A method for pickling and processing aquatic products

Abstract

The present invention provides a pickling and processing method for aquatic products. The aquatic products are processed through steps such as pretreatment of aquatic products, impregnation with an impregnating solution to remove odors, tenderization treatment, acid pickling, and steam cooking, significantly inhibiting the growth of microorganisms in the aquatic products and inhibiting the increase in TVB-N, POV, and AV values. The radio frequency discharge method is used to release plasma to treat the fish meat to achieve a better tenderization effect. Acid treatment is added to the pickling solution. The acid can prevent the growth of microorganisms and the decomposition of autolytic enzymes. At the same time, the dehydration process is also likely to cause protein denaturation, and it can also promote the diffusion of salt, shorten the pickling time, improve the food safety of pickled fish meat, and provide a useful reference for application in production practice.

Description

Technical Field

[0001] The present invention relates to the technical field of marinating and processing aquatic products, and particularly relates to a method for marinating and processing aquatic products. Background Art

[0002] In recent years, due to the continuous development of aquatic product fishing and aquaculture, the annual output of aquatic products in China is relatively high, and the types of aquatic products are increasing. Aquatic products play an important role in the food structure. Their characteristics of low fat, low calories, and high protein are essential elements in a reasonable diet structure, and the diverse flavors are favored by people at all consumption levels. However, after aquatic products leave the water, they can only maintain their fresh state and the taste of live fish within a few hours. Long-distance transportation or long-term preservation is prone to microbial contamination and fish body damage, which promotes the spoilage and deterioration of fish bodies, resulting in a decline in their taste. Therefore, marinating and processing are carried out to preserve aquatic products. Traditional salted foods are preserved by high-salt marinating. When making products, part of the salt is removed with water, but some nutrients and flavor substances produced by marinating and fermentation are also lost during desalting, resulting in a decline in product flavor and quality. Currently, there are methods for marinating aquatic products such as low-temperature preservation, modified atmosphere packaging preservation, irradiation preservation, and chemical preservation. However, these methods make the texture of aquatic products hard, tough, and have a single flavor. Although chemical synthetic additives have a good preservation effect, excessive use and residues are harmful to the human body. In order to meet people's needs, tenderization treatment is carried out on aquatic products;

[0003] However, current tenderization methods include mechanical tenderization, chemical tenderization, and enzymatic tenderization. Mechanical tenderization will damage myofibrils. Chemical tenderization causes the destruction of the muscle network structure by chemical reactions between compounds and protein molecules. However, the chemical tenderization method has poor controllability and it is difficult to control protein molecules and the degree of tenderization. The enzymatic hydrolysis tenderization method has poor hydrolysis effect on connective tissue and affects the texture characteristics of aquatic products. Summary of the Invention

[0004] In view of this, the present invention proposes a method for marinating and processing aquatic products to solve the above problems.

[0005] The technical solution of the present invention is realized as follows: A method for marinating and processing aquatic products, comprising the following steps:

[0006] S1. Pretreatment of aquatic products: Wash the aquatic products and remove the shells or scales;

[0007] S2. Impregnation and deodorization: Put the aquatic products into an impregnation solution for impregnation. The impregnation solution is ginger powder, partridge tea powder, sanguisorba polysaccharide solution, and water with a weight ratio of (6 - 11):(0.3 - 1.5):(0.8 - 2.6):(500 - 1000), achieving the effects of removing fishy smell and retaining water;

[0008] S3. Tenderization treatment: Place sterile distilled water under the nozzle of the radio frequency generator to spray the aquatic products for 22 - 35 minutes. A gas is introduced into the radio frequency generator as the plasma gas source, and at the same time, radio frequency discharge is carried out while controlling the frequency at 12.3 - 22.1 Hz and the temperature at 20 - 30 °C;

[0009] S4. Acid pickling and salting: Put the tenderized aquatic products into the pickling solution for pickling at a pickling temperature of 25 - 38 °C and a pickling time of 20 - 24 h. Acid can promote the diffusion of salt, shorten the pickling time, and after adding acid, the product's;

[0010] S5. Steam cooking: Wash and drain the pickled aquatic products, and steam - cook them in a steamer at 100 - 120 °C for 16 - 22 minutes, then sterilize and vacuum - pack.

[0011] Further, the mass - to - volume ratio of the aquatic products to the impregnating solution in S2 is 15 - 28:80 - 150 g / mL.

