CN103039581A - Processing method of frozen tilapia fillet blocks - Google Patents
Processing method of frozen tilapia fillet blocks Download PDFInfo
- Publication number
- CN103039581A CN103039581A CN2013100230992A CN201310023099A CN103039581A CN 103039581 A CN103039581 A CN 103039581A CN 2013100230992 A CN2013100230992 A CN 2013100230992A CN 201310023099 A CN201310023099 A CN 201310023099A CN 103039581 A CN103039581 A CN 103039581A
- Authority
- CN
- China
- Prior art keywords
- fillet
- tilapia
- processing method
- piece
- freezes
- 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)
- Processing Of Meat And Fish (AREA)
Abstract
The invention discloses a processing method of frozen tilapia fillet blocks. The method is characterized by comprising the following steps of: 1) receiving raw materials; 2) slicing and cleaning; 3) removing skin and finishing; 4) soaking and dishing up; 5) quickly freezing; and 6) packing and refrigerating. The method belongs to the field of processing of frozen aquatic products. The method is characterized in that before being frozen, the bone and skin removed tilapia fillets are soaked into a 3% to 5% sodium tyipolyphosphate (STPP) N1515 solution; and after the fillets are softened, the fillets with fixed net weight are arranged in specific block freezing molds. The method is easy to operate, reduces the cost, allows customers to take the fillets as required, and has a great potential market value.
Description
Technical field
The present invention relates to a kind of processing technology of aquatic products, relate in particular to the processing method that a kind of Tilapia Fillet piece freezes.
Background technology
Tilapia mossambica is commonly called as African crucian, is under the jurisdiction of Perciformes, Percoidei, Callichthyidae.This genus originates in Africa kind more than 600, and what cultivated at present has 15 kinds.Luo Feiyu is the middle-size and small-size fish of a group, its profile, the somewhat similar crucian of Individual Size, and the many chaste trees of fin ray are like mandarin fish.Eurysaline fishes all can be survived in the sea water and fresh water, and lower oxygen concentration resistance generally inhabits the lower floor of water, but perches water layer with water temperature variation or the change of fish body size.The Tilapia mossambica feeding habits are extensive, and mostly being greatly vegetalitas is main omnivorousness, very poor food, food ration is large, growth is rapid, especially faster with the young stage growth.The Luo Feiyu growth has substantial connection, 16～38 ℃ of growth temperatures, 22～35 ℃ of thermophilics with temperature.Tilapia mossambica is introduced Taiwan Province by Wu Zhenhui, Guo Qi Zhang, a state in the Zhou Dywnasty from Singapore early than nineteen forty-six, and in honor of these two people claim first " Tilapia ".Nineteen fifty-seven is introduced in China ground from Vietnam, has another name called " Vietnam fish ".Because it originates in Africa, be similar to local crucian, so again the someone cry it " African crucian ".The Tilapia mossambica of introducing the Yingshan Mountains, Hubei hot spring has two kinds, a kind ofly cries the Mozambique Tilapia mossambica, is to receive Yingshan Mountains hot spring from the Jingshan County in 1972, and another kind is named bolti, is to be introduced by Hubei Province's aquatic products research institute in 1979.After they are settled down, all live finely.
The meat flavour of Tilapia mossambica is delicious, and no matter fine and tender taste is to braise in soy sauce or cook clearly, and taste is all good.Bolti contains protein 20.5 grams in per 100 gram meat, fat 6.93 grams, 148 kilocalories of heats, 70 milligrams of calcium, 50 milligrams in sodium, 37 milligrams in phosphorus, 1 milligram of iron, vitaminB10 .1 milligram, 0.12 milligram of vitamin B2 after measured.The Tilapia mossambica main cultured fishes that become international.
So at present Tilapia mossambica is processed a big chunk share of selling fish market on the market, in the freezing processing method of traditional Tilapia mossambica, after hacking, remove the peel, repairing, directly Tilapia mossambica is wired up according to specification row dish, fresh-keeping degree like this is inadequate, and the meat of Tilapia mossambica is also delicious not soft.And the processing method that a kind of Tilapia Fillet piece that the present invention releases freezes, carrying out before piece freezes at the Tilapia Fillet of the peeling of will boning, it is steeped in 3～5%STPP (N1515) solution, make fillet softening after, the fillet that will reserve again net weight are arranged into specific and are frozen in the mould.By this kind processing technology, reduced original power consumption of polymer processing, saved cost, and to freeze product water conservation content high for the Tilapia Fillet piece made of processing method thus, fresh-keeping degree is large, the Tilapia Fillet delicious meat is soft, most importantly the Tilapia Fillet piece made of frozen block freeze techniques freezes and meets client to the demand of being affectedly bashful of the scope of the amount of Tilapia mossambica thus, the product that processes by this technology, depending on client's demand and can fix the value of the degree of accuracy, simple and convenient, have very large potential market and be worth.
