Method for improving lamellar structure and juicy characteristic of recombined fish steak

By controlling the amount of water and soybean oil added and the process flow, the flaky structure and juiciness of the reconstituted fish fillets are improved, solving the problem of insufficient texture characteristics of reconstituted fish fillet products in the existing technology and achieving a significant improvement in texture characteristics.

CN120660848APending Publication Date: 2025-09-19JIANGNAN UNIV
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Patent Information

Application Number
CN202510615535.8
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-05-14
Publication Date
2025-09-19

AI Technical Summary

Technical Problem

Existing reconstituted fish fillet products still lack the lamellar structure and juiciness of real fish meat, and the method of adding exogenous oil is relatively scarce in improving the textural characteristics of reconstituted fish meat products with a lamellar structure.

Method used

The method involves slaughtering and cutting live fish into pieces, adding water, salt and soybean oil to the mixture and chopping it, vacuum-treating, physically extruding, quick-freezing, demoulding and cutting into pieces, coating with batter and bran, controlling the amount of water and soybean oil added, preparing coated reconstituted fish fillets, and freezing them below -18°C. The amount of oil added, the shape and the water-oil ratio are optimized to improve the layer structure and juiciness.

Benefits of technology

The method achieves significant improvement in the lamellar structure and juiciness of reconstituted fish fillets, has a simple process, low cost, and has broad application prospects.

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Abstract

The invention discloses a method for improving the lamellar structure and juicy characteristic of recombined fish steaks, which comprises the following steps: slaughtering live fish, dicing, carrying out empty chopping to obtain fish meat particles, adding water, salt and soybean oil, and mixing and chopping to obtain fish cream; sequentially carrying out vacuum treatment, physical extrusion, quick freezing, demolding and dicing, slurry coating and bran coating on the fish slurry to obtain a coated recombined fish steak; freezing and storing the wrapped fish steak at the temperature of-18 DEG C or below to obtain a frozen and wrapped recombined fish steak product. The texture characteristics of the recombinant fish steak product with the lamellar structure are improved on the basis of exogenous oil addition and water content regulation and control, the recombinant fish steak product with the lamellar structure is endowed with juiciness through exogenous oil addition, and the lamellar structure and muscle texture of the product are improved in combination with water content regulation and control. The method for improving the texture characteristics of the recombined fish steak with the lamellar structure is simple in process, short in time consumption and low in cost, and has wide application and popularization prospects.
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Citation Information

Patent Citations

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