CN101695313A - Ice temperature fresh-keeping method for bred large yellow croaker - Google Patents
Ice temperature fresh-keeping method for bred large yellow croaker Download PDFInfo
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- CN101695313A CN101695313A CN200910154070A CN200910154070A CN101695313A CN 101695313 A CN101695313 A CN 101695313A CN 200910154070 A CN200910154070 A CN 200910154070A CN 200910154070 A CN200910154070 A CN 200910154070A CN 101695313 A CN101695313 A CN 101695313A
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Abstract
The invention discloses an ice temperature fresh-keeping method for bred large yellow croaker, which comprises the following steps: pre-treating the large yellow croaker into fillets, penetrating and flavoring the fillets through flavoring prepared by the method at a temperature of 20 +/- 5 DEG C, drying the fillets at the temperature of between 15 and 20 DEG C till the water content of the fillets is 45 to 65 percent, then packing the fillets in vacuum, and refrigerating the fillets in an icebox or a freezer and the like at the ice-temperature preservation temperature of between 1 DEG C below zero and 14 DEG C below zero. After the bred large yellow croaker is pretreated, flavored, dried and packed in vacuum, the freezing point of the fillets in a packing bag can be reduced to 14.6 DEG C below zero, so the ice temperature band of the bred large yellow croaker is broadened, and the large yellow croaker cannot be frozen at the temperature of between 1 DEG C below zero and 14 DEG C below zero. The invention provides the ice temperature fresh-keeping method which can broaden the ice temperature band of the bred large yellow croaker and keep the conditions of freshness, flavor, texture and the like of the fresh fish. The method avoids the freezing phenomenon of the large yellow croaker during refrigerating and fresh keeping in the icebox or the freezer, and keeps the original freshness and flavor of the bred large yellow croaker better.
Description
Technical field
The present invention relates to the ice temperature fresh-keeping technology of food, be specifically related to a kind of ice temperature fresh-keeping method of cultured large yellow croaker.
Background technology
The ice temperate zone refer to 0 ℃ with down to food temperature province above freezing, storage in the ice temperate zone, after-ripening, drying and the food that circulates are called as ice temperature fresh-keeping food.Ice temperature fresh-keeping can effectively suppress the activity of the movable and various enzymes of the microorganism in the food, and disorganize can not make food keep good quality, can keep original freshness of food and local flavor; Realize the bright attitude preservation of food long period.As publication number is CN101156618, open day is on April 9th, 2008, name is called a kind of Chinese invention patent application of method of storing beef with ultra-ice temperature, disclose a kind of elder generation beef has been cooled to 2 ± 0.3 ℃, make beef cool to refrigerated storage temperature between-1.0 to-3.0 ℃ according to continuous level cooling process then, keep this refrigerated storage temperature, make beef realize the method for super Icetemperature Storage, this method cooling process is comparatively loaded down with trivial details.
Large yellow croaker dividing line rhubarb fish and cultured large yellow croaker, wild large yellow croaker scarcity of resources is mainly cultured large yellow croaker on the market.The conventional freezing point of the fresh fish of cultured large yellow croaker is-0.6 ℃, therefore the ice temperate zone is narrow, and generally in refrigerator or refrigerator-freezer during cold storing and fresh-keeping, large yellow croaker often is in frozen state, cause structure of fish muscle to change owing to ice crystal occurs, need thaw during use and also cause the quality variation phenomenon of the flesh of fish such as juice loss.
Summary of the invention
Technical problem to be solved by this invention provides a kind of ice temperate zone that both can widen cultured large yellow croaker, the ice temperature fresh-keeping method that keeps states such as fresh fish freshness, local flavor and texture again, original freshness of cultured large yellow croaker and local flavor had been possessed in the generation of freezing phenomenon of large yellow croaker preferably when this method had been avoided in refrigerator or refrigerator-freezer cold storing and fresh-keeping.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of ice temperature fresh-keeping method of cultured large yellow croaker comprises the steps:
1, pre-treatment: with the large yellow croaker of culturing decaptitate, non-edible parts such as tail, fish scale, internal organ, after cleaning fish is cut into thickness and is 0.5～2 centimetre fillet, fillet are rinsed well.
