Processing method for quickly frozen butterfish

A processing method, quick-frozen pomfret technology, applied in fish processing, fish cleaning / descaling, slaughtering, etc., can solve the problems of no fresh flavor, astringent taste, etc., to extend the shelf life, inhibit water loss, and maintain fresh and tender taste Effect

Inactive Publication Date: 2016-05-25
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the food made from pomfret on the market is mainly smoked products, etc. The smoked pomfret products have the problem of astringent taste and no fresh flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method for quick-frozen pomfret, which undergoes the following process steps:

[0020] (1) Selection of raw materials Select fresh pomfret as raw material, the fish raw material requires smooth surface, no wounds, clear eyes, pale red or red gills, rinse it with 0°C ice water to remove surface impurities;

[0021] (2) Processing of raw materials: The pomfret obtained in the step (1) is laparotomed, viscera removed, and gills removed;

[0022] (3) Ozone water immersion puts the pomfret obtained in the step (2) into the ozone water for immersion for 25min, wherein the consumption of the ozone water is 3 times of the weight of the pomfret, and it is cleaned with clear water after taking out;

[0023] (4) Antifreeze dipping treatment Put the washed pomfret obtained in step (3) into trehalose antifreeze solution and immerse for 15 minutes; wherein, the amount of trehalose antifreeze solution is 3 times of the weight of pomfret; The components and weight percent...

Embodiment 2

[0030] A processing method for quick-frozen pomfret, which undergoes the following process steps:

[0031] (1) Selection of raw materials Choose fresh pomfret as raw material. The pomfret requires smooth surface, no wounds, clear eyes, light red or red gills, rinse it with ice water at about 1°C to remove surface impurities ;

[0032] (2) Processing of raw materials: Put the washed pomfret obtained in step (1) on the operating table, and use a knife to perform laparotomy, remove viscera, and remove gills;

[0033] (3) Ozone water immersion puts the pomfret obtained in the step (2) into the ozone water for immersion for 20 min, wherein the consumption of the ozone water is 2 times of the weight of the pomfret, and is cleaned with clear water after taking out;

[0034] (4) Antifreeze dipping treatment Put the washed pomfret obtained in step (3) into trehalose antifreeze solution and immerse for 10 minutes; wherein, the amount of trehalose antifreeze solution is 2.5 times the we...

Embodiment 3

[0041] A processing method for quick-frozen pomfret, which undergoes the following process steps:

[0042] (1) Selection of raw materials Select fresh pomfret as the raw material, and use ice water at about 0°C to rinse it to remove surface impurities;

[0043] (2) Processing of raw materials Put the washed pomfret obtained in step (1) on the operating table, use a knife to perform laparotomy, remove viscera, and remove gills;

[0044] (3) Ozone water immersion puts the pomfret obtained in step (2) into ozonated water for immersion for 10min, wherein the consumption of ozone water is 2.5 times of the pomfret weight, and is cleaned with clear water after taking out;

[0045] (4) Antifreeze dipping treatment Put the washed pomfret obtained in step (3) into trehalose antifreeze solution and immerse for 12 minutes; wherein, the amount of trehalose antifreeze solution is twice the weight of pomfret; The components and weight percentages of the trehalose antifreeze solution are: 95...

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PUM

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Abstract

The invention discloses a processing method for a quickly frozen butterfish, and mainly solves the problems of astringent and hard mouth feel and no delicious taste of an existing butterfish product. The processing method comprises the steps of performing drip washing on a fresh butterfish, laparotomizing the fresh butterfish, removing internal organs and gills, soaking the butterfish in ozone water, cleaning the butterfish, putting the butterfish in a tray, quickly freezing the butterfish, performing cold sterilization by electronic beams, soaking the frozen butterfish and the tray in clean water for unfreezing, separating the unfrozen butterfish from the tray, packaging the butterfish, and when it is detected that the packaged butterfish is qualified, obtaining the finished quickly frozen butterfish. The processing method is reasonable in process, strong in operability and good in processing effect. The quickly frozen butterfish prepared with the method is delicious in taste, safe, sanitary, long in shelf life and convenient to eat.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a processing method of quick-frozen pomfret. Background technique [0002] Pomfret, also known as Changhou fish, Chang rat, pomfret bream, mirror fish, flat fish, fork sliced ​​fish, is a flat sea fish, because of its few spines, tender meat, good taste, rich nutrition and delicious taste, Widely favored by consumers. Pomfret is rich in protein, vitamin A, B group, calcium, magnesium, zinc, selenium and other nutrients; it is rich in unsaturated fatty acids, which can lower cholesterol; Vascular disease has a preventive effect, can delay the aging of the body, and prevent the occurrence of cancer; at the same time, pomfret has the effects of nourishing qi and blood, nourishing the stomach and essence, smoothing joints, softening tendons and bones, and is beneficial to people with liver and kidney deficiency. Very good tonic effect. At present, the food made from pomf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C25/00A22C25/02A22C25/14
CPCA22C25/00A22C25/02A22C25/14
Inventor 齐君孙永军袁文鹏夏雪奎贾爱荣刘新张绵松鞠文明唐晓波乔若瑾刘润华
Owner SHANDONG HOMEY AQUATIC DEV
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