36 results about "Fish surimi" patented technology

The invention belongs to the field of marine food processing, and provides a marine food containing yellow croaker and a preparation method thereof.The marine food containing yellow croaker is prepared by adopting collaborative design of a minced yellow croaker protein-polysaccharide composite nano colloid powder intermediate and low-molecular fish collagen, through microbial transglutaminase cross-linking and cryoprotectant compounding regulation and control, and the marine food containing yellow croaker and the preparation method of the marine food containing yellow croaker are obtained. A minced fillet protein continuous phase network structure with uniformly dispersed nano-particles is constructed, the gel strength is 900-1300 g.cm, the gel strength retention rate is not lower than 80% after 6 times of freezing and thawing cycles are frozen for 3-5 times, the unfreezing drip loss is not higher than 8 wt%, the hardness is 1500-2500 g, and the taste characteristics of high strength and good elasticity are obtained. The technical problems that high gel strength and freeze-thaw stability of a traditional surimi product are difficult to consider, the taste is worse easily due to improvement of mechanical properties, nano-particles are difficult to uniformly disperse in a high-solid-content system and the like are solved, and the surimi product has wide application value in the fields of surimi products, quick-frozen prepared foods and marine functional foods.

The utility model discloses a fillet tumbling machine with a self-cleaning tumbling piece, and relates to the technical field of fillet tumbling machines. An outer cylinder is rotationally connected to the top of the fixing frame, one end of the outer cylinder is connected with an external motor, and an inner cylinder is arranged on the inner wall of the outer cylinder. Honeycomb-shaped protrusions are arranged on the inner wall of the inner barrel, the collision frequency of fish slices and marinade is increased, meanwhile, directional flow guide grooves are formed through protruding textures, water flow generates vortexes in the texture trend during cleaning, surface adsorption is reduced, and the cleaning effect is improved; the inner cylinder is driven to rotate under the action of the gear ring, minced fillet remaining on the inner wall is thrown out through cooperation of centrifugal force and honeycomb protrusions, a fan-shaped water body is sprayed to the inner wall of the inner cylinder through a high-pressure spray head to flush the inner wall of the inner cylinder, primary cleaning of the inner wall of the inner cylinder is achieved, and secondary cleaning of the inner wall of the inner cylinder is achieved through a cleaning assembly after cleaning. The cleaning effect on the inner wall of the inner cylinder is improved.

The invention discloses a low-fat flour-coated minced fillet product suitable for air fryer heating and a processing method thereof.The processing method comprises the following steps of minced fillet unfreezing, minced fillet chopping, mixing and seasoning, shaping, water retention and brittleness increasing treatment, flour coating, slurry coating, freezing and packaging.The low-fat flour-coated minced fillet product suitable for air fryer heating and the processing method thereof are low in oil content and free of peculiar smell, and the processing method of the low-fat flour-coated minced fillet product suitable for air fryer heating is suitable for air fryer heating. The product has distinct taste gradation, is convenient and fast to eat, and has a good application prospect.

The invention discloses a method for preparing a high-fiber gel minced fillet product based on low-molecular-weight tremella polysaccharide. The method comprises the following steps: modifying the low-molecular-weight tremella polysaccharide; dissolving the modified low-molecular-weight tremella polysaccharide in water to obtain tremella homogenate; and preparing the minced fillet: mixing fish meat with the modified low-molecular-weight tremella polysaccharide, adding table salt and auxiliary materials, and heating and curing to obtain the high-fiber gel minced fillet product. According to the tremella polysaccharide surimi composite product prepared by the preparation method disclosed by the invention, the modified tremella polysaccharide slurry is added in the surimi processing process, so that the gel performance of surimi can be well improved, the surimi has high fiber property, the smooth and elastic mouth feel of the surimi product can be enhanced, and the taste bud experience is richer. Meanwhile, as the tremella polysaccharide has rich biological activity, such as antioxidation, intestinal immunity regulation, blood sugar and blood fat reduction and the like, the tremella polysaccharide can be added into the surimi product as one of the raw materials, and additional functional characteristics can be endowed to the surimi product.