[0012] Further, the gas in S3 is one or a combination of argon, oxygen, or nitrogen.

[0013] Further, the flow rate of the plasma gas source introduced in S3 is 8 - 12 L / min.

[0014] Further, the power of the radio frequency generator in S3 is controlled at 250 - 750 W.

[0015] Further, the pickling solution in S4 includes the following raw materials by weight: 10 - 22 parts of edible salt, 0.5 - 1.3 parts of hyaluronic acid, 5 - 8 parts of nano - zinc oxide, 3 - 5 parts of trehalose, 0.8 - 2.5 parts of citric acid, 2 - 4 parts of lactic acid, 1 - 3 parts of flavoring agent, and 50 - 80 parts of perilla water.

[0016] Further, the pickling solution in S4 includes the following raw materials by weight: 15 parts of edible salt, 0.8 parts of hyaluronic acid, 7 parts of nano - zinc oxide, 4 parts of trehalose, 1.6 parts of citric acid, 3 parts of lactic acid, 2 parts of flavoring agent, and 70 parts of perilla water.

[0017] Compared with the prior art, the beneficial effects of the present invention are:

[0018] The present invention processes aquatic products through steps such as pre-treatment of aquatic products, impregnation with an impregnating solution to remove odors, tenderization treatment, acid pickling and marinating, and steam cooking. It can destroy the cell membrane structure of microorganisms in aquatic products, inhibit the action of proteins and enzymes, significantly inhibit the growth of microorganisms in aquatic products, and inhibit the increase of TVB-N, POV, and AV values, maintaining good sensory quality. The impregnating solution can effectively assist in inhibiting the growth of microorganisms in fish before marinating through raw material selection and formulation. The fish is treated by releasing plasma in a radio frequency discharge manner, making the water-holding capacity of the fish tissue strong, the protein undergo gelation, the aggregation degree between fish fiber bundles is low, the aggregates are small, the relaxation time of a small amount of non-flowing water is reduced, and the cell tissue and protein structure are more complete, minimizing the impact of subsequent oxidation products on proteins, thus achieving a better tenderization effect. Acid treatment is added to the pickling solution. The action of the acid can prevent the growth of microorganisms and the decomposition of autolytic enzymes. At the same time, the dehydration process is also likely to cause protein denaturation, and it can also promote the diffusion of salt, shorten the pickling time, improve the food safety of pickled fish, adapt to the healthy and convenient life rhythm of modern people, and has obvious market and economic benefits, providing a useful reference for application in production practice. Detailed implementation manners

[0019] To better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0020] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0021] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can all be obtained from commercial channels.

[0022] Embodiment 1

[0023] A pickling and processing method for aquatic products: including the following steps:

[0024] S1. Pre-treatment of aquatic products: After removing the head, scales, and internal organs of fresh or chilled fish, wash it with clean water, drain it, spray and disinfect it, and slice the fish meat.

[0025] S2. Impregnation to remove odors: Put the aquatic products into the impregnating solution for impregnation. The mass-volume ratio of the aquatic products to the impregnating solution is 15:80 g / mL. The impregnating solution is composed of ginger powder, partridge tea powder, sanguisorba polysaccharide solution, and water in a weight ratio of 6:0.3:0.8:500.

[0026] S3. Tenderization treatment: Spray sterile distilled water on the aquatic products under the nozzle of a radio frequency generator. The treatment time is 22 - 35 min. Argon is introduced into the radio frequency generator as a plasma gas source, and the introduced flow rate is 8 L / min. At the same time, perform radio frequency discharge under the conditions of a frequency of 12.3 Hz, a temperature of 20 °C, and a power control of 250 W.

[0027] S4, Acid Pickling and Marinating: Put the tenderized aquatic products into the pickling solution for marinating at a pickling temperature of 25°C for 20 hours. The pickling solution consists of the following raw materials by weight: 10 parts of edible salt, 0.5 part of hyaluronic acid, 5 parts of nano-zinc oxide, 3 parts of trehalose, 0.8 part of citric acid, 2 parts of lactic acid, 1 part of flavoring agent, and 50 parts of perilla water;

[0028] S5, Steam Cooking: Wash and drain the pickled aquatic products, and steam cook them in a steamer at 100°C for 16 minutes, then sterilize and vacuum package them.

