CN109566714A - A kind of method of the fresh-keeping tuna of ozone microbubbles water - Google Patents
A kind of method of the fresh-keeping tuna of ozone microbubbles water Download PDFInfo
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- CN109566714A CN109566714A CN201910054820.1A CN201910054820A CN109566714A CN 109566714 A CN109566714 A CN 109566714A CN 201910054820 A CN201910054820 A CN 201910054820A CN 109566714 A CN109566714 A CN 109566714A
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- Prior art keywords
- tuna
- fresh
- ozone microbubbles
- water
- keeping
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 79
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000007747 plating Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 244000005700 microbiome Species 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 4
- 230000002147 killing effect Effects 0.000 description 5
- 239000007789 gas Substances 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- WKVZMKDXJFCMMD-UVWUDEKDSA-L (5ar,8ar,9r)-5-[[(2r,4ar,6r,7r,8r,8as)-7,8-dihydroxy-2-methyl-4,4a,6,7,8,8a-hexahydropyrano[3,2-d][1,3]dioxin-6-yl]oxy]-9-(4-hydroxy-3,5-dimethoxyphenyl)-5a,6,8a,9-tetrahydro-5h-[2]benzofuro[6,5-f][1,3]benzodioxol-8-one;azanide;n,3-bis(2-chloroethyl)-2-ox Chemical compound [NH2-].[NH2-].Cl[Pt+2]Cl.ClCCNP1(=O)OCCCN1CCCl.COC1=C(O)C(OC)=CC([C@@H]2C3=CC=4OCOC=4C=C3C(O[C@H]3[C@@H]([C@@H](O)[C@@H]4O[C@H](C)OC[C@H]4O3)O)[C@@H]3[C@@H]2C(OC3)=O)=C1 WKVZMKDXJFCMMD-UVWUDEKDSA-L 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- QRSFFHRCBYCWBS-UHFFFAOYSA-N [O].[O] Chemical compound [O].[O] QRSFFHRCBYCWBS-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- 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
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of method of the fresh-keeping tuna of ozone microbubbles water, is related to application of the ozone microbubbles water in tuna cold storage is fresh-keeping.With super low temperature quick frozen machine to fresh tuna quick freezing, plating water glaze is impregnated to tuna surface is freezed using ozone microbubbles water, is placed under conditions of freezer cold storage and is stored.The present invention can rapidly and efficiently kill the microorganisms such as the bacterium in tuna, extend the shelf life of product frozen storage, and easy to operate, operating cost is low, has very big application value.
Description
Technical field
The invention belongs to preservation of fishery manufacture fields more particularly to ozone microbubbles water to freeze the application in fresh-keeping, especially
It is the method using the fresh-keeping tuna of ozone microbubbles water.
Background technique
Tuna, it is a kind of ocean migration fishes.Rich in the nutriments such as a large amount protein, unsaturated fatty acid, taste
Road is delicious, Fresh & Tender in Texture, has very high edible value.However fishing disembarkation easily corruption discoloration, it is unfavorable for storing for a long time, plates
Ice clothing is to form one layer of thin ice, traditional plating ice on aquatic products surface by modes such as film, immersions to the product surface freezed
Clothing uses tap water, can not inhibit the growth of microorganism in aquatic products, accelerate the putrid and deteriorated of aquatic products, seriously affected water
The quality of product.
Summary of the invention
In order to solve problem above, the present invention provides a kind of method of fresh-keeping tuna of ozone microbubbles water cold storage.
A kind of method of the fresh-keeping tuna of ozone microbubbles water, specific technical solution are using ozone microbubbles water to tuna
Plating water glaze it is fresh-keeping.
Using ozone microbubbles water to the fresh-keeping step of tuna plating water glaze are as follows:
1) tuna of fishing disembarkation, which is placed in ozone microbubbles water, impregnates；
2) fresh tuna is picked, goes internal organ, flushing, deburring, quantitative sabot；
3) the tuna meat piece in step 2 being subjected to quick freezing using super low temperature quick frozen machine, flesh of fish central temperature is reduced to-
35 DEG C, the quick-frozen time is 3-20 min；
4) tuna in step 3) is impregnated into 3-10s in ice clothing liquid, wherein ice clothing liquid is that ozone microbubbles water and ozone are micro-
The mixture of ice is steeped, mixture mixed proportion is 1:10, and temperature is 0-4 DEG C；
5) it after the tuna meat piece after immersion being vacuum-packed, is housed in -35 DEG C of environment temperature of freezer.
