Water-saving and loss-reducing minced fillet processing method using graded meat separation and rinsing and non-rinsed minced fillet

Abstract

The invention discloses a water-saving and loss-reducing minced fillet processing method by using graded meat separation and rinsing and non-rinsed minced fillet, and belongs to the technical field of aquatic product processing. According to the invention, on the basis of construction of processes of fine segmentation, graded meat separation and graded rinsing, red meat rich in myoglobin and hemoglobin and fish brisket rich in fat are removed, and the composition of basic components such as protein, amino acid and nucleotide in the minced fillet is regulated, so that the adverse effects of the red meat and the fish brisket on the whiteness, the gel property and the storage stability of the minced fillet are reduced; by combining a mode of firstly dicing, deodorizing, bubbling and cleaning and then separating meat, the loss of minced fillet proteins, free amino acids, flavor nucleotides and other components is reduced, and meanwhile, fishy smell substances are removed, so that the yield and the storage stability of the minced fillet are improved on the basis of keeping good whiteness and gel characteristics of non-rinsed minced fillet and keeping original nutritional ingredients of fish meat; the purposes of improving the taste and flavor characteristics, reducing the rinsing water consumption and reducing the wastewater treatment cost are achieved, and the method is a water-saving and loss-reducing minced fillet production method.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for processing fish paste by graded meat sampling and rinsing to save water and reduce losses, and a non-rinsing fish paste. Background Art

[0002] my country has a large output of freshwater fish farming. In recent years, freshwater fish represented by silver carp have become an important raw material for the production of surimi and surimi products. At present, the production of freshwater surimi generally adopts the process of rinsing the fish meat 2 to 3 times with clean water after the fish meat is harvested. Although this method of harvesting and rinsing can improve the whiteness and gel properties of surimi, it consumes a large amount of water for rinsing, has a high loss rate of fish protein, has a low surimi yield, and produces a large amount of rinsing wastewater. The rinsing wastewater contains rich proteins, peptides, free amino acids, trace elements and flavor substances, which not only causes the loss of nutrients and flavor substances, but also increases the cost of sewage treatment. Therefore, reducing the loss of rinsing water and protein and increasing the surimi yield are of great significance to improving the quality of surimi, overall production efficiency and protecting the environment.

[0003] Although in the published literature reports, it is found that the patent with publication number CN118902023A "A method for preparing dark meat fish paste by continuous rinsing with hydrogen peroxide to remove the fishy smell" discloses a method for preparing dark meat fish paste by continuous rinsing with hydrogen peroxide to remove the fishy smell, wherein hydrogen peroxide has the effect of removing the fishy smell, destroying the structure of myoglobin and promoting the ordering of the secondary structure of myofibrillar protein, thereby effectively removing the fishy smell components and improving the color and gel properties; the patent with publication number CN109393383B "A method for preparing dark meat fish paste by continuous rinsing with hydrogen peroxide to remove the fishy smell "Method for improving the whiteness and gel strength of high-fat fish paste by lipase rinsing" discloses a method for promoting the hydrolysis of fat in fish meat by lipase rinsing to improve the whiteness and gel strength of fish paste; Patent "A water-saving method for removing fish odor by rinsing with clean water combined with ozone water" with publication number CN111642678A discloses a water-saving method for removing fish odor by rinsing with clean water combined with ozone water, which uses clean water rinsing to initially reduce the fat and metal ion content to reduce the oxidation caused by ozone water rinsing, and then combines ozone water rinsing to remove fishy substances , achieving the effect of saving water and removing fishy smell; it was found that the patent with publication number CN118120884A "A frozen fish paste processing process with high whiteness yield" discloses a frozen fish paste processing method that uses a screw press dehydrator to reduce the content of hemoglobin, endogenous proteases and lipids in fish meat, thereby improving the gel properties and whiteness of the fish paste; it was found that the patent with publication number CN115868610A "A method for producing and improving the quality of silver carp fish paste without rinsing" discloses a method for enhancing the fish paste by using enzymatic extraction of silver carp protein A method for producing unrinsed silver carp mince with improved gel strength and storage stability; a patent with publication number CN109170648A entitled "A method for preparing unrinsed composite sturgeon mince and gel product" discloses a method for preparing unrinsed mince by combining chicken breast and sturgeon mince to improve gel strength; a patent with publication number CN101946909A entitled "A method for preparing unrinsed mince" discloses a method for preparing unrinsed mince by using protease inhibitors to reduce the autolysis of fish protein to improve the gel strength of mince.

