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Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof

A technology of surimi food and processing method, which is applied in food preparation, food science, application, etc., can solve the problem of less complex production of fruits, vegetables and fish, etc., and achieve the effect of high nutritional value and increased taste

Inactive Publication Date: 2012-04-11
HUBEI DAMING AQUATIC PROD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Foods produced by combining fruits, vegetables and meat are relatively common, but those produced by combining fruits, vegetables and fish are rare, especially the combination of vegetables, dried fruits and surimi to produce quick-frozen food has not been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A. Raw material pretreatment: select fresh, good-quality silver carp, remove the head, scale, viscera, black film, and caudal fin, and use ice water with a water temperature of 3-10°C for cleaning;

[0031] B. Fish collection and rinsing: take the fish with a meat harvester, rinse the fish with 5 times the ice water for 2-5 times, each time for 5 minutes, and control the water temperature at 3-10°C;

[0032] C. Fine filtration, dehydration and quick freezing: Use a fine filter machine to fine filter and dehydrate to form surimi. The moisture content is controlled at 80%, and the temperature of surimi is controlled at 3-10°C; after metal detection and quick freezing, the low temperature is -18°C Store in the freezer.

[0033] D. Chop and mix:

[0034] (1) Empty chopping: Add the above-mentioned processed surimi into the chopping pot, empty chopping for about 2-10 minutes, and fully mix the surimi into a mud ball;

[0035] (2) Salt cutting: After the fish meat is choppe...

Embodiment 2

[0042] A. Raw material pretreatment: select fresh and good-quality silver carp, remove the head, scale, viscera, black film, and caudal fin, and clean it with ice water at a temperature of 5-8°C;

[0043] B. Fish collection and rinsing: take the fish with a meat harvester, rinse the fish with 5-10 times the ice water for 4 minutes, and rinse 3 times to clean the fish;

[0044] C. Fine filtration, dehydration and quick freezing: Use a fine filter machine to fine filter and dehydrate to form surimi. The moisture content of the surimi is controlled at 78%, and the temperature of the surimi is controlled at 4-8°C; Store frozen at -18°C.

[0045] D. Chop and mix:

[0046](1) Empty chopping: Add the surimi processed above into the chopping pot, chop the surimi for about 2-10 minutes, and mix the surimi fully into a muddy mass;

[0047] (2) Salt chopping: After the fish meat is chopped and mixed into a muddy ball, add moisture retaining agent and salt evenly, and chop and mix; the ...

Embodiment 3

[0053] A. Raw material pretreatment: select fresh and good-quality bighead carp, remove the head, scale, viscera, black film, and caudal fin, and clean them in ice water at a temperature of 3-10°C;

[0054] B. Fish collection and rinsing: use a meat harvester to take fish, and rinse the fish with 10 times ice water for 2 times, each time for 5 minutes;

[0055] C. Fine filtration, dehydration and quick freezing: Use a fine filter machine to fine filter and dehydrate to form surimi. The moisture content of the surimi is controlled at 80%, and the temperature of the surimi is controlled at 3-10°C; Store frozen at -18°C.

[0056] D. Chop and mix:

[0057] (1) Empty chopping: Add the surimi processed above into the chopping pot, chop the surimi for about 2-10 minutes, and mix the surimi fully into a muddy mass;

[0058] (2) Salt chopping: After the fish meat is chopped and mixed into a muddy ball, add moisture retaining agent and salt evenly, and chop and mix; the time at this s...

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Abstract

The invention provides a minced fish food formed by compounding vegetable crops with minced fish and a processing method thereof. The method for preparing the minced fish food comprises the following steps: adding soy isolation protein, starch, egg white, humectants, vegetable crops and coarse cereals, condiment and ice water; cutting, mixing, and forming; wrapping the formed minced fish food with bread crumbs, and quickly freezing to obtain minced fish cakes, or executing the gelation for the formed minced fish, then heating, later cooling, and quickly freezing to obtain minced fish product. The minced fish food comprises the following components by weight in percent: 30-60% of the minced fish, 1-10% of the soy isolation protein, 1-10% of the starch, 2-25% of the egg white, 0.1-0.4% of the humectants, 10-50% of the vegetable crops and the coarse cereals, 1-8% of the condiment and 5-35% of the ice water. The invention adopts the minced fish as the raw material and adds the vegetable crops and the dry fruit to prepare a composite minced fish food. The minced fish food has rich nutrition and good flavor and taste.

Description

technical field [0001] The invention relates to an aquatic food and a production process thereof, in particular to a surimi food composed of vegetable grains and surimi and a processing method thereof. 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 easily digested and absorbed by the human body. my country is rich in freshwater fish resources, but low-value freshwater fish such as silver carp have many bones and a strong earthy smell, so they are not welcomed by consumers. Using low-value freshwater fish as raw materials to process surimi products can effectively solve the problem of comprehensive utilization of low-value freshwater fish. Surimi products are made of fish meat, which is chopped, mixed or crushed by picking meat, adding salt, auxiliary materials, etc., and processed into a viscous fish paste, which is then shaped and heated...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/30A23L1/305A23L17/10
Inventor 刘良忠周光朝
Owner HUBEI DAMING AQUATIC PROD TECH CO LTD
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