CN104839312A - Shipboard fresh-keeping method for ocean pelagic fishes - Google Patents
Shipboard fresh-keeping method for ocean pelagic fishes Download PDFInfo
- Publication number
- CN104839312A CN104839312A CN201510247347.0A CN201510247347A CN104839312A CN 104839312 A CN104839312 A CN 104839312A CN 201510247347 A CN201510247347 A CN 201510247347A CN 104839312 A CN104839312 A CN 104839312A
- Authority
- CN
- China
- Prior art keywords
- fish
- fishes
- temperature
- fresh
- ocean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a shipboard fresh-keeping method for ocean pelagic fishes. The shipboard fresh-keeping method comprises the following steps of (1) pre-treatment: cleaning the fish body surfaces and the gills of the fished ocean pelagic fishes by clean seawater; (2) quick temperature lowering by cold seawater: feeding the fishes obtained in step (1) into cold seawater with temperature of -1 to 0 DEG C in a material and liquid ratio of 1g to (0.9 to 1.1ml), and soaking, so as to quickly lower the temperature of the fish bodies; (3) quick freezing: feeding the fishes obtained in step (2) into a quick freezing room with temperature of -22 to -24 DEG C, and quickly freezing for 5 to 7 hours; (4) coating the fishes with ice glaze and refrigerating: soaking the fishes obtained in step (3) into clean seawater, soaking for 50 to 70 seconds, coating the fishes with ice glaze, and refrigerating and storing in a cold storage with temperature of -21 to -25 DEG C. The shipboard fresh-keeping method for the ocean pelagic fishes has the advantages that the fresh-keeping effect is good, and the contents of histamine in the ocean pelagic fishes are greatly reduced.
Description
Technical field
The invention belongs to field of food preservation, preservation method on the ship relating to a kind of ocean pelagic fishes, be specially that to utilize Mare Frigoris water to cool fast integrated fresh-keeping with quick-frozen.
Background technology
The ocean such as mackerel, stripped tuna pelagic fishes all be it is believed that it is not only delicious, but also food materials nourished all the time, very popular in life, but because the histidine content in their muscle is higher, after the acquisition, if do not take suitable processing method immediately, histidine is easy to that decarboxylic reaction occurs under the effect of endogenous and exogenous enzymes and generates histamine.Histamine is a kind of biogenic amine be extensively formed in the bodies of aminal and plant, being both also is one of the active material of human body, histamine in tissue is present in the particle of mast cell and basophilic granulocyte with the mating type of non-activity, more with content in skin, tunica mucosa bronchiorum, intestinal mucosa and nervous system.When body is subject to physicochemical irritation or allergic reaction occurs, these cell degranulations can be caused, cause histamine release, be combined with histamine receptor and produce biological effect.Slight poisoning symptom can be produced when oral 8 ~ 40mg histamine, moderate intoxication symptom will be produced more than during 40mg, serious poisoning symptom will be produced more than 100mg.
Along with the intensification of economic globalization process, the quality security problem of aquatic products has become the restraining factors affecting marine industry international competitiveness, causes showing great attention to of national governments.After China adds WHO, the internationalization in market impacts the aquatic products processing industry of China, and " Green Technical Barriers " challenge of developed country is severeer.As aquatic products test item is brought up to 2600 by 800 by Japan, these barrier sex investigations and test stone will be all the obstacles of Export of Chinese Aquatic Products.America and Europe has made limitation requirement to the content of histamine in Partial Food, and U.S. FDA requires that the histamine of import aquatic products must not more than 50mg/kg; In regulation mackerel section of European Union fish, histamine content must not more than 100mg/kg; In China regulation mackerel, histamine must not more than 1000mg/kg, and other fishs must not more than 300mg/kg.Histamine is the main cause of the canned fish such as mackerel, stripped tuna goods generation poisoning, and histamine excessive problem has had a strong impact on their outlet, restricts its commodity value.Therefore, study a kind of can implement on fishing boat and can effectively reduce histamine produce preservation technique for the ocean such as mackerel, stripped tuna pelagic fishes can product processing and foreign exchange earning have great importance.The method being applied to preservation of fishery is at present varied, but due to condition restriction, the preservation method that can be widely used on fishing boat mainly comprises ice preservation, cold sea water preservation and quick-freezing fresh-keeping.
