Method for processing fish meat extrusion puffing food

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...

AI Technical Summary

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.

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