CN107788092A - The freezing method of fillet - Google Patents
The freezing method of fillet Download PDFInfo
- Publication number
- CN107788092A CN107788092A CN201711241553.6A CN201711241553A CN107788092A CN 107788092 A CN107788092 A CN 107788092A CN 201711241553 A CN201711241553 A CN 201711241553A CN 107788092 A CN107788092 A CN 107788092A
- Authority
- CN
- China
- Prior art keywords
- fillet
- herb liquid
- parts
- raw material
- freezing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
Abstract
The invention belongs to technical field of aquatic product processing, more particularly to a kind of freezing method of fillet, including following preparation process：1) fresh and alive fish is taken, it is living to kill bloodletting, internal organ are removed, blood stains, impurity is cleaned, rinses well, are cut into slices；2) fillet are put into herb liquid and soak 3 6min, pulled out, drained away the water；3) controlled atmospheric packing is carried out with the packaging bag with gas high obstructing performance, the N being passed through to controlled atmospheric packing2；4) packaged fillet are put under (24 DEG C) (18 DEG C) and freezed.Freezing is carried out to fillet by the inventive method, the meat of fillet is effectively protected, pins the moisture of fillet, keep the mouthfeel of fillet.
Description
Technical field
The invention belongs to technical field of aquatic product processing, more particularly to a kind of freezing method of fillet.
Background technology
Fish easily digests and assimilates, flesh of fish flesh containing the material such as animal protein and calcium, phosphorus and vitamin A, D, B1, B2 for human body
Fiber is thinner, there is volume solubility gel-forming substance, structurally flexible.Fish contains a variety of unrighted acids, and it can reduce cholesterol
And triglyceride, blood clotting is prevented, sick to coronary heart disease and cerebral hemorrhage has prevented fine effect.But the market sale of fish is with fresh
Based on selling, the overwhelming majority is at source nearby sold in the form of fresh and alive fish, is sold and is only accounted for less than 2% after freeze cutting.To current
Untill, the freezing liquid for fillet freezing is mainly the miscible fluid using the materials such as salt, alcohol, glycol and water, and these materials are straight
Dipping fillet are connect, will be penetrated into a certain extent inside it, change the protoplasm of fillet, and fillet also have a certain amount of component and overflow
Go out, into freezing liquid, freezing liquid is mixed with debris.Cold freezing liquid is changed in time, and freezing energy can be made largely to be lost.By
Mechanical damage effect and fish meat protein mutability of the flesh of fish due to ice crystal after freezing, the retentiveness of the flesh of fish decline；Thaw
When lot of drip loss, influence flavor taste, decline flesh quality.Therefore, a kind of edible safety, protection processing method are found
It is the effective way for solving fish freezing deep processing bottleneck.
The content of the invention
The technical problems to be solved by the invention are to provide the freezing method of fillet, can be effectively to fillet by this method
Carry out fresh-keeping, ensure the meat of fillet.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides the freezing method of fillet, including following preparation process：
1) fresh and alive fish is taken, it is living to kill bloodletting, internal organ are removed, blood stains, impurity is cleaned, rinses well, are cut into slices；
2) fillet are put into herb liquid and soak 3-6min, pulled out, drained away the water；
3) controlled atmospheric packing is carried out with the packaging bag with gas high obstructing performance, the N being passed through to controlled atmospheric packing2；
4) packaged fillet are put under (- 24 DEG C)-(- 18 DEG C) and freezed.
The described herb liquid of this hair, is made up of the raw material of following parts by weight：Lophatherum gracile 15-35 parts, Desmodium styracifolium 10-32
Part.
Preferably, herb liquid of the present invention, it is made up of the raw material of following parts by weight：Lophatherum gracile 20-30 parts, wide money
Careless 16-27 parts.
Preferably, herb liquid of the present invention, it is made up of the raw material of following parts by weight：25 parts of lophatherum gracile, Desmodium styracifolium
21 parts.
Preferably, the preparation method of herb liquid of the present invention is：Raw material is well mixed, crushed, is added all former
Expect the water of 6-10 times of weight, handle 5-10min with high-speed shearing emulsion machine, rotating speed 2000-3000r/min, then use high pressure
Microjet Ultra-Micro Grinding Equipment is handled in 25 DEG C, is handled under 8-16MPa pressure, then is boiled, and keeps fluidized state 3-
8min, filtering, through activated carbon decolorizing, you can obtain herb liquid.
