Quick fresh-keeping technology for freshwater fish

Abstract

The invention discloses a quick fresh-keeping technology for freshwater fish, which belongs to the technical field of fresh keeping of aquatic products, and comprises the following steps: (1) cleaning: firstly slaughtering fresh live fish on site, and simultaneously carrying out working procedures of removing fish scales, gill and viscera within ten minutes; (2) fresh-keeping: reducing the temperature of a fresh-keeping machine to-80 DEG C, and then immediately putting the cleaned fish into the fresh-keeping machine at-80 DEG C for fresh-keeping treatment for 900-1500 seconds; and (3) fresh-keeping and refrigerating: immediately carrying out vacuum packaging on the fish subjected to fresh-keeping treatment in the step (2), and then putting the fish into a refrigerator at the temperature of-18 DEG C for fresh-keeping and refrigerating. According to the method disclosed by the invention, the integrity of fish tissue cells and amino acid structures is protected through top-speed fresh locking at the temperature of-80 DEG C for 900-1500s, so that the fresh degree of the fish is guaranteed, and the taste of the fish treated by the method disclosed by the invention is the same as that of fresh live fish after half a month.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a fresh-water fish fast-keeping technology. Background technique [0002] Aquatic products are soft and tender, with high protein and water content. If they are left naturally, they will soon deteriorate, spoil and lose their edible value. Therefore, it is imperative to strengthen the preservation of aquatic products. [0003] Among the fresh-keeping technologies of aquatic products, low-temperature preservation is the most widely used and the most in-depth research. Because the low temperature can maintain the original quality of freshwater fish to the greatest extent. Low-temperature preservation methods include refrigeration, freezing, micro-freezing, ultra-cold, seawater cooling, deep cooling, and low-temperature vitrification preservation. Nowadays, the two most common and effective methods are -40~-45℃ rapid freezing and 1-second fres...

AI Technical Summary

Problems solved by technology

Nowadays, the two most common and effective methods are -40~-45℃ rapid freezing and 1-second freshness lock technology to ensure the freshness of fish. However, rapid freezing at -40~-45℃ is easy to form due to the slow freezing speed. Larger and more ice crystals will greatly damage the fish tissue, so the taste of the fish is average

If liquid nitrogen at -196 degrees is used for rapid cooling, although it can lock freshness, the effect is very good! However, the cost of using liquid nitrogen is very high, and large-scale production cannot be carried out

[0004] Although the annual fish production has increased, due to the limitations of aquatic product preservation technology, the production of aquatic products, especially freshwater fish, has increased but not increased.

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