CN104814112A - Method for freezing red fish - Google Patents
Method for freezing red fish Download PDFInfo
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- CN104814112A CN104814112A CN201510287428.3A CN201510287428A CN104814112A CN 104814112 A CN104814112 A CN 104814112A CN 201510287428 A CN201510287428 A CN 201510287428A CN 104814112 A CN104814112 A CN 104814112A
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- snapper
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- red fish
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Abstract
The invention discloses a method for freezing a red fish. The method comprises the following steps: pricking at least one hole in the skin of a fresh red fish, and freezing at the temperature of -45 to -65 DEG C till the center of the fish is at the temperature of -18 DEG C. One to four holes are formed in the skin per square meter. The aperture of each hole is 0.01-0.05mm. The holes are 1-6cm under the red fish skin. After pricking the red fish skin, a compact netty structure with wide coverage is formed in and out of the red fish, when the red fish is frozen, the crystalline degree in the cell is high, the crystalline outside the cell is small, the mechanical injury on the muscle tissue is small, the intercellular space is small and the membranolysis degree is low; when the red fish is unfrozen, after the crystalline is melted into water, the water can be rapidly absorbed by the muscle tissue, then the muscle tissue can recover to the original state and no juice flows out.
Description
Technical field
The invention belongs to technical field of aquatic product processing, relate generally to the freezing method of snapper.
Background technology
Snapper (Sciaenops ocellatus) belongs to Perciformes, Sciaenidae, originate in North Atlantic Ocean bank and the Gulf of Mexico, adult fish volume is larger, although price can be accepted by market, but it is larger as the difficulty of processing of the daily dish on common people's dining table, fresh aquatic food market is difficult to accept, and in native land, active pin sales volume is not very large, and cultivation quantity has the situation that supply exceed demand.Because snapper Water Yield is high, musculature is fragile, and innate immunity material is few, and unrighted acid is oxidizable and content of soluble protein is high, is easy to corruption, not easily preserves.Therefore, snapper is formed and mostly after freezing process, sells to the ground such as Korea S, the U.S. afterwards.Because snapper is bigger than normal compared to the volume of general aquatic products, snapper freezing process is uneven and complete that to freeze required time longer, has a large amount of juice and flows out, thus cause the serious deterioration of quality when thawing.Therefore, the processing method of existing snapper is generally flitched by snapper or freeze rear sale again after fillet.
Summary of the invention
The technical problem to be solved in the present invention is to provide the freezing method of a kind of snapper, and the method effectively can reduce full fish freeze-off time and avoid juice when thawing to flow out, and at utmost ensure that the quality of snapper frozen product.
The technical scheme that the present invention will provide is the freezing method of a kind of snapper, pricks hole, freeze to central temperature and be-18 DEG C at being placed in-45 ~-65 DEG C with pin on fresh snapper epidermis.
Prick hole at snapper epidermis, make to catch a cold inside and outside snapper evenly, reduce cooling time.On the other hand, on snapper epidermis, hole is pricked with pin, the number in hole is can form a rule passage in fish body inside, this passage forms again fine and close network structure with space between cells, when freezing, first ice crystal produces in muscle fibre gap, and passage can help to shift ice crystal, avoid ice crystal to grow up, thus avoid ice crystal excessive expansion to make cell causing mechanical injuries to musculature.Due to the network structure of densification, hydrone can go migration from high concentration region to low concentration in network structure, after the hydrone crystallization in space between cells, free hydrone migrates to rapidly herein, contribute to maintaining the balance of steam inside and outside cell membrane herein, intracellular hydrone permeate through cell membranes effectively can be avoided in extracellular crystallization, avoid extracellular crystallization to grow up further and mechanical injuries are caused to musculature.Meanwhile, the moisture just because of cell interior cannot easily penetrate cell membrane in extracellular crystallization, and is staying cell interior crystallization, and cell intercrystalline body is careful, greatly reduces protein denaturation.
