Preparation method of grass carp minced fillets with improved elasticity
A technology of grass carp and surimi, which is applied in the field of preparation to improve the elasticity of grass carp surimi, and can solve problems such as unsatisfactory taste
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Embodiment 1
[0013] Embodiment 1: After the fresh water fresh grass carp is ice-cooled to -1°C, the raw fish is washed twice at a temperature of 6°C, and the meat is harvested by a drum-type meat harvester with an aperture of 0.5 to 0.8 mm, rinsed with dilute saline water, and the fish: dilute Saline-alkaline water = 1:4 ratio rinse about 5 times (dilute saline-alkaline water is mixed with 0.1% (w / w) salt solution and 0.5% (w / w) sodium bicarbonate solution), with a mesh of 0.5 ~1.5mm fine filter for grading, add ice during the grading process, keep the temperature below 10°C, use pH 7.3, 0.3% (w / w) salt water for the last rinse, add soybeans to separate the fish when chopping or crushing Protein 2% (w / w), modified starch 5% (w / w), transglutaminase 0.5% (w / w), kiwifruit polyphenols 0.4% (w / w) and black tea polyphenols 0.7% ( w / w). Quantitative packaging, tunnel quick freezing for about 4 hours, so that the central temperature of the surimi reaches -24°C.
Embodiment 2
[0014] Embodiment 2: Fresh water fresh grass carp is ice-cooled to -1 DEG C, raw material fish is washed 2 times in 4 DEG C of temperature waters, is that 0.5~0.8mm drum-type meat harvester is used to harvest meat, rinses with dilute saline-alkaline water, and fish: dilute Saline-alkaline water = 1:5 ratio rinse about 5 times (dilute saline-alkaline water is mixed with 0.12% (w / w) salt solution and 0.4% (w / w) sodium bicarbonate solution), with a mesh of 0.5 ~1.5mm fine filter for classification, add ice during the classification process, keep the temperature below 10°C, use pH 6.9, 0.3% (w / w) salt water for the last rinse, and add soybeans to separate the fish when chopping or crushing Protein 3% (w / w), modified starch 5% (w / w), transglutaminase 0.4% (w / w), kiwifruit polyphenols 0.3% (w / w) and black tea polyphenols 0.8% ( w / w). Quantitative packaging, tunnel quick freezing for about 3 hours, so that the central temperature of the surimi reaches -24°C.
Embodiment 3
[0015] Embodiment 3: Fresh water fresh grass carp is ice-cooled to -1 DEG C, raw material fish is washed 3 times in 0 DEG C of temperature waters, is that 0.5~0.8mm drum-type meat harvester is used to harvest meat, rinses with dilute saline-alkaline water, and fish: dilute Saline-alkaline water = 1:6 ratio rinse about 5 times (dilute saline-alkaline water is made by mixing 0.15% (w / w) salt solution and 0.5% (w / w) sodium bicarbonate solution), with a mesh of 0.5 ~1.5mm fine filter for grading, add ice during the grading process, keep the temperature below 10°C, use pH 7.0, 0.3% (w / w) salt water for the last rinse, add soybeans to separate the fish when chopping or crushing Protein 4% (w / w), modified starch 3% (w / w), transglutaminase 0.5% (w / w), kiwifruit polyphenols 0.5% (w / w) and black tea polyphenols 0.9% ( w / w). Quantitative packaging, tunnel quick freezing for about 3 hours, so that the central temperature of the surimi reaches -24°C.
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