Method for improving quality of frozen freshwater fish surimi

A technology for frozen surimi and quality improvement, which is applied in the field of anti-oxidation, improving the water retention and bacteriostatic properties of freshwater surimi during processing, and can solve the problem that the human body cannot absorb well, the protein is easy to freeze and denature, and the product taste It can reduce the cholesterol content in the body, maintain the original flavor, and reduce the risk of cardiovascular disease and high blood pressure.
CN104939149AInactive Publication Date: 2015-09-30汪兰
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
汪兰
Publication Date
2015-09-30
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a method for improving quality of frozen freshwater fish surimi. The method comprises the following steps: pretreating a raw material fish, and collecting meat; alternatively bleaching the meat with a sodium carbonate solution and clean water; adding 2.5% of a low sodium salt mixture for blending; adding the following components in percentage by weight in chopping and stirring processes: 60-70% of fish meat, 10-15% of starch, 5-8% of a fishbone enzymatic product, 0.4-0.7% of a composite antifreeze agent, 0.08-0.12% of a composite antibacterial agent, 0.02-0.04% of tea polyphenol, 0.01-0.012% of TBHQ, 0.015-0.02% of L-sodium ascorbate and 10-18% of icy water; subsequently forming; and freezing, thereby obtaining a frozen fish surimi product with improved quality. By adopting the method, not only are the water retention property, oxidation resistance and antibacterial activity of the fish surimi in the machining process improved, but also the nutrient value of the fish surimi can be increased, so that the fish surimi product can be relatively applicable to industrial production and preservation.
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Description

technical field

[0001] The invention relates to a method for improving the quality of freshwater fish frozen surimi, in particular to a method for improving the water retention, anti-oxidation and antibacterial properties of freshwater surimi during processing. Background technique

[0002] Freshwater surimi products are commonly used in freshwater fish processing in my country, and have a wide market in China. As a common raw material in the processing of surimi products, frozen surimi has the advantages of high nutritional value and good processing characteristics. With the improvement of frozen surimi production and the expansion of industrial production scale, many problems have also been exposed: (1) During the low-temperature freezing storage process of surimi products, the protein is easy to freeze and denature, resulting in a decrease in water retention, which has a bad taste on the product Impact. In order to alleviate the denaturation of surimi protein, sugar ant...

Claims

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