CN102812986A - Microwave-still air combined thawing process for frozen tuna bars - Google Patents
Microwave-still air combined thawing process for frozen tuna bars Download PDFInfo
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- CN102812986A CN102812986A CN 201110155040 CN201110155040A CN102812986A CN 102812986 A CN102812986 A CN 102812986A CN 201110155040 CN201110155040 CN 201110155040 CN 201110155040 A CN201110155040 A CN 201110155040A CN 102812986 A CN102812986 A CN 102812986A
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Abstract
A microwave-still air combined thawing process for frozen tuna bars is to thaw frozen bigeye tuna bars by microwave thawing and still-air thawing. The combined thawing process is optimized under the power of 170-300w, the optimized process is determined by physicochemical and sensory analysis, and chewing performance, redness value and sensory indexes of the thawed tuna are compared. The combined thawing method for frozen tuna bars, which is high in thawing quality and fast in thawing, is provided so as to quicken popularization of tuna in China.
Description
Technical field
The present invention relates to a kind of combination thawing technique of tuna piece microwave-freezer, relate in particular to the microwave combination thawing technique of big order tuna piece.Through the optimization of thawing technique under the different capacity, when saving the high edible quality of tuna piece from damage, utilize heating using microwave, effectively shortened thawing time, and handled through samming, effectively avoided the generation of the hot-spot phenomenon that microwave causes easily.
Background technology
Tuna (Tuna) also claim yaito tuna, tuna fish, is a kind of transoceanic property of height straddling fish stocks in waters at the middle and upper levels that live in, and mainly is distributed in the wide waters in the torrid zone, subtropical zone and temperate zone of the Pacific Ocean, the Atlantic Ocean, the Indian Ocean.Tuna has high protein, low-fat characteristics, is described as rare nutrient delicious of modern, and its flesh quality and thawing mode have direct relation.Tuna is from capturing the edible time that generally needs 1.5～2 years; For the long-term quality that guarantees the flesh of fish; The storage temperature of tuna is at-55 ℃ even lower; This will ask for help must be before tuna is freezed in processing consumption through reasonably thawing, to recover fresh state and the fresh fish quality before the flesh of fish freeze.
Dissolving of ice crystal can cause a large amount of juice losses in the course of defrosting; Thereby have a strong impact on the quality of tuna, as decline, fat oxidation, ice crystal distillation or the recrystallization of local flavor, dehydration, tender degree descend, soluble protein reduces, protein forms gel ability drop etc.Therefore the quality of the final quality of meat not only depends on refrigeration fresh-keeping technique but also depends on deforst technique.The defreezing method commonly used of tuna piece leaves standstill that air thawing, freezer thaw, flowing water thaws, salt solution thaws etc., all belongs to outside freezing process, and wherein warm saline and the freezer fish piece quality that the mode that combines obtains of thawing is higher, but thawing time is longer.Microwave thawing has weak point consuming time, characteristics such as pollution-free, by success be used for thawing of pork etc., but also have the uneven defective of heating simultaneously.This paper with the microwave thawing method with leave standstill the air thawing method and combine; Through back color and luster, quality, organoleptic indicator's mensuration, comparison that the tuna piece is thawed; Draw the tuna piece combination defreezing method that a kind of thawing rate is fast and the quality of thawing is high, in the hope of accelerating the popularization of tuna in China.
Summary of the invention
A kind of tuna piece microwave-leave standstill combination thawing technique of air; With microwave thawing with leave standstill the air thawing method and combine big order tuna piece is thawed; And use physics and chemistry, organoleptic analysis and the combination thawing technique is optimized research; According to comparison, draw the tuna piece combination defreezing method that a kind of thawing rate is fast and the quality of thawing is high, in the hope of accelerating the popularization of tuna in China to thaw back fish piece chewiness, red scale value and organoleptic indicator.Determination step of the present invention carries out according to following process:
1) utilizes 170W, 220W (shelves thaw), 300W, 550W, 800W, six gears of 1000W of micro-wave oven; Reaching 0 ℃ with the temperature of fish block edge (apart from 2cm place, long limit) is the terminal point of microwave thawing, and drawing 170W, 220W, three power of 300W is the microwave thawing power of suitable tuna piece.
2) the fish piece that ultralow temperature is freezed under the power condition of 170W, microwave time 4～16min, brine strength 2～4%, the samming time with this understanding is 20～120min.(T
3)
3) under the microwave power of 220W, the microwave time is 2～8min, brine strength 2～4%, and the samming time with this understanding is 30～60min.(T
4)
4) under the microwave power of 300W, the microwave time is 1～4min, brine strength 2～4%, and with this understanding, the samming time that needs is 60～120min.(T
5)
5) will optimize the tuna microwave of gained-leave standstill air combination defreezing method and freezer freezing process (T
1), warm saline-freezer combination defreezing method (T
2) compare, the power that has obtained 170W～300W is the power that is suitable for super frozen tuna piece microwave thawing.Wherein with 220W again the optimum power that thaws.With microwave thawing technology with leave standstill the air thawing method combine be a kind of rationally, defreezing method fast.
The comparison that table 1 microwave-leave standstill air combination defreezing method and freezer freezing process, warm saline-freezer make up defreezing method
Specific embodiment
Below in conjunction with specification invention is further specified, but protection domain of the presently claimed invention is not limited to the scope that embodiment describes.
