Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Freezing processing method of trachinotus ovatus slices

A processing method, the technology of golden pomfret fillets, is applied in the field of frozen processing of golden pomfret fillets, which can solve the problems affecting the sales and production of golden pomfret, large damage to golden pomfret meat, and low quality of golden pomfret, achieving The effects of shortening the freezing processing time, improving the sterilization function and improving the taste

Inactive Publication Date: 2017-12-29
广东恒兴食品科技研发有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing freezing process generally damages the meat quality of the golden pomfret relatively large, making the quality of the frozen golden pomfret lower, with a harder mouthfeel and a heavier fishy smell, which directly affects the sales and production of the golden pomfret
In addition, the existing freezing technology generally requires a long freezing time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The method for freezing processing golden pomfret fillets provided by the present invention includes the following steps:

[0019] S1: Preparation of deodorant materials. Peel lemon and ginger, add water to squeeze the juice, add cooking wine, vinegar, rock sugar and table salt, and mix well to obtain deodorant materials. The mass of lemon in the deodorant materials after peeling is 1% of the mass of water, the mass of peeled ginger is 3%-6% of the mass of water, the weight ratio of the cooking wine, vinegar, rock sugar, salt and water: 10 parts cooking wine, 2 parts vinegar, rock sugar 4 parts, 1 part salt, 100 parts water;

[0020] S2: Pretreatment of golden pomfret, remove the scales and internal organs of golden pomfret, and rinse with water for 3 times, then drain the water until it does not drip, and press the washed golden pomfret according to the golden pomfret and deodorant material The mass ratio of 1:5 is soaked in the deodorant material prepared in step S1, and ...

Embodiment 2

[0024] The method for freezing processing golden pomfret fillets provided by the present invention includes the following steps:

[0025] S1: Preparation of deodorant materials. Peel lemon and ginger, add water to squeeze the juice, add cooking wine, vinegar, rock sugar and table salt, and mix well to obtain deodorant materials. The mass of lemon in the deodorant materials after peeling is 1.5% of the mass of water, the mass of peeled ginger is 6% of the mass of water, the weight ratio of the cooking wine, vinegar, rock sugar, salt and water is: 12 parts cooking wine, 1 part vinegar, 4 parts rock sugar, 1.5 parts salt and 90 parts water;

[0026] S2: Pretreatment of golden pomfret, remove the scales and internal organs of the golden pomfret, and rinse with water for 5 times, then drain the water until no dripping, and press the washed golden pomfret according to the golden pomfret and deodorant materials The mass ratio of 1:6 is soaked in the deodorant material prepared in step S1...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a freezing processing method of trachinotus ovatus slices. The method includes the following steps: (1) preparing fishy smell-removing materials: squeezing lemon and ginger with water and adding cooking wine, vinegar, crystal sugar and salt; (2) performing pre-treatment on trachinotus ovatus: performing scaling on the trachinotus ovatus, removing viscera, performing rinsing with water, performing sequential soaking in the fishy smell-removing materials and ethanol, after soaking, performing taking out and utilizing gauze to absorb the ethanol and water of the surface and the inner side of the treated trachinotus ovatus; (3) performing pre-freezing: slicing the treated trachinotus ovatus and performing gradient pre-freezing in a refrigerator; and (4) performing freezing: performing vacuum freeze-drying on the pre-frozen trachinotus ovatus slices obtained in the step (3) and performing re-freezing so as to finish the freezing processing operation of the trachinotus ovatus slices. The processing method provided by the invention consumes less time; and through firstly removing the fishy smell and performing sterilization on the trachinotus ovatus and then performing the procedures of gradient pre-freezing, drying and freezing in the processing process, the trachinotus ovatus slices have little nutrient loss and have a fresh and tender taste without the fishy smell.

Description

Technical field [0001] The invention relates to the technical field of aquatic product preparation, in particular to a freezing processing method of golden pomfret fillets. Background technique [0002] The scientific name of golden pomfret is ovoid pomfret, and the local name is yellow lamb and golden pomfret. The golden pomfret is rich in nutrition, high in protein, and rich in unsaturated fatty acids, which has the effect of lowering cholesterol. At the same time, golden pomfret is rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay the body's aging, and have the effect of preventing cancer. The meat is white, tender, delicious, and has high nutritional value. The wild golden pomfret is especially sought after by diners. [0003] The main sales methods of golden pomfret are divided into two types, namely, fresh and live. Due to eating habits, transportation costs and risk issues, fresh golden pomfret ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/10A23L27/00A23L3/44
CPCA23L3/44A23L17/10A23L27/00A23L27/10
Inventor 陈康健吴金红徐彬彬
Owner 广东恒兴食品科技研发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com