[0004] However, the above-mentioned patents mainly rinse the surimi by adding a rinsing medium that promotes the cross-linking of surimi protein, inhibits fat oxidation or removes fishy substances to the rinsing water to improve the gel properties and whiteness of the surimi, improve the flavor or reduce the rinsing water, or mechanically squeeze the surimi to promote the dissolution of lipids, hemoglobin and fishy substances, or improve the quality of non-rinsed surimi by exogenous addition. However, there are few studies on how to save water and reduce losses in the production of non-rinsed surimi by dividing the fish body, grading the meat and grading rinsing in the non-rinsed surimi process.

[0005] Due to the significant differences in the composition of different parts of the fish body, the factors affecting the color and gel properties of surimi mainly include blood residues in fish meat, red meat tissue and endogenous enzymes. According to the different muscle colors, fish can be divided into white meat fish and red meat fish. Most freshwater fish are white meat, and only a small part of red meat is distributed on both sides of the spine and abdomen, and is limited to the surface. Whiteness is one of the key factors affecting the quality of frozen surimi. If the red meat part rich in myoglobin and the fish belly rich in fat can be removed, the whiteness of surimi can be improved, and the oxidation and quality deterioration caused by myoglobin and fat can be reduced, thereby improving the storage performance of surimi. At present, there is no report on the process of improving the yield of surimi, reducing the rinsing water and improving the product quality based on the fine segmentation, graded meat collection and differentiated rinsing process of different parts of the fish body. Summary of the invention

[0006] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0007] The present invention aims to provide a method for processing fish paste in a water-saving and loss-reducing manner by using graded meat sampling and rinsing, so as to solve the problems existing in the above-mentioned prior art and overcome the problems of large consumption of water resources, large loss of protein and nutritional components, and loss of the delicious flavor of fish meat in the traditional production process of fish paste. It can not only improve the yield and quality of fish paste, but also achieve the purpose of water-saving production.

[0008] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0009] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for processing surimi by graded meat sampling and rinsing to save water and reduce losses.

[0010] In order to solve the above technical problems, the present invention provides the following technical solutions, including:

[0011] The raw fish is pre-processed and then finely divided to obtain the fish body with the skin and red meat removed;

[0012] Grading meat collection and rinsing: the fish body after removing the subcutaneous red meat is cut into pieces, the fish pieces are cleaned by a deodorizing bubbling cleaning method, and then the cleaned fish pieces are meat-collected once to collect minced fish meat, and the obtained minced fish meat is not rinsed to obtain non-rinsed minced fish meat;

[0013] The non-rinsed minced fish meat is finely filtered and dehydrated to obtain the non-rinsed fish paste.

[0014] As a preferred embodiment of the method for processing surimi by graded meat sampling and rinsing to save water and reduce losses, the raw fish is freshwater fish.

[0015] As a preferred embodiment of the method for processing surimi by graded meat sampling and rinsing to save water and reduce losses, the pretreatment includes slaughtering and bleeding the fresh raw fish, removing the scales, head, tail and internal organs, and then cutting the fish open along the abdomen to clean the residual internal organs, dirt and black film in the abdominal cavity of the fish.

[0016] As a preferred embodiment of the method for processing surimi by graded meat sampling and rinsing to save water and reduce losses, the fine segmentation includes cutting off the belly fish belly with higher fat content, and cutting off the red meat with skin on the back and belly surface along the fish skin.

[0017] As a preferred embodiment of the method for processing surimi by graded meat sampling and rinsing to save water and reduce losses, the fish pieces are 10 to 15 cm long and 4 to 7 cm wide.

