Washing and deodorization method for minced catfish fillet

A processing method and technology of surimi, applied in the fields of application, food preparation, food science, etc., can solve the problems that fishy smell cannot be completely removed, affect the quality of surimi, etc., and achieve the effect of reducing fat content and improving quality

Active Publication Date: 2015-04-08
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a catfish surimi rinsing and deodorization treatment method in order to solve the problem that the fishy smell of the existing catfish surimi cannot be completely removed and the quality of the fish surimi is seriously affected after deodorization treatment

Method used

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  • Washing and deodorization method for minced catfish fillet
  • Washing and deodorization method for minced catfish fillet
  • Washing and deodorization method for minced catfish fillet

Examples

Experimental program
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Effect test

Embodiment 1

[0014] Embodiment 1: a kind of catfish surimi rinsing deodorization processing method comprises the following steps;

[0015] (1) Raw material processing: put the live catfish in 5°C water for 15 minutes to make the catfish dormant, slaughter them immediately, remove impurities, wash them, and then take the catfish meat and grind them into surimi;

[0016] (2) Rinsing: Use a mixed solution containing 0.5% sodium bicarbonate and 0.25% tetrasodium pyrophosphate as the first rinsing solution, and adjust the pH to 6.5 with phosphoric acid; put the treated surimi in the first rinsing solution for 80-100 seconds Stir for 25-35s, repeat the process of standing and stirring once, and then stand still for 5-8 minutes; second rinsing: filter the surimi rinsed for the first time, and rinse the precipitated surimi with 0.3% sodium chloride for the second time. The method is the same as the first rinsing method, and finally filtered and dehydrated;

[0017] (3) Preservation: The dehydrate...

Embodiment 2

[0019] Embodiment 2: A kind of treatment method of rinsing and deodorizing catfish surimi. Live catfish is placed in 6°C water for 20 minutes. The rinsing process is to stand still for 90s and then stir for 30s. Repeat the standing and stirring process once, and then stand still for 6 minutes. 2 layers of gauze filter, all the other methods are with the processing method described in embodiment 1.

Embodiment 3

[0020] Embodiment 3: A kind of treatment method for rinsing and removing fishy smell of catfish surimi, the live catfish is placed in 7 ℃ water and kept for 25 minutes, the rinsing process is to stand still for 100s and then stir for 25s, repeat the standing and stirring process once, then stand still for 8min, adopt 3 layers of gauze filter, all the other methods are with the processing method described in embodiment 1.

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Abstract

The invention belongs to the technical field of improvement of the quality of fish flesh and provides a washing and deodorization method for minced catfish fillet to overcome the problems that the fishy smell of minced catfish fillet cannot be thoroughly eliminated and the quality of the minced catfish fillet is severely impaired after deodorization in the prior art. The washing and deodorization method comprises the following steps: treatment of raw materials and preparation of a washing solution, wherein the washing solution comprises 0.5% of sodium bicarbonate and 0.25% of tetrasodium pyrophosphate and the pH value of the washing solution is adjusted to 6.5 by using phosphoric acid; primary washing: a step of standing treated minced catfish fillet in the washing solution for 90 s, then carrying out stirring for 30 s, repeating standing and stirring once and then standing the minced catfish fillet for 6 min; secondary washing: a step of filtering the minced catfish fillet having undergone primary washing with two layers of gauze, carrying out secondary washing by using 0.3% sodium chloride as a washing solution according to operations carried out in primary washing and carrying out filtering and dehydration by using two layers of gauze; and preservation. The contents of fibrillin and water in the washed minced catfish fillet are high while the content of fat is obviously reduced, so the quality of the minced catfish fillet is effectively improved. Trimethylamine can be totally removed through washing, so the effect of deodorization is effectively achieved.

Description

technical field [0001] The invention belongs to the technical field of improving fish meat quality, and in particular relates to a treatment method for rinsing and deodorizing catfish surimi. Background technique [0002] my country is one of the countries with the largest freshwater aquaculture water surface in the world, and the output of freshwater aquatic products ranks first in the world. In recent years, due to the zero-growth policy of marine fishing and the implementation of the ban on fishing, the production of marine fish in my country has tended to be stable, while the production of freshwater fish has shown a continuous and rapid growth trend. For the processing and utilization of freshwater fish, processing surimi products is an excellent way. Catfish has less bones and more meat, so it is an excellent raw material for the production of freshwater surimi. Catfish is favored by people because it is rich in nutrients such as protein, polyunsaturated fatty acids ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/015A23L17/10A23L5/20
CPCA23L5/276A23L17/00
Inventor 杨华马俪珍刘晓华朱迎春樊晓盼郭耀华
Owner SHANXI AGRI UNIV
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