CN105532834A - Ultralow-temperature before-shipboard-freezing tuna processing method - Google Patents
Ultralow-temperature before-shipboard-freezing tuna processing method Download PDFInfo
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- CN105532834A CN105532834A CN201610071501.8A CN201610071501A CN105532834A CN 105532834 A CN105532834 A CN 105532834A CN 201610071501 A CN201610071501 A CN 201610071501A CN 105532834 A CN105532834 A CN 105532834A
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- fish
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/08—Slaughtering or stunning for poultry or fish, e.g. slaughtering pliers, slaughtering shears
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
- A22B3/08—Slaughtering or stunning for poultry or fish, e.g. slaughtering pliers, slaughtering shears
- A22B3/083—Stunning devices specially adapted for fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The invention discloses an ultralow-temperature before-shipboard-freezing tuna processing method. The method includes the following steps of hammering and stunning, brain medulla oblongata damage, spinal cord damage, tail cutting, bloodletting, seawater flushing, bowel opening, gill cutting, scrubbing, quick freezing at -60 DEG C and refrigeration at -60 DEG C. The step of bloodletting includes the substeps of lateral line bloodletting and heart and head arteries cut-off. The method has the advantages that by means of optimization of the shipboard tuna ultralow-temperature freshness retaining technology, especially optimization of the before-freezing processing mode, tuna subjected to freezing storage can be controlled on the quality and safety aspects of appearance, colors, freshness and the like, and therefore value of commodities is improved. Autonomic nerves in tuna are broken during spinal cord processing, autonomic nerve systems control muscle movement of fish on surface layers of oceans, autonomic nerves are not damaged during brain medulla oblongata processing, and accordingly lactic acid accumulation and ATP degradation are relatively rapid.
Description
Technical field
The present invention relates to after a kind of super frozen tuna ship is caught to the processing and treating method before freezing.
Background technology
At present, after super frozen tuna ship being caught to freezing the general method adopted of pre-treatment operation be: hammering hits dizzy → brain oblongata destruction → back-end crop bloodletting → remove the gill, go internal organ → seawater flushing to cut open the belly → cut DEG C cold storage of DEG C quick-frozen →-60, the gill → scouring →-60.
Adopt above method to have many defects, after such as freezing storage, the quality such as outward appearance, color and luster, freshness of tuna is too poor, and the mouthfeel of tuna raw fish is bad etc.
Summary of the invention
The object of the invention is to overcome existing technical deficiency, proposes the processing method before a kind of super frozen tuna ship freezes.
The present invention is achieved by the following technical solutions:
A processing method before super frozen tuna ship freezes, comprises the steps: that hammering is hit dizzy, brain oblongata destruction, spinal cord destruction, back-end crop, bloodletting, seawater flushing, cuts open the belly, cut the gill, scouring ,-60 DEG C of quick-frozens ,-60 DEG C of cold storage.
Further, described bloodletting comprises side line bloodletting, cuts off heart cephalic artery, described side line bloodletting, the blood vessel of both sides is cut off near the pectoral fin of fish body both sides, the length of the bloodletting edge of a knife is 4 ~ 5cm, and blood vessel is attached under fish body, does not need Qie get Tai dark, the degree of depth is at 10mm, and described heart cephalic artery is positioned at cardiocoelom before the fish visceral arch back lower place, fish belly fin.
Further, described hammering is hit dizzy, being the live fish to just having fished for, knocking the brain of fish immediately with mallet, fish is beaten vexed.
Further, described brain oblongata destroys, and is to fishing the fish come up, and first to puncture forehead (forehead white point) with specific purpose tool, then thrusts in fish brain with stinging brain vertebra, destroy the cranial nerve of fish at short notice.
Further, described spinal cord destroys, and is that nylon monofilament is extended vertebrae by the brain of fish, destroys the spinal nerve in vertebra.
Further, described back-end crop, is between third from the bottom and fourth officer fin, cutting near fourth officer fin place, is just in time spinal cord joint intersection herein, easily cuts off.
Further, described seawater flushing, with the blood in seawater flushing fish body, dig a hole at fish gill cover postmedian, water pipe inserts in described hole, and seawater is washed by water towards caudal directions, and rinsing macrura reevesii blood can flow out from the both sides bloodletting edge of a knife of fish and the afterbody after back-end crop, washing time need not be oversize, when watery blood becomes clear substantially.
Further, described in cut open the belly, be from the anus of fish to abdomeinal fin cut fish maw, take out internal organ.
Further, described in cut the gill, be the excision both sides fish gill covers, the excision fish gill, cleans down with the fish body of brush by fish gill place.
Further, described scouring is by fish surface and Intraabdominal ponding scrub with sponge.Note unavailable hard brush brush fish surface, in order to avoid fish loses its due gloss.With rope through fish tail knotting, for larger fish, the available sub-thread of the thick 60 ~ 70mm of rope, below 50mm with bifilar.
