Preservation method of weever

Abstract

The invention discloses a preservation method of weever. The preservation method comprises the following steps: (1) removing internal organs of a weever, dividing the weever into two pieces, and washing the two pieces; (2) setting ultrasonic parameters; (3) preparing a caffeic acid solution; (4) bagging the weever treated in step (1) and treating the weever with the ultrasonic waves in step (2); (5) injecting the caffeic acid solution in step (3) into weever treated in step (4); and (6) draining the weever treated in step (5), packaging the weever into a PE freshness protection bags, and refrigerating the weever. The preservation method can well improve water-holding capacity of a sample. The sample has an optimal total quality in a US+CA combined treatment group. US+CA treatment for 5 min and caffeic acid (2.0 g / L) soaking for 5 min are combined, such that a fish meat quality maintaining effect is relatively good. According to the total number of microorganism colonies, TVB-N value and analysis results of other indexes, the combined treatment can prolong a refrigeration shelf life of sea weever.

Description

technical field

[0001] The invention belongs to the technical field of seafood processing, and in particular relates to a fresh-keeping method for perch. Background technique

[0002] Sea bass is mainly distributed in the Yellow Sea and Bohai Sea, and also in the Pacific Ocean, Atlantic Ocean and coastal waters, among which the Sea of ​​Japan, Bohai Sea and Yellow Sea are the main production areas. Sea bass meat is firm, delicious, rich in protein, unsaturated fatty acids and trace elements and other nutrients, and is deeply loved by consumers. my country started sea bass farming in the 1960s, and achieved mass production in the 1970s. By 2019, the amount of sea bass aquaculture has reached 180,000 tons. However, aquatic products are affected by microorganisms and endogenous enzymes during the circulation process, and are prone to spoilage and deterioration of quality. Therefore, ensuring its product quality and prolonging its circulation shelf life have become a difficult...

Examples

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.

technical field

[0001] The invention belongs to the technical field of seafood processing, and in particular relates to a fresh-keeping method for perch. Background technique

[0002] Sea bass is mainly distributed in the Yellow Sea and Bohai Sea, and also in the Pacific Ocean, Atlantic Ocean and coastal waters, among which the Sea of ​​Japan, Bohai Sea and Yellow Sea are the main production areas. Sea bass meat is firm, delicious, rich in protein, unsaturated fatty acids and trace elements and other nutrients, and is deeply loved by consumers. my country started sea bass farming in the 1960s, and achieved mass production in the 1970s. By 2019, the amount of sea bass aquaculture has reached 180,000 tons. However, aquatic products are affected by microorganisms and endogenous enzymes during the circulation process, and are prone to spoilage and deterioration of quality. Therefore, ensuring its product quality and prolonging its circulation shelf life have become a difficult...

Examples

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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