The invention discloses a water disintegration type babylonia compound feed and a preparation method thereof. The compound feed comprises the following raw materials: 30-40 parts of minced fish; 20-30 parts of fish meal; 5 to 15 parts of a freshener; 5-8 parts of a bonding modifier; 1-3 parts of a disintegration regulator; 1-1.5 parts of an emulsifier; 0.1 to 0.2 part of a phagostimulant; 0.01 to 0.02 part of an antioxidant; the preparation method comprises the following steps: preparing raw materials, carrying out light heat treatment, chopping and emulsifying, forming and granulating, quick-freezing and shaping, and packaging and storing, by optimizing the proportion of the components, adopting light heat treatment and combining a low-temperature quick-freezing process, the feed granules are naturally disintegrated into mud after being put into water for 5-15 minutes, the feed coefficient reaches 1.6-1.8, the residual feed rate is less than 5%, and the nutritional supplement is added into the feed granules. The survival rate can reach 90% or above, compared with chilled trash fish feeding, the residual feed reduces the ammonia nitrogen generation amount in water by 50-60%, and the method is suitable for large-scale application and popularization.

The invention discloses oleogel based on egg white protein, preparation of the oleogel and application of the oleogel in improving the gel strength of Peru squid surimi. The self-prepared egg white powder oleogel is added into the squid surimi as a fat analogue. Experiments prove that the squid surimi gel is beneficial to promoting the network structure of the surimi gel, so that the hardness of the surimi gel is increased, the water holding capacity is improved, the total concentration of flavor compounds is increased, the proportions of alcohols and aldehydes are reduced, and hydrocarbon and aromatic compounds are increased. The application of the oil gel as a fat substitute in the minced fillet gel has great potential. And healthy, low-fat and flavor-enhanced surimi gel products can be developed in the future.

The present application relates to the technical field of fishbone separating device, in particular to a fishbone separating machine for fish food processing, which comprises a base, the upper end of the base is fixedly connected with a processing cylinder, the outer side of the processing cylinder near the upper position is a feeding port, the inner side of the processing cylinder is provided with an extrusion roller shaft, the lower side of the extrusion roller shaft of the processing cylinder is fixedly connected with a filter cartridge, the inner side of the filter cartridge is installed with a separating mechanism for discharging minced meat, the inner side of the separating mechanism is installed with a fishbone removing mechanism for processing fishbone inside the filter hole of the filter cartridge, the hollow shaft and the installation cylinder are axially advanced by cooperating with the material removing assembly, the minced meat inside the filter cartridge can be stably and non-residually pushed outwards, which effectively avoids the decrease of separation efficiency caused by the accumulation of minced meat and the blockage of fishbone; the fishbone, fish skin and other waste materials outside the filter cartridge are synchronously cleaned by the driving arc-shaped scraper, forming a linkage operation mode of synchronous minced meat pushing and fishbone waste discharging.

The invention relates to a method for improving the gel quality of skipjack surimi by using vegetable protein, and belongs to the technical field of surimi product processing. The method for improving the gel quality of the skipjack surimi by using the vegetable protein comprises the following steps: sequentially performing air chopping, salt blending, vegetable protein adding, mixing, chopping and moisture adjusting on skipjack meat at 4-10 DEG C to obtain mixed surimi; and filling a mold with the mixed surimi, carrying out heating shaping, and then carrying out ice water cooling to room temperature so as to obtain the surimi gel. The influence of different types and different contents of vegetable proteins on the quality of specific surimi gel is compared, and a proper amount of vegetable proteins are added to promote protein crosslinking so as to improve the strength, texture, water binding capacity and other gel properties of the surimi gel, so that the problems of insufficient strength and poor water binding capacity of the existing skipjack surimi gel are solved, and the skipjack surimi gel has a good application prospect. Therefore, technical support is provided for development of high-quality skipjack surimi products, and the skipjack surimi product has a wide application prospect.

