CN103250773A - Production method for giant salamander quick-frozen meat products - Google Patents
Production method for giant salamander quick-frozen meat products Download PDFInfo
- Publication number
- CN103250773A CN103250773A CN2013101316261A CN201310131626A CN103250773A CN 103250773 A CN103250773 A CN 103250773A CN 2013101316261 A CN2013101316261 A CN 2013101316261A CN 201310131626 A CN201310131626 A CN 201310131626A CN 103250773 A CN103250773 A CN 103250773A
- Authority
- CN
- China
- Prior art keywords
- giant salamander
- minutes
- quick
- production method
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Disclosed is a production method for giant salamander quick-frozen meat products. The production method includes electrically shocking a living giant salamander to remove excretion, cutting off a carotid artery for bleeding and removing internal organs, a head and a tail, removing bones and fat in a torso part of the giant salamander, placing giant salamander meat in ice water at the temperature of 0 DEG C for soaking for 25 minutes, then soaking the giant salamander meat in ozone water at the temperature of 0-4 DEG C for 8 minutes, then placing the same into a refrigeration house at the temperature of minus 40 DEG C for 35 minutes so as to maintain the core temperature of the giant salamander meat to be </=18 DEG C, and packaging prior to transferring the packaged giant salamander meat to the refrigeration house within 20 minutes with the temperature being controlled under minus 18 DEG C. The production method for the giant salamander quick-frozen meat products has the advantages that finished products are white in fleshcolor, glittering and transparent, fresh and tender as original when unfrozen, complete in maintenance of original nutrients, and are delicious, convenient, healthy, sanitary, nutritious and affordable like original giant salamander meat.
Description
Technical field
The present invention relates to quick-frozen food and production method thereof, a kind of production method of giant salamander quick-frozen meat products particularly is provided.
Background technology
Giant salamander is commonly called as the giant salamander, is the distinctive rare amphibian animal of China, has high edible, medicinal and scientific research and is worth.Continuous breakthrough along with giant salamander artificial breeding and cultural technique, the commodity giant salamander culture scale in the whole nation has broken through 4,000,000 tails, yet the main marketing method of commodity giant salamander is directly to sell the giant salamander live body to the hotel edible for a person sponging on an aristocrat at present, the live body giant salamander is often damaged and loss to goods and the phenomena of mortality in transportation, and this makes the live transport of commodity giant salamander become one of factor of restriction giant salamander sale.In addition, it all is to carry out with the whole piece giant salamander that the giant salamander in hotel is sold, consumption price is high, most consumers is hung back, and the main edible position of giant salamander is Megalobatrachus japonicus daoidianuas(Blanchard), positions such as Giant salamander bone, afterbody grease, internal organ, blood are many to be abandoned as discarded object, fails well to recycle, and does not utilize the comprehensive development and utilization of commodity giant salamander.Giant salamander is processed processing, be divided into different parts such as meat, bone, grease, internal organ, blood, Megalobatrachus japonicus daoidianuas(Blanchard) is carried out quick-frozen handle, making becomes the giant salamander quick-frozen food, not only sells for giant salamander and provides convenience, and reduced the threshold of giant salamander consumption.In addition, Megalobatrachus japonicus daoidianuas(Blanchard) is the good protein resource, contains abundant body vitamin (vitamin A, D) and trace element such as calcium, iron, zinc, magnesium, handle by Technique of Speed Freezing, can effectively preserve the nutritive value of Megalobatrachus japonicus daoidianuas(Blanchard), the comprehensive development and utilization that utilizes giant salamander is arranged.
Traditional quick-frozen meat products adopts the production method of precooling, quick-frozen more, for example the quick-frozen poultry meat product is at first in precooling below 4 ℃, then the meat central temperature is down to-(Wang Lige below 5%, meat industry, the production main points of quick-frozen meat products (bird), meat industry 2009(9) 11-13).Because the protein content height of Megalobatrachus japonicus daoidianuas(Blanchard), essential amino acid, delicate flavour amino acid content enrich, the ratio height of unrighted acid and saturated fatty acid, and contain abundant mineral and trace element, adopt produced in conventional processes quick-frozen Megalobatrachus japonicus daoidianuas(Blanchard) goods, not only the giant salamander delicious meat can not be kept, and the nutriment structure in the Megalobatrachus japonicus daoidianuas(Blanchard) can be damaged.At present do not see that Megalobatrachus japonicus daoidianuas(Blanchard) is as the concrete application of quick-frozen goods.
Summary of the invention
Purpose of the present invention just is to provide a kind of production method of giant salamander quick-frozen food, can effectively keep Megalobatrachus japonicus daoidianuas(Blanchard) deliciousness, prevent that nutritional labeling from destroying and loss.
