CN106982914A - A kind of irradiation fresh-keeping method for eating salmon piece raw - Google Patents
A kind of irradiation fresh-keeping method for eating salmon piece raw Download PDFInfo
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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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to technical field of aquatic product preservation, disclose a kind of irradiation fresh-keeping method for eating salmon piece raw, salmon is made into fillet rear venting to dry, it is subsequently placed in packaging bag and is filled with fresh-keeping gas fillet are irradiated, fillet after irradiation are placed in fresh-keeping liquid and soaks, drain away the water, being vacuum-packed and irradiating again, irradiation first is combined the generation killed microorganism and avoid irradiating peculiar smell with short time controlled atmospheric packing.It is subsequently placed in immersion in fresh-keeping liquid and suppresses bacterium and flesh of fish oxydative spoilage, further reinforcing sterilization effect is irradiated again, realizes that the long-time for eating salmon piece raw is fresh-keeping.The irradiation fresh-keeping method for eating salmon piece raw of the present invention can effectively kill bacterium and avoid irradiating the generation of peculiar smell, fish meat sheet is immersed in fresh-keeping liquid and secondary irradiation is carried out to the salmon piece of packaging, further strengthen the fresh-keeping effect of irradiation sterilization, and low temperature immersion ensures that the nutriment of salmon piece is complete, the sparkling and crystal-clear delicacy of mouthfeel.
Description
Technical field
The present invention relates to technical field of aquatic product preservation, and in particular to a kind of irradiation fresh-keeping method for eating salmon piece raw.
Background technology
Salmon also known as dog salmon or salmon, it is delicious meat, in good taste.Contain abundant unsaturated fat in salmon
The astaxanthin that acid can be reduced effectively in blood fat, cholesterol, salmon can strengthen brain function, prevent senile dementia and prevention from regarding
Power declines.Because the fish glycosides fat contained in salmon can ooze out fish body when temperature is more than 40 DEG C, cause to oppress no caking property and
Can not toast, shortening, reduce the mouthfeel and part nutrient of salmon, therefore salmon piece, nutrition are eaten in people's selection raw
Element retains fully and mouthfeel jade-like stone softens cunning.But salmon raw fish is easily corrupt during preservation.Three now conventional texts
Fish raw fish preservation method is freezing, but preservation cost is high and the holding time is short：Can be fresh-keeping 1~2 month at -20 DEG C, -10
DEG C fresh keeping time it is shorter.Zhang Xinlin etc. was the 4th phase of volume 37 in 2016《Food science and technology》In " salmon controlled atmosphere technology
Progress " describe that controlled atmosphere and acidleach, salt marsh, sootiness etc. are used in combination into progress salmon is fresh-keeping to prolong in a text
The method of long salmon shelf life, but acidleach, salt marsh, sootiness etc. change the original mouthfeel of raw salmon piece, and controlled atmosphere is protected
The nutritional ingredient of salmon when fresh, moisture, musculature are fragile, and endogenous protease is active, self-dissolving speed block, easily by physics,
Chemistry, the influence in terms of microorganism and go bad.
Food exposure is mainly irradiated ray by the irradiated targets of food in electronics, X-ray, gamma-radiation plasma type
Under, make radiation exposed material absorbing ray and produce ion, the cytoactive for the microorganism that these ions can be destroyed in food is killed
Dead microorganism, reaches the effect of food fresh-keeping.
The content of the invention
For eating the problem of salmon piece fresh keeping time is short, fresh-keeping difficulty is big raw, it is an object of the invention to provide one kind
The fresh keeping time for eating salmon piece raw, the irradiation fresh-keeping method for eating salmon piece raw of good preservation effect can effectively be extended, and
The nutritional ingredient and soft mouthfeel of salmon piece can effectively be kept.
The present invention provides following technical scheme：
A kind of irradiation fresh-keeping method for eating salmon piece raw, comprises the following steps：
(1) salmon is cutd open and the fish gill, Yu Pao, internal organ is taken out after killing, removed the black film in fish maw, fillet are cut into after rinsing well；
(2) fillet are dried until fillet water content is 25%~35% in 5~15 DEG C, 3~5m/s of wind speed environment；
(3) fillet are placed in polyethylene packaging bag, being filled with fresh-keeping air seal after polyethylene packaging bag is vacuumized packs；
(4) the polyethylene packaging bag that will be equipped with fillet is placed in radiation treatment in the irradiation bomb of cobalt -60；
(5) fillet after irradiation are taken out from polyethylene packaging bag, is placed in immersion 2.5~3.5 in 1~8 DEG C of fresh-keeping liquid small
When；
(6) fillet after immersion are taken out into ventilation and drains surface moisture, be then placed in vacuum sealing in polyethylene packaging bag；
(7) fillet after vacuum packaging are placed in secondary irradiation in the irradiation field of cobalt -60, are subsequently placed in freezing environment and place.
