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Microwave-assisted processing method for controlling quality deterioration of minced fillet products during refrigerating process

A technology of surimi products and surimi, which is applied in the field of microwave-assisted processing, can solve problems such as limited shelf life, microbial infection, and quality deterioration, and achieve the effect of reducing quality deterioration and reducing the number of initial microorganisms

Active Publication Date: 2018-04-20
FUJIAN ANJOY FOODS CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using cold storage to store surimi products can reduce the quality degradation caused by freezing. However, refrigerated surimi products are highly susceptible to microbial infection due to their high moisture content and rich nutrition, which will lead to quality deterioration of surimi products during refrigeration. , and the microbial indicators are difficult to meet the national standards, and the shelf life is severely limited

Method used

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  • Microwave-assisted processing method for controlling quality deterioration of minced fillet products during refrigerating process
  • Microwave-assisted processing method for controlling quality deterioration of minced fillet products during refrigerating process
  • Microwave-assisted processing method for controlling quality deterioration of minced fillet products during refrigerating process

Examples

Experimental program
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Effect test

Embodiment 1

[0040] Take this example as a comparison.

[0041] 1) Preparation of fresh surimi: remove the head, scales, skin and viscera of fresh silver carp, then manually harvest the meat, grind the fish meat with a meat grinder and sieve the fish bones. Rinse the harvested fish twice with tap water below 5°C with a volume 5 times the mass of the fish meat, and then rinse once with tap water below 5°C containing 0.3% (w / v, g / 100mL) NaCl. After standing for 3 minutes, pour off the water and surface impurities. Squeeze and dehydrate with gauze until the moisture is 80%-85% (w / w).

[0042]2) Chop and mix: prepare the prepared surimi in portions of 600 g, and place them in an ice-water bath below 10°C for use. The surimi was chopped in a high-speed chopping machine of Shanghai Shenfa Machinery Co., Ltd. at a low temperature of 2-6°C for 2 minutes at a low speed, and the chopping was stopped every 30s for 10s during the process of chopping. Add 18g of edible salt to it after the air chopp...

Embodiment 2

[0046] 1) Preparation of fresh surimi: remove the head, scales, skin and viscera of fresh silver carp, then manually harvest the meat, grind the fish meat with a meat grinder and sieve the fish bones. Rinse the harvested fish twice with tap water below 5°C with a volume 5 times the mass of the fish meat, and then rinse once with tap water below 5°C containing 0.3% (w / v) NaCl for 5 minutes each time, and let it stand After 3 minutes, pour off the water and surface impurities. Squeeze and dehydrate with gauze until the moisture is 80%-85% (w / w).

[0047] 2) Air chopping: 600g of surimi was chopped in a high-speed chopping machine of Shanghai Shenfa Machinery Co., Ltd. at a low temperature of about 4°C for 2 minutes, and the chopping was stopped every 30s for 10s until the fish Mi Bao group sticky wall and no hard particles.

[0048] 3) Salt chopping: Weigh 3% edible salt of surimi mass, about 18g, and evenly add it to the surimi that has been empty-cut, and chop it with salt f...

Embodiment 3

[0052] 1) Preparation of fresh surimi: remove the head, scales, skin and viscera of fresh silver carp, then manually harvest the meat, grind the fish meat with a meat grinder and sieve the fish bones. Rinse the harvested fish twice with tap water below 5°C with a volume 5 times the mass of the fish meat, and then rinse once with tap water below 5°C containing 0.3% (w / v, g / 100mL) NaCl. After standing for 3 minutes, pour off the water and surface impurities. Squeeze and dehydrate with gauze until the moisture is 80%-85% (w / w).

[0053] 2) Chop and mix: prepare the prepared surimi in portions of 600 g, and place them in an ice-water bath below 10°C for use. The surimi was chopped in a high-speed chopping machine of Shanghai Shenfa Machinery Co., Ltd. at a low temperature of 2-6°C for 2 minutes at a low speed, and the chopping was stopped every 30s for 10s during the process of chopping. Add 18g of edible salt to it after the air chopping is completed, and chop the salt in the s...

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Abstract

The present invention discloses a microwave-assisted processing method for controlling quality deterioration of a minced fillet product during a refrigerating process and belongs to the technical field of food processing. The method comprises steps of minced fillet manufacturing, mixing, molding, microwave post-processing, and refrigerating. By adding polylysine and using the microwave post-processing, the processing method controls the quality deterioration caused by the number of microorganisms during the refrigerating process of the minced fillet product. An addition concentration of the polylysine is 0.05%-0.2% and a microwave treatment intensity is 3W-7W / g, and the total number of the microorganisms is decreased and quality of gel strength, water holding capacity, etc. are improved during storage. The processing method can effectively control the number of the microorganisms in the refrigerating process of the minced fillet product, thereby controls the quality deterioration of the product and prolongs a shelf life of the minced fillet product.

Description

technical field [0001] The invention relates to a microwave-assisted processing method for controlling quality deterioration of surimi products during refrigeration, and belongs to the technical field of food processing. Background technique [0002] Surimi product is a high-protein, low-fat, nutritious food. Its high gel strength makes its product have a unique taste and is loved by people. With the rapid development of my country's fishery industry, the corresponding surimi products have also developed rapidly. The types of surimi products have gradually increased with the development of the industry, and surimi products such as fish tofu, crab sticks, and fish balls have emerged in an endless stream. However, in our country, most surimi products are still limited to quick-frozen food, and the storage research of surimi products is mostly frozen storage, and most of the research objects are quick-frozen surimi products or fresh fish and their products, but frozen storage ...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/01A23B4/06
CPCA23B4/01A23B4/06A23B4/20A23V2002/00A23V2200/10A23V2250/063
Inventor 范大明黄建联李唐飞李学鹏张灏闫博文周文果王蕾焦熙栋余腾晖张文海叶伟建赵建新张清苗陈卫
Owner FUJIAN ANJOY FOODS CO LTD
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