CN114831162A - Atlantic salmon fresh-keeping storage method - Google Patents
Atlantic salmon fresh-keeping storage method Download PDFInfo
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- CN114831162A CN114831162A CN202210660904.1A CN202210660904A CN114831162A CN 114831162 A CN114831162 A CN 114831162A CN 202210660904 A CN202210660904 A CN 202210660904A CN 114831162 A CN114831162 A CN 114831162A
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- 241000277263 Salmo Species 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000003860 storage Methods 0.000 title abstract description 9
- 239000013535 sea water Substances 0.000 claims abstract description 32
- 241000251468 Actinopterygii Species 0.000 claims abstract description 31
- 235000019688 fish Nutrition 0.000 claims abstract description 30
- 238000005057 refrigeration Methods 0.000 claims abstract description 18
- 238000004321 preservation Methods 0.000 claims abstract description 14
- 239000006260 foam Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 239000005457 ice water Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 210000001835 viscera Anatomy 0.000 claims abstract description 10
- 230000000740 bleeding effect Effects 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 210000000683 abdominal cavity Anatomy 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 210000003097 mucus Anatomy 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 238000003307 slaughter Methods 0.000 claims description 16
- 229920001661 Chitosan Polymers 0.000 claims description 7
- 206010002091 Anaesthesia Diseases 0.000 claims description 6
- 230000037005 anaesthesia Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 241000250967 Branchia Species 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 210000001015 abdomen Anatomy 0.000 claims description 4
- 210000001367 artery Anatomy 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 abstract description 7
- 241000972773 Aulopiformes Species 0.000 abstract description 6
- 235000019515 salmon Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 238000006467 substitution reaction Methods 0.000 description 3
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
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- 239000013505 freshwater Substances 0.000 description 2
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- 230000003078 antioxidant effect Effects 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
- A01K61/10—Culture of aquatic animals of fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/08—Slaughtering or stunning for poultry or fish, e.g. slaughtering pliers, slaughtering shears
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/02—Washing or descaling fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
- A22C25/145—Eviscerating fish
-
- 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
- A23B4/18—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
- A23B4/14—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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- Animal Husbandry (AREA)
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Abstract
The invention discloses a method for preserving and storing Atlantic salmon, belonging to the technical field of preservation, storage and transportation of aquatic products. The technical scheme is as follows: the method comprises the following steps: stopping feeding, fishing, anaesthetizing, killing, bleeding, removing viscera, cleaning and precooling: cleaning with clean cold seawater after removing viscera, removing mucus on fish skin surface and impurities in abdominal cavity, cold soaking in-2-0 deg.C seawater ice water mixture for 30min, cooling to-2-0 deg.C, draining water, and weighing; packaging and preserving: ice according to the weight ratio: fish = 2: 1, adding ice, sealing the heat preservation box, and transferring to a 0 ℃ refrigeration house for refrigeration; and (3) transportation: and (4) carrying out refrigeration in a refrigerator, and carrying out refrigeration chain transportation on the packaged Atlantic salmon. The method has simple process steps and low cost, can greatly prolong the preservation time of the Atlantic salmon in the transportation process on the premise of ensuring the color, flavor and taste of the Atlantic salmon, and can keep good freshness of the salmon because most seawater ice in the foam box is not melted after 24 hours of transportation.
Description
Technical Field
The invention relates to the technical field of preservation, storage and transportation of aquatic products, in particular to a method for preserving and storing Atlantic salmon.
Background
Atlantic salmon is commonly known as salmon, migratory fish, and one of world famous economic fish species. The fresh salmon meat has orange red color, delicate and delicious taste and special flavor, and is suitable for being sliced and eaten raw. Over the last 10 years, domestic Atlantic salmon consumption has remained a strong growth. According to the industrial data, about 10 ten thousand tons of salmon are imported each year in China and show a continuous growth trend, and the national demand reaches 20 ten thousand tons (equivalent of whole fish) in 2025 based on the current acceleration calculation.
Atlantic salmon products generally have both frozen and iced freshness. The frozen Atlantic salmon product has long shelf life (12-24 months), poor quality and low price, is generally used for cooked food, but can also achieve the quality similar to a frozen fresh product after being thawed by a proper method after being frozen at a low temperature. The frozen fresh Atlantic salmon product has good quality, high added value, large price-overflowing space, short shelf life (about 15 days for imported whole fish products), quick deterioration, and suitability for raw eating. For uncooked food products, freshness and high quality are required.
