CN114680164A - Method for improving storage browning of tilapia fillets based on fat oxidation principle - Google Patents
Method for improving storage browning of tilapia fillets based on fat oxidation principle Download PDFInfo
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- CN114680164A CN114680164A CN202210323599.7A CN202210323599A CN114680164A CN 114680164 A CN114680164 A CN 114680164A CN 202210323599 A CN202210323599 A CN 202210323599A CN 114680164 A CN114680164 A CN 114680164A
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- 238000003860 storage Methods 0.000 title claims abstract description 50
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- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 30
- 241000251468 Actinopterygii Species 0.000 claims abstract description 88
- 238000007710 freezing Methods 0.000 claims abstract description 70
- 230000008014 freezing Effects 0.000 claims abstract description 70
- 230000000740 bleeding effect Effects 0.000 claims abstract description 30
- 229910052751 metal Inorganic materials 0.000 claims abstract description 27
- 239000002184 metal Substances 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 239000011248 coating agent Substances 0.000 claims abstract description 13
- 238000000576 coating method Methods 0.000 claims abstract description 13
- 238000001514 detection method Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 208000032843 Hemorrhage Diseases 0.000 claims description 29
- 208000034158 bleeding Diseases 0.000 claims description 29
- 238000005520 cutting process Methods 0.000 claims description 25
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 24
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 24
- 238000005057 refrigeration Methods 0.000 claims description 18
- 238000007654 immersion Methods 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 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
- 239000000084 colloidal system Substances 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 12
- 239000000661 sodium alginate Substances 0.000 claims description 12
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- 241001122767 Theaceae Species 0.000 claims description 8
- 210000000988 bone and bone Anatomy 0.000 claims description 8
- 210000002816 gill Anatomy 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- 229920000388 Polyphosphate Polymers 0.000 claims description 6
- 210000001015 abdomen Anatomy 0.000 claims description 6
- 239000001205 polyphosphate Substances 0.000 claims description 6
- 235000011176 polyphosphates Nutrition 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
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- 235000019688 fish Nutrition 0.000 description 78
- 206010040844 Skin exfoliation Diseases 0.000 description 22
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- 206010014357 Electric shock Diseases 0.000 description 7
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- 108090000790 Enzymes Proteins 0.000 description 2
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- 241001391944 Commicarpus scandens Species 0.000 description 1
- 241000723298 Dicentrarchus labrax Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 150000003819 basic metal compounds Chemical class 0.000 description 1
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- 235000020776 essential amino acid Nutrition 0.000 description 1
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- 239000007888 film coating Substances 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/04—Blood-collecting apparatus; Blood-stirring devices
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Abstract
The invention discloses a method for improving storage browning of tilapia fillets based on a fat oxidation principle, which comprises the steps of electric shock bloodletting, scaling, opening, peeling, trimming, rinsing, sterilizing, coating, quick freezing, packaging, metal detection and warehousing freezing storage. According to the invention, by improving the production process of the fillets, on one hand, the activity of tilapia during bloodletting can be stimulated through weak current, the bloodletting of the tilapia can be promoted to be exhausted, the bloodletting efficiency of the tilapia is improved, and the color abnormality of the fillets during storage is avoided; on the other hand, the prepared colloidal solution is used for coating the fillets by a coating technology, so that the fillets are better protected, the oxidation of the fat of the fillets is prevented, and the quality guarantee period of the fillets is prolonged; the invention can slow down the oxidation rate of the fish fillet fat, reduce the storage browning of the fish fillet, ensure the quality of the fish fillet in the storage process to be unchanged, and solve the problems that the bleeding of the fish fillet is not thorough in processing and the browning is easy to oxidize in the storage process in the prior art.
Description
Technical Field
The invention relates to the technical field of frozen aquatic product treatment, in particular to a method for improving storage browning of tilapia fillets based on a fat oxidation principle.
Background
Tilapia, originally produced Africa, belongs to tropical fishes, and the tilapia genus comprises more than 100 subspecies. Tilapia mossambica has the characteristics of quick generation, high yield, food impurities, few diseases, strong fecundity and the like, is a main aquatic product for cultivation in China, has delicious meat quality, few thorns and high protein content, is rich in 8 essential amino acids required by a human body, and has particularly high glutamic acid and glycine contents. Tilapia is popular with people due to the characteristics, is called white salmon and fish in the 21 st century, and has become one of hot spots for cultivation, processing and export in recent years. At present, after tilapia fillets are stored for a certain time, the surfaces of the fillets can have color changes of yellow brown and red brown, and the fillets can have a rancid taste, so that the quality of the fillets is abnormal.
