CN104957668A - Freeze-processing method of fish fillets - Google Patents
Freeze-processing method of fish fillets Download PDFInfo
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- CN104957668A CN104957668A CN201510282431.6A CN201510282431A CN104957668A CN 104957668 A CN104957668 A CN 104957668A CN 201510282431 A CN201510282431 A CN 201510282431A CN 104957668 A CN104957668 A CN 104957668A
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- fillet
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- soaks
- cutting method
- freeze
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title abstract 3
- 238000002791 soaking Methods 0.000 claims abstract description 21
- 238000007710 freezing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 19
- 239000011259 mixed solution Substances 0.000 claims description 18
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 14
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 14
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 14
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 14
- 239000012535 impurity Substances 0.000 claims description 14
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 14
- 239000001540 sodium lactate Substances 0.000 claims description 14
- 229940005581 sodium lactate Drugs 0.000 claims description 14
- 235000011088 sodium lactate Nutrition 0.000 claims description 14
- 239000001488 sodium phosphate Substances 0.000 claims description 14
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 14
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 14
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 14
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 14
- 239000013638 trimer Substances 0.000 claims description 14
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 14
- 239000008280 blood Substances 0.000 claims description 7
- 210000004369 blood Anatomy 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 claims description 7
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 7
- 235000010234 sodium benzoate Nutrition 0.000 claims description 7
- 239000004299 sodium benzoate Substances 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000003223 protective agent Substances 0.000 abstract description 2
- 239000005457 ice water Substances 0.000 abstract 2
- 239000002577 cryoprotective agent Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 10
- 238000010257 thawing Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The present invention provides a freeze-processing method of fish fillets, which comprises the following steps: (1) slicing; (2) soaking with ice water; (3) soaking with a cryoprotectant; (4) soaking for protection for a second time; and (5) quick-freezing. Comparing to the prior art, the freeze-processing method of the fish fillets has the advantages of protecting mouthfeel of the fish fillets after the fish fillets are thawed in the prior art, and by soaking the fish fillets with ice water at the beginning of the processing, then soaking the fish fillets with the protective agent twice, and conducting the soaking at 0-4 DEG C, the quick-freezing time of the fish fillets is greatly shortened, and the original flavor of the fish fillets after the fish fillets are thawed can be better maintained.
Description
Technical field
The present invention relates to a kind of fillet freeze cutting method, belong to seafood freeze cutting technical field.
Background technology
Fish is containing animal protein and calcium, phosphorus and the material such as vitamin A, D, B1, B2, and easily for human body is digested and assimilated, flesh of fish muscle fibre is comparatively thin, has volume solubility gel-forming substance, structurally flexible.Fish contains multiple unrighted acid, and it can reduce cholesterol and triglyceride, prevents blood clotting, has prevented fine effect to coronary heart disease and cerebral hemorrhage disease.But the market sale of fish is sold based on fresh, the overwhelming majority is at source neighbouring sells with the form of fresh and alive fish, sells and only account for less than 2% after freeze cutting.Although frozen fillet has good preservation, and can extend the shelf-life of fish, after thawing, meat is coarse, center spongeization for the fish after freezing, and lose the sense of original lubrication, mouthfeel is poor;
But, in prior art adopt freezing before utilize cryoprotector to soak method, can available protecting fillet thaw after mouthfeel, but also there are some problems, as long in the quick-frozen process used time, thaw after original taste disappearance etc.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of fillet freeze cutting method.
Technical scheme: for achieving the above object, the invention provides a kind of fillet freeze cutting method, comprises the following steps:
(1) cut into slices: choose fresh and alive fish, live kill bloodletting, clean blood stains, impurity, peel off fish-skin, cut the impurity such as fish scale, spur, black film, then cut into slices, fillet;
(2) frozen water soaks: above-mentioned fillet are placed in the frozen water that temperature is 0-4 DEG C, soaks 20-30 minute;
(3) cryoprotector soaks: transfer in the mixed solution of sodium lactate and trehalose by step (2) gained fillet, soaks 10-20min;
(4) second protection soaks: transfer in the mixed solution of sodium pyrophosphate and sodium phosphate trimer by step (3) gained fillet, soaks 10-20min.
(5) quick-frozen: step (4) gained fillet are placed in ultrasonic refrigerating plant, the ultrasonic fillet central temperature that is refrigerated to reaches less than-18 DEG C, takes out ,-18 DEG C of refrigerations.
As preferably, containing Sodium Benzoate in described step (2) frozen water, with mass ratio range, its concentration is 0.1-0.3%.