Preferably, during prepared by herb liquid of the present invention, whole raw materials are crushed to 50-100 mesh.
In the inventive method, the nitrogen that is poured, full of packaging bag.
In the herb liquid raw material of the present invention：
Lophatherum gracile, grass henon bamboo leaf Lophatherum gracite Brongn. cauline leaf.It is cold in nature, sweet,
It is light.Thoughts of returning home warp, stomach, small intestinl channel.Clearing heat and relieving fidgetness, diuresis.Belong to the heat-clearing and fire-clearing drug of antipyretic subordinate classification.Pass through rabbit and cat
Experiment prove that lophatherum gracile has refrigeration function.Diuresis is not strong, but can substantially increase the content of urine chloride.There is rise
The effect of blood glucose.Bacteriostatic test shows that water decoction has certain bacteriostasis to staphylococcus aureus.
Desmodium styracifolium, legume Desmodium styracifolium Desmodium styracifolium (Osb.) Merr. overground part
Point.It is cool in nature, it is sweet, light.Return liver warp, kidney channel, bladder warp.Removing damp-heat, inducing diuresis for treating strangurtia.The dampness removing classified under category damp-clearing drug
Stranguria-relieving medicinal, mainly there is diuresis and stone expeling, cholagogic, anti-inflammatory；In addition, it can also increase coronary blood flow and antibacterial, rush
Intelligence acts on.Growth of the polysaccharide component to lithangiuria has inhibitory action, is one of active ingredient for treating calculus.With significant
Prevent and treat the effect of stone in urinary system and diuresis.The function of cardiovascular and cerebrovascular is influenceed, increases coronary artery and cerebral artery blood flow amount, reduces brain blood
Pipe resistance, common carotid artery decline, and increase normobaric hypoxia tolerance, antagonism sustainer spasm, protect acute myocardial ischemia；Energy
Significantly inhibit platelet aggregation, moreover it is possible to notable antagonism ex vivo thrombosis；There are anti-inflammatory, analgesic activity；Study note can be effectively improved
Recall ability.With notable choleretic effect, the growth of Candida albicans can be suppressed.
Compared with prior art, beneficial effects of the present invention：
The present invention fillet freezing before, using made of lophatherum gracile and Desmodium styracifolium herb liquid soak, effectively holding
The freshness of fillet, raw material is lightly seasoned, does not interfere with the original taste of fillet, in addition again by being passed through nitrogen after, carry out freezing,
The effectively meat of protection fillet, the moisture of fillet is pinned, keep the mouthfeel of fillet.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The freezing method of fillet, including following preparation process：
1) fresh and alive fish is taken, it is living to kill bloodletting, internal organ are removed, blood stains, impurity is cleaned, rinses well, are cut into slices；
2) fillet are put into herb liquid and soak 3-6min, pulled out, drained away the water；
3) controlled atmospheric packing is carried out with the packaging bag with gas high obstructing performance, the N being passed through to controlled atmospheric packing2；
4) packaged fillet are put at -24 DEG C and freezed, after defrosting, fillet not water outlet, meat is fresh, and goes back flexible.
Described herb liquid, it is made up of the raw material of following parts by weight：15 parts of lophatherum gracile, 32 parts of Desmodium styracifolium.
The preparation method of described herb liquid is：Raw material is well mixed, is crushed to 50 mesh, adds whole raw material weights 6
Times water, with 5min at high-speed shearing emulsion machine, rotating speed 2000r/min, then with high pressure microjet Ultra-Micro Grinding Equipment in
25 DEG C are handled, and are handled under 16MPa pressure, then are boiled, and keep fluidized state 3min, filtering, through activated carbon decolorizing, you can
Obtain herb liquid.
Embodiment 2
The freezing method of fillet, including following preparation process：
1) fresh and alive fish is taken, it is living to kill bloodletting, internal organ are removed, blood stains, impurity is cleaned, rinses well, are cut into slices；
2) fillet are put into herb liquid and soak 3-6min, pulled out, drained away the water；
3) controlled atmospheric packing is carried out with the packaging bag with gas high obstructing performance, the N being passed through to controlled atmospheric packing2；
4) packaged fillet are put at -22 DEG C and freezed, after defrosting, fillet not water outlet, meat is fresh, and goes back flexible.
