Instant dietary fiber fish strips and preparation method thereof

A technology of dietary fiber and fish meat, which is applied in the field of food processing, can solve the problems of deterioration of product gel characteristics, difficulty in extrusion processing, and decline in taste, and achieve the effects of inhibiting water evaporation, solving the problem of spraying materials, and improving nutritional quality

Pending Publication Date: 2019-08-23
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high water content of surimi, the water loss is serious during the extrusion cooking process, and the raw materials often spray at the discharge port or reflux at the feed port, so it is usually necessary to gel first and then extrude. The gel properties of surimi remolded products deteriorate seriously and the taste decreases due to the process
This problem is a big problem in the extrusion processing of this fish meat product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The invention provides a kind of ready-to-eat dietary fiber fish sticks, the preparation method of the fish sticks comprises the following steps:

[0018] (1) Select fresh raw fish, remove the scales, slaughter, remove the viscera, remove the head, and split into three pieces to obtain fish pieces, rinse them with clean water, and drain the surface water of the fish pieces;

[0019] (2) The fish pieces pretreated in step (1) are harvested by a meat harvester to obtain minced meat, added 5 times the volume of minced meat to rinse twice, and the surface moisture is drained to obtain fresh surimi;

[0020] (3) Weigh the fresh surimi in step (2) and put it into a vacuum chopping machine, chop and mix for 1min with a vacuum degree of 0.1Ma, temperature control at 10°C, and a speed of 1200r / min, then add psyllium seed glue and salt Chopping and mixing for 10 minutes to obtain a paste; 100kg of fresh surimi, 4kg of psyllium seed glue, and 2kg of salt.

[0021] (4) Put the pas...

Embodiment 2

[0024] The invention provides a kind of ready-to-eat dietary fiber fish sticks, the preparation method of the fish sticks comprises the following steps:

[0025] (1) Select fresh raw fish, remove the scales, slaughter, remove the viscera, remove the head, and split into three pieces to obtain fish pieces, rinse them with clean water, and drain the surface water of the fish pieces;

[0026] (2) The fish pieces pretreated in the step (1) are harvested by a meat harvester to obtain minced meat, and then rinsed with 3 times the volume of minced meat in clear water for 23 times, and the surface moisture is drained to obtain fresh surimi;

[0027] (3) Weigh the fresh surimi in step (2) and put it into a vacuum chopping machine, use a vacuum degree of 0.08Ma, control the temperature at 5°C, and chop and mix for 1min at a speed of 1200r / min, then add psyllium seed glue and salt Chopping and mixing for 6 minutes to obtain a paste; fresh surimi 100kg, psyllium seed glue 2kg, and salt 2k...

Embodiment 3

[0031] The invention provides a kind of ready-to-eat dietary fiber fish sticks, the preparation method of the fish sticks comprises the following steps:

[0032] (1) Select fresh raw fish, remove the scales, slaughter, remove the viscera, remove the head, and split into three pieces to obtain fish pieces, rinse them with clean water, and drain the surface water of the fish pieces;

[0033] (2) The fish pieces pretreated in step (1) are harvested by a meat harvester to obtain minced meat, and then rinsed twice with clear water of 4 times the volume of the minced meat, and drained to obtain fresh surimi;

[0034] (3) Weigh the fresh surimi in step (2) and put it into a vacuum chopping machine, chop and mix for 1min with a vacuum degree of 0.1Ma, temperature control at 8°C, and a speed of 1800r / min, then add psyllium seed glue and salt Chopping and mixing for 5 minutes to obtain a paste; 100kg of fresh surimi, 3kg of psyllium gum, and 2kg of salt.

[0035] (4) Put the paste obta...

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PUM

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Abstract

The invention relates to instant dietary fiber fish strips and a preparation method thereof. Minced fish meat is taken from fish pieces, rinsed with water, placed in a vacuum chopping mixer to be chopped, and then mixed with a psyllium seed gum and table salt to obtain a paste; the paste is added to a twin-screw extruder, formed through a mold at the exit, and divided into a predetermined size through a cuter to obtain the instant dietary fiber fish strips. According to the instant dietary fiber fish strips and the preparation method thereof, the water activity of the chopped fish meat is reduced by adding a certain amount of the psyllium seed gum to the raw materials of the chopped fish meat, and the evaporation of water in the chopped fish meat during the extrusion process is suppressed,and the problem of spraying in the extrusion process is solved. In addition, a certain improvement of the nutritional quality of the fish strips is achieved, and the fish strips have the health carefunctions of moisturizing the intestines, relaxing the bowels, lowering blood sugar and regulating blood lipids and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant dietary fiber fish sticks and a preparation method thereof. Background technique [0002] my country is a large fishery country, and has been focusing on the development of frozen products for many years, while ignoring the development of new technologies, new processes and new products for deep processing of low-value fish to a certain extent. Extrusion, puffing and cooking technology is a high-tech in food processing in the world today. Applying this technology to develop textured fish products, making low-value natural fish protein raw materials has good chewiness and storage resistance, convenience, nutrition, hygiene, and flavor. It is a new type of ready-to-eat fish meat strips. The food is crispy and elastic, convenient to eat, easy to digest, and has high added value and nutritional characteristics such as high protein content, low fat, and no ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/206A23L33/125
CPCA23L17/70A23L29/206A23L33/125A23V2002/00
Inventor 张宇昊胡维杰马良余永
Owner SOUTHWEST UNIVERSITY
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