Minced cod product and preparation method thereof

Abstract

The invention relates to a minced cod product and a preparation method thereof, and the minced cod product is prepared from the following raw materials in percentage by mass: 70%-75% of frozen minced cod, 3%-6% of soybean oil, 4%-6% of protein liquid, 6%-7% of drinking water, 4%-6% of distarch phosphate, 1%-3% of trehalose, 2.5%-5% of seasoning and 0.5%-1% of coloring agent. The preparation method of the minced cod product comprises the steps of chopping and stirring frozen minced cod, mixing, forming, shaping, demolding and the like, the minced cod product disclosed by the invention can keep the original form for a long time after being unfrozen, and the preparation method is simple.

Description

Technical Field

[0001] The present invention relates to the field of food, and particularly relates to a surimi product made from cod and a preparation method thereof. Background Art

[0002] Cod is a deep-sea fish with tender and delicate meat, rich in high-quality protein, unsaturated fatty acids (such as DHA and EPA), as well as various vitamins and minerals, and is a food material with relatively high nutritional value. At present, in addition to directly cooking and eating cod food materials, cod can also be made into surimi, and the surimi can be made into different shapes. For example, it can be made into the shape of a flower, which not only retains the flavor of cod, but also gives the food a beautiful appearance and a unique taste. However, the existing surimi products made from cod are prone to deformation after thawing and standing for a period of time, which affects the appearance and edible feeling of the surimi products. Summary of the Invention

[0003] Aiming at the deficiencies of the prior art, the first object of the present invention is to provide a surimi product made from cod, which can maintain its original shape for a long time after thawing.

[0004] The second object of the present invention is to provide a preparation method for the surimi product made from cod, which has the advantages of simple preparation steps and high efficiency.

[0005] To achieve the first object of the present invention, the present invention provides a surimi product made from cod, which is prepared from raw materials containing components with the following mass percentages: 70% - 75% of frozen cod surimi, 3% - 6% of soybean oil, 4% - 6% of protein solution, 6% - 7% of drinking water, 4% - 6% of phosphate ester double starch, 1% - 3% of trehalose, 2.5% - 5% of seasoning, and 0.5% - 1% of coloring agent.

[0006] In some embodiments of the present invention, the mass percentages of the components in the raw materials are: 70% - 73% of frozen cod surimi, 4% - 6% of soybean oil, 5% - 6% of protein solution, 6% - 7% of drinking water, 4% - 5% of phosphate ester double starch, 2% - 3% of trehalose, 2.5% - 5% of seasoning, and 0.5% - 1% of coloring agent.

[0007] In some embodiments of the present invention, the frozen cod surimi is composed of Alaska pollack, granulated sugar, sorbitol, sodium tripolyphosphate, and sodium pyrophosphate, and the mass ratio of Alaska pollack, granulated sugar, sorbitol, sodium tripolyphosphate, and sodium pyrophosphate is (90 - 95):(2 - 3):(2 - 3):(0.1 - 0.5):(0.1 - 0.5).

[0008] In some embodiments of the present invention, the coloring agent is composed of betanin, sorghum red, and maltodextrin, and the mass ratio of betanin, sorghum red, and maltodextrin is 1:(0.5 - 2):(0.5 - 3).

[0009] In some embodiments of the present invention, the seasoning is composed of granulated sugar, edible salt, hon mirin, monosodium glutamate, and edible essence, and the mass ratio of granulated sugar, edible salt, hon mirin, monosodium glutamate, and edible essence is (0.5% - 1%):(0.5% - 1%):(0.5% - 1%):(0.5% - 1%):(0.5% - 1%).

[0010] In some embodiments of the present invention, the surimi product includes a flake, and the thickness of the flake is 1 mm - 5 mm.

[0011] To achieve the second object of the present invention, the present invention provides a method for preparing the above-mentioned surimi product, which includes the following steps: Step 1: Chop and stir semi-thawed frozen surimi to obtain a first slurry; Step 2: Stir and mix the first slurry, soybean oil, protein solution, drinking water, distarch phosphate, trehalose, seasoning, and colorant evenly to obtain a second slurry; Step 3: Mold the second slurry in a mold; Step 4: Shape the formed semi-finished product; Step 5: Demold the shaped product.

