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Preservation method of premade bass

A fresh-keeping method and technology for perch, which are applied in the preservation of meat/fish, food preservation, preservation of meat/fish with chemicals, etc. Shelf life, effects of controlling reproduction

Pending Publication Date: 2017-10-20
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the simple addition of preservatives is not enough to inhibit the growth of microorganisms, and has little effect on the taste and freshness during storage and sales.

Method used

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  • Preservation method of premade bass

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] a. Pretreatment: Select a well-proportioned fresh perch, after slaughtering, remove the head and tail, fish scales and viscera, cut the fish in half along the back of the spine, remove the main bone spurs of the spine, and then use sterile ice water in a low temperature environment. fish washed;

[0027] B, the preparation of fresh-keeping liquid: prepare the fresh-keeping liquid that contains 5% pure ginger juice, 3% trehalose, 5% salt, 5% cooking wine by mass percentage, and the balance is 82% sterile water;

[0028] c. Wet pickling: marinate the pretreated perch with preservative solution for 2 hours at 0°C, wherein the mass ratio of meat to preservative solution is 1:1.5;

[0029] d. Treatment of fermented soya bean extract: leach fermented soya bean powder in distilled water at 60°C for 2 hours, filter to obtain fermented soya bean extract and put it in refrigeration at 4°C for later use, wherein the mass ratio of fermented soya bean powder to distilled water is 1:...

Embodiment 2

[0034] a. Pretreatment: Select a well-proportioned fresh perch, after slaughtering, remove the head and tail, fish scales and viscera, cut the fish in half along the back of the spine, remove the main bone spurs of the spine, and then use sterile ice water in a low temperature environment. fish washed;

[0035] B, the preparation of fresh-keeping liquid: prepare the fresh-keeping liquid that contains 7% pure ginger juice, 2% trehalose, 3% salt, 10% cooking wine by mass percentage, and the balance is 78% sterile water;

[0036] c. Wet pickling: marinate the pretreated perch with preservative solution for 3 hours at 2°C, wherein the mass ratio of meat to preservative solution is 1:1;

[0037] d. Treatment of fermented soya bean extract: leach fermented soya bean powder in distilled water at 60°C for 2 hours, filter to obtain fermented soya bean extract and put it in refrigeration at 4°C for later use, wherein the mass ratio of fermented soya bean powder to distilled water is 1:2...

Embodiment 3

[0042] a. Pretreatment: Select a well-proportioned fresh perch, after slaughtering, remove the head and tail, fish scales and viscera, cut the fish in half along the back of the spine, remove the main bone spurs of the spine, and then use sterile ice water in a low temperature environment. fish washed;

[0043] B, the preparation of fresh-keeping liquid: prepare the fresh-keeping liquid that contains 3% pure ginger juice, 1% trehalose, 4% salt, 7% cooking wine by mass percentage, and the balance is 85% sterile water;

[0044] c. Wet pickling: marinate the pretreated perch with preservative solution for 2.5 hours at 4°C, wherein the mass ratio of meat to preservative solution is 1:2;

[0045] d. Treatment of fermented soya bean extract: leach fermented soya bean powder in distilled water at 60°C for 2 hours, filter to obtain fermented soya bean extract and put it in refrigeration at 4°C for later use, wherein the mass ratio of fermented soya bean powder to distilled water is 1:...

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Abstract

The invention discloses a preservation method of premade bass. The preservation method comprises specific steps as follows: the bass is pretreated, pickled in a prepared preservation solution and treated with a fermented soybean extracting solution, the pickled fish coated with the fermented soybean extracting solution is subjected to several steps of vacuum packaging, super-high-pressure treatment and low-temperature storage and the like. The bass is pickled with common seasoners such as fresh ginger juice, cooking wine, table salt and the like firstly, then coated with a fermented bean product, namely, the fermented soybean extracting solution which has a unique flavor and contains a large quantity of active substances and treated with a super-high-pressure technique finally, breeding of putrefying bacteria can be controlled effectively, oxidative deterioration of the product in the storage process can be inhibited, the flavor and the taste of fish are retained, the shelf life of the product is prolonged, the variety of the flavor of the product is enriched to a certain extent, and the premade bass has remarkable market and economic benefits.

Description

technical field [0001] The invention relates to a fresh-keeping method, in particular to a fresh-keeping method for prefabricated perch, and belongs to the technical field of aquatic product processing. Background technique [0002] Perch, also known as perch, belongs to the order Perciformes and the genus Perch. It is widely distributed in coastal areas such as the Yellow Sea and Bohai Sea in my country. It is one of the important edible economic fish. Bass is rich in nutrition, rich in vitamins, delicious meat, and has a good therapeutic and health effect. It can strengthen the spleen and Qi, relieve cough and reduce phlegm, so it is deeply loved by consumers. In recent years, due to the continuous increase of its market demand, its output has also increased year by year, and the guarantee of quality and taste in the process of its processing and sales has become a key problem that needs to be solved urgently. Sea bass is rich in nutrients and water, its muscle tissue is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/00A23B4/06
CPCA23B4/00A23B4/06A23B4/20
Inventor 汪兰吴文锦熊光权李新乔宇廖李丁安子王俊廖涛鉏晓燕
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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