1284511 九、發明說明： 【發明所屬之技術領域】 使2發明是有關於一種魚肉處理方法，特別是指一種可 r=:】軸澤時間__理方法。 二魚類本身組織成份特性因素，魚體 細函入知，加上本身酵素作用活潑，捕榜後的= 下極易被細菌與酵素分解而腐敗變質，的:： 也會發生氧化、酸敗、油燒與趣色等現象，而影：= =度於魚類捕撈後必須迅速進行適當保鮮處理，始 如圖1所示，習知之魚肉色澤處理方法，依序包含一 畜養㈣^…取肉步驟u、—發色步驟12、—消毒步驟 13、-臭氧殺菌步驟14、_分級步驟15、—紫外線殺菌步 驟16、一真空裝袋步驟17、一急速冷凌步驟18，以及 裝凍藏步驟19。 該蓄養步驟H)是將欲處理的活魚撈至另—水質乾淨的 魚池中蓄養至少十二個小時，讓活魚將體内大部分的 物排出。 該取肉步驟11是將排完污職物的活魚浸泡於次氣酸納 (NaOCl)或是二氧化氣（C1〇2)溶液中，以達到魚、體表面消毒 效果，約10分鐘之後再將活魚撈起，並以清水將殘留的次 氣酸納或是二氧化氣殘液洗除。接著，以刀子等利刃直^ 切斷活魚的氣管，讓活魚立刻死亡，或是讓活魚吸入一氧 1284511 化碳(co)窒息死亡。接著，割開其 Λ進仃放血，再蔣 …體的…肉部分切割下來，再去除其外皮及中 修整魚肉的邊緣，以美化其外觀。 一：發色步驟12是將魚肉放置於密封袋中，並在袋中充 入一氧化碳氣體一段時間，以2〇〇克 么士 ★ + 凡置的魚肉為例，是讓 <，、、肉存在於-氧化碳的環境巾4G〜6G分鐘，方可使一氧化 與魚肉中的肌紅蛋白產生反應，而讓魚肉產生出如1284511 IX. Description of the invention: [Technical field to which the invention pertains] The invention of the invention relates to a method for processing fish meat, and in particular to a method for r =: axis time. The characteristics of the composition of the two fishes themselves, the fish's body letter into the knowledge, plus the activity of its own enzymes, after the arrest = the lower pole is easily broken down by bacteria and enzymes and spoilage:: Oxidation, rancidity, oil Burning and interesting colors, and shadow: = = degree must be quickly and properly preserved after the fish is caught, as shown in Figure 1, the traditional method of processing the color of the fish, including a livestock in the order (four) ^ ... take the meat step u - a coloring step 12, a sterilization step 13, an ozone sterilization step 14, a classification step 15, an ultraviolet sterilization step 16, a vacuum bagging step 17, a rapid cooling step 18, and a freezing step 19. The storage step H) is to store the live fish to be treated in another clean water pond for at least 12 hours, so that the live fish discharge most of the body. The meat removing step 11 is to soak the live fish discharged from the dirty matter in a solution of sodium hypochlorite (NaOCl) or a gas of dioxane (C1〇2) to achieve the disinfection effect on the surface of the fish and body, about 10 minutes later. Pick up the live fish and wash away the residual sodium or sodium dioxide residue with water. Then, use a knife and other sharp edges to cut off the trachea of the live fish, let the live fish die immediately, or let the live fish inhale an oxygen 1284511 carbon (co) suffocation and die. Then, cut it and bleed it, and then cut the meat part of the body, then remove the outer skin and trim the edges of the fish to beautify its appearance. A: The coloring step 12 is to place the fish in a sealed bag, and to fill the bag with carbon monoxide gas for a period of time, for example, 2 gram of gems ★ + arbitrarily set of fish, is to let <,,, meat Exist in the carbon dioxide-containing environmental towel 4G~6G minutes, so that the oxidation can react with the myoglobin in the fish, and let the fish produce like
鮮活般粉紅的色澤。 β =〜驟u是將發色完畢的魚肉浸泡於次氣酸納或 疋-氧化氯溶液中、約！分鐘，之後再將魚肉撈起並以清水 沖洗’以除去殘餘的次氣酸鈉或二氧化氣溶液，以達到表 面消毒效果。該消毒步驟13主要是要消除於該發色步驟Η 中所滋生的細菌。 >該臭氧殺菌步驟14是將魚肉浸泡於臭氧的殺菌池中少 卉時間，以進行殺菌，之後即可撈起並拭乾。Fresh pink color. β = ~ u u is to soak the hair-finished fish in a sub-acid sodium or bismuth-oxidized chlorine solution, about! In minutes, the fish is then picked up and rinsed with water to remove residual sodium or sulfur dioxide solution to achieve surface disinfection. This sterilization step 13 is mainly to eliminate the bacteria which are produced in the coloring step. > The ozone sterilization step 14 is to immerse the fish in a sterilization tank of ozone for sterilization time, and then pick up and dry it.
