Fresh keeping method of porphyra haitanensis

Abstract

The invention relates to a fresh keeping method of porphyra haitanensis. The fresh keeping method sequentially comprises the following steps: pretreatment, bacterium reduction treatment, fresh keeping treatment, centrifugal dewatering, vacuum packaging and preservation, wherein the pretreatment concretely comprises the following steps: washing fresh porphyra haitanensis by clear seawater for at least one time so as to remove sediments in the porphyra haitanensis, and introducing air into the clear seawater by using aeration equipment to generate bubbles so as to turn over the porphyra haitanensis in the process of washing the porphyra haitanensis by the clear seawater. According to the fresh keeping method of the porphyra haitanensis disclosed by the invention, as air introducing and bubbling in the clear seawater are capable of fully turning over the porphyra haitanensis and impacting the surface of the porphyra haitanensis, the sediments are completely washed, sediment removal speed is higher than that of ordinary washing, and sediment removal effect is good; along with sediment removal, total content of microorganisms can also be lowered to maximum, thus greatly lowering difficulty of subsequent treatment of the porphyra haitanensis; meanwhile, the structure of the porphyra haitanensis can not be damaged by turning over the porphyra haitanensis by utilizing an air flow in the aeration equipment, so that shape of the porphyra haitanensis can be well kept.

Description

technical field [0001] The invention relates to a fresh-keeping method of altar laver, in particular to a fresh-keeping and quality-preserving method of fresh altar laver. Background technique [0002] Seaweed has high nutritional value and is rich in protein, amino acid, polysaccharide, dietary fiber, carotene, vitamin A, vitamin B1, B2, vitamin C, vitamin B12 and choline, and also contains Ca, P, Fe, Mg, I, Se, Zn and Mn and other minerals, and the taste is tender, crisp and unique. The production period of laver has a strong seasonality, and the preservation time of fresh laver is short. In addition, there are few researches on the preservation and control technology of fresh laver at home and abroad, so the dry products of laver mainly appear on the market. But because the freshness of the laver product after processing is poor, color and luster is not attractive, edible quality is difficult to match with fresh laver, therefore limits people's edible to laver. [0003]...

AI Technical Summary

Problems solved by technology

However, due to the poor freshness and unattractive color of the processed seaweed products, it is difficult to match the edible quality of fresh seaweed, thus limiting people's consumption of seaweed.

[0003] At present, there are few technical researches on the preservation and control of fresh laver at home and abroad. Wen Congzhang et al. started from multiple technical links such as pretreatment, packaging method, quick-freezing and refrigeration temperature of altar laver fresh-keeping design. technology, which solves the problem of preservation of fresh products and prolongs the shelf life of fresh laver, but its energy consumption is very large, and the frozen storage temperature of -18°C is difficult to operate in the cold chain during the market circulation process

Xu Gang et al. used microwave energy to sterilize small-package laver, and the results showed that the microwave sterilization effect was better, the total number of colonies was lower than that of the blank group, and the main nutritional components of laver, protein and iodine, had the least loss of content, and the shelf life was longer than that of the general sterilization method. The processed product is longer, but microwave sterilization will cause uneven sterilization due to the permeability and attenuation of microwave itself, uneven heating inside the laver, and the increase in temperature will lead to changes in the color, texture and other qualities of laver products, and microwave The bactericidal effect on laver is limited

In addition, although the laver preservation method disclosed in the Chinese invention patent application "A Method for Preserving Laver" with the application announcement number CN103859003A (application number 201410130701.7) can ensure the freshness of laver, it cannot effectively control the microorganisms in laver quantity, thereby greatly reducing the shelf life of laver

[0004] Known from prior art, in the processing process of laver at present, its pretreatment process is all relatively simple, and this just makes laver can't well control its cleanliness even through pretreatment process, and the integral content of microorganism in laver descends limited, It increases the processing difficulty of the subsequent bacteria reduction process

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