CN107751349B - Freezing method for keeping quality of freshwater fish - Google Patents
Freezing method for keeping quality of freshwater fish Download PDFInfo
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- CN107751349B CN107751349B CN201711251822.7A CN201711251822A CN107751349B CN 107751349 B CN107751349 B CN 107751349B CN 201711251822 A CN201711251822 A CN 201711251822A CN 107751349 B CN107751349 B CN 107751349B
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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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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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
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
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Abstract
The invention relates to a freezing method for keeping the quality of freshwater fish. The method comprises the following steps: 1) pre-treating; (2) cleaning: cleaning the fillets treated in the step (1), taking out and draining; (3) soaking with a cryoprotectant: soaking the fillets treated in the step (2) in a composite freezing protection solution, taking out the fillets after soaking, and draining, wherein the composite freezing protection solution comprises the following components in percentage by mass: 0.5-2% of trehalose, 1-3% of glycine, 0.5-2% of glucan with the molecular weight of 5000-50000 Da, 0.5-2% of konjac glucomannan enzymolysis product with the molecular weight of 8000-20000Da, 1-4% of maltodextrin with the hydrolysis degree of 5-20%, 4-10% of egg white enzymolysis product with the hydrolysis degree of 5-10% and 1-3% of pomegranate peel extract; (4) preparing a vitrification refrigerating fluid; (5) pre-packaging; (6) quick-freezing treatment; (7) and (4) storing. The freezing method is used for fresh-keeping of the fresh-water fish fillets, and can guarantee freshness, flavor and taste of the fish fillets in a long storage time.
Description
Technical Field
The invention particularly relates to a freezing method for keeping the quality of freshwater fish, and belongs to the technical field of aquatic product processing.
Background
China is a big aquaculture country, the total yield of aquatic products in China is 6901.25 ten thousand tons, the aquaculture yield is 5142.39 ten thousand tons, and the yield ratio of aquaculture products to fishing products is 74.5: 25.5; wherein the yield of the fresh water product is 3411.11 ten thousand tons. Freezing storage is the most widely used fresh-keeping method for aquatic products. In the low-humidity freezing process of the fish, the low-temperature environment enables the action of enzyme and the propagation of microorganisms to be greatly inhibited, and various adverse reactions occurring after the fish body is dead are greatly delayed. The fresh water fish body has high water content, in the process of freezing storage, water inside and outside cells can form ice crystals with different sizes according to different temperature environments under the condition that small molecular substances form crystal nuclei, and after enzymes and microorganisms become secondary factors influencing the quality of the fish body, the ice crystals have important influence on the quality of the fish. The fluctuation of freezing temperature can cause small ice crystals to form large ice crystals, destroy the texture of fish bodies, and cause the freshwater fish to become hard and yellow. Therefore, the quality guarantee of the freshwater fish in the freezing storage process becomes a key problem to be solved urgently, and the method has an important promoting effect on the development of the freshwater fish industry.
At present, phosphate, sucrose, sorbitol and the like are often added in the aspect of freezing resistance and quality guarantee of fresh water products, but the addition amount is large, the processing quality of the products is influenced, and the phosphate can cause bone calcium loss.
Disclosure of Invention
The invention aims to provide a freezing method for keeping the quality of freshwater fish, which is used for keeping the freshness of freshwater fish fillets and can ensure the freshness, flavor and taste of the freshwater fish fillets in a long storage time.
In order to achieve the purpose, the invention adopts the following technical scheme:
a freezing method for keeping the quality of freshwater fish comprises the following specific steps:
(1) pretreatment: killing live fish, removing head, removing internal organs, removing fish scales, cleaning, dividing into two halves along the spine, and cutting into fish slices;
(2) cleaning: cleaning the fillets treated in the step (1), taking out and draining;
(3) soaking with a cryoprotectant: soaking the fillets treated in the step (2) in a composite freezing protection solution, taking out the fillets after soaking, and draining, wherein the composite freezing protection solution comprises the following components in percentage by mass: 0.5-2% of trehalose, 1-3% of glycine, 0.5-2% of glucan with the molecular weight of 5000-50000 Da, 0.5-2% of konjac glucomannan enzymolysis product with the molecular weight of 8000-20000Da, 1-4% of maltodextrin with the hydrolysis degree of 5-20%, 4-10% of egg white enzymolysis product with the hydrolysis degree of 5-10% and 1-3% of pomegranate peel extract;
(4) preparing a vitrification refrigerating fluid: mixing the fillets treated in the step (3) with vitrified refrigerating fluid;
(5) pre-packaging;
(6) quick-freezing treatment;
(7) and (3) storage: and (4) storing the fresh water fillets frozen in the step (6) at low temperature.
