Fillet freezing method

A processing method and technology for fish fillets, which are applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of protein variability of fish meat, decrease in water holding capacity of fish meat, influence on flavor and taste, etc. The effect of less loss of nutrients and flavor substances

Inactive Publication Date: 2010-12-22
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the mechanical damage of ice crystallization and the variability of fish meat protein, the water holding capacity of frozen fish meat decreases; when thawing, a large amount of juice is lost, which affects the flavor and taste and reduces the quality of fish meat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0024] 1. Kill the fish alive and bleed, wash off the blood and impurities, cut each fish into two pieces, peel off the skin of each piece, grind the skinned fish fillets to remove the black film, and after trimming, cut off the residue on the fish fillets Fish fins, bone spurs, black film, fish skin, blood stains and other sundries should be cleaned and drained.

[0025] 2. Prepare an impregnation solution containing a protective agent. The mass fraction of each component in the formula is as follows: sodium lactate 1.5%, trehalose 3.0%, ISP 0.05%, Nisin 0.08%, salt 1.5%, water 93.87%.

[0026]3. Add 1kg to 10kg of protective agent to the above fish fillets according to the weight of each kilogram of fish fillets, let the fish fillets be immersed in the solution, and immerse them at 10°C for 15 minutes under the action of ultrasonic waves with a frequency of 20kHz and an electric power of 200W, and stir during the dipping process several times.

[0027] 4. Take out the dippe...

example 2

[0029] 1. Kill the fish alive and bleed, wash off the blood and impurities, cut each fish into two pieces, peel off the skin of each piece, grind the skinned fish fillets to remove the black film, and after trimming, cut off the residue on the fish fillets Fish fins, bone spurs, black film, fish skin, blood stains and other sundries should be cleaned and drained.

[0030] 2. Prepare an impregnation solution containing a protective agent. The mass fraction of each component in the formula is as follows: sodium lactate 2.5%, trehalose 2.0%, ISP 0.06%, Nisin 0.07%, salt 2.0%, water 93.37%.

[0031] 3. Inject the protective agent solution at 60 mg / kg into the fish fillets through a multi-needle injection device, so that the fish fillets can absorb the protective agent to reach saturation.

[0032] 4. Freeze the fish fillets filled with protective agent in an ultrasonic quick freezing device with a frequency of 40kHz and an electric power of 80W for 10 minutes, and cool until the c...

example 3

[0034] 1. Kill the fish alive and bleed, wash off the blood and impurities, cut each fish into two pieces, peel off the skin of each piece, grind the skinned fish fillets to remove the black film, and after trimming, cut off the residue on the fish fillets Fish fins, bone spurs, black film, fish skin, blood stains and other sundries should be cleaned and drained.

[0035] 2. Prepare an impregnation solution containing a protective agent. The mass fraction of each component in the formula is as follows: sodium lactate 3.5%, trehalose 1.0%, ISP 0.10%, Nisin 0.05%, salt 1.0%, water 94.35%.

[0036] 3. First inject the protective agent solution into the fish fillets through a multi-needle injection device at a rate of 60 mg / kg, and then place the fish fillets filled with the protective agent above in the dipping solution, and pass the ultrasonic wave with a frequency of 20kHz and an electric power of 200W. Immerse at 10°C for 10 minutes, the amount of solution should cover the fis...

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PUM

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Abstract

The invention discloses a frozen fillet processing method, belonging to the fields of frozen aquatic products and aquatic product processing, which can be popularized and applied to the freezing process of other foods. In the method of the invention, protective agent is added into boned skinless fillets by injecting, ultrasonic immersing or a combined manner of injecting and ultrasonic immersing for processing the fillets; the fillet quick freezing is realized by adopting the synergistic effect of indirectly contacted alcohol freezing solution immersing and ultrasound freezing; and the fillets are frozen and stored at below 18 DEG C. The protective agent is an aqueous solution containing sodium lactate, trehalose, unfrozen protein, Nisin and salt; the protein denaturation of the frozen fillets processed by the protective agent is reduced, the retention performance is improved, the nutritional value, flavor and mouthfeel can be maintained to the largest extent, the freezing time is short, and the production efficiency is high.

Description

technical field [0001] The invention relates to a class of frozen aquatic products, in particular to a frozen fish fillet containing a protective agent and a processing method thereof, which can be popularized and applied to the freezing process of other foods. Background technique [0002] Fish contains animal protein, calcium, phosphorus and vitamins A, D, B 1 , B 2 and other substances, and are easily digested and absorbed by the human body. The muscle fibers of fish meat are relatively thin, with a large amount of soluble gelatinous substances, and the structure is soft. Fish contains a variety of unsaturated fatty acids, which can lower cholesterol and triglycerides, prevent blood coagulation, and have a good effect on the prevention of coronary heart disease and cerebral hemorrhage. However, the fish market is mainly sold fresh, most of which are sold in the form of fresh fish near the place of production, and sales after freezing and processing account for less than...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/09
Inventor 胡爱军郑捷周家萍
Owner TIANJIN UNIV OF SCI & TECH
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