CN102090443B - Processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh - Google Patents
Processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh Download PDFInfo
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Abstract
The invention discloses a processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh. The method comprises the following steps of: receiving and accepting raw material fishes, cultivating temporarily, laying cold with ice, bleeding, sectioning, peeling, buffing, trimming, quick freezing, quantitatively grading, coating an ice coat, vacuum packaging and refrigerating. The method comprises the following specific steps of: laying the fishes cold by using an ice laying machine; sectioning and bleeding in a current form; quickly freezing fillets, wherein the cooling central temperature is up to 18 DEG C below zero during quick freezing; and after machining, and refrigerating the processed fillets by using a scientific refrigerating method. By adopting a quick freezing processing method, Taiwan white sea bream fillets which are subjected to ice laying and current type bleeding can keep high freshness, have white color, high brightness, attractive appearance and good mouthfeel, and are not easy to infect by bacteria; after quick freezing, the nutrition of fillets does not loss and a higher nutritional value is achieved in comparison with the conventional quick freezing method; and a scientific refrigerating method is adopted, causes can be found easily and treatment is performed easily when the fillets are in a poor state.
Description
Technical field
The present invention relates to the processing method of a kind of quick-frozen Taiwan madai sheet, relate in particular to a kind of processing method that keeps oppressing fresh quick-frozen Taiwan madai sheet.
Background technology
Along with the raising of living standards of the people and the improvement of eating patterns, aquatic products have become the protide food of consumer's favor.But the seawater fish crop far can not be met the need of market, and colory fresh-water fishes become the important supplement of seawater fish.The Taiwan madai is one of the most valued cultured freshwater fish at present, its quality better, the back of the body is high, body is thick, little, shape such as porgy, body colour is luicd and elegant glossy, fine and tender taste, delicious flavour, the thick thorn of meat is few, the meat rate reaches 48%, be the good raw material of processing, outlet raw fish.Therefore Taiwan madai the best of becoming the seawater fish one of is replenished.
The processing of Taiwan madai sheet generally is that the both sides of the fish flesh of fish is downcut, and becomes the fillet shape, mainly is to be main with freezing fillet at present, and fillet are made superfreeze rapidly through liquid nitrogen, and do vacuum-packed, with quality and the health of guaranteeing the flesh of fish; High-quality fillet can be directly edible as raw fish.But adopt the freezing preservation of liquid nitrogen, cost is high, and complex operation, and in the quick-frozen process, it is fresh that the flesh of fish is difficult for keeping.
Summary of the invention
The weak point of the present invention in the background technology designs the processing method of the fresh quick-frozen Taiwan madai sheet of a kind of maintenance flesh of fish simple to operate.
The present invention adopts following technical scheme:
A kind of processing method that keeps oppressing fresh quick-frozen Taiwan madai sheet, said processing method may further comprise the steps: the raw material fish is checked and accepted, supports temporarily, ices dusk, bloodletting, dissects, removes the peel, grinds skin, finishing, quick-frozen, quantitative classification, plating water glaze, vacuum packaging, refrigeration;
Be operating as said ice dusk the Taiwan madai of choosing is put into ice dusk machine, add frozen water, the control temperature slowly is stirred to fish and is confused dormancy state at 7～10 ℃;
Said bloodletting is operating as places the Taiwan porgy of ice dusk on the operating desk; By tight fish head, to cardiac position, then fish is put into gutter channel with the end belly oblique cutting partial application of sharp knife between the both sides fish gill and fish body; Place 15-20min, the flushing that discharges water simultaneously makes the fish blood drip of trying one's best clean;
Said quick-frozen is operating as blots the water that adheres to the fillet that trim with the towel of sterilizing; Again fillet evenly, fitly are placed in and freeze on the conveyer belt; Send in the tunnel type instant freezer through conveyer belt and to freeze fast, earlier the temperature of freezing tunnel is reduced to-40 ~-36 ℃ before advancing instant freezer, freeze indoor temperature in the quick-frozen process and should be lower than-35 ℃; Freeze-off time is 40-50 min, and the fillet center freezes whole temperature and should be lower than-18 ℃ when going out to freeze;
Said refrigeration operation for will pass through vacuum-packed with metal detection the fillet product after qualified put into carton, the freezer of putting into rapidly again below-18 ℃ is preserved, temperature fluctuation is in 2 ℃; The quick-frozen fiss flake products of different batches, specification is stacking respectively, stacks height and is advisable so that the carton pressurized is indeformable, and should maintain more than 1 m apart from the freezer top board; Between buttress and the buttress the above passage of 1m should be arranged.
