CN107897630A - A kind of fresh-keeping method of conch - Google Patents
A kind of fresh-keeping method of conch Download PDFInfo
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- CN107897630A CN107897630A CN201711306177.4A CN201711306177A CN107897630A CN 107897630 A CN107897630 A CN 107897630A CN 201711306177 A CN201711306177 A CN 201711306177A CN 107897630 A CN107897630 A CN 107897630A
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- conch
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- degrees celsius
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- 238000000034 method Methods 0.000 title claims abstract description 33
- 239000013535 sea water Substances 0.000 claims abstract description 48
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 claims abstract description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 235000005074 zinc chloride Nutrition 0.000 claims abstract description 7
- 239000011592 zinc chloride Substances 0.000 claims abstract description 7
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 6
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 18
- 238000007654 immersion Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 241000146384 Glaux Species 0.000 claims description 8
- 241001598107 Imperata Species 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 8
- 241000334154 Isatis tinctoria Species 0.000 claims description 6
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 2
- 230000000052 comparative effect Effects 0.000 description 16
- 230000000694 effects Effects 0.000 description 12
- 238000003860 storage Methods 0.000 description 7
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 6
- 241001275767 Stomatopoda Species 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 239000004382 Amylase Substances 0.000 description 5
- 102000013142 Amylases Human genes 0.000 description 5
- 108010065511 Amylases Proteins 0.000 description 5
- 235000019418 amylase Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000015170 shellfish Nutrition 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 3
- 230000001079 digestive effect Effects 0.000 description 3
- 229960001340 histamine Drugs 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000003757 reverse transcription PCR Methods 0.000 description 2
- 241000583629 Cypridopsis vidua Species 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000003694 hair properties Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000005121 nitriding Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a kind of fresh-keeping method of conch, its method comprises the following steps：（1）Fresh and alive conch is placed in the first soak of flowing and soaked；First soak be by added in clean seawater based on clean seawater weight 0.20 0.40% vegetable oil, 0.50 0.70% salt and 0.20 0.40% acetic acid；（2）The conch that step 1 is obtained, which is placed in clean sea water, to be soaked；（3）The conch that step 2 obtains is soaked in the second soak；Second soak is by the zinc chloride of addition in terms of clean seawater weight 0.30 0.50% in clean seawater, 0.15 0.20% ascorbic acid, 0.20 0.40% salt；（4）The conch that step 3 is obtained drains the water, and is embedded with aqueous cavings, and stored refrigerated.The method of the present invention can extend to the holding time of conch more than 7 days, widen the sales range of fresh and alive conch significantly.
Description
Technical field
The present invention relates to the conventional method that aquatic product is preserved with liquid or fixed form, especially a kind of conch are fresh-keeping
Method.
Background technology
Conch category mollusk gastropod, Mollusca, is substantial amounts of molluscan general name.Conch is that China is important
Marine product, and often by frozen food, it is dry shine food in the way of sold.Refrigeration conch is interior since its internal organ contains
Source protein enzyme and amylase and easily decompose, cause to be difficult to conch is preserved to more than 5 days time under refrigerated conditions.
Dalian University of Technology Jiang He it is entitled《The endogenous enzymatic property of shrimp shellfish and fresh-keeping research》Master's thesis in grind
Study carefully and point out, different shrimp shellfish by nest RT-PCR digestive enzyme activities are different, prolease activity and shallow lake in same marine product glandula digestive
Powder enzyme activity is higher than prolease activity and amylase activity in muscle.3 seed shrimp shellfish by nest RT-PCR glandula digestive prolease activities
Size compares:Mantis shrimp>Hang razor clam>Conch, prolease activity size compares in musculature:Mantis shrimp>Conch>Hang razor clam;In glandula digestive
Amylase activity size compares:Mantis shrimp>Hang razor clam>Conch, amylase activity size compares in musculature:Mantis shrimp>Conch>Hang
Razor clam.It is studied by the TVB-N of shrimp shellfish during measuring -18 DEG C of cold storage and 0-4 DEG C of freezing, histamine, total plate count logarithm, pH etc.
