CN1692753A - Antistaling technology for minced fish - Google Patents
Antistaling technology for minced fish Download PDFInfo
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- CN1692753A CN1692753A CN 200510018710 CN200510018710A CN1692753A CN 1692753 A CN1692753 A CN 1692753A CN 200510018710 CN200510018710 CN 200510018710 CN 200510018710 A CN200510018710 A CN 200510018710A CN 1692753 A CN1692753 A CN 1692753A
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- fish
- rong
- meat
- flesh
- fresh
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Abstract
An antistaling technology for the minced fish includes such steps as mincing fish, beating, filtering, dewatering by squeezing, mixing with cane sugar, sorbitol and polyphosphate, and cooling.
Description
Technical field:
A kind of antistaling technology for minced fish of the present invention relates to a kind of flesh of fish preservation technique.
Background technology:
The fresh water flesh of fish contains high-quality proteins such as highly unsaturated fatty acid, can promote brain development, and the human heart blood vessel is had good protective effect.Fresh-water fishes are different with ocean fish, though fresh-water fishes delicious meat, tender is putrid and deteriorated in a short time easily at normal temperatures; And freezing its protein generation freeze denaturation of back and other biochemical variation, flesh of fish be full of cracks, twisted distortion is followed the string, and drying loss, frostbite take place, and fish soma becomes cellular, and fat splitting produces peculiar smell and toxin thereof; The bright fragrance of the flesh of fish descends until forfeiture.
Summary of the invention:
The purpose of a kind of antistaling technology for minced fish of the present invention is to propose a kind of method that the fresh water flesh of fish is processed into fish Rong and long preservation.A kind of antistaling technology for minced fish of the present invention be earlier fresh-water fishes are got rub after the meat, making beating, smart filter make fish Rong, to need to it is characterized in that when fresh-water fishes are got meat with fish scale, cut open the belly internal organ, decaptitate, remove the peel, soaking the cooling back in frozen water fully cleans color and removes black film on the fish belly inwall, rubbing the flesh of fish with meat grinder, and all need to keep flesh of fish low-temperature condition when pulling an oar with frozen water with beater, when essence is filtered pasted fish meat is separated with the smart filter of the high speed seperator that has ice groove equipment, the netted hole of described seperator is between 0.5～0.8mm; The fish Rong that the present invention makes also needs fish Rong is dewatered with squeezer when fresh-keeping, fish Rong's water content is remained between 75%～80%, for preventing that fish Rong cell liquid of protein denaturation or flesh of fish cell during freezing and refrigeration runs off, fish Rong after the dehydration also need add sucrose, D-sorbite each 4%～5%, polyphosphate 0.2%～0.3% mixes with the mixer that has cooling device; Mixed fish Rong is not less than in the packaging bag of 0.05mm with the filling machine thickness of packing into, and packed fish Rong under-35 ℃ environment freezing 3～4 hours makes fish Rong central temperature reach-20 ℃, changes the refrigerating chamber refrigeration of-18 ℃ of environment over to.Surpass 1 year if storage time is long, then refrigerated storage temperature will drop to about-20 ℃～-25 ℃.When transporting, to note keeping constant low temperature frozen fresh water fish Rong of the present invention, avoid because temperature recovery forms the phenomenon of repeated freezing.A kind of antistaling technology for minced fish of the present invention adds fish Rong and keeps low-temperature operation man-hour always, has prolonged fish Rong's storage time by the processing to fish Rong.
The specific embodiment:
A kind of antistaling technology for minced fish of the present invention is earlier fresh-water fishes to be got meat, need when getting meat with fish scale, cut open the belly internal organ, decaptitate, remove the peel, soaking the cooling back in frozen water fully cleans color and removes black film on the fish belly inwall, rub the flesh of fish with meat grinder, and all need to keep flesh of fish low-temperature condition when pulling an oar with frozen water with beater, when essence is filtered pasted fish meat is separated with the smart filter of the high speed seperator that has ice groove equipment, the netted hole of described seperator is 0.5mm; The fish Rong that the present invention makes dewaters fish Rong when fresh-keeping with squeezer, make fish Rong's water content remain on 75%, the fish Rong after the dehydration also add sucrose, D-sorbite each 4%, polyphosphate 0.2% mixes with the mixer that has cooling device; Mixed fish Rong is not less than in the packaging bag of 0.05mm with the filling machine thickness of packing into, and packed fish Rong under-35 ℃ environment freezing 3 hours makes fish Rong central temperature reach-20 ℃, changes the refrigerating chamber refrigeration of-18 ℃ of environment over to.
Claims (2)
1, a kind of antistaling technology for minced fish of the present invention be earlier fresh-water fishes are got rub after the meat, making beating, smart filter make fish Rong, to need to it is characterized in that when fresh-water fishes are got meat with fish scale, cut open the belly internal organ, decaptitate, remove the peel, soaking the cooling back in frozen water fully cleans color and removes black film on the fish belly inwall, rubbing the flesh of fish with meat grinder, and all need to keep flesh of fish low-temperature condition when pulling an oar with frozen water with beater, when essence is filtered pasted fish meat is separated with the smart filter of the high speed seperator that has ice groove equipment, the netted hole of described seperator is between 0.5～0.8mm; The fish Rong that the present invention makes also needs fish Rong is dewatered with squeezer when fresh-keeping, fish Rong's water content is remained between 75%～80%, for preventing that fish Rong cell liquid of protein denaturation or flesh of fish cell during freezing and refrigeration runs off, fish Rong after the dehydration also need add sucrose, D-sorbite each 4%～5%, polyphosphate 0.2%～0.3% mixes with the mixer that has cooling device; Mixed fish Rong is not less than in the packaging bag of 0.05mm with the filling machine thickness of packing into, and packed fish Rong under-35 ℃ environment freezing 3～4 hours makes fish Rong central temperature reach-20 ℃, changes the refrigerating chamber refrigeration of-18 ℃ of environment over to.
2, according to the described a kind of antistaling technology for minced fish of claim 1, it is characterized in that surpassing 1 year if fish Rong's storage time is long, then refrigerated storage temperature will drop to about-20 ℃～-25 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510018710 CN1692753A (en) | 2005-05-14 | 2005-05-14 | Antistaling technology for minced fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510018710 CN1692753A (en) | 2005-05-14 | 2005-05-14 | Antistaling technology for minced fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1692753A true CN1692753A (en) | 2005-11-09 |
Family
ID=35352011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510018710 Pending CN1692753A (en) | 2005-05-14 | 2005-05-14 | Antistaling technology for minced fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1692753A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106371A (en) * | 2009-12-25 | 2011-06-29 | 南通远大生物科技发展有限公司 | Cod refreshing method |
| CN102907702A (en) * | 2011-10-24 | 2013-02-06 | 北京美味珍科技有限公司 | Preparation method of seafood freeze-drying fresh-keeping infant foods with various flavors |
-
2005
- 2005-05-14 CN CN 200510018710 patent/CN1692753A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106371A (en) * | 2009-12-25 | 2011-06-29 | 南通远大生物科技发展有限公司 | Cod refreshing method |
| CN102907702A (en) * | 2011-10-24 | 2013-02-06 | 北京美味珍科技有限公司 | Preparation method of seafood freeze-drying fresh-keeping infant foods with various flavors |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |