CN114343002A - Quick fresh-keeping technology for freshwater fish - Google Patents
Quick fresh-keeping technology for freshwater fish Download PDFInfo
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- CN114343002A CN114343002A CN202111624335.7A CN202111624335A CN114343002A CN 114343002 A CN114343002 A CN 114343002A CN 202111624335 A CN202111624335 A CN 202111624335A CN 114343002 A CN114343002 A CN 114343002A
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- fresh
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- locking
- freshness
- keeping
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 93
- 239000013505 freshwater Substances 0.000 title claims abstract description 23
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 238000003860 storage Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 210000001835 viscera Anatomy 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 210000002816 gill Anatomy 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 claims description 19
- 235000019640 taste Nutrition 0.000 abstract description 7
- 125000003275 alpha amino acid group Chemical group 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 238000001816 cooling Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000007710 freezing Methods 0.000 description 7
- 208000035143 Bacterial infection Diseases 0.000 description 6
- 208000022362 bacterial infectious disease Diseases 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000283086 Equidae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000004017 vitrification Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
The invention discloses a fresh water fish quick fresh-keeping technology, belonging to the technical field of aquatic product fresh-keeping, comprising the following steps: (1) cleaning: killing fresh live fish on site, and simultaneously carrying out the working procedures of removing scales, gills and viscera within ten minutes; (2) fresh locking: reducing the temperature of the freshness locking machine to-80 ℃, and then placing the cleaned fish lima into the freshness locking machine at-80 ℃ for freshness locking treatment for 900-1500 s; (3) fresh-keeping and cold-storage: and (3) carrying out vacuum packaging on the fish lima subjected to the fresh locking treatment in the step (2), and then placing the fish lima in a refrigerator at the temperature of-18 ℃ for fresh keeping and cold storage. The integrity of fish tissue cells and amino acid structures is protected by extremely rapidly locking the freshness for 900-1500 s at-80 ℃, so that the freshness of fish is guaranteed, and the taste of the fish treated by the method is not different from that of fresh live fish in half a month.
Description
Technical Field
The invention belongs to the technical field of aquatic product preservation, and particularly relates to a quick fresh-keeping technology for freshwater fish.
Background
The aquatic products have tender tissues and high protein and moisture contents, and if the aquatic products are naturally placed, the aquatic products can quickly deteriorate and decay, and lose edible value, so that the work of enhancing the preservation of the aquatic products is imperative.
In the aquatic product preservation technology, the application of low-temperature preservation is the most extensive, and the research is the most deep. Because the low temperature can keep the original quality of the freshwater fish to the maximum extent. The low-temperature preservation method comprises the preservation methods of refrigeration, freezing, micro-freezing, super-cooling, seawater cooling, deep cooling, low-temperature vitrification preservation and the like. At present, the most common and effective two modes are-40 to-45 ℃ quick freezing and 1 second freshness locking technology to ensure the freshness of the fish, but the quick freezing at the temperature of-40 to-45 ℃ is slow in freezing speed, so that more ice crystals are easily formed, the fish tissue is extremely damaged, and the taste of the fish is common. If liquid nitrogen with the temperature of-196 ℃ is used for quick cooling, although the freshness locking effect is very good! However, the use of liquid nitrogen is costly and does not allow large-scale production.
Although the fish yield is increased every year nowadays, the aquatic products, particularly fresh water fish, have the condition of increasing the yield and not increasing the income due to the limitation of the aquatic product preservation technology.
Disclosure of Invention
The invention aims to provide a quick fresh-keeping technology for freshwater fish aiming at the existing problems.