This is because fish muscles contain triglycerides, phosphoglycerides, sphingomyelin, and the like, and are decomposed by endogenous enzymes to produce a large amount of free polyunsaturated fatty acids. These polyunsaturated fatty acids are easily oxidized in frozen storage and give rise to unpleasant pungent odor, astringency, sourness and the like. The fat oxidation rancidity develops to a certain degree and reacts with substances (such as volatile basic nitrogen, protoperine, basic metal compounds, iron salt, nitrous acid and the like) for promoting color change, so that the fish meat changes from yellow brown or red brown, and the phenomenon is another form of fish fat deterioration and is called oil burning. Low-temperature storage inhibits lipid oxidation, but partial hydrolases (mainly lipolytic enzymes and lipoxidases) still have certain activity at low temperature and cause lipid hydrolysis and quality deterioration, so the phenomenon is also called "freeze-baking".
At present, the main solution in factories is to sterilize the fillets and then coat a layer of ice coat on the fillets after freezing, but the ice coat is easy to break in the packaging and transportation process, and meanwhile, the fillets cannot be stored for a long time due to temperature change and are easy to generate oxidative browning. In addition, when the fillets are processed, the bleeding is not thorough, so that the color of the fillets is abnormal in the storage process.
Disclosure of Invention
The invention aims to provide a method for improving the storage browning of tilapia fillets based on a fat oxidation principle, which slows down the fat oxidation rate of the fillets, reduces the storage browning of the fillets, ensures that the quality of the fillets in the storage process is unchanged and solves the problems of incomplete bleeding during processing and easy oxidation browning in the storage process of the fillets in the prior art by improving the production process of the fillets.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a method for improving storage browning of tilapia fillets based on a fat oxidation principle, which comprises the following steps:
s1, bleeding: obliquely cutting the bottom belly part between gills and bodies of live tilapia at one edge to the heart position, putting the tilapia into a bleeding groove with flowing water, and introducing direct current into the water to perform electric shock bleeding treatment on the tilapia for a period of time;
s2, descaling;
s3, splitting: cutting fish flesh on two sides of the fish body to obtain fish slices;
s4, peeling: peeling the fillets;
s5, finishing;
s6, rinsing and sterilizing: carrying out immersion rinsing treatment on the fillets by using a solution containing polyphosphate, and then carrying out disinfection and sterilization treatment on the fillets by using 5 times of ozone water;
s7, coating: immersing the fillets into the colloidal solution, taking out and standing for 5min, and gelling the colloidal solution on the surfaces of the fillets to form films;
s8, quick freezing: adopting IQF to freeze the fillet, wherein the freezing time is controlled within 50min, and the final freezing temperature of the center temperature of the fillet is lower than-18 ℃;
s9, packaging and metal detection: carrying out internal and external packing after weighing, and carrying out metal component detection on frozen products before packing by a metal detector;
s10, warehousing and freezing storage: the product is inspected to be qualified and then is sent into a refrigeration house for freezing, the temperature of the refrigeration house is controlled below-18 ℃, and the temperature fluctuation of the refrigeration house is controlled within 3 ℃.
Further, in step S1, the current intensity of the electric shock fish body during bloodletting is 50-60 microamperes, and the treatment time of the electric shock bloodletting of the fish body is controlled to be 10-20 min. Therefore, the activity of the tilapia during bloodletting can be stimulated through weak current, the fish bloodletting can be promoted to be exhausted, the bloodletting efficiency of the tilapia is improved, and abnormal color of the fillets during storage is avoided.
Further, in step S2, the operation of removing scales is: and (4) placing the bled tilapia into a descaler to remove fish scales.
Further, in step S3, the tilapia mossambica is placed on the chopping board by manually cutting the tilapia mossambica, and the tilapia mossambica is placed on the chopping board with both hands wearing sterilized gloves, and the tilapia mossambica is held by one hand to hold the tilapia mossambica on the tail portion of the tilapia mossambica, and the tilapia mossambica is cut into gills along the direction of the head of the tilapia mossambica by holding the tilapia mossambica on the tail portion of the tilapia mossambica with the other hand, so as to cut off the fillets on the tilapia mossambica, and then the tilapia mossambica is cut off from the other side of the tilapia mossambica in the same manner, so as to obtain the fillets.