In the scheme, the step (2) is carried out by washing with 30-50 ppm chlorine dioxide water solution, and the time of washing with chlorine dioxide is 5-10 min.
In the scheme, the soaking in the step (3) is carried out at the temperature of 0-4 ℃ for 1-2 h.
In the scheme, the konjac glucomannan enzymolysis product is a product obtained by carrying out enzymolysis on konjac glucomannan by using cellulase and beta-glucanase as mixed enzymes, and the preparation method comprises the following steps: adding cellulase and beta-glucanase into konjac glucomannan according to the mass ratio of 3-5: 1, wherein the addition amount is 0.5-1 wt%, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 30-45 min, so as to prepare a konjac glucomannan enzymolysis product with the molecular weight of 8000-20000 Da.
The egg white zymolyte with the hydrolysis degree of 5-10 is a product obtained by enzymolysis of egg white powder by using alkaline protease, and the preparation method comprises the following steps: adding alkaline protease into the egg white powder solution according to the proportion of 0.5-1 wt%, wherein the enzymolysis temperature is 30-35 ℃, and the enzymolysis time is 30-60 min, so as to prepare an egg white zymolyte with the hydrolysis degree of 5-10;
the pomegranate bark extract is a pomegranate bark ethanol extract, and the preparation method comprises the following steps: adding the freeze-dried pomegranate rind into 70% ethanol, extracting for 50-100 min at 25 ℃, and freeze-drying after vacuum concentration to obtain the pomegranate rind extract.
In the scheme, the mass ratio of the fillets to the vitrified refrigerating fluid in the step (4) is 1: 1-1.5.
In the scheme, the pre-packaging is to place the fillets into a high-barrier packaging bag for packaging, and the packaging material is PA/PA/EVOH/PA/PE.
In the scheme, the method is suitable for longsnout catfish, weever, mandarin fish, culter fish, sturgeon, grass carp, herring and odontobutis obscura.
In the scheme, the vitrified refrigerating fluid in the step (4) is prepared from 0.2-1%, 1-3% and 1-2% of konjac powder, mannitol and salt in percentage by mass.
In the above scheme, the step (6) is: and (4) carrying out quick-freezing treatment on the fish fillets prepackaged in the step (5) by adopting liquid nitrogen, wherein the freezing temperature is-60 to-85 ℃, and the freezing time is 30 to 40 min.
In the scheme, the storage temperature of the frozen freshwater fish in the step (7) is-20 to-35 ℃.
The invention has the beneficial effects that:
according to the freezing method for keeping the quality of the freshwater fish, the fish slices cleaned by the freshwater fish are placed in a freezing protection solution compounded by trehalose, glycine, glucan with the molecular weight of 5000-50000 Da, konjac glucomannan enzymatic hydrolysate with the molecular weight of 8000-20000Da, maltodextrin with the hydrolysis degree of 5-20, egg white enzymatic hydrolysate with the hydrolysis degree of 5-10 and a pomegranate peel extract according to a certain proportion for soaking treatment, the egg white enzymatic hydrolysate and the pomegranate peel extract can have a compound antioxidant effect, and the oxidative discoloration of fish meat in the freezing storage process is prevented; trehalose, glucan, konjac glucomannan enzymolysis products and maltodextrin can play a role in water retention, so that dehydration of fish meat in a freezing process is prevented, and the texture becomes hard; the glycine and the lactic acid after the fish body is slaughtered play a role in buffering a solvent, and can buffer denaturation caused by overhigh local solute in the freezing process, so that the water content of fish can be effectively kept through proper soaking treatment in the composite antifreeze agent, the oxidation of fish fillets in the storage process can be slowed down, and the freshness of the fish fillets is kept. In addition, the konjac glucomannan with the molecular weight of 8000-20000Da has good dispersibility in aqueous solution, is easy to permeate into fish bodies, and prevents the formation of large ice crystals in the freezing process of the fish bodies.
