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A processing method and luncheon meat technology, applied in fish processing, slaughtering, food preparation, etc., can solve problems such as unreasonable processing methods and process conditions, affecting the promotion and consumption of catfish products, poor product color and flavor, etc., and achieve emulsification Good resistance, less thorns, good oil retention effect
Inactive Publication Date: 2010-02-24
天津市宽达水产食品有限公司
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Problems solved by technology
In the existing catfish processing process, its processing method and process conditions are unreasonable, not only the process is complex, the production cost is high, and the production efficiency is low, but also a series of technologies such as protein loss, fat oxidation and acidification, and poor product color and flavor are caused. Problems affecting the promotion and consumption of catfish products
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Embodiment 1
[0032] A processing method for catfish luncheon meat, the processing process comprising:
[0033] Pre-treatment: remove the viscera, skin and head of the catfish, and cut the fish meat into pieces after cleaning;
[0034] Rinse: rinse twice with 0.5% NaCl solution at 5-7°C;
[0035] Dehydration: Squeeze with gauze for dehydration;
[0036] Pickling: Pickle with pickling agent for 10 hours at 4°C; the ratio of pickling agent is 2% of salt, 0.3% of compound phosphate, 0.8% of glucose, 0.015% of nitrite, 0.04% of sodium ascorbate, and 0.03% of nicotinamide %.
[0037] Beating: Add spices to the marinated fish, and beat at 6°C for 6 minutes; the proportion of spices is 0.3% ginger powder, 0.1% white pepper powder, 0.1% clove powder, 0.4% monosodium glutamate, 1% sugar, and 1% soy sauce , rice wine 1%.
[0038] Heating: Put the surimi into a stainless steel mold after crushing, and cook at 85°C for 2.5 hours;
[0039] Cooling: cooling with cold water for 30 minutes to obtain t...
Embodiment 2
[0042] The processing method of catfish luncheon meat is with embodiment 1, and its rinsing is to use 0.5%NaHCO 3 solution, rinsed twice at 5-7°C; the pickling agent is 2.5% of salt, 0.4% of compound phosphate, 1.0% of glucose, 0.02% of nitrite, and 0.05% of sodium ascorbate; the proportion of spices is 0.4% of ginger powder , 0.2% white pepper powder, 0.2% clove powder, 0.6% monosodium glutamate, 1.2% sugar, 1% rice wine; catfish processing is through pretreatment of raw catfish → rinsing → dehydration → marinating → crushing → filling → vacuum sealing → high-pressure sterilization →Back pressure cooling and other processes to obtain canned catfish luncheon meat products of excellent quality.
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Abstract
The invention relates to a processing method of catfish luncheon meat, belonging to the technical field of foods. The processing method of the catfish luncheon meat is characterized by comprising thefollowing steps: preprocessing: removing the abodominal organs, the skin and the head of a catfish, cleaning and cutting the catfish into blocks; rinsing: using a 0.1-1.0 percent of NaCl solution or a0.1-1.0 percent of NaHCO3 solution to rinse the catfish at 2-12 DEG C; dewatering: dewatering the catfish by using a centrifuger or using gauze to extrude; pickling: using a curing agent to pickle the catfish at 1-10 DEG C for 3-20 hours; mixing and kneading: adding spices to the pickled catfish and mixing and kneading the catfish at 2-10 DEG C for 2-10 minutes; heating: canning mixed and kneadedminced fillet into a die and cooking at 60-95 DEG C for 1-6 hours; and cooling: cooling the die to a room temperature. The invention has the advantages of simple process, economy, practicability, high production efficiency, good water and oil retention, emulsifying property, excellent strength, tastes, texture and shape of gel and the like, and the luncheon meat has tender fiber and fresh tastes,stimulates the appetite, is digestible and particularly suitable for eating by old people and children.
Description
technical field [0001] The invention belongs to the technical field of food, in particular to a processing method of catfish luncheon meat. Background technique [0002] At present, with the improvement of people's living standards, the requirements for the quality of surimi are also getting higher and higher. The main indicators to measure the quality of surimi are gel strength, taste, texture and shape, etc., and gel performance is an important indicator that affects the quality of surimi. To produce high-quality catfish surimi products, it is necessary to improve the gel properties of fish protein. In the existing catfish processing process, its processing method and process conditions are unreasonable, not only the process is complex, the production cost is high, and the production efficiency is low, but also a series of technologies such as protein loss, fat oxidation and acidification, and poor product color and flavor are caused. Problems affecting the promotion and...
Claims
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Application Information
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