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Method for preserving white fish

A technology of white fish and preservative, which is applied in the preservation of meat/fish, preservation of meat/fish with chemicals, preservation of meat/fish by radiation/electrical treatment, etc.

Inactive Publication Date: 2012-07-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to the above-mentioned reports, there is no relevant fresh-keeping technology for fresh white fish, so it is an unsolved problem to study a fresh-keeping technology that can effectively ensure the freshness of fresh white fish and prolong the shelf life of fresh white fish

Method used

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  • Method for preserving white fish

Examples

Experimental program
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Effect test

Embodiment

[0017] (1) Select fresh and live white fish and disease-free fish that meet food hygiene requirements, remove the head, tail, and viscera, and then remove the inner peritoneum of the fish maw;

[0018] (2) Dry-cure 10kg of processed white fish with 0.2kg of salt and 0.15kg of garlic powder for 10 minutes, then wash;

[0019] (3) Soak the cleaned white fish in preservative, which consists of 30kg of water, 2g of catechin, 120.85g of citric acid, and 90.64g of phytic acid, soaking for 30 minutes;

[0020] (4) Modified atmosphere packaging: box-type modified atmosphere packaging is adopted, the parameters of the modified atmosphere packaging machine are set to pumping time 1s, inflation time 1.5s, and the gas to be filled is 30% CO 2 and 70%N 2 , the heat sealing time is 1.5s, the pumping and charging interval is 0.5s to pump air and inflate once each, and the heat sealing temperature is 135°C; the modified atmosphere packaging adopts polypropylene hard box tray, and the modifie...

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PUM

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Abstract

The invention relates to a method for preserving white fish by removing the scales and the internal organs of the white fish, cleaning the whiter fish, cutting into sections, pretreating, preserving and storing at low temperature. The method comprises the following steps: (1) pickling the pretreated white fish with salt and garlic powder for 5-15min, cleaning the white fish, and soaking into a preservative for 20-40min; (2) subjecting the white fished treated in the step (1) to modified atmosphere packaging by using a modified atmosphere packaging machine; and (3) subjecting the packaged white fish to direct gamma irradiation by using a cobalt 60 irradiation source. The method is easy to operate and practical. Due to the adoption of the method, the freshness and the color of the meat of the white fish can be better kept, and the shelf life of the meat of the white fish can be prolonged. The preservative is convenient to use and is safe and environmentally-friendly.

Description

technical field [0001] The invention relates to a method for preserving freshness of aquatic products, in particular to a method for comprehensively preserving freshness of white fish by combining a preservative with modified atmosphere packaging and irradiation. Background technique [0002] White fish (White fish) is scientifically known as red oyster, which is one of the fish species with high economic value in the Taihu Lake Basin in my country, and is known as the "Three Treasures of Taihu Lake". White fish is delicious, has high nutritional value, has high medicinal value, and has the effects of nourishing the kidney and brain. At present, the demand for fresh white fish in the domestic aquatic product market continues to expand, but due to the large cost of long-distance transportation of white fish, and the fact that fresh and live white fish are easily corrupted after death, the market promotion of white fish is restricted. Therefore, a green and safe product is sou...

Claims

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Application Information

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IPC IPC(8): A23B4/023A23B4/16A23B4/015
Inventor 卢立新仲济健蔡莹
Owner JIANGNAN UNIV
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