Method for processing fish meat extrusion puffing food
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of puffed food and processing method, which is applied in the field of muscle tissue processing, to achieve the effects of simple operation, improved nutritional value, and beneficial to industrial production
Inactive Publication Date: 2008-01-16
ZHEJIANG UNIV OF TECH
View PDF0 Cites 18 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0005] It is true that the reprocessed product market of using the extruded puffed product as a semi-finished product for flavoring and nutritional fortification is still blank; the protein texture processing method that directly uses the body fish meat without rinsing and adding starch has not yet been reported.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0028] Embodiment 1: the preparation of quality improver
[0029] Take 10kg of 45% white wine, add 15g of antioxidant BHA, add part of water, then add 100g of sodium polyphosphate, 45g of glucono-δ-lactone, glucose oxidase (derived from Aspergillus niger, activity ≥ 10000u / ml (pH7 .0), liquid, Shanghai Baofeng Biochemical Co., Ltd.) 500u, trehalose 2g, ascorbic acid 10g, add water quantitatively to 30000g, mix evenly to obtain a quality improver.
Embodiment 2
[0030] Embodiment 2: the preparation of quality improver
[0031] Get 8 kg of 55-degree liquor, add antioxidant TBHQ 8 g, add water, then add sodium hexametaphosphate 60 g, glucono-δ-lactone 45 g, glucose oxidase (derived from Aspergillus niger, activity ≥ 10000u / ml (pH7. 0), liquid, Shanghai Baofeng Biochemical Co., Ltd.) 30000u, trehalose 0.5g, D-iso-Vc sodium 50g, add water quantitatively to 30000g, mix well to obtain a quality improver.
Embodiment 3
[0033] The structural diagram of the twin-screw extrusion puffing machine is shown in Figures 1 to 5. The twin-screw extrusion puffing machine includes a barrel 1, a first screw 2 and a second screw 3 connected to the power unit. There is a feed port 4, the first screw 2 and the second screw 3 are located in the barrel 1, the first screw 2 is engaged with the second screw 3, the barrel 1 is provided with a jacket, the The first screw 2 and the second screw 3 sequentially include a feeding screw section 6, a plasticizing screw section 7, and an extrusion screw section 8 along the processing direction, and the described feeding screw section 6, plasticizing screw section 7, extrusion Corresponding heating devices 5 are respectively installed in the jackets on the outside of the outlet screw section 8, the feed inlet 4 is connected to the feeding screw section 6, the thread on the feeding screw section 7 is provided with sawtooth, and the The screw end of the extruding screw segm...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention provides a food processing method of fish extrusion and puffed food, and the method is as follows: the head and fish offal of the whole fish are removed, and the fish is cleaned, and then is soaked for 30 to 60 minutes by the seafood quality improved which is composed of food raw materials and additive, afterwards, the fish is dehydrated to moisture convent of 20 percent to 50 percent, and is shredded, and is added with the heated gelatin of 0.1 percent to 1 percent relatives to the minced fish, and is mixed uniformly; finally the minced fish is extruded and molded by a twin-screw bulking machine, thereby the fish extrusion and puffed food is made. The fish extrusion and puffed food which is made by the method of the invention has the advantages that: the shewing sense of meat is provided; the product can be taken as the basic materials to produce various stimulant meat products with different tastes, and to develop and utilize various low-value animal protein source effectively and reasonably, thereby high added-value products and relative novel food can be produced. In addition, as the raw material handling that only needs to remove the fish head and fish offal, and the fishbone is reserved, so that the nutritional value can be improved, furthermore, the operation is simple and efficient. The invention is beneficial for industrial production.
Description
(1) Technical field [0001] The invention relates to a processing method for extruding and puffing fish meat, in particular to a processing method for crushing fish bone spurs and reorganizing muscle tissue with porous tissue structure and retaining muscle fiber characteristics through twin-screw extrusion. (2) Background technology [0002] Muscle is composed of hundreds or even thousands of long cylindrical muscle fibers. The diameter of a single muscle fiber is 10-100 μm, the longest length is 0.3 m, and it is encapsulated by sarcolemma. [0003] Internal structure of muscle fibers: Myofibrils are the secondary components of muscle fibers, which are parallel cylinders. Myofibrils are 1-2 μm in diameter and are as long as muscle fibers without myofibril cysts. The sarcomere is the contractile unit of the myofibril, which is composed of the part between two adjacent Z lines. The average length of the relaxed sarcomere is about 2.6 μm, and a myofibril is composed of about 10...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more