[0012] In some embodiments of the present invention, in the above-mentioned Step 1, the chopping and stirring time is 10 - 20 min, the chopping and stirring speed is 3000 - 3600 rpm, and the slurry output temperature is 10 - 15 °C.

[0013] In some embodiments of the present invention, in the above-mentioned Step 2, the stirring time is 30 - 40 min, the stirring speed is 50 - 120 rpm, and the slurry output temperature is 10 - 20 °C.

[0014] In some embodiments of the present invention, in the above-mentioned Step 4, the shaping temperature is 70 - 90 °C, and the shaping time is 15 - 30 min.

[0015] In some embodiments of the present invention, in the above-mentioned Step 5, cool the shaped product to below 40 °C and then demold it.

[0016] In some embodiments of the present invention, in the above-mentioned Step 4, the shaping steps include: shaping at 85 - 90 °C for 10 - 15 min, then cooling at a rate of 3 - 5 °C / min, and shaping at 70 - 80 °C for 5 - 10 min.

[0017] In some embodiments of the present invention, Step 6: Package the product and then perform quick freezing at -30 °C.

[0018] In some embodiments of the present invention, in the above-mentioned Step 6, the product packaging uses a packaging material that has been ozone disinfected for more than 30 min; the central temperature of the product reaches below -18 °C after quick freezing.

[0019] Compared with the prior art, the present invention can achieve the following beneficial effects:

[0020] The surimi product of the present invention uses frozen surimi as the main raw material, and adds soybean oil, protein solution, drinking water, distarch phosphate, trehalose, seasonings and colorants, so that the surimi product not only has the flavor of cod, but also can maintain its shape unchanged for a long time after thawing, which is beneficial to maintaining the good shape of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 is a flowchart of an embodiment of the preparation method of the surimi product of the present invention.

[0022] The present invention will be further described in detail below in conjunction with the drawings and specific embodiments. SPECIFIC EMBODIMENTS

[0023] The embodiment of the present invention provides a surimi product, which can be stored frozen and can maintain its original shape for a long time after thawing, preventing the surimi product from deforming during storage and affecting the appearance and usage experience of the food. In the prior art, the surimi product usually deteriorates within 24 hours after thawing, but it usually deforms in advance for a long time before deterioration. The food that has not deteriorated but deformed is discarded, resulting in food waste. The surimi product of this embodiment can solve the above problems, maintain the good shape of the food before the food deteriorates, and extend the food supply duration. The surimi product of this embodiment is suitable for catering methods such as hot pot, and also suitable for other various cooking methods.

[0024] Specifically, the embodiment of the present invention provides a surimi product, which is prepared from raw materials containing components with the following mass percentages: 70% - 75% of frozen surimi, 3% - 6% of soybean oil, 4% - 6% of protein solution, 6% - 7% of drinking water, 4% - 6% of distarch phosphate, 1% - 3% of trehalose, 2.5% - 5% of seasonings, and 0.5% - 1% of colorants. In the surimi product of this embodiment, the above raw materials can be evenly mixed.

[0025] Among them, the frozen surimi is a frozen product of the surimi of cod. The frozen surimi can be a surimi frozen product that can be stored at low temperature for a long time after the cod is minced, rinsed, dehydrated, and then added with protein freezing denaturation inhibitors such as sugars and polyphosphates. The frozen surimi, as the main raw material of the surimi product in this embodiment, provides the basic taste and nutritional components of cod. The surimi has the advantages of delicate and tender meat quality, rich in protein and unsaturated fatty acids, etc. In this embodiment, the dosage of the frozen surimi can be 70% - 75%, for example, it can be 70%, 70.5%, 71%, 71.5%, 72%, 72.5%, 73%, 73.5%, 74%, 74.5%, 75%, etc.

[0026] Soybean oil is an edible oil that can improve the lubricity and taste of surimi products and also makes the surimi products easier to form during processing. In this embodiment, the dosage of soybean oil can be 3% - 6%, for example, it can be 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, etc.