Preferred scheme are as follows: tuna meat piece carries out quick freezing using super low temperature quick frozen machine, and flesh of fish central temperature reduces
To -35 DEG C, the quick-frozen time is 5-10 min；
Preferred scheme are as follows: tuna impregnates 5s in ice clothing liquid.
Preferred scheme are as follows: the ozone concentration in the ozone microbubbles water is 30%.
Preferred embodiment are as follows: the tuna of fresh fishing disembarkation is placed in ozone microbubbles water and ozone microbubbles crushed ice mixture
Impregnate 3-5 min.
Ozone be either still all in water in air it is extremely unstable, because easily molten with the collision of oxygen oxygen molecule
Ozone gas is changed to ozone microbubbles, inhibits the collision probability with oxygen molecule, concentration of the ozone microbubbles in ice is also can by solution
With raising, meets the needs of killing the microorganisms such as pathogenic bacteria in aquatic products.
The cold storage that the present invention is suitable for tuna is fresh-keeping., the energy fresh-keeping to tuna progress cold storage using ozone microbubbles water
Enough microorganisms killed during tuna processing efficient extensively, extend shelf life.
The invention has the following advantages:
(1) ozone microbubbles replace ozone gas to slow down solution rate in water, fixed ozone microbubbles on ice in water
It is still smelly in release when concentration fully meets to the harmful microbes such as bacterium killing effect in tuna process and melts
Carrier of oxygen, safety non-pollution after decomposition；
(2) ozone microbubbles obtained in the present invention have certain oxidisability, can rapidly and efficiently be diffused into micro- life such as bacterium
Inside object, killing effect occurs with it；
(3) the ice clothing liquid in the present invention has the features such as good water solubility, adhesion, film forming；
(4) operating cost is lower in the present invention, and major expenses are spent in the machine running process for manufacturing ozone microbubbles
In the electricity charge and water rate.
Specific embodiment
Sufficiently to disclose the present invention, by taking specific embodiment as an example, the embodiment that the present invention will be described in detail.
Ozone microbubbles water conservancy voltolising method, on ozone generator after microvesicle generators lead to oxygen, by about 7%
It supplies oxygen and forms ozone microbubbles.
Case study on implementation 1
The tuna of fresh fishing disembarkation is placed in ozone microbubbles water and ozone microbubbles crushed ice mixture and impregnates 3min, to fish body
Surface microorganism is tentatively inhibited, and is picked to tuna, removes the processing flows such as internal organ, flushing, deburring, quantitative sabot;
For the freshness for utmostly keeping tuna, to fresh tuna quick freezing, central temperature is down to -35 DEG C, speed
Freeze time 10min；
By 5 s of flesh of fish plating water glaze, ice clothing liquid is the mixture of ozone microbubbles water and ozone microbubbles ice 1:10, and temperature is 0-4 DEG C, broken
Ice was crushed sieve pore for ozone microbubbles ice and formed, and stored 3-6 months in the environment of being put into-35 DEG C after quick-frozen plating water glaze, respectively phase
Every 15,30,45,60,75 days to the observation of tuna quality, record.
Case study on implementation 2
The tuna for selecting fresh fishing disembarkation is raw material, and fresh tuna is impregnated 5 min in ozone microbubbles water, is gone interior
The quick-frozen central temperature that arrives of the tuna super low temperature quick frozen machine handled well is -35 by dirty, flushing, deburring, quantitative sabot etc.
DEG C, with ozone microbubbles water and ozone microbubbles ice mixture plating water glaze 10s, ozone microbubbles ice and ozone microbubbles water are mixed into 1；10,
Fresh-keeping 3-6 months of cold storage in the environment of being put into-35 DEG C after plating water glaze are separated by 15,30,45,60,75 days to tuna respectively
Quality observation, record.
Case study on implementation 3
The tuna for selecting fresh fishing disembarkation is raw material, by fresh tuna, removes internal organ, rinses, deburring, quantitative sabot etc.,
By the tuna super low temperature quick frozen machine handled well it is quick-frozen to central temperature be -35 DEG C, with distilled water plating water glaze 10s, plate ice
Fresh-keeping 3-6 months of cold storage in the environment of being put into-35 DEG C after clothing are separated by 15,30,45,60,75 days to tuna quality respectively
Observation, record.
It is found by experimental result, the tuna of ozone microbubbles water process plates ice than distilled water from color and texture index
The tuna of clothing is well more.Tuna especially in embodiment 1 and embodiment 2 refers to after storage 60 days with the fresh flesh of fish
Mark is compared to substantially unchanged.And biggish change is had occurred that using index behind the tuna home court of distilled water plating water glaze 30 days
Change.
