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Freezing method for maintaining quality of freshwater fishes

A freezing method and technology for freshwater fish, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish through freezing/cooling, etc. It can solve the problems of large amount of addition, affecting product processing quality, loss of bone calcium, etc., and prevents Effects of oxidative discoloration, prevention of formation of large ice crystals, prevention of dehydration

Active Publication Date: 2018-03-06
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, phosphate, sucrose, and sorbitol are often added to freshwater products in terms of antifreeze and quality preservation, but the large amount of addition affects the processing quality of the product, and phosphate will lead to bone calcium loss

Method used

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  • Freezing method for maintaining quality of freshwater fishes
  • Freezing method for maintaining quality of freshwater fishes
  • Freezing method for maintaining quality of freshwater fishes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Pre-treatment: the catfish is slaughtered, the head, viscera and scales are removed, washed, divided into two halves along the spine, and cut into fillets;

[0036] (2) Cleaning: take out and drain after the fish fillets processed in step (1) are rinsed with 50ppm chlorine dioxide water;

[0037] (3) Soaking in cryoprotectant: Put the fish fillets processed in step (2) into the compound cryoprotectant solution, soak them at 4°C for 1 hour, take them out and drain them, and the trehalose in the compound cryoprotectant solution is 2% by mass. %, glycine 1%, dextran with a molecular weight of 12000Da 1.5%, konjac glucomannan hydrolyzate with a molecular weight of 11200Da 2%, maltodextrin with a hydrolysis degree of 5% 1%, egg white hydrolyzate with a hydrolysis degree of 10% 4 %, pomegranate peel extract 1%;

[0038] Among them, the preparation of konjac glucomannan enzymatic hydrolysis product: add 0.5% of cellulase and β-glucanase to konjac glucomannan in a mass rat...

Embodiment 2

[0049] Embodiment 2: with embodiment 1, the difference is,

[0050] (1) Pre-treatment: After the sea bass is slaughtered, the head, viscera and scales are removed, washed, divided into two halves along the spine, and cut into fillets;

[0051] (2) Cleaning: take out and drain after the fish fillets processed in step (1) are rinsed with 30ppm chlorine dioxide water;

[0052] (3) Soaking in cryoprotectant: Put the fish fillets processed in step (2) into a compound cryoprotectant solution, soak them for 2 hours at 0°C, take them out and drain them. %, 0.5% dextran with a molecular weight of 50000Da, 0.5% hydrolyzate of konjac glucomannan with a molecular weight of 20000Da, 4% maltodextrin with a hydrolysis degree of 20%, 4% egg white hydrolyzate with a hydrolysis degree of 5%, pomegranate peel extract 1%;

[0053] Among them, the preparation of konjac glucomannan enzymatic hydrolysis product: add 0.5% of cellulase and β-glucanase to konjac glucomannan in a mass ratio of 5:1, th...

Embodiment 3

[0058] Embodiment 3: with embodiment 1, the difference is,

[0059] (1) Pre-treatment: the mandarin fish is slaughtered, the head, viscera and scales are removed, washed, divided into two halves along the spine, and cut into fillets;

[0060] (2) Cleaning: take out and drain after the fish fillets processed in step (1) are rinsed with 30ppm chlorine dioxide water;

[0061] (3) Soaking in cryoprotectant: put the fish fillets processed in step (2) into a compound cryoprotectant solution, soak for 1 hour at 0°C and then take it out and drain. %, dextran with a molecular weight of 20000Da 1%, konjac glucomannan enzyme hydrolyzate with a molecular weight of 20000Da 1%, maltodextrin with a hydrolysis degree of 15%, egg white hydrolyzate with a hydrolysis degree of 8% 6%, pomegranate peel extract 2%; Among them, the preparation of egg white enzymatic hydrolyzate: add alkaline protease to 10% egg white powder solution at a ratio of 0.75%, enzymolysis temperature 35 ℃, enzymolysis tim...

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Abstract

The invention relates to a freezing method for maintaining quality of freshwater fishes. The freezing method comprises the following steps: (1) performing pretreatment; (2) cleaning, namely cleaning fish slices treated in the step (1), taking out, and draining off water; (3) soaking the fish slices into a freezing protection agent, namely soaking the fish slices treated in the step (2) into a composite freezing protection liquid, taking out, and draining off the water, wherein the composite freezing protection liquid comprises the following components in percentage by mass: 0.5-2% of trehalose, 1-3% of glycine, 0.5-2% of glucan of which the molecular weight is 5000-50000Da, 0.5-2% of konjak gulcomannan enzymatic hydrolysate of which the molecular weight is 8000-20000Da, 1-4% of maltodextrin of which the hydrolysis degree is 5-20%, 4-10% of egg white zymolyte of which the hydrolysis degree is 5-10%, and 1-3% of a pomegranate bark; (4) preparing a vitrification liquid; (5) prepackaging;(6) performing quick-freezing treatment; and (7) preserving frozen fishes. The freezing method is adopted to preserve fresh water fish slices, and the freshness, the flavor and the taste of the fish slices can be ensured in a relatively long preservation time.

Description

technical field [0001] The invention specifically relates to a freezing method for maintaining the quality of freshwater fish, and belongs to the technical field of aquatic product processing. Background technique [0002] my country is a big aquaculture country. The total output of aquatic products in the country is 69.0125 million tons, of which the aquaculture output is 51.4239 million tons, and the output ratio of aquaculture products to fishing products is 74.5:25.5; the output of freshwater products is 34.1111 million tons. Freezing storage is the most widely used fresh-keeping method for aquatic products. During the low-humidity freezing process of fish, the low-temperature environment greatly inhibits the action of enzymes and the reproduction of microorganisms, which greatly delays various adverse reactions that occur after the death of fish. The water content of freshwater fish is high. In the process of frozen storage, the water inside and outside the cells will ...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/09
CPCA23B4/09A23B4/20
Inventor 汪兰熊光权焦春海李新乔宇石柳吴文锦丁安子廖李王俊
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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