Weight systematism flavour fish product and method for producing the same

A production method and technology of flavored fish, which are applied in the field of reorganized flavored fish products and production, can solve the problems of low mineral and protein content, loss of fish muscle fiber texture, and low calcium mineral content, etc., to achieve increased nutritional content, good Drying quality, effect of improving digestion and absorption rate

Inactive Publication Date: 2008-06-11
FUWA GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 other

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Firstly, the live and fresh silver carp is slaughtered, the viscera and gills are removed and cleaned, and the cleaned fresh fish is mixed with the deodorizing agent for deodorizing treatment. The ratio of fresh fish and deodorizing agent is 100 parts of fresh fish and added 2 parts of fishy smell. The fresh fish after deodorization treatment is put into a container with a temperature of 121° C., steamed for 40 minutes, taken out, centrifuged while hot to deoil, and the deoiled fish body is separated from its flesh and bones. The separated fish meat is squeezed and dehydrated by an extruder to remove 15% of the weight of the fish meat for subsequent use. Then the separated fishbone and skull were minced to make a bone paste with a particle diameter of 80 μm for later use.

[0038] Then get 100 kilograms of fish meat after squeezing and dehydration, add 40 kilograms of bone paste with a particle diameter of 80 μm, 14 kilograms of pregelatinized starch, 14 kilograms of e...

Embodiment 2

[0040] Firstly, slaughter the fresh grass carp, remove the viscera, remove the gills and clean it, then mix the cleaned fresh fish with the deodorizing agent for deodorizing treatment, the ratio of fresh fish and deodorizing agent is 100 parts of fresh fish and add the deodorizing agent 2 servings. The fresh fish after deodorization treatment is put into a container with a temperature of 123° C., steamed for 30 minutes, taken out, centrifuged while hot to deoil, and the deoiled fish body is separated from its flesh and bones. The separated fish meat is squeezed and dehydrated by an extruder to remove 15% of the weight of the fish meat for subsequent use. Then the separated fishbone and skull were minced to make a bone paste with particle diameter of 100 μm for later use.

[0041] Then get 100 kilograms of fish meat after squeezing and dehydration, add 40 kilograms of bone paste with a particle diameter of 100 μm, 18 kilograms of pregelatinized starch, 18 kilograms of edible s...

Embodiment 3

[0043] Firstly, the live and fresh silver carp is slaughtered, the viscera and gills are removed and cleaned, and the cleaned fresh fish is mixed with the deodorizing agent for deodorizing treatment. The ratio of fresh fish and deodorizing agent is 100 parts of fresh fish and added 5 parts of fishy smell. The fresh fish after deodorization treatment is put into a container with a temperature of 130° C. and steamed for 20 minutes, then taken out, centrifuged while hot to deoil, and the deoiled fish body is separated from its flesh and bone. The separated fish meat is pressed and dehydrated so that 15% of the weight of the fish meat is removed for later use. Then the separated fishbone and skull were minced to make a bone paste with a particle diameter of 90 μm for later use.

[0044] Then get 100 kilograms of fish meat after squeezing and dehydration, add 40 kilograms of bone paste with a particle diameter of 90 μm, 18 kilograms of pregelatinized starch, 18 kilograms of edible...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 熊善柏谢松柏赵思明刘友明潭汝成陈晶刘顺均黄永章方冰
Owner FUWA GROUP
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