Mehtod for processing the color and lustre of fish meat

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...

AI Technical Summary

Problems solved by technology

Furthermore, because of the longer time of the color development step 12, after the color development is completed, the disinfection step 13 must be added to eliminate the bacteria that grow in the color development process, and the meat quality of the fish is also further improved. More damage, greatly reducing the freshness of fish, and increasing the chance of poisoning

[0017] 2. There is a danger of hidden toxins that are difficult to detect, and it is easy to cause harm to the human body: because the existing method of color treatment of fish meat is to use carbon monoxide to develop color, so that the fish meat looks bright red and beautiful, thereby improving the appearance

According to a study by the U.S. Food and Drug Administration, adding carbon monoxide to fish will cover up the natural color of the fish itself, making it impossible for consumers to identify the freshness of the fish from the appearance, and it is easy to eat rotten or poisonous fish, which will damage human health.

[0018] 3. The protein of fish meat is more likely to deteriorate, and the bloodletting is not complete: because in the step 11 of taking the meat, the trachea of ​​the live fish is directly cut off with a sharp knife, so that the live fish dies immediately, and the protein in the fish meat will also be removed from the moment of death. It begins to deteriorate rapidly, and the protein will produce toxic histamine substances after deterioration, which will increase the chance of poisoning after ingestion, and will also endanger human health

In addition, because the live fish is killed immediately, the nerves of the fish body will no longer pulsate, so the bloodletting will be relatively incomplete.

[0019] Four, the fish meat is easy to be extruded by the packaging bag, which damages the appearance: in the vacuum bagging step 17, because it is processed in a vacuum manner, the packaging bag will be closely attached to the fish meat, and the microvessels on the fish meat surface will be squeezed. broken, so that the remaining blood of the fish is exposed and gradually turns black, resulting in a poor appearance of the fish meat

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