CN111903746A - Freezing, fresh-keeping and storing method for instant fish - Google Patents
Freezing, fresh-keeping and storing method for instant fish Download PDFInfo
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- CN111903746A CN111903746A CN202010859428.7A CN202010859428A CN111903746A CN 111903746 A CN111903746 A CN 111903746A CN 202010859428 A CN202010859428 A CN 202010859428A CN 111903746 A CN111903746 A CN 111903746A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 144
- 238000007710 freezing Methods 0.000 title claims abstract description 43
- 230000008014 freezing Effects 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 97
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 32
- 238000002791 soaking Methods 0.000 claims abstract description 22
- 238000003860 storage Methods 0.000 claims abstract description 22
- 239000011780 sodium chloride Substances 0.000 claims abstract description 21
- 238000005554 pickling Methods 0.000 claims abstract description 15
- 230000002829 reductive effect Effects 0.000 claims abstract description 13
- 238000007747 plating Methods 0.000 claims description 41
- 238000009448 modified atmosphere packaging Methods 0.000 claims description 36
- 235000002639 sodium chloride Nutrition 0.000 claims description 25
- 239000008213 purified water Substances 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 12
- 235000010413 sodium alginate Nutrition 0.000 claims description 12
- 239000000661 sodium alginate Substances 0.000 claims description 12
- 229940005550 sodium alginate Drugs 0.000 claims description 12
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 11
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 11
- 108010053775 Nisin Proteins 0.000 claims description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 11
- 239000004309 nisin Substances 0.000 claims description 11
- 235000010297 nisin Nutrition 0.000 claims description 11
- 239000001509 sodium citrate Substances 0.000 claims description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 11
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 10
- 229940002508 ginger extract Drugs 0.000 claims description 10
- 235000020708 ginger extract Nutrition 0.000 claims description 10
- 230000002147 killing effect Effects 0.000 claims description 7
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- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 235000011083 sodium citrates Nutrition 0.000 claims description 4
- 239000008399 tap water Substances 0.000 claims description 2
- 235000020679 tap water Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 16
- 239000011248 coating agent Substances 0.000 abstract description 13
- 238000000576 coating method Methods 0.000 abstract description 13
- 244000005700 microbiome Species 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 8
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- 230000008569 process Effects 0.000 abstract description 6
- 150000003839 salts Chemical class 0.000 abstract description 6
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- 239000012466 permeate Substances 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 230000008859 change Effects 0.000 abstract description 3
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- 239000000047 product Substances 0.000 abstract description 2
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- 239000000243 solution Substances 0.000 description 26
- 239000007789 gas Substances 0.000 description 20
- 241000234314 Zingiber Species 0.000 description 6
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- 230000000694 effects Effects 0.000 description 5
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- 238000007254 oxidation reaction Methods 0.000 description 5
- 238000009938 salting Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
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- 231100000956 nontoxicity Toxicity 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
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- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
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- 230000007613 environmental effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A freezing and fresh-keeping storage method for quick-frozen fish relates to the field of aquatic product processing, adopts a technology of combining micro-pickling and double-layer ice coating, and adopts low-temperature saline water for short-time soaking and the first layer of ice coating to play a role of micro-pickling together, so that part of salt gradually permeates into fish meat, growth of microorganisms which can cause fish meat putrefaction is inhibited, propagation of beneficial microorganisms is promoted, and thus putrefaction and deterioration of fish meat in a storage process are prevented. The invention adopts the technology of combining the micro-pickling and the double-layer ice coating, so that the binding property between the fish and the ice coating is better, the contact between air and the fish can be well isolated, the edible flavor, the appearance, the color and the freshness of the quick-frozen fish can be effectively kept, the loss of protein and other nutrient substances is reduced, the quality characteristic change is smaller after rehydration, and the quality guarantee period is as long as 12 months; and the manufacturing process is simple, the manufacturing cost is low, and the practicability is strong.
Description
Technical Field
The invention relates to the field of aquatic product processing, in particular to a frozen fish freezing, fresh-keeping and storage method.
Background
The fish has delicious taste, high protein content and low fat content, is rich in vitamins and fatty acid necessary for human bodies, and is an important part of daily life of people. However, due to its high moisture content, fish can undergo many physical, chemical, tissue, and sensory changes under different external conditions and under the combined action of oxygen, light, enzymes in the body, and external microorganisms during storage. These variations all lead to a reduction in their quality. The fresh caught live fish is directly and quickly frozen after the procedures of killing, cleaning and the like by using a low-temperature technology, the temperature of the fish is rapidly reduced to minus dozens of degrees, the freshness of the fish and the locking of fish meat nutrition can be ensured, and meanwhile, the frozen and fresh fish treated by the low-temperature technology can also effectively avoid the problem of secondary cross contamination of fish products in the long-distance transportation process.
