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Preparation method for high-quality decapterus maruadsi frozen surimi

A technology for freezing surimi and blue round trevally, which is applied in food preparation, food ingredients as antifreeze, food ultrasonic treatment, etc. effect of effect

Inactive Publication Date: 2015-01-07
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to improve the problem of poor color and poor elasticity of the frozen surimi prepared by the blue scorpion, the invention provides a method for preparing high-quality frozen surimi of the blue scorpion

Method used

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  • Preparation method for high-quality decapterus maruadsi frozen surimi
  • Preparation method for high-quality decapterus maruadsi frozen surimi
  • Preparation method for high-quality decapterus maruadsi frozen surimi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select the chilled trevally with good freshness, remove the head, skin, viscera, and bones, and take the flesh of the trevally. The flesh of the trevally is rinsed with clean water once, and then washed with 0.5% NaHCO 3 Rinse once with the solution, and finally rinse once with 0.10% salt water, rinse for 8 minutes each time, let stand for 2 minutes, control the temperature at 3°C ​​to 10°C, and use 5 to 6 times the mass of the fish.

[0021] The rinsing process is supplemented by ultrasonic treatment, the ultrasonic frequency is 80kHz, the ultrasonic power is 200W, and the temperature is controlled at 3°C ​​to 10°C by adding ice water.

[0022] After rinsing, the blue round trevally meat is dehydrated, and the moisture content is controlled at 78% to 80%. Add 0.4% compound phosphate (tripolyphosphate: pyrophosphate: hexametaphosphate = 5:3:2), 4.0% sorbitol, 4.0% polydextrose to the dehydrated fish, and mix well.

[0023] The anti-freeze-treated blue trevally meat is ...

Embodiment 2

[0025] Select fresh and chilled blue trevally, remove the head, skin, viscera, and bones, and take the blue round trevally. The collected blue round trevally is first rinsed with clean water once, and then rinsed with 0.3% NaHCO 3 Rinse once with the solution, and finally rinse once with 0.12% salt water, rinse for 10 minutes each time, let stand for 2 minutes, control the temperature at 3°C-10°C, and use 5-6 times the mass of the fish.

[0026] The rinsing process is supplemented by ultrasonic treatment, the ultrasonic frequency is 60kHz, the ultrasonic power is 180W, and the temperature is controlled at 3°C ​​to 10°C by adding ice water.

[0027] After rinsing, the blue round trevally meat is dehydrated, and the moisture content is controlled at 78% to 80%. Add 0.5% compound phosphate (tripolyphosphate: pyrophosphate: hexametaphosphate = 6:2:2), 3.0% sorbitol, 5.0% polydextrose to the dehydrated fish, and mix well.

[0028] The anti-freeze-treated blue trevally meat is subp...

Embodiment 3

[0030] Select fresh and chilled blue trevally, remove the head, skin, viscera, and bones, and take the blue round trevally. The collected blue round trevally is first rinsed with water once, and then rinsed with 0.4% NaHCO 3 Rinse once with the solution, and finally rinse once with 0.1% salt water, rinse for 8 minutes each time, let stand for 6 minutes, control the temperature at 3°C-10°C, and use 5-6 times the mass of the fish.

[0031] The rinsing process is supplemented by ultrasonic treatment, the ultrasonic frequency is 45kHz, the ultrasonic power is 160W, and the temperature is controlled at 3°C ​​to 10°C by adding ice water.

[0032] After rinsing, the blue round trevally meat is dehydrated, and the moisture content is controlled at 78% to 80%. Add 0.3% compound phosphate (tripolyphosphate: pyrophosphate: hexametaphosphate = 4:1:2), 5% sorbitol, 3% polydextrose to the dehydrated fish, and mix well.

[0033] The anti-freeze-treated blue trevally meat is subpackaged, qui...

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Abstract

The invention belongs to the technical field of aquatic product processing, in particular relates to a preparation method for high-quality decapterus maruadsi frozen surimi. The preparation method comprises steps of raw material pretreatment, meat collection, rinsing, dehydration, antifreeze treatment, subpackaging, quick freezing and freeze preservation. During the rinsing process, an ultrasonic treatment is applied to assist the rinsing process; during the antifreeze treatment, compound phosphates, sorbitol, and polydextrose which are respectively 0.3%-0.5%, 3%-5% and 3%-5% of the mass of the fish meat are added. The present invention solves the problems of poor color, poor elasticity of the frozen surimi prepared from decapterus maruadsi by applying ultrasonic to the rinsing of the surimi, solves the problems of freeze denaturation of the decapterus maruadsi meat by using antifreeze agents, and develops a high-quality decapterus maruadsi frozen surimi.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing high-quality frozen surimi of blue round trevally. Background technique [0002] Frozen surimi (commonly known as surimi) is an important raw material for surimi products. In recent years, with the rapid increase in sales of surimi products, the shortage of frozen surimi raw materials has become more and more prominent, and the price has also doubled, which makes fish Processing enterprises of millet products are faced with problems such as no rice to cook, and rapid increase in production costs. Therefore, it is of great significance to carry out research on new processing technologies and expand the scope of raw material sources for surimi products in view of the characteristics of low-value pelagic fishes with abundant resources. [0003] Blue trevally is rich in resources and is an important economic fish in Fujian Provin...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23V2002/00A23V2300/48A23V2200/206
Inventor 陈丽娇张浩梁鹏张惠婷钟机
Owner FUJIAN AGRI & FORESTRY UNIV
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