[0018] As a preferred scheme of the fish paste water-saving and loss-reducing processing method using graded meat sampling and rinsing as described in the present invention, the deodorizing bubbling washing adopts a bubbling machine, wherein the washing time is 15 to 25 minutes, the number of washing times is 0 to 2 times, the power of the bubbling machine is 100 to 140 W, the bubbling speed is 90 to 110 L / min, the washing water temperature is maintained at 0°C to 10°C, the mass ratio of fish meat to water during washing is 1:4 to 7, and the washing water contains 0.2% tea polyphenols and 0.2% yeast β-glucan.

[0019] As a preferred scheme of the fish paste water-saving and loss-reducing processing method using graded meat sampling and rinsing as described in the present invention, the deodorizing bubbling washing adopts a bubbling machine, wherein the washing time is 20 minutes, the number of washing times is 1 time, the power of the bubbling machine is 120W, the bubbling speed is 100L / min, the washing water temperature is maintained at 0°C ~ 10°C, the mass ratio of fish meat to water during washing is 1:5, and the washing water contains 0.2% tea polyphenols and 0.2% yeast β-glucan.

[0020] As a preferred embodiment of the method for processing fish paste with graded meat harvesting and rinsing to save water and reduce losses, the mesh size of the meat harvester used in the meat harvesting is 3 to 5 mm.

[0021] As a preferred solution of the method for processing minced fish meat by graded meat sampling and rinsing according to the present invention, the dehydration is performed so that the moisture content of the minced fish meat is 80%±1%.

[0022] As a preferred embodiment of the method for processing surimi by graded meat collection and rinsing to save water and reduce losses, the method further comprises:

[0023] The byproducts of the fish block after the first meat extraction are subjected to a second meat extraction to collect minced fish meat; the red meat with skin is extracted twice; all the minced fish meat is collected and rinsed twice with clean water to obtain rinsed minced fish meat;

[0024] The rinsed and minced fish meat is finely filtered and dehydrated to obtain rinsed fish paste, which is a by-product of the method;

[0025] The rinsing time is 8 to 15 minutes, the number of rinsing times is 1 to 2 times, the rinsing water temperature is maintained at 0°C to 10°C; and the mass ratio of fish meat to water during rinsing is 1:4 to 6.

[0026] As a preferred embodiment of the method for processing surimi by graded meat collection and rinsing to save water and reduce losses, the method further comprises:

[0027] The byproducts of the fish block after the first meat extraction are subjected to a second meat extraction to collect minced fish meat; the red meat with skin is extracted twice; all the minced fish meat is collected and rinsed twice with clean water to obtain rinsed minced fish meat;

[0028] The rinsed and minced fish meat is finely filtered and dehydrated to obtain rinsed fish paste, which is a by-product of the method;

[0029] The rinsing time is 10 minutes, the number of rinsing times is 2 times, the rinsing water temperature is maintained at 0°C to 10°C; and the mass ratio of fish meat to water during rinsing is 1:5.

[0030] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a non-rinsing fish paste.

[0031] Beneficial effects of the present invention:

[0032] (1) The present invention is based on the process of fine segmentation, graded meat collection and differential rinsing of raw fish, and separates red meat with skin, fish belly and white meat. Through graded meat collection and rinsing, the white meat is cut into pieces and then bubbled and washed to remove the fishy smell before the meat is collected. The red meat with skin and the white meat fish block byproducts are collected once and then rinsed twice. The various parts of the fish meat are reasonably utilized. Compared with the traditional process of using two rinses after collecting the meat from the skin fish body, the protein loss rate during the fish meat rinsing process is reduced by 79.49%, the yield is increased by 15.86%, and the rinsing water is reduced by about 40%; the fish block washing water is used for the first rinse of the minced fish meat obtained by collecting the skin red meat and byproducts, and the rinsing water will be reduced by about 65%. Through this process of fine segmentation, graded meat collection and differential rinsing, the rinsing water is greatly reduced, and the protein loss caused by the rinsing of the minced fish meat is also reduced, the fish paste production yield is improved, and the wastewater treatment cost is reduced.

