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Fish flesh recombining and processing method

A processing method and technology for fish meat, which are applied in the direction of cutting fish into pieces, etc., can solve the problems of no fish meat taste and flavor, destroying fish body shape and fish meat tissue structure, reducing nutritional value, etc.

Inactive Publication Date: 2005-12-14
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned surimi products have destroyed the original fish body shape and fish tissue structure. In order to reduce the cost of surimi, some have increased the starch content arbitrarily and added more spices. reduced nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Use silver carp as raw material, wash and remove fish scales, fish heads and viscera, as well as black film in fish maw, use machinery to remove bone spurs, separate fish skin and take fish meat, then remove impurities such as broken small fish skin and fish bones in fish meat, add fish meat 0.5% by weight of transglutaminase, stir evenly, put the above fish into various models such as fish shape, square and round, and also cover the outer layer of fish products with fish skin, and put them at 0°C- Carry out enzyme reaction at a low temperature of 4°C for 2 hours, quick-freeze, pack when the central temperature of the fish meat reaches -18°C, and freeze at -18°C.

Embodiment 2

[0012] Frozen mackerel is used as raw material, semi-thawed in the natural state or under running water, graded according to the size of the fish body, cleaned to remove impurities on the surface of the fish body, and the head and internal organs of the fish are removed in a semi-thawed state, and the mackerel is manually dissected according to the direction of the middle bone Cut into two single pieces of fish, remove the middle bone, remove the small spines, evenly sprinkle 0.2% of the weight of the fish meat transglutaminase on the single piece of mackerel, and place it at a temperature of 15°C-18°C for bonding reaction , bonded and formed in about 40 minutes, single-piece quick-frozen, thawed, seasoned with seasoning such as salt, monosodium glutamate and sugar, baked, cooled to room temperature, packaged, and quick-frozen until the center temperature of the single-piece fish is below -18°C. Pack and freeze at -18°C.

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Abstract

The fish flesh re-combining and processing method is to add glutamine transminase (TG) in 0.05-3.0 wt% into fish flesh or fish sheet with fish head, internal organs, fish bone, etc eliminated and react at 0-20 deg.c for 0.5-24 hr to form new combined fish flesh product. The present invention has simple technological process, and the product may be in the fish shape, or be various fish segment, fish block or fish sheet. The fish flesh product may be frozen or heated without shape change and has mouth feeling, flavor and nutritious value the same as fish flesh.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a processing method of pure fish meat. Background technique [0002] Fish meat is rich in protein and has high nutritional value. It is one of the sources of protein intake for people. But the bone spur of fish brings many inconveniences to people's eating. Therefore, people consume processed fish in addition to fresh and frozen fish. The surimi product is the main processed fish product. After the fish meat is collected from the raw fish, it is rinsed, dehydrated and finely filtered, then added with salt, starch and seasoning, and then processed into various shapes, Taste products, among which fish balls, fish sausages and simulated aquatic products are currently popular fish processed products at home and abroad. Chinese Patent No. 1053348 discloses a method for preparing whole fish products. The product is actually minced fish meat, fish...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C25/16
Inventor 戴志远王宏海
Owner ZHEJIANG GONGSHANG UNIVERSITY
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