2, seasoning: under 20 ℃ ± 5 ℃ temperature conditions, evenly spread upon the surface of the above-mentioned fillet of rinsing well with flavouring, infiltration seasoning 1.5～3 hours, described flavouring comprises salt, white sugar, glucose and sorbierite, the consumption of described salt is 5～10% of a described fillet gross weight, the consumption of described white sugar is 3～7% of a described fillet gross weight, and the consumption of described glucose is 3～7% of a described fillet gross weight, and the consumption of described sorbierite is 3～7% of a described fillet gross weight; Seasoning under this temperature, seasoning speed is very fast, and the structure of fish muscle sex change is less, and above-mentioned flavouring also can increase other composition, and the fillet after this flavouring seasoning can reduce the freezing point of large yellow croaker.
3, vacuum packaging: the fillet after the above-mentioned seasoning are pulled out, and under 15～20 ℃ of temperature conditions, it is 45～65% that fillet are dried to the moisture weight content, and vacuum is not less than 0.09Mpa in the packaging bag vacuum packaging of then fillet being packed into, packaging bag; Dry under 15～20 ℃ of temperature conditions, the structure of fish muscle sex change is less; 45～65% moisture can be reduced to about 0.75 the water activity of fillet, has better suppressed the activity of microorganism, and keeps the state of fresh fish.
4, icing temperature preserves: above-mentioned vacuum-packed fillet are put into refrigerator or the preservation of refrigerator-freezer ice temperature, and the temperature that the ice temperature is preserved is-1～-14 ℃.
In step 2, the time of infiltration seasoning is 2 hours.
In step 2, the consumption of described salt is 7% of a described fillet gross weight, and the consumption of described white sugar is 5% of a described fillet gross weight, and the consumption of described glucose is 5% of a described fillet gross weight, and the consumption of described sorbierite is 5% of a described fillet gross weight; This flavouring seasoning effect is better, can reduce the freezing point of large yellow croaker preferably again.
In step 3, described moisture weight content is 55%, and water activity is lower, has suppressed the better movable of microorganism, keeps the state of fresh fish also better.
In step 4, the temperature that described ice temperature is preserved is-10～-12 ℃, and under the temperature conditions that this ice temperature is preserved, fillet can refrigerate more than 40 days.
Compared with prior art, the invention has the advantages that a kind of ice temperature fresh-keeping method of cultured large yellow croaker, large yellow croaker is fillet through pre-treatment, the infiltration seasoning of the flavouring that fillet are made into through this method under 20 ℃ ± 5 ℃ temperature, being dried to moisture content again under 15～20 ℃ of temperature conditions is 45～65%, vacuum-packed then, the temperature that fillet can be preserved in the ice temperature be refrigerations such as-1～-14 ℃ refrigerator or refrigerator-freezer; Cultured large yellow croaker is through pre-treatment, seasoning, dry final vacuum packing, make the fillet freezing point of packaging bag meat can be reduced to-14.6 ℃, widened the ice temperate zone of cultured large yellow croaker, can not freeze-1～-14 ℃ of refrigeration, the quality variation phenomenons such as juice loss that easy freezing becomes ice crystal to cause structure of fish muscle to change and brings when thawing when having avoided present cultured large yellow croaker conventional refrigeration, possessed original freshness of cultured large yellow croaker and local flavor preferably, still texture is exquisitely carved for refrigeration back fillet, and organoleptic quality is good.Seasoning can make the seasoning effect better under 20 ℃ ± 5 ℃ temperature in addition, the seasoning time is shorter, reduced the flesh quality variation, drying also can reduce the flesh quality variation under 15～20 ℃ of temperature conditions, being dried to moisture content and being 45～65% both can make water activity reduce to about 0.75, microbial activities is suppressed, and keeps states such as fresh fish freshness, local flavor and texture also better again, and positive role is played in the ice temperature preservation of fillet.Therefore the present invention is a kind of ice temperate zone that both can widen cultured large yellow croaker, the ice temperature fresh-keeping method that keeps states such as fresh fish freshness, local flavor and texture again, original freshness of cultured large yellow croaker and local flavor had been possessed in the generation of freezing phenomenon of large yellow croaker preferably when this method had been avoided in refrigerator or refrigerator-freezer cold storing and fresh-keeping.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment
Choose fresh and alive fresh and alive cultured large yellow croaker, through decaptitate, non-edible part such as tail, fish scale, internal organ, after cleaning fish is cut into the fillet of 1cm left and right thickness, fillet are rinsed well, evenly be coated with on clean fillet surface and spread the flavouring that the sorbierite by the salt of fillet gross weight 7%, 5% white sugar, 5% glucose and 5% is made into, the infiltration seasoning is about 2 hours under 20 ℃ ± 5 ℃ temperature, pull fillet out, evenly spread out sheet, the moisture content that is dried to fillet under 15 ℃～20 ℃ temperature conditions is about 55%; The packaging bag vacuum packaging that the fillet of drying are made with materials such as PVC then, make the vacuum in the packaging bag be not less than 0.09Mpa, packaged fillet being put into refrigerator or refrigerator-freezer ice temperature preserves again, the temperature that the ice temperature is preserved is-10～-12 ℃, under so low temperature, refrigerate like this, fillet can not freeze phenomenon, and fillet can preserve more than 40 days that still texture is exquisitely carved, possess original freshness of large yellow croaker and local flavor.