At the present stage, the fresh-keeping, storage and transportation technology of aquatic products in China has many defects, and most of the frozen fresh water products are difficult to form higher economic benefit and market competitiveness due to factors such as short shelf life, high putrefaction rate, nutrition loss, quality reduction and the like caused by the circulation link.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, provides a method for preserving and storing Atlantic salmon, prolongs the preservation period of the salmon body and ensures that the salmon body keeps good freshness.
The technical scheme of the invention is as follows: a method for preserving and storing Atlantic salmon comprises the following steps:
1) stopping eating: stopping feeding Atlantic salmon in a land-based circulating water system for 5-14 days;
2) fishing: catching the Atlantic salmon live fish from a land-based circulating water system;
3) anesthesia: taking out Atlantic salmon body, and placing into MS222 low-temperature seawater containing 100-200mg/L for anesthesia for 10-15 min;
4) killing: slaughtering the branchia upper part of the spinal column at the bottom artery by using a slaughtering knife;
5) bleeding: placing into cold seawater at a temperature below 4 deg.C for 15-60 min;
6) removing dirty: and (4) cutting the middle of the two ventral fins to the navel of the fish body along the belly line by using a slaughtering knife, and removing internal organs of the fish body.
7) Cleaning and precooling: cleaning with clean cold seawater after removing viscera, removing mucus on fish skin surface and impurities in abdominal cavity, cold soaking in-2-0 deg.C seawater ice water mixture for 15-60min, cooling fish core temperature to-2-0 deg.C, draining water, and weighing.
8) Packaging and preserving: preparing sea ice, adding 1.5-2.0mg/L ozone, 0.2% potassium sorbate and 0.5% chitosan oligomer into 3-4% salt concentration sea water, and freezing to obtain sea ice;
placing the precooled Atlantic salmon in an incubator, and freezing according to the weight ratio: fish = 2: 1, adding ice, sealing the heat preservation box, and transferring to a 0 ℃ refrigeration house for refrigeration;
9) and (3) transportation: and (4) carrying out cold chain transportation on the packaged Atlantic salmon refrigerated in the refrigerator.
Preferably, the Atlantic salmon in step 2) weighs more than 4 kg.
Preferably, the temperature of seawater in step 3) is below 4 ℃.
Preferably, the cold seawater bled in step 5) is an ice-water mixture.
Preferably, the heat preservation box in the step 8) is a foam box, the specification of the foam box is 20 x 40 x 80cm, the wall thickness is 3.5cm, and the density is 20 g/L.
The chitosan has stronger antibacterial property and antioxidant property, and can play a good role in keeping fresh when being applied to aquatic products. Active groups-NH 2 on molecular chains of the chitosan and the derivatives thereof can be protonated to form groups-NH 3+ with effective bacteriostasis to adsorb bacterial cells, so that the chitosan and the derivatives thereof can play a good bacteriostasis role, keep aquatic products with better quality and delay putrefaction time.
Compared with the prior art, the invention has the following beneficial effects:
1. the method has simple process steps and low cost, can greatly prolong the preservation time of the Atlantic salmon in the transportation process on the premise of ensuring the color, flavor and taste of the Atlantic salmon, and ensures that most of seawater ice in the foam box is not melted after 24 hours of transportation and the fish body keeps good freshness; 2. the invention does not add extra antistaling agent, the edible security is high; 3. the Atlantic salmon is stopped before being caught, the stress response of the Atlantic salmon is reduced, the muscle quality in the slaughtering process is guaranteed, meanwhile, the intestinal tract can be emptied, the infection of intestinal tract microorganisms in the slaughtering process is avoided, and the freshness keeping degree of the Atlantic salmon is improved 4. the Atlantic salmon treated by the method can be stored at the temperature of-2-0 ℃, can be kept fresh for 14 days to the maximum extent, and still has a good freshness keeping effect after being stored for 14 days.
Drawings
FIG. 1 is a graph comparing the acid values of thiobarbituric acid in example 1 of the present invention and comparative example 1.
Fig. 2 is a graph comparing the volatile salt-based nitrogen values of example 1 of the present invention and comparative example 1.
