CN105851198A - Preservation method for aquatic products - Google Patents
Preservation method for aquatic products Download PDFInfo
- Publication number
- CN105851198A CN105851198A CN201610253743.9A CN201610253743A CN105851198A CN 105851198 A CN105851198 A CN 105851198A CN 201610253743 A CN201610253743 A CN 201610253743A CN 105851198 A CN105851198 A CN 105851198A
- Authority
- CN
- China
- Prior art keywords
- aquatic products
- preservation
- quick
- fresh
- freezing
- 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.)
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Classifications
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
Abstract
The invention provides a preservation method for aquatic products, which comprises the following steps: selecting materials; coating a preservative; carrying out quick-freezing; carrying out preservation. According to the preservation method provided by the invention, surface coating of preservative solution, quick-freezing and preservation are adopted to carry out multiple preservation processing; microorganism breeding in the aquatic products can be effectively inhibited; preservative, waterproof and antiseptic effects are better; the preservative is prepared from natural elements without harmful effects, and not only has antiseptic and preservative effects, but also is safe and harmless; the quick-freezing process is started from quick-icing, and in the quick-freezing process, center temperatures in bodies of the aquatic products are quickly reduced to minus 10 DEG C; then in the cooling and preserving process, temperatures of the bodies of the aquatic products are slowly and evenly risen to a set refrigeration temperature from inside to outside, so that meat is more fine and tender and taste is better.
Description
Technical field
The present invention relates to the storage art of aquatic products, particularly relate to the preservation method of a kind of aquatic products.
Background technology
The feature such as aquatic products have delicious flavour, nutritious, protein content is high and fat content is relatively fewer and deeply favored by people.Relatively centralized harvest time of aquatic products, a large amount of aquatic products are edible after needing storage, but, owing to its protein and moisture are high, self-contained substantial amounts of antibacterial, during preserving, easily cause variable color, spoiled, the most putrid and deteriorated.Existing method for preserving aquatic products is varied, hides fresh-keeping, ice preservation, fresh chemically, preservation by partial and cold sea water preservation including salt.It is that coastal fisherman carries out fresh-keeping traditional method to marine fish that salt is hidden fresh-keeping.Its fresh keeping principle is: utilize the osmotic dehydration of salt solution, makes fish body moisture reduce, and the humidity playing a role required by destruction fish body microorganism and enzyme activity suppresses breeding and the activity of enzyme of microorganism, thus reaches fresh-keeping purpose.Ice preservation is i.e. down to the temperature of fresh catches close to freezing point but the method for uncongealable a kind of preservation marine product with natural ice or mechanism ice, and it is the most chilled.It it is a kind of most common method of fresh-keeping catches commonly used by fisherman after salt Tibetan is fresh-keeping.Ice preservation is not only used to fresh-keeping raw material, and is also used directly to produce chilled product.Fresh chemically is exactly to add harmless chemical substance at aquatic products, to extend fresh keeping time, a kind of preservation method of holding quality.Preservation by partial is the chill point that the temperature of aquatic products is reduced to slightly below its cell juice, and carries out a kind of preservation method of preservation at such a temperature.Refrigerated sea water is fresh-keeping is a kind of fresh-keeping method being immersed in by catches in the Mare Frigoris water that temperature is 0 ~-1 DEG C.
Summary of the invention
In order to solve the problems of the prior art, the invention provides the preservation method of a kind of aquatic products, its concrete fresh-keeping mode is:
(1) select materials: capture fresh and alive aquatic products；
(2) coating antistaling agent: be placed in antistaling agent by fresh and alive aquatic products so that it is one layer of preservative film is wrapped up rapidly on surface, described antistaling agent includes the raw material of following mass parts；
Green tea juice 2.0～3.0, sodium alginate 10～20, chitosan 12～15, sodium tripolyphosphate 12～18, sodium pyrophosphate 6～7, tertiary sodium phosphate 12～13；
(3) quick-freezing: pull fresh and living aquatic products out and put into Quick freezing 10-20 minute in the saline of-10 DEG C；
(4) preservation: aquatic products move to preservation in low-temperature cooling water, temperature controls the temperature band between the ice node in 0 DEG C to aquatic products at 0-1 DEG C.
The invention has the beneficial effects as follows: use antistaling agent solution surface coating, quick-freezing and preservation carry out multiple Preservation Treatment, can effectively suppress growing of antibacterial in aquatic products, fresh-keeping, water conservation and antisepsis are higher, the native element of this antistaling agent employing nonhazardous effect is formulated, not only there is anticorrosion, fresh-keeping effect and safe and harmless, start with the knot of ice rapidly during quick-freezing, central temperature in aquatic products body is quickly down to-10 DEG C, then in cooling preservation the most balancedly the temperature of ascending water product body until fixed refrigerated storage temperature, make its meat more delicate, mouthfeel is more preferable.
