CN102986827A - Sashimi cryopreservation method - Google Patents
Sashimi cryopreservation method Download PDFInfo
- Publication number
- CN102986827A CN102986827A CN2012101964908A CN201210196490A CN102986827A CN 102986827 A CN102986827 A CN 102986827A CN 2012101964908 A CN2012101964908 A CN 2012101964908A CN 201210196490 A CN201210196490 A CN 201210196490A CN 102986827 A CN102986827 A CN 102986827A
- Authority
- CN
- China
- Prior art keywords
- raw fish
- sashimi
- freezing
- storing method
- collecting bag
- 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
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
Abstract
The invention discloses a sashimi cryopreservation method comprising the following steps: spreading fresh sliced sashimi on absorbent paper, removing water on the surface of the sashimi by using an ozonizer containing cold air, immediately freezing the sashimi in cold air of 25-30 DEG C below zero, coating a transparent preservative film on the sashimi, placing the sashimi and the absorbent paper into a storage bag with a deoxidant to carry out vacuum package, and then, cryopreserving the sashimi at 15-20 DEG C below zero. The invention provides the sashimi cryopreservation method which can be used for preventing the quality of the sashimi from being worsened, storing the sashimi for at least over half a year and simply putting the sashimi on a counter or dining table without carrying out secondary processing on the sashimi after the sashimi is unfrozen.
Description
Technical field
The present invention relates to a kind of store method of food, specifically relate to a kind of freezing and storing method of raw fish.
Background technology
The living fish that refrigerated according to the pot-life or kept in cold storage in the past is processed into raw fish refrigeration.The fillet that display in the shop can only fresh-keeping 2-3 days.In addition. the raw fish defreezing method of freezing preservation is, oxidation stain and go out a large amount of moisture when thawing, the delicious food of the fish that contains the gravy composition of dissipating is damaged, and the shortcoming that reduces commodity value is arranged.
Summary of the invention
The present invention is intended to propose a kind of freezing and storing method of raw fish, i.e. a kind of method that keeps for a long time raw fish freshness state.After fillet thaw. do not need secondary operations just can simply put on the dining table or be displayed on the sales counter.
The freezing and storing method of raw fish of the present invention is such:
The sheet raw fish of fresh sheet is paved on blotting paper, with the ozonizer that contains cold wind the moisture on raw fish surface is removed, then after moment freezes in subzero 25-30 ℃ cold air, raw fish is wrapped transparent preservative film, and blotting paper is put into together with the collecting bag of oxygen scavenger vacuum-packed.And keep in cold storage at subzero 15-20 ℃.
The invention provides a kind of the impact under the beautiful prerequisite of hiding of fresh fish, prevent that quality from worsening. can store more than half a year at least, not need the secondary operations of raw fish just can simply display sales counter after thawing or put freezing and storing method at the raw fish of dining table.
According to the present invention, following good effect is arranged:
(1) freezing preservation does not damage the delicious food of the fish of freshness high state, prevents that quality from worsening.Can be stored to more than not a half year.
(2) raw fish of thinly slicing is placed on the blotting paper and launches, and absorbs the unnecessary moisture of the flesh of fish, the gravy that flows out when preventing from thawing.
(3) thaw after, need not the after-treatment raw fish, directly sabot, these raw fish can be for display sales counter and dining table.The food selling shop in supermarket etc. particularly, each shop need not to employ special culinary art teacher, can subdue labour cost.
(4) sales volume can suitably be adjusted in food selling shop, prevents the economic loss that the stock causes.
(5) aspect such as feast table, without spended time, can Quick for a large amount of raw fish.
The specific embodiment
Now specify method of the invention process with embodiment:
At first, the raw fish of being thinly sliced by professional cook's handle is placed on paves into the shape of spreading the wings on the blotting paper.The what is called shape of spreading the wings, the chrysanthemum first-selection that is called as toroidal and fan shape alignment arrangements in full bloom was put into refrigerator 10-15 minute, was dried with the ozone that contains cold wind again, removed raw fish remained on surface moisture.Then in subzero 30 ℃ cold air, in the moment quick-frozen, at the transparent preservative film of raw fish bag, put into the collecting bag that oxygen scavenger is housed, vacuum packaging with blotting paper.Keep in cold storage at subzero 15-20 ℃.
Its drying of ozone raw fish that contains cold wind can be carried out sterilization to the miscellaneous bacteria that is attached on the flesh of fish.In addition, vacuum packaging can be resisted the pollution that comes from the outside.Degenerate with oxygen scavenger and with resisting oxidation.The vacuum packaging that difficulty is higher is first-selected such as vacuum 1 * 10～3mm H g.Vacuum is less than that 1 * 10～3mm H g is will inner deoxygenation insufficient to carry out oxidation and degenerate, and moisture entrapment descends freshness, causes smell to occur.
