191 results about "Fish surimi" patented technology

The invention relates to a fish sausage with pieces of fish meat, which is produced by main materials of formed fish meat and auxiliary materials of flavoring. The main materials comprise 8-95% of formed fish meat and 1-49% of minced fish by weight. The sausage can be produced according to conventional technological process by processing the formed fish meat into required blocks, strips, pieces and grains after freezing the fresh fish meat cut by the conventional method and can also be produced by adding minced fish, fruit, preserved fruit, dried fruit or vegetable, accounting for 5-50% of the total weights, after mixing the main materials and the auxiliary materials in a proportion. The inventive product overcomes the disadvantages of process-forming difficulty due to thin fiber and high moisture of the fish meat, maintains the fish original flavor in the sausage furthest, and has a better taste. Therefore, the fish sausage is delicious with pieces of fish meat.

The invention relates to a method for improving quality of frozen freshwater fish surimi. The method comprises the following steps: pretreating a raw material fish, and collecting meat; alternatively bleaching the meat with a sodium carbonate solution and clean water; adding 2.5% of a low sodium salt mixture for blending; adding the following components in percentage by weight in chopping and stirring processes: 60-70% of fish meat, 10-15% of starch, 5-8% of a fishbone enzymatic product, 0.4-0.7% of a composite antifreeze agent, 0.08-0.12% of a composite antibacterial agent, 0.02-0.04% of tea polyphenol, 0.01-0.012% of TBHQ, 0.015-0.02% of L-sodium ascorbate and 10-18% of icy water; subsequently forming; and freezing, thereby obtaining a frozen fish surimi product with improved quality. By adopting the method, not only are the water retention property, oxidation resistance and antibacterial activity of the fish surimi in the machining process improved, but also the nutrient value of the fish surimi can be increased, so that the fish surimi product can be relatively applicable to industrial production and preservation.

The invention discloses a processing method of euphausia superb flavor composite shrimp mince products. The processing method of euphausia superb flavor composite shrimp mince products comprises the following steps: 1) chopping, mixing or blending: firstly chopping, mixing or blending 100 parts of frozen fish mince after being half-unfrozen; then adding 0-0.3 part of composite phosphate and 2-3 parts of edible salt, and chopping, mixing or blending, thereby forming fish cream rich in stickiness; adding 10-20 parts of icy water uniformly during the chopping, mixing or blending process; adding 25-50 parts of euphausia superb meat mince and 10-20 parts of auxiliary materials in the fish cream, and then chopping, mixing or blending for 10-15 minutes, thereby obtaining composite paste; adding 10-20 parts of icy water uniformly during the chopping, mixing or blending process; 2) seasoning: adding 2-4 parts of seasoners in the composite paste, and then chopping, mixing or blending; 3) thermal forming: preparing the composite paste after seasoning into euphausia superb flavor composite shrimp mince thermally formed primary products in a heating mode; and 4) cooling: after cooling the primary products, preparing the euphausia superb flavor composite shrimp mince products.

The invention relates to a tilapia surimi sausage having a high gel strength, and its preparation method. A surimi heat sterilization process and additives are deeply researched to improve the formula and the processing technology of the tilapia surimi sausage and increase the gel strength of the tilapia surimi sausage. Optimized additive selection, gelating conditions, heating conditions and sterilization conditions are adopted, and the preparation method comprises the following operations: unfreezing frozen tilapia surimi, cutting and mixing, adding salt, cutting and mixing, adding a composite additive, cutting and mixing, adding ice to adjust the water content, filling a sausage, gelating, carrying out fish cake treatment, cooling, and carrying out heat sterilization. The tilapia surimi sausage prepared through the method can be preserved at normal temperature and also has a high gel strength, and the method provides an approach for the deep processing of other low-value freshwater fish surimi.

The invention discloses a normal temperature minced fillet product and a processing method thereof. The normal temperature minced fillet product is composed of the following raw materials in parts by weight: 40 to 50 parts of minced fillet, 4 to 6 parts of egg white, 1 to 3 parts of pig fat, 9 to 13 parts of modified starched, 14 to 18 parts of ice water, 5 to 8 parts of onion, 8 to 10 parts of carrot, and 1 to 2 parts of salt. The processing method comprises the following steps: preparing raw materials, pulping, forming, frying, cooling, and vacuum packing. The normal temperature minced fillet product is prepared by mixing minced flesh of deep sea fish, modified starch, and vegetable; has the advantages of proper ratio of meat and vegetable, balanced nutrients, crispy taste, elasticity, and suitability for various populations; and can be directly eaten, or be eaten after heating. The taste and nutrients of the fish flesh and vegetables are preserved at the same time, and needs of various consumers are satisfied. The processing technology is simple and practicable and is suitable for industrial production.