Ozone microbubbles water has tuna surface Initial microorganisms and efficiently widely kills on fresh fishing tuna
The effect of going out；It is sterilized using ozone microbubbles water, disinfection was occurred in moment；It is high to the killing effect of part bacterial micro-organism
Up to 99% or even 100%；Ozone microbubbles water has apparent inhibition to make the TVB-N value, K value and total plate count etc. of tuna
With；
Concentration of the ozone microbubbles water in ozone is higher than the ozone concentration in air and water, and ozone microbubbles ice is in melting process
It will be slow release ozone gas, still have protective effect to tuna, gas is safe to the human body harmless after decomposition
Obtained ozone microbubbles have certain oxidisability in the present invention, can rapidly and efficiently be diffused into the microorganisms such as bacterium
With it killing effect occurs for portion；Ice clothing liquid in the present invention has the features such as good water solubility, adhesion, film forming；The present invention
Middle operating cost is lower, has market application prospect.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (5)
1. a kind of method of the fresh-keeping tuna of ozone microbubbles water, it is characterised in that: using ozone microbubbles water to tuna plating water glaze,
Specific fresh-keeping step are as follows:
1) tuna of fishing disembarkation, which is placed in ozone microbubbles water, impregnates；
2) fresh tuna is picked, goes internal organ, flushing, deburring, quantitative sabot；
3) the tuna meat piece in step 2 being subjected to quick freezing using super low temperature quick frozen machine, flesh of fish central temperature is reduced to-
35 DEG C, the quick-frozen time is 3-20 min；
4) tuna in step 3) is impregnated into 3-10s in ice clothing liquid, wherein ice clothing liquid is that ozone microbubbles water and ozone are micro-
The mixture of ice is steeped, mixture mixed proportion is 1:10, and temperature is 0-4 DEG C；
5) it after the tuna meat piece after immersion being vacuum-packed, is housed in -35 DEG C of environment temperature of freezer.
2. a kind of method of fresh-keeping tuna of ozone microbubbles water according to claim 1, it is characterised in that:
Tuna meat piece carries out quick freezing using super low temperature quick frozen machine, and flesh of fish central temperature is reduced to -35 DEG C, and the quick-frozen time is
5-10 min。
3. a kind of method of fresh-keeping tuna of ozone microbubbles water according to claim 1, it is characterised in that:
Tuna impregnates 5s in ice clothing liquid.
4. a kind of method of fresh-keeping tuna of ozone microbubbles water according to claim 1, it is characterised in that:
Ozone concentration in the ozone microbubbles water is 30%.
5. a kind of method of fresh-keeping tuna of ozone microbubbles water according to claim 1, it is characterised in that:
The tuna of fishing disembarkation, which is placed in ozone microbubbles water, to be impregnated 3-5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910054820.1A CN109566714A (en) | 2019-01-21 | 2019-01-21 | A kind of method of the fresh-keeping tuna of ozone microbubbles water |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910054820.1A CN109566714A (en) | 2019-01-21 | 2019-01-21 | A kind of method of the fresh-keeping tuna of ozone microbubbles water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109566714A true CN109566714A (en) | 2019-04-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910054820.1A Pending CN109566714A (en) | 2019-01-21 | 2019-01-21 | A kind of method of the fresh-keeping tuna of ozone microbubbles water |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403000A (en) * | 2019-08-23 | 2019-11-05 | 上海海洋大学 | A kind of preservation method of tuna plating water glaze |
| CN110432315A (en) * | 2019-09-08 | 2019-11-12 | 上海海洋大学 | A kind of tuna plating water glaze equipment |
| CN113712074A (en) * | 2021-08-30 | 2021-11-30 | 广东雨嘉水产食品有限公司 | Fish meat sterilization and freezing method and device |
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| CN102150698A (en) * | 2011-03-02 | 2011-08-17 | 福州日兴水产食品有限公司 | Freshness preservation method of abalone |
| CN103053672A (en) * | 2012-11-02 | 2013-04-24 | 浙江省海洋开发研究院 | Tuna preservation method |
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| CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
| CN107912521A (en) * | 2017-11-14 | 2018-04-17 | 徐州工程学院 | A kind of preservation method after marine product capture |
-
2019
- 2019-01-21 CN CN201910054820.1A patent/CN109566714A/en active Pending
Patent Citations (7)
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| CN102150698A (en) * | 2011-03-02 | 2011-08-17 | 福州日兴水产食品有限公司 | Freshness preservation method of abalone |
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