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Preservation method of fish

A fresh-keeping method and fish technology, which are applied in the preservation of meat/fish, food preservation, and preservation of meat/fish with a coating protective layer, etc., can solve the problems of complicated steps, reduced elasticity of fish meat, loss of nutrients, etc., and achieve prolonged fresh-keeping. The effect of time, high edible safety and simple process steps

Active Publication Date: 2013-12-04
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The steps of the salt storage preservation method are complicated, and the obtained fish contains a large amount of salt, which will cause the elasticity of the fish meat to decrease and the loss of nutrition, which is not only harmful to human health, but also affects the color, flavor and taste of the fish, and reduces the quality of the fish. , in addition, this method avoids the oxidation and corruption of the fish body by vacuum packaging to achieve the purpose of long-term preservation at room temperature, and the use of vacuum packaging will increase the cost accordingly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A fish preservation method, comprising the following steps:

[0031] (1) Wash the sundries and mucus attached to the surface of the fish and drain at 0°C.

[0032] (2) Soak the drained fish body in the preservative for 10 minutes, turn the fish body every 3 minutes during this period, control the soaking temperature at 5°C, and the preservative consists of trehalose, sodium phytate, pullulan, chitosan, Composed of disodium EDTA and perilla water, the specific composition of each component in the antistaling agent is shown in Table 1, wherein the perilla water is obtained by the following method: adding the crushed perilla leaves to water for cooking, and filtering The obtained filtrate is perilla water, the mass ratio of perilla leaves to water is 1:3, and the cooking time is 1 h.

[0033] (3) Dry the surface of the soaked fish with cold air, the temperature of the cold air is 20°C, the speed of the cold air is 3m / s, and the drying time is 20s.

[0034] (4) Evenly spr...

Embodiment 2

[0037] A fish preservation method, comprising the following steps:

[0038] (1) Wash the sundries and mucus attached to the surface of the fish and drain at 2°C.

[0039] (2) Soak the drained fish body in the preservative for 20 minutes, turn the fish body every 4 minutes during this period, and control the soaking temperature at 7°C. The preservative consists of trehalose, sodium phytate, pullulan, chitosan, Composed of disodium EDTA and perilla water, the specific composition of each component in the antistaling agent is shown in Table 1, wherein the perilla water is obtained by the following method: adding the crushed perilla leaves to water for cooking, and filtering The obtained filtrate is perilla water, the mass ratio of perilla leaves to water is 1:4, and the cooking time is 2 hours.

[0040] (3) Dry the surface of the soaked fish with cold air, the temperature of the cold air is 25°C, the speed of the cold air is 2m / s, and the drying time is 15s.

[0041] (4) Evenly...

Embodiment 3

[0044] A fish preservation method, comprising the following steps:

[0045] (1) Wash off the sundries and mucus attached to the surface of the fish and drain at a temperature of 0-3°C.

[0046] (2) Soak the drained fish body in the preservative for 10-30 minutes, turn the fish body every 3-5 minutes during the period, control the immersion temperature at 5-10°C, and the preservative consists of trehalose, sodium phytate, Pulu Lan polysaccharide, chitosan, disodium EDTA and perilla water, the specific composition of each component in the antistaling agent is shown in Table 1, wherein, perilla water is obtained by the following method: add the crushed perilla leaves Cooking in water, the filtrate obtained after filtering is perilla water, the mass ratio of perilla leaves to water is 1:3~5, and the cooking time is 1~3h.

[0047] (3) Dry the surface of the soaked fish with cold air, the temperature of the cold air is 30°C, the speed of the cold air is 1m / s, and the drying time is...

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping aquatic products, in particular to a fresh-keeping method for fish. [0002] Background technique [0003] The tissue structure of fish is loose, the protein content is high, the fat is highly unsaturated, and the water activity is very high. In the process of storage, transportation and sales, it is often easily spoiled due to the proliferation of microorganisms and microorganisms, thereby reducing or losing its edible value. and commodity value. [0004] At present, fish are generally kept fresh by freezing, pickling, drying or chilled preservation. Among them, freezing preservation not only consumes energy, but also destroys a large amount of nutrients in fish. At the same time, it needs to be thawed before eating, which is not convenient for eating; Pickling requires a lot of salt, which is not only harmful to human health, but also denatures the protein of the fish, affecting the appe...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/10
Inventor 郑斌杨会成周宇芳廖妙飞钟明杰周秀锦
Owner ZHEJIANG MARINE DEV RES INST
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