Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof
A technology of fresh surimi and ice temperature, which is applied in the field of frozen surimi food and its production. It can solve the problems of fish balls and fish cakes that are easy to change color, prolong the freshness period, and fail to reach, so as to achieve the flavor and taste. Keep good, prevent product discoloration, inhibit growth effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0044] Fresh silver carp or grass carp and other freshwater fish are made into surimi through processes such as washing, meat picking, rinsing, and centrifugal dehydration, and then cooled to about 4°C in a high-temperature refrigerator (0-4°C) for later use. Take 50kg of cooled surimi and put it into the cylinder of the crushing machine (cooled by ice water at 0°C) for crushing. After crushing for 20 minutes, add 1.1kg of salt, and after continuing to crush for 20 minutes, add 4.0kg of modified starch esterified tapioca starch Or cross-linked esterified tapioca starch or esterified potato starch or cross-linked esterified potato starch, 0.1kg konjac glucomannan, 0.30kg white sugar, 0.25kg monosodium glutamate, 5.0kg deodorant The proportioning of part is 80-90 parts of ginger juice, 5-10 parts of white pepper, 5-10 parts of edible white vinegar and mix evenly), smash and mix (in this embodiment, do not add water in addition, but utilize fish meat to neutralize and remove The ...
Embodiment 2
[0046] Fresh silver carp or grass carp and other freshwater fish are made into surimi through processes such as washing, meat picking, rinsing, and centrifugal dehydration, and then cooled to about 4°C in a high-temperature (0-4°C) refrigerator for later use. Take 50kg of cooled surimi and put it into the tank of the crushing machine (cooled by ice water, 0°C) for crushing, gradually add 20kg of tap water, add 1.95kg of salt after 20 minutes of crushing, continue to crush for 20 minutes, then add 7.5kg Modified starch esterified tapioca starch or cross-linked esterified tapioca starch or esterified potato starch or cross-linked esterified potato starch, 0.5kg konjac glucomannan, 0.40kg white sugar, 0.30kg monosodium glutamate, 2.5kg deodorant The preparation method of the preparation is 80-90 parts of ginger juice, 5-10 parts of white pepper, and 5-10 parts of edible white vinegar (mixed uniformly) by weight, pounded and mixed. After standing for 30 minutes, it is shaped and h...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com