Frozen storage method of globefish

Abstract

The invention discloses a frozen storage method of globefish. The method comprises the following specific steps of: 1, collecting healthy globefishes which are uniform in size, and getting live globefishes back; 2, preparing a certain amount of antifreeze agent solution; 3, slaughtering the live globefishes, removing heads and viscera, chopping into blocks, and washing with sterile water; 4, quickly freezing fish blocks in a refrigerator at 18 DEG C below zero; and 5, taking the frozen fish blocks out, soaking the fish blocks in the low-temperature antifreeze agent solution, and bagging the fish blocks when the antifreeze agent solution is iced on the surfaces of the fish blocks to form a thick ice coat, and finally storing and freezing the bagged fish blocks in the refrigerator at 25 DEGC below zero. The formula of the antifreeze agent comprises the following components: 4.5-5.5% of trehalose, 0.3-0.5% of sodium polyphosphate, 0.03-0.07% of epsilon-polylysine and the balance of distilled water. The method plays a role in inhibiting degeneration of proteins of globefishes to a certain extent, has no side effect on a human body, is simple to operate and is safe and environmentally-friendly.

Description

technical field [0001] The invention relates to the technical field of food and drug processing, in particular to the field of preparation of an antifreeze agent for inhibiting protein denaturation in frozen storage, and in particular to the preparation of an antifreeze ice coat capable of inhibiting protein denaturation of puffer fish during frozen storage . Background technique [0002] Puffer fish, also known as puffer fish, is a kind of fish whose internal organs contain tetrodotoxin, and there are hundreds of species. Although the tetrodotoxin in puffer fish is very toxic, it tastes delicious, the meat is delicate, rich in protein and unsaturated fat, especially rich in EPA and 22 Carbasahexaenoic acid (DHA), has extremely high nutritional value. There are more than 40 species of puffer fish produced in my country, and China has become a major producer and marketer of puffer fish in the world. However, due to the unique biological and chemical characteristics of the ...

AI Technical Summary

Problems solved by technology

However, since the addition of sucrose and sorbitol will increase the sweetness of the product and affect the flavor characteristics of the product itself, it is necessary to study an antifreeze that can not only ensure the quality of the product, but also significantly inhibit the protein denaturation during the freezing process of puffer fish. formulation of ice coat is an unresolved issue

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