Further, in step S4, a skinning machine is used to skin the fillets, the skinned side of the fillets is upward and passes through the skinning machine in turn, and when the skinning machine is used, ice is laid on the upper side of the fillets to cool the machine and the fillets.
Further, in step S5, the fillet is shaped and the excess portions affecting the appearance are removed, the fillet with the bone at the center line of the front end of the fillet is cut off with a knife, the fillet cut is touched with a finger lightly, the remaining bone on the fillet is picked out, the missing portion of the shaping process is trimmed, the fillet is classified according to the quality of the fillet, and the unqualified fillets are removed at the same time of classification.
Further, in step S6, the temperature of the immersion rinsing is controlled to 5 ℃ or lower, and the rinsing time is 3 to 5 min.
Further, in step S6, the time of the disinfection and sterilization treatment is 5-8 min, the temperature of the ozone water is controlled below 5 ℃, and the ozone concentration of the ozone water is higher than 0.5 mg/L.
Further, in step S7, the preparation method of the colloidal solution is: dissolving 10-20 g of sodium alginate in 1L of 50 ℃ sterilized water to prepare a sodium alginate colloid; then adding 2-4 g/L of glycerol as a plasticizer, adding 1-2 g/L of tea polyphenol as an antioxidant, and uniformly mixing the glycerol, the tea polyphenol and sodium alginate colloid by a colloid mill; and finally, adding 3-5% of calcium chloride and uniformly mixing. Therefore, the prepared colloidal solution can be used for coating, so that the fillets are better protected, the oxidation of the fat of the fillets is prevented, and the shelf life of the fillets is prolonged.
Further, in step S8, before freezing, the temperature of the freezing tunnel should be reduced to below-35 ℃, then the fillets are put in, and the temperature in the freezing chamber should be lower than-35 ℃ in the freezing process; when freezing, the fillets are evenly and tidily placed on the freezing conveying belt.
Compared with the prior art, the invention provides a method for improving the storage browning of tilapia fillets based on a fat oxidation principle, which has the following beneficial effects:
according to the invention, by improving the production process of the fish fillets, on one hand, the activity of tilapia during bloodletting can be stimulated by weak current, so that the fish bloodletting can be promoted to be exhausted, the bloodletting efficiency of tilapia is improved, and the abnormal color of the fish fillets during storage is avoided; on the other hand, the prepared colloidal solution is used for coating the fillets by a coating technology, so that the fillets are better protected, the oxidation of the fat of the fillets is prevented, and the quality guarantee period of the fillets is prolonged; the invention can slow down the oxidation rate of the fish fillet fat, reduce the storage browning of the fish fillet, ensure the quality of the fish fillet in the storage process to be unchanged, and solve the problems that the bleeding of the fish fillet is not thorough in processing and the browning is easy to oxidize in the storage process in the prior art.
Detailed Description
The technical solutions of the present invention will be described clearly and completely by the detailed embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a method for improving storage browning of tilapia fillets based on a fat oxidation principle, which comprises the following steps of:
s1, bleeding: when bleeding is performed, the head of a fish is pressed tightly by the left hand on an operation table, the sharp knife is held by the right hand, the fish is obliquely inserted and cut to the heart position at the bottom abdomen between gills and the fish body of live tilapia, then the fish is put into a bleeding groove with flowing water, weak direct current with the current intensity of 50-60 microamperes is introduced into the water to perform electric shock bleeding treatment on the fish body for 10-20 min, the activity of the fish is stimulated, the fish blood is drained as far as possible, the bleeding efficiency of the tilapia is improved, and the abnormal color of the fish slices in the storage process is avoided. Wherein, the live tilapia is clean, pollution-free and qualified raw material fish, when the enterprise purchases the raw material fish, the quality of the raw material fish is qualified with the regulation of relevant national or industrial standards, and the raw material fish of each batch must be spot-checked by quality inspection personnel, and the raw material fish which is not qualified with the quality regulation should be rejected.
S2, descaling: and (4) placing the bled tilapia into a descaler to remove fish scales.
