Abstract: As stetilization factor with alcohol disinfects,far -infrared -ray dehydration,ultraviolet -ray steril-ization,vacuumpackaging,dealing with the fresh fish that slau ghtered,then keeping themfresh under the con di-tion of 4℃.Evaluate through the sense organ,pHvalue,content of nitrogen of base of salt of volatility,totalamount of bacteria while storing,the result indicates that four facto rs in coordination with their own fun ction for lengthening the freshness periodofblackcarphaveobvious effect.Alcoholdisinfects,thendehydrate10minwith far -infrared -ray under the termof 40℃,sterilize 20min with ultraviolet -r ay after dehydration,and carry on vacuumpackaging and refrigerate,thus the freshness of the black carp e xtends to 14days.

Key words: alcohol disinfects, far -infrared -ray dehydration, ultraviolet -ray s terilization, vacuumpackag-ing, refrigerating in lowtemperature