Change of properties in preservation process, the results show:TVB-N contents slowly increase to storage period and terminate not surpass within totally 7 weeks in refrigerating process
30mg/100g national standards are crossed, histamine value also slowly raises but not less than edible standard, and total plate count is reduced to storage end
Phase is less than national standard<107, pH slightly raise;In cold storage procedure:Prolease activity totally shows ascendant trend, amylase
Vigor totally shows downward trend;TVB-N values are obvious with time growth trend, exceed state to the 7th day mantis shrimp TVB-N content
Family standard 30mg/100g, histamine content is in notable growth trend, and total plate count logarithm is in rising trend, and pH is first reduced and raised afterwards.
With reference to Analyses Methods for Sensory Evaluation Results, cold storing and fresh-keeping phase, mantis shrimp is 3 days, and razor clam of hanging is 4 days, and conch is 4 days.
The new preservation method of developmental research conch, extends the stored refrigerated time of conch, contributes in the market of bigger
In the range of sell conch, and then improve the market added value that conch also produces.
The content of the invention
In order to overcome the shortcomings of that existing conch fresh keeping time is short, the object of the present invention is to provide a kind of rational technology, technology
The fresh-keeping method of advanced conch, so as to extend the holding time of conch under refrigerated conditions.
The technical solution adopted by the present invention to solve the technical problems is：A kind of fresh-keeping method of conch, it is characterised in that：
The method comprises the following steps：
（1）Fresh and alive conch is placed in the first soak of 10-15 degrees Celsius of flowing soak 6-12 it is small when, described first leaching
It is by the vegetable oil of the addition 0.20-0.40% based on clean seawater weight in clean seawater, the salt of 0.50-0.70% to steep liquid
With the acetic acid of 0.20-0.40%；
（2）The conch that step 1 is obtained be placed in the clean sea water of 10-15 degrees Celsius of flowing soak 2-4 it is small when；
（3）The conch that step 2 obtains is soaked in the second soak of 10-15 degrees Celsius of flowing 6-12 it is small when, the second leaching
It is that 0.15-0.20%'s is anti-bad by the zinc chloride of addition 0.30-0.50% in terms of clean seawater weight in clean seawater to steep liquid
Hematic acid, the salt of 0.20-0.40%；
（4）The conch that step 3 is obtained drains the water, using water content as 30-40% cavings embed, and under 0-4 degrees Celsius into
Row is stored refrigerated.
In currently preferred aspect, in step 1, fresh and alive conch is placed in the first soak of 12 degrees Celsius of flowing
It is middle immersion 9 it is small when, first soak be by clean seawater based on clean seawater weight add 0.32% plant
Oil, 0.62% salt and 0.24% acetic acid.
In currently preferred aspect, in step 1, further included in first soak with clean seawater weight
Count the Thinleaf Milkwort Root of 0.20-0.40%, the cogongrass powder of 0.40-0.80%, the Dyers Woad Leaf of 0.20-0.40%.
In currently preferred aspect, in step 1, it is additionally added in first soak with clean seawater weight
Count the Thinleaf Milkwort Root of 0.20-0.40%, the cogongrass powder of 0.40-0.80%, what the Dyers Woad Leaf of 0.20-0.40% was fried into
Liquid.
In currently preferred aspect, in step 2, the conch that step 1 is obtained is placed in the clear of 12 degrees Celsius of flowing
When immersion 3 is small in clean seawater.
In currently preferred aspect, in step 3, by the conch that step 2 obtains the second of 12 degrees Celsius of flowing
When immersion 9 is small in soak, the second soak is by the chlorination of addition in terms of clean seawater weight 0.42% in clean seawater
Zinc, 0.18% ascorbic acid, 0.24% salt.
In currently preferred aspect, in step 4, the conch that step 3 is obtained drains the water, using water content as 35%
Cavings embeds, and carries out under 2 degrees Celsius stored refrigerated.
