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

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...

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 requirements of consumers. High-taste requirements for products hinder market development

[0006] To sum up, exogenous residues and proteases released from lysosomes in the existing caviar production process will cause gel degradation of surimi products, resulting in reduced texture and bad taste.

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