46 results about "Fish preservation" patented technology

A method and apparatus for producing bacteria-free iodine-species-containing drinking water for farm animals under continuous dynamic water flow, comprising dissolving solid iodine into a first water flow to produce a saturated iodine species-containing aqueous solution at a pre-selected temperature; blending the saturated solution with a second water flow to produce a diluted iodine species bacterium-free aqueous solution; and providing the diluted solution as drinking water to the animals. Preferably, the iodine is dissolved in the first water flow to provide a saturated iodine species at a pre-selected temperature at a known concentration, which saturated solution is then blended into a mean water flow. The continuous flow of iodine species-containing water is fed to a farm animal drinking water distribution network with reduced risk of back-contamination by bacteria-containing water through the network. Other uses of the iodinated water are as a disinfectant, for example, in the food processing industry; fruit, vegetable and fish preservation; industrial, commercial cooling tower waters, sewage and waste water treatment; and as a nutrient as an iodine source for humans, livestock, fish and plants.

The invention discloses a preservation method of fish, which comprises the following steps: (1) cleaning sundries and mucilage adherent to a fish surface, and draining off at the temperature of 0-3 DEG C; (2) immerging a drained fish body into preservative to soak for 10-30 min, wherein the preservative is composed of the following ingredients in weight percent: 5-8% of trehalose, 0.1-0.5% of sodium phytate, 5-10% of pulullan, 0.2-0.5% of chitosan, 3-5% of EDTA-Na2, and the balance of purple perilla water; (3) conducting cold wind drying on the soaked fish body surface; (4) uniformly spraying CaCl2 solution with the mass concentration of 1-10% on the fish body with the dried surface and conducting preservation at normal temperature. The method conducts preservation on the fish at normal temperature, so that the fish can be allowed to maintain the same color, flavor, and taste as fresh and alive fish in 60 days, and the preservation time of the fish at normal temperature is greatly prolonged; the method has simple processing step, and low cost.

The invention discloses a fish preservative. The fish preservative consists of the the following components in percentage by weight: 5-8% of trehalose, 0.1-0.5% of sodium phytate, 5-10% of pullulan, 0.2-0.5% of chitosan, 3-5% of disodium EDTA and the balance being purple perilla liquid. The fish preservative disclosed by the invention has good color protection, freshness preservation, water retention, deodorization and anti-corrosion functions, is capable of greatly prolonging the preservation time of fishes under the premise of ensuring the flavor and the mouth feel of the fishes and is high in food safety. The invention also discloses a preparation method of the fish preservative, mainly comprising the following steps: (1) preparing purple perilla liquid, namely putting perilla leaves into water to cook and filter so as to obtain filtrate which is the purple perilla liquid; (2) blending, namely uniformly mixing the trehalose, the sodium phytate, the pullulan, the chitosan, the disodium EDTA and the purple perilla liquid in a ratio to obtain the fish preservation. The preparation method disclosed by the invention is simple in processing step, low in production cost and easy to operate.

The invention discloses a method for testing the putrefaction capacity of putrefactive bacteria of fish, relates to fish preservation technology, and aims to provide a method for testing and quantitatively analyzing the putrefaction capacity of the putrefactive bacteria of fish. The technical scheme comprises the steps of preparing pure bacterial liquid of the putrefactive bacteria, preparing aseptic fish blocks, inoculating, and analyzing the growth rate of the putrefactive bacteria and the generation rate of putrefactive metabolic product. The method is characterized in that: the prepared aseptic fish blocks are soaked in the pure bacterial liquid of the putrefactive bacteria to be tested, the inoculated fish blocks are stored at the temperature of (5+/-0.1) DEG C, and the sensory evaluation, total volatile basic nitrogen (TVBN) test and to-be-tested putrefactive bacteria counting are respectively carried out on the inoculated fish blocks every 24 hours; and the putrefaction capacity of the putrefactive bacteria is represented by the quantity of the putrefactive metabolic product (TVBN) generated by unit putrefactive bacteria inoculated into the fish blocks, and a TVBN yield factor (YTVBN/CFU) of the sensory putrefactive point is taken as a quantitative index of the putrefaction capacity of the putrefactive bacteria.