The method of the present invention can extend to the holding time of conch more than 7 days from 3 days, widen fresh and alive conch significantly
Sales range, improve the market added value of fresh and alive conch.This method rational technology, advanced technology, can be widely applied to sea
In the store and processing production of spiral shell.
Embodiment
In the present invention, " conch " in all embodiment and comparative example is the fresh and alive conch purchased from the market of farm produce.
Embodiment 1
In the present embodiment, implementation is proceeded by using 50 kilograms of conch.Specifically, a kind of fresh-keeping method of conch, it is described
Method comprise the following steps：
（1）Fresh and alive conch is placed in the first soak of 12 degrees Celsius of flowing immersion 9 it is small when, first soak is
0.32% vegetable oil, 0.62% salt and 0.24% acetic acid will be added in clean seawater based on clean seawater weight；
（2）The conch that step 1 is obtained be placed in the clean sea water of 12 degrees Celsius of flowing immersion 3 it is small when；
（3）The conch that step 2 obtains is soaked in the second soak of 12 degrees Celsius of flowing 9 it is small when, the second soak is
In terms of clean seawater weight 0.42% zinc chloride, 0.18% ascorbic acid, 0.24% food will be added in clean seawater
Salt；
（4）The conch that step 3 is obtained drains the water, and is embedded by 35% cavings of water content, and carry out under 2 degrees Celsius cold
Hide and preserve.
Embodiment 2
In the present embodiment, implementation is proceeded by using 50 kilograms of conch.Specifically, a kind of fresh-keeping method of conch, it is described
Method comprise the following steps：
（1）Fresh and alive conch is placed in the first soak of 10 degrees Celsius of flowing immersion 12 it is small when, first soak
For by added in clean seawater based on clean seawater weight 0.20% vegetable oil, 0.70% salt and 0.20% acetic acid；
（2）The conch that step 1 is obtained be placed in the clean sea water of 15 degrees Celsius of flowing immersion 4 it is small when；
（3）The conch that step 2 obtains is soaked in the second soak of 15 degrees Celsius of flowing 6 it is small when, the second soak is
In terms of clean seawater weight 0.50% zinc chloride, 0.15% ascorbic acid, 0.40% food will be added in clean seawater
Salt；
（4）The conch that step 3 is obtained drains the water, and is embedded by 30% cavings of water content, and carry out under 0 degree Celsius cold
Hide and preserve.
Embodiment 3
In the present embodiment, implementation is proceeded by using 50 kilograms of conch.Specifically, a kind of fresh-keeping method of conch, it is described
Method comprise the following steps：
（1）Fresh and alive conch is placed in the first soak of 15 degrees Celsius of flowing immersion 6 it is small when, first soak is
0.40% vegetable oil, 0.50% salt and 0.40% acetic acid will be added in clean seawater based on clean seawater weight；
（2）The conch that step 1 is obtained be placed in the clean sea water of 10 degrees Celsius of flowing immersion 2 it is small when；
（3）The conch that step 2 obtains is soaked in the second soak of 10 degrees Celsius of flowing 12 it is small when, the second soak is
In terms of clean seawater weight 0.30% zinc chloride, 0.20% ascorbic acid, 0.20% food will be added in clean seawater
Salt；
（4）The conch that step 3 is obtained drains the water, and is embedded by 40% cavings of water content, and carry out at 4 deg. celsius cold
Hide and preserve.
Embodiment 4
In the present embodiment, and embodiment 1 difference lies in：In step 1, further included in first soak to clean
Seawater weight meter 0.32% Thinleaf Milkwort Root, 0.64% cogongrass powder, 0.32% Dyers Woad Leaf.
Embodiment 5
In the present embodiment, and embodiment 1 difference lies in：In step 1, it is additionally added in first soak to clean
Seawater weight meter 0.32% Thinleaf Milkwort Root, 0.64% cogongrass powder, the liquid that 0.32% Dyers Woad Leaf is fried into.