Described herb liquid, it is made up of the raw material of following parts by weight：20 parts of lophatherum gracile, 27 parts of Desmodium styracifolium.
The preparation method of described herb liquid is：Raw material is well mixed, is crushed to 100 mesh, adds whole raw material weights 7
Times water, with high-speed shearing emulsion machine 10min, rotating speed 2500r/min, then with high pressure microjet Ultra-Micro Grinding Equipment in 25
DEG C handled, handled under 14MPa pressure, then boiled, keep fluidized state 4min, filtering, through activated carbon decolorizing, you can
To herb liquid.
Embodiment 3
The freezing method of fillet, including following preparation process：
1) fresh and alive fish is taken, it is living to kill bloodletting, internal organ are removed, blood stains, impurity is cleaned, rinses well, are cut into slices；
2) fillet are put into herb liquid and soak 3-6min, pulled out, drained away the water；
3) controlled atmospheric packing is carried out with the packaging bag with gas high obstructing performance, the N being passed through to controlled atmospheric packing2；
4) packaged fillet are put at -20 DEG C and freezed, after defrosting, fillet not water outlet, meat is fresh, and goes back flexible.
Described herb liquid, it is made up of the raw material of following parts by weight：25 parts of lophatherum gracile, 21 parts of Desmodium styracifolium.
The preparation method of described herb liquid is：Raw material is well mixed, is crushed to 80 mesh, adds whole raw material weights 8
Times water, with 5min at high-speed shearing emulsion machine, rotating speed 2500r/min, then with high pressure microjet Ultra-Micro Grinding Equipment in
25 DEG C are handled, and are handled under 12MPa pressure, then are boiled, and keep fluidized state 5min, filtering, through activated carbon decolorizing, you can
Obtain herb liquid.
Embodiment 4
The freezing method of fillet, including following preparation process：
1) fresh and alive fish is taken, it is living to kill bloodletting, internal organ are removed, blood stains, impurity is cleaned, rinses well, are cut into slices；
2) fillet are put into herb liquid and soak 3-6min, pulled out, drained away the water；
3) controlled atmospheric packing is carried out with the packaging bag with gas high obstructing performance, the N being passed through to controlled atmospheric packing2；
4) packaged fillet are put at -18 DEG C and freezed, after defrosting, fillet not water outlet, meat is fresh, and goes back flexible.
Described herb liquid, it is made up of the raw material of following parts by weight：30 parts of lophatherum gracile, 16 parts of Desmodium styracifolium.
The preparation method of described herb liquid is：Raw material is well mixed, is crushed to 80 mesh, adds whole raw material weights 9
Times water, with 10min at high-speed shearing emulsion machine, rotating speed 3000r/min, then with high pressure microjet Ultra-Micro Grinding Equipment in
25 DEG C are handled, and are handled under 10MPa pressure, then are boiled, and keep fluidized state 7min, filtering, through activated carbon decolorizing, you can
Obtain herb liquid.
Embodiment 5
The freezing method of fillet, including following preparation process：
1) fresh and alive fish is taken, it is living to kill bloodletting, internal organ are removed, blood stains, impurity is cleaned, rinses well, are cut into slices；
2) fillet are put into herb liquid and soak 3-6min, pulled out, drained away the water；
3) controlled atmospheric packing is carried out with the packaging bag with gas high obstructing performance, the N being passed through to controlled atmospheric packing2；
4) packaged fillet are put at -24 DEG C and freezed, after defrosting, fillet not water outlet, meat is fresh, and goes back flexible.
Described herb liquid, it is made up of the raw material of following parts by weight：35 parts of lophatherum gracile, 10 parts of Desmodium styracifolium.
The preparation method of described herb liquid is：Raw material is well mixed, is crushed to 50 mesh, adds whole raw material weights 10
Water again, 5min, rotating speed 2000r/min are handled with high-speed shearing emulsion machine, then with high pressure microjet Ultra-Micro Grinding Equipment
Handled in 25 DEG C, handled under 8MPa pressure, then boiled, keep fluidized state 8min, filtering, through activated carbon decolorizing, i.e.,
It can obtain herb liquid.
