CN106857790A - A kind of method of the fluidisation ice preservation butterfish of bamboo vinegar liquid antistaling agent - Google Patents
A kind of method of the fluidisation ice preservation butterfish of bamboo vinegar liquid antistaling agent Download PDFInfo
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- CN106857790A CN106857790A CN201710252105.XA CN201710252105A CN106857790A CN 106857790 A CN106857790 A CN 106857790A CN 201710252105 A CN201710252105 A CN 201710252105A CN 106857790 A CN106857790 A CN 106857790A
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- ice
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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
- A23B4/14—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
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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Abstract
The invention discloses a kind of method of the fluidisation ice preservation butterfish of bamboo vinegar liquid antistaling agent, 1) prepare bamboo vinegar fresh-keeping liquid；2）By in industrial salt addition bamboo vinegar fresh-keeping liquid, its mass concentration is set to be 2.0 4.0%；3）With fluidisation ice maker preparing ice slurry；4）The chilled butterfish that will be bought is cleaned, drains；5）Butterfish after packet is put into the bubble chamber for filling bamboo vinegar fluidisation ice according to layer ice sheet fish, and ice fish volume ratio is 1:1；6）The bubble chamber handled well is stored in being placed on 4 DEG C of refrigerators；7）, want routine observation ice slurry melting state, change a bamboo vinegar fluidisation ice.The butterfish processed through bamboo vinegar fluidisation ice has preferable appearance luster and storage quality, significantly extend butterfish shelf life 68 days, the present invention can make up the adverse effect that other plant source antistaling agent brings to fish body table color and luster, and thus be accordingly used in has vast potential for future development in the precooling treatment and store and processing of aquatic products.
Description
Technical field
The present invention relates to aquatic products ice preservation field and plant source technical field of preservation of fresh, more particularly to fluidisation ice composite bamboo
The technology of the fresh-keeping butterfish of vinegar liquid and application.
Background technology
Butterfish (Pampus argenteus) also known as mirror fish, belonging to Perciformes, silvery pomfret section, body is short and high, extremely flat-sided, silvery white
Color, slightly assumes diamond in shape, and divides in each sea area of China coast extensively, is a kind of important economic fish of China.Because its meat flavour is delicious, it is rich in
The nutritional ingredients such as vitamin, the various trace elements of needed by human body, it is widely loved by consumers.The butterfish flesh of fish is rich in unsaturated fat
Acid and protein, fishing for in storage, influenceed by microorganism in environment and itself enzyme, easily occur it is putrid and deteriorated,
Reduce edibility.
Plant source bio-preservative is mainly the active skull cap components for being extracted from plant or being extracted through biotechnology, relatively
For chemical preservative, have and carry out source range extensively, use cost is low, the advantage of safety non-toxic, is gradually applied to aquatic products
In the store and processing of product.Bamboo vinegar is that bamboo wood condensed one kind for obtaining that reclaims in pyrolytic process is processed contains about 200 kinds of changes
The pure natural substance for studying point, containing organic matters such as organic acid, phenols, ketone, aldehydes and heterocycle compounds, with suppression well
Bacterium and anti-oxidation characteristics, security are higher, have been widely applied to the aspects such as agricultural, medicine, environment, food, at home outgoing
Exhibition speed.
In recent years, the research for bamboo vinegar to preservation of fishery, forefathers did following work：
Cui Yu etc. exists《World's bamboo rattan communication》Publish an article " preservation of the bamboo vinegar refined liquid to refrigeration grass carp ", research shows,
Result shows：The bamboo vinegar refined liquid of various concentrations can suppress to refrigerate the growth of grass carp microorganism, reduce TBA values and TVB-N
Value, wherein, the antibacterial of 5.0% bamboo vinegar refined liquid, antioxidant effect preferably, significantly extend the shelf life of grass carp.
Sun Tao etc. exists《Research and development of natural products》Deliver " the composite fresh-keeping of bamboo vinegar and Tea Polyphenols to Penaeus Vannmei
Research ", have studied the minimum inhibitory concentration of bamboo vinegar and Tea Polyphenols to food-borne pathogens, be the fresh-keeping offer of Penaeus Vannmei
Foundation.Result shows, bamboo vinegar has with Tea Polyphenols compositional liquor and cooperates with bacteriostasis, wherein, compositional liquor is to Penaeus Vannmei
Fresh-keeping effect preferably, makes Penaeus Vannmei shelf life extension to 7d.
