A kind of fish floss instant product and processing method thereof

Active Publication Date: 2019-02-01
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The tuna floss obtained by processing the tuna meat is a kind of fragrant, crisp and crispy food. It is convenient to eat, has less crude fiber content, and is easy to digest. It has significantly improved the roughness of the tuna meat and bad taste. However, Fish floss is not widely loved or accepted by the public due to its special taste and texture. There are few reports on the method and technology of making leisure food from fish floss. Favorite new products are not only conducive to product upgrading, but also conducive to product market competition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) raw material processing: get frozen protein content and be 52.1%, moisture content is 200g of tuna floss of 3.2%, thaw at normal temperature stand-by;

[0037] (2) Preparation of enzymatic hydrolysis solution: take 50 g of leftovers (fish bones or fish heads, etc.) left over from tuna making fish floss, add 150 mL of pure water, pulverize and homogenate, adjust the pH to 7.0, add 0.5 g of flavored protease, and heat at 50 ° C The enzymolysis time was 2 hours. After the enzymolysis, the enzymolysis solution was inactivated at 100°C for 10 minutes, filtered, and the filtrate was taken to obtain 130 g of the enzymolysis solution;

[0038] (3) Material mixing: take step (1) 200 g of fish floss and 50 g of rice protein, mix evenly, then add step (2) enzymolysis solution 40 g, high fructose syrup 10 g, then add auxiliary materials, fully mix to prepare a mixed material. The auxiliary materials are composed of: 15g of corn starch, 0.4g of sodium D-erythorbate, 0.1g of buty...

Embodiment 2

[0046] (1) raw material processing: get frozen protein content and be 52.1%, moisture content is 200g of tuna floss of 3.2%, thaw at normal temperature stand-by;

[0047] (2) Preparation of enzymatic hydrolysis solution: Take 50 g of leftovers (i.e. fish bones or fish heads, etc.) left over from tuna making fish floss, add 150 mL of tap water, pulverize and homogenate, adjust the pH to 7.5, add 0.25 g of flavored protease, and heat at 55 ° C. The enzymolysis time was 2.5 hours. After enzymolysis, the enzymolysis solution was inactivated at 100°C for 10 minutes, filtered, and the filtrate was taken to obtain 130 g of enzymolysis solution;

[0048] (3) Material mixing: Take 200 g of fish floss and 50 g of rice protein in step (1), mix them evenly, then add 50 g of enzymatic hydrolysis solution in step (2), 15 g of high-fructose syrup, then add auxiliary materials, and mix thoroughly to obtain a mixed material. The quality composition of the auxiliary materials is: tapioca starch...

Embodiment 3

[0056] (1) raw material processing: get frozen protein content and be 52.1%, moisture content is 200g of tuna floss of 3.2%, thaw at normal temperature stand-by;

[0057] (2) Preparation of enzymatic hydrolysis solution: take 50 g of leftovers (i.e. fish bones or fish heads, etc.) left over from tuna making fish floss, add 150 mL of tap water, pulverize and homogenate, adjust the pH to 7.0, add 0.25 g of flavored protease, and heat at 55 ° C The enzymolysis time was 3 hours. After enzymolysis, the enzymolysis solution was inactivated at 100°C for 10 minutes, filtered, and the filtrate was taken to obtain 130 g of enzymolysis solution;

[0058] (3) Material mixing: Take 200 g of fish floss and 25 g of rice protein in step (1), mix them evenly, then add 60 g of enzymatic hydrolysis solution and 20 g of fructose syrup in step (2), then add auxiliary materials, and mix thoroughly to obtain a mixed material. The quality composition of the auxiliary materials is: tapioca starch 20g,...

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PUM

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Abstract

The invention discloses ready-to-eat shredded fish products which are made by using shredded fish as a raw material and through enzymolysis and extrusion. The invention provides novel ready-to-eat leisure products and a processing method thereof, wherein the novel ready-to-eat leisure products are rich in nutrition, crisp in mouth feel, easy to digest and absorb, good in flavor and good in storage properties, and shredded tunas are used as raw materials. According to the ready-to-eat shredded fish products and the processing method thereof disclosed by the invention, techniques including proteolysis, extrusion, recombination, an edible film and the like are utilized, and the shredded tunas are used as the raw materials; the extrusion and recombination techniques are utilized, so that the quality and the mouth feel of the raw materials can be improved, besides, few nutrient losses exist, and the digestive absorption is facilitated; in addition, the energy consumption is low, and the production efficiency is high; an edible packaging film or a coating can be made by using gluten as a substrate, the gluten has the advantages of good intensity, moisture resistance and the like, can maintain water and prevent oxygen from entering, and has high edible nutrient values; after the shredded fish is processed, a coating layer for forming the film is added to the surfaces of finished products, so that good storage properties of the products can be realized. The content of crude protein of the ready-to-eat shredded fish products is greater than or equal to 62.0%, the content of crude fat is greater than or equal to 6.5%, and the content of carbohydrate is greater than or equal to 23.5%.

Description

(1) Technical field [0001] The invention belongs to the field of food technology, and in particular relates to a processing method of a novel ready-to-eat leisure product mainly made of pork or tuna and other floss. (2) Background technology [0002] Tuna belongs to the scombroid family, also known as tuna and tuna. Tuna is rich in protein and has high nutritional value. It is a very important healthy delicacy for modern humans. Its fish meat is low in fat and low in calories, and it is rich in DHA, EPA has the functions of protecting the liver and strengthening liver function; in addition, it can prevent arteriosclerosis, effectively reduce cholesterol levels, and prevent iron deficiency anemia. It is a rare healthy marine product. [0003] The tuna floss obtained by processing the tuna meat is a kind of fragrant, crisp and crispy food. It is convenient to eat, has less crude fiber content, and is easy to digest. It has significantly improved the roughness of the tuna meat ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23B4/10
CPCA23B4/10
Inventor 丁玉庭蔡燕萍顾利伟
Owner ZHEJIANG UNIV OF TECH
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