CN106615021A - Fresh-keeping method of freshwater fishes - Google Patents
Fresh-keeping method of freshwater fishes Download PDFInfo
- Publication number
- CN106615021A CN106615021A CN201611053692.1A CN201611053692A CN106615021A CN 106615021 A CN106615021 A CN 106615021A CN 201611053692 A CN201611053692 A CN 201611053692A CN 106615021 A CN106615021 A CN 106615021A
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- fresh
- water
- water fishes
- fishes
- pickling
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 56
- 239000013505 freshwater Substances 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 238000009938 salting Methods 0.000 claims abstract 4
- 238000005554 pickling Methods 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 15
- 239000002504 physiological saline solution Substances 0.000 claims description 14
- 238000004321 preservation Methods 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000000474 nursing effect Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 2
- 238000007710 freezing Methods 0.000 abstract description 13
- 230000008014 freezing Effects 0.000 abstract description 13
- 210000000663 muscle cell Anatomy 0.000 abstract description 6
- 238000003307 slaughter Methods 0.000 abstract description 6
- 210000004027 cell Anatomy 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 3
- 238000002156 mixing Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000019583 umami taste Nutrition 0.000 abstract 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 13
- 241000252233 Cyprinus carpio Species 0.000 description 13
- 238000010257 thawing Methods 0.000 description 9
- 238000010411 cooking Methods 0.000 description 6
- 235000015110 jellies Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 210000000107 myocyte Anatomy 0.000 description 3
- 230000035479 physiological effects, processes and functions Effects 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
-
- 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
- A22C25/02—Washing or descaling fish
-
- 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
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Environmental Sciences (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fresh-keeping method of freshwater fishes. The fresh-keeping method comprises the following steps: feeding and slaughtering the freshwater fishes, blending a salting solution, salting the freshwater fishes, and freezing and storing. According to the fresh-keeping method disclosed by the invention, the freshwater fishes are fed with a saline solution before being slaughtered and the freshwater fishes are rinsed with the saline solution after being slaughtered and washed, so that fish flesh cells reach an optimal salting-in state; the fish flesh muscle cells are protected at freezing, storage and unfreezing phases, and are at a stable state all the time, so that the loss of cytochylema in the muscle cells can be reduced. Meanwhile, the fishes are salted with the salting solution prepared from pure water, table salt, white granulated sugar and I+G, so that the fish flesh muscle cells can keep moisture at the freezing, storage and unfreezing phases; especially, water loss of the fish flesh muscle cells is reduced after the fish flesh muscle cells are unfrozen, and the disadvantage that the umami is reduced, caused by freezing, storage and unfreezing steps can be made up.
Description
Technical field
The present invention relates to a kind of preservation method of fresh-water fishes, more particularly to a kind of natural pickling of fresh-water fishes freezes fresh-keeping
Method, belongs to food storage preservation field.
Background technology
Fresh fish has good water-retaining property, Fresh ＆ Tender in Texture, delicious flavour quality characteristic, but through the fresh of cooling freezing storage
The slightly long fresh fish of fish, particularly storage time, the good water-retaining property and tenderness of fish is reduced when cooking after defrosting, especially delicious taste
Road is greatly reduced.But the freezing of fish is again to have to adopt in processing of aquatic products, therefore the fresh-keeping always water of fish
The technical barrier in product field.Existing freezing method, including ultralow temperature freeze, fresh chemically etc., although can be to a certain extent
The freshness of fish is kept, but has that fresh-keeping effect is not good or cost is too high or there are the defects such as potential chemical contamination hidden danger, needed for this
A kind of natural preservation method is invented, fresh-water fishes can be made after certain hour freezing, still can be kept substantially during culinary art
Fresh fish good water-retaining property, Fresh ＆ Tender in Texture, delicious flavour characteristic.
The content of the invention
It is an object of the invention to provide a kind of preservation method of fresh-water fishes, the preservation method can make light after freezing storage
When water fish is used for cooking techniques after thawing, good water-retaining property, Fresh ＆ Tender in Texture, delicious flavour characteristic that fresh fish has can be still kept.