[0027] The protein solution is rich in protein and can be made from egg white. It can increase the elasticity and texture of the product, improve the elasticity and stability of surimi products, and make the obtained surimi products not easy to break during preparation, storage, and cooking. In this embodiment, the dosage of the protein solution can be 4% - 6%, for example, it can be 4%, 4.5%, 5%, 5.5%, 6%, etc.

[0028] Drinking water, as a solvent for dilution, can adjust the consistency and texture of surimi, making it easier to mix and form surimi during processing. In this embodiment, the dosage of drinking water can be 6% - 7%, for example, it can be 6%, 6.5%, 7%, etc.

[0029] Phosphate distarch is a modified starch with good gelatinization properties and stability. Phosphate distarch can increase the viscosity and elasticity of surimi products and prevent surimi products from deforming or breaking during preparation, storage, and cooking. In this embodiment, when phosphate distarch is combined with other raw materials such as protein solution, it can improve the morphological stability of surimi products after thawing. In this embodiment, the dosage of phosphate distarch can be 4% - 6%, for example, it can be 4%, 4.5%, 5%, 5.5%, 6%, etc.

[0030] Trehalose is a natural disaccharide with good moisture retention and stability. It can increase the moisture retention and stability of surimi products, prevent surimi products from deforming or deteriorating in high-temperature or dry environments, and at the same time provide a mild sweet taste. In this embodiment, when trehalose is combined with other raw materials such as phosphate distarch and protein solution, it can improve the morphological stability of surimi products after thawing. In this embodiment, the dosage of trehalose can be 1% - 3%, for example, it can be 1%, 1.5%, 2%, 2.5%, 3%, etc.

[0031] Seasonings can be, for example, sweeteners, saltiness agents, flavor enhancers, spices, and other flavoring additives. Seasonings can endow surimi products with good taste. In this embodiment, the dosage of seasonings can be 2.5% - 5%, for example, it can be 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, etc.

[0032] The colorant can endow surimi products with specific colors. In this embodiment, the dosage of the colorant can be 0.5% - 1%, for example, it can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, etc.

[0033] In some examples, the surimi products of this embodiment are mainly prepared from raw materials containing components with the following mass percentages: 70% - 75% of frozen surimi, 3% - 6% of soybean oil, 4% - 6% of protein solution, 6% - 7% of drinking water, 4% - 6% of phosphate distarch, 1% - 3% of trehalose, 2.5% - 5% of seasonings, and 0.5% - 1% of colorant. In addition to the above components, the surimi products may also contain a small amount of other food additives.

[0034] In some examples, the surimi products of this embodiment are prepared from raw materials containing components with the following mass percentages: 70% - 75% of frozen surimi, 3% - 6% of soybean oil, 4% - 6% of protein solution, 6% - 7% of drinking water, 4% - 6% of phosphate distarch, 1% - 3% of trehalose, 2.5% - 5% of seasonings, and 0.5% - 1% of colorant. In addition to the above components, the surimi products do not contain other additives, and the raw materials are simpler.

[0035] In some examples, the mass percentages of the components in the raw materials are: 70% - 73% of frozen surimi, 4% - 6% of soybean oil, 5% - 6% of protein solution, 6% - 7% of drinking water, 4% - 5% of phosphate distarch, 2% - 3% of trehalose, 2.5% - 5% of seasonings, and 0.5% - 1% of colorant. When the mass percentages of the components are within the above dosage ranges, the morphological stability of the surimi products after thawing can be further improved.

[0036] In some examples, the frozen surimi is composed of Alaska pollock, granulated sugar, sorbitol, sodium tripolyphosphate, and sodium pyrophosphate. Among them, Alaska pollock can be, for example, Alaska pollock. Granulated sugar, sorbitol, sodium tripolyphosphate, and sodium pyrophosphate can be used as protein freezing denaturation preventers for surimi, which can prevent the protein in surimi from denaturing into a sponge-like state during frozen storage.

