Ice coating method for surfaces of quick-frozen fish

Abstract

The present invention discloses an ice coating method for surfaces of quick-frozen fish and relates to the field of aquatic product processing. The ice coating method comprises the following steps: 1,killing live fish and after conducting bloodletting and viscera removal, respectively conducting cleaning with cold water, light salt brine and cold water; 2, conducting quick-freezing to enable thecenter temperature of the fish to be quickly reduced to -25 DEG C or below; 3, soaking the fish in a first ice coating solution for 3-8 seconds and carrying out a first-layer ice coating; 4, soaking the fish in a second ice coating solution for 3-8 seconds and carrying out a second-layer ice coating; 5, conducting modified atmosphere packaging; 6, conducting cryopreservation. The ice coating method uses double layers of ice coats, the first layer of the ice coat are adopted, the first layer of the ice coat is relatively good in oxidation resistance, safe and non-toxic, also does not affect flavor of quick-frozen fish, and can effectively keep the original condition, color and luster and freshness of the quick-frozen fish; and the second layer of the ice coat has good compactness and moisture resistance, is also strong in adhesive force and not easy to sublimate, can well isolate contact between air and fish, effectively maintains the freshness of the quick-frozen fish, and enables thefish to be relatively small in quality characteristic changes after rehydration and have a shelf life of one year.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for coating ice on the surface of quick-frozen fish. Background technique [0002] Fish is delicious, high in protein, low in fat, rich in vitamins and essential fatty acids, and has become an important part of people's daily life. However, due to its high moisture content, it is easily affected by microorganisms and endogenous enzymes during circulation, resulting in quality deterioration. Use low-temperature technology to directly freeze the freshly caught live fish after killing and cleaning processes, and quickly reduce the temperature of the fish to minus ten degrees, which can ensure the freshness of the fish and lock in the nutrition of the fish meat. At the same time, the ice processed by low-temperature technology Fresh fish can also effectively avoid secondary cross-contamination of fish products during long-distance transportation. [0003] During t...

AI Technical Summary

Problems solved by technology

[0004] Traditional glazing coats usually use tap water, which cannot well inhibit the growth of microorganisms in aquatic products, accelerate the spoilage of aquatic products, and seriously affect the quality of aquatic products

The Chinese invention application whose publication number is CN110403000A discloses a fresh-keeping method of ice-coated tuna. Ice-plating tuna can prolong the shelf life of tuna to a certain extent, but this ice-coating preservation method only uses one layer of ice-coating, and it is specially designed for tuna. Clothing is easy to be damaged or missing coating, the storage temperature in cold storage is too low, and the production cost is high, etc.