Preferred as another kind, in described step (3) mixed solution, the weight ratio of sodium lactate, trehalose and water is (5-10): (7-9): 100.
Preferred as another kind, the soaking temperature in described step (3) is 0-4 DEG C.
Preferred as another kind, in described step (4) mixed solution, the weight ratio of sodium pyrophosphate, sodium phosphate trimer and water is (1-3): (2-4): 100.
Preferred as another kind, the soaking temperature in described step (4) is 0-4 DEG C.
Preferred as another kind, in described step (5), ultrasonic freezing condition is: ultrasonic frequency is 40-100kHz, and ultrasonic electric power is 80W-160W, and ultrasonic freeze-off time is 2-4min.
Beneficial effect: relative to prior art; fillet freeze cutting method of the present invention; not only there is in prior art the advantage of mouthfeel after protecting fillet to thaw; and by first using frozen water to soak in process; then twice protective agent immersion is carried out; and the temperature of various soak 0-4 DEG C, can greatly shorten the quick-frozen time, and the original flavor of fillet can be kept preferably after thawing.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1
(1) cut into slices: choose fresh and alive fish, live kill bloodletting, clean blood stains, impurity, peel off fish-skin, cut the impurity such as fish scale, spur, black film, then cut into slices, fillet;
(2) frozen water soaks: above-mentioned fillet are placed in the frozen water that temperature is 0 DEG C, and wherein containing Sodium Benzoate, with mass ratio range, its concentration is 0.1%, soaks 20 minutes;
(3) cryoprotector soaks: transfer in the mixed solution of sodium lactate and trehalose by step (2) gained fillet, and soak 10min, the weight ratio of sodium lactate, trehalose and water is 5:7:100, and soaking temperature is 0 DEG C;
(4) second protection soaks: transfer in the mixed solution of sodium pyrophosphate and sodium phosphate trimer by step (3) gained fillet, and soak 10min, the weight ratio of sodium pyrophosphate, sodium phosphate trimer and water is 1:2:100, and soaking temperature is 0 DEG C.
(5) quick-frozen: step (4) gained fillet are placed in ultrasonic refrigerating plant, the ultrasonic fillet central temperature that is refrigerated to reaches less than-18 DEG C, and ultrasonic frequency is 40kHz, ultrasonic electric power is 80W, ultrasonic freeze-off time is 2min, takes out ,-18 DEG C of refrigerations.
Ultrasonic cooling time is 2min, is less than more than 5min of the prior art, greatly shortens cooling time.
Embodiment 2
(1) cut into slices: choose fresh and alive fish, live kill bloodletting, clean blood stains, impurity, peel off fish-skin, cut the impurity such as fish scale, spur, black film, then cut into slices, fillet;
(2) frozen water soaks: above-mentioned fillet are placed in the frozen water that temperature is 4 DEG C, and wherein containing Sodium Benzoate, with mass ratio range, its concentration is 0.3%, soaks 30 minutes;
(3) cryoprotector soaks: transfer in the mixed solution of sodium lactate and trehalose by step (2) gained fillet, and soak 20min, the weight ratio of sodium lactate, trehalose and water is 10:9:100, and soaking temperature is 4 DEG C;
(4) second protection soaks: transfer in the mixed solution of sodium pyrophosphate and sodium phosphate trimer by step (3) gained fillet, and soak 20min, the weight ratio of sodium pyrophosphate, sodium phosphate trimer and water is 3:4:100, and soaking temperature is 4 DEG C.
(5) quick-frozen: step (4) gained fillet are placed in ultrasonic refrigerating plant, the ultrasonic fillet central temperature that is refrigerated to reaches less than-18 DEG C, and ultrasonic frequency is 100kHz, ultrasonic electric power is 160W, ultrasonic freeze-off time is 4min, takes out ,-18 DEG C of refrigerations.
Ultrasonic cooling time is 4min, is less than more than 5min of the prior art, greatly shortens cooling time.
Embodiment 3
(1) cut into slices: choose fresh and alive fish, live kill bloodletting, clean blood stains, impurity, peel off fish-skin, cut the impurity such as fish scale, spur, black film, then cut into slices, fillet;
(2) frozen water soaks: above-mentioned fillet are placed in the frozen water that temperature is 2 DEG C, and wherein containing Sodium Benzoate, with mass ratio range, its concentration is 0.2%, soaks 25 minutes;
(3) cryoprotector soaks: transfer in the mixed solution of sodium lactate and trehalose by step (2) gained fillet, and soak 15min, the weight ratio of sodium lactate, trehalose and water is 8:8:100, and soaking temperature is 2 DEG C;
(4) second protection soaks: transfer in the mixed solution of sodium pyrophosphate and sodium phosphate trimer by step (3) gained fillet, and soak 15min, the weight ratio of sodium pyrophosphate, sodium phosphate trimer and water is 2:3:100, and soaking temperature is 2 DEG C.
(5) quick-frozen: step (4) gained fillet are placed in ultrasonic refrigerating plant, the ultrasonic fillet central temperature that is refrigerated to reaches less than-18 DEG C, and ultrasonic frequency is 40-100kHz, ultrasonic electric power is 80W-160W, ultrasonic freeze-off time is 3min, takes out ,-18 DEG C of refrigerations.
Ultrasonic cooling time is 3min, is less than more than 5min of the prior art, greatly shortens cooling time.
Embodiment 4
(1) cut into slices: choose fresh and alive fish, live kill bloodletting, clean blood stains, impurity, peel off fish-skin, cut the impurity such as fish scale, spur, black film, then cut into slices, fillet;
(2) frozen water soaks: above-mentioned fillet are placed in the frozen water that temperature is 1 DEG C, and wherein containing Sodium Benzoate, with mass ratio range, its concentration is 0.2%, soaks 22 minutes;
(3) cryoprotector soaks: transfer in the mixed solution of sodium lactate and trehalose by step (2) gained fillet, and soak 12min, the weight ratio of sodium lactate, trehalose and water is 6:8:100, and soaking temperature is 1 DEG C;
(4) second protection soaks: transfer in the mixed solution of sodium pyrophosphate and sodium phosphate trimer by step (3) gained fillet, and soak 12min, the weight ratio of sodium pyrophosphate, sodium phosphate trimer and water is 2:2:100, and soaking temperature is 0-4 DEG C.
(5) quick-frozen: step (4) gained fillet are placed in ultrasonic refrigerating plant, the ultrasonic fillet central temperature that is refrigerated to reaches less than-18 DEG C, and ultrasonic frequency is 50kHz, ultrasonic electric power is 100W, ultrasonic freeze-off time is 3min, takes out ,-18 DEG C of refrigerations.
Ultrasonic cooling time is 3min, is less than more than 5min of the prior art, greatly shortens cooling time.
Embodiment 5
(1) cut into slices: choose fresh and alive fish, live kill bloodletting, clean blood stains, impurity, peel off fish-skin, cut the impurity such as fish scale, spur, black film, then cut into slices, fillet;
(2) frozen water soaks: above-mentioned fillet are placed in the frozen water that temperature is 3 DEG C, and wherein containing Sodium Benzoate, with mass ratio range, its concentration is 0.2%, soaks 28 minutes;
(3) cryoprotector soaks: transfer in the mixed solution of sodium lactate and trehalose by step (2) gained fillet, and soak 18min, the weight ratio of sodium lactate, trehalose and water is 9:8:100, and soaking temperature is 3 DEG C;
(4) second protection soaks: transfer in the mixed solution of sodium pyrophosphate and sodium phosphate trimer by step (3) gained fillet, and soak 18min, the weight ratio of sodium pyrophosphate, sodium phosphate trimer and water is 3:3:100, and soaking temperature is 3 DEG C.
(5) quick-frozen: step (4) gained fillet are placed in ultrasonic refrigerating plant, the ultrasonic fillet central temperature that is refrigerated to reaches less than-18 DEG C, and ultrasonic frequency is 90kHz, ultrasonic electric power is 140W, ultrasonic freeze-off time is 3min, takes out ,-18 DEG C of refrigerations.
Ultrasonic cooling time is 3min, is less than more than 5min of the prior art, greatly shortens cooling time.
After experimental example 1 frozen fillet of the present invention thaws, original flavor keeps situation
Get same mass products fish 20 to test, stochastic averagina is divided into 4 groups, is respectively control group, embodiment 3 groups, embodiment 4 groups and embodiment 5 groups;
Control group, according to the embodiment of the present invention 3 method, removes step (2) and (3), and the soaking temperature of step (4) changes 8 DEG C into carries out freeze cutting;
Embodiment 3 groups, embodiment 4 groups and embodiment 5 groups carry out freeze cutting according to the embodiment of the present invention 3,4 and 5 method;
After thawing, original flavor investigates standard:; " ++ " expression better keeps original flavor; "+" indicates original flavor, but slightly poor; "-" represents that original flavor disappears completely, the results are shown in Table 1
After table 1 thaws, original flavor keeps situation
| Group | Quantity (bar) | Original flavor keeps situation |
| Control group | 5 | + |
| Embodiment 3 groups | 5 | ++ |
| Embodiment 4 groups | 5 | ++ |
| Embodiment 5 groups | 5 | ++ |
Can be obtained by upper table 1, compared with control group, the freeze cutting method of the present invention's three embodiments all can keep original flavor preferably, and therefore, freeze cutting method of the present invention has outstanding effect in maintenance fish original flavor.
Claims (7)
1. a fillet freeze cutting method, is characterized in that, comprises the following steps:
(1) cut into slices: choose fresh and alive fish, live kill bloodletting, clean blood stains, impurity, peel off fish-skin, cut the impurity such as fish scale, spur, black film, then cut into slices, fillet;
(2) frozen water soaks: above-mentioned fillet are placed in the frozen water that temperature is 0-4 DEG C, soaks 20-30 minute;
(3) cryoprotector soaks: transfer in the mixed solution of sodium lactate and trehalose by step (2) gained fillet, soaks 10-20min;
(4) second protection soaks: transfer in the mixed solution of sodium pyrophosphate and sodium phosphate trimer by step (3) gained fillet, soaks 10-20min.
(5) quick-frozen: step (4) gained fillet are placed in ultrasonic refrigerating plant, the ultrasonic fillet central temperature that is refrigerated to reaches less than-18 DEG C, takes out ,-18 DEG C of refrigerations.
2. fillet freeze cutting method according to claim 1, is characterized in that, containing Sodium Benzoate in described step (2) frozen water, with mass ratio range, its concentration is 0.1-0.3%.
3. fillet freeze cutting method according to claim 1, is characterized in that, in described step (3) mixed solution, the weight ratio of sodium lactate, trehalose and water is (5-10): (7-9): 100.
4. fillet freeze cutting method according to claim 1, is characterized in that, the soaking temperature in described step (3) is 0-4 DEG C.
5. fillet freeze cutting method according to claim 1, is characterized in that, in described step (4) mixed solution, the weight ratio of sodium pyrophosphate, sodium phosphate trimer and water is (1-3): (2-4): 100.
6. fillet freeze cutting method according to claim 1, is characterized in that, the soaking temperature in described step (4) is 0-4 DEG C.
7. fillet freeze cutting method according to claim 1, is characterized in that, in described step (5), ultrasonic freezing condition is: ultrasonic frequency is 40-100kHz, and ultrasonic electric power is 80W-160W, and ultrasonic freeze-off time is 2-4min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510282431.6A CN104957668A (en) | 2015-05-28 | 2015-05-28 | Freeze-processing method of fish fillets |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510282431.6A CN104957668A (en) | 2015-05-28 | 2015-05-28 | Freeze-processing method of fish fillets |
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| CN104957668A true CN104957668A (en) | 2015-10-07 |
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| CN201510282431.6A Pending CN104957668A (en) | 2015-05-28 | 2015-05-28 | Freeze-processing method of fish fillets |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751345A (en) * | 2017-11-17 | 2018-03-06 | 东兴市长瀛食品有限责任公司 | Ocean fish refrigerant and its application in ocean fish freeze cutting |
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|---|---|---|---|---|
| CN1935029A (en) * | 2006-09-22 | 2007-03-28 | 南宁中诺生物工程有限责任公司 | Frozen tilapia mossambica slice and its processing method |
| CN101331961A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Quick-freezing sea sedge cod steak food and production method thereof |
| CN101715980A (en) * | 2009-11-25 | 2010-06-02 | 通威股份有限公司 | Method for preparing crystal fish particles of freshwater fish |
| CN101919433A (en) * | 2009-06-11 | 2010-12-22 | 天津科技大学 | Fillet freezing method |
-
2015
- 2015-05-28 CN CN201510282431.6A patent/CN104957668A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935029A (en) * | 2006-09-22 | 2007-03-28 | 南宁中诺生物工程有限责任公司 | Frozen tilapia mossambica slice and its processing method |
| CN101331961A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Quick-freezing sea sedge cod steak food and production method thereof |
| CN101919433A (en) * | 2009-06-11 | 2010-12-22 | 天津科技大学 | Fillet freezing method |
| CN101715980A (en) * | 2009-11-25 | 2010-06-02 | 通威股份有限公司 | Method for preparing crystal fish particles of freshwater fish |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751345A (en) * | 2017-11-17 | 2018-03-06 | 东兴市长瀛食品有限责任公司 | Ocean fish refrigerant and its application in ocean fish freeze cutting |
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Application publication date: 20151007 |