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Highly brittle surimi product and its processing method

The technology of a surimi product and a processing method is applied in the field of composite surimi product processing to achieve the effects of avoiding the risk of excessive aluminum content and avoiding high moisture content

Active Publication Date: 2019-10-22
FUJIAN ANJOY FOODS CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the development of modern marine food, the industrialization research of jellyfish is also mainly concentrated in the fields of medicine and food, but it has not been reported as a technical means to improve the texture characteristics of jellyfish as a functional auxiliary material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Fresh jellyfish is divided into stinging skin and stinging head, cleaned and the red blood coat and stains on the surface are completely removed, and the frozen jellyfish is frozen to -18°C, which is stored and transported at a freezing temperature for standby. Frozen jellyfish is half-thawed to -5°C before use, minced with a 4mm sieve plate meat grinder, added 5% edible salt, and then homogenized with a high-speed chopping machine with a shaft speed above 3000r / min to become a jellyfish homogenate. The jellyfish homogenate is transferred into a food reactor, and the homogenate is heated to 75°C; it is treated at a constant temperature in a closed state for 10 hours, and the stirring shaft speed is 50r / min; the jellyfish treatment solution is cooled and set aside.

[0043] 100 parts of semi-thawed frozen minced surimi were shaved and sliced ​​at low speed (2000r / min cutter shaft speed) for 3 minutes; added 1.5 parts of edible salt, high speed (2500r / min cutter shaft spee...

Embodiment 2

[0046] Jellyfish processing is identical with embodiment 1.

[0047] 100 parts of semi-thawed frozen minced surimi were shaved and sliced ​​at low speed (2000r / min cutter shaft speed) for 3 minutes; added 1.5 parts of edible salt, high speed (2500r / min cutter shaft speed) salt chopping for 4 minutes; added 15 parts of jellyfish treatment solution, high speed (3500r / min cutter shaft rotation speed) Mixed chopping for 3min; Obtain surimi slurry with jellyfish added. All the other molding and setting parameters are the same as in Example 1.

[0048] The texture properties of jellyfish and surimi products obtained in Example 2 were measured with reference to the method of Park et al. The breaking force was 484.7±20.4g, the depth of depression was 7.8±1.0 mm, and the ratio of breaking force (g) / depth of depression (mm) was 62.1 g / mm at The sensory texture shows a certain degree of elasticity and brittleness.

[0049] Comparing the technical solutions and positive effects of Examp...

Embodiment 3

[0079] Jellyfish processing is identical with embodiment 1.

[0080] 100 parts of semi-thawed frozen minced surimi were shaved and sliced ​​at low speed (2000r / min cutter shaft speed) for 3 minutes; add 1.5 parts of edible salt and high speed (2500r / min cutter shaft speed) salt chop for 4 minutes; add 50 parts of jellyfish treatment solution, potato 5 parts of starch were mixed and chopped at high speed (3500r / min cutter shaft speed) for 3 minutes; the surimi slurry with jellyfish added was obtained. Molding is carried out according to the needs of the product. The central temperature of the product is maintained in the range of 30-45°C for 5-30 minutes for low-temperature shaping; the central temperature of the product is quickly raised to the range of 85-95°C within 1-3 minutes and maintained for 3-5 minutes for high-temperature shaping, so as to obtain high-quality products. Crispy jellyfish surimi.

[0081] The texture properties of jellyfish and surimi products obtained ...

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PUM

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Abstract

The invention provides a high-fragility minced fish product and a processing method thereof. The minced fish product is prepared from the following components in parts by weight: 100 parts of frozen minced fish, 1 to 2 parts of table salt and 15 to 50 parts of jellyfish treating liquid. The processing method comprises the following steps: (1) treating fresh jellyfishes; (2) treating frozen jellyfishes to obtain uniform jellyfish paste; (3) treating the uniform jellyfish paste to obtain the jellyfish treating liquid; (4) preparing materials: after flaking 100 parts of semi-unfrozen frozen jellyfishes and chopping at a low speed until minced fish has no hard grains; adding 1 to 2 parts of the table salt and chopping with salt at a high speed until the paste is fine and smooth and thick and has glossiness; adding 15 to 50 parts of the jellyfish treating liquid and mixing and chopping at a high speed until the slurry is uniform, fine and smooth; obtaining minced fish paste added with the jellyfishes; (5) molding and shaping: molding according to the requirements of the product and keeping a central temperature of the product in a range of 30 to 45 DEG C for 5 to 30 minutes to carry out low-temperature shaping; rapidly improving the central temperature of the product to the range of 85 to 95 DEG C within 1 to 3 minutes and keeping for 3 to 5 minutes to carry out high-temperature shaping to obtain the minced fish product added with the jellyfishes, which has high fragility.

Description

technical field [0001] The invention belongs to the technical field of processing surimi products, and relates to a highly brittle surimi product and a processing method thereof. Background technique [0002] The surimi products are made of frozen surimi, which is thawed and beaten to form a thick and viscous fish paste. After mixing with auxiliary materials and seasonings, it is formed and matured (boiling, steaming, frying, baking) The prepared aquatic flavor food has certain elasticity. With the development of industry processing technology and the upgrading of market consumption levels, traditional pure surimi products and their processing methods have gradually been difficult to meet the demand, and more and more companies have shifted their product positioning to composite surimi products. The composite surimi product and its processing method aim to enrich the eating sensory experience of pure surimi product through heterogeneous, functional, and special-effect excip...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L17/50A23L33/00
Inventor 黄建联丁浩宸周文果叶伟建郁晓君欧强
Owner FUJIAN ANJOY FOODS CO LTD
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