CN110226621A - A kind of refrigerated storage method of preservation of fishery - Google Patents
A kind of refrigerated storage method of preservation of fishery Download PDFInfo
- Publication number
- CN110226621A CN110226621A CN201910644915.9A CN201910644915A CN110226621A CN 110226621 A CN110226621 A CN 110226621A CN 201910644915 A CN201910644915 A CN 201910644915A CN 110226621 A CN110226621 A CN 110226621A
- Authority
- CN
- China
- Prior art keywords
- preservation
- aquatic products
- mixed
- refrigerated storage
- agent
- 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.)
- Pending
Links
- 238000004321 preservation Methods 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 56
- 238000003860 storage Methods 0.000 title claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 54
- 238000004806 packaging method and process Methods 0.000 claims abstract description 47
- 239000007789 gas Substances 0.000 claims abstract description 43
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 238000012545 processing Methods 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 17
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 17
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 17
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 17
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 17
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 15
- 229960000583 acetic acid Drugs 0.000 claims abstract description 15
- 239000001110 calcium chloride Substances 0.000 claims abstract description 15
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 15
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 claims abstract description 15
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 239000008367 deionised water Substances 0.000 claims abstract description 14
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 14
- 229920001661 Chitosan Polymers 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 239000000047 product Substances 0.000 claims description 80
- 239000000243 solution Substances 0.000 claims description 32
- 238000012856 packing Methods 0.000 claims description 18
- 238000007789 sealing Methods 0.000 claims description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 15
- 239000007864 aqueous solution Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 239000001307 helium Substances 0.000 claims description 8
- 229910052734 helium Inorganic materials 0.000 claims description 8
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 claims description 8
- 239000001301 oxygen Substances 0.000 claims description 8
- 229910052760 oxygen Inorganic materials 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 230000015572 biosynthetic process Effects 0.000 claims description 7
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 7
- 239000000920 calcium hydroxide Substances 0.000 claims description 7
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 239000003002 pH adjusting agent Substances 0.000 claims description 7
- 239000013618 particulate matter Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 11
- 239000000463 material Substances 0.000 abstract description 9
- 241000894006 Bacteria Species 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 5
- 238000011049 filling Methods 0.000 abstract description 4
- 238000007796 conventional method Methods 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 235000019249 food preservative Nutrition 0.000 abstract description 2
- 239000005452 food preservative Substances 0.000 abstract description 2
- 239000011261 inert gas Substances 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241001596950 Larimichthys crocea Species 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 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
- A23B4/06—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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
Abstract
The present invention relates to food preservative technology fields, more particularly to a kind of refrigerated storage method of preservation of fishery, wherein the specific method of Preservation Treatment includes the steps that cleaning and sterilization, antistaling agent impregnate, gas flush packaging and storage freeze, and wherein preservation by partial agent ingredient includes sodium ascorbate, chitosan solution of extract, calcium chloride, glacial acetic acid, nucleoprotamine and deionized water；The present invention provides a kind of refrigerated storage methods of preservation of fishery, compared to general aquatic products using the conventional method for carrying out chilled storage after filling inert gas seal packaging, during processing by sufficiently being impregnated using preservation by partial agent to aquatic products, ice clothing clad is formed on food materials surface by cooling down rapidly again, sodium ascorbate and chitosan extract component are enabled in antistaling agent to inhibit food materials corruption caused by being grown as bacterium colony, the shelf-life for sufficiently to extend the refrigeration of aquatic products and the aquatic products meat feeling after refrigerated storage.
Description
Technical field
The present invention relates to food preservative technology fields, and in particular to a kind of refrigerated storage method of preservation of fishery.
Background technique
Aquatic products have the characteristics that low fat, high protein, are indispensable important components in rational diet structure, have become
The important sources of animal protein are absorbed for people.Wherein, the aquatic products meat such as fish, shrimp, crab is lush, unique flavor, Chang You
The title of " river is fresh ", " seafood ", the deep favor by the majority of consumers.The freshness of aquatic products is its most important index of quality, is to determine
The principal element of its fixed price, in addition aquatic products are easy putrid and deteriorated, it is therefore necessary to reinforce the preservation technology application of aquatic products.
In aquatic products frozen storage, growth and breeding of the various aquatic products common bacterias in aquatic products preserving process are led
Cause quality deterioration.Traditional preservation method includes deepfreeze, freezing, irradiated targets, controlled atmosphere, fresh chemically etc., however
These preservation technologies respectively have certain limitation.Tradition is using the preservation method of air conditioned storage because cumbersome, investment is big etc.
