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Storage-resistant minced fish product containing fish particles, and preparation method thereof

A technology of fish meat and granules, which is applied in the direction of food ingredients, food ultrasonic treatment, and the function of food ingredients, etc. It can solve the problems of short shelf life, taste, texture and other quality degradation, and achieve improved utilization, tight adhesion, and improved quality. The effect of structural properties

Pending Publication Date: 2022-02-11
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fish slippery needs secondary molding when eating. Frozen fish slippery will lose its taste and texture after repeated freezing and thawing, and the shelf life of frozen fish slippery is shorter when stored in cold storage.

Method used

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  • Storage-resistant minced fish product containing fish particles, and preparation method thereof
  • Storage-resistant minced fish product containing fish particles, and preparation method thereof
  • Storage-resistant minced fish product containing fish particles, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A method for preparing fish slip containing fish meat particles and durable to storage, comprising the following steps:

[0054] S1. Pretreatment: slaughter fresh grass carp, remove head, bled, bone, scale, skin and viscera to obtain fish fillets. Wash the fish slices with running water, drain the water, grind them with a 4mm aperture meat grinder and remove the fascia and fish bones therein to obtain fish meat particles.

[0055] S2. Tenderizer configuration: use deionized water to configure a tenderizer with a concentration of 0.5% at room temperature (25°C), including 0.05% CaCl 2 , 0.4% compound phosphate, 0.05% papain (purchased from Aladdin Reagents (Shanghai) Co., Ltd., CAS number: 9001-73-4, enzyme activity 100,000 U / g).

[0056] S3. Fish meat granule tenderization: take part of the fish meat granules obtained in S1 and mix them with a tenderizer at a mass ratio of 1:1, and seal the package after air is evacuated. Put the hermetically packaged fish meat partic...

Embodiment 2

[0075] A method for preparing fish slippery containing fish meat granules, referring to Example 1, the only difference is that in the preparation of S5 fish slippery, the fish paste described in S4 and the tenderized fish meat granules obtained in S3 are mixed according to the ratio of 60:40 The mass ratio of mixed. Specific steps are as follows:

[0076] S1. Pretreatment: slaughter fresh grass carp, remove head, bled, bone, scale, skin and viscera to obtain fish fillets. Wash the fish slices with running water, drain the water, grind them with a 4mm aperture meat grinder and remove the fascia and fish bones therein to obtain fish meat particles.

[0077] S2. Tenderizer configuration: use deionized water to configure a tenderizer with a concentration of 0.5% at room temperature (25°C), including 0.05% CaCl 2 , 0.4% compound phosphate, 0.05% papain (purchased from Aladdin Reagents (Shanghai) Co., Ltd., CAS number: 9001-73-4, enzyme activity 100,000 U / g).

[0078] S3. Fish me...

Embodiment 3

[0097] A method for preparing fish slippery containing fish meat granules, referring to Example 1, the only difference is that in the preparation of S5 fish slippery, the fish paste described in S4 and the tenderized fish meat granules obtained in S3 are mixed according to the ratio of 40:60 The mass ratio of mixed. Specific steps are as follows:

[0098] S1. Pretreatment: slaughter fresh grass carp, remove head, bled, bone, scale, skin and viscera to obtain fish fillets. Wash the fish slices with running water, drain the water, grind them with a 4mm aperture meat grinder and remove the fascia and fish bones therein to obtain fish meat particles.

[0099] S2. Tenderizer configuration: use deionized water to configure a tenderizer with a concentration of 0.5% at room temperature (25°C), including 0.05% CaCl 2 , 0.4% compound phosphate, 0.05% papain (purchased from Aladdin Reagents (Shanghai) Co., Ltd., CAS number: 9001-73-4, enzyme activity 100,000 U / g).

[0100] S3. Fish me...

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Abstract

The invention relates to the field of food processing and storage, and concretely relates to a storage-resistant minced fish product containing fish meat particles, and a preparation method thereof. The preparation method comprises the following steps: tenderizing the fish meat particles in a tenderizing solution with a specific ratio in combination with an ultrasonic technology; dding salt into the fish particles, and chopping to obtain muddy fish; mixing the fish meat particles and the muddy fish in proportion, adding 2-5% of egg white, 1-2% of white granulated sugar, 0.5-1.5% of sodium glutamate, 0.5-1.5% of white pepper, 0.5-1.5% of cooking wine, 0.2-0.6% of chitosan oligosaccharide and 0.5-1.5% of self-extracted gelatin, and uniformly stirring to obtain fish paste; and performing vacuum packaging, and refrigerating or freezing. According to the preparation method provided by the invention, by optimizing the ratio of the fish particles to the muddy fish, the particle taste of the fish in the fish paste product is highlighted, and gelatin extracted from fish byproducts including fish scales, fish skins and fish bones is used as an adhesive, so that the connection between the fish particles and the muddy fish is tighter, and the utilization rate of fish resources is increased; and the texture characteristics of the fish paste product are improved, and meanwhile, the taste of the product is considered.

Description

technical field [0001] The invention relates to the field of food processing and storage, in particular to a storage-resistant fish slippery product containing fish meat particles and a preparation method. Background technique [0002] Because of its smooth and tender taste, delicious taste and rich nutrition, fish paste is loved by consumers, and it is widely used in Chinese food, soup, hot pot and other industries. [0003] On the one hand, the patent CN 109619463A discloses a method of using curdlan gum and tremella polysaccharide to improve the taste of fish slippery, improve the cooking resistance and health care performance, and improve the frozen storage time of fish slippery by adding curdlan gum and tremella polysaccharide The problem of prolonged boiling resistance decline, but the problem of product homogeneity and single taste cannot be solved. Patent CN 108835223A discloses a composite biological preservative for red sea bream and its preservation method. The b...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/10A23L5/30A23L29/00A23B4/20
CPCA23L17/70A23L17/10A23L5/32A23L29/015A23L17/65A23L29/045A23B4/20A23V2002/00A23V2200/24A23V2300/48A23V2200/244A23V2250/1578A23V2250/1582A23V2250/1618A23V2250/511A23V2250/5432
Inventor 董秀萍于希良韦时彪丁浩宸祁立波尚珊马晓雨启航李延鑫
Owner DALIAN POLYTECHNIC UNIVERSITY
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