Summary of the invention
One object of the present invention is to provide a kind of processing of aquatic products method, and the processing method that provides a kind of Tilapia Fillet piece to freeze is provided another purpose.
1, a kind of Tilapia Fillet piece processing method of freezing is characterized in that, may further comprise the steps:
1) raw material receives: receives vigorously, body weight places storage fish device to place the Tilapia mossambica of 0.3～1kg, changes the clear water under the normal temperature in storing up the fish device, on the rocks temporarily storing up 1～3 hour;
2) section is cleaned: the Tilapia mossambica that will store up is placed on will oppress in flakes on the operating desk and cuts out, cleans the blood stains and the impurity that hack on the rear fillet;
3) peeling finishing: fillet are placed on the skinning machine grind skin after skin removed, black, tunica albuginea on the fillet are ground off, repair burr, limit bone and middle bone on the fillet limit;
4) soak row's dish: the peeling Tilapia Fillet that cleans up after the finishing of boning is steeped in 3～5%STPP solution, make fillet softening after, the fillet that will reserve again net weight are arranged into specific and are frozen in the mould row's dish;
5) anxious freezing: the Tilapia mossambica piece that will sequence dish is put in advance to be chilled to and is flattened in-30 ℃ or the following hydraulic ram press and anxious freezing to the disk stripping after below-18 ℃ of product center temperature;
6) packing refrigeration: the Tilapia Fillet product that processes is detected by metal detector whether metal residual is arranged, the washing flow line of sending back to of metal residual is arranged, do not have the packing of accomplishing fluently of metal residual, put in-18～-30 ℃ the freezer and refrigerate.
Preferably, in the processing method that described Tilapia Fillet piece freezes, it is characterized in that the cleaning process of Tilapia mossambica all is to carry out at normal temperatures the circulating water.
Preferably, in the processing method that described Tilapia Fillet piece freezes, it is characterized in that the processing environment of whole Tilapia mossambica all is to carry out under 10～20 ℃ temperature conditions.
Preferably, in the processing method that described Tilapia Fillet piece freezes, it is characterized in that Tilapia mossambica checks that fillet have or not fishbone, middle bone, tunica albuginea, black film, blood point after the peeling finishing.
Preferably, in the processing method that described Tilapia Fillet piece freezes, it is characterized in that Tilapia Fillet requires to enter in the mould after soaking with 3～5% STPP solution by weight before advancing to freeze.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to the scope that represents with embodiment.
Embodiment 1,
1, a kind of Tilapia Fillet piece processing method of freezing is characterized in that, may further comprise the steps:
1) raw material receives: receives vigorously, body weight places storage fish device to place the Tilapia mossambica of 0.5kg, changes the clear water under the normal temperature in storing up the fish device, on the rocks temporarily storing up 1.5 hours;
2) section is cleaned: the Tilapia mossambica that will store up is placed on will oppress in flakes on the operating desk and cuts out, cleans the blood stains and the impurity that hack on the rear fillet;
3) peeling finishing: fillet are placed on the skinning machine grind skin after skin removed, black, tunica albuginea on the fillet are ground off, repair burr, limit bone and middle bone on the fillet limit;
4) soak row's dish: the peeling Tilapia Fillet that cleans up after the finishing of boning is steeped in 5%STPP solution, make fillet softening after, the fillet that will reserve again net weight are arranged into specific and are frozen in the mould row's dish;
5) anxious freezing: the piece that will sequence dish freeze put in advance be chilled to flatten in-30 ℃ or the following hydraulic ram press and anxious freeze to the product center temperature below-18 ℃;
6) packing refrigeration: the Tilapia Fillet product that processes is detected by metal detector whether metal residual is arranged, the washing flow line of sending back to of metal residual is arranged, do not have the packing of accomplishing fluently of metal residual, put in-18 ℃ the freezer and refrigerate.
Embodiment 2,
1, a kind of Tilapia Fillet piece processing method of freezing is characterized in that, may further comprise the steps:
1) raw material receives: receives vigorously, body weight places storage fish device to place the Tilapia mossambica of 1kg, changes the clear water under the normal temperature in storing up the fish device, on the rocks temporarily storing up 1.5 hours;
2) section is cleaned: the Tilapia mossambica that will store up is placed on will oppress in flakes on the operating desk and cuts out, cleans the blood stains and the impurity that hack on the rear fillet;
3) peeling finishing: fillet are placed on the skinning machine grind skin after skin removed, black, tunica albuginea on the fillet are ground off, repair burr, limit bone and middle bone on the fillet limit;
4) soak row's dish: the peeling Tilapia Fillet that cleans up after the finishing of boning is steeped in 5%STPP solution, make fillet softening after, the fillet that will reserve again net weight are arranged into specific and are frozen in the mould row's dish;
5) anxious freezing: the Tilapia mossambica piece that will sequence dish is put in advance to be chilled to and is flattened in-30 ℃ or the following hydraulic ram press and anxious freezing to the disk stripping after below-18 ℃ of product center temperature;
6) packing refrigeration: the Tilapia Fillet product that processes is detected by metal detector whether metal residual is arranged, the washing flow line of sending back to of metal residual is arranged, do not have the packing of accomplishing fluently of metal residual, put in-20 ℃ the freezer and refrigerate.