Reason is restricted in small business, and using chemical preservative is fresh-keeping may be because of remaining in environment and human body
And a degree of potential hazard is brought, therefore use conventional methods that its process is complicated, at high cost, and condition control is bad will
Lead to the bad of storage effect, or causes a hidden trouble to edible safety.
Summary of the invention
Therefore, the present invention provides a kind of refrigerated storage method of preservation of fishery, the present invention is by using antistaling agent
Impregnate and fill mutually matched mode with mixed gas sealing, since reach and effectively inhibit bacterium colony growth and keep food materials freshness effect
The purpose of fruit.
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of refrigerated storage method of preservation of fishery, wherein the specific method of Preservation Treatment includes the following steps:
1) cleaning and sterilization: will need to carry out deepfreeze processing aquatic products, be placed into clear water impregnate at room temperature first,
By the aquatic products after cleaning, sterilizing processing is carried out to its positive and negative surface using ultraviolet light；
2) antistaling agent impregnates: will by cleaning-sterilizing treated aquatic products, 5 ~ 8 DEG C or so at a temperature of, be immersed in appropriate
In the preservation by partial agent aqueous solution of concentration, aquatic products are taken out after immersion and are cooled to -10 ~ -15 DEG C rapidly, enable aquatic products
Surface pass through one layer of frivolous antistaling agent solution ice clothing of quick-frozen formation；
3) gas flush packaging: it will be put into vacuum packaging bag by treated aquatic products, and use packaging facilities to vacuum
Mixed gas is filled in packaging bag, is inflated packaging, and heat-sealing sealing treatment finally is carried out to packaging bag；
4) it storage freezing: by the above-mentioned aquatic products by packing processes, is put into -12 ~ -25 DEG C of freezer and carries out low tempertaure storage.
Preferably, in the step 1 clear water pH value be 6.0 ~ 7.0, enable soaking time of the aquatic products in clear water be 10 ~
The pH adjusting agent of 18min, clear water use calcium hydroxide aqueous solution.
Preferably, sterilization treatment is irradiated to aquatic products using low pressure UV sterilamp in the step 1, when irradiation
Between be 15 ~ 20min.
Preferably, preservation by partial agent used in the step 2, wherein ingredient is by weight: sodium ascorbate 7 ~
10 parts, 10 ~ 15 parts of chitosan solution of extract, 8 ~ 12 parts of calcium chloride, 6 ~ 9 parts of glacial acetic acid, 10 ~ 16 parts of nucleoprotamine and go from
60 ~ 80 parts of sub- water.
Further, the specific preparation method of preservation by partial agent includes the following steps:
S1: by sodium ascorbate, nucleoprotamine and chitosan solution of extract, under the conditions of 50 DEG C of temperature, quickly stirring is total
It is mixed to obtain mixed liquor A；
S2: at normal temperature by calcium chloride, glacial acetic acid and deionized water, it is slowly stirred blending, obtains mixed liquid B；
S3: mixed liquor A is mixed under the revolving speed of 200r/min with mixed liquid B, is rapidly cooled to mixed solution after blending low
Temperature enables solution be condensed into ice cube, and finally the ice cube after icing thaws, and solidifying after being thawed by sieve removal agglomerating cannot degrade
Large particulate matter to get preservation by partial agent final product.
Preferably, in the gas replenishment process in the step 3, used mixed gas be oxygen, nitrogen, carbon dioxide and
The mixture of helium two or more gas compositions therein, preferred ingredient are that oxygen, nitrogen and helium are mixed in 1:8:5 ratio
It closes.
Preferably, packed gas-control packing device, full-automatic gas control packing device or multiple can be used in the packaging facilities in the step 3
Close gas-control packing device.
The utility model has the advantages that
Compared to general aquatic products using the conventional method for carrying out chilled storage after filling inert gas seal packaging, the present invention
The aquatic products fresh-keeping and storing method of offer, during processing by sufficiently being impregnated using preservation by partial agent to aquatic products, then
Ice clothing clad is formed on food materials surface by cooling down rapidly, sodium ascorbate and chitosan extract component in antistaling agent is enabled
Food materials corruption caused by inhibition is grown as bacterium colony；And the chlorination calcium component added in antistaling agent ingredient, ice clothing can be maintained to cover
The relative equilibrium of cap rock and food materials ferritic cell interior saline and alkaline, avoids meat cell from being largely dehydrated during chilled storage,
And lead to the freshness excessive descent of food materials after thawing.The present invention is impregnated mutual with mixed gas sealing filling by above-mentioned antistaling agent
The mode of cooperation realizes the effective holding effect for inhibiting bacterium colony growth and food materials freshness, sufficiently extends the cold of aquatic products
The shelf-life of hiding and the aquatic products meat feeling after refrigerated storage.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
It obtains other drawings based on these drawings.