Further, described-60 DEG C of quick-frozens are that fish is moved into quick-frozen in-60 DEG C of freezing rooms.Note keeping off, knocking fish body.Preferably adopt slide plate and stretcher to remove fish, fish body can be protected like this, can reduce labor intensity again.
Further, described-60 DEG C of cold storage, are by fish body good for quick-frozen, move into-60 DEG C and freeze preservation in storehouse.Guarantee the fluctuation that storehouse temperature is the least possible.
Beneficial effect: adopt after the tuna clipper of the art of this patent is caught and can obtain better freshness to freezing pre-treatment operation compared with processing method on the ship of routine, the tuna that longline fishing is fished for freezes to be used as raw fish consumption through ultralow temperature, obtain mouthfeel and security that the tuna raw fish of high-quality is not only conducive to ensureing to eat raw, more improve its economic worth.By the optimization of tuna ultralow temperature preservation technique on ship, the processing mode optimization before particularly freezing, after making freezing storage, tuna is controlled in the qualities such as outward appearance, color and luster, freshness and security, thus improves commodity value.Because spinal cord process destroys the autonomic nerve in fish body, autonomic nerves system controls the muscular movement of top layer, ocean fish, and the process of brain oblongata does not damage autonomic nerve, causes lactic acid accumulation relative very fast with ATP degraded.
Accompanying drawing explanation
Fig. 1 is that the spinal cord in the processing method before a kind of super frozen tuna ship of the present invention freezes destroys structural representation.
Detailed description of the invention
Below in conjunction with accompanying drawing, embodiments of the invention are elaborated: the present embodiment is implemented under premised on technical solution of the present invention, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
Embodiment:
Processing method before super frozen tuna ship of the present invention freezes, comprises the steps: that hammering is hit dizzy, brain oblongata destruction, spinal cord destruction, back-end crop, bloodletting, seawater flushing, cuts open the belly, cut the gill, scouring ,-60 DEG C of quick-frozens ,-60 DEG C of cold storage.
Bloodletting comprises side line bloodletting, cuts off heart cephalic artery.Described side line bloodletting, cuts off the blood vessel of both sides near the pectoral fin of fish body both sides, and the length of the bloodletting edge of a knife is 4 ~ 5cm, and because blood vessel is attached under fish body, do not need Qie get Tai dark, the degree of depth is at 10mm.Described heart cephalic artery is positioned at cardiocoelom before the fish visceral arch back lower place, fish belly fin.
Hammering is hit dizzy, being the live fish to just having fished for, knocking the brain of fish immediately with maul, fish is beaten vexed.
Brain oblongata destroys and spinal cord destroys, and is the cranial nerve and the spinal nerve that destroy fish in the short time, nervous centralis is stopped action completely, thus can reach bloodletting thoroughly and the object reducing fish temperature.Method is: first to puncture forehead (forehead white point) with specific purpose tool, then thrusts in fish brain with thorn brain vertebra; Then insert from the fish brain be pierced with the nylon monofilament of length 1.5 ~ 2 meters, one through to fish tail portion, destroys the spinal nerve of fish, as shown in Figure 1.
Back-end crop, is between third from the bottom and fourth officer fin, cutting near fourth officer fin place, is just in time spinal cord joint intersection herein, easily cuts off.
Seawater flushing, is with the blood in seawater flushing fish body, digs a hole at fish gill cover postmedian, water pipe inserts in described hole, and seawater is washed by water towards caudal directions, and rinsing macrura reevesii blood can flow out from the both sides bloodletting edge of a knife of fish and the afterbody after back-end crop, washing time need not be oversize, when watery blood becomes clear substantially.
Cut open the belly, be cut fish maw from the anus of fish to abdomeinal fin, take out internal organ.
Cut the gill, be the excision both sides fish gill covers, the excision fish gill, cleans down with the fish body of brush by fish gill place.
Cleaning, is by fish surface and Intraabdominal ponding scrub with sponge.Note unavailable hard brush brush fish surface, in order to avoid fish loses its due gloss.With rope through fish tail knotting, for larger fish, the available sub-thread of the thick 60 ~ 70mm of rope; Below 50mm with bifilar.
-60 DEG C of quick-frozens are that fish is moved into quick-frozen in-60 DEG C of freezing rooms.Note keeping off, knocking fish body.Preferably adopt slide plate and stretcher to remove fish, fish body can be protected like this, can reduce labor intensity again.
-60 DEG C of cold storage, are by fish body good for quick-frozen, move into-60 DEG C and freeze preservation in storehouse, guarantee the fluctuation that storehouse temperature is the least possible.
