CN101032337A - Channel catfish ictalurus punctatus deepfreezed fillets and processing technique - Google Patents
Channel catfish ictalurus punctatus deepfreezed fillets and processing technique Download PDFInfo
- Publication number
- CN101032337A CN101032337A CNA2007100343976A CN200710034397A CN101032337A CN 101032337 A CN101032337 A CN 101032337A CN A2007100343976 A CNA2007100343976 A CN A2007100343976A CN 200710034397 A CN200710034397 A CN 200710034397A CN 101032337 A CN101032337 A CN 101032337A
- Authority
- CN
- China
- Prior art keywords
- fillet
- deepfreezed
- fillets
- frozen
- minute
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses one kind of fast frozen white delicious fish fillet of spotted forked-tail Leiocassis longirostris and its production process. The production process includes the steps of temporarily raising, killing to eliminate blood, slicing, eliminating skin, trimming, soaking to sterilize, loading into tray and quick freezing, grading, coating with ice, packing, etc. The production process features complete elimination of blood, low temperature of fish fillet in icy water at 0-4 deg.c, soaking fish fillet in ozone icy water and ultralow temperature quick freezing at below -35 deg.c. The production process has high fish fillet yield and less nutrient loss, and the produced fish fillet is white, translucent and delicious.
Description
Technical field:
The present invention relates to a kind of processing of aquatic products, specifically a kind of channel catfish ictalurus punctatus deepfreezed fillets and processing technology.
Background technology:
Spot is Wei Channel-catfish fish (Ictalurus Punctatus) but also claim ditch Nian or river Nian not only, originates in U.S.'s Mississippi, and emphasis is distributed in main freshwater fish in Erie Lake, Lake Ontario, peace Ida lake and other river and the attached water body.World many countries was all introduced a fine variety breed one after another in recent years, and China was introduced from the U.S. by Hubei Province first in 1984, and China's the South and the North all has breed at present.Channel catfishes is large-scale freshwater fish, maximum individuality can reach more than 35 kilograms, contain meat rate height, protein and vitamin content are abundant, fine and tender taste, delicious flavour is subjected to the U.S., Canada and other many national consumers' welcome deeply, processed finished product and semi-finished product on West Europe, Japan and other places all than being in great demand.But, fillets of ictalurus punctatus is sold three very high requirements in the international market: the one, color is very white, and will be white glossy, but can not use any bleaching agent, even if can use bleaching agent, the fillet after bleaching can tarnish and influence mouthfeel; The 2nd, mouthfeel good, the residual flavor of various algae in mud fishy smell and the water definitely can not be arranged; The 3rd, nutritive loss few.These 3 all are difficult to reach for fresh-water fishes, and this mainly is that bloodletting is difficult to put totally because the fresh-water fishes meat is tightr than marine fish flesh matter, if misbleed can make fillet take on a red color, add the easy eutrophication in freshwater aquiculture waters, algae is a lot of in the water, and fish are liked the food algae.The degree of depth of water is also shallow than the ocean, and this just makes fresh-water fishes that very heavy mud fishy smell, the residual flavor of algae are inevitably arranged.
Summary of the invention:
The purpose of this invention is to provide channel catfish ictalurus punctatus deepfreezed fillets and the processing technology that a kind of look white, mouthfeel is good.
The present invention adopts following technical scheme to realize its goal of the invention, in the channel catfish ictalurus punctatus deepfreezed fillets processing technology, and the one, stir bloodletting.Put into the pond after fish slaughtered, being allowed to condition at fully struggles in the water moves about, and adds artificial stirring and drains blood, and blood is all flowed out at short notice can't permeate between histocyte, guarantees that the structure of fish muscle after the death is snow-white.The 2nd, low temperature soaks.The fish of having put blood is in time cutd open sheet, and the fillet under will cuing open are immersed in 0-4 ℃ the frozen water, its effect is to force residual flavor of mud extraction fishy smell, various algae and the impure liquid of color, makes that the fillet flavor is pure, look white, guarantees the mouthfeel of product.The 3rd, ozone treatment.Fillet after frozen water soaked are handled with the ozone frozen water, further sterilization, brighten.The 4th, the ultralow temperature snap frozen.Fillet are carried out below-35 ℃, and 25-35 minute ultralow temperature snap frozen is reduced to-18 ℃ with the central temperature of product, and like this, the nutrition of assurance product is not run off, and is weightless little.
