Method for processing frozen minced fillets of java tilapia

A technology of frozen surimi and processing method, applied in the processing field of frozen tilapia surimi

Inactive Publication Date: 2010-01-20
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are no reports on the use of small-size

Method used

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  • Method for processing frozen minced fillets of java tilapia
  • Method for processing frozen minced fillets of java tilapia
  • Method for processing frozen minced fillets of java tilapia

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Pretreatment of fresh and live small-sized tilapia: After removing the scales, heads and viscera of fresh and live tilapia, cut it into two halves along the belly of the fish, soak in clean ice water, and use a sharp knife such as a knife Scrape and wash the black peritoneum on the belly of the fish and put it in another clean ice water pool. The whole operation process should be operated in a low temperature environment of about 10 ℃. The small-sized tilapia refers to a tilapia with a single fish weighing 200-400 grams, which is not suitable for processing fish fillets.

[0029] 2. Meat harvesting by the meat harvester: send the cleaned fish fillets to the vicinity of the meat harvester, drain the fish fillets, put them into the meat harvester for mechanical meat harvesting, and collect the minced fish with a clean container, and place the minced meat container in the Place in an ice water bath to keep the ground meat cold.

[0030]3. Rinse: Put the minced fish in...

Embodiment 2

[0040] The pretreatment, meat picking, rinsing, dehydration and fine filtration of fresh and live fish are the same as those in Example 1. This scheme is adopted when the moisture content of the minced fish after fine filtration is about 85% to 86%.

[0041] The formula of the composite antifreeze agent (according to weight percentage): trehalose 46.5%, white granulated sugar 43%, carrageenan 3.5%, sodium tripolyphosphate 3.5%, sodium pyrophosphate 3.5%. After weighing the above additives, use a mixing mixer to thoroughly pulverize them and mix them evenly.

[0042] Blending: Weigh the compound antifreeze agent according to 9% of the weight of finely filtered minced meat, first fully mix the compound antifreeze agent with part of the minced meat with a mixing mixer, and then fully mix with the remaining minced meat.

[0043] All the other steps are the same as in Example 1

Embodiment 3

[0045] The pretreatment, meat picking, rinsing, dehydration and fine filtration of fresh and live fish are the same as those in Example 1. This scheme is adopted when the moisture content of the finely filtered minced meat is about 83% to 84%.

[0046] The formula of the compound antifreeze agent (according to the weight percentage): 34% of trehalose, 51% of white granulated sugar, 8% of carrageenan, 3.5% of sodium tripolyphosphate, and 3.5% of sodium pyrophosphate. After weighing the above additives, use a mixing mixer to thoroughly pulverize them and mix them evenly.

[0047] Blending: Weigh the compound antifreeze agent according to 7% of the weight of finely filtered minced meat, first fully mix the compound antifreeze agent with part of the minced meat with a mixing mixer, and then fully mix with the remaining minced meat.

[0048] The remaining steps are the same as in Embodiment 1.

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Abstract

The invention relates to the technical field of foods, in particular to a method for processing the frozen minced fillets of java tilapia. The method comprises the following steps: the fish head, the fish scales and the viscera of java tilapia are removed by preprocessing, the java tilapia is washed cleanly and made into minced fish, then the minced fish is dewatered and finely filtered after ice water with the weight of 2-3 times of the weight of the minced fish and 0.15-0.2% of NaCl solution are sequentially used for rinsing the minced fish fully, a compound antifreeze with the weight of 7-9% of the weight of the minced fish is added, and minced fillets are obtained by fully mixing evenly, subpackaged at the temperature of -40 DEG C to -80 DEG C for quick freezing and put for freezing preservation at -18 DEG C; the moisture content of the minced fillets is smaller than 79%, and the gel strength and the folding resistance degree are used as indexes for judging the quality of the minced fillets. In the frozen minced fillets made and obtained according to the method, the gel strength of the minced fillets before freezing storage exceeds 800 (g.cm) by the detection of the gel strength and the folding resistance degree, the gel strength of the minced fillets after the freezing storage for 2 months still reaches more than 600 (g.cm), and the folding resistance degree reaches an AA level. The quality of the frozen minced fillets is equivalent to that of the SA level minced fillets of marine products, such as nemipterus virgatus, red sea bream and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for processing frozen minced tilapia. Background technique [0002] Tilapia is not only fat and thick, white and soft, but also has many advantages such as strong fecundity, fast growth, coarse food resistance, and strong disease resistance. As a substitute for cod, it is popular in Europe, America, Japan, South Korea, the Middle East and other countries and regions. Consumers welcome, in recent years, tilapia consumption and aquaculture production in the world are on the rise. Driven by the international market, my country's tilapia industry has continuously expanded the scale of farming since 1999, and the output of tilapia farming has been on the rise. At present, the world's total annual output of tilapia is about 1.4 million tons, of which my country's tilapia output reaches 970,000 tons, accounting for about 70% of the world's output, ranking first in the world. How...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23B4/06A23L17/10
Inventor 林华娟秦小明
Owner GUANGDONG OCEAN UNIVERSITY
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