Fig. 1 is preparation flow artwork of the invention.
In figure: 1- is cleaned, 2- is sterilized, the immersion of 3- antistaling agent, 4- gas flush packaging, 5- chilled storage.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
Every other embodiment obtained, shall fall within the protection scope of the present invention under the premise of creative work.
Embodiment 1:
A kind of refrigerated storage method of preservation of fishery, wherein the specific method of Preservation Treatment includes the following steps:
1) cleaning and sterilization: will need to carry out deepfreeze processing aquatic products, be placed into clear water impregnate at room temperature first,
By the aquatic products after cleaning, sterilizing processing is carried out to its positive and negative surface using ultraviolet light；
2) antistaling agent impregnates: will by cleaning-sterilizing treated aquatic products, 5 DEG C or so at a temperature of, be immersed in appropriate dense
In the preservation by partial agent aqueous solution of degree, aquatic products are taken out after immersion and are cooled to -15 DEG C rapidly, enable the surface of aquatic products
Pass through one layer of frivolous antistaling agent solution ice clothing of quick-frozen formation；
3) gas flush packaging: it will be put into vacuum packaging bag by treated aquatic products, and use packaging facilities to vacuum
Mixed gas is filled in packaging bag, is inflated packaging, and heat-sealing sealing treatment finally is carried out to packaging bag；
4) it storage freezing: by the above-mentioned aquatic products by packing processes, is put into -20 DEG C of freezer and carries out low tempertaure storage.
Preferably, the pH value of clear water is 6.0 in step 1, and enabling soaking time of the aquatic products in clear water is 15min, clear water
PH adjusting agent use calcium hydroxide aqueous solution.
Preferably, sterilization treatment is irradiated to aquatic products using low pressure UV sterilamp in step 1, irradiation time is
20min。
Preferably, preservation by partial agent used in step 2, wherein ingredient is by weight: 7 parts of sodium ascorbate, shell
10 parts of glycan solution of extract, 10 parts of calcium chloride, 7 parts of glacial acetic acid, 10 parts of nucleoprotamine and 60 parts of deionized water.
Further, the specific preparation method of preservation by partial agent includes the following steps:
S1: by sodium ascorbate, nucleoprotamine and chitosan solution of extract, under the conditions of 50 DEG C of temperature, quickly stirring is total
It is mixed to obtain mixed liquor A；
S2: at normal temperature by calcium chloride, glacial acetic acid and deionized water, it is slowly stirred blending, obtains mixed liquid B；
S3: mixed liquor A is mixed under the revolving speed of 200r/min with mixed liquid B, is rapidly cooled to mixed solution after blending low
Temperature enables solution be condensed into ice cube, and finally the ice cube after icing thaws, and solidifying after being thawed by sieve removal agglomerating cannot degrade
Large particulate matter to get preservation by partial agent final product.
Preferably, in the gas replenishment process in step 3, used mixed gas is that oxygen, nitrogen and helium press 1:8:5 ratio
Example is mixed to get mixed gas.
Preferably, the packaging facilities in step 3 uses packed gas-control packing device.
Embodiment 2:
A kind of refrigerated storage method of preservation of fishery, wherein the specific method of Preservation Treatment includes the following steps:
1) cleaning and sterilization: will need to carry out deepfreeze processing aquatic products, be placed into clear water impregnate at room temperature first,
By the aquatic products after cleaning, sterilizing processing is carried out to its positive and negative surface using ultraviolet light；
2) antistaling agent impregnates: will by cleaning-sterilizing treated aquatic products, 8 DEG C or so at a temperature of, be immersed in appropriate dense
In the preservation by partial agent aqueous solution of degree, aquatic products are taken out after immersion and are cooled to -15 DEG C rapidly, enable the surface of aquatic products
Pass through one layer of frivolous antistaling agent solution ice clothing of quick-frozen formation；
3) gas flush packaging: it will be put into vacuum packaging bag by treated aquatic products, and use packaging facilities to vacuum
Mixed gas is filled in packaging bag, is inflated packaging, and heat-sealing sealing treatment finally is carried out to packaging bag；
4) it storage freezing: by the above-mentioned aquatic products by packing processes, is put into -25 DEG C of freezer and carries out low tempertaure storage.