The invention is realized by the following technical scheme:
a fresh-water fish quick-preservation technology comprises the following steps:
(1) cleaning:
killing fresh live fish on site, and simultaneously carrying out the working procedures of removing scales, gills and viscera within ten minutes to ensure the freshness of the fish;
(2) fresh locking:
placing the cleaned fish standing horse in a fresh locking machine at the temperature of-80 ℃ for fresh locking treatment for 900-1500 s, wherein the temperature in the fresh locking machine is already-80 ℃ when the fish is placed in the fresh locking machine;
(3) fresh-keeping and cold-storage:
and (3) carrying out vacuum packaging on the fish lima subjected to the fresh locking treatment in the step (2) to prevent bacterial infection, and then placing the fish lima in a refrigerator at the temperature of-18 ℃ for fresh keeping and cold storage.
Further, the temperature in the refresher is pre-cooled to-80 ℃ before the refresher locking treatment in the step (2).
Compared with the prior art, the invention has the following advantages:
(1) the fresh fish is quickly locked at minus 80 ℃ for 900-1500 s, so that water molecules in internal cells of internal organs such as blood vessels of the fish and the like form ice crystals at minus 7-minus 5 ℃ when the live fish is refrigerated conventionally, and a large amount of generated ice crystals can damage each cell tissue of the fish. Damage to the amino acid cells in the fish body occurs due to damage within the fish. But can not ensure the integrity of cell tissues, thereby also destroying the cell tissues of amino acid in the fish body and further destroying the taste of the fish.
(2) The method strictly controls the time and temperature of quick cooling, keeps the freshness and simultaneously ensures the integrity of the fish skin and the fish scale, and improves the sale value of the fish; by the freshness-retaining method, bacteria can be prevented from breeding;
(3) the fresh-keeping method has strong practicability and low cost, and can be used for large-scale production.
(4) The temperature of the fish body is uniformly increased from inside to outside in the cooling preservation process until the preset refrigeration temperature is reached. This short freezing and slow thawing corresponds to the process of reviving the fish after freezing. After half a month, the taste of the fish after being locked is the same as that of fresh and live fish, and the taste is smooth.
Detailed Description
Example 1:
a fresh-water fish quick-preservation technology comprises the following steps:
(1) cleaning:
killing fresh live fish on site, and simultaneously carrying out the working procedures of removing scales, gills and viscera within ten minutes to ensure the freshness of the fish;
(2) fresh locking:
pre-cooling the temperature in a freshness locking machine to-80 ℃, then placing the cleaned fish lima into the freshness locking machine at-80 ℃ for freshness locking treatment for 900s, wherein the temperature in the freshness locking machine is already-80 ℃ when the fish is placed in the freshness locking machine;
(3) fresh-keeping and cold-storage:
and (3) carrying out vacuum packaging on the fish lima subjected to the fresh locking treatment in the step (2) to prevent bacterial infection, and then placing the fish lima in a refrigerator at the temperature of-18 ℃ for fresh keeping and cold storage.
Example 2:
a fresh-water fish quick-preservation technology comprises the following steps:
(1) cleaning:
killing fresh live fish on site, and simultaneously carrying out the working procedures of removing scales, gills and viscera within ten minutes to ensure the freshness of the fish;
(2) fresh locking:
pre-cooling the temperature in a freshness locking machine to-80 ℃, then placing the cleaned fish lima into the freshness locking machine at-80 ℃ for freshness locking treatment for 1200s, wherein the temperature in the freshness locking machine is already-80 ℃ when the fish is placed in the freshness locking machine;
(3) fresh-keeping and cold-storage:
and (3) carrying out vacuum packaging on the fish lima subjected to the fresh locking treatment in the step (2) to prevent bacterial infection, and then placing the fish lima in a refrigerator at the temperature of-18 ℃ for fresh keeping and cold storage.
Example 3:
a fresh-water fish quick-preservation technology comprises the following steps:
(1) cleaning:
killing fresh live fish on site, and simultaneously carrying out the working procedures of removing scales, gills and viscera within ten minutes to ensure the freshness of the fish;
(2) fresh locking:
pre-cooling the temperature in a freshness locking machine to-80 ℃, then placing the cleaned fish lima into the freshness locking machine at-80 ℃ for freshness locking treatment for 1500s, wherein the temperature in the freshness locking machine is already-80 ℃ when the fish is placed in the freshness locking machine;
(3) fresh-keeping and cold-storage:
and (3) carrying out vacuum packaging on the fish lima subjected to the fresh locking treatment in the step (2) to prevent bacterial infection, and then placing the fish lima in a refrigerator at the temperature of-18 ℃ for fresh keeping and cold storage.
