Freezing method of club mackerel and amberfish slices

Abstract

The invention relates to the technical field of frozen foods, in particular to a freezing method of club mackerel and amberfish slices for reducing fish freezing degeneration and nutrient loss, maintaining original fish texture and maintaining a fish flavor. The method comprises the following steps: pretreating club mackerel and amberfish to obtain club mackerel slices and amberfish slices; performing pre-cooling; immersing the slices in a cryoprotectant; and taking out, draining, folding and packaging the slices, immersing the slices in an ultrasonic freezing device containing a chilling liquid for quick freezing, and performing freezing storage at a temperature of -18 DEG C. The method can significantly improve the quality improvement of the fish slices, and can significantly reduce thethawing loss rate of the product, improve the tenderness of the product and greatly reduce the juice loss rate after the frozen fish slices are thawed; the treatment for different ice crystal growth micro-environments of different fish parts is more uniform, and the method significantly increases the water holding capacity of the fish slices, and prevents oxidation and deterioration of fatty acidsin the fishes; and the loss of nutrients and flavor is low after thawing, a delicious taste is maintained, and the method has the characteristics of low energy consumption, high freezing rate and short processing cycle.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to a method for freezing mackerel fillets that reduce freezing denaturation and nutrient loss of fish meat, maintain the original texture of fish meat, and maintain the flavor of fish meat. Background technique [0002] Fish contains animal protein, calcium, phosphorus, vitamins A, D, B1, B2 and other substances, and is easily digested and absorbed by the human body. Fish muscle fibers are thinner, with a large amount of soluble gelatinous substances, and the structure is soft. Fish contains a variety of unsaturated fatty acids, which can lower cholesterol and triglycerides, prevent blood coagulation, 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 place of production, and sales after freezing and processing account for less than 2%...

AI Technical Summary

Problems solved by technology

[0014] The purpose of the present invention is to solve the problem that when the existing frozen fish fillets are kept fresh, the formed ice crystals tend to be larger than the diameter of fish cells and cause physical damage to the cell walls, resulting in overflow of protoplasm, cell deformation, and loss of original texture of fish meat, resulting in Serious loss of nutrient flavor after thawing provides a method for freezing mackerel fillets that reduce frozen denaturation and nutrient loss, maintain the original texture of the fish, and maintain the flavor of the fish