382 results about "Preservation methods" patented technology

The invention provides an intelligent fresh-keeping method and system for non-crystallization frozen storage of meat, and relates to the technical field of intelligent fresh keeping of meat products, and the method comprises the following steps: obtaining a non-crystallization temperature zone of frozen storage of the meat products; inputting the initial freshness parameter value, the target shelf life and the comprehensive quality evaluation threshold value into an amorphous frozen storage critical temperature decision model, and outputting an amorphous frozen storage critical temperature; the non-crystallization freezing critical temperature is the highest temperature when the meat product reaches the target shelf life; based on the principle that the temperature is lower than or equal to the non-crystallization freezing temperature and is higher than or equal to the lower limit temperature of the non-crystallization temperature zone, determining the non-crystallization freezing temperature; determining an electric field parameter corresponding to the non-crystallization freezing temperature according to the non-crystallization freezing temperature and the non-crystallization freezing critical temperature data set; and performing electric field assisted storage on the meat based on the non-crystallization freezing storage temperature and the electric field parameters. According to the invention, the traditional freezing and cold storage temperature zone boundary is broken through, the quality deterioration of meat caused by freezing is avoided, and the intelligent preservation of freezing quality chilled fresh-keeping is realized.

The invention discloses a postharvest mango preservation method based on chitosan, citric acid and electron beam irradiation, and the method specifically comprises the following steps: dissolving chitosan with the deacetylation degree of more than or equal to 85% in a 0.7-0.8% citric acid solution, and adjusting the pH value to 4.4-4.6 to prepare a film coating solution; the method comprises the following steps: dipping mangoes, drying to form a continuous coating film, packaging, carrying out 380-440Gy double-sided irradiation treatment, and finally storing in a storage environment with the temperature of 11 + / -1 DEG C and the humidity of 85 + / -5%. According to the method, through synergistic antibiosis of chitosan and citric acid, low-dose irradiation precise sterilization and low-temperature microenvironment regulation and control, the rotting rate and browning degree of the harvested mangoes are effectively reduced, the storage period is prolonged, the fruit hardness, vitamin C and other nutritional ingredients are maintained, and the method is suitable for large-scale postharvest preservation and long-distance storage and transportation of the mangoes.

The invention relates to the technical field of food preservation, in particular to a vegetable preservation method based on an ultralow-temperature quick-freezing technology. Comprising the following steps: carrying out cleaning and impurity removal treatment on vegetables to be preserved; rapidly cooling the treated vegetables to a temperature ranging from-40 DEG C to-78 DEG C by using an ultra-low temperature technology for not less than 10 minutes; putting the quick-frozen vegetables into a vacuum package, and keeping the freshness of the vegetables in a low-oxygen environment; a natural antioxidant is added in the packaging process, so that the storage life of the vegetables is further prolonged. According to the vegetable fresh-keeping method based on the ultralow-temperature quick-freezing technology, the freezing technology and packaging materials are optimized, so that the storage time of the vegetables is effectively prolonged, and meanwhile, the original color, texture and nutritional ingredients of the vegetables are kept.

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut eggplants, which comprises the following steps: cleaning, pre-cooling and cutting fresh eggplants to obtain fresh-cut eggplants; soaking the fresh-cut eggplants in an anti-browning soaking solution for treatment, and draining off water after the treatment is completed; spraying a film coating liquid on the surface of the drained eggplant; a calcium chloride solution is sprayed on the surfaces of the sprayed eggplants, and the eggplants are air-dried at room temperature until the surfaces do not have obvious moisture; and packaging and storing the treated eggplants. According to the comprehensive fresh-keeping method for the fresh-cut eggplants based on the double-layer coating technology, the first layer is an anti-browning soaking solution, and the problems of browning and texture softening are solved; and the second layer is functional coating spraying liquid and is used for controlling gas exchange and microorganism growth. According to the method, multiple fresh-keeping barrier technologies are effectively integrated, green and natural fresh-keeping components are completely adopted, the shelf life of the fresh-cut eggplants is remarkably prolonged through scientific formula design and a modern food processing technology, and meanwhile good sensory quality and nutritional value are kept.

