CN103385280A - Freeze preservation method of ultrathin sashimi - Google Patents
Freeze preservation method of ultrathin sashimi Download PDFInfo
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- CN103385280A CN103385280A CN201210140447XA CN201210140447A CN103385280A CN 103385280 A CN103385280 A CN 103385280A CN 201210140447X A CN201210140447X A CN 201210140447XA CN 201210140447 A CN201210140447 A CN 201210140447A CN 103385280 A CN103385280 A CN 103385280A
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- sashimi
- fish
- water absorption
- absorption paper
- freeze preservation
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Abstract
The invention relates to a freeze preservation method of ultrathin sashimi. The method is characterized in that sliced fish meat 1 is placed on a water absorption paper 2, and the slices are arranged in a circle or a fan shape. Surface water content of the sashimi is removed with an ozonizer with cold air; when sashimi is instantly frozen by using the cold air with a temperature of -30 DEG C, a transparent film 3 is covered on sashimi; the sashimi is subjected to vacuum packaging with the water absorption paper in a plastic bag 4 with deoxidant. The sashimi is stored under in a frozen state under a temperature of -15 DEG C. The method provided by the invention has the good effects that: 1, with the freeze preservation manner, good taste of fish with high freshness is not damaged, quality deterioration can be prevented, and the sashimi can be stored for at least more than half year; 2, the sliced sashimi is extended on the water absorption paper, such that excessive water in fish is absorbed, and gravy is prevented during thawing; and 3, when the sashimi is thawed, secondary processing is not needed, and the sashimi can be directly placed in a plate. The sashimi can be used for displaying at counters and tables. Especially, for food dealers at markets and the like, no special cook is needed, such that labor cost can be reduced.
Description
Technical field
The present invention relates under a kind of prerequisite not affecting the fresh fish delicious food, prevent that quality from worsening, more than can storing half a year at least, after thawing, do not need 2 processing of raw fish just can be displayed in the freezing and storing method of sales counter pendulum at the ultra-thin raw fish of dining table.
Background technology
In the past, according to the pot-life living fish that refrigerates or keep in cold storage, being processed into raw fish refrigeration can only fresh-keeping 2-3 days at the thing of shop first display.In addition, the raw fish defreezing method of freezing preservation is, oxidation stain and go out a large amount of moisture while thawing, and 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 object of the invention is to overcome the existing shortcoming of above-mentioned prior art, and a kind of freezing and storing method of ultra-thin raw fish is provided.The invention relates to the storage method of living fish, more detail is about keeping for a long time the method for raw fish freshness state.
Above-mentioned purpose of the present invention is to realize like this.
A kind of freezing and storing method of ultra-thin raw fish, it is characterized in that the fish meat sheet 1 of thinly slicing is placed on blotting paper 2 and is put into circle or fan-shaped, with the ozonizer that contains cold wind, the moisture on raw fish surface is removed, after freezing in cold air moment of subzero 30 degree, wrap simultaneously hyaline membrane 3 on the flesh of fish, put into polybag 4 and the blotting paper vacuum packaging together of oxygen scavenger, and be chilled in the subzero 15 following storages of degree.
According to the present invention, following good effect is arranged:
1, freezing preservation, do not damage the delicious food of the fish of freshness high state, prevents from that quality from worsening can be stored to more than not a half year.
2, the raw fish of thinly slicing is placed on blotting paper and launches, and absorbs the unnecessary moisture of the flesh of fish, the gravy that flows out while preventing from thawing.
3, after thawing, need not the after-treatment raw fish, directly sabot, these ultra-thin 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, food selling shop, can suitably adjust sales volume, prevents the economic loss that the stock causes.
5, the aspect such as feast table, without spended time, can Quick for a large amount of ultra-thin raw fish.
Description of drawings
Fig. 1 relates to the plane of ultra-thin raw fish vacuum packaging state of the present invention.
Fig. 2 is Figure 1A-A line sectional drawing.
Fig. 3 relates to the dish example plane of ultra-thin raw fish of the present invention.
