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Processing method of frozen mahi-mahi fillets

A processing method and technology of fish fillets, which are applied in the field of processing frozen saury fillets, can solve problems such as the unavoidable deterioration of saury meat, and achieve the effect of avoiding deterioration

Inactive Publication Date: 2013-06-12
ZHEJIANG XINTIANJIU SEAFOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There is a processing method for frozen fish fillets that includes the steps of taking slices, debunking, quick-freezing, and ice-coating, but directly applying this processing method to the processing of saury will not prevent the occurrence of saury meat during the processing process. metamorphism

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] The processing method of a frozen saury fillet is to take fresh saury and take the fillet: cut the fish along the midline of the back and take out the fillet; pull out the spine: use tweezers to pull out the fishbone located on the abdomen; Skin machine removes fish skin. Then the fish fillets are fully washed in clean flowing water, trimmed and inspected after cleaning, and the residual fish bones in the fish fillets are removed. Then put the fish fillets in a basket evenly, and then soak them in 2-3% Brifisol 512 New aqueous solution for 2-3 hours. During the soaking process, the temperature of the solution is controlled at 6-8°C. Then remove the fish fillets and wash them thoroughly in clean running water. Cool the fillets in ice water for another 15 minutes, then place the fillets on a draining rack to drain. After draining, put the fish fillets into the tunnel-type single freezer and freeze them at -20-25°C for 5-8 minutes, so that the fish body can be frozen to ...

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PUM

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Abstract

The invention provides a processing method of frozen mahi-mahi fillets. The processing method comprises the following steps of making fillets, removing stabs, freezing quickly and plating ice glaze, wherein a partial freezing step and a cutting step follow the stab removing step; the partial freezing step is as follows: freezing the fillets at the temperature within -20 DEG C to -25 DEG C for 5-8 minutes, the quick freezing step is as follows: freezing the fillets below the temperature of -30 DEG C for 15-20 minutes; and the ice glaze plating step is as follows: soaking the quickly frozen fillets in ice water for 25-30 seconds and then fishing up so that a layer of ice glaze covers each fillet. According to the processing method of the frozen mahi-mahi fillets, provided by the invention, the fillets are subjected to the partial freezing step during process so as to be at a frozen state, but not to be frozen too hard to be subjected to a cutting process; and compared with the prior art, the processing method of the frozen mahi-mahi fillet has the advantages that the rot of mahi-mahi is prevented by the mild freeze so that the rot of the mahi-mahi fillets during the process is avoided and the foundation is established for the deep-processing of the mahi-mahi.

Description

technical field [0001] The invention relates to a method for processing frozen saury fillets. Background technique [0002] Ghost head saury, scientific name Coryphaena hippurus, is a companion fish of tuna and swordfish, widely distributed. Ghost head saury has firm meat, less bone spurs, and rich nutrition. It is a medium-to-high-end aquatic product, and it is mostly used as raw materials for grilling, frying and other aquatic products. However, the ghost head saury is extremely perishable, and the fish meat will deteriorate at any time during storage and processing, resulting in excessive histamine content in the product. Therefore, for the processing of ghost head saury, at present, it can only be preserved in cold storage after pickling, or used as raw material for fishmeal and fish oil processing, and the deep processing and utilization are seldom. [0003] There is a processing method for frozen fish fillets that includes the steps of taking slices, debunking, quick...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C25/00
Inventor 李科
Owner ZHEJIANG XINTIANJIU SEAFOOD CO LTD