Ice preservation (Ice storage), ice preservation is a kind of preservation method being widely used in aquatic products.It take ice as medium, the temperature of fish and shellfish is reduced to the melting point close to ice, and carries out preservation at such a temperature.Chilled advantage be with low cost, be easy to carry, chilled maximum shortcoming is that freshness date is short, can not the content of Quality control histamine effectively.
Cold sea water preservation (Refrigerated sea water system) technology, refers to and is immersed in the lower Mare Frigoris water of temperature by catches, thus reach the technology of fresh-keeping object.Cold sea water preservation is specially adapted to that kind is single, the ocean pelagic fishes of catch high concentration, is mainly used in fishing boat or cannery.The advantage of cold sea water preservation promptly to reduce the central temperature of fish body, shortcoming is that fish body soaks in Mare Frigoris water, fish volume expansion is made because oozing salt water suction, oppress slightly saline taste, surface is variable color slightly, fish meat protein is also easy to loss, can rot ahead of time, be unfavorable for processing and storage in intermediate links afterwards.Nicholas have studied the change of Australian madai (Petrus aerates) sheet color and luster under cold sea water preservation condition, finds that the color and luster of temperature on sample of Mare Frigoris water has very important impact.
In existing cold sea water preservation (Refrigerated sea water system) technology, the water temperature of Mare Frigoris water remains on-1 ~ 0 DEG C, and fish, water ratio are about 7:3.When fish drops into Mare Frigoris water, meet quenching wink and lethal, and suspend in water, therefore can not be damaged by pressure.Freshness date generally can reach about 7 days.
Cold storage preservation technique (Freezing storage), be utilize low temperature that the central temperature of fish and shellfish is down to less than-15 DEG C, the moisture overwhelming majority of in-vivo tissue is freezed, below-18 DEG C, then carry out the low-temp antistaling method preserved and circulate.The fresh-keeping advantage of cold storage can preserve sample for a long time, but it is large in the temperature difference freezing fish surface and Yu Ti center in earlier stage, the activity of endogenous enzyme can be caused, effectively can not control the generation of the poisonous and harmful products such as histamine, and-1 ~-5 DEG C of this maximum ice crystal can not be quickly move through produce band in freezing process, ice crystal in freezing process can be caused to grow up, thus had a strong impact on the mouthfeel of fabricated product.Hong have studied the impact of different freezing method on bighead (Aristichthys mobiles) head biogenic amine and quality, finds that first-40 DEG C are freezed 12h the preservation method good refreshing effect of-18 DEG C of cold storage, power consumption are less again.
Summary of the invention
Preservation method on the ship that the technical problem to be solved in the present invention is to provide a kind of ocean pelagic fishes, control the ocean pelagic fishes histamine content in transport storage, thus fresh-keepingly on ship for the ocean such as mackerel, stripped tuna pelagic fishes provide certain technical support.
In order to solve the problems of the technologies described above, preservation method on the ship that the invention provides a kind of ocean pelagic fishes, comprises the following steps:
1), pre-treatment:
By the ocean after fishing at the middle and upper levels fish (for fresh fish) to carry out the cleaning of fish surface and the fish gill with clean seawater;
2), Mare Frigoris water fast cooling process:
By step 1) fish of gained drops in the Mare Frigoris water of-1 DEG C ~ 0 DEG C with the solid-liquid ratio of 1g:0.9 ~ 1.1ml and soaks, thus realize the fast cooling process of fish body, soak time (that is, Mare Frigoris water pre-coo time utilizes Mare Frigoris water fast ramp down time) is 22 ~ 26h;
3), fast frozen:
By step 2) fish of gained puts into the quick-frozen room quick freezing 5h ~ 7h of-22 ~-24 DEG C;
4), glazing cold storage:
By step 3) fish of gained soaks 50 ~ 70 seconds (being preferably 60 seconds) and carries out glazing, preserve afterwards in-21 DEG C ~-25 DEG C freezers in the seawater of cleaning.