Improved as one kind of the inventive method, fresh-keeping gas is made up of carbon dioxide with nitrogen in step (3), wherein two
The mol ratio of carbonoxide and nitrogen is 1:2~4, and fresh-keeping gas charge for polyethylene packaging bag volume 30%~
50%.
Improved as one kind of the inventive method, the irradiance method in step (4) is：Polyethylene packaging pocket position is high from the ground
50~60cm, apart from 0.8~1.8m of the irradiation bomb of cobalt -60 and polyethylene packaging bag towards the irradiation bomb of cobalt -60, irradiation dose is 2~
7kGy, irradiance rate is 3~10Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is 2~8 DEG C, and often irradiates 30 points
Clock suspends 5 minutes and pats polyethylene packaging bag.
Improved as one kind of the inventive method, fresh-keeping liquid is prepared from by following parts by weight component described in step (5)：
20~30 parts of yellow rice wine, 12~16 parts of honey, 10~15 parts of the Radix Astragali, 8~12 parts of Chinese cassia tree, 4.5~5.5 parts of ginger, anise seed 6~8
Part, 35~45 parts of Salvia japonica, 2.5~3.5 parts of vitamin E, 20~30 parts of white grape, 0.6~1.0 part of lac, water 200~
300 parts.
Improved as one kind of the inventive method, the fresh-keeping liquid is prepared from through procedure below：By the Radix Astragali, Chinese cassia tree, life
Ginger is placed in water with anise seed boils, and then adds Salvia japonica and continues water at 60~70 DEG C and boil 30~45 minutes, is cooled to 20
Filtered after~23 DEG C, yellow rice wine, honey, vitamin E, white grape and lac are added into gained filtrate, is stirred, Ran Houzi
Fresh-keeping liquid is made in outer sterilizing.
Improved as one kind of the inventive method, ventilation temperature is 3~8 DEG C in step (6), wind speed is 3~5m/s.
Improved as one kind of the inventive method, in step (7) polyethylene packaging pocket position from the irradiation bomb of cobalt -60 0.8~
1.8m, irradiation dose is 0.3~0.8kGy, and irradiance rate is 3~10Gy/s, and irradiation nonuniformity is less than 1.2, radiation environment temperature
For 2~8 DEG C, cryogenic temperature is -6~-2 DEG C.
Salmon is made fillet rear venting and dried until water contains by the irradiation fresh-keeping method for eating salmon piece raw of the present invention
Measure as 25%~35%, then fillet are placed in packaging bag and are filled with fresh-keeping gas, fillet are entered under conditions of starvation
Row irradiation, is placed in fresh-keeping liquid after the fillet after irradiation are taken out and soaks, drains away the water, and is then vacuum-packed and irradiates again.
It is filled with the gaseous mixture of nitrogen and carbon dioxide to keep the isolating oxygen for eating salmon piece raw vaporous into polyethylene packaging bag first
State, is then irradiated by the irradiation bomb of cobalt -60 to salmon piece, and irradiation is combined with the controlled atmospheric packing of short time, is irradiated
The gamma-radiation of generation is absorbed by salmon piece and produces ion, these ions cause microorganism composition occur chemical reaction from
And destroy the cytoactive of microorganism, kill microorganism, reach the effect of food fresh-keeping, simultaneously because oxygen-barrier and avoid
Irradiate the generation of peculiar smell.Secondly the salmon piece after irradiation sterilization is placed in fresh-keeping liquid and soaked, the Radix Astragali, Chinese cassia tree, ginger and fennel
Flavonoid substances, the antioxidant material infiltration salmon piece contained in the water cooking liquids such as fragrant seed, and in the case where lac acts on three
The surface of literary fillet forms antibacterial oxidation-resistant film, suppresses the generation of bacterium and the oxydative spoilage of the flesh of fish, while low temperature immersion makes
The inside of salmon piece still keeps good freshness, it is ensured that eat the fresh and tender profit jade-like stone of mouthfeel of salmon piece raw.Again to packaging
Rear salmon piece carries out secondary irradiation, effectively kills the microorganisms such as the bacterium that is infected in the subsequent process once irradiated, enters one
Step reinforcing sterilization effect, realizes that the long-time for eating salmon piece raw is fresh-keeping.
