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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[0024] Example 1
[0025] (1) Remove the squid, divided into two pieces, rinse it;
[0026] (2) Set up ultrasonic parameters;
[0027] (3) formulated caffeic acid solution;
[0028] (4) Treat step (1) to handle the squid bag, use the ultrasonic treatment described in step (2);
[0029] (5) The squid processed after step (4) injection into the caffeic acid solution described in step (3);
[0030] (6) Treasure the squid after the step (5) is drained, loaded into the PE fresh bag and refrigerated.
[0031] Step (1) The medium used for the flush is sterile water, and the ultrasonic parameters of step (2) are 200 kHz, 600W, the treatment time is 5 min, step (3) The mass fraction of the caffeic acid is 2g / L, the processing time is 5 min, step (6) The refrigerated temperature is 4 ° C.
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