Embodiment 3,
1, a kind of Tilapia Fillet piece processing method of freezing is characterized in that, may further comprise the steps:
1) raw material receives: receives vigorously, body weight places storage fish device to place the Tilapia mossambica of 0.5kg, changes the clear water under the normal temperature in storing up the fish device, on the rocks temporarily storing up 1 hour 40 minutes;
2) section is cleaned: the Tilapia mossambica that will store up is placed on will oppress in flakes on the operating desk and cuts out, cleans the blood stains and the impurity that hack on the rear fillet;
3) peeling finishing: fillet are placed on the skinning machine grind skin after skin removed, black, tunica albuginea on the fillet are ground off, repair burr, limit bone and middle bone on the fillet limit;
4) soak row's dish: the peeling Tilapia Fillet that cleans up after the finishing of boning is steeped in 4%STPP solution, make fillet softening after, the fillet that will reserve again net weight are arranged into specific and are frozen in the mould row's dish;
5) anxious freezing: the Tilapia mossambica piece that will sequence dish is put in advance to be chilled to and is flattened in-30 ℃ or the following hydraulic ram press and anxious freezing to the disk stripping after below-18 ℃ of product center temperature;
6) packing refrigeration: the Tilapia Fillet product that processes is detected by metal detector whether metal residual is arranged, the washing flow line of sending back to of metal residual is arranged, do not have the packing of accomplishing fluently of metal residual, put in-18 ℃ the freezer and refrigerate.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in specification and the embodiment, it can be applied to various suitable the field of the invention fully, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the literal of describing.
Claims (5)
1. the processing method that the Tilapia Fillet piece freezes is characterized in that, may further comprise the steps:
1) raw material receives: receives vigorously, body weight places storage fish device to place the Tilapia mossambica of 0.3～1kg, changes the clear water under the normal temperature in storing up the fish device, on the rocks temporarily storing up 1～3 hour;
2) section is cleaned: the Tilapia mossambica that will store up is placed on will oppress in flakes on the operating desk and cuts out, cleans the blood stains and the impurity that hack on the rear fillet;
3) peeling finishing: fillet are placed on the skinning machine grind skin after skin removed, black, tunica albuginea on the fillet are ground off, repair burr, limit bone and middle bone on the fillet limit;
4) soak row's dish: the peeling Tilapia Fillet that cleans up after the finishing of boning is steeped in 3～5%STPP solution, make fillet softening after, the fillet that will reserve again net weight are arranged into specific and are frozen in the mould row's dish;
5) anxious freezing: the Tilapia mossambica piece that will sequence dish is put in advance to be chilled to and is flattened in-30 ℃ or the following hydraulic ram press and anxious freezing to the disk stripping after below-18 ℃ of product center temperature;
6) packing refrigeration: the Tilapia Fillet piece that processes is frozen product detect by metal detector whether metal residual is arranged, the washing flow line of sending back to of metal residual is arranged, do not have the packing of accomplishing fluently of metal residual, put in-18～-30 ℃ the freezer and refrigerate.
2. in the processing method that Tilapia Fillet piece as claimed in claim 1 freezes, it is characterized in that the cleaning process of Tilapia mossambica all is to carry out at normal temperatures the circulating water.
3. in the processing method that Tilapia Fillet piece as claimed in claim 1 freezes, it is characterized in that the processing environment of whole Tilapia mossambica all is to carry out under 10～20 ℃ temperature conditions.
4. in the processing method that Tilapia Fillet piece as claimed in claim 1 freezes, it is characterized in that Tilapia mossambica checks that fillet have or not fishbone, middle bone, tunica albuginea, black film, blood point after the peeling finishing.
