Method for preprocessing and freezing pomfrets

Abstract

The invention relates to a method for preprocessing and freezing pomfrets. The method comprises the following steps: (1) selecting fresh pomfrets, removing surface impurities, cutting open the stomachs of the pomfrets, removing internal organs and gills, and spraying the obtained pomfrets with 5-10 DEG C cold water for 5-10 min to preliminarily freeze the pomfrets; (2) taking fresh ginger, crushing and juicing the fresh ginger, uniformly mixing the obtained ginger juice with water according to a ratio of 1:(80-100), cooling the obtained mixture to 2-5 DEG C, and immersing the pomfrets obtained in step ( 1) in the obtained ginger water for 1 h or more; (3) taking sweet potato flour, uniformly mixing the sweet potato flour with water according to a ratio of 1:(50-60) to produce a sweet potato flour solution, cooling the solution to 2-5 DEG C, spraying the cooled solution on the surfaces of the pomfrets, and removing a viscous solution on the surfaces of the pomfrets; (4) spraying clear water on the surfaces of the pomfrets to wash away the ginger water and the sweet potato flour solution; and (5) sorting and sterilizing the pomfrets according to the size, and finally freezing the pomfrets with running water.

Description

technical field [0001] The invention relates to the field of aquatic product processing, and specifically refers to a method suitable for pre-processing and freezing pomfret. Background technique [0002] Pomfret belongs to the order Perciformes and is a common pelagic deep-sea fish. The body is short and tall, with extremely flattened sides and slightly diamond-shaped. The head is small, the snout is round, the mouth is small, and the teeth are thin. The pelvic fin of the adult fish disappears, and the caudal fin is deeply forked. The lower leaves are longer, the body is silvery white, and the upper part is slightly blue-gray. It feeds on crustaceans and the like. [0003] Pomfret is a pelagic deep-sea fish. In the traditional fishing industry, after catching pomfret in the ocean, it is usually put directly into the freezer for freezing. The viscera of the fish body contains a lot of water, and it will expand after freezing, which may cause the rupture of the fish intes...

AI Technical Summary

Problems solved by technology

At the same time, there is mucus attached to the surface of the fish body, which is prone to produce a large number of bacteria and other debris, causing the fish body to be destroyed during the freezing process.

At the same time, the traditional pomfret processing method generally needs to thaw the pomfret before dissection and other treatments, which is easy to cause secondary damage to the pomfret and affect the taste of the meat