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Whole-fish fresh keeping method for grass carps

A fresh-keeping method and grass carp technology, applied in the preservation of meat/fish, food ingredients as anti-microbial preservation, food preservation, etc., can solve the problems of fresh-keeping research on whole grass carp that have not been seen, to prevent decomposition, ensure effectiveness, The effect of ensuring uniformity

Pending Publication Date: 2017-12-22
潘见
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] At present, the existing research on the freshness of grass carp is mainly divided into fish pieces, and there is no research on the freshness of whole grass carp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A fresh-keeping method for whole grass carp, comprising the following steps:

[0037] (1) Under the environmental conditions of about 25°C, the fresh grass carp is subjected to the treatment of removing gills, scales and viscera, and retaining the whole fish carcass;

[0038] (2) The whole grass carp body that will be processed clean is placed in the pressure-resistant flexible packaging bag, and fills into the Nisin / ε-PL fresh-keeping liquid that accounts for 40% of the grass carp carcass mass; Wherein the mass concentration of Nisin in the fresh-keeping liquid is 0.1 %, the mass fraction of ε-PL is 0.05%;

[0039] (3) Seal the mouth of the bag, apply a pressure of 150MPa at 25°C, and hold the pressure for 10 minutes;

[0040] (4) After depressurization, pump out the water in the packaging bag in a sterile environment. When pumping water, the packaging bag must not contaminate microorganisms. Then vacuumize the packaging bag and seal the bag mouth, and refrigerate at ...

Embodiment 2

[0043] A fresh-keeping method for whole grass carp, comprising the following steps:

[0044] (1) Under the environmental conditions of about 20°C, the fresh grass carp is subjected to degill, descale, and viscera treatment, and the whole fish carcass is retained;

[0045] (2) Place the whole grass carp body that has been cleaned in a pressure-resistant flexible packaging bag, and fill it with Nisin / ε-PL fresh-keeping solution that accounts for 50% of the grass carp carcass mass; wherein the mass concentration of Nisin in the fresh-keeping solution is 0.3%. , The mass fraction of ε-PL is 0.15%;

[0046] (3) Seal the mouth of the bag, apply a pressure of 100 MPa at 20°C, and keep the pressure for 10 minutes;

[0047](4) After depressurization, pump out the water in the packaging bag in a sterile environment. When pumping water, the packaging bag must not contaminate microorganisms. Then vacuumize the packaging bag and seal the bag mouth, and refrigerate at 0-4°C.

[0048] The ...

Embodiment 3

[0050] A fresh-keeping method for whole grass carp, comprising the following steps:

[0051] (1) Under the environmental condition of about 10°C, the fresh grass carp is subjected to degill, descale and visceral treatment, and the whole fish carcass is retained;

[0052] (2) Place the whole grass carp body that has been cleaned in a pressure-resistant flexible packaging bag, and fill it with Nisin / ε-PL fresh-keeping solution that accounts for 50% of the grass carp carcass mass; wherein the mass concentration of Nisin in the fresh-keeping solution is 0.3%. , The mass fraction of ε-PL is 0.15%;

[0053] (3) Seal the mouth of the bag, apply a pressure of 200 MPa at 20°C, and keep the pressure for 10 minutes;

[0054] (4) After depressurization, pump out the water in the packaging bag in a sterile environment. When pumping water, the packaging bag must not contaminate microorganisms. Then vacuumize the packaging bag and seal the bag mouth, and refrigerate at 0-4°C.

[0055] The ...

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PUM

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Abstract

The invention discloses a whole-fish fresh keeping method for grass carps. The whole-fish fresh keeping method comprises the following steps: firstly putting a fresh fish body to be treated into a packaging bag containing Nisin and Epsilon-polylysine aqueous solution, sealing, then applying 100-300Mpa ultrahigh pressure, maintaining the pressure for 5-20 minutes, firstly pumping out water after releasing the pressure, immediately carrying out vacuumization and sealing, and carrying out cold storage at the temperature 0-4 DEG C. The whole-fish fresh keeping method disclosed by the invention can keep the whole grass carp fresh, the color of the fresh-kept grass carp and the color of a fresh grass carp have no obvious difference, and the fresh-keeping period can reach 3-5 days.

Description

technical field [0001] The invention relates to a food preservation method, in particular to a whole fish preservation method using ultra-high pressure technology to process fresh grass carp. Background technique [0002] Grass carp (Grass carp) is one of the "four major fishes" in freshwater farming in China. Its meat is tender and delicious, with few bony spurs, fast growth, and large annual output. It is an economic fish with high nutritional value. [0003] At present, grass carp in my country is mainly sold fresh and live, but it is inconvenient to sell in supermarkets and convenience stores because of the strong smell of live fish slaughtered; and the younger generation is reluctant to go to the live fish market with serious smell. This has severely restricted the expansion of the fresh fish market and the development of the aquaculture industry. [0004] If the live fish is slaughtered and then placed in the supermarket, it can only be refrigerated and kept fresh for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/12A23B4/22A23B4/16A23B4/00A23B4/09
CPCA23B4/00A23B4/09A23B4/12A23B4/16A23B4/22A23V2002/00A23V2200/10A23V2250/063A23V2300/46A23V2300/20
Inventor 潘见孙忱张慧娟谢慧明张恩广
Owner 潘见
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