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Restructured fish steak product and processing method thereof

A processing method and fish steak technology, which are applied in the field of recombinant fish steak products and their processing, can solve the problem of high price of enzyme preparations, and achieve the effects of enhancing nutritional value, being beneficial to health, and improving product quality.

Inactive Publication Date: 2017-10-24
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The price of the enzyme preparation of this method is relatively high, and the use conditions are limited by the optimal temperature, pH value and other conditions of the enzyme.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049]Preparation of surimi: Fresh fish, after removing the head, tail and viscera, is washed with ice water, and the meat is harvested by a meat harvester to make surimi. Then the surimi is crushed, and the temperature of the whole process is controlled below 10°C. According to the number of parts by mass, the proportion is: take 100 parts of surimi and grind for 5 minutes, add 1 part of salt, and then crush for 10 minutes, and then add soybeans to separate 3 parts protein, 2 parts egg white, 1 part cooking wine, 1 part ginger juice, 1 part green onion juice, 1 part sugar, 1 part black pepper, continue to beat for 5 minutes. Preparation of shrimp meat auxiliary materials: After fresh minced shrimp are washed with ice water, residual broken shells and other impurities are removed, and processed into granules with a meat grinder, and the particle size is controlled at 0.4cm. Preparation of yam slurry: take fresh yam, wash, peel, cut into pieces, beat until there is no obvious g...

Embodiment 2

[0051] Frozen surimi raw materials are slowed down to a center temperature of 0°C at 4°C, and then crushed. The temperature in the whole process is controlled below 10°C. According to the number of parts by mass, the proportion is: take 120 parts of surimi Blend for 7 minutes, add 1.5 parts of salt and crush for 15 minutes, then add 4 parts of soybean protein isolate, 2.5 parts of egg white, 2 parts of cooking wine, 3 parts of ginger juice, 1.5 parts of onion juice, 1.2 parts of sugar, 1.5 parts of black pepper, and continue to beat collapse 7min. Preparation of excipients for shrimp meat: Frozen crushed shrimp, softened at 4°C until the central temperature is 0°C, washed with ice water, removed residual broken shells and other impurities, processed into granules with a meat grinder, and controlled particle size The diameter is 0.5cm. Preparation of yam slurry: take fresh yam, wash, peel, cut into pieces, beat until there is no obvious graininess, then collect and store at 4°...

Embodiment 3

[0053] Preparation of surimi: Fresh fish, after removing the head, tail and viscera, is washed with ice water, and the meat is harvested by a meat harvester to make surimi. Then the surimi is crushed, and the temperature of the whole process is controlled below 10°C. According to the number of parts by mass, the proportion is: take 150 parts of surimi and grind for 10 minutes, add 2 parts of salt, and then crush for 20 minutes, and then add soybeans to separate 5 parts protein, 4 parts egg white, 3 parts cooking wine, 3 parts ginger juice, 2 parts green onion juice, 2 parts sugar, 2 parts black pepper, continue to beat for 10 minutes. Preparation of squid accessories: Frozen squid shreds are slowed down to a central temperature of 0°C at 4°C, washed with ice water, removed from impurities, processed into granules with a meat grinder, and the particle size is controlled at 0.6cm. Preparation of yam slurry: take fresh yam, wash, peel, cut into pieces, beat until there is no obvi...

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Abstract

The invention provides a restructured fish steak product and a processing method thereof. The preparation process comprises steps as follows: minced fish is taken for standby use, shrimp meat, squid or diced scallop are taken, and granules are prepared for later use; the minced fish is subjected to mixing and kneading including pure mixing and kneading, mixing and kneading with salt and mixing and kneading with flavoring substances; auxiliaries including shrimp meat, squid and diced scallop are prepared; compound restructuring is conducted; forming, cooking and baking are performed; flavoring soup is prepared; combined package, sterilization and storage are performed. Raw materials such as crushed shelled shrimps, squid, scallop and the like produced during conventional processing are adopted, and the resource utilization rate is increased; a Chinese yam fluid containing rich sticky polysaccharide and polyphenol oxidase is used for preparation, the water retention property of raw materials is improved, the stickiness is improved, and later restructuring of the product is facilitated; a water chestnut fluid is added to the minced fish, improvement of the taste and the flavor after restructuring is facilitated, the product is endowed with good texture, and the product quality is improved.

Description

technical field [0001] The invention relates to the technical field of fish food and its processing, in particular to a recombined fish steak product and its processing method. Background technique [0002] In the meat market at home and abroad, recombined food occupies a large proportion, and its main product forms are meat rolls, surimi and other products. Recombination technology is the key technology for the production of recombined food. It is mainly through mechanical action and under the action of binder, various cheap carcass parts are recombined into new structural forms of different shapes. This technology has the characteristics of increasing the utilization rate of minced meat, improving the value and edibility of the product, and also has the functions of improving the flavor of the product and increasing the nutritional value. [0003] At present, the adhesive of recombinant food in my country is mainly transglutaminase, which catalyzes the acyl transfer react...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/10A23L17/40A23L17/50A23L19/00A23L19/10A23L27/60A23L29/256A23L33/00A23P30/10
CPCA23V2002/00A23L17/10A23L17/40A23L17/50A23L17/70A23L19/09A23L19/10A23L27/60A23L29/256A23L33/00A23P30/10A23V2200/32
Inventor 董秀萍范馨茹黄颖侯雅文葛黎红傅新鑫杜琳琳
Owner DALIAN POLYTECHNIC UNIVERSITY
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