In the processing procedure of Taiwan madai sheet, the maximum reason that flesh of fish freshness descends is a bacterium, so the freshness in order to keep oppressing is carried out K cryogenic treatment with living fish earlier before killing fish, is about to living fish ice dusk, and the fish of ice after dusk more is prone to carry out bloodletting simultaneously.In ice was lost consciousness process, the interior frozen water temperature of ice dusk machine was controlled at 7～10 ℃.The Taiwan madai fish body of ice after dusk is soft, and muscle is not stiff, and the fish body takes off glutinous few, and flesh of fish freshness is able to keep.Ice should slowly stir when confused, makes the confused built-in temperature of ice even.
In the bloodletting operating procedure, to cardiac position, then fish is put into gutter channel with the end belly oblique cutting partial application of sharp knife between the both sides fish gill and fish body, place 15-20min, let fish blood fully discharge, the flushing that discharges water simultaneously makes the fish blood drip of trying one's best clean.The fillet of processing through the bloodletting of continuous-flow type like this, pure white clean, oppress good looking appearance and be not subject to bacterial infection; Also can the poisonous and harmful substance in the flesh of fish blood be taken away through flowing water, the process of slaughtering can not polluted the flesh of fish.With the fillet after traditional immersion process bloodletting, because the blood in the flesh of fish is put untotally, extravasated blood has been stayed in the sliced meat, and the venomous injurant in the extravasated blood is verified to oppress and polluted, and the flesh of fish of being produced does not meet the standard of pollution-free food standardized production.
In the quick-frozen process according to the invention; Elder generation reduces to-40 ~-36 ℃ with the temperature of the freezing tunnel of instant freezer before the fillet quick-frozen; Freeze indoor temperature in the quick-frozen process and should be lower than-35 ℃, freeze-off time is 40-50 min, and the fillet center freezes whole temperature and should be lower than-18 ℃ when going out to freeze.It is fresh that the fillet that quick-frozen is good so not only can keep, and fillet nutrition can not run off, and the fillet that thaw can be directly edible as raw fish.Tradition adopts the freezing preservation of liquid nitrogen, and cost is high, and complex operation, and adopts this method of freezing, and it is fresh that the flesh of fish is difficult for keeping.
The fillet that the present invention is good with quick-frozen are preserved at the freezer below-18 ℃, and temperature of ice house fluctuates in 2 ℃, thereby guarantee the quality of fillet.In the cold storage procedure, the fillet quick frozen product of different batches, specification stacking is respectively deposited.Adopt the cold preserving method of such science, when fillet go wrong, be easy to seek reason and processing.Between buttress that the quick-frozen fillet are stacked and the buttress the above passage of 1m should be arranged, help the even of cold air circulation and storehouse temperature.
Among the present invention, described raw material fish is checked and accepted, supports temporarily is to select freshness fertilizer degree good, and bar shaped is complete, the true qualities color and luster, and eyeball is limpid, and the Taiwan madai of weight in 400-1000g supported 12 hours down at 15-19 ℃ temporarily.
Said dissect to be operating as along the fish spine fish is cut open, get symmetry, complete two and flake a fish, the section of fillet should smooth no tool marks, spur, no black film, its edge is smooth, do not have tear, the Durchgangshohle phenomenon, the fillet under dissecing are put into trash ice.
Peeling according to the invention is the fillet that dissect to be put into skinning machine remove the peel, and the fillet after the peeling are in time put into trash ice; The mill skin is that the fillet after the peeling are ground off the white that peeling the time stays or the residual trace of fish-skin of black, with the clear water that is lower than 15 ℃ blood stains on the fillet is rinsed well, puts into trash ice then; Shaping is with fish-skin remaining on the fillet, fin, inner membrance, blood cake, the residual redundance that influences outward appearance such as dirty, washes fillet with circulating water, drains fillet behind the wash clean.