Current iced storage method is the most frequently used preservation method of aquatic product transportation, storage, and its fresh-keeping effect substantially, and is used
It is convenient.But in actual logistics progress, iced storage often can seal the reason such as insufficient because pre- cold efficiency is low, in transport, cause fish
Sample temperature is raised, and microbial reproduction speed is accelerated, and reduces product freshness.In addition, traditional ice has certain corner angle, in fresh-keeping mistake
To fish body mechanical damage in journey, accelerate product corruption process.Fluidisation ice is a kind of new refrigerant, is by spherical particle ice
The brilliant two-phase mixtures system with seawater composition, with good fluidity, cooling velocity is fast, the features such as latent heat of phase change is big, its system temperature
Degree, can be by fish body fast cooling below 0 DEG C.Compared with traditional ice, fluidisation ice pellets is careful small smooth, and mechanical damage is small, can be complete
Full embedding fish body, starvation effectively controls temperature change, delays to be decomposed by microorganism and oxidation is caused rotten, so as to prolong
Its shelf life long.The fluidisation ice industry of China is in the starting stage, and fluidisation ice applicability is extensively, of good preservation effect, with good
Good commercial applications prospect.
Guo Ruyue etc. exists《Food industry science and technology》Publishing an article, " the super cooling of fluidisation ice is to cultured large yellow croaker storage fresh-keeping effect
Influence ", with flake ice as comparative study, as a result fluidisation ice show to the precooling effect and storage effect of large yellow croaker, flows
Change ice precooling effect substantially, the time that 0 DEG C is cooled in advance shortens half compared with flake ice, significantly suppress TVB-N values, TMA-N values and
The increase of total plate count, shelf life is relative to extend 6d.
Red rock high etc. exists《Food Science》Publishing an article, " fluidisation ice precooling divides with the fresh cod fillet mass property of Icetemperature Storage
Analysis research ", research shows, fluidisation ice forecooling method can reduce the fresh cod fillet Icetemperature Storage initial stage to a certain extent
TVB-N values, extend fresh cod fillet from the neutral phase to the process of corrupt phase.Fluidisation ice combines the fresh cod fillet shelf of group with ice temperature
Phase up to 17 days, and with good edible quality.
H-M LIN etc. exist《Journal of Food Process Engineering》Publish an article " Effects of
precooling with slurry ice on the quality and microstructure of anglerfish
(Lophius americanus) liver ", result of study shows, fluidisation ice can notable Yi anglers as precooling, storage
TVB-N, pH, TMA-N value and the corrupt speed of microorganism, effectively keep fish body muscular tissue structure, outward appearance and volatile ingredient,
Extension liver shelf life.
B ZHANG etc. exist《Food Chemistry》Publish an article " Effect of slurry ice on the
functional properties of proteins related to quality loss during Skipjack
Tuna (Katsuwonus pelamis) chilled storage ", it is control with flake ice, fluidisation ice is have studied to stripped tuna ice
The influence of protein function characteristic during Tibetan.Result shows that fluidisation ice makes near 0 DEG C of fish body temperature in 10min, significantly prolongs
The degradation speed of slow stripped tuna color and luster, the deterioration of quality and fribrillin, suppresses the growth of aerobic bacteria, effectively maintains iced storage
The quality of stripped tuna.
A Carmen etc. exist《International Journal of Food Microbiology》Publish an article
“Effects of storage in ozonised slurry ice on the sensory and microbial
quality of sardine (Sardina pilchardus) ", research shows, fluidisation ice group and ozone fluidize ice group by sand
The shelf life of fourth fish extends to 15d and 19d by initial 8d, and ozone fluidizes TVB-N, TMA-N, the pH value of ice treatment group fish sample
And microbial count control effect is optimal, fish sample freshness is significantly better than simple fresh-keeping group of ice of fluidisation.