Improvement as preservation method on the ship utilizing ocean pelagic fishes of the present invention:
Described step 2) in the temperature of Mare Frigoris water be-1 DEG C ~ 0 DEG C, solid-liquid ratio is 1g:1ml.
As the further improvement utilizing preservation method on the ship of ocean pelagic fishes of the present invention:
Described step 2) in soak time be 24h.
As the further improvement utilizing preservation method on the ship of ocean pelagic fishes of the present invention:
Described step 4) in freeze (cold storage) temperature be-23 DEG C.
In the present invention,
Step 1) by the seawater of fishing for rear fresh fish clean by the reason that fish surface and the fish gill clean up be: the ocean such as mackerel, stripped tuna pelagic fishes are easy to rot, rot mainly to comprise the process controlled by digestive ferment and the process being subject to control of microorganisms, after the death of fish body, degraded can occur protein in muscle makes structure of fish muscle deliquescing, can produce the material that histamine etc. is harmful under the effect of microorganism in fish body.Fish surface and the fish gill etc. are all the main portions of bacteria breed, and therefore clean fish surface and the fish gill can reduce growing of bacterium as far as possible, thus reduce the generation of histamine.
Step 2) object be: the object of fast cooling is promptly to reduce the temperature of fish body, the temperature difference at fish surface and Yu Ti center is reduced, because the thermal conductivity factor of Mare Frigoris water is more much larger than the thermal conductivity factor of air, therefore the fish body speed that temperature declines in Mare Frigoris water is than fast a lot of in atmosphere, when center temperature of fish reach reach balance with the temperature of Mare Frigoris water time, exchange heat between the two reaches dynamic equilibrium.
The temperature of Mare Frigoris water is set as 0 DEG C ~-1 DEG C, can make sample in the freezing process in later stage, pass through the zone of maximum ice crystal formation of-1 DEG C ~-5 DEG C quickly like this.
Seawater contains certain salt (as electrolyte), the freezing point of solution is reduced, thus still there is not the change of phase in seawater at lower temperature, the microorganism that salt content appropriate is on the other hand more weak to some tolerance also can play certain inhibitory action.
Step 3) quick-frozen refer to and use suitable freezing technology, within the time short as far as possible, food temperature is reduced to its temperature below freezing, whole or the most of moisture contained by it is made to form small ice crystal along with scattering and disappearing of food product heat, farthest reduce vital movement and the liquid moisture needed for Biochemical changes, the farthest original natural quality of retaining food product, for low temperature cold storage provides a good basis.
Step 4) the reason of glazing cold storage: the fish temperature after quick-frozen is lower than the freezing point of water, after soaking in water, the water meeting glaciation of fish surface, and then form one deck ice clothing in fish surface, the formation of ice clothing is become sour for delaying sample oxidation, stops that microorganism invasion etc. has good effect.
The preservation method of Mare Frigoris water fast cooling process of the present invention and quick-frozen set can not only make the central temperature of fish decline fast, inhibit the activity of endogenous biological enzyme, and the sample after the precooling of Mare Frigoris water is freezing can quickly move through-1 DEG C ~-5 DEG C zone of maximum ice crystal formation early stage, make the sample ice crystal after freezing tiny, the saving and processing for the sample later stage is highly beneficial.At present, method fishing boat utilizing Mare Frigoris water to cool the ocean pelagic fishes such as integrated fresh-keeping mackerel, stripped tuna with quick-frozen fast have not been reported.
Preservation method on the ship adopting ocean of the present invention pelagic fishes, good refreshing effect, can reduce the histamine content of ocean fish body weight at the middle and upper levels greatly.
Detailed description of the invention
The present invention is further illustrated below in conjunction with concrete case study on implementation.
