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Salmon preservation method

A fresh-keeping method and salmon technology, which is applied in the direction of meat/fish preservation, processed fish, food preservation, etc., can solve problems such as limiting the sales radius of salmon, short shelf life of salmon products, unfavorable market promotion, etc., so as to avoid rapid deterioration and expand Sales radius, beneficial to the effect of marketing

Pending Publication Date: 2021-01-05
四川美沿远洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a fresh-keeping method for salmon to solve the problem that the current salmon product has a short shelf life, makes the salmon easy to deteriorate, seriously limits the sales radius of raw salmon, and is not conducive to market promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides a kind of salmon fresh-keeping method, comprises the steps:

[0028] S1. Fish selection: select premium Atlantic salmon as the raw material fish;

[0029] S2. Raw fish storage and transportation: store the raw fish in a cold box, and add crushed ice or crushed ice packs to cover the surface of the raw fish;

[0030] S3, pre-segmentation treatment: the raw fish in S2 is taken out from the cold storage box and cleaned, the surface suspension of the raw fish is washed off, and the fish scales are removed after cleaning, and the raw fish is rinsed while the fish scales are removed;

[0031] S4, whole fish sterilization: carry out ozone sterilization to the fish processed in S3;

[0032] S5, the whole fish is divided to remove the fish head: use the head removal tool to remove the head of the sterilized fish, and use the slicer to slice and remove the film from the fish body;

[0033] S6. Separation of fish meat: dividing the fish body into ...

Embodiment 2

[0051] This embodiment provides a method for packaging salmon, which includes the following steps: packaging salmon fillets, fish pieces or fish segments in an aluminum foil box with gas inflated, and the inflated gas is a mixed gas of oxygen, nitrogen and carbon dioxide. The capacity ratio between oxygen, nitrogen and carbon dioxide is: 1:1:8. Packing in this way, and then combined with refrigerated transportation, can make the shelf life of chilled salmon reach 6-7 days. Compared with the original method, the fishy smell will appear in 3 days. This method can double the shelf life of salmon and make salmon The sales radius is lengthened, which is very conducive to marketing.

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PUM

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Abstract

The invention relates to a salmon preservation method. The salmon preservation method comprises the following steps of: S1, selecting salmon: selecting high-quality Atlantic salmon as raw salmon; S2,storing and transporting the raw salmon: storing the raw salmon in a cold insulation box, and adding crushed ice or a crushed ice bag to cover the surface of the raw salmon; S3, performing treatment before cutting: taking the raw salmon in the step S2 out of the cold insulation box, cleaning the raw salmon to remove suspension on the surface of the raw salmon, performing scale removal treatment after cleaning, and washing the raw salmon while removing scales; S4, sterilizing the whole salmon: performing ozone sterilization on the salmon treated in the step S3; S5, cutting the whole salmon to remove salmon heads: removing the salmon heads of the sterilized salmon by using a head removing cutter, and slicing and stripping the salmon body by using a slicing cutter; S6, finely dividing salmonflesh: cutting the salmon body into salmon slices, salmon blocks, salmon sections or salmon fillets; S7, packaging: performing air-filled packaging or vacuum packaging on the salmon slices, the salmonblocks, the salmon sections or the salmon fillets; and S8, storing and transporting finished salmon: storing and transporting the packaged salmon slices, salmon blocks, salmon sections or salmon fillets at 0-4 DEG C.

Description

technical field [0001] The invention relates to the technical field of fish processing, storage and transportation methods, in particular to a salmon preservation method. Background technique [0002] Salmon is a relatively common fish raw material in Western food. Salmon is rich in unsaturated fatty acids, protein and copper, which can effectively reduce blood lipids and blood cholesterol, prevent cardiovascular diseases, enhance brain function, prevent senile dementia and prevent vision loss. ; Existing salmon raw food products have a short shelf life, are easily oxidized, and microbial indicators are easily exceeded, the color of fish meat is easy to fade, the fish smell is strong, the meat quality is muddy, and the palatability is poor, which seriously limits the sales radius of salmon raw food products, reduces the The marketing of salmon as a high-end ingredient has also reduced consumers' experience of the color, aroma and flavor of salmon. Contents of the invention...

Claims

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Application Information

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IPC IPC(8): A23B4/015A23B4/16A23B4/20A23B4/24A23B4/06A23B4/00A22C25/02A22C25/14A22C25/16A22C25/18
CPCA23B4/015A23B4/16A23B4/20A23B4/24A23B4/064A23B4/00A22C25/02A22C25/142A22C25/16A22C25/18A23V2002/00A23V2250/082A23V2250/11A23V2250/124A23V2250/126A23V2250/128A23V2300/20
Inventor 杜敏刘秋
Owner 四川美沿远洋食品有限公司
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