[0037] In some examples, the mass ratio of Alaska pollock, granulated sugar, sorbitol, sodium tripolyphosphate, and sodium pyrophosphate is (90 - 95):(2 - 3):(2 - 3):(0.1 - 0.5):(0.1 - 0.5). When the dosages of the components are within the above ranges, the protein in the frozen surimi can be effectively prevented from spoiling, and at the same time, the sweetness of the product will not be increased.

[0038] In some examples, the colorant consists of betanin, sorghum red, and maltodextrin. Betanin is a natural pigment extracted from beetroots by water, sorghum red is a pigment prepared from the red husks of the crop sorghum, and maltodextrin serves as a carrier for betanin and sorghum red. The above composite colorant can impart a red color to surimi products and can be evenly dispersed in the raw materials.

[0039] In some examples, the mass ratio of betanin, sorghum red, and maltodextrin is 1:(0.5 - 2):(0.5 - 3). When the mass ratio of betanin, sorghum red, and maltodextrin is within the above range, the resulting surimi products have a soft color and good dispersibility in the raw materials.

[0040] In some examples, the seasoning consists of granulated sugar, edible salt, hon mirin, monosodium glutamate, and edible essence. Granulated sugar is a common sweetener, edible salt can enhance the saltiness of the product, hon mirin has a unique sweetness and aroma, monosodium glutamate is used to enhance the umami of the product, and edible essence is used to increase the aroma of the product. By using the above various seasonings in combination, the taste of surimi products can be balanced, making the taste of surimi products richer and more harmonious.

[0041] In some examples, the mass ratio of granulated sugar, edible salt, hon mirin, monosodium glutamate, and edible essence is (0.5% - 1%):(0.5% - 1%):(0.5% - 1%):(0.5% - 1%):(0.5% - 1%). When the dosage of each seasoning is within the above range, the overall flavor of surimi products can be enhanced.

[0042] In some examples, the surimi products prepared from the above raw materials include flakes, and the flakes can be a part of the surimi product with a specific shape. For example, the surimi product can be flower-shaped, and the flower-shaped surimi product can have petal-shaped flakes, which are the flakes. During the process of thawing and standing of the surimi product, the flakes usually deform earlier than the thicker main body, and the flakes of the surimi product in this embodiment can maintain their original shape for a long time after thawing and standing.

[0043] In some examples, the thickness of the flakes is 1 mm - 5 mm, for example, it can be 1 mm, 1.5 mm, 2 mm, 2.5 mm, 3 mm, 3.5 mm, 4 mm, 4.5 mm, 5 mm, etc. When the thickness of the flakes is within the above range, the surimi products are easy to prepare and have good morphological stability after thawing.

[0044] In some examples, the preparation method of the above surimi products includes the following steps:

[0045] Step 1: Chop and mix the semi-thawed frozen surimi to obtain the first slurry. Step 1 can further break up the semi-thawed frozen surimi, facilitating the shaping of surimi products and improving the texture of surimi products. Using semi-thawed frozen surimi is beneficial for chopping and mixing and can prevent surimi from spoiling. The semi-thawed frozen surimi can be in an intermediate state where the frozen surimi is thawed to a state that is neither completely frozen nor completely softened.

[0046] Step 2: Stir and mix the first slurry, soybean oil, protein solution, drinking water, distarch phosphate, trehalose, seasonings, and colorants evenly to obtain the second slurry. Step 2 can make the raw materials disperse evenly.

[0047] Step 3: Shape the second slurry in a mold. Step 3 can be, for example, pouring the second slurry into the mold for shaping. The mold can have an upper mold and a lower mold, thereby obtaining a surimi product with the desired shape.

[0048] Step 4: Fix the shape of the formed semi-finished product so that the surimi product in the mold has a stable form.

[0049] Step 5: Demold the shaped product to obtain a surimi product with a stable shape.

[0050] As can be seen from the above, the preparation steps of the surimi product in this embodiment are simple, the production efficiency is high, and a surimi product with a specific form can be effectively obtained.

[0051] In some examples, in Step 1, the chopping and mixing time is 10 - 20 min, and the chopping and mixing speed is 3000 - 3600 rpm. High-speed stirring can break up the semi-thawed surimi more finely, which is beneficial for improving the texture of surimi and the dispersion of raw materials. The slurry temperature during chopping and mixing is 10 - 15 °C to prevent surimi from spoiling.

