CN103651734A - Method for irradiating fish for retaining freshness - Google Patents
Method for irradiating fish for retaining freshness Download PDFInfo
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- CN103651734A CN103651734A CN201310609164.XA CN201310609164A CN103651734A CN 103651734 A CN103651734 A CN 103651734A CN 201310609164 A CN201310609164 A CN 201310609164A CN 103651734 A CN103651734 A CN 103651734A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The invention discloses a method for irradiating fish for retaining freshness. Fresh live fish is adopted as the raw material; pretreatment of the fish is performed at a low-temperature condition (the temperature lower than 15 DEG C); the fish is subjected to vacuum prepackaging through food grade packaging bags; Co 60 is adopted to irradiate the prepackaged fish with the irradiation amount of 0.5-3 kGy; thereafter, the prepackaged fish is preserved at a low-temperature condition with the temperature of 0-2 DEG C, so that the purpose of retaining freshness of fish is achieved. The method is an environment-friendly, energy-saving, and efficient technology for retaining freshness, has a low application cost, and conforms to the development tendency of modern fish retaining freshness technology.
Description
Technical field
The present invention relates to a kind of flesh of fish preservation method, relate in particular to a kind of fresh-keeping method of irradiation of oppressing.
Background technology
Fish food is difficult to preserve, and affected by various chemical factors, microorganism etc. and corruption occurs, and research shows that bacterial activity more than solidification point is the main cause that causes that fish are putrid and deteriorated.Under control environment, cause putrefactive microorganisms and can oppress surperficial amount reproduction, and in interspecies competition, form dominant spoilage organisms kind, finally cause the corruption of the flesh of fish.Scientific knowledge fish dominant spoilage organisms Growth and reproduction rule, probe into spoilage organisms community dynamic and change, and in fresh-keeping and storage, take the measure of corresponding effective inhibition spoilage organisms propagation, to the flesh of fish fishing for, the guarantee of quality plays vital effect in fresh-keeping, storage, processing, transportation, sales process.At present, what flesh of fish major part was used is low temperature Techniques of preserving, and its production cost is high, and freezing and course of defrosting can affect flesh quality, reduce fish freshness, and course of defrosting can cause the problems such as nutriment loss such as certain vitamin.In addition, in refrigerating process, can there is the degraded of part in fish meat protein, and can produce numb bad mouthfeel, caters to not the requirement of current consumer to flesh of fish nutrition delicious food, can not adapt to the fast development of Modern Fishery processing industry.
Irradiation preservation technology, reduces food pathogens and pollutes because it possesses, and the two-fold advantage of retaining food product local flavor that can be intact and extensively being favored becomes important preservation means.Irradiation preservation technology abroad is developed the preservation for fresh meat, aquatic products, curdled milk, fresh milk junket, fruits and vegetables and ready-to-eat food.In China, the application commercially of aquatic products irradiation preservation technique still, in research and starting stage, needs further development and application.
Summary of the invention
The object of the present invention is to provide a kind of fresh-keeping method of irradiation of oppressing, it has advantages of simple and convenient, the flesh of fish good refreshing effect and green safety.
The present invention is achieved like this, and said method comprising the steps of:
(1) get live fish, clean, in temperature, carry out slaughtering of fish under lower than 15 ℃ of conditions, remove fish scale, internal organ, fish-skin, fish-bone, obtain the flesh of fish, adopt wash standby;
(2) temperature lower than 15 ℃ of conditions under, select food stage packaging bag that the flesh of fish is carried out vacuum and packed in advance;
(3) the pre-packaged flesh of fish is placed under irradiation ray, adopts 60Coradiation sterilization treatment, irradiation dose 0.5kGy-3kGy, irradiation dose is generally 1.5,2 or 2.5 kGy.
(4) irradiation is complete packs vacuum in advance and oppresses preservation under the ice temperature that is placed on 0-2 ℃ rapidly.
The temperature of slaughtering of described fish is 0-15 ℃, and its preferred temperature is 10,12 or 13 ℃.The described temperature of carrying out the pre-packing of vacuum to oppressing is 0-15 ℃, and its preferred temperature is 10,12 or 13 ℃; The described flesh of fish preservation temperature of step (4) is 0,1 or 2 ℃.