Comparative example 1
The freezing method of fillet, including following preparation process：
1) fresh and alive fish is taken, it is living to kill bloodletting, internal organ are removed, blood stains, impurity is cleaned, rinses well, are cut into slices；
2) controlled atmospheric packing is carried out with the packaging bag with gas high obstructing performance, the N being passed through to controlled atmospheric packing2；
3) packaged fillet are put at -20 DEG C and freezed, after defrosting, fillet go out more water, and meat is light soft, fishy smell weight.
Comparative example 2
The freezing method of fillet, including following preparation process：
1) fresh and alive fish is taken, it is living to kill bloodletting, internal organ are removed, blood stains, impurity is cleaned, rinses well, are cut into slices；
2) fillet are put into herb liquid and soak 3-6min, pulled out, drained away the water；
3) packaging bag is put into, packaged fillet are put at -20 DEG C and freezed, after defrosting, fillet water outlet, meat is somewhat tough
Property, but it is stale.
Described herb liquid, it is made up of the raw material of following parts by weight：25 parts of lophatherum gracile, 21 parts of Desmodium styracifolium.
The preparation method of described herb liquid is：Raw material is well mixed, is crushed to 80 mesh, adds whole raw material weights 8
Times water, with 5min at high-speed shearing emulsion machine, rotating speed 2500r/min, then with high pressure microjet Ultra-Micro Grinding Equipment in
25 DEG C are handled, and are handled under 12MPa pressure, then are boiled, and keep fluidized state 5min, filtering, through activated carbon decolorizing, you can
Obtain herb liquid.
Claims (5)
1. the freezing method of fillet, it is characterised in that including following preparation process：
1) fresh and alive fish is taken, it is living to kill bloodletting, internal organ are removed, blood stains, impurity is cleaned, rinses well, are cut into slices；
2) fillet are put into herb liquid and soak 3-6min, pulled out, drained away the water；
3) controlled atmospheric packing is carried out with the packaging bag with gas high obstructing performance, the N being passed through to controlled atmospheric packing2；
4) packaged fillet are put under (- 24 DEG C)-(- 18 DEG C) and freezed；
Described herb liquid, it is made up of the raw material of following parts by weight：Lophatherum gracile 15-35 parts, Desmodium styracifolium 10-32 parts.
2. the freezing method of fillet according to claim 1, it is characterised in that：Described herb liquid, by following parts by weight
Raw material be made：Lophatherum gracile 20-30 parts, Desmodium styracifolium 16-27 parts.
3. the freezing method of fillet according to claim 2, it is characterised in that：Described herb liquid, by following parts by weight
Raw material be made：25 parts of lophatherum gracile, 21 parts of Desmodium styracifolium.
4. the freezing method of the fillet according to claim 1-3 any one, it is characterised in that：The system of described herb liquid
Preparation Method is：Raw material is well mixed, is crushed, is added the water of whole 6-10 times of raw material weights, handled with high-speed shearing emulsion machine
5-10min, rotating speed 2000-3000r/min, then handled with high pressure microjet Ultra-Micro Grinding Equipment in 25 DEG C, in 8-
Handle, then boil under 16MPa pressure, keep fluidized state 3-8min, filtering, through activated carbon decolorizing, you can obtain herb liquid.