To reach above-mentioned purpose, a kind of preservation method of fresh-water fishes that the present invention is provided comprises the steps：
(1) nursing of fresh-water fishes and process is butchered：The fresh-water fishes fished for are put into nursing 4～6 hours in physiological saline, so
After slaughter and gill and fish scale, rinsed with physiological saline again after cleaning, it is standby after draining away the water；
(2) modulation of pickling liquid：Appropriate salt, white granulated sugar and I+G are dissolved in pure water, pickling for fresh-water fishes is obtained
Liquid；
(3) fresh-water fishes are pickled：Fresh-water fishes are put into pickling liquid, are pickled in the cooling condition；
(4) freeze and cold storage：Fresh-water fishes after pickling are placed in refrigerating chamber and are suddenly frozen, taken out after fully charge and load vacuum
Bag, then enters to freeze storehouse storage.
Further, the weight ratio of pure water, salt, white granulated sugar and I+G described in step (2) is 100：0.9～1.0：
1.0～1.2：1.0～1.4.
Further, carry out in the cooling condition pickling described in step (3) and refer to and pickled at 2～4 DEG C, when pickling
Between be 6～8 hours.
Further, the temperature of refrigerating chamber described in step (4) is -38～-40 DEG C, freezes temperature -18～-20 DEG C in storehouse.
The present invention using before fresh-water fishes are slaughtered with physiological saline feed, and slaughter cleaning after floated with physiological saline again
Wash, fish body can be made to keep a kind of normal physiological status, flesh of fish cell to reach the molten state of optimal salt, freezing thereafter, cold storage
Flesh of fish myocyte makes it all the time in stable state with the protection of defrosting stage, so as to reduce the stream of muscle cell inner cell liquid
Lose.On the other hand, pickling liquid of the invention is adopted to be dissolved in pure water by appropriate salt, white granulated sugar and I+G and is obtained, white granulated sugar
Flesh of fish myocyte can be made freezing, cold storage and defrosting stage remain moistening, particularly reduce and oppress myocyte's after thawing
Dehydration, and a certain amount of I+G can make up due to freezing, cold storage and caused by thawing delicate flavour decline, therefore fresh-keeping side of the invention
When method can make fresh freshwater fish be used for cooking techniques Jing after freezing storage, still can keep good water-retaining property that fresh fish has, it is Fresh ＆ Tender in Texture,
The characteristic of delicious flavour.
Specific embodiment
For a better understanding of the present invention, the present invention is described in further detail with reference to specific embodiment, but this
The protection domain not limited to this of invention.
Embodiment 1
(1) nursing of crucian and process is butchered：The basically identical fresh and alive crucian of weight, size is chosen, physiology salt is first put into
Feed 4 hours in water, then slaughter and gill and fish scale, in being placed in the physiological saline that concentration is 0.9% after cleaning up again
Rinsing 6～7 minutes, then drains away the water, and per 100kg physiological saline crucian 20kg is put into；
(2) modulation of pickling liquid：By pure water：Salt：White granulated sugar：I+G=100：0.9：1.0：1.0 weight ratio will be eaten
Salt, white granulated sugar and taste I+G are dissolved in pure water, and the pickling liquid of crucian is obtained；
(3) crucian is pickled：It is positioned over crucian is smooth in cylinder, slowly pours pickling liquid into and flood crucian to pickling liquid,
Temperature be 2 DEG C under conditions of pickle 6 hours after drain salt solution；
(4) freeze and cold storage：Crucian sabot after pickling, then pushes -38 DEG C of anxious jellies in refrigerating chamber, after fully charge
Take out, wall scroll or a plurality of crucian loaded into vacuum bag packages by sale demand, then enter to freeze the cold storage of -18 DEG C of storehouse, 1 year shelf-life with
On；
(5) defrosting of crucian and cooking techniques：Before culinary art or processing, the crucian of cold storage is taken out, solved according to a conventional method
Cooked after jelly or processed, the crucian for pickling cold storage can reach the effect cooked with fresh and alive crucian or processed.