S3, splitting: manually slicing, putting the tilapia on a chopping board by wearing disinfected gloves with two hands, pressing the body of the tilapia on the chopping board with one hand, holding a knife on the tail of the tilapia with the other hand, cutting the tilapia transversely to the direction of the head of the tilapia close to the spine of the tilapia, cutting off the fillet on the body of the tilapia, and cutting off the fish on the other side of the tilapia in the same way to obtain the fillet. The lower knife is accurate to avoid cutting.
S4, peeling: the method comprises the following steps of carrying out peeling treatment on the fillets by using a peeling machine, enabling the surface of each fillet with skin to face upwards, sequentially passing through the peeling machine, paving ice above the fillets when the peeling machine is used, and cooling the fillets and the machine.
S5, finishing: shaping the fillets, removing unnecessary parts affecting the appearance, such as fish skin, fish scales, intima, blood spots, residual dirt and the like, cutting off meat blocks with bone spines at the central line of the front ends of the fillets by a knife, lightly touching the fillets with fingers to cut the fillets, picking out the residual fishbones on the fillets, and trimming the omitted parts of the shaping process; and then, carrying out specification classification according to the quality of the fillets, and removing unqualified fillets during classification.
S6, rinsing and sterilizing: carrying out immersion rinsing treatment on the fillets by using a solution containing polyphosphate, wherein the immersion rinsing temperature is controlled below 5 ℃, the rinsing time is not more than 3-5 min, and ice is required to be added for cooling when the immersion rinsing temperature is more than 5 ℃; and then 5 times of ozone water is used for carrying out disinfection and sterilization treatment on the fillets for 5-8 min, the temperature of the ozone water is controlled below 5 ℃, and the ozone concentration of the ozone water is higher than 0.5 mg/L.
S7, coating: immersing the fillets into the colloidal solution, taking out and standing for 5min, and dipping the colloidal solution on the surfaces of the fillets to be gelled and formed into films. The preparation method of the colloidal solution comprises the following steps: dissolving 10-20 g of sodium alginate in 1L of 50 ℃ sterilized water to prepare a sodium alginate colloid; then adding 2-4 g/L of glycerol as a plasticizer, adding 1-2 g/L of tea polyphenol as an antioxidant, and uniformly mixing the glycerol, the tea polyphenol and sodium alginate colloid by a colloid mill; and finally, adding 3-5% of calcium chloride and uniformly mixing. Therefore, the prepared colloidal solution can be used for coating, so that the fillets are better protected, the oxidation of the fat of the fillets is prevented, and the shelf life of the fillets is prolonged.
S8, quick freezing: the IQF is adopted to freeze the fillets, and the fillets are evenly and tidily placed on a freezing conveyor belt when being frozen, so that the fillets are not too dense or overlapped. Specifically, before freezing, the temperature of the freezing tunnel is reduced to below-35 ℃, then fillets are put into the freezing tunnel, the temperature in the freezing chamber is controlled to be lower than-35 ℃ in the freezing process, the freezing time is preferably controlled within 50min, and the final freezing temperature of the central temperature of the tilapia fillets is controlled to be lower than-18 ℃.
S9, packaging and metal detection: weighing by an electronic scale, then carrying out internal and external packing, and detecting metal components of frozen products before packing by a metal detector; if metal is detected (e.g., metal pieces greater than 0.5mm in diameter), it is picked for additional processing.
S10, warehousing and freezing storage: after the product is qualified, the product is rapidly sent into a refrigeration house for freezing, the temperature of the refrigeration house is controlled to be below 18 ℃ below zero, and the temperature fluctuation of the refrigeration house is controlled to be within 3 ℃. The product can not be mixed with toxic, harmful and peculiar smell articles for storage. During the loading and unloading, the first-in first-out is required.
Example 2
The embodiment provides a method for processing tilapia fillets, which is different from embodiment 1 in that no electric shock treatment is adopted in the bleeding process of step S1, and specifically comprises the following steps:
s1, bleeding: when bleeding is performed, the fish head is tightly pressed by the left hand on the operating table, the sharp knife is held by the right hand, the bottom abdomen between the gill and the body of the living tilapia is obliquely cut to the heart position, then the fish is put into a bleeding groove with flowing water, and the fish stands for natural bleeding for 10-20 min. Wherein, the live tilapia is clean, pollution-free and qualified raw material fish, when the enterprise purchases the raw material fish, the quality of the raw material fish is qualified with the regulation of relevant national or industrial standards, and the raw material fish of each batch must be spot-checked by quality inspection personnel, and the raw material fish which is not qualified with the quality regulation should be rejected.