Beneficial effects of the present invention are as follows：
The irradiation fresh-keeping method for eating salmon piece raw of the present invention is effectively killed by the way that irradiation is combined with short time controlled atmospheric packing
Go out bacterium and avoid irradiate peculiar smell generation, fillet are immersed in fresh-keeping liquid, and to vacuum-packed salmon piece carry out two
Secondary irradiation, further the fresh-keeping effect of reinforcing irradiation sterilization, realizes that the long-time for eating salmon piece raw is fresh-keeping, and ensure three texts
The nutriment of fillet is complete, the sparkling and crystal-clear delicacy of mouthfeel, in addition to the temperature requirement step-down of freezing environment, and preservation cost declines.
Embodiment
Unless otherwise instructed, the raw material employed in the present invention is commercially available or commonly used in the art, such as
Without special instruction, the method in following embodiments is the conventional method of this area.
Embodiment 1
A kind of irradiation fresh-keeping method for eating salmon piece raw, comprises the following steps：
(1) salmon is cutd open and the fish gill, Yu Pao, internal organ is taken out after killing, removed the black film in fish maw, fillet are cut into after rinsing well；
(2) to fillet aeration-drying until water content is 25% in fillet, wherein it is preferred that ventilation temperature is 5 DEG C, wind speed is 3m/s；
(3) fillet are placed in polyethylene packaging bag, being filled with fresh-keeping air seal after being vacuumized to polyethylene packaging bag packs, and protects
Fresh gas is preferably made up of carbon dioxide with nitrogen, and wherein the mol ratio of carbon dioxide and nitrogen is 1:2, and fresh-keeping gas fills
It is the 30% of polyethylene packaging bag volume to enter amount；
(4) the polyethylene packaging bag that will be equipped with fillet is placed in radiation treatment in the irradiation bomb of cobalt -60, and preferably irradiance method is：Will
Polyethylene packaging bag is placed in apart from the high 50cm in ground, at the irradiation bomb of cobalt -60 0.8m and polyethylene packaging bag is towards the spoke of cobalt -60
According to source, irradiation dose is 2kGy, and irradiance rate is 3Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is 2 DEG C, and often
Irradiation suspends 5 minutes after 30 minutes and patting polyethylene packaging bag is sufficiently mixed gas in bag；
(5) fillet after irradiation are taken out from polyethylene packaging bag, is subsequently placed in 1 DEG C of fresh-keeping liquid and soaks 2.5 hours, protected
Fresh liquid is preferably prepared from by following component：Yellow rice wine 20g, honey 12g, Radix Astragali 10g, Chinese cassia tree 8g, ginger 4.5g, anise seed 6g,
Salvia japonica 35g, vitamin E 2.5g, white grape 20g, lac 0.6g, water 200g, the preparation process of fresh-keeping liquid are as follows：By Huang
Stilbene, Chinese cassia tree, ginger and anise seed are placed in water boil after be cooled to room temperature, add Salvia japonica and continue water at 60 DEG C and boil 45 points
Clock, is cooled to after 20 DEG C and filters, and yellow rice wine, honey, vitamin E, white grape and lac are added into gained filtrate, and stirring is equal
Even, fresh-keeping liquid is made in rear ultraviolet sterilization to be dissolved；
(6) fillet after immersion are taken out into ventilation and drains surface moisture, be then placed in vacuum sealing in polyethylene packaging bag, wherein
Ventilation temperature is 3 DEG C, and wind speed is 3m/s；
(7) fillet after vacuum packaging are placed in secondary irradiation in the irradiation field of cobalt -60, are subsequently placed in cold storage environment and place, its
Middle refrigerated storage temperature is preferably 1 DEG C, and irradiance method is：Polyethylene packaging pocket position is from the irradiation bomb 0.8m of cobalt -60, irradiation dose
0.3kGy, irradiance rate is 3Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is -6 DEG C.
