Ice temperature fresh-keeping method for bred large yellow croaker
A fresh-keeping method and technology for large yellow croaker are applied in the field of ice-temperature preservation of large yellow croaker, which can solve the problems of narrow ice-temperate zone, tissue changes of fish meat, loss of juice and fish meat, etc. Effect
Inactive Publication Date: 2012-03-28
NINGBO UNIV
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Problems solved by technology
The normal freezing point of fresh fish from cultured large yellow croaker is -0.6°C, and the ice temperature zone is narrow. Therefore, when it is kept fresh in the refrigerator or freezer, the large yellow croaker is often in a frozen state. The appearance of ice crystals causes changes in the fish meat tissue, and it needs to be thawed before use. The phenomenon of fish meat quality changes such as juice loss
Method used
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Experimental program
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Embodiment
[0017] Select fresh and live farmed large yellow croakers, remove the head, tail, scales, viscera and other inedible parts, wash and cut the fish into fillets with a thickness of about 1cm, rinse the fish fillets, and spread them evenly on the surface of the clean fish fillets. Spread the seasoning made of 7% salt, 5% white sugar, 5% glucose and 5% sorbitol of the total weight of the fish fillets, infiltrate and season at 20°C ± 5°C for about 2 hours, and fish out slices, spread evenly, and dry at 15°C to 20°C until the moisture content of the fillets is about 55%; The vacuum degree is not lower than 0.09Mpa, and then put the packaged fish fillets in the refrigerator or freezer for ice temperature storage. The temperature for ice temperature storage is -10~-12°C. Freezing will occur, but the fish fillets can be stored for more than 40 days and still have a clear texture, retaining the original freshness and flavor of large yellow croakers.
[0018] Flavoring also can be made ...
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The invention discloses an ice temperature fresh-keeping method for bred large yellow croaker, which comprises the following steps: pre-treating the large yellow croaker into fillets, penetrating and flavoring the fillets through flavoring prepared by the method at a temperature of 20 + / - 5 DEG C, drying the fillets at the temperature of between 15 and 20 DEG C till the water content of the fillets is 45 to 65 percent, then packing the fillets in vacuum, and refrigerating the fillets in an icebox or a freezer and the like at the ice-temperature preservation temperature of between 1 DEG C below zero and 14 DEG C below zero. After the bred large yellow croaker is pretreated, flavored, dried and packed in vacuum, the freezing point of the fillets in a packing bag can be reduced to 14.6 DEG Cbelow zero, so the ice temperature band of the bred large yellow croaker is broadened, and the large yellow croaker cannot be frozen at the temperature of between 1 DEG C below zero and 14 DEG C below zero. The invention provides the ice temperature fresh-keeping method which can broaden the ice temperature band of the bred large yellow croaker and keep the conditions of freshness, flavor, texture and the like of the fresh fish. The method avoids the freezing phenomenon of the large yellow croaker during refrigerating and fresh keeping in the icebox or the freezer, and keeps the original freshness and flavor of the bred large yellow croaker better.
Description
technical field [0001] The invention relates to an ice-temperature fresh-keeping technology for food, in particular to an ice-temperature fresh-keeping method for culturing large yellow croakers. Background technique [0002] The ice temperate zone refers to the temperature range from below 0°C to above the freezing point of food. Foods stored, cooked, dried and circulated in the ice temperate zone are called ice temperature fresh food. Ice temperature preservation can effectively inhibit the activities of microorganisms and various enzymes in food without destroying tissues, so that food can maintain good quality and original freshness and flavor of food; realize the freshness of food for a long time save. For example, the publication number is CN101156618, and the publication date is April 9, 2008. It is a Chinese invention patent application titled a method for storing beef at ultra-ice temperature, which discloses a method for cooling beef to 2±0.3°C, and then following...
Claims
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IPC IPC(8): A23B4/09
Inventor 娄永江陈希燕王旭冰朱东艳卢可金海萍沈燕波
Owner NINGBO UNIV