Detailed Description
Example 1
The embodiment provides a method for preserving and storing Atlantic salmon, which comprises the following steps:
1) stopping eating: stopping feeding Atlantic salmon in a land-based circulating water system for 7 days;
2) fishing: catching the Atlantic salmon live fish with the weight more than 4kg from a land-based circulating water system;
3) anesthesia: taking out Atlantic salmon body, and anesthetizing in MS222 low temperature seawater of 100mg/L at a temperature below 4 deg.C for 10 min;
4) killing: slaughtering the branchia upper part of the spinal column at the bottom artery by using a slaughtering knife;
5) bleeding: placing into cold seawater of ice water mixture with temperature below 4 deg.C for bleeding for 30 min;
6) removing dirty: and (4) cutting the middle of the two ventral fins to the navel of the fish body along the belly line by using a slaughtering knife, and removing internal organs of the fish body.
7) Cleaning and precooling: cleaning with clean cold seawater after removing viscera, removing mucus on fish skin surface and impurities in abdominal cavity, cold soaking in-2-0 deg.C seawater ice water mixture for 30min, cooling to-2-0 deg.C, draining, and weighing.
8) Packaging and preserving: preparing sea ice, adding 1.5-2.0mg/L ozone, 0.2% potassium sorbate and 0.5% chitosan oligomer into 3-4% salt concentration sea water, and freezing to obtain sea ice;
placing the precooled Atlantic salmon into a foam box, wherein the specification of the foam box is 20 × 40 × 80cm, the wall thickness is 3.5cm, the density is 20g/L, and the weight ratio of ice: fish = 2: 1, adding ice, sealing the heat preservation box, and transferring to a 0 ℃ refrigeration house for refrigeration;
9) and (3) transportation: and (4) carrying out refrigeration in a refrigerator, and carrying out refrigeration chain transportation on the packaged Atlantic salmon.
Example 2
The embodiment provides a method for preserving and storing Atlantic salmon, which comprises the following steps:
1) stopping eating: stopping feeding Atlantic salmon in a land-based circulating water system for 7 days;
2) fishing: catching the Atlantic salmon live fish with the weight more than 4kg from a land-based circulating water system;
3) anesthesia: taking out Atlantic salmon body, and anesthetizing in MS222 low temperature seawater of 200mg/L at a temperature below 4 deg.C for 15 min;
4) killing: slaughtering the branchia upper part of the spinal column at the bottom artery by using a slaughtering knife;
5) bleeding: placing into cold seawater of ice water mixture with temperature below 4 deg.C for bleeding for 30 min;
6) removing dirty: and (4) cutting the middle of the two ventral fins to the navel of the fish body along the belly line by using a slaughtering knife, and removing internal organs of the fish body.
7) Cleaning and precooling: cleaning with clean cold seawater after removing viscera, removing mucus on fish skin surface and impurities in abdominal cavity, cold soaking in-2-0 deg.C seawater ice water mixture for 30min, cooling to-2-0 deg.C, draining, and weighing.
8) Packaging and preserving: preparing sea ice, adding 1.5-2.0mg/L ozone, 0.2% potassium sorbate and 0.5% chitosan oligomer into 3-4% salt concentration sea water, and freezing to obtain sea ice;
placing the precooled Atlantic salmon into a foam box, wherein the specification of the foam box is 20 × 40 × 80cm, the wall thickness is 3.5cm, the density is 20g/L, and the weight ratio of ice: fish = 2: 1, adding ice, sealing the heat preservation box, and transferring to a 0 ℃ refrigeration house for refrigeration;
9) and (3) transportation: and (4) carrying out refrigeration in a refrigerator, and carrying out refrigeration chain transportation on the packaged Atlantic salmon.
Comparative example 1
Comparative example 1 differs from example 1 in that step 7) does not involve cold soaking in a seawater ice water mixture at-2-0 ℃ for 30min, the core temperature of the fish body is reduced to-2-0 ℃, step 8) does not involve preparation of seawater ice, and ordinary crushed fresh water ice is added, and the storage temperature is 0-4 ℃.
The packaged Atlantic salmon obtained in example 1 and comparative example 1 was stored in a refrigerator, and seawater in the foam boxes of example 1 and comparative example 1 was taken at days 0, 2, 7, 10, and 14 during the storage period to measure the thiobarbituric acid value and the volatile basic nitrogen value, which are indicators representing the freshness of the marine fish, as shown in FIG. 1 and FIG. 2, respectively, and the results show that the storage effect of example 1 was significantly better than that of comparative example 1 by the storage period of day 14.
