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Fresh-keeping method for chilled pomfret

A fresh-keeping method, the technology of silver pomfret, is applied in the directions of dry preservation of meat/fish, preservation of meat/fish with chemicals, preservation of meat/fish through radiation/electrical treatment, etc., which can solve the problem of short shelf life and unsatisfactory preservation effect To achieve the effect of prolonging the shelf life, ensuring the smell and shape, and ensuring the color

Active Publication Date: 2019-01-15
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem that this invention exists is: fresh-keeping effect is unsatisfactory, shelf life is not long

Method used

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  • Fresh-keeping method for chilled pomfret
  • Fresh-keeping method for chilled pomfret
  • Fresh-keeping method for chilled pomfret

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] How to keep fresh silver pomfret fresh:

[0023] (1) The antistaling agent is obtained after mixing the following components by weight percentage evenly: tea polyphenols 0.8%, phytic acid 0.1%, lysozyme 0.3%, sodium ascorbate 3.5%, sorbitol 1%, wakame extract 3 %, the balance is water, and the weight percentage sum of each component is 100%, and the preparation steps of the wakame extract are:

[0024] Soak fresh wakame in hot water at 50°C for 1 hour, take it out, rinse it with distilled water for 5 minutes, air-dry it and crush it with a pulverizer, pass through a 60-mesh sieve to make wakame powder, add the wakame powder to anhydrous After swelling in ethanol for 40 minutes, install the percolation device with a percolation rate of 2mL / min to obtain percolation liquid. The weight ratio of wakame powder to absolute ethanol is 1:10, and the percolation liquid is concentrated to dryness. get wakame extract;

[0025] (2) Put the antistaling agent into the container, pl...

Embodiment 2

[0028] How to keep fresh silver pomfret fresh:

[0029] (1) Prepare the preservative after mixing the following components by weight percentage evenly: tea polyphenols 0.3%, phytic acid 0.2%, lysozyme 0.4%, sodium ascorbate 3.9%, sorbitol 1.2%, wakame extract 2.1% %, the balance is water, and the weight percentage sum of each component is 100%, and the preparation steps of the wakame extract are:

[0030] Soak fresh wakame in hot water at 50°C for 1 hour, take it out, rinse it with distilled water for 5 minutes, air-dry it and crush it with a pulverizer, pass through a 60-mesh sieve to make wakame powder, add the wakame powder to anhydrous After swelling in ethanol for 40 minutes, install the percolation device with a percolation rate of 2mL / min to obtain percolation liquid. The weight ratio of wakame powder to absolute ethanol is 1:10, and the percolation liquid is concentrated to dryness. get wakame extract;

[0031] (2) Put the antistaling agent into the container, place ...

Embodiment 3

[0034] How to keep fresh silver pomfret fresh:

[0035] (1) Prepare the preservative after mixing the following components by weight percentage evenly: tea polyphenols 0.4%, phytic acid 0.1%, lysozyme 0.5%, sodium ascorbate 3.3%, sorbitol 1.6%, wakame extract 2.4% %, the balance is water, and the weight percentage sum of each component is 100%, and the preparation steps of the wakame extract are:

[0036] Soak fresh wakame in hot water at 50°C for 1 hour, take it out, rinse it with distilled water for 5 minutes, air-dry it and crush it with a pulverizer, pass through a 60-mesh sieve to make wakame powder, add the wakame powder to anhydrous After swelling in ethanol for 40 minutes, install the percolation device with a percolation rate of 2mL / min to obtain percolation liquid. The weight ratio of wakame powder to absolute ethanol is 1:10, and the percolation liquid is concentrated to dryness. get wakame extract;

[0037] (2) Put the antistaling agent into the container, place ...

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Abstract

The invention provides a fresh-keeping method for chilled pomfret. The method comprises the following steps that (1) the following components of tea polyphenol, phytic acid, lysozyme, sodium ascorbate, sorbitol, an undaria pinnatifida extract and water are uniformly mixed so as to prepare a preservative; (2) the preservative is put into a vessel, the vessel is placed in a sealed box with the temperature of 0 DEG C, and the chilled pomfret is soaked in the preservative for 30 minutes and then is taken out; and (3) the chilled pomfret treated in the step (2) is put into a vacuum box of a conveying vehicle, the vacuum box is irradiated by using an electric appliance accelerator twice, the chilled pomfret is taken out, then air drying is carried out at 0 DEG C, and vacuum packaging is carriedout by using a packaging bag. The method has the advantages that the shelf life of the chilled pomfret can be effectively prolonged, the quality of the chilled pomfret can be effectively guaranteed, and the fresh-keeping effect is good.

Description

technical field [0001] The invention relates to a fresh-keeping method for chilled silver pomfret. Background technique [0002] Silver pomfret, native to the Amazon River, is also known as silver plate pomfret and silver plate fish. Silver pomfret is one of the edible fishes in the sea. It contains 15.6 grams of protein and 6.6 grams of fat per 100 grams of meat. The meat is tender and has few spines. It is especially suitable for the elderly and children. Auxiliary curative effect. However, the water content of silver pomfret is relatively high, and it is easy to be infected by microorganisms and deteriorate during the process of capture, storage, transportation, and sales. The quality of fresh-keeping technology will directly affect its fresh-keeping effect. [0003] The Chinese invention with the application number CN201510159028.4 discloses "A Ginkgo Leaf Plant Source Preservative for Chilled Pomfret", which is characterized in that the ginkgo leaves are washed with ...

Claims

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Application Information

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IPC IPC(8): A23B4/015A23B4/03A23B4/16A23B4/20
CPCA23B4/015A23B4/03A23B4/16A23B4/20A23V2002/00A23V2250/202A23V2250/2132A23V2250/2134A23V2250/214A23V2300/10
Inventor 姜维刘宇胡世伟严小军
Owner ZHEJIANG OCEAN UNIV
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