CN108029742A - A kind of gadus freezing method and freezing gadus - Google Patents
A kind of gadus freezing method and freezing gadus Download PDFInfo
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- CN108029742A CN108029742A CN201711260676.4A CN201711260676A CN108029742A CN 108029742 A CN108029742 A CN 108029742A CN 201711260676 A CN201711260676 A CN 201711260676A CN 108029742 A CN108029742 A CN 108029742A
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- 241000276435 Gadus Species 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000007710 freezing Methods 0.000 title claims abstract description 27
- 230000008014 freezing Effects 0.000 title claims abstract description 27
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 94
- 244000248349 Citrus limon Species 0.000 claims abstract description 87
- 239000012267 brine Substances 0.000 claims abstract description 81
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 81
- 238000002525 ultrasonication Methods 0.000 claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 11
- 230000001681 protective effect Effects 0.000 claims abstract description 7
- 238000005470 impregnation Methods 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 abstract description 13
- 238000010257 thawing Methods 0.000 abstract description 8
- 238000002425 crystallisation Methods 0.000 abstract description 4
- 230000008025 crystallization Effects 0.000 abstract description 4
- 239000013078 crystal Substances 0.000 abstract description 3
- 210000003205 muscle Anatomy 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 230000000451 tissue damage Effects 0.000 abstract description 2
- 231100000827 tissue damage Toxicity 0.000 abstract description 2
- 238000004017 vitrification Methods 0.000 abstract description 2
- 241000276438 Gadus morhua Species 0.000 description 40
- 241000251468 Actinopterygii Species 0.000 description 7
- 244000131522 Citrus pyriformis Species 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 241001098054 Pollachius pollachius Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241001443588 Cottus gobio Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000276457 Gadidae Species 0.000 description 1
- 241000276446 Gadiformes Species 0.000 description 1
- 241000276484 Gadus ogac Species 0.000 description 1
- 241000424063 Genypterus tigerinus Species 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 241000276495 Melanogrammus aeglefinus Species 0.000 description 1
- 241000276489 Merlangius merlangus Species 0.000 description 1
- 241001609028 Micromesistius poutassou Species 0.000 description 1
- 102000011931 Nucleoproteins Human genes 0.000 description 1
- 108010061100 Nucleoproteins Proteins 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 241000785681 Sander vitreus Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 241001233037 catfish Species 0.000 description 1
- 230000008131 children development Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23B4/06—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
- A23B4/18—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
-
- 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
- A23B4/24—Inorganic compounds
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of gadus freezing method, comprise the following steps：(1), appropriate lemon juice is added in brine and is formulated as once lemon brine and two degree of lemon brine；(2), pick up drainage after cod fillet is cleaned to be put into once lemon brine, 10kg once adds 5kg cod fillets in lemon brine；(3), first time ultrasonication is carried out to the lemon brine for being put into cod fillet；(4), after first time ultrasonication, impregnation in two degree of lemon brine is put into after pulling cod fillet drainage out, 5kg cod fillets are added in bis- degree of lemon brine of 10kg；(5), second of ultrasonication is carried out to the cod fillet processing being immersed in two degree of lemon brine, then freezen protective in 23 DEG C of freezer is placed on after pulling drying out.The present invention can reduce ice crystal crystallization degree after pre-vitrification treatment in refrigerating process, reduce the tissue damage of cod muscle albumen, therefore flexible meat can be obtained when thawing, and the tender sense of meat is full.
Description
Technical field
The present invention relates to frozen fish technology field, and in particular to a kind of gadus freezing method and freezing gadus.
Background technology
Gadus (local title：Major part is blue or green, big mouth fish, bullhead, walleye pollack, the mouth of a river, wealthy mouth fish, major part raw meat, stone intestines fish).
Pure gadus refers to cod category fish, is divided into Atlantic Ocean catfish (Gadus morhua), Greenland gadus (Gadus ogac) and peace
Foreign gadus.There is gadidae under Gadiformes, the concept of common gadus is expanded to rockling, there is kind more than 50, most of points in them
Atlantic Ocean Northern Shelf marine site is distributed in, important fingerling has haddock, blue whiting, coley, whiting, the long-armed cod of Norway and wall pollack
Deng.Gadus is one of the fish of whole world year amount of fishing maximum, is to have important edible and economic value.
