CN107279257A - A kind of fresh-keeping storage phase method for improving salmon - Google Patents
A kind of fresh-keeping storage phase method for improving salmon Download PDFInfo
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- CN107279257A CN107279257A CN201710749753.6A CN201710749753A CN107279257A CN 107279257 A CN107279257 A CN 107279257A CN 201710749753 A CN201710749753 A CN 201710749753A CN 107279257 A CN107279257 A CN 107279257A
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- 241000972773 Aulopiformes Species 0.000 title claims abstract description 93
- 235000019515 salmon Nutrition 0.000 title claims abstract description 93
- 238000000034 method Methods 0.000 title claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000007654 immersion Methods 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 16
- 238000012856 packing Methods 0.000 claims abstract description 16
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims abstract description 14
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229940043253 butylated hydroxyanisole Drugs 0.000 claims abstract description 14
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims abstract description 14
- 239000010813 municipal solid waste Substances 0.000 claims abstract description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000001110 calcium chloride Substances 0.000 claims abstract description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 239000001509 sodium citrate Substances 0.000 claims abstract description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 40
- 229910052757 nitrogen Inorganic materials 0.000 claims description 20
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 235000019688 fish Nutrition 0.000 claims description 10
- 238000002604 ultrasonography Methods 0.000 claims description 9
- 210000001835 viscera Anatomy 0.000 claims description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 4
- 238000005422 blasting Methods 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- -1 butylhydroxy Chemical group 0.000 claims description 2
- 230000008014 freezing Effects 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 19
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 16
- 229960001340 histamine Drugs 0.000 description 10
- 239000007788 liquid Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000010813 internal standard method Methods 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000012360 testing method Methods 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
- A23B4/14—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
- 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
- A23B4/14—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
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of fresh-keeping storage phase method for improving salmon, it passes through following steps：（I）Fresh salmon is pre-processed；（II）The salmon that step I is obtained soaks in the first soak that sodium chloride, ethanol, sodium citrate, butylated hydroxy anisole and water are constituted, and dries salmon meat surface after immersion；（III）The salmon that step II is obtained soaks in the second soak that calcium chloride, citric acid, butylated hydroxy anisole and water are constituted, and dries salmon meat surface after immersion；（VI）The salmon freezing that step III is obtained, is wrapped up with preservative film, is placed in packing case, place trash ice, enters storage in fresh-keeping ice house.It is to carry out fresh-keeping and cold storage after the salmon after processing is soaked by two steps in the method for the invention, extends the holding time of salmon, it is to avoid the mouthfeel loss that freezing is brought, the salmon quality after storage is unaffected.
Description
Technical field
The present invention relates to the storage of fish, especially a kind of fresh-keeping storage phase method for improving salmon.
Background technology
Salmon is commonly called as salmon, and meat is closely delicious, and yellowish pink is pink and flexible, and it is usually used in sashimi fillet
Material.Most of salmon is marine fishing fish, after marine fishing, generally requires a few days and gets to expected sale city
.At present, the fresh-keeping of salmon is typically carried out using trash ice cold-storage and fresh-keeping method.Specifically by salmon be cooled to 0 degree Celsius it is attached
Closely, and mixed preserved with trash ice near 0 degree Celsius.The store method can preserve salmon 7 days or so, and it is difficult to full
Catch the movement requirement of salmon in sufficient sea.If carrying out more transport at a distance, it has to carry out salmon at lower temperatures
Freezing, this will influence the mouthfeel of salmon flake without doubt.In addition, the salmon holding time is long, can cause histamine in salmon,
Trimethylamine content is raised, and then influences the quality of salmon.
The content of the invention
In order to overcome the shortcomings of short existing trash ice fresh-keeping salmon time, stored frozen salmon influence eating mouth feel and quality,
It is an object of the invention to provide a kind of holding time length, quality be unaffected, the good mouthfeel fresh-keeping storage for improving salmon
Phase method.
The technical solution adopted for the present invention to solve the technical problems is：A kind of fresh-keeping storage phase method for improving salmon,
It is characterized in that：It passes through following steps：
（I）By Fresh salmon, the i.e. bloodletting before stiff, is removed fish head and internal organ, peels off fish-skin, and cleaned with clear water；
（II）The salmon that step I is obtained soaks 20-40 minutes, described first in 3-5 degrees Celsius of the first soak
Soak includes the sodium chloride of 0.3-0.5% by weight, 2-5% ethanol, 1.2-2.0% sodium citrate and 0.1-0.3%'s
Butylated hydroxy anisole, surplus is water, dries salmon meat surface after immersion；
（III）The salmon that step II is obtained soaks 20-40 minutes in 3-5 degrees Celsius of the second soak, and described
Two soaks include 1.2-2.0% calcium chloride, 0.5-1.0% citric acid and 0.1-0.3% butylhydroxy fennel by weight
Ether, surplus is water, dries salmon meat surface after immersion；
（VI）The obtained salmons of step III are chilled to 0 degree Celsius, is wrapped up, is placed in packing case with preservative film, and are being protected
Trash ice is placed between fresh film and packing case；Packing case is deposited in 0 degree Celsius of freezer.