Embodiment of the present invention are: a kind of production method of giant salamander quick-frozen food may further comprise the steps;
(1) select giant salamander alive for use, with 45～220V electric shock giant salamander, scrape with spoon and to get giant salamander epidermis milky white liquid, every tail giant salamander number of clicks is 3～5 times, shocks by electricity 0.5～1 second time at every turn, shocks by electricity 3～5 minutes time intervals the freezing preservation of the secretion of acquisition at every turn;
(2) operate at the giant salamander neck with cutter, cut off arteria carotis, allow blood flow out along cutter, blood is drained deadly, remove internal organ, topping and afterbody are rejected bone and fat in the giant salamander torso portion;
(3) frozen water of Megalobatrachus japonicus daoidianuas(Blanchard) being put into 0 ℃ soaked 25 minutes, put into 0-4 ℃ of Ozone Water again and soaked 8 minutes;
(4) the good Megalobatrachus japonicus daoidianuas(Blanchard) of will sterilizing, smooth is placed on the pallet, puts into-40 ℃ freezer, freezing 35 minutes, makes Megalobatrachus japonicus daoidianuas(Blanchard) center Wen Du ≦-18 ℃.
(5) packing, warehouse-in are packed the giant salamander quick-frozen food of handling well, are transferred in the freezer in 20 minutes, and temperature is controlled below-18 ℃.
Butcher giant salamander and be no more than 10 minutes to putting into the time of frozen water between soaking.
The present invention adopts electric shock to take out secretion, secondary precooling sterilization and snap frozen to the process below-18 ℃, can make the product yellowish pink that obtains pure white, sparkling and crystal-clear bright, the back that thaws is fresh and tender as new, original nutritional labeling is kept perfectly, and has the characteristics of former food delicious food, convenience, health, health, nutrition, material benefit.
The specific embodiment
A kind of production method of giant salamander quick-frozen food, concrete steps are:
(1) select the live body giant salamander: raw material is carried out sampling inspection, and the sample survey Megalobatrachus japonicus daoidianuas(Blanchard) contains moisture 〉=75%, protein 〉=10%, and necessary amino acid 〉=3%, fat≤5% is up to the standards to check and accept and passes through;
(2) support temporarily: will put into storage pond, holding pond and support temporarily by the qualified live body giant salamander of inspection and acceptance;
(3) secretion extracts: select giant salamander alive for use, with 45～220V giant salamander of shocking by electricity, scrape with spoon and to get giant salamander epidermis milky white liquid, every tail giant salamander number of clicks is 3～5 times, each 0.5～1 second electric shock time, shock by electricity 3～5 minutes time intervals the freezing preservation of the secretion of acquisition at every turn;
(4) bloodletting is butchered: operate at the giant salamander neck with cutter, cut off arteria carotis, allow blood flow out along cutter, blood is drained deadly, blood is collected the freezing preservation in back;
(5) gill: with cutter the whole internal organ of giant salamander are removed the freezing preservation of the internal organ that obtain;
(6) topping and afterbody: the ratio according to giant salamander head and the shared giant salamander total length of afterbody, cut away head and afterbody with cutter, the shared total length ratio of giant salamander head is 14%-16%, the shared total length ratio of giant salamander afterbody is 35%-38%; (7) pick a bone: the bone in the giant salamander torso portion that topping and afterbody is obtained with cutter removes;
(8) finishing: the giant salamander cutability that obtains is repaired the parts such as giant salamander grease that excision is not exhausted with cutter;
(9) precooling sterilization: for the frozen water of the Megalobatrachus japonicus daoidianuas(Blanchard) that trims being put into 0 ℃ soaked 25 minutes, through behind the conventional sterilization, put into 0-4 ℃ of Ozone Water again and soaked 8 minutes, guarantee that product all is immersed in the liquid;
(10) balance quick-frozen: the good Megalobatrachus japonicus daoidianuas(Blanchard) of will sterilizing, smooth is placed on the pallet, puts into-40 ℃ freezer, freezing 30 minutes, makes Megalobatrachus japonicus daoidianuas(Blanchard) center Wen Du ≦-18 ℃.
(11) packing, warehouse-in: the giant salamander quick-frozen food of handling well is packed, be transferred in the freezer in 20 minutes, temperature is controlled below-18 ℃.