A kind of channel catfish ictalurus punctatus deepfreezed fillets processing technology comprises: raw material checks and accepts, supports temporarily-bloodletting slaughters-cut into slices, remove the peel, repair-and soaking sterilization-shaping, balance quick-frozen-classification, plating ice-packing, goldenly examine, put in storage, wherein:
Described bloodletting is slaughtered to operating in fish gill portion with cutter, cuts off the gill artery, allows blood flow out along point of a knife, puts into clean pond immediately, does not stop to stir, and allows it fully move about, to breathe, and blood is drained to death time 20-40 minute;
Described soaking sterilization was soaked 20-40 minute for putting into 0-4 ℃ ice model tank cooling through trimmed fillet, cooled fillet, after adopting routine disinfection, fillet to be put into 0-4 ℃ Ozone Water and soaked 5-10 minute, the concentration of Ozone Water is the 1-6 mg/litre;
Described shaping, balance quick-frozen be will be after soaking sterilization fillet, the fillet back side entirely is placed in downwards to freeze delivers to mono-frozen machine on the dish and carry out below-35 ℃ 25-35 minute snap frozen.
The present invention is convenient, reliable for section, and the section in described section, peeling, the pre-shaping step is the section of not decaptitating.
The channel catfish ictalurus punctatus deepfreezed fillets that the present invention produces by above-mentioned processing technology, its fillet look white, sparkling and crystal-clear bright, no tool marks, spur, no black film and fish-skin, the edge is smooth.
Because adopt technique scheme, the present invention has realized goal of the invention preferably, its technical maturity, the product look white, sparkling and crystal-clear bright, glossy, mouthfeel is good, and nutrition is not lost, and is weightless little, the market competitiveness increases, and adopt the section of not decaptitating, the product yield is improved more than 3%, labor productivity also improves greatly, also increase raiser's income, had good economical, societal benefits.
The specific embodiment:
Below the invention will be further described.
A kind of channel catfish ictalurus punctatus deepfreezed fillets processing technology, its processing technology comprises:
(1) raw material is checked and accepted, is supported temporarily.Choose the fresh and alive fish of 500-1000g/ bar of fresh water deep water storehouse cage culture, the distinctive spot of spottiness catfishes, beard, the figure is long narrow slightly, there is not the distortion symptom, send storage pond, holding pond to support temporarily, the amount of storage of every pond fish is no more than 1/2 of volume, and the storage pond, holding pond water temperature is controlled at 14-18 ℃ (present embodiment is 15 ℃), and guarantees sufficient oxygen.
(2) bloodletting is slaughtered.Operate in fish gill portion with cutter, cut off the gill artery, allow blood flow out, put into clean pond immediately, do not stop to stir along point of a knife, allow it fully move about, to breathe, blood is drained to death, time 20-40 minute (present embodiment is 30 minutes), the amount of slaughtering of every pond fish is no more than 1/2 of pool volume, the disposable use of the water in bloodletting pond is not reused.Like this, fish is fully struggled in water move about, add stirring its blood when constantly struggling is gushed out along the artery place of cutting off, blood all flows out at short notice and can't permeate between histocyte, and the structure of fish muscle after the assurance death is snow-white.
(3) section, peeling, finishing.Section is meant that being close to the fish spine along the fish spine cuts open, gets symmetry, complete two and flakes a fish, and the section of fillet should smooth no tool marks, spur, no black film, and its edge is smooth, nothing is torn, the Durchgangshohle phenomenon.Be the convenience of cutting into slices, reliable, cutting into slices is the section of not decaptitating, and so also can save man-hour, improves the product yield, the control waste.The overall process of section is carried out under running water.Special-purpose skinning machine peeling is adopted in peeling, and finishing is to the fish-skin that does not eliminate on the fillet, color spot and fat, with cutter or scissors it is repaiied and removes.
(4) soaking sterilization.Put into the ice model tank cooling of 0-4 ℃ (present embodiment is 1 ℃) through trimmed fillet and soak 20-40 minute (present embodiment is 30 minutes), guarantee that product fully is immersed in the water, cooling water is not reused.Cooled fillet are put into the effective chlorine disinfectant that contains 5ppm and are soaked 3-5 minute (present embodiment is 5 minutes), during sterilization, constantly stir, and disinfectant was changed once in per 30 minutes.Like this, the firstth, utilize the characteristics of the big penetration Strong of frozen water density of this temperature, the Free water between structure of fish muscle cytoplasm is carried out permeation-exchange, force residual flavor and the impure liquid of color of mud extraction fishy smell, various algae, make that the fillet flavor is pure, look white.The secondth, the central temperature of product can be reduced in the short time below 10 ℃, stop the quick breeding of bacterium and cause the product corruption to lose its relish and gloss.The 3rd is to do precooling for quick-frozen to prepare, and guarantees the product quick freezing.For further brightening fillet and sterilization, fillet after the sterilization are put into the Ozone Water of 0-4 ℃ (present embodiment is 1 ℃) and soaked 5-10 minute (present embodiment is 10 minutes), the concentration of Ozone Water is 1-6 mg/litre (present embodiment is 4 mg/litre), keep running water, water was changed once in per 30 minutes.
(5) shaping, balance quick-frozen.Fillet after soaking sterilization, the fillet back side entirely is placed in downwards to freeze delivers to mono-frozen machine on the dish and carry out below-35 ℃ (present embodiment is-38 ℃), the ultralow temperature snap frozen of 25-35 minute (present embodiment is 30 minutes) is reduced to-18 ℃ with the central temperature of product.Like this, putting into instant freezer below-35 ℃ through the product that early stage, frozen water soaked precooling can not have ice crystal at the moisture content quick integral inside and outside very short time makes the product cell and freeze, guaranteeing that cell is complete is not punctured by ice crystal, otherwise, will cause product moisture content in the back cell that thaws to flow out nutrition leak, product tarnishes, be faint in color, organize follow the string, coarse mouthfeel.
(6) classification, plating ice.Freeze normal-temperature water (20 ℃) the disk stripping classification of good fillet, after accurately weighing by the net weight requirement, with the ozone frozen water plating water glaze of 0-4 ℃ (present embodiment is 1 ℃), the concentration of Ozone Water is 1-6 mg/litre (present embodiment is 4 mg/litre), ice clothing amount (present embodiment is 8%) between 8-10%.Plating ice is wanted evenly, smooth surface, and jade-like stone is bright, does not have the ice slag, no adhesion, the water of plating ice usefulness was changed once in per 30 minutes.
(7) packing, gold inspection, warehouse-in, the product behind plating ice are put into packing inside bag and are delivered to the enterprising row metal of gold inspection instrument conveyer belt and detect the back joint sealing, change freezer in 20 minutes, and temperature is controlled at below-18 ℃.
Claims (3)
1, a kind of channel catfish ictalurus punctatus deepfreezed fillets processing technology comprises: raw material checks and accepts, supports temporarily-bloodletting slaughters-cut into slices, remove the peel, repair-and soaking sterilization-shaping, balance quick-frozen-classification, plating ice-packing, goldenly examine, put in storage, it is characterized in that:
Described bloodletting is slaughtered to operating in fish gill portion with cutter, cuts off the gill artery, allows blood flow out along point of a knife, puts into clean pond immediately, does not stop to stir, and allows it fully move about, to breathe, and blood is drained to death time 20-40 minute;
Described soaking sterilization was soaked 20-40 minute for putting into 0-4 ℃ ice model tank cooling through trimmed fillet, cooled fillet, after adopting routine disinfection, fillet to be put into 0-4 ℃ Ozone Water and soaked 5-10 minute, the concentration of Ozone Water is the 1-6 mg/litre;
Described shaping, balance quick-frozen be will be after soaking sterilization fillet, the fillet back side entirely is placed in downwards to freeze delivers to mono-frozen machine on the dish and carry out below-35 ℃ 25-35 minute snap frozen.
2,, it is characterized in that the section in described section, peeling, the pre-shaping step is the section of not decaptitating according to the described channel catfish ictalurus punctatus deepfreezed fillets processing technology of claim 1.