[0029] Example 2

[0030] A pickling and processing method for aquatic products: includes the following steps:

[0031] S1, Pretreatment of Aquatic Products: After removing the head, scales, and internal organs of fresh or chilled fish, wash them with clean water, drain, spray and disinfect, and slice the fish meat;

[0032] S2, Impregnation and Deodorization: Put the aquatic products into the impregnation solution for impregnation. The mass-volume ratio of the aquatic products to the impregnation solution is 28:150 g / mL. The impregnation solution is composed of ginger powder, partridge tea powder, sanguisorba polysaccharide solution, and water in a weight ratio of 11:1.5:2.6:1000;

[0033] S3, Tenderization Treatment: Spray the sterile distilled water under the nozzle of the radio frequency generator on the aquatic products for 35 minutes. Argon is introduced into the radio frequency generator as the plasma gas source with a flow rate of 12 L / min. At the same time, control the frequency at 22.1 Hz, the temperature at 30°C, and the power at 750 W for radio frequency discharge;

[0034] S4, Acid Pickling and Marinating: Put the tenderized aquatic products into the pickling solution for marinating at a pickling temperature of 38°C for 24 hours. The pickling solution consists of the following raw materials by weight: 22 parts of edible salt, 1.3 parts of hyaluronic acid, 8 parts of nano-zinc oxide, 5 parts of trehalose, 2.5 parts of citric acid, 4 parts of lactic acid, 3 parts of flavoring agent, and 80 parts of perilla water;

[0035] S5, Steam Cooking: Wash and drain the pickled aquatic products, and steam cook them in a steamer at 120°C for 22 minutes, then sterilize and vacuum package them.

[0036] Example 3

[0037] A pickling and processing method for aquatic products: includes the following steps:

[0038] S1, Pretreatment of Aquatic Products: After removing the head, scales, and internal organs of fresh or chilled fish, wash them with clean water, drain, spray and disinfect, and slice the fish meat;

[0039] S2. Impregnation for deodorization: Put the aquatic products into the impregnating solution for impregnation. The mass-volume ratio of the aquatic products to the impregnating solution is 22:120 g / mL. The impregnating solution is composed of ginger powder, partridge tea powder, sanguisorba polysaccharide solution, and water in a weight ratio of 8:0.9:1.7:800.

[0040] S3. Tenderization treatment: Spray the aquatic products with sterile distilled water under the nozzle of the radio frequency generator for 30 minutes. Argon is introduced into the radio frequency generator as the plasma gas source at a flow rate of 10 L / min. At the same time, radio frequency discharge is carried out under the conditions of a frequency of 17.8 Hz, a temperature of 25 °C, and a power control of 550 W.

[0041] S4. Acid pickling and salting: Put the tenderized aquatic products into the pickling solution for pickling at a pickling temperature of 32 °C for 22 hours. The pickling solution includes the following raw materials by weight: 15 parts of edible salt, 0.8 part of hyaluronic acid, 7 parts of nano zinc oxide, 4 parts of trehalose, 1.6 parts of citric acid, 3 parts of lactic acid, 2 parts of flavoring agent, and 70 parts of perilla water.

[0042] S5. Steam cooking: Wash and drain the pickled aquatic products, and then steam cook them in a steamer at 110 °C for 19 minutes, followed by sterilization and vacuum packaging.

[0043] Example 4

[0044] A pickling and processing method for aquatic products, comprising the following steps:

[0045] S1. Pretreatment of aquatic products: After removing the head, scales, and internal organs of fresh or chilled fish, wash them with clean water, drain, spray and disinfect, and slice the fish meat.

[0046] S2. Impregnation for deodorization: Put the aquatic products into the impregnating solution for impregnation. The mass-volume ratio of the aquatic products to the impregnating solution is 22:120 g / mL. The impregnating solution is composed of ginger powder, partridge tea powder, sanguisorba polysaccharide solution, and water in a weight ratio of 8:0.9:1.7:800.

[0047] S3. Tenderization treatment: Spray the aquatic products with sterile distilled water under the nozzle of the radio frequency generator for 30 minutes. Argon is introduced into the radio frequency generator as the plasma gas source at a flow rate of 10 L / min. At the same time, radio frequency discharge is carried out under the conditions of a frequency of 17.8 Hz, a temperature of 25 °C, and a power control of 550 W.

