CN109122807A - A method of extending chilled hairtail shelf life using hurdle technology - Google Patents
A method of extending chilled hairtail shelf life using hurdle technology Download PDFInfo
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- CN109122807A CN109122807A CN201811109538.0A CN201811109538A CN109122807A CN 109122807 A CN109122807 A CN 109122807A CN 201811109538 A CN201811109538 A CN 201811109538A CN 109122807 A CN109122807 A CN 109122807A
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- hairtail
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- 241001125843 Trichiuridae Species 0.000 title claims abstract description 106
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000005516 engineering process Methods 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 238000004321 preservation Methods 0.000 claims abstract description 24
- 230000002631 hypothermal effect Effects 0.000 claims abstract description 22
- 239000013535 sea water Substances 0.000 claims abstract description 13
- 239000007921 spray Substances 0.000 claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 34
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 18
- 235000010323 ascorbic acid Nutrition 0.000 claims description 17
- 229960005070 ascorbic acid Drugs 0.000 claims description 17
- 239000011668 ascorbic acid Substances 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 17
- 238000004090 dissolution Methods 0.000 claims description 16
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 9
- 238000007872 degassing Methods 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 2
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 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 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Cosmetics (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a kind of methods for extending chilled hairtail shelf life using hurdle technology comprising: the fresh and alive hairtail of capture is put into Hypothermia in seawater at once；Hairtail is taken out, is rinsed using low temperature pure water；Ultraviolet-sterilization is carried out to hairtail；Hairtail is placed in fresh-keeping liquid and is impregnated, is taken out, is flowed away extra fresh-keeping liquid, uniformly spray CaCl on hairtail surface2Solution；Hairtail is placed in the piece made preservation on ice and sale.By the above hurdle technology, risky chemical reagent is not used, by the combination of various mild processing techniques, can produce synergistic effect, not only can effectively extend the shelf life of hairtail, but also can guarantee the high-quality of hairtail.
Description
Technical field
The present invention relates to food preservative technology fields, and in particular to a kind of to extend chilled hairtail shelf life using hurdle technology
Method.
Background technique
Hairtail is called hairtail, opotism etc., rich in multiple nutritional components such as fat, protein and unsaturated fatty acids, is
One of China's " four big seafood fish ", the more general fish of fat (especially unsaturated fatty acid) content of hairtail are high, it is easy to
Oxidation, and hairtail fish body is longer, and abdomen is easy softening, easy microbial contamination, so easily putrid and deteriorated in storage.
Hairtail generally uses chilled storage and transportation and sale, chilled to guarantee the preferable flavor and taste of hairtail for freezing.According to
Paper " Gao Zhili, Xie Jing, Shi Jianbing, wait variation [J] Food Science of hairtail quality under difference holding conditions, and 2013,34
(16): 311-315 result of study ", shelf life of the hairtail at 4 DEG C are 5 days, and the shelf life at -0.6 DEG C is 7 days, because
This reduces the rotten loss of hairtail, it is necessary to before not damaging hairtail quality for the sales region of further expansion hairtail
It puts, extends the shelf life of hairtail.
Summary of the invention
Object of the present invention is to: a kind of method being extended chilled hairtail shelf life using hurdle technology is provided, it is above-mentioned to solve
Problem.
The technical scheme is that
A method of extending chilled hairtail shelf life using hurdle technology, this method comprises the following steps:
(1) fishing, Hypothermia: the fresh and alive hairtail of capture is put into Hypothermia in seawater at once；
(2) it rinses: taking out hairtail, rinsed using low temperature pure water；
(3) ultraviolet-sterilization ultraviolet-sterilization: is carried out to hairtail；
(4) overlay film: hairtail being placed in fresh-keeping liquid and is impregnated, and is taken out, is flowed away extra fresh-keeping liquid, uniformly spray on hairtail surface
Spill CaCl2Solution.
(5) hairtail flake ice preservation: is placed in the piece made preservation on ice and sale.
Further, the temperature of seawater described in step (1) is 4 DEG C.
Further, the temperature of pure water described in step (2) is 4 DEG C.
Further, ultraviolet-sterilization described in step (3) refers to irradiates in the case where power is the ultraviolet lamp of 36W, irradiation distance
For 10cm, sterilizing time is 3~5min.
Further, the temperature of fresh-keeping liquid described in step (4) is 4 DEG C, soaking time 2min.
Further, fresh-keeping liquid described in step (4) the preparation method comprises the following steps: by 1~3% sodium alginate and 2% it is anti-
Bad hematic acid is dissolved in pure water, and ultrasonic degassing removes the inside visible bubble, is placed in 4 DEG C of refrigerator overnights, for use.
Further, CaCl described in step (4)2The concentration of solution is 2~4%.