[0052] In some examples, in Step 2, the stirring time is 30 - 40 min, and the stirring speed is 50 - 120 rpm. Low-speed stirring is used to reduce bubbles and prevent overheating. The slurry temperature during discharging is 10 - 20 °C.

[0053] In some examples, in Step 4, the shaping temperature is 70 - 90 °C, and the shaping time is 15 - 30 min, so that raw materials such as protein solution, distarch phosphate, and trehalose in the surimi product are solidified to obtain a surimi product with a stable form.

[0054] In some examples, in Step 5, the shaped product is cooled to below 40 °C before demolding to avoid the surimi product sticking to the mold and causing unsmooth demolding.

[0055] In some examples, in step four, the shaping step includes: shaping at 85 - 90 °C for 10 - 15 min, then cooling at a rate of 3 - 5 °C / min, and shaping at 70 - 80 °C for 5 - 10 min. Using the step-by-step shaping method can further improve the morphological stability of surimi products after thawing.

[0056] In some examples, the preparation method further includes step six: encapsulating the product, and then performing quick-freezing at -30 °C to maximize the retention of the nutritional components and original flavor of the surimi product, extend the shelf life, reduce contamination, and facilitate the storage, transportation, and use of the surimi product.

[0057] In some examples, in step six, the encapsulation of the product uses packaging materials that have been ozone-sterilized for more than 30 min. The packaging materials can be, for example, PE or PP bags, etc. Using sampling sterilization can inhibit bacteria and microorganisms.

[0058] In some examples, the central temperature of the product reaches below -18 °C after quick-freezing.

[0059] In some examples, a detailed preparation method of the surimi product of this embodiment includes the following steps:

[0060] Step 1, selection and inspection of raw materials: Select raw materials from qualified suppliers and ensure that there are no foreign objects, no peculiar smell, no mildew, no thawing, and no damage to the packaging, and then store them in a specific warehouse for standby.

[0061] Step 2, thawing of raw materials (in the fresh-keeping warehouse): Thaw the raw materials in the fresh-keeping warehouse (temperature: 0 - 6 °C) until the temperature of the thawed raw materials is 0 °C to -5 °C.

[0062] Step 3, weighing of raw materials: Weigh the raw materials according to the formula. Check that there are no foreign objects, no peculiar smell, and no mildew in the raw materials before weighing after unpacking. Check that there are no foreign objects, no peculiar smell, and no mildew in the frozen surimi products after unpacking.

[0063] Step 4, chopping and mixing: Put the semi-thawed surimi product into a chopping mixer for mixing. Chopping time and slurry temperature: 10 - 20 minutes, temperature 10 - 15 °C, rotation speed 3000 - 3600 rpm.

[0064] Step 5, mixing: Put the chopped slurry and other raw materials into a mixer according to the ratio and mix them at a low speed until uniform.

[0065] Step 6, forming: Manually form the mixed slurry into products.

[0066] Step 7, Shaping: (1) Place the formed products evenly and neatly upright in a stainless-steel basin, put them on a stainless-steel shelf, push the semi-finished products into the cabinet, close the door, set and adjust the required time and temperature, and open the automatic valve. Temperature: 70 - 90 °C, Time: 15 - 30 minutes. (2) In case of abnormalities, isolation and assessment are required, and the sterilization procedure should be re-executed or the products should be scrapped. At the same time, check and calibrate the equipment.

[0067] Step 8, Cooling and Demoulding: (1) Cool the product temperature to < 40 °C; (2) Use manual demoulding and try to keep it intact after demoulding.

[0068] Step 9, Disinfection of Inner Packaging Bags: Ozone disinfect the inner packaging materials for more than 30 minutes before use.

[0069] Step 10, Weighing and Packaging: (1) Manually weigh, seal, or use an automatic packaging weighing and sealing machine for weighing and sealing. (2) The seal should be flat and the date should be complete and clear: Spot-check the seal tightness and production batch number.

[0070] Step 11, Quick Freezing: Control the quick-freezing temperature below -30 °C, and the central temperature of the product reaches -18 °C or below after quick-freezing.