該分級步驟15是依照魚肉的重量進行區分等級，以便 後續之冷凍時間，及包裝處理。 該紫外線殺菌步驟16是以紫外線照射魚肉，以達殺菌 效果，主要是將在該分級步驟15時所受到的細g感染殺死 ’以保存較長的時間。 該真空裝袋步驟17是將完成殺菌的魚肉分別裝入包裝 袋中，並將袋内的空氣全部抽走，而呈現真空狀態。 該急速冷凍步驟18是將裝有魚肉的包裝袋置於溫度低 於-30 C以下的冰庫中，使魚肉迅速結凍。 6 511 ‘漩東藏步驟19是將結凍的魚肉以保利龍包裝並 以料，以維持其結;東的狀態。 +驟〜細克重的魚肉為例，從該取肉步驟11到該消毒 二3約需60〜80分鐘，而從該臭氧殺菌步驟14到該真The grading step 15 is based on the weight of the fish meat for subsequent freezing time, and packaging processing. The ultraviolet sterilizing step 16 irradiates the fish with ultraviolet rays to achieve a bactericidal effect, mainly to kill the fine g infection received at the grading step 15 for a long period of time. The vacuum bagging step 17 is to load the finished sterilized fish into a package and evacuate all the air in the bag to assume a vacuum state. The rapid freezing step 18 is to place the package containing the fish meat in an ice bank having a temperature lower than -30 C to rapidly freeze the fish. 6 511 ‘Vortex Dongzang Step 19 is to pack the frozen fish meat with Baolilong and feed it to maintain its knot; the state of the east. + sudden ~ fine gram of fish meat as an example, from the meat sampling step 11 to the disinfection two 3 about 60 to 80 minutes, and from the ozone sterilization step 14 to the true
二步驟17約需3〇〜4〇分鐘，而該從該急速冷珠步驟U 广裝凍藏步驟19約需9〇〜1〇〇分鐘，因此，總共費時 至少3小時以上。 由上述說明不難發明’習知的魚肉色澤處理方法且有 下述幾項缺點： 乍業t間較長，而降低魚肉的新鮮度：在進行該 、色步驟a 12日夺，為使一氧化碳能與魚肉中的肌紅蛋白充 :反應’通常需要至少4〇分鐘以上的時間，而且對於體積 ^或疋較厚的魚肉來說，則需要更長的反應時間。再者 ，因為該發色步驟12的時間較長的緣故，因此完成發色之 後，必須再加上該消毒步驟13，以消除過程中所滋生的細 菌，而魚肉的肉質也因而受到更多的破壞，大幅地降低魚 肉的新鮮度，並增加中毒的機會。 一、潛藏不易發覺毒素之危險，易對人體造成危害·· 由於習知之魚肉色澤處理方法是使用一氧化碳發色，讓魚 肉看來鮮紅色美，藉此提高賣相。根據美國食品藥物署研 究，添加一氧化碳的魚肉，會掩蓋魚肉本身自然色澤，而 使得消費者無法由外觀去辨認魚肉的新鮮度，容易吃入已 腐爛或是有毒徵兆的魚肉，致使損害人體健康。 三、魚肉的蛋白質較容易變質，食入後有損健康··在 1284511 該取肉步驟11 是直接以利刃割斷活魚的氣管，使得活魚 立即死亡因此’魚肉中的蛋白質也會從死亡的那刻開始 陕速地炎貝，而蛋白質變質後是會產生有毒的組胺物質， 食入後將會增加中毒的機會，同樣會危害人體健康。 四、魚肉易受到包裝袋的擠壓，有損外觀：在該真空 A衣步驟17巾，由於是以真空方式處理，因此包裝袋會緊 遂貼附於魚肉i，而將魚肉表面上的微血管擠破，而使得 殘存的魚血流出並逐漸變黑，致使魚肉的外觀不佳。 【發明内容】 因此本發明之目的，即在提供一種魚肉色澤處理方 法，可以減緩魚肉蛋白質產生變質，並延長魚肉保持原有 色澤的時間。 ;疋本發明之魚肖色澤處理方法，依序包含一取戌 步驟、-殺菌步驟、一定色步驟、一急_，及一包暴 步驟’該取肉步驟是阻絕活魚神經，以獲得麻醉效果，值 於在活體狀態進行放血及切取魚肉’該殺菌步驟是將魚虎 放置於-殺菌池中進行殺菌，該^色步驟是令魚肉處於_ 無氧说圍的環境中’以阻隔空氣，該急;東步驟是將魚肉却 速冷珠’騎I步驟是將完成冷♦的魚肉進行裝袋包裝。 本發明之功效在於利用阻絕活魚神經的方式，而可 活體狀態進行放血及切取魚肉’不但可以減緩蛋白 變質的情況’而且可以讓放血放得較為乾淨，使备肉較 白淨’藉此延長魚肉保持原有色澤的時間。同時，、: 步驟並不會產生化合反應，錢花時間等待，可大=地縮 1284511 短魚肉處理的時間’以確保肉質的鮮美。 【實施方式】 以下之前述及其他技術内容、特點與功效，在 :配&參相式之-個較佳實_的詳 清楚的呈現。 ^圖2所示’本發明魚肉色澤處理方法之較佳實施例 序包含一蓄養步驟2、-取肉步驟3、一殺菌步驟4、The second step 17 takes about 3 〇 to 4 〇 minutes, and the step 19 from the rapid cold-blooding step U is about 9 〇 1 〇〇 minutes, so it takes a total of at least 3 hours. From the above description, it is not difficult to invent the conventional fish color processing method and has the following disadvantages: The t-span is longer, and the freshness of the fish is reduced: in the coloring