The invention relates to a production process of a flavored minced fillet product. The production process specifically comprises the following steps: firstly, mincing a minced fillet raw material to obtain minced fillet; stirring ice, water, shrimp meal and soybean protein serving as raw materials to obtain colloid; uniformly stirring and mixing the minced fillet with phosphate, salt, egg white, seasonings, colloid, ice water, starch, minced garlic, fat, essence and carrots to obtain slurry; and then shaping the slurry into a required shape and shaping, and finally quickly freezing the product, plating ice glaze, packaging and disinfecting to obtain the flavored minced fillet product. The preparation process of the surimi product is specifically defined, the shrimp meal, ice and water are prepared into colloid with a gel structure in advance according to a specific proportion, then the colloid is mixed with the surimi and other raw materials according to a specific procedure, temperature limitation in the pulping process is strictly controlled, the surimi product with high gel strength is prepared, and the quality of the surimi product is improved.

The invention relates to easy-to-swallow minced fillet gel based on the synergistic effect of pea protein isolate and protease as well as a preparation method and application of the easy-to-swallow minced fillet gel. Specifically, the invention provides the preparation method of the surimi gel easy to swallow, and the preparation method comprises the following steps: mixing a surimi raw material with alkaline protease, then adding pea protein isolate, and then carrying out heating gelation to obtain the surimi gel easy to swallow, wherein the addition amount of the alkaline protease accounts for 0.1%-0.4% of the mass of the surimi raw material, and the addition amount of the pea protein isolate accounts for 5%-20% of the mass of the surimi raw material. The minced fillet gel provided by the invention is soft in texture, conforms to the dysphagia food standard (such as IDDSI level 6), is balanced in protein nutrition and easy to digest and absorb, and overcomes the defects that the existing dysphagia food is single in nutrition, and texture regulation and control and nutrient enrichment are difficult to cooperate.

The invention relates to the technical field of minced fillet deodorization, and discloses a minced fillet deodorization process for fish ball production, which comprises the following steps: (1) cleaning and dehydrating a minced fillet raw material, and controlling the water content at 80-95% after the raw material is dehydrated to obtain a primary minced fillet raw material; (2) activating a composite fungus material, adding the activated composite fungus material into the primary minced fillet raw material, uniformly stirring, fermenting at 28 DEG C for 50-60 minutes, heating to 30 DEG C, and fermenting for 50-60 minutes; wherein the composite fungus material comprises rhizomucor miehei, kluyveromyces marxianus, lactococcus lactis and saccharomyces cerevisiae; and (4) heating the minced fillet obtained in the step (3) to 65-68 DEG C, keeping the temperature for 2-3 minutes, rinsing with ice water, and dehydrating to obtain the fishy smell removed minced fillet. According to the method, the effect of removing the fishy smell of the minced fillet can be improved.

The application discloses a kind of fish paste production automatic water adding equipment and method, it is related to fish paste production technical field, including stirring drum, the bottom end of stirring drum is fixedly connected with bottom disc, stirring drum is equipped with stirring mixing mechanism, the side of stirring drum is equipped with fish paste moisture content detection mechanism, and the top of stirring drum is equipped with water adding mechanism;The fish paste moisture content detection mechanism includes the side cover of fixedly arranged in the side of stirring drum, detection channel is equipped in side cover, pressure sleeve is slidably connected in detection channel, and pressure sleeve penetrates the top of side cover;The application can mix fish paste raw materials and water fully by setting stirring mixing mechanism in stirring drum, can sample after mixing fish paste by setting fish paste moisture content detection mechanism, and detect the moisture content of fish paste, according to the moisture content of fish paste, do not add water or automatically add water, in fish paste production process, fish paste can keep good moisture content, to ensure product quality.

The invention relates to the technical field of preparation of minced fillet, in particular to a sodium-salt-reduced minced eel product and a preparation method thereof. The method comprises the following steps of: preparing surimi from astrokang eel or Japanese eel serving as a raw material, and adding food-grade sodium chloride and potassium chloride in a blending process; and carrying out ultrahigh pressure treatment on the formed and packaged minced fillet product, and finally carrying out heating gelation and cooling. By specifically adjusting the adding proportion of sodium chloride and potassium chloride and ultrahigh pressure process parameters, the sodium content can be remarkably reduced, meanwhile, quality loss caused by salt reduction can be made up, raw material characteristics can be better adapted, and the gel strength, flavor and shelf life of the product are comprehensively improved.

