

Pending Publication Date: 2020-03-20
FUJIAN MINWELL IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of preservative has a greater impact on the nutritional value and flavor of sea bass, and is not suitable for freshness preservation of sea bass

Method used

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  • Perch film-coating fresh-keeping method
  • Perch film-coating fresh-keeping method
  • Perch film-coating fresh-keeping method

Examples

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preparation example Construction

[0026] Wherein, the light-shielding polyvinyl chloride nanocomposite material is prepared by the following steps: first weigh 60-70 parts of polyvinyl chloride, 10-15 parts of PET, and 3-7 parts of trimethylolpropane trimethacrylate , 8-12 parts of carbon nanofiber, 5-9 parts of triphenyl phosphite, 4-12 parts of polysorbate, 14-18 parts of oxidized polyethylene wax, 12-17 parts of ethyl silicone oil, 8- 20 parts, 2-5 parts of thiourea, 2-8 parts of lithium perchlorate, 3-8 parts of kaolin, 1-4 parts of aluminate coupling agent, 5-15 parts of propyl gallate; The two materials are mixed at a high speed in a high-speed mixer, and the mixer speed is 200-250rpm; then the plastic material mixed at a high speed is melted and extruded in a twin-screw extruder, wherein the aspect ratio of the twin-screw extruder is 30-50:1, the extrusion interval temperature is: the first interval is 160-180°C, the second interval is 185-195°C, the third interval is 210-225°C; finally the extruded pol...

Embodiment 1

[0043] A fresh-keeping method for sea bass coated with film, inactivating 10 fresh sea bass with crushed ice, rinsing with 25% brine, draining, coating the drained fish with fresh garlic slices, spraying garlic juice on the On the fish body, dry and set aside.

[0044] Dissolve ε-polylysine (ε-PL) and modified konjac glucomannan (KGM) in pure water respectively to prepare compound preservative solutions with mass concentrations of 0.4% and 0.3%, and then mix 10 Immerse the pretreated perch in the fresh-keeping solution, then immerse it for 15 minutes and take it out, then immerse it in a calcium chloride solution with a concentration of 5% by mass percentage, then immerse it, then take it out after gelling for 4 minutes, put it in clean water for rinsing Drain, then wrap a layer of light-shielding polyvinyl chloride nano-composite material, take the first step to coat the perch three times, and finally put the coated perch into a packaging bag for vacuum packaging, and then pl...

Embodiment 2

[0049] A fresh-keeping method for sea bass coated with film, inactivating 10 fresh sea bass with crushed ice, rinsing with 28% brine, draining, coating the drained fish with fresh garlic slices, spraying garlic juice on the On the fish body, dry and set aside.

[0050] Dissolve ε-polylysine (ε-PL) in pure water to prepare a ε-polylysine (ε-PL) preservation solution with a mass concentration of 0.4%, and then put 10 pretreated sea bass Immerse in the preservative solution, immerse it, take it out after immersion for 15 minutes, then immerse it in a calcium chloride solution with a concentration of 5% by mass, then immerse it, take it out after gelling for 4 minutes, rinse it in clean water, drain it, and wrap it again Put a layer of light-shielding polyvinyl chloride nanocomposite material on it, and take the first step to coat the perch three times, and finally put the coated perch into a packaging bag for vacuum packaging, and then store it in a refrigerator at 4±1°C. On the...

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Abstract

The invention provides a perch film-coating fresh-keeping method. The method comprises the following steps: performing rinsing with brine and performing drip-drying after inactivation of fresh perch,then coating the drip-dried perch body with garlic slices, spraying a garlic juice on the fish body, and performing drying in the air; mixing an epsilon-polylysine solution and a modified konjac glucomannan solution to obtain a film-coating fresh-keeping solution; and immersing the perch treated in the step 1 in the film-coating fresh-keeping solution, performing fishing-out after soaking for 15 min at a material-liquid ratio of 1:3, then performing immersing in a calcium chloride solution with a concentration of 5% by mass for 3-5 min and then performing taking-out, performing rinsing with clean water, performing drip-drying, and then performing wrapping with a layer of light-proof polyvinyl chloride nano composite material. According to the perch film-coating fresh-keeping method, a layer of film can be formed on the surface of the perch, bacterial pollution is reduced, microbial growth is prevented, air oxidation is weakened, the lipid oxidation rate is slowed down, the fresh-keeping effect is obviously better than an ordinary low-temperature preservation method, the nutritional value, shape and flavor of the treated perch are not affected, and the fresh-keeping effect is good.

Description

technical field [0001] The invention belongs to the field of fresh-keeping and technical processing of aquatic products, and in particular relates to a fresh-keeping method for perch coating. Background technique [0002] Perch is widely distributed in the Pacific, Mediterranean and Atlantic waters, and is an important economic fish in many countries. Sea bass has delicate meat and delicious taste, and is deeply loved by consumers. Common perch are sea bass, river perch, Matsue perch, barramundi and so on. Sea bass contains nutrients such as protein and fat, and the connective tissue in fish meat is less than that of poultry meat, so the meat is delicate and tastes good, and sea bass is rich in essential amino acids needed by the human body, with high content of EPA and DHA, and rich in vitamin B, Vitamin D and trace elements calcium, iron, phosphorus, zinc, etc. But at the same time, the nutrient content of fish meat is easy to deteriorate, and the fish body is easy to c...

Claims

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Application Information

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IPC IPC(8): A23B4/10
CPCA23B4/10
Inventor 方秀刘荣城
Owner FUJIAN MINWELL IND CO LTD
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