[0048] S4. Acid pickling and salting: Put the tenderized aquatic products into the pickling solution for pickling at a pickling temperature of 32 °C for 22 hours. The pickling solution includes the following raw materials by weight: 50 parts of edible salt, 0.3 part of hyaluronic acid, 10 parts of nano zinc oxide, 2 parts of trehalose, 0.2 part of citric acid, 5 parts of lactic acid, 2 parts of flavoring agent, and 70 parts of perilla water.

[0049] S5. Steam cooking: Wash and drain the marinated aquatic products, and steam cook them in a steamer at 110 °C for 19 min, then sterilize and vacuum package them.

[0050] Example 5

[0051] A marinating and processing method for aquatic products, comprising the following steps:

[0052] S1. Pretreatment of aquatic products: After removing the head, scales and internal organs of fresh or chilled fish, wash them with clean water, drain, spray and disinfect, and slice the fish meat.

[0053] S2. Impregnation and deodorization: Put the aquatic products into the impregnation liquid for impregnation. The mass-volume ratio of the aquatic products to the impregnation liquid is 22:120 g / mL. The impregnation liquid is composed of ginger powder, partridge tea powder, sanguisorba polysaccharide solution and water in a weight ratio of 8:0.9:1.7:800.

[0054] S3. Tenderization treatment: Spray the sterile distilled water under the nozzle of the radio frequency generator on the aquatic products for 30 min. Argon is introduced into the radio frequency generator as the plasma gas source, and the flow rate is 22 L / min. At the same time, carry out radio frequency discharge under the conditions of a frequency of 17.8 Hz, a temperature of 25 °C and a power control of 120 W.

[0055] S4. Acid pickling and marinating: Put the tenderized aquatic products into the marinating liquid for marinating. The marinating temperature is 32 °C and the marinating time is 22. The marinating liquid includes the following raw materials in parts by weight: 15 parts of edible salt, 0.8 part of hyaluronic acid, 7 parts of nano-zinc oxide, 4 parts of trehalose, 1.6 parts of citric acid, 3 parts of lactic acid, 2 parts of flavoring agent, and 70 parts of perilla water.

[0056] S5. Steam cooking: Wash and drain the marinated aquatic products, and steam cook them in a steamer at 110 °C for 19 min, then sterilize and vacuum package them.

[0057] Measure the total number of bacteria, total volatile basic nitrogen TVB-N, peroxide value POV and acid value AV of the tilapia marinated in the above Examples 1-5. The measurement standards are as follows:

[0058] The total number of bacteria is counted by plate counting according to GB / T 4789.2-2022;

[0059] TVB-N is measured according to GB / T 5009.228-2016;

[0060] POV is measured according to the determination method of peroxide value of animal and vegetable oils and fats in GB 5009.227-2016;

[0061] AV is measured according to the determination method of acid value and acidity of animal and vegetable oils and fats in GB / T 5009.229-2016;

[0062] The measurement results are shown in Table 1 below:

[0063]

[0064]

[0065] From the above results, it can be seen that the pickling and processing method of the present invention for tilapia can destroy the cell membrane structure of microorganisms, inhibit the action of proteins and enzymes, significantly inhibit the growth of microorganisms in aquatic products, and the contents of TVB-N, POV, and AV are all relatively low. It significantly inhibits the increase of TVB-N, POV, and AV values and maintains good sensory quality. Among them, Example 3 has the lowest value and the best quality.

[0066] Comparative Example 1

[0067] Adjust the S2 immersion liquid in Comparative Example 3 to ginger powder, partridge tea powder, sanguisorba officinalis polysaccharide solution, and water with a weight ratio of 1:1:3:500. Specifically, it is a pickling and processing method for an aquatic product, including the following steps:

[0068] S1. Pretreatment of aquatic products: After removing the head, scales, and internal organs of fresh or chilled fish, wash them with clean water, drain, spray and disinfect, and slice the fish meat.

[0069] S2. Immersion and deodorization: Immerse the aquatic products in the immersion liquid. The mass-volume ratio of the aquatic products to the immersion liquid is 22:120 g / mL. The immersion liquid is ginger powder, partridge tea powder, sanguisorba officinalis polysaccharide solution, and water with a weight ratio of 1:1:3:500.

