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Green production method of chilled fillets

A green production, fish fillet technology, applied in the direction of preservation of meat/fish by freezing/cooling, preservation of meat/fish with chemicals, preservation of meat/fish with protective layer, etc., can solve the problem of backward processing technology and corruption of fish fillets. Deterioration, short shelf life and other problems, to achieve the effect of green production process, reduce activity, reduce fat oxidation and protein decomposition

Active Publication Date: 2011-03-09
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing technology of fish fillets sold in supermarkets is backward. Most of them are air-packed and refrigerated after processing. The shelf life is short, and corruption and deterioration problems occur from time to time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Fresh live fish are kept in cold water at 0°C-4°C for more than 3 hours, bled from the neck opening in cold water, then remove the head, tail, scales and internal organs, cut into slices according to the size of the fish, and remove the exposed fish bones , Shaping, wash with cold water. The fish fillets were soaked and disinfected with 1.5 mg / kg cold electrolytic ozone aqueous solution for 10 minutes, and drained at low temperature. 1.0% chitosan, 0.1% D-sodium erythorbate, 75% (V / V) food-grade alcohol prepared with pH 4.0 lactic acid and sodium lactate buffer as an acidic composite coating preservative, and atomized fish fillets Spray coating. The coated fish fillets are irradiated with ultraviolet light, dried with cold wind, and immediately packaged in modified atmosphere; the products are stored, transported and sold in an environment of 0°C to 4°C.

Embodiment 2

[0024] Example 2: Open the neck of fresh live fish, let the blood out in cold water at 0℃~4℃ for more than 3 hours, then remove the head, tail, scales and viscera, cut into slices according to the size of the fish, remove and shape the exposed fish bones, and rinse with cold water wash off. The fish fillets were soaked and disinfected with 2.0 mg / kg cold ozone aqueous solution for 8 minutes, and the surface moisture was drained. 1% chitosan, 0.1% D-sodium erythorbate, 75% (V / V) food-grade alcohol prepared with pH 4.0 lactic acid and sodium lactate buffer to prepare an acidic composite coating preservative, and atomize the fish fillets Spray coating. The coated fish fillets are irradiated with ultraviolet light, dried with cold wind, and immediately packaged in modified atmosphere; the products are stored, transported and sold in an environment of 0°C to 4°C.

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PUM

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Abstract

The invention provides a green production method of chilled fillets. The method mainly comprises the following steps: preparing raw material fish, temporarily cultivating fish in cold water, performing movement bloodletting in cold water, preprocessing (removing scales, heads, tails and internal organs), cleaning with cold water, cutting into slices, removing fish bones and repairing, grading, sterilizing with electrolyzed ozone water, dewatering, spraying for coating, drying the water on the surface of fish, sterilizing with ultraviolet, performing atmosphere packaging and transporting. The main characteristics of the method of the invention are as follows: 1) electrolyzed ozone water and ultraviolet are used to sterilize the fillets and reduce the initial microbial content of raw material, chlorine dioxide and preservative are not used so as to ensure that the production technology is green and environmentally friendly; 2) temporarily cultivating in cold water, low-temperature movement bloodletting and whole-process low temperature operation are adopted to effectively control the microbial spoilage of the chilled fillets, reduce fat oxidation and protein degradation and ensure the freshness of the product; and 3) the green composite film preservative is coated on the chilled and sterilized fillets, thus effectively prolonging the shelf life of the chilled fillets.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a green production method for chilled fresh cut fish fillets. Background technique [0002] Freshwater fish has the characteristics of high water content, delicate muscle tissue, strong cathepsin activity, etc., and the fish body (head, gills, internal organs) carries a large number of bacteria, and the growth and reproduction of bacteria can easily lead to spoilage of aquatic products. my country's aquatic product processing has a relatively low rate of aquatic product processing, most freshwater fish can only be sold fresh, and the corruption rate is relatively high. Chilled fresh fish fillet is a fresh fish product made by removing the head, bones, viscera, skin, etc. of live fish and then slicing it. Necessary fresh-keeping measures are taken during the processing to keep the freshness and original flavor of the fish for a certain period of time. , and processing and packaging...

Claims

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Application Information

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IPC IPC(8): A23B4/09A23B4/10A23B4/24A23B4/20A01K67/02
Inventor 刘永乐王发祥王建辉李向红俞健王满生
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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