Said quantitative classification is that the fillet after the quick-frozen are weighed, and grades by weight; Said plating water glaze is classified fillet to be put into 0 ℃～4 ℃ cold water plating water glaze, and the time was no more than for 3 seconds.
Said vacuum packaging is that the fillet with plating water glaze carry out vacuum packaging, each vacuum packaging bag of packing into that flakes a fish.Will note checking the air-tightness of packaging bag behind the vacuum seal, gas leakage does not have.The material of vacuum packaging bag must use the high pressure polyethylene plastic bag of food-grade.
Adopt processing method for quick-freezing of the present invention, can keep good freshness through the Taiwan madai sheet of ice dusk, continuous-flow type bloodletting processing, the fillet look white, sparkling and crystal-clear bright, glossy, good looking appearance, and mouthfeel is good and be not subject to bacterial infection; Fillet nutrition through quick-frozen is not fast run off, and traditional relatively method of freezing has higher nutritive value; The fillet that process adopt the cold preserving method of science, when fillet go wrong, are easy to seek reason and processing.
The specific embodiment
The present invention does further to set forth through following examples.
A kind of processing method that keeps oppressing fresh quick-frozen Taiwan madai sheet of the present invention, said processing method may further comprise the steps: comprising: the raw material fish is checked and accepted, supports temporarily, ices dusk, bloodletting, dissects, removes the peel, grinds skin, finishing, quick-frozen, quantitative classification, plating water glaze, vacuum packaging, refrigeration.
Be operating as said ice dusk the Taiwan madai of choosing is put into ice dusk machine, add frozen water, the control temperature slowly is stirred to fish and is confused dormancy state at 7～10 ℃;
Said bloodletting is operating as places the Taiwan porgy of ice dusk on the operating desk; By tight fish head, to cardiac position, then fish is put into gutter channel with the end belly oblique cutting partial application of sharp knife between the both sides fish gill and fish body; Place 15-20min, the flushing that discharges water simultaneously makes the fish blood drip of trying one's best clean;
Said quick-frozen is operating as blots the water that adheres to the fillet that trim with the towel of sterilizing; Again fillet evenly, fitly are placed in and freeze on the conveyer belt; Send in the tunnel type instant freezer through conveyer belt and to freeze fast, earlier the temperature of freezing tunnel is reduced to-40 ~-36 ℃ before advancing instant freezer, freeze indoor temperature in the quick-frozen process and should be lower than-35 ℃; Freeze-off time is 40-50 min, and the fillet center freezes whole temperature and should be lower than-18 ℃ when going out to freeze;
Said refrigeration operation for will pass through vacuum-packed with metal detection the fillet product after qualified put into carton, the freezer of putting into rapidly again below-18 ℃ is preserved, temperature fluctuation is in 2 ℃; The quick-frozen fiss flake products of different batches, specification is stacking respectively, stacks height and is advisable so that the carton pressurized is indeformable, and should maintain more than 1 m apart from the freezer top board; Between buttress and the buttress the above passage of 1m should be arranged.
Embodiment 1
(1) the raw material fish is checked and accepted, supports temporarily: select freshness fertilizer degree good, bar shaped is complete, the true qualities color and luster, and eyeball is limpid, and the Taiwan madai of weight in 400-1000g supported 12 hours down at 15 ℃ temporarily.
(2) ice dusk: be operating as said ice dusk the Taiwan madai of choosing is put into ice dusk machine, add frozen water, the control temperature slowly is stirred to fish and is confused dormancy state at 7～10 ℃;
(3) bloodletting: the Taiwan porgy that will ice dusk is placed on the operating desk; By tight fish head, to cardiac position, then fish is put into gutter channel with the end belly oblique cutting partial application of sharp knife between the both sides fish gill and fish body; Place 15min, the flushing that discharges water simultaneously makes the fish blood drip of trying one's best clean.
(4) dissect: along the fish spine fish is cut open, got symmetry, complete two and flake a fish, the section of fillet should smooth no tool marks, spur, no black film, its edge is smooth, do not have tear, the Durchgangshohle phenomenon, the fillet under dissecing are put into trash ice.
