Preparation method of trachinotus ovatus slices

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...

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 are severely browned

[0004] Due to the existence of microorganisms on the surface of the fish, the muscle and viscera contain a large amount of enzymes, proteins and fats, the quality of golden pomfret will change greatly during the freezing process, although the low temperature can inhibit the spoilage of the fish to a certain extent , but the muscle will slowly undergo reactions such as ATP degradation, protein decomposition, and fat oxidation, which will lead to changes in its quality

Images