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Preparation method of instant puffer fish surimi product

A technology of puffer fish and products, which is applied in the direction of food ingredients, food ingredients as gelling agents, food ingredients as taste improvers, etc., can solve the problem of single product, achieve high myofibrillar protein content, excellent gel performance, Effect of Good Gel Properties

Pending Publication Date: 2021-06-01
FISHERIES RES INST OF FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the Ministry of Agriculture and the State Food and Drug Administration conditionally allowed the processing of cultured red-finned oriental puffers and puffers obscurus in 2016, the processing and sales of puffers in my country have developed rapidly, but they are all chilled or fresh after processing. Trading of frozen products, the product is relatively single

Method used

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  • Preparation method of instant puffer fish surimi product
  • Preparation method of instant puffer fish surimi product
  • Preparation method of instant puffer fish surimi product

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Embodiment Construction

[0029] The present invention will be further described in conjunction with the accompanying drawings and specific embodiments.

[0030] A kind of preparation method of instant puffer fish surimi product provided in the present embodiment, comprises the following steps:

[0031] S1: Select fresh cultured oriental pufferfish for pretreatment, remove fish head, skin, tail, fins, viscera, and fish bones, wash with clean water, cut into pieces, put the fish pieces into a chopping machine and grind Grind for 2 minutes, then rinse the minced fish meat with 0°C ice water and fish meat at a ratio of 7:1 for 1 min, and then dehydrate the fish meat by a high-speed centrifuge at a temperature of 4°C at a speed of 4000r / min for 20mim. After dehydration, empty the chopping machine for 1 min to form puffer surimi, then add 1.5% of the mass of puffer fish surimi to chop and mix evenly. The chopping time is 7 minutes. Keep in the refrigerator for later use.

[0032] S2: Take out the spare pu...

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Abstract

The invention discloses a preparation method of an instant puffer fish surimi product, and belongs to the field of puffer fish surimi products, the preparation method of the instant puffer fish surimi product comprises the following steps: S1, selecting fresh cultured takifugu obscurus for pre-treatment, rinsing ice water and fish meat in a ratio of (6-8):1 for 0.8-1.2 min, carrying out air chopping by a chopper mixer for 0.8-1.2 min to form minced puffer fish, adding salt, carrying out uniform chopping for 6-8 min, S2, taking out the minced puffer fish obtained in the step S1, adding seasonings, carrying out seasoning, and carrying out chopping for 7-9 min, S3, filling the minced puffer fish into a casing for molding, S4, putting the minced puffer fish into an oven, carrying out heating gel molding, and immediately putting into a constant-temperature water bath kettle for cooking; S5, putting the puffer fish surimi product into a fryer to be fried, taking the puffer fish surimi product out of the fryer and deoiling, and S6, enabling the puffer fish surimi product to be subjected to vacuum packaging and sterilization after being cooled. The preparation method of the instant puffer fish surimi product is excellent in gel performance, high in water-holding capacity and good in taste.

Description

technical field [0001] The invention belongs to the field of puffer fish surimi products, in particular to a preparation method of instant puffer fish surimi products. Background technique [0002] Since ancient times in our country, there has been a saying of "eating puffer fish desperately". Puffer fish has the reputation of "the king of fish". Puffer fish meat has the characteristics of high protein, low fat, and low calorie, and is rich in various nutrients necessary for the human body. Amino acids, minerals and nucleotides, etc. Since the Ministry of Agriculture and the State Food and Drug Administration conditionally allowed the processing of cultured red-finned oriental puffers and puffers obscurus in 2016, the processing and sales of puffers in my country have developed rapidly, but they are all chilled or fresh after processing. Frozen product trading, the product is relatively single. Therefore, intensive processing of puffer fish into ready-to-eat surimi products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/206A23L29/212A23L29/294
CPCA23L17/70A23L29/206A23L29/212A23L29/294A23V2002/00A23V2200/14A23V2250/5118A23V2250/5488A23V2200/228
Inventor 刘淑集陈晓婷刘智禹吴靖娜苏永昌
Owner FISHERIES RES INST OF FUJIAN