METHOD FOR IMMERSION CHILLING AND FREEZING TUNA BY CaCl2 WITH LOW SALT PENETRATION AMOUNT

摘要

A method for immersion chilling and freezing tuna by CaCl2 with a low salt penetration amount, characterized by comprising following steps: carrying out a rapid block-cutting treatment on tuna meat under a sterile condition, and then immediately freezing the tuna blocks in CaCl2 salt water with concentrations of 25-30% and temperatures of minus 25 ˜minus 40 DEG C. respectively; completely immersing the tuna blocks in the salt water, directly placing a control group in a refrigerator at minus 25 DEG., and when the central temperature of the tuna blocks achieves minus 18 DEG C., rapidly taking out the tuna blocks from the salt water, and measuring the salt penetration amount and the various quality indexes, wherein a chilling mode for the salt water is to place 400 g of the CaCl2 salt water with the mass concentrations of 25.70%, 27.50%, 28.40% and 29.40% respectively in refrigerators at minus 25 DEG C., minus 30 DEG C., minus 35 DEG C. and minus 40 DEG C., and chilling to setting temperatures of refrigerator, wherein the temperature fluctuation ranges of the refrigerators are +/−1 DEG C. The method disclosed by the invention increases the freezing efficiency of the tuna meat, has a low salt penetration amount, effectively ensures the quality and the taste of the tuna meat, and has a wide application prospect.

主权项

1. A method for immersion chilling and freezing tuna by CaCl2 with a low salt penetration amount, characterized in t hat the chilling of CaCl2 salt water and the freezing of tuna blocks by CaCl2 salt water, comprising following steps:
(1) picking tuna meat with even individual, uniform meat color, and certain regular shape, and delivering back to laboratory for treatment within 5 min under frozen condition; (2) preparing 400 g of the CaCl2 salt water with the mass concentrations of 25.70%, 27.50%, 28.40% and 29.40% res pectively, and the corresponding freezing point is minus 31.2 DEG C., minus 38.6 DEG C., minus 43.6 DEG C. and minus 50.1 DEG C. respectively; (3) placing the prepared salt water in 800 mL of the beaker, placing respectively in refrigerators at minus 25 ˜minus 40 DEG C., and chilling to setting temperatures of refrigerator, wherein the temperature fluctuation ranges of the refrigerators are +/−1 DEG C.; (4) carrying out a rapid block-cutting treatment on fresh tuna meat under a sterile condition within super clean bench with a mass of 80˜100 g each block, both the chopping board and cutter for cutting the tuna meat are sterilized under high temperature; (5) inserting the thermocouple probe of multipoint temperature collecting device in the geometric center of tuna blocks from the center of upper surface, collecting the central temperature variation of tuna blocks, completely immersing the tuna blocks in the salt water, directly placing a control group in a refrigerator at minus 25 DEG C., and when the central temperature of the tuna blocks achieves minus 18 ˜minus 25 DEG C., rapidly taking out the beaker and the tuna blocks, and measuring the salt penetration amount and the various quality indexes.