Weight systematism flavour fish product and method for producing the same

Abstract

The invention relates to a re-organization flavor fish product and process for preparation, belonging to the technical field of deep processing technology of fresh water fish. The process comprises removing fishy odor of fresh fish, steaming and curing the fish, separating fish bones and fish meat, removing water in fish meat, mixing bone powder which is minced by fish bones with pre-paste granule, table salt, edible sugar powder, pepper powder, sesame seed, glucose syrup, glycerol and flavoring, squeezing into shape, and obtaining the product after procedures such as heated-air drying, microwave processing and the like. The invention solves the problems of hard meat, large production energy-consumption, more fillings, imperfect taste, and low contents of protein, minerals and calcium. The invention has simple production technology, reduces proportioning amount of auxiliary material as a result of filling the bone powder into fish meat, increases nutrient ingredients, and reduces production cost. The invention not only can keep the special flavor of fish meat fiber, but also is rich in protein, minerals and calcium, and has long reservation period, convenient use, free fishy odor and delicious taste, which is suitable for industrialized production.

Description

Technical field: [0001] The invention relates to a reorganized flavored fish product and a production method, belonging to the technical field of freshwater fish deep processing. Background technique: [0002] my country is one of the countries with the largest freshwater fish output in the world. In recent years, the annual output has been more than 20 million tons, accounting for more than 40% of the country's total fish output. However, due to the fact that freshwater fish has many spines, high water content, soft tissue, obvious earthy smell, and backward processing technology, the processing rate is less than 5%, which is far lower than the national average processing rate of 35%. The processing ratio is far from the 70% processing rate of international aquatic products. [0003] At present, the eating methods of freshwater fish in my country are mainly fried, fried, boiled and fried. In terms of industrial production and processing, it is also mainly made into frozen...

AI Technical Summary

Problems solved by technology

Although the production cost can be reduced to a certain extent, the product loses the unique meaty feeling of fish muscle fibers, and the mineral and protein content is low

In addition, in the Journal of Zhanjiang Ocean University, the 41-45 pages of the 4th issue of 2000, "Discussion on the Production Technology of Fish Pellet Snack Food" reported by Yang Xianqing and others also announced a production method of fish pellets, which is based on harvested Pure fish meat is used as raw material, which is fried and formed after blending. However, this process only uses fish meat, while fish bones, fish heads and other parts are treated as waste. The utilization rate of raw materials is low, and the product contains less calcium and other minerals