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A kind of preparation method of seawater fish flesh deep-processing product of Antarctic ice algae flavor

一种南极冰藻、海水鱼肉的技术，应用在食品成分的功能、食品成分、食物科学等方向，能够解决海水鱼肉深加工制品种类少口感和风味、销量不高等问题，达到丰富种类和功能、操作方便、延长货架期的效果

Inactive Publication Date: 2016-05-18
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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  • A kind of preparation method of seawater fish flesh deep-processing product of Antarctic ice algae flavor

Examples

Experimental program
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Effect test

Embodiment 1

[0016] The preparation method of embodiment 1 green alga 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 mas...

Embodiment 2

[0022] Example 2 The preparation method of brown algae-flavored small yellow croaker intestines

[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] The preparation method of embodiment 3 carrageenan flavor 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 in running water until the fish body is half-thawed, take the fish meat, add 10 times the amount of fish meat pre-cooled to less than 10 ℃ deionized water, wash and dehydrate, and repeat rinsing 2 times (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% carragee...

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Abstract

The invention discloses a method for preparing deep-processed products of Antarctic ice algae-flavored seawater fish meat. The fresh sea fish meat is thawed in running water, and the meat is taken out, rinsed with deionized water for 1-3 times, crushed to obtain minced fish meat, and then the mass percentage is added sequentially. 2.5% table salt, 10% tapioca starch and 10-30% Antarctic ice algae homogenate, adjust the water content of the system to 75-80% and continue to grind evenly to make fish balls and fish sausage products, first gelatinize at 30-40°C After 45-60 minutes, heat at 90-100°C for 15-30 minutes, take it out and place it in ice water for rapid cooling to obtain fish meat products; the method of the present invention is simple and easy, suitable for industrial production, rich in dietary fiber, seaweed collagen, etc. Functional components of natural food macromolecules enrich the types and functions of fish and meat series products, guide the concept of nutritious and healthy food consumption, broaden the market field of fish and meat products, and increase the high-value ratio of aquatic products in China.

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 Patents(China)
IPC IPC(8): A23L17/10
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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