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Process for preparing fish microbulking fish slice

A production method and fish meat technology are applied in the field of fish meat micro-expanded fish fillet production, which can solve problems such as inconvenient eating and nutrient loss, and achieve the effects of convenient carrying and eating, less nutrient loss, and various flavors

Inactive Publication Date: 2008-08-20
郑国海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention mainly solves the technical problems of inconvenient eating and nutrient loss in the production process of fish meat in the prior art, and provides a production method for producing micro-puffed fish fillets that are convenient to eat and have less nutrient loss

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] 1. Raw material processing: first wash the raw fish with clean water to remove the mucus and bacteria attached to the surface, then remove the fish head and dissect the fish body. Cutting requires that the whole fish be cut into two halves along the upper or lower middle spine, and then the viscera, dirt and black membrane in the abdominal cavity should be cleaned with clean water. In this process, the raw fish must be cleaned, otherwise the proteolytic enzymes present in the viscera or blood will partially decompose the fish protein and affect the quality of the product. Washing is generally repeated 2 to 3 times, and the water temperature is controlled below 10 degrees Celsius to prevent protein denaturation. Can reduce bacteria by 80% to 90%.

[0021] 2. Meat harvesting: Remove the fish skin and bone by mechanical means to separate the fish meat. When harvesting the meat, the fish meat passes through the mesh holes of the meat harvester drum and enters the inside of...

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PUM

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Abstract

The invention relates to a production method of micro-bulked fillet, belonging to field of food handling, which mainly resolves the technical problem in the prior art of inconvenience for taking and loss of the nutrition during the making process of fillet. The invention provides a production method of micro-bulked fillet with convenient edible way and less loss of the nutrition. The invention mainly adopts the technical proposal that the fish bone and the fish skin are removed by a flesh separator, the fish is put into a meat mill to mill and then extruded to mould by a food processor, and then quick frozen at low temperature for certain hours and at last the product can be obtained after deep flying for certain minutes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of micro-expanded fish fillets. Background technique [0002] With the rapid development of fishery resources and the continuous improvement of fish farming technology. Fish production has been greatly increased. How to make fish products go on the market in a balanced manner, solve the contradiction of uniform supply of fish products in low and peak seasons, and increase the added value of fish products. With the improvement of people's living standards, people's demand for protein is increasing. How to make full use of all fish and improve its food value has always been a problem we are concerned about. [0003] Such as domestic patent No. CN200410089184.X a kind of processing method of instant faucet fish, its main steps are: 1. Fresh faucet fish is cleaned and the water content is controlled at 15-35%; 2 weeks; 3. The dragon head fish is processed by micro...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23P1/08A23L17/00A23P30/20
Inventor 郑国海
Owner 郑国海
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