[0071] Step 12, Metal Detection: (1) Pass the products through the metal detector in sequence. Standard module diameter: Iron ≤ 1.5 mm, Non-iron ≤ 2.0 mm, Stainless steel ≤ 2.5 mm. (2) Calibration is required before production and after production ends. Conduct sensitivity tests on it with the module every hour and record. Calibration is required when changing products midway, and record truthfully.

[0072] Step 13, X-ray Machine Detection: Pass the products through the X-ray machine in sequence (conduct sensitivity tests on it with the module every hour and record). Standard module diameter: Stainless steel wire: 0.5 mm, Ceramic ball: 4.0 mm, Stainless steel ball: 0.8 mm, Glass ball: ≤ 4.0 mm.

[0073] Step 14, Pack into Cartons (Secondary Packaging): Check and ensure the correct cartons are used, and the single-box product packaging inside the carton should be complete, the seal should be tight, and there should be no damage.

[0074] Step 15, Storage: Pull the packaged products to the finished product cold storage for storage. The storage temperature is below -18 °C, and check and record the temperature in the cold storage every four hours.

[0075] Step 16: Product Factory Outgoing and Detection Requirements: (1) Factory Outgoing Inspection (conduct inspections according to the requirements of the inspection plan): Sensory (appearance, tissue state, color, taste, smell, impurities), peroxide value, net content, etc. (2) Provide a formal inspection report once a year, and the detection indicators should meet all the finished product detection items.

[0076] The technical solution of the present invention will be further described in detail below through specific embodiments. In the following embodiments, the compositions and sources of components with the same name are the same.

[0077] In the following examples and comparative examples, unless otherwise specified, the frozen surimi used is made from Alaska pollock, granulated sugar, sorbitol, sodium tripolyphosphate and sodium pyrophosphate, and the mass ratio of Alaska pollock, granulated sugar, sorbitol, sodium tripolyphosphate and sodium pyrophosphate is 95:2:3:0.5:0.1; the colorant used is made from betanin, sorghum red and maltodextrin, and the mass ratio of betanin, sorghum red and maltodextrin is 1:0.5:1.

[0078] The following Examples 1 to 3 and Comparative Examples 1 to 3 were prepared by the following steps:

[0079] Step 1: Chop and mix the semi-thawed frozen surimi for 15 minutes at a chopping speed of 3600 rpm, and the slurry temperature is 10°C to obtain the first slurry;

[0080] Step 2: Stir and mix the first slurry, soybean oil, protein solution, drinking water, phosphate ester double starch, trehalose, seasoning and colorant evenly for 30 minutes at a stirring speed of 120 rpm, and the slurry temperature is 15°C to obtain the second slurry;

[0081] Step 3: Put the second slurry into a mold for shaping. The mold can shape a flat sheet with a thickness of 1 mm, a length of 30 mm and a width of 30 mm;

[0082] Step 4: Shape the shaped semi-finished product. Shape it at 85°C for 10 minutes, then cool it at a rate of 4°C / min, and shape it at 75°C for 10 minutes.

[0083] Step 5: Cool the shaped product to 30°C and demold it.

[0084] Step 6: Immediately after demolding, encapsulate the product with a packaging material that has been ozone disinfected for more than 30 minutes, and then quick-freeze it at -30°C. After quick-freezing, the central temperature of the product reaches -18°C.

[0085] Example 4 was prepared by substantially the same steps as above, except that in Step 4, the shaped semi-finished product was shaped at 85°C for 22.5 minutes. In Step 4 of Example 4, step-by-step shaping was not performed.

[0086] The raw material formulas used in Examples 1 to 4 and Comparative Examples 1 to 3 are shown in Table 1 below.

