Preparation method of trachinotus ovatus slices

A technology for golden pomfret and fish fillet, applied in the functions of food ingredients, preservation of meat/fish with chemicals, preservation of meat/fish with protective layer, etc., can solve the problem of color browning, quality change, loss of fish fillet Fresh taste and other issues, to achieve the effect of preventing color change, reducing chroma change, and slowing down the speed of denaturation

Inactive Publication Date: 2017-07-28
GUANGXI ZHENGWU MARINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, golden pomfret processing products have few varieties, low quality and grade levels, low technological content and added value, and weak market competitiveness.
Moreover, golden pomfret is difficult to preserve. Freezing is a commonly used preservation method, but freezing also has its disadvantages, that is, it may cause excessive protein denaturation of golden pomfret meat and lose its original fresh taste, affecting the taste, nutrition, and Appearance, fish fillets a...

Method used

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  • Preparation method of trachinotus ovatus slices
  • Preparation method of trachinotus ovatus slices
  • Preparation method of trachinotus ovatus slices

Examples

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Embodiment 1

[0030] A preparation method for golden pomfret fillet, the following raw materials are all calculated in parts by weight, comprising the following steps:

[0031] Step 1. Slice the golden pomfret to form upper and lower fillets and peel off the skin, put them in ozone water with a concentration of 0.5ppm for 5 minutes, then immerse them in the passivation solution and pass nitrogen gas under the condition of 4°C water bath. Soak for 20 minutes, then soak in the preservative solution for 10 minutes in a water bath at 4°C, then rinse the fish fillets with clean water, put them in the fresh-keeping solution that has not soaked the fish fillets for the second soaking, and place them in a water bath at 4°C Soak for 10 minutes, then rinse with water;

[0032] Among them, the passivation solution is specifically: 2 parts of grapefruit peel, 0.5 part of lemon, 0.1 part of sodium chloride, and 10 parts of water to squeeze the juice, then ultrasonic treatment for 40 minutes, the ultraso...

Embodiment 2

[0040] A preparation method of golden pomfret fillets, the following raw materials are all calculated in parts by weight, comprising the following steps:

[0041] Step 1. Slice the golden pomfret to form upper and lower fillets and peel off the skin, put them in ozone water with a concentration of 0.8ppm for 5 minutes, then immerse them in the passivation solution and pass nitrogen gas under the condition of 4°C water bath. Soak for 20 minutes, then soak in the preservative solution for 10 minutes in a water bath at 4°C, then rinse the fish fillets with clean water, put them in the fresh-keeping solution that has not soaked the fish fillets for the second soaking, and place them in a water bath at 4°C Soak for 10 minutes, then rinse with water;

[0042] Among them, the passivation solution is specifically: 3 parts of grapefruit peel, 1.5 parts of lemon, 0.2 part of sodium chloride, and 10 parts of water to squeeze the juice, then ultrasonic treatment for 40 minutes, the ultras...

Embodiment 3

[0050] A preparation method of golden pomfret fillets, the following raw materials are all calculated in parts by weight, comprising the following steps:

[0051] Step 1. Slice the golden pomfret into upper and lower fish fillets and peel off the skin, put them in ozone water with a concentration of 0.6ppm for 5 minutes, then immerse them in the passivation solution and pass nitrogen gas under the condition of 4°C water bath. Soak for 20 minutes, then soak in the preservative solution for 10 minutes in a water bath at 4°C, then rinse the fish fillets with clean water, put them in the fresh-keeping solution that has not soaked the fish fillets for the second soaking, and place them in a water bath at 4°C Soak for 10 minutes, then rinse with water;

[0052] Among them, the passivation solution is specifically: 2.5 parts of grapefruit peel, 1 part of lemon, 0.15 parts of sodium chloride, and 10 parts of water to squeeze the juice, then ultrasonic treatment for 40 minutes, the ult...

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Abstract

The invention discloses a preparation method of trachinotus ovatus slices. The preparation method comprises the following steps: I, placing fish slices into ozone water for sterilization treatment, then immersing the fish slices into a passivation solution, feeding nitrogen, putting the fish slices into a preservative solution for soaking, performing drip washing, putting the fish slices into a preservative solution, in which no fish slices are soaked, for secondary soaking, and performing drip washing again; II, soaking the fish slices into a color protection solution, placing in a magnetic field for working, and performing drip washing again; III, refrigerating the fish slices under a condition of 4 DEG C, freezing the fish slices under a condition of -40 DEG C to -30 DEG C, placing the fish slices into spacer fluid for soaking in an iced water bath for 10 to 20 seconds, freezing the fish slices under a condition of -20 DEG C to -15 DEG C, then placing the fish slices into the spacer fluid for soaking in the iced water bath for 10 to 20 seconds, and freezing the fish slices under a condition of -40 DEG C to -30 DEG C; and IV, performing vacuumizing packaging and refrigeration. The preparation method has the beneficial effects that after the fish slices are refrigerated after 180 days, fresh fish meat taste, bright color and first-order freshness still can be kept, and the guarantee period is long.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a preparation method of golden pomfret fillets. Background technique [0002] In recent years, the international fish fillet market has continued to grow, but with the reduction of world tuna and cod resources, fishing quotas have been greatly reduced, resulting in a decline in global tuna and cod fillet production and an increase in prices. The white fish meat markets in Europe, Japan, and South Korea are looking for new substitutes. At present, the international white fish meat market mainly uses freshwater tilapia products to meet the market demand, and the product quality and taste are slightly inferior. At the same time, due to the impact of the climate, the breeding area of ​​freshwater tilapia also has certain limitations. With the increase in the market demand for white fish meat and the increase of processing enterprises, there is gradua...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23B4/20A23B4/24A23B4/09A23B4/10A23L5/41
CPCA23B4/09A23B4/10A23B4/20A23B4/24A23V2002/00A23V2200/10A23V2250/124A23V2250/1614A23V2250/21A23V2250/212A23V2250/61A23V2250/5036A23V2250/042A23V2250/708A23V2250/712A23V2250/18A23V2250/511A23V2250/5112A23V2250/1578A23V2200/048A23V2300/20
Inventor 上官云山李泽生
Owner GUANGXI ZHENGWU MARINE IND
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