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Normal temperature minced fillet product and processing method thereof

The technology of a surimi product and a processing method is applied in the directions of food preparation, food ingredients, sugary food ingredients, etc., which can solve the problems of difficult product transportation and circulation, failure to achieve normal temperature storage, etc., and achieves simple and feasible processing technology, full flexibility, and taste. crispy effect

Inactive Publication Date: 2014-04-23
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time, most surimi products have appeared in the form of low-temperature quick-frozen food, and have not been stored at room temperature, which has brought certain difficulties to the transportation and circulation of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Normal temperature surimi products are made from the following raw materials in parts by weight: 40 parts of surimi, 4 parts of egg white liquid, 1 part of pig fat, 9 parts of modified starch, 14 parts of ice water, 5 parts of onion, 8 parts of carrot, and 1 part of salt , 0.1 part of hexametaphosphate, 1.5 parts of maltose syrup, 0.1 part of monosodium glutamate, 0.4 part of glucose, 0.2 part of xylose, 0.1 part of seafood seasoning, 0.001 part of potassium sorbate, 0.01 part of nisin, 0.1 part of sodium erythorbate .

[0018] The processing method of above-mentioned room temperature surimi product, comprises the following steps:

[0019] (1) Preparation of materials:

[0020] Put the frozen surimi raw materials in the thawing room, thaw naturally for 4 hours, and the thawing temperature is 0-10°C, and then grind them with a 6mm aperture meat grinder for later use; chop the onions to 3-5mm with a chopping machine for later use; carrots Use a chopping machine to chop ...

Embodiment 2

[0041] Normal temperature surimi products are made from the following raw materials in parts by weight: 45 parts of surimi, 5 parts of egg white liquid, 2 parts of pig fat, 11 parts of modified starch, 16 parts of ice water, 7 parts of onion, 9 parts of carrot, and 1.5 parts of salt , 0.3 parts of hexametaphosphate, 1.8 parts of maltose syrup, 0.14 parts of monosodium glutamate, 0.56 parts of glucose, 0.33 parts of xylose, 0.2 parts of seafood seasoning, 0.003 parts of potassium sorbate, 0.027 parts of nisin, 0.14 parts of sodium erythorbate .

[0042] The processing method of above-mentioned room temperature surimi product, comprises the following steps:

[0043] (1) Preparation of materials:

[0044] Put the frozen freshwater surimi raw materials in the frozen state in the thawing room, thaw naturally for 4 hours, and the thawing temperature is 0-10°C, and then use a 6mm aperture meat grinder to grind it for later use; use a chopping machine to chop the onion to 3-5mm for l...

Embodiment 3

[0065] Normal temperature surimi products are made from the following raw materials in parts by weight: 50 parts of surimi, 6 parts of egg white liquid, 3 parts of pig fat, 13 parts of modified starch, 18 parts of ice water, 8 parts of onion, 10 parts of carrot, and 2 parts of salt , 0.5 parts of hexametaphosphate, 2.5 parts of maltose syrup, 0.2 parts of monosodium glutamate, 0.7 parts of glucose, 0.4 parts of xylose, 0.3 parts of seafood seasoning, 0.005 parts of potassium sorbate, 0.05 parts of nisin, 0.2 parts of sodium erythorbate .

[0066] The processing method of above-mentioned room temperature surimi product, comprises the following steps:

[0067] (1) Preparation of materials:

[0068] Put the frozen surimi raw materials in the thawing room, thaw naturally for 4 hours, and the thawing temperature is 0-10°C, and then grind them with a 6mm aperture meat grinder for later use; chop the onions to 3-5mm with a chopping machine for later use; carrots Use a chopping mach...

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Abstract

The invention discloses a normal temperature minced fillet product and a processing method thereof. The normal temperature minced fillet product is composed of the following raw materials in parts by weight: 40 to 50 parts of minced fillet, 4 to 6 parts of egg white, 1 to 3 parts of pig fat, 9 to 13 parts of modified starched, 14 to 18 parts of ice water, 5 to 8 parts of onion, 8 to 10 parts of carrot, and 1 to 2 parts of salt. The processing method comprises the following steps: preparing raw materials, pulping, forming, frying, cooling, and vacuum packing. The normal temperature minced fillet product is prepared by mixing minced flesh of deep sea fish, modified starch, and vegetable; has the advantages of proper ratio of meat and vegetable, balanced nutrients, crispy taste, elasticity, and suitability for various populations; and can be directly eaten, or be eaten after heating. The taste and nutrients of the fish flesh and vegetables are preserved at the same time, and needs of various consumers are satisfied. The processing technology is simple and practicable and is suitable for industrial production.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a normal temperature surimi product and a processing method thereof. Background technique [0002] In recent years, the rapid development of the refrigeration industry has provided consumers with a new consumption concept and family consumption mode. Frozen surimi products are rich in nutrition and are very popular among consumers. However, for a long time, most surimi products have been in the form of low-temperature quick-frozen food, which has not been stored at room temperature, which has brought certain difficulties to the transportation and circulation of the product. Therefore, it is a new development direction to study the normal temperature processing technology of surimi products and develop normal temperature surimi products, which will also bring greater development space and profit space to the food processing industry. Contents of the invention [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L33/10
CPCA23L17/10A23L29/212A23L33/10A23V2002/00A23V2250/61A23V2250/6422
Inventor 惠增玉景世洁梁召秀
Owner SHANDONG HUIFA FOODS
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