Processing method of high-quality minced fish product containing fish roe grains

A technology of surimi products and processing methods, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of surimi product gel deterioration, market development resistance, and failure to reach products, so as to prevent waste heat and cooling time Too long, significant difference in gel strength, guaranteed tenderness and crispness

Inactive Publication Date: 2018-11-23
FUJIAN ANJOY FOODS CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some surimi products containing fish roe have appeared on the market, but due to the influence of exogenous proteases in roe on the texture of surimi products, although they often meet consumers' requirements for products with rich nutrition, they fail to meet the requiremen

Method used

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  • Processing method of high-quality minced fish product containing fish roe grains
  • Processing method of high-quality minced fish product containing fish roe grains

Examples

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[0039] Example

[0040] The present invention obtains a fish roe fish ball containing fish roe particles through the following steps.

[0041] (1) Put the freeze-dried fish roe in 0 ~ 4℃, 3% salt water for 2 hours, and stir once every 15 minutes, where the volume of the brine is not less than 3 times the volume of the fish roe;

[0042] (2) Put the soaked fish roe in clean water at 0-4°C for 3 times. The volume of the clean water during cleaning is not less than the volume of the soaked fish roe. After cleaning, the screen is drained;

[0043] (3) The dried fish roe is blanched in hot water at 90°C for 45 seconds to inactivate the enzyme until the surface becomes slightly hard but the inside is still liquid. Stirring is required during the enzyme inactivation process;

[0044] (4) Transfer the fish roe to 0-4°C clean water and cool it down to below 4°C, filter it dry with a sieve, to obtain prefabricated fish roe for use

[0045] (5) The Indian golden thread surimi with gel strength ≥500...

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Abstract

The invention discloses a processing method of a high-quality minced fish product containing fish roe grains. The processing method comprises the following technological steps: (1) putting freeze-dried fish roes into saline water with the temperature of 0 to 4 DEG C and the concentration of 3 to 5 percent and soaking for 1 to 4h; stirring for one time every other 10 to 20min; (2) putting the soaked fish roes into clean water with the temperature of 0 to 4 DEG C and washing for 2 to 3 times; after washing, filtering and drying through a screen mesh; (3) putting the filtered and fried fish roesinto hot water with the temperature of 88 to 93 DEG C and blanching for 30 to 60s; stirring and killing enzyme; (4) transferring the fish roes into clean water with the temperature of 0 to 4 DEG C andcooling to be lower than 4 DEG C; filtering and drying through a screen mesh to prepare pre-prepared fish roes; (5) unfreezing high-quality minced fish, flaking, mincing, pounding without anything and pounding with salt to obtain paste with the temperature less than 4 DEG C; (6) adding 2 to 20 percent of the pre-prepared fish roes into the paste to obtain paste with the temperature less than 12 DEG C; (7) molding, gelling, curing, cooling, quickly freezing and packaging the obtained paste obtained by step (6). According to the processing method disclosed by the invention, nutrient loss of thefish roes is reduced and a special mouthfeel of the fish roes is ensured; the activity of proteinase on the surfaces of the fish roes is passivated and bad influences on the quality of minced fish products are reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for processing high-quality surimi products containing fish roe particles. Background technique [0002] The surimi product is made of surimi as the main raw material, together with auxiliary materials such as starch, soybean protein, egg white, livestock meat, vegetables, flavors and fragrances, etc., and is made through a series of processing methods such as chopping, crushing, molding, and gelling. A high-protein, low-fat food. Because of its convenient processing, convenient eating, rich nutrition, delicious taste, crisp taste and high added value, it is deeply loved by consumers. [0003] Surimi products are mainly made of myofibrillar protein in surimi through gelation. The specific mechanism is that under certain conditions, the conformation of myofibrillar protein changes to form a three-dimensional space network structure, and through hydrogen bonds, disu...

Claims

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Application Information

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IPC IPC(8): A23L17/30A23L17/00A23L5/20
CPCA23V2002/00A23L5/21A23L17/30A23L17/70A23V2200/14
Inventor 黄建联周文果于小婷陈江平巫朝华叶伟建
Owner FUJIAN ANJOY FOODS CO LTD
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