The present invention absorbs moisture with blotting paper, gravy and smell.Once absorb, the thing of absorption does not discharge, and does not limit the thing that keeps function.
Fine motion sea, blotting paper lower berth pad (trade name.Tokyo medical science (strain) society system), better effects if.Behind the transparent preservative film of bag, put into the collecting bag that oxygen scavenger is housed, vacuum packaging with blotting paper, fine motion sea pad on the raw fish.
Preservative film is the food fresh keeping membrane that uses polyethylene products, and this is that the inboard of fish meat sheet and collecting bag is adhered to when preventing from thawing.This example preservative film is to use LLDPE film (trade name: good fortune assistant engineer's industry strain society system).
The collecting bag that the present invention uses is that the various gases such as oxygen are had impervious film, and collecting bag is single thin film or plural layers sealing bag.Material is metal, glass, and the inorganic material such as pottery, plastics, the organic materials such as protein a kind of when collecting bag is the plural layers sealing bag, is the combination of a kind of of above-mentioned material or their any materials perhaps, is not particularly limited.This example uses the three-layer thin-film sealing bag.
As above vacuum-packed raw fish refrigeration is crucial below subzero 15 degree.Like this, raw fish keeps freshness to store more than half a year.When thawing, can put into refrigerator 4 ℃ 20～30 minutes, perhaps normal temperature thawed in 10～15 minutes naturally.
With the example of the globe fish raw fish of the freezing preservation of the present invention, take out the raw fish of the state of spreading the wings from collecting bag and put into dish, the thing that shreds the flavoring such as little green green onion and spices bag and orange juice or cross the zoning configuration such as water fish-skin is attached to plastic pallet.That is, after thawing, need not the secondary operations raw fish, directly sabot plays thin raw fish and just can be displayed in sales counter and dining table.
Claims (10)
1. the freezing and storing method of a raw fish: the sheet raw fish of fresh sheet is paved on blotting paper, with the ozonizer that contains cold wind the moisture on raw fish surface is removed, then after moment freezes in subzero 25-30 ℃ cold air, raw fish is wrapped transparent preservative film, put into together with the collecting bag of oxygen scavenger vacuum-packedly with blotting paper, and keep in cold storage at subzero 15-20 ℃.
2. the freezing and storing method of raw fish according to claim 1, when raw fish is paved on blotting paper, blotting paper lower berth fine motion sea pad;
Behind the transparent preservative film of bag on the raw fish, put into the collecting bag that oxygen scavenger is housed with blotting paper, fine motion sea pad.
3. the freezing and storing method of raw fish according to claim 1, described vacuum packaging, vacuum is 1 * 10～3mm H g.
4. according to claim 1, the freezing and storing method of 3 described raw fish, described preservative film is the food fresh keeping membrane that uses polyethylene products.
5. the freezing and storing method of raw fish according to claim 4, described preservative film is the LLDPE film.
6. the freezing and storing method of raw fish according to claim 1, described collecting bag is by having impervious film to consist of to various gases such as oxygen; The collecting bag material is metal, or glass, or the inorganic material such as pottery, or plastics, or the organic material such as protein.
7. according to claim 1, the freezing and storing method of 6 described raw fish, described collecting bag is the single thin film sealing bag.
8. according to claim 1, the freezing and storing method of 6 described raw fish, described collecting bag is the three-layer thin-film sealing bag.
9. the freezing and storing method of raw fish according to claim 8, the material of described three layers of collecting bag is described metal, glass, the inorganic material such as pottery, plastics, two or three of the organic materials such as protein a kind of or their any materials.