[0070] S3. Tenderization treatment: Spray sterile distilled water on the aquatic products under the nozzle of the radio frequency generator for 30 minutes. Argon is introduced into the radio frequency generator as a plasma gas source, and the flow rate is 10 L / min. At the same time, radio frequency discharge is carried out at a frequency of 17.8 Hz, a temperature of 25 °C, and a power control of 550 W.

[0071] S4. Acid pickling: Put the tenderized aquatic products into the pickling liquid for pickling. The pickling temperature is 32 °C, and the pickling time is 22. The pickling liquid includes the following raw materials in parts by weight: 15 parts of edible salt, 0.8 part of hyaluronic acid, 7 parts of nano-zinc oxide, 4 parts of trehalose, 1.6 parts of citric acid, 3 parts of lactic acid, 2 parts of flavoring agent, and 70 parts of perilla water.

[0072] S5. Steam cooking: Wash and drain the pickled aquatic products, and steam them in a steamer at 110 °C for 19 minutes, then sterilize and vacuum package.

[0073] Comparative Example 2

[0074] Comparative Example 3 adjusted the S2 dipping solution without adding partridge tea powder, specifically, it was ginger powder, sanguisorba officinalis polysaccharide solution, and water with a weight ratio of 8:0.9:800, and the remaining steps were the same as those in Example 3.

[0075] Comparative Example 3

[0076] Comparative Example 3 did not perform the tenderization treatment in S3. Specifically, it was a method for pickling and processing aquatic products, including the following steps:

[0077] S1. Pretreatment of aquatic products: After removing the head, scales, and internal organs of fresh or chilled fish, wash them with clean water, drain, spray and disinfect, and slice the fish meat.

[0078] S2. Dipping and deodorization: Put the aquatic products into the dipping solution for dipping. The mass-to-volume ratio of the aquatic products to the dipping solution is 22:120 g / mL. The dipping solution is ginger powder, partridge tea powder, sanguisorba officinalis polysaccharide solution, and water with a weight ratio of 8:0.9:1.7:800.

[0079] S3. Acid pickling: Put the dipped aquatic products into the pickling solution for pickling. The pickling temperature is 32°C, and the pickling time is 22. The pickling solution includes the following raw materials by weight: 15 parts of edible salt, 0.8 part of hyaluronic acid, 7 parts of nano-zinc oxide, 4 parts of trehalose, 1.6 parts of citric acid, 3 parts of lactic acid, 2 parts of flavoring agent, and 70 parts of perilla water.

[0080] S4. Steam cooking: Wash and drain the pickled aquatic products, and steam cook them in a steamer at 110°C for 19 minutes, then sterilize and vacuum package.

[0081] Comparative Example 4

[0082] Comparative Example 3 adjusted the tenderization treatment in S3 to use 60Co-γ irradiation, with an irradiation temperature of 15 - 20°C and an irradiation dose of 3.54 kGy. Specifically, it was a method for pickling and processing aquatic products, including the following steps:

[0083] S1. Pretreatment of aquatic products: After removing the head, scales, and internal organs of fresh or chilled fish, wash them with clean water, drain, spray and disinfect, and slice the fish meat.

[0084] S2. Dipping and deodorization: Put the aquatic products into the dipping solution for dipping. The mass-to-volume ratio of the aquatic products to the dipping solution is 22:120 g / mL. The dipping solution is ginger powder, partridge tea powder, sanguisorba officinalis polysaccharide solution, and water with a weight ratio of 8:0.9:1.7:800.

[0085] S3. Tenderization treatment: Irradiate the aquatic products with 60Co-γ, with an irradiation temperature of 15 - 20°C and an irradiation dose of 3.54 kGy.

[0086] S4. Acid pickling and marinating: Put the tenderized aquatic products into the pickling solution for marinating at a pickling temperature of 32 °C for 22 hours. The pickling solution includes the following raw materials by weight: 15 parts of edible salt, 0.8 part of hyaluronic acid, 7 parts of nano-zinc oxide, 4 parts of trehalose, 1.6 parts of citric acid, 3 parts of lactic acid, 2 parts of flavoring agent, and 70 parts of perilla water.

[0087] S5. Steam cooking: Wash and drain the pickled aquatic products, and steam cook them in a steamer at 110 °C for 19 minutes, then sterilize and vacuum package.

