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Processing method of minced fillet product

A processing method and technology of surimi products, applied in food preparation, application, food science, etc., can solve problems such as economic loss of enterprises, health hazards of consumers, low market awareness, etc., to improve quality and safety, Good taste and flavor, good product preservation effect

Active Publication Date: 2012-04-18
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of surimi products in my country, there are problems such as low product quality, single product variety, and low market awareness.
Freshwater surimi is mostly only used as a raw material for seafood surimi products, and large-scale processed freshwater surimi products are rarely seen in the market
At the same time, some surimi products on the market seriously exceed the standard of microorganisms, and the product quality is not good, which not only causes economic losses to enterprises, but also brings harm to the health of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Get the silver carp that meets the national fresh fish standard, successively slaughter, clean, and first use food-grade chlorine dioxide ClO with a concentration of 100mg / kg. 2 , disinfection time is 5 minutes, and then use ozone O with a concentration of 2.0mg / L 3 , the disinfection time is 3 minutes; after cleaning the meat, rinsing, fine filtration, dehydration, and quick-freezing, clean surimi is obtained; clean surimi is used as raw material, and the previously prepared quality improver is added , health care ingredients, auxiliary materials and ice water, put them into the chopping machine and chop them. After being shaped by the fish ball forming machine, they will be gelled and heated. The gelling condition is 40°C, the standing time is 30min, and the heating condition is 90°C, heating time is 40min, cooled by cooling water, quick-frozen, packaged, frozen for metal detection;

[0023] The weight ratio of the surimi, quality improver, auxiliary material and ice...

Embodiment 2

[0029] Get the silver carp that meets the national fresh fish standard, successively slaughter, clean, and use food-grade chlorine dioxide ClO with a concentration of 50-450mg / kg. 2 , the disinfection time is 20 minutes; after cleaning the meat, rinsing, fine filtration, and dehydration, the clean surimi is obtained; the clean surimi is used as raw material, and the quality improver and health care ingredients that have been prepared before are added. , auxiliary materials and ice water, put into the chopping machine and chop, after being formed by the fish cake forming machine, use steam cooking, heating time is 30min, cold air cooling, quick freezing, packaging, metal detection and then freeze storage;

[0030] Wherein the weight ratio of surimi, quality improver, health ingredients, auxiliary materials and ice water is 50% of surimi, 10% of quality improver, 30% of auxiliary materials, 3% of health ingredients and 7% of ice water.

[0031] Among them, the proportion of each...

Embodiment 3

[0036] Get the silver carp that meets the national fresh fish standard, successively slaughter, clean, and first use food-grade chlorine dioxide ClO with a concentration of 200mg / kg. 2 , disinfection time is 3 minutes, and then use ozone O with a concentration of 0.5mg / L 3, the disinfection time is 5 minutes; after cleaning the meat, rinsing, fine filtration, dehydration, and quick-freezing, clean surimi is obtained; clean surimi is used as raw material, and the quality improver prepared before is added , health ingredients, auxiliary materials and ice water, put them into the chopping machine and chop them. After being shaped by the simulated crab stick forming machine, they will be gelled and heated. The gelation condition is 45°C, the standing time is 15min, and the heating condition The temperature is 95°C, the heating time is 20 minutes, cooled by cooling water, quick-frozen, packaged, and frozen after metal detection;

[0037] Wherein the weight ratio of surimi, quality...

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PUM

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Abstract

The invention provides a processing method of a minced fillet product. The method for improving the quality of the minced fillet product comprises the following steps of: producing clean minced fillet which is used as a raw material; adding a quality improver, a healthcare component and accessories into a chopper mixer for chopping and mixing; sequentially performing formation, quick freezing, packing, metal detection and frozen storage, wherein the fish meat is disinfected by food-grade chlorine dioxide ClO2, ozone O3 or the combination of the two; the minced fillet product contains the following components in percentage by weight: 20-65% of minced fillet, 20-50% of accessories, 6-15% of quality improver, 0.5-10% of healthcare component and 5-35% of ice water. In the invention, high-quality minced fillet is produced by a clean and safe disinfection method; the minced fillet is used as a raw material, and the quality improver and related accessories are added; the processed minced fillet product has good quality and food safety; and the product has good gel property, elasticity, freezing resistance and mouthfeel, and also has a certain healthcare function.

Description

technical field [0001] The invention relates to a processing method of surimi products. Background technique [0002] my country is the world's largest aquatic product output, aquaculture and aquatic product trade. At present, the output of aquatic products in my country accounts for about 36% of the world's total output, and the output of aquaculture aquatic products accounts for 73% of the world's total. The output of aquatic products has ranked first in the world for more than ten consecutive years. On the other hand, my country's aquatic product processing is still very backward, especially the low proportion of freshwater fish processing, the processing technology is not perfect, and the product quality and quality cannot be effectively guaranteed. At present, the processing of surimi and surimi products in my country, including freshwater fish surimi and surimi products, is developing rapidly. These products are easy to prepare, have a delicate and smooth taste, and ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 刘良忠
Owner WUHAN POLYTECHNIC UNIVERSITY
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