CN108124947A - A kind of silverfish freezing method and freezing silverfish - Google Patents
A kind of silverfish freezing method and freezing silverfish Download PDFInfo
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- CN108124947A CN108124947A CN201711260658.6A CN201711260658A CN108124947A CN 108124947 A CN108124947 A CN 108124947A CN 201711260658 A CN201711260658 A CN 201711260658A CN 108124947 A CN108124947 A CN 108124947A
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- silverfish
- flour
- syrup
- freezing
- lemon juice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of silverfish freezing methods, include the following steps：(1), flour is deployed into flour slurry, adds white granulated sugar and be deployed into flour syrup；(2), ice water of the silverfish added with lemon juice is impregnated into 5 10min, the weight of lemon juice is the 0.15 0.3% of ice water weight, picks up drainage and is put into flour syrup, 5kg silverfishes are added in 10kg flour syrup；(3), suitable lemon juice is added in the flour syrup for being placed with silverfish again, carries out ultrasonication；(4), it pulls the silverfish wrapped up through flour syrup out from the flour syrup through ultrasonication again and is put into less than 18 DEG C of freezer and preserved.The present invention can reduce ice crystal crystallization degree after pre-vitrification treatment in refrigerating process, 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 fields, and in particular to a kind of silverfish freezing method and freezing silverfish.
Background technology
Silverfish survival distribution is known as deliciousness in East Asia salt water and fresh water, in China.Body is elongated, like salmon, no squama or tool
Thin squama.Silverfish can be divided into grunion and Big Salangid, and wherein Big Salangid, which can be grown to, is about seven to ten centimetres, is seldom longer than 15 centimeter (6
Inch).Mouth is big, and tooth is big and sharp, grazing eclipse fish.Silverfish grows because of body slightly justifies, and delicate transparent, color and luster is gained the name such as silver.It originates in length
Jiangkou is commonly called as face barracouta, firecracker fish, handsome fish, noodles fish, ice fish, glass fish etc..Using Wa Bu lakes silverfish as representative, early in the Ming Dynasty
When Sungkiang weever, the Yellow River carp, the Changjiang river hilsa herring, and claim Chinese four big fishes.
Silverfish, body are elongated.Nearly cylindrical shape, back segment is slightly flat-sided, and body is about 12 centimetres.Head is extremely flat.Eye is big, and mouth is also big,
Kiss is long and sharp, triangular in shape.Upper lower jaw is isometric；Premaxilla, maxilla, under issue in bone and lid and all have row's serration, under
Jawbone forepart tool canine tooth 1 is right.Body softness is without squama, and whole body is transparent, and Postmortem is creamy white.Silverfish fine and tender taste entirely carries in advance
Edible, high protein, low fat are full of nutrition, and silverfish fish body protein Glutamic Acid and Glycine Levels are higher, therefore have
Delicious taste.In silverfish fish body protein, it is necessary to which amino acid content is higher, and silverfish is also containing micro members such as calcium, phosphorus, iron in addition
The nutritional ingredients such as element and vitamin B1, B2 and niacin.
At home, silverfish is dried or is exported in a manner of frozen product.Existing freeze cutting technique be easy to cause silverfish
When thawing, meat does not have elasticity, and tender sense disappears, and can not effectively preserve its mouthfeel.
Invention content
In view of the above-mentioned problems, present invention aims at a kind of silverfish freezing method is provided, after this freezing method,
Silverfish can keep the elasticity of meat when thawing, the tender sense of meat is full.Additionally provide a kind of freezing silverfish.
The present invention is achieved through the following technical solutions：
A kind of silverfish freezing method, includes the following steps：
(1), flour is deployed into flour slurry, adds white granulated sugar and be deployed into flour syrup；
(2), ice water of the silverfish added with lemon juice is impregnated into 5-10min, the weight of lemon juice is the 0.15- of ice water weight
0.3%, it picks up drainage and is put into flour syrup, 5kg silverfishes are added in 10kg flour syrup；
(3), suitable lemon juice is added in the flour syrup for being placed with silverfish again, carries out ultrasonication；
(4), it pulls the silverfish wrapped up through flour syrup out from the flour syrup through ultrasonication again and is put into less than -18 DEG C
It is preserved in freezer.