The fish meat has different fresh-keeping effects due to different fresh-keeping mechanisms. In the prior art, the shelf life of the quick-frozen fish is prolonged by methods such as low-temperature freezing, ice coating and biological preservative addition, but the shelf life is usually within 10 months, so that the requirements of remote transportation and shelf life cannot be well met.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a method for plating ice on the surface of the frozen fish, which has the advantages of double-layer ice plating, long shelf life, economy, practicability and wide application range.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a frozen fish freezing and fresh-keeping storage method comprises the following steps:
(1) cleaning: killing live fish, bleeding, removing internal organs, and cleaning with clean cold water;
(2) slightly pickling: soaking the cleaned fish in the step (1) in saline water at the temperature of 0-5 ℃ for 30-60 seconds, and draining;
(3) freezing: quickly freezing the drained fish soaked in the step (2) by using an ultralow-temperature instant freezer, wherein the center temperature of the fish is reduced to-25 ℃ or below, and the instant freezing time is 3-8 min;
(4) the first layer is plated with ice: soaking the fish subjected to the quick freezing treatment in the step (3) in a first ice plating solution for 3-8 seconds, and then taking out the fish for draining, wherein the first ice plating solution is a mixture of ginger extract, sodium chloride, nisin, sodium citrate and purified water, and the temperature is 0-3 ℃;
(5) and second-layer ice plating: soaking the fish treated in the step (4) in a second ice plating solution for 3-8 seconds, and then taking out the fish for draining, wherein the second ice plating solution is a mixture of sodium bicarbonate, trehalose, sodium alginate and purified water, and the temperature is 0-3 ℃;
(6) modified atmosphere packaging: performing modified atmosphere packaging on the fish treated in the step (5), mixing gas by using a gas proportion mixer, and performing vacuumizing, inflation and heat sealing by using the modified atmosphere packaging;
(7) and (4) freezing and storing: and (4) packaging the fish subjected to modified atmosphere packaging in the step (6), and storing in a refrigeration house at the temperature of between 20 ℃ below zero and 40 ℃ below zero.
Preferably, in the step (1), the cold water is purified water or tap water with the temperature of 0-15 ℃.
Preferably, in the step (2), the concentration of the brine is 5-10%, and the temperature is 0-5 ℃. By slightly salting the fish meat with low-temperature brine for a short time, part of the salt can permeate into the fish meat, the osmotic pressure of fish tissue cells is improved, and the water activity is reduced, so that the growth of microorganisms which can cause fish meat putrefaction can be selectively inhibited, the propagation of beneficial microorganisms is promoted, and the putrefaction and deterioration of the fish meat in the storage process are prevented.
Preferably, in the step (3), the cleaned fish is quickly frozen by an ultralow-temperature instant freezer, the central temperature of the fish is reduced to-25 ℃, and the quick-freezing time is 5 min.
Preferably, in the step (4), the first ice plating solution comprises the following raw materials in percentage by mass: 15-20% of ginger extract, 5-10% of sodium chloride, 1-3% of nisin, 1-3% of sodium citrate and the balance of purified water.
Preferably, the ginger extract is ginger powder or ginger juice, and as the ginger is a common seasoning for cooking fishes, the fishy smell of the fishes can be well removed, and the ginger has strong oxidation resistance and certain antibacterial, insecticidal and anti-inflammatory effects, the ginger is used as a main raw material in the first ice-coated clothes, and the edible flavor of the fishes cannot be influenced; the sodium chloride has a certain salting effect, the flavor of the food is optimized to a certain extent, the growth of microorganisms which can cause fish meat putrefaction can be well inhibited, and the propagation of beneficial microorganisms is promoted; nisin is effective in inhibiting many gram-positive bacteria that cause food spoilage; the sodium citrate has stronger oxidation resistance and certain bacteriostatic activity, and the combination of the components of the first ice plating solution can play a good synergistic effect, effectively improve the flavor of food and prolong the shelf life of the instant fish.
