Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball

Abstract

The invention relates to an ice-temperature modified atmosphere preserved water cooked minced fillet octopus ball. The ice-temperature modified atmosphere preserved water cooked minced fillet octopus ball is prepared by heating, boiling and forming minced fillet, starch, emulsified slurry, egg white, starch glue, sodium glutamate, granulated sugar, a taste promoter, sugar essence, Tarinsan, Tarilin, seafood essence, an octopus head, ice water and muddy garlic. The preparation method comprises the following steps: placing 33kg of refrigerated minced fillet into a kneader for kneading; then adding 2.1ks of salt, 22ks of starch, 24ks of emulsified slurry, 1.1ks of egg white, 0.18ks of starch glue, 1.1ks of sodium glutamate, 2ks of granulated sugar, 0.44ks of taste promoter, 0.03ks of sugar essence, 0.1ks of Tarinsan, 0.1ks of Tarilin, 0.5ks of seafood essence, 9ks of octopus head, 3.6ks of ice water and 1.8ks of muddy garlic; kneading and mixing the raw materials evenly to prepare the fish balls or fish cake; then placing the fish balls or fish cake into a sterile cooling chamber for cooling down the fish balls or fish cake; carrying out the vacuum blowup packaging of the cooled fish balls or fish cake; and then storing the fish balls or fish cake in a non-frozen state at a temperature of between 0 and 3 DEG C below zero so as to reach the aim of preservation.

Description

technical field [0001] The invention belongs to the technical field of aquatic food processing, and in particular relates to boiled fish minced octopus balls preserved in ice temperature and atmosphere. Background technique [0002] Fish balls and fish cakes are traditional surimi products in my country, and they have similar processing techniques. Fish balls and fish cakes have the characteristics of high protein content, low fat content, crisp and tender taste, strong fish flavor, etc., and are very popular among Chinese consumers. However, because traditional surimi products such as fish balls and fish cakes need to be matured and shaped, cooled and then packaged during processing, and the moisture content is above 70%, they are easily contaminated by microorganisms and difficult to store. For a long time, due to the lack of suitable fresh-keeping technology and scientific quality control system, it has been difficult to realize industrialized production. [0003] The s...

AI Technical Summary

Problems solved by technology

The temperature below -18℃ is commonly used for frozen storage, so that the water in the surimi products can be completely frozen, which can effectively inhibit the growth of microorganisms, and the freshness period can last for several months. However, frozen foods are prone to dry consumption, and frozen storage is easy to denature proteins When thawing, the juice will be lost, so that the frozen product cannot be restored to its original state. Long-term frozen storage will also cause the color of the product to darken, the gel structure to be destroyed, and the water retention capacity to decrease, resulting in the deterioration of the taste and flavor.

Long-term heat treatment at high temperature will denature protein, cause adverse changes in the structure of surimi products, make the taste slag and lose the umami taste, and the market demand has shrunk significantly.

[0004] With the degree of food industrialization and the improvement of food safety requirements, some simple fresh-keeping methods and fresh-keeping methods that are potentially dangerous to food safety can no longer meet the needs of the market.

For foods with a special gel structure such as surimi products, it is difficult to achieve the goal of effectively prolonging the fresh-keeping period, maintaining the original quality and being relatively safe by common fresh-keeping methods

Simple ice temperature storage can slow down the growth of microorganisms and prolong the shelf life of fish balls and fish cakes appropriately, but the surface of fish cakes and fish cakes is easy to change color: when using controlled atmosphere refrigeration, the shelf life of fish balls and fish cakes is generally 15. Days, which cannot meet the requirements of industrial production for product shelf life