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Preparation method of fresh fish fillets

A fresh fish, step two technology, applied in the direction of preservation of meat/fish through freezing/cooling, function of food ingredients, food science, etc., can solve problems such as fishy smell, poor taste at the entrance, and affect the sales of fish fillets

Pending Publication Date: 2021-03-02
珠海壹条鱼食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the fillets of various fish are salted and then quick-frozen to form frozen products. After the fish fillets in this preparation method are processed, the taste of the fish fillets becomes too soft and rotten, and the mouthfeel is poor and fishy. taste, affecting the sales of fish fillets

Method used

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  • Preparation method of fresh fish fillets
  • Preparation method of fresh fish fillets
  • Preparation method of fresh fish fillets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The fresh fish fillet preparation method in the present embodiment comprises the following steps:

[0019] Step 1. Suspend fresh fish in water for 10 days;

[0020] Step 2: Carry out small wound cuts on the fresh and alive fish, make the fresh fish undergo bloodletting treatment, soak the fresh fish that has been wounded in a pretreatment solution with a temperature of 5° C. to 10° C., and perform blood removal treatment. Oxygen is passed into the treatment solution, and the oxygen flow rate is 10L per minute, and the fresh fish is soaked in the pretreatment solution for 45 minutes; the pretreatment solution includes 2kg of ascorbic acid and 300kg of water;

[0021] Step 3, removing scales and opening the back of the fresh fish treated with blood-removed water in step 2 to make fresh fish fillets;

[0022] Step 4, soaking the fresh fish fillets in water with papain at 5°C to 10°C for 20min to 30min, the mass fraction of papain being 0.02%;

[0023] Step 5. Prepare sal...

Embodiment 2

[0026] The fresh fish fillet preparation method in the present embodiment comprises the following steps:

[0027] Step 1. Suspend fresh fish in water for 10 days;

[0028] Step 2: Carry out small wound cuts on the fresh and alive fish, make the fresh fish undergo bloodletting treatment, soak the fresh fish that has been wounded in a pretreatment solution with a temperature of 5° C. to 10° C., and perform blood removal treatment. Oxygen is passed into the treatment solution, and the oxygen flow rate is 10L per minute, and the fresh fish is soaked in the pretreatment solution for 45 minutes; the pretreatment solution includes 2kg of ascorbic acid and 300kg of water;

[0029] Step 3, removing scales and opening the back of the fresh fish treated with blood-removed water in step 2 to make fresh fish fillets;

[0030] Step 4, soaking the fresh fish fillets in water with papain at 5°C to 10°C for 20min to 30min, the mass fraction of papain being 0.03%;

[0031] Step 5. Prepare sal...

Embodiment 3

[0041] The fresh fish fillet preparation method in the present embodiment comprises the following steps:

[0042] Step 1. Suspend fresh fish in water for 10 days;

[0043] Step 2: Carry out small wound cuts on the fresh and alive fish, make the fresh fish undergo bloodletting treatment, soak the fresh fish that has been wounded in a pretreatment solution with a temperature of 5° C. to 10° C., and perform blood removal treatment. Oxygen is passed into the treatment solution, and the oxygen flow rate is 10L per minute, and the fresh fish is soaked in the pretreatment solution for 45 minutes; the pretreatment solution includes 2kg of ascorbic acid and 300kg of water;

[0044] Step 3, removing scales and opening the back of the fresh fish treated with blood-removed water in step 2 to make fresh fish fillets;

[0045]Step 4, soaking the fresh fish fillets in water with papain at 5°C to 10°C for 20min to 30min, the mass fraction of papain being 0.02%;

[0046] Step 5. Prepare salt...

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Abstract

The invention provides a preparation method of fresh fish fillets. The preparation method comprises the following steps: step 1, hanging a fresh fish in water for standing; step 2, soaking the fresh fish in a pretreatment solution at the temperature of 5 DEG C-10 DEG C to carry out bloody water removal treatment, wherein the pretreatment solution comprises 1 kg-2 kg of ascorbic acid and 200 kg-500kg of water; step 3, removing scales and opening the back of the fresh fish subjected to the bloody water removal treatment in the step 2 to prepare fresh fish fillets; step 4, soaking the fresh fishfillets in water with papain at the temperature of 5 DEG C-10 DEG C for 20-30 minutes, wherein the mass fraction of the papain is 0.02%-0.03%; step 5, putting 100 kg-120 kg of the fresh fish filletsinto a salting liquid, and salting for 3 h-5 h; and step 6, performing vacuum packaging on the salted fresh fish fillets, and performing quick-freezing; by adopting the preparation method, the papainenables meat to become tender and smooth, the taste is better, the protein structure is simplified, and the meat is easy to digest and absorb after being eaten by human bodies; and the fishy smell ofthe salted fish fillets is reduced, and the sensory experience of a user is better.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for preparing fresh fish fillets. Background technique [0002] Fish is used as food for people's daily consumption, and people obtain different nutrients from fish. The protein content of fish is relatively rich compared to other meats, about 15%-25%, and the protein of fish is easy to digest and absorb, so it can supplement rich protein for the body and improve the body's immunity. The absorption rate of fish fat is relatively high, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish fat. These two fatty acids have very obvious blood lipid-lowering, prevent atherosclerosis. Fish is rich in vitamin A and vitamin D, and is also a good source of vitamin B2, especially the liver of sea fish is where vitamin A and vitamin D are enriched. Proper consumption of fish has obvious effects on bone metabolism and vision maintenance. [0003] R...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L5/41A23L27/00A23B4/08A23L5/20
CPCA23L17/65A23L5/41A23L27/00A23B4/08A23L5/20A23V2002/00A23V2200/048A23V2250/708A23V2250/218A23V2250/1618A23V2300/20
Inventor 陈小荣郭广皓张泽振
Owner 珠海壹条鱼食品科技有限公司