Flatfish thawing process

Abstract

The invention relates to a flatfish thawing process, which comprises the following steps: (1) putting saline water into a material melting machine at the temperature of 35-40 DEG C and the concentration of 2.5-4%; (2) putting the frozen flatfish into a material dissolving machine, stirring saline water in the material dissolving machine up and down, and taking out the frozen flatfish after the frozen flatfish is placed for 100-180 seconds; and (3) putting the taken frozen flatfish into an environment with the temperature of 3-5 DEG C, performing uniform-temperature standing until the center temperature of the flatfish body is 0 DEG C, and finishing unfreezing. According to the flatfish thawing process, a process of combining saline thawing and uniform-temperature thawing is adopted, so that the growth of microorganisms is inhibited, the thawing time of frozen flatfish is greatly shortened, the juice loss is reduced, and the freshness and nutritional ingredients of flatfish products areguaranteed.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing. Background technique [0002] Plaice, also known as flounder, is rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients, especially rich in vitamin B6, but less in fat. In addition, flounder is also rich in DHA, the main component of the brain, and regular consumption can enhance intelligence; the meat is tender and white, delicious and plump, nourishing deficiency and Qi, so it is loved by the general public. [0003] Frozen flatfish must be thawed before processing. If the thawing time is too long, it is easy to cause a large number of microorganisms to multiply, and the action of enzymes and oxidation reactions will cause the flatfish to deteriorate. If the thawing time is too short, the juice inside the fish body cannot fully enter the cells, which will easily lead to the loss of nutrients and also affect the freshness of the product. Ju...

AI Technical Summary

Problems solved by technology

[0003] Frozen flatfish must be thawed before processing. If the thawing time is too long, it is easy to cause a large number of microorganisms to multiply, and the action of enzymes and oxidation reactions will cause the flatfish to deteriorate.

If the thawing time is too short, the juice inside the fish body cannot fully enter the cells, which will easily lead to the loss of nutrients and also affect the freshness of the product

Juice loss and reduced water retention are common problems in the thawing process of aquatic products. When frozen aquatic products are thawed, the internal ice crystals melt into water. If these water molecules cannot return to the original cells and be reabsorbed, the aquatic product juice will be lost. ; If the thawing time is too long, it will easily lead to the reproduction of microorganisms in the fish body and the deterioration of the fish body