The weight ratio of water and flour is 1.5-1:1.
The weight ratio of white granulated sugar and flour is 1：10-15.
The weight of lemon juice is the 3-5% for the flour syrup weight for being placed with silverfish in step (3).
The time of ultrasonication is 0.5-1h.
Ultrasonic frequency is 60KHz-80KHz.
Step further includes oatmeal or carrot meal in (4).
Carrot meal or oatmeal will be added in step (4) in flour syrup after ultrasonication, then to flour recklessly
Carrot powder syrup or flour oatmeal syrup carry out ultrasonication 60-150s, silverfish pulled out after processing be put into -18 DEG C with
Under freezer in preserved.
Ultrasonic frequency in step (4) is 30KHz-35KHz.
A kind of freezing silverfish, foregoing silverfish freezing method obtain, by silverfish after flour syrup package, ultrasound
Processing, drainage, which is pulled out, to be preserved to obtain in the freezer for be put into less than -18 DEG C.
Lemon juice contains carbohydrate, vitamin c, vitamin B1, B2, the nutritional ingredients such as niacin, calcium, phosphorus, iron.Particularly with cigarette
Sour and abundant organic acid has very strong bactericidal effect.By being placed on silverfish in the ice water added with lemon juice in the present invention
Silverfish on the basis of silverfish freshness is kept, is carried out the nutrition infiltration of lemon juice and silverfish is carried out at sterilization simultaneously by processing
Silverfish is put into after being infiltrated uniformly in flour syrup by reason later, adds in appropriate lemon juice and carries out ultrasonication to mixed liquor,
On the one hand flour syrup lemon juice and silverfish can be caused to mix package uniformly, on the other hand can influence the viscous of flour syrup
It spends and influences flour slurry molecule, syrup molecule, lemon juice being uniformly distributed in silverfish cell, when silverfish is put by treated
It puts when being freezed at -18 DEG C, the moisture in silverfish is limited since osmosis preserves, and the freezing of the silverfish brilliant degree that freezes is small, then
In addition the citrate in lemon juice can inhibit calcium salt to crystallize, active ingredient particularly calcium ion in silverfish can be fully reduced
Crystallization degree, so as to maintain the meat of silverfish elasticity.
In the present invention such as attentional selection by the viscosity regulation of flour syrup being ultrasonically treated into applying four glasss 7 seconds -10
The scope of second, is beneficial to the appropriate reservation of moisture in silverfish, is further conducive to the promotion of meat taste.
Contain antifreeze protein, therefore crystallization degree can be reduced in oat and carrot in the present invention so that silverfish meat exists
The extent of damage is small during freezing.
In the present invention, only need silverfish being immersed in the ice water added with lemon juice in step (2).
Compared with prior art, the present invention it has the following advantages and advantages：
The present invention can reduce ice crystal crystallization degree after pre-vitrification treatment in refrigerating process, therefore can when thawing
To obtain flexible meat, the tender sense of meat is full.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiment, the present invention is made
Further to be described 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 silverfish freezing method, includes the following steps：
(1), flour is deployed into flour slurry, adds white granulated sugar and be deployed into flour syrup；
(2), ice water of the silverfish added with lemon juice is impregnated into 5-10min, the weight of lemon juice is the 0.15- of ice water weight
0.3%, it picks up drainage and is put into flour syrup, 5kg silverfishes are added in 10kg flour syrup；
(3), suitable lemon juice is added in the flour syrup for being placed with silverfish again, carries out ultrasonication；
(4), it pulls the silverfish wrapped up through flour syrup out from the flour syrup through ultrasonication again and is put into less than -18 DEG C
It is preserved in freezer.