Preferably, the pH value of clear water is 7.0 in step 1, and enabling soaking time of the aquatic products in clear water is 13min, clear water
PH adjusting agent use calcium hydroxide aqueous solution.
Preferably, sterilization treatment is irradiated to aquatic products using low pressure UV sterilamp in step 1, irradiation time is
20min。
Preferably, preservation by partial agent used in step 2, wherein ingredient is by weight: 10 parts of sodium ascorbate, shell
15 parts of glycan solution of extract, 8 parts of calcium chloride, 6 parts of glacial acetic acid, 13 parts of nucleoprotamine and 80 parts of deionized water.
Further, the specific preparation method of preservation by partial agent includes the following steps:
S1: by sodium ascorbate, nucleoprotamine and chitosan solution of extract, under the conditions of 50 DEG C of temperature, quickly stirring is total
It is mixed to obtain mixed liquor A；
S2: at normal temperature by calcium chloride, glacial acetic acid and deionized water, it is slowly stirred blending, obtains mixed liquid B；
S3: mixed liquor A is mixed under the revolving speed of 200r/min with mixed liquid B, is rapidly cooled to mixed solution after blending low
Temperature enables solution be condensed into ice cube, and finally the ice cube after icing thaws, and solidifying after being thawed by sieve removal agglomerating cannot degrade
Large particulate matter to get preservation by partial agent final product.
Preferably, in the gas replenishment process in step 3, used mixed gas is that oxygen, nitrogen and carbon dioxide press 1:
7:4 ratio is mixed to get mixed gas.
Preferably, the packaging facilities in step 3 uses packed gas-control packing device.
Embodiment 3:
A kind of refrigerated storage method of preservation of fishery, wherein the specific method of Preservation Treatment includes the following steps:
1) cleaning and sterilization: will need to carry out deepfreeze processing aquatic products, be placed into clear water impregnate at room temperature first,
By the aquatic products after cleaning, sterilizing processing is carried out to its positive and negative surface using ultraviolet light；
2) antistaling agent impregnates: will by cleaning-sterilizing treated aquatic products, 7 DEG C or so at a temperature of, be immersed in appropriate dense
In the preservation by partial agent aqueous solution of degree, aquatic products are taken out after immersion and are cooled to -15 DEG C rapidly, enable the surface of aquatic products
Pass through one layer of frivolous antistaling agent solution ice clothing of quick-frozen formation；
3) gas flush packaging: it will be put into vacuum packaging bag by treated aquatic products, and use packaging facilities to vacuum
Mixed gas is filled in packaging bag, is inflated packaging, and heat-sealing sealing treatment finally is carried out to packaging bag；
4) it storage freezing: by the above-mentioned aquatic products by packing processes, is put into -12 DEG C of freezer and carries out low tempertaure storage.
Preferably, the pH value of clear water is 6.0 in step 1, and enabling soaking time of the aquatic products in clear water is 10min, clear water
PH adjusting agent use calcium hydroxide aqueous solution.
Preferably, sterilization treatment is irradiated to aquatic products using low pressure UV sterilamp in step 1, irradiation time is
20min。
Preferably, preservation by partial agent used in step 2, wherein ingredient is by weight: 8 parts of sodium ascorbate, shell
10 parts of glycan solution of extract, 8 parts of calcium chloride, 6 parts of glacial acetic acid, 16 parts of nucleoprotamine and 70 parts of deionized water.
Further, the specific preparation method of preservation by partial agent includes the following steps:
S1: by sodium ascorbate, nucleoprotamine and chitosan solution of extract, under the conditions of 50 DEG C of temperature, quickly stirring is total
It is mixed to obtain mixed liquor A；
S2: at normal temperature by calcium chloride, glacial acetic acid and deionized water, it is slowly stirred blending, obtains mixed liquid B；
S3: mixed liquor A is mixed under the revolving speed of 200r/min with mixed liquid B, is rapidly cooled to mixed solution after blending low
Temperature enables solution be condensed into ice cube, and finally the ice cube after icing thaws, and solidifying after being thawed by sieve removal agglomerating cannot degrade
Large particulate matter to get preservation by partial agent final product.