The invention relates to the technical field of fruit and vegetable preservation, and discloses a fruit and vegetable preservation method for inhibiting microorganisms through magnetic field treatment, which comprises the following operation steps: putting precooled and vacuum packaged fruit and vegetable products into a magnetic field treatment device comprising a magnetic field generator, a control system and a fruit and vegetable treatment cavity for magnetic field treatment, the magnetic field intensity is accurately controlled within the range of 50-300 millitesla, the frequency fluctuates between 5-50 Hz, and the action time is set to be 2-6 hours. By systematically comparing growth conditions of microorganisms in fruits and vegetables under different parameter combinations, a magnetic field parameter combination capable of effectively inhibiting microorganism breeding and keeping fruit and vegetable cell structures complete is finally screened out. The fruit and vegetable fresh-keeping method for inhibiting microorganisms through magnetic field treatment aims to overcome the limitation of the existing physical, chemical and biological fresh-keeping technology, and provides a fruit and vegetable fresh-keeping solution which is more efficient, more environmentally friendly and wide in applicability.

The invention discloses a low-temperature plasma cold sterilization and fresh-keeping method for a chilled poultry meat product, and particularly relates to a low-temperature plasma cold sterilization and fresh-keeping method for the chilled poultry meat product by virtue of low-temperature plasma activated water (PAW) and dielectric barrier (DBD). The method comprises the following steps: spraying and sterilizing the whole slaughtered and eviscerated poultry meat by virtue of PAW with the temperature close to the freezing point temperature of-1.5 to-2.5 DEG C of the product; the fresh-keeping method comprises the following steps: soaking the fresh-keeping materials in PAW at the temperature of less than or equal to-1.50 DEG C, cooling to the temperature of-1.5 + / -0.5 DEG C, cutting and packaging, carrying out DBD low-temperature plasma cold sterilization under the working voltage of 120-160 kV, and carrying out cold-chain logistics under the condition of the fresh-keeping temperature of-1.0 to-1.5 DEG C, so that the fresh-keeping period is prolonged from 4 days to 15 days. According to the method, PAW and DBD plasma cold sterilization and preservation are adopted at the temperature of the chilled products, the shelf life of the poultry meat chilled products is effectively prolonged on the premise of ensuring the freshness, safety and high quality of the poultry meat chilled products, and industrial innovation and sustainable development are promoted.

The invention relates to the technical field of agricultural product preservation, and particularly provides a storage and preservation method for relieving low-temperature cold damage after peaches are picked, which comprises the following steps: pre-cooling the picked peaches to 8-10 DEG C by using 100-1000ppm of acidic calcium sulfate composite ice water; performing cold domestication on the precooled peaches at 8-10 DEG C for 3-5 days, and then performing low-temperature storage at 0-5 DEG C. According to the storage and preservation method disclosed by the invention, 1-4 [mu] L / L of an ethylene inhibitor can be added during cold domestication and / or the low-temperature storage is in a low-voltage electrostatic field of 1-5 KV / cm. The storage and preservation method disclosed by the invention can effectively prolong the preservation period of the peaches, reduce the cold damage browning index of the pulp, maintain relatively low conductivity and MDA content, reduce the rotting rate, and maintain relatively high flavor and good commodity. The invention provides a new normal form for storage and preservation of peaches of different varieties, and has a wide application prospect.

The invention discloses a low-temperature storage and preservation method for litchis. The method comprises the following steps of: removing branches and leaves of fresh litchis which are 80-90% mature, and reserving bare litchis; the fruits pass through a sorting line, and defective fruits are picked out; and soaking the lychee in an ergothioneine and mannitol solution, draining water, packaging the lychee with a moisture-permeable and air-permeable functional fresh-keeping bag, and storing the lychee at the temperature of-1 DEG C to 5 DEG C. According to the fresh-keeping method combining ergothioneine, mannitol and a moisture-permeable and air-permeable functional fresh-keeping bag, the fresh-keeping period of the litchis can be effectively prolonged through natural oxidation resistance and hydration and by matching with humidity adjustment and gas exchange, and the flavor, texture and nutritional ingredients of the litchis are kept. The method not only meets green and environment-friendly requirements, but also can remarkably reduce loss of litchis in transportation and storage, reduce food waste and improve food safety, and is an advanced and efficient fruit fresh-keeping technology.