The invention discloses salt-reduced but saltiness-reduced surimi gel based on lily powder replacing table salt and a preparation method thereof, and relates to the technical field of surimi product processing. According to the preparation method of the surimi gel provided by the invention, in the process of preparing the surimi gel, lily powder is added into surimi instead of a part of table salt. The method solves the technical problems that the existing minced fillet gel salt reducing process cannot ensure the minced fillet gel performance at the same time, the cost is high and the like; according to the method, the sodium salt content is reduced, and the gel performance indexes such as the gel strength, the texture characteristic, the water binding capacity and the microstructure can be ensured while the sensory and salinity indexes of the minced fillet gel are not obviously changed, so that the substitution effect of the lily powder on the sodium chloride is explored, and a new technical approach is provided for quality regulation and control of low-salt minced fillet products.

The invention discloses a preparation method of low-salt minced spanish mackerel gel based on egg white protein, and belongs to the field of food processing. The preparation method comprises the following steps: S1, blending spanish mackerel to obtain minced spanish mackerel meat; s2, adding salt into the minced spanish mackerel meat, and blending to obtain low-salt minced spanish mackerel meat; s3, egg white protein is added into the low-salt minced spanish mackerel for blending, and low-salt egg white protein-minced spanish mackerel is obtained; and S4, performing two-stage heating on the low-salt egg white protein-minced spanish mackerel fillet to obtain the low-salt minced spanish mackerel fillet gel. According to the preparation method disclosed by the invention, the egg white protein is used for replacing spanish mackerel protein, so that the texture property of the low-salt minced spanish mackerel gel is improved, the indexes such as gel strength, water binding capacity and cooking loss of the low-salt minced spanish mackerel gel are ideal, and the network structure is more uniform and compact.

The invention discloses an anti-freezing and anti-oxidation compound agent for delaying quality deterioration of rinsing-reduced minced fillet in frozen storage and application of the anti-freezing and anti-oxidation compound agent, and belongs to the technical field of aquatic product processing. The invention relates to an anti-freezing and anti-oxidation compound agent for delaying quality deterioration of rinsing-reduced minced fillet in frozen storage. The anti-freezing and anti-oxidation compound agent comprises the following components in percentage by mass; the components comprise 30-40% of arabinogalactan, 0.005-0.01% of tea polyphenol and the balance of water; when in use, the arabinogalactan is dissolved in water, and the tea polyphenol is added after high-speed shearing treatment. The compound agent can reduce freezing denaturation caused by ice crystal formation and protein aggregation in the freezing storage period of rinsed surimi, reduce surimi quality deterioration caused by fat and protein oxidation, and effectively prolong the shelf life of the surimi.

The invention discloses a method for improving the fishy smell removal effect of freeze-thawed minced fillet by using a natural deep eutectic solvent, and belongs to the field of food processing. NADES is prepared from citric acid and trehalose according to the molar ratio of 2: 1 and added into mirror carp minced carp (w / w = 4%), and after freeze thawing treatment, the content of volatile compounds with the fishy smell characteristic of the minced carp, such as hexanal, heptanal and nonanal, is remarkably reduced, generation of lipid oxidation secondary products is inhibited, meanwhile, the binding capacity of protein to fishy smell substances is enhanced, and release of the substances is reduced. According to the invention, environment-friendly natural degradable materials are adopted, so that a new idea is provided for development of a novel green fishy smell removing agent while the fishy smell of the frozen and thawed surimi is effectively reduced, and a new insight is provided for flavor preservation of the surimi and more types of muscle foods.