As preferably, the quantity in described hole is 1 ~ 4 Ge/㎝
2epidermis, An Mei ㎝
2epidermis pricks 1 ~ 4 hole, can ensure in snapper body, have enough passages and space between cells to practice into fine and close network structure, avoid the timely migration of ice crystal and grow up, and avoiding the sub-permeate through cell membranes of ICW in extracellular crystallization.
Further preferably, the aperture in described hole is 0.01 ~ 0.05mm, the aperture in the hole of pinprick is within the scope of this, both musculature can have been avoided impaired, the hydrone in excessive cell and in space between cells can be avoided again to penetrate in the passage of this hole formation, cause passage intercrystalline body too much to cause mechanical injuries.
Still more preferably, because snapper volume is large, long and thick, therefore, the degree of depth of pinprick must be deep into 1 ~ 6cm below snapper epidermis, and namely the degree of depth in hole is the subcutaneous side 1 ~ 6cm of distance table, so fine and close network structure that could form an all standing in whole fish body inside, further guarantee hydrone and the migration of ice crystal in fine and close network structure, avoid extracellular crystal excessive, and ICW also can be avoided to migrate to extracellular crystallization.
As preferably, before fresh snapper epidermis acupuncture treatment, first bloodletting carried out to snapper, decaptitate, go internal organ process.
The present invention has following beneficial effect:
1) network structure that pinprick process can form the densification of a broad covered area inside and outside snapper is carried out to snapper epidermis, make the full fish of snapper catch a cold evenly, greatly improve full fish freezing efficiency, reduce cooling time.
2) adopt the cryogenic freezing of-45 ~-65 DEG C, can cooling time be reduced, improve frozen product quality.
3) due in freezing process, cell intercrystalline degree is high, extracellular crystal is little, and little to the mechanical injuries of musculature, space between cells is little, membranolysis degree is low, therefore, when thawing, after crystalline solid is melted into water, promptly can be absorbed by musculature again and return to original state, there is no the phenomenon that juice flows out.
Detailed description of the invention
With specific embodiment, the present invention will be described below, but the present invention is not limited to following examples.
Embodiment 1
Choose the fresh snapper that body weight is 2kg, An Mei ㎝
2epidermis pricks the ratio in 1 hole, and fresh snapper epidermis pricks hole, and aperture is 0.01mm, the degree of depth in hole is 1cm below distance snapper epidermis, then the household freezer being placed in-45 DEG C freezes to central temperature and is-18 DEG C, and freeze-off time is 2h, is then placed in-18 DEG C of cold storage 90 days.Observing snapper epidermis is bright-coloured Chu Hongse, glossy, and the flesh of fish is in rice white; Structure of fish muscle is tight, and the human body is complete, and fish body surface skin is without breakage; When thawing, flow out without juice.
Embodiment 2
Choose the fresh snapper that body weight is 2kg, An Mei ㎝
2epidermis pricks the ratio in 4 holes, and fresh snapper epidermis pricks hole, and aperture is 0.05mm, the degree of depth in hole is 6cm below distance snapper epidermis, then the household freezer being placed in-65 DEG C freezes to central temperature and is-18 DEG C, and freeze-off time is 1h, is then placed in-18 DEG C of cold storage 90 days.Observing snapper epidermis is bright-coloured Chu Hongse, glossy, and the flesh of fish is in rice white; Structure of fish muscle is tight, and the human body is complete, and fish body surface skin is without breakage; When thawing, flow out without juice.
Embodiment 3
Choose the fresh snapper that body weight is 2kg, An Mei ㎝
2epidermis pricks the ratio in 2 holes, and fresh snapper epidermis pricks hole, and aperture is 0.03mm, the degree of depth in hole is 3cm below distance snapper epidermis, then the household freezer being placed in-55 DEG C freezes to central temperature and is-18 DEG C, and freeze-off time is 1.5h, is then placed in-18 DEG C of cold storage 90 days.Observing snapper epidermis is bright-coloured Chu Hongse, glossy, and the flesh of fish is in rice white; Structure of fish muscle is tight, and the human body is complete, and fish body surface skin is without breakage; When thawing, flow out without juice.