Embodiment 2
A kind of irradiation fresh-keeping method for eating salmon piece raw, comprises the following steps：
(1) salmon is cutd open and the fish gill, Yu Pao, internal organ is taken out after killing, removed the black film in fish maw, fillet are cut into after rinsing well；
(2) to fillet aeration-drying until water content is 30% in fillet, wherein it is preferred that ventilation temperature is 10 DEG C, wind speed is 4m/
s；
(3) fillet are placed in polyethylene packaging bag, being filled with fresh-keeping air seal after being vacuumized to polyethylene packaging bag packs, and protects
Fresh gas is preferably made up of carbon dioxide with nitrogen, and wherein the mol ratio of carbon dioxide and nitrogen is 1:3, and fresh-keeping gas fills
It is the 40% of polyethylene packaging bag volume to enter amount；
(4) the polyethylene packaging bag that will be equipped with fillet is placed in radiation treatment in the irradiation bomb of cobalt -60, and irradiance method is：By poly- second
Alkene packaging bag is placed in apart from the high 55cm in ground, at the irradiation bomb of cobalt -60 1.3m and polyethylene packaging bag just to cobalt -60 irradiate
Source, irradiation dose is 4.5kGy, and irradiance rate is 6.5Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is 5 DEG C, and
Suspend 5 minutes after often irradiating 30 minutes and patting polyethylene packaging bag is sufficiently mixed gas in bag；
(5) fillet after irradiation are taken out from polyethylene packaging bag, is subsequently placed in 4.5 DEG C of fresh-keeping liquid and soaks 3 hours, protected
Fresh liquid is preferably prepared from by following component：Yellow rice wine 25g, honey 14g, Radix Astragali 12.5g, Chinese cassia tree 10g, ginger 5g, anise seed 7g,
Salvia japonica 40g, vitamin E 3g, white grape 25g, lac 0.8g, water 250g, the preparation process of fresh-keeping liquid are as follows：By the Radix Astragali,
Chinese cassia tree, ginger and anise seed are placed in water boil after be cooled to room temperature, add Salvia japonica and continue water at 65 DEG C and boil 37.5 minutes,
It is cooled to after 21.5 DEG C and filters, yellow rice wine, honey, vitamin E, white grape and lac is added into gained filtrate, is stirred,
Fresh-keeping liquid is made in ultraviolet sterilization after dissolving；
(6) fillet after immersion are taken out into ventilation and drains surface moisture, be then placed in vacuum sealing in polyethylene packaging bag, wherein
Ventilation temperature is 5.5 DEG C, and wind speed is 4m/s；
(7) fillet after vacuum packaging are placed in secondary irradiation in the irradiation field of cobalt -60, are subsequently placed in cold storage environment and place, its
Middle refrigerated storage temperature is preferably 4.5 DEG C, and irradiance method is：Polyethylene packaging pocket position is from the irradiation bomb 1.3m of cobalt -60, irradiation dose
0.55kGy, irradiance rate is 6.5Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is -4 DEG C.
Embodiment 3
A kind of irradiation fresh-keeping method for eating salmon piece raw, comprises the following steps：
(1) salmon is cutd open and the fish gill, Yu Pao, internal organ is taken out after killing, removed the black film in fish maw, fillet are cut into after rinsing well；
(2) to fillet aeration-drying until water content is 35% in fillet, wherein it is preferred that ventilation temperature is 15 DEG C, wind speed is 5m/
s；
(3) fillet are placed in polyethylene packaging bag, being filled with fresh-keeping air seal after being vacuumized to polyethylene packaging bag packs, and protects
Fresh gas is preferably made up of carbon dioxide with nitrogen, and wherein the mol ratio of carbon dioxide and nitrogen is 1:4, and fresh-keeping gas fills
It is the 50% of polyethylene packaging bag volume to enter amount；
(4) the polyethylene packaging bag that will be equipped with fillet is placed in radiation treatment in the irradiation bomb of cobalt -60, and irradiance method is：By poly- second
Alkene packaging bag is placed in apart from the high 60cm in ground, at the irradiation bomb of cobalt -60 1.8m and polyethylene packaging bag just to cobalt -60 irradiate
Source, irradiation dose is 7kGy, and irradiance rate is 10Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is 8 DEG C, and per spoke
According to after 30 minutes suspend 5 minutes and pat polyethylene packaging bag be sufficiently mixed gas in bag；