Oppress the physics and chemistry biochemical characteristic differences such as pH value, methyl rate, chromatic value under comparison two kinds of Different treatments, illustrate adopt the art of this patent tuna clipper on catch after can obtain better freshness to freezing pre-treatment operation compared with processing method on the ship of routine.Concrete data are as follows:
| pH | A* red scale value | Metmyoglobin (%) | |
| Former processing method | 6.40 | 11.76 | 15.7 |
| This patent processing method | 6.66 | 13.71 | 14.6 |
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (10)
1. the processing method before super frozen tuna ship freezing, is characterized in that, comprise the following steps: hammering is hit dizzy, brain oblongata destruction, spinal cord destruction, back-end crop, bloodletting, seawater flushing, cuts open the belly, cut the gill, scouring ,-60 DEG C of quick-frozens ,-60 DEG C of cold storage.
2. the processing method before a kind of super frozen tuna ship according to claim 1 freezing, it is characterized in that, described bloodletting comprises side line bloodletting, cuts off heart cephalic artery, described side line bloodletting, the blood vessel of both sides is cut off near the pectoral fin of fish body both sides, the length of the bloodletting edge of a knife is 4 ~ 5cm, and the degree of depth is at 10mm, and described heart cephalic artery is positioned at cardiocoelom before the fish visceral arch back lower place, fish belly fin.
3. the processing method before a kind of super frozen tuna ship according to claim 1 freezing, it is characterized in that, described hammering is hit dizzy, being the live fish to just having fished for, knocking the brain of fish immediately with mallet, fish is beaten vexed.
4. the processing method before a kind of super frozen tuna ship according to claim 1 freezing, is characterized in that, described brain oblongata destroys, to fishing the fish come up, first to puncture forehead with specific purpose tool, then thrust in fish brain with thorn brain vertebra, destroy the cranial nerve of fish at short notice.
5. the processing method before a kind of super frozen tuna ship according to claim 1 freezing, is characterized in that, described spinal cord destroys, and is that nylon monofilament is extended vertebrae by the brain of fish, destroys the spinal nerve in vertebra.
6. the processing method before a kind of super frozen tuna ship according to claim 1 freezing, is characterized in that, described back-end crop, is between third from the bottom and fourth officer fin, is cutting near fourth officer fin place.
7. the processing method before a kind of super frozen tuna ship according to claim 1 freezing, it is characterized in that, described seawater flushing, that dig a hole at fish gill cover postmedian, water pipe inserts in described hole with the blood in seawater flushing fish body, seawater is washed by water towards caudal directions, rinse macrura reevesii blood to flow out from the both sides bloodletting edge of a knife of fish and the afterbody after back-end crop, washing time need not be oversize, when watery blood becomes clear substantially.
8. the processing method before a kind of super frozen tuna ship according to claim 1 freezing, is characterized in that, described in cut open the belly, be from the anus of fish to abdomeinal fin cut fish maw, take out internal organ.
9. the processing method before a kind of super frozen tuna ship according to claim 1 freezing, it is characterized in that, described in cut the gill, be the excision both sides fish gill covers, the excision fish gill, cleaning down with the fish body of brush by fish gill place, described scouring, is by fish surface and Intraabdominal ponding scrub with sponge, with rope through fish tail knotting, for larger fish, the available sub-thread of the thick 60 ~ 70mm of rope, below 50mm with bifilar.
10. the processing method before a kind of super frozen tuna ship according to claim 1 freezing, is characterized in that, described-60 DEG C of quick-frozens, that fish is moved into quick-frozen in-60 DEG C of freezing rooms, described-60 DEG C of cold storage, are by fish body good for quick-frozen, move into-60 DEG C and freeze preservation in storehouse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610071501.8A CN105532834A (en) | 2015-12-15 | 2016-02-01 | Ultralow-temperature before-shipboard-freezing tuna processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510935006 | 2015-12-15 | ||
| CN2015109350062 | 2015-12-15 | ||
| CN201610071501.8A CN105532834A (en) | 2015-12-15 | 2016-02-01 | Ultralow-temperature before-shipboard-freezing tuna processing method |
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| CN105532834A true CN105532834A (en) | 2016-05-04 |
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| CN201610071501.8A Pending CN105532834A (en) | 2015-12-15 | 2016-02-01 | Ultralow-temperature before-shipboard-freezing tuna processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349235A (en) * | 2021-07-15 | 2021-09-07 | 浙江省海洋水产研究所 | Processing apparatus before freezing on low temperature tuna ship |
| CN114886109A (en) * | 2022-06-09 | 2022-08-12 | 宁波飞润海洋生物科技股份有限公司 | Seafood sauce and preparation process thereof |
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| CN1397175A (en) * | 2001-07-18 | 2003-02-19 | 株式会社前川制作所 | Freezing processing method and processing system for large-type fishes |
| CA2614690A1 (en) * | 2007-12-14 | 2009-06-14 | Wakayama Kyouwasuisan Co., Ltd. | Fish processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349235A (en) * | 2021-07-15 | 2021-09-07 | 浙江省海洋水产研究所 | Processing apparatus before freezing on low temperature tuna ship |
| CN114886109A (en) * | 2022-06-09 | 2022-08-12 | 宁波飞润海洋生物科技股份有限公司 | Seafood sauce and preparation process thereof |
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