Preservation method of weever
A fresh-keeping method and technology for perch are applied in the directions of drying and preserving meat/fish, using chemicals to preserve meat/fish, and preserving meat/fish by freezing/cooling. The effect of prolonging, improving water retention, and improving water holding capacity
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Embodiment 1
[0025] (1) Remove the viscera of the perch, divide it into two pieces, and rinse;
[0026] (2) Set ultrasonic parameters;
[0027] (3) Caffeic acid solution preparation;
[0028] (4) pack the perch that step (1) has handled well, and use the ultrasonic treatment described in step (2);
[0029] (5) inject the caffeic acid solution described in step (3) into the perch processed in step (4);
[0030] (6) Drain the perch processed in step (5), put it into a PE fresh-keeping bag, and refrigerate.
[0031] The medium used for flushing described in step (1) is sterile water, and the ultrasonic parameters described in step (2) are 200kHz, 600W, and the processing time is 5min, and the mass fraction of caffeic acid in step (3) is 2g / L, and the processing time is 5min, the refrigerated temperature in step (6) is 4°C.
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