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
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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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