Embodiment 2：
(1) nursing of carp and process is butchered：The basically identical fresh and alive carp of weight, size is chosen, physiology salt is first put into
Feed 5 hours in water, then slaughter and gill and fish scale, be placed in again after cleaning up in physiological saline and rinse 7～8 minutes,
Then drain away the water, the concentration of the physiological saline is 0.9%, and per 100kg physiological saline carp 20kg is put into；
(2) modulation of pickling liquid：By pure water：Salt：White granulated sugar：I+G=100：0.95：1.1：1.2 weight ratio will
Salt, white granulated sugar and I+G are dissolved in pure water, and the pickling liquid of carp is obtained；
(3) carp is pickled：It is positioned over carp is smooth in cylinder, slowly pours pickling liquid into and flood carp to pickling liquid,
Temperature be 3 DEG C under conditions of pickle 7 hours after drain salt solution；
(4) freeze and cold storage：Carp sabot after pickling, then pushes -39 DEG C of anxious jellies in refrigerating chamber, after fully charge
Take out, wall scroll or a plurality of carp loaded into vacuum bag packages by sale demand, then enter to freeze the cold storage of -19 DEG C of storehouse, 1 year shelf-life with
On；
(5) defrosting of carp and cooking techniques：Before culinary art or processing, the carp of cold storage is taken out, solved according to a conventional method
Cooked after jelly or processed, the carp for pickling cold storage can reach the effect cooked with fresh and alive carp or processed.
Embodiment 3：
(1) nursing of grass carp and process is butchered：The basically identical fresh and alive grass carp of weight, size is chosen, physiology salt is first put into
Feed 6 hours in water, then slaughter and gill and fish scale, be placed in again after cleaning up in physiological saline and rinse 8～10 minutes,
Then drain away the water, the concentration of the physiological saline is 0.9%, and per 100kg physiological saline grass carp 20kg is put into；
(2) modulation of pickling liquid：By pure water：Salt：White granulated sugar：I+G=100：1.0：1.2：1.4 weight ratio will be eaten
Salt, white granulated sugar and I+G are dissolved in pure water, and the pickling liquid of grass carp is obtained；
(3) grass carp is pickled：It is positioned over grass carp is smooth in cylinder, slowly pours pickling liquid into and flood grass carp to pickling liquid,
Temperature be 4 DEG C under conditions of pickle 8 hours after drain salt solution；
(4) freeze and cold storage：Grass carp sabot after pickling, then pushes -40 DEG C of anxious jellies in refrigerating chamber, after fully charge
Take out, wall scroll or a plurality of grass carp loaded into vacuum bag packages by sale demand, then enter to freeze the cold storage of -20 DEG C of storehouse, 1 year shelf-life with
On；
(5) defrosting of grass carp and cooking techniques：Before culinary art or processing, the grass carp of cold storage is taken out, solved according to a conventional method
Cooked after jelly or processed, the grass carp for pickling cold storage can reach the effect cooked with fresh and alive grass carp or processed.
The above is only preferably embodiment of the invention, but protection scope of the present invention is not limited thereto, any
The improvement and replacement carried out based on the solution of the present invention and design all should be covered within the scope of the present invention.
Claims (4)
1. a kind of preservation method of fresh-water fishes, it is characterised in that comprise the steps：
(1) nursing of fresh-water fishes and process is butchered：The fresh-water fishes fished for are put into physiological saline and are fed 4～6 hours, then killed
Kill and gill and fish scale, it is standby after draining away the water again with physiological saline rinsing after cleaning；
(2) modulation of pickling liquid：Appropriate salt, white granulated sugar and I+G are dissolved in pure water, the pickling liquid of fresh-water fishes is obtained；
(3) fresh-water fishes are pickled：Fresh-water fishes are put into pickling liquid, are pickled in the cooling condition；
(4) freeze and cold storage：Fresh-water fishes after pickling are placed in refrigerating chamber and are suddenly frozen, taken out after fully charge and load vacuum bag,
Then enter to freeze storehouse storage.
2. the preservation method of fresh-water fishes according to claim 1, it is characterised in that：Pure water described in step (2), food
The weight ratio of salt, white granulated sugar and I+G is 100：0.9～1.0：1.0～1.2：1.0～1.4.
3. the preservation method of fresh-water fishes according to claim 1, it is characterised in that：In cooling condition described in step (3)
Under carry out pickling and refer to and pickled at 2～4 DEG C, salting period is 6～8 hours.
