Frozen Minced Fish Meat Granule Production via Temperature Control
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Solution Overview
Problem
Fish meat is not widely consumed due to its complexity in preparation, as it contains bones and internal organs, making it time-consuming and cumbersome to cook, and existing methods for producing minced fish meat into granules have been inefficient due to its brittle fibers and low oxidative stability.
Innovation Solution
A method involving raising frozen fish meat to a temperature of −10° C to −5° C, mincing it using a meat mincer with a feed screw and plate knife at a rotation speed of 200 rpm or less, and adjusting the clearance between the plate knife and feed screw to 1 mm or less, to produce granules with a high percentage of columnar shape and minimal incomplete shapes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If fish meat is minced using conventional methods, then it can be processed into granules, but the granules have poor shape consistency and high content of incomplete shapes
Solution Approach 1:
The patent changes the temperature parameter from conventional freezing temperatures to a specific range of -10°C to -5°C during mincing. This temperature optimization prevents the fish meat fibers from becoming too brittle, enabling them to form complete columnar granules (90% or more) rather than fragmented shapes, directly resolving the shape consistency issue.
Solution Approach 2:
The patent employs a meat mincer with a feed screw and plate knife that operates at controlled rotation speeds of 200 rpm or less. This dynamic control of the mincing mechanism ensures consistent cutting action and granule formation, improving shape uniformity while maintaining production efficiency.
2Reliability
If fish meat is frozen at low temperature to maintain quality, then oxidative stability is improved, but the fibers become brittle and difficult to process
Solution Approach 1:
The patent optimizes the freezing temperature parameter to a specific range of -10°C to -5°C, which is warmer than conventional freezing temperatures. This parameter change maintains the oxidative stability of fish oil while preventing the