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Method for increasing storage period of herring fish

A technology of storage period and herring, which is applied to the preservation of meat/fish with chemicals, the preservation of meat/fish with a protective coating, and the preservation of meat/fish by freezing/cooling, etc., which can solve the high production cost and nutrient loss of herring, etc. problems, to achieve the effect of prolonging the storage time and reducing the degree of oxidation

Active Publication Date: 2017-11-24
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the shortcomings of high production cost and nutrient loss in the long-term frozen storage of herring in the prior art, the purpose of the present invention is to provide a method for improving the storage period of herring that reduces fat oxidation, has a long storage period, and is not easy to lose nutrients

Method used

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  • Method for increasing storage period of herring fish

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Effect test

Embodiment 1

[0024] In the present embodiment, a method for improving the storage period of herring, it goes through the following steps:

[0025] (I) Fresh herrings are bled before they become stiff, their heads and viscera are removed, their skins are skinned, and they are washed with clean water;

[0026] (II) Soak the herring obtained in step I for 35 minutes in the first soaking solution at 4 degrees Celsius, which includes 0.42% sodium chloride, 3.5% ethanol, and 1.8% citric acid by weight Sodium, the balance is water, the herring is drained after soaking;

[0027] (III) Soak the herring obtained in step II for 35 minutes in the second soaking solution at 4 degrees Celsius, and the second soaking solution includes 2.6% sodium chloride, 0.9% calcium chloride, 0.9% Disodium hydrogen phosphate, the balance is water, drain the herring after soaking;

[0028] (IV) Apply the first surface treatment paste to the surface of the herring obtained in step III, and the first surface treatment ...

Embodiment 2

[0033] In the present embodiment, a method for improving the storage period of herring, it goes through the following steps:

[0034] (I) Fresh herrings are bled before they become stiff, their heads and viscera are removed, their skins are skinned, and they are washed with clean water;

[0035] (II) Soak the herring obtained in step I for 20 minutes in the first soaking solution at 5 degrees Celsius, which includes 0.3% sodium chloride, 5% ethanol, and 2.0% citric acid by weight Sodium, the balance is water, the herring is drained after soaking;

[0036] (III) Soak the herring obtained in step II for 20 minutes in the second soaking solution at 5 degrees Celsius, the second soaking solution includes 1.5% sodium chloride, 1.2% calcium chloride, 1.2% Disodium hydrogen phosphate, the balance is water, drain the herring after soaking;

[0037] (IV) Apply the first surface treatment paste to the surface of the herring obtained in step III, the first surface treatment paste inclu...

Embodiment 3

[0042] In the present embodiment, a method for improving the storage period of herring, it goes through the following steps:

[0043] (I) Fresh herrings are bled before they become stiff, their heads and viscera are removed, their skins are skinned, and they are washed with clean water;

[0044] (II) Soak the herring obtained in step I for 40 minutes in the first soaking solution at 3 degrees Celsius, which includes 0.5% sodium chloride, 2% ethanol, and 1.2% citric acid by weight Sodium, the balance is water, the herring is drained after soaking;

[0045] (III) Soak the herring obtained in step II for 40 minutes in the second soaking solution at 3 degrees Celsius, and the second soaking solution includes 3.8% sodium chloride, 0.5% calcium chloride, 0.5% Disodium hydrogen phosphate, the balance is water, drain the herring after soaking;

[0046] (IV) Apply the first surface treatment paste to the surface of the herring obtained in step III, the first surface treatment paste i...

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Abstract

The invention discloses a method for increasing a storage period of herring fish. The method comprises the following steps: I) fresh herring fish is pre-processed; II) the herring fish obtained in the step (I) is immersed in first immersion liquid composed of sodium chloride, ethanol, sodium citrate and water, and the herring fish is drained after immersion; (III) the herring fish obtained in the step (II) is immersed in second immersion liquid composed of sodium chloride, calcium chloride, disodium hydrogen phosphate and the water, and the herring fish is drained after immersion; (IV) the surface of the herring fish obtained in the step (III) is smeared with a first surface treatment paste composed of plant oil, ethanol and plant powder; (V) the surface of the herring fish obtained in the step (IV) is smeared with a second surface treatment paste composed of hydrogenation plant oil and plant oil; and (VI) the herring fish obtained in the step (V) is cooled, cartonned, and stored in a cold storage. Through a method for twice immersion and two-layer coating for the herring fish, the oxidation degree of the herring fish fat in a refrigeration storage process is greatly reduced, the herring fish preservation time is prolonged, and the nutrition is not easy to loss.

Description

technical field [0001] The invention relates to fish storage, in particular to a method for increasing the storage period of herring. Background technique [0002] We know that herring is a small to medium-sized silver fish distributed in the western North Pacific Ocean, and our country is only produced in the Yellow Sea. The fish has a lot of fat in its body and is used for fresh food or canned food. The fish has large ovaries and high nutritional value. It is one of the important export aquatic products. Due to the high fat content in the herring during storage, herring is prone to oxidation and rancidity during storage. At present, the method of frozen storage is adopted for the storage of herring, and long-term frozen storage of herring will increase the production cost of aquatic product processing enterprises. In addition, long-term frozen storage of herring also causes the loss of nutrients. Contents of the invention [0003] In order to overcome the shortcomings...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/24A23B4/20A23B4/06
CPCA23B4/06A23B4/10A23B4/20A23B4/24
Inventor 孙永军鞠文明胡炜唐晓波
Owner SHANDONG HOMEY AQUATIC DEV
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