The invention relates to an electric field regulation and control preservation method and device for a ship partner refrigeration house and a storage medium, and relates to the technical field of refrigeration house preservation based on an electric field, and the method comprises the steps that S1, a set working mode is received; s2, searching a corresponding electric field intensity reference value and an electric field uniformity threshold value according to a set working mode; s3, acquiring each electric field intensity sensor in real time; s4, the maximum electric field intensity error and the average electric field change rate are calculated based on the collected electric field intensity values, and comprehensive uniformity parameters are obtained through calculation in combination with the electric field intensity reference value; s5, judging whether the comprehensive uniformity parameter is lower than an electric field uniformity threshold value or not, and if yes, executing the step S6; and S6, working parameters of the electric field generator are adjusted according to the maximum electric field intensity error and the average electric field change rate. Compared with the prior art, the food fresh-keeping device can effectively solve the problem that the food fresh-keeping effect is poor due to uneven electric field distribution caused by long-term wave swinging.

The invention relates to the technical field of normal-temperature preservation of cooked meat products, in particular to a normal-temperature preservation method of cooked meat products based on natural components. The invention provides a method for improving the fresh-keeping degree of cooked meat products during normal-temperature storage, which comprises the following steps: applying a preset amount of compound preservative to the cooked meat products according to the expected fresh-keeping degree requirement, the compound preservative is prepared from epsilon-polylysine salt, nisin and sodium lactate. According to the method provided by the invention, the fresh-keeping degree of the cooked meat product can be comprehensively improved, so that the existing storage limitation is broken through while multiple requirements of consumers on safety, nutrition and flavor are met.

The invention relates to the technical field of food processing and storage and transportation preservation, in particular to a three-section variable-temperature liquid nitrogen quick-freezing preservation method for beef and application, and the method comprises the following steps: S1, performing pretreatment such as trimming, fascia removal and pre-cooling on beef; s2, performing three-stage variable-temperature liquid nitrogen quick freezing to enable the central temperature of the meat to reach-18 DEG C; and S3, after the sample is frozen and stored for 28 days, performing quality detection and analysis. The three-stage variable-temperature liquid nitrogen quick freezing provided by the invention can effectively reduce the freezing time and cooking loss of the beef, delay the spoilage of proteins and lipids, maintain a better muscle tissue form, and maintain the fresh appearance characteristic of the beef.

The invention provides a preservation method of fresh-cut purple sweet potatoes, which comprises the following steps: peeling and slicing the purple sweet potatoes, carrying out heat treatment at 50 DEG C for 5 minutes, soaking in a fermentation extracting solution containing 50% of bacillus subtilis, 50% of garlic extracting solution, 0.4% of calcium chloride, 0.04% of melatonin and 0.3% of citric acid, treating for 15 minutes, airing, carrying out vacuum packaging, and finally refrigerating and storing at 4 DEG C. The method effectively inhibits browning of the fresh-cut purple sweet potatoes, maintains the color, hardness and nutritional ingredients of the fresh-cut purple sweet potatoes, and prolongs the shelf life. The method has the advantages of greenness, harmlessness, simplicity in operation, remarkable preservation effect and the like, and a new technical scheme can be provided for preservation of the fresh-cut purple sweet potatoes.

The invention discloses a low-temperature preservation method of a prepared meat product, and belongs to the technical field of food processing. In order to solve the technical problems that in the low-temperature storage process of the conditioned meat product, microorganism control is not thorough, secondary pollution and fat oxidation aggravation are caused by accumulation of high-oxygen conditioned packaging condensate water, and texture damage is caused by ultrahigh-pressure treatment, metal ion catalysis is blocked through phytic acid pretreatment, oxidation is inhibited through composite antioxidant vacuum rolling and kneading, and the quality of the conditioned meat product is improved. Gradient ultrahigh pressure destroys microbial structures in stages, citric acid and a D-ribose buffer solution block damaged thalli from repairing, a composite packaging bag is lined with a hygroscopic film and filled with high-oxygen mixed gas to maintain meat color and adsorb condensate water, and finally, the composite packaging bag is deeply frozen to form a microcrystalline structure and then transferred to an ice-temperature environment for storage. The method realizes microbial safety control under the condition of no chemical preservative, effectively maintains the cell integrity of meat products, reduces juice loss and fat oxidation, prolongs the shelf life and maintains the eating quality.

