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Frozen tilapia mossambica slice and its processing method

A technology for tilapia fillets and processing methods, which are applied in the fields of preservation of meat/fish by freezing/cooling, food preparation, food science, etc., can solve the problems of sweetness effect, limited cryoprotective effect, etc., to prevent oxidative deterioration, reduce Denaturation of small fish protein and the effect of increasing water holding capacity

Inactive Publication Date: 2007-03-28
南宁中诺生物工程有限责任公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some sugars such as sucrose, sorbitol, etc. have a certain protective effect on the freezing denaturation of tilapia meat, but the freezing protection effect of these sugars is limited and their high sweetness affects the flavor of tilapia itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Kill the tilapia alive and bleed, wash the blood and impurities, cut each fish into two pieces, peel off the skin of each piece, grind off the black film on the skinned fish fillets, and cut off the top of the fish fillets after trimming The remaining fins, bone spurs, black film, fish skin, blood stains and other sundries should be cleaned, drained, and colored with carbon monoxide.

[0035] 2. Prepare an impregnation solution containing the protective agent trehalose. The components and contents (g / 100ml) of each substance in the formula are as follows:

[0036] Trehalose 10

[0037] Sodium chloride 0.3

[0038] Glycine 0.5

[0039] The pH was adjusted to 7.2-7.8 with sodium bicarbonate.

[0040] 3. Add 1-10 kg of protective agent to the above fish fillets according to the weight of each kg of fish fillets, let the fish fillets be immersed in the solution, dip for 20-60 minutes at 3-15°C, and turn over several times during the dipping process.

[0041] 4. Take ...

Embodiment 2

[0043] 1. Kill the tilapia alive and bleed, wash the blood and impurities, cut each fish into two pieces, peel off the skin of each piece, grind off the black film on the skinned fish fillets, and cut off the top of the fish fillets after trimming The remaining fins, bone spurs, black film, fish skin, blood stains and other sundries should be cleaned, drained, and colored with carbon monoxide.

[0044] 2. Prepare an impregnation solution containing the protective agent trehalose. The components and contents (g / 100ml) of each substance in the formula are as follows:

[0045] Trehalose 10

[0046] Sodium chloride 0.3

[0047] The pH was adjusted to 7.5 with sodium bicarbonate.

[0048] 3. Add 1-10kg of protective agent to the above fish fillets according to the weight of each kilogram of fish fillets, let the fish fillets be immersed in the solution, dip for 20-50 minutes at 3-15°C, and stir several times during the dipping process.

[0049] 4. Take out the fish fillets in th...

Embodiment 3

[0051] 1. Kill the tilapia alive and bleed, wash the blood and impurities, cut each fish into two pieces, peel off the skin of each piece, grind off the black film on the skinned fish fillets, and cut off the top of the fish fillets after trimming The remaining fins, bone spurs, black film, fish skin, blood stains and other sundries should be cleaned, drained, and colored with carbon monoxide.

[0052] 2. Prepare an injection solution containing the protective agent trehalose. The components and contents (g / 100ml) of each substance in the formula are as follows:

[0053] Trehalose 8

[0054] Sodium chloride 0.5

[0055] Glycine 1.0

[0056] The pH was adjusted to 7.3 with sodium bicarbonate.

[0057] 3. Inject the trehalose injection solution at 60ml / Kg into the fish fillets through a multi-needle injection device, or make the fish fillets absorb the protective agent to reach saturation.

[0058] 4. Quickly freeze the fish fillets filled with trehalose solution in the quic...

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PUM

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Abstract

The present invention discloses a kind of frozen tilapia mossambica fish fillets containing freezing protective agent trehalose and its processing method. Said processing method includes the following steps: making the tilapia mossambica fish undergo the processes of cleaning dressing, boning, skinning and filleting treatments, then adding protective agent to treat fish fillets, taking out said fish fillets, draining to remove excess solution and freezing below-18 deg.C so as to obtain the invented frozen tilapia mossambica fish fillets. The described protective agent is an aqueous solution containing trehalose, glycine and sodium chloride.

Description

technical field [0001] The invention relates to a kind of frozen aquatic products, in particular to a frozen fish fillet containing a protective agent and its processing technology. Background technique [0002] Tilapia contains a variety of unsaturated fatty acids. The meat is tender, slightly sweet, thick and has few bone spurs. It is an excellent freshwater fish recommended by the Food and Agriculture Organization of the United Nations. However, the market sales of tilapia are mainly fresh, and most of them are sold in the form of fresh fish near the place of production, and the sales after freezing and processing account for less than 2%. The main reason is that the fresh-keeping problem of frozen tilapia has not been solved fundamentally, and the water retention of the fish meat decreases due to the mechanical damage effect of ice crystallization and the variability of fish meat protein through the frozen tilapia fish meat; ) loss, which affects the flavor and mouthfee...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23B4/09A23L17/10
Inventor 蒙健宗秦小明宁恩创韦璐吴华德赵文报梁树华周志强李桂媛韦玉琴韦航
Owner 南宁中诺生物工程有限责任公司
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