Preservation method on the ship of embodiment 1, ocean pelagic fishes (precooling of Mare Frigoris water and quick-frozen set fresh-keeping), take mackerel as research object, carries out following steps successively:
1) complete, the uniform fresh mackerel of picking individual, cleans up fish surface and the fish cheek with clean seawater;
2) with the solid-liquid ratio of 1g:1ml by step 1) gained mackerel joins in the Mare Frigoris water of-1 DEG C ~ 0 DEG C and soaks; Thus realizing the fast cooling process of fish body, soak time is 24h;
3) fast frozen: by step 2) fish that obtains is placed on pallet, then puts quick freezing 6h in the quick-frozen room of-23 DEG C into;
4) by step 3) fish of gained soaks and carries out glazing in 60 seconds, preserve afterwards in-23 DEG C of freezers in the seawater of cleaning.
Comparative example 1:(ice preservation)
Be research object with mackerel, carry out comparative example 1, carry out following steps successively:
1) complete, the uniform fresh mackerel of picking individual, cleans up fish surface and the fish gill with the seawater of cleaning;
2) according to the mode of layer ice sheet fish by step 1) gained sample loads in container, the temperature controlling environment residing for container is 0 DEG C ~ 4 DEG C;
3) add ice in time, prevent fish body from directly contacting with air.
Comparative example 2 (cold sea water preservation)
Be research object with mackerel, carry out comparative example 2, carry out following steps successively:
1) complete, the uniform fresh mackerel of picking individual, cleans up fish surface and the fish gill with the seawater of cleaning;
2) with the solid-liquid ratio of 1g:1ml by step 1) mackerel cleaned up of gained joins in Mare Frigoris water;
3) temperature controlling Mare Frigoris water is-1 DEG C ~ 0 DEG C.
Comparative example 3 (cold storage is fresh-keeping)
Be research object with mackerel, carry out comparative example 3, carry out following steps successively:
1) complete, the uniform fresh mackerel of picking individual, cleans up fish surface and the fish gill with the seawater of cleaning;
2) by step 1) the fish clean water that obtains is clean, puts-23 DEG C of quick-frozen room quick-frozen 12h into;
3) by step 2) gained sample is placed on and soaks 1min in clean seawater and carry out glazing, afterwards in-23 DEG C of freezer cold storage.
The mensuration of histamine content is carried out after the sample of difference storage number of days is thawed.Measurement result is in table 1.
Table 1
As can be drawn from Table 1, the shelf life of chilled sample (comparative example 1) is the shortest, and histamine content is the highest, within the 17th day, reaches 53.32mg/kg what preserve, and the histamine beyond the import aquatic products of U.S. FDA requirement must not more than the limitation of 50mg/kg; Cold sea water preservation (comparative example 2) is although can suppress the generation of histamine, and fish body soaks in Mare Frigoris water, causes oozing salt water suction and makes fish volume expansion, oppress slightly saline taste, very unfavorable to the processing in sample later stage; Sample (comparative example 3) histamine content of direct cold storage is also lower, but the sample of directly cold storage the initial stage of freezing due to fish surface and the center temperature difference large, zone of maximum ice crystal formation can not be quickly move through, the original eucaryotic cell structure of sample can be destroyed, very unfavorable to the processing after the thawing of sample.The present invention utilizes the preservation method of the precooling of Mare Frigoris water and quick-frozen set that the central temperature of the ocean such as mackerel, stripped tuna pelagic fishes is declined rapidly, inhibit the activity of endogenous biological enzyme, reduce the histamine content of sample, on the other hand, sample after the precooling of Mare Frigoris water can quickly move through-1 DEG C ~-5 DEG C zone of maximum ice crystal formation, make the sample ice crystal after freezing tiny, after thawing, still there is good freshness and mouthfeel, significant to can product processing afterwards.And after the identical number of days of cold storage, histamine content of the present invention is minimum, well below all comparative examples.