An air-regulating antistaling agent for packed sliced meat relates to a meat air-regulating antistaling method and the antistaling agent used, belongs to the technical field of antistaling and sealing, and can be used in antistaling and sealing of meat and fish. The air-regulating agent comprises a low-temperature deoxygenation agent and/or gas mixture generator. Through chemical reaction, the optimum gas mixture required for antistaling of meat is automatically formed in a packaging bag so as to achieve the purposes of storing, antistaling and prolonging shelf life. In comparison with a present machinery air-regulating method, the invention has the following two big advantages: (1) the air-regulating agent provided by the invention has a function of automatically adjusting carbon dioxide concentration which always maintains the optimum stable state during the whole storage transportation period so as to effectively raise the antistaling quality and reliability of chilled meat, and the circumstance that the carbon dioxide concentration is sharply reduced with the storage time due to the loss of dissolved carbon dioxide in the present machinery air-regulating method will not occur; and (2) after the method provided by the invention is used, all the inflation processes are cancelled so as to save inflation package special-purpose production line, save manpower and resources by more than 90% and prolong the shelf life from 15-21d to more than 28d. The goals, which people have dreamed of for many years and strive for, are finally realized by the invention.

The present invention provides a novel method for fish preservation, which uses thermal insulation tanks filled with ice slurry for preservation of caught fish cargo and is a preservation method replacing a method using ice cubes. A fishing boat using the present preservation method is different from a traditional fishing boat taking along with ice cubes, and takes along with a set of ice slurry preparation equipment and thermal insulation tanks on the boat. The ice slurry production amount is determined according to the yield of fish cargo. The ice slurry is delivered to the thermal insulation tanks in a fish cabin by an ice slurry pump through pipelines. Each used incubator thermal insulation tank is a specific double layer plastic box on the market and has a sealing lid and a water port arranged in a side face and adjacent to the bottom. During operation, steps include sending ice slurry into the thermal insulation tanks at first, then placing the caught fish cargo in the thermal insulation tanks, covering the fish cargo with plenty of ice slurry, closing the sealing lid and arranging the thermal insulation tanks layer by layer in the fish cabin. The present invention achieves preservation by the method using the thermal insulation tanks filled with ice slurry.

A method and apparatus for producing bacteria-free iodine-species-containing drinking water for farm animals under continuous dynamic water flow, comprising dissolving solid iodine into a first water flow to produce a saturated iodine species-containing aqueous solution at a pre-selected temperature; blending the saturated solution with a second water flow to produce a diluted iodine species bacterium-free aqueous solution; and providing the diluted solution as drinking water to the animals. Preferably, the iodine is dissolved in the first water flow to provide a saturated iodine species at a pre-selected temperature at a known concentration, which saturated solution is then blended into a mean water flow. The continuous flow of iodine species-containing water is fed to a farm animal drinking water distribution network with reduced risk of back-contamination by bacteria-containing water through the network. Other uses of the iodinated water are as a disinfectant, for example, in the food processing industry; fruit, vegetable and fish preservation; industrial, commercial cooling tower waters, sewage and waste water treatment; and as a nutrient as an iodine source for humans, livestock, fish and plants.

The invention discloses persimmon paste sliced fish capable of regenerating a body fluid and dispelling melancholy. The persimmon paste sliced fish is prepared from the following raw materials in parts by weight: 80-100 parts of tuna, 3-4 parts of white vinegar, 10-13 parts of quail egg white, 14-20 parts of pistachio nut kernels, 7-8 parts of rice vinegar, 15-16 parts of dried persimmon, 2-2.4 parts of wolfberry leaves, 0.7-0.8 part of cortex albiziae, 1.6-2 parts of cucumber leaves, 0.5%-0.6% of lotus leaves and a proper amount of tea polyphenol solution. Wolfberry leaves, cortex albiziae and other traditional Chinese medicine components and the tea polyphenol solution are added, and the health efficacies of dispelling melancholy, calming nerves, tonifying the liver, benefiting kidneys, regenerating a body fluid and quenching the thirst of sliced fish are increased, and the technical problem of fish preservation in the processing and production process of uncooked fish is solved; a high-pressure seepage technique is adopted to be combined with a drying technique, so that the sensory quality of fish is improved effectively, and the increasing need of uncooked fish consumption for people is met.