Further, flake ice described in step (5) the preparation method comprises the following steps: by the ascorbic acid of 2~5% NaCl and 2%
It is dissolved in pure water, then flake ice is made with ice machine.
The present invention provides a kind of methods for extending chilled hairtail shelf life using hurdle technology, pass through the above fence skill
Art does not use risky chemical reagent, by the combination of various mild processing techniques, can produce synergistic effect, not only can be with
Effectively extend the shelf life of hairtail, and can guarantee the high-quality of hairtail.
Specific embodiment
The present invention provides a kind of method for extending chilled hairtail shelf life using hurdle technology, comprising the following steps:
Fishing, Hypothermia；
It rinses；
Ultraviolet-sterilization；
Overlay film；
Flake ice preservation.
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, With reference to embodiment
The present invention is described in further detail.
A method of extending chilled hairtail shelf life using hurdle technology, comprising:
Step 1: fishing, Hypothermia；
The step specific as follows can execute: the fresh and alive hairtail of capture, be put into low temperature in the seawater that temperature is 4 DEG C at once and cause
Extremely.
Step 2: it rinses；
The step specific as follows can execute: taking out hairtail, temperature is used to rinse for 4 DEG C of low temperature pure water.
Step 3: ultraviolet-sterilization；
The step specific as follows can execute: hairtail is subjected to ultraviolet-sterilization in the case where power is the ultraviolet lamp of 36W, irradiation away from
From for 10cm, sterilizing time is 3~5min.
Step 4: overlay film；
The step specific as follows can execute: by 1~3% sodium alginate and 2% dissolution of ascorbic acid in pure water
In, ultrasonic degassing removes the inside visible bubble, is placed in 4 DEG C of refrigerator overnights, obtains fresh-keeping liquid, hairtail is placed on temperature
To impregnate 2min in 4 DEG C of fresh-keeping liquids, takes out, flow away extra fresh-keeping liquid, uniform spray concentration is 2~4% on hairtail surface
CaCl2Solution.
Step 5: flake ice preservation.
The step specific as follows can execute: by the dissolution of ascorbic acid of 2~5% NaCl and 2% in pure water, then
Flake ice is made with ice machine, hairtail is placed in the piece made preservation on ice and sale.
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, further below with reference to embodiment
Illustrate technical solution of the present invention.But the present invention is not limited to listed embodiments, should also be included in of the presently claimed invention
Other any well known changes in interest field.
Firstly, " one embodiment " or " embodiment " referred to herein, which refers to, may be included at least one realization side of the invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
The same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiments.
Embodiment 1
The implementation case shows a kind of method for extending chilled hairtail shelf life using hurdle technology as follows:
1, fishing, Hypothermia: the fresh and alive hairtail of capture is put into Hypothermia in 4 DEG C of seawater at once；
2, it rinses: taking out hairtail, rinsed using 4 DEG C of low temperature pure water；
3, ultraviolet-sterilization: carrying out ultraviolet-sterilization ultraviolet-sterilization condition: ultraviolet lamp power 36W, irradiation distance 10cm to hairtail,
Sterilizing time 3min.
4, overlay film: hairtail being placed in 4 DEG C of film liquids and impregnates 2min, is taken out, is flowed away extra fresh-keeping liquid, uniform on hairtail surface
Spray 2%CaCl2Solution；
5, hairtail flake ice preservation: is placed in the piece made preservation on ice and sale.
In above-mentioned steps, the preparation method of fresh-keeping liquid: by 1% sodium alginate and 2% dissolution of ascorbic acid in pure water
In, ultrasonic degassing removes the inside visible bubble, is placed in 4 DEG C of refrigerator overnights, for use；The preparation method of flake ice: by 2%
The dissolution of ascorbic acid of NaCl and 2% flake ice is made in pure water, then with ice machine.
Embodiment 2
The implementation case shows a kind of method for extending chilled hairtail shelf life using hurdle technology as follows:
1, fishing, Hypothermia: the fresh and alive hairtail of capture is put into Hypothermia in 4 DEG C of seawater at once；
2, it rinses: taking out hairtail, rinsed using 4 DEG C of low temperature pure water；
3, ultraviolet-sterilization: carrying out ultraviolet-sterilization ultraviolet-sterilization condition: ultraviolet lamp power 36W, irradiation distance 10cm to hairtail,
Sterilizing time 4min；
4, overlay film: hairtail being placed in 4 DEG C of film liquids and impregnates 2min, is taken out, is flowed away extra fresh-keeping liquid, uniform on hairtail surface
Spray 3%CaCl2Solution；
5, hairtail flake ice preservation: is placed in the piece made preservation on ice and sale.
In above-mentioned steps, the preparation method of fresh-keeping liquid: by 2% sodium alginate and 2% dissolution of ascorbic acid in pure water
In, ultrasonic degassing removes the inside visible bubble, is placed in 4 DEG C of refrigerator overnights, for use；The preparation method of flake ice: by 3%
The dissolution of ascorbic acid of NaCl and 2% flake ice is made in pure water, then with ice machine.
