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Preservation method of tuna ice glaze

A fresh-keeping method, tuna technology, applied in the direction of preserving meat/fish with chemicals, preserving meat/fish with coating protection layer, preserving meat/fish through freezing/cooling, etc. Accelerate the corruption and deterioration of aquatic products, affect the quality of aquatic products and other problems, achieve good water solubility, slow down the increase, and good water holding capacity

Inactive Publication Date: 2019-11-05
SHANGHAI OCEAN UNIV
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is easy to be corrupted and discolored when caught ashore, which is not conducive to long-term storage. Ice-coating is to form a thin layer of ice on the surface of frozen products by coating, soaking, etc. The traditional ice-coating uses tap water, which cannot inhibit the water The growth of microorganisms in the product accelerates the spoilage of aquatic products and seriously affects the quality of aquatic products

Method used

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Examples

Experimental program
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Effect test

Embodiment example 1

[0029] Soak freshly caught tuna in a mixture of ozone microbubble water and ozone microbubble crushed ice for 3 minutes, and the ozone concentration in the ozone microbubble water is 30%. Preliminary inhibition of microorganisms on the surface of the fish body, and processing procedures such as picking, gutting, rinsing, trimming, and quantitative loading of tuna;

[0030] In order to maintain the freshness of the tuna to the greatest extent, the fresh tuna meat is quickly frozen, the center temperature drops to -35°C, and the quick freezing time is 10 minutes.

[0031] Prepare a corresponding concentration of glazing solution, and add a thickener (sodium carboxymethyl cellulose) with a mass fraction of 1% to prevent the glazing from cracking. Place tuna cubes of uniform size and frozen at ultra-low temperature in the prepared 4°C ice-coating solution, and completely soak them for 10 seconds for ice-coating treatment.

[0032] The soaked tuna pieces are packaged in a modified...

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PUM

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Abstract

A preservation method of tuna ice glaze relates to the preservation of tuna by using rosmarinic acid, sodium lactate, a bamboo leaf antioxidant and a sodium carboxymethyl cellulose ice glaze solution.The fresh tuna meat is quickly frozen by an ultralow temperature freezer, the frozen tuna is immersed in the ice glaze by using rosmarinic acid, sodium lactate, the bamboo leaf antioxidant and the sodium carboxymethyl cellulose ice glaze solution, and the tuna is preserved under the frozen storage condition in a refrigeration house. Microorganisms such as bacteria in the tuna meat can be rapidlyand effectively killed, thus effectively prolonging shelf life of a product in the frozen storage process. The method of the invention has great application value.

Description

technical field [0001] The invention belongs to the field of fresh-keeping processing of aquatic products, and in particular relates to the application of ice-coating freezing and fresh-keeping, especially the fresh-keeping of tuna by using rosmarinic acid, sodium lactate, bamboo leaf antioxidant and sodium carboxymethyl cellulose ice-coating solution method. Background technique [0002] Tuna, is a kind of ocean migratory fish. It is rich in high protein, unsaturated fatty acids and other nutrients, delicious taste, fresh and tender meat, and has high edible value. However, it is easy to be corrupted and discolored when caught on the shore, which is not conducive to long-term storage. The ice-coating is to form a thin layer of ice on the surface of the frozen product by coating, soaking, etc. The traditional ice-coating uses tap water and cannot inhibit the water. The growth of microorganisms in the product accelerates the spoilage of aquatic products and seriously affect...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/09A23B4/16A23B4/10
CPCA23B4/06A23B4/09A23B4/16A23B4/10A23V2002/00
Inventor 王金锋余文晖谢晶谭明堂王雪松励建荣
Owner SHANGHAI OCEAN UNIV
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