The fresh water fish freezing method can effectively inhibit the influence of factors such as enzyme, microorganism and ice crystal on the quality of fish bodies, effectively reduce the softening of the texture of the fresh water fish after thawing, delay the fat oxidation of high-fat fish meat, and ensure the freshness, flavor and taste of the fish slices in a long storage time.
The fresh water fish can be preserved by the freezing method, the original freshness, flavor and texture can be maintained in 360 days, and the oxidative discoloration of white fish can be reduced.
Drawings
FIG. 1 is a structural morphology of the fillet after preservation in the preservation treatment of example 1.
FIG. 2 is a structural morphology of the fillet after preservation treatment in comparative example 1.
FIG. 3 is a structural morphology of the fillet after preservation in the preservation treatment of comparative example 2.
FIG. 4 is a structural morphology of the fillet after preservation in the preservation treatment of comparative example 3.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1:
(1) pretreatment: killing longsnout catfish, removing head, viscera and fish scale, cleaning, dividing into two halves along the spine, and cutting into fish slices;
(2) cleaning: washing the fillets treated in the step (1) with water containing 50ppm of chlorine dioxide, taking out and draining;
(3) soaking with a cryoprotectant: putting the fillets treated in the step (2) into a composite freezing protection solution, soaking for 1h at 4 ℃, taking out and draining, wherein the composite freezing protection solution comprises 2% of trehalose, 1% of glycine, 1.5% of glucan with the molecular weight of 12000Da, 2% of konjac glucomannan enzymatic hydrolysate with the molecular weight of 11200Da, 1% of maltodextrin with the degree of hydrolysis of 5%, 4% of egg white enzymatic hydrolysate with the degree of hydrolysis of 10% and 1% of pomegranate peel extract in percentage by mass;
wherein, the preparation of konjac glucomannan enzymolysis products: adding 0.5% of cellulase and beta-glucanase into konjac glucomannan according to the mass ratio of 3:1, carrying out enzymolysis at 50 ℃ for 30min, and preparing a konjac glucomannan enzymolysis product with the weight-average molecular weight of 11200 Da;
preparing an egg white zymolyte: adding alkaline protease into 10% egg white powder solution at a ratio of 1%, performing enzymolysis at 35 deg.C for 60min to obtain egg white zymolyte with hydrolysis degree of 10%;
preparing a pomegranate peel extract: adding 4 times of 70% ethanol by mass into the freeze-dried pomegranate peel, extracting at 25 deg.C for 100min, vacuum concentrating, and freeze-drying to obtain pomegranate peel extract.
(4) Preparing a vitrification refrigerating fluid: preparing 0.5 percent, 3 percent and 1 percent of konjac powder, mannitol and salt by mass percentage into vitrified refrigerating fluid, and mixing the fillets treated in the step (3) and the vitrified refrigerating fluid according to the mass ratio of 1: 1.5;
(5) pre-packaging: pre-packaging the fillets treated in the step (4) by adopting a high oxygen resistance and moisture resistance packaging bag;
(6) quick-freezing treatment: and (4) carrying out quick freezing treatment on the fish fillets prepackaged in the step (5) by adopting liquid nitrogen, wherein the freezing temperature is-60 ℃, and the freezing time is 30 min.
(7) And (3) storage: and (4) storing the freshwater fish frozen in the step (6) at the storage temperature of-20 ℃.
To confirm the effect of the present invention, the applicant made a comparative test (comparative example 2) in which fish fillets were soaked without a cryoprotectant but with a vitrified refrigerating fluid, (comparative example 1) and in which fish fillets were soaked without a cryoprotectant but with no vitrified refrigerating fluid and a comparative test (comparative example 3) in which only quick freezing was performed, measured the pH value, the juice loss rate, the pressure loss rate, the color, the tenderness, the volatile basic nitrogen (TVB-N), the thiobarbituric acid (TBA) and the sensory evaluation odor, and observed the morphology of the tissues after thawing the stored fish fillets, as shown in fig. 1, as shown in fig. 2, 3 and 4 for comparative example 1, comparative example 2 and comparative example 3, respectively.