[0033] (2) The present invention is different from the traditional fish paste process of extracting the meat of the raw fish as a whole and rinsing it with clean water for multiple times. The fish body is finely divided, the meat is extracted by graded steps and the fish is rinsed in a differentiated manner, thereby reducing the adverse effects of red meat, fish skin and fish belly on the whiteness and gel strength of the fish paste. The prepared non-rinsed fish paste has better whiteness and gel strength (water content of 80%±1%, whiteness of 76.56±0.79, gel strength of 204.83±4.37g·cm) while ensuring the good whiteness and gel strength of the fish paste. The flavor components of fish meat are retained, the total amount of fresh and sweet free amino acids is 1351.48±30.47μg / g, which is 132.95% higher than that of the rinsed fish paste made by the traditional double rinsing process after meat harvesting. The contents of flavor nucleotides GMP and IMP are 7.12±0.17μg / g and 109.63±2.33μg / g, respectively, which are 4.6 times and 19.9 times higher than that of the rinsed fish paste made by the traditional double rinsing process after meat harvesting.

[0034] (3) The present invention significantly reduces the content of fishy substances in non-rinsed fish paste by adding appropriate amounts of tea polyphenols and yeast β-glucan during bubbling and washing of fish blocks. The contents of hexanal, octanal, (E)-2-octenal, nonanal, (E)-2-nonenal, n-hexanol and 1-octen-3-ol, the main fishy substances in seven kinds of silver carp, are reduced by more than 90% compared with non-rinsed fish paste prepared without grading, cutting and deodorizing and washing, and have no significant difference compared with rinsed fish paste prepared by traditional method of rinsing twice after meat extraction. On the basis of maintaining good gel properties and whiteness of fish paste, the fishy substances in fish meat are effectively removed without rinsing the minced fish meat obtained by meat extraction, so that the fish paste has good flavor properties.

[0035] (4) The present invention comprehensively applies the process technologies of fine segmentation of fish meat, graded meat collection and rinsing to realize water-saving and loss-reducing production of fish paste, and reduces the protein loss rate and the amount of water used for rinsing during the production of fish paste while maintaining the good gel properties and whiteness of the fish paste. By removing the fishy smell and bubbling and washing the white meat fish pieces, the free amino acids and flavor nucleotides with characteristic flavor are retained on the basis of greatly reducing the loss of protein dissolution, and the original fishy smell substances in the fish meat are effectively removed, so that the non-rinsed fish paste made from the white meat has good storage stability and flavor characteristics. The process involved in the present invention is simple, the raw material utilization rate is high, and the wastewater treatment cost is low. The two types of fish paste obtained by graded meat collection and rinsing can be used for products with different requirements, and have broad application and promotion prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work. Among them:

[0037] Figure 1 The process flow of an embodiment of the present invention is as follows;

[0038] Figure 2 is the whiteness of the surimi of each embodiment and comparative example;

[0039] Figure 3 is the gel strength of surimi of each embodiment and comparative example;

[0040] Figure 4 nucleotide content of the surimi of each embodiment and comparative example. DETAILED DESCRIPTION

[0041] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0042] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0043] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0044] The raw materials used in the present invention are all commercially available unless otherwise specified.

[0045] The electrochemical performance of the material prepared in the embodiment of the present invention was tested as follows:

[0046] The protein content was determined using a semi-automatic Kjeldahl nitrogen analyzer;

[0047] The whiteness of surimi gel was measured using a colorimeter;

[0048] The gel strength of surimi was measured using a texture analyzer;

[0049] The contents of free amino acids and nucleotides in surimi were determined by HPLC;

[0050] The odor characteristics of rinsed or non-rinsed surimi samples were analyzed by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0051] Example 1

[0052] This embodiment provides a method for processing minced fish using graded meat rinsing to save water and reduce losses. Figure 1 , specifically:

[0053] 1) Pretreatment: slaughter and bleed the fresh silver carp, remove the scales, head, tail and internal organs, cut it open along the abdomen and clean the remaining internal organs, dirt and black film in the abdominal cavity of the fish.

[0054] 2) Fine division: Cut off the red meat with skin and the fish belly to obtain the fish body without the red meat with skin.

