Preparation method for sardine surimi

A technology for sardine fish and sardine, which is applied in the directions of food preparation, food heat treatment, food drying and the like, and can solve problems such as poor gel performance and the like

Active Publication Date: 2014-01-15
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, sardines and yellow croakers are used as the main raw materials for minced fish meat and fish cakes, but the gel performance of sardine and surimi products produced by the existing techno...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Choose fresh sardines, remove the head, tail, fins, viscera and bone spurs, scrape off the scales, wash with water and cut into 10mm thin slices, salt the sardine fillets with salt water for 10 minutes, and then rinse the fillets with clean water , after removing surface moisture, set aside; sardine fillets are rinsed by adding 70% of the weight of the fish fillets to crushed ice water and 0.1% sodium hypochlorite, and the temperature of the water is controlled to be 10°C; the rinsed sardine fillets are immediately dehydrated in a vacuum dehydrator, controlled The dehydration temperature is 12°C, dehydrated to 60% of the fresh weight; put the dehydrated sardine fillets into a chopping machine and cut them into minced meat, then add 0.5% chitosan, 5% glutinous rice flour, 1% salt, 2% White sugar, 5% beer, then add water to adjust the moisture content to 700%, then grind for 20 minutes, keep the temperature of the surimi at 8°C during the beating process; after the crushed...

Embodiment 2

[0021] Choose fresh sardines, remove the head, tail, fins, viscera and bone spurs, scrape off the scales, wash with water and cut into 15mm thin slices, salt the sardine fillets with salt water for 12 minutes, and then rinse the fillets with clean water , after removing surface moisture, set aside; sardine fillets are rinsed by adding 75% of the weight of the fish fillets to crushed ice water and 0.2% sodium hypochlorite, and the temperature of the water is controlled at 8°C; The dehydration temperature is 10°C, and dehydrated to 63% of the fresh weight; put the dehydrated sardine fillets into a chopping machine and cut them into minced meat, and then add 0.7% chitosan, 6% glutinous rice flour, 1.5% salt, and 3% minced meat by weight White sugar, 7% beer, then add water to adjust the moisture content to 75%, then grind for 25 minutes, keep the temperature of the surimi at 6°C during the beating process; after the crushed surimi is formed, heat it at 90°C for 25 minutes, take it...

Embodiment 3

[0023] Choose fresh sardines, remove the head, tail, fins, viscera and bone spurs, scrape off the scales, wash with water and cut into 20mm thin slices, salt the sardine fillets with salt water for 15 minutes, and then rinse the fillets with clean water , after removing surface moisture, set aside; sardine fillets are rinsed by adding 80% of the weight of the fish fillets to crushed ice water and 0.3% sodium hypochlorite, and the temperature of the water is controlled to be 6°C; the rinsed sardine fillets are immediately dehydrated in a vacuum dehydrator, controlled The dehydration temperature is 8°C, and the dehydration reaches 65% of the fresh weight; the dehydrated sardine fillets are put into a chopping machine and cut into minced meat, and then add 1.0% chitosan, 8% glutinous rice flour, 2% salt, 4% White sugar, 10% beer, then add water to adjust the moisture content to 80%, then grind for 30 minutes, keep the temperature of the surimi at 4°C during the beating process; af...

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Abstract

The invention belongs to the technical field of processing of marine food, and provides a preparation method for sardine surimi. The preparation method is characterized by comprising the steps as follows: 1), pretreatment is performed; 2), crushed ice water and sodium hypochlorite which are respectively 70-80 percent and 0.1-0.3 percent of weight of fillets are added into sardine fillets to perform rinsing, and the temperature of water is controlled within 6-10 DEG C; 3), vacuum low-temperature dehydration is performed; 4), the dehydrated sardine fillets are placed into a cutting machine to be cut into meat paste, then chitosan, glutinous rice flour, dairy salt, white granulated sugar and beer which are respectively 0.5-1.0 percent, 5-8 percent, 1-2 percent, 2-4 percent and 5-10 percent of weight of the meat paste are added, water is added to adjust the moisture content to be 70-80 percent, and blending is performed for 20-30 min, and the temperature of the sardine surimi is kept within a range of 4-8 DEG C during blending; 5), forming and heat treatment are performed. According to the preparation method for the sardine surimi, the gel quality of the surimi product can be significantly improved, high whiteness and good taste are realized, and the commercial value of the sardine surimi is improved.

Description

technical field [0001] The invention belongs to the technical field of marine food processing, and in particular relates to a preparation method of sardine surimi. Background technique [0002] Surimi is a fish meat product that has been processed by material selection, pretreatment, meat picking, rinsing, dehydration, crushing, molding, gelation, heating, cooling, and packaging. It is an important functional raw material in marine food processing. The main component is salt-soluble myofibrillar protein. Usually, sardines and yellow croakers are used as the main raw materials for minced fish meat and fish cakes, but the gel performance of sardine and surimi products produced by the existing technology is not good. In order to improve the gel properties, the obtained quality is better For surimi products, it is necessary to improve the gel characteristics and taste of sardine surimi by improving the process. Contents of the invention [0003] For the above-mentioned probl...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23V2002/00A23V2300/10A23V2300/24
Inventor 罗红宇徐梅英胡烨
Owner ZHEJIANG OCEAN UNIV
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