Embodiment 3
The implementation case shows a kind of method for extending chilled hairtail shelf life using hurdle technology as follows:
1, fishing, Hypothermia: the fresh and alive hairtail of capture is put into Hypothermia in 4 DEG C of seawater at once；
2, it rinses: taking out hairtail, rinsed using 4 DEG C of low temperature pure water；
3, ultraviolet-sterilization: carrying out ultraviolet-sterilization ultraviolet-sterilization condition: ultraviolet lamp power 36W, irradiation distance 10cm to hairtail,
Sterilizing time 5min；
4, overlay film: hairtail being placed in 4 DEG C of film liquids and impregnates 2min, is taken out, is flowed away extra fresh-keeping liquid, uniform on hairtail surface
Spray 4%CaCl2Solution；
5, hairtail flake ice preservation: is placed in the piece made preservation on ice and sale.
In above-mentioned steps, the preparation method of fresh-keeping liquid: by 3% sodium alginate and 2% dissolution of ascorbic acid in pure water
In, ultrasonic degassing removes the inside visible bubble, is placed in 4 DEG C of refrigerator overnights, for use；The preparation method of flake ice: by 5%
The dissolution of ascorbic acid of NaCl and 2% flake ice is made in pure water, then with ice machine.
Reference examples 1
The implementation case shows a kind of method for extending chilled hairtail shelf life using hurdle technology as follows:
1, fishing, Hypothermia: the fresh and alive hairtail of capture is put into Hypothermia in 4 DEG C of seawater at once；
2, it rinses: taking out hairtail, rinsed using 4 DEG C of low temperature pure water；
3, ultraviolet-sterilization: carrying out ultraviolet-sterilization ultraviolet-sterilization condition: ultraviolet lamp power 36W, irradiation distance 10cm to hairtail,
Sterilizing time 4min；
4, overlay film: hairtail being placed in 4 DEG C of film liquids and impregnates 2min, is taken out, is flowed away extra fresh-keeping liquid, uniform on hairtail surface
Spray 3%CaCl2Solution；
5, hairtail flake ice preservation: is placed in the piece made preservation on ice and sale.
In above-mentioned steps, the preparation method of fresh-keeping liquid: by 2% sodium alginate and 2% dissolution of ascorbic acid in pure water
In, ultrasonic degassing removes the inside visible bubble, is placed in 4 DEG C of refrigerator overnights, for use；The preparation method of flake ice: will be pure
Flake ice is made with ice machine in water purification.
Reference examples 2
The implementation case shows a kind of method for extending chilled hairtail shelf life using hurdle technology as follows:
1, fishing, Hypothermia: the fresh and alive hairtail of capture is put into Hypothermia in 4 DEG C of seawater at once；
2, it rinses: taking out hairtail, rinsed using 4 DEG C of low temperature pure water；
3, ultraviolet-sterilization: carrying out ultraviolet-sterilization ultraviolet-sterilization condition: ultraviolet lamp power 36W, irradiation distance 10cm to hairtail,
Sterilizing time 4min；
4, overlay film: hairtail being placed in 4 DEG C of film liquids and impregnates 2min, is taken out, is flowed away extra fresh-keeping liquid；
5, hairtail flake ice preservation: is placed in the piece made preservation on ice and sale.
In above-mentioned steps, the preparation method of fresh-keeping liquid: by 2% sodium alginate and 2% dissolution of ascorbic acid in pure water
In, ultrasonic degassing removes the inside visible bubble, is placed in 4 DEG C of refrigerator overnights, for use；The preparation method of flake ice: by 3%
The dissolution of ascorbic acid of NaCl and 2% flake ice is made in pure water, then with ice machine.
Reference examples 3
The implementation case shows a kind of method for extending chilled hairtail shelf life using hurdle technology as follows:
1, fishing, Hypothermia: the fresh and alive hairtail of capture is put into Hypothermia in 4 DEG C of seawater at once；
2, it rinses: taking out hairtail, rinsed using 4 DEG C of low temperature pure water；
3, ultraviolet-sterilization: carrying out ultraviolet-sterilization ultraviolet-sterilization condition: ultraviolet lamp power 36W, irradiation distance 10cm to hairtail,
Sterilizing time 4min；
4, overlay film: 3%CaCl is uniformly sprayed on hairtail surface2Solution；
5, hairtail flake ice preservation: is placed in the piece made preservation on ice and sale.
In above-mentioned steps, the preparation method of flake ice: by the dissolution of ascorbic acid of 3% NaCl and 2% in pure water, then
Flake ice is made with ice machine.
