Trachinotus ovatus preservation processing technology

Abstract

The invention discloses a trachinotus ovatus preservation processing technology which comprises the following steps: I, adding a protection liquid into a holding pond, covering the holding pond with a blue transparent PET (Polyethylene Terephthalate) film with fine holes, treating for 4-6 hours, further adding the protection liquid, covering the holding pond with a completely lightproof black PET film with fine holes, treating for 1-2 hours, removing the black PET film, storing for 1-2 hours, and conveying CO below the liquid level of the holding pond; II, freezing trachinotus ovatus for 2-5 minutes; III, cutting the trachinotus ovatus into fish slices, performing sterilization treatment in ozone water, and further soaking in a preservative solution for two times; IV, soaking in a color fasting liquid, treating in a magnetic field for 10 minutes, and washing with icy water; and V, performing quick freezing and frozen storage. The trachinotus ovatus preservation processing technology has the beneficial effects that after frozen storage for 90 days, the fish slices are still solid and elastic, flesh sections are still glossy, and after frozen storage for 360 days, the flesh can be still kept fresh, and the expiration date of the fish slices can be retarded.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a fresh-keeping processing technology of golden pomfret. 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 ...

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

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