Fluidisation ice technology has unique advantage in terms of preservation of fishery, but in greasiness fish and temperate zone fish are fresh-keeping,
Single treatment with fluidisation ice fails to produce a desired effect, to give full play to the advantage of fluidisation ice, can be by itself and other preservation methods
With reference to raising product freshness.Relevant report is had at present, and such as Feng Jiamin exists《Food Science》Publishing an article, " fluidisation ice is combined
Anti- black dose, bacteriostatic agent is to the fresh-keeping effect of Penaeus Vannmei ", but it is that chemical preservative has been combined with ice is fluidized to study more
Come, with certain safety problem.Fluidisation ice is combined with bamboo vinegar carries out iced storage to butterfish, not only facilitates popularization plant source
Application of the antistaling agent in aquatic products, also compensate for fluidizing research of the ice composite fresh preservation technology in chilled butterfish preservation field.
The content of the invention
It is a primary object of the present invention to provide a kind of safe and efficient bamboo vinegar fluidisation ice preservation technique, to greatest extent
Delay the corrupt process of chilled butterfish, Shelf-life, to realize that the efficient fresh-keeping in the butterfish process of circulation provides new method.
The present invention is mainly realized by following technical measures：
（1）Compound concentration is the natural bamboo vinegar antistaling agent of 0.5-2.5%；
（2）During industrial salt added into above-mentioned bamboo vinegar antistaling agent, make its mass concentration for 2.0-4.0%, stirring 2 minutes is to complete
CL；
（3）The salting liquid containing bamboo vinegar antistaling agent that will be prepared fluidisation ice maker preparing ice slurry；
（4）Fresh butterfish is bought, selection fish sample size is homogeneous, eyes are bright, meat is solid, the individuality of fresh free from extraneous odour；
（5）The fresh butterfish of select is cleaned up with frozen water, is drained 3-4 minutes；
（6）The bamboo vinegar fluidisation ice that will be prepared is laid in bubble chamber bottom, and the butterfish for draining away the water is placed according to layer ice sheet fish
On ice, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish volume ratio is 1:1, fluidisation
Ice will completely embed butterfish, starvation；
（7）Packaged bubble chamber is stored in being placed on 4 DEG C of refrigerators, and routine observation ice slurry melting state changes time ice for every 2 days.
Points for attention in preparation, storage and the operation of relevant bamboo vinegar fluidisation ice, comprise the following steps that：
（1）Compound concentration is 1% natural bamboo vinegar fresh-keeping liquid, and bamboo vinegar used decolourizes through vacuum distillation, in order to avoid shadow in storage
Ring the exterior quality of butterfish；
（2）Its mass concentration will be made for 2.0-4.0% during industrial salt adds bamboo vinegar fresh-keeping liquid, stirring 2 minutes to being completely dissolved,
Container used by ensureing is clean, free from admixture pollution；
（3）The salting liquid containing bamboo vinegar that will be prepared is poured into the Plastic Drum that volume is 50L, water pump is put into, using fluidisation
Ice maker produces bamboo vinegar fluidisation ice, and gained ice slurry is made up of 80% ice and 20% water, and fluidisation ice system temperature is at -1.6 ± 2 DEG C；
（4）Fresh iced pomfret is bought, selection fish sample size is homogeneous, eyes are bright, meat is solid, the fresh individuality being as good as, profit
Laboratory is transported in 30min with trash ice;
（5）It is with frozen water that butterfish surface clean is clean, it is positioned over and is drained in the plastic plate with mesh 2 ~ 4 minutes, it is randomly divided into two
Group, every group of 8 fishes；
（6）The bamboo vinegar fluidisation ice that will be prepared is laid in bubble chamber bottom, and the butterfish for draining away the water is placed according to layer ice sheet fish,
Ice fish volume ratio is 1:1, fluidisation ice will be fully sealed butterfish, ice slurry is fully contacted with fish body surface, be conducive to starvation,
It is quick to reduce butterfish central temperature；
（7）The bubble chamber that will be handled well is stored in being placed on 4 DEG C of refrigerators；
（8）Fluidisation ice easily melts, and routine observation ice slurry state, changes within every 2 days a bamboo vinegar fluidisation ice
, wherein it is desired to it is noted that utilizing salt water modeling seawater salinity ice making in step 1, it is possible to resolve because geographical environment limits institute
The inconvenient problem of seawater supply brought, brine strength is the optimal ice making rate state for fluidizing ice maker in 3.0%-3.5%.Ice maker container
Note fixed time cleaning, it is to avoid pollutant is brought into and butterfish is infected in ice slurry, influence its freshness.