Preferably, in the gas replenishment process in step 3, used mixed gas is that oxygen, nitrogen and helium press 1:8:5 ratio
Example is mixed to get mixed gas.
Preferably, the packaging facilities in step 3 uses compound gas-control packing device.
Embodiment 4:
A kind of refrigerated storage method of preservation of fishery, wherein the specific method of Preservation Treatment includes the following steps:
1) cleaning and sterilization: will need to carry out deepfreeze processing aquatic products, be placed into clear water impregnate at room temperature first,
By the aquatic products after cleaning, sterilizing processing is carried out to its positive and negative surface using ultraviolet light；
2) antistaling agent impregnates: will by cleaning-sterilizing treated aquatic products, 5 DEG C or so at a temperature of, be immersed in appropriate dense
In the preservation by partial agent aqueous solution of degree, aquatic products are taken out after immersion and are cooled to -12 DEG C rapidly, enable the surface of aquatic products
Pass through one layer of frivolous antistaling agent solution ice clothing of quick-frozen formation；
3) gas flush packaging: it will be put into vacuum packaging bag by treated aquatic products, and use packaging facilities to vacuum
Mixed gas is filled in packaging bag, is inflated packaging, and heat-sealing sealing treatment finally is carried out to packaging bag；
4) it storage freezing: by the above-mentioned aquatic products by packing processes, is put into -15 DEG C of freezer and carries out low tempertaure storage.
Preferably, the pH value of clear water is 7.0 in step 1, and enabling soaking time of the aquatic products in clear water is 17min, clear water
PH adjusting agent use calcium hydroxide aqueous solution.
Preferably, sterilization treatment is irradiated to aquatic products using low pressure UV sterilamp in step 1, irradiation time is
20min。
Preferably, preservation by partial agent used in step 2, wherein ingredient is by weight: 10 parts of sodium ascorbate, shell
10 parts of glycan solution of extract, 8 parts of calcium chloride, 6 parts of glacial acetic acid, 14 parts of nucleoprotamine and 65 parts of deionized water.
Further, the specific preparation method of preservation by partial agent includes the following steps:
S1: by sodium ascorbate, nucleoprotamine and chitosan solution of extract, under the conditions of 50 DEG C of temperature, quickly stirring is total
It is mixed to obtain mixed liquor A；
S2: at normal temperature by calcium chloride, glacial acetic acid and deionized water, it is slowly stirred blending, obtains mixed liquid B；
S3: mixed liquor A is mixed under the revolving speed of 200r/min with mixed liquid B, is rapidly cooled to mixed solution after blending low
Temperature enables solution be condensed into ice cube, and finally the ice cube after icing thaws, and solidifying after being thawed by sieve removal agglomerating cannot degrade
Large particulate matter to get preservation by partial agent final product.
Preferably, in the gas replenishment process in step 3, used mixed gas is that oxygen, carbon dioxide and helium press 1:
6:3 ratio is mixed to get mixed gas.
Preferably, the packaging facilities in step 3 uses full-automatic gas control packing device.
Embodiment 5:
A kind of refrigerated storage method of preservation of fishery, wherein the specific method of Preservation Treatment includes the following steps:
1) cleaning and sterilization: will need to carry out deepfreeze processing aquatic products, be placed into clear water impregnate at room temperature first,
By the aquatic products after cleaning, sterilizing processing is carried out to its positive and negative surface using ultraviolet light；
2) antistaling agent impregnates: will by cleaning-sterilizing treated aquatic products, 6 DEG C or so at a temperature of, be immersed in appropriate dense
In the preservation by partial agent aqueous solution of degree, aquatic products are taken out after immersion and are cooled to -10 DEG C rapidly, enable the surface of aquatic products
Pass through one layer of frivolous antistaling agent solution ice clothing of quick-frozen formation；
3) gas flush packaging: it will be put into vacuum packaging bag by treated aquatic products, and use packaging facilities to vacuum
Mixed gas is filled in packaging bag, is inflated packaging, and heat-sealing sealing treatment finally is carried out to packaging bag；
4) it storage freezing: by the above-mentioned aquatic products by packing processes, is put into -15 DEG C of freezer and carries out low tempertaure storage.
Preferably, the pH value of clear water is 6.0 in step 1, and enabling soaking time of the aquatic products in clear water is 10min, clear water
PH adjusting agent use calcium hydroxide aqueous solution.
