Method of producing fish meat having fresh color

• Main Author: LEE PO-HSING
• Format: Patent
• Language: English
• Published: 23.09.2010
• Subjects: BUTCHERING; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MEAT TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; PROCESSING MEAT, POULTRY, OR FISH; PROCESSING POULTRY OR FISH; SLAUGHTERING; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method of producing fish meat having fresh color includes: placing live fish in a state of unconsciousness by blocking the conduction of nerve pulses along a nervous system of the fish; bleeding the fish and cutting meat pieces from the fish while the fish is unconscious; sterilizing the meat pieces; placing the sterilized meat pieces in a nitrogen environment that is free of oxygen and carbon dioxide, followed by quick freezing to a temperature below −30° C. in order to fix the original color of the meat pieces; and packaging the frozen meat pieces in a packing bag.