Preparation method of composite fish mince product added with low-value shrimp mince

A technology for low-value sea shrimp and surimi products, which is applied in the field of compound surimi products to achieve the effect of mild seafood flavor and good market prospects

Active Publication Date: 2013-12-11
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the application of low-value sea shrimp to the processin

Method used

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  • Preparation method of composite fish mince product added with low-value shrimp mince
  • Preparation method of composite fish mince product added with low-value shrimp mince
  • Preparation method of composite fish mince product added with low-value shrimp mince

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1, a kind of preparation method of the composite surimi product that adds low-value sea prawn minced meat, carries out following steps successively:

[0049] The following parts are parts by weight;

[0050] 1), chopped and mixed:

[0051] First, put 100 parts of half-thawed frozen surimi (AAA grade frozen miscellaneous fish surimi), 50 parts of half-thawed frozen low-value sea shrimp mince (prepared from red shrimp), and 100 parts of refrigerated chicken breast into chopping Chop and mix in the machine for 5 minutes to obtain uniform and soft raw materials (basically no graininess);

[0052] Add 0.2 parts of compound phosphate and 2 parts of salt to the raw material and chop for 10 minutes (add 15 parts of ice water evenly during the chopping process) to form a viscous slurry;

[0053] Add 100 parts of potato starch (potato raw starch) to the above slurry and continue chopping for 15 minutes (add 25 parts of ice water evenly during the chopping process) to...

Embodiment 2

[0078] Embodiment 2, change step 3) and step 4) of embodiment 1 to the following:

[0079] 3) Thermoforming:

[0080] First freeze the seasoned composite slurry to obtain a shaped slurry, the center temperature of which is -18°C to -20°C; then fry the shaped slurry in oil at 170°C to 180°C for 50 seconds; heat is obtained Formed primary product.

[0081] 4), cooling:

[0082] The thermoformed primary product is blown with cold air (0-5°C) to cool to room temperature, and a composite surimi product (abbreviated as a composite surimi product) with low-value sea shrimp minced meat is obtained.

[0083] The composite surimi product is frozen for long-term storage at -18°C.

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Abstract

The invention discloses a preparation method of a composite fish mince product added with low-value shrimp mince. The preparation method comprises the following steps: (1) chopping: firstly chopping 100 parts of half-unfrozen fish mince, 50-100 parts of half-unfrozen low-value shrimp mince and 50-100 parts of refrigerated chicken breast, then adding 0-0.3 part of composite phosphate and 2-3 parts of salt, chopping or mixing and kneading ( adding ice water during chopping or mixing and kneading), thereby forming sticky paste; adding 80-100 parts of auxiliary materials in the paste and chopping again (adding ice water during chopping) to obtain composite paste; (2) seasoning: adding 2-4 parts of seasoners in the composite paste to obtain seasoned composite paste; (3) heat-forming: heating the seasoned composite paste to prepare a heat-formed primary product; and (4) cooling: cooling the heat-formed primary product, thereby obtaining the composite fish mince product.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, and relates to a method for preparing a composite minced fish product added with low-value minced sea shrimp. Background technique [0002] Fish intestines, fish balls, fish cakes and other products are all traditional surimi products, which can be used as convenience food, microwave food or fried food, and their easy eating methods are accepted by most families. The compound surimi product with sea shrimp flavor can be prepared by adding shrimp meat and shrimp meat to the surimi product. Shrimp meat is rich in nutrition, fresh and sweet, soft and easy to digest. It is a healthy food with high value. In most parts of China, all kinds of sea shrimp and shrimp meat products are popular among middle and high-end consumer groups. However, the current catch of economical sea prawns cannot meet the ever-expanding demand, coupled with the irreversible depletion of marine fishery resources, the p...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/33A23L1/315A23L17/10A23L13/50A23L17/40
Inventor 戴志远陈康丁浩宸
Owner ZHEJIANG GONGSHANG UNIVERSITY
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