Processing method of instant vegetable and surimi convenient products

A processing method and vegetable technology, applied in the field of food processing, can solve the problems of strong oxidizing easily destroying chlorophyll, vitamin loss, uneven heating, etc., and achieve the effects of ensuring flavor and nutrition, balanced nutrition, and uniform molding

Inactive Publication Date: 2016-07-20
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, microwave heating has the problem of uneven heating and easy generation of local hot spots. The thermoplastic extrusion method may also cause varying degrees of loss of thermally unstable vitamins. The strong oxidative properties of ozone can easily destroy chlorophyll.

Method used

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  • Processing method of instant vegetable and surimi convenient products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A processing method for instant vegetable surimi products, comprising the steps of:

[0049] 1) Pretreatment: select fresh fish as the raw material, wash, descale, remove the head, remove the viscera, and perform secondary cleaning;

[0050] 2) Meat harvesting: use the drum meat harvester for the second meat harvesting of the pretreated fish;

[0051] 3) Rinse: Rinse the harvested fish meat immediately, that is, add 6 times the weight of water to the fish meat, control the water temperature at 4°C, and the pH value at 6.6. After repeated rinsing for 3 times, add 0.1% of its weight in the water salt to make light salt water, and then rinse the fish once with light salt water;

[0052] 4) Pre-dehydration: Under the condition of non-pressing, the rotary sieve is used to remove the moisture attached to the surface of the fish pellets and the moisture mechanically trapped inside the fish pellets;

[0053] 5) Fine filtration and dehydration: Use a fine filter to filter out ...

Embodiment 2

[0061] A processing method for instant vegetable surimi products, comprising the steps of:

[0062] 1) Pretreatment: select fresh fish as the raw material, wash, descale, remove the head, remove the viscera, and perform secondary cleaning;

[0063] 2) Meat harvesting: use the drum meat harvester for the second meat harvesting of the pretreated fish;

[0064] 3) Rinse: Rinse the harvested fish meat immediately, that is, add water 8 times its weight to the fish meat, control the water temperature at 6°C, and the pH value at 6.8. After repeated rinsing for 4 times, add 0.2% of its weight in the water salt to make light salt water, and then rinse the fish once with light salt water;

[0065] 4) Pre-dehydration: Under the condition of non-pressing, the rotary sieve is used to remove the moisture attached to the surface of the fish pellets and the moisture mechanically trapped inside the fish pellets;

[0066] 5) Fine filtration and dehydration: Use a fine filter to filter out imp...

Embodiment 3

[0074] A processing method for instant vegetable surimi products, comprising the steps of:

[0075] 1) Pretreatment: select fresh fish as the raw material, wash, descale, remove the head, remove the viscera, and perform secondary cleaning;

[0076] 2) Meat harvesting: use the drum meat harvester for the second meat harvesting of the pretreated fish;

[0077] 3) Rinse: Rinse the harvested fish meat immediately, that is, add water 7 times its weight to the fish meat, control the water temperature at 10°C, and the pH value at 6.7. After repeated rinsing for 4 times, add 0.1% of its weight in the water salt to make light salt water, and then rinse the fish once with light salt water;

[0078] 4) Pre-dehydration: Under the condition of non-pressing, the rotary sieve is used to remove the moisture attached to the surface of the fish pellets and the moisture mechanically trapped inside the fish pellets;

[0079] 5) Fine filtration and dehydration: Use a fine filter to filter out im...

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PUM

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Abstract

The present invention discloses a processing method of instant vegetable and surimi convenient products. The processing method includes the following steps: pre-processing, meat collecting, rinsing, pre-dehydrating, refinedly filtering and dehydrating, high pressure homogenizing to prepare a vegetable homogenate, ultrasonic assisted grinding, molding, ultrasonic assisted cooking and aging, low-pressure superheated steam drying and packaging. The obtained product is rich in nutrition, excellent in color, smell and taste and good in taste, can maintain color and luster of vegetables, and is high in dietary fiber content and a healthy food suitable for people at all ages.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of instant vegetable and surimi instant products. Background technique [0002] With the rapid development of economy and society, convenience food is becoming more and more popular because of its convenience and speed, and the categories of convenience products are becoming more and more abundant, such as instant noodles, instant rice noodles, instant porridge, instant rice, etc. However, there are few reports on making surimi products into instant food. In addition, as consumers have higher and higher requirements for healthy life pursuits and product flavors, it is of great social and economic value to produce new surimi convenience products that can not only improve the health function of surimi products but also have good flavor and taste . [0003] Surimi products have a long history in our country. It is a kind of aquatic food made...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00
Inventor 张怡郑宝东李致瑜曾红亮郭泽镔张翀
Owner FUJIAN AGRI & FORESTRY UNIV
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