5. the freezing method of fillet according to claim 4, it is characterised in that：, will be all former in prepared by the herb liquid
Feed powder is broken to 50-100 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711241553.6A CN107788092A (en) | 2017-11-30 | 2017-11-30 | The freezing method of fillet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711241553.6A CN107788092A (en) | 2017-11-30 | 2017-11-30 | The freezing method of fillet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788092A true CN107788092A (en) | 2018-03-13 |
Family
ID=61537377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711241553.6A Pending CN107788092A (en) | 2017-11-30 | 2017-11-30 | The freezing method of fillet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788092A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101032337A (en) * | 2007-02-07 | 2007-09-12 | 益阳益华水产品有限公司 | Channel catfish ictalurus punctatus deepfreezed fillets and processing technique |
| CN101999438A (en) * | 2010-11-05 | 2011-04-06 | 中国人民解放军海军医学研究所 | Gas cooking processing method of freshwater fish fillets |
| CN102578204A (en) * | 2012-02-23 | 2012-07-18 | 江南大学 | Method for preserving white fish |
| CN103689062A (en) * | 2013-12-16 | 2014-04-02 | 浙江省海洋水产研究所 | Hairtail refreshing agent, preparation method and using method thereof |
| CN104137979A (en) * | 2014-07-29 | 2014-11-12 | 桂林实力科技有限公司 | Fructus momordicae aspartame and preparation method thereof |
| CN104247752A (en) * | 2014-09-26 | 2014-12-31 | 浙江海洋学院 | Method for preserving pseudosciaena crocea by combining natural preservative with modified atmosphere packaging |
| CN104938608A (en) * | 2015-07-28 | 2015-09-30 | 广西金海环岛渔业有限公司 | Fresh keeping method of octopus |
| CN105557971A (en) * | 2015-12-04 | 2016-05-11 | 华南农业大学 | Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent |
-
2017
- 2017-11-30 CN CN201711241553.6A patent/CN107788092A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101032337A (en) * | 2007-02-07 | 2007-09-12 | 益阳益华水产品有限公司 | Channel catfish ictalurus punctatus deepfreezed fillets and processing technique |
| CN101999438A (en) * | 2010-11-05 | 2011-04-06 | 中国人民解放军海军医学研究所 | Gas cooking processing method of freshwater fish fillets |
| CN102578204A (en) * | 2012-02-23 | 2012-07-18 | 江南大学 | Method for preserving white fish |
| CN103689062A (en) * | 2013-12-16 | 2014-04-02 | 浙江省海洋水产研究所 | Hairtail refreshing agent, preparation method and using method thereof |
| CN104137979A (en) * | 2014-07-29 | 2014-11-12 | 桂林实力科技有限公司 | Fructus momordicae aspartame and preparation method thereof |
| CN104247752A (en) * | 2014-09-26 | 2014-12-31 | 浙江海洋学院 | Method for preserving pseudosciaena crocea by combining natural preservative with modified atmosphere packaging |
| CN104938608A (en) * | 2015-07-28 | 2015-09-30 | 广西金海环岛渔业有限公司 | Fresh keeping method of octopus |
| CN105557971A (en) * | 2015-12-04 | 2016-05-11 | 华南农业大学 | Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104621631B (en) | A kind of processing method for freezing cold Portunus trituberculatus Miers | |
| KR100672900B1 (en) | Production method of seasoned and smoked mackerel and the product obtained therefrom | |
| CN105994579A (en) | Frozen aquatic product quality assurance agent and preparation method and application thereof | |
| CN104544249A (en) | Preparation technology of strung rattan pepper duck | |
| CN102008065A (en) | Method for preparing anglerfish liver paste | |
| CN105995640A (en) | Processing method of quick-frozen red-spotted groupers | |
| CN107960449A (en) | The freeze cutting method of ocean fish | |
| CN105325936A (en) | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring | |
| KR101700439B1 (en) | A processing method of mackerel using allium hookeri concentrate | |
| CN104432229A (en) | Making method for quick-frozen salmon fillets | |
| CN104521601B (en) | A kind of muskmelon control of chilling injury method | |
| CN101919434A (en) | Cold dried fish processing method | |
| CN107788092A (en) | The freezing method of fillet | |
| CN106213270A (en) | The jerky preparation method of tuna | |
| KR101933158B1 (en) | Method for manufacturing kimchi using apple concentrate and kimchi using apple concentrate manufactured by the same | |
| CN105394624A (en) | Making method of quick-frozen and seasoned pollachius virens sections | |
| KR101236364B1 (en) | A Mackerel Guamegi Manufacturing Method By Using Herb Material | |
| KR101465700B1 (en) | Non-heat Treatment Processing Method of Mackerel, Japanese Spanish mackerel or Squid using Chitooligosaccharide and Chitosan | |
| CN105918423A (en) | Protein protective agent for frozen aquatic products, preparation method and application thereof | |
| CN103125981A (en) | Scad sousing method | |
| US20130209656A1 (en) | Bitterness-masking ingredient and bitterness-masking method | |
| CN106172694A (en) | The jerky preparation method of Spanish mackerel | |
| Gökoğlu et al. | Crustacean shellfish | |
| CN108029999A (en) | A kind of instant spicy bar of shark string and preparation method thereof | |
| CN107950632A (en) | A kind of fast processing method of anglerfish quick-frozen food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180313 |