In currently preferred aspect, in step II, first immersion of the salmon that step I is obtained at 4 degrees Celsius
Soaked 35 minutes in liquid, the first described soak includes by weight 0.36% sodium chloride, 3.6% ethanol, 1.8% lemon
Lemon acid sodium and 0.24% butylated hydroxy anisole, surplus is water, dries salmon meat surface after immersion.
In currently preferred aspect, in step III, second leaching of the salmon that step II is obtained at 4 degrees Celsius
Steep in liquid and soak 35 minutes, the second described soak includes 1.8% calcium chloride by weight, 0.72% citric acid with
0.24% butylated hydroxy anisole, surplus is water, dries salmon meat surface after immersion.
In currently preferred aspect, in step II or III, in addition to blast nitrogen into container and surpassed
The step of sound.
In currently preferred aspect, in step II or III, a diameter of 0.2-1 mm of nitrogen bubble blast nitrogen
The speed of gas is every liter of soak 1.2-2L per minute.
In currently preferred aspect, in step II or III, the weight of salmon and the first described soak or
The weight ratio of second soak is 1:0.8-1.2.
In the method for the invention, it is that the salmon after processing by using two step soaking steps is realized into the fresh-keeping of salmon
The stored refrigerated time extended to more than 2 weeks from 7 days, so as to extend the holding time of salmon, it is to avoid the mouthfeel that freezing is brought
Loss, the salmon quality after storage is unaffected.By carrying out nitrogen air-blowing ultrasound, storage effect is further improved.
Embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
In the present embodiment, a kind of fresh-keeping storage phase method for improving salmon, it passes through following steps：
（I）By Fresh salmon, the i.e. bloodletting before stiff, is removed fish head and internal organ, peels off fish-skin, and cleaned with clear water；
（II）The salmon that step I is obtained soaks 35 minutes in 4 degrees Celsius of the first soak, the first described soak
Include by weight 0.36% sodium chloride, 3.6% ethanol, 1.8% sodium citrate and 0.24% butylated hydroxy anisole, it is remaining
Measure as water, dry salmon meat surface after immersion；
（III）The salmon that step II is obtained soaks 35 minutes in 4 degrees Celsius of the second soak, the second described immersion
Liquid includes 1.8% calcium chloride, 0.72% citric acid and 0.24% butylated hydroxy anisole by weight, and surplus is water, immersion
Salmon meat surface is dried afterwards；
（VI）The obtained salmons of step III are chilled to 0 degree Celsius, is wrapped up, is placed in packing case with preservative film, and are being protected
Trash ice is placed between fresh film and packing case；Packing case is deposited in 0 degree Celsius of freezer.
Embodiment 2
In the present embodiment, a kind of fresh-keeping storage phase method for improving salmon, it passes through following steps：
（I）By Fresh salmon, the i.e. bloodletting before stiff, is removed fish head and internal organ, peels off fish-skin, and cleaned with clear water；
（II）The salmon that step I is obtained soaks 40 minutes in 3 degrees Celsius of the first soak, the first described soak
Include by weight 0.3% sodium chloride, 5% ethanol, 1.2% sodium citrate and 0.3% butylated hydroxy anisole, surplus
For water, salmon meat surface is dried after immersion；
（III）The salmon that step II is obtained soaks 40 minutes in 3 degrees Celsius of the second soak, the second described immersion
Liquid includes 1.2% calcium chloride, 1.0% citric acid and 0.3% butylated hydroxy anisole by weight, and surplus is water, after immersion
Salmon meat surface is dried；
（VI）The obtained salmons of step III are chilled to 0 degree Celsius, is wrapped up, is placed in packing case with preservative film, and are being protected
Trash ice is placed between fresh film and packing case；Packing case is deposited in 0 degree Celsius of freezer.
Embodiment 3
In the present embodiment, a kind of fresh-keeping storage phase method for improving salmon, it passes through following steps：
（I）By Fresh salmon, the i.e. bloodletting before stiff, is removed fish head and internal organ, peels off fish-skin, and cleaned with clear water；
（II）The salmon that step I is obtained soaks 20 minutes in 5 degrees Celsius of the first soak, the first described soak
Include by weight 0.5% sodium chloride, 2% ethanol, 2.0% sodium citrate and 0.1% butylated hydroxy anisole, surplus is
Water, dries salmon meat surface after immersion；
（III）The salmon that step II is obtained soaks 20 minutes in 5 degrees Celsius of the second soak, the second described immersion
Liquid includes 2.0% calcium chloride, 0.5% citric acid and 0.1% butylated hydroxy anisole by weight, and surplus is water, after immersion
Salmon meat surface is dried；
（VI）The obtained salmons of step III are chilled to 0 degree Celsius, is wrapped up, is placed in packing case with preservative film, and are being protected
Trash ice is placed between fresh film and packing case；Packing case is deposited in 0 degree Celsius of freezer.