Preferably, in the step (5), the second ice plating solution comprises the following raw materials in percentage by mass: 5-10% of sodium bicarbonate, 3-5% of trehalose, 3-5% of sodium alginate and the balance of purified water. The sodium bicarbonate can well remove the fishy smell of the fish, and enables the fish to be in a slightly alkaline environment, so that the putrefaction is delayed; the sodium alginate has good oxidation resistance; and the trehalose and the sodium alginate can form a unique protective film on the cell surface under severe environmental conditions of high cold, high osmotic pressure, drying and dehydration and the like, so that protein molecules are effectively protected from inactivation without denaturation, the life process and biological characteristics of a living body are maintained, the contact between air and fish can be well isolated, the freshness of the instant-frozen fish is effectively kept, and the shelf life of the instant-frozen fish is prolonged.
Preferably, in the step (4), the quick-frozen fish is soaked in the first ice-plating solution for 5 seconds.
Preferably, in the step (5), the fish treated in the step (4) is soaked in the second ice plating solution for 5 seconds.
Preferably, in the step (6), the gas filled in the modified atmosphere packaging bags is respectively 10-15% of O2、50～60％CO2And 30 to 35% N2(ii) a The ratio of the volume (ml) of gas filled in the modified atmosphere packaging bag to the weight (g) of the fish is 3-4: 1.
The invention has the beneficial effects that:
1. the invention adopts the technology of combining micro-pickling and double-layer ice coating, and the low-temperature saline water is adopted for short-time soaking, and the first layer of ice coating plays a role of micro-pickling together, so that part of salt gradually permeates into fish meat, the growth of microorganisms which can cause fish meat putrefaction is inhibited, the propagation of beneficial microorganisms is promoted, and the putrefaction and deterioration of the fish meat in the storage process are prevented.
2. The first layer of ice coating adopts ginger extract, sodium chloride, nisin and sodium citrate which have good oxidation resistance, safety, no toxicity and certain salting effect, and can effectively maintain the edible flavor, appearance, color and freshness of the instant fish; the second layer adopts sodium bicarbonate, trehalose, sodium alginate that water-solubility is high, the hydroscopicity is poor, the compactedness is higher, has good compactedness, moisture resistance, and adhesive force is strong, is difficult for sublimating, can completely cut off the contact of air and fish well, effectively keeps the new freshness of frozen fish, prolongs its shelf life.
3. The salt water is adopted for slightly pickling, oil on the surface of the fish can be effectively removed, the fish and the ice coating are better in binding property and are not easy to fall off, the double-layer ice coating is matched, the delicate flavor of the fish can be better protected, the original appearance condition is maintained, the loss of nutrients such as protein is reduced, the quality characteristic change is small after rehydration, and the quality guarantee period is as long as 12 months; and the manufacturing process is simple, the manufacturing cost is low, and the practicability is strong.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
a frozen fish freezing and fresh-keeping storage method comprises the following steps:
(1) cleaning: killing live fish, bleeding, removing internal organs, and cleaning with clean cold water (5 deg.C);
(2) slightly pickling: soaking the cleaned fish in the step (1) in saline water (the concentration is 8%) at the temperature of 0 ℃ for 60 seconds, and draining;
(3) freezing: quickly freezing the drained fish soaked in the step (2) by using an ultralow-temperature instant freezer, wherein the center temperature of the fish is reduced to-25 ℃ or below, and the instant freezing time is 3 min;
(4) the first layer is plated with ice: soaking the fish subjected to the quick freezing treatment in the step (3) in a first ice plating solution for 5 seconds, and then taking out the fish for draining, wherein the first ice plating solution comprises the following raw materials in percentage by mass: 18% of ginger powder, 8% of sodium chloride, 3% of nisin, 3% of sodium citrate and the balance of purified water, wherein the temperature is 0-3 ℃;
(5) and second-layer ice plating: soaking the fish treated in the step (4) in a second ice plating solution for 5 seconds, and then taking out the fish for draining, wherein the second ice plating solution comprises the following raw materials in percentage by mass: 8% of sodium bicarbonate, 4% of trehalose, 4% of sodium alginate and the balance of purified water, wherein the temperature is 0-3 ℃;
(6) modified atmosphere packaging: performing modified atmosphere packaging on the fish treated in the step (5), mixing gas by using a gas proportion mixer, vacuumizing, inflating and heat sealing by using the modified atmosphere packaging bag, wherein the gas proportion filled in the modified atmosphere packaging bag is respectively 10% O2、60％CO2And 30% N2(ii) a The ratio of the gas volume (ml) filled in the modified atmosphere packaging bag to the weight (g) of the fish is 4: 1.