The method has simple process steps and low cost, can greatly prolong the preservation time of the Atlantic salmon in the transportation process on the premise of ensuring the color, flavor and taste of the Atlantic salmon, and can ensure that most of seawater ice in the foam box is not melted after 24 hours of transportation, so that the fish body keeps good freshness; the invention does not add extra antistaling agent, the edible security is high; 3. stopping feeding the Atlantic salmon before fishing, reducing stress response of the Atlantic salmon, ensuring muscle quality in the slaughtering process, simultaneously emptying intestinal tract, avoiding infection of intestinal tract microorganisms in the slaughtering process, and improving the freshness of the Atlantic salmon.
Although the present invention has been described in detail by referring to the drawings in connection with the preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions are within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (5)
1. A method for preserving and storing Atlantic salmon is characterized by comprising the following steps:
1) stopping eating: stopping feeding Atlantic salmon in a land-based circulating water system for 5-14 days;
2) fishing: catching the Atlantic salmon live fish from a land-based circulating water system;
3) anesthesia: taking out Atlantic salmon body, and placing into MS222 low-temperature seawater containing 100-200mg/L for anesthesia for 10-15 min;
4) killing: slaughtering the branchia upper part of the spinal column at the bottom artery by using a slaughtering knife;
5) bleeding: placing into cold seawater at a temperature below 4 deg.C for 15-60 min;
6) removing dirty: cutting the middle of the two ventral fins to the navel of the fish body along the belly line by using a slaughtering knife, and removing internal organs of the fish body;
7) cleaning and precooling: cleaning with clean cold seawater after removing viscera, removing mucus on fish skin surface and impurities in abdominal cavity, cold soaking in-2-0 deg.C seawater ice water mixture for 15-60min, cooling fish core temperature to-2-0 deg.C, draining water, and weighing;
8) packaging and preserving: preparing sea ice, adding 1.5-2.0mg/L ozone, 0.2% potassium sorbate and 0.5% chitosan oligomer into 3-4% salt concentration sea water, and freezing to obtain sea ice;
placing the precooled Atlantic salmon in a heat preservation box, and freezing according to the weight ratio: fish = 2: 1, adding ice, sealing the heat preservation box, and transferring to a 0 ℃ refrigeration house for refrigeration;
9) and (3) transportation: and (4) carrying out refrigeration in a refrigerator, and carrying out refrigeration chain transportation on the packaged Atlantic salmon.
2. The method for refreshing and storing Atlantic salmon according to claim 1, characterized in that: the weight of the Atlantic salmon in step 2) is more than 4 kg.
3. The method for refreshing and storing Atlantic salmon according to claim 1, characterized in that: in the step 3), the temperature of seawater is lower than 4 ℃.
4. The method for refreshing and storing Atlantic salmon according to claim 1, characterized in that: the cold seawater discharged in the step 5) is an ice-water mixture.
5. The method for refreshing and storing Atlantic salmon according to claim 1, characterized in that: and 8) the heat preservation box is a foam box, the specification of the foam box is 20 x 40 x 80cm, the wall thickness is 3.5cm, and the density is 20 g/L.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210660904.1A CN114831162A (en) | 2022-06-13 | 2022-06-13 | Atlantic salmon fresh-keeping storage method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251137A (en) * | 2022-08-05 | 2022-11-01 | 新疆赛湖渔业科技开发有限公司 | Batch processing method of whitefish |
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| JPS59159734A (en) * | 1983-03-03 | 1984-09-10 | Yoshimura Sangyo Kk | Method for treating large-sized fish such as tuna on board after fishing, and cooling water tank used therefor |
| CN103783142A (en) * | 2014-02-13 | 2014-05-14 | 浙江工商大学 | Method for processing low-histamine frozen sea fish fillets |
| CN103815002A (en) * | 2014-03-18 | 2014-05-28 | 上海海洋大学 | Method for preserving pomfret with ozone ice |
| CN107027868A (en) * | 2017-03-17 | 2017-08-11 | 舟山市福瑞达食品有限公司 | A kind of antistaling process of anglerfish |
| CN111789156A (en) * | 2020-06-17 | 2020-10-20 | 武汉百瑞生物技术有限公司 | Method for refrigerating, preserving and transporting high-quality freshwater fish |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59159734A (en) * | 1983-03-03 | 1984-09-10 | Yoshimura Sangyo Kk | Method for treating large-sized fish such as tuna on board after fishing, and cooling water tank used therefor |
| CN103783142A (en) * | 2014-02-13 | 2014-05-14 | 浙江工商大学 | Method for processing low-histamine frozen sea fish fillets |
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