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Minced fillet clean production method

A clean production and surimi technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of enterprise economic loss, food safety hazards, surimi microorganisms easily exceed the standard, etc., and achieve the effect of improving safety and quality

Inactive Publication Date: 2013-05-22
HUBEI DAMING AQUATIC PROD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, in the production process of surimi, the microorganisms of surimi are easy to exceed the standard, which not only brings economic losses to the enterprise, but also causes food safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Choose fresh fish that meet national standards, such as silver carp, bighead carp and other low-value fish. The specific production steps are as follows:

[0041] A. Chlorine dioxide is used to clean and disinfect the site and the equipment used. The concentration is 500 mg / kg. The disinfection time of the equipment and site is 20 minutes. After disinfection, clean the site and the equipment used. ;

[0042] B. Slaughtering of fresh fish, including the process of removing scales, heads, viscera, tails and belly fat, completely removing fish scales and black film, and cutting off belly fat;

[0043] C. Cleaning: The slaughtered fish fillets should be cleaned, and there should be no viscera, fish scales or black film residues;

[0044] D. Disinfection of fish fillets: After the fish fillets are cleaned, the concentration of food-grade chlorine dioxide is 150mg / kg, and they are soaked or sprayed for disinfection for 10 minutes. The water temperature during the disinfectio...

Embodiment 2

[0056] Choose fresh fish that meet national standards, such as silver carp, bighead carp and other low-value fish. The specific production steps are as follows:

[0057] A. Chlorine dioxide is used to clean and disinfect the site and the equipment used. The concentration is 800mg / kg. The disinfection time of the equipment and site is 30 minutes. After disinfection, clean the site and the equipment used. ;

[0058] B. Slaughtering of fresh fish, including the process of removing scales, heads, viscera, tails and belly fat, completely removing fish scales and black film, and cutting off belly fat;

[0059] C. Cleaning: The slaughtered fish fillets should be cleaned, and there should be no viscera, fish scales or black film residues;

[0060] D. Disinfection of fish fillets: After the fish fillets are cleaned, they are firstly disinfected with sodium hypochlorite solution containing 50 mg / kg of available chlorine for 2 minutes, and then disinfected with ozone with a concentratio...

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Abstract

The invention provides a minced fillet clean production method. The minced fillet production method comprises the following steps of: sequentially sterilizing and cleaning fields and devices, and butchering fresh fish matching national standard; and cleaning and sterilizing fillets, collecting fish, cleaning minced fillet, carrying out fine filtering, dehydrating, packaging, detecting metal, quickly freezing, and storing in a freezing manner, wherein a disinfectant in the fillet sterilizing process is one or random mixture of food-level chlorine dioxide, ozone and sodium hypochlorite. According to the minced fillet clean production method, disclosed by the invention, only one or random two of food-level chlorine dioxide, ozone and sodium hypochlorite are used for sterilizing, thus the total number of microorganism bacteria and the number of escherichia coli in semi-finished products of the minced fillet can be effectively reduced, the safety of the minced fillet is effectively improved, no harmful effect on the gelation, the elasticity and the like of the minced fillet exists, and effective guarantee is provided for the treatment of the minced fillet products; and in addition, by adding a quality improver, the quality of the minced fillet is improved and the retention time of the minced fillet is prolonged.

Description

technical field [0001] The invention relates to a production method of aquatic food, in particular to a clean production method of minced fish. Background technique [0002] my country occupies an important position in the world fishery. In 2008, the total output of aquatic products in my country was 48.956 million tons, accounting for about 36% of the total output of aquatic products in the world, of which the output of freshwater products was 22.9732 million tons (19.9846 million tons of freshwater fish), accounting for 47% of the total. In recent years, the production of seawater fish in my country has stabilized due to the zero-growth policy of marine fishing and the implementation of the ban on fishing. The production of freshwater fish has shown continuous and rapid growth. The production of freshwater fish has played an increasingly important role in the supply of aquatic products in my country. role. On the other hand, the processing of freshwater fish in our country...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 刘良忠万菡张龙胜王梦颖
Owner HUBEI DAMING AQUATIC PROD TECH CO LTD
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