The specific test results are shown in the following table:
as can be seen from the above table, the fish processed by the freezing method in example 1 can significantly reduce the loss rate of juice, reduce the oxidation of fat, and effectively maintain the water-holding capacity of the fish meat, and after the fish is stored for 360 days, the color, the tenderness and the flavor of the fish slices can be still maintained after the fish slices are thawed, and the tissue morphology of the fish slices is not significantly different from that of the fresh fish slices.
Example 2: in the same manner as in example 1, except that,
(1) pretreatment: killing weever, removing head, viscera and fish scale, cleaning, dividing into two halves along the spine, and cutting into fish slices;
(2) cleaning: washing the fillets treated in the step (1) with water containing 30ppm of chlorine dioxide, taking out and draining;
(3) soaking with a cryoprotectant: putting the fillets treated in the step (2) into a composite freezing protection solution, soaking for 2 hours at 0 ℃, taking out and draining, wherein the composite freezing protection solution comprises 1% of trehalose, 3% of glycine, 0.5% of glucan with the molecular weight of 50000Da, 0.5% of konjac glucomannan enzymatic hydrolysate with the molecular weight of 20000Da, 4% of maltodextrin with the degree of hydrolysis of 20%, 4% of egg white enzymatic hydrolysate with the degree of hydrolysis of 5%, and 1% of pomegranate peel extract by mass;
wherein, the preparation of konjac glucomannan enzymolysis products: adding 0.5% of cellulase and beta-glucanase into konjac glucomannan according to the mass ratio of 5:1, carrying out enzymolysis at 40 ℃ for 30min, and preparing a konjac glucomannan enzymolysis product with the molecular weight of 20000 Da:
preparing an egg white zymolyte: adding alkaline protease into 10% egg white powder solution at a ratio of 0.5%, performing enzymolysis at 30 deg.C for 30min to obtain egg white zymolyte with hydrolysis degree of 5%;
preparing a pomegranate peel extract: adding 4 times of 70% ethanol by mass into the freeze-dried pomegranate peel, extracting at 25 deg.C for 50min, vacuum concentrating, and freeze-drying to obtain pomegranate peel extract.
(4) Preparing a vitrification refrigerating fluid: preparing 1%, 3% and 2% by mass of konjac powder, mannitol and salt into vitrified refrigerating fluid, and mixing the fillets treated in the step (3) and the vitrified refrigerating fluid according to the mass ratio of 1: 1;
(6) quick-freezing treatment: and (4) carrying out quick-freezing treatment on the fish fillets prepackaged in the step (5) by adopting liquid nitrogen, wherein the freezing temperature is-85 ℃, and the freezing time is 40 min.
Example 3: in the same manner as in example 1, except that,
(1) pretreatment: killing mandarin fish, removing head, viscera, and fish scale, cleaning, dividing into two halves along spinal column, and cutting into fish slices;
(2) cleaning: washing the fillets treated in the step (1) with water containing 30ppm of chlorine dioxide, taking out and draining;
(3) soaking with a cryoprotectant: putting the fillets treated in the step (2) into a composite freezing protection solution, soaking for 1h at 0 ℃, taking out and draining, wherein the composite freezing protection solution comprises 1% by mass of trehalose, 2% by mass of glycine, 1% by mass of glucan with the molecular weight of 20000Da, 1% by mass of konjac glucomannan enzymatic hydrolysate with the molecular weight of 20000Da, 1% by mass of maltodextrin with the degree of hydrolysis of 15%, 6% by mass of egg white enzymatic hydrolysate with the degree of hydrolysis of 8%, and 2% by mass of pomegranate rind extract; wherein, the preparation of egg white zymolyte comprises the following steps: adding alkaline protease into 10% egg white powder solution at a ratio of 0.75%, and performing enzymolysis at 35 deg.C for 40min to obtain egg white zymolyte with hydrolysis degree of 8%.
(7) And (3) storage: and (4) storing the freshwater fish frozen in the step (6) at-35 ℃.
