Fresh-keeping process for frozen aquatic products

A process and aquatic product technology, applied in the field of frozen aquatic product preservation technology, can solve the problems of aquatic product meat quality, affecting aquatic product quality and edible value, nutrition loss, etc., to reduce the breeding of bacteria, improve the sterilization effect, and prolong the shelf life.

Inactive Publication Date: 2021-01-05
漳州振发食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, aquatic products are mainly kept fresh through the freezing and fresh-keeping process, but although the existing freezing and fresh-keeping technology can prolong the shelf life of aquatic products to a certain extent, it will not only affect the meat quality of aquatic products, but also cause The loss of its nutrition has seriously affected the quality and edible value of aquatic products.

Method used

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  • Fresh-keeping process for frozen aquatic products
  • Fresh-keeping process for frozen aquatic products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039]A frozen aquatic product preservation process, comprising the steps of:

[0040] S1. At room temperature, place aquatic products that have been fished for no more than 3 hours in clean water for cleaning, and then soak them in an appropriate amount of sterilizing solution for 30 minutes. Dirt on the surface; after soaking, fish out the aquatic product, wash the surface twice with clean water, drain the water on the surface, and then use ultraviolet rays to sterilize the front and back surfaces of the aquatic product;

[0041] S2. Take out the aquatic product after the ultraviolet sterilization treatment, and soak it in the preservative solution with an appropriate amount of low-temperature treatment, and the soaking time is 80 minutes; The product is placed in a low-temperature environment with a temperature of -18°C, so that a thin layer of fresh-keeping liquid ice film is formed on the surface of the aquatic product under low temperature conditions;

[0042] S3. Put t...

Embodiment 2

[0055] A frozen aquatic product preservation process, comprising the steps of:

[0056] S1. At room temperature, place aquatic products that have been fished for no more than 3 hours in clean water for cleaning, and then soak them in an appropriate amount of sterilizing solution for 40 minutes. Dirt on the surface; after soaking, fish out the aquatic product, wash the surface twice with clean water, drain the water on the surface, and then use ultraviolet rays to sterilize the front and back surfaces of the aquatic product;

[0057] S2. Take out the aquatic product after the ultraviolet sterilization treatment, and soak it in a fresh-keeping solution containing an appropriate amount of low-temperature treatment, and the soaking time is 100 minutes; The product is placed in a low-temperature environment with a temperature of -15°C, so that a thin layer of fresh-keeping liquid ice film is formed on the surface of the aquatic product under low temperature conditions;

[0058] S3...

Embodiment 3

[0071] A frozen aquatic product preservation process, comprising the steps of:

[0072] S1. At room temperature, place aquatic products that have been fished for no more than 3 hours in clean water for cleaning, and then soak them in an appropriate amount of bactericidal solution for 50 minutes. Dirt on the surface; after soaking, fish out the aquatic product, wash the surface with clean water for 3 times, drain the water on the surface, and then use ultraviolet rays to sterilize the front and back surfaces of the aquatic product;

[0073] S2. Take out the aquatic product after the ultraviolet sterilization treatment, and soak it in the preservative solution with an appropriate amount of low-temperature treatment, and the soaking time is 120min; The product is placed in a low-temperature environment with a temperature of -12°C, so that a thin layer of fresh-keeping liquid ice film is formed on the surface of the aquatic product under low temperature conditions;

[0074] S3. P...

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Abstract

The invention relates to the technical field of aquatic product preservation, in particular to a fresh-keeping process for frozen aquatic products. The use of sodium ascorbate, konjac polysaccharide and tea polyphenol in a fresh-keeping liquid ice film can effectively inhibit the oxidation rate of aquatic products and ensure the appearance and color of the aquatic products; moreover, a perilla herb extract, the propolis, chitosan and nisin are matched for use, so that a fresh-keeping liquid has good sterilization performance, the decay rate of the aquatic products is reduced, and the shelf life of the aquatic products is prolonged; the sodium ascorbate, sodium metaphosphate, sodium pyrophosphate, tryptophan and leucine cooperate with one another, so that the prepared fresh-keeping liquid has a good fresh-keeping function, and the meat quality and the mouth feel of the aquatic products soaked in the fresh-keeping liquid can be kept in a fresh, tender and elastic state for a long time inthe storage process, and the delicious meat quality of the aquatic products is ensured.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a fresh-keeping process of frozen aquatic products. Background technique [0002] Aquatic products are the general term for aquatic animal and plant products and their processed products produced by marine and freshwater fisheries. Including: fish, shrimp, crab, shellfish, algae, sea animals and other fresh products produced by fishing and breeding, as well as processed products that have been frozen, pickled, dried, smoked, cooked, canned and comprehensively utilized. Aquatic food is rich in nutrition and has different flavors. Fishmeal, concentrated fish juice, etc. made from low-value fish and processing waste are important protein feeds. Protein aquatic products made from aquatic animals and plants, such as oils, gums, vitamins, hormones and other products, are chemical and medical supplies with multiple uses. [0003] Because aquatic products are...

Claims

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Application Information

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IPC IPC(8): A23B4/09A23B4/20A23B4/24A23B4/015A23B4/18A23B4/22A23B4/16A23L3/28A23L3/375A23L3/3418A23L5/20A23L5/30A23L3/3463A23L3/3454A23L3/3562A23L3/3472A23L3/3553A23L3/3571B01D11/02
CPCA23B4/015A23B4/09A23B4/16A23B4/18A23B4/20A23B4/22A23B4/24A23L3/28A23L3/3418A23L3/3454A23L3/3463A23L3/3472A23L3/3553A23L3/3562A23L3/3571A23L3/375A23V2002/00A23L5/20A23L5/32B01D11/02A23V2200/10A23V2250/21A23V2250/214A23V2250/511A23V2250/065A23V2250/0628A23V2250/51
Inventor 林春平郭富强林文福张水发郑志华
Owner 漳州振发食品有限公司
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