Production method of preserved flash-frozen slim fish slices or fillets

A production method and technology for slimming fish, which are applied in fish farming, food freezing, food science, etc., can solve the problems of reducing meat elasticity, losing nutrients, and slow freezing speed, and achieve the effect of being easy to eat and having a good taste

Inactive Publication Date: 2018-11-06
HUNAN KAITIAN NEW AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These three methods are cooling through the air, the freezing speed is slow, and the freezing time also changes with the size of the freezer; the fish after low-temperature freezing is slow to freeze, resulting in a large number of ice crystals, which will cause the cell membrane to be punctured, and the fish will be thawed After that, blood will be produced, nutrients will be lost, and the elasticity of the meat will be reduced, which will not only reduce the nutritional value of the fish, but also affect the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The production method of the fresh-keeping flash-frozen slim fish fillet of the present embodiment comprises the following steps:

[0030] (1) Dissect the slim fish: dissect the caught slim fish (4.0kg in weight) within 2 hours, remove the fish bones, and obtain the slim fish meat;

[0031] (2) Cutting fish fillets: Cut the thinned fish meat processed in step (1) into small fish fillets, the thickness of the small fish fillets is 1mm, the length is 6cm, and the width is 3cm, and the fish bones in the fish fillets are removed;

[0032] (3) Flash freezing treatment: place the fish fillets treated in step (2) in a -75°C flash freezer, so that the central temperature of the fish fillets drops below -30°C within 60 seconds;

[0033] (4) Refrigeration treatment: Vacuum-pack the fish fillets processed in step (3), and store them in a freezer at a temperature of -20°C.

[0034] The slimming fish is a fish that passes through high-oxygen, flowing underground deep well water tha...

Embodiment 2

[0044] The production method of the fresh-keeping flash-frozen slim fish fillet of the present embodiment comprises the following steps:

[0045] (1) Dissect the slim fish: dissect the caught slim fish (weight 2.0kg) within 2 hours, remove the fish bones, and obtain the lean fish meat;

[0046] (2) Cutting fish fillets: Cut the thinned fish meat processed in step (1) into small fish fillets, the thickness of the small fish fillets is 5mm, the length is 2cm, and the width is 1cm, and the fish bones in the fish fillets are removed;

[0047] (3) Flash freezing treatment: place the fish fillets treated in step (2) in a -60°C flash freezer, so that the central temperature of the fish fillets drops below -30°C within 60 seconds;

[0048] (4) Refrigeration treatment: Vacuum-pack the fish fillets processed in step (3), and store them in a freezer at a temperature of -30°C.

[0049] The slimming fish fillets produced by the method of this embodiment can maintain the original flavor an...

Embodiment 3

[0052] The production method of the fresh-keeping flash-frozen slim fish fillet of the present embodiment comprises the following steps:

[0053] (1) Dissect the slim fish: Dissect the caught slim fish (3.0kg in weight) within 2 hours, remove the fish bones, and obtain the lean fish meat;

[0054] (2) Cutting fish fillets: Cut the thinned fish meat processed in step (1) into small fish fillets, the thickness of the small fish fillets is 10mm, the length is 15cm, and the width is 6cm, and the fishbone in the fish fillets is removed;

[0055] (3) Flash freezing treatment: place the fish fillets treated in step (2) in a -90°C flash freezer, so that the central temperature of the fish fillets drops below -30°C within 60 seconds;

[0056] (4) Refrigeration treatment: Vacuum-pack the fish fillets processed in step (3), and store them in a freezer at a temperature of -25°C.

[0057] The slimming fish fillets produced by the method of this embodiment can maintain the original flavor an...

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PUM

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Abstract

A production method of preserved flash-frozen slim fish slices or fillets comprises the steps of (1) dividing slim fishes, to be specific, dividing caught slim fishes within 2 h, and removing bones toobtain slim fish meat; (2) cutting to obtain fish slices or fillets, to be specific, cutting the slim fish meat of step (1) into small fish slices or fillets, and removing bones from the slices or fillets; (3) flash freezing, to be specific, placing the fish slices or fillets of step (2) into a flash freezer such that center temperature of the fish slices or fillets drops to -30 DEG C and below within 60 seconds; (4) refrigerating, to be specific, packaging the fish slices or fillets of step (3) in vacuum, and storing in a freezer at -20 DEG C and below. The slim fish slices or fillets produced via the production method retains original fresh taste and nutrition of slim fishes, have good taste after being cooked, and are especially convenient for young children and old people to eat as nobones are present in the fish slices or fillets.

Description

technical field [0001] The invention relates to a production method of fish fillets or fish fillets, in particular to a production method of fresh-keeping flash-frozen slim fish fillets or fish fillets. Background technique [0002] Slimming fish is a food with high edible value, which can provide high-quality protein, inorganic salts and vitamins needed by the human body, and is one of the important foods for human beings. However, the animal enzymes in the fish meat cells and the nutrient environment inside the cells that are suitable for the growth and reproduction of microorganisms make fish products easy to spoil and deteriorate, which restricts the long-term preservation of fish products. [0003] Low temperature freezing technology is a common way to realize the preservation of fish products at present. Usually, the water in animal cells is directly frozen into ice crystals in a low temperature environment, thereby reducing the activity of enzymes and inhibiting the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A01K61/10
CPCA23V2002/00A23L17/00A01K61/10A23V2300/20Y02A40/81
Inventor 胡再明
Owner HUNAN KAITIAN NEW AGRI TECH CO LTD
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