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Processing method of sushi sashimi

A sushi fish fillet and processing method technology, applied in fish cleaning/descaler, meat/fish preservation through freezing/cooling, food preparation, etc., can solve the problems of fish body soluble substance loss, not suitable for complete thawing, microbial contamination, etc. , to achieve the effect of shortening the freezing time, quick freezing, and promoting crystallization nucleation

Inactive Publication Date: 2010-12-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are problems in this method: the loss of soluble substances in the fish body; the expansion of the fish body after absorbing water; microbial contamination in thawed water, etc.
The disadvantage of microwave thawing is that it is not suitable for complete thawing
There is no dry consumption of fish body freezing, and oxidation changes are not easy to occur, but due to the large temperature difference, it is easy to cause cracks in the fish body
[0005] Up to the present, do not see the same patent and other bibliographical reports as the present invention

Method used

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  • Processing method of sushi sashimi
  • Processing method of sushi sashimi
  • Processing method of sushi sashimi

Examples

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Effect test

example 1

[0048] Fresh sea bream is used as the raw material, and after temporary storage in ice water, it is killed alive and bled to clean the blood and impurities, remove the head, internal organs, tail and scales. Clean once with purified drinking water with 0.12 mg / L ozone added under the action of ultrasonic waves; then clean with purified water to remove ozone residues. The ultrasonic frequency used is 20 kHz, the electric power is 200 W, and the ultrasonic action time is 2 min. Afterwards, slice, trim, pick insects, remove thorns, wash with ice water first, drain and then wash with 0.3% sodium erythorbate ice water solution, control water, put fish fillets in 45%, -30 ℃ ethanol to freeze The fish fillets are frozen under the action of ultrasonic waves, the ultrasonic frequency is 20kHz, the electric power is 80W, and the ultrasonic freezing time is 13min, then they are graded, ice-coated with 0.3% sodium erythorbate ice solution, packaged, metal detected and frozen for storage. ...

example 2

[0050] Use frozen red sea bream as raw material, thaw in a thawing tank with a flowing ethanol solution under the action of ultrasonic waves, the ethanol concentration is 15%, the temperature of the thawing solution is lower than 15°C, the ultrasonic frequency is 20kHz, the ultrasonic electric power is 500W, and the ultrasonic thawing time is 10min. The fish is half-thawed, the temperature of the fish body is -5°C ~ 0°C, and then the tail, scale and other impurities are removed, and the purified water with 0.15mg / L ozone added under the action of ultrasonic waves can be washed once; Wash with purified water to remove ozone residue. The ultrasonic frequency used is 25Hz, the electric power is 250W, and the ultrasonic action time is 3min. Afterwards, slice, trim, pick insects, remove thorns, wash with ice water first, drain and then wash with 0.3% sodium erythorbate ice water solution, control the water, and freeze the fish fillets in 50% ethanol at -40°C Frozen fish fillets un...

example 3

[0052] Fresh tilapia is used as raw material, after being temporarily stored in ice water, it is killed alive and bled to clean the blood and impurities, remove the head, internal organs, tail and scales. Wash once with directly drinkable purified water added with 0.13 mg / L Tween-80 under the action of ultrasonic waves; then wash with purified water to remove Tween-80 residues. The ultrasonic frequency used is 40 kHz, the electric power is 300 W, and the ultrasonic action time is 4 min. Afterwards, slice, trim, pick insects, remove thorns, wash with ice water first, drain and then wash with 0.3% sodium erythorbate ice water solution, control the water, and freeze the fish fillets in 50% ethanol at -45°C The fish fillets are frozen under the action of ultrasonic waves, the ultrasonic frequency is 80kHz, the electric power is 100W, and the ultrasonic freezing time is 6min, then they are graded, coated with ice-coated 0.3% sodium erythorbate ice solution, packaged, metal detected...

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Abstract

The invention provides a processing method of sushi sashimi, which belongs to the field of processing of aquatic products. The processing method comprises the steps of taking a live fresh scaly fish as a raw material, carrying out acceptance, temporary storage in ice water and pretreatment, or taking a frozen scaly fish as the raw material, firstly carrying out ultrasonic thawing, further removing a tail, removing scales, carrying out ultrasonic cleaning, cutting into slices, trimming, picking out insects, removing bones, cleaning, carrying out ultrasonic quick freezing, classifying, glazing, packaging, carrying out metal detection, freezing, and carrying out other process steps for processing the sushi sashimi. The sushi sashimi processed by adopting the method has good quality, and the sensory, the physical and the chemical properties, as well as the safety sanitation quality are in line with requirements; furthermore, the processing method has short thawing time, short freezing time and high processing efficiency, and can be popularized in the processing of the aquatic products.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a processing method of sushi fish fillets. The invention belongs to the technical field of aquatic product processing. The sushi fish fillets processed by the method are of good quality, and the sensory, physical and chemical, safety and sanitation qualities all meet the requirements, and the thawing and freezing time is short, and the processing efficiency is high. Background technique [0002] Sushi is rice mixed with seasonings such as vinegar and salt, kneaded into rice balls, added fish slices, shrimp slices, wasabi or pickled cucumbers, egg skins, etc., and then wrapped with seaweed. There are two types of sushi: meat and vegetables. The meat type is mainly various aquatic products, such as red sea bream fillets, salmon fillets, tilapia fillets, etc. The vegetable type is mainly egg skin, pickled melon and cucumber. Fish fillets are an important raw material for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23B4/06A23B4/07A23B4/09A22C25/02A23L17/10
Inventor 胡爱军胡小华郑捷
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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