S2, descaling: and (4) placing the bled tilapia into a descaler to remove fish scales.
S3, splitting: manually slicing, putting the tilapia on a chopping board by wearing disinfected gloves with two hands, pressing the body of the tilapia on the chopping board with one hand, holding a knife on the tail of the tilapia with the other hand, cutting the tilapia transversely to the direction of the head of the tilapia close to the spine of the tilapia, cutting off the fillet on the body of the tilapia, and cutting off the fish on the other side of the tilapia in the same way to obtain the fillet. The lower knife is accurate to avoid cutting.
S4, peeling: the method comprises the following steps of carrying out peeling treatment on the fillets by using a peeling machine, enabling the surface of each fillet with skin to face upwards, sequentially passing through the peeling machine, paving ice above the fillets when the peeling machine is used, and cooling the fillets and the machine.
S5, finishing: shaping the fillets, removing unnecessary parts affecting the appearance, such as fish skin, fish scales, intima, blood spots, residual dirt and the like, cutting off meat blocks with bone spines at the central line of the front ends of the fillets by a knife, lightly touching the fillets with fingers to cut the fillets, picking out the residual fishbones on the fillets, and trimming the omitted parts of the shaping process; and then, carrying out specification classification according to the quality of the fillets, and removing unqualified fillets during classification.
S6, rinsing and sterilizing: carrying out immersion rinsing treatment on the fillets by using a solution containing polyphosphate, wherein the immersion rinsing temperature is controlled below 5 ℃, the rinsing time is not more than 3-5 min, and ice is required to be added for cooling when the immersion rinsing temperature is more than 5 ℃; and then 5 times of ozone water is used for carrying out disinfection and sterilization treatment on the fillets for 5-8 min, the temperature of the ozone water is controlled below 5 ℃, and the ozone concentration of the ozone water is higher than 0.5 mg/L.
S7, coating: immersing the fillets into the colloidal solution, taking out and standing for 5min, and dipping the colloidal solution on the surfaces of the fillets to be gelled and formed into films. The preparation method of the colloidal solution comprises the following steps: dissolving 10-20 g of sodium alginate in 1L of 50 ℃ sterilized water to prepare a sodium alginate colloid; then adding 2-4 g/L of glycerol as a plasticizer, adding 1-2 g/L of tea polyphenol as an antioxidant, and uniformly mixing the glycerol, the tea polyphenol and sodium alginate colloid by a colloid mill; and finally, adding 3-5% of calcium chloride and uniformly mixing. Therefore, the prepared colloidal solution can be used for coating, so that the fillets are better protected, the oxidation of the fat of the fillets is prevented, and the shelf life of the fillets is prolonged.
S8, quick freezing: the IQF is adopted to freeze the fillets, and the fillets are evenly and tidily placed on a freezing conveyor belt when being frozen, so that the fillets are not too dense or overlapped. Specifically, before freezing, the temperature of the freezing tunnel is reduced to below-35 ℃, then fillets are put into the freezing tunnel, the temperature in the freezing chamber is controlled to be lower than-35 ℃ in the freezing process, the freezing time is preferably controlled within 50min, and the final freezing temperature of the central temperature of the tilapia fillets is controlled to be lower than-18 ℃.
S9, packaging and metal detection: weighing by an electronic scale, then carrying out internal and external packing, and detecting metal components of frozen products before packing by a metal detector; if metal is detected (e.g., metal pieces greater than 0.5mm in diameter), it is picked for additional processing.
S10, warehousing and freezing storage: after the product is qualified, the product is rapidly sent into a refrigeration house for freezing, the temperature of the refrigeration house is controlled to be below 18 ℃ below zero, and the temperature fluctuation of the refrigeration house is controlled to be within 3 ℃. The product can not be mixed with toxic, harmful and peculiar smell articles for storage. During the loading and unloading, the first-in first-out is required.