Example 4: in the same manner as in example 1, except that,
(1) pretreatment: killing culter, removing head, viscera and fish scale, cleaning, dividing into two halves along the spine, and cutting into fish slices;
(3) soaking with a cryoprotectant: putting the fillets treated in the step (2) into a composite freezing protection solution, soaking for 1h at 4 ℃, taking out and draining, wherein the composite freezing protection solution comprises 0.5% by mass of trehalose, 3% by mass of glycine, 2% by mass of dextran with the molecular weight of 5000Da, 2% by mass of konjac glucomannan enzymatic hydrolysate with the molecular weight of 8000Da, 2% by mass of maltodextrin with the degree of hydrolysis of 20%, 4% by mass of egg white enzymatic hydrolysate with the degree of hydrolysis of 5%, and 1% by mass of pomegranate rind extract; wherein, the preparation of konjac glucomannan enzymolysis products: adding 1% of cellulase and beta-glucanase into konjac glucomannan according to the proportion of 5:1, carrying out enzymolysis at the temperature of 50 ℃ for 45min, and preparing a konjac glucomannan enzymolysis product with the molecular weight of 8000 Da.
(6) Quick-freezing treatment: and (4) carrying out quick freezing treatment on the fish fillets prepackaged in the step (5) by adopting liquid nitrogen, wherein the freezing temperature is-60 ℃, and the freezing time is 30 min.
(7) And (3) storage: and (4) storing the freshwater fish frozen in the step (6) at the storage temperature of-20 ℃.
Example 5: in the same manner as in example 1, except that,
(1) pretreatment: killing the odontobutis obscurus, removing the head, viscera and fish scales, cleaning, dividing the fish into two halves along the spine, and cutting the fish into fish slices;
(4) preparing a vitrification refrigerating fluid: preparing 1%, 2% and 1% of konjac powder, mannitol and salt by mass into vitrified refrigerating fluid, and mixing the fillets treated in the step (3) and the vitrified refrigerating fluid according to the mass ratio of 1: 1.5;
example 6: in the same manner as in example 1, except that,
(1) pretreatment: sturgeon is slaughtered, head, internal organs and fish scale removed, cleaned, divided into two halves along the spine, peeled and cut into fillets.
(3) Soaking with a cryoprotectant: and (3) putting the fillets treated in the step (2) into a composite freezing protection solution, soaking for 2 hours at 0 ℃, taking out and draining, wherein the composite freezing protection solution comprises 2% of trehalose, 1% of glycine, 0.5% of glucan with the molecular weight of 50000Da, 0.5% of konjac glucomannan enzymatic hydrolysate with the molecular weight of 8000Da, 4% of maltodextrin with the degree of hydrolysis of 5%, 10% of egg white enzymatic hydrolysate with the degree of hydrolysis of 10%, and 3% of pomegranate rind extract.
(4) Preparing a vitrification refrigerating fluid: preparing 1%, 3% and 2% by mass of konjac powder, mannitol and salt into vitrified refrigerating fluid, and mixing the fillets treated in the step (3) and the vitrified refrigerating fluid according to the mass ratio of 1: 1.5;
(6) quick-freezing treatment: and (4) carrying out quick-freezing treatment on the fish fillets prepackaged in the step (5) by adopting liquid nitrogen, wherein the freezing temperature is-85 ℃, and the freezing time is 40 min.
(7) And (3) storage: and (4) storing the freshwater fish frozen in the step (6) at-35 ℃.
Through analysis, the freezing methods for different varieties of freshwater fish in examples 2-6 can reduce juice loss, reduce oxidative discoloration of fat, effectively maintain water retention of fish meat, ensure color, shape and flavor of fish fillets frozen and stored for a long time, and effectively maintain quality of freshwater fish in the freezing and storing process.
