Processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh

Abstract

The invention discloses a processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh. The method comprises the following steps of: receiving and accepting raw material fishes, cultivating temporarily, laying cold with ice, bleeding, sectioning, peeling, buffing, trimming, quick freezing, quantitatively grading, coating an ice coat, vacuum packaging and refrigerating. The method comprises the following specific steps of: laying the fishes cold by using an ice laying machine; sectioning and bleeding in a current form; quickly freezing fillets, wherein the cooling central temperature is up to 18 DEG C below zero during quick freezing; and after machining, and refrigerating the processed fillets by using a scientific refrigerating method. By adopting a quick freezing processing method, Taiwan white sea bream fillets which are subjected to ice laying and current type bleeding can keep high freshness, have white color, high brightness, attractive appearance and good mouthfeel, and are not easy to infect by bacteria; after quick freezing, the nutrition of fillets does not loss and a higher nutritional value is achieved in comparison with the conventional quick freezing method; and a scientific refrigerating method is adopted, causes can be found easily and treatment is performed easily when the fillets are in a poor state.

Description

A processing method for quick-frozen Taiwan sea bream fillet keeping fish meat fresh technical field The invention relates to a processing method for quick-frozen Taiwan sea bream fillets, in particular to a processing method for quick-frozen Taiwan sea bream fillets keeping fish meat fresh. Background technique With the improvement of people's living standards and the improvement of food structure, aquatic products have become protein foods favored by consumers. However, the output of seawater fish is far from meeting the market demand, and freshwater fish with good quality has become an important supplement for seawater fish. Taiwan sea bream is one of the most valued freshwater cultured fish at present. Its quality is good, with a high back, thick body, and small head. It is shaped like a real sea bream. , the meat yield reaches 48%, which is a good raw material for processing and exporting sashimi. Therefore, Taiwan snapper has become one of the best supplements for ...

AI Technical Summary

Problems solved by technology

However, the use of liquid nitrogen for cryopreservation is costly and cumbersome, and the fish is not easy to keep fresh during the quick-freezing process