Lobster flavor surimi product and manufacturing method thereof

A production method and technology for flavored fish, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of product quality discount, large differences in taste and flavor, etc., and achieve extended service life, uniform shape and beauty, and improved preservation time. Effect

Active Publication Date: 2015-08-19
ZHEJIANG YUJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The taste and flavor of surimi products with different ingredients are quite different, and most of them are produced through industrialization, so the product quality is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A lobster flavor surimi product, the ingredients are as follows by mass percentage:

[0035] (1) Slurry: fish paste 52, starch 8, white sugar 2.5, salt 2.5, emulsified pulp (soy protein isolate, lard, water, sodium caseinate) 3, compound phosphate 0.1, mirin 2, monosodium glutamate 0.3 3. Flying fish eggs, the remaining water.

[0036] (2) Flakes: fish paste 52, starch 6, sugar 3, salt 2.2, compound phosphate 0.1, monosodium glutamate 0.5, calcium carbonate 0.8, and the balance ice water.

[0037] The production method is as follows:

[0038] A. Preparation of slurry:

[0039] 1) Thawing: thaw the fish paste, and thaw half of it;

[0040] 2) Chop and mix: chop and mix the thawed fish paste, compound phosphate and emulsified slurry in the chopping machine for 6 minutes; after chopping evenly, add the rest of the ingredients and chop and mix in the chopping machine for 9 minutes, the temperature of the chopping is controlled When the temperature is below 10°C, after t...

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PUM

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Abstract

The invention relates to a lobster flavor surimi product and a manufacturing method thereof. The lobster flavor surimi product is manufactured by a cream material and a slice material, wherein the cream material is formed by 48-55% of fish cream, 5-10% of starch, 2-4% of emulsified cream, 2-4 % of flying fish roes, 0.07-0.15% of composite phosphate, 5-10% of cream material seasoning and the balance of water; the slice material is formed by 48-55% of fish cream, 5-10 % of starch, 0.6-1% of food grade calcium carbonate, 0.07-0.15% of composite phosphate, 5-10% of slice material seasoning and the balance of ice water. The lobster flavor surimi product is manufactured by preparing of the cream material, preparing of the slice material, shaping, cooking, cooling, quick-freezing and packaging. The invention aims to provide a lobster flavor surimi product which is better in mouth feeling, flavor and nutrition and a manufacturing method thereof. The slice material can generate gel with a compact structure through standing over night, and forms a lobster flavor chip by a high temperature cooking; the flying fish roes are smartly matched, double effects of vision and sense of taste are generated and the nutrition is rich.

Description

technical field [0001] The invention relates to a lobster-flavored surimi product and a preparation method thereof. Background technique [0002] Lobster ball is a kind of refined product with strong seafood flavor. The raw material is fish paste and lobster extract. Homework, make a lobster ball. It is made with lobster meat, ginger, onion, wine, refined salt, monosodium glutamate, pepper, egg white, etc. [0003] The surimi products with different ingredients are quite different in taste and flavor, and most of them are produced industrially, so the product quality is greatly reduced. Based on the concept of health such as quality, nutrition and environmental protection, the invention develops a product with better taste, flavor and nutrition. Contents of the invention [0004] The object of the present invention is to provide a lobster-flavored surimi product with good taste, flavor and nutrition and a preparation method thereof. [0005] In order to achieve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/328A23L1/01A23L17/10A23L5/10A23L17/30
Inventor 滕用伟
Owner ZHEJIANG YUJI FOOD
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