CN117617459A - Fresh-keeping method for processing freshwater fish - Google Patents

Fresh-keeping method for processing freshwater fish Download PDF

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Publication number
CN117617459A
CN117617459A CN202311848112.8A CN202311848112A CN117617459A CN 117617459 A CN117617459 A CN 117617459A CN 202311848112 A CN202311848112 A CN 202311848112A CN 117617459 A CN117617459 A CN 117617459A
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fish
mucus
fresh
fish body
freshwater
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CN202311848112.8A
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黎秋光
何培林
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Zhaoqing Hengxing Aquatic Technology Co ltd
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Zhaoqing Hengxing Aquatic Technology Co ltd
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Priority to CN202311848112.8A priority Critical patent/CN117617459A/en
Publication of CN117617459A publication Critical patent/CN117617459A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the technical field of aquatic product processing, in particular to a fresh-keeping method for processing freshwater fish; comprising the following steps: a live fish stunning step, a step of removing mucus on the body surface of a fish body, a step of removing fishy smell layers on the body surface of the fish body, a step of applying sea fish mucus on the fish body and a step of packaging; the invention has the beneficial effects that: the method comprises the steps of firstly removing mucus with fishy smell substances carried by freshwater fish, then removing partial tissues permeated by the fishy smell substances on the surface of the freshwater fish along with actinomycetes and blue-green algae attached to the surfaces of the tissues under the condition of not damaging the integrity of the freshwater fish, and finally applying sea fish mucus on the surface of the freshwater fish, thereby obtaining the whole freshwater fish product which is beneficial to preservation, has lighter fishy smell and does not increase fishy smell with the increase of preservation time.

Description

Fresh-keeping method for processing freshwater fish
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to a fresh-keeping method for processing freshwater fish.
Background
In recent years, it has been found that the skin mucus of fish contains antioxidant and antibacterial substances (which can slow down the spoilage of fish skin and fish meat), and the skin mucus of fish is coated on the surface of fish body to be preserved, but the fresh-keeping purpose is achieved, but the fresh-keeping method is limited to the fresh-keeping of sea fish with ice and the fresh-keeping of fish meat products (meat slices and meat emulsion). In the prior art, the mucus on the body surface of the fish is not suitable for fresh-keeping of freshwater fish, and the main reason is that most of the mucus of the freshwater fish is secreted more, and the coated mucus is blocked by the mucus of the fish body and cannot contact the fish body, so that the practical influence cannot be generated; one of the main sources of the fishy smell of the freshwater fish is mucus, more mucus coating means that the fishy smell can be generated, and fishy smell substances in the mucus of the freshwater fish can continue to increase after death and easily permeate into the fishskin and the fish, so that the edible value is seriously affected.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a fresh-keeping method for processing freshwater fish, which adopts mucus on the surface of fish as a fresh-keeping agent for whole fish without increasing fishy smell of the fish body.
The technical scheme of the invention is as follows:
a fresh-keeping method for processing freshwater fish comprises the following steps:
a live fish stunning step; and, a step of, in the first embodiment,
removing mucus on the body surface of the fish body; and, a step of, in the first embodiment,
removing fishy smell layers on the body surface of the fish body; and, a step of, in the first embodiment,
applying sea fish mucus to the fish body; and, a step of, in the first embodiment,
and (5) packaging.
Preferably, the live fish stunning method comprises the following steps: live fish is shocked by pulses of 600-700V and 0.5-1.5A, the pulse frequency is 0.5-2.0 Hz, and the shock duration is 1-3 s. The weight of the freshwater fish sold in the market is 2-5 jin, and the electric shock with the parameters can ensure that most freshwater fish sold in the market can be fast euthanized (choked after being stunned) so as to avoid struggling and scraping the fish body.
Preferably, the method for removing mucus on the body surface of the fish body comprises the following steps: the method comprises the steps of enabling the surface of the fish body to be adhered with wood dust, scraping the wood dust, adhering the wood dust again, scraping the wood dust again, circulating the operation until no mucus is visible on the surface of the fish body, flushing the wood dust on the surface of the fish body, and draining for later use.
Preferably, the wood chips are cajeput (cajeput tree of the genus cajeput of the family myrtaceae) sawdust. The cajeput wood is soft and fluffy, is not easy to scrape the fishskin, and contains deodorizing components (eucalyptol, limonene, beta-caryophyllene and alpha-pinene), and can reduce fishy smell of fish body by repeatedly rubbing the fishskin and fish scales.