Gadus contains that meat flavour is sweet and refreshing, full of nutrition, its protein content is very high, but fat content is extremely low, gadus fish tallow
In the nucleoprotein containing globulin, albumin and phosphorus, also containing various amino acid necessary to child development, its ratio and children
Demand it is very close, also containing unrighted acid and calcium, phosphorus, iron, B family vitamin etc., have very to cardio-cerebrovascular
Good protective effect, it has the advantages that high nutrition, low cholesterol, is easily absorbed by the body, and is nutraceutical suitable for people of all ages.
Existing gadus freeze cutting technique be easy to cause gadus when thawing, and meat disappears without elasticity, tender sense
Lose, can not effectively preserve its mouthfeel.
The content of the invention
In view of the above-mentioned problems, present invention aims at providing a kind of gadus freezing method, after this freezing method,
Gadus can keep the elasticity of meat when thawing, the tender sense of meat is full.
The present invention is achieved through the following technical solutions：
A kind of gadus freezing method, comprises the following steps：
(1), appropriate lemon juice is added in brine and is formulated as once lemon brine and two degree of lemon brine, with weight
Meter, once in lemon brine, the addition of lemon juice is the 25-30% of weight saline, and in two degree lemon brine, lemon juice adds
Enter the 10-15% that amount is weight saline；
(2), pick up drainage after cod fillet is cleaned to be put into once lemon brine, 10kg is once added in lemon brine
5kg cod fillets；
(3), first time ultrasonication is carried out to the lemon brine for being put into cod fillet；
(4), after first time ultrasonication, impregnation in two degree of lemon brine is put into after pulling cod fillet drainage out,
5kg cod fillets are added in bis- degree of lemon brine of 10kg；
(5), second of ultrasonication is carried out to the cod fillet processing being immersed in two degree of lemon brine, then pulls drying out
Freezen protective in 2-3 DEG C of freezer is placed on afterwards.
Lemon juice concentration is 10-20wt%.First time ultrasonic treatment time is 0.5-1h.First time ultrasonic frequency is
60-80KHz.Second of ultrasonication frequency is 30-35KHz.Second of ultrasonic treatment time is 0.3-0.5h.
Brine strength is 10-25wt% in step (1).
The 40-49.5% that the moisture in cod fillet is gadus sheet weight is controlled during drying.
One kind freezing gadus, foregoing gadus freezing method obtain.Once lemon brine and two degree of lemons in the present invention
Lemon brine is that the lemon juice of different weight is added in the brine of same concentrations and weight to obtain.
Lemon juice contains the nutritional ingredient such as carbohydrate, vitamin c, vitamin B1, B2, nicotinic acid, calcium, phosphorus, iron.Particularly with cigarette
Acid and abundant organic acid have very strong bactericidal effect.Lemon juice and brine are mixed with to obtain once lemon in the present invention
Brine and two degree of lemon brine, and cod fillet is placed on progress first time ultrasonication in once lemon brine, it can make
Obtain lemon brine well into the cell to cod fillet and to be evenly distributed in cell, while carrying out sterilizing to cod fillet
Partial moisture in cod fillet cell is deviate from by the osmosis of lemon brine from cell, then is put into after cod fillet is pulled out
Into two degree of lemon brine, second of ultrasonication, which can supplement, is immersed in sal limonis water in cod fillet cell, when cold
During jelly, lemon brine may be such that the ice crystal that cod fillet cell is formed is smaller, along with the citrate in lemon juice can press down
Calcium salt crystallization processed, can fully reduce the crystallization degree of active ingredient particularly calcium ion in cod fillet, so as to maintain gadus
The meat elasticity of piece.
In the present invention, 5-10min can be first soaked in once lemon brine, then carries out first time ultrasonication；Also
5-min can be soaked in two degree of lemon brine, then carries out second of ultrasonication.
In the present invention, the control of control and ultrasonic parameters when the control of lemonade and salinity concentration, drying to moisture
System is able to further help cod fillet to keep preferable meat elasticity when thawing.
Compared with prior art, the present invention have the following advantages and advantages：
The present invention can reduce ice crystal crystallization degree after pre-vitrification treatment in refrigerating process, reduce cod muscle egg
White tissue damage, therefore flexible meat can be obtained when thawing, the tender sense of meat is full.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, with reference to embodiment, the present invention is made
Further to describe in detail, exemplary embodiment of the invention and its explanation are only used for explaining the present invention, are not intended as to this
The restriction of invention.