Reference examples 4
The implementation case shows a kind of method for extending chilled hairtail shelf life using hurdle technology as follows:
1, fishing, Hypothermia: the fresh and alive hairtail of capture is put into Hypothermia in 4 DEG C of seawater at once；
2, it rinses: taking out hairtail, rinsed using 4 DEG C of low temperature pure water；
3, overlay film: hairtail being placed in 4 DEG C of film liquids and impregnates 2min, is taken out, is flowed away extra fresh-keeping liquid, uniform on hairtail surface
Spray 3%CaCl2Solution；
4, hairtail flake ice preservation: is placed in the piece made preservation on ice and sale.
In above-mentioned steps, the preparation method of fresh-keeping liquid: by 2% sodium alginate and 2% dissolution of ascorbic acid in pure water
In, ultrasonic degassing removes the inside visible bubble, is placed in 4 DEG C of refrigerator overnights, for use；The preparation method of flake ice: by 3%
The dissolution of ascorbic acid of NaCl and 2% flake ice is made in pure water, then with ice machine.
Following table 1 is the comparison of three embodiments and present technology, four reference examples, wherein shelf life: with SC/
In T3102-2010 " fresh, frozen hairtail " subject to TVB-N content, the index of quality: appearance, tissue, smell and boiling are real
It tests.It is specific as follows:
1 shelf life of table and the hairtail quality preservation after storage 10 days
Compared with prior art, the beneficial effects of the present invention are: the present invention takes low temperature antibacterial suppression enzyme, killing surface rapidly
Bacterium, the fresh-keeping thinking for completely cutting off external environment and establishing the anti-oxidant microenvironment of low temperature, a variety of mild processing means of making rational planning for pass through
Hypothermia reduces rapidly temperature external in fresh hairtail body the activity of spoilage organisms and relevant enzyme (inhibit), by rinsing and ultraviolet
Sterilization removal surface harmful microorganism, passes through calcium chloride and the preservation of sodium alginate cross-linking plastic film mulching decreased and selling period external environment
Influence (prevent miscellaneous bacteria pollution and inhibit oxidation), do not need special heat-preserving equipment, low energy consumption, by with high salt and anti-
The flake ice storage of oxidant keeps low temperature and anti-oxidant environment.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to preferable
Embodiment describes the invention in detail, those skilled in the art should understand that, it can be to technology of the invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered in this hair
In bright scope of the claims.
Claims (8)
1. a kind of method for extending chilled hairtail shelf life using hurdle technology, which is characterized in that this method comprises the following steps:
(1) fishing, Hypothermia: the fresh and alive hairtail of capture is put into Hypothermia in seawater at once；
(2) it rinses: taking out hairtail, rinsed using low temperature pure water；
(3) ultraviolet-sterilization ultraviolet-sterilization: is carried out to hairtail；
(4) overlay film: hairtail being placed in fresh-keeping liquid and is impregnated, and is taken out, is flowed away extra fresh-keeping liquid, uniformly spray on hairtail surface
CaCl2Solution；
(5) hairtail flake ice preservation: is placed in the piece made preservation on ice and sale.
2. a kind of method for extending chilled hairtail shelf life using hurdle technology according to claim 1, it is characterised in that:
The temperature of seawater described in step (1) is 4 DEG C.
3. a kind of method for extending chilled hairtail shelf life using hurdle technology according to claim 1, it is characterised in that:
The temperature of pure water described in step (2) is 4 DEG C.
4. a kind of method for extending chilled hairtail shelf life using hurdle technology according to claim 1, it is characterised in that:
Ultraviolet-sterilization described in step (3) refers to be irradiated in the case where power is the ultraviolet lamp of 36W, irradiation distance 10cm, sterilizing time 3
~5mi n.
5. a kind of method for extending chilled hairtail shelf life using hurdle technology according to claim 1, it is characterised in that:
The temperature of fresh-keeping liquid described in step (4) is 4 DEG C, soaking time 2min.
6. a kind of method for extending chilled hairtail shelf life using hurdle technology according to claim 1, it is characterised in that:
Fresh-keeping liquid described in step (4) the preparation method comprises the following steps: by 1~3% sodium alginate and 2% dissolution of ascorbic acid in pure water
In, ultrasonic degassing removes the inside visible bubble, is placed in 4 DEG C of refrigerator overnights, for use.
7. a kind of method for extending chilled hairtail shelf life using hurdle technology according to claim 1, it is characterised in that:
CaCl described in step (4)2The concentration of solution is 2~4%.
8. a kind of method for extending chilled hairtail shelf life using hurdle technology according to claim 1, it is characterised in that:
Flake ice described in step (5) the preparation method comprises the following steps: by the dissolution of ascorbic acid of 2~5% NaCl and 2% in pure water, then
Flake ice is made with ice machine.
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| Application Number | Priority Date | Filing Date | Title |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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