Mehtod for processing the color and lustre of fish meat

A processing method and technology of fish meat, applied in the direction of preserving meat/fish through radiation/electrical treatment, processing fish, cutting fish into parts, etc., can solve the problems of damaging appearance, human health damage, covering up the natural color of fish meat, etc.

A processing method and technology of fish meat, applied in the direction of preserving meat/fish through radiation/electrical treatment, processing fish, cutting fish into parts, etc., can solve the problems of damaging appearance, human health damage, covering up the natural color of fish meat, etc.

CN101081083AInactive Publication Date: 2007-12-05ζŽζŸε…΄
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  • Mehtod for processing the color and lustre of fish meat
  • Mehtod for processing the color and lustre of fish meat

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Embodiment Construction

[0026] The fish meat color treatment method of the present invention will be described in detail below through preferred embodiments and accompanying drawings.

[0027] As shown in Figure 2, the preferred embodiment of the fish meat color treatment method of the present invention includes step 2 of storage, step 3 of taking meat, step 4 of sterilization, step 5 of grading and packing, step 6 of fixing color, step 7 of quick freezing, And packaging step 8.

[0028] The storage step 2 is to fish the live fish to be treated into another fish pond with clean water quality and store it for at least 12 hours, allowing the live fish to discharge most of the filth in the body.

[0029] The meat-taking step 3 is to immerse the live fish after draining the filth into sodium hypochlorite or chlorine dioxide solution to disinfect the surface of the fish. The aforementioned sodium hypochlorite is commonly known as bleach, which can destroy the protein of microorganisms, thereby effectivel...

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Abstract

The color-maintaining fish flesh treating process includes the following steps: cutting fish flesh through blocking the nerve of live fish to reach anaesthesia effect, bleeding and cutting fish flesh while the fish is live; sterilizing fish flesh in a sterilizing pond; fixing color of fish flesh in a no-oxygen atmosphere; quick freezing fish flesh; and packing in bag. Blocking the nerve of live fish can eliminate blood of fish completely, retard deterioration of protein, increase color maintaining period of fish flesh, shorten fish flesh treating period and ensure the delicious taste of fish flesh.

Description

technical field [0001] The invention relates to a method for processing fish meat, in particular to a method for processing fish meat which can prolong the time for maintaining the original color of fish meat. Background technique [0002] Due to the characteristics of the fish's own tissue composition, the fish's body tissue is fragile and susceptible to bacterial invasion, and its own enzymes are active, so the fish after fishing is easily decomposed by bacteria and enzymes at room temperature and spoiled, and the fat on the surface of the fish Oxidation, rancidity, oil burning and fading will also occur, which will affect the color and appearance. Therefore, after the fish is caught, it must be properly processed quickly to ensure its freshness and color. [0003] As shown in Figure 1, the existing method for treating the color of fish meat sequentially includes a storage step 10, a meat removal step 11, a color development step 12, a disinfection step 13, an ozone steri...

Claims

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Application Information

Patent Timeline
05 Dec 2007
Publication
CN101081083A
IPC
A23L1/326; A23L3/36; A23L17/10
CPC
A22B3/083; A23L1/325; A23B4/015; A22C25/18; A23B4/16; A23B4/068; A22C25/00; A23L17/00
Inventors
ζŽζŸε…΄