Comparative example 1:
a fresh-water fish quick-preservation technology comprises the following steps:
(1) cleaning:
killing fresh live fish on site, and simultaneously carrying out the working procedures of removing scales, gills and viscera within ten minutes to ensure the freshness of the fish;
(2) fresh locking:
placing the cleaned piscicultural horse in a fresh-locking machine at-45 ℃ for fresh-locking treatment for 1200 s;
(3) fresh-keeping and cold-storage:
and (3) carrying out vacuum packaging on the fish lima subjected to the fresh locking treatment in the step (2) to prevent bacterial infection, and then placing the fish lima in a refrigerator at the temperature of-18 ℃ for fresh keeping and cold storage.
Comparative example 2:
a fresh-water fish quick-preservation technology comprises the following steps:
(1) cleaning:
killing fresh live fish on site, and simultaneously carrying out the working procedures of removing scales, gills and viscera within ten minutes to ensure the freshness of the fish;
(2) fresh locking:
placing the cleaned fish standing horse in liquid nitrogen for locking freshness for 1200s, wherein the temperature in the freshness locking machine is-80 ℃ when the fish is placed in the freshness locking machine;
(3) fresh-keeping and cold-storage:
and (3) carrying out vacuum packaging on the fish lima subjected to the fresh locking treatment in the step (2) to prevent bacterial infection, and then placing the fish lima in a refrigerator at the temperature of-18 ℃ for fresh keeping and cold storage.
Comparative example 3:
a fresh-water fish quick-preservation technology comprises the following steps:
(1) cleaning:
killing fresh live fish on site, and simultaneously carrying out the working procedures of removing scales, gills and viscera within ten minutes to ensure the freshness of the fish;
(2) fresh locking:
pre-cooling the temperature in a freshness locking machine to-80 ℃, then placing the cleaned fish lima into the freshness locking machine at-80 ℃ for freshness locking treatment for 1200s, wherein the temperature in the freshness locking machine is already-80 ℃ when the fish is placed in the freshness locking machine;
(3) fresh-keeping and cold-storage:
and (3) placing the immediately-processed fish horses subjected to the fresh locking treatment in the step (2) in a refrigerator at the temperature of-18 ℃ for fresh keeping and refrigeration.
In order to compare the technical effects of the application, fresh water fish are correspondingly treated by the technologies of the embodiment 2 and the comparative examples 1-5 respectively, the fresh water fish is refrigerated for half a month, the total number of colonies is measured during the half month, and 20 professionals are selected to score the senses and the tastes of the groups of fresh water fish after the half month. The specific experimental comparison data are shown in the following tables 1 and 2.
TABLE 1 Unit change in the total number of colonies during the Cold storage of groups of freshwater fish (1gCFU/g)
It can be seen from table 1 above that, compare embodiment 1 ~ 3, will lock the bright time control and can reach fine lock bright effect in 900 ~ 1500s to can effectually prevent the pollution of bacterium, compare comparative example 1 ~ 3 with embodiment 2, obtain the bright technique of lock of this application effectual reached the effect of preventing the bacterium from infecting, can also be fine avoid liquid nitrogen 1 second lock bright defect.