Example 3
The embodiment provides a method for processing tilapia fillets, which is different from embodiment 1 in that no electric shock treatment is adopted in the bleeding process of step S1, and no operation step of "film coating" is adopted, and specifically comprises the following steps:
s1, bleeding: when bleeding is performed, the fish head is tightly pressed by the left hand on the operating table, the sharp knife is held by the right hand, the bottom abdomen between the gill and the body of the living tilapia is obliquely cut to the heart position, then the fish is put into a bleeding groove with flowing water, and the fish stands for natural bleeding for 10-20 min. Wherein, the live tilapia is clean, pollution-free and qualified raw material fish, when the enterprise purchases the raw material fish, the quality of the raw material fish is qualified with the regulation of relevant national or industrial standards, and the raw material fish of each batch must be spot-checked by quality inspection personnel, and the raw material fish which is not qualified with the quality regulation should be rejected.
S2, descaling: and (4) placing the bled tilapia into a descaler to remove fish scales.
S3, splitting: manually slicing, putting the tilapia on a chopping board by wearing disinfected gloves with two hands, pressing the body of the tilapia on the chopping board with one hand, holding a knife on the tail of the tilapia with the other hand, cutting the tilapia transversely to the direction of the head of the tilapia close to the spine of the tilapia, cutting off the fillet on the body of the tilapia, and cutting off the fish on the other side of the tilapia in the same way to obtain the fillet. The lower knife is accurate to avoid cutting.
S4, peeling: the method comprises the following steps of carrying out peeling treatment on the fillets by using a peeling machine, enabling the surface of each fillet with skin to face upwards, sequentially passing through the peeling machine, paving ice above the fillets when the peeling machine is used, and cooling the fillets and the machine.
S5, finishing: shaping the fillets, removing unnecessary parts affecting the appearance, such as fish skin, fish scales, intima, blood spots, residual dirt and the like, cutting off meat blocks with bone spines at the central line of the front ends of the fillets by a knife, lightly touching the fillets with fingers to cut the fillets, picking out the residual fishbones on the fillets, and trimming the omitted parts of the shaping process; and then, carrying out specification classification according to the quality of the fillets, and removing unqualified fillets during classification.
S6, rinsing and sterilizing: carrying out immersion rinsing treatment on the fillets by using a solution containing polyphosphate, wherein the immersion rinsing temperature is controlled to be lower than 5 ℃, the rinsing time is not more than 3-5 min, and ice is required to be added for cooling when the immersion rinsing temperature is higher than 5 ℃; and then 5 times of ozone water is used for carrying out disinfection and sterilization treatment on the fillets for 5-8 min, the temperature of the ozone water is controlled below 5 ℃, and the ozone concentration of the ozone water is higher than 0.5 mg/L.
S7, quick freezing: the IQF is adopted to freeze the fillets, and the fillets are evenly and tidily placed on a freezing conveyor belt when being frozen, so that the fillets are not too dense or overlapped. Specifically, before freezing, the temperature of the freezing tunnel is reduced to below-35 ℃, then fillets are put into the freezing tunnel, the temperature in the freezing chamber is controlled to be lower than-35 ℃ in the freezing process, the freezing time is preferably controlled within 50min, and the final freezing temperature of the central temperature of the tilapia fillets is controlled to be lower than-18 ℃.
S8, packaging and metal detection: weighing by an electronic scale, then carrying out internal and external packing, and detecting metal components of frozen products before packing by a metal detector; if metal is detected (e.g., metal pieces greater than 0.5mm in diameter), it is picked for additional processing.
S9, warehousing and freezing: after the product is qualified, the product is rapidly sent into a refrigeration house for freezing, the temperature of the refrigeration house is controlled to be below 18 ℃ below zero, and the temperature fluctuation of the refrigeration house is controlled to be within 3 ℃. The product can not be mixed with toxic, harmful and peculiar smell articles for storage. During the loading and unloading, the first-in first-out is required.
Example 4
The embodiment provides a method for processing tilapia fillets, which is different from the embodiment 1 in that no 'coating' operation step is adopted, and the method specifically comprises the following steps:
s1, bleeding: when bleeding is performed, the head of a fish is pressed tightly by the left hand on an operation table, the sharp knife is held by the right hand, the fish is obliquely inserted and cut to the heart position at the bottom abdomen between gills and the fish body of live tilapia, then the fish is put into a bleeding groove with flowing water, weak direct current with the current intensity of 50-60 microamperes is introduced into the water to perform electric shock bleeding treatment on the fish body for 10-20 min, the activity of the fish is stimulated, the fish blood is drained as far as possible, the bleeding efficiency of the tilapia is improved, and the abnormal color of the fish slices in the storage process is avoided. Wherein, the live tilapia is clean, pollution-free and qualified raw material fish, when the enterprise purchases the raw material fish, the quality of the raw material fish is qualified with the regulation of relevant national or industrial standards, and the raw material fish of each batch must be spot-checked by quality inspection personnel, and the raw material fish which is not qualified with the quality regulation should be rejected.