5. in the processing method that Tilapia Fillet piece as claimed in claim 1 freezes, it is characterized in that requiring by weight to enter in the mould after Tilapia Fillet soaks with 3～5% STPP solution before advancing to freeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100230992A CN103039581A (en) | 2012-12-12 | 2013-01-22 | Processing method of frozen tilapia fillet blocks |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210532473.7 | 2012-12-12 | ||
| CN201210532473 | 2012-12-12 | ||
| CN2013100230992A CN103039581A (en) | 2012-12-12 | 2013-01-22 | Processing method of frozen tilapia fillet blocks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103039581A true CN103039581A (en) | 2013-04-17 |
Family
ID=48052628
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100230992A Pending CN103039581A (en) | 2012-12-12 | 2013-01-22 | Processing method of frozen tilapia fillet blocks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103039581A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783142B (en) * | 2014-02-13 | 2015-10-14 | 浙江工商大学 | The processing method of the freezing seawater fillet of low histamine |
| CN106614997A (en) * | 2016-12-29 | 2017-05-10 | 广东雨嘉水产食品有限公司 | Tilapia meat layering device |
| CN106819048A (en) * | 2016-12-30 | 2017-06-13 | 广东雨嘉水产食品有限公司 | A kind of Tilapia mossambica oppresses the hierarchy of packaging device |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935029A (en) * | 2006-09-22 | 2007-03-28 | 南宁中诺生物工程有限责任公司 | Frozen tilapia mossambica slice and its processing method |
| CN101366408A (en) * | 2008-09-23 | 2009-02-18 | 海南大学 | Hot wind and microwave combined processing method for tilapia slice |
| CN101658197A (en) * | 2009-07-29 | 2010-03-03 | 海南大学 | Combined processing method of infiltration and hot air for tilapia fillet |
| CN101822284A (en) * | 2010-04-26 | 2010-09-08 | 江苏大学 | Method for improving frozen fillet structure by utilizing phosphorus-free quality improver |
-
2013
- 2013-01-22 CN CN2013100230992A patent/CN103039581A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935029A (en) * | 2006-09-22 | 2007-03-28 | 南宁中诺生物工程有限责任公司 | Frozen tilapia mossambica slice and its processing method |
| CN101366408A (en) * | 2008-09-23 | 2009-02-18 | 海南大学 | Hot wind and microwave combined processing method for tilapia slice |
| CN101658197A (en) * | 2009-07-29 | 2010-03-03 | 海南大学 | Combined processing method of infiltration and hot air for tilapia fillet |
| CN101822284A (en) * | 2010-04-26 | 2010-09-08 | 江苏大学 | Method for improving frozen fillet structure by utilizing phosphorus-free quality improver |
Non-Patent Citations (1)
| Title |
|---|
| 冯慧等: "多聚磷酸盐在冷冻罗非鱼肉中的降解及其对鱼肉品质的影响", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783142B (en) * | 2014-02-13 | 2015-10-14 | 浙江工商大学 | The processing method of the freezing seawater fillet of low histamine |
| CN106614997A (en) * | 2016-12-29 | 2017-05-10 | 广东雨嘉水产食品有限公司 | Tilapia meat layering device |
| CN106819048A (en) * | 2016-12-30 | 2017-06-13 | 广东雨嘉水产食品有限公司 | A kind of Tilapia mossambica oppresses the hierarchy of packaging device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103238854B (en) | Production method of air-dried yak meat | |
| CN103251076A (en) | Process for preparing cyprinus carpio raw fish ball product | |
| CN104146290B (en) | The processing method of the quick-freezing cooked shuttle crab meat of a kind of original flavor | |
| RU2015154973A (en) | AVOCADO PROCESSING | |
| CN103004963A (en) | Processing method of minimally processed vegetables | |
| CN102813271A (en) | Preparation method of frozen skinless shrimps | |
| CN103251079A (en) | Processing method of fresh-water lobster meat | |
| CN103315323B (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN104642960A (en) | Vacuum freeze-drying apparatus used for common yam rhizome, and using method thereof | |
| CN102940281A (en) | Ready-to-eat freshwater fish processing method | |
| CN103039581A (en) | Processing method of frozen tilapia fillet blocks | |
| CN103462081A (en) | Method for processing fast-food sea cucumber | |
| CN105995670B (en) | Preparation method of vinasse squid | |
| CN103416790A (en) | Frozen abalone processing technology | |
| CN103637115A (en) | Dried bamboo shoot preparing method | |
| CN106107767A (en) | A kind of preparation method of Passifolra edulis lyophilizing dried fruits | |
| CN104543858A (en) | Quick-frozen steamed sweet potato processing technology | |
| CN103653056A (en) | Processing method of instant litopenaeus vannamei freeze drying product | |
| CN103734773A (en) | Islamic duck ball and manufacturing method thereof | |
| CN104543859A (en) | Quick-frozen fried sweet potato processing technology | |
| CN104957728A (en) | Processing method of iced fresh conch meat | |
| CN103125972A (en) | Apple-powder-containing pork ham and preparation method thereof | |
| CN102793209A (en) | Processing method of emulsified sausage | |
| CN102578203A (en) | Pork refreshment method by garlic juice | |
| CN101744318B (en) | Method for removing minced fillet fishy smell of fresh-water fish and improving jelly strength of minced fillet |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130417 |