Method for processing low-histamine frozen sea fish fillets

A processing method and fish fillet technology, which can be applied in fish processing, slaughtering, food science, etc., and can solve the problem of high histamine content

Active Publication Date: 2014-05-14
ZHEJIANG GONGSHANG UNIVERSITY +5
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This traditional processing procedure has the characteristics of simple operation and wide application, but the prepared frozen s...

Method used

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  • Method for processing low-histamine frozen sea fish fillets
  • Method for processing low-histamine frozen sea fish fillets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: the processing of a kind of low-histamine frozen mackerel fillet, carries out following steps successively:

[0055] 1), selection:

[0056] The captured mackerel generally has a body length of 30-40cm and a weight of 150-400g. Fresh and complete fish are selected as raw fish.

[0057] 2), classification:

[0058] Raw fish are classified according to the specifications of ≤100-200g, <200-300g, and <300-500g.

[0059] 3), 3 go:

[0060] In a processing environment at 12°C, the graded raw fish is quickly decapitated, finned, disemboweled and gutted to obtain rough processed raw fish;

[0061] The above-mentioned head removal, fin removal, belly dissection and viscera removal must be completed within 15 minutes.

[0062] 4) Immediately wash the rough-processed raw fish obtained in step 3) for the first time:

[0063] Add sodium dehydroacetate and sodium citrate to ice water at 0-4°C (prepared by adding crushed ice to clean water) to obtain cleaning solut...

Embodiment 2

[0085] Embodiment 2, a kind of processing method of low-histamine frozen mackerel fillet, carries out following steps successively:

[0086] 1), selection:

[0087]The blue-spotted Spanish mackerel grows rapidly. The body length of juvenile fish can reach 25-30cm in the current year, and the average body length of 1-2 year old fish is 50cm, and the average weight is about 800g. Select fresh and complete fish as raw fish.

[0088] 2), classification:

[0089] Raw fish are graded according to the specifications of ≤300-500g, <500-750g, <750-1000g, and <1000-1500g.

[0090] 3), 3 go:

[0091] In a processing environment at 12°C, the graded raw fish is decapitated, finned, disemboweled and gutted to obtain rough processed raw fish;

[0092] The above-mentioned head removal, fin removal, belly dissection and viscera removal must be completed within 15 minutes.

[0093] 4) Immediately wash the rough-processed raw fish obtained in step 3) for the first time:

[0094] Add sodium...

Embodiment 3

[0126] Embodiment 3, the processing of a kind of low-histamine frozen bonito flakes, carry out following steps successively:

[0127] 1), selection:

[0128] Select fresh and complete bonito as raw material fish.

[0129] 2), classification:

[0130] Raw fish are classified according to the specifications of ≤100-200g, <200-300g, <300-500g, <500-750g, and <750-1000g.

[0131] 3), 3 go:

[0132] In a processing environment at 12°C, the graded raw fish is decapitated, finned, disemboweled and gutted to obtain rough processed raw fish;

[0133] The above-mentioned head removal, fin removal, belly dissection and viscera removal must be completed within 15 minutes.

[0134] 4) Immediately wash the rough-processed raw fish obtained in step 3) for the first time:

[0135] Add sodium dehydroacetate and sodium citrate to ice water at 0-4°C to obtain cleaning solution I; the mass concentration of sodium dehydroacetate in the cleaning solution I is 1%, and the mass concentration of ...

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Abstract

The invention discloses a method for processing low-histamine frozen sea fish fillets. The method comprises the following steps: firstly, choosing upper middle ocean fish, grading and screening; then cleaning for the first time with 0.8%-1% of sodium dehydroacetate and 0.8%-1% of sodium citrate cleaning liquid; then processing fish fillets; cleaning and soaking the fish fillets for the second time with 0.8% of sodium chloride, 0.8%-1% of sodium dehydroacetate and 0.8%-1% of sodium citrate cleaning liquid; and finally, drying the surfaces of the obtained fish fillets cleaned for the second time, and freezing the fish fillets at the temperature of no higher than -18 DEG C so as to obtain the low-histamine frozen sea fish fillets. According to the method disclosed by the invention, the histamine content and a microbiological indicator of the frozen upper middle ocean fish fillets can be effectively controlled.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, and relates to a processing method for low-histamine frozen seawater fish fillets, in particular to a low-histamine frozen upper-layer seawater fish fillet and a processing method thereof. Background technique [0002] China's sea area is vast, and the coastal fishing grounds span mid-latitudes and low latitudes. There are hundreds of species of pelagic fish such as herring, anchovy, mahiidae, mahi-mahidae, scombroids, tunaidae, and squinidae. Among them, trevallies (such as blue scads and horse mackerel), herrings (such as sprats), mackerels (such as Japanese mackerel), and bonitos (such as rudder bonito) are the ones that have a large catch and are commonly processed. 4 species of pelagic fishes. Pelagic fish such as mackerel and skipjack are highly active, and their subcutaneous muscles have a high hemoglobin content, so they have the characteristics of green skin and red meat. Frozen ...

Claims

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Application Information

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IPC IPC(8): A22C25/00A23L1/325A23L1/00A23L5/00
Inventor 戴志远张继先丁浩宸
Owner ZHEJIANG GONGSHANG UNIVERSITY
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