(5) peeling, mill skin, finishing: the fillet that will dissect are put into skinning machine and are removed the peel, and the fillet after the peeling are in time put into trash ice; The white that fillet after will removing the peel then stay when grinding off peeling or the residual trace of fish-skin of black are rinsed blood stains on the fillet well with the clear water that is lower than 14 ℃, put into trash ice then; With fish-skin remaining on the fillet, fin, inner membrance, blood cake, the residual redundance that influences outward appearance such as dirty, wash fillet again, drain fillet behind the wash clean with circulating water.
(6) quick-frozen: the fillet that trim are blotted the water that adheres to the towel of sterilizing; Again fillet evenly, fitly are placed in and freeze on the conveyer belt; Send in the tunnel type instant freezer through conveyer belt and to freeze fast, earlier the temperature of freezing tunnel is reduced to-40 ℃ before advancing instant freezer, freeze indoor temperature in the quick-frozen process and should be lower than-35 ℃; Freeze-off time is 40 min, and the fillet center freezes whole temperature and should be lower than-18 ℃ when going out to freeze.
(7) quantitative classification, plating water glaze: the fillet after the quick-frozen are weighed, grade by weight; Classified fillet are put into 0 ℃ cold water plating water glaze, the time was 3 seconds again.
(8) vacuum packaging: the fillet of plating water glaze are carried out vacuum packaging, each vacuum packaging bag of packing into that flakes a fish.Will note checking the air-tightness of packaging bag behind the vacuum seal, gas leakage does not have.The material of vacuum packaging bag must use the high pressure polyethylene plastic bag of food-grade.
(9) refrigeration: will pass through vacuum-packed with metal detection the fillet product after qualified put into carton, the freezer of putting into rapidly again below-18 ℃ is preserved, temperature fluctuation is in 2 ℃; The quick-frozen fiss flake products of different batches, specification is stacking respectively, stacks height and is advisable so that the carton pressurized is indeformable, and should maintain more than 1 m apart from the freezer top board; Between buttress and the buttress the above passage of 1m should be arranged.
Embodiment 2
(1) the raw material fish is checked and accepted, supports temporarily: select freshness fertilizer degree good, bar shaped is complete, the true qualities color and luster, and eyeball is limpid, and the Taiwan madai of weight in 400-1000g supported 12 hours down at 19 ℃ temporarily.
(2) ice dusk: be operating as said ice dusk the Taiwan madai of choosing is put into ice dusk machine, add frozen water, the control temperature slowly is stirred to fish and is confused dormancy state at 7～10 ℃;
(3) bloodletting: the Taiwan porgy that will ice dusk is placed on the operating desk; By tight fish head, to cardiac position, then fish is put into gutter channel with the end belly oblique cutting partial application of sharp knife between the both sides fish gill and fish body; Place 20min, the flushing that discharges water simultaneously makes the fish blood drip of trying one's best clean.
(4) dissect: along the fish spine fish is cut open, got symmetry, complete two and flake a fish, the section of fillet should smooth no tool marks, spur, no black film, its edge is smooth, do not have tear, the Durchgangshohle phenomenon, the fillet under dissecing are put into trash ice.
(5) peeling, mill skin, finishing: the fillet that will dissect are put into skinning machine and are removed the peel, and the fillet after the peeling are in time put into trash ice; The white that fillet after will removing the peel then stay when grinding off peeling or the residual trace of fish-skin of black are rinsed blood stains on the fillet well with the clear water that is lower than 12 ℃, put into trash ice then; With fish-skin remaining on the fillet, fin, inner membrance, blood cake, the residual redundance that influences outward appearance such as dirty, wash fillet again, drain fillet behind the wash clean with circulating water.
(6) quick-frozen: the fillet that trim are blotted the water that adheres to the towel of sterilizing; Again fillet evenly, fitly are placed in and freeze on the conveyer belt; Send in the tunnel type instant freezer through conveyer belt and to freeze fast, earlier the temperature of freezing tunnel is reduced to-36 ℃ before advancing instant freezer, freeze indoor temperature in the quick-frozen process and should be lower than-35 ℃; Freeze-off time is 50 min, and the fillet center freezes whole temperature and should be lower than-18 ℃ when going out to freeze.
