Method for processing fish meat extrusion puffing food
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A technology of puffed food and a processing method, which is applied in the field of muscle tissue processing to achieve the effects of simple operation, beneficial to industrial production and improved nutritional value
Inactive Publication Date: 2010-06-23
ZHEJIANG UNIV OF TECH
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[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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Embodiment 1
[0028] Embodiment 1: the preparation of quality improver
[0029] Take 10kg of 45% liquor, add 15g of antioxidant BHA, add some 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 TBHQ8 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 to quantitatively reach 30000g, mix well to obtain a quality improver.
Embodiment 3
[0033] For the structural diagram of the twin-screw extrusion extruder, see Figure 1 to Figure 5 , the twin-screw extruder comprises a barrel 1, a first screw 2 and a second screw 3 connected to the power unit, the barrel 1 has a feed port 4, the first screw 2, The second screw 3 is located in the barrel 1, the first screw 2 is engaged with the second screw 3, the barrel 1 is provided with a jacket, and the first screw 2 and the second screw 3 are along the processing direction It includes feeding screw section 6, plasticizing screw section 7, and extrusion screw section 8 in turn. Corresponding heating devices are respectively installed in the outer jackets of the feeding screw section 6, plasticizing screw section 7, and extrusion screw section 8. Device 5, the feed inlet 4 is connected with the feeding screw section 6, the screw thread on the feeding screw section 7 is provided with serrations, and the screw end of the extrusion screw section 8 is provided with a The worm...
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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
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Application Information
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