CN101690603B - Air regulating ice-temperature fresh keeping method for fresh oyster - Google Patents
Air regulating ice-temperature fresh keeping method for fresh oyster Download PDFInfo
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- CN101690603B CN101690603B CN 200910192841 CN200910192841A CN101690603B CN 101690603 B CN101690603 B CN 101690603B CN 200910192841 CN200910192841 CN 200910192841 CN 200910192841 A CN200910192841 A CN 200910192841A CN 101690603 B CN101690603 B CN 101690603B
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Abstract
The invention discloses an ice regulating ice-temperature fresh keeping method for fresh oyster, which comprises the following steps of: flushing the surface of living oyster by using ozone water of which ozone concentration is 5 to 10 mg/L, opening the shell to take meat or removing half shell, rinsing the meat by using clear water at the temperature of below 10 DEG C, draining the meat, then sterilizing the meat for 5 to 10 minutes by using ozone water of which water temperature is below 5 DEG C and ozone concentration is 5 to 10 mg/L, fishing out the meat and rinsing the meat by using clear water at the temperature of below 5 DEG C, draining the meat, filling the meat into a special air-tight tray box, charging mixed gas of 50 to 70 percent of CO2 and 30 to 50 percent of N2 in a volume ratio into the box to be sealed by an air regulating packing machine, charging 2 to 5mL of gas for each gram of oyster meat or oyster meat with half shell, and storing the packed product at the temperature of between 1.3 DEG C under zero and 0 DEG C. The method of the invention is simple to operate, and can obviously prolong the shelf life of the fresh oyster to more than 20 days, keep good freshness and nutritive components of the product and ensure edible safety of the product.
Description
Technical field
The present invention relates to a kind of preservation method of aquatic products, especially relate to the controlled-atmosphere ice-temperature fresh-preservation method of a kind of bright oyster, belong to the food preservative technology field.
Background technology
Oyster, also claim oyster, living oyster, oyster Huang, oyster etc., belong to Mollusca (Mollusca), lamellibranchiata (Lamellibranchia), Ostreidae (Ostreidae), being first cultivated shellfish in the world, is also one of the main sea-farming kind and important outlet seashell products of China's Coastal Areas.Oyster is rich in the trace element that rich in protein, glycogen, essential amino acid, taurine, multivitamin, mineral matter and zinc, selenium etc. have the special physiological effect; have the title of " marine milk "; not only have higher economic worth and nutritive value; and medical value is also very high, is not only can be used as food but also can be used as the health care curative effect product of medicinal material of first approval of China Ministry of Public Health.
The impact that the consumption area of China oyster is produced regionality distribution and the whole level of consumption is larger, and the big and medium-sized cities that southeastern coast each province and some levels of consumption are higher are more to the consumption of oyster, and inland provinces and cities to the consumption of bright oyster and limited; The oyster of China's cultivation simultaneously also exports the countries and regions such as Japan, Hong Kong, Singapore, Korea S, Vietnam.Oyster is the aquatic products that the country such as American-European is delithted with, the European market is very large to the demand of shellfish, but since the end of the nineties in last century, China shellfish can't enter the European market, except the factors such as trade barrier, the safety and sanitation of seashell products and fresh-keeping situation are also the principal elements that the European market is considered.
Due to oyster have water content high, organize the characteristic such as tender and crisp, histone enzymatic activity height, make the fresh-keeping comparatively difficulty of oyster.The preservation of China oyster adds ice refrigeration and freezes fresh-keeping method with main application of circulation.Though the ice preservation method can obtain the freshness date of 3～5 days, but fresh keeping time is shorter, need the constantly temperature of keeping fresh-keeping system on the rocks, and temperature fluctuation is larger, complex operation, a kind of method of suitable short-term preservation and freshness, the requirement that can not satisfy oyster long-distance transport and sell, fresh aquatic product is difficult to extensively the field of circulating and sells.In addition, on the rocks fresh-keeping be to come fresh-keepingly with single control temperature measure, cost is both high, fresh-keeping effect is not good yet.Freezing is to adopt the temperature below-18 ℃ to come the preservation oyster, and freezing meeting causes the destruction of protein denaturation and matter structure, product special flavour is produced harmful effect, and energy consumption is high, and juice loss when thawing does not meet the requirement that people pursue wholefood.
Therefore, need the new preservation of fishery technology of research and development, both kept the high-quality of aquatic products, extend again its shelf life, to overcome the difficulty that is faced in present bright oyster sale, enlarge sales range and the sales volume of oyster, the bright oyster meat of high freshness, instant edible is provided for the consumer.
Summary of the invention
The controlled-atmosphere ice-temperature fresh-preservation method that the purpose of this invention is to provide a kind of bright oyster, the method good refreshing effect, simple to operate, can keep the good organoleptic quality of product and nutrition, guarantee the edible safety of product, the significant prolongation product shelf phase.