[0087] Table 1 Raw material formulas of examples and comparative examples

[0088]

[0089] After freezing the sheet-like surimi products prepared in the above examples and comparative examples for 1 month, insert a 5-mm portion at the bottom edge of the sheet into a bracket inclined at 45° relative to the horizontal plane, place it at room temperature of 25°C for thawing, and record the thawing temperature every 5 minutes. When the thawing temperature reaches 0°C, start timing at 0 h. The sheet-like surimi products are deformed and bent during the placement after thawing. Take pictures of the sheet-like surimi products at different time periods, and measure the angle between the line connecting the top and bottom of the sheet and the horizontal plane. Among them, the top and bottom of the sheet are the two ends in the length or width direction of the sheet. The results are shown in Table 2 below.

[0090] Table 2 Test Results

[0091]

[0092]

[0093] As can be seen from the above, the surimi products prepared in the examples of the present invention can maintain good morphological stability for a long time after thawing.

[0094] Finally, it should be emphasized that the above are only the preferred embodiments of the present invention and are not used to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A codfish minced product, characterized in that The invention is prepared from raw materials containing the following components in percentage by mass: 70% to 75% of frozen codfish paste, 3% to 6% of soybean oil, 4% to 6% of protein solution, 6% to 7% of drinking water, 4% to 6% of distarch phosphate, 1% to 3% of trehalose, 2.5% to 5% of seasoning and 0.5% to 1% of colorant.

2. A codfish minced product, characterized in that The mass percentage of each component in the raw material is: 70%-73% of frozen codfish paste, 4%-6% of soybean oil, 5%-6% of protein solution, 6%-7% of drinking water, 4%-5% of distarch phosphate, 2%-3% of trehalose, 2.5%-5% of seasoning, and 0.5%-1% of colorant.

3. A codfish minced product according to claim 1 or 2, characterized in that The frozen codfish paste is composed of haddock, white sugar, sorbitol, sodium tripolyphosphate and sodium pyrophosphate, and the mass ratio of the haddock, white sugar, sorbitol, sodium tripolyphosphate and sodium pyrophosphate is (90-95): (2-3): (2-3): (0.1-0.5): (0.1-0.5); The colorant is composed of beetroot red, sorghum red and maltodextrin, and the mass ratio of beetroot red, sorghum red and maltodextrin is 1: (0.5-2): (0.5-3); The seasoning consists of white sugar, edible salt, mirin, monosodium glutamate and edible flavoring, and the mass ratio of the white sugar, edible salt, mirin, monosodium glutamate and edible flavoring is (0.5%-1%): (0.5%-1%): (0.5%-1%): (0.5%-1%): (0.5%-1%).

4. A codfish minced product according to claim 1 or 2, characterized in that The codfish paste product comprises a sheet, and the thickness of the sheet is between 1 mm and 5 mm.

5. The method for preparing a codfish minced product according to any one of claims 1 to 4, characterized in that The following steps are involved: Step 1: chopping and mixing the semi-thawed frozen codfish paste to obtain a first slurry; Step 2: stirring and mixing the first slurry, soybean oil, protein solution, drinking water, distarch phosphate, trehalose, seasoning and colorant to obtain a second slurry; Step 3: forming the second slurry in a mold; Step 4: Shape the semi-finished product; Step 5: De-mould the shaped product.

6. The preparation method according to claim 5, characterized in that: In the step 1, the chopping time is 10 to 20 minutes, the chopping speed is 3000 to 3600 rpm, and the slurry temperature is 10 to 15° C.; In the step 2, the stirring time is 30 to 40 minutes, the stirring speed is 50 to 120 rpm, and the slurry outlet temperature is 10 to 20°C.

7. The preparation method according to claim 5 or 6, characterized in that: In the step 4, the setting temperature is 70-90° C., and the setting time is 15-30 minutes; In the step 5, the shaped product is cooled to below 40° C. and then demoulded.

8. The preparation method according to claim 7, characterized in that: In step 4, the shaping step includes: shaping at 85-90° C. for 10-15 minutes, then cooling at a rate of 3-5° C. / min, and shaping at 70-80° C. for 5-10 minutes.

9. The preparation method according to claim 5 or 6, characterized in that Also includes: Step 6: Package the product and then quick-freeze it at -30°C.

10. The preparation method according to claim 9, characterized in that: In step six, the product is packaged using packaging materials that have been ozone sterilized for more than 30 minutes; the center temperature of the product after quick freezing reaches below -18°C.

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