3, a kind of channel catfish ictalurus punctatus deepfreezed fillets of the production of processing technology as claimed in claim 1 or 2 is characterized in that its fillet look white, and is sparkling and crystal-clear bright, no tool marks, spur, and no black film and fish-skin, the edge is smooth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100343976A CN101032337A (en) | 2007-02-07 | 2007-02-07 | Channel catfish ictalurus punctatus deepfreezed fillets and processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100343976A CN101032337A (en) | 2007-02-07 | 2007-02-07 | Channel catfish ictalurus punctatus deepfreezed fillets and processing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101032337A true CN101032337A (en) | 2007-09-12 |
Family
ID=38729233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100343976A Pending CN101032337A (en) | 2007-02-07 | 2007-02-07 | Channel catfish ictalurus punctatus deepfreezed fillets and processing technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101032337A (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991146A (en) * | 2010-12-15 | 2011-03-30 | 雷州市运源水产品有限公司 | Method for processing incisive bone muraenesox cinereus pieces |
| CN102125074A (en) * | 2010-12-21 | 2011-07-20 | 广西大学 | Slaughtering and processing method capable of improving edible quality of tilapia mossambica fillet |
| CN102246845A (en) * | 2011-07-01 | 2011-11-23 | 广西正五海洋产业股份有限公司 | Method for preventing fish slice from fading |
| RU2442937C2 (en) * | 2010-05-17 | 2012-02-20 | Михаил Ильич Воронин | Antiseptic ice production method |
| CN103040024A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of microwave instant fillets |
| CN103125576A (en) * | 2012-12-07 | 2013-06-05 | 大连工业大学 | Fine segmenting method for fish |
| CN103141556A (en) * | 2013-03-20 | 2013-06-12 | 浙江新天久海产有限公司 | Processing method of frozen mahi-mahi fillets |
| CN103250773A (en) * | 2013-04-17 | 2013-08-21 | 张家界金鲵生物工程股份有限公司 | Production method for giant salamander quick-frozen meat products |
| CN103371217A (en) * | 2012-04-24 | 2013-10-30 | 蔡福涛 | Processing technique of chilled fresh chicken |
| CN103598311A (en) * | 2013-11-18 | 2014-02-26 | 北京新辣道餐饮管理有限公司 | Preparation method for quickly-frozen flavored fish blocks of clarias lazera |
| CN105707741A (en) * | 2016-01-30 | 2016-06-29 | 明光市永言水产食品有限公司 | Frozen minced fillet processing method |
| CN107079845A (en) * | 2017-05-12 | 2017-08-22 | 饶平县腾跃食品有限公司 | A kind of freshwater aquiculture perch desilts taste method |
| CN107397151A (en) * | 2017-09-11 | 2017-11-28 | 海之星（福建）远洋渔业有限公司 | A kind of method that early stage suitable for butterfish processes and freezed |
| CN107788092A (en) * | 2017-11-30 | 2018-03-13 | 陆滔 | The freezing method of fillet |
| CN109479948A (en) * | 2018-12-10 | 2019-03-19 | 湖北楚玉莱信克食品科技有限公司 | A kind of single-freeze fillets of ictalurus punctatus processing method for keeping fresh |
| CN110122794A (en) * | 2019-06-28 | 2019-08-16 | 江南大学 | A kind of preparation method of the instant channel catfishes foods packed in carton containers of high-quality |
| CN110574776A (en) * | 2019-10-16 | 2019-12-17 | 大连国富水产食品有限公司 | red fish processing technology |
| CN112273314A (en) * | 2020-10-23 | 2021-01-29 | 通威（成都）水产食品有限公司 | Method for producing snakehead fillet |
-
2007
- 2007-02-07 CN CNA2007100343976A patent/CN101032337A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2442937C2 (en) * | 2010-05-17 | 2012-02-20 | Михаил Ильич Воронин | Antiseptic ice production method |
| CN101991146A (en) * | 2010-12-15 | 2011-03-30 | 雷州市运源水产品有限公司 | Method for processing incisive bone muraenesox cinereus pieces |
| CN102125074A (en) * | 2010-12-21 | 2011-07-20 | 广西大学 | Slaughtering and processing method capable of improving edible quality of tilapia mossambica fillet |
| CN102246845A (en) * | 2011-07-01 | 2011-11-23 | 广西正五海洋产业股份有限公司 | Method for preventing fish slice from fading |
| CN103371217A (en) * | 2012-04-24 | 2013-10-30 | 蔡福涛 | Processing technique of chilled fresh chicken |
| CN103125576A (en) * | 2012-12-07 | 2013-06-05 | 大连工业大学 | Fine segmenting method for fish |