The invention relates to the technical field of food preservation, in particular to a food preservation system and method, and the food preservation system comprises a detection assembly, a gas transmission assembly and a plurality of preservation cavities. The fresh-keeping cavity is provided with an air inlet valve, an air outlet valve, a temperature sensor and a circulating refrigeration component; the detection assembly comprises a detection cavity provided with a detection inlet and a detection outlet, a gas extraction part communicated with the plurality of gas outlet valves and used for extracting gas to the detection inlet, and a gas analyzer mounted in the detection cavity, and the gas analyzer is used for detecting the content of oxygen, carbon dioxide and ethylene; the gas conveying assembly communicates with the multiple gas inlet valves and is used for outputting oxygen, carbon dioxide and nitrogen. By means of the fruit and vegetable cold storage fresh-keeping device, fruits and vegetables can be subjected to cold storage fresh-keeping in a partitioned mode, the gas temperature and the gas content of oxygen, carbon dioxide and ethylene in each fresh-keeping cavity are controlled in the fresh-keeping process, it is ensured that the content of the three gases is kept within a controllable range, and the fruit and vegetable cold storage fresh-keeping qualification rate and the cold chain storage economic benefit are improved.

The invention belongs to the technical field of food preservation, and particularly relates to a fresh meat preservation method by coupling an electric field with storage temperature, which is used for solving the problems of short preservation period, quality reduction and the like caused by microorganism breeding, oxidative deterioration and juice loss in the traditional fresh meat storage. The method comprises the following steps: cutting fresh meat into meat blocks with the thickness of 3cm-5cm, pre-cooling to 0-4 DEG C, then treating for 10-15 minutes by using an alternating electric field of 3kV / m-5kV / m, and reversing the direction of the electric field once every 30 seconds; storing the treated meat blocks in a single layer in a storage room at-1 DEG C to-1 DEG C, synchronously applying a pulsed electric field, and performing atomization sterilization every 24 hours; in the final packaging process, a packaging bag with the oxygen transmission rate smaller than 8 cm / (m.24h. 0.1 MPa) is adopted, and mixed gas of nitrogen, carbon dioxide and oxygen is inflated. The method can prolong the shelf life of fresh meat and maintain color and taste, and is suitable for industrial production.

The invention relates to the technical field of biological preservation, in particular to a refrigerator food material preservation method and system based on a multi-modal decision dynamic weight mechanism, and the method comprises the steps: collecting multi-modal characteristic data of food materials; constructing a dynamic weight attention mechanism, and dynamically adjusting the fusion weight of each modal feature; combining a GNN graph neural network to construct a food material spoilage correlation graph, and outputting a spoilage risk prediction value at a t moment; an optimal fresh-keeping strategy combination is generated through multi-objective optimization; and processing real-time disturbance by adopting a model predictive control method and outputting a cooperative control signal. According to the method, the dynamic weight attention mechanism based on the food material category and the storage state is constructed to realize adaptive weight fusion of temperature, humidity, gas, weight and vision sensor modalities, so that the time sequence adaptability, the category specificity and the response sensitivity of multi-modal fusion are improved; and the contribution degree of the key sensor can be adaptively enhanced by the system in different scenes, and the corruption risk prediction precision is remarkably improved.

The invention provides non-fried cooked noodles capable of being stored at normal temperature and a preparation method of the non-fried cooked noodles, and belongs to the technical field of food processing. The preparation method comprises the following steps: uniformly mixing table salt, water and sodium alginate to obtain a dough kneading solution; mixing the dough kneading solution with high gluten flour, kneading dough, and fermenting to prepare noodles, so as to obtain raw noodles; boiling the raw noodles by using a hot calcium chloride solution, quickly cooling in a cold calcium chloride solution, and packaging to obtain pre-boiled noodles; performing high-temperature and high-pressure sterilization on the precooked noodles, and quickly cooling after sterilization to obtain the non-fried cooked noodles capable of being stored at normal temperature. Compared with normal-temperature cooked noodles prepared by acid leaching and preservative preservation methods, the normal-temperature cooked noodles have the characteristics of few additive types, high safety, no sour taste with low acceptability, smooth mouthfeel, no breaking and the like, and meanwhile, the noodles form a relatively compact three-dimensional network structure, are high in chewiness and relatively good in dispersity in water.

The present invention provides a composite preservation method for black fish slices. The following steps are included: S1. After slaughtering the black fish, scales, viscera, head and tail are removed, the water is drained after washing with running water, and the black fish slices are cut into black fish slices. S2. Modified xanthan gum-carbon point nanoparticles are prepared. S3. Whey protein / gliadin / sodium hydroxymethylcellulose fresh-keeping solution modified by citral is prepared. S4. Whey protein / gliadin / sodium hydroxymethylcellulose / lemon sustained-release fresh-keeping solution loaded with modified xanthan gum-carbon point nanoparticles is prepared. S5. The black fish slices are immersed in the sustained-release fresh-keeping solution, dried, and vacuum-packed. The present invention uses whey protein / gliadin / sodium hydroxymethylcellulose / lemon sustained-release fresh-keeping solution loaded with modified xanthan gum-carbon point nanoparticles to preserve the black fish slices. The sustained-release fresh-keeping solution regulates the release of active substances in the modified xanthan gum-carbon point nanoparticles, improves the stability and moisture barrier of the fresh-keeping film, and the modified xanthan gum-carbon point nanoparticles further improve the antibacterial effect.