(7) And (4) freezing and storing: and (4) packaging the fish subjected to modified atmosphere packaging in the step (6), and storing in a refrigeration house at the temperature of minus 25 ℃.
The invention has the beneficial effects that:
1. the invention adopts the technology of combining micro-pickling and double-layer ice coating, and the low-temperature saline water is adopted for short-time soaking, and the first layer of ice coating plays a role of micro-pickling together, so that part of salt gradually permeates into fish meat, the growth of microorganisms which can cause fish meat putrefaction is inhibited, the propagation of beneficial microorganisms is promoted, and the putrefaction and deterioration of the fish meat in the storage process are prevented.
2. The first layer of ice coating adopts ginger extract, sodium chloride, nisin and sodium citrate which have good oxidation resistance, safety, no toxicity and certain salting effect, and can effectively maintain the edible flavor, appearance, color and freshness of the instant fish; the second layer adopts sodium bicarbonate, trehalose, sodium alginate that water-solubility is high, the hydroscopicity is poor, the compactedness is higher, has good compactedness, moisture resistance, and adhesive force is strong, is difficult for sublimating, can completely cut off the contact of air and fish well, effectively keeps the new freshness of frozen fish, prolongs its shelf life.
2. According to the invention, the salt water is adopted for slightly pickling, and meanwhile, grease on the surface of the fish can be effectively removed, so that the fish and the ice coat are better in associativity and are not easy to fall off, and the double-layer ice coat is matched, so that the delicate flavor of the fish can be better protected, the original appearance condition is maintained, the loss of nutrients such as protein is reduced, the quality characteristic change is smaller after rehydration, and the quality guarantee period of the embodiment 1 can be as long as 16 months under a storage environment at-25 ℃; and the manufacturing process is simple, the manufacturing cost is low, and the practicability is strong.
Example 2:
a frozen fish freezing and fresh-keeping storage method comprises the following steps:
(1) cleaning: killing live fish, bleeding, removing internal organs, and cleaning with clean cold water (15 deg.C);
(2) slightly pickling: soaking the cleaned fish in the step (1) in 5 ℃ saline water (with the concentration of 5%) for 30 seconds, and draining;
(3) freezing: quickly freezing the drained fish soaked in the step (2) by using an ultralow-temperature instant freezer, wherein the center temperature of the fish is reduced to-25 ℃ or below, and the instant freezing time is 8 min;
(4) the first layer is plated with ice: soaking the fish subjected to the quick freezing treatment in the step (3) in a first ice plating solution for 3 seconds, and then taking out the fish for draining, wherein the first ice plating solution comprises the following raw materials in percentage by mass: 15% of ginger extract, 5% of sodium chloride, 1% of nisin, 1% of sodium citrate and the balance of purified water, wherein the temperature is 0-3 ℃;
(5) and second-layer ice plating: soaking the fish treated in the step (4) in a second ice plating solution for 3 seconds, and then taking out the fish for draining, wherein the second ice plating solution comprises the following raw materials in percentage by mass: 5% of sodium bicarbonate, 3% of trehalose, 3% of sodium alginate and the balance of purified water, wherein the temperature is 0-3 ℃;
(6) modified atmosphere packaging: performing modified atmosphere packaging on the fish treated in the step (5), mixing gas by using a gas proportion mixer, vacuumizing, inflating and heat sealing by using the modified atmosphere packaging bag, wherein the gas proportion filled in the modified atmosphere packaging bag is respectively 15% of O2、50％CO2And 35% N2(ii) a The ratio of the gas volume (ml) filled in the modified atmosphere packaging bag to the weight (g) of the fish is 3: 1.
(7) And (4) freezing and storing: and (4) packaging the fish subjected to modified atmosphere packaging in the step (6), and storing in a refrigeration house at the temperature of minus 20 ℃.
The instant frozen fish treated in the embodiment 2 can be stored at the temperature of-20 ℃ for 12 months.
