阅读说明：本技术 一种鲽鱼解冻工艺 (A kind of sole thawing technique ) 是由 于生明 于 2019-10-16 设计创作，主要内容包括：一种鲽鱼解冻工艺,包括以下步骤：(1)、在化料机内放入盐水,盐水温度为35℃-40℃,盐水浓度为2.5-4％；(2)、将冷冻鲽鱼放入化料机内,化料机内的盐水上下搅动,冷冻鲽鱼放置100-180s取出；(3)将取出的冷冻鲽鱼放入3℃-5℃的环境中均温静置,直至鲽鱼鱼体中心温度为0℃,解冻结束。本发明的鲽鱼解冻工艺,采用盐水解冻和均温解冻相结合的工艺,抑制微生物生长,大大减少冷冻鲽鱼解冻时间,减少了汁液流失,保证了鲽鱼产品新鲜度和营养成分。(A kind of sole thawing technique, comprising the following steps: (1), salt water is put into material machine, brine temp is 35 DEG C -40 DEG C, brine strength 2.5-4%；(2), freezing sole is put into material machine, the salt water in material machine stirs up and down, and freezing sole is placed 100-180s and taken out；(3) the freezing sole of taking-up is put into samming in 3 DEG C -5 DEG C of environment to stand, until sole center temperature of fish is 0 DEG C, defrosting terminates.Sole thawing technique of the invention, the technique combined using salt water defrosting and samming defrosting, is suppressed growth of microorganism, and is greatly reduced freezing sole thawing time, is reduced juice loss, ensure that sole product freshness and nutritional ingredient.)

1. a kind of sole thawing technique, it is characterised in that: the following steps are included:

(1), salt water is put into material machine, brine temp is 35 DEG C -40 DEG C, brine strength 2.5-4%；

(2), freezing sole is put into material machine, the salt water in material machine stirs up and down, and freezing sole is placed 100-180s and taken Out；

(3) the freezing sole of taking-up samming in 3 DEG C -5 DEG C of environment is put into stand, until sole center temperature of fish is 0 DEG C, Defrosting terminates.

2. a kind of sole thawing technique according to claim 1, it is characterised in that: in the step (1), preferred salt water Temperature is 40 DEG C, and preferred brine strength is 3%.

3. a kind of sole thawing technique according to claim 1, it is characterised in that: preferred to freeze in the step (2) Sole standing time is 120s.

4. a kind of sole thawing technique according to claim 1, it is characterised in that: in the step (3), samming temperature is excellent It is selected as 4 DEG C.

Technical field

The present invention relates to technical field of aquatic product processing.

Background technique

Sole, also known as flatfish, flatfish are rich in the nutritional ingredients such as protein, vitamin A, vitamin D, calcium, phosphorus, potassium, The content of especially vitamin B6 is rich, and fat content is less.In addition, flatfish is also rich in the main constituents DHA of brain, It is often edible to increase intelligence；Fine and tender taste and pure white, delicious and fertile, tonify deficiency benefit health, therefore the happiness by broad masses Love.

Freezing sole must all carry out defrosting processing before processing, if thawing time is too long, easily cause microorganism a large amount of Breeding, along with the effect of enzyme and oxidation reaction cause sole generation putrid and deteriorated.If thawing time is too short, inside fish body Juice can not enter sufficiently into the cell, easily lead to the loss of nutritional ingredient, while also influence the freshness of product.Juice Loss, water-retaining property reduction are aquatic products normal problems in course of defrosting, and when frozen fish thaws, internal ice crystal melts Cheng Shui is absorbed again if these hydrones cannot be returned in archaeocyte, has resulted in aquatic products juice loss；And it thaws Overlong time, easily leads to fish body microbial reproduction and fish body is rotten.

Summary of the invention

In order to solve the above problem existing for tradition freezing sole thawing technique, the present invention provides a kind of sole defrosting works Skill.

Present invention technical solution used for the above purpose is: a kind of sole thawing technique, comprising the following steps:

(1), salt water is put into material machine, brine temp is 35 DEG C -40 DEG C, brine strength 2.5-4%；

(2), freezing sole is put into material machine, the salt water in material machine stirs up and down, and freezing sole places 100- 180s takes out；

(3) the freezing sole of taking-up is put into samming in 3 DEG C -5 DEG C of environment to stand, until sole center temperature of fish is 0 DEG C, defrosting terminates.

In the step (1), preferred brine temp is 40 DEG C, and preferred brine strength is 3%.

It is preferred to freeze sole standing time as 120s in the step (2).

In the step (3), samming temperature is preferably 4 DEG C.

Sole thawing technique of the invention, the technique combined using salt water defrosting and samming defrosting, inhibits microorganism raw It is long, greatly reduce freezing sole thawing time, reduces juice loss, ensure that sole product freshness and nutritional ingredient.

Specific embodiment

Sole thawing technique of the invention, comprising the following steps:

(1), salt water is put into material machine, brine temp is 40 DEG C, brine strength 3%；

(2), freezing sole is put into material machine, the salt water in material machine stirs up and down, and freezing sole is placed 120s and taken Out；

(3) the freezing sole of taking-up samming in 4 DEG C of environment is put into stand, until sole center temperature of fish is 0 DEG C, Defrosting terminates.

It is combined when thawing to freezing sole using salt water, is effectively suppressed growth of microorganism；Material machine makes to freeze sole defrosting Shi Shuiliu or more agitation, reduces thawing time, reduces sole nutrient loss, keeps freshness.During samming, partially melt The ice crystal of change can be reentered slowly into the cell, and hydrated sheath is re-formed around protein particulate, reduces juice loss, Maintain the nutritional ingredient and original local flavor of fish after thawing.

The present invention is described by embodiment, and those skilled in the art know, is not departing from spirit of the invention In the case where range, various changes or equivalence replacement can be carried out to these features and embodiment.In addition, in religion of the invention It leads down, can modify to these features and embodiment to adapt to particular situation and material without departing from essence of the invention Mind and range.Therefore, the present invention is not limited to the particular embodiment disclosed, fallen with claims hereof Embodiment in range belongs to protection scope of the present invention.