The invention discloses a method for increasing a storage period of herring fish. The method comprises the following steps: I) fresh herring fish is pre-processed; II) the herring fish obtained in the step (I) is immersed in first immersion liquid composed of sodium chloride, ethanol, sodium citrate and water, and the herring fish is drained after immersion; (III) the herring fish obtained in the step (II) is immersed in second immersion liquid composed of sodium chloride, calcium chloride, disodium hydrogen phosphate and the water, and the herring fish is drained after immersion; (IV) the surface of the herring fish obtained in the step (III) is smeared with a first surface treatment paste composed of plant oil, ethanol and plant powder; (V) the surface of the herring fish obtained in the step (IV) is smeared with a second surface treatment paste composed of hydrogenation plant oil and plant oil; and (VI) the herring fish obtained in the step (V) is cooled, cartonned, and stored in a cold storage. Through a method for twice immersion and two-layer coating for the herring fish, the oxidation degree of the herring fish fat in a refrigeration storage process is greatly reduced, the herring fish preservation time is prolonged, and the nutrition is not easy to loss.

The invention discloses a stinky mandarin fish sterilization method by cooperation of a plant antibacterial combination liquid and ultrahigh-pressure treatment. The method comprises the following steps: (1) preparing a mixed extract of elsholtzia, pine needles and purslane; (2) preparing mixed essential oil of tea tree flowers, chimonanthus salicifolius leaves, rosemary and orange peel; (3) preparing a plant antibacterial combination liquid; (4) soaking in the plant antibacterial combination liquid; and (5) carrying out packaging and ultrahigh-pressure treatment. According to the invention, the stinky mandarin fish sterilization method by cooperation of the plant antibacterial combination liquid and the ultrahigh-pressure treatment is provided; and compared with the single ultrahigh pressure treatment, the method of the invention has the following characteristics that the sterilization effect can be obviously enhanced by combining the plant antibacterial combination liquid and the ultrahigh pressure technology, the generation of thiobarbituric acid reactants in the stinky mandarin fish preservation process can be effectively reduced, dual effects of antibacterial preserve and oxidation resistance are achieved, adverse effects on the color, the sensory quality, the flavor substances and the like of the stinky mandarin fish are avoided, and the quality and the safety quality of the stinky mandarin fish are improved.

The invention discloses a five-spiced sashimi capable of nourishing yin and soothing nerves. The five-spiced sashimi is prepared from the following raw materials in parts by weight: 80-90 parts of eels, 16-20 parts of lemons, 7-9 parts of tremella, 5-6 parts of dried champignons, 18-25 parts of Chinese yam juice, 1.5-2 parts of Chinese prickly ash, 1.5-2 parts of cumin, 2-3 parts of nutmeg, 1-1.5 parts of oreocharis benthami, 1-2 parts of elm seeds or pods, 2.3-2.5 parts of endothelium corneum gigeriae galli, edible salt, monosodium glutamate, lotus leaves, and an appropriate amount of a 0.5-0.6% tea polyphenol solution. According to the five-spiced sashimi disclosed by the invention, balanophoora involucrate hook.f, the elm seeds or pods and the other chemical herbal medicinal ingredients and the tea polyphenol solution are added to improve the health efficacy of the sashimi such as tonifying the kidney, nourishing yin, easing mental anxiety and soothing the nerves; the technical problem that the fish is difficult to preserve in the uncooked fish processing production process can be solved; the preparation method adopts a high-pressure permeation technology and combines with a drying technology to effectively improve the sensory quality of the fish and meets the ever-increasing uncooked fish consumption requirement for people.