Example 3:
a frozen fish freezing and fresh-keeping storage method comprises the following steps:
(1) cleaning: killing live fish, bleeding, removing internal organs, and cleaning with clean cold water (0 deg.C);
(2) slightly pickling: soaking the cleaned fish in the step (1) in saline water (with the concentration of 10%) at the temperature of 0 ℃ for 60 seconds, and draining;
(3) freezing: quickly freezing the drained fish soaked in the step (2) by using an ultralow-temperature instant freezer, wherein the center temperature of the fish is reduced to-25 ℃ or below, and the instant freezing time is 3 min;
(4) the first layer is plated with ice: soaking the fish subjected to the quick freezing treatment in the step (3) in a first ice plating solution for 8 seconds, and then taking out the fish for draining, wherein the first ice plating solution comprises the following raw materials in percentage by mass: 20% of ginger extract, 10% of sodium chloride, 3% of nisin, 3% of sodium citrate and the balance of purified water, wherein the temperature is 0-3 ℃;
(5) and second-layer ice plating: soaking the fish treated in the step (4) in a second ice plating solution for 8 seconds, and then taking out the fish for draining, wherein the second ice plating solution comprises the following raw materials in percentage by mass: 10% of sodium bicarbonate, 5% of trehalose, 5% of sodium alginate and the balance of purified water, wherein the temperature is 0-3 ℃;
(6) modified atmosphere packaging: performing modified atmosphere packaging on the fish treated in the step (5), mixing gas by using a gas proportion mixer, vacuumizing, inflating and heat sealing by using the modified atmosphere packaging bag, wherein the gas proportion filled in the modified atmosphere packaging bag is respectively 10% O2、60％CO2And 30% N2(ii) a The ratio of the gas volume (ml) filled in the modified atmosphere packaging bag to the weight (g) of the fish is 4: 1.
(7) And (4) freezing and storing: and (4) packaging the fish subjected to modified atmosphere packaging in the step (6), and storing in a refrigeration house at the temperature of minus 40 ℃.
The instant frozen fish treated in the embodiment 3 can be stored at the temperature of-40 ℃ for a long shelf life of 18 months.
Example 4:
a frozen fish freezing and fresh-keeping storage method comprises the following steps:
(1) cleaning: killing live fish, bleeding, removing internal organs, and cleaning with clean cold water (10 deg.C);
(2) slightly pickling: soaking the cleaned fish in the step (1) in saline water (the concentration is 7%) at the temperature of 0-5 ℃ for 45 seconds, and draining;
(3) freezing: quickly freezing the drained fish soaked in the step (2) by using an ultralow-temperature instant freezer, wherein the center temperature of the fish is reduced to-25 ℃ or below, and the instant freezing time is 5 min;
(4) the first layer is plated with ice: soaking the fish subjected to the quick freezing treatment in the step (3) in a first ice plating solution for 5 seconds, and then taking out the fish for draining, wherein the first ice plating solution comprises the following raw materials in percentage by mass: 18% of ginger extract, 7% of sodium chloride, 2% of nisin, 2% of sodium citrate and the balance of purified water, wherein the temperature is 0-3 ℃;
(5) and second-layer ice plating: soaking the fish treated in the step (4) in a second ice plating solution for 5 seconds, and then taking out the fish for draining, wherein the second ice plating solution comprises the following raw materials in percentage by mass: 8% of sodium bicarbonate, 4% of trehalose, 4% of sodium alginate and the balance of purified water, wherein the temperature is 0-3 ℃;
(6) modified atmosphere packaging: performing modified atmosphere packaging on the fish treated in the step (5), mixing gas by using a gas proportion mixer, vacuumizing, inflating and heat sealing by using the modified atmosphere packaging bag, wherein the gas proportion filled in the modified atmosphere packaging bag is respectively 13% O2、55％CO2And 32% N2(ii) a The ratio of the gas volume (ml) filled in the modified atmosphere packaging bag to the weight (g) of the fish is 3.5: 1.
(7) And (4) freezing and storing: and (4) packaging the fish subjected to modified atmosphere packaging in the step (6), and storing in a refrigeration house at the temperature of minus 25 ℃.
The instant frozen fish treated in the embodiment 4 can be stored at the temperature of-25 ℃ for 14 months.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (9)
1. A frozen fish freezing and fresh-keeping storage method is characterized in that: the method comprises the following steps:
(1) cleaning: killing live fish, bleeding, removing internal organs, and cleaning with clean cold water;
(2) slightly pickling: soaking the cleaned fish in the step (1) in saline water at the temperature of 0-5 ℃ for 30-60 seconds, and draining;
(3) freezing: quickly freezing the drained fish soaked in the step (2) by using an ultralow-temperature instant freezer, wherein the center temperature of the fish is reduced to-25 ℃ or below, and the instant freezing time is 3-8 min;
(4) the first layer is plated with ice: soaking the fish subjected to the quick freezing treatment in the step (3) in a first ice plating solution for 3-8 seconds, and then taking out the fish for draining, wherein the first ice plating solution is a mixture of ginger extract, sodium chloride, nisin, sodium citrate and purified water, and the temperature is 0-3 ℃;
(5) and second-layer ice plating: soaking the fish treated in the step (4) in a second ice plating solution for 3-8 seconds, and then taking out the fish for draining, wherein the second ice plating solution is a mixture of sodium bicarbonate, trehalose, sodium alginate and purified water, and the temperature is 0-3 ℃;
(6) modified atmosphere packaging: performing modified atmosphere packaging on the fish treated in the step (5), mixing gas by using a gas proportion mixer, and performing vacuumizing, inflation and heat sealing by using the modified atmosphere packaging;
(7) and (4) freezing and storing: and (4) packaging the fish subjected to modified atmosphere packaging in the step (6), and storing in a refrigeration house at the temperature of between 20 ℃ below zero and 40 ℃ below zero.
