CN114521580A - 一种鲜鱼保鲜的方法 - Google Patents
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000012267 brine Substances 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 8
- 238000007599 discharging Methods 0.000 claims abstract description 6
- 239000013535 sea water Substances 0.000 claims abstract description 6
- 238000005086 pumping Methods 0.000 claims abstract description 4
- 241001596950 Larimichthys crocea Species 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000004134 energy conservation Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 description 4
- 239000013505 freshwater Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
Classifications
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- 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
- A23B4/02—Preserving by means of inorganic salts
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; 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
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- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Engineering & Computer Science (AREA)
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- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开一种鲜鱼保鲜的方法,该保鲜方法包括浸泡:将鱼船捕上的鲜鱼,用45%‑50%的盐水(海水盐度平均为35%),盐水温度保持在0℃,浸泡5分钟;等干或凉干:放入0.1℃至0℃恒温真空室内等干7个小时或放入0.1℃至0℃恒温真空室内凉干7‑8个小时,凉干是将鱼头向下倾斜;排水:将鲜鱼滴下的余水排出真空室;抽空:用真空泵抽去真空室内的空气并保持,等干可保鲜30‑50天,凉干可保鲜90‑120天。本发明的有益效果:节能减排,调节市场,增加外汇,带动渔业经济。
Description
技术领域
本发明涉及水产品技术领域,具体为一种鲜鱼保鲜的方法。
背景技术
水产品分为鱼、虾、蟹、贝四大类,水产品中含有丰富的蛋白质和多种营养元素,但鱼、虾、蟹、贝死后,呼吸停止,各种腐败细菌开始大量繁殖,水产品的氨基酸等逐步分解,生成氨和胺类、硫化氢、吲哚、低汲脂肪酸等各种具有腐臭的产物,如果食用变质的水产品,容易腹泻和食物中毒。
目前国内外对于鲜鱼的保鲜储存主要采取低温冷冻的方法,采用冰块保鲜,只能维持三到四天,随后进冷库在零下30度速冻,速冻后在零下25度冷藏,此耗电量十分巨大,而且保鲜率只有60%。
鉴于此,特提出一种鲜鱼保鲜的方法。
发明内容
为解决以上现有问题,本发明提供一种鲜鱼保鲜的方法。本发明通过以下技术方案实现。
一种鲜鱼保鲜的方法,该保鲜方法包括如下步骤:
S1:浸泡:将鱼船捕上的鲜鱼,用45%-50%的盐水(海水盐度平均为35%),盐水温度保持在0℃,浸泡5分钟;
S2:等干或凉干:放入0.1℃至0℃恒温真空室内等干7个小时或放入0.1℃至0℃恒温真空室内凉干7-8个小时,凉干是将鱼头向下倾斜;
S3:排水:将鲜鱼滴下的余水排出真空室;
S4:抽空:用真空泵抽去真空室内的空气并保持,等干可保鲜30-50天,凉干可保鲜90-120天。
进一步的,鱼船捕上的鱼较多,凉干取理为最高挡鱼,包括大黄鱼或大昌鱼。
本发明的有益效果:
1.节能减排:耗电量低,保鲜率可以达到100%;
2.调节市场:休鱼期无新鲜水产品供应市场,市场上只有冰冻水产品。用该鲜鱼保鲜方法,可向市场供应新鲜的水产品,可以向全国各地供应新鲜水产品来调节市场的水产品供应;
3.增加外汇:用该鲜鱼保鲜方法可以出口换外汇;
4.带动渔业经济:根据最新统计的数据,全国有33.5万艘渔船,每艘渔船按100万元年产值估算,共计33500亿元产值。用该水产品保鲜法后,可提高40%的使用率,产值也相应可以提高40%。
具体实施方式
下面对本发明的方案作更为详细、完整的说明。
具体实施例1,一种鲜鱼保鲜的方法,该保鲜方法包括如下步骤:
S1:浸泡:将鱼船捕上的鲜鱼,用45%-50%的盐水(海水盐度平均为35%),盐水温度保持在0℃,
浸泡5分钟;
S2:等干或凉干:放入0.1℃至0℃恒温真空室内等干7个小时或放入0.1℃至0℃恒温真空室内凉干7-8个小时,凉干是将鱼头向下倾斜;
S3:排水:将鲜鱼滴下的余水排出真空室;
S4:抽空:用真空泵抽去真空室内的空气并保持,等干可保鲜30-50天,凉干可保鲜90-120天。
一、盐水有消炎和防腐的作用,鱼船捕上的鲜鱼,用45%-50%的盐水(海水盐度平均35%),盐水温度保持在零度左右,浸泡5分钟,然后放入0.1度至零度恒温真空室内等干7小时左右,把滴下余水排出真空室,最后抽出全部空气,这钟保鲜30天至50天。
二、恒温作用,在不恒温情况下,温度下降会使鱼体内的空气吸入,温度升高会使鱼体内的空气排出,这样会使鱼体内的空气中的氧气氧化鱼体,使鱼变质,所以要恒温取理。
三、真空原理,把鱼体内的空气抽出,使鲜鱼不会氧化。
四、等干凉干取理,过多水份会使鱼变质,特别是传统保鲜用冰块,因冰块用淡水制成,而淡水没有消炎和防腐的作用,传统鱼船捕上的鱼,用冰块保鲜的鱼取理放法如下,挑出较新鲜的鱼,用50%盐度浸泡5分钟,温度在零度左右,然后放到真空室内等干90分钟,排出真空室内余水,抽出全部空气,保持0.1度至零度恒温,这样能保鲜20天左右。
最长的保鲜:鱼船刚捕上鱼用海水加盐成50%浸泡5分钟,水温零度左右,然后放到真空室内凉干7至8小时,凉时鱼头向下倾斜,把滴下余水从真空室内排出,然后排出全部空气,保持0.1至零度恒温,这种保鲜为90至120天。
在本说明书的描述中,参考术语“一个实施例”、“一些实施例”、“示例”,“具体示例”、或“一些示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。在本说明书中,对上述术语的示意性表述不一定指的是相同的实施例或示例。而且,描述的具体特征、结构、材料或者特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上所述仅为本发明专利的较佳实施例而已,并不用以限制本发明专利,凡在本发明专利的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明专利的保护范围之内。
Claims (2)
1.一种鲜鱼保鲜的方法,其特征在于,该保鲜方法包括如下步骤:
S1:浸泡:将鱼船捕上的鲜鱼,用45%-50%的盐水(海水盐度平均为35%),盐水温度保持在0℃,浸泡5分钟;
S2:等干或凉干:放入0.1℃至0℃恒温真空室内等干7个小时或放入0.1℃至0℃恒温真空室内凉干7-8个小时,凉干是将鱼头向下倾斜;
S3:排水:将鲜鱼滴下的余水排出真空室;
S4:抽空:用真空泵抽去真空室内的空气并保持,等干可保鲜30-50天,凉干可保鲜90-120天。
2.根据权利要求1所述的一种鲜鱼保鲜的方法,其特征在于:鱼船捕上的鱼较多,凉干取理为最高挡鱼,包括大黄鱼或大昌鱼。
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