step a 12 days, in order to make carbon monoxide It can usually react with myoglobin in fish: 'reaction' usually takes at least 4 minutes or more, and for fish with a larger volume or thicker, longer reaction time is required. Moreover, because the coloring step 12 takes a long time, after the color development is completed, the sterilization step 13 must be added to eliminate the bacteria that are generated in the process, and the meat quality of the fish is thus more affected. Destruction significantly reduces the freshness of the fish and increases the chance of poisoning. First, the danger of not being able to detect toxins is easy to cause harm to the human body. · Because the traditional method of processing fish color is to use carbon monoxide coloring, so that the fish looks bright red, so as to improve the selling phase. According to the US Food and Drug Administration, the addition of carbon monoxide to fish will mask the natural color of the fish itself, making it impossible for consumers to recognize the freshness of the fish by its appearance, and easily eat fish that have been rotted or poisonous, causing damage to human health. Third, the protein of fish is more susceptible to deterioration, and it is harmful to health after eating. · In 1284511, the meat extraction step 11 is to directly cut the trachea of the live fish with a sharp blade, so that the live fish immediately die, so the protein in the fish will also die from the moment of death. Beginning of Shaanxi scallop, the protein will produce toxic histamine after it has been degraded. It will increase the chance of poisoning after eating, which will also endanger human health. 4. The fish is easily squeezed by the packaging bag, which is detrimental to the appearance: in the vacuum A garment step 17 towel, since it is treated by vacuum, the packaging bag will be attached to the fish meat i, and the micro blood vessels on the surface of the fish meat will be attached. Squeezing, so that the remaining fish blood flows out and gradually darkens, resulting in poor appearance of the fish. SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a fish color treatment method which can reduce the deterioration of fish protein and prolong the time of maintaining the original color of the fish. The method for processing the fish color of the present invention comprises a step of taking a step, a step of sterilizing, a step of a certain color, an emergency, and a step of smashing. The step of taking the meat is to block the living fish nerve to obtain an anesthetic effect. The value is to perform bloodletting and cutting fish in a living state. The sterilization step is to place the fish tiger in a sterilization tank for sterilization. The coloring step is to make the fish in an