Preferably, sterilization treatment is irradiated to aquatic products using low pressure UV sterilamp in step 1, irradiation time is
20min。
Preferably, preservation by partial agent used in step 2, wherein ingredient is by weight: 7 parts of sodium ascorbate, shell
15 parts of glycan solution of extract, 9 parts of calcium chloride, 7 parts of glacial acetic acid, 10 parts of nucleoprotamine and 68 parts of deionized water.
Further, the specific preparation method of preservation by partial agent includes the following steps:
S1: by sodium ascorbate, nucleoprotamine and chitosan solution of extract, under the conditions of 50 DEG C of temperature, quickly stirring is total
It is mixed to obtain mixed liquor A；
S2: at normal temperature by calcium chloride, glacial acetic acid and deionized water, it is slowly stirred blending, obtains mixed liquid B；
S3: mixed liquor A is mixed under the revolving speed of 200r/min with mixed liquid B, is rapidly cooled to mixed solution after blending low
Temperature enables solution be condensed into ice cube, and finally the ice cube after icing thaws, and solidifying after being thawed by sieve removal agglomerating cannot degrade
Large particulate matter to get preservation by partial agent final product.
Preferably, in the gas replenishment process in step 3, used mixed gas is that oxygen, nitrogen and helium press 1:7:3 ratio
Example is mixed to get mixed gas.
Preferably, the packaging facilities in step 3 uses compound gas-control packing device.
Testing inspection:
Experiment to aquatic products preservation effect inspection is carried out to the embodiment 1 ~ 5 via storage method provided by the present invention, taken
It surveys, selection does not use antistaling agent to do immersion and as a comparison case 1 the case where without inflation processing, and selection does not use antistaling agent to do
It impregnates the case where doing filling processing using only mixed gas and does comparative example 2, test as a comparison together, detect specific refrigerate and protect
Fresh realization effect.The temperature range that wherein store experiment is saved is -12 ~ -15 DEG C, the 10th day after choosing chilled storage,
By sample from opening bag work in packaging bag, the freshness situation for saving marine product food materials is judged.
Wherein the detection method of colony counts is referring to GB4789.2-2010 " national food safety standard food microorganisms
It learns and examines total plate count measurement ".Experimental subjects chooses the yellow croaker and freshwater shrimp fresh with a batch, saves respectively as yellow croaker
Experiment and freshwater shrimp, which save to test, has two groups of test experiments altogether, the detection data of specific experiment, referring to as follows:
Save within 1 yellow croaker of table 10 days the result of experiment
Save within 2 freshwater shrimp of table 10 days the result of experiment
By the results of above-mentioned two groups of check experiments it is found that preservation of fishery refrigerated storage method provided by through the invention,
Compared to general gas-flow closure cold-storage method, there is more obvious and effective inhibition bacterium colony growth result and fresh-keeping effect
Fruit can extend the shelf-life of the refrigerated storage of aquatic products and the aquatic products meat after refrigerated storage.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (7)
1. a kind of refrigerated storage method of preservation of fishery, which is characterized in that wherein the specific method of Preservation Treatment includes such as
Lower step:
1) cleaning and sterilization: will need to carry out deepfreeze processing aquatic products, be placed into clear water impregnate at room temperature first,
By the aquatic products after cleaning, sterilizing processing is carried out to its positive and negative surface using ultraviolet light；
2) antistaling agent impregnates: will by cleaning-sterilizing treated aquatic products, 5 ~ 8 DEG C or so at a temperature of, be immersed in appropriate
In the preservation by partial agent aqueous solution of concentration, aquatic products are taken out after immersion and are cooled to -10 ~ -15 DEG C rapidly, enable aquatic products
Surface pass through one layer of frivolous antistaling agent solution ice clothing of quick-frozen formation；
3) gas flush packaging: it will be put into vacuum packaging bag by treated aquatic products, and use packaging facilities to vacuum
Mixed gas is filled in packaging bag, is inflated packaging, and heat-sealing sealing treatment finally is carried out to packaging bag；
4) it storage freezing: by the above-mentioned aquatic products by packing processes, is put into -12 ~ -25 DEG C of freezer and carries out low tempertaure storage.
2. a kind of refrigerated storage method of preservation of fishery according to claim 1, it is characterised in that: the step 1
The pH value of middle clear water is 6.0 ~ 7.0, and enabling soaking time of the aquatic products in clear water is 10 ~ 18min, and the pH adjusting agent of clear water uses
Calcium hydroxide aqueous solution.