Embodiment 2
A kind of silverfish freezing method, includes the following steps：
(1), flour is deployed into flour slurry, adds white granulated sugar and be deployed into flour syrup；
(2), ice water of the silverfish added with lemon juice is impregnated into 5-10min, the weight of lemon juice is the 0.15- of ice water weight
0.3%, it picks up drainage and is put into flour syrup, 5kg silverfishes are added in 10kg flour syrup；
(3), suitable lemon juice is added in the flour syrup for being placed with silverfish again, carries out ultrasonication 0.5h；
(4), it pulls the silverfish wrapped up through flour syrup out from the flour syrup through ultrasonication again and is put into less than -18 DEG C
It is preserved in freezer.
Wherein the weight ratio of water and flour is 1:1.
The weight ratio of white granulated sugar and flour is 1：10.
The weight of lemon juice is the 3% of the flour syrup weight for being placed with silverfish in step (3).
Ultrasonic frequency is 80KHz.
Embodiment 3
A kind of silverfish freezing method, includes the following steps：
(1), flour is deployed into flour slurry, adds white granulated sugar and be deployed into flour syrup；
(2), ice water of the silverfish added with lemon juice is impregnated into 5-10min, the weight of lemon juice is the 0.15- of ice water weight
0.3%, it picks up drainage and is put into flour syrup, 5kg silverfishes are added in 10kg flour syrup；
(3), suitable lemon juice is added in the flour syrup for being placed with silverfish again, carries out ultrasonication 1h；
(4), it pulls the silverfish wrapped up through flour syrup out from the flour syrup through ultrasonication again and is put into less than -18 DEG C
It is preserved in freezer.
Wherein the weight ratio of water and flour is 1.5:1.
The weight ratio of white granulated sugar and flour is 1：15.
The weight of lemon juice is the 5% of the flour syrup weight for being placed with silverfish in step (3).
The time of ultrasonication is 1h.
Ultrasonic frequency is 60KHz.
Embodiment 4
A kind of silverfish freezing method, includes the following steps：
(1), flour is deployed into flour slurry, adds white granulated sugar and be deployed into flour syrup；
(2), ice water of the silverfish added with lemon juice is impregnated into 5-10min, the weight of lemon juice is the 0.15- of ice water weight
0.3%, it picks up drainage and is put into flour syrup, 5kg silverfishes are added in 10kg flour syrup；
(3), suitable lemon juice is added in the flour syrup for being placed with silverfish again, carries out ultrasonication 1h；
(4), carrot meal or oatmeal will be added in the flour syrup after ultrasonication, then to flour carrot meal
Syrup or flour oatmeal syrup carry out ultrasonication 60-150s, pull silverfish out after processing and are put into less than -18 DEG C cold
Freeze in library and preserved.
Wherein the weight ratio of water and flour is 1.5:1.
The weight ratio of white granulated sugar and flour is 1：15.
The weight of lemon juice is the 5% of the flour syrup weight for being placed with silverfish in step (3).
The time of ultrasonication is 1h.
Ultrasonic frequency is 60KHz.
Ultrasonic frequency in step (4) is 30KHz-35KHz.
A kind of freezing silverfish, foregoing silverfish freezing method obtain, by silverfish after flour syrup package, ultrasound
Processing, drainage, which is pulled out, to be preserved to obtain in the freezer for be put into less than -18 DEG C.
It is detected in the present invention with tender degree device come the silverfish flesh of fish to defrosting, detects the size to cut muscle fibre resistance
To judge the tenderness of meat.Tenderness cuts the resistance of meat to evaluate with unit cross-sectional area, 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.It will
It is same that 100g silverfishes under existing Refrigeration Technique obtain each 100g silverfishes after 0 DEG C of defrosting with the method for embodiment 2-4 in the present invention
Sample carries out cutting comparison, 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 |
| Embodiment 4 | 3 |
Above-described specific embodiment has carried out the purpose of the present invention, technical solution and advantageous effect further
It is described in detail, it should be understood that the foregoing is merely the specific embodiment of the present invention, is not intended to limit the present invention
Protection domain, all within the spirits and principles of the present invention, any modification, equivalent substitution, improvement and etc. done should all include
Within protection scope of the present invention.