Embodiment 4
Choose the fresh snapper that body weight is 2kg, by fresh snapper bloodletting, decaptitate, go internal organ process after, clean up with frozen water, An Mei ㎝
2epidermis pricks the ratio in 1 hole, and fresh snapper epidermis pricks hole, and aperture is 0.05mm, the degree of depth in hole is 1cm below distance snapper epidermis, then freeze to central temperature at being placed in-65 DEG C and be-18 DEG C, freeze-off time is 2h, freezes consuming timely then to be placed in-18 DEG C of cold storage 90 days.Observing snapper epidermis is bright-coloured Chu Hongse, glossy, and the flesh of fish is in rice white; Structure of fish muscle is tight, and the human body is complete, and fish body surface skin is without breakage; When thawing, flow out without juice.
Claims (5)
1. the freezing method of snapper, is characterized in that: on fresh snapper epidermis, prick at least one hole with pin, freeze to central temperature and be-18 DEG C at being then placed in-45 ~-65 DEG C.
2. the freezing method of snapper according to claim 1, is characterized in that: the quantity in described hole is 1 ~ 4 Ge/㎝
2epidermis.
3. the freezing method of snapper according to claim 2, is characterized in that: the aperture in described hole is 0.01 ~ 0.05mm.
4. the freezing method of snapper according to claim 3, is characterized in that: the degree of depth in described hole is 1 ~ 6cm below distance snapper epidermis.
5. the freezing method of the snapper according to any one of claims 1 to 3, is characterized in that: before fresh snapper epidermis acupuncture treatment, first carry out bloodletting to snapper, decaptitate, go internal organ process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510287428.3A CN104814112A (en) | 2015-05-29 | 2015-05-29 | Method for freezing red fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510287428.3A CN104814112A (en) | 2015-05-29 | 2015-05-29 | Method for freezing red fish |
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| CN104814112A true CN104814112A (en) | 2015-08-05 |
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| CN201510287428.3A Pending CN104814112A (en) | 2015-05-29 | 2015-05-29 | Method for freezing red fish |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110501333A (en) * | 2019-07-16 | 2019-11-26 | 江苏大学 | A kind of prediction technique of chilled beef storage number of days |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59196031A (en) * | 1983-04-21 | 1984-11-07 | Hideo Aoki | Method for quick freezing and refrigeration of large-sized fish |
| CN1119909A (en) * | 1995-05-11 | 1996-04-10 | 吴红兵 | Early-stage processing method of freeze-dried food and medicine |
| CN103210996A (en) * | 2013-04-17 | 2013-07-24 | 河南科技大学 | Preparation process of cyprinus carpio frozen product |
| CN103549497A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced red snapper food |
-
2015
- 2015-05-29 CN CN201510287428.3A patent/CN104814112A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59196031A (en) * | 1983-04-21 | 1984-11-07 | Hideo Aoki | Method for quick freezing and refrigeration of large-sized fish |
| CN1119909A (en) * | 1995-05-11 | 1996-04-10 | 吴红兵 | Early-stage processing method of freeze-dried food and medicine |
| CN103210996A (en) * | 2013-04-17 | 2013-07-24 | 河南科技大学 | Preparation process of cyprinus carpio frozen product |
| CN103549497A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced red snapper food |
Non-Patent Citations (3)
| Title |
|---|
| 侯温甫等: "低温速冻处理对美国红鱼-20℃冻藏生化特性的影响", 《水产科学》 * |
| 张国治: "《速冻及冻干食品加工技术》", 31 August 2007 * |
| 张慜等: "《水产类调理食品加工过程品质调控理论与实践》", 31 January 2013 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110501333A (en) * | 2019-07-16 | 2019-11-26 | 江苏大学 | A kind of prediction technique of chilled beef storage number of days |
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Application publication date: 20150805 |