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
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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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