Processing integration technology of instant fish sausage

A technology of fish sausage and fish meat, which is applied in the field of processing and integration of ready-to-eat fish sausage, can solve the problems of less applied research, achieve high nutritional value, unique flavor, and solve the effect of weakening elasticity

Inactive Publication Date: 2018-02-13
福建御厨食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Exogenous I+G will also undergo hydrolysis reaction under the action of phosphatase to produce inosine and guanosine ...

Method used

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  • Processing integration technology of instant fish sausage
  • Processing integration technology of instant fish sausage
  • Processing integration technology of instant fish sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] An integrated processing technology for ready-to-eat fish sausage, the steps include material selection, pretreatment, meat picking, rinsing, pre-dehydration, fine filtration and dehydration, ultra-high pressure pretreatment, chopping and filling, sausage enema, rack cleaning, cooking, and cooling , Vacuum packaging, sterilization.

[0045] (1) Raw material pretreatment: select silver carp with a single fish weight of more than 0.5kg and high freshness. After the fish is cleaned and slaughtered, the scales are removed, the head and viscera are removed, and the fish is cleaned again.

[0046] (2) Meat harvesting: the meat is harvested with a drum meat harvester, and the second meat harvesting process is adopted. The fish meat that has been harvested is rinsed in time to avoid oxidation in the air.

[0047] (3) Rinsing: Rinse the fish meat with clean water, control the water temperature at 8°C, stir slowly for 4 minutes, then pour out the rinse liquid, repeat this 3 time...

Embodiment 2

[0057] (1) Raw material pretreatment: select silver carp with a single fish weight of more than 0.5kg and high freshness, remove scales, heads, viscera and wash after slaughter.

[0058] (2) Meat harvesting: the meat is harvested with a drum meat harvester, and the second meat harvesting process is adopted, and the fish meat that has been harvested is rinsed immediately.

[0059] (3) Rinse: Mix the fish meat and water in a water tank, control the water temperature at 10°C, stir at a slow speed for 5 minutes, pour off the rinsing liquid, rinse with clean water for 3 times, and then add 0.2% salt for 1 wash.

[0060] (4) Pre-dehydration: the fish meat was left to stand at 6°C for 5 minutes to remove as much water as possible on the surface of the fish meat and inside the fish meat.

[0061] (5) Fine filtration, grading and dehydration: Use a fine filter to filter out impurities such as fish skin, fish bones and broken bones that may remain in the fish. Attention should be paid ...

Embodiment 3

[0069] (1) Raw material pretreatment: select silver carp with a single fish weight of more than 0.5kg and high freshness, wash, slaughter, remove scales, heads, viscera, and wash.

[0070] (2) Meat harvesting: The second meat harvesting process is adopted, and the fish meat that has been harvested is rinsed immediately.

[0071] (3) Rinse: Rinse with clean water, control the water temperature at 10°C, stir at a slow speed for 4 minutes, pour off the rinsing liquid, repeat this 3 times, and add 0.15% salt to the last rinsing water.

[0072] (4) Pre-dehydration: The fish meat was left to stand at 6°C for 8 minutes to remove as much water as possible on the surface of the fish meat and inside the fish meat.

[0073] (5) Fine filtration, grading and dehydration: Use a fine filter to filter out impurities such as fish skin, fish bones and broken bones that may remain in the fish. Attention should be paid to reducing the temperature of the fuselage during fine filtration (add ice t...

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PUM

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Abstract

The invention provides a processing integration technology of instant fish sausage. The processing integration technology comprises the following steps of material selection, pretreatment, meat obtaining, rinsing, pre-dewatering, fine filtering and dewatering, super-high pressure pretreatment, chopping and mixing to prepare stuffing, sausage filling, cleaning and stand hanging, boiling, cooling, vacuum packaging, and sterilizing. The processing integration technology is characterized in that before chopping and mixing of the fish meat, the super-high pressure pretreatment is performed; duringchopping and mixing, icy ozone water is added, and I+G is added to realize the low-salt taste of the fish sausage; then, the steps of sausage filling, cleaning and stand hanging, boiling, cooling, vacuum packaging, and sterilizing are performed, so as to obtain the fish sausage. By adopting the technical method, the processing integration technology has the advantages that the problem of degradingof gel strength and quality due to single salt reduction in the preparation process of the fish sausage is solved; the technology of adding I+G into the fish sausage to realize low-salt taste is adopted, the mouth feel and flavor are improved, and the quality of the fish sausage is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing integration technology of instant fish sausage. Background technique [0002] With the development of modern food processing technology, the surimi products processing industry has developed rapidly, and new surimi products such as fish sausages and simulated crab meat sticks are generally welcomed in the market. Fish sausage, that is, fish ham, is made of surimi as the main raw material, filled with stuffing in the casing, and processed through molding, sealing, sterilization and other operating units. It has a unique flavor and taste, and is popular as a new type of enema product Consumers' favorite, in the process of making fish sausage, gel strength is an important indicator, which determines the quality of fish sausage. [0003] In the production of fish sausage, 2%-3% salt is often added to dissolve the salt-soluble protein (myosin) of fish...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/30A23L29/00A23L3/015A23L3/3454
CPCA23L3/0155A23L3/3454A23V2002/00A23V2200/10A23V2200/14A23V2300/46
Inventor 郑宝东张怡佟健张翀杨凤超郑建平
Owner 福建御厨食品有限公司
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