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Composite fish slide and processing process thereof

A processing technology, fish slippery technology, applied in application, food preparation, food science and other directions, can solve the problems of loss of plasticity and slippery characteristics of the slurry, and achieve the effect of strengthening the antifreeze performance and prolonging the storage time for sale.

Inactive Publication Date: 2013-09-25
FUJIAN ANJOY FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, after the protein is dissolved out by beating, TG enzyme starts to exert transamination activity and cross-linking effect, so that the pulp loses its plasticity and fish-slippery properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A compound fish slippery (based on 100% of the total mass) is composed of frozen minced fish (40%), squid meat (40%), egg white (5%), xylitol (1%), and compound phosphate (0.2%) , starch 5%, salt 1.5%, sugar 2%, monosodium glutamate 0.8%, water 4.5%.

[0032] The production process is as follows:

[0033] Step 1: Thaw frozen surimi and slice;

[0034] Step 2: add compound phosphate and salt to chop and mix;

[0035] Step 3: Add all the squid meat, chop and mix to make mud;

[0036] Step 4: Add egg white, xylitol, starch, sugar, monosodium glutamate, water and mix well;

[0037] Step 5: packing and freezing the slurry in a packing box;

[0038] Step 6: Store for 7 days and consume.

Embodiment 2

[0040] A compound fish slippery (100% of the total mass) consists of frozen surimi (20%), sea-caught shrimp (70%), erythritol (1%), compound phosphate (0.2%), starch 5% , salt 1.5%, sugar 1.5%, monosodium glutamate 0.8%.

[0041] The production process is as follows:

[0042] Step 1: Thaw frozen surimi and slice;

[0043] Step 2: add compound phosphate and salt to chop and mix;

[0044] Step 3: Add 35% sea-caught shrimp and mix to make mud;

[0045] Step 4: Add the remaining sea-caught shrimp, erythritol, starch, sugar, monosodium glutamate and mix well;

[0046] Step 5: The slurry is packed in a box and refrigerated at 4°C;

[0047] Step 6: Thaw after 1 month of frozen storage, ripen and eat.

[0048] To sum up, the present invention aims at self-gelation of fish slippery, and two kinds of food materials (sea shrimp, squid) that inhibit self-gelation of fish slippery, which contain high trimethylamine oxide in their bodies, can inhibit the endogenous The transamination ...

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PUM

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Abstract

The invention discloses a composite fish slide and a processing process of the composite fish slide. The composite fish slide consists of the following ingredients by mass percent: 20 to 60 percent of frozen fish meal, 20 to 70 percent of sea shrimp meat or inkfish meat, 0 to 10 percent of egg white, 0.1 to 2 percent of sugar alcohol, 0.05 to 0.5 percent of composite phosphate and the balance of auxiliaries. The fish meal and the sea shrimp meat or inkfish meat are mixed, chopped and stirred and then mixed with anti-freezing and anticorrosion materials to be packed, quickly frozen or cold stored, the obtained composite fish slide is free from a pre-curing process and suitable for being frozen or stored at low temperature for a long time, not only can be provided for hotspot restaurants such as Dolar and shabu-shabu, but also is suitable for being consumed by households.

Description

technical field [0001] The invention relates to a composite fish paste food which can be stored for a long time under frozen or refrigerated conditions and a processing method thereof, which belongs to the field of quick-frozen prepared meat minced food processing. Background technique [0002] Yu slip is a ready-to-consume food in which fresh fish meat has been beaten, seasoned, simply shaped and cooked. It is widely loved by consumers because of its delicious taste, crisp taste, rich nutrition and variety. , shabu-shabu restaurants and other outstanding food features. [0003] However, due to the limitation of protein self-gel in fish meat, the fish slips consumed in the market are basically ready-made and sold, which limits the industrial production of fish slips and causes such products to be limited to a small range of consumption. In Agricultural Product Processing (Innovative Edition), 2012, No.29610:51, Li Guojun proposed in "The Production of Fish Slippery" that fr...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/33A23L1/333A23L17/10A23L17/40A23L17/50
Inventor 黄建联巫朝华张文海周文果朱礼艳姚雅娴
Owner FUJIAN ANJOY FOODS CO LTD
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