Ice-temperature fresh-keeping method for large yellow croakers
A fresh-keeping method and technology for large yellow croaker, which are applied in the fields of preserving meat/fish with chemicals and preserving meat/fish by freezing/cooling, can solve problems such as restricting the sales market of large yellow croaker, avoid protein denaturation, prevent oxidation reaction, time saving effect
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Embodiment 1
[0022] A kind of large yellow croaker ice temperature preservation method, comprises the following steps:
[0023] 1) Pre-treatment: wash the freshly caught large yellow croaker for later use;
[0024] 2) Cold sterilization treatment: Disinfect and sterilize the cleaned large yellow croaker with ozone water with an ozone concentration of 1-5mg / L for 5-10 minutes. Rinse with water for 5-10 minutes, drain;
[0025] 3) Fluidized ozone ice pre-cooling: The sterilized large yellow croaker is pre-cooled with fluidized ozone ice, so that the central temperature of the fish body drops to -2-0°C, and the ozone content in the fluidized ozone ice is 3-5mg / Kg;
[0026] 4) Inject the freezing point regulator into the fish body: below 4°C, inject the freezing point regulator into the fish body through the injection machine, and the penetration time is 20 minutes; the freezing point regulator consists of sodium chloride, sucrose, glycine, lecithin, activated carbon, fish bone Composed of...
Embodiment 2
[0029] A kind of large yellow croaker ice temperature preservation method, comprises the following steps:
[0030] 1) Pre-treatment: wash the freshly caught large yellow croaker for later use;
[0031] 2) Cold sterilization treatment: Disinfect and sterilize the cleaned large yellow croaker with ozone water with an ozone concentration of 1-5mg / L for 5-10 minutes. Rinse with water for 5-10 minutes, drain;
[0032] 3) Fluidized ozone ice pre-cooling: The sterilized large yellow croaker is pre-cooled with fluidized ozone ice, so that the central temperature of the fish body drops to -2-0°C, and the ozone content in the fluidized ozone ice is 3-5mg / Kg;
[0033] 4) Inject the freezing point regulator into the fish body: below 4°C, inject the freezing point regulator into the fish body through the injection machine, and the penetration time is 20 minutes; the freezing point regulator consists of sodium chloride, sucrose, glycine, lecithin, activated carbon, fish bone Composition...
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