TABLE 2 taste and sensory evaluation of groups of freshwater fish after half a month of cold storage (total score: 10 points)
| Sensory evaluation | Evaluation of mouthfeel | |
| Example 1 | 8.6 | 9.1 |
| Example 2 | 9.8 | 9.8 |
| Example 3 | 8.5 | 9.5 |
| Comparative example 1 | 8.2 | 7.5 |
| Comparative example 2 | 9.8 | 9.9 |
| Comparative example 3 | 9.5 | 9.0 |
It can be seen from table 2 above that, the comparison of examples 1 to 3 shows that the freshness locking time needs to be strictly controlled, the freshness locking effect is not significant due to too short freshness locking effect, and the sense organ of the fish is damaged due to too long freshness locking effect, and the comparison of examples 1 to 3 with example 2 shows that the difference between the effect achieved by the freshness locking technology of the application and the liquid nitrogen treatment effect is the same, but obviously, the cost of the application is greatly reduced, and the effect is obviously better than that of freshness locking at-45 ℃.
Claims (2)
1. A fresh water fish quick fresh-keeping technology is characterized by comprising the following steps:
(1) cleaning:
killing fresh live fish on site, and simultaneously carrying out the working procedures of removing scales, gills and viscera within ten minutes;
(2) fresh locking:
placing the cleaned piscicultural horse in a fresh locking machine at the temperature of-80 ℃ for fresh locking treatment for 900-1500 s;
(3) fresh-keeping and cold-storage:
and (3) carrying out vacuum packaging on the fish lima subjected to the fresh locking treatment in the step (2), and then placing the fish lima in a refrigerator at the temperature of-18 ℃ for fresh keeping and cold storage.
2. The fresh-water fish quick-preservation technology according to claim 1, wherein the temperature in the fresh-water fish preservation machine is pre-cooled to-80 ℃ before the fresh-water fish preservation treatment in the step (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111624335.7A CN114343002A (en) | 2021-12-28 | 2021-12-28 | Quick fresh-keeping technology for freshwater fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111624335.7A CN114343002A (en) | 2021-12-28 | 2021-12-28 | Quick fresh-keeping technology for freshwater fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114343002A true CN114343002A (en) | 2022-04-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111624335.7A Pending CN114343002A (en) | 2021-12-28 | 2021-12-28 | Quick fresh-keeping technology for freshwater fish |
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| Country | Link |
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| CN (1) | CN114343002A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251137A (en) * | 2022-08-05 | 2022-11-01 | 新疆赛湖渔业科技开发有限公司 | Batch processing method of whitefish |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06209694A (en) * | 1992-08-31 | 1994-08-02 | Katsumasa Hirabayashi | Method for freezing fish |
| US20070128338A1 (en) * | 2003-11-14 | 2007-06-07 | Pontificia Universidad Catolica De Chile | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product |
| CN103719229A (en) * | 2013-10-09 | 2014-04-16 | 徐蔚 | Physical freshness preservation method of uncooked fish meat or fish fillets |
| 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 |
| JP2019205427A (en) * | 2018-05-28 | 2019-12-05 | 王貳瑞 | Production method of fish processed product |
| CN111406907A (en) * | 2020-03-28 | 2020-07-14 | 长牌食品(江苏)有限公司 | Production process of slurry-free quick-frozen fillets |
-
2021
- 2021-12-28 CN CN202111624335.7A patent/CN114343002A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06209694A (en) * | 1992-08-31 | 1994-08-02 | Katsumasa Hirabayashi | Method for freezing fish |
| US20070128338A1 (en) * | 2003-11-14 | 2007-06-07 | Pontificia Universidad Catolica De Chile | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product |
| CN103719229A (en) * | 2013-10-09 | 2014-04-16 | 徐蔚 | Physical freshness preservation method of uncooked fish meat or fish fillets |
| JP2019205427A (en) * | 2018-05-28 | 2019-12-05 | 王貳瑞 | Production method of fish processed product |
| 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 |
| CN111406907A (en) * | 2020-03-28 | 2020-07-14 | 长牌食品(江苏)有限公司 | Production process of slurry-free quick-frozen fillets |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251137A (en) * | 2022-08-05 | 2022-11-01 | 新疆赛湖渔业科技开发有限公司 | Batch processing method of whitefish |
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Application publication date: 20220415 |