The invention discloses a processing method of frozen minced fillet with low sweetness and low glycemic index (GI). According to the mass ratio of frozen surimi needing to be processed, 3-6% of psicose, 1-2% of oligosaccharide and 1-2% of sorbitol are subjected to ternary compounding to serve as a protein water-retaining and anti-freezing core, 0.1-0.2% of sodium tripolyphosphate, 0.1-0.2% of sodium pyrophosphate and 0.02-0.06% of sodium hexametaphosphate are compounded to provide a stable dissolution and delivery environment, the sodium hexametaphosphate and the psicose are dissolved in water to prepare a solution A, and the solution B is prepared into a solution C; sodium tripolyphosphate and sodium pyrophosphate are dissolved in water to prepare a solution B, a mixed solution of the solution A and the solution B is a low-GI buffer antifreeze agent, oligosaccharide and sorbitol are directly added, the mixture is uniformly mixed with the dehydrated surimi in a carbon dioxide refrigeration vacuum mixer, and the frozen surimi with low sweetness and low glycemic index (GI) is prepared, so that the effects of replacing cane sugar, reducing weight and improving efficiency are realized, and the quality of the surimi is improved. The freeze-resistant minced fillet has excellent freeze resistance and good gel quality, meanwhile, the sweetness is remarkably reduced, the original delicious flavor of the minced fillet is reduced, heat is reduced, sugar rising is controlled, the definite low-GI health attribute is achieved, and the healthy diet requirement of consumers can be met.

The application discloses a Staphylococcus xylosus with lipid degradation function and application thereof in fermented food, and belongs to the field of microorganisms. The application provides a Staphylococcus xylosus S3, wherein the Staphylococcus xylosus S3 has the ability of degrading lipids, and can effectively improve the acid value and TBARS value of fermented surimi after 48 hours of fermentation. Therefore, the Staphylococcus xylosus S3 can adjust the hydrolysis degree of lipids in fermented surimi to an ideal range, and has wide application prospects in the food industry.

The invention discloses a method for quickly brewing fish sauce from fish processing by-products through enzymolysis-multi-bacteria fermentation, and belongs to the technical field of food processing. The preparation method specifically comprises the following steps: cleaning the fish processing by-products, and cooking the fish processing by-products at a high temperature; carrying out compound enzymolysis on byproducts by using neutral protease and flavourzyme; preparing a mold starter by using Exiguobacterium abyssinense, Staphylococcus gallus, Aspergillus oryzae, Lactobacillus plantarum and Saccharomyces rouxii, and fermenting the minced fillet after enzymolysis by using the mold starter; and after fermentation is finished, filtering with gauze to remove impurities and sterilizing at high temperature to obtain the seriola quinqueradiata sauce. The prepared fish sauce is high in protein content, low in salt content, short in fermentation period, high in amino acid nitrogen content, clear in color and luster, sufficient in sauce flavor and seafood flavor, rich in various probiotics such as lactobacillus paracasei, lactobacillus pentosus, aspergillus and zygosaccharomyces cerevisiae and capable of meeting the requirements of consumers for healthy and delicious food.

This invention belongs to the field of food processing technology, specifically relating to a highly gelatinous, low-sodium fish paste gel and its processing method. The processing method includes the following steps: fish preparation, two-stage deodorization treatment, synergistic salt reduction regulation using sodium citrate and disodium inosinate, three-dimensional network construction combined with pulsed electric field treatment, and two-stage heating gelation. The beneficial effects of this invention are: the processing method of the highly gelatinous, low-sodium fish paste gel of this invention integrates three major technical modules: two-stage biochemical-polyphenol coupling deodorization, synergistic salt reduction using citrate and disodium inosinate, and combined enhancement using porous polysaccharides, nanocrystals, and pulsed electric fields, constructing a complete fish paste processing technology solution. This solution significantly reduces the amount of salt used (1.0-1.5%) while effectively removing the fishy smell of the raw material and greatly improving the strength and water-holding capacity of the fish paste gel, achieving a synergistic unity of salt reduction, deodorization, and quality enhancement.