Embodiment 4
The method of the present embodiment is basic and embodiment 1 is identical, and it is in place of distinguishing, in step II and III, in addition to appearance
Nitrogen is blasted in device and the step of ultrasound is carried out, a diameter of 0.2 mm of nitrogen bubble, it is every liter of leaching to blast the speed of nitrogen
Steep liquid 1.2L per minute.
Embodiment 5
The method of the present embodiment is basic and embodiment 1 is identical, and it is in place of distinguishing, in step II and III, in addition to appearance
Nitrogen is blasted in device and the step of ultrasound is carried out, a diameter of 1 mm of nitrogen bubble, it is every liter of immersion to blast the speed of nitrogen
Liquid 2L per minute.
Comparative example 1
The method of this comparative example is basic and embodiment 1 is identical, and it is distinguished part and is, step II is not performed.
Comparative example 2
The method of this comparative example is basic and embodiment 1 is identical, and it is distinguished part and is, step III is not performed.
Comparative example 3
The method of this comparative example is basic and embodiment 1 is identical, and it is distinguished part and is, step II and III are not performed.Namely
Say, refrigerated not performing extra process step.This method and general storage method of the prior art are identicals.
Comparative example 4
The method of this comparative example is basic and embodiment 1 is identical, and it is in place of distinguishing, in step II and III, in addition to appearance
The step of blasting nitrogen in device, a diameter of 1 mm of nitrogen bubble, the speed for blasting nitrogen is every liter of soak 2L per minute.
Comparative example 5
The method of this comparative example is basic and embodiment 1 is identical, and it is distinguished part and is, in step II and III, in addition to ultrasound
The step of.
First, the histamine content Experimental Comparison of each group salmon
Embodiment 1-5 and comparative example 1-5 salmon are sampled respectively after storage 7,14 and 21 days, and the weight such as add
Centrifuging and taking obtains supernatant after amount distilled water homogenate.The histamine content in baste is measured using HPLC and internal standard method, as a result
It is shown in table 1.Wherein, histamine content is expressed as the milligram number of histamine in every kilogram of salmon.
Table 1：Embodiment 1-5 and comparative example 1-3 salmon are in storage 7, the histamine content after 14 and 21 days
It can see from the data of table 1：
In the case of completely untreated（Comparative example 3）, histamine content is just carnivorous already close to fresh fish after storing 7 days
The European standard of product（100mg/kg）.When sampling within 14 days, histamine content is much exceeded.When sampling within 21 days, actually
Salmon is substantially corrupt, inedible.
Carry out the salmon of the first soaking step（Comparative example 2）The holding time of 14 days has been passed successfully, but has been taken at 21 days
During sample not over.Carry out the salmon of the second soaking step（Comparative example 1）The holding time of 21 days has been passed successfully, but 21
It when be almost exceeded, it is difficult to used as the fillet of high-end food and drink.
Embodiment 1-3 salmon still has outstanding characteristic after 21 days storage, and it even can be easily by more
For strict U.S.'s fish food histamine standard, it can be used as the fillet of high-end food and drink.Applicant surprisingly has found,
After have passed through nitrogen bubble-ultrasound procedure, with than independent nitrogen bubble or ultrasound procedure better characteristics.It has passed through
After nitrogen bubble-ultrasound procedure, the histamine content very low flesh of fish has been obtained.
2nd, the trimethylamine content Experimental Comparison of each group salmon
Embodiment 1-5 and comparative example 1-5 salmon are sampled respectively after storage 7,14 and 21 days, and the weight such as add
Centrifuging and taking obtains supernatant after amount distilled water homogenate.Take LC-MS methods to carry out trimethylamine content analysis, its result is recorded in table
In 2.In this experiment, it have recorded the peak area of trimethylamine in the LC collection of illustrative plates of each test group under conditions of sample equivalent to enter
The method that row compares, the trimethylamine peak area of wherein comparative example 3 is designated as 100.
Table 2：Embodiment 1-5 and comparative example 1-5 salmon are in storage 7, the trimethylamine content after 14 and 21 days
Data more than can see similar effect.However, it was found that, the trimethylamine content of embodiment 2 be it is minimum,
It is substantially better than embodiment 1.Nitrogen not bubbling and in the case of ultrasound, applicant further found that comparative example 5 unexpectedly have it is higher
Trimethylamine content.