Claims (8)
1. A freezing method for keeping the quality of freshwater fish is characterized in that: the method comprises the following specific steps:
(1) pretreatment: killing live fish, removing head, removing internal organs, removing fish scales, cleaning, dividing into two halves along the spine, and cutting into fish slices;
(2) cleaning: cleaning the fillets treated in the step (1), taking out and draining;
(3) soaking with a cryoprotectant: soaking the fillets treated in the step (2) in a composite freezing protection solution, taking out the fillets after soaking, and draining, wherein the composite freezing protection solution comprises the following components in percentage by mass: 0.5-2% of trehalose, 1-3% of glycine, 0.5-2% of glucan with the molecular weight of 5000-50000 Da, 0.5-2% of konjac glucomannan enzymolysis product with the molecular weight of 8000-20000Da, 1-4% of maltodextrin with the hydrolysis degree of 5-20%, 4-10% of egg white enzymolysis product with the hydrolysis degree of 5-10% and 1-3% of pomegranate peel extract; the konjac glucomannan enzymolysis product is a product obtained by carrying out enzymolysis on konjac glucomannan by using cellulase and beta-glucanase as mixed enzymes, and the preparation method comprises the following steps: adding cellulase and beta-glucanase into konjac glucomannan according to the mass ratio of 3-5: 1, wherein the addition amount is 0.5-1 wt%, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 30-45 min, so as to prepare a konjac glucomannan enzymolysis product with the molecular weight of 8000-20000 Da; the egg white zymolyte with the hydrolysis degree of 5-10% is a product obtained by enzymolysis of egg white powder by using alkaline protease, and the preparation method comprises the following steps: adding alkaline protease into the egg white powder solution according to the proportion of 0.5-1 wt%, wherein the enzymolysis temperature is 30-35 ℃, and the enzymolysis time is 30-60 min, so as to prepare an egg white zymolyte with the hydrolysis degree of 5-10%;
(4) preparing a vitrification refrigerating fluid: mixing the fillets treated in the step (3) with a vitrified refrigerating fluid, wherein the vitrified refrigerating fluid is prepared from konjac refined powder, mannitol and salt in a ratio of 0.2-1%, 1-3% and 1-2% by mass;
(5) pre-packaging;
(6) quick-freezing treatment;
(7) low-temperature storage;
wherein the pomegranate bark extract is a pomegranate bark ethanol extract, and the preparation method comprises the following steps: adding the freeze-dried pomegranate rind into 70% ethanol, extracting for 50-100 min at 25 ℃, and freeze-drying after vacuum concentration to obtain the pomegranate rind extract.
2. A freezing method according to claim 1, wherein: and (3) in the step (2), the cleaning is carried out by flushing with 30-50 ppm chlorine dioxide water solution, and the time of flushing with chlorine dioxide is 5-10 min.
3. A freezing method according to claim 1, wherein: the soaking in the step (3) is carried out at the temperature of 0-4 ℃ for 1-2 h.
4. A freezing method according to claim 1, wherein: the mass ratio of the fish fillets to the vitrified refrigerating fluid in the step (4) is 1: 1-1.5.
5. A freezing method according to claim 1, wherein: the pre-packaging is to place the fillets into a high-barrier packaging bag for packaging, and the packaging material is PA/PA/EVOH/PA/PE.
6. A freezing method according to claim 1, wherein: it is suitable for bullhead, weever, mandarin fish, culter fish, sturgeon, grass carp, herring and odontobutis obscura.
7. A freezing method according to claim 1, wherein: the step (6) is as follows: and (4) carrying out quick-freezing treatment on the fish fillets prepackaged in the step (5) by adopting liquid nitrogen, wherein the freezing temperature is-60 to-85 ℃, and the freezing time is 30 to 40 min.
8. A freezing method according to claim 1, wherein: the storage temperature of the freshwater fish frozen in the step (7) is-20 to-35 ℃.
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| CN108739967A (en) * | 2018-05-16 | 2018-11-06 | 珠海市祺海水产科技有限公司 | A kind of preservation method of perch |
| CN109197985A (en) * | 2018-11-01 | 2019-01-15 | 武汉市农业科学院 | A kind of compound antifreeze preparation method of micronization improving cold storage fish products matter |
| CN109566718B (en) * | 2018-12-29 | 2021-10-22 | 浙江省海洋水产研究所 | Hairtail coating micro-freezing preservation method |
| CN114831281B (en) * | 2022-05-24 | 2023-09-05 | 华中农业大学 | Processing method and application of high-quality frozen boiled shelled shrimps |
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