Technique effect of the present invention is: that 1, under cryogenic conditions (lower than 15 ℃), carries out fish slaughters, gets meat and vacuum packaging, effectively prevented the amount reproduction of putrefactive microorganisms, guaranteed to oppress and in pretreatment and packaging process, avoided corrupt, rotten, effectively saved flesh of fish nutrition from damage; 2, adopt irradiation technique to carry out pretreatment to the flesh of fish, effectively eliminated and residued in that the flesh of fish shows and inner microorganism comprises putrefactive microorganisms, reduced microorganism and caused corrupt probability, and then reached the object of pretreatment sterilizing; 3, on the basis of the pre-sterilized processing of radiation, adopt 0-2 ℃ of ice temperature both can reach the fresh-keeping object of the flesh of fish, avoid using superfreeze (20 ℃) storage, greatly saved the energy, reduced cost, improved working (machining) efficiency; 4, adopt the present invention to oppress fresh-keeping, effectively avoided fish protein sex change, degraded or rotten in process, fish protein keeps splendid elasticity, good mouthfeel, and quality and the fresh flesh of fish approach.Therefore, the technology of the present invention be a green, energy-conservation, oppress preservation technique efficiently.
Accompanying drawing explanation
Fig. 1 is the process chart that the present invention oppresses irradiation fresh-keeping method.
The specific embodiment
As shown in Figure 1,
Embodiment mono-
(1) get live fish, clean, in temperature, carry out slaughtering of fish under lower than 10 ℃ of conditions, remove fish scale, internal organ, fish-skin, fish-bone, obtain the flesh of fish, adopt wash standby;
(2) temperature lower than 10 ℃ of conditions under, select food stage packaging bag that the flesh of fish is carried out vacuum and packed in advance;
(3) the pre-packaged flesh of fish is placed under irradiation ray, adopts 60Coradiation sterilization treatment, irradiation dose 1.5kGy;
(4) irradiation is complete packs vacuum in advance and oppresses preservation under the ice temperature that is placed on 0 ℃ rapidly.
Embodiment bis-
(1) get live fish, clean, in temperature, carry out slaughtering of fish under lower than 13 ℃ of conditions, remove fish scale, internal organ, fish-skin, fish-bone, obtain the flesh of fish, adopt wash standby;
(2) temperature lower than 13 ℃ of conditions under, select food stage packaging bag that the flesh of fish is carried out vacuum and packed in advance;
(3) the pre-packaged flesh of fish is placed under irradiation ray, adopts 60Coradiation sterilization treatment, irradiation dose 2.5kGy;
(4) irradiation is complete packs vacuum in advance and oppresses preservation under the ice temperature that is placed on 1 ℃ rapidly.
Embodiment tri-
(1) get live fish, clean, in temperature, carry out slaughtering of fish under lower than 12 ℃ of conditions, remove fish scale, internal organ, fish-skin, fish-bone, obtain the flesh of fish, adopt wash standby;
(2) temperature lower than 12 ℃ of conditions under, select food stage packaging bag that the flesh of fish is carried out vacuum and packed in advance;
(3) the pre-packaged flesh of fish is placed under irradiation ray, adopts 60Coradiation sterilization treatment, irradiation dose 2kGy;
(4) irradiation is complete packs vacuum in advance and oppresses preservation under the ice temperature that is placed on 2 ℃ rapidly.
Embodiment tetra-
(1) get live fish, clean, in temperature, carry out slaughtering of fish under lower than 1 ℃ of condition, remove fish scale, internal organ, fish-skin, fish-bone, obtain the flesh of fish, adopt wash standby;
(2), under 0 ℃ of condition of temperature, select food stage packaging bag to carry out vacuum to the flesh of fish and pack in advance;
(3) the pre-packaged flesh of fish is placed under irradiation ray, adopts 60Coradiation sterilization treatment, irradiation dose 3kGy;
(4) irradiation is complete packs vacuum in advance and oppresses preservation under the ice temperature that is placed on 1 ℃ rapidly.
Embodiment five
(1) get live fish, clean, in temperature, carry out slaughtering of fish under lower than 7 ℃ of conditions, remove fish scale, internal organ, fish-skin, fish-bone, obtain the flesh of fish, adopt wash standby;
(2), under 3 ℃ of conditions of temperature, select food stage packaging bag to carry out vacuum to the flesh of fish and pack in advance;
(3) the pre-packaged flesh of fish is placed under irradiation ray, adopts 60Coradiation sterilization treatment, irradiation dose 0.5kGy;
(4) irradiation is complete packs vacuum in advance and oppresses preservation under the ice temperature that is placed on 2 ℃ rapidly.
The flesh of fish that embodiment mono-to five is obtained is according to described storage conditions preservation 180 days, observes to such an extent that the flesh of fish in packaging bag is obviously rotten, and significant change does not occur the color of the flesh of fish yet; By detecting, there is not significant change in the bacterial strain residing in the flesh of fish, meets the standard of food security.
