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Method for processing minced cuttlefish product

The technology of a surimi product and a processing method is applied in the field of intensive and deep processing of marine animal raw materials, which can solve the problems of damage to raw material characteristics, reduce the nutrition, flavor and taste of cuttlefish raw materials, and achieve increased added value, easy industrial production, and increased economic benefits. Effect

Inactive Publication Date: 2015-01-07
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional cuttlefish processing method is mainly to make dried cuttlefish, and its moisture content is below 20%. Dry processing greatly reduces the original nutrition, flavor and taste of cuttlefish raw materials, causing irreversible changes in the original characteristics of raw materials and damage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of processing method of cuttlefish surimi product, the cuttlefish raw material that present embodiment adopts is whole frozen cuttlefish, comprises the following steps:

[0024] (1) Raw material pretreatment: thaw the frozen cuttlefish with running water, and then wash to remove impurities and dirt mixed in the raw material; cut open the abdomen of the cuttlefish, take out the ink sac, cut the sac membrane, squeeze out the ink, and wash with water. Drain for later use or freeze for later use; take out the cuttlefish carcasses after taking out the ink sac, remove the head, skin and viscera one by one, clean them and cut them into chunks suitable for mincing with a knife.

[0025] (2) Grinding and crushing: put the washed cuttlefish into a meat grinder and grind until the fish meat tissue is in a small block shape, then put the minced cuttlefish meat into a crushing machine to grind When the cuttlefish mass is not visible and is completely sticky, add 3% of the pre...

Embodiment 2

[0030] The cuttlefish raw material that present embodiment adopts is frozen cuttlefish, comprises the following steps:

[0031] (1) Raw material treatment: thaw the frozen cuttlefish with running water, and then wash to remove impurities and dirt mixed in the raw materials; cut open the abdomen of the cuttlefish, take out the ink sac, cut the sac membrane, squeeze out the ink, wash with water, and drain Stand by or drain and freeze for use; remove the cuttlefish carcasses after removing the ink sac, remove the head, skin and viscera one by one.

[0032] (2) Grinding and crushing: the washed cuttlefish is put into a meat grinder for crushing, and the minced cuttlefish meat is crushed in a crushing machine. When it is completely sticky, add 5% cuttlefish ink, 2% salt, 1% monosodium glutamate, 3% sugar, and 6% starch according to the weight ratio of cuttlefish meat and continue to grind for 10 minutes. The temperature of cuttlefish meat is kept below 10°C during mincing and crus...

Embodiment 3

[0037] The cuttlefish raw material that present embodiment adopts is the frozen cuttlefish meat piece after peeling, removing internal organs pretreatment, comprises the following steps:

[0038] (1) Cleaning of cuttlefish meat: thaw the frozen cuttlefish meat pieces under running water and clean them.

[0039] (2) Thaw the cuttlefish ink, rinse and drain for later use.

[0040] (3) Grinding and crushing: put the washed cuttlefish into a meat grinder for crushing, and put the minced cuttlefish meat into a crushing machine for crushing. When the crushed cuttlefish mass is invisible, And when it is completely sticky, add 1.5% salt, 0.8% monosodium glutamate, 4% sugar, and 4% starch according to the weight ratio of cuttlefish meat and continue to beat for 30 minutes. The temperature of cuttlefish meat is kept below 10°C during mincing and crushing.

[0041] (4) Forming: The seasoned surimi after crushing is formed into cuttlefish balls by a fish ball forming machine. The final...

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PUM

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Abstract

Disclosed is a method for processing a minced cuttlefish product. The method includes the following steps that clean cuttlefish carcass and cuttlefish ink are reserved; the cuttlefish carcass is placed in a meat mincer to be minced, minced cuttlefish meat is placed in a meat mill to be ground, and salt and other seasonings are added according to the weight of the cuttlefish meat at the grinding stage for together grinding; seasoning minced fillet subjected to the grinding processing is formed by a forming machine to enter into a heating kettle for heating, gelling and forming; and the formed minced cuttlefish product is fished out and placed in cooling water to be cooled, and the minced cuttlefish product is fished out and subjected to water draining to be transferred into a packing room for bagging and packaging. The method for processing the minced cuttlefish product has the advantages that the unique nutritional quality and flavor of cuttlefish seafood raw materials can be maintained to the hilt, the health care effect of original physiological activity of the cuttlefish ink is fully utilized, the cuttlefish raw material can be fully used, the additional value of the product can be increased, and economic benefits of manufacturing enterprises can be increased.

Description

technical field [0001] The invention relates to a deep processing technology of animal raw materials derived from marine sources, in particular to a processing method of high-quality cuttlefish surimi products. Background technique [0002] The fastest-growing aquatic processed product in recent decades is undoubtedly surimi products. Because surimi products can better maintain the unique nutritional quality of raw materials and are convenient to eat, they have become the most popular aquatic processed food. It ranks first among all kinds of aquatic product processing products. At present, surimi products are developing in the direction of high-grade and high-end products. Therefore, using seafood as raw materials to produce high-quality seafood surimi products is an important development trend to change the traditional processing methods. [0003] Cuttlefish, also known as cuttlefish, cuttlefish, etc., belongs to the cephalopod class and squid family. Cuttlefish has thick...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 陈胜军李来好杨贤庆吴燕燕戚勃马海霞邓建朝黄卉魏涯胡晓林婉玲杨少玲
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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