TWI311467B - - Google Patents

Description

1311467 IX. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a method for preserving fish meat, and more particularly to a method for preserving fresh gas of fish. [Prior Art] - Due to the characteristics of the fish's own tissue composition, the fish body is fragile and susceptible to bacterial invasion. The fish body after active fishing is easily decomposed by bacteria and enzymes at room temperature, and the fish is spoiled. Fat on the surface of the body: Oxidation, such as rancidity, oil burning and fading, can affect the appearance of color. Therefore, it is necessary to quickly carry out proper preservation treatment after fish fishing to ensure its freshness. σ π 议 皿, 黻囷 低温Storage (such as U-killing or Dongzang), etc., to preserve the nutrient content and color freshness of the fish. = The fish body after proper preservation is then packaged and preserved into a commodity.

Quality and effectiveness. The medium-sized delivery month is maintained in the sales channel. The vacuum packaging or gas-filled packaging is generally used. The two are similar: the fish products of the fresh-keeping package are common in the following problems: · Ze is easy to change, and there are more protein exudates. Brick 2·Gu Yi$The external temperature changes, *Influence of color and freshness·· Because the fish body often suffers from anoxic state in the packaging, in the process of the operation: =,, due to the anaerobic meat in the environment Poisonous Clostridium-producing bacteria = Cautious road in the temperature super, rot surnamed fish meat, machine materials and decomposition 匕 ^, 吏 not, affecting color and freshness. 5 8

Claims (1)

Amendment; 13 1 14^Qingguan No. 5 lion lion case view, revised axis of the book to replace the patent application scope: 1 revision date: monthly announcement water 4 I 1-1 - a variety of fish meat gas preservation method 71 〇孓The thinner fish species after peeling' and the following steps are included in sequence: - Fresh-keeping treatment step, the freshness of the fish is maintained to inhibit the decomposition of the fungus; 3 gas packaging step, the fish is packaged in a completely vacuum bag Inside, refill with 5%~20% oxygen-containing protective gas to form a state of 95% vacuum in the package to become a gas-packed fish. The oxygen-containing protective gas is filled with carbon dioxide and oxygen. Nitrogen composition; human * - ultra-low temperature freezing step, following the gas-packing step, let the 3 'package fish in the _6G ° C ~ _7G ° C ultra-low temperature environment; East knot, inhibit bacterial growth to effectively maintain Freshness of fish; and. - The freezing step, freezing and storing the gas-packed fish in a 〇χ2:6 〇C environment. 12