environment of _ anaerobic environment to block air. Urgent; the east step is to fasten the fish but the cold beads. The ride I step is to pack the cold fish. The effect of the invention is to use the method of blocking the living fish nerves, and the bloodletting and cutting of the fish meat in the living state can not only slow down the deterioration of the protein, but also make the blood discharge more clean, so that the meat is whiter, thereby prolonging the fish meat retention. The original color time. At the same time, :: The step does not produce a compounding reaction, the money spends time waiting, can be big = shrinking 1284511 short fish processing time 'to ensure the meat is delicious. [Embodiment] The foregoing and other technical contents, features, and effects of the present invention are clearly shown in the following: a preferred embodiment of the <RTIgt; The preferred embodiment of the fish color processing method of the present invention comprises a storage step 2, a meat removal step 3, a sterilization step 4,
一分級裝盤步驟5、色步驟6、-急;東步驟7，及一包 裝步驟8。 *亥蓄養步驟2是將欲處理的活魚榜至另一水質乾淨的 魚池中蓄養至少十二個小時’讓活魚將體内大部分的污穢 物排出。 、忒取肉步驟3是將排完污穢物的活魚浸泡於次氣酸鈉 或氧化氣溶液中，以消毒魚體表面。丨中，次氯酸鈉 即疋俗稱的漂白水，能使微生物的蛋白質變黃，藉此有效 地殺滅細菌、真菌及病毒。而二氧化氯是一種高效的氧化 浏，卩b對微生物的細胞壁形成強力的吸附及穿透能力，以 氧化其内含巯基的酶，達到破壞效果。約1〇分鐘之後再將 活魚撈起，並以清水將殘留的次氣酸鈉或是二氧化氣殘液 洗除。 接著’以細尖棒刺斷活魚中骨内的神經，以阻絕活魚 神經，獲得麻醉效果，使之無法跳動，即讓活魚變成所謂 的’’植物魚”。因此，可以在活體狀態進行放血，及切取魚肉 。由於此時魚體仍是存活著，其魚肉、神經會持續微幅跳 1284511 動著’因此放血可以放得报乾淨，魚肉也就可以較為白淨 …、暫處於無氧的環境中，使之缺氧以阻 、、、邑活魚的神經，進而逵5丨危 運到麻醉的效果。之後，等活魚無法 再彈跳時，即可將备辦'、 、…體的魚肉部分切割下來，再割除Α 皮以及中骨部分。最後，即修整魚肉的邊緣，以美化其外卜 該殺菌步驟4是將魚肉浸泡於〇 t〜5。(：之間的低溫臭氧 政池中，以進行殺菌，少許時間之後，如30秒，即可將之 撈起並予以拭乾。 ’ 該分級裝盤步驟5是先依魚肉重量的大小來區分1等 級，此分級的目的在於決定後續該急&步驟7的 。重量愈大者， 竣 要軏長的冷凍時間。接著，將數片同一 :級：魚：依序排列放置於一容置盤上，再將容置盤一併 可*封的保氣袋中。其中，，#、肉排列應儘量不重疊 為原則丄以免冰錢魚肉彼此黏固在一起。 _ 6疋令魚肉處於-無氧氛圍的環境中，以 風。在魏佳實施财，該無氧氛圍是充滿氮氣⑽ :::可以是充滿惰性氣體。在實際的操作上，在該保氣 =充入氮氣’而可將袋内的空氣擠出，並將該保氣袋予 毪封，使魚肉完全與空氣隔絕。 該急滚步驟7是將魚肉放置於·机以下之低溫的冰庫 ’使魚肉快速冷;東’以確保魚肉鮮度。較佳地，是在4 C以下。 值付提的疋，该定色步驟6與急束步驟7可以藉由 10 1284511 • ? 2帶#實施’意即讓排列有魚肉的容置盤放置於該 輸达▼上’利用該輸送帶將魚肉帶往-充滿氮氣的腔體中 ，接著’#利用該輸送帶送往冰庫，以進行快速冷;東。藉 此達到自動化處理模式，以節省人工作業時間。 、”亥包裝步驟8是將完成冷;束的魚肉進行紫外線殺菌， ^ 8〇 100秒。之後’再分別裝入一包裝袋内，並抽出該 ，裝袋内部分的空氣，使空氣殘留體積佔該包裝袋體積的 。二15% ’即所谓的半真空裝袋。較佳地，該包裝袋殘留的 工就體積佔該包歸體積的1G%。接著，再將容置有魚肉 的包«裝人㈣龍盒中’並予以;束藏’等待出貨。此處 讓/匕裝衣保留有少許空氣的目的在於避免該包裝袋因真 ^而完全緊密貼附於魚肉上，造成擠壓魚肉的情況發生， 因此，藉由氣體的阻隔，可使魚肉表面狀況保持完好。當 然：保留的空氣也可以換成氮氣，或是惰性氣體，更能提 供隔絕氧氣的效果。 若以200克重的魚肉為例，從該取肉步驟3到該分級 裝盤步驟5約需20〜八会^ ^ ^ ^ h 口而30刀鐘，该定色步驟6僅需數秒，而 從該急凍步驟到該包裝步驟8約需9〇〜1〇〇分鐘，因此，本 發明約只需要2個小時左右即可完成。 由上述說明可以了解到，該魚肉色澤處理方法在實際 施行上具有下列幾項優點： 一、可大幅地縮短作業時間，以確保魚肉的新鮮度： 由於本發明是利用充人氮氣，其作業時間僅需數秒鐘而已 ，使魚肉能與空氣隔開，即可保持原有魚肉淨白的色澤， 1284511 、、’A象士白知的作法，是以一氧化碳作為發色的氣體，需 段時間，如40〜60 *鐘，才能反應完全。而魚體 里心大者’則所需時間將更長。