Detailed description of the invention
The invention discloses the preservation method of a kind of aquatic products, its concrete fresh-keeping mode is:
(1) select materials: capture fresh and alive aquatic products；
(2) coating antistaling agent: be placed in antistaling agent by fresh and alive aquatic products so that it is one layer of preservative film is wrapped up rapidly on surface, described antistaling agent includes the raw material of following mass parts；
Green tea juice 2.0～3.0, sodium alginate 10～20, chitosan 12～15, sodium tripolyphosphate 12～18, sodium pyrophosphate 6～7, tertiary sodium phosphate 12～13；
(3) quick-freezing: pull fresh and living aquatic products out and put into Quick freezing 10-20 minute in the saline of-10 DEG C；
(4) preservation: aquatic products move to preservation in low-temperature cooling water, temperature controls the temperature band between the ice node in 0 DEG C to aquatic products at 0-1 DEG C.
The invention has the beneficial effects as follows: use antistaling agent solution surface coating, quick-freezing and preservation carry out multiple Preservation Treatment, can effectively suppress growing of antibacterial in aquatic products, fresh-keeping, water conservation and antisepsis are higher, the native element of this antistaling agent employing nonhazardous effect is formulated, not only there is anticorrosion, fresh-keeping effect and safe and harmless, start with the knot of ice rapidly during quick-freezing, central temperature in aquatic products body is quickly down to-10 DEG C, then in cooling preservation the most balancedly the temperature of ascending water product body until fixed refrigerated storage temperature, make its meat more delicate, mouthfeel is more preferable.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert the present invention be embodied as be confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (1)
1. the preservation method of aquatic products, it is characterised in that: its concrete fresh-keeping mode is:
(1) select materials: capture fresh and alive aquatic products；
(2) coating antistaling agent: be placed in antistaling agent by fresh and alive aquatic products so that it is one layer of preservative film is wrapped up rapidly on surface, described antistaling agent includes the raw material of following mass parts；
Green tea juice 2.0～3.0, sodium alginate 10～20, chitosan 12～15, sodium tripolyphosphate 12～18, sodium pyrophosphate 6～7, tertiary sodium phosphate 12～13；
(3) quick-freezing: pull fresh and living aquatic products out and put into Quick freezing 10-20 minute in the saline of-10 DEG C；
(4) preservation: aquatic products move to preservation in low-temperature cooling water, temperature controls the temperature band between the ice node in 0 DEG C to aquatic products at 0-1 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610253743.9A CN105851198A (en) | 2016-04-22 | 2016-04-22 | Preservation method for aquatic products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610253743.9A CN105851198A (en) | 2016-04-22 | 2016-04-22 | Preservation method for aquatic products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851198A true CN105851198A (en) | 2016-08-17 |
Family
ID=56633863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610253743.9A Pending CN105851198A (en) | 2016-04-22 | 2016-04-22 | Preservation method for aquatic products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851198A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692700A (en) * | 2019-11-06 | 2020-01-17 | 江南大学 | Preparation method of nano water-retaining agent and application of nano water-retaining agent in crustacean shrimp quick-frozen products |
| CN111955533A (en) * | 2020-09-01 | 2020-11-20 | 怀化市明友食品有限责任公司 | Method for preserving aquatic products and quick-freezing and forming aquatic products |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734251A (en) * | 2013-12-09 | 2014-04-23 | 苏州市相城区新时代特种水产养殖场 | Aquatic product fresh-keeping method |
| CN103960745A (en) * | 2014-05-22 | 2014-08-06 | 浙江大学舟山海洋研究中心 | Method for deeply refrigerating, quickly freezing and preserving litopenaeus vannamei |
| CN104738145A (en) * | 2015-03-18 | 2015-07-01 | 漳州顺益食品有限公司 | Process for preserving aquatic products |
-
2016
- 2016-04-22 CN CN201610253743.9A patent/CN105851198A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734251A (en) * | 2013-12-09 | 2014-04-23 | 苏州市相城区新时代特种水产养殖场 | Aquatic product fresh-keeping method |
| CN103960745A (en) * | 2014-05-22 | 2014-08-06 | 浙江大学舟山海洋研究中心 | Method for deeply refrigerating, quickly freezing and preserving litopenaeus vannamei |
| CN104738145A (en) * | 2015-03-18 | 2015-07-01 | 漳州顺益食品有限公司 | Process for preserving aquatic products |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692700A (en) * | 2019-11-06 | 2020-01-17 | 江南大学 | Preparation method of nano water-retaining agent and application of nano water-retaining agent in crustacean shrimp quick-frozen products |
| US20220151250A1 (en) * | 2019-11-06 | 2022-05-19 | Jiangnan University | Preparation method for water-retaining nanoagent and applications thereof in quick-frozen crustacean shrimp product |
| US11612169B2 (en) * | 2019-11-06 | 2023-03-28 | Jiangnan University | Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof |
| CN111955533A (en) * | 2020-09-01 | 2020-11-20 | 怀化市明友食品有限责任公司 | Method for preserving aquatic products and quick-freezing and forming aquatic products |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |