Instant minced fillet product and preparation method thereof

A product and surimi technology, applied in the field of ready-to-eat surimi products and their preparation, can solve the problems of inability to maintain the taste and quality for a long time, perishable and deteriorating, unfavorable to health, etc., achieve no toxic side effects, prolong shelf life, and eliminate fishy smell Effect

Pending Publication Date: 2020-09-04
泉州轻工职业学院
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Conventional preservatives include benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, etc. In the prior art, instant surimi products generally need to add one or more of the above-mentioned preservatives in the formula to prolong the shelf life of instant surimi products. Preservation time, however, eating a lot of food with conventional preservatives is not good for human health, but surimi products themselves are high-protein foods, which are easy to spoil and deteriorate. If no preservatives are added, it is easy to breed a large number of bacteria and cannot maintain good quality for a long time taste and quality

Method used

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  • Instant minced fillet product and preparation method thereof

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preparation example Construction

[0022] The present invention also relates to a preparation method of instant surimi products, comprising the following steps:

[0023] Step 1: Grinding and stirring the surimi at 0-2°C to destroy the tissue cells of the surimi;

[0024] Step 2: Add 2-4 parts of salt, 10-20 parts of konjac powder, 1-2 parts of galangal, 1-2 parts of drinking water to the ground and stirred surimi, grind and stir at 4-6°C until the surimi The salt-soluble protein in the surimi dissolves, and the surimi forms a viscous sol;

[0025] Step 3: Add the remaining raw materials to the surimi that forms the sol, grind and stir at 6-9°C to form a slurry;

[0026] Step 4: The pulpy surimi was left to stand at 2-4°C for 24-30h;

[0027] Step 5: After standing still, the surimi is heated at 56-60° C. for 45-50 minutes, and then heated at 100° C. for 10-15 minutes, cooled and packaged to obtain instant surimi products.

[0028] In the step 1 of the preparation method of the above instant surimi products, ...

Embodiment 1

[0034] A preparation method for instant surimi products, comprising the following steps:

[0035] Step 1: Grinding and stirring 150 parts of surimi at 1°C for 20 minutes to destroy the tissue cells of the surimi;

[0036] Step 2: Add 3 parts of salt, 15 parts of konjac flour, 1.5 parts of galangal, and 1.5 parts of drinking water to the ground and stirred surimi, grind and stir at 5°C for 3.5 minutes until the salt-soluble protein in the surimi dissolves, and the fish Thin to form a viscous sol;

[0037] Step 3: Add 18.5 parts of drinking water, 12 parts of starch, 25 parts of konjac powder, 2.5 parts of galangal powder, 3 parts of salt, and 3 parts of monosodium glutamate to the surimi that forms the sol, and grind and stir for 7 minutes at 7°C to make the surimi Slurry;

[0038] Step 4: the pulpy surimi was left to stand at 3°C ​​for 27 hours;

[0039] Step 5: After standing still, the surimi was heated at 58° C. for 47 minutes, then heated at 100° C. for 12 minutes, cool...

Embodiment 2

[0041] A preparation method for instant surimi products, comprising the following steps:

[0042] Step 1: Grinding and stirring 100 parts of surimi at 0°C for 15 minutes to destroy the tissue cells of the surimi;

[0043] Step 2: Add 2 parts of salt, 10 parts of konjac flour, 1 part of galangal, and 1 part of drinking water to the ground and stirred surimi, grind and stir at 4°C for 3 minutes until the salt-soluble protein in the surimi dissolves, and the surimi Form a viscous sol;

[0044] Step 3: Add 19 parts of drinking water, 10 parts of starch, 30 parts of konjac powder, 3 parts of galangal powder, 2 parts of salt, and 2 parts of monosodium glutamate to the surimi that forms the sol, and grind and stir at 6°C for 6 minutes to make the surimi Slurry;

[0045] Step 4: the pulpy surimi was left to stand at 2°C for 24 hours;

[0046] Step 5: After standing still, the surimi was heated at 56° C. for 45 minutes, then heated at 100° C. for 10 minutes, cooled in a sterile wate...

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Abstract

The invention relates to an instant minced fillet product and a preparation method thereof. The instant minced fillet product comprises the following raw materials in parts by weight: 100-200 parts ofminced fillet, 10-20 parts of drinking water, 10-15 parts of starch, 30-40 parts of konjaku flour and 3-5 parts of galangal powder. The konjaku flour and the galangal powder in a specific proportionare combined with the minced fillet in a specific proportion, so that the fishy smell of the minced fillet can be eliminated, and the mouth feel is improved; on the other hand, the konjaku flour is rich in konjac mannan, and the galangal powder is rich in clove oil, methyl cinnamate and curcumin, so that through the synergistic effect of the components, the instant minced fillet product can be preserved for a longer time, the shelf life is prolonged, and the excellent taste can be maintained for a long time.

Description

technical field [0001] The invention relates to the technical field of surimi products processing, in particular to an instant surimi product and a preparation method thereof. Background technique [0002] Conventional preservatives include benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, etc. In the prior art, instant surimi products generally need to add one or more of the above-mentioned preservatives in the formula to prolong the shelf life of instant surimi products. Preservation time, however, eating a lot of food with conventional preservatives is not good for human health, but surimi products themselves are high-protein foods, which are easy to spoil and deteriorate. If no preservatives are added, it is easy to breed a large number of bacteria and cannot maintain good quality for a long time taste and quality. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide an instant surimi product and a p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/10A23B7/154A23L29/244
CPCA23L17/70A23L19/115A23L19/10A23B7/154A23L29/244A23V2002/00A23V2200/15A23V2200/14A23V2200/10A23V2200/228A23V2250/5118A23V2250/5066
Inventor 庄培荣吴小燕简叶叶张怡李庆旺陈丽张苗红吴惠娟
Owner 泉州轻工职业学院
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