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Production method of tilapia fillets

A production method, technology of tilapia fillets, applied in freezing/cooling preservation of meat/fish, food science, etc., can solve problems such as hardening of fish meat, decline in quality of fish fillets, and large fishy smell of tilapia fillets

Active Publication Date: 2021-01-29
通威(成都)水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. The tilapia fillets are directly descaled-belly-broken-sliced-frozen, and the produced tilapia fillets have a very strong fishy smell and poor taste;
[0005] 2. In frozen fish fillets, protein hydration is lost, resulting in hardened fish meat, poor taste, and reduced quality of fish fillets

Method used

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  • Production method of tilapia fillets
  • Production method of tilapia fillets
  • Production method of tilapia fillets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Such as Figure 1-3 Shown, present embodiment discloses a kind of production method of tilapia fillet, comprises the steps:

[0050] S1: Acceptance of raw materials, sampling and testing the appearance of tilapia to ensure the health of this batch of tilapia and ensure that there are no diseased or infected fish;

[0051] S2: The tilapia after the acceptance is sent to the holding pond 1 for temporary raising, and a sufficient amount of oxygen is introduced into the holding pond 1, and sodium chloride is added in the holding pond 1, and the concentration of sodium chloride is 0.1-0.3%. A water circulation device is provided in the temporary storage pool 1, and the water circulation device includes an outlet pipe 2 that is inclined to be arranged on the side of the temporary storage pool 1. The outlet pipe 2 is connected with a water pump, and the water pump is located in the temporary storage pool 1. After the water in the raising pond 1 is ejected from the outlet pipe...

Embodiment 2

[0072] The present embodiment is basically similar to Embodiment 1, the difference is that in the present embodiment, the holding pond 1 is a square holding pond, and a water circulation device is arranged on the holding pond in the square, so that in the holding pond of the square temporarily The liquid flows, wherein, there is electrochemical water for fishing in the square holding pond. The use of flowing electrolytic water for fish can disinfect and sterilize the surface of the fish body, and at the same time, make the fish body more active.

[0073] Wherein, the water circulation device includes a water pump and some outlet pipes 2, the water pump is located in the holding pond, the outlet pipe is arranged on the side of the holding pond, the outlet pipe 2 is connected with the water pump, and under the action of the water pump, the water in the holding pond flows from the outlet After spraying out from the water pipe, the water in the holding pond is in a flowing state; ...

Embodiment 3

[0078] Such as Figure 4 and Figure 5 As shown, the present embodiment is further optimized on the basis of Embodiment 1. In the present embodiment, the tumbler 3 of the following structure is adopted in S9 to pickle; the tumbler 3 includes a base 12, a tumbler 13 and the driving device 14, the tumbler 13 is provided with a feed port 15, the feed port 15 is provided with a material gate 16 that can be opened and closed, the feed port 15 is used for feeding and discharging, and the left and right ends of the tumbler 13 are provided with Rotating shaft 17, the tumbler 13 is installed on the base 12 through the rotation of the rotating shaft 17, the drive device 14 is installed on the base 12 and connected with the rotating shaft 17 at one end of the tumbler 13, the drive unit 14 can drive the tumbler 13 Rotation; in the tumble drum 13 near the two ends, there are respectively provided a first stopper assembly 18 and a second stopper assembly 19, the first stopper assembly 18 a...

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Abstract

The invention discloses a production method of tilapia fillets. The production method comprises the following steps: S1, checking and accepting raw materials; S2, conveying the qualified tilapia mossambica into a temporary culture pond for temporary culture; S3, removing blood; S4, scaling and slicing; S6, slicing; S7, performing cleaning: soaking the sliced fish with electrochemical water for 10-13min, and then performing draining; S8, soaking: putting the fillets subjected to electrochemical water treatment into a 0.1-0.3% citric acid solution prepared in advance, soaking for 20-30 minutes at the ratio of 1: 2-3, continuously stirring in the soaking process, then fishing out the fillets, repeatedly washing the fillets with clean water for 3-5 minutes, and then draining off water; S9, performing pickling; and S10, packaging the pickled fillets, and performing quick-freezing. The tilapia fillets produced by the method are free of obvious fishy smell and good in taste; the fillets can be effectively prevented from being oxidized and hardened, and the quality of the fillets is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a production method of tilapia fillets. Background technique [0002] Tilapia (Oreochromis niloticus) is a small and medium-sized fish that can survive in both seawater and freshwater. It has the characteristics of fast growth, strong reproductive ability, miscellaneous food habits, and strong disease resistance. One of the main freshwater fish farming products in China. In the tissue of tilapia, the fish meat accounts for about 40% to 50% of the fish body mass. The meat of tilapia is delicious, fresh and tender, with high nutritional value. Protein is the component with the highest content except water. Every 100 grams of tilapia meat contains about 20 grams of protein, 7 grams of fat, 148 kcal of calories, and 70 calcium. mg, sodium 50 mg, phosphorus 40 mg, iron 1 mg. [0003] When tilapia is processed, it generally adopts the mode of freezing ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23B4/06
CPCA23L17/00A23B4/06
Inventor 王莉陈亚玲陈波
Owner 通威(成都)水产食品有限公司
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