Flavouring also can be made into by the salt of fillet gross weight 5%, 3% white sugar, 3% glucose and 3% sorbierite in the foregoing description, or be made into by the salt of fillet gross weight 10%, 7% white sugar, 7% glucose and 7% sorbierite, do not enumerate one by one at this.
The infiltration seasoning time also can 1.5 hours or 3 hours in the foregoing description.
The moisture content of dry back fillet also can be 45%, 50%, 60% or 65% etc. in the foregoing description.
In the foregoing description, the temperature that ice temperature is preserved also can be-1～-3 ℃ ,-4～-6 ℃ ,-6～-9 ℃ or-12～-14 ℃ etc.
Claims (5)
1. the ice temperature fresh-keeping method of a cultured large yellow croaker is characterized in that comprising the steps:
1) pre-treatment: with the large yellow croaker of culturing decaptitate, non-edible parts such as tail, fish scale, internal organ, after cleaning fish is cut into thickness and is 0.5～2 centimetre fillet, fillet are rinsed well;
2) seasoning: under 20 ℃ ± 5 ℃ temperature conditions, evenly spread upon the surface of the above-mentioned fillet of rinsing well with flavouring, infiltration seasoning 1.5～3 hours, described flavouring comprises salt, white sugar, glucose and sorbierite, the consumption of described salt is 5～10% of a described fillet gross weight, the consumption of described white sugar is 3～7% of a described fillet gross weight, and the consumption of described glucose is 3～7% of a described fillet gross weight, and the consumption of described sorbierite is 3～7% of a described fillet gross weight;
3) vacuum packaging: the fillet after the above-mentioned seasoning are pulled out, and under 15～20 ℃ of temperature conditions, it is 45～65% that fillet are dried to the moisture weight content, and vacuum is not less than 0.09Mpa in the packaging bag vacuum packaging of then fillet being packed into, packaging bag;
4) icing temperature preserves: above-mentioned vacuum-packed fillet are put into refrigerator or the preservation of refrigerator-freezer ice temperature, and the temperature that the ice temperature is preserved is-1～-14 ℃.
2. the ice temperature fresh-keeping method of a kind of cultured large yellow croaker as claimed in claim 1 is characterized in that in step 2, and the time of infiltration seasoning is 2 hours.
3. the ice temperature fresh-keeping method of a kind of cultured large yellow croaker as claimed in claim 1, it is characterized in that in step 2, the consumption of described salt is 7% of a described fillet gross weight, the consumption of described white sugar is 5% of a described fillet gross weight, the consumption of described glucose is 5% of a described fillet gross weight, and the consumption of described sorbierite is 5% of a described fillet gross weight.
4. the ice temperature fresh-keeping method of a kind of cultured large yellow croaker as claimed in claim 1 is characterized in that in step 3, and described moisture weight content is 55%.
5. the ice temperature fresh-keeping method of a kind of cultured large yellow croaker as claimed in claim 1 is characterized in that in step 4, and the temperature that described ice temperature is preserved is-10～-12 ℃.
