CN104273635A - 一种海鲜保存方法 - Google Patents

一种海鲜保存方法 Download PDF

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Publication number
CN104273635A
CN104273635A CN201410450890.6A CN201410450890A CN104273635A CN 104273635 A CN104273635 A CN 104273635A CN 201410450890 A CN201410450890 A CN 201410450890A CN 104273635 A CN104273635 A CN 104273635A
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China
Prior art keywords
seafood
chlorine dioxide
solution
citric acid
concentration
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CN201410450890.6A
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张远强
张辉艳
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Doshan New Strategy Intellectual Property Culture Co Ltd
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Doshan New Strategy Intellectual Property Culture Co Ltd
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Priority to CN201410450890.6A priority Critical patent/CN104273635A/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature

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  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

一种海鲜保存方法，步骤包括：A．原料分选：将符合标准的海鲜产品分级筛选；B．二氧化氯处理：将2%浓度的二氧化氯与柠檬酸按体积重量50毫升:1克比例配制成20000ppm二氧化氯溶滚，再加水稀释成30-80ppm二氧化氯溶液，浸泡8-15分钟，捞起。步骤B后还包括步骤C：将2%浓度的二氧化氯稀释为1%的水溶液，冷冻成冰粒；将1%浓度的柠檬酸水溶液冷冻成冰粒；将两种冰粒按照重量比1:1混合后与海产品按照1:1混放。本发明提供一种自高效杀菌剂与合理使用方法及加冰保鲜相结合的，以达到保鲜效果好、时效长、适应环境广、安全性高的海产品保鲜方法。

Description

一种海鲜保存方法
技术领域
本发明涉及食品加工技术领域，尤其涉及一种海鲜保存方法。 
背景技术
随着人们生活水平的不断提高和对自身健康的关注，消费者对海产品的质量要求越来越高，鲜度和安全是人们普遍关注的问题。海产品的安全保鲜加工难题长期困扰业界，大部分致病菌均在海产品中存在并威胁人类健康，如何在海产品保鲜加工中应用安全高效的杀菌保鲜新技术，己成为当务之急。 
发明内容
本发明的目的在于提出一种海鲜保存方法，其杀菌效果好，而且无二次污染。 
为达此目的，本发明采用以下技术方案： 
一种海鲜保存方法，步骤包括：
A．原料分选：将符合标准的海鲜产品分级筛选；
B．二氧化氯处理：将2%浓度的二氧化氯与柠檬酸按体积重量50毫升:1克比例配制成20000ppm 二氧化氯溶滚，再加水稀释成30-80ppm 二氧化氯溶液，浸泡8-15分钟，捞起。
步骤B后还包括步骤C：将2%浓度的二氧化氯稀释为1%的水溶液，冷冻成冰粒；将1%浓度的柠檬酸水溶液冷冻成冰粒；将两种冰粒按照重量比1:1混合后与海产品按照1:1混放。 
步骤C后，将海产品称量、包装与封口后置于-1～0℃的保鲜库或冷藏车中贮藏或运输。 
本发明提供一种自高效杀菌剂与合理使用方法及加冰保鲜相结合的，以达到保鲜效果好、时效长、适应环境广、安全性高的海产品保鲜方法。 
具体实施方式
下面通过具体实施方式来进一步说明本发明的技术方案。 
一种海鲜保存方法，步骤包括： 
A．原料分选：将符合标准的海鲜产品分级筛选；
B．二氧化氯处理：将2%浓度的二氧化氯与柠檬酸按体积重量50毫升:1克比例配制成20000ppm 二氧化氯溶滚，再加水稀释成30-80ppm 二氧化氯溶液，浸泡8-15分钟，捞起。
步骤B后还包括步骤C：将2%浓度的二氧化氯稀释为1%的水溶液，冷冻成冰粒；将1%浓度的柠檬酸水溶液冷冻成冰粒；将两种冰粒按照重量比1:1混合后与海产品按照1:1混放。 
步骤C后，将海产品称量、包装与封口后置于-1～0℃的保鲜库或冷藏车中贮藏或运输。 
二氧化氯的释放量就随着温度的提高而提高，也随着温度的降低而下降，既能保证海产品的卫生安全，又能最大限度的减少药剂残留量，实现海产品安全高效保鲜，延长海产品的保鲜期，增加海产品鲜亮度，提高捕捞业的经济效益。 
以上结合具体实施例描述了本发明的技术原理。这些描述只是为了解释本发明的原理，而不能以任何方式解释为对本发明保护范围的限制。基于此处的解释，本领域的技术人员不需要付出创造性的劳动即可联想到本发明的其它具体实施方式，这些方式都将落入本发明的保护范围之内。 

Claims (3)

1.一种海鲜保存方法，其特征在于：步骤包括：
A．原料分选：将符合标准的海鲜产品分级筛选；
B．二氧化氯处理：将2%浓度的二氧化氯与柠檬酸按体积重量50毫升:1克比例配制成20000ppm 二氧化氯溶滚，再加水稀释成30-80ppm 二氧化氯溶液，浸泡8-15分钟，捞起。
2.根据权利要求1所述的海鲜保存方法，其特征在于：步骤B后还包括步骤C：将2%浓度的二氧化氯稀释为1%的水溶液，冷冻成冰粒；将1%浓度的柠檬酸水溶液冷冻成冰粒；将两种冰粒按照重量比1:1混合后与海产品按照1:1混放。
3.根据权利要求1所述的海鲜保存方法，其特征在于：步骤C后，将海产品称量、包装与封口后置于-1～0℃的保鲜库或冷藏车中贮藏或运输。
CN201410450890.6A 2014-09-05 2014-09-05 一种海鲜保存方法 Pending CN104273635A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110384218A (zh) * 2019-07-11 2019-10-29 马忠杰 一种海鲜保鲜制作方法
CN115067487A (zh) * 2022-06-29 2022-09-20 江南大学 一种高品质冷冻熟制小龙虾及其制备方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101300993A (zh) * 2008-06-06 2008-11-12 浙江省农业科学院 一种海产品保鲜方法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101300993A (zh) * 2008-06-06 2008-11-12 浙江省农业科学院 一种海产品保鲜方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110384218A (zh) * 2019-07-11 2019-10-29 马忠杰 一种海鲜保鲜制作方法
CN115067487A (zh) * 2022-06-29 2022-09-20 江南大学 一种高品质冷冻熟制小龙虾及其制备方法

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