10. the freezing and storing method of raw fish according to claim 1, when thawing, can put into refrigerator 4 ℃ 20～30 minutes, perhaps normal temperature thawed in 10～15 minutes naturally.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101964908A CN102986827A (en) | 2012-06-04 | 2012-06-04 | Sashimi cryopreservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101964908A CN102986827A (en) | 2012-06-04 | 2012-06-04 | Sashimi cryopreservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102986827A true CN102986827A (en) | 2013-03-27 |
Family
ID=47916314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101964908A Pending CN102986827A (en) | 2012-06-04 | 2012-06-04 | Sashimi cryopreservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102986827A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271386A (en) * | 2013-06-17 | 2013-09-04 | 李国强 | Acid discharging method for edible raw fish |
| CN103549495A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Processing method for pacific saury slices eaten raw |
| CN103734251A (en) * | 2013-12-09 | 2014-04-23 | 苏州市相城区新时代特种水产养殖场 | Aquatic product fresh-keeping method |
| CN111361781A (en) * | 2018-12-25 | 2020-07-03 | 海太半导体（无锡）有限公司 | Method for repackaging and storing broadband laser band |
| CN118160902A (en) * | 2024-04-25 | 2024-06-11 | 中国水产科学研究院南海水产研究所 | Preparation method of mature sea fish |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4147327B2 (en) * | 2003-11-21 | 2008-09-10 | ミツイ水産株式会社 | Frozen thin blowfish sashimi |
| CN101919435A (en) * | 2010-08-09 | 2010-12-22 | 暨南大学 | Sashimi preservative containing active probiotics as well as preparation method and application thereof |
| JP2012051170A (en) * | 2010-08-31 | 2012-03-15 | Unicharm Corp | Water absorptive material |
-
2012
- 2012-06-04 CN CN2012101964908A patent/CN102986827A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4147327B2 (en) * | 2003-11-21 | 2008-09-10 | ミツイ水産株式会社 | Frozen thin blowfish sashimi |
| CN101919435A (en) * | 2010-08-09 | 2010-12-22 | 暨南大学 | Sashimi preservative containing active probiotics as well as preparation method and application thereof |
| JP2012051170A (en) * | 2010-08-31 | 2012-03-15 | Unicharm Corp | Water absorptive material |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271386A (en) * | 2013-06-17 | 2013-09-04 | 李国强 | Acid discharging method for edible raw fish |
| CN103549495A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Processing method for pacific saury slices eaten raw |
| CN103549495B (en) * | 2013-09-27 | 2015-05-20 | 恒茂实业集团有限公司 | Processing method for pacific saury slices eaten raw |
| CN103734251A (en) * | 2013-12-09 | 2014-04-23 | 苏州市相城区新时代特种水产养殖场 | Aquatic product fresh-keeping method |
| CN103734251B (en) * | 2013-12-09 | 2016-01-20 | 苏州市相城区新时代特种水产养殖场 | A kind of method for preserving aquatic products |
| CN111361781A (en) * | 2018-12-25 | 2020-07-03 | 海太半导体（无锡）有限公司 | Method for repackaging and storing broadband laser band |
| CN118160902A (en) * | 2024-04-25 | 2024-06-11 | 中国水产科学研究院南海水产研究所 | Preparation method of mature sea fish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Stonehouse et al. | The use of supercooling for fresh foods: A review | |
| Sandhya | Modified atmosphere packaging of fresh produce: Current status and future needs | |
| Labuza et al. | Applications of “active packaging” for improvement of shelf‐life and nutritional quality of fresh and extended shelf‐life foods 1 | |
| Opara et al. | Modified atmosphere packaging for food preservation | |
| CN102986827A (en) | Sashimi cryopreservation method | |
| Valtýsdóttir et al. | Guidelines for precooling of fresh fish during processing and choice of packaging with respect to temperature control in cold chains | |
| CN104106623B (en) | A kind of vacuum precooling freshness retaining method of color green pepper | |
| Siah et al. | Effect of different packaging materials on the shelf life of modified atmosphere packaged red tilapia (Oreochromis mossambica) fillets. | |
| Khan et al. | Development of a packaging, storage and transportation cabinet for paddy straw mushroom | |
| Burg | Hypobaric storage in food industry: advances in application and theory | |
| CN105682474A (en) | Oxygen uptake compositions and preservation of oxygen perishable goods | |
| Thumula | Studies on storage behaviour of tomatoes coated with chitosan-lysozyme films | |
| JP2012144278A (en) | Packing bag for fruit and vegetable, and fruit and vegetable packing body | |
| CN103385280A (en) | Freeze preservation method of ultrathin sashimi | |
| CN100534312C (en) | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product | |
| CN104522155A (en) | Freshness-keeping method of pleurotus eryngii | |
| CN104366652A (en) | Controlled-atmosphere storage method of bolete | |
| Ebner et al. | Packaging of perishable food products | |
| Kim et al. | Effect of different oxygen permeability packaging films on the quality of sous-vide processed seasoned spinach soup | |
| Micali et al. | Thermal processing in food industries and chemical transformation | |
| JP2002027907A (en) | Method for preserving fruit/vegetable | |
| Kim et al. | Dependence of individual primary package atmosphere on retail display temperature and micro-perforations in a master packaging system for chestnuts | |
| JP3173714U (en) | Packaged seafood with bamboo skin | |
| JP2002027906A (en) | Method for preserving fruit/vegetable | |
| CA2620461C (en) | Fish packing system |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130327 |