Preparation method for basa fish fillet frozen product

A technology for pangasius and frozen products, which is applied in food extraction, food ingredients, and preservation of meat/fish with chemicals. Fresh-keeping period, improvement of sensory quality and quality quality, improvement of frost resistance and anti-oxidation effect

Active Publication Date: 2020-07-10
福建坤兴海洋股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the icing is too thick, it will not only affect the appearance quality, but also bring additional transportation costs, and it will take longer to remove the thick icing during cooking, etc.

Method used

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  • Preparation method for basa fish fillet frozen product
  • Preparation method for basa fish fillet frozen product

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preparation example Construction

[0028] This embodiment provides a method for preparing pangasius fillet products, which includes the following steps: soaking pangasius fillets after removing inedible parts and cleaning them in the first stage of water-retaining agent, second stage of water-retaining agent, and fresh-keeping solution The frozen product of pangasius fillet is obtained after quick-freezing; the water-retaining agent includes the following components in weight percent: 0.05%-0.15% of linseed gum, 0.1%-0.2% of propylene glycol and 0.2%-0.45% of trehalose.

[0029] In this embodiment, linseed gum, propylene glycol, and trehalose are used as an environmentally friendly phosphorus-free water-retaining agent, which also has the function of antifreeze, and the weight is gradually increased by soaking in the water-retaining agent in sections, so that the fish can be kept in different places. Under the temperature and water holding capacity, soak in the water-retaining agent to better absorb water and li...

Embodiment 1

[0049] The preparation method of pangasius fillet product, its steps are:

[0050] S1 raw material pretreatment: select fresh pangasius for dissection, remove the head, tail, viscera, slice, remove the middle bone, belly and intermuscular spines, and obtain boneless pangasius fillets.

[0051] S2 soaking and water retention treatment: the ratio by weight is: 0.6% sodium citrate, 0.15% sodium bicarbonate, 1% linseed gum, 0.2% propylene glycol, 0.2% trehalose and 1.3% edible salt to form a water retention agent.

[0052] The first stage: Soak the obtained pangasius fish fillet in the water-retaining agent at 12°C for 2 hours. During the first stage of soaking, gently stir once every half an hour. When stirring, stir in the same direction, and The weight gain of pangasius fillet after soaking is 8%-10%.

[0053] The second stage: Soak the pangasius fillets soaked in the first stage in the water-retaining agent at 3°C ​​for 16 hours, and gently stir once every 2 hours, and stir i...

Embodiment 2

[0063] The preparation method of pangasius fillet product, its steps are:

[0064] S1 raw material pretreatment: select fresh pangasius for dissection, remove the head, tail, viscera, slice, remove the middle bone, belly and intermuscular spines, and obtain boneless pangasius fillets.

[0065] S2 soaking and water retention treatment: the ratio by weight is: 0.5% sodium citrate, 0.2% sodium bicarbonate, 0.15% linseed gum, 0.15% propylene glycol, 0.35% trehalose and 1.5% edible salt to form a water retention agent.

[0066] The first stage: Soak the obtained pangasius fish fillet in the water-retaining agent at 10°C for 2.5 hours. During the first stage of soaking, gently stir once every half an hour. When stirring, stir in the same direction, and The weight gain of Pangasius fillet after soaking is 8%-10%

[0067] The second stage: Soak the pangasius fillets soaked in the first stage in the water-retaining agent at 7°C for 13 hours, stirring gently once every 2 hours, and sti...

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Abstract

The invention relates to basa fish fillets, specifically to a preparation method for a basa fish fillet frozen product. The preparation method comprises the following steps: removing the unedible parts of basa fish fillets, carrying out cleaning, then sequentially subjecting obtained basa fish fillets to first-stage soaking and second-stage soaking with a water-retaining agent, then carrying out soaking with a fresh-keeping solution, and carrying out quick-freezing so as to obtain the basa fish fillet frozen product, wherein the water-retaining agent comprises the following components in percentages by weight: 0.05%-0.15% of flaxseed gum, 0.1%-0.2% of propylene glycol and 0.2%-0.45% of trehalose. According to the invention, through two-stage soaking treatment with a non-phosphorus water-retaining agent and treatment with the fresh-keeping agent, the quality and yield of the treated basa fish fillets can be improved, and the thickness of the ice glaze of the basa fish fillet frozen product can be greatly reduced.

Description

technical field [0001] The invention relates to a pangasius fillet, in particular to a preparation method for a pangasius fillet frozen product. Background technique [0002] Existing pangasius fillets are mostly processed with phosphorus-containing water-retaining agents to improve the yield and tenderize the fish meat. Improper dosage of phosphorus-containing water-retaining agents will cause unpleasant tastes such as metallic astringency and alkali taste in the fish meat; Intake of phosphorus-containing foods will lead to an imbalance in the body's calcium-phosphorus ratio, affecting the body's absorption of calcium, and causing health problems. When phosphorus is taken in too much, it will combine with calcium in the intestine to form calcium orthophosphate, which is insoluble in water, which will reduce the absorption of calcium and lead to the loss of calcium in human bones, resulting in rickets in infants and osteomalacia in adults disease and osteoporosis. Wastewat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23B4/20A23L5/20
CPCA23L17/00A23B4/20A23L5/27A23V2002/00A23V2200/15A23V2250/21A23V2250/214A23V2300/14A23V2250/1614A23V2250/5044A23V2250/636
Inventor 邓立青林春强林春宝
Owner 福建坤兴海洋股份有限公司
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