Claims (2)
1. the production method of a giant salamander quick-frozen food is characterized in that, may further comprise the steps:
(1) select giant salamander alive for use, with 45～220V electric shock giant salamander, scrape with spoon and to get giant salamander epidermis milky white liquid, every tail giant salamander number of clicks is 3～5 times, shocks by electricity 0.5～1 second time at every turn, shocks by electricity 3～5 minutes time intervals the freezing preservation of the secretion of acquisition at every turn;
(2) operate at the giant salamander neck with cutter, cut off arteria carotis, allow blood flow out along cutter, blood is drained deadly, remove internal organ, topping and afterbody are rejected bone and fat in the giant salamander torso portion;
(3) frozen water of Megalobatrachus japonicus daoidianuas(Blanchard) being put into 0 ℃ soaked 25 minutes, put into 0-4 ℃ of Ozone Water again and soaked 8 minutes;
(4) the good Megalobatrachus japonicus daoidianuas(Blanchard) of will sterilizing, smooth is placed on the pallet, puts into-40 ℃ freezer, freezing 35 minutes, makes Megalobatrachus japonicus daoidianuas(Blanchard) center Wen Du ≦-18 ℃;
(5) packing, warehouse-in are packed the giant salamander quick-frozen food of handling well, are transferred in the freezer in 20 minutes, and temperature is controlled below-18 ℃.
2. the production method of giant salamander quick-frozen food according to claim 1 is characterized in that, butchers giant salamander and is no more than 10 minutes to putting into the time of frozen water between soaking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101316261A CN103250773A (en) | 2013-04-17 | 2013-04-17 | Production method for giant salamander quick-frozen meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101316261A CN103250773A (en) | 2013-04-17 | 2013-04-17 | Production method for giant salamander quick-frozen meat products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103250773A true CN103250773A (en) | 2013-08-21 |
Family
ID=48955286
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101316261A Pending CN103250773A (en) | 2013-04-17 | 2013-04-17 | Production method for giant salamander quick-frozen meat products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103250773A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206502A (en) * | 2014-09-15 | 2014-12-17 | 重庆馗旭生物科技股份有限公司 | Slaughtering method comprehensively utilizing giant salamander resources |
| CN103783142B (en) * | 2014-02-13 | 2015-10-14 | 浙江工商大学 | The processing method of the freezing seawater fillet of low histamine |
| CN105285770A (en) * | 2015-11-08 | 2016-02-03 | 张家界金鲵生物工程股份有限公司 | Method for producing frozen fresh giant salamander sliced meat |
| CN105815425A (en) * | 2016-04-28 | 2016-08-03 | 陕西理工学院 | Giant salamander slaughter machine |
| CN111802429A (en) * | 2020-06-05 | 2020-10-23 | 广东贞山鳄鱼养殖有限公司 | Production and processing method of crocodile meat |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1032225A (en) * | 1964-07-28 | 1966-06-08 | Skaldjur Ab | Method of producing quick-to-serve fish or meat products |
| JPH0775486A (en) * | 1993-09-09 | 1995-03-20 | Nichiro Corp | Meat block of regular shape of large-sized lean meat fish and its production |
| CN1792254A (en) * | 2005-12-26 | 2006-06-28 | 王建文 | Health-care food contg. giant salamander, and its production method |
| CN101032337A (en) * | 2007-02-07 | 2007-09-12 | 益阳益华水产品有限公司 | Channel catfish ictalurus punctatus deepfreezed fillets and processing technique |
| CN101347249A (en) * | 2008-07-30 | 2009-01-21 | 荣成波德隆食品有限公司 | Quick freezing Hemirhamphus Georgii steak foodstuff and method for producing the same |
| CN101558849A (en) * | 2009-05-21 | 2009-10-21 | 张家界金鲵生物科技有限公司 | Giant salamander noodle and preparation method thereof |
| CN101606548A (en) * | 2008-12-03 | 2009-12-23 | 湖北楚玉食品有限公司 | The preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet |
| CN102090443A (en) * | 2011-03-01 | 2011-06-15 | 福建铭发水产开发有限公司 | Processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh |
| CN102246845A (en) * | 2011-07-01 | 2011-11-23 | 广西正五海洋产业股份有限公司 | Method for preventing fish slice from fading |
| CN102370195A (en) * | 2010-08-23 | 2012-03-14 | 陕西理工学院 | Production method for degreased instant giant salamander meat powder |
-
2013
- 2013-04-17 CN CN2013101316261A patent/CN103250773A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1032225A (en) * | 1964-07-28 | 1966-06-08 | Skaldjur Ab | Method of producing quick-to-serve fish or meat products |
| JPH0775486A (en) * | 1993-09-09 | 1995-03-20 | Nichiro Corp | Meat block of regular shape of large-sized lean meat fish and its production |