It should be noted that above what enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (4)
1. preservation method on the ship of ocean pelagic fishes, is characterized in that comprising the following steps:
1), pre-treatment:
Ocean after the fishing for seawater that fish is clean is at the middle and upper levels carried out the cleaning of fish surface and the fish gill;
2), Mare Frigoris water fast cooling process:
By step 1) fish of gained drops in the Mare Frigoris water of-1 DEG C ~ 0 DEG C with the solid-liquid ratio of 1g:0.9 ~ 1.1ml and soaks, thus realize the fast cooling process of fish body, and soak time is 22 ~ 26h;
3), fast frozen:
By step 2) fish of gained puts into the quick-frozen room quick freezing 5h ~ 7h of-22 ~-24 DEG C;
4), glazing cold storage:
By step 3) fish of gained soaks and carries out glazing in 50 ~ 70 seconds, preserve afterwards in-21 DEG C ~-25 DEG C freezers in the seawater of cleaning.
2. preservation method on the ship utilizing ocean pelagic fishes according to claim 1, is characterized in that:
Described step 2) in the temperature of Mare Frigoris water be-1 DEG C ~ 0 DEG C, solid-liquid ratio is 1g:1ml.
3. preservation method on the ship utilizing ocean pelagic fishes according to claim 2, is characterized in that:
Described step 2) in soak time be 24h.
4. preservation method on the ship utilizing ocean pelagic fishes according to claim 3, is characterized in that:
Described step 4) in the temperature freezed be-23 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510247347.0A CN104839312B (en) | 2015-05-14 | 2015-05-14 | Preservation method on the ship of ocean pelagic fishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510247347.0A CN104839312B (en) | 2015-05-14 | 2015-05-14 | Preservation method on the ship of ocean pelagic fishes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104839312A true CN104839312A (en) | 2015-08-19 |
| CN104839312B CN104839312B (en) | 2018-04-17 |
Family
ID=53839614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510247347.0A Expired - Fee Related CN104839312B (en) | 2015-05-14 | 2015-05-14 | Preservation method on the ship of ocean pelagic fishes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104839312B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660816A (en) * | 2015-12-31 | 2016-06-15 | 浙江海洋学院 | Pneumatophorus japonicus on board cold sea water preservation method |
| CN106091541A (en) * | 2016-08-08 | 2016-11-09 | 姜少华 | Sea water instant freezer peculiar to vessel |
| CN106720179A (en) * | 2016-12-10 | 2017-05-31 | 辽宁安德食品有限公司 | A kind of quick cold wind dries the compounding method of fish |
| CN107912521A (en) * | 2017-11-14 | 2018-04-17 | 徐州工程学院 | A kind of preservation method after marine product capture |
| CN110100874A (en) * | 2019-06-12 | 2019-08-09 | 中国科学院理化技术研究所 | A kind of refrigerating process of fish |
| CN110692699A (en) * | 2019-08-28 | 2020-01-17 | 浙江工业大学 | Freezing and ice crystal nondestructive sensing method and device for ship-borne high-activation water treatment marine products |
| CN112167314A (en) * | 2020-09-10 | 2021-01-05 | 长沙沃霖农副产品开发有限公司 | Seafood fresh-keeping method |
| US11617374B2 (en) | 2018-06-25 | 2023-04-04 | Zhejiang University Of Technology | Method of green and safe preservation for aquatic products at sea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415250A (en) * | 2002-08-30 | 2003-05-07 | 赵日万 | Processed products by cooking freezing fresh clam with shell and its preparation method |
| CN101897355A (en) * | 2010-05-07 | 2010-12-01 | 广州中臣碧阳船舶科技有限公司 | Vertical plate processing technique based on large-scale long distance trawler |
| CN102009740A (en) * | 2010-10-29 | 2011-04-13 | 浙江工业大学 | Method and device for keeping fresh aquatic products by cold accumulation on board |
| CN102405955A (en) * | 2011-11-09 | 2012-04-11 | 上海海洋大学 | Frozen storage method of globefish |
-
2015
- 2015-05-14 CN CN201510247347.0A patent/CN104839312B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415250A (en) * | 2002-08-30 | 2003-05-07 | 赵日万 | Processed products by cooking freezing fresh clam with shell and its preparation method |
