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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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.
Application Domain
Food ingredient as viscosity modification agentMeat/fish preservation using chemicals +1
Technology Topic
OligosaccharideBiotechnology +16
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