The invention belongs to the technical field of food processing, and discloses a preparation method of a mild sterilization surimi product based on a plant source composite bacteriostatic agent. The method sequentially comprises the steps of raw material pretreatment, three-stage chopping and mixing, vacuum degassing, forming, gradient gelation, composite mild sterilization, low-temperature drying, vacuum packaging and the like. Plant source antibacterial components such as honeysuckle flower extract, tea polyphenol, epsilon-polylysine and the like are compounded and added, and a mild sterilization system prevents the quality of the minced fillet from being damaged by high temperature. Meanwhile, the gel strength, the water-retaining property and the sensory quality of the surimi product are improved by utilizing the anti-oxidation and flavor blending characteristics of the plant source components, and the product is stored for more than 6 months at normal temperature, so that the natural nutrition and fresh and tender taste of the surimi are reserved.

The present application relates to the field of food, in particular to a kind of animal-plant double protein jelly and its preparation method, the preparation method includes the following steps: fish surimi is thawed, cut into pieces;Soy protein, composite glue, sweetener and water are mixed to carry out ultrasonic, homogeneous treatment and obtain mixed colloid solution, the composite glue includes agar, konjac gum, carrageenan and coagulant aid;Fish surimi is chopped and mixed, then edible oil, lemon juice is continued to chop and mix into paste, the mixed colloid solution is continued to chop and mix, and homogeneous double protein mixture is obtained;The double protein mixture is seasoned and shaped.The method utilizes the cooling gel properties of agar and the heat-induced gel properties of fish surimi, and the gel is phase gel from hot to cold, a specific composite glue and proportion are used, and homogenization and homogenate process is used, so that the animal-plant double protein jelly of the present application has high protein content, and the finished product is stored for 7 days without significant free water precipitation.

This application discloses a method for preparing water-saving surimi gel based on polyphenol-enzyme synergistic crosslinking and its application. The method includes: rinsing surimi raw materials no more than twice; sequentially adding EGCG and TGase to the rinsed surimi, utilizing their synergistic effect to induce protein crosslinking; and then filling and undergoing two-stage heating gelation to obtain the surimi gel. This application significantly improves the breaking strength, elasticity, water-holding capacity, and other textural properties of the surimi gel by introducing synergistic crosslinking of EGCG and TGase into the water-saving rinsing process, successfully overcoming the quality degradation problem caused by reduced rinsing. Simultaneously, the gel exhibits unique digestive-resistant and slow-release properties, delaying protein hydrolysis in the early stages of gastric digestion and ensuring the full release of essential amino acids, thus preserving its nutritional value. This application provides an effective solution for developing high-quality, high-nutrition, and environmentally friendly novel surimi products.

This invention belongs to the field of aquatic food technology and relates to the preparation technology of functional fish paste. The preparation method of the fish paste product of this invention includes: dissolving 2-4 parts of barley β-glucan, 1-2 parts of astaxanthin, 0.5-0.7 parts of Tween-80, and 20-25 parts of milk powder in 100 parts of water, stirring evenly, homogenizing, and then spray drying; adding 0.2 w / w% chitosan solution to the marine fish paste at a weight ratio of 8-10:1, mixing thoroughly, heating to mature, and cooling to 60-65°C; thoroughly mixing the results of the first two steps, and continuing to cool to below 55°C to form a gel, thus obtaining the final product. The fish paste product obtained by this invention has good antioxidant and anti-diarrheal effects, improving the value of the fish paste and showing good application prospects. This invention discovers that astaxanthin and barley β-glucan have a synergistic effect in antioxidant and anti-diarrheal aspects, improving the application value of barley β-glucan.

The invention relates to a processing method and system of a surimi product added with salted duck egg white. The method comprises the following steps: separating, rinsing and dehydrating fish meat to obtain a surimi base material; the preparation method comprises the following steps: putting salted duck egg white into a pre-treatment unit, ventilating and whipping through jet circulation in a stirring state, and controlling the temperature to be 4-10 DEG C, so as to prepare micro-puffed slurry containing uniform micro-bubbles; after a minced fillet base material is subjected to empty grinding and salt grinding, adding the slurry and auxiliary materials at low temperature, and mixing to obtain mixed minced fillet; and after forming, gelatinizing and curing to obtain the minced fillet product. The system comprises a surimi preparation unit, a pretreatment unit, a mixing and chopping unit and a gelation and curing unit. According to the invention, the salted duck egg white is beaten into micro-puffed slurry in advance and then mixed with the surimi, so that the problem that the taste is slightly hard due to direct addition is solved, large-proportion addition of the salted duck egg white can be realized, the cost is reduced, the prepared surimi product is moderate in gel strength, good in whiteness and fine and smooth in taste, and the sensory quality of the surimi product is basically consistent with that of a traditional pure surimi product.