The fried of the liquid carries out as follows：Clear water will be added in all Chinese medicines until submergence, and
And heating reaches boiling, switch to small fire heating and keep boiling 30 minutes, filter to take to obtain the first liquid.Then add again in Chinese medicine
Enter clear water, heating reaches boiling, switchs to small fire heating and keeps boiling 30 minutes, filters to take to obtain the second liquid.Merge first and the
Two liquids obtain stand-by liquid.
Comparative example 1
In this comparative example, and embodiment 1 difference lies in：Do not perform step 1.
Comparative example 2
In this comparative example, and embodiment 1 difference lies in：Do not perform step 2.
Comparative example 3
In this comparative example, and embodiment 1 difference lies in：Do not perform step 3.
Comparative example 4
In this comparative example, and embodiment 1 difference lies in：Step 4 is not performed, but all conches are directly used into plastics
Refrigerated after bag parcel.
Comparative example 5
In this comparative example, follow-up refrigeration operation is carried out using the conch without any processing.
The TVB-N detection experiments of conch
In this experiment, the conch of embodiment 1-5 and comparative example 1-5 TVB-N has been subjected to respectively after storing 3,7 days（Wave
Hair property alkali nitrogen）Index measurement.The measurement comes according to described " semimicro nitriding " methods of GB 5009.228-2016
Carry out.Testing result is recorded in table 1.
Table 1：TVB-N testing result of the conch of embodiment 1-5 and comparative example 1-5 after storing 3-7 days.
It can be seen that, optimal preservation effect is realized in embodiment 4-5 from the data of table 1.Add Chinese traditional medicine composition
Thing, or two step immersions of progress are all most important for fresh-keeping effect.There is no the cleaning behaviour among carrying out in comparative example 2
Make, it influences final fresh-keeping effect little.But through the conch for trial test discovery comparative example 2 and necessarily different generally occur
Taste, the condition of storage are excluded.There is certain dehydration exsiccation phenomenon after storage finishes in conch in comparative example 4,
Therefore the condition of storage is also excluded from.
Claims (9)
1. a kind of fresh-keeping method of conch, it is characterised in that：The method comprises the following steps：
（1）Fresh and alive conch is placed in the first soak of 10-15 degrees Celsius of flowing soak 6-12 it is small when, described first leaching
It is by the vegetable oil of the addition 0.20-0.40% based on clean seawater weight in clean seawater, the salt of 0.50-0.70% to steep liquid
With the acetic acid of 0.20-0.40%；
（2）The conch that step 1 is obtained be placed in the clean sea water of 10-15 degrees Celsius of flowing soak 2-4 it is small when；
（3）The conch that step 2 obtains is soaked in the second soak of 10-15 degrees Celsius of flowing 6-12 it is small when, the second leaching
It is that 0.15-0.20%'s is anti-bad by the zinc chloride of addition 0.30-0.50% in terms of clean seawater weight in clean seawater to steep liquid
Hematic acid, the salt of 0.20-0.40%；
（4）The conch that step 3 is obtained drains the water, using water content as 30-40% cavings embed, and under 0-4 degrees Celsius into
Row is stored refrigerated.
A kind of 2. fresh-keeping method of conch according to claim 1, it is characterised in that：In step 1, fresh and alive conch is put
When immersion 9 is small in the first soak of 12 degrees Celsius of flowings, first soak is that will be pressed clearly in clean seawater
Clean seawater weight meter adds 0.32% vegetable oil, 0.62% salt and 0.24% acetic acid.
A kind of 3. fresh-keeping method of conch according to claim 1, it is characterised in that：In step 1, first leaching
The Thinleaf Milkwort Root of the 0.20-0.40% in terms of clean seawater weight, the cogongrass powder of 0.40-0.80%, 0.20- are further included in bubble liquid
0.40% Dyers Woad Leaf.
A kind of 4. fresh-keeping method of conch according to claim 3, it is characterised in that：In step 1, first leaching
In terms of clean seawater weight 0.32% Thinleaf Milkwort Root, 0.64% cogongrass powder, 0.32% folium isatidis powder are further included in bubble liquid
End.