The invention provides a fresh-keeping method of capelin and application thereof. The fresh-keeping method comprises the following steps: step 1, slaughtering fresh and alive capelin, and washing the slaughtered fresh and alive capelin for later use; the method comprises the following steps: step 1, putting the capelin into a natural preservative, soaking for 10-15 minutes at the temperature of 3-10 DEG C, step 1, fishing out the capelin treated in the step 2, draining, putting into a packaging bag, mixing gas by using a gas proportioning mixer, and carrying out modified atmosphere packaging by using a modified atmosphere packaging machine through vacuumizing, inflating and sealing; the method comprises the following steps: step 1, refrigerating the modified atmosphere packaged capelin, wherein the refrigerating temperature is 1-3 DEG C; the preservation method disclosed by the invention is safe, purely natural and low in production cost, and the polyspring fish treated by the method also has the freshness, flavor and texture similar to those of live fish within 75 days.

The invention discloses a buried snorkeling type cultivation tank heat preservation mechanism and a heat preservation method, and relates to the technical field of agricultural cultivation. The buried snorkeling type cultivation tank heat preservation mechanism comprises a buoy and a heat preservation cavity with an opening in the top, the heat preservation cavity is fixedly arranged underground, and the heat preservation cavity is externally connected with a water supplementing device through a circulation pipeline; a set amount of water is introduced into the heat preservation cavity; the buoy is movably arranged in the heat preservation cavity, a cultivation groove is fixedly formed in the top of the buoy, and the buoy can suspend in water in the heat preservation cavity. According to the buried snorkeling type cultivation tank heat preservation mechanism and method, the appropriate temperature needed by crop growth can be maintained, and the heat preservation effect is good.

This invention discloses a preservation method for refrigerators, relating to the field of refrigerators. The refrigerator has at least two independent preservation compartments. The preservation device includes: an oxygen-enriching component, comprising an oxygen-enriching membrane, a collection chamber, and an oxygen-reducing chamber, with the collection chamber and oxygen-reducing chamber located on opposite sides of the oxygen-enriching membrane; at least two vents in the oxygen-reducing chamber for connecting the at least two preservation compartments; an air extraction device; an oxygen-reducing adjustment component, used to adjust the airflow of at least one vent after the air extraction device is activated, thereby adjusting the level of the preservation compartment; and a controller to control each adjustable preservation compartment to alternately enter an oxygen-reducing mode and a stable mode. The preservation device of this invention has an adjustable oxygen-reducing capacity for the preservation compartments, adapting to the oxygen concentration requirements of different types of food. This preservation method is simple and has low energy consumption.

The invention relates to a bean product preservative, a preparation method thereof, a bean product preservation method and application, and belongs to the technical field of food preservation. The invention provides a bean product preservative. The bean product preservative is prepared from the following components: astaxanthin, epsilon-polylysine, orange peel essential oil, antibacterial peptide Plectasin, theanine and water. The bean product preservative disclosed by the invention has a good antibacterial effect, can inhibit the growth and reproduction of amine-producing microorganisms, and slows down the spoilage and deterioration of bean products such as bean curds, sour slurry bean curds and dried bean curds in a storage period, so that the shelf life of the bean products is prolonged, and the preservative has an obvious protection effect on the texture characteristics of the bean products; the method has the advantages of low production cost and high food safety.