The invention discloses sauce-flavored brewer's grain sashimi prepared from raw materials in parts by weight as follows: 70-80 parts of eels, 10-15 parts of vinegar, 15-16 parts of soybean paste, 10-12 parts of rice soup, 10-11 parts of chicken powder, 22-23 parts of brewer's grains, 1.5-2 parts of mango seeds, 2-2.3 parts of tea tree roots, 1.3-2 parts of raspberries as well as proper amounts of lotus leaves and 0.5%-0.6% of a tea polyphenol solution. Traditional Chinese medicine ingredients including the mango seeds, the tea tree roots and the like as well as the tea polyphenol solution are added, healthcare effects of the sashimi on invigorating the stomach, helping digestion, enriching yin and nourishing the kidney are added, the technical problem of fish preservation in the sashimi processing process is solved, the high-pressure osmosis technology and the drying technology are combined, the sensory quality of fish is effectively improved, and the increasing sashimi consumption requirement of people is met.

The present invention discloses eclipta nourishing uncooked fish slices. The eclipta nourishing uncooked fish slices are prepared from the following raw materials by weight in parts: 85-95 parts of squid, 20-25 parts of vinegar, 15-16 parts of watermelon, 7-8 parts of red yeast rice, 4-5 parts of mushrooms, 17-18 parts of melon, 10-11 parts of pepper powder, 2-2.2 parts of eclipta, 1-1.2 parts of astragalus, 1.3-2 parts of rehmannia, salt, monosodium glutamate, lotus leaves and an appropriate amount of 0.5%-0.6% of a polyphenols solution. By adding with the eclipta, the astragalus and other Chinese medicines and the polyphenols solution, the eclipta nourishing uncooked fish slices have healthcare functions of nourishing liver and kidney, replenishing blood and moisturizing; and the technical problems of fish preservation in the production process of uncooked fish can be solved. The preparation method uses a high pressure infiltration technique, combines with a joint drying technology, so as to improve fish sensory quality effectively and meet consumer growing needs of the uncooked fish.

The present invention discloses pomegranate papaya flesh uncooked fish slices for promoting digestion, and the pomegranate papaya flesh uncooked fish slices for promoting digestion are prepared from the following raw materials by weight in parts: 80-90 parts of lateolabrax japonicus, 15-16 parts of black wolfberries, 13-15 parts of walnuts, 13-14 parts of papaya flesh, 2-3 parts of pomegranate juice, 20-22 parts of coconut milk, 1.5-2 parts of calystegia sepium, 0.9-1 part of endothelium corneum gigeriae galli, 2.7-2.8 parts of licorice, lotus leaves and an appropriate amount of 0.5%-0.6% of a polyphenols solution. By adding with the calystegia sepium, the endothelium corneum gigeriae galli, the licorice and other Chinese medicines and the polyphenols solution, the pomegranate papaya flesh uncooked fish slices have healthcare functions of tonifying qi and beatifying, removing stagnation of food, invigorating the spleen; and the technical problems of fish preservation in the production process of uncooked fish can be solved. The preparation method uses a high pressure infiltration technique, combines with a joint drying technology, so as to improve fish sensory quality effectively and meet consumer growing needs of the uncooked fish.

The invention discloses a fresh keeping agent of fish. The fresh keeping agent is prepared from the following raw materials in parts by weight: 5-10 parts of chitosan, 5-10 parts of sodium alginate, 2-8 parts of citric acid, 1-5 parts of eugenol, 0.5-5 parts of dried orange peel, 0.5-5 parts of heartleaf houttuynia herbs, 0.5-5 parts of licorice roots and 80-150 parts of water. The invention further provides a fresh keeping method of the fish with the fresh keeping agent of the fish. According to the fresh keeping agent, the components are safe and free from toxin, so that the fresh keeping agent is high in eating safety; and the components are synergistic mutually, so that the fresh keeping agent has favorable properties of protecting color, keeping fresh, holding water, removing fishy smell, and being preservative, and can maintain color, flavor and mouth feel of the fish for a long term. The fresh keeping method is simple in technology and low in cost, circulation of fish meat is convenient, and the eating value and the commodity value of the fish meat are increased.