| CN103125576B (en) * | 2012-12-07 | 2016-01-20 | 大连工业大学 | A kind of fine segmentation method of fish |
| CN103040024A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of microwave instant fillets |
| CN103141556A (en) * | 2013-03-20 | 2013-06-12 | 浙江新天久海产有限公司 | Processing method of frozen mahi-mahi fillets |
| CN103250773A (en) * | 2013-04-17 | 2013-08-21 | 张家界金鲵生物工程股份有限公司 | Production method for giant salamander quick-frozen meat products |
| CN103598311B (en) * | 2013-11-18 | 2015-03-18 | 北京新辣道餐饮管理有限公司 | Preparation method for quickly-frozen flavored fish blocks of clarias lazera |
| CN103598311A (en) * | 2013-11-18 | 2014-02-26 | 北京新辣道餐饮管理有限公司 | Preparation method for quickly-frozen flavored fish blocks of clarias lazera |
| CN105707741A (en) * | 2016-01-30 | 2016-06-29 | 明光市永言水产食品有限公司 | Frozen minced fillet processing method |
| CN107079845A (en) * | 2017-05-12 | 2017-08-22 | 饶平县腾跃食品有限公司 | A kind of freshwater aquiculture perch desilts taste method |
| CN107397151A (en) * | 2017-09-11 | 2017-11-28 | 海之星（福建）远洋渔业有限公司 | A kind of method that early stage suitable for butterfish processes and freezed |
| CN107788092A (en) * | 2017-11-30 | 2018-03-13 | 陆滔 | The freezing method of fillet |
| CN109479948A (en) * | 2018-12-10 | 2019-03-19 | 湖北楚玉莱信克食品科技有限公司 | A kind of single-freeze fillets of ictalurus punctatus processing method for keeping fresh |
| CN110122794A (en) * | 2019-06-28 | 2019-08-16 | 江南大学 | A kind of preparation method of the instant channel catfishes foods packed in carton containers of high-quality |
| CN110122794B (en) * | 2019-06-28 | 2022-09-02 | 江南大学 | Preparation method of high-quality instant channel catfish soft can |
| CN110574776A (en) * | 2019-10-16 | 2019-12-17 | 大连国富水产食品有限公司 | red fish processing technology |
| CN112273314A (en) * | 2020-10-23 | 2021-01-29 | 通威（成都）水产食品有限公司 | Method for producing snakehead fillet |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101032337A (en) | Channel catfish ictalurus punctatus deepfreezed fillets and processing technique | |
| CN108740840B (en) | Method for making quick-frozen seasoned fish fillets of tilapia | |
| Alam et al. | Nutritional values, consumption and utilization of Hilsa Tenualosa ilisha (Hamilton 1822) | |
| CN105558899A (en) | Quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method | |
| CN102090443B (en) | Processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh | |
| CN103210996A (en) | Preparation process of cyprinus carpio frozen product | |
| CN107751349B (en) | Freezing method for keeping quality of freshwater fish | |
| KR20200006831A (en) | Deep-sea, deep-sea watering system for chinese cabbage pickling | |
| KR20100123304A (en) | Method for producing salted pollack's roe-internal organ using deep ocean water and the product by the method | |
| CN111296775A (en) | Preparation method based on mackerel jerky | |
| KR101134150B1 (en) | Method for manufacturing salted Brown croaker air bladder | |
| CN105707741A (en) | Frozen minced fillet processing method | |
| CN101810347A (en) | Processing method of dried mackerel flesh | |
| CN115590163B (en) | Processing method of instant sea cucumber with eggs | |
| CN112655913A (en) | Tilapia processing production method and process thereof | |
| CN115067487A (en) | High-quality frozen cooked crayfish and preparation method thereof | |
| CN100556297C (en) | Puffer fish fine processing method | |
| CN109511581B (en) | Sturgeon parent breeding method for producing caviar | |
| Doyle | Care and handling of salmon: the key to quality | |
| CN112273314A (en) | Method for producing snakehead fillet | |
| CN111838564A (en) | Method for recycling marinated water of sliced boiled chicken | |
| KR20080017877A (en) | Manufacturing method of kimchi using deep sea water | |
| CN101088361A (en) | Making process of honeyed tomato | |
| CN100556298C (en) | Globe fish comprehensive utilization processing method | |
| RU2813997C1 (en) | Atlantic herring preserves |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20070912 |