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Exploded-pulp heart-packaged minced fish product and preparation method thereof

A technology of surimi products and stuffed fish, which is applied in food ingredients, food coating, and food ingredient functions, can solve problems such as high animal fat content, less juice in fillings, and heavy fish roe smell, and achieve fat Low content, good smell, better effect

Inactive Publication Date: 2018-05-25
北海玖嘉久食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The (main) purpose of the present invention is to propose a stuffed surimi product and a preparation method thereof, so as to solve the problem that the filling juice in the above-mentioned prior art is less, not crisp, fish roe has a strong fishy smell, the outer skin has poor elasticity, and the animal Technical issues such as high fat content

Method used

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  • Exploded-pulp heart-packaged minced fish product and preparation method thereof
  • Exploded-pulp heart-packaged minced fish product and preparation method thereof
  • Exploded-pulp heart-packaged minced fish product and preparation method thereof

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preparation example Construction

[0031] The preparation method of stuffed surimi products with bursting pulp comprises the following steps:

[0032] S1: Weigh the pretreated fish roe, garlic, salt and vegetable oil, put them in a mixer, and mix them for 20-30 minutes to make fillings for later use;

[0033] S2: Put the surimi in the raw material warehouse to thaw, the thawing temperature is 3-5°C, and the time is 5-6h. After thawing, slice the surimi. The thickness of the surimi slices is 3-5mm. Chop and mix in the mixer to obtain the outer skin slurry;

[0034] S3: adding the inner filling and outer skin slurry obtained in the above steps into a surimi product forming machine to form, and then heating and shaping the obtained surimi product, cooking, cooling, quick freezing, packaging and freezing storage;

[0035] The pretreatment method of the described fish roe is to use clear water to soak for 3-4h, then soak in the ginger juice mixture for 1-5min, manually stir and scrub for 1-5min, change the water fo...

Embodiment 1

[0040] A filling-packed surimi product, the surimi product outer skin slurry includes the following raw materials in parts by weight: 35 parts of surimi, 1 part of starch, 0.5 parts of salt, 15 parts of ice water, and the filling of surimi is The following raw materials are included in parts by weight: 10 parts of fish roe, 0.5 part of garlic, 7 parts of vegetable oil, and 0.5 part of table salt; the vegetable oil is soybean oil; the fish roe is frozen roe of flying fish; the surimi is Cod surimi, the gel strength of the surimi is 600g / cm 2 .

[0041] The preparation method of stuffed surimi products with bursting pulp comprises the following steps:

[0042] S1: Weigh the pretreated fish roe, garlic, salt and vegetable oil, put them in a mixer, and mix them for 20 minutes to make fillings for later use;

[0043]S2: Thaw the surimi in the raw material warehouse at a temperature of 3°C for 5 hours. After thawing, slice the surimi into slices with a thickness of 3 mm. Add starc...

Embodiment 2

[0049] A filling-packed surimi product, the surimi product outer skin slurry includes the following raw materials in parts by weight: 50 parts of surimi, 9 parts of starch, 1.5 parts of salt, 30 parts of ice water, and the inner filling of the surimi product The following raw materials are included in parts by weight: 20 parts of fish roe, 4 parts of garlic, 11 parts of vegetable oil, and 1 part of table salt; the vegetable oil is a binary mixture of palm oil and corn oil; the fish roe is dried flying fish roe Fish roe; the surimi is flying fish surimi, and the gel strength of the surimi is 1000g / cm 2 .

[0050] The preparation method of stuffed surimi products with bursting pulp comprises the following steps:

[0051] S1: Weigh the pretreated fish roe, garlic, salt and vegetable oil, put them in a mixer, and mix them for 30 minutes to make fillings for later use;

[0052] S2: Thaw the surimi in the raw material warehouse at a temperature of 5°C for 6 hours. After thawing, s...

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Abstract

The invention relates to an exploded-pulp heart-packaged minced fish product and a preparation method thereof, and belongs to the field of the minced fish product processing, wherein skin pulp of theminced fish product comprises the following raw materials by weight: minced fish, starch, salt, and ice water; inner filling of the minced fish product comprises the following raw materials by weight:fish roe, garlic, vegetable oil, and salt. The preparation method for the minced fish product comprises the following steps: preparing the inner filling and the skin pulp, adding the inner filling and the skin pulp to a forming machine for forming, and preparing the minced fish product, and forming, shaping, cooking, cooling, quick-freezing, packaging and freeze-storing the obtained minced fish product and so on. The minced fish product prepared by the preparation method has the more inner filling juice, the crisp and refreshing skin, the delicious and fragrant inner filling, and the good taste, and is capable of improving the additional value of marine products.

Description

technical field [0001] The invention relates to the field of surimi product processing, in particular to a stuffed surimi product and a preparation method thereof. Background technique [0002] Surimi product is a common aquatic product, which has the advantages of rich nutrition, high protein, low fat, convenient eating, delicious taste, unique flavor, etc. It is a favorite food of people. Surimi is widely used in hot pot, hot pot, home soup and other dishes because of its smoothness, fineness and good elasticity, and it is very popular in the market. At present, all kinds of surimi products sold by restaurants or other food stores in the market are mostly processed by traditional processing methods. Some varieties are more delicious, but many surimi products have a flat taste. Pay attention, the materials are not pure, the formula is not scientific, and the proportion of starch infiltration is too high. Some surimi varieties, in order to enhance the toughness of surimi, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/30A23L5/20A23L29/00A23P20/20
CPCA23L5/27A23L17/30A23L17/70A23L29/03A23P20/20A23V2002/00A23V2200/14A23V2200/3324
Inventor 杨乃斌孙家丽
Owner 北海玖嘉久食品有限公司
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