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| CN2009101540701A CN101695313B (en) | 2009-10-26 | 2009-10-26 | Ice temperature fresh-keeping method for bred large yellow croaker |
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| CN2009101540701A CN101695313B (en) | 2009-10-26 | 2009-10-26 | Ice temperature fresh-keeping method for bred large yellow croaker |
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| CN101695313A true CN101695313A (en) | 2010-04-21 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783516A (en) * | 2012-08-14 | 2012-11-21 | 浙江海洋学院 | Fresh pseudosciaena crocea ice temperature fresh keeping method |
| CN102960418A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Ice-temperature refreshing method of sciaenops ocellatus |
| CN102972505A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Freezing point conditioner for sciaenops ocellatus ice-temperature fresh-keeping and using method of conditioner |
| CN102972503A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Ice temperature zone control method for large yellow croaker |
| CN102972504A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Freezing point modifier for large yellow croaker ice-temperature fresh-keeping and usage thereof |
| CN102986826A (en) * | 2012-12-11 | 2013-03-27 | 浙江海洋学院 | Ice-temperature fresh-keeping method of perch |
| CN103518824A (en) * | 2013-10-15 | 2014-01-22 | 浙江海洋学院 | Ice-temperature fresh-keeping method for large yellow croakers |
| CN105767122A (en) * | 2016-03-18 | 2016-07-20 | 天津商业大学 | Storage method of rainbow trout by exceed ice temperature |
| CN108967509A (en) * | 2018-08-02 | 2018-12-11 | 上海海洋大学 | A method of widening fresh food ice temperate zone |
| CN112616904A (en) * | 2020-12-10 | 2021-04-09 | 蓬莱汇洋食品有限公司 | Aquatic product processing and storing method |
| CN113785871A (en) * | 2021-09-02 | 2021-12-14 | 苏晨实业(张家港)有限公司 | Method for refrigerating and refreshing food at ice temperature |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3103139B2 (en) * | 1991-05-14 | 2000-10-23 | 株式会社リコー | Imaging element and method for producing the same |
| CN101385480A (en) * | 2008-10-22 | 2009-03-18 | 大连水产学院 | Fresh fish fresh-keeping method |
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2009
- 2009-10-26 CN CN2009101540701A patent/CN101695313B/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783516A (en) * | 2012-08-14 | 2012-11-21 | 浙江海洋学院 | Fresh pseudosciaena crocea ice temperature fresh keeping method |
| CN102960418A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Ice-temperature refreshing method of sciaenops ocellatus |
| CN102960418B (en) * | 2012-12-11 | 2014-07-16 | 浙江海洋学院 | Ice-temperature refreshing method of sciaenops ocellatus |
| CN102986826A (en) * | 2012-12-11 | 2013-03-27 | 浙江海洋学院 | Ice-temperature fresh-keeping method of perch |
| CN102972504A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Freezing point modifier for large yellow croaker ice-temperature fresh-keeping and usage thereof |
| CN102972503A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Ice temperature zone control method for large yellow croaker |
| CN102972503B (en) * | 2012-12-13 | 2014-05-21 | 浙江海洋学院 | Ice temperature zone control method for large yellow croaker |
| CN102972505A (en) * | 2012-12-13 | 2013-03-20 | 浙江海洋学院 | Freezing point conditioner for sciaenops ocellatus ice-temperature fresh-keeping and using method of conditioner |
| CN102972504B (en) * | 2012-12-13 | 2014-10-08 | 浙江海洋学院 | Freezing point modifier for large yellow croaker ice-temperature fresh-keeping and usage thereof |
| CN103518824A (en) * | 2013-10-15 | 2014-01-22 | 浙江海洋学院 | Ice-temperature fresh-keeping method for large yellow croakers |
| CN103518824B (en) * | 2013-10-15 | 2015-05-06 | 浙江海洋学院 | Ice-temperature fresh-keeping method for large yellow croakers |
| CN105767122A (en) * | 2016-03-18 | 2016-07-20 | 天津商业大学 | Storage method of rainbow trout by exceed ice temperature |
| CN108967509A (en) * | 2018-08-02 | 2018-12-11 | 上海海洋大学 | A method of widening fresh food ice temperate zone |
| CN108967509B (en) * | 2018-08-02 | 2022-01-25 | 上海海洋大学 | Method for widening ice temperature zone of fresh food |
| CN112616904A (en) * | 2020-12-10 | 2021-04-09 | 蓬莱汇洋食品有限公司 | Aquatic product processing and storing method |
| CN113785871A (en) * | 2021-09-02 | 2021-12-14 | 苏晨实业(张家港)有限公司 | Method for refrigerating and refreshing food at ice temperature |
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|---|---|
| CN101695313B (en) | 2012-03-28 |
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