[0055] 3) Graded meat collection and graded rinsing:

[0056] The fish body with skin and red meat removed is cut into pieces, and the size of the fish pieces is controlled to be 10-15 cm in length and 4-7 cm in width. The fish pieces are cleaned with clean water by bubbling cleaning method, the bubbling cleaning time is 20 minutes, the number of cleaning times is 1 time, the power of the bubbling machine is 120 W, the bubbling speed is 100 L / min, the fish meat: cleaning liquid = 1:5 (w / w), and the temperature of the cleaning liquid is maintained at 0° C. to 10° C. The cleaned fish pieces are meated by a meat collector, the mesh aperture of the meat collector is 3-5 mm, and the minced fish meat is collected. The minced fish meat obtained is not rinsed, and non-rinsed minced fish meat is obtained.

[0057] 4) Dehydration: The non-rinsed minced fish meat is finely filtered by a fine filter and then centrifuged to dehydrate the water content to 80%±1% to obtain non-rinsed fish paste, which is recorded as PW1.

[0058] Example 2

[0059] The difference between this embodiment and embodiment 1 is that the number of times of bubbling and washing the fish pieces in step 3) is adjusted to 2 times, and the rest of the processes are the same as those in embodiment 1, and a non-rinsed fish paste is obtained, which is recorded as PW2.

[0060] Example 3

[0061] The difference between this embodiment and embodiment 1 is that the number of times of bubbling and washing the fish pieces in step 3) is adjusted to 0 times, and the rest of the processes are the same as those in embodiment 1, and a non-rinsed fish paste is obtained, which is recorded as PW0.

[0062] Example 4

[0063] The difference between this embodiment and embodiment 1 is that the bubbling washing water in step 3) is adjusted to contain 0.2% tea polyphenols and 0.2% yeast β-glucan, and the rest of the process is the same as that in embodiment 1, to obtain a non-rinsed fish paste, which is recorded as TP1.

[0064] The whiteness of the non-rinsed surimi obtained in this example was 76.56±0.79, the gel strength was 204.83±4.37 g·cm, the total amount of fresh and sweet free amino acids was 1351.48±30.47 μg / g, the contents of flavor nucleotides AMP, GMP and IMP were 2.12±0.023 μg / g, 7.12±0.17 μg / g and 109.63±2.33 μg / g, respectively. The contents of seven main odor substances in silver carp, including hexanal, octanal, (E)-2-octenal, nonanal, (E)-2-nonenal, n-hexanol and 1-octen-3-ol, were not significantly different from those in the traditional rinsed surimi prepared by first harvesting the meat and then rinsing twice.

[0065] Comparative Example 1

[0066] The difference between this comparative example and Example 1 is that the fine segmentation and cleaning steps are removed, that is, the raw fish is directly harvested after pretreatment, and the minced fish meat obtained after harvesting is directly dehydrated without rinsing to obtain non-rinsed fish paste, which is recorded as PR0.

[0067] Comparative Example 2

[0068] The difference between this comparative example and Example 1 is that the fine segmentation step is removed, that is, the red meat and the fish belly are retained, the fish body is cut into pieces, the fish pieces are first cut into pieces and washed once by bubbling with clean water, and then the meat is mechanically harvested. The remaining processes are the same as those in Example 1, and a non-rinsed fish paste is obtained, which is recorded as PR1.

[0069] Comparative Example 3

[0070] The difference between this comparative example and Example 1 is that the fine segmentation step is removed, that is, the red meat and the fish belly are retained, the fish body is cut into pieces, the fish pieces are first cut into pieces and washed twice with clean water, and then the meat is mechanically harvested. The remaining processes are the same as those in Example 1, and a non-rinsed fish paste is obtained, which is recorded as PR2.

[0071] Comparative Example 4

[0072] The difference between this comparative example and Example 1 is that the minced fish meat obtained after meat collection is rinsed by the traditional national standard method (GB / T 36395-2018 Technical Specification for Frozen Minced Fish Processing), that is, the fine segmentation step is removed, and the graded meat collection and graded rinsing method is changed to mechanical meat collection first and then rinsing the minced fish meat with clean water twice, the single rinsing time is 10 min, fish meat: rinsing liquid = 1:5 (w / w), the rinsing liquid temperature is maintained at 0°C ~ 10°C, and the remaining processes are the same as in Example 1 to obtain rinsed fish meat, which is recorded as GB.