The present invention discloses truffle licorice fresh fish slices. The truffle licorice fresh fish slices are prepared from the following raw materials by weight in parts: 40-42 parts of salmon, 3-5 parts of vinegar, 6-8 parts if dried plum, 8-9 parts of spinach powder, 11-12 parts of green beans, 12-18 parts of pumpkin pulp, 6-7 parts of pig skin, 14-16 parts of white truffles, 2-3 parts of licorice, 0.5-1 part of rhizome cibotii, 0.9-1 part of folia eriobotryae, lotus leaves and an appropriate amount of 0.5%-0.6% of a polyphenols solution. By adding with the licorice, the rhizome cibotii and other Chinese medicines and the polyphenols solution, the truffle licorice fresh fish slices have healthcare functions of clearing away the lung-heat and tonifying qi, nourishing liver and tonifying the spleen; and the technical problems of fish preservation in the production process of uncooked fish can be solved. The preparation method uses a high pressure infiltration technique, combines with a joint drying technology, so as to improve fish sensory quality effectively and meet consumer growing needs of the uncooked fish.

The invention discloses a mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice. The mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice is prepared from the following raw materials in parts by weight: 36-40 parts of salmon, 16-20 parts of a vinegar fluid, 7-8 parts of polished round-grained rice, 5-7 parts of potato juice, 13-15 parts of kiwi fruit juice, 6-7 parts of soya beans, 3-4 parts of champagne, 4-5 parts of hericium erinaceus, 7-8 parts of soya beans, 2-3 parts of mukdenia rossii koidz, 1.9-2 parts of cortex dictamni, 2.2-2.4 parts of radix polygonati officinalis and an appropriate amount of a 0.5%-0.6% tea polyphenol solution. According to the mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice, traditional Chinese medicine components of mukdenia rossii koidz, radix polygonati officinalis and the like as well as the tea polyphenol solution are added to increase the health effects of nourishing yin, benefiting yang, moistening dryness and relieving restlessness of the fish slice, and the technical problem of fish freshness retaining in a raw fish processing production process is solved. A high-pressure penetration technology is combined with a drying technology, so that the sensory quality of the fish is effectively improved, and the increasing raw fish consumption needs of people are met.

The invention discloses sliced fish meat with the fragrance of lotuses and capable of soothing the nerves and reducing blood pressure. The sliced fish meat is prepared from the following raw materials in parts by weight: 40-42 parts of salmons, 8-9 parts of vinegar liquid, 5-8 parts of wheat flour, 7-10 parts of candied dried orange peel, 8-12 parts of bran powder, 14-16 parts of lily bulb bulblets, 13-14 parts of white turnips, 1-2 parts of white spirit, 4-7 parts of chopped green onions, 8-12 parts of raisin, 0.9-1 part of india canna rhizomes, 1-2 parts of typha angustifolia roots, 2-2.3 parts of radix codonopsis, an appropriate quantity of lotus leaves, and an appropriate amount of a tea polyphenol solution of 0.5%-0.6%. According to the sliced fish meat disclosed by the invention, traditional Chinese medicine ingredients including the india canna rhizomes, the typha angustifolia roots and the like and the tea polyphenol solution are added, so that the sliced fish meat also has the health-care efficacies of nourishing blood, promoting salivation, invigorating spleen-stomach, replenishing qi, soothing the nerves and reducing blood pressure of the sliced fish meat, and the technical problem of fresh keeping of fishes during the processing and the producing of raw fishes for eating is solved. A high-pressure permeation technique and a united drying technique are adopted as a technology of the sliced fish meat disclosed by the invention, so that the organoleptic quality of fish meat is effectively improved, and the ever-increasing requirements of people for the consumption of raw fishes for eating are met.

The invention discloses application of a natural fresh-keeping agent in fish fresh-keeping. The natural fresh-keeping agent is prepared from the following components: 5-15 parts of an aloe extract, 5-10 parts of sucrose ester, 3-8 parts of citric acid, 3-9 parts of tea polyphenol, 2-6 parts of honey, 3-7 parts of fresh ginger juice and 10-30 parts of water. Compared with the prior art, the naturalfresh-keeping agent has the beneficial effects that green raw materials are adopted, the cost is low, and the effect is excellent.