The invention provides a meat preservation method with self-assembled nanoparticles cooperating with a three-layer controlled release film. The method comprises the following steps: S1, selecting fresh meat, removing impurities, cleaning, detecting the muscle fiber density and the total number of initial bacterial colonies, classifying the meat into I / II / III classes according to the standard, and pre-cooling and discharging acid for 18-24 hours under the conditions that the temperature is 0-2 DEG C, the air speed is 0.3-0.5 m / s and the humidity is 85-90%; s2.2, graded loading of dormant-state self-assembled nanoparticles at the temperature of 2-4 DEG C, I-type dip coating, II-type ultrasonic-assisted dip coating, III-type high-pressure atomization spraying and air drying in a blast environment after loading; s3, filling three layers of controlled release films, vacuumizing to-0.095 to-0.09 MPa, keeping for 20 seconds, filling customized controlled atmosphere according to grades, and then performing heat sealing; and S4.0, refrigerating at 0-4 DEG C. By constructing a synergistic mechanism that the self-assembled nano-particle adsorption layer recognizes a decay signal in a close range and the three layers of controlled release films release drugs in a linkage mode and strengthen barrier, the limitation that traditional preservation is passively inhibited and active ingredients are lost quickly is broken through, and the technical problems that bacteriostasis is not lasting, the water-retaining property is poor and sensory quality is prone to deterioration are fundamentally solved; and the fresh-keeping efficiency and the meat quality are both improved.

The invention discloses a fresh-keeping method and a fresh-keeping device for a refrigeration shelf after picking of blueberries, belongs to the technical field of postharvest treatment of fruits and vegetables, takes natural metabolism regulation and control and cell stable quality regulation as core innovation points, breaks through the limitation that traditional controlled atmosphere fresh-keeping needs to depend on external energy and single nutrient enrichment, and improves the fresh-keeping effect of the blueberries. And organic unification of environmental control and physiological regulation is realized. The method is simple and convenient to operate, remarkable in effect, low in cost and high in safety, is not only suitable for preservation of picked blueberries, but also can be popularized to storage and transportation links of other perishable berries such as strawberries, blackberries and raspberries, provides an efficient, green and sustainable technical path for preservation of picked fruits and vegetables, and has important industrial popularization value and social application significance.

The application discloses a freeze-drying protective agent of Vibrio harveyi phage V-YDF132 and a preservation method thereof. The freeze-drying protective agent contains inulin, skimmed milk powder, gelatin, L-glutamic acid sodium and water. The freeze-drying protective agent is mixed with a phage V-YDF132 solution, and then the mixture is frozen to a solid state, and after being subjected to freeze-drying, a phage V-YDF132 freeze-drying powder preparation is obtained. There are various preservation methods for phages, and the best preservation method is different for different phages. The application screens and prepares different phage freeze-drying protective agents and explores the protection effect of the freeze-drying protective agents on phages after freeze-drying, so as to lay a foundation for phage preservation. The phage powder preparation prepared from the freeze-drying protective agent formula P9 and the phage V-YDF132 has low requirements on the preservation conditions and can be long-term preserved without losing biological activity.

The present invention discloses a composite preservative for refrigerated sea bass fillets and a comprehensive fresh-keeping and quality preservation method thereof. The raw materials of the composite preservative include 1-5% trehalose, 0.1-0.5% sodium citrate, 0.03-0.09% ginger extract, 0.3-0.9% D-sodium isoascorbate, 0.03-0.09% nisin, and 0.01-0.03% ε-polylysine in terms of mass percentage; the balance is water. The fresh-keeping and quality preservation method consists of the following steps: preparing and pre-cooling the composite preservative; soaking the treated sea bass fillets in the pre-cooled composite preservative; finally, draining the soaked sea bass fillets and bagging them, and then refrigerating them. The raw materials of the composite preservative of the present invention are natural, green and environmentally friendly, have good fresh-keeping and quality preservation effects, can extend the shelf life of refrigerated California sea bass fillets, and have an inhibitory effect on the oxidation of myofibrillar protein.

The invention discloses ultralow-temperature preservation liquid for Sinilabeo decorus tungting sperms as well as a preparation method, a preservation method and application of the ultralow-temperature preservation liquid and belongs to the technical field of artificial breeding of Sinilabeo decorus tungting. The ultralow-temperature preservation liquid comprises a freezing diluent, an antifreeze agent glycol and an antioxidant, the antifreeze agent accounts for 8% of the volume of the ultralow-temperature preservation liquid, the antioxidant comprises reduced glutathione and alpha-lipoic acid, and the balance is the freezing diluent. According to the present invention, the formula compounding is different from the simple superposition of the traditional formula, the ratio and the combination mode of the components are precisely optimized, the combination has the synergistic effect, the resuscitation sperm activity is improved, the good oxidation resistance is provided, and the effect far better than the effect of other schemes is achieved. The method has remarkable advantages in efficient preservation of the sinilabeo decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus decorus