Compound preservative applied to marine fishes and using method of preservative

Abstract

The invention discloses a compound preservative applied to marine fishes and a using method of the preservative and belongs to the technical field of preservation of aquatic products. The compound preservative is characterized by comprising the following substances in parts by weight: 30-40 parts of sensitive plant general flavone extract, 35-45 parts of melicopicine general flavone extract and 15-35 parts of tangerine general flavone extract. According to the compound preservative applied to marine fishes and the using method of the preservative, the compound preservative has the effects of preservation and corrosion prevention, and the speed of rotting and deteriorating foods can be delayed; a uniform film layer can be formed on the surface of the marine fishes treated by the preservative, the preservative is non-toxic and edible, and the storage period can be effectively prolonged; a modified atmosphere packaging method is combined, and the preservation time of the marine fishes is further prolonged, and the preservation effect is further improved; and moreover, the preservative is safe, pure natural and low in production cost, and the treated marine fishes have the similar freshness, flavor and quality of live fishes within 50-60 days.

Description

technical field [0001] The invention belongs to the technical field of aquatic product preservation, and in particular relates to a composite preservative applied to marine fish and a method for using the same. Background technique [0002] At present, there are several processing, preservation and sales channels for marine fish: a small amount is transported to the destination by a live-keeping vessel for sale; some are preserved in ice, that is, in a foam box, a layer of crushed ice and a layer of fish are kept fresh and sealed in the whole box. Packaging, in general, fresh-keeping fish in this way mainly enters supermarkets and vegetable farms. Such fresh-keeping winter road transportation can be fresh for 3-4 days. If the foam box is put into the cold storage for 0-4 ℃ refrigeration, it will be fresh after 13-14 days. The degree index can still reach the first level, but it is difficult to guarantee the quality beyond this period; the caught fish are transported to the p...

AI Technical Summary

Problems solved by technology

[0002] At present, there are several processing and preservation sales channels for marine fish: a small amount is transported to the destination by a keep-alive ship for sale; some is preserved by chilling, that is, in a foam box, a layer of crushed ice and a layer of fish are kept fresh and sealed. Packaging. Generally, fresh-keeping fish in this way mainly enter supermarkets and vegetable markets. The freshness of this kind of fresh-keeping fish in winter road transportation is 3-4 days. The quality index can still reach the first level, but the quality is difficult to guarantee beyond this deadline; the caught fish is transported to the processing plant and then processed into frozen strips, stored in the freezer, and sold at an appropriate time; a very small amount is processed into dry products for sale , dry products generally have high salt content, but they lack the tender texture of fresh fish muscle itself, and do not meet the natural, green and healthy needs of modern dietary consumption

The above-mentioned processing and preservation cannot guarantee the freshness, flavor and texture of fresh fish for a long time

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