Bamboo vinegar used is by vacuum distillation in step 2, it is ensured that refined liquid is colourless, it is to avoid to the body surface color and luster of iced storage perch
Influence is produced, exterior quality is reduced.
The system temperature of ice, ice content are fluidized in step 3 can be influenceed by external environment change, should be adjusted according to environment temperature
The water intaking valve and high-low pressure pressure gauge of ice maker are controlled, by taking 30 DEG C of summer as an example, regulating water inlet valve makes water flow velocity for 50 tons/h, low pressure
Table is set to 8bar, and high pressure gauge is 9.2bar.To reduce the influence that human factor is caused to experimental result, bamboo vinegar fluidisation ice is prepared
Salt solution flushing water pump is applied afterwards, it is to avoid the ice slurry to other experimental groups is polluted.
The bamboo vinegar fluidisation ice that step 6 is prepared will be put into ready bubble chamber in time, air port be avoided, with chilled silvery pomfret
Fish is according to 1:1 ratio is placed, simulation market effective sale environment, packaged bubble chamber is placed in 4 DEG C of refrigerators and is refrigerated, control
Refrigerator temperature processed, makes it constant in storage period.
The melting state of ice slurry is regularly observed in step 8 daily, a bamboo vinegar fluidisation ice is changed within every 1 day, it is to avoid melt
The impurity such as thing biology, fish body mucus in the frozen water of change pollute butterfish.
The present invention use bamboo vinegar there is antibacterial and antioxidation, by with fluidisation ice combination collective effect in chilled
Butterfish it is fresh-keeping, can effectively slow down the butterfish corruption process caused by protein degradation, fat oxidation and microbial reproduction, with
Single to be compared using fluidisation ice storage group, bamboo vinegar fluidisation ice treatment group makes the shelf life of chilled butterfish be extended to from 9-12 days
17-18 days.
Brief description of the drawings
Fig. 1 is the changing trend diagram of butterfish sensory evaluation scores after being processed through bamboo vinegar fluidisation ice and independent fluidisation ice；
Fig. 2 is the changing trend diagram of butterfish elasticity after being processed through bamboo vinegar fluidisation ice and independent fluidisation ice；
Fig. 3 is the changing trend diagram of butterfish electrical conductivity after being processed through bamboo vinegar fluidisation ice and independent fluidisation ice；
Fig. 4 is the changing trend diagram of butterfish pH after being processed through bamboo vinegar fluidisation ice and independent fluidisation ice；
Fig. 5 is the changing trend diagram of butterfish K values after being processed through bamboo vinegar fluidisation ice and independent fluidisation ice；
Fig. 6 is through bamboo vinegar fluidisation ice and individually fluidizes butterfish TBARS value after ice is processed（TBA）Changing trend diagram；
Fig. 7 is through bamboo vinegar fluidisation ice and individually fluidizes butterfish total plate count after ice is processed（TVC）Changing trend diagram；
Fig. 8 is the changing trend diagram of butterfish pseudomonad after being processed through bamboo vinegar fluidisation ice and independent fluidisation ice；
Fig. 9 is the changing trend diagram of butterfish Shewanella after being processed through bamboo vinegar fluidisation ice and independent fluidisation ice.
Specific embodiment
Ice method is fluidized fully to disclose a kind of bamboo vinegar for the chilled butterfish of preservation of the invention, with reference to embodiments
It is illustrated.
