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High-quality minced fillet and preparation method thereof
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A high-quality surimi technology, applied in climate change adaptation, food science, etc., can solve the problems of hard fish bone meal, rough bone residue, single product function, etc., achieve easy crushing, increase the yield of surimi, The effect of improving nutritional value
Pending Publication Date: 2022-08-05
ZHEJIANG GONGSHANG UNIVERSITY +1
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Problems solved by technology
However, the technical difficulties that affect the utilization of fish bones mainly lie in the softening and crushing of fish bones. If there is no suitable sof
Method used
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Example Embodiment
[0027] Embodiment 1, a kind of preparation method of high-quality silver carp surimi, the steps are as follows:
[0028] 1), take the fish bone collected in the silver carp surimi processing process as a raw material, put into a steam explosion machine to explode cavity, 1.2MPa steam explosion treatment 3min, take out after pressure relief, get steam explosion fish bone;
[0029] Place the steam-exploded fish bones in a 40°C oven to dry to a moisture content of less than 10% (drying time is about 10h), and pulverize with a pulverizer to a particle size of ≤75 microns to obtain fish bone meal;
[0030] 2), the silver carp meat after deheading and evisceration is subjected to conventional water conditioning treatments such as meat harvesting, rinsing, spraying, fine filtration, dehydration, etc. to obtain silver carp surimi (water content is about 76%), and the silver carp surimi is obtained. Fish bone meal with 4% mass of surimi is added to the surimi, water is added to adjust ...
Example Embodiment
[0049] Embodiment 2, a kind of preparation method of high-quality surimi, the steps are as follows:
[0050] 1), put the hairtail fishbone into the blasting cavity of the steam explosion machine, handle 0.9MPa steam explosion for 5min, take it out after depressurization, to obtain the steam-exploded fishbone; pulverize the steam-exploded fishbone to a particle size of ≤75 microns with a pulverizer to obtain fish bone meal;
[0051] 2), add the fish bone meal of 6% by mass of surimi to the surimi obtained in the conventional way, adjust the moisture content to 80%, stir evenly, pack and freeze at -20°C to obtain high-quality surimi.
[0052] The high-quality surimi obtained in Example 2 was tested for "gel strength" according to the above-mentioned method. The results obtained were: the gel strength of the surimi was 124 g cm, and after being frozen for 3 months, the gel strength of the surimi was 103 g. ·cm.
[0053] Cancel the addition of fishbone meal in step 2) of Example...
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Abstract
The invention discloses high-quality minced fillet which is composed of minced fillet and steam-exploded fish bone meal with the particle size smaller than or equal to 75 micrometers. The mass of the steam-exploded fish bone meal accounts for 3-8% of the mass of the minced fillet. The preparation method of the steam-exploded fishbone dust with the particle size of less than or equal to 75 microns comprises the following steps: maintaining fishbone at 0.8-1.5 MPa for 0.5-8 minutes, and carrying out steam explosion treatment; and crushing until the particle size is less than or equal to 75 microns. The invention also provides a preparation method of the high-quality minced fillet. According to the invention, the fish bones are softened, crushed and processed into the fish bone meal, and the fish bone meal is used in the minced fillet, so that the yield and the gel strength of the minced fillet can be increased, and the nutritional value and the anti-freezing property of the product are also improved, therefore, the quality of the minced fillet can be improved from the aspects of nutrition, texture, freezing resistance and the like.
Description
technical field [0001] The invention relates to the field of aquatic product processing, in particular to a high-quality surimi and a preparation method thereof, that is, to a method for improving the quality of surimi. Background technique [0002] With the shortage of marine fish resources, freshwater fish surimi has gradually become a processing form of freshwater fish resources. Compared with marine fish, freshwater surimi is less resistant to freezing. A large amount of antifreeze is usually added to prevent freezing denaturation of fish protein. Most of the existing commercial antifreeze agents are mixtures of sucrose, sorbitol and phosphate. Due to the problems of sweetness and calories, it is difficult to meet people's health needs, and it affects the taste and nutritional value of surimi and its products. [0003] Fish bones are one of the large by-products produced during the processing of fish products, accounting for about 15% of the whole fish quality. They ar...
Claims
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Application Information
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