Novel efficient defatting method of surimi and defatting device using the same

Abstract

The invention discloses a novel efficient defatting method of surimi and a defatting device using the same. According to the method and device, air flotation defatting process is applied in a mixed meat paste of fish flesh and ice water after meat separation based on defatting through static method in the prior art; under the condition of pressurization, air is dissolved in water to form a super-saturated state with air; then the pressure is reduced to a normal pressure to release air in tiny bubbles in water to realize the air flotation. According to the method, the formed bubbles are small with the diameters of about 10-200 mu m, the tiny bubbles drive the fat in the meat paste, because the bubbles have the specific gravity of less than 1 and can overcome their own gravity and floating resistance, the bubbles drive the fat particles to float upward to the surimi liquid level, and then a scraper of the defatting air floatation device is utilized to remove the fat bubbles, thus the processing effect is good.

Description

technical field [0001] The present invention relates to a minced fish de-processing method and related equipment, especially refers to the process of surimi processing, using the principle of air flotation, inflating the water mixture of small fish meat particles, and using the air bubbles and oil with a specific gravity less than 1 to float up, so as to achieve high-efficiency degreasing effect Methods. Background technique [0002] The traditional surimi processing process is to use a static method to remove fat, such as figure 1 As shown, this method has no external force, and the fat particles in the water are small, the floating speed is slow, and the fat removal is not complete. [0003] The surimi gel is mainly dissolved by the salt-dissolving action of F-actin (F-actin) and myosin (myosin) in the myofibrils (thin filaments and thick filaments) that make up myofibrils. During the process, the two absorb a large amount of water and combine to form actomyosin (actomyo...

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Problems solved by technology

[0004] Based on the above principles, the elasticity of surimi is mainly formed by the action of salt-soluble proteins. The existence of fat will affect the dissolution of salt-soluble proteins, and fat is easily oxidized during later cryopreservation, resulting in a significant decline in the quality of surimi

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