The foregoing invention purpose can realize by following technical measures: the controlled-atmosphere ice-temperature fresh-preservation method of a kind of bright oyster comprises the steps:
(1) the oyster surface washing of living: clean with the oyster surface washing of living of the ozone concentration Ozone Water that is 5～10mg/L;
(2) bright oyster processing: open shell and get meat or remove half shell, clean with the clear water rinsing below 10 ℃, drain;
(3) cold sterilization processing: rinsing is the clean and oyster meat that drains or with the Ozone Water that half shell oyster meat ozone concentration the is 5～10mg/L sterilization processing 5～10min that carries out disinfection, the Ozone Water water temperature is controlled at below 5 ℃, then pull out with the clean clear water rinsing below 5 ℃, drain.
(4) controlled atmospheric packing: with the oyster meat that drains the water or the air-tightness tray box of putting into special use with half shell oyster meat, being filled with volume ratio with gas-control packing device is 50～70%CO
2With 30～50%N
2Mist, adopt high-gas resistance composite membrane envelope box, every gram oyster meat or to be with half shell oyster meat aeration quantity be 2～5mL.
(5) ice temperature refrigeration: the product after above-mentioned packing is placed under the temperature conditions of-1.3～0 ℃ and preserves.
High-gas resistance composite membrane of the present invention, adopt the Material cladding more than two kinds in polyethylene (PE), oriented polypropylene (BOPP), polyamide (PA), polyester (PET), ethylene-vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC) to form, the internal layer of composite membrane can be set up antifog film.
The present invention's oyster meat or be with half shell oyster meat temperature to be controlled at below 5 ℃ before packing.
The present invention compared with prior art has following beneficial effect:
(1) oyster that lives is first the ozone water flushing surface of 5～10mg/L with ozone concentration, after opening shell and getting meat or remove half shell, adopting water temperature below 5 ℃, ozone concentration is that the Ozone Water of 5～10mg/L is to oyster meat or be with half shell oyster meat to carry out cold sterilization pretreatment again, significantly reduce oyster meat or with the Initial microorganisms quantity of half shell oyster meat, effectively controlled environmental microorganism or process to the pollution of bright oyster;
(2) oyster meat or be controlled at below 5 ℃ with the temperature of half shell oyster meat before controlled atmospheric packing, can effectively prevent or alleviate the formation of water smoke;
(3) adopt controlled atmospheric packing and Icetemperature Storage to oyster meat or to be with half shell oyster meat to carry out fresh-keeping, can obviously suppress microbial growth propagation, organoleptic quality and the nutritional labelings such as the smell of maintenance product, color and luster, quality, flavour effectively extend the shelf life of product.When the product of air-packing refrigerated, shelf life often was no more than a week, and the bright oyster of controlled atmospheric packing preserves under-1.3～0 ℃ of warm condition of ice, and shelf life can reach more than 20 days.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment:
Example one:
(1) Ozone Water that is 6mg/L with the ozone concentration oyster surface washing of living is clean.
(2) live oyster after opening shell and getting meat, clean with the clear water rinsing below 10 ℃, drain.
(3) rinsing is the clean and meat ozone concentration of oyster that the drain Ozone Water that is 6mg/L the sterilization processing 10min that carries out disinfection, the Ozone Water water temperature is controlled at below 5 ℃, then pulls the clean clear water rinsing of quick use below 5 ℃ out, drains; The oyster meat temperature is controlled at below 5 ℃ before packing.
(4) the oyster meat that drains the water is put in the existing commercially available polypropylene dedicated tray box of aquatic products, every box-packed 300～400g, being filled with volume ratio is 50%CO
2And 50%N
2Mist, can select five layers of composite membrane (internal layer arranges antifog film) envelopes box, every gram oyster meat aeration quantity is 5mL.The composite membrane of selecting can adopt the Material cladding more than two kinds in polyethylene (PE), oriented polypropylene (BOPP), polyamide (PA), polyester (PET), ethylene-vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC) to form.
(5) product after above-mentioned packing is placed under the ice temperature condition of-1.3～0 ℃ and preserves, its shelf life can reach more than 20 days.
Example two:
(1) Ozone Water that is 8mg/L with the ozone concentration oyster surface washing of living is clean.
(2) live after oyster removes half shell, clean with the clear water rinsing below 10 ℃, drain.
(3) rinsing is clean and band half shell oyster meat ozone concentration that the drain Ozone Water that is 8mg/L the sterilization processing 8min that carries out disinfection, the Ozone Water water temperature is controlled at below 5 ℃, then pulls the clean clear water rinsing of quick use below 5 ℃ out, drains; Be with half shell oyster meat temperature to be controlled at below 5 ℃ before packing.
The band half shell oyster meat that (4) will drain the water is put in the polypropylene tray box, every box-packed 300～400g, and being filled with volume ratio is 60%CO
2And 40%N
2Mist, can select seven layers of composite membrane (internal layer arranges antifog film) envelopes box, every gram band half shell oyster meat (shell+oyster meat) aeration quantity is 3mL.
(5) above-mentioned packaged product is placed under the ice temperature condition of-1.3～0 ℃ and preserves, its shelf life can reach more than 20 days.
Example three:
(1) Ozone Water that is 10mg/L with the ozone concentration oyster surface washing of living is clean.
(2) live oyster after opening shell and getting meat, clean with the clear water rinsing below 10 ℃, drain.
