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Fresh-keeping method for fish meat

A fresh-keeping method and fish meat technology, which is applied in the directions of dry preservation of meat/fish, preservation of meat/fish with chemicals, preservation of meat/fish through radiation/electrical treatment, etc., which can solve problems such as poor freshness preservation effect

Inactive Publication Date: 2021-09-07
海南满家福健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] This application provides a method for fresh-keeping fish meat, which is used to solve the technical problem of poor fresh-keeping effect of existing fish meat products

Method used

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  • Fresh-keeping method for fish meat
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Embodiment 1

[0030] For ease of understanding, see figure 1 , the present application provides an embodiment of a fresh-keeping method for fish meat, comprising: a pretreatment step, including removing inedible parts of the fish body and washing and draining to obtain edible fish meat, and further comprising the following steps:

[0031] S1. Antioxidant treatment: Antioxidant dipping treatment is carried out on the pretreated edible fish by using antioxidant;

[0032] S2, dehydration: dehydrating the fish meat prepared in step S1 to a state where the water content is 25-35wt%;

[0033] S3. Vacuum pre-packaging: Under the temperature condition of 1-10°C, select food-grade packaging materials to vacuum-pack the dehydrated fish meat;

[0034] S4. Irradiation fresh-keeping treatment: place the vacuum prepackaged fish meat under cobalt-60 gamma rays for irradiation fresh-keeping treatment, and the irradiation dose is 1.0-3.5 kGy.

[0035] It should be noted that the cobalt-60 gamma ray irradi...

Embodiment 2

[0038] As a further improvement to Example 1, the present application provides an example of a fresh-keeping method for fish meat. Optionally, the amount of antioxidant is 0.02-0.04% of the weight of edible fish meat. Optionally, among the antioxidants used, the mass ratio of one of VC and VE, rosmarinic acid and bamboo leaf flavone is (1-2):(3-5):(3-5). Optionally, the food-grade packaging material is polypropylene film. Optionally, under the temperature condition of 0-5°C, the vacuum prepackaged fish meat is subjected to radiation preservation treatment. Optionally, during the pretreatment process, it also includes dry curing the edible fish meat at 5-9° C. for 1-10 minutes. Optionally, in parts by weight, during the dry pickling process, the dry pickling material used is 1-3 parts of salt combined with 0.3-1.5 parts of monosodium glutamate, or 1-3 parts of salt combined with 0.3-1.5 parts of garlic pink. Optionally, during the pretreatment process, it also includes soaki...

Embodiment 3

[0042] For ease of understanding, the application provides a test description of a fish fresh-keeping method, including the following steps:

[0043] Pretreatment: including removing inedible parts such as fish scales, gills, and internal organs of the fish body (bighead carp is used in this embodiment), and washing and draining to obtain edible fish meat, dry-curing and soaking in fresh-keeping liquid for edible fish meat, wherein, In parts by weight, the dry curing material is 2 parts of salt combined with 0.9 part of garlic powder, and the preservation solution is composed of 4 parts of citric acid, 2 parts of phytic acid and 1.5 parts of ginger extract.

[0044] Antioxidant treatment: Antioxidant dipping treatment is carried out to the edible fish meat after pretreatment by using antioxidant, wherein, the consumption of antioxidant is 0.03% of the edible fish meat weight, the content of VC, rosmarinic acid and bamboo leaf flavonoids in this antioxidant The mass ratio corre...

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Abstract

The application discloses a fresh-keeping method for fish meat. The fresh-keeping method comprises five steps of pretreatment, antioxidant treatment, dehydration, vacuum prepackaging and irradiation fresh-keeping treatment. The antioxidant treatment and vacuum prepackaging aim to reduce the occurrence rate of oxidative deterioration such as fat oxidative rancidity of fish meat and the like; cobalt-60 gamma rays are adopted to perform irradiation fresh-keeping treatment on the fish meat, so that ionizing rays can act on biomolecules to interfere microbial metabolism and prevent microbial breeding and fishy smell of the fish meat, and the effects of cold sterilization, improvement of tenderness of meat products, prolonging of shelf life and the like are achieved; various processes in the fresh-keeping method for the fish meat not only are safe and reliable, but also compared with a traditional processing and fresh-keeping process, can ensure the freshness and the nutrient content of the fish meat to a greater extent and reduce the deterioration occurrence rate of the fish meat so as to improve the satisfaction degree of people on the aspects of fish meat storage, transportation, taste and the like, and solve the technical problem that an existing fish meat product is poor in fresh-keeping effect.

Description

technical field [0001] The present application relates to the technical field of food processing, in particular to a fresh-keeping method for fish meat. Background technique [0002] With the development of society, people pay more and more attention to diet. Among them, fish food is widely loved by the public because of its rich nutrition and delicious taste. Factors such as weather, cost, etc. need to be processed. However, fish meat treated by traditional processing methods often shows that the preservation effect is not optimistic enough, and it is prone to problems such as bacterial growth, aggravated fishy smell, browning or fat oxidation, which in turn affects to the nutrition, flavor and sales of fish products. For this reason, it is a technical problem to be solved urgently by those skilled in the art to provide a kind of fresh-keeping method of fish meat with good fresh-keeping effect. Contents of the invention [0003] The present application provides a fresh-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23B4/015A23B4/20A23B4/03
CPCA23B4/16A23B4/015A23B4/20A23B4/03A23V2002/00A23V2300/10A23V2200/02A23V2250/032A23V2250/21A23V2250/2116A23V2250/2134A23V2250/708A23V2250/712
Inventor 杨民
Owner 海南满家福健康科技有限公司
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