[0073] The whiteness, gel strength and flavor nucleotide content of the surimi obtained in the above examples and comparative examples were tested, and the results are shown in Table 1.

[0074] Table 1

[0075]

[0076] Note: Lowercase letters in the same column indicate different significant differences (P﹤0.05).

[0077] Figure 2 is the whiteness of the minced fish of each embodiment and comparative example, Figure 2 Combined with the above table, it can be seen that compared with PR0, the whiteness of PW0 is significantly improved after the raw fish is finely divided and the red meat with skin and fish belly are removed. Increasing the number of bubbling washing has no significant effect on improving the whiteness of the fish paste. Bubble washing of fish blocks to remove the fishy smell will reduce the whiteness of the fish paste. The whiteness of TP1 is 76.56±0.79, but it is slightly different from the whiteness of GB (78.03±0.53), and it still has good whiteness.

[0078] Figure 3 is the gel strength of surimi of each embodiment and comparative example, Figure 3 Combined with the above table, it can be seen that compared with PR0, the gel strength of PW0 is significantly improved after the raw fish is finely divided and the red meat with skin and fish belly are removed. Increasing the number of bubbling washing has no significant effect on improving the gel strength of surimi. However, bubbling washing of fish blocks for deodorization can significantly improve the gel strength of surimi. The gel strength of TP1 is 204.83±4.37g·cm, which is significantly higher than 175.80±4.62g·cm of GB. The tea polyphenols and yeast β-glucan in the deodorization washing solution adhere to the surface of the fish blocks and dissolve into the inside of the fish blocks during the bubbling washing process. Tea polyphenols can interact with proteins to affect protein structure and promote protein cross-linking. Yeast β-glucan has high water absorption and swelling capacity. It can be filled into the network structure of surimi gel during the process of heating surimi to form gel, enhancing the gel strength of surimi.

[0079] Figure 4 is the nucleotide content of the surimi of each embodiment and comparative example, Figure 4 Combined with the above table, it can be seen that compared with PR0, the nucleotide content did not change significantly after finely dividing the raw fish and removing the skin, red meat and fish belly. Compared with PR0 and PW0, increasing the number of bubbling washing will reduce the AMP, GMP and IMP contents in fish paste; compared with PW1, deodorizing bubbling washing has no significant effect on the IMP and GMP contents. The traditional fish paste production process rinses the raw fish after meat removal, resulting in a large loss of flavor nucleotides. The AMP, GMP and IMP contents of GB were 2.71±0.08μg / g, 1.26±0.03μg / g and 5.23±0.35μg / g, respectively. In contrast, the GMP and IMP contents in non-rinsed fish paste were significantly improved, and the AMP, GMP and IMP contents of TP1 were 2.12±0.02μg / g, 7.12±0.17μg / g, and 109.63±2.33μg / g, respectively.

[0080] The protein content in the rinsing liquid and the protein loss rate during the rinsing process in the above-mentioned embodiment and comparative example were tested during the preparation of the surimi, and the results are shown in Table 2.

[0081] Table 2

[0082]

[0083] It can be seen from the above table that compared with the rinsing liquid obtained by rinsing minced fish meat with clean water according to the national standard method, the protein content in the cleaning liquid obtained by bubbling washing the white fish chunks obtained after fine segmentation is significantly reduced, and compared with the first bubbling washing liquid, the protein content in the second bubbling washing liquid is significantly reduced. Deodorizing bubbling washing will increase protein dissolution and increase the protein content in the cleaning liquid, but it is still significantly lower than the rinsing liquid obtained by rinsing fish paste with clean water according to the national standard method. Therefore, through the processes of fine segmentation, graded meat collection and differentiated rinsing, the protein loss caused by rinsing minced fish meat can be greatly reduced, and the cost of wastewater treatment can be reduced.

