阅读说明：本技术 海鱼的冷冻加工方法 (Freezing processing method of sea fish ) 是由 高强 曲正勇 于 2019-10-28 设计创作，主要内容包括：本发明公开了一种海鱼的冷冻加工方法,包括以下步骤：原料挑选、清洗剖片、保鲜处理、分级沥水、冷冻剂浸泡、速冻、真空包装。通过采用本发明方法,大大缩短速冻时间,并且使得解冻后的海鱼还能保持刚出海时的新鲜口感,营养零流失。(The invention discloses a freezing processing method of marine fish, which comprises the following steps: selecting raw materials, cleaning and slicing, fresh-keeping treatment, grading draining, soaking with a refrigerant, quick freezing and vacuum packaging. By adopting the method, the quick-freezing time is greatly shortened, and the thawed marine fish can keep fresh taste just coming out of the sea and has zero nutrition loss.)

1. A freezing processing method of sea fish is characterized by comprising the following steps:

s1, selecting raw materials: selecting sea fish which is fished back from sea area, is transported by adding ice for preservation, and has no rot, deterioration, peculiar smell and impurities;

s2, cleaning and slicing: putting the marine fish selected in the step S1 in ice water at the temperature of 0-4 ℃, cleaning, scaling and slicing;

s3, fresh-keeping treatment: soaking sliced fish in antistaling agent for 0.5-1 min;

s4, graded draining: grading the fillets subjected to the preservation treatment, passing through a cleaning tank again, and placing on a stainless steel frame for draining, wherein the draining time is 3-5 min;

s5, soaking in a refrigerant: soaking the drained fish fillets in a refrigerant for 5-10 min;

s6, quick freezing: precooling the fillets to-45 to-38 ℃ by a single freezer, uniformly placing the fillets soaked by the refrigerant on a plate belt of the single freezer, flattening the fillets without overlapping the fillets, and quickly freezing the fillets on the single freezer until the central temperature of the fillets reaches below-18 ℃;

s7, vacuum packaging: and plating ice coats on the quick-frozen fillets, then carrying out vacuum packaging, and storing in a refrigeration house below-18 ℃.

2. The method for freezing marine fish according to claim 1, wherein the transportation temperature of said fresh-keeping transportation with ice at step S1 is maintained at 0-4 ℃.

3. The method for freezing marine fish according to claim 1, wherein the antistaling agent of step S3 comprises the following raw materials: tea polyphenol, agar, traditional Chinese medicine extracting solution, vitamin C solution, lignin and citric acid solution.

4. The method for freezing marine fish according to claim 3, wherein the concentration of the vitamin C solution is 0.1% and the concentration of the citric acid solution is 0.1%.

5. The method for freezing sea fish of claim 3, wherein the Chinese herbal extract comprises the following raw materials: herba saddletree, mint, radix angelicae, thyme and cold saline.

6. The method for freezing marine fish according to claim 1 or 3, wherein the preservative is prepared by mixing tea polyphenol, agar, a Chinese medicinal extract, a vitamin C solution, lignin and a citric acid solution, and stirring for 5-10 min.

7. The method for freezing marine fish according to claim 1, wherein said refrigerant of step S5 comprises the following raw materials: sodium lactate, propylene glycol alginate, starch phosphate, sodium glutamate and sucrose.

8. The method for freezing marine fish according to claim 1 or 7, wherein the freezing agent is prepared by mixing sodium lactate, propylene glycol alginate, starch phosphate, sodium glutamate and sucrose, stirring for 5-10min, and then performing microwave treatment.

9. The method for freezing marine fish according to claim 1, wherein the speed of the plate belt of the freezing machine in step S6 is 0.15-0.50 m/min.

10. The method for freezing marine fish as claimed in claim 1, wherein the temperature of the ice water used in the step S7 is less than or equal to 4 ℃.

Technical Field

The invention relates to the field of frozen aquatic products, in particular to a sea fish freezing processing method capable of keeping fresh taste of sea fish and short in freezing time.

Background

The fish is rich in animal protein, calcium, phosphorus, vitamins A, D, B1, B2 and other substances, is easy to digest and absorb by human body, has fine fish muscle fiber and a large amount of soluble colloid substances, and has a soft structure. The mouth feel, taste and nutritional value of the marine fishes are more favored by consumers. Most of the fish are sold in the market in the form of fresh fish, and most of the fish are sold near the producing area in the form of fresh fish. However, since inland consumers are far from the origin of marine fish and cannot conveniently obtain fresh marine fish, the consumers generally purchase frozen marine fish. Until now, the freezing liquid for freezing the fish slices mainly adopts a mixed solution of salt, alcohol, glycol and other substances and water, and the water holding capacity of the fish is reduced due to the mechanical damage effect of ice crystals and the changeability of fish protein after freezing; when the fish is thawed, a large amount of juice is lost, the flavor and the taste are influenced, and the quality of the fish is reduced. Therefore, the effective way for solving the problem of the reduction of the taste of the frozen sea fish is to find a freezing processing method which can keep the fresh taste of the sea fish and has short freezing time.

Disclosure of Invention

The invention aims to provide a freezing processing method of sea fish, which aims to solve the problems that the flavor and taste are influenced, the nutrition is lost and the like when the existing frozen sea fish is unfrozen and eaten.

The technical scheme of the invention is as follows:

a freezing processing method of sea fish comprises the following steps:

s1, selecting raw materials: selecting sea fish which is fished back from sea area, is transported by adding ice for preservation, and has no rot, deterioration, peculiar smell and impurities;

s2, cleaning and slicing: putting the marine fish selected in the step S1 in ice water at the temperature of 0-4 ℃, cleaning, scaling and slicing;

s3, fresh-keeping treatment: soaking sliced fish in antistaling agent for 0.5-1 min;

s4, graded draining: grading the fillets subjected to the preservation treatment, putting the fillets into a stainless steel frame again through a cleaning tank, and draining for 3-5 min;

s5, soaking in a refrigerant: soaking the drained fish fillets in a refrigerant for 5-10 min;

s6, quick freezing: precooling the fillets to-45 to-38 ℃ by a single freezer, uniformly placing the fillets soaked by the refrigerant on a plate belt of the single freezer, flattening the fillets without overlapping the fillets, and quickly freezing the fillets on the single freezer until the central temperature of the fillets reaches below-18 ℃;

s7, vacuum packaging: and plating ice coats on the quick-frozen fillets, then carrying out vacuum packaging, and storing in a refrigeration house below-18 ℃.

Preferably, the transportation temperature of the iced fresh-keeping transportation of step S1 is maintained at 0-4 ℃.

Preferably, the preservative in the step S3 includes the following raw materials: tea polyphenol, agar, traditional Chinese medicine extracting solution, vitamin C solution, lignin and citric acid solution.

Preferably, the concentration of the vitamin C solution is 0.1%, and the concentration of the citric acid solution is 0.1%.

Preferably, the preservative is prepared by mixing tea polyphenol, agar, a traditional Chinese medicine extracting solution, a vitamin C solution, lignin and a citric acid solution and stirring for 5-10 min.

Preferably, the traditional Chinese medicine extracting solution comprises the following raw materials: herba saddletree, mint, radix angelicae, thyme and cold saline.

Preferably, the traditional Chinese medicine extracting solution is prepared by the following steps:

t1, crushing and mixing the pommel, the mint, the angelica dahurica and the thyme, decocting for two times, combining and concentrating the filtrates obtained by the two times to obtain a concentrated solution;

t2, adding cold saline water into the concentrated solution prepared in the step T1, and uniformly stirring to obtain the traditional Chinese medicine extracting solution.

Preferably, the crushed powder in the step T1 is sieved by a 200-300-mesh sieve.

Preferably, 300-350 parts of water are added in the first decoction in the step T1, the decoction time is 15-30 min, and filtrate A and filter residue are obtained by filtration; and (3) carrying out second decoction, adding 150-200 parts of water into the filter residue obtained in the first decoction, continuing to decoct for 10-20 min, and filtering to obtain filtrate B.

Preferably, the refrigerant in step S5 includes the following raw materials: sodium lactate, propylene glycol alginate, starch phosphate, sodium glutamate and sucrose.

Preferably, the refrigerant is prepared by mixing sodium lactate, propylene glycol alginate, starch phosphate, sodium glutamate and sucrose, stirring for 5-10min, and performing microwave treatment.

Preferably, the microwave treatment process conditions are as follows: the time is 6-9s, the temperature is 12-18 ℃, and the power is 600- & gt 800W.

Preferably, the speed of the single-freezing plate strip in the step S6 is 0.15-0.50 m/min.

Preferably, in the ice coating process of step S7, the temperature of the used ice water is less than or equal to 4 ℃.

The beneficial effects of the invention include:

1. all the components adopted in the traditional Chinese medicine extracting solution are obtained from pure natural plants, so that the traditional Chinese medicine extracting solution has the effects of sterilization, bacteriostasis and corrosion prevention, and can play a good role in protecting food.

2. The components such as tea polyphenol, agar, citric acid, lignin and the like in the preservative have the preservation effect, and the preservative is applied to the process of freezing sea fish, so that the frozen sea fish can keep the original nutrition and taste when being defrosted and eaten.

3. The components of sodium lactate, propylene glycol alginate, starch phosphate, sodium glutamate, sucrose and the like in the freezing agent can effectively lock the nutrient components and juice of the sea fish, so that the loss rate of the juice after the sea fish is unfrozen is greatly reduced, and the freezing agent is applied to the sea fish freezing processing technology, so that the freezing time can be greatly shortened.

Detailed Description

The present invention will be described in further detail with reference to specific embodiments. It should be emphasized that the following description is merely exemplary in nature and is not intended to limit the scope of the invention or its application.