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Frozen processing method of golden pompano piece

A processing method, the technology of golden pomfret, which is applied in the direction of freezing/cooling preservation of meat/fish, preservation of meat/fish with chemicals, etc., can solve the problem of few types of golden pomfret processed products, low quality and grade level, and technological problems. Low content and added value, to achieve the effect of optimizing CO color development technology, prolonging shelf life, and improving sterilization efficiency

Active Publication Date: 2014-03-26
BEIHAI EVERGREEN AQUATIC PROD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, golden pomfret processing products have few varieties, low quality and grade levels, low technological content and added value, and weak market competitiveness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Put the fresh golden pomfret in the storage tank for one day, and use the gas-liquid mixing pump to transport CO into the storage tank for 2 minutes, let the golden pomfret live in vivo bloodletting in the ice water environment of 8 degrees Celsius, the bleeding time For 10 minutes, cut out the meat slices on both sides of the bloodletting golden pomfret, sterilize with 0.3ppm ozone water for 3 minutes, then peel off the skin and grind the skin to correct the side bones and middle bones on the fish fillets; the concentration is 30mg / L of CO is used to repeat the color development process on the sliced ​​golden pomfret fillets for 10 minutes, then sterilize with 0.4ppm ozone water for 5 minutes, and arrange the plates under vacuum conditions, at minus 36 Quick-frozen at a temperature of 100 degrees Celsius, then metal detected, no residue, packaged and refrigerated. The processed gold pomfret fillet has bright flesh color and no deterioration for 8 months.

Embodiment 2

[0019] Put the fresh golden pomfret in the storage tank for one day, use the gas-liquid mixing pump to transport CO into the storage tank, and the delivery time is 1 minute, let the golden pomfret live in vivo bloodletting in the ice water environment of 5 degrees Celsius, the bleeding time For 10 minutes, cut out the meat slices on both sides of the bloodletting golden pomfret, sterilize with 0.5ppm ozone water for 2 minutes, then peel off the skin and grind the skin, and correct the side bones and middle bones on the fish fillets; the concentration is 40mg / L of CO is used to repeat the color development process on the sliced ​​golden pomfret fillets for 20 minutes, and then sterilize with 0.8ppm ozone water for 3 minutes, and arrange the plates under vacuum conditions, at minus 38 Quick-frozen at a temperature of 100 degrees Celsius, then metal detected, no residue, packaged and refrigerated. The golden pomfret fillet after treatment has a bright flesh color for 12 months a...

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PUM

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Abstract

The invention discloses a frozen processing method of a golden pompano piece. The frozen processing method is characterized by comprising the following steps: 1) raising; 2) carrying out color development once by CO, namely conveying CO into a holding pond by a using a gas-liquid mixing pump, wherein the conveying time is 2-5 minutes; 3) bleeding a living body; 4) cutting into slices; 5) carrying out color development again by CO, namely carrying out repeated color development on the sliced golden pompano pieces by using high-concentration CO, wherein the processing time is 10-20 minutes; 6) packaging. The method provided by the invention is abundant and stable in source of used raw materials, simple in processing method, low in cost, and applicable to popularization, can meet the requirements of domestic and foreign markets on high-end golden pompano pieces, and plays a good role in promoting economic development.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for freezing golden pomfret fillets. Background technique [0002] In recent years, the international fish fillet market has continued to grow, but with the reduction of world tuna and cod resources, fishing quotas have been greatly reduced, resulting in a decline in global tuna and cod fillet production and an increase in prices. The white fish meat markets in Europe, Japan, and South Korea are looking for new substitutes. At present, the international white fish meat market mainly uses freshwater tilapia products to meet the market demand, and the product quality and taste are slightly inferior. At the same time, due to the impact of the climate, the breeding area of ​​freshwater tilapia also has certain limitations. With the increase in the market demand for white fish meat and the increase of processing enterprises, there is gradually a situation of more mon...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/09A23B4/16A23B4/18
Inventor 陈蓝
Owner BEIHAI EVERGREEN AQUATIC PROD SCI & TECH
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