The invention relates to a processing method of a surimi product, and in particular relates to an animal and plant compound protein surimi product and a production method thereof. The surimi product comprises the main raw materials of grass carp surimi and eel surimi and further comprises the following raw material components in the total quantity of the grass carp surimi and the eel surimi: 15%-25% of minced pork, 1.5%-3.0% of salt, 0.2%-0.5% of phosphate, 5%-8% of soybean protein isolate, 5%-8% of wheat gluten, 8%-15% of corn starch, 5%-10% of potato starch, 0.2%-0.5% of carrageenan, 1%-2% of monosodium glutamate, 2%-3% of white granulated sugar and 0.5%-1.0% of ginger powder. The surimi product is produced through the processes of killing, cleaning, slicing, fish odor removing, rinsing, dehydrating, mincing, chopping, kneading, mixing, chopping, forming, quick freezing and the like of fresh fishes. According to the method, marine fish and grass fish with low values are combined with vegetable protein, so that the surimi product is balanced and rich in nutrition and delicious in taste, has smooth and crispy mouthfeel, and leads a person to endless aftertaste.

A processing method for high-calcium surimi products, which uses subcritical water and acetic acid to jointly treat fish bones, uses high-pressure micro-jet to ultrafine the fish bones, mixes the refined fish bones with thawed surimi, and then crushes them. Add glutamine transaminase for cross-linking reaction, and finally produce high-calcium surimi products through microwave segmental heating. The invention uses subcritical water combined with acetic acid to treat fish bones, which can effectively shorten the softening speed of fish bones and promote the dissolution of calcium ions; the high-pressure micro-jet treatment can greatly reduce the particles of fish bones, and reduce the high-calcium surimi after adding fish bones The discomfort of the product can improve the fineness of the product; the cross-linking of transglutaminase can fuse the ultra-fine fish bone and surimi to form an overall network structure, and enhance the uniformity of high-calcium surimi products; microwave heating can make high-calcium surimi The surimi products quickly cross the gel deterioration temperature zone, and the high and low power microwave segmental heating can improve the quality of high calcium surimi products.

The invention belongs to the technical field of improvement of the quality of fish flesh and provides a washing and deodorization method for minced catfish fillet to overcome the problems that the fishy smell of minced catfish fillet cannot be thoroughly eliminated and the quality of the minced catfish fillet is severely impaired after deodorization in the prior art. The washing and deodorization method comprises the following steps: treatment of raw materials and preparation of a washing solution, wherein the washing solution comprises 0.5% of sodium bicarbonate and 0.25% of tetrasodium pyrophosphate and the pH value of the washing solution is adjusted to 6.5 by using phosphoric acid; primary washing: a step of standing treated minced catfish fillet in the washing solution for 90 s, then carrying out stirring for 30 s, repeating standing and stirring once and then standing the minced catfish fillet for 6 min; secondary washing: a step of filtering the minced catfish fillet having undergone primary washing with two layers of gauze, carrying out secondary washing by using 0.3% sodium chloride as a washing solution according to operations carried out in primary washing and carrying out filtering and dehydration by using two layers of gauze; and preservation. The contents of fibrillin and water in the washed minced catfish fillet are high while the content of fat is obviously reduced, so the quality of the minced catfish fillet is effectively improved. Trimethylamine can be totally removed through washing, so the effect of deodorization is effectively achieved.

The invention discloses a fish dice bean curd, which comprises the following components in percentage by weight: 65% to 70% of sea-fish minced fillet, 5% to 7% of soybean protein flour, 3% to 7% of emulsified powder, 8% to 12% of salad oil, 10% to 15% of squid dice, 5% to 8% of modified starch, 5% to 8% of ice water, 4% to 6% of salt, 1% to 2% of phosphate, 2% to 5% of sugar, 0.3% to 0.6% of monosodium glutamate, and 0.05% to 0.15% of liquid essence. The invention also discloses a manufacturing method of the fish dice bean curd. The sea-fish minced fillet is mixed with modified starch, emulsified powder, and soybean protein flour according to a reasonable ratio, then squid dice is added, thus the bean curd has a more crispy, elastic and meat-quality taste than the common bean curd which does not contain the squid dice; the fish dice bean curd is lightly fried so as to turn the product surface into a golden yellow color, and the generation of harmful substances is reduced. The fish dice bean curd is palatable, has a charming taste, is rich in nutrients such as various vitamins which are needed by human body, and is a very good food material for preparing chafing dish, fried dish, and hotpot.