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Fish quality maintaining and conditioning processing method

A processing method and fish meat technology, which are applied in food mechanical processing, food ingredients as humectants, food freezing, etc., can solve the problems of strong fishy or earthy smell, flavor deterioration and spoilage, which affect the development of processing industry, etc. , to achieve high muscle texture, improve the ability to resist freezing and denaturation, and maintain the effect of texture characteristics

Inactive Publication Date: 2019-04-05
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fish meat is tender, delicious and nutritious, but has a strong fishy or earthy smell; in addition, due to the action of endogenous enzymes and microorganisms in fish meat, it is difficult to control the flavor deterioration and spoilage in the process of fish processing, storage and transportation. thereby affecting the development of its processing industry

Method used

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  • Fish quality maintaining and conditioning processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: Frozen conditioning silver carp fillet processing

[0044] 1) Silver carp pretreatment: commercially available silver carp is rested in 20°C water for 12 hours, and then transferred to -1.5°C ecological ice-warm water, in which the concentration of CO in the ecological ice-warm water is 0.25ppm. The mass ratio of ice-warm water is 1:10, and the resting time is 12 hours, so that the muscle fibers of the fish will contract cold, and the sarcomeres of the myofibrils will change from the stretched state of 2.30 μm to the contracted state of 2.10 μm.

[0045] 2) Pre-treatment of silver carp: kill the live silver carp that has undergone resting treatment, remove the scales, head and viscera, take the fish body, wash, drain, cut into fish fillets with a thickness of 3-4 mm, and weigh heavy, spare.

[0046] 3) Pulse breathing tumbling of fish fillets and coating solid film on the surface of fish meat: Weigh 1000kg silver carp fillets and put them into a vacuum tu...

Embodiment 2

[0048] Embodiment 2: processing of frozen conditioning silver carp fillets

[0049] 5) Silver carp pretreatment: commercially available silver carp is kept in 25°C water for 12 hours, and then transferred to -1.5°C ecological ice-warm water, in which the concentration of CO in the ecological ice-warm water is 0.25ppm. The mass ratio of ice-warm water is 1:2, and rest for 3 hours, so that the muscle fibers of the fish will contract cold, and the sarcomeres of the myofibrils will change from the stretched state of 2.30 μm to the contracted state of 2.00 μm.

[0050] 6) Pre-treatment of silver carp: Kill the live silver carp that has undergone resting treatment, remove the scales, heads and viscera, take the fish body, wash, drain, cut into fish fillets with a thickness of 3-4 mm, and weigh them. heavy, spare.

[0051] 7) Pulse breathing tumbling of fish fillets and coating and solid film on the surface of fish meat: Weigh 1000kg silver carp fillets and add them to the vacuum tu...

Embodiment 3

[0053] Embodiment 3: the making of frozen conditioning bighead carp fillets

[0054] 1) Pretreatment of bighead carp: commercially available bighead carp is kept in 23°C water for 15 hours, and then transferred to -2°C ecological ice-warm water, where the concentration of CO in the ecological ice-warm water is 0.10ppm. The mass ratio of ice-warm water is 1:5, and the resting time is 18 hours, so that the muscle fibers of the fish will contract cold, and the sarcomeres of the myofibrils will change from the stretched state of 2.30 μm to the contracted state of 1.90 μm.

[0055] 2) Pre-treatment of bighead carp: kill the pre-treated live bighead carp, remove the scales, head and viscera, take the body part, wash, drain, cut into fish fillets with a thickness of 3-4mm, weigh them, spare.

[0056] 3) Pulse-type breathing tumbling of bighead carp fillets and coating and solid film on the surface of fish meat: Weigh 1000kg bighead carp fillets and put them into a vacuum tumbler, ad...

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Abstract

The invention discloses a fish quality maintaining and conditioning processing method. The fish quality maintaining and conditioning processing method comprises the steps of live fish pretreatment, fish body pretreatment, pulse-type breathing tumbling and coating film-fixing of the surface of fish, fish packaging, and freezing and refrigeration, wherein pretreatment comprises color development ofmyohemoglobin and stress contraction of myofibrils. According to the fish quality maintaining and conditioning processing method, the color and luster of the fish and the toughness of the myofibrils can be improved well, and the way is paid for a subsequent technology; and in pulse-type breathing tumbling and coating film-fixing of the surface of the fish, vacuum tumbling, a carrageenan and potassium chloride gelation reaction and a trehalose and polyphosphate anti-protein freezing denaturation treatment technology are adopted for pickling. Through the two steps, the purposes of improving theflavor and prolonging the shelf period by freezing the fish can be achieved, and the demands of consumers are more met; and the fish quality maintaining and conditioning processing method is easy tooperate, the fish product quality is high, and the edible flavor is excellent.

Description

(1) Technical field: [0001] The invention belongs to the technical field of aquatic product processing, relates to a fish color and muscle tissue quality maintenance conditioning processing method, and belongs to the field of food. (2) Technical background [0002] my country is a big fishery country in the world, rich in fishery resources, and its annual output ranks first in the world for many years in a row. [0003] Fish meat is tender, delicious and nutritious, but has a strong fishy or earthy smell; in addition, due to the action of endogenous enzymes and microorganisms in fish meat, it is difficult to control the flavor deterioration and spoilage in the process of fish processing, storage and transportation. Thereby affecting the development of its processing industry. [0004] Prepared foods, also known as convenient prefabricated foods, are foods that are packaged and sold with agricultural products, livestock, poultry and aquatic products as the main raw materials...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00A23L27/10A23L27/20A23L5/20A23B4/10A23B4/09A23L29/00A23L29/256A23L29/30
CPCA23B4/09A23B4/10A23L5/27A23L17/00A23L17/75A23L27/00A23L27/10A23L27/20A23L29/015A23L29/256A23L29/30A23V2002/00A23V2200/14A23V2200/16A23V2200/22A23V2300/20A23V2300/31A23V2200/23A23V2250/5036A23V2250/636A23V2250/1578A23V2250/16A23V2250/112
Inventor 丁玉庭周洪鑫顾赛麒周绪霞
Owner ZHEJIANG UNIV OF TECH
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