[0084] The free amino acid content of the surimi obtained in the above examples and comparative examples was tested, and the results are shown in Table 3.

[0085] Table 3

[0086]

[0087]

[0088]

[0089] Note: Lowercase letters in the same row indicate different significant differences (P﹤0.05).

[0090] As shown in Table 3, compared with the method of first harvesting the meat and then rinsing with clean water adopted in the traditional surimi production process, the method of first cutting and bubbling washing and then harvesting the meat can significantly increase the content of free amino acids in surimi. After removing the red meat with skin and fish belly, the content of bitter amino acids in PW0, PW1 and PW2 decreased. The deodorizing bubbling washing increased the content of some sweet amino acids and bitter amino acids, but the total amino acid content decreased. The total amount of fresh and sweet free amino acids in TP1 was 1351.48±30.47μg / g, and the total amount of free amino acids was 3466.31±27.68μg / g, which increased by 132.95% and 144.91% compared with the traditional surimi production process of two rinsing processes after harvesting the meat. The flavor substances in the fish meat were better retained, so that the non-rinsed surimi had better taste characteristics.

[0091] The volatile flavor substances of the materials prepared in the above examples and comparative examples were analyzed. The comparison results with Example 1 are shown in Table 4. The seven main volatile flavor substances detected that cause the fishy smell of silver carp, namely, hexanal, octanal, (E)-2-octenal, nonanal, (E)-2-nonenal, n-hexanol and 1-octen-3-ol, were mainly analyzed.

[0092] Table 4

[0093]

[0094]

[0095] Note: “ND” means not detected, and lowercase letters in the same row indicate different significant differences (P﹤0.05).

[0096] As shown in the table, compared with PR0, fine segmentation of raw fish, removal of skinned red meat and fish belly, and bubbling washing of fish pieces can significantly reduce the contents of hexanal, (E)-2-octenal, nonanal, (E)-2-nonenal, n-hexanol and 1-octen-3-ol. Bubbling washing can further reduce the contents of fishy substances, and there is no significant difference compared with GB. The contents of 7 fishy substances hexanal, octanal, (E)-2-octenal, nonanal, (E)-2-nonenal, n-hexanol and 1-octen-3-ol in non-rinsed fish paste prepared by bubbling washing have no significant difference compared with the rinsed fish paste prepared by traditional meat harvesting and two rinsings, and are reduced by more than 90% compared with the non-rinsed fish paste prepared without grading, cutting and deodorizing washing. The results showed that the deodorizing bubbling cleaning method can effectively dissolve the fishy substances in fish meat. The active substances in tea polyphenols, such as terpenes, flavonoids and yeast β-glucan, have an adsorption effect on the fishy substances. The catechin compounds in tea polyphenols can eliminate methyl mercaptan substances. Thus, the fishy substances in fish meat can be removed while maintaining the good gel properties and whiteness of the fish paste, so that the fish paste has better flavor characteristics.

[0097] In summary, the present invention proposes a water-saving and loss-reducing fish paste processing method with fine segmentation, graded meat collection and rinsing. The present invention uses fresh silver carp as raw material, based on the construction of a process of fine segmentation, graded meat collection and graded rinsing, by removing red meat rich in myoglobin and hemoglobin and fish belly rich in fat, regulating the composition of basic components such as protein, amino acids, and nucleotides in the fish paste, reducing the adverse effects of red meat and fish belly on the whiteness, gel properties and storage stability of the fish paste, combining the method of first cutting to remove the fish smell and bubbling and washing before collecting the meat, reducing the loss of components such as fish paste protein, free amino acids and flavor nucleotides, and removing fishy substances at the same time, so as to achieve the purpose of improving the fish paste yield and storage stability, improving the taste and flavor characteristics, and reducing the amount of water used for rinsing and reducing the cost of wastewater treatment on the basis of maintaining the good whiteness and gel properties of the non-rinsed fish paste and retaining the original nutritional components of the fish meat, thus becoming a water-saving and loss-reducing fish paste production method.

