Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fresh keeping method for chilled fresh cut grass carp

A fresh-keeping method and grass carp technology, which is applied in the direction of preserving meat/fish with chemicals, can solve the problems of less research on fresh-cut fish meat products, and the technology cannot meet the requirements of the market, and achieve the effect of normal color and prolonged shelf life

Inactive Publication Date: 2015-09-02
WUHAN POLYTECHNIC UNIVERSITY
View PDF5 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing technology mainly studies the fresh-keeping technology of the whole fish, and there are few researches on the cold-fresh segmentation or fresh-cut fish products; in terms of product shelf life, the existing technology cannot meet the requirements of the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fresh keeping method for chilled fresh cut grass carp
  • Fresh keeping method for chilled fresh cut grass carp
  • Fresh keeping method for chilled fresh cut grass carp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The invention provides a fresh-keeping method for cold-fresh cut grass carp, which mainly includes the following screening steps:

[0018] 1) Bacteria reduction process and optimization of cold fresh cut products

[0019] Select 7 kinds of bacteria reducing agents: ozone water, ozone gas, sodium hypochlorite, hydrogen peroxide, citric acid, chlorine dioxide, ultraviolet rays, and optimize the optimal bacteria reducing process (time, concentration, material-liquid ratio); Bacterization process:

[0020] The grass carp belly was soaked in a certain concentration of sodium hypochlorite solution, rinsed with sterile water for 30 seconds after a period of time, and drained for 2 minutes. The grass carp belly without treatment was used as the control group. Taking the concentration of antibacterial solution, the ratio of solid to liquid and soaking time as the test factors, and the rate of bacteria reduction as the index, the orthogonal test design was carried out.

[0021]...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fresh keeping method for chilled fresh cut grass carp and belongs to the technical field of fresh keeping. The fresh keeping method provided by the invention comprises the following steps: (1), bacteria reducing treatment: soaking fish slices for 5 min through a 3 g / l sodium hypochlorite solution according to the material-solution volume ratio of 1:5; washing for 30 S with sterile water and draining for 2 min so as to obtain bacteria-reduced fish slices; (2), adding epsilon-polylysine in the bacteria-reduced fish slices obtained in the step (1), wherein the mass ratio of the fish slices to epsilon-polylysine is 10:(1-10); (3), carrying out modified atmosphere packaging on the fish slices processed in the step (2) for storage by mixed gas comprising 50% of CO2 and 50% of N2. According to the fresh keeping method provided by the invention, the shelf life of the obtained product can reach 13-15 days, and is prolonged by 200% or above; the obtained chilled fresh cut fish meat products are normal in color and have an inherent flavor of fish meat, and muscle sections are glossy.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, in particular to a fresh-keeping method for cold-fresh and segmented grass carp. Background technique [0002] Cold and fresh cut fish meat products have shown a good momentum of development because they meet the fast, convenient and fresh consumption requirements, showing huge market potential. Although the small package products made of fresh water fish are adapted to the needs of modern families, have a long storage time, are convenient to eat, and the logistics system in the sales process has been established, the rapid development of supermarkets, the formation of cold chains, etc. The formation and market share of the product provide the necessary conditions. However, due to the higher moisture content, freshness, and easier spoilage of freshwater fish than chilled pork and chilled beef, the sales and sales of chilled fresh fish meat are limited. Marketization. T...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B4/20A23B4/16
Inventor 侯温甫王宏勋何丽刘伟
Owner WUHAN POLYTECHNIC UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com