Box special for saury waxing

Abstract

The invention discloses a box special for saury waxing. The box comprises a box frame ring wall, bottom half box walls, a top box cover plate wall, a bottom heat preservation plate, a heat preservation side plate, a heat insulation mounting top frame, a top heat preservation insertion groove piece and a top heat preservation insertion plate. The box frame ring wall is a box frame of a square paper box, an outer box wall waxing layer is arranged on the inner side wall face of the box frame ring wall, the two oppositely-arranged bottom half box walls are rotationally installed on the bottom frame edge of the box frame ring wall through paper box folding marks, bottom box wall waxing layers are arranged on the inner side box walls of the bottom half box walls, and the top box cover plate wall is connected and installed on the top frame edge of one side wall of the box frame ring wall through top folding marks. The box has the beneficial effects that the paper box is provided with the waxing layers, a waterproof effect is achieved, saury is directly placed in the paper box and directly put into a quick-freezing warehouse to be quickly frozen, a finished product is obtained after the saury is taken out of the warehouse, an inner heat preservation layer capable of being disassembled and assembled is arranged, the storage time is conveniently prolonged, the heat insulation effect is good, and the box can be recycled.

Description

technical field [0001] The invention relates to the field of saury packaging devices, in particular to a special box for waxing saury. Background technique [0002] As an important pelagic economic fish, saury has the characteristics of high protein and high fat, and is favored by consumers. The changes of sensory indicators, biochemical indicators and microbial indicators of saury and its micro-processed products during storage, The cold storage quality of saury at 4±1℃, the sensory quality of samples, total volatile basic nitrogen, thiobarbituric acid reactants, the total number of bacteria and the change of odor signal detected by electronic nose were detected, and the high-pass Quantitative sequencing technology analyzed the flora composition and abundance of samples during cold storage and found that the TVB-N value of saury increased significantly on the 5th day (P<0.05), and was close to the threshold value of 30mg / 100g on the 11th day, and the TBARS content It in...

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Problems solved by technology

[0004] At present, the processing technology of micro-processed saury products is mainly to use 10% salt solution (material-to-liquid ratio 1:2) to marinate at 20°C for 2 hours, and dry at 40°C for 5 hours with hot air. After vacuum packaging, the moisture content is 44.30±1.08 %, Aw of 0.895, and NaCl content of 3.17% were slightly processed products of saury. When the processed products were detected by low-field nuclear magnetic resonance analysis technology, it was found that the pickling treatment made part of the bound water and free water into water that was not easy to flow. The combined water relaxation time T21, the non-flowing water relaxation time T22 and the free water relaxation time T23 all showed a shortening trend with the prolongation of drying time. Score, microbial index, biochemical index, texture (TPA) index detection and electronic nose odor component analysis, the storage shelf life of the micro-processed saury products is 7 to 8 weeks, and the traditional saury products are frozen through the iron plate. After thawing and then packing into cartons, the shape is unstable, there are many processes, and the moisture in the product is easy to soak the box, and the storage time is short

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