再加上，因為該定色步 驟6的處理時間極短，可以省去緊接在後的消毒料，即 習知的消毒步驟13(見圖D，而更能夠節省一些作業的時間 ’並避免魚肉的肉質受到破壞，所以可確保魚肉的新鮮度A graded loading step 5, a color step 6, an emergency; an east step 7, and a packaging step 8. *Hai's storage step 2 is to store the live fish list to be cleaned for at least another 12 hours in a clean fish pond, so that the live fish will discharge most of the dirt in the body. Step 3: Dip the live fish discharged from the contaminated material in a sodium hypogas or oxidizing gas solution to disinfect the surface of the fish. In the sputum, sodium hypochlorite, commonly known as bleach, can turn the microbial protein yellow, thereby effectively killing bacteria, fungi and viruses. Chlorine dioxide is a highly efficient oxidizing bacterium. 卩b forms a strong adsorption and penetrating ability on the cell wall of microorganisms to oxidize its thiol-containing enzyme to achieve a destructive effect. After about 1 minute, the live fish is picked up and the residual sodium or sodium dioxide residue is washed away with water. Then, the nerves in the bones of the live fish are pierced with a fine pointed rod to block the living fish nerves, and the anesthetic effect is obtained, so that the animal can not be beaten, that is, the live fish becomes a so-called 'plant fish'. Therefore, blood can be discharged in a living state. And cut the fish. Because the fish body is still alive at this time, its fish and nerves will continue to jump slightly 1284511. 'Therefore, the blood can be put clean, the fish can be whiter... and temporarily in an anaerobic environment. Make it lack of oxygen to block, and lick the nerves of the live fish, and then transport it to the anesthetic effect. After that, when the live fish can no longer bounce, the fish parts of the ', , ... body can be cut off. Then cut off the scalp and the middle part of the bone. Finally, trim the edge of the fish to beautify it. The sterilizing step 4 is to soak the fish in 〇t~5. (: between the low temperature ozone pool for sterilization After a little time, such as 30 seconds, you can pick it up and dry it. ' The graded loading step 5 is to first distinguish the level according to the weight of the fish. The purpose of this classification is to decide the follow-up & Step 7. The heavier the weight, the longer the freezing time. Then, the same piece: the fish: in order, placed on a receiving plate, and then the storage tray can be * Sealed air bag. Among them, #, meat arrangement should not overlap as much as possible so as not to stick the frozen fish to each other. _ 6 疋 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 鱼 。 魏 魏Good implementation, the anaerobic atmosphere is filled with nitrogen (10) ::: can be filled with inert gas. In actual operation, the gas in the bag can be squeezed out when the gas is filled with nitrogen, and the insurance will be The air bag is sealed and the fish is completely isolated from the air. The step 7 is to place the fish in a low temperature ice bank below the machine to make the fish cold and cold; to ensure the freshness of the fish. Preferably, it is 4 C or less. The value of the 疋, the fixing step 6 and the rushing step 7 can be implemented by 10 1284511 • ? 