1. bamboo vinegar fluidizes the preparation of ice：（1）Compound concentration is 1% bamboo vinegar fresh-keeping liquid, as a example by preparing 1L, is weighed
Through the refined bamboo vinegar 10ml after decolouring, add water and be settled to 1L；（2）By in industrial salt addition bamboo vinegar fresh-keeping liquid, make its matter
Amount concentration is 2.0-4.0%, that is, the bamboo vinegar fresh-keeping liquid for taking 33g Nacls 0.5-2.5% is settled to 1L, is evenly stirred until molten
Solution；（3）Above-mentioned bamboo vinegar salting liquid 40ml is prepared, the solution after fully dissolving is poured into the Plastic Drum that volume is 50L, using stream
Change ice maker and produce bamboo vinegar fluidisation ice, in putting water pump into Plastic Drum, regulating water inlet valve makes water flow velocity for 50 tons/h, and low-pressure meter sets
It is 8bar, high pressure gauge is 9.2bar, and gained ice slurry is made up of 80% ice and 20% water, fluidisation ice system temperature is at -1.6 ± 2 DEG C.
2. the experiment preparation of butterfish：（1）Chilled butterfish is purchased from Pudong New Area, Shanghai Lingang New City reed tidal harbour aquatic products
Market, chooses that size is homogeneous, the silver grey light of color and luster, eyes are bright, fish scale comes off less, free from extraneous odour fresh individuality, is placed in Sheng
Have in the bubble chamber of trash ice and transport laboratory back in 30 minutes.（2）Experiment cleans butterfish with frozen water 1 minute before starting, and is placed in plastics
Drained on chopping block 3-4 minutes, the butterfish that will be cleaned out is randomly divided into 2 groups, every group of 8 fishes.
3. chilled butterfish pretreatment：（1）Chilled butterfish layer ice sheet fish is put into clean bubble chamber, control group is with being free of
The fluidisation ice of bamboo vinegar is processed, bubble chamber bottom paving ice thickness about 4cm, and the ice slurry thickness for embedding fish sample is 3cm, and butterfish is put
Put no more than 3 layers, it is to avoid extruding is caused to butterfish body surface.Fluidisation ice will be fully sealed butterfish, make ice slurry and fish body surface
It is fully contacted, is conducive to starvation, it is quick to reduce butterfish central temperature.（2）The bubble chamber that will be handled well is placed on 4 DEG C of refrigerators
Middle storage；Fluidisation ice easily melts, and routine observation ice slurry melting state, changes within every 1 day a bamboo vinegar fluidisation ice.
Storage period carried out sense organ, physics and chemistry every 3 days to chilled butterfish（Texture, conductivity value, pH value, K values, thio bar
Than appropriate acid（TBA）And VBN（TVB-N））With microorganism（Total plate count, pseudomonad number and Shewanella number）Refer to
Mark analysis, and the quality of iced pomfret is evaluated by low-field nuclear magnetic resonance technological synthesis.Test result indicate that：Fluidized through bamboo vinegar
The butterfish sample of ice treatment, its sense organ score value rises and slows down in storage, pH value, K values, TBA values, TVB-N values and micro- life
Thing index is substantially less than individually with fluidisation ice treatment group.Butterfish quality is evaluated with reference to low-field nuclear magnetic resonance technology to understand, two
Treatment group can effectively suppress bacterial reproduction and fat oxidation, improve water retention property, be obviously improved the storage quality of aquatic products,
Extend its shelf life.Comprehensive each evaluation index, compared to control group, bamboo vinegar fluidisation ice treatment can extend ice shelf period of fresh pomfret
6-8 days.
The treated sample body surface of ice is fluidized with bamboo vinegar to be more or less the same with its original body colour, therefore can make up other plant source
The adverse effect that antistaling agent treatment sample brings to sample body surface color and luster, and fluidisation ice ice crystal is tiny, will not be to butterfish generation
Reason is damaged, and keeps its good appearance.Therefore, bamboo vinegar is combined into fluidisation ice is used for the precooling treatment and store and processing of aquatic products
With vast potential for future development.
