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Ultralow-temperature before-shipboard-freezing tuna processing method

A processing method and technology of tuna, applied in processing fish, poultry/fish slaughtering/stunning, freezing/cooling preservation of meat/fish, etc., can solve the problem of poor taste of tuna sashimi, appearance, color, freshness of tuna, etc. In order to ensure the taste and safety, increase the value of the product, and improve the freshness of the products

Inactive Publication Date: 2016-05-04
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0003] There are many defects in the above method, such as the poor appearance, color and freshness of the tuna after freezing storage, and the bad taste of the tuna sashimi.

Method used

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  • Ultralow-temperature before-shipboard-freezing tuna processing method

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Embodiment

[0022] The method for treating ultra-low temperature tuna before freezing on board of the present invention comprises the following steps: hammering stunning, destroying the medulla oblongata, destroying the spinal cord, cutting the tail, bleeding, washing with sea water, laparotomy, cutting gills, scrubbing, quick freezing at -60°C, and -60°C Freeze.

[0023] Phlebotomy includes lateral line exsanguination and cutting of the cardiac artery. The lateral line bloodletting is to cut off the blood vessels on both sides near the pectoral fins on both sides of the fish body. The length of the bloodletting knife is 4-5cm. Since the blood vessels are attached to the fish body, it is not necessary to cut too deep, and the depth is 10mm. That's it. The head artery of the heart is located in the lower part of the fish's gill arch and in the anterior pericardial chamber of the fish's pelvic fin.

[0024] Hammer stun is to hit the brain of the freshly caught live fish with a big wooden ...

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Abstract

The invention discloses an ultralow-temperature before-shipboard-freezing tuna processing method. The method includes the following steps of hammering and stunning, brain medulla oblongata damage, spinal cord damage, tail cutting, bloodletting, seawater flushing, bowel opening, gill cutting, scrubbing, quick freezing at -60 DEG C and refrigeration at -60 DEG C. The step of bloodletting includes the substeps of lateral line bloodletting and heart and head arteries cut-off. The method has the advantages that by means of optimization of the shipboard tuna ultralow-temperature freshness retaining technology, especially optimization of the before-freezing processing mode, tuna subjected to freezing storage can be controlled on the quality and safety aspects of appearance, colors, freshness and the like, and therefore value of commodities is improved. Autonomic nerves in tuna are broken during spinal cord processing, autonomic nerve systems control muscle movement of fish on surface layers of oceans, autonomic nerves are not damaged during brain medulla oblongata processing, and accordingly lactic acid accumulation and ATP degradation are relatively rapid.

Description

technical field [0001] The invention relates to a processing method for ultra-low temperature tuna after being caught on board and before being frozen. Background technique [0002] At present, the methods generally adopted for ultra-low temperature tuna after being caught on board and before freezing are: hammering stunned→destroying the medulla oblongata→cutting the tail and bleeding→removing gills and viscera→washing laparotomy with sea water→cutting gills→scrubbing→quick freezing at -60°C → Freeze at -60°C. [0003] There are many defects in adopting the above method, such as the appearance, color and luster, freshness and other qualities of tuna after freezing storage are too poor, and the mouthfeel of tuna sashimi is not good etc. Contents of the invention [0004] The purpose of the invention is to overcome the existing technical deficiencies, and propose a treatment method for ultra-low temperature tuna before freezing on board. [0005] The present invention is ...

Claims

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Application Information

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IPC IPC(8): A22B3/08A22C25/00A23B4/06
CPCA22B3/08A22B3/083A22C25/00A23B4/06
Inventor 包海蓉王锡昌戴志远杨会成李仁伟
Owner SHANGHAI OCEAN UNIV
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