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A freezing method for maintaining the quality of freshwater fish

A freezing method and technology for freshwater fish, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish through freezing/cooling. Effects of oxidative discoloration, prevention of formation of large ice crystals, prevention of dehydration

Active Publication Date: 2021-09-14
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, phosphate, sucrose, and sorbitol are often added to freshwater products in terms of antifreeze and quality preservation, but the large amount of addition affects the processing quality of the product, and phosphate will lead to bone calcium loss

Method used

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  • A freezing method for maintaining the quality of freshwater fish
  • A freezing method for maintaining the quality of freshwater fish
  • A freezing method for maintaining the quality of freshwater fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Pretreatment: catfish after slaughter, to the head, viscera, scale after the wash, is divided into two halves along the spine, cut into fillets;

[0036] (2) Cleaning: After the fillets of step (1) is treated with chlorine water containing 50ppm remove and drain after rinsing dioxide;

[0037] (3) a cryoprotectant soaking: fillet the step (2) is processed into a composite cryoprotectant, soaked at 1h at 4 ℃ remove the drain, a composite press cryoprotectant trehalose content of 2 percent by mass %, 1% glycine, 1.5% dextran molecular weight 12000Da, 11200Da molecular weight glucomannan hydrolysates 2%, 5% degree of hydrolysis of 1% maltodextrin, 10% degree of hydrolysis of egg white hydrolysates 4 %, pomegranate rind extract 1%;

[0038] Wherein preparing konjac glucomannan hydrolysates: The β- glucanases cellulases and a mass ratio of 3: 1 ratio to 0.5% glucomannan, the hydrolysis temperature 50 ℃, enzyme Solutions time 30min, a weight average molecular weight of 11200D...

Embodiment 2

[0049] Example 2: Same as Example 1, except that,

[0050] (1) Pretreatment: after slaughter bass, to the head, viscera, scale after the wash, is divided into two halves along the spine, cut into fillets;

[0051] (2) Cleaning: After the fillets of step (1) is treated with chlorine water containing 30ppm remove and drain after rinsing dioxide;

[0052] (3) a cryoprotectant soaking: fillet the step (2) is processed into a composite cryoprotectant, soaked for 2h at 0 ℃ remove the drain, the composite cryoprotectant 1% by mass of trehalose, glycine 3 %, 0.5% dextran molecular weight 50000Da, 20000Da molecular weight glucomannan hydrolysates of 0.5%, a degree of hydrolysis of maltodextrin 20% 4%, a degree of hydrolysis of 5% 4% egg white hydrolysates, pomegranate rind extract was 1%;

[0053] Wherein preparing konjac glucomannan hydrolysates: β- cellulase and glucanase mass ratio of 5: 1 ratio to 0.5% glucomannan, the reaction temperature 40 ℃, enzyme Solutions time 30min, a molecular...

Embodiment 3

[0058] Example 3: Same as Example 1, except that,

[0059] (1) Pretreatment: mandarin by slaughter, to the head, viscera, scale after the wash, is divided into two halves along the spine, cut into fillets;

[0060] (2) Cleaning: After the fillets of step (1) is treated with chlorine water containing 30ppm remove and drain after rinsing dioxide;

[0061] (3) a cryoprotectant soaking: fillet the step (2) is processed into a composite cryoprotectant, soaking for 1h at 0 ℃ remove the drain, the composite cryoprotectant 1% by mass of trehalose, glycine 2 %, 1% dextran molecular weight 20000Da, 20000Da molecular weight glucomannan hydrolysates 1%, a degree of hydrolysis of maltodextrin 15% 1%, a degree of hydrolysis of 8% 6% egg white hydrolysates, pomegranate rind extract was 2%; wherein the egg white prepared hydrolysates: the alkaline protease proportion of 0.75% egg white powder was added to 10% solution, hydrolysis temperature 35 ℃, hydrolysis time 40min, prepared by hydrolysis of ...

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Abstract

The invention relates to a freezing method for maintaining the quality of freshwater fish. It comprises the following steps: 1) pretreatment; (2) cleaning: remove and drain the fish fillets processed in step (1); (3) soaking in cryoprotectant: put the fish fillets processed in step (2) into Soak in the compound cryoprotectant solution, take out and drain after soaking, in the compound cryoprotectant solution by mass percentage: 0.5-2% trehalose, 1-3% glycine, dextran with a molecular weight of 5000-50000Da 0.5-2%, konjac glucomannan enzyme hydrolyzate with a molecular weight of 8000-20000Da 0.5-2%, maltodextrin 1-4% with a hydrolysis degree of 5-20%, egg white enzymatic hydrolyzate with a hydrolysis degree of 5-10% 4-10%, pomegranate peel extract 1-3%; (4) preparation of vitrification liquid; (5) prepackaging; (6) quick-freezing treatment; (7) storage. The freezing method is used for fresh-keeping freshwater fish fillets, which can ensure the freshness, flavor and mouthfeel of the fish fillets in a long storage time.

Description

Technical field [0001] The present invention particularly relates to a method of maintaining freezing quality freshwater fish, aquatic product processing technical field belongs. Background technique [0002] Our country is a big country aquaculture, the national total output of 69.0125 million tons of aquatic products, aquaculture production of 51,423,900 tons, the proportion of aquaculture production products and fishing products was 74.5: 25.5; where fresh water product output 34.1111 million tons. Frozen fish storage is the most used most widely preservation methods. Fish humidity in the freezing process, and a low-temperature environment so that the action of microbial enzymes breeding is greatly suppressed, largely delayed variety of adverse reactions after the death of the fish. Freshwater fish body high moisture content, during frozen storage of water inside and outside the cell under conditions of nucleation of small molecules, depending on the temperature of the environ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/20A23B4/09
CPCA23B4/09A23B4/20
Inventor 汪兰熊光权焦春海李新乔宇石柳吴文锦丁安子廖李王俊
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI