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Title:
METHOD FOR DIPPING AND FREEZING TUNA USING LOW SALT PENETRATION AMOUNT OF CaCl2
Document Type and Number:
WIPO Patent Application WO/2016/173272
Kind Code:
A1
Abstract:
Disclosed is a method for dipping and freezing tuna using a low salt penetration amount of CaCl2, characterized in that after the tuna is quickly cut into blocks and treated under sterile conditions, and immediately placed into the CaCl2 brine of 25 to 30% in terms of concentration and -25ºC-40ºC in terms of temperature, respectively, to freeze. The fish block is completely dipped in the saline, the control group was placed directly in a -25ºC refrigerator, and when the temperature of the fish block center reached -18ºC, the brine and the fish block were quickly taken out to determine the salt penetration amount and various quality indicators thereof. In the method, the cooling means of brine is that the CaCl2 brine (all being 400 g) of 25.70%, 27.50%, 28.40% and 29.40% mass concentrations respectively, were placed in -25, -30, -35, -40ºC refrigerators respectively to be cooled to the corresponding temperature, and the fluctuation range of the refrigerator temperature is of ± 1ºC. The present invention improves the freezing efficiency of tuna, has a low salt penetration amount, and effectively guarantees the quality and taste of the fish, thus having a wide application prospect.

Inventors:
XIE JING (CN)
XU HUIWEN (CN)
WANG JINFENG (CN)
HUANG WENBO (CN)
WU XINGYIN (CN)
Application Number:
PCT/CN2015/097555
Publication Date:
November 03, 2016
Filing Date:
December 16, 2015
Export Citation:
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Assignee:
UNIV SHANGHAI OCEAN (CN)
International Classes:
A23B4/09
Foreign References:
CN104782739A2015-07-22
JP2007215535A2007-08-30
CN104256855A2015-01-07
JPS5548346A1980-04-07
JPS60192544A1985-10-01
Other References:
"Freezing of strawberries by immersion in CaCI solutions", FOOD CHEMISTRY, vol. 123, no. 2, 2010, pages 243 - 248
Attorney, Agent or Firm:
NOZO & ASSOCIATES (CN)
深圳市诺正联合知识产权代理有限公司 (CN)
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