Claims (5)
1. a kind of bamboo vinegar liquid antistaling agent fluidisation ice preservation butterfish method, it is characterised in that：Natural bamboo vinegar fluidisation ice
Preparing and fluidizing ice using bamboo vinegar carries out preservation and freshness to butterfish, by subjective appreciation, pH value, electrical conductivity, K values, thio bar
Than appropriate acid（TBA）The storage quality of the chilled butterfish of the metrics evaluations such as value, elasticity number, total plate count, pseudomonad and Shewanella,
Prove that natural bamboo vinegar fluidizes ice and has obvious superiority on butterfish is fresh-keeping, concrete operations are as follows：
Compound concentration is the natural bamboo vinegar antistaling agent of 0.5-2.5%；
During industrial salt added into above-mentioned bamboo vinegar antistaling agent, make its mass concentration for 2.0-4.0%, stirring 2 minutes is to completely molten
Solution；
The salting liquid containing bamboo vinegar antistaling agent that will be prepared fluidisation ice maker preparing ice slurry；
Fresh butterfish is bought, selection fish sample size is homogeneous, eyes are bright, meat is solid, the individuality of fresh free from extraneous odour；
The fresh butterfish of select is cleaned up with frozen water, is drained 3-4 minutes；
The bamboo vinegar fluidisation ice that will be prepared is laid in bubble chamber bottom, and the butterfish for draining away the water is placed on ice according to layer ice sheet fish
On, bubble chamber bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish volume ratio is 1:1, fluidisation ice will
Butterfish, starvation are embedded completely；
Packaged bubble chamber is stored in being placed on 4 DEG C of refrigerators, and routine observation ice slurry melting state changes time ice for every 2 days.
2. a kind of bamboo vinegar liquid antistaling agent according to claim 1 fluidisation ice preservation butterfish method, it is characterised in that：
The salting liquid fluidisation ice maker containing bamboo vinegar antistaling agent for preparing produces bamboo vinegar fluidisation ice, gained ice slurry by 80% ice and
20% water is constituted, and fluidisation ice system temperature is at -1.6 ± 2 DEG C.
3. a kind of bamboo vinegar liquid antistaling agent according to claim 1 fluidisation ice preservation butterfish method, it is characterised in that：
Selection profile size is homogeneous, eyes are bright, meat is solid, the butterfish of fresh free from extraneous odour is individual, is placed in and is transported in 30min on ice
Laboratory, is cleaned up with frozen water, is drained 3-4 minutes.
4. a kind of bamboo vinegar liquid antistaling agent according to claim 1 fluidisation ice preservation butterfish method, it is characterised in that：
The bamboo vinegar fluidisation ice that will be prepared is laid in bubble chamber bottom, and the butterfish for draining away the water is placed according to layer ice sheet fish, bubble chamber
Bottommost ice thickness about 4cm, every layer of ice about 2-3cm on covering fish body surface, ice fish volume ratio is 1:1, fluidisation ice will be fully sealed
Butterfish, makes ice slurry be fully contacted with fish body surface, is conducive to starvation, quick to reduce butterfish central temperature.
5. a kind of bamboo vinegar liquid antistaling agent according to claim 1 fluidisation ice preservation butterfish method, it is characterised in that：
Packaged bubble chamber is stored in being placed on 4 DEG C of refrigerators, routine observation ice slurry melting state, changes within every 2 days time bamboo vinegar fluidisation ice,
The frozen water for melting is avoided to cause cross pollution to butterfish.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275702A (en) * | 2018-09-29 | 2019-01-29 | 温州科技职业学院 | Antistaling agent for aquatic product bio ice temperature |
| CN109275703A (en) * | 2018-09-25 | 2019-01-29 | 温州科技职业学院 | Fluidize the preservation method that ice pre-cooling combines biological ice temperature |
| CN112136873A (en) * | 2020-10-21 | 2020-12-29 | 青岛蓝色粮仓海洋渔业发展有限公司 | Fresh-keeping storage method for large yellow croaker |
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| JP2002115945A (en) * | 2000-10-05 | 2002-04-19 | Mayekawa Mfg Co Ltd | Method for keeping freshness of fresh food, method for producing salty ice used therefor, and system for keeping freshness of fresh food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275703A (en) * | 2018-09-25 | 2019-01-29 | 温州科技职业学院 | Fluidize the preservation method that ice pre-cooling combines biological ice temperature |
| CN109275702A (en) * | 2018-09-29 | 2019-01-29 | 温州科技职业学院 | Antistaling agent for aquatic product bio ice temperature |
| CN112136873A (en) * | 2020-10-21 | 2020-12-29 | 青岛蓝色粮仓海洋渔业发展有限公司 | Fresh-keeping storage method for large yellow croaker |
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