Claims (6)
1. a kind of fresh-keeping storage phase method for improving salmon, it is characterised in that：It passes through following steps：
（I）By Fresh salmon, the i.e. bloodletting before stiff, is removed fish head and internal organ, peels off fish-skin, and cleaned with clear water；
（II）The salmon that step I is obtained soaks 20-40 minutes, described first in 3-5 degrees Celsius of the first soak
Soak includes the sodium chloride of 0.3-0.5% by weight, 2-5% ethanol, 1.2-2.0% sodium citrate and 0.1-0.3%'s
Butylated hydroxy anisole, surplus is water, dries salmon meat surface after immersion；
（III）The salmon that step II is obtained soaks 20-40 minutes in 3-5 degrees Celsius of the second soak, and described
Two soaks include 1.2-2.0% calcium chloride, 0.5-1.0% citric acid and 0.1-0.3% butylhydroxy fennel by weight
Ether, surplus is water, dries salmon meat surface after immersion；
（VI）The obtained salmons of step III are chilled to 0 degree Celsius, is wrapped up, is placed in packing case with preservative film, and are being protected
Trash ice is placed between fresh film and packing case；Packing case is deposited in 0 degree Celsius of freezer.
2. a kind of fresh-keeping storage phase method for improving salmon according to claim 1, it is characterised in that：In step II,
The salmon that step I is obtained soaks 35 minutes in 4 degrees Celsius of the first soak, and the first described soak is included with weight
The sodium chloride of gauge 0.36%, 3.6% ethanol, 1.8% sodium citrate and 0.24% butylated hydroxy anisole, surplus is water,
Salmon meat surface is dried after immersion.
3. a kind of fresh-keeping storage phase method for improving salmon according to claim 1, it is characterised in that：In step III,
The salmon that step II is obtained soaks 35 minutes in 4 degrees Celsius of the second soak, and the second described soak is with weight
Meter includes 1.8% calcium chloride, 0.72% citric acid and 0.24% butylated hydroxy anisole, and surplus is water, by salmon after immersion
Meat surface is dried.
4. a kind of fresh-keeping storage phase method for improving salmon according to claim 1, it is characterised in that：In step II or
In III, in addition to blast nitrogen into container and carry out the step of ultrasound.
5. a kind of fresh-keeping storage phase method for improving salmon according to claim 1, it is characterised in that：In step II or
In III, a diameter of 0.2-1 mm of nitrogen bubble, the speed for blasting nitrogen is every liter of soak 1.2-2L per minute.
6. a kind of fresh-keeping storage phase method for improving salmon according to claim 1, it is characterised in that：In step II or
In III, the weight ratio of the weight of salmon and the first described soak or the second soak is 1:0.8-1.2.
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| CN201710749753.6A CN107279257B (en) | 2017-08-28 | 2017-08-28 | Method for prolonging fresh-keeping storage life of salmon |
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| CN201710749753.6A CN107279257B (en) | 2017-08-28 | 2017-08-28 | Method for prolonging fresh-keeping storage life of salmon |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625075A (en) * | 2017-11-08 | 2018-01-26 | 山东好当家海洋发展股份有限公司 | A kind of method for salting of salmon |
| CN107897334A (en) * | 2017-11-29 | 2018-04-13 | 荣成市飞创科技有限公司 | A kind of stored refrigerated method of hairtail |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625075A (en) * | 2017-11-08 | 2018-01-26 | 山东好当家海洋发展股份有限公司 | A kind of method for salting of salmon |
| CN107897334A (en) * | 2017-11-29 | 2018-04-13 | 荣成市飞创科技有限公司 | A kind of stored refrigerated method of hairtail |
| CN107897334B (en) * | 2017-11-29 | 2021-04-30 | 荣成市飞创科技有限公司 | Refrigeration preservation method for hairtail |
| CN108029742A (en) * | 2017-12-04 | 2018-05-15 | 安徽富煌三珍食品集团有限公司 | A kind of gadus freezing method and freezing gadus |
| CN107897630A (en) * | 2017-12-11 | 2018-04-13 | 荣成海锐芯生物科技有限公司 | A kind of fresh-keeping method of conch |
| CN107897770A (en) * | 2017-12-11 | 2018-04-13 | 荣成海锐芯生物科技有限公司 | A kind of preparation method of mussel tinned food |
| CN107897630B (en) * | 2017-12-11 | 2021-04-23 | 荣成海锐芯生物科技有限公司 | Method for keeping fresh of conch |
| CN109673976A (en) * | 2018-12-29 | 2019-04-26 | 山东好当家海洋发展股份有限公司 | A kind of processing method of mackerel food |
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