| CN101897355A (en) * | 2010-05-07 | 2010-12-01 | 广州中臣碧阳船舶科技有限公司 | Vertical plate processing technique based on large-scale long distance trawler |
| CN102009740A (en) * | 2010-10-29 | 2011-04-13 | 浙江工业大学 | Method and device for keeping fresh aquatic products by cold accumulation on board |
| CN102405955A (en) * | 2011-11-09 | 2012-04-11 | 上海海洋大学 | Frozen storage method of globefish |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660816A (en) * | 2015-12-31 | 2016-06-15 | 浙江海洋学院 | Pneumatophorus japonicus on board cold sea water preservation method |
| CN106091541A (en) * | 2016-08-08 | 2016-11-09 | 姜少华 | Sea water instant freezer peculiar to vessel |
| CN106091541B (en) * | 2016-08-08 | 2018-10-26 | 姜少华 | Seawater instant freezer peculiar to vessel |
| CN106720179A (en) * | 2016-12-10 | 2017-05-31 | 辽宁安德食品有限公司 | A kind of quick cold wind dries the compounding method of fish |
| CN107912521A (en) * | 2017-11-14 | 2018-04-17 | 徐州工程学院 | A kind of preservation method after marine product capture |
| CN107912521B (en) * | 2017-11-14 | 2021-07-06 | 徐州工程学院 | Preservation method for marine products after capture |
| US11617374B2 (en) | 2018-06-25 | 2023-04-04 | Zhejiang University Of Technology | Method of green and safe preservation for aquatic products at sea |
| CN110100874A (en) * | 2019-06-12 | 2019-08-09 | 中国科学院理化技术研究所 | A kind of refrigerating process of fish |
| CN110692699A (en) * | 2019-08-28 | 2020-01-17 | 浙江工业大学 | Freezing and ice crystal nondestructive sensing method and device for ship-borne high-activation water treatment marine products |
| CN112167314A (en) * | 2020-09-10 | 2021-01-05 | 长沙沃霖农副产品开发有限公司 | Seafood fresh-keeping method |
| CN112167314B (en) * | 2020-09-10 | 2022-06-21 | 长沙沃霖农副产品开发有限公司 | Seafood fresh-keeping method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104839312B (en) | 2018-04-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104839312A (en) | Shipboard fresh-keeping method for ocean pelagic fishes | |
| Erikson et al. | Superchilling of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality | |
| US9497976B2 (en) | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process | |
| CN101507447B (en) | Fresh water fish cold-storage preservation method | |
| CN102150698B (en) | Freshness preservation method of abalone | |
| CN104621631B (en) | A kind of processing method for freezing cold Portunus trituberculatus Miers | |
| CN103689061A (en) | Cell freezing preservative solution | |
| CN103053672A (en) | Tuna preservation method | |
| CN101991177A (en) | Shrimp fresh-keeping agent and shrimp fresh-keeping method | |
| CN101664222B (en) | Aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function | |
| CN104255901B (en) | A kind of method for protecting swimming crab shell | |
| CN103271131B (en) | Fresh-keeping reagent for aquatic products of ocean-going vessel, and preparation method and applications of reagent | |
| CN103053668A (en) | Method for preserving seawater fishes through super cooling seawater | |
| CN104255900A (en) | Method for preventing shell crack during freezing process of portunid | |
| CN1515188A (en) | Microrefrigerating fluid for fresh live aquatic product | |
| CN104982501B (en) | A kind of method that Penaeus Vannmei liquid nitrogen glassy state freezes preservation | |
| CN105432765A (en) | Fresh-keeping ice for shrimps as well as preparation method and application | |
| CN107853378A (en) | A kind of preparation method of low histamine Mahi loach fillet | |
| CN105660816A (en) | Pneumatophorus japonicus on board cold sea water preservation method | |
| CN114831162A (en) | Atlantic salmon fresh-keeping storage method | |
| CN114651862A (en) | Composite antifreeze agent and application thereof | |
| CN112262947A (en) | Liquid nitrogen freshness-locking process | |
| CN112088931A (en) | Fresh-keeping method for inhibiting shrimp blackening | |
| CN105851198A (en) | Preservation method for aquatic products | |
| CN105285060A (en) | Fresh keeping method of swimming crabs |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180417 |