Braised minced fillet snack food and processing method thereof

A snack food and processing method technology, applied in food preservation, food science, application, etc., can solve the problems of reducing the moisture content of surimi products, difficult mixing and molding of materials, and reduced commercial value of products, so as to achieve logistics sales costs The effect of low cost, comprehensive and diversified flavors, and low cost

Inactive Publication Date: 2016-03-09
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, high temperature and high pressure sterilization is widely used, however, high temperature above 115°C will cause the surimi products with high water content to become soft and rotten, inelastic and chewy, and the commercial value of the product will be greatly reduced
Therefore, high temperature sterilization must reduce the moisture content in surimi products, and if the moisture content is too low, the material is not easy to mix and form, and the product has poor viscoelasticity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A braised surimi snack food and a processing method thereof, characterized in that it is obtained through the following steps:

[0028] (1) Chop and mix: chop and mix after thawing, raw and auxiliary materials are added in order according to weight percentage: surimi 40%, fish brain: 5%, soybean protein isolate 10%, cassava modified starch 5%, vegetable oil 10%, ice water 30% , egg white 2%, carrageenan 1%, ginger juice 3%, salt 1.8%, compound phosphate 0.3%, sodium bicarbonate 0.2%, calcium chloride 0.5%, transglutaminase 0.3%, monosodium glutamate 0.2%. Chop and mix until the material is smooth and fine, with good viscosity, and the temperature of chopping and mixing is controlled below 12°C;

[0029] (2) Vacuum stirring: stirring by vacuum mixer, vacuum degree 0.1MPa, time 60min;

[0030] (3) Vacuum sausage enema: vacuum sausage enema machine enema, the casing is fiber casing or plastic casing with a diameter of 60mm;

[0031] (4) Cooking: Control the water tempera...

Embodiment 2

[0037] A braised surimi snack food and a processing method thereof, characterized in that it is obtained through the following steps:

[0038] (1) Cutting and mixing: chopping and mixing after thawing, raw and auxiliary materials are added in order according to weight percentage:

[0039] 50% surimi, 8% fish brain, 10% soybean protein isolate, 6% tapioca modified starch, 6% vegetable oil, 20% ice water, 4% egg white, 2% carrageenan, 4% ginger juice, 2% salt, compound Phosphate 0.4%, sodium bicarbonate 0.3%, calcium chloride 0.8%, transglutaminase 0.2%, monosodium glutamate 0.3%. Chop and mix until the material is smooth and fine, with good viscosity, and the temperature of chopping and mixing is controlled below 12°C;

[0040] (2) Vacuum stirring: stirring by vacuum mixer, vacuum degree 0.1MPa, time 60min;

[0041] (3) Vacuum sausage enema: vacuum sausage enema machine enema, the casing is fiber casing or plastic casing with a diameter of 60mm;

[0042] (4) Cooking: Control...

Embodiment 3

[0048] (1) Cutting and mixing: chopping and mixing after thawing, raw and auxiliary materials are added in order according to weight percentage:

[0049] 30% surimi, 10% fish brain, 20% soybean protein isolate, 10% tapioca modified starch, 5% vegetable oil, 25% ice water, 2-4% egg white, 3% carrageenan, 5% ginger juice, 1.5% salt , 0.2% compound phosphate, 0.5% sodium bicarbonate, 1.0% calcium chloride, 0.5% transglutaminase, 0.4% monosodium glutamate. Chop and mix until the material is smooth and fine, with good viscosity, and the temperature of chopping and mixing is controlled below 12°C;

[0050] (2) Vacuum stirring: stirring by vacuum mixer, vacuum degree 0.1MPa, time 60min;

[0051] (3) Vacuum sausage enema: vacuum sausage enema machine enema, the casing is fiber casing or plastic casing with a diameter of 60mm;

[0052] (4) Cooking: Control the water temperature to 78°C, cook for 90 minutes until the center temperature of the surimi material reaches 70°C, cool with ic...

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PUM

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Abstract

The invention relates to braised minced fillet snack food and a processing method thereof. The braised minced fillet snack food stored at room temperature is developed by taking minced fillet as main raw material, and adding fish brain marrow through the process of quantitatively mixing, chopping at high speed, carrying out vacuum stirring and vacuum filling, cooking, braising, and sterilizing by radiation. The braised minced fillet snack food has minced fillet content lowest to be 30%, and ice water content up to 30% and has the advantage that the cost can be reduced effectively compared with a product with full minced fillet and high minced fillet content; the fish brain marrow is added, so that the snack food has relatively rich nutrition; compared with a frozen minced fillet seasoning product, the snack food can be stored at room temperature, and is lower in logistics sales cost and convenient to carry. Compared with a minced fillet-sausage product, the snack food has the advantages of being tasty by braising, and having more comprehensive flavor; food-level sodium hydrogen carbonate and calcium chloride are added in the snack food, and the snack food is sterilized by adopting electron beam, so that compared with a product subjected to high-temperature sterilization, the snack food has the advantages of better elasticity, tenderness, chewiness and other textural property indexes.

Description

technical field [0001] The invention relates to a braised surimi snack food and a processing method thereof, in particular to a braised surimi snack food rich in polyunsaturated fatty acids which is sterilized by irradiation and a processing method thereof. Background technique [0002] Since the "Eleventh Five-Year Plan", with the increase of economic income of urban and rural residents, the upgrading speed of aquatic food consumption structure will be significantly accelerated. At present, my country's deep processing technology and facilities are insufficient, and cooked food and aquatic products only account for 8% of cooked food, which cannot meet the requirements of upgrading the meat consumption structure of urban and rural residents. During the "Twelfth Five-Year Plan" period, the population will grow at an average annual rate of 0.7%. In addition, nearly ten million rural residents will transform into urban residents every year, coupled with the impact of factors su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L29/00A23L27/00A23L3/005
CPCA23L3/005
Inventor 李新熊光权汪兰鉏晓艳吴文锦廖涛耿胜荣丁安子
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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