Method for preparing fish tidbit

A technology of fish meat granules and fish meat, which is applied in food preparation, functions of food ingredients, food science, etc., can solve problems such as thick fish meat granules, and achieve the effects of stable nutritional components, improved production efficiency, and better taste

Inactive Publication Date: 2015-08-26
ZHEJIANG WANLI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The Chinese invention patent application with the application publication number CN103907964A "An instant sweet-scented osmanthus-flavored fish meat and its preparation method" (application number: 201410082504.2) discloses a method for preparing fish meat, although it reduces the fish meat to a certain extent. fishy smell, but the principle is to use the aroma of sweet-scented osmanthus to cover up the fishy smell of fish meat, rather than fundamentally remove the fishy smell of fish meat, so fish meat still has a strong fishy smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Select mackerel as the main ingredient, and the preparation method of the fish meat pellets of the present embodiment comprises the following steps:

[0034] (1) Preparation of fish protein powder

[0035] Cook the fish meat after removing the head, tail and viscera, heat it until the temperature of the fish body reaches 120°C, and keep it warm at this temperature for 35 minutes;

[0036] After cooking, the fish bones are peeled off and the fish meat is squeezed until the water content in the fish meat is 40%, and the fat content in the fish meat is 10% of the original content after cooking;

[0037] Bake the fish at 70°C for 2 hours, then put the fish in a blender and stir evenly, and bake the evenly stirred fish at 100°C until the water content is 5%;

[0038] (2) Processing of soybean protein

[0039] Soak soybean protein in a mixture of cooking wine and water for 30 minutes, then dehydrate to a water content of 45%, wherein the volume ratio of cooking wine and wat...

Embodiment 2

[0046] Select mackerel as the main ingredient, and the preparation method of the fish meat pellets of the present embodiment comprises the following steps:

[0047] (1) Preparation of fish protein powder

[0048] Steam the fish meat after removing the head, tail and viscera, heat it until the temperature of the fish body reaches 125°C, and keep it warm at this temperature for 25 minutes;

[0049]After cooking, peel off the fish bones and squeeze the fish meat until the water content in the fish meat is 50%, and the oil content in the fish meat is 30% of the original content after cooking;

[0050] Bake the fish at 80°C for 1 hour, then put the fish in a blender and stir evenly, and bake the evenly stirred fish at 110°C until the water content is 10%;

[0051] (2) Processing of soybean protein

[0052] Soak soybean protein in a mixture of cooking wine and water for 50 minutes, then dehydrate to a water content of 55%, wherein the volume ratio of cooking wine and water is 1:3,...

Embodiment 3

[0059] Select mackerel as main ingredient, and the preparation method of the fish meat grain of the present embodiment comprises the following steps:

[0060] (1) Preparation of fish protein powder

[0061] Steam the fish meat after removing the head, tail and viscera, heat it until the temperature of the fish body reaches 121°C, and keep it warm at this temperature for 30 minutes;

[0062] After cooking, the fish bones are peeled off and the fish meat is squeezed until the water content in the fish meat is 45%, and the fat content in the fish meat is 15% of the original content after cooking;

[0063] Bake the fish meat at 75°C for 1.5 hours, then put the fish meat in a blender and stir evenly, and place the evenly stirred fish meat at 105°C to bake until the water content is 8%;

[0064] (2) Processing of soybean protein

[0065] Soak soybean protein in a mixture of cooking wine and water for 40 minutes, then dehydrate to a water content of 48%, wherein the volume ratio of...

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PUM

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Abstract

The invention relates to a method for preparing fish tidbit. Firstly, fish meat is stewed and squeezed, so that part of water and fish oil in the fish meat are removed, bacteria in a fish body are effective killed, and fishlike smell generated by proteolysis caused by microbial metabolism in fish meat and clam smell and fishlike smell generated by oxidation of unsaturated fatty acid in the fish oil during the later processing are reduced. Meanwhile, the fish meat is baked at 100-110 DEG C until the water content is 5-10 percent, so that the fish meat can give out burnt flavor effectively, and the fish meat tastes better. A mixed solution of cooking wine and water is adopted to soak soybean protein, so that removal of the beany flavor of the soybean protein is facilitated. The cooking wine is in full contact with fish protein powder during mixing, and the fishlike smell of the fish protein powder is further removed in the drying process. Compared with a method that the cooking wine is directly adopted to soak the soybean protein, the method provided by the invention has the advantages that the loss of fish smell can be effectively reduced. Compared with a method that water is directly adopted to soak the soybean protein, the method provided by the invention has the advantages that the drying time can be effectively shortened and the production efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for preparing fish meat pellets. Background technique [0002] my country's oceans are rich in fishery resources. By 2003, my country's ocean catches exceeded 14 million tons. However, with the increase of fishing intensity, marine fishery resources are declining year by year, and the output of low- and medium-value fish caught in the ocean is on the rise, accounting for 57-59% of the output of marine fishing, and these low- and medium-value fish are only used for food processing. Accounting for about 30%, the utilization rate is extremely low. [0003] At present, low-value fish is mainly used in the production and processing of fishmeal, surimi and fish protein concentrate. With the improvement of processing technology level and the increase of people's demand for fish products, the types and output of fish and meat snack foods increase year by yea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
CPCA23V2002/00A23V2200/30A23V2250/543A23V2250/5488A23V2250/712
Inventor 戚向阳王正东孙晓欣曹少谦李冲冲杨华
Owner ZHEJIANG WANLI UNIV
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