[0098] The present invention comprehensively applies fine segmentation, graded meat collection and rinsing and other process technologies to realize the preparation of water-saving and loss-reducing fish paste, and on the basis of maintaining high whiteness and gel strength of fish paste, realizes the reduction of fish paste protein loss rate and wastewater treatment cost, and the improvement of fish paste yield and water-saving rate, while significantly reducing the content of main fishy substances in fish paste, retaining more free amino acids and flavor nucleotides, maintaining the original flavor of fish on the basis of moderately dissolving fishy substances, and conventionally rinsing with clean water for the red meat with skin and fish belly separated after fine segmentation, and the fish paste of different qualities obtained by the two production methods can be used for the production of fish paste products with different quality requirements, so that the utilization rate of fish body and the comprehensive benefits of the whole fish paste production line are improved. The process involved in the present invention is simple, the utilization rate and yield of raw materials are high, the amount of rinsing water and wastewater treatment cost are low, the product quality is good, and it has broad application and promotion prospects.

[0099] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A method for processing minced fish by graded meat collection and rinsing to save water and reduce losses, characterized in that: include, The raw fish is pre-processed and then finely divided to obtain the fish body with the skin and red meat removed; Grading meat collection and rinsing: the fish body after removing the subcutaneous red meat is cut into pieces, the fish pieces are cleaned by a deodorizing bubbling cleaning method, and then the cleaned fish pieces are meat-collected once to collect minced fish meat, and the obtained minced fish meat is not rinsed to obtain non-rinsed minced fish meat; The non-rinsed minced fish meat is finely filtered and dehydrated to obtain the non-rinsed fish paste.

2. The method for processing surimi by graded meat sampling and rinsing according to claim 1, characterized in that: The raw fish is freshwater fish.

3. The method for processing surimi by graded meat sampling and rinsing according to claim 1, characterized in that: The pretreatment comprises the steps of slaughtering and bleeding the fresh raw fish, removing the scales, head, tail and internal organs, cutting open the fish along the abdomen and cleaning the residual internal organs, dirt and black film in the abdominal cavity of the fish.

4. The method for processing surimi by graded meat sampling and rinsing according to claim 1, characterized in that: The fine segmentation The method comprises cutting off the belly fish belly with high fat content, cutting off the red meat with skin on the back and belly surface along the fish skin, and collecting the red meat with skin and the fish body after removing the red meat under the skin.

5. The method for processing surimi by graded meat sampling and rinsing according to claim 1, characterized in that: The length of the fish block is 10-15 cm and the width is 4-7 cm.

6. The method for processing surimi by graded meat sampling and rinsing according to claim 1, characterized in that: The deodorizing bubbling cleaning adopts a bubbling machine, wherein the cleaning time is 15 to 25 minutes, the number of cleaning times is 0 to 2 times, the power of the bubbling machine is 100 to 140 W, the bubbling speed is 90 to 110 L / min, the cleaning water temperature is maintained at 0°C to 10°C, the mass ratio of fish meat to water during cleaning is 1:4 to 7, and the cleaning water contains 0.2% tea polyphenols and 0.2% yeast β-glucan.

7. The method for processing surimi by graded meat sampling and rinsing according to claim 1, characterized in that: The mesh aperture of the meat harvester used in the meat harvesting is 3 to 5 mm.

8. The method for processing surimi by graded meat sampling and rinsing according to claim 1, characterized in that: The dehydration is performed so that the moisture content of the minced fish meat is 80%±1%.

9. The method for processing surimi by graded meat collection and rinsing according to claim 1, characterized in that: The method further comprises, The byproducts of the fish block after the first meat extraction are subjected to a second meat extraction to collect minced fish meat; the red meat with skin is extracted twice; all the minced fish meat is collected and rinsed twice with clean water to obtain rinsed minced fish meat; The rinsed and minced fish meat is finely filtered and dehydrated to obtain rinsed fish paste, which is a by-product of the method; The rinsing time is 8 to 15 minutes, the number of rinsing times is 1 to 2 times, the rinsing water temperature is maintained at 0°C to 10°C; and the mass ratio of fish meat to water during rinsing is 1:4 to 6.

10. A non-rinsed fish paste prepared by the processing method according to any one of claims 1 to 8.

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