2 belt # meaning that the arranging tray with the fish is placed on the transmission ▼ Use the conveyor belt to carry the fish to a cavity filled with nitrogen, and then use the conveyor belt to send it to the ice storage In order to achieve rapid cold; East. To achieve automatic processing mode to save manual work time., "Hai packaging step 8 is to complete the cold; bundle of fish for UV sterilization, ^ 8 〇 100 seconds. After that, then separately Into a bag, and take out the air in the inner part of the bag, so that the residual volume of air accounts for the volume of the bag. Two 15% 'so-called semi-vacuum bagging. Preferably, the bag is left In terms of volume, it accounts for 1G% of the volume of the package. Then, the package containing the fish is placed in the "Package (4) Dragon Box" and is attached; the bundle is 'waiting for shipment. Here, the / 匕 garment retains a little air. The purpose of the bag is to prevent the bag from being completely attached to the fish due to the fact that the fish is squeezed, so that the surface condition of the fish can be kept intact by the gas barrier. Of course: the retained air can also be replaced by nitrogen or an inert gas to provide oxygen isolation. If 200 g of fish meat is taken as an example, from the meat picking step 3 to the graded loading step 5, about 20 to eight will be ^ ^ ^ ^ h mouth and 30 knives, the fixing step 6 takes only a few seconds, and From the freezing step to the packaging step 8, it takes about 9 to 1 minute, and therefore, the present invention takes about 2 hours to complete. It can be understood from the above description that the fish color processing method has the following advantages in practical implementation: 1. The working time can be greatly shortened to ensure the freshness of the fish: Since the invention utilizes nitrogen filling, the working time thereof It only takes a few seconds to separate the fish from the air, so as to maintain the white color of the original fish. 1284511, 'A Xiangshi Baizhi's practice is to use carbon monoxide as a color gas, which takes time. Such as 40 to 60 * clock, in order to complete the reaction. It takes longer for the fish to be big. In addition, because the processing time of the fixing step 6 is extremely short, the disinfectant immediately after it can be omitted, that is, the conventional disinfecting step 13 (see FIG. D, and it is possible to save some work time) and avoid The flesh of the fish is destroyed, so the freshness of the fish is ensured.
