Unfreezing method for bonito

Abstract

The invention relates to an unfreezing method for bonito. The unfreezing method for bonito is characterized by comprising the following steps: (1) rapidly taking out the needed bonito from a frozen environment being -50 to -60 DEG C and soaking the bonito in saline water with the mass concentration being 1-3% at 20-30 DEG C for 50-90 seconds; (2) putting the soaked bonito into a refrigerator and performing temperature averaging treatment at -3 to 3 DEG C for 30-50 minutes, so as to equalize the temperature; and (3) cutting the unfrozen bonito for meat and testing physical and chemical indicators. A method combining saline water and refrigerator is utilized for unfreezing, so that factors such as saline water concentration, water temperature and soaking time are controlled to well preserve original ecological structure of the bonito. The unfreezing method has the advantages of simple process, easiness in operation, low production cost, environment-friendly property and non-pollution property. According to the unfreezing method, the texture, color, freshness and microorganisms of the bonito can be obviously kept, so that the characteristics such as smooth taste, fresh color and elastic meat quality of the bonito can be well preserved. The unfreezing method is suitable for processing production of the precious bonito fishes such as tuna and has wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing and storage, and relates to a processing and thawing method for aquatic products, in particular to a thawing method for bonito. Background technique [0002] Skipjack, commonly known as bomb fish, belongs to Perciformes, Tuna suborder, and Tuna family. It is a warm-water upper-floor migratory fish. Its meat is tender and rich in protein, fat, vitamin A, D and trace elements, especially twenty-two Rich in n-3 polyunsaturated fatty acids (PUFA) such as carbasexaenoic acid (DHA) and eicosapentaenoic acid (EPA), methionine, taurine, minerals, etc., it is a healthy food recommended by the International Nutrition Society . [0003] In order to maintain the high quality of the bonito, the bonito must be frozen and stored at -55°C as soon as possible after being caught, which requires people to process and utilize the frozen bonito must be thawed reasonably in order to better restore its original...

AI Technical Summary

Problems solved by technology

[0004] At present, the common thawing methods of tuna pieces include standing air thawing, natural thawing, microwave thawing, etc. The above methods have their own advantages and disadvantages. For example, air thawing is mainly driven by the temperature difference between the medium and the frozen material, and thawing is carried out through heat transfer. , long thawing time, susceptible to microbial contamination, more juice loss, and poor quality of the final product; natural thawing puts frozen products at room temperature for thawing, poor heat exchange effect, longer thawing time, and upper layers will appear The cut meat has been thawed, and the juice flows to the lower layer. When the cold cut meat freezes again, it will lead to unbalanced thawing, large loss of meat juice, light taste, and light color. When microwave thawing, food thawing The redistribution of the solute makes part of the water exist in a higher concentration, and the absorption capacity of microwave is also strong, which leads to the problem of unbalanced thawing and local overheating, which reduces the quality of food

None of the above thawing methods can meet the thawing treatment before tuna processing in a targeted manner, which will seriously damage its quality and lead to adverse consequences

There are few reports on the thawing method of tuna chunks, so it is necessary to develop a thawing method for skipjack, which can not only maintain the unique texture, color and freshness of skipjack, but also be simple and easy