3. a kind of refrigerated storage method of preservation of fishery according to claim 1, it is characterised in that: the step 1
Middle to be irradiated sterilization treatment to aquatic products using low pressure UV sterilamp, irradiation time is 15 ~ 20min.
4. a kind of refrigerated storage method of preservation of fishery according to claim 1, which is characterized in that the step 2
Used in preservation by partial agent, wherein ingredient is by weight: 7 ~ 10 parts of sodium ascorbate, chitosan solution of extract 10
~ 15 parts, 8 ~ 12 parts of calcium chloride, 6 ~ 9 parts of glacial acetic acid, 10 ~ 16 parts and 60 ~ 80 parts of deionized water of nucleoprotamine.
5. a kind of refrigerated storage method of preservation of fishery according to claim 4, which is characterized in that preservation by partial
The specific preparation method of agent includes the following steps:
S1: by sodium ascorbate, nucleoprotamine and chitosan solution of extract, under the conditions of 50 DEG C of temperature, quickly stirring is total
It is mixed to obtain mixed liquor A；
S2: at normal temperature by calcium chloride, glacial acetic acid and deionized water, it is slowly stirred blending, obtains mixed liquid B；
S3: mixed liquor A is mixed under the revolving speed of 200r/min with mixed liquid B, is rapidly cooled to mixed solution after blending low
Temperature enables solution be condensed into ice cube, and finally the ice cube after icing thaws, and solidifying after being thawed by sieve removal agglomerating cannot degrade
Large particulate matter to get preservation by partial agent final product.
6. a kind of refrigerated storage method of preservation of fishery according to claim 1, it is characterised in that: the step 3
In gas replenishment process in, used mixed gas be oxygen, nitrogen, carbon dioxide and helium two or more gases therein
The mixture of composition, preferred ingredient are that oxygen, nitrogen and helium are mixed in 1:8:5 ratio.
7. a kind of refrigerated storage method of preservation of fishery according to claim 1, it is characterised in that: the step 3
In packaging facilities packed gas-control packing device, full-automatic gas control packing device or compound gas-control packing device can be used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910644915.9A CN110226621A (en) | 2019-07-17 | 2019-07-17 | A kind of refrigerated storage method of preservation of fishery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910644915.9A CN110226621A (en) | 2019-07-17 | 2019-07-17 | A kind of refrigerated storage method of preservation of fishery |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110226621A true CN110226621A (en) | 2019-09-13 |
Family
ID=67855636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910644915.9A Pending CN110226621A (en) | 2019-07-17 | 2019-07-17 | A kind of refrigerated storage method of preservation of fishery |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110226621A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109197986A (en) * | 2018-11-14 | 2019-01-15 | 浙江海洋大学 | A kind of preservation method of chilled hairtail |
| CN111000168A (en) * | 2019-12-19 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Processing method of ice mountain mussel capable of being used as thorn body |
| 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 |
| CN112616904A (en) * | 2020-12-10 | 2021-04-09 | 蓬莱汇洋食品有限公司 | Aquatic product processing and storing method |
| CN112690322A (en) * | 2019-10-22 | 2021-04-23 | 华晶生物科技(济南)有限公司 | Pretreatment method for freezing and fresh-keeping of aquatic products |
| CN113475567A (en) * | 2021-06-15 | 2021-10-08 | 中港（福建）水产食品有限公司 | Advanced equipment processing method of aquatic product |
| CN113815271A (en) * | 2021-08-30 | 2021-12-21 | 雷洪斌 | Frozen aquatic product preservative film and preservation process thereof |
| CN115462500A (en) * | 2021-06-11 | 2022-12-13 | 合肥美的电冰箱有限公司 | Purine reduction processing method, apparatus, device, electronic device and storage medium |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744028A (en) * | 2010-01-14 | 2010-06-23 | 上海海洋大学 | Method for keeping the freshness of belt fish by way that biological fresh-keeping agent is combined with gas-adjusting package |
| CN105028597A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Euphausia superba preservation method applying ultraviolet rays |
-
2019
