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Binary ice refrigerating fluid and method for refrigerating crisp grass carp fillets by using same

A technology of freezing liquid and grass carp fillets, which is applied in the direction of freezing/cooling to preserve meat/fish, etc. It can solve the problems of poor quality of frozen fish fillets, slow rise of K value, and corruption of fish meat, so as to achieve a crisp taste and improve hygienic quality , good sensory quality

Inactive Publication Date: 2011-02-09
UNIV OF ELECTRONICS SCI & TECH OF CHINA ZHONGSHAN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The quality of frozen fish is affected by the quality of raw materials, freezing methods, and storage conditions. Among them, the slaughtering method of fish has a greater impact on the quality of frozen fish, and euthanasia is very important to maintain the freshness of fish. time and the K value rises slowly, and there are fewer liquid droplets in the storage process after processing the fish fillets; although the growth of microorganisms is inhibited during the freezing process, the fish with a high amount of original bacteria is prone to spoilage after thawing, resulting in frozen fish. The quality of the tablets is poor, so it is very important to properly reduce the bacteria of the raw materials

Method used

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  • Binary ice refrigerating fluid and method for refrigerating crisp grass carp fillets by using same
  • Binary ice refrigerating fluid and method for refrigerating crisp grass carp fillets by using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Kill the crispy grass carp alive and let the blood out. After cleaning the blood and impurities, cut the fish open, remove the viscera and black film, remove the head, tail, gills and fins, and cut it into fish fillets of about 7cm×4cm×1cm ;

[0033] 2. Preparation of binary ice freezing solution:

[0034] Binary ice freezing liquid contains sucrose, salt, edible alcohol, sorbitol, edible glycerin, and its composition and quality content are as follows:

[0035] Edible alcohol: 20mL / 100mL

[0036] Sucrose: 5g / 100mL

[0037] Salt: 1.5g / 100mL

[0038] The rest was made up to 100 mL with distilled water.

[0039] 3. Put the binary ice freezing liquid in the low-temperature freezing tank, turn on the compressor to refrigerate the freezing liquid, and when the freezing liquid drops to -26°C (the freezing liquid is in the state of ice mud at this time), put the processed Crispy grass carp fillets are poured into the freezing tank, and the center temperature of the fish ...

Embodiment 2

[0041] 1. Kill the crispy grass carp alive and let the blood out. After cleaning the blood and impurities, cut the fish open, remove the viscera and black film, remove the head, tail and skin, and cut it into fish fillets of about 7cm×4cm×1cm;

[0042] 2. Bacteria-reducing treatment: Soak the cut fish fillets in 2.5% sodium acetate solution that has been pre-cooled to 4°C for 10 minutes, remove and drain;

[0043] 3. Preparation of binary ice freezing solution:

[0044] Binary ice freezing liquid contains sucrose, salt, edible alcohol, sorbitol, edible glycerin, and its composition and quality content are as follows:

[0045] Edible alcohol: 10mL / 100mL

[0046] Edible glycerin: 10mL / 100mL

[0047] Sorbitol: 4g / 100mL

[0048] Sucrose: 6g / 100mL

[0049] Salt: 2g / 100mL

[0050] The rest was made up to 100 mL with distilled water.

[0051] 4. Put the binary ice freezing liquid in the low-temperature freezing tank, turn on the compressor to refrigerate the freezing liquid, an...

Embodiment 3

[0053] 1. Before slaughtering, put the fresh crispy grass carp in cold water (the water temperature is about 10°C lower than the body temperature of the fish) and fish it out after 5-6 minutes. Insert the fish-killing knife into the gills, cut off the medulla oblongata, let the blood out, and remove the viscera, gills, and head , fins, etc., wash with cold water at 15°C, cut into sections and cut into fish fillets of about 7cm×4cm×1cm;

[0054] 2. Bacteria-reducing treatment: Soak the cut fish fillets in 2.5% sodium acetate solution that has been pre-cooled to 4°C for 10 minutes, remove and drain;

[0055] 3. Preparation of binary ice freezing solution:

[0056] Binary ice freezing liquid contains sucrose, salt, edible alcohol, sorbitol, edible glycerin, and its composition and quality content are as follows:

[0057] Edible alcohol: 30mL / 100mL

[0058] Edible glycerin: 10mL / 100mL

[0059] Sorbitol: 4g / 100mL

[0060] Sucrose: 6g / 100mL

[0061] Salt: 2g / 100mL

[0062] The...

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Abstract

The invention discloses a binary ice refrigerating fluid and a method for refrigerating crisp grass carp fillets by using the same. The binary ice refrigerating fluid is characterized by comprising the following components with contents by weight: 7.89 g / 100mL-23.67 g / 100mL of edible alcohol, 4 g / 100mL-6 g / 100mL of cane sugar, 0.5 g / 100mL-2 g / 100mL of salt and the balance of distilled water. The method comprises the following steps of: A, soaking a fresh crisp grass carp into cold water, and then killing, cleaning, slicing and sterilizing; B, placing the processed crisp grass carp the binary ice refrigerating fluid cooled to -26 DEG C, and fast refrigerating to the central temperature of -5 DEG C; and C, packaging, and then placing into a refrigeratory at -18 DEG C for storage. The invention aims to provide the binary ice refrigerating fluid which has simple component and good refrigerating effect to overcome the defects of the prior art. The invention additionally aims to provide themethod for refrigerating the crisp grass carp fillets by using the binary ice refrigerating fluid.

Description

technical field [0001] The invention relates to a binary ice freezing liquid, and also relates to a method for freezing and processing crispy grass carp fillets by using the binary ice freezing liquid. Background technique [0002] Crispy grass carp is favored by the majority of fish farmers and consumers for its crystal-clear appearance, crisp and tight meat, not easy to draw shredded fish meat, long-cooked, sweet and delicious, high protein, low cholesterol, and rich nutrition. It has developed a special freshwater fish product with the advantage of earning foreign exchange. At present, crispy carp is widely cultivated in Hong Kong and South China, and Zhongshan's crispy carp is the best among them. Due to its special taste and quality, the long-distance sales of crispy grass carp are mainly fresh fish, and the transportation cost is quite high. In addition, fish body damage and death are prone to occur during long-distance live fish transportation, resulting in crispy me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09
Inventor 李琳孙莉娜张黎邓标林泽莹陈丽娥吴秀英
Owner UNIV OF ELECTRONICS SCI & TECH OF CHINA ZHONGSHAN INST
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