Novel efficient defatting method of surimi and defatting device using the same
A technology of surimi and equipment, which is applied in the field of surimi degreasing and degreasing equipment used in processing, which can solve the problems of easy oxidation of fat, affecting the dissolution of salt-soluble protein, and the decline of surimi quality.
Active Publication Date: 2014-01-15
FUJIAN ANJOY FOODS CO LTD
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[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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[0021] Now illustrate the present invention in conjunction with accompanying drawing and embodiment.
[0022] Such as figure 2 A kind of degreasing processing method of surimi shown is characterized in that processing technology flow is:
[0023] 1. meat picking operation: the raw fish first passes through the previous process of manually killing fish, washing fish, and picking meat as described in the prior art.
[0024] ② Air flotation and degreasing: the meat slurry mixed with fish meat and ice water after harvesting is sent to the deoiling and air flotation equipment for air flotation and degreasing. The diameter of the bubbles in the meat slurry is 10-200 μm.
[0025] Such as image 3 The shown oil removal and air flotation equipment mainly includes an air flotation and degreasing reaction chamber 1. Oil scrapers 11 are arranged on both sides of the top of the air flotation and degreasing reaction chamber 1. Correspondingly, the oil scraper 11 is provided with an oil ...
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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 solution of F-actin (F-actin) and myosin (myosin) in the myofibrils (thin filaments and thick filaments) of the myofibrils. During the process, the two absorb a large amount of water and combine to form actomyosin (actomyosin) sol. Afte...
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IPC IPC(8): A23L1/326A23L1/015A23L17/10A23L5/20
Inventor 张清苗
Owner FUJIAN ANJOY FOODS CO LTD