Process for preparing cyprinus carpio raw fish ball product

A yellow river carp and preparation process technology, applied in the field of frozen food processing, can solve the change of raw fish ball characteristics and less research on processing technology optimization, weak thermal stability of myofibrillar protein, and the influence of viscoelasticity and tenderness of fish balls and other problems, to achieve the effect of good deodorization and rinsing, easy refrigeration, preservation and transportation, and overcome the loss of juice.

Inactive Publication Date: 2013-08-21
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in general, the content of myosin in freshwater fish meat is low, the thermal stability of myofibrillar protein is weak, and the activity of endogenous protease is high. Therefore, gelation is common when freshwater fish is used to make fish balls The speed is slow, the gel strength is weak and the gel is prone to deterioration. At present, the fish balls on the market are all frozen cooked fish balls produced by high-temperature cooking and shaping. When eating, they need to be reheated and cooked. Qualities such as v...

Method used

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  • Process for preparing cyprinus carpio raw fish ball product
  • Process for preparing cyprinus carpio raw fish ball product
  • Process for preparing cyprinus carpio raw fish ball product

Examples

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preparation example Construction

[0033] A kind of preparation technology of Yellow River carp raw fish ball product, comprises the following steps:

[0034] 1) Selection of raw fish: select fresh Yellow River carp as raw material. The selected Yellow River carp requires complete fish body, bright eyeballs, red gills, tight scale arrangement, elastic muscles, and close connection of flesh and bones;

[0035]2) Pretreatment: Scrape the scales of the Yellow River carp selected in step 1), cut off the pectoral fins, dorsal fins, pelvic fins, and caudal fins on the fish body, cut off the head along the base of the pectoral fins, cut open the abdomen, remove internal organs, and rinse with clean water Cleaning, removing foreign matter, dirt, and mucus, and then washing the fish body with 4% to 6% salt water for deodorization treatment, and finally washing with water;

[0036] 3) Meat harvesting: adopt the second meat harvesting method, that is, cut off the left and right back muscles along the spine with a knife, w...

Embodiment 1

[0058] A kind of preparation technology of Yellow River carp raw fish ball product, comprises the following steps:

[0059] 1) Selection of raw fish: select fresh Yellow River carp as raw material. The selected Yellow River carp requires complete fish body, bright eyeballs, red gills, tight scale arrangement, elastic muscles, and close connection of flesh and bones;

[0060] 2) Pretreatment: Scrape the scales of the Yellow River carp selected in step 1), cut off the pectoral fins, dorsal fins, pelvic fins, and caudal fins on the fish body, cut off the head along the base of the pectoral fins, cut open the abdomen, remove internal organs, and rinse with clean water Cleaning, removing foreign matter, dirt, and mucus, and then washing the fish body with 4% to 6% salt water for deodorization treatment, and finally washing with water;

[0061] The water temperature used for cleaning is lower than 10°C.

[0062] 3) Meat harvesting: adopt the second meat harvesting method, that is, ...

Embodiment 2

[0089] A kind of preparation technology of Yellow River carp raw fish ball product, comprises the following steps:

[0090] 1) Selection of raw fish: select fresh Yellow River carp as raw material. The selected Yellow River carp requires complete fish body, bright eyeballs, red gills, tight scale arrangement, elastic muscles, and close connection of flesh and bones;

[0091] 2) Pretreatment: Scrape the scales of the Yellow River carp selected in step 1), cut off the pectoral fins, dorsal fins, pelvic fins, and caudal fins on the fish body, cut off the head along the base of the pectoral fins, cut open the abdomen, remove internal organs, and rinse with clean water Cleaning, removing foreign matter, dirt, and mucus, and then washing the fish body with 4% to 6% salt water for deodorization treatment, and finally washing with water;

[0092] The water temperature used for cleaning is lower than 10°C.

[0093] 3) Meat harvesting: adopt the second meat harvesting method, that is, ...

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Abstract

The invention relates to a process for preparing a cyprinus carpio raw fish ball product. The process comprises the following specific steps of: preparing raw material fish, performing pretreatment, flesh separating, rinsing, dehydrating, mincing, performing refined filtration, dehydrating, blending, molding, setting, cooling, packaging, IQF freezing and storing. The preparation method for processing cyprinus carpio raw fish balls provided by the invention is low in investment cost, is feasible, and is used for improving the additional value of cyprinus carpio deep processing, and then comprehensive utilization of cyprinus carpio is realized.

Description

technical field [0001] The invention relates to the technical field of frozen food processing, in particular to a preparation process of a raw fish ball product of Yellow River carp. Background technique [0002] Fish is a high-protein, low-fat, low-calorie healthy food. It is an indispensable and important component of a reasonable dietary structure. It has become an important source of animal protein intake for people. Fish products are delicious and unique. The majority of consumers of all ages. my country is a big fishery country in the world. Compared with the rapid increase of my country's aquatic product output, the processing rate of aquatic products is less than 30%, far behind developed countries (the processing rate of aquatic products is above 80%). Among them, seawater fish processing accounts for more than 95% of aquatic product processing, and freshwater fish processing, whose output accounts for about 1 / 2 of my country's total aquatic products, is less than ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 刘丽莉段续杨协力介旭阳唐浩国张慧芸
Owner HENAN UNIV OF SCI & TECH
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