Method for effectively removing fishy smell of chub surimi

Abstract

The invention relates to a method for effectively removing the fishy smell of chub surimi. The method comprises the steps of: temporarily feeding fresh chubs in aerated clean water for 12 hours, washing the chubs, then cutting off chub tails and bloodletting, removing scales, heads and internal organs of the chubs, then rinsing fish flesh by clean water, dehydrating the fish flesh, and then preparing the dehydrated fish flesh into surimi by a meat mincer; chopping up fresh fineleaf schizonepeta herb and gingers, then stirring the chopped fresh fineleaf schizonepeta herb and gingers by a juicing machine, and taking fineleaf schizonepeta herb juice and ginger juice for later use; and adding the fineleaf schizonepeta herb juice into the surimi, treating the surimi in a thermostat water bath, then adding tea polyphenol into the thermostat water bath, treating the surimi in the thermostat water bath for 50 minutes, or adding the ginger juice and cooking wine into the surimi, treating the surimi in the thermostat water bath, then adding the tea polyphenol into the thermostat water bath, and treating the surimi in the thermostat water bath to obtain the fishy smell-free chub surimi. In the method, combined fishy smell removing technique is adopted, and the removal ratios of a plurality of main components causing the fishy smell of the chub are close to 100 percent; and the water content, proteins, color and quality of nutrients such as amino acids of treated surimi products are hardly affected. The method has the advantages that: the operation is simple, used raw materials are edible additives, and no residue and pollution are caused; and the fishy smell of the chub is completely removed without affecting the chub flavor.

Description

technical field [0001] The invention belongs to the field of freshwater product processing technology, and in particular relates to a method for effectively removing the fishy smell of silver carp surimi. Background technique [0002] my country is rich in aquatic product resources, and its output ranks first in the world. Aquatic products are not only nutritious and delicious, but also contain various amino acids necessary for the human body, which are easily digested and absorbed by the human body. Silver carp is a typical species of freshwater fish in my country. It has the characteristics of large output and abundant resources. Its meat is white and tender, and it has good gel forming ability, so it is suitable as a raw material for processing surimi products[1]; However, due to the heavy fishy smell of silver carp, some substances related to the fishy smell reported in the literature mainly include hexanal, heptanal, 1-octen-3-ol, heptadienal and decadienal, etc. Aldehy...

AI Technical Summary

Problems solved by technology

Although physical methods such as β-cyclodextrin and activated carbon are simple, it is difficult to completely remove the fishy smell, and even cause partial loss of nutrients; chemical methods such as acid-base salt treatment and solvent extraction are prone to chemical residues. Consumers are usually difficult to accept; biological methods are currently dominated by biological fermentation, which can only be used for liquid fish products or fermented fish products, and its application range is limited

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