Fresh preserving method of flatfish fillets

The fresh preserving method of flatfish fillets comprises the steps as follows: using trash ice to kill the fresh flatfish suddenly, after removing the head, the tail and viscera of the flatfish, slicing the flatfish into fillets, cleaning up the fillets with distilled water, and then draining off t...

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Bibliographische Detailangaben
Hauptverfasser:	CAI LUYUN, SUN XIEJUN, MI GENG, LI JIANRONG, LI XIUXIA, TIAN XIN, LI XUEPENG
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The fresh preserving method of flatfish fillets comprises the steps as follows: using trash ice to kill the fresh flatfish suddenly, after removing the head, the tail and viscera of the flatfish, slicing the flatfish into fillets, cleaning up the fillets with distilled water, and then draining off the surface moisture; dissolving Ling jujube flavones and hawthorn flavones into water, adding a Ling jujube polysaccharide solution, using ultrasonic to assist with dissolution, and preparing a flatfish preservative; at the room temperature, immersing the fish fillets drained off the moisture into the flatfish preservative, and draining off the surface moisture, using storage bags for packaging, and then placing the flatfish fillet in a cold closet at 4 DEG C. The preservation method of flatfish fillets has the advantages that the operation method is simple, the preservation effect is good, the requirement for the fresh preserving equipment is low and the shelf life of the refrigerated flatfish is prolonged effectively.