Quick unfreezing technique of frozen skipjack

Abstract

The invention relates to an unfreezing method for skipjack. The unfreezing method comprises the following steps of (1) rapidly taking out desired skipjack from freezing environment being minus 50-minus 60 DEG C, putting the taken-out skipjack in saline water of which the mass concentration is 1-3% and of which the temperature is 20-30 DEG C, and soaking the skipjack in the salt water for 50-90s; and (2) then putting the soaked skipjack in a container which can be subjected to microwave treatment, putting the container in a microwave oven, and performing microwave unfreezing. The unfreezing method disclosed by the invention has the advantages of being simple in technology, easy to operate, low in production cost, environmental-friendly and pollution-free, and has significant effect of maintaining the texture, the color, the freshness and the microorganisms of the skipjack, the characteristics of the skipjack, including mellow and full mouth feel, fresh bright color and elastic meat quality of the skipjack can be well maintained, the shelf life is prolonged, and the unfreezing method can be suitable for processing and producing of valuable fish meat variety of tuna and has broad application prospects.

Description

technical field [0001] The invention relates to a quick thawing technology for aquatic products, in particular to a quick thawing technology for frozen bonito. Background technique [0002] Skipjack, commonly known as bomb fish, belongs to Perciformes, Tuna suborder, and Tuna family. It is a warm-water upper-floor migratory fish. Rich in n-3 polyunsaturated fatty acids (PUFA) such as carbasexaenoic acid (DHA) and eicosapentaenoic acid (EPA), methionine, taurine, minerals, etc., it is a healthy food recommended by the International Nutrition Society . [0003] In order to maintain the high quality of the bonito, the bonito must be frozen and stored at -55°C as soon as possible after being caught, which requires people to process and utilize the frozen bonito must be thawed reasonably in order to better restore its original quality. Original freshness and character. A reasonable thawing method is the key to maintaining the quality of skipjack tuna, especially the color and ...

AI Technical Summary

Problems solved by technology

[0004] At present, the common thawing methods of tuna pieces include standing air thawing, natural thawing, microwave thawing, etc. The above methods have their own advantages and disadvantages. For example, air thawing is mainly driven by the temperature difference between the medium and the frozen material, and thawing is carried out through heat transfer. , long thawing time, susceptible to microbial contamination, more juice loss, and poor quality of the final product; natural thawing puts frozen products at room temperature for thawing, poor heat exchange effect, longer thawing time, and upper layers will appear The cut meat has been thawed, and the juice flows to the lower layer. When the cold cut meat freezes again, it will lead to unbalanced thawing, large loss of meat juice, light taste, and light color. When microwave thawing, food thawing The redistribution of the solute makes part of the water exist in a higher concentration, and the absorption capacity of microwave is also strong, which leads to the problem of unbalanced thawing and local overheating, which reduces the quality of food

None of the above thawing methods can meet the thawing treatment before tuna processing in a targeted manner, which will seriously damage its quality and lead to adverse consequences

There are few reports on the thawing method of tuna chunks, so it is necessary to develop a thawing method for skipjack, which can not only maintain the unique texture, color and freshness of skipjack, but also be simple and easy