(3) rinsing is the clean and meat ozone concentration of oyster that the drain Ozone Water that is 10mg/L the sterilization processing 5min that carries out disinfection, the Ozone Water water temperature is controlled at below 5 ℃, then pulls the clean clear water rinsing of quick use below 5 ℃ out, drains; The oyster meat temperature is controlled at below 5 ℃ before packing.
(4) the oyster meat that drains the water is put in the polypropylene tray box, every box-packed 300～400g, being filled with volume ratio is 70%CO
2And 30%N
2Mist, can select with nine layers of composite membrane (internal layer arranges antifog film) envelopes box, every gram oyster meat aeration quantity is 4mL.
(5) product after above-mentioned packing is placed under the ice temperature condition of-1.3～0 ℃ and preserves, its shelf life can reach more than 20 days.
Above embodiment has done detailed elaboration to different implementation processes of the present invention, but embodiments of the present invention are not limited to this.The those of ordinary skill of described technical field all can be realized purpose of the present invention according to disclosed content in the present invention.
Claims (3)
1. the controlled-atmosphere ice-temperature fresh-preservation method of a bright oyster, is characterized in that, comprises the steps:
(1) the oyster surface washing of living: clean with the oyster surface washing of living of the ozone concentration Ozone Water that is 5～10mg/L;
(2) bright oyster processing: open shell and get meat or remove half shell, clean with the clear water rinsing below 10 ℃, drain;
(3) cold sterilization processing: rinsing is the clean and oyster meat that drains or with the Ozone Water that half shell oyster meat ozone concentration the is 5～10mg/L sterilization processing 5～10min that carries out disinfection, the Ozone Water water temperature is controlled at below 5 ℃, then pull out with the clean clear water rinsing below 5 ℃, drain;
(4) controlled atmospheric packing: with the oyster meat that drains the water or be with half shell oyster meat to put in the air-tightness tray box, being filled with volume ratio with gas-control packing device is 50～70%CO
2With 30～50%N
2Mist, adopt high-gas resistance composite membrane envelope box, every gram oyster meat or to be with half shell oyster meat aeration quantity be 2～5mL;
(5) ice temperature refrigeration: the product after above-mentioned packing is placed in less than 0 ℃ but more than or equal to preserving under the temperature conditions of-1.3 ℃.
2. the controlled-atmosphere ice-temperature fresh-preservation method of bright oyster according to claim 1, is characterized in that, described air-tightness tray box adopts polypropylene to make.
3. the controlled-atmosphere ice-temperature fresh-preservation method of bright oyster according to claim 1, is characterized in that, oyster meat or be with half shell oyster meat temperature to be controlled at below 5 ℃ before packing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 200910192841 CN101690603B (en) | 2009-09-29 | 2009-09-29 | Air regulating ice-temperature fresh keeping method for fresh oyster |
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| CN 200910192841 CN101690603B (en) | 2009-09-29 | 2009-09-29 | Air regulating ice-temperature fresh keeping method for fresh oyster |
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| CN101690603A CN101690603A (en) | 2010-04-07 |
| CN101690603B true CN101690603B (en) | 2013-06-05 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102578680A (en) * | 2011-01-17 | 2012-07-18 | 河北农业大学 | Preservative for preserving shellfishes under condition of partial freezing |
| CN105285774B (en) * | 2015-09-11 | 2019-07-26 | 杭州创培信息科技有限公司 | Shellfish type seafood process for producing line |
| CN109220920A (en) * | 2018-10-26 | 2019-01-18 | 大连先先食品有限公司 | A kind of ice-temperature air adjusting collaboration preservation technology of fresh oyster |
| CN109601601A (en) * | 2018-10-26 | 2019-04-12 | 大连先先食品有限公司 | The sterilization technology of one seed oyster |
| CN113180208B (en) * | 2021-03-24 | 2023-01-10 | 浙江海洋大学 | Processing method of instant original-taste half-shell oyster |
| CN114097864A (en) * | 2021-10-26 | 2022-03-01 | 渤海大学 | Method for prolonging preservation period of oysters through ozone-subacid electrolyzed water combined photocatalytic treatment |
Citations (2)
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| CN1545931A (en) * | 2003-12-16 | 2004-11-17 | 华中农业大学 | Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof |
| CN101006799A (en) * | 2007-01-22 | 2007-08-01 | 浙江工商大学 | Air conditioned fresh-keeping method for pseudosciaena crocea |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1545931A (en) * | 2003-12-16 | 2004-11-17 | 华中农业大学 | Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof |
| CN101006799A (en) * | 2007-01-22 | 2007-08-01 | 浙江工商大学 | Air conditioned fresh-keeping method for pseudosciaena crocea |
Non-Patent Citations (3)
| Title |
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| 庄荣玉等.净化后的褶牡蛎细菌菌相分析.《食品科技》.2007,(第08期), * |
| 庄荣玉等.牡蛎净化技术的研究.《宁波大学学报(理工版)》.2006,(第02期), * |
| 曹荣等.气调包装对太平洋牡蛎冷藏保鲜效果的研究.《食品工业科技》.2009,(第05期), * |
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