Preparation method of high elasticity dietary fiber type seawater fish highly-processed product

A technology of dietary fiber and seawater fish meat, applied in the field of deep processing of aquatic products, can solve the problems of single product form, low sales volume, poor taste, etc., achieve the effect of simple process, convenient operation, and increase the high-value ratio of deep processing

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

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to address the deficiencies of the prior art, to provide a method for preparing high-elastic dietary fiber seawater fish deep-processed products, so as to solve the problems of low-value seawater fish deep-processed products with few types, single product form, poor taste and low sales volum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1 A kind of processing technology of highly elastic curdlan-hairtail composite fish ball product, described processing technology comprises the following steps:

[0015] 1. Preparation of pigskin collagen: after fresh pigskin is depilated from the fat layer, it is washed with water to remove impurities, and the washed pigskin is mixed with water below 10°C in a weight ratio of 1:1, and crushed to obtain pigskin Skin homogenate; then based on the weight of pig skin homogenate, add 5% pepsin and 1.5 times the concentration of 0.5mol / L acetic acid, adjust the pH between 2~3, stir for 72h, centrifuge (8000rpm / min) Take the supernatant, salt it out with a 2mol / L NaCl aqueous solution, then centrifuge (8000rpm / min) to obtain a precipitate, dissolve the precipitate with 0.5 mol / L acetic acid, and use a phosphate buffer with a pH of 8-9 Liquid dialysis, change to a dialysate every 8 hours, repeat 3 to 4 times, and obtain the solution in the dialysis bag, which will ...

Embodiment 2

[0020] Embodiment 2 A kind of processing technology of high elastic xanthan gum-Welan gum-small yellow croaker composite fish ball product, described processing technology comprises the following steps:

[0021] 1. Step 1 is the same as in Example 1;

[0022] 2. Pretreatment of small yellow croaker meat: Thaw the fresh small yellow croaker in running water, take the meat, add 10 times the amount of deionized water pre-cooled to below 10°C for rinsing once, then pour the fish meat into the crushing machine, and grind for 5 minutes ( Control the water content of minced fish meat at 78%), take the fish meat as a benchmark, add 2.5% salt and 10% tapioca starch in turn, adjust the water mass percentage to 75%, and then continue to beat for 25 minutes to obtain minced yellow croaker. During the beating process, the temperature of the fish meat should be controlled below 10°C;

[0023] 3. Preparation of high-elastic xanthan gum-Welan gum-small yellow croaker composite fish ball prod...

Embodiment 3

[0026] Embodiment 3 A kind of processing technology of high elasticity gellan gum-flounder fish intestines, described processing technology comprises the following steps:

[0027] 1. Step 1 is the same as in Example 1;

[0028] 2. Pretreatment of flounder meat: thaw chilled flounder with 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 for washing, dehydration, and repeat rinsing 2 times ( After rinsing for 10 minutes each 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%). Based on the fish meat, add 2.5% salt and 10% tapioca starch in sequence , adjust the water mass percentage to 80%, and then continue to crush for 25 minutes to obtain flounder minced meat. During the crushing process, the temperature of the fish meat is controlled to be lower than 10°C;

[0029] 3. Preparation of...

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PUM

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Abstract

The invention discloses a preparation method of a high elasticity dietary fiber type seawater fish highly-processed product, which comprises the following steps: unfreezing iced fresh seawater fish by running water, taking the fish, rinsing the fish by deionized water for one to three times, and blending to obtain fish paste; sequentially adding the following components in percentage by weight: 2.5% of table salt, 10% of cassava starch, 1-10% of pigskin collagen and 2-5% of microbial fermentation dietary fiber, controlling system moisture to be 75-80%, and uniformly blending to prepare crude fish paste; performing gelatinization for 45-60 minutes at 30-40 DEG C, heating for 15-30 minutes at 90-100 DEG C, taking out the crude fish paste and putting the crude fish paste into ice water for rapid cooling to obtain the fish paste product. The preparation method is easy and feasible and suitable for industrial production; in addition, the quality of the fish paste product can be remarkably improved, the excellent freeze-thaw stability of dietary fiber ensures that the quick-freeze fish paste product has a longer high-quality shelf life, so that the commercial value of low-value seawater fish 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 dietary fiber produced by microbial fermentation, collagen in pigskin, etc. to low-value seawater fish to prepare a new nutritious and highly elastic fish product. Background technique [0002] At present, the output of many low-value fish and small miscellaneous fish in my country ranks among the top in the world. Among the big families of seawater fish, low-value seafish (such as hairtail, small yellow croaker, small walleye, etc.) are characterized by high yield, low price and high protein content. The content is equivalent to that of high-quality fish. These characteristics determine that they are ideal raw materials for developing surimi products. However, the meat quality of these low-value seawater fish is poor, and its intrinsic protein characteristics determine that conventional operations cannot obtain satisfac...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/305A23L1/308A23L33/17A23L33/26
CPCA23L13/20A23L17/70A23L33/17A23L33/28A23V2002/00A23V2200/308A23V2200/32A23V2200/3262A23V2200/328A23V2200/332A23V2250/5422A23V2250/5116A23V2250/504A23V2250/5086A23V2250/502
Inventor 胡亚芹吴春华陈士国叶兴乾刘东红陈健初
Owner ZHEJIANG UNIV
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