Antistaling technology for minced fish

A technology for freshwater fish and minced fish, which is applied in the fresh-keeping process of minced freshwater fish, and can solve the problems of decreased flavor, distortion, and loss of elasticity of fish meat

Inactive Publication Date: 2005-11-09
刘文杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Freshwater fish is different from sea fish. Although freshwater fish is delicious and tender, it is easy to spoil in a short period of time at room temperature; after freezing, its protein undergoes freezing denaturation and other biochemical changes. Dry consumption, frostbite, fish tissue becomes porous, fat hydrolysis produces peculiar smell and toxins; fresh flavor of fish decreases until lost

Method used

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Examples

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Embodiment Construction

[0004] The fresh-keeping process of minced freshwater fish of the present invention is to take the freshwater fish first, remove the scales of the fish, remove the viscera by laparotomy, remove the head and skin, soak the fish in ice water to cool down, and then fully wash the blood color and remove the belly of the fish. The black film on the inner wall, when using a meat grinder to mince the fish, and when beating with a beater, it is necessary to add ice water to keep the fish at a low temperature. During fine filtration, the fish paste is separated by a high-speed fine filter separator with ice tank equipment , the mesh hole of the separator is 0.5mm; the minced fish made by the present invention is dehydrated with a press when keeping fresh, so that the water content of the minced fish remains at 75%, and the minced fish after dehydration also adds sucrose, Sorbitol 4% each, polyphosphate 0.2%, mixed with a mixer with a cooling device; the mixed fish paste is packed into a...

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PUM

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Abstract

An antistaling technology for the minced fish includes such steps as mincing fish, beating, filtering, dewatering by squeezing, mixing with cane sugar, sorbitol and polyphosphate, and cooling.

Description

Technical field: [0001] The invention relates to a fresh-keeping technology for minced freshwater fish and relates to a fresh-keeping technology for fish meat. Background technique: [0002] Freshwater fish meat contains high-quality protein such as highly unsaturated fatty acids, which can promote brain development and have a good protective effect on human heart and blood vessels. Freshwater fish is different from sea fish. Although freshwater fish is delicious and tender, it is easy to spoil in a short period of time at room temperature; after freezing, its protein undergoes freezing denaturation and other biochemical changes. Dry consumption, frostbite, fish body tissue becomes porous, fat hydrolysis produces peculiar smell and toxins; the fresh flavor of fish meat decreases until it is lost. Invention content: [0003] The fresh-keeping process of minced freshwater fish in the present invention aims to provide a method for processing freshwater fish meat into minced ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/023
Inventor 刘文杰
Owner 刘文杰
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