| CN1792254A (en) * | 2005-12-26 | 2006-06-28 | 王建文 | Health-care food contg. giant salamander, and its production method |
| CN101032337A (en) * | 2007-02-07 | 2007-09-12 | 益阳益华水产品有限公司 | Channel catfish ictalurus punctatus deepfreezed fillets and processing technique |
| CN101347249A (en) * | 2008-07-30 | 2009-01-21 | 荣成波德隆食品有限公司 | Quick freezing Hemirhamphus Georgii steak foodstuff and method for producing the same |
| CN101606548A (en) * | 2008-12-03 | 2009-12-23 | 湖北楚玉食品有限公司 | The preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet |
| CN101558849A (en) * | 2009-05-21 | 2009-10-21 | 张家界金鲵生物科技有限公司 | Giant salamander noodle and preparation method thereof |
| CN102370195A (en) * | 2010-08-23 | 2012-03-14 | 陕西理工学院 | Production method for degreased instant giant salamander meat powder |
| CN102090443A (en) * | 2011-03-01 | 2011-06-15 | 福建铭发水产开发有限公司 | Processing method of quick-frozen Taiwan white sea bream fillets keeping fish meat fresh |
| CN102246845A (en) * | 2011-07-01 | 2011-11-23 | 广西正五海洋产业股份有限公司 | Method for preventing fish slice from fading |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783142B (en) * | 2014-02-13 | 2015-10-14 | 浙江工商大学 | The processing method of the freezing seawater fillet of low histamine |
| CN104206502A (en) * | 2014-09-15 | 2014-12-17 | 重庆馗旭生物科技股份有限公司 | Slaughtering method comprehensively utilizing giant salamander resources |
| CN104206502B (en) * | 2014-09-15 | 2016-08-17 | 重庆馗旭生物科技股份有限公司 | A kind of comprehensively utilize Resources of Megalobatrachus Davidianus slaughter method |
| CN105285770A (en) * | 2015-11-08 | 2016-02-03 | 张家界金鲵生物工程股份有限公司 | Method for producing frozen fresh giant salamander sliced meat |
| CN105815425A (en) * | 2016-04-28 | 2016-08-03 | 陕西理工学院 | Giant salamander slaughter machine |
| CN105815425B (en) * | 2016-04-28 | 2017-11-14 | 陕西理工学院 | Giant salamander slaughters machine |
| CN111802429A (en) * | 2020-06-05 | 2020-10-23 | 广东贞山鳄鱼养殖有限公司 | Production and processing method of crocodile meat |
| CN111802429B (en) * | 2020-06-05 | 2022-11-08 | 广东贞山鳄鱼养殖有限公司 | Production and processing method of crocodile meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100551279C (en) | A kind of prawn quality-improving soak with antifreezing function | |
| CN103250773A (en) | Production method for giant salamander quick-frozen meat products | |
| CN101810345A (en) | Pickling method of multi-flavor marinated eggs | |
| Saliu | Effect of smoking and frozen storage on the nutrient composition of some African fish | |
| CN103549491A (en) | Making method for quick-frozen seasoned sliced Spanish Mackerel food | |
| CN103251079A (en) | Processing method of fresh-water lobster meat | |
| CN102057978A (en) | Method for prolonging refreshing time of frozen and fresh chicken breast by skin vacuum packaging | |
| CN106332947A (en) | Multistage heating mild sterilization method for normal temperature preservation of crab meat products | |
| CN104222958B (en) | Novel crab taste soup stock and preparation method thereof | |
| CN103300423A (en) | Processing method of sleeve-fish food | |
| CN103300133B (en) | Process for quick-freeze fresh keeping of wild chickweed tender tips | |
| CN104255900A (en) | Method for preventing shell crack during freezing process of portunid | |
| CN104544474A (en) | Squid preservation technology | |
| Mustafa et al. | Nutritional qualities of Hilsha and Sarpunti in different salt curing methods | |
| CN104621234A (en) | Frozen shelling white shrimp quality improver and application thereof | |
| CN109105462A (en) | The preservation by partial technique of fish products | |
| Sesugh et al. | Proximate analysis of smoked and unsmoked fish (cat and tilapia) in Ombi River Lafia Nasarawa State Nigeria | |
| Rao et al. | Changes in the muscle biochemical composition of Lagocephalus spadiceus (Richardson, 1845) and Lagocephalus lunaris (Bloch and Schneider, 1801) off Visakhapatnam, East Coast of India | |
| CN105495408A (en) | Processing method of frozen prepared cultured large yellow croaker | |
| CN106259828A (en) | Processing technology capable of effectively keeping fresh taste of poultry meat | |
| CN105994577A (en) | Processing method of thick-shelled mussels | |
| CN105166603A (en) | Treatment method for reducing fishy smell of sturgeon and prepared sturgeon fillets | |
| CN108294096A (en) | It is a kind of butcher after the quick preservation by partial technology of pork low temperature | |
| CN109444358B (en) | Model analysis method for distinguishing frozen freshwater fish meat quality degradation influence factors and application | |
| CN105851198A (en) | Preservation method for aquatic products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130821 |