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Low-pressure medium fresh-keeping method of weever slices

A fresh-keeping method, a technique for perch fillets, is applied in the direction of preserving meat/fish with chemicals, which can solve problems such as poor effects, achieve the effects of maintaining color and freshness, prolonging the fresh-keeping period, and reducing the activity of enzymes

Inactive Publication Date: 2013-03-06
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional decompression fresh-keeping technology is only applied to the fresh-keeping of fruits and vegetables, and there are no reports of applying it to the storage and preservation of fish and meat.
However, if the decompression fresh-keeping technology is directly applied to fish fresh-keeping, the effect is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A low-pressure medium preservation method for perch fillets, comprising the following steps:

[0025] 1) Slicing: remove the head and bone of the fresh sea bass, wash and slice, the width of the sea bass sliced ​​is 5cm;

[0026] 2) Storage: Put the perch fillets into the decompression equipment for storage at room temperature, adopt continuous pumping and decompression, fresh air passes through the humidifier to increase the humidity and pass in the medium gas to maintain the pressure, the pressure is 5~15kPa, the air humidity More than 85%, the medium gas is made of CO 2 , O 2 and N 2 Mixed composition, the CO 2 , O 2 and N 2 The partial pressure ratio is 60%: 10%: 30%.

Embodiment 2

[0028] A low-pressure medium preservation method for perch fillets, comprising the following steps:

[0029] 1) Slicing: remove the head and bone of the fresh sea bass, wash and slice, the width of the sea bass after being sliced ​​is 10cm;

[0030] 2) Storage: Put the perch fillets into the decompression equipment for storage at room temperature, adopt continuous pumping and decompression, fresh air passes through the humidifier to increase the humidity and pass in the medium gas to maintain the pressure, the pressure is 5~15kPa, the air humidity More than 85%, the medium gas is made of CO 2 , O 2 and N 2 Mixed composition, the CO 2 , O 2 and N 2 The partial pressure ratio is 60%: 10%: 30%.

Embodiment 3

[0032] A low-pressure medium fresh-keeping method for perch fillets, characterized in that it comprises the following steps:

[0033] 1) Slicing: remove the head and bone of the fresh sea bass, wash and slice, and the width of the sea bass after being sliced ​​is 5cm;

[0034] 2) Storage: Put the perch fillets into the decompression equipment for storage. The storage temperature of the perch fillets is 5°C. Continuous pumping and decompression is adopted. The fresh air passes through the humidifier to increase the humidity and enters the medium gas to maintain the pressure. The pressure is 5~15kPa, the air humidity is above 85%, and the medium gas is made of CO 2 , O 2 and N 2 Mixed composition, the CO 2 , O 2 and N 2 The partial pressure ratio is 60%: 10%: 30%.

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PUM

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Abstract

The invention relates to a low-pressure medium fresh-keeping method of weever slices, which belongs to the technical field of fish fresh-keeping method, and the method comprises the following steps of (1) slicing: cutting off the head and removing bones of fresh weever, and washing and slicing the weever; and (2) storage: placing the weever slices into a decompression device to be stored, adopting a continuous pumping decompression way, humidifying fresh air through a humidifier, and introducing the medium gas to maintain the pressure, wherein the air pressure is 5 to 15kPa, the air humidity is more than 85 percent, and the medium gas is formed by mixing carbon dioxide (CO2), oxygen (O2) and nitrogen (N2). The low-pressure medium fresh-keeping method has the following advantages that 1, the weever slices can be directly stored without being precooled through the decompression fresh-keeping way; 2, the fresh-keeping period of the fish can be prolonged; 3, due to the medium gas, the fresh-keeping period is prolonged and the fresh-keeping effect is improved; 4, the low-temperature cold storage way can inhibit the growth and breeding of microorganisms; and 5, the weever slices are packed through a light-proof packing material, so that no survival condition is provided for the microorganisms.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping methods for fish meat, and in particular relates to a low-pressure medium fresh-keeping method for perch fillets. Background technique [0002] Decompression fresh-keeping technology is based on the development of vacuum and controlled atmosphere technology, and replaces normal pressure storage with gas displacement storage in a vacuum environment. It is to preserve fresh fruit and vegetable products by reducing atmospheric pressure. It is another major development of storage and preservation technology, and is called the third revolution in the history of preservation. Decompression storage achieves the effect of hypoxia and ultra-low oxygen by reducing the air pressure of the storage place to 1 / 10 of the atmospheric pressure (10.1325kPa) or even lower, thus playing the same role as controlled atmosphere storage. Decompression can accelerate the outward diffusion of ethylene and volatile g...

Claims

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Application Information

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IPC IPC(8): A23B4/16
Inventor 罗红宇徐梅英吴冬梅
Owner ZHEJIANG OCEAN UNIV
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