一、'、、、肉有腐壞的現象’可立刻被發覺，確保食用 ^的^全：由於妓色步驟6是利用氮氣作為以隔絕空氣 的氣體，使魚肉可以達到 澤的時間，而不是如習延 淨白色 =，盖本身“色澤。因此，可容易地由外觀辨認出备 肉的新鮮度，避免將已腐爛或是有毒徵兆的魚肉吃入人體 内，確保食用上的安全。 m *三'#、肉可保持原有淨白的色澤，同時魚肉的蛋白質First, ',,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, For example, Xi Yanjing White =, the cover itself is "color. Therefore, the freshness of the prepared meat can be easily recognized by the appearance, and the fish that have been rotted or poisonous signs can be avoided from eating into the human body to ensure the safety of eating. m * three' #, meat can maintain the original white color, while the protein of fish
亦較不易變質··在該取肉步 、 ^驟2中，是利用阻絕活魚神經 的方式’而可在活體狀態進行放血及切取魚肉 血放得較為乾淨，使魚肉保持原有白淨的色澤，並且因: 可以延後魚體死亡㈣t 會相會減緩許多。 貝π兄豕也It is also less prone to deterioration. · In the meat step, the second step is to use the method of blocking the living fish nerves', and it is possible to perform bloodletting in the living state and cut the fish blood to make it clean, so that the fish maintains the original white color. And because: can delay the death of fish (four) t will slow down a lot.贝π豕豕
四、魚肉較不易受至丨丨办壯A 包裝步驟"，會在該包;t:擠壓而影響外觀:在該 袋並不會緊密貼附於魚肉上，造成擠壓魚肉上的微血4 情況發生’故較可保持魚肉表面狀況的完好。 12 1284511 知納上述，本發 活魚神經的方式，而可在^體^處理方法，是利用阻絕 及切取点肉，可以讓放血放得的=下進行放血 步驟6的操作時間相當短暫，因此，可直色 驟二藉此大幅地縮短魚肉處理的時間，確心 :、：’魚肉較不易受到包裝袋的擠遷而影響外觀，故確 貫月b達到本發明之目的。 惟以上所述者，僅為本發明之較佳實施例而已，當不 月b以此限定本發明實施之範圍，即大凡依本發明申請專利 範圍及發明說明内容所作之簡單的等效變化與修飾，皆仍 屬本發明專利涵蓋之範圍内。 【圖式簡單說明】 圖1是一流程圖，說明習知之魚肉色澤處理方法；及 圖2是一流程圖，說明本發明魚肉色澤處理方法之較 佳實施例。 13 1284511 【主要元件符號說明】 2 · ·. 蓄養步驟 3 · · · 取肉步驟 4 · ·， 殺菌步驟 5 · ·. 分級裝盤步驟 6 . . · 定色步驟 7 · · · 急凍步驟 8 · · · 包裝步驟Fourth, the fish is less susceptible to the sturdy A package step ", will be in the package; t: squeeze and affect the appearance: the bag will not be closely attached to the fish, causing micro-squeeze on the fish The condition of blood 4 occurs, so it is better to keep the surface condition of the fish intact. 12 1284511 Knowing the above, the method of the living fish is the same, but the method of treating the body is to use the method of blocking and cutting the meat, and the operation time of the bloodletting step 6 can be made relatively short. Therefore, It can be used to directly shorten the processing time of the fish meat. It is true:: 'Fish meat is less susceptible to the squeezing of the packaging bag and affects the appearance. Therefore, it is true that the month b reaches the purpose of the present invention. However, the foregoing is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, that is, the simple equivalent changes made by the scope of the invention and the description of the invention. Modifications are still within the scope of the invention. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a conventional fish color processing method; and Fig. 2 is a flow chart showing a preferred embodiment of the fish color processing method of the present invention. 13 1284511 [Description of main component symbols] 2 · ·. Storage step 3 · · · Meat removal step 4 · ·, sterilization step 5 · ·. Staged loading step 6 . . · Fixing step 7 · · · Quick freezing step 8 · · · Packaging steps