Preferably, the method for removing the fishy smell layer on the body surface of the fish body comprises the following steps: uniformly mixing the meat tenderizer and water according to the weight ratio of 1:80-90 to obtain a deodorization liquid, soaking the fish body in the deodorization liquid for 3-7 min, immediately transferring the fish body into a 75wt% ethanol solution for soaking for 2-5 min, taking out the fish body, soaking in clear water for 2-5 min, and draining for later use. The fishy smell removing liquid hydrolyzes the fish scales, the fish fins, the fish tails, the fish heads, the fish gills, the oral cavity, the front ends of the esophagus and the outer layers of the partially exposed fish skin, and the principle is that the tender meat powder has strong hydrolysis action on elastin and collagen and weak hydrolysis action on muscle protein, so that partial tissues on the outer surfaces of the fish bodies are rapidly hydrolyzed, and partial actinomycetes and blue-green algae are separated, so that the fish bodies with lighter taste are obtained. Then the enzyme in the meat tenderizer is denatured by ethanol, then the fishy smell removing liquid is stopped to continuously hydrolyze the fish body, and the bacterial quantity of the external surface of the fish body is reduced along the way.
Preferably, the temperature of the deodorization liquid is controlled at 30-44 ℃, and the optimal hydrolysis temperature of the meat tenderizer is 50-60 ℃ in theory, but the fish meat is easy to denature at high temperature after being higher than 45 ℃, so that the temperature at which the hydrolysis speed is slightly low but the fish meat protein is not easy to denature at high temperature is selected.
Preferably, the method for applying sea fish mucus by the fish body comprises the following steps: sea fish mucus scraped from the surface of fresh large yellow croaker, a food defoamer and glycerin are stirred according to the weight ratio of 90:1-3:3-4 to obtain a mixed solution, the fish body is immersed into the mixed solution during stirring, and vacuumizing is started after stirring for more than 5min until stirring is finished. Sea fish mucus is waste in the processing of large yellow croaker; the food defoamer is used for preventing excessive bubbles generated during the stirring of the mixed solution and is beneficial to separating air at the positions of fish gills, oral cavities, esophagus and the like of the fish body from the fish body during the vacuumizing; the glycerol can promote the water retention capacity of sea fish mucus and avoid excessive water loss during vacuumizing.
Preferably, the stirring speed is 30-50 r/min, the stirring time is 8-11 min, and the low-speed stirring is adopted to match with the defoaming agent, so that a large number of tiny bubbles are avoided from being generated by sea fish mucus, and the air discharge of fish gills, oral cavities and esophagus of fish bodies is facilitated; the vacuum degree of the vacuumizing is-0.05 to-0.10 bar, and the aim is to induce the air of the gills, the oral cavity and the esophagus to be discharged by adopting smaller vacuum degree, so that the oxidization of the parts in the subsequent fresh keeping process is slowed down, and the viscera or mucous membrane of the fish body is not damaged.
Preferably, the food defoamer is a DSA-5 defoamer. The defoamer is food grade defoamer and can be used for food processing.
Preferably, the method of packaging is: fishing out the fish body from the mixed solution, putting the fish body into a packaging bag, vacuumizing the packaging bag, and sealing the mouth of the packaging bag. The product is suitable for freezing and refrigerating preservation.
The principle of the invention is as follows:
the fishy smell of the sea fish is derived from trimethylamine generated by in-vivo muscle decomposition after death of the fish body, so that the fishy smell of sea fish mucus generated by processing fresh large yellow croaker is lighter, and the mucus cannot increase fishy smell with time because the sea fish mucus is separated from the fish body. The fishy smell of freshwater fish is derived from actinomycetes and blue-green algae attached to the surfaces of gills, scales, skins, fins, tails, mouths and esophagus of the fish. The freshwater fish mucus is rich in water and nutrition, and is suitable for survival of actinomycetes and blue-green algae. The fish skin and muscle are decomposed after the death of the fish body and nutrition is released into the mucus, so that more sufficient nutrition is provided for actinomycetes and blue-green algae, and the fishy smell of the mucus of the freshwater fish can be increased due to rapid proliferation of actinomycetes and blue-green algae in a period of time after the death of the fish body. And the fact proves that the antibacterial substance of the mucus on the body surface of the fish body has no effective inhibition effect on actinomycetes and blue-green algae. The fresh water fish whole fish product with longer fresh-keeping time and less fishy smell is obtained by firstly removing mucus on the body surface of the fish body and removing outer tissues at the positions of gills, scales, skins, fins, tails, oral cavities and esophagus of the fish body, and then applying sea fish mucus on the body surface of the fish body which almost does not contain actinomycetes and blue-green algae.
The beneficial effects of the invention are as follows: firstly removing mucus carried by freshwater fish and having fishy smell substances, then removing partial tissues permeated by the fishy smell substances on the surface of the freshwater fish together with actinomycetes and blue-green algae attached to the surfaces of the tissues under the condition of not damaging the integrity of the freshwater fish, and finally applying sea fish mucus on the surface of the freshwater fish, thereby obtaining a freshwater fish whole fish product which is beneficial to preservation, has lighter fishy smell and does not increase fishy smell with the increase of preservation time; the method is environment-friendly and healthy, does not leave toxic substances on the fish body, is simple and easy to operate, and is suitable for batch processing of freshwater fish.
Detailed Description
The following is a further description of embodiments of the invention in connection with comparative examples:
example 1
S1, placing freshwater fish into a water tank, and electrically shocking live fish by using an electric fish machine with 620V and 0.6A pulse, wherein the pulse frequency is 0.8Hz, and the shock duration is 1.2S, so as to obtain the dizziness fish body. Examples 1 to 3 and comparative examples 1 to 4 each used 2 jin.+ -.10% of Cyprinus Carpio (Cyprinus Carpio, cyprinus of Cypriorder).
S2, enabling the surface of the fish body to be adhered with wood dust, scraping the wood dust, adhering the wood dust again, scraping the wood dust again, circulating the operation until no mucus is visible on the surface of the fish body, flushing the wood dust on the surface of the fish body, and draining for later use, wherein the wood dust is cajeput sawdust.
S3, uniformly mixing the meat tenderizer and water according to a weight ratio of 1:82 to obtain a deodorization solution, soaking the fish body in the deodorization solution for 4min, controlling the temperature of the deodorization solution at 31 ℃, stirring the fish body to enable the fish body to be in full contact with the deodorization solution, taking out the fish body, immediately transferring the fish body into a 75wt% ethanol solution to soak for 2.5min, stirring the fish body to enable the fish body to be in full contact with the ethanol solution, taking out the fish body, soaking the fish body in clear water for 2.5min, and draining for standby.
S4, stirring sea fish mucus scraped from the surface of the fresh large yellow croaker, a food defoaming agent and glycerin according to a weight ratio of 90:1.2:3.2 to obtain a mixed solution, wherein the food defoaming agent is DSA-5 defoaming agent, immersing the fish body in the mixed solution during stirring, wherein the stirring speed is 32r/min, the stirring time is 8.5min, vacuumizing is started after stirring is over 5min, and the vacuumizing vacuum degree is-0.07 bar until stirring is finished.
S5, fishing out the fish body from the mixed solution, putting the fish body into a packaging bag, vacuumizing the packaging bag, and sealing the mouth of the bag.
Example 2
S1, placing freshwater fish into a water tank, and electrically shocking live fish by using an electric fish machine according to 680V and 1.4A pulse with the pulse frequency of 1.8Hz and the shock duration of 2.5S to obtain a dizziness fish body.
S2, enabling the surface of the fish body to be adhered with wood dust, scraping the wood dust, adhering the wood dust again, scraping the wood dust again, circulating the operation until no mucus is visible on the surface of the fish body, flushing the wood dust on the surface of the fish body, and draining for later use, wherein the wood dust is cajeput sawdust.
S3, uniformly mixing the meat tenderizer and water according to a weight ratio of 1:88 to obtain a deodorization solution, soaking the fish body in the deodorization solution for 6min, controlling the temperature of the deodorization solution at 42 ℃, stirring the fish body to enable the fish body to be fully contacted with the deodorization solution, taking out the fish body, immediately transferring the fish body into a 75wt% ethanol solution to soak for 4min, stirring the fish body to enable the fish body to be fully contacted with the ethanol solution, taking out the fish body, soaking the fish body in clear water for 4min, and draining for later use.
S4, stirring sea fish mucus scraped from the surface of the fresh large yellow croaker, a food defoaming agent and glycerin according to a weight ratio of 90:2.8:3.8 to obtain a mixed solution, wherein the food defoaming agent is DSA-5 defoaming agent, immersing the fish body in the mixed solution during stirring, wherein the stirring speed is 48r/min, the stirring time is 10min, vacuumizing is started after stirring is over 5min, and the vacuumizing vacuum degree is-0.09 bar until stirring is finished.
S5, fishing out the fish body from the mixed solution, putting the fish body into a packaging bag, vacuumizing the packaging bag, and sealing the mouth of the bag.
Example 3
S1, placing freshwater fish into a water tank, and electrically shocking live fish by using an electric fish machine with 650V and 1.0A pulse, wherein the pulse frequency is 1.5Hz, and the shock duration is 1.5S, so as to obtain the dizziness fish body.
S2, enabling the surface of the fish body to be adhered with wood dust, scraping the wood dust, adhering the wood dust again, scraping the wood dust again, circulating the operation until no mucus is visible on the surface of the fish body, flushing the wood dust on the surface of the fish body, and draining for later use, wherein the wood dust is cajeput sawdust.
S3, uniformly mixing the meat tenderizer and water according to a weight ratio of 1:85 to obtain a deodorization solution, soaking the fish body in the deodorization solution for 5min, controlling the temperature of the deodorization solution at 39 ℃, stirring the fish body to enable the fish body to be fully contacted with the deodorization solution, taking out the fish body, immediately transferring the fish body into a 75wt% ethanol solution to soak for 3min, stirring the fish body to enable the fish body to be fully contacted with the ethanol solution, taking out the fish body, soaking the fish body in clear water for 3min, and draining for later use.
S4, stirring sea fish mucus scraped from the surface of the fresh large yellow croaker, a food defoaming agent and glycerin according to a weight ratio of 90:1.5:3.5 to obtain a mixed solution, wherein the food defoaming agent is DSA-5 defoaming agent, immersing the fish body in the mixed solution during stirring, wherein the stirring speed is 40r/min, the stirring time is 10min, vacuumizing is started after stirring is over 5min, and the vacuumizing vacuum degree is-0.07 bar until stirring is finished.
S5, fishing out the fish body from the mixed solution, putting the fish body into a packaging bag, vacuumizing the packaging bag, and sealing the mouth of the bag.
Comparative example 1
Step S2 is canceled, and the other steps are the same as in embodiment 3.
Comparative example 2
The meat tenderizer is replaced by the deodorization powder which is obtained by uniformly mixing star anise, pepper and cinnamon powder according to the weight ratio of 5:4:3, and other steps are the same as in the example 3.
Comparative example 3
The procedure of example 3 was repeated except that the sea fish mucus was replaced with mucus scraped from the body surface of raw fish (genus snakehead of family snakehead, order perciformes).
Comparative example 4
The procedure of example 3 was repeated except that the sea fish mucus was replaced with mucus scraped from the body surface of grass carp (grass carp genus of the family Cyprinus) to form a carp.
Fishy smell experiment
For experimental purposes, it was examined whether the product obtained by the present invention had increased fishy smell after a certain period of cold storage.
The experimental method comprises the steps of independently carrying out experiments by 9 experimental staff, taking 1 piece of the products just prepared in the examples 1-3 and the comparative examples 1-4, opening bags to smell, marking the products as 1-5 minutes according to the strong fishy smell degree, sealing the bags again after marking, putting the products into a refrigerator for refrigerating for 5 days at the temperature of 4 ℃, and taking out the products from the bags to smell, wherein the products are marked as 1-5 minutes according to the strong fishy smell degree; scoring and overlapping the fishy smell before and after the refrigeration of 9 testers to obtain points for comparison and recording.
The experimental results are shown in Table 1.
Table 1 shows the score of fishy smell before and after refrigeration
The products obtained in examples 1-3 were light in taste and did not significantly increase the fishy smell after 5 days of refrigeration. Comparative examples 1, 3 and 4, since there was freshwater fish mucus on the body surface, the taste of the product itself was slightly heavy, and actinomycetes in the freshwater fish mucus were propagated in large amounts after 5 days of cold storage, resulting in an increased fishy smell. The comparative example 2 has light taste due to the use of the deodorization powder for deodorization, but has stronger fishy smell after 5 days of cold storage due to the fact that the body surface of the fish paste contains freshwater fish mucus.
Fresh-keeping effect experiment
The experiment purpose proves that the product obtained by the invention has the fresh-keeping function.
The test method comprises the steps of carrying out detection of volatile basic nitrogen after refrigerating for 5 days at 4 ℃ on the products obtained in the examples 1-3 and the comparative examples 1-4; national standards specify TVB-N values: primary fresh meat <15mg/100g; 15-25mg/100g of secondary fresh meat; spoiled meat >25mg/100g.
The experimental results are shown in Table 2.
TABLE 2 TVB-N value recording Table for detecting volatile basic Nitrogen after refrigeration of each product
It is known that bacteria of the genera Pseudomonas, moraxella, acinetobacter, flavobacterium, shewanella are the main microorganisms responsible for spoilage of cryopreserved fish, and it is found that the severity of fishy smell is not directly related to the rate of spoilage in combination with tables 1 and 2. Examples 1-3 and comparative example 2 have superior antibacterial properties (against the above-mentioned various spoilage bacteria) due to the application of the sea fish mucus scraped from the body surface of large yellow croaker; the mucus scraped from the surface of the raw fish body is applied in the comparative example 3, so that the antibacterial performance is excellent; while the body surface of comparative example 1 remained carp body mucus, even if the sea fish mucus scraped from the body surface of large yellow croaker was applied, it was difficult to protect the fish body; the experiments of comparative example 4, in which the mucus scraped from the grass carp body surface was coated, failed to inhibit spoilage, found that not all fish mucus had the property of inhibiting spoilage to achieve the preservation effect.
The foregoing embodiments and description have been provided merely to illustrate the principles and best modes of carrying out the invention, and various changes and modifications can be made therein without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (10)

1. The fresh-keeping method for processing freshwater fish is characterized by comprising the following steps of:
a live fish stunning step; and, a step of, in the first embodiment,
removing mucus on the body surface of the fish body; and, a step of, in the first embodiment,
removing fishy smell layers on the body surface of the fish body; and, a step of, in the first embodiment,
applying sea fish mucus to the fish body; and, a step of, in the first embodiment,
and (5) packaging.
2. The fresh-keeping method for processing freshwater fish according to claim 1, wherein the method for stunning the live fish is as follows: live fish is shocked by pulses of 600-700V and 0.5-1.5A, the pulse frequency is 0.5-2.0 Hz, and the shock duration is 1-3 s.
3. The fresh-keeping method for processing freshwater fish according to claim 1, wherein the method for removing mucus on the body surface of the fish body is as follows: the method comprises the steps of enabling the surface of the fish body to be adhered with wood dust, scraping the wood dust, adhering the wood dust again, scraping the wood dust again, circulating the operation until no mucus is visible on the surface of the fish body, flushing the wood dust on the surface of the fish body, and draining for later use.
4. The fresh-keeping method for processing freshwater fish according to claim 3, wherein the wood chips are cajeput sawdust.
5. The fresh-keeping method for processing freshwater fish according to claim 1, wherein the method for removing the fishy smell layer on the body surface of the freshwater fish is as follows: uniformly mixing the meat tenderizer and water according to the weight ratio of 1:80-90 to obtain a deodorization liquid, soaking the fish body in the deodorization liquid for 3-7 min, immediately transferring the fish body into a 75wt% ethanol solution for soaking for 2-5 min, taking out the fish body, soaking in clear water for 2-5 min, and draining for later use.
6. The fresh-keeping method according to claim 5, wherein the temperature of the deodorization liquid is controlled at 30-44 ℃.
7. The fresh-keeping method for processing freshwater fish according to claim 1, wherein the method for applying the sea fish mucus by the fish body is as follows: sea fish mucus scraped from the surface of fresh large yellow croaker, a food defoamer and glycerin are stirred according to the weight ratio of 90:1-3:3-4 to obtain a mixed solution, the fish body is immersed into the mixed solution during stirring, and vacuumizing is started after stirring for more than 5min until stirring is finished.
8. The fresh-keeping method for processing freshwater fish according to claim 7, wherein the stirring speed is 30-50 r/min, the stirring time is 8-11 min, and the vacuumizing vacuum degree is-0.05 to-0.10 bar.
9. The method for processing and preserving freshwater fish according to claim 7, wherein the food antifoaming agent is DSA-5 antifoaming agent.
10. The fresh-keeping method for processing freshwater fish according to claim 1, wherein the packaging method comprises the following steps: fishing out the fish body from the mixed solution, putting the fish body into a packaging bag, vacuumizing the packaging bag, and sealing the mouth of the packaging bag.
CN202311848112.8A 2023-12-29 2023-12-29 Fresh-keeping method for processing freshwater fish Pending CN117617459A (en)

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