Embodiment 1
A kind of gadus freezing method, comprises the following steps：
(1), appropriate lemon juice is added in brine and is formulated as once lemon brine and two degree of lemon brine, with weight
Meter, once in lemon brine, the addition of lemon juice is the 25-30% of weight saline, and in two degree lemon brine, lemon juice adds
Enter the 10-15% that amount is weight saline；
(2), pick up drainage after cod fillet is cleaned to be put into once lemon brine, 10kg is once added in lemon brine
5kg cod fillets；
(3), first time ultrasonication is carried out to the lemon brine for being put into cod fillet；
(4), after first time ultrasonication, impregnation in two degree of lemon brine is put into after pulling cod fillet drainage out,
5kg cod fillets are added in bis- degree of lemon brine of 10kg；
(5), second of ultrasonication is carried out to the cod fillet processing being immersed in two degree of lemon brine, then pulls drying out
Freezen protective in 2-3 DEG C of freezer is placed on afterwards.
Embodiment 2
A kind of gadus freezing method, comprises the following steps：
(1), appropriate lemon juice is added in brine and is formulated as once lemon brine and two degree of lemon brine, with weight
Meter, once in lemon brine, the addition of lemon juice is the 25% of weight saline, in two degree of lemon brine, the addition of lemon juice
Measure as the 10% of weight saline；
(2), pick up drainage after cod fillet is cleaned to be put into once lemon brine, 10kg is once added in lemon brine
5kg cod fillets；
(3), first time ultrasonication is carried out to the lemon brine for being put into cod fillet；
(4), after first time ultrasonication, impregnation in two degree of lemon brine is put into after pulling cod fillet drainage out,
5kg cod fillets are added in bis- degree of lemon brine of 10kg；
(5), second of ultrasonication is carried out to the cod fillet processing being immersed in two degree of lemon brine, then pulls drying out
Freezen protective in 2-3 DEG C of freezer is placed on afterwards.
Lemon juice concentration is 10wt%.First time ultrasonic treatment time is 0.5h.First time ultrasonic frequency is
80KHz.Second of ultrasonication frequency is 30KHz.Second of ultrasonic treatment time is 0.3h.
Brine strength is 10wt% in step (1).
The 40-49.5% that the moisture in cod fillet is gadus sheet weight is controlled during drying.
Embodiment 3
A kind of gadus freezing method, comprises the following steps：
(1), appropriate lemon juice is added in brine and is formulated as once lemon brine and two degree of lemon brine, with weight
Meter, once in lemon brine, the addition of lemon juice is the 30% of weight saline, in two degree of lemon brine, the addition of lemon juice
Measure as the 15% of weight saline；
(2), pick up drainage after cod fillet is cleaned to be put into once lemon brine, 10kg is once added in lemon brine
5kg cod fillets；
(3), first time ultrasonication is carried out to the lemon brine for being put into cod fillet；
(4), after first time ultrasonication, impregnation in two degree of lemon brine is put into after pulling cod fillet drainage out,
5kg cod fillets are added in bis- degree of lemon brine of 10kg；
(5), second of ultrasonication is carried out to the cod fillet processing being immersed in two degree of lemon brine, then pulls drying out
Freezen protective in 2-3 DEG C of freezer is placed on afterwards.
Lemon juice concentration is 20wt%.First time ultrasonic treatment time is 1h.First time ultrasonic frequency is 60KHz.
Second of ultrasonication frequency is 35KHz.Second of ultrasonic treatment time is 0.5h.
Brine strength is 25wt% in step (1).
The 40-49.5% that the moisture in cod fillet is gadus sheet weight is controlled during drying.
One kind freezing gadus, as the gadus freezing method of embodiment 1-3 obtains,.
