Physical freshness preservation method of uncooked fish meat or fish fillets
A fresh-keeping method and fish meat technology, applied in the direction of meat/fish preservation, food preservation, food science, etc., can solve the problems of fresh-keeping technology, deterioration of fish taste or taste, waste of food resources, etc. Human health, good taste, and thorough bloodletting effect
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[0022] Below in conjunction with accompanying drawing, the present invention will be further described with specific embodiment, see figure 1 :
[0023] The physical fresh-keeping method of raw fish meat or fish fillets is realized by the following steps:
[0024] (1) Choose live fish that are non-toxic and harmless and can be eaten raw, and feed the live fish hungry for 2 days;
[0025] (2) Slaughtering and processing in a sterile and low-temperature special workshop: stun live fish that have been starved for 1-2 days by electric shock or carbon monoxide, remove gills and drain blood, remove viscera, fins, skin, and head , remove the tail, remove the bone, take the fish meat and rinse it with sterile water, hang the fish meat and blow off the water on the surface of the fish meat with cool wind, and sterilize it with ultraviolet rays. Put it into a box and pack it in a vacuum, then immerse it in non-freezing zero-degree water for 10-30 minutes, so that the central temperatu...
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