(7) quantitative classification, plating water glaze: the fillet after the quick-frozen are weighed, grade by weight; Classified fillet are put into 4 ℃ cold water plating water glaze, the time was 2 seconds again.
(8) vacuum packaging: the fillet of plating water glaze are carried out vacuum packaging, each vacuum packaging bag of packing into that flakes a fish.Will note checking the air-tightness of packaging bag behind the vacuum seal, gas leakage does not have.The material of vacuum packaging bag must use the high pressure polyethylene plastic bag of food-grade.
(9) refrigeration: will pass through vacuum-packed with metal detection the fillet product after qualified put into carton, the freezer of putting into rapidly again below-18 ℃ is preserved, temperature fluctuation is in 2 ℃; The quick-frozen fiss flake products of different batches, specification is stacking respectively, stacks height and is advisable so that the carton pressurized is indeformable, and should maintain more than 1 m apart from the freezer top board; Between buttress and the buttress the above passage of 1m should be arranged.
Embodiment 3
(1) the raw material fish is checked and accepted, supports temporarily: select freshness fertilizer degree good, bar shaped is complete, the true qualities color and luster, and eyeball is limpid, and the Taiwan madai of weight in 400-1000g supported 12 hours down at 17 ℃ temporarily.
(2) ice dusk: be operating as said ice dusk the Taiwan madai of choosing is put into ice dusk machine, add frozen water, the control temperature slowly is stirred to fish and is confused dormancy state at 7～10 ℃;
(3) bloodletting: the Taiwan porgy that will ice dusk is placed on the operating desk; By tight fish head, to cardiac position, then fish is put into gutter channel with the end belly oblique cutting partial application of sharp knife between the both sides fish gill and fish body; Place 18min, the flushing that discharges water simultaneously makes the fish blood drip of trying one's best clean.
(4) dissect: along the fish spine fish is cut open, got symmetry, complete two and flake a fish, the section of fillet should smooth no tool marks, spur, no black film, its edge is smooth, do not have tear, the Durchgangshohle phenomenon, the fillet under dissecing are put into trash ice.
(5) peeling, mill skin, finishing: the fillet that will dissect are put into skinning machine and are removed the peel, and the fillet after the peeling are in time put into trash ice; The white that fillet after will removing the peel then stay when grinding off peeling or the residual trace of fish-skin of black are rinsed blood stains on the fillet well with the clear water that is lower than 13 ℃, put into trash ice then; With fish-skin remaining on the fillet, fin, inner membrance, blood cake, the residual redundance that influences outward appearance such as dirty, wash fillet again, drain fillet behind the wash clean with circulating water.
(6) quick-frozen: the fillet that trim are blotted the water that adheres to the towel of sterilizing; Again fillet evenly, fitly are placed in and freeze on the conveyer belt; Send in the tunnel type instant freezer through conveyer belt and to freeze fast, earlier the temperature of freezing tunnel is reduced to-38 ℃ before advancing instant freezer, freeze indoor temperature in the quick-frozen process and should be lower than-35 ℃; Freeze-off time is 45 min, and the fillet center freezes whole temperature and should be lower than-18 ℃ when going out to freeze.
(7) quantitative classification, plating water glaze: the fillet after the quick-frozen are weighed, grade by weight; Classified fillet are put into 2 ℃ cold water plating water glaze, the time was 3 seconds again.
(8) vacuum packaging: the fillet of plating water glaze are carried out vacuum packaging, each vacuum packaging bag of packing into that flakes a fish.Will note checking the air-tightness of packaging bag behind the vacuum seal, gas leakage does not have.The material of vacuum packaging bag must use the high pressure polyethylene plastic bag of food-grade.
(9) refrigeration: will pass through vacuum-packed with metal detection the fillet product after qualified put into carton, the freezer of putting into rapidly again below-18 ℃ is preserved, temperature fluctuation is in 2 ℃; The quick-frozen fiss flake products of different batches, specification is stacking respectively, stacks height and is advisable so that the carton pressurized is indeformable, and should maintain more than 1 m apart from the freezer top board; Between buttress and the buttress the above passage of 1m should be arranged.
