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Squid textured fish protein and processing method

A processing method and fish protein technology, applied in the direction of animal protein processing, vegetable protein processing, fish protein composition, etc., can solve the problems of uneven products and uneven mixing of main materials, and achieve broad market prospects and high production efficiency. , the effect of milky white color

Inactive Publication Date: 2017-09-08
兰溪百晟食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Ming texturized fish protein has the characteristics of good chewiness and high protein, but the main ingredients are mixed unevenly, resulting in uneven products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The squid textured fish protein has the following components and parts by weight: 58 parts of squid, 28 parts of soybean protein concentrate, 12 parts of starch, 8 parts of wheat flour, 0.2 part of ethylhexylglycerin and 0.05 part of dipotassium glycyrrhizinate. The above-mentioned squid textured fish protein has high protein content, good water solubility, no fishy bitter taste, high nutritional value, and has a bite feeling after soaking in boiling water for 3 minutes, which meets the taste of the public; It can be widely used in meat products, stuffing products, convenience food, leisure food, etc., and has broad market prospects. Ethylhexylglycerin and dipotassium glycyrrhizinate can not only remove the bitter taste of squid, but also increase the activity of protease in squid, and decompose part of the protein in squid into amino acids. Improve the umami taste of squid.

[0019] A method for processing squid textured fish protein, specifically comprising the follo...

Embodiment 2

[0029] The squid textured fish protein has the following components and parts by weight: 52 parts of squid, 30 parts of soybean protein concentrate, 18 parts of starch, 8 parts of wheat flour, 0.4 part of ethylhexylglycerin and 0.02 part of dipotassium glycyrrhizinate. The above-mentioned squid textured fish protein has high protein content, good water solubility, no fishy bitter taste, high nutritional value, and has a bite feeling after soaking in boiling water for 3 minutes, which meets the taste of the public; It can be widely used in meat products, stuffing products, convenience food, leisure food, etc., and has broad market prospects. Ethylhexylglycerin and dipotassium glycyrrhizinate can not only remove the bitter taste of squid, but also increase the activity of protease in squid, and decompose part of the protein in squid into amino acids. Improve the umami taste of squid.

[0030] A method for processing squid textured fish protein, specifically comprising the follo...

Embodiment 3

[0040] The squid textured fish protein has the following components and parts by weight: 50 parts of squid, 30 parts of soybean protein concentrate, 17 parts of starch, 9 parts of wheat flour, 0.3 part of ethylhexylglycerin and 0.02 part of dipotassium glycyrrhizinate. The above-mentioned squid textured fish protein has high protein content, good water solubility, no fishy bitter taste, high nutritional value, and has a bite feeling after soaking in boiling water for 3 minutes, which meets the taste of the public; It can be widely used in meat products, stuffing products, convenience food, leisure food, etc., and has broad market prospects. Ethylhexylglycerin and dipotassium glycyrrhizinate can not only remove the bitter taste of squid, but also increase the activity of protease in squid, and decompose part of the protein in squid into amino acids. Improve the umami taste of squid.

[0041] A method for processing squid textured fish protein, specifically comprising the follo...

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PUM

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Abstract

The invention discloses squid textured fish protein and a processing method thereof. The squid textured fish protein comprises the following components in parts by weight: 50-60 parts of squids, 20-30 parts of soy protein concentrate, 10-20 parts of starch, 5-10 parts of wheat flour, 0.1-0.4 part of ethylhexylglycerin and 0.02-0.06 part of dipotassium glycyrrhizinate. The squid textured fish protein has the beneficial effect of being high in protein content, good in water solubility, free from fishy taste and bitter taste and high in nutrient value, has biting sense after being soaked with boiling water for 3 min, and conforms to the taste of common people; the squid textured fish protein is milky white in color, rich in fragrance, free from peculiar smell, convenient to color and rich in flavor, can be widely used for meat products, filling products, instant foods, leisure foods and the like, has broad market prospects; and the cost of raw materials is low, the processing method is simple and easy to operate, the production efficiency is high and the productivity is high, and the processing method is used for industrial production.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a squid textured fish protein and a processing method. Background technique [0002] With the further improvement of people's living standards, the proportion of aquatic products in residents' food consumption will continue to rise. In the long run, aquatic products and animal products will occupy a dominant position in non-staple food consumption. Aquatic products will not only become one of the main sources of animal protein intake for people, but also can alleviate the problems of increasing population, decreasing land and insufficient food. With the continuous increase of human demand for marine protein and the decline of traditional bottom fish resources in the world, squid as a source of high-quality animal protein and emerging fisheries have attracted more and more attention from fishing countries. In recent decades, the world's cephalopod fishery has developed r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/04A23J3/16
CPCA23J1/04A23J3/04A23J3/16
Inventor 丁璞
Owner 兰溪百晟食品科技有限公司
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