S2, descaling: and (4) placing the bled tilapia into a descaler to remove fish scales.
S3, splitting: manually slicing, putting the tilapia on a chopping board by wearing disinfected gloves with two hands, pressing the body of the tilapia on the chopping board with one hand, holding a knife on the tail of the tilapia with the other hand, cutting the tilapia transversely to the direction of the head of the tilapia close to the spine of the tilapia, cutting off the fillet on the body of the tilapia, and cutting off the fish on the other side of the tilapia in the same way to obtain the fillet. The lower knife is accurate to avoid cutting.
S4, peeling: the method comprises the following steps of carrying out peeling treatment on the fillets by using a peeling machine, enabling the surface of each fillet with skin to face upwards, sequentially passing through the peeling machine, paving ice above the fillets when the peeling machine is used, and cooling the fillets and the machine.
S5, finishing: shaping the fillets, removing unnecessary parts affecting the appearance, such as fish skin, fish scales, intima, blood spots, residual dirt and the like, cutting off meat blocks with bone spines at the central line of the front ends of the fillets by a knife, lightly touching the fillets with fingers to cut the fillets, picking out the residual fishbones on the fillets, and trimming the omitted parts of the shaping process; and then, carrying out specification classification according to the quality of the fillets, and removing unqualified fillets during classification.
S6, rinsing and sterilizing: carrying out immersion rinsing treatment on the fillets by using a solution containing polyphosphate, wherein the immersion rinsing temperature is controlled below 5 ℃, the rinsing time is not more than 3-5 min, and ice is required to be added for cooling when the immersion rinsing temperature is more than 5 ℃; and then 5 times of ozone water is used for carrying out disinfection and sterilization treatment on the fillets for 5-8 min, the temperature of the ozone water is controlled below 5 ℃, and the ozone concentration of the ozone water is higher than 0.5 mg/L.
S7, quick freezing: the IQF is adopted to freeze the fillets, and the fillets are evenly and tidily placed on a freezing conveyor belt when being frozen, so that the fillets are not too dense or overlapped. Specifically, before freezing, the temperature of the freezing tunnel is reduced to below-35 ℃, then fillets are put into the freezing tunnel, the temperature in the freezing chamber is controlled to be lower than-35 ℃ in the freezing process, the freezing time is preferably controlled within 50min, and the final freezing temperature of the central temperature of the tilapia fillets is controlled to be lower than-18 ℃.
S8, packaging and metal detection: weighing by an electronic scale, then carrying out internal and external packing, and detecting metal components of frozen products before packing by a metal detector; if metal is detected (e.g., metal pieces greater than 0.5mm in diameter), it is picked for additional processing.
S9, warehousing and freezing storage: after the product is qualified, the product is rapidly sent into a refrigeration house for freezing, the temperature of the refrigeration house is controlled to be below 18 ℃ below zero, and the temperature fluctuation of the refrigeration house is controlled to be within 3 ℃. The product can not be mixed with toxic, harmful and peculiar smell articles for storage. During the loading and unloading, the first-in first-out is required.
In order to verify the beneficial effects of the invention, the frozen storage quality of the tilapia fillets prepared in examples 1-4 is detected, and the specific quality results are shown in the following table 1.
Table 1 summary of frozen storage quality of tilapia fillets (TBA value of fish meat should be less than 5)
The results in table 1 show that the method of the present invention can slow down the oxidation rate of the fat of the fillets, reduce the storage browning of the fillets, and ensure the quality of the fillets to be unchanged during the storage process.