The gadus flesh of fish of defrosting is detected with tender degree device in the present invention, is detected to cut the size of muscle fibre resistance
To judge the tenderness of meat.Tenderness is evaluated with the resistance of unit cross-sectional area cutting meat, and 0-2 is very tender, and 2-5 is tender, and 5-7 is medium, 7-9
More thick and stiff, 9-10 is thick and stiff, and more than 11 is very thick and stiff.Existing Refrigeration Technique and the present invention are subjected to contrast test to Meat Tenderness.Will
It is same that 100g gaduses under existing Refrigeration Technique obtain each 100g gaduses after 0 DEG C of defrosting with the method for embodiment 2-4 in the present invention
Sample carries out cutting contrast, result of the test such as following table after thawing at 0 DEG C
| Tenderness | |
| Existing Refrigeration Technique | 8 |
| Embodiment 2 | 4 |
| Embodiment 3 | 3 |
Above-described embodiment, has carried out the purpose of the present invention, technical solution and beneficial effect further
Describe in detail, it should be understood that the foregoing is merely the embodiment of the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution, improvement and etc. done, should all include
Within protection scope of the present invention.
Claims (9)
1. a kind of gadus freezing method, it is characterised in that comprise the following steps：
(1), appropriate lemon juice is added in brine and is formulated as once lemon brine and two degree of lemon brine, by weight, one
To spend in lemon brine, the addition of lemon juice is the 25-30% of weight saline, in two degree of lemon brine, the addition of lemon juice
For the 10-15% of weight saline；
(2), pick up drainage after cod fillet is cleaned to be put into once lemon brine, 10kg once added 5kg in lemon brine
Cod fillet；
(3), first time ultrasonication is carried out to the lemon brine for being put into cod fillet；
(4), after first time ultrasonication, impregnation in two degree of lemon brine, 10kg bis- are put into after pulling cod fillet drainage out
Spend and 5kg cod fillets are added in lemon brine；
(5), second of ultrasonication is carried out to the cod fillet processing being immersed in two degree of lemon brine, then is put after pulling drying out
Put the freezen protective in 2-3 DEG C of freezer.
2. gadus freezing method according to claim 1, it is characterised in that lemon juice concentration is 10-20wt%.
3. gadus freezing method according to claim 1, it is characterised in that first time ultrasonic treatment time is 0.5-
1h。
4. gadus freezing method according to claim 1, it is characterised in that first time ultrasonic frequency is 60-80KHz.
5. gadus freezing method according to claim 1, it is characterised in that second of ultrasonication frequency is 30-
35KHz。
6. gadus freezing method according to claim 1, it is characterised in that second of ultrasonic treatment time is 0.3-
0.5h。
7. gadus freezing method according to claim 1, it is characterised in that brine strength is 10- in step (1)
25wt%.
8. gadus freezing method according to claim 7, it is characterised in that it is cod that the moisture in cod fillet is controlled during drying
The 40-49.5% of fillet weight.
9. one kind freezing gadus, as claim 1-8 any one of them gadus freezing methods obtain.
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| CN201711260676.4A CN108029742A (en) | 2017-12-04 | 2017-12-04 | A kind of gadus freezing method and freezing gadus |
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| CN201711260676.4A CN108029742A (en) | 2017-12-04 | 2017-12-04 | A kind of gadus freezing method and freezing gadus |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140753A (en) * | 2019-05-05 | 2019-08-20 | 石狮市利成水产食品有限公司 | A kind of deep-sea fish refrigerating process that fresh keeping time is long |
| KR102126725B1 (en) * | 2020-02-04 | 2020-06-25 | 허완규 | Frozen tuna thawing brine and frozen tuna aging method using thereof |
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| CN107279257A (en) * | 2017-08-28 | 2017-10-24 | 山东好当家海洋发展股份有限公司 | A kind of fresh-keeping storage phase method for improving salmon |
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2017
- 2017-12-04 CN CN201711260676.4A patent/CN108029742A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1649516A (en) * | 2002-04-25 | 2005-08-03 | 味之素株式会社 | Pretreatment agent for a fish food |
| CN107006591A (en) * | 2017-05-17 | 2017-08-04 | 广西正五海洋产业股份有限公司 | Golden pomfret fresh-keeping process technique |
| CN107279257A (en) * | 2017-08-28 | 2017-10-24 | 山东好当家海洋发展股份有限公司 | A kind of fresh-keeping storage phase method for improving salmon |
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| CN110140753A (en) * | 2019-05-05 | 2019-08-20 | 石狮市利成水产食品有限公司 | A kind of deep-sea fish refrigerating process that fresh keeping time is long |
| KR102126725B1 (en) * | 2020-02-04 | 2020-06-25 | 허완규 | Frozen tuna thawing brine and frozen tuna aging method using thereof |
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