2. The method for frozen fresh-keeping and storage of instant fish as claimed in claim 1, wherein: step (4), the first ice plating solution comprises the following raw materials in percentage by mass: 15-20% of ginger extract, 5-10% of sodium chloride, 1-3% of nisin, 1-3% of sodium citrate and the balance of purified water.
3. The method for frozen fresh-keeping and storage of instant fish as claimed in claim 1, wherein: and (5) the second ice plating solution comprises the following raw materials in percentage by mass: 5-10% of sodium bicarbonate, 3-5% of trehalose, 3-5% of sodium alginate and the balance of purified water.
4. The method for frozen fresh-keeping and storage of instant fish as claimed in claim 1, wherein: in the step (1), the cold water is purified water or tap water with the temperature of 0-15 ℃.
5. The method for frozen fresh-keeping and storage of instant fish as claimed in claim 1, wherein: in the step (2), the concentration of the saline water is 5-10%.
6. The method for frozen fresh-keeping and storage of instant fish as claimed in claim 1, wherein: in the step (3), the cleaned fish is quickly frozen by an ultralow-temperature quick freezer, the central temperature of the fish is reduced to-25 ℃, and the quick freezing time is 5 min.
7. The method for frozen fresh-keeping and storage of instant fish as claimed in claim 1, wherein: and (4) soaking the quick-frozen fish in the first ice plating solution for 5 seconds.
8. The method for frozen fresh-keeping and storage of instant fish as claimed in claim 1, wherein: in the step (5), the fish treated in the step (4) is soaked in the second ice plating solution for 5 seconds.
9. The method for frozen fresh-keeping and storage of instant fish as claimed in claim 1, wherein: in the step (6), the gas filled in the modified atmosphere packaging bags is respectively 10-15% of O2、50～60％CO2And 30 to 35% N2(ii) a The ratio of the volume (ml) of gas filled in the modified atmosphere packaging bag to the weight (g) of the fish is 3-4: 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113693126A (en) * | 2021-09-02 | 2021-11-26 | 江苏派乐滋食品有限公司 | Double-barrier deep nitrogen-filled food fresh-keeping process and fresh-keeping food |
| CN114223709A (en) * | 2021-12-27 | 2022-03-25 | 浙江省农业科学院 | Pork fresh-keeping method |
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| CN106577983A (en) * | 2016-11-02 | 2017-04-26 | 浙江大学舟山海洋研究中心 | Fresh keeping method of marsupenaeus japonicus through deepfreezing of liquid nitrogen |
| CN106665796A (en) * | 2017-02-28 | 2017-05-17 | 浙江海洋大学 | Multi-layer ice glazing method for frozen shrimp meat |
| CN110403000A (en) * | 2019-08-23 | 2019-11-05 | 上海海洋大学 | A kind of preservation method of tuna plating water glaze |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106577983A (en) * | 2016-11-02 | 2017-04-26 | 浙江大学舟山海洋研究中心 | Fresh keeping method of marsupenaeus japonicus through deepfreezing of liquid nitrogen |
| CN106665796A (en) * | 2017-02-28 | 2017-05-17 | 浙江海洋大学 | Multi-layer ice glazing method for frozen shrimp meat |
| CN110403000A (en) * | 2019-08-23 | 2019-11-05 | 上海海洋大学 | A kind of preservation method of tuna plating water glaze |
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| CN113693126A (en) * | 2021-09-02 | 2021-11-26 | 江苏派乐滋食品有限公司 | Double-barrier deep nitrogen-filled food fresh-keeping process and fresh-keeping food |
| CN114223709A (en) * | 2021-12-27 | 2022-03-25 | 浙江省农业科学院 | Pork fresh-keeping method |
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Application publication date: 20201110 |