Tilapia floss and preparation method thereof

A technology of tilapia and fish meat, which is applied in the direction of food ingredients as bulking agent, chemical preservation of meat/fish, food ingredients as antioxidants, etc. It can solve the problems of bad taste and entrainment, reduce the loss and avoid Deterioration, the effect of improving the utilization rate

Inactive Publication Date: 2019-03-12
江苏省徐州医药高等职业学校
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because tilapia is a freshwater fish, based on the environmental problems of breeding, it is easy to entrain the fishy smell of soil in the meat quality and other bad tastes that affect the taste due to environmental factors. The development of pine has positive significance

Method used

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  • Tilapia floss and preparation method thereof
  • Tilapia floss and preparation method thereof
  • Tilapia floss and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] refer to figure 1 , the present embodiment provides a kind of preparation method of tilapia fish floss, it specifically comprises the steps:

[0032] S1. Raw material pretreatment: remove the head, scales, tail, fins and viscera of the tilapia.

[0033] S2. Washing: washing the pretreated tilapia with water and then draining.

[0034] Wherein, the water washing process refers to placing the pretreated tilapia in a salt washing solution for washing, so as to achieve the effect of using the salt washing solution instead of the traditional water washing to effectively reduce the loss of tilapia meat protein . The composition of its salt lotion is: 0.5% NaHCO 3 , 0.3% citric acid, 0.5% CaCl 2 and soft water.

[0035] S3. Sterilization: the drained tilapia is sterilized, that is, the drained tilapia is placed in a sterilization equipment such as an ultra-high pressure sterilizer for sterilization to achieve the effect of eliminating bacteria on the tilapia.

[0036] S4...

Embodiment 2

[0057] The present embodiment provides a kind of preparation method of tilapia fish floss, it specifically comprises the steps:

[0058] S1. Raw material pretreatment: select fresh tilapia, and fish that turn yellow or become rancid cannot be used; remove the head, scale, tail, fin and viscera of the tilapia.

[0059] S2. Washing: The pretreated tilapia is washed 3 times in flowing water, and the washing time is 30 minutes each time; then the washed tilapia is drained.

[0060] Wherein, the water washing process refers to placing the pretreated tilapia in a salt washing solution for washing, so as to achieve the effect of using the salt washing solution instead of the traditional water washing to effectively reduce the loss of tilapia meat protein . The composition of its salt lotion is: 0.3% NaHCO 3 , 0.7% citric acid, 0.8% CaCl 2 and soft water.

[0061] S3. Sterilization: the drained tilapia is sterilized, that is, the drained tilapia is placed in a sterilization equipm...

Embodiment 3

[0085] The present embodiment provides a kind of preparation method of tilapia fish floss, it specifically comprises the steps:

[0086] S1. Raw material pretreatment: select fresh tilapia, and fish that turn yellow or become rancid cannot be used; remove the head, scale, tail, fin and viscera of the tilapia.

[0087] S2. Washing: place the pretreated tilapia in a salt solution for four times of fluid washing, each washing time is 26 minutes; then drain the washed tilapia.

[0088] Among them, the use of salt washing solution instead of traditional water washing can effectively reduce the loss of protein in tilapia meat. The composition of its salt lotion is: 0.4% NaHCO 3 , 0.5% citric acid, 0.6% CaCl 2 and soft water.

[0089] S3. Sterilization: Sterilize the drained tilapia, that is, place the drained tilapia in a sterilization equipment such as an ultra-high pressure sterilizer for sterilization to achieve the effect of eliminating bacteria on the tilapia .

[0090]S4,...

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Abstract

The invention discloses tilapia floss and a preparation method thereof. The preparation method comprises the following steps: raw materials pretreatment, washing with water, sterilizing, steaming to remove fishy smell, rubbing and loosening, and seasoning and floss stir-frying. In the process of seasoning and floss stir-frying, a silicon dioxide-carotenoid cross-linking agent, monoglyceride citrate and a leavening agent are added, the net structure of the silicon dioxide-carotenoid cross-linking agent is effectively utilized to wrap the fish protein of the fish floss so as to form a layer of antioxidant membrane structure on the surface of the fish protein, and monoglyceride citrate used for reducing carotenoid is adsorbed on the antioxidant membrane structure, so that the antioxidant period is effectively prolonged, the shelf life of the finished fish floss product is prolonged, and the flavor and the quality of the fish floss are not influenced by the environmental conditions and thestorage time of the fish floss product.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to tilapia fish floss and a preparation method thereof. Background technique [0002] Fish floss is a golden fluffy seasoning dry product made of fish muscle. It contains a variety of essential amino acids needed by the human body, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron and other inorganic salts. The soluble protein is relatively high. Fat has a low melting point and is easily digested and absorbed by the human body, which is of great help to the nutritional intake of children and patients. [0003] Among freshwater fish, silver carp, bighead carp, grass carp, tilapia, etc. have the characteristics of high yield, white and tender meat, low fat content, easy digestion, and low price, so they are suitable for making fish food. Among them, fish floss is rich in nutrition and delicious, and has always been favored by consumers. Moreover, the supply...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23B4/20A23B4/24A23L5/00A23L5/41A23L17/00
CPCA23B4/20A23B4/24A23V2002/00A23L5/00A23L5/41A23L17/10A23L17/70A23V2200/02A23V2200/048A23V2200/234A23V2250/032A23V2250/056A23V2250/642
Inventor 孙蓓王龙刚郭庆宇武腾
Owner 江苏省徐州医药高等职业学校
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