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, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. A method for improving storage browning of tilapia fillets based on a fat oxidation principle is characterized by comprising the following steps of:
s1, bleeding: obliquely cutting the bottom belly part between gills and bodies of live tilapia at one edge to the heart position, putting the tilapia into a bleeding groove with flowing water, and introducing direct current into the water to perform electric shock bleeding treatment on the tilapia for a period of time;
s2, descaling;
s3, splitting: cutting off fish meat on two sides of the fish body to obtain fish slices;
s4, peeling: peeling the fillets;
s5, finishing;
s6, rinsing and sterilizing: carrying out immersion rinsing treatment on the fillets by using a solution containing polyphosphate, and then carrying out disinfection and sterilization treatment on the fillets by using 5 times of ozone water;
s7, coating: immersing the fillets into the colloidal solution, taking out and standing for 5min, and gelling the colloidal solution on the surfaces of the fillets to form films;
s8, quick freezing: adopting IQF to freeze the fillet, wherein the freezing time is controlled within 50min, and the final freezing temperature of the center temperature of the fillet is lower than-18 ℃;
s9, packaging and metal detection: carrying out internal and external packing after weighing, and carrying out metal component detection on frozen products before packing by a metal detector;
s10, warehousing and freezing storage: the product is checked to be qualified and then is sent into a refrigeration house for freezing storage, the temperature of the refrigeration house is controlled to be below 18 ℃ below zero, and the temperature fluctuation of the refrigeration house is controlled to be within 3 ℃.
2. The method for improving tilapia fillet storage browning based on fat oxidation principle according to claim 1, characterized in that: in step S1, the current intensity of the electric shock fish body during bloodletting is 50-60 microamperes, and the processing time of the electric shock bloodletting of the fish body is controlled to be 10-20 min.
3. The method for improving tilapia fillet storage browning based on fat oxidation principle according to claim 1, characterized in that: in step S2, the operation of removing scales is: and (4) placing the bled tilapia into a descaler to remove fish scales.
4. The method for improving tilapia fillet storage browning based on fat oxidation principle according to claim 1, characterized in that: in step S3, the tilapia is laid on a chopping board by hand, the tilapia is pressed on the body of the tilapia with hands wearing sterilized gloves, the tilapia is held under the tail of the tilapia with one hand, the tilapia is cut to the gill of the tilapia along the direction of the head of the tilapia closely to the spine of the tilapia, the fillet on the tilapia is cut, and then the tilapia on the other side is cut off in the same way to obtain the fillet.
5. The method for improving tilapia fillet storage browning based on fat oxidation principle according to claim 1, characterized in that: in step S4, a skinning machine is used to skin the fillet, the skinned side of the fillet is made to face upward and then the fillet passes through the skinning machine, and when the skinning machine is used, ice is spread on the upper side of the skinning machine to cool the machine and the fillet.
6. The method for improving tilapia fillet storage browning based on fat oxidation principle according to claim 1, characterized in that: in step S5, the fillet is shaped and the excess part affecting the appearance is removed, the fillet with bone at the center line of the front end of the fillet is cut off with a knife, the fillet cut is touched with a finger lightly, the remaining bone on the fillet is picked out, the missing part of the shaping process is trimmed, the fillet is classified according to the quality of the fillet, and the unqualified fillet is removed at the same time of classification.
7. The method for improving tilapia fillet storage browning based on fat oxidation principle according to claim 1, characterized in that: in step S6, the temperature of immersion rinsing is controlled to be below 5 ℃, and the rinsing time is 3-5 min.
8. The method for improving tilapia fillet storage browning based on fat oxidation principle according to claim 1, characterized in that: in step S6, the time of disinfection and sterilization is 5-8 min, the temperature of ozone water is controlled below 5 ℃, and the ozone concentration of the ozone water is higher than 0.5 mg/L.
9. The method for improving tilapia fillet storage browning based on fat oxidation principle according to claim 1, characterized in that: in step S7, the colloidal solution is prepared by: dissolving 10-20 g of sodium alginate in 1L of 50 ℃ sterilized water to prepare a sodium alginate colloid; then adding 2-4 g/L of glycerol as a plasticizer, adding 1-2 g/L of tea polyphenol as an antioxidant, and uniformly mixing the glycerol, the tea polyphenol and sodium alginate colloid by a colloid mill; and finally, adding 3-5% of calcium chloride and uniformly mixing.
10. The method for improving tilapia fillet storage browning based on fat oxidation principle according to claim 1, characterized in that: in step S8, before freezing, the temperature of the freezing tunnel is reduced to below-35 ℃, then the fillets are put into the freezing tunnel, and the temperature in the freezing chamber is lower than-35 ℃ in the freezing process; when freezing, the fillets are evenly and tidily placed on the freezing conveying belt.
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