Claims (10)
1. a kind of silverfish freezing method, which is characterized in that include the following steps：
(1), flour is deployed into flour slurry, adds white granulated sugar and be deployed into flour syrup；
(2), ice water of the silverfish added with lemon juice is impregnated into 5-10min, the weight of lemon juice is the 0.15- of ice water weight
0.3%, it picks up drainage and is put into flour syrup, 5kg silverfishes are added in 10kg flour syrup；
(3), suitable lemon juice is added in the flour syrup for being placed with silverfish again, carries out ultrasonication；
(4), the freezing that the silverfish wrapped up through flour syrup is put into less than -18 DEG C is pulled out from the flour syrup through ultrasonication again
It is preserved in library.
2. silverfish freezing method according to claim 1, which is characterized in that the weight ratio of water and flour is 1.5-1:1.
3. silverfish freezing method according to claim 1, which is characterized in that the weight ratio of white granulated sugar and flour is 1：
10-15.
4. silverfish freezing method according to claim 1, which is characterized in that the weight of lemon juice is is placed in step (3)
The 3-5% of the flour syrup weight of silverfish.
5. silverfish freezing method according to claim 1, which is characterized in that the time of ultrasonication is 0.5-1h.
6. silverfish freezing method according to claim 1, which is characterized in that ultrasonic frequency 60KHz-80KHz.
7. silverfish freezing method according to claim 1, which is characterized in that further include oatmeal or carrot meal.
8. silverfish freezing method according to claim 7, which is characterized in that will be after ultrasonication in step (4)
Carrot meal is added in flour syrup, and either oatmeal carries out ultrasound to flour carrot meal syrup or flour oatmeal syrup again
Wave handles 60-150s, pulls silverfish out after processing and is preserved in the freezer for be put into less than -18 DEG C.
9. silverfish freezing method according to claim 8, which is characterized in that the ultrasonic frequency in step (4) is
30KHz-35KHz。
10. a kind of freezing silverfish if claim 1-9 any one of them silverfish freezing methods obtain, passes through flour by silverfish
After syrup package, it is ultrasonically treated, drainage, which is pulled out, to be preserved to obtain in the freezer for be put into less than -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711260658.6A CN108124947A (en) | 2017-12-04 | 2017-12-04 | A kind of silverfish freezing method and freezing silverfish |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711260658.6A CN108124947A (en) | 2017-12-04 | 2017-12-04 | A kind of silverfish freezing method and freezing silverfish |
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| Publication Number | Publication Date |
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| CN108124947A true CN108124947A (en) | 2018-06-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711260658.6A Pending CN108124947A (en) | 2017-12-04 | 2017-12-04 | A kind of silverfish freezing method and freezing silverfish |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473030A (en) * | 2015-08-28 | 2017-03-08 | 南通茂鑫工艺品有限公司 | A kind of processing technique of squid loop |
-
2017
- 2017-12-04 CN CN201711260658.6A patent/CN108124947A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473030A (en) * | 2015-08-28 | 2017-03-08 | 南通茂鑫工艺品有限公司 | A kind of processing technique of squid loop |
Non-Patent Citations (4)
| Title |
|---|
| (苏)罗津别尔格: "《超声波及其应用》", 31 October 1963, 人民邮电出版社 * |
| 于康: "《做自己的营养医生》", 31 October 2011, 求真出版社 * |
| 叶兴乾: "《果品蔬菜加工工艺学》", 31 January 2009, 中国农业出版社 * |
| 林善枝等: "《杨树抗冻性机理及分子生物学研究》", 30 September 2004, 中国环境科学出版社 * |
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Application publication date: 20180608 |
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