Processing method for vacuum freeze drying sea water fisheries products

A technology of vacuum freeze-drying and processing method, which is applied in the preservation of meat/fish, preservation of meat/fish by freezing/cooling, food preservation, etc., can solve the problems of monotonous eating method, inability to adapt to long-distance transportation and long-term preservation, etc. To achieve the effect of direct consumption or cooking convenience, inhibition of harmful effects, and convenience of consumption

Inactive Publication Date: 2008-04-09
冯学军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing seaweed products such as seawater fish are generally eaten directly by steaming or boiling, and the eating method is monotonous, and fresh seaweed products cannot meet the needs of long-distance transportation and long-term storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method for vacuum freeze-dried seawater fish products, comprising the following steps in sequence:

[0019] (1) Hydrolysis: take fresh seawater fish meat (seawater fish is mackerel, shark, mackerel, sardine, salmon or squid), and partially hydrolyze with enzyme; the enzyme used is trypsin (or neutral enzyme, neutral enzyme be papain or bromelain etc.), the consumption of enzyme is 0.01~1% (example 0.01%, 0.2%, 1%) of fish meat weight, and enzymolysis treatment time is 1~10 hours (example 1 hour, 5 hours, 10 hours) Hour). .

[0020] (2) Quick-freezing: put the fish processed in step (1) into a quick-freezing storehouse for quick-freezing until the temperature of the fish reaches below -30°C (eg -30°C, -40°C);

[0021] (3) Vacuum freeze-drying: put the above-mentioned fish meat into a vacuum freeze dryer and carry out vacuum freeze-drying until the water content in the fish meat is 1% to 5% (eg 1%, 3%, 5%). The vacuum degree of vacuum freeze-drying treatme...

Embodiment 2

[0023] The product obtained in Example 1 is added into seasoning ingredients, and further pulverized into a powder of 10-3000 mesh. The seasoning ingredients are one or more of sodium glutamate, 5' ornithine, 5' inosinic acid and carboxymethyl cellulose. The adding amount of seasoning ingredient is 0.1~3% (eg 0.1%, 1.5%, 3%) of the total weight of the product after adding the ingredient.

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PUM

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Abstract

The invention discloses a processing method for vacuum freeze-dry marine fish products, which includes the procedures of water thaw, quick freezing, vacuum freeze-dry, and the like. The invention facilitates the long-distance transportation and the long-term storage with good nutrition keeping.

Description

Technical field: [0001] The invention relates to a production method of seawater fish products. Background technique: [0002] Existing seaweed products such as seawater fish are generally eaten directly by steaming or boiling, and the eating method is monotonous, and fresh seaweed products cannot meet the needs of long-distance transportation and long-term storage. Invention content: [0003] The object of the present invention is to provide a kind of processing method of vacuum freeze-dried seawater fish product that is easy for long-distance transportation, long-term storage, and nutrition preservation. [0004] Technical solution of the present invention is: [0005] A processing method for vacuum freeze-dried seawater fish products is characterized in that it includes the following steps in sequence: [0006] (1) Hydrolysis: take fresh seawater fish, and use enzymes to hydrolyze; [0007] (2) Quick-freezing: put the fish processed in step (1) into a quick-freezing ...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/22A23B4/037A23B4/06
Inventor 冯学军
Owner 冯学军
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