The specific embodiment
Describe form of the invention process according to the drawing examples of implementation
Illustrated in figures 1 and 2, at first, by professional cook, the fish meat sheet 1 of thinly slicing is placed on blotting paper 2 and paves into the shape of spreading the wings.The shape of spreading the wings refers to the so-called chrysanthemum first-selection that is called as toroidal and fan shape alignment arrangements in full bloom, puts into refrigerator 10-15 minute, and the ozone that contains cold wind is dried, and removes raw fish remained on surface moisture.Then in the moment quick-frozen, wrap hyaline membrane 3 on the flesh of fish in the cold air of subzero 30 degree, blotting paper 2 is put into the vacuum packaging encapsulating method of the polybag 4 of oxygen scavenger together.
The ozone that contains like this cold wind is dried, and can carry out sterilization to the miscellaneous bacteria that is attached to fish meat sheet 1.In addition, vacuum packaging can be resisted the pollution that comes from the outside, and oxygen scavenger is also degenerated with resisting oxidation.The vacuum packaging that difficulty is higher, such as below 1 * 10-3mmHg being first-selection.Vacuum is less than that 1 * 10-3mmHg 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 2, gravy and smell, once absorb, the thing of absorption does not discharge, and does not limit the thing that keeps function.Concrete example is as, starch, in the polysaccharides such as cellulose and acrylic acid-grafted, the three-dimensional structure of crosslinking agent, the crosslinking agent of oxidic polyethylene etc. and the three-dimensional structure of hydrophilic polymer, Sodium Polyacrylate, carboxymethyl cellulose, starch, glucomannans, natural gum, sugar etc., perhaps add ethylene glycol in these, the paper shape thing that the wetting agent of glycerine etc. is mixed into.
Real example, used blotting paper 2 to add that (trade name: East capital medical science (strain) She System) preservative film 3 is also the thing that uses polyethylene to make to fine motion sea pad, this is that the inboard of fish meat sheet 1 and collecting bag 4 is adhered to while preventing from thawing, this example is to use LLDPE film, (trade name: good fortune assistant engineer's industry Zhu She System)
The collecting bag 4 that the present invention uses is that the various gases such as oxygen are had very high impervious film, and material is metal, glass, and the inorganic material such as pottery, plastics, protein, the organic materials such as fiber, perhaps their combination, be not particularly limited.
In addition, single thin film and plural layers all can use.The concrete example of single thin film is, the vinylidene chloride film is intermediate layer, and levels is the film of the polyolefin film laminations such as polypropylene.This example is to use tripartite's sealing bag (trade name: カ ウ パ Star Network (strain) She System)
As above vacuum-packed ultra-thin raw fish 1 refrigeration is crucial below subzero 15 degree., according to this, giving birth to more than the maintenance freshness can store half a year.While thawing, can put into refrigerator 20-30 minute or normal temperature 10-15 minute thaws naturally.Fig. 3, example with the globe fish raw fish of the freezing preservation of the present invention, put into dish 5 from the raw fish 1 that collecting bag 4 takes out the state of spreading the wings, the thing that shreds the zoning configurations such as little green green onion 6 and the flavorings such as spices bag 7 and orange juice 8 or mistake water fish-skin 9 is attached to plastic pallet 10.That is, after thawing, need not the secondary operations raw fish, directly sabot, ultra-thin raw fish just can be displayed in sales counter and dining table.
According to ultra-thin raw fish of the present invention, be not only the food selling shops such as supermarket, even the pothouse dining room, the ground such as wedding palace of once can a large amount of dinner partys having a dinner also get a good review.
Claims (1)
1. the freezing and storing method of a ultra-thin raw fish, it is characterized in that the fish meat sheet 1 of thinly slicing is placed on blotting paper 2 and is put into circle or fan-shaped, with the ozonizer that contains cold wind, the moisture on raw fish surface is removed, after freezing in cold air moment of subzero 30 degree, wrap simultaneously hyaline membrane 3 on the flesh of fish, put into polybag 4 and the blotting paper vacuum packaging together of oxygen scavenger, and be chilled in the subzero 15 following storages of degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210140447XA CN103385280A (en) | 2012-05-09 | 2012-05-09 | Freeze preservation method of ultrathin sashimi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210140447XA CN103385280A (en) | 2012-05-09 | 2012-05-09 | Freeze preservation method of ultrathin sashimi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103385280A true CN103385280A (en) | 2013-11-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210140447XA Pending CN103385280A (en) | 2012-05-09 | 2012-05-09 | Freeze preservation method of ultrathin sashimi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103385280A (en) |
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2012
- 2012-05-09 CN CN201210140447XA patent/CN103385280A/en active Pending
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131113 |