Freeze-processing method of fish fillets

A processing method and fish fillet technology, which are applied in the field of seafood frozen processing, can solve the problems of long time consumption and disappearance of taste, and achieve the effect of shortening the quick-freezing time.

Inactive Publication Date: 2015-10-07
NANJING DADI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the prior art, the method of soaking with cryoprotectant before freezing is often used, which can effectively protect the taste of fish fillets after thawing, but there are also some problems, such as the long time spent in the quick-freezing process and the disappearance of the original taste after thawing, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Slicing: select fresh and live fish, kill and bleed, wash blood and impurities, peel off fish skin, cut off impurities such as fish scales, bone spurs, black film, and then cut into slices, fish fillets;

[0021] (2) Soaking in ice water: placing the above-mentioned fish fillets in ice water with a temperature of 0° C., containing sodium benzoate at a concentration of 0.1% by weight, soaking for 20 minutes;

[0022] (3) Soaking in cryoprotectant: transfer the fish fillets obtained in step (2) to a mixed solution of sodium lactate and trehalose, soak for 10 minutes, the weight ratio of sodium lactate, trehalose and water is 5:7:100, and the soaking temperature is 0 ℃;

[0023] (4) Secondary protection soaking: transfer the fish fillets obtained in step (3) to a mixed solution of sodium pyrophosphate and sodium tripolyphosphate, and soak for 10 minutes. The weight ratio of sodium pyrophosphate, sodium tripolyphosphate and water is 1: 2:100, soaking temperature is 0°C...

Embodiment 2

[0027] (1) Slicing: select fresh and live fish, kill and bleed, wash blood and impurities, peel off fish skin, cut off impurities such as fish scales, bone spurs, black film, and then cut into slices, fish fillets;

[0028] (2) Soaking in ice water: placing the above-mentioned fish fillets in ice water with a temperature of 4° C., containing sodium benzoate at a concentration of 0.3% by weight, soaking for 30 minutes;

[0029] (3) Soaking in cryoprotectant: transfer the fish fillets obtained in step (2) to a mixed solution of sodium lactate and trehalose, soak for 20 minutes, the weight ratio of sodium lactate, trehalose and water is 10:9:100, and the soaking temperature is 4 ℃;

[0030] (4) Secondary protection soaking: transfer the fish fillets obtained in step (3) to a mixed solution of sodium pyrophosphate and sodium tripolyphosphate, and soak for 20 minutes. The weight ratio of sodium pyrophosphate, sodium tripolyphosphate and water is 3: 4:100, the soaking temperature i...

Embodiment 3

[0034] (1) Slicing: select fresh and live fish, kill and bleed, wash blood and impurities, peel off fish skin, cut off impurities such as fish scales, bone spurs, black film, and then cut into slices, fish fillets;

[0035] (2) Soaking in ice water: placing the above-mentioned fish fillets in ice water with a temperature of 2° C., containing sodium benzoate at a concentration of 0.2% by weight, soaking for 25 minutes;

[0036] (3) Soaking in cryoprotectant: transfer the fish fillets obtained in step (2) to a mixed solution of sodium lactate and trehalose, soak for 15 minutes, the weight ratio of sodium lactate, trehalose and water is 8:8:100, and the soaking temperature is 2 ℃;

[0037] (4) Secondary protection soaking: transfer the fish fillets obtained in step (3) to a mixed solution of sodium pyrophosphate and sodium tripolyphosphate, and soak for 15 minutes. The weight ratio of sodium pyrophosphate, sodium tripolyphosphate and water is 2: 3:100, the soaking temperature is...

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PUM

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Abstract

The present invention provides a freeze-processing method of fish fillets, which comprises the following steps: (1) slicing; (2) soaking with ice water; (3) soaking with a cryoprotectant; (4) soaking for protection for a second time; and (5) quick-freezing. Comparing to the prior art, the freeze-processing method of the fish fillets has the advantages of protecting mouthfeel of the fish fillets after the fish fillets are thawed in the prior art, and by soaking the fish fillets with ice water at the beginning of the processing, then soaking the fish fillets with the protective agent twice, and conducting the soaking at 0-4 DEG C, the quick-freezing time of the fish fillets is greatly shortened, and the original flavor of the fish fillets after the fish fillets are thawed can be better maintained.

Description

technical field [0001] The invention relates to a fish fillet freezing processing method, which belongs to the technical field of seafood freezing processing. Background technique [0002] Fish contains animal protein, calcium, phosphorus, vitamins A, D, B1, B2 and other substances, and is easily digested and absorbed by the human body. Fish muscle fibers are thinner, with a large amount of soluble gelatinous substances, and the structure is soft. Fish contains a variety of unsaturated fatty acids, which can lower cholesterol and triglycerides, prevent blood coagulation, and have a good effect on the prevention of coronary heart disease and cerebral hemorrhage. However, the fish market is mainly sold fresh, most of which are sold in the form of fresh fish near the place of production, and sales after freezing and processing account for less than 2%. Although frozen fish fillets have a good fresh-keeping effect and can prolong the storage period of fish, after thawing, the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23V2002/00A23V2300/20
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD
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