A kind of 5. fresh-keeping method of conch according to claim 1, it is characterised in that：In step 1, first leaching
The Thinleaf Milkwort Root of the 0.20-0.40% in terms of clean seawater weight, the cogongrass powder of 0.40-0.80%, 0.20- are additionally added in bubble liquid
The liquid that 0.40% Dyers Woad Leaf is fried into.
A kind of 6. fresh-keeping method of conch according to claim 5, it is characterised in that：In step 1, first leaching
In terms of clean seawater weight 0.32% Thinleaf Milkwort Root, 0.64% cogongrass powder, 0.32% folium isatidis powder are additionally added in bubble liquid
The liquid that end is fried into.
A kind of 7. fresh-keeping method of conch according to claim 1, it is characterised in that：In step 2, step 1 is obtained
The conch flowing that is placed in 12 degrees Celsius clean sea water in immersion 3 it is small when.
A kind of 8. fresh-keeping method of conch according to claim 1, it is characterised in that：In step 3, step 2 is obtained
Conch soaked in the second soak of 12 degrees Celsius of flowing 9 it is small when, the second soak is will add in clean seawater
In terms of clean seawater weight 0.42% zinc chloride, 0.18% ascorbic acid, 0.24% salt.
A kind of 9. fresh-keeping method of conch according to claim 1, it is characterised in that：In step 4, step 3 is obtained
Conch drain the water, embedded by 35% cavings of water content, and carry out under 2 degrees Celsius stored refrigerated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711306177.4A CN107897630B (en) | 2017-12-11 | 2017-12-11 | Method for keeping fresh of conch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711306177.4A CN107897630B (en) | 2017-12-11 | 2017-12-11 | Method for keeping fresh of conch |
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| Publication Number | Publication Date |
|---|---|
| CN107897630A true CN107897630A (en) | 2018-04-13 |
| CN107897630B CN107897630B (en) | 2021-04-23 |
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| CN201711306177.4A Active CN107897630B (en) | 2017-12-11 | 2017-12-11 | Method for keeping fresh of conch |
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| CN107372777A (en) * | 2017-08-28 | 2017-11-24 | 山东好当家海洋发展股份有限公司 | A kind of method for improving catfish Storage period |
| CN107410436A (en) * | 2017-04-19 | 2017-12-01 | 浙江省海洋开发研究院 | A kind of preservation method of mackerel |
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| CN101507447A (en) * | 2009-01-16 | 2009-08-19 | 四川烹饪高等专科学校 | Fresh water fish cold-storage preservation method |
| CN101791137A (en) * | 2010-03-24 | 2010-08-04 | 海南泉溢食品有限公司 | Freezing water-holding fresh-keeping processing method for shrimps |
| 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 |
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| CN107410436A (en) * | 2017-04-19 | 2017-12-01 | 浙江省海洋开发研究院 | A kind of preservation method of mackerel |
| CN107258886A (en) * | 2017-08-28 | 2017-10-20 | 山东好当家海洋发展股份有限公司 | A kind of method for improving the mackerel stored frozen phase |
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| CN107372777A (en) * | 2017-08-28 | 2017-11-24 | 山东好当家海洋发展股份有限公司 | A kind of method for improving catfish Storage period |
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Denomination of invention: Method for keeping conch fresh Effective date of registration: 20220119 Granted publication date: 20210423 Pledgee: Shandong Rongcheng Rural Commercial Bank Co.,Ltd. Pledgor: Rongcheng Chaohui Marine Food Co.,Ltd. Registration number: Y2022980000722 |
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Denomination of invention: A method of keeping conch fresh Effective date of registration: 20230223 Granted publication date: 20210423 Pledgee: Shandong Rongcheng Rural Commercial Bank Co.,Ltd. Pledgor: Rongcheng Chaohui Marine Food Co.,Ltd. Registration number: Y2023980033266 |
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