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Freezing method of sliced fish

A freezing method and fish fillet technology, which are applied in the direction of preservation of meat/fish by freezing/cooling, preservation of meat/fish with chemicals, etc., can solve the problems of deterioration of fish meat quality, loss of juice, and decrease of water holding capacity of fish meat, so as to maintain freshness. The effect of protecting the meat quality and maintaining the taste

Inactive Publication Date: 2018-03-13
陆滔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the mechanical damage of ice crystallization and the variability of fish meat protein, the water holding capacity of frozen fish meat decreases; when thawing, a large amount of juice is lost, which affects the flavor and taste and reduces the quality of fish meat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The method of freezing fish fillets includes the following preparation steps:

[0024] 1) Take fresh and live fish, kill them alive, let them bleed, remove internal organs, wash blood and impurities, rinse, and slice;

[0025] 2) Soak the fish fillets in the Chinese medicine solution for 3-6 minutes, remove them, and drain the water;

[0026] 3) Use packaging bags with high gas barrier properties for modified atmosphere packaging, and pass N to the modified atmosphere packaging 2 ;

[0027] 4) Put the packaged fish fillets into freezing at -24°C. After thawing, the fish fillets will not be watery, the meat is fresh, and there is toughness.

[0028] The Chinese medicinal liquid is made of the following raw materials in parts by weight: 15 parts of pale bamboo leaves and 32 parts of Lysimachia spp.

[0029] The preparation method of the traditional Chinese medicinal liquid is as follows: mix the raw materials uniformly, crush them to 50 mesh, add 6 times the weight of the total raw ...

Embodiment 2

[0031] The method of freezing fish fillets includes the following preparation steps:

[0032] 1) Take fresh and live fish, kill them alive, let them bleed, remove internal organs, wash blood and impurities, rinse, and slice;

[0033] 2) Soak the fish fillets in the Chinese medicine solution for 3-6 minutes, remove them, and drain the water;

[0034] 3) Use packaging bags with high gas barrier properties for modified atmosphere packaging, and pass N to the modified atmosphere packaging 2 ;

[0035] 4) Put the packaged fish fillets into freezing at -22°C. After thawing, the fish fillets will not show water, the meat is fresh, and it has toughness.

[0036] The Chinese medicinal liquid is made of the following raw materials in parts by weight: 20 parts of pale bamboo leaves and 27 parts of Lysimachia spp.

[0037] The preparation method of the traditional Chinese medicine liquid is as follows: mix the raw materials uniformly, pulverize to 100 mesh, add water 7 times the weight of all raw ma...

Embodiment 3

[0039] The method of freezing fish fillets includes the following preparation steps:

[0040] 1) Take fresh and live fish, kill them alive, let them bleed, remove internal organs, wash blood and impurities, rinse, and slice;

[0041] 2) Soak the fish fillets in the Chinese medicine solution for 3-6 minutes, remove them, and drain the water;

[0042] 3) Use packaging bags with high gas barrier properties for modified atmosphere packaging, and pass N to the modified atmosphere packaging 2 ;

[0043] 4) Put the packaged fish fillets into freezing at -20°C. After thawing, the fish fillets will not show water, the meat is fresh, and it has toughness.

[0044] The Chinese medicinal liquid is made of the following raw materials in parts by weight: 25 parts of pale bamboo leaves and 21 parts of Lysimachia spp.

[0045] The preparation method of the traditional Chinese medicine liquid is as follows: mix the raw materials uniformly, crush them to 80 mesh, add 8 times the weight of the total raw ma...

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PUM

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Abstract

The invention belongs to the technical field of aquatic product processing and especially relates to a freezing method of sliced fish. The freezing method includes the following preparation steps: (1)preparing fresh live fish, killing the live fish, performing bloodletting, removing viscera, cleaning blood and impurities, performing rinsing and performing slicing; (2) soaking the sliced fish in traditional Chinese medicine liquid for 3-6 min, taking out the soaked sliced fish and performing draining; (3) adopting packaging bags with a high gas barrier property to perform modified atmosphere packaging and feeding N[2] into the modified atmosphere packaging; and (4) freezing the packaged sliced fish at a temperature of (minus 24 DEG C) to (minus 18 DEG C). According to the invention, preserving the sliced fish through the freezing method can effectively protect the meat quality of the sliced fish, retain the moisture of the sliced fish and keep the mouthfeel of the sliced fish.

Description

Technical field [0001] The invention belongs to the technical field of aquatic product processing, and particularly relates to a method for freezing fish fillets. Background technique [0002] Fish contains animal protein, calcium, phosphorus and vitamins A, D, B1, B2 and other substances, which are easily digested and absorbed by the human body. Fish muscle has finer muscle fibers, a large amount of soluble gelatinous substances, and a soft structure. Fish contains a variety of unsaturated fatty acids, which can lower cholesterol and triglycerides, prevent blood clotting, and have a good effect on the prevention of coronary heart disease and cerebral hemorrhage. However, the fish market is mainly sold fresh, most of which are sold in the form of fresh fish near the producing area, and the sales after freezing process account for less than 2%. Up to now, the freezing liquid used for the freezing of fish fillets is mainly a mixed solution of salt, alcohol, glycol and other substa...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/20A23B4/16
CPCA23B4/06A23B4/16A23B4/20
Inventor 陆滔
Owner 陆滔
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