Preparation method of Antarctic ice algae flavored seawater fish meat deep-processing products

A technology of Antarctic ice algae and seawater fish, applied in the field of deep processing of aquatic products

Inactive Publication Date: 2014-04-16
ZHEJIANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to address the deficiencies in the prior art, to provide a preparation method for seawater fish deep-processed products of Antarctic ice algae flavor, to solve the problem that there are few types of seawater fish deep-processed products , product form, taste and flavor, and low sales volume. At the same time, it can clean up excess free radicals in the stomach and body for deep-processed fish products, delay aging, prevent obesity, improve liver function, improve human body resistance and anti-radiation, and regulate intestinal tract. Functions such as microbial flora, especially suitable for people who have been exposed to computer radiation for a long time and middle-aged and elderly people

Method used

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  • Preparation method of Antarctic ice algae flavored seawater fish meat deep-processing products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1 The preparation method of green algae flavor hairtail fish ball

[0017] 1. Weigh 3 kg of dried green algae and place it in clear water for 1.5 hours to make it fully absorb water, then wash to remove the salt and dirt mixed in the algae, and crush it after washing to obtain a coarse slurry containing green algae powder. Continue to crush into Chlorella homogenate.

[0018] 2. Weigh 25kg of chilled hairtail, thaw it with running water until the fish is half-thawed, take the fish, add 8 times the amount of deionized water pre-cooled to below 10°C, wash and dehydrate, and repeat rinsing 3 times (each After rinsing for 5 minutes for the first time), pour the fish meat into the crushing machine and grind it empty for 5 minutes (control the water content of the minced fish meat at 80%) to obtain minced fish meat;

[0019] 3. Based on minced fish meat, add 2.5% salt, 10% tapioca starch and step (1) to prepare 20% green algae pulp in sequence, adjust the water mass...

Embodiment 2

[0022] Example 2 Preparation method of small yellow croaker intestines with brown algae flavor

[0023] 1. Weigh 3 kg of brown algae dry product and place it in clear water for 2 hours to make it fully absorb water, then wash to remove the salt and dirt mixed in the algae, and pulverize after washing to obtain a coarse slurry containing brown algae powder, and continue to pulverize into Chlorella homogenate.

[0024] 2. Weigh 35kg of chilled fresh small yellow croaker, thaw it with running water until the fish body is half-thawed, take the fish meat, add 8 times the amount of deionized water pre-cooled to below 10°C for washing and dehydration, rinse for 5 minutes, and put the fish meat Pour it into the crushing machine and grind it empty for 5 minutes (control the water content of the minced fish at 78%) to get the minced fish;

[0025] 3. Based on minced fish meat, add 2.5% salt, 10% tapioca starch and step (1) to prepare 30% brown algae pulp in turn, adjust the water mass ...

Embodiment 3

[0028] Example 3 The preparation method of carrageenan-flavored flounder fish balls

[0029] 1. Weigh 3 kg of carrageenan dry product and place it in clean water for 2 hours to fully absorb water, then wash to remove the salt and dirt mixed in the algae, and crush it after washing to obtain a coarse slurry containing carrageenan fines , and continue to be crushed into a homogenate of green algae.

[0030] 2. Weigh 35kg of chilled fresh flounder, thaw it in running water until the fish body is half-thawed, take the fish meat, add 10 times the fish meat pre-cooled to less than 10 ℃ deionized water, wash and dehydrate, and repeat rinsing twice (each After rinsing for 10 minutes for the first time), pour the fish meat into the crushing machine and grind it empty for 10 minutes (control the water content of the minced fish meat at 80%) to obtain minced fish meat;

[0031] 3. Based on minced fish meat, add 2.5% salt, 10% tapioca starch and step (1) to prepare 10% carrageenan pulp i...

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Abstract

The invention discloses a preparation method of Antarctic ice algae flavored seawater fish meat deep-processing products. The preparation method comprises the following steps: unfreezing chilled fresh sea fishes with running water and taking the meat, rinsing the meat with deionized water for 1-3 times, blending to obtain fish meat paste, then sequentially adding 2.5 percent of table salt, 10 percent of tapioca and 10-30 percent of Antarctic ice algae by weight percent for homogenizing, adjusting system moisture to 75-80 percent and continuously and uniformly blending to obtain fish ball and fish intestine products, gelating for 45-60 min at the temperature of 30-40 DEG C and heating for 15-30 min at the temperature of 90-100 DEG C, taking out the products and placing into ice water for quick cooling, so as to obtain fish meat products. The method provided by the invention is simple and feasible and suitable for industrial production, and the fish meat products are rich in dietary fiber, seaweed collagen and other natural food macromolecules functional components, so that types and functions of fish meat series products are enriched, a nutritional and healthy food consumption concept is guided, a market area of the fish meat products is enlarged and the high-valued ratio of aquatic products of China is improved.

Description

technical field [0001] The invention belongs to the field of deep processing of aquatic products, and in particular relates to a production method of adding Antarctic ice algae to seawater fish meat to prepare a new type of nutrient-rich Antarctic ice algae-flavored fish meat product. Background technique [0002] Seawater fish meat is rinsed to remove pigment and water-soluble protein, then crushed with salt to form a high-protein, low-cholesterol product with certain elasticity. Because of its rich nutrition, it is not restricted by fish species and seasons, and is favored by consumers. However, the current deep-processed products are mostly processed into pre-frozen prepared foods with high water content. The product form, taste, flavor and function are single, and they do not have the ability to clean up excess free radicals in the stomach and body, delay aging, prevent and treat obesity, improve liver function, and improve liver function. Functions such as human body r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23L33/00A23V2002/00A23V2200/30
Inventor 胡亚芹吴春华刘文娟姜晴晴陈士国叶兴乾刘东红
Owner ZHEJIANG UNIV
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