4. the preservation method of fresh-water fishes according to claim 1, it is characterised in that：The temperature of refrigerating chamber described in step (4)
Spend for -38～-40 DEG C, freeze temperature -18～-20 DEG C in storehouse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611053692.1A CN106615021A (en) | 2016-11-25 | 2016-11-25 | Fresh-keeping method of freshwater fishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611053692.1A CN106615021A (en) | 2016-11-25 | 2016-11-25 | Fresh-keeping method of freshwater fishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615021A true CN106615021A (en) | 2017-05-10 |
Family
ID=58812007
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611053692.1A Pending CN106615021A (en) | 2016-11-25 | 2016-11-25 | Fresh-keeping method of freshwater fishes |
Country Status (1)
| Country | Link |
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| CN (1) | CN106615021A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467548A (en) * | 2017-09-19 | 2017-12-15 | 北海宏泰水产有限公司 | The production technology of opening fish maw |
| CN107637750A (en) * | 2017-09-19 | 2018-01-30 | 北海宏泰水产有限公司 | The discoloration method of fish maw |
| CN107822055A (en) * | 2017-12-04 | 2018-03-23 | 黄丽杰 | The preparation method that instant snakeheaded fish soup stews |
| CN107950924A (en) * | 2017-11-27 | 2018-04-24 | 武汉梁子湖水产品加工有限公司 | A kind of method of mouthfeel after holding blunt snout bream freezing |
| CN109444358A (en) * | 2018-11-07 | 2019-03-08 | 江南大学 | A kind of model analysis method and application for distinguishing cold storage freshwater fish degradation effects factor |
| CN111480816A (en) * | 2020-04-17 | 2020-08-04 | 中国水产科学研究院淡水渔业研究中心 | Freshwater fish processing method |
| CN113974094A (en) * | 2021-10-21 | 2022-01-28 | 集美大学 | Production method of frozen and pickled large yellow croaker blocks |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385480A (en) * | 2008-10-22 | 2009-03-18 | 大连水产学院 | Fresh fish fresh-keeping method |
| CN101984858A (en) * | 2010-11-02 | 2011-03-16 | 天津市食品研究所有限公司 | Method for preparing back-cut fish |
| CN102028266A (en) * | 2010-12-15 | 2011-04-27 | 雷州市运源水产品有限公司 | Processing method of frozen live sushi shrimps |
-
2016
- 2016-11-25 CN CN201611053692.1A patent/CN106615021A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385480A (en) * | 2008-10-22 | 2009-03-18 | 大连水产学院 | Fresh fish fresh-keeping method |
| CN101984858A (en) * | 2010-11-02 | 2011-03-16 | 天津市食品研究所有限公司 | Method for preparing back-cut fish |
| CN102028266A (en) * | 2010-12-15 | 2011-04-27 | 雷州市运源水产品有限公司 | Processing method of frozen live sushi shrimps |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467548A (en) * | 2017-09-19 | 2017-12-15 | 北海宏泰水产有限公司 | The production technology of opening fish maw |
| CN107637750A (en) * | 2017-09-19 | 2018-01-30 | 北海宏泰水产有限公司 | The discoloration method of fish maw |
| CN107950924A (en) * | 2017-11-27 | 2018-04-24 | 武汉梁子湖水产品加工有限公司 | A kind of method of mouthfeel after holding blunt snout bream freezing |
| CN107950924B (en) * | 2017-11-27 | 2021-10-22 | 武汉梁子湖水产品加工有限公司 | Method for keeping taste of frozen Wuchang fish |
| CN107822055A (en) * | 2017-12-04 | 2018-03-23 | 黄丽杰 | The preparation method that instant snakeheaded fish soup stews |
| CN109444358A (en) * | 2018-11-07 | 2019-03-08 | 江南大学 | A kind of model analysis method and application for distinguishing cold storage freshwater fish degradation effects factor |
| CN111480816A (en) * | 2020-04-17 | 2020-08-04 | 中国水产科学研究院淡水渔业研究中心 | Freshwater fish processing method |
| CN113974094A (en) * | 2021-10-21 | 2022-01-28 | 集美大学 | Production method of frozen and pickled large yellow croaker blocks |
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