Claims (6)
1. processing method that keeps oppressing fresh quick-frozen Taiwan madai sheet; Said processing method may further comprise the steps: the raw material fish is checked and accepted, supports temporarily, ices dusk, bloodletting, dissects, removes the peel, grinds skin, finishing, quick-frozen, quantitative classification, plating water glaze, vacuum packaging, refrigeration, it is characterized in that:
Be operating as said ice dusk the Taiwan madai of choosing is put into ice dusk machine, add frozen water, the control temperature slowly is stirred to fish and is confused dormancy state at 7～10 ℃;
Said bloodletting is operating as places the Taiwan porgy of ice dusk on the operating desk; By tight fish head, to cardiac position, then fish is put into gutter channel with the end belly oblique cutting partial application of sharp knife between the both sides fish gill and fish body; Place 15-20min, the flushing that discharges water simultaneously makes the fish blood drip of trying one's best clean;
Said quick-frozen is operating as blots the water that adheres to the fillet that trim with the towel of sterilizing; Again fillet evenly, fitly are placed in and freeze on the conveyer belt; Send in the tunnel type instant freezer through conveyer belt and to freeze fast, earlier the temperature of freezing tunnel is reduced to-40 ~-36 ℃ before advancing instant freezer, freeze indoor temperature in the quick-frozen process and should be lower than-35 ℃; Freeze-off time is 40-50 min, and the fillet center freezes whole temperature and should be lower than-18 ℃ when going out to freeze;
Said plating water glaze is classified fillet to be put into 0 ℃～4 ℃ cold water plating water glaze, and the time was no more than for 3 seconds.
Said refrigeration operation for will pass through vacuum-packed with metal detection the fillet product after qualified put into carton, the freezer of putting into rapidly again below-18 ℃ is preserved, temperature fluctuation is in 2 ℃; The quick-frozen fiss flake products of different batches, specification is stacking respectively, stacks height and is advisable so that the carton pressurized is indeformable, and maintain more than 1 m apart from the freezer top board; Between buttress and the buttress the above passage of 1m should be arranged.
2. the processing method of the quick-frozen Taiwan madai sheet that the maintenance flesh of fish according to claim 1 is fresh; It is characterized in that: described raw material fish is checked and accepted, supports temporarily is to select freshness fertilizer degree good; Bar shaped is complete, the true qualities color and luster, and eyeball is limpid; The Taiwan madai of weight in 400-1000g supported 12 hours down at 15-19 ℃ temporarily.
3. the processing method of the quick-frozen Taiwan madai sheet that the maintenance according to claim 1 flesh of fish is fresh is characterized in that: said dissect to be operating as along the fish spine fish is cut open, get symmetry, complete two and flake a fish, the fillet under dissecing are put into trash ice.
4. the processing method of the quick-frozen Taiwan madai sheet that the maintenance flesh of fish according to claim 1 is fresh is characterized in that: in said peeling, mill skin, the pre-shaping step,
Peeling is the fillet that dissect to be put into skinning machine remove the peel, and the fillet after the peeling are in time put into trash ice;
The mill skin is that the fillet after the peeling are ground off the white that peeling the time stays or the residual trace of fish-skin of black, with the clear water that is lower than 15 ℃ blood stains on the fillet is rinsed well, puts into trash ice then;
Shaping is with fish-skin remaining on the fillet, fin, inner membrance, blood cake or the residual dirty redundance that influences outward appearance, washes fillet with circulating water, drains fillet behind the wash clean.
5. the processing method of the quick-frozen Taiwan madai sheet that the maintenance flesh of fish according to claim 1 is fresh, it is characterized in that: said quantitative classification is that the fillet after the quick-frozen are weighed, and grades by weight.
6. the processing method of the quick-frozen Taiwan madai sheet that the maintenance according to claim 1 flesh of fish is fresh is characterized in that: said vacuum packaging is that the fillet with plating water glaze carry out vacuum packaging, each vacuum packaging bag of packing into that flakes a fish.
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| CN103598311B (en) * | 2013-11-18 | 2015-03-18 | 北京新辣道餐饮管理有限公司 | Preparation method for quickly-frozen flavored fish blocks of clarias lazera |
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| CN110367483A (en) * | 2019-07-23 | 2019-10-25 | 武汉良之隆食材股份有限公司 | A kind of preparation method of fish egg dish and its cooking methods of gained fish egg dish |
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