Embodiment 1:
The fish piece that ultralow temperature is freezed with 3% saline treatment after, under the power condition of 170W, select microwave time of 8min to carry out microwave and rise again, afterwards in 25 ℃ of following samming 120min.
Obtain through physics and chemistry and organoleptic indicator's mensuration, the red scale value of fillet is 18.41, and chewiness is 473.26, and sense organ must be divided into 5.2.The fillet color and luster is comparatively vivid, but homogeneity is not good enough, and is flexible slightly, free from extraneous odour.
Embodiment 2:
The fish piece that ultralow temperature is freezed with 2% saline treatment after, under the power condition of 220W, select microwave time of 4min to carry out microwave and rise again, afterwards in 25 ℃ of following samming 50min.
Obtain through physics and chemistry and organoleptic indicator's mensuration, the red scale value of fillet is 18.65, and chewiness is 478.89, and sense organ must be divided into 4.65.The fillet color and luster is comparatively vivid, and is flexible slightly, free from extraneous odour, and delicate flavour is not good enough, and aftertaste has fishy smell slightly.
Embodiment 3:
The fish piece that ultralow temperature is freezed with 4% saline treatment after, under the power condition of 300W, select microwave time of 1min to carry out microwave and rise again, afterwards in 25 ℃ of following samming 120min.
Obtain through physics and chemistry and organoleptic indicator's mensuration, the red scale value of fillet is 15.82, and chewiness is 246.47, and sense organ must be divided into 2.5.The fillet color and luster shades slightly, and elasticity is very poor, free from extraneous odour, and saline taste is obvious.
Description of drawings
Below in conjunction with accompanying drawing the combination thawing technique of a kind of tuna piece of the present invention microwave-leave standstill air is done further to set forth and explanation.
Fig. 1: the experiment flow figure of tuna piece microwave-leave standstill air combination thawing technique.
Claims (4)
1. a tuna piece microwave-the leave standstill combination thawing technique of air; It is characterized in that: with microwave thawing with leave standstill the air thawing method and combine the tuna piece is thawed; And use physics and chemistry, organoleptic analysis and the combination thawing technique is optimized research; Draw a kind of quality height and fast tuna piece combination thawing technique of thawing rate of thawing, step is following:
That 1) will buy four cuts apart the tuna piece, cuts into trapezoid block, and every heavy 500～600g is housed in after the vacuum packaging in-60 ℃ the ultra low temperature freezer;
2) through the comparison of thawing time, the quality of thawing under the different microwave, drawing 170～300W is to be fit to the microwave power that the tuna piece thaws;
3) with the tuna piece with 2～4% saline treatment after, in microwave field, select the microwave power of 170～300W and the microwave time of 1～16min to rise again;
4) the tuna piece after microwave is risen again is positioned over 20～120min in 25 ℃ the environment, makes its temperature equalization.
2. a kind of tuna piece microwave as claimed in claim 1-leave standstill combination thawing technique of air; It is characterized in that: the fish piece that ultralow temperature is freezed with 2～4% saline treatment after; Under the power condition of 170W; Select microwave time of 4～16min to carry out microwave and rise again, afterwards in 25 ℃ of following samming 20～60min.
3. a kind of tuna piece microwave as claimed in claim 1-leave standstill combination thawing technique of air; It is characterized in that: the fish piece that ultralow temperature is freezed with 2～4% saline treatment after; Under the microwave power of 220W; Select the microwave time of 2～8min to rise again, afterwards in 25 ℃ of following samming 30～60min.
4. a kind of tuna piece microwave as claimed in claim 1-leave standstill combination thawing technique of air; It is characterized in that: the fish piece that ultralow temperature is freezed with 2～4% saline treatment after; Under the microwave power of 300W; Select microwave time of 1～4min to carry out microwave and rise again, afterwards in 25 ℃ of following samming 60～120min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201110155040 CN102812986A (en) | 2011-06-10 | 2011-06-10 | Microwave-still air combined thawing process for frozen tuna bars |
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| CN 201110155040 CN102812986A (en) | 2011-06-10 | 2011-06-10 | Microwave-still air combined thawing process for frozen tuna bars |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621229A (en) * | 2013-11-14 | 2015-05-20 | 浙江海洋学院 | Unfreezing method for bonito |
| CN106261985A (en) * | 2016-08-31 | 2017-01-04 | 浙江北极品水产有限公司 | Carp fillets processing method |
| CN107950633A (en) * | 2017-05-31 | 2018-04-24 | 新昌县瑞天食品科技有限公司 | A kind of quick-thawing technology for freezing stripped tuna |
| CN110521762A (en) * | 2019-10-16 | 2019-12-03 | 大连国富水产食品有限公司 | A kind of sole thawing technique |
-
2011
- 2011-06-10 CN CN 201110155040 patent/CN102812986A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621229A (en) * | 2013-11-14 | 2015-05-20 | 浙江海洋学院 | Unfreezing method for bonito |
| CN106261985A (en) * | 2016-08-31 | 2017-01-04 | 浙江北极品水产有限公司 | Carp fillets processing method |
| CN107950633A (en) * | 2017-05-31 | 2018-04-24 | 新昌县瑞天食品科技有限公司 | A kind of quick-thawing technology for freezing stripped tuna |
| CN110521762A (en) * | 2019-10-16 | 2019-12-03 | 大连国富水产食品有限公司 | A kind of sole thawing technique |
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Application publication date: 20121212 |