Method for processing fish of red flesh

Abstract

A method for processing a fish of red flesh includes a packing step of cutting a fish in such a shape as would fit immediate use by consumers, piling the cut fish orderly on a tray and stowing the cut fish on the tray into a pack, a vacuumizing step of filling the pack during the packing step with a vacuum atmosphere, a gas-filling step of filling the pack immediately after completion of the vacuumizing step with a mixed gas of carbonic acid gas and oxygen gas without exposing the interior of the pack to the ambient air, thereby exposing the fish to the mixed gas, a pack-sealing step of tightly closing the pack filled with the carabonic acid and the oxygen gas, and a freezing step of quickly freezing the fish contained in the pack and transforming the fish into a frozen fish.

Description

technical field [0001] The present invention relates to a method of processing fish, and more particularly to a method of processing red meat fish, such as tuna or bonito, by cutting the fish into pieces suitable for direct consumption by the consumer and then processing the cut fillets so that They can be stored for a long time while keeping fish fillets fresh for a long time, preventing color changes due to changes in chromogens, and not destroying the palatability of raw meat such as fish, when thawing, avoiding discoloration and palatability lost. Background of the invention [0002] Generally speaking, in deep-sea fishing grounds, the caught fish is quickly frozen on the fishing boat at a temperature of -60°C or lower, and the frozen fish is transported to the base port wharf, and then sent to the market for bidding, and the frozen fish Transfer to the seller who won the bid, and then unfreeze it for further processing by the seller. In coastal fisheries, the caught f...

AI Technical Summary

Problems solved by technology

[0005] Even, these traditional methods mentioned above have the following defects, not only need to consume a lot of time and labor, but also when the fish is frozen in the refrigerator of 0 ℃-3 ℃ for 16 hours, the fish production is far beyond the "food sanitation law" coli which set standard limits and made itself unsuitable for sale as a frozen food; when the entrapped air in the freezer was expelled for sealing in said gas and then vacuumed, the fish was twice exposed to In a vacuum, the cells and tissues of the fish are forced to denature severely to the point of inducing dripping, which can seriously impair the palatability of the fish and change the color of the fish