Claims (7)
1. oppress the fresh-keeping method of irradiation, it is characterized in that, said method comprising the steps of:
(1) get live fish, clean, in temperature, carry out slaughtering of fish under lower than 15 ℃ of conditions, remove fish scale, internal organ, fish-skin, fish-bone, obtain the flesh of fish, adopt wash standby;
(2) temperature lower than 15 ℃ of conditions under, select food stage packaging bag that the flesh of fish is carried out vacuum and packed in advance;
(3) the pre-packaged flesh of fish is placed under irradiation ray, adopts 60Coradiation sterilization treatment, irradiation dose 0.5kGy-3kGy;
(4) irradiation is complete packs vacuum in advance and oppresses preservation under the ice temperature that is placed on 0-2 ℃ rapidly.
2. a kind of fresh-keeping method of irradiation of oppressing as claimed in claim 1, is characterized in that, the temperature of slaughtering of described fish is 0-15 ℃.
3. a kind of fresh-keeping method of irradiation of oppressing as claimed in claim 1, is characterized in that, the described temperature of carrying out the pre-packing of vacuum to oppressing is 0-15 ℃.
4. a kind of fresh-keeping method of irradiation of oppressing as claimed in claim 1, is characterized in that, described irradiation dose is 1.5,2 or 2.5 kGy.
5. a kind of fresh-keeping method of irradiation of oppressing as claimed in claim 1 or 2, is characterized in that, described fish slaughter 10,12 or 13 ℃ of temperature.
6. a kind of fresh-keeping method of irradiation of oppressing as described in claim 1 or 3, is characterized in that, the described temperature of carrying out the pre-packing of vacuum to oppressing is 10,12 or 13 ℃.
7. a kind of fresh-keeping method of irradiation of oppressing as claimed in claim 1, is characterized in that, the described flesh of fish preservation temperature of step (4) is 0,1 or 2 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310609164.XA CN103651734A (en) | 2013-11-27 | 2013-11-27 | Method for irradiating fish for retaining freshness |
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| CN201310609164.XA CN103651734A (en) | 2013-11-27 | 2013-11-27 | Method for irradiating fish for retaining freshness |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824118A (en) * | 2015-04-08 | 2015-08-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Perch fresh-keeping method |
| CN104855487A (en) * | 2015-05-29 | 2015-08-26 | 阮博 | Irradiation preservation method for famous freshwater fish |
| CN106901239A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of instant anglerfish fried food and its production technology |
| CN107668168A (en) * | 2017-09-07 | 2018-02-09 | 江苏省农业科学院 | The preservation method of instant seasoning cray |
| CN108566978A (en) * | 2017-07-06 | 2018-09-25 | 舟山出入境检验检疫局综合技术服务中心 | A kind of preservation method of blue and white fish |
| CN109527060A (en) * | 2018-11-16 | 2019-03-29 | 黑龙江省科学院技术物理研究所 | Preservative free sausage irradiation fresh-keeping method |
| CN110463746A (en) * | 2019-09-18 | 2019-11-19 | 上海应用技术大学 | A kind of electron beam irradiation preservation method of salmon |
| CN113349245A (en) * | 2021-05-08 | 2021-09-07 | 海南满家福健康科技有限公司 | Fish flesh preservation method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824118A (en) * | 2015-04-08 | 2015-08-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Perch fresh-keeping method |
| CN104824118B (en) * | 2015-04-08 | 2017-10-17 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preservation method of perch |
| CN104855487A (en) * | 2015-05-29 | 2015-08-26 | 阮博 | Irradiation preservation method for famous freshwater fish |
| CN106901239A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of instant anglerfish fried food and its production technology |
| CN108566978A (en) * | 2017-07-06 | 2018-09-25 | 舟山出入境检验检疫局综合技术服务中心 | A kind of preservation method of blue and white fish |
| CN107668168A (en) * | 2017-09-07 | 2018-02-09 | 江苏省农业科学院 | The preservation method of instant seasoning cray |
| CN109527060A (en) * | 2018-11-16 | 2019-03-29 | 黑龙江省科学院技术物理研究所 | Preservative free sausage irradiation fresh-keeping method |
| CN110463746A (en) * | 2019-09-18 | 2019-11-19 | 上海应用技术大学 | A kind of electron beam irradiation preservation method of salmon |
| CN113349245A (en) * | 2021-05-08 | 2021-09-07 | 海南满家福健康科技有限公司 | Fish flesh preservation method |
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Application publication date: 20140326 |