Method of preservation freshness of fish/shellfish or meat and process for preparation thereof

摘要

PURPOSE: A method for processing fish, shellfish and meat for freshness preservation is provided to prevent a decrease in microbiological preserving safety of raw fish or raw meat by using acetic acid, lactic acid and citric acid, and to improve the preference by manufacturing seasoned meat with adding natural or artificial flavor to the fresh fish, shellfish and meat. CONSTITUTION: Acetic acid, lactic acid and citric acid are mixed with 1-2L of tapping water respectively to manufacture each 1.0-4.0% concentration for using as meat sanitary water. In manufacturing meat sanitary water used for seasoning meat, acetic acid, lactic acid and citric acid are mixed with 5L of tapping water respectively to manufacture 1-2% solution. Fish, shellfish and meat are dipped in the acetic acid, lactic acid or citric acid for 5-420 seconds, or washed by spraying with a high pressure spray gun for 5-60 seconds. A natural or artificial flavor among from lemon, plum, apricot, orange or pine tree flavor is added to the product washed with the acid.