(5) fillet after irradiation are taken out from polyethylene packaging bag, is subsequently placed in 8 DEG C of fresh-keeping liquid and soaks 3.5 hours, protected
Fresh liquid is preferably prepared from by following component：Yellow rice wine 30g, honey 16g, Radix Astragali 15g, Chinese cassia tree 12g, ginger 5.5g, anise seed 8g,
Salvia japonica 45g, vitamin E 3.5g, white grape 30g, lac 1.0g, water 300g, preparation process are as follows：By the Radix Astragali, Chinese cassia tree,
Ginger and anise seed are placed in water boil after be cooled to room temperature, add Salvia japonica and continue water at 70 DEG C and boil 45 minutes, be cooled to
Filtered after 23 DEG C, yellow rice wine, honey, vitamin E, white grape and lac are added into gained filtrate, is stirred, it is purple after dissolving
Fresh-keeping liquid is made in outer sterilizing；
(6) fillet after immersion are taken out into ventilation and drains surface moisture, be then placed in vacuum sealing in polyethylene packaging bag, wherein
Ventilation temperature is 8 DEG C, and wind speed is 5m/s；
(7) fillet after vacuum packaging are placed in secondary irradiation in the irradiation field of cobalt -60, are subsequently placed in cold storage environment and place, its
Middle refrigerated storage temperature is preferably 8 DEG C, and irradiance method is：Polyethylene packaging pocket position is from the irradiation bomb 1.8m of cobalt -60, irradiation dose
0.8kGy, irradiance rate is 10Gy/s, and irradiation nonuniformity is less than 1.2, and radiation environment temperature is -2 DEG C.
Contrast test
Extract embodiment 1, embodiment 2, the raw each 100g of salmon piece prepared in embodiment 3, be designated as test group 1, test group 2,
Test group 3, the salmon piece 100g that the fresh salmon of extraction direct slicing is made is designated as contrast groups, and all samples are stood after preparing
Clump count i.e. in sampling and then determination sample, is designated as clump count 1 (unit CFU/g), then be placed in after each sample is vacuum-packed-
Clump count (unit CFU/g) of the sealing preserve after 1 month in determination sample, is designated as clump count 2, and observe face in 2 DEG C of environment
Color change and denaturalization phenomenon is whether there is, clump count GB4789.2-2010, measurement result is as shown in table 1.
The measurement result of table 1
| Project | Total dose | Clump count 1 | Clump count 2 | Color and luster changes |
| Test group 1 | 2.3kGy | 8 | 10 | Gloss is bright, orange red, and meat is flexible, free from extraneous odour |
| Test group 2 | 5.05kGy | 5 | 6 | Gloss is bright, orange red, and meat is flexible, free from extraneous odour |
| Test group 3 | 7.8kGy | 1 | 3 | Gloss is bright, orange red, and meat is flexible, free from extraneous odour |
| Contrast groups | 0 | 8500 | 1.06×105 | Tarnish, surface is sticky, and lightpink, meat is nonelastic, there is stink |
As seen from the above table, what prepared by the irradiation fresh-keeping method through the present invention eat raw salmon piece at -2 DEG C after preservation 1 month still
Keep fresh, the fresh keeping time of salmon piece can effectively be extended by illustrating the irradiation fresh-keeping method of the present invention, improve fresh-keeping effect.
Claims (7)
1. a kind of irradiation fresh-keeping method for eating salmon piece raw, comprises the following steps：
（1）Salmon is cutd open the fish gill, Yu Pao, internal organ are taken out after killing, removed the black film in fish maw, fillet are cut into after rinsing well；
（2）Fillet are dried until fillet water content is 25%~35% in 5~15 DEG C, the m/s of wind speed 3~5 environment；
（3）Fillet are placed in polyethylene packaging bag, being filled with fresh-keeping air seal after polyethylene packaging bag is vacuumized packs；
（4）The polyethylene packaging bag that will be equipped with fillet is placed in radiation treatment in the irradiation bomb of cobalt -60；
（5）Fillet after irradiation are taken out from polyethylene packaging bag, immersion 2.5~3.5 in 1~8 DEG C of fresh-keeping liquid are placed in small
When；
（6）Fillet after immersion are taken out into ventilation and drain surface moisture, vacuum sealing in polyethylene packaging bag is then placed in；
（7）Fillet after vacuum packaging are placed in secondary irradiation in the irradiation field of cobalt -60, is subsequently placed in freezing environment and places.
