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Fresh keeping method of seafoods

A fresh-keeping method and seafood technology, applied in the field of seafood fresh-keeping, can solve the problems of destroying the cell structure of seafood and the taste of seafood, and achieve the effects of inhibiting the growth of microorganisms, prolonging the fresh-keeping time, and maintaining the freshness.

Inactive Publication Date: 2019-06-07
傅特恩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Soaking in ice water is also a commonly used method for seafood preservation. During the period from the fishing boat to the market, in order to prevent seafood from deteriorating, the method of immersing in ice water is often used to keep fresh. It can quickly cool the seafood and retain its quality and taste; However, if the time of soaking in ice water is too long, due to the high salt content in the seafood, the ice water will penetrate into the seafood, thereby destroying the cell structure of the seafood and destroying the taste of the seafood instead.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Put the freshly dead Spanish mackerel in an airtight incubator filled with clean seawater at 1-2°C, leave a space of 4% of the volume in the upper part of the incubator, remove the air in the upper space of the incubator, and inject a volume ratio of 98:2 A mixture of nitrogen and ozone. Put the incubator in an environment of -1°C for preservation, and take out the mackerel after 15 days. The mackerel is not frozen, and still maintains the fresh state of the mackerel when it just died, and the taste after cooking is the same as that of a live mackerel.

Embodiment 2

[0028] Put the live sea shrimp in a closed incubator filled with clean seawater at -1~0℃, leave a space of 2% of the volume in the upper part of the incubator, pump out the air in the upper space of the incubator, and inject the water with a volume ratio of 80:20 A mixture of nitrogen and ozone. Put the incubator in an environment of -3°C for preservation, take out the sea prawns after 20 days, the sea prawns are not frozen, and still keep the fresh state of live sea prawns dormant, and the taste after cooking is the same as that of live sea prawns.

Embodiment 3

[0030] Place the freshly dead crabs in a closed incubator filled with artificial seawater at -2 to -1°C, leave a space of 8% of the volume in the upper part of the incubator, remove the air in the upper space of the incubator, and inject a volume ratio of 88:12 A mixture of nitrogen and ozone. The incubator is put into the environment of 0 ℃ for preservation, and the crab is taken out after 22 days. The crab is not frozen, and still maintains the state of the crab when it just died, and the taste is good after cooking.

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PUM

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Abstract

The invention relates to the field of fresh keeping of seafoods, in particular to a fresh keeping method of seafoods. The fresh keeping method of the shellfish seafoods comprises the steps of placingfresh seafoods to a heat-insulation container loaded with an edible salt solution of minus 2 to 2 DEG C, and placing the heat-insulation container to be environment of minus 3 to 0 DEG C. According tothe fresh keeping method of the seafood, the fresh keeping time of the seafoods can be prolonged to 15 days or above, the economic value of the seafoods increased, and the fresh keeping method has high promotion value.

Description

technical field [0001] The invention belongs to the field of seafood preservation, and in particular relates to a seafood preservation method. Background technique [0002] Seafood is fresh seafood, including fish, shrimp, crab and so on. For the word "fresh", people have tried various methods. At present, the commonly used fresh-keeping methods include quick-freezing, chilling, and immersion in ice water. [0003] Quick-freezing uses a special low-temperature method to sharply lower the temperature of seafood, so that the moisture in the seafood cells does not have time to freeze, the muscle structure of the seafood is not damaged, and its quality and taste are preserved to the greatest extent. This method has good fresh-keeping effect, but the cost is very high. [0004] Chilled freshness means that after the seafood is collected, the temperature of the seafood is reduced to about 0°C in a short period of time by laying a layer of crushed ice, and maintaining this tempe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3418A23L3/358A23L3/36
Inventor 傅特恩
Owner 傅特恩
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