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Freeze-dried instant fish meat product and preparation method thereof

A fish meat and freeze-drying technology, which is applied in food preservation, meat/fish preservation, food science, etc., can solve the problems of long rehydration time and low rehydration rate of fish meat, and achieve rich fish flavor, high rehydration rate, The effect of shortening the rehydration time

Pending Publication Date: 2022-07-15
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a freeze-dried instant fish product and a preparation method thereof, which are used to increase the vacuum drying rate of fish and reduce drying energy consumption; solve the problems of long rehydration time and low rehydration rate of fish; maintain rehydration Fish Flavor and Meat Texture

Method used

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  • Freeze-dried instant fish meat product and preparation method thereof
  • Freeze-dried instant fish meat product and preparation method thereof
  • Freeze-dried instant fish meat product and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] (1) Peel the back muscles of the tilapia, remove the intermuscular bone spurs, cut into pieces 3cm×3cm, and wash with drinking water;

[0030] (2) Put sterile water into the soaking tank, adjust the water temperature to about 4°C, add sodium chloride to a mass concentration of 4%, food-grade trehalose to a mass concentration of 4%, soybean polysaccharide 3%, propylene glycol 2%, and after cleaning Put the fish pieces into the water tank, the quality of the soaking liquid is 1.5 times the quality of the fish meat, and the soaking time is 60min;

[0031] (3) Heat the fish pieces in a 100°C water bath for 1 min, take out the fish pieces, and freeze them below -18°C.

[0032] (4) Dry the frozen fish pieces in a cold trap temperature of -40°C and a vacuum degree of 90pa.

Embodiment 2

[0034] (1) Peel the back muscles of the pangasius, remove the intermuscular bone spurs, cut into pieces, and clean them with drinking water;

[0035] (2) Put sterile water into the soaking tank, adjust the water temperature to about 8°C, add sodium chloride to a mass concentration of 3%, food-grade trehalose to a mass concentration of 2%, soybean polysaccharide 2%, propylene glycol 3%, and after cleaning Put the fish pieces into the water tank, the quality of the soaking liquid is 2 times that of the fish meat, and the soaking time is 50min;

[0036] (3) Steam the fish pieces for 1 min, take out the fish pieces, and freeze them below -18°C.

[0037] (4) Dry the frozen fish pieces in a cold trap with a temperature of -70°C and a vacuum of 90pa.

Embodiment 3

[0039] (1) peeling the back muscles of the snakehead, removing the intermuscular bone spurs, cutting into pieces, and cleaning with drinking water;

[0040] (2) Put sterile water into the soaking tank, adjust the water temperature to about 10°C, add sodium chloride to a mass concentration of 1%, food-grade trehalose to a mass concentration of 3%, soybean polysaccharide 2%, propylene glycol 4%, and after cleaning Put the fish pieces into the water tank, the quality of the soaking liquid is 2 times the quality of the fish meat, and the soaking time is 40min;

[0041] (3) The fish pieces were heated in a 90°C water bath for 2 minutes, and the fish pieces were taken out and frozen at -18°C.

[0042] (4) The frozen fish pieces were dried under the conditions of cold trap temperature -60°C and vacuum degree of 90pa.

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Abstract

The invention discloses an instant fish freeze-dried product and a preparation method thereof, and belongs to the technical field of food processing. The preparation method of the instant fish meat freeze-dried product comprises the following steps: (1) pretreating fish meat, and soaking the pretreated fish meat in a soaking solution; (2) performing heating treatment after soaking, and then performing freezing at the temperature of-18 DEG C or below; and (3) carrying out vacuum freeze drying on the frozen fish blocks. In addition, the invention also provides an instant fish meat product prepared by the freeze-drying method. The product prepared by the method disclosed by the invention can meet the requirements of outdoor fast food on fast rehydration of fish meat and maintenance of special quality of the fish meat, is beneficial to development of outdoor fast food products, and promotes improvement of economic benefits of fish products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a freeze-dried product of instant fish meat and a preparation method thereof. Background technique [0002] Fish is one of the most important aquaculture products in my country. Its meat is delicate and tender, and it is very popular among consumers. At present, it is mainly eaten fresh or frozen. Fish is rich in nutrients such as protein and lipids, and cannot be stored for a long time at room temperature. Dried fish to reduce its moisture content is an important way to develop fish products suitable for outdoor instant food. Vacuum freeze drying is the method that maximizes the rehydration quality of the dried product. [0003] For meat products, especially fish, there are still many shortcomings, such as slow drying rate and high energy consumption; long rehydration time and low rehydration rate; after rehydration, the flavor of fish is weakened, and the meat texture ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23B4/023A23B4/03
CPCA23L17/10A23B4/0235A23B4/03A23V2002/00A23V2250/1614A23V2250/1582A23V2250/636A23V2250/51A23V2250/08A23V2300/10A23V2300/20
Inventor 郝淑贤李来好韦丽娜黄卉相欢杨贤庆魏涯赵永强岑剑伟王悦奇吴燕燕陈胜军杨少玲李春生胡晓戚勃王迪
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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