The invention provides a preparation method of a low-fat fish cake, and relates to the technical field of fish cake preparation. The preparation method of the low-fat fish cake comprises the following steps: gelatinizing a lotus root whole powder suspension, cooling to room temperature, mixing and compounding with an isoconcentration whey protein suspension to form a compound liquid, adding olive oil into the compound liquid, and homogenizing to obtain a lotus root whole powder-based emulsion; unfreezing the frozen surimi at room temperature, performing empty grinding, and adding table salt for salt grinding to obtain surimi for later use; the natural emulsifying property of the lotus root whole powder and the gel synergistic effect are utilized, a stable emulsion system is constructed to replace grease, the hot processing stability is improved by optimizing the emulsion formula, the phenomena of oil separation and layering are avoided, the fresh, tender and juicy taste of the fish cake is reserved, the flavor of the fish cake is improved, and the flavor of the fish cake is improved. Meanwhile, healthy vegetable fat is used for replacing animal fat.

The invention relates to the technical field of microbial fermentation, in particular to pediococcus acidilactici, a microbial preparation and application of the pediococcus acidilactici and the microbial preparation. According to the invention, a lactic acid bacteria strain, namely pediococcus acidilactici H24-8, with good acid production capacity is screened from naturally fermented minced silver carp fillet, and the preservation number of the pediococcus acidilactici H24-8 is CGMCC No.35481. The invention also discloses a preparation method of the pediococcus acidilactici H24-8. The gel property and flavor of the minced fillet treated by the pediococcus acidilactici H24-8 are remarkably improved, and an important technical support is provided for development of high-quality minced silver carp products. Experimental data show that the gel strength, the hardness, the chewiness and the elasticity of the minced silver carp treated by the pediococcus acidilactici H24-8 are all remarkably improved, the content of pleasant volatile flavor substances in the minced silver carp is remarkably increased, the content of fishy smell volatile flavor substances is remarkably reduced, and the obtained minced silver carp product has a wide market application prospect.

The utility model discloses a spin-drying device for surimi processing, which belongs to the technical field of surimi processing devices and comprises a base, an outer barrel fixedly connected to the surface of the base, a driving component mounted at the inner bottom end of the outer barrel and an inner barrel in transmission connection to a transmission output end of the driving component. And a cleaning assembly is mounted in the outer barrel. The driving assembly is arranged at the bottom end in the outer barrel, the transmission output end of the driving assembly is in transmission connection with the inner barrel, the surimi materials are wrapped by the bag body, and water throwing operation is carried out in the inner barrel; after the water throwing operation is completed, the cover plate is opened, the surimi materials are taken out, the assembling base and the assembling groove are clamped and connected correspondingly, an external pipeline is communicated and connected with a water pipe connector of the spraying pipe, pressurized water is sprayed to the inner surface of the outer barrel from the opening position of the spraying cover, and good automatic cleaning performance is achieved; the reciprocating type electric push rod pulls the spraying pipe to do longitudinal reciprocating motion, the spraying area is enlarged, and the cleaning performance is improved.

The invention belongs to the field of food processing, and particularly relates to a preparation method of a yeast-fermented fluffy fish cake easy to swallow. The table salt, the starch and the yeast are added into the minced fillet, the fish cake which is well formed is prepared through chopping and mixing, moisture adjustment, yeast fermentation and heating curing, and the fish cake is fluffy, soft, moist, easy to crush and swallow, good in taste, mild in color and luster and easy for people with dysphagia to eat. The preparation method is easy in condition control, simple and convenient to operate, easy in forming and suitable for large-scale production.