2. a kind of irradiation fresh-keeping method for eating salmon piece raw according to claim 1, it is characterised in that step（3）In
Fresh-keeping gas is made up of carbon dioxide with nitrogen, and wherein the mol ratio of carbon dioxide and nitrogen is 1:2~4, and fresh-keeping gas
Charge is the 30%~50% of polyethylene packaging bag volume.
3. a kind of irradiation fresh-keeping method for eating salmon piece raw according to claim 1, it is characterised in that step（4）In
Irradiance method be：Polyethylene packaging pocket position high 50~60 cm from the ground, apart from the m of the irradiation bomb of cobalt -60 0.8~1.8 and poly- second
Alkene packaging bag is towards the irradiation bomb of cobalt -60, and irradiation dose is 2~7 kGy, and irradiance rate is 3~10 Gy/s, and irradiation nonuniformity is small
In 1.2, radiation environment temperature is 2~8 DEG C, and often irradiates pause in 30 minutes 5 minutes and pat polyethylene packaging bag.
4. a kind of irradiation fresh-keeping method for eating salmon piece raw according to claim 1, it is characterised in that step（5）In
The fresh-keeping liquid is prepared from by following parts by weight component：20~30 parts of yellow rice wine, 12~16 parts of honey, 10~15 parts of the Radix Astragali, meat
8~12 parts of osmanthus, 4.5~5.5 parts of ginger, 6~8 parts of anise seed, 35~45 parts of Salvia japonica, 2.5~3.5 parts of vitamin E, white Portugal
20~30 parts of grape juice, 0.6~1.0 part of lac, 200~300 parts of water.
5. a kind of irradiation fresh-keeping method for eating salmon piece raw according to claim 1 or 4, it is characterised in that the guarantor
Fresh liquid is prepared from through procedure below：The Radix Astragali, Chinese cassia tree, ginger and anise seed are placed in water and boiled, Salvia japonica is then added and exists
Continue water at 60~70 DEG C to boil 30~45 minutes, be cooled to after 20~23 DEG C and filter, yellow rice wine, honeybee are added into gained filtrate
Honey, vitamin E, white grape and lac, stir, and then fresh-keeping liquid is made in ultraviolet sterilization.
6. a kind of irradiation fresh-keeping method for eating salmon piece raw according to claim 1, it is characterised in that step（6）In
Ventilation temperature is 3~8 DEG C, and wind speed is 3~5 m/s.
7. a kind of irradiation fresh-keeping method for eating salmon piece raw according to claim 1, it is characterised in that step（7）In
Polyethylene packaging pocket position is from the m of the irradiation bomb of cobalt -60 0.8~1.8, and irradiation dose is 0.3~0.8 kGy, and irradiance rate is 3~10
Gy/s, irradiation nonuniformity is less than 1.2, and radiation environment temperature is 2~8 DEG C, and cryogenic temperature is -6~-2 DEG C.
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| CN108244218A (en) * | 2017-11-24 | 2018-07-06 | 舟山市福瑞达食品有限公司 | The preservation method and device of a kind of anglerfish |
| CN109042834A (en) * | 2018-08-06 | 2018-12-21 | 湖北文理学院 | The preparation method of potato store method and potato products |
| CN110012927A (en) * | 2019-04-02 | 2019-07-16 | 上海市农业科学院 | A method of fresh salmon is handled using electron beam irradiation combination antistaling agent |
| CN110214811A (en) * | 2019-07-19 | 2019-09-10 | 徐州工程学院 | A kind of method that controlled atmospheric packing coupling irradiation extends garlic freshness date |
| CN110463746A (en) * | 2019-09-18 | 2019-11-19 | 上海应用技术大学 | A kind of electron beam irradiation preservation method of salmon |
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| CN113229465A (en) * | 2021-06-21 | 2021-08-10 | 西南科技大学 | Radiation peculiar smell removing and texture protecting method for cooked diced rabbit meat |
| CN113229465B (en) * | 2021-06-21 | 2022-11-04 | 西南科技大学 | Radiation peculiar smell removing and texture protecting method for cooked diced rabbit meat |
| CN115968936A (en) * | 2022-11-25 | 2023-04-18 | 苏州中核华东辐照有限公司 | Irradiation sterilization treatment method for plastic packaged fruits and application of method |
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