| 摘要 |
A method of producing fish meat with fresh color by cutting spinal nerves of live fish with a pointed rod to subject the live fish to an unconscious state and then subjecting the cut live fish to an oxygen-free environment is provided. The method retards protein denaturation, reduces the treating time, enables the fish meat to maintain the fresh color for a long time and ensures the safety of the fish meat. A live fish is washed with water, subjected to an unconscious state by preventing conduction of a nervous pulse along a nervous system of the live fish and then sliced after removing fish blood in the unconscious state to obtain meat pieces. The meat pieces are sterilized, subjected to an oxygen-free state to keep the original color of the meat pieces, frozen and then packaged. The subjection of the fish to the unconscious state is to temporarily keep the fish in an oxygen-free state by cutting spinal nerves with a pointed rod to prevent floundering. The oxygen-free state is the environment which is full of inert gas.
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