[0088] Comparative Example 5

[0089] Compared with Example 3, in the pickling of S4, acid pickling was not carried out. The pickling solution includes the following raw materials by weight: 15 parts of edible salt, 0.8 part of hyaluronic acid, 7 parts of nano-zinc oxide, 4 parts of trehalose, 2 parts of flavoring agent, and 70 parts of perilla water. The remaining steps are the same as those in Example 3.

[0090] Compare the processing methods of Example 3 with those of Comparative Examples 1-5 to compare the quality of fish meat during the pickling process.

[0091] 1. Determination of total bacteria count, volatile basic nitrogen TVB-N, peroxide value POV, and acid value AV. The determination results are shown in Table 2 below:

[0092]

[0093] 2. Texture properties: Evaluate the tenderness of tilapia from four aspects: hardness, adhesiveness, chewiness, and shear force.

[0094] Evaluation criteria:

[0095] The evaluation results are shown in Table 3 below:

[0096]

[0097]

[0098] As can be seen from the results in Table 2 above, by adjusting the dipping solution in Comparative Examples 1 and 2, it can be known that the dipping solution can effectively assist in inhibiting the growth of microorganisms in fish meat before pickling through raw material selection and formulation. From the results of Comparative Example 2, it can be known that the chemical components in the partridge tea powder can inhibit the action of proteins and enzymes;

[0099] As can be seen from the results in Table 3, for the tenderization treatment of the present invention, radio frequency discharge is used to release plasma to treat fish meat, so that the water-holding capacity of the fish meat tissue is strong, the protein undergoes gelation, the aggregation degree between the fish meat fiber bundles is low, the aggregates are small, the relaxation time of a small amount of immobilized water is reduced, the cell tissue and protein structure are more complete, and the influence of subsequent oxidation products on the protein is minimized, thereby achieving a good tenderization effect, and its hardness, elasticity, adhesiveness and chewiness reach more appropriate texture characteristics;

[0100] In Comparative Example 3, no tenderization treatment was carried out. After the live fish died, the muscle tissue structure was in a hardened state, the shear force value was high, and the texture characteristics were poor. Comparing the results of Comparative Example 4 with Example 3, 60Co-γ irradiation would cause the polymerization chain reaction of proteins in the fish meat and the recombination of protein molecules, resulting in a poor tenderization effect;

[0101] Comparing Example 3 with Comparative Example 5 shows that adding acid treatment to the pickling solution can prevent the growth of microorganisms and the decomposition of autolytic enzymes. At the same time, the dehydration process is also likely to cause protein denaturation, and it can also promote the diffusion of salt and shorten the pickling time.

[0102] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A pickling and processing method for aquatic products, characterized in that: It includes the following steps: S1. Pretreatment of aquatic products; S2. Impregnation and deodorization: Put the aquatic products into the impregnation liquid for impregnation. The impregnation liquid is ginger powder, partridge tea powder, sanguisorba polysaccharide solution, and water with a weight ratio of (6 - 11):(0.3 - 1.5):(0.8 - 2.6):(500 - 1000); S3. Tenderization treatment: Spray the sterile distilled water under the nozzle of the radio frequency generator on the aquatic products. The treatment time is 22 - 35 min. A gas is introduced into the radio frequency generator as the plasma gas source, and the introduced flow rate is 8 - 12 L / min. At the same time, control the power to 250 - 750 W, the frequency to 12.3 - 22.1 Hz, and perform radio frequency discharge at a temperature of 20 - 30 °C; S4. Acid pickling: Put the tenderized aquatic products into the pickling liquid for pickling. The pickling temperature is 25 - 38 °C, and the pickling time is 20 - 24 h; S5. Steam cooking: Wash and drain the pickled aquatic products, and steam cook them in a steamer at 100 - 120 °C for 16 - 22 min, then sterilize and vacuum package.

2. The pickling and processing method for aquatic products according to claim 1, characterized in that: The mass - volume ratio g / mL of the aquatic products and the impregnation liquid in S2 is 15 - 28:80 - 150.

3. The pickling and processing method for aquatic products according to claim 1, characterized in that: The gas in S3 is one or a combination of argon, oxygen, or nitrogen.

4. The pickling and processing method for aquatic products according to claim 1, characterized in that: The flow rate of the plasma gas source introduced in S3 is 8 - 12 L / min.

5. The pickling and processing method for aquatic products according to claim 1, characterized in that: The power of the radio frequency generator in S3 is controlled to 250 - 750 W.

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