- 2019-07-17 CN CN201910644915.9A patent/CN110226621A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744028A (en) * | 2010-01-14 | 2010-06-23 | 上海海洋大学 | Method for keeping the freshness of belt fish by way that biological fresh-keeping agent is combined with gas-adjusting package |
| CN105028597A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Euphausia superba preservation method applying ultraviolet rays |
Non-Patent Citations (3)
| Title |
|---|
| 叶剑等: "冷链流通过程中水产品低温保鲜技术研究进展", 《食品安全质量检测学报》 * |
| 安广杰主编: "《保卫健康—现代食品生产安全手册》", 31 May 2012, 河南大学出版社 * |
| 许传才: "《水产通论》", 31 July 2015, 大连海事大学出版社 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109197986A (en) * | 2018-11-14 | 2019-01-15 | 浙江海洋大学 | A kind of preservation method of chilled hairtail |
| CN112690322A (en) * | 2019-10-22 | 2021-04-23 | 华晶生物科技(济南)有限公司 | Pretreatment method for freezing and fresh-keeping of aquatic products |
| CN111000168A (en) * | 2019-12-19 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Processing method of ice mountain mussel capable of being used as thorn body |
| 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 |
| CN112616904A (en) * | 2020-12-10 | 2021-04-09 | 蓬莱汇洋食品有限公司 | Aquatic product processing and storing method |
| CN115462500A (en) * | 2021-06-11 | 2022-12-13 | 合肥美的电冰箱有限公司 | Purine reduction processing method, apparatus, device, electronic device and storage medium |
| CN115462500B (en) * | 2021-06-11 | 2023-12-15 | 合肥美的电冰箱有限公司 | Purine reduction processing method, apparatus, device, electronic device and storage medium |
| CN113475567A (en) * | 2021-06-15 | 2021-10-08 | 中港（福建）水产食品有限公司 | Advanced equipment processing method of aquatic product |
| CN113815271A (en) * | 2021-08-30 | 2021-12-21 | 雷洪斌 | Frozen aquatic product preservative film and preservation process thereof |
| CN113815271B (en) * | 2021-08-30 | 2023-12-15 | 深圳鲜生科技有限公司 | Frozen aquatic preservative film and preservation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110226621A (en) | A kind of refrigerated storage method of preservation of fishery | |
| AU717804B2 (en) | Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork | |
| CN102150698B (en) | Freshness preservation method of abalone | |
| Rosnes et al. | Effect of modified atmosphere packaging and superchilled storage on the shelf‐life of farmed ready‐to‐cook spotted wolf‐fish (Anarhichas minor) | |
| JP3646993B2 (en) | Processing methods for red fish | |
| CN110140754A (en) | The air regulating fresh-keeping method of globe fish | |
| Sivertsvik et al. | Effects of soluble gas stabilisation, modified atmosphere, gas to product volume ratio and storage on the microbiological and sensory characteristics of ready-to-eat shrimp (Pandalus borealis) | |
| Siah et al. | Effect of different packaging materials on the shelf life of modified atmosphere packaged red tilapia (Oreochromis mossambica) fillets. | |
| Ishevskiy et al. | Freezing as a method of food preservation | |
| US20070042694A1 (en) | Modified-atmosphere preservation of live bivalve shellfish in a hermetic container | |
| Rotabakk et al. | Enhancement of modified atmosphere packaged farmed Atlantic halibut (Hippoglossus hippoglossus) fillet quality by soluble gas stabilization | |
| ZA200603828B (en) | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product | |
| Yu et al. | Postharvest preservation technologies for marine-capture shrimp: A review | |
| Hauzoukim et al. | Modified atmosphere packaging of fish and fishery products: A review | |
| Han et al. | Combining modified atmosphere packaging and nisin to preserve Atlantic salmon | |
| Hao et al. | Influence of modified atmosphere on growth of vegetable spoilage bacteria in media | |
| Liu et al. | Super‐chilling maintains freshness of modified atmosphere‐packaged Lateolabrax japonicus | |
| Solomon et al. | Growth and toxin production by Clostridium botulinum on sliced raw potatoes in a modified atmosphere with and without sulfite | |
| CN1387799A (en) | Aquatic product preserving method | |
| JP2001231522A (en) | Method for sterilely preserving food | |
| AU2141099A (en) | Chemical treatment and packaging system to improve the appearance and shelf life of fresh meat | |
| JPS58129930A (en) | Method for preserving freshness of fish | |
| Rosnes et al. | Microbial growth in modified atmosphere packaged blue mussels (Mytilus edulis) | |
| Han Dong et al. | Combining modified atmosphere packaging and nisin to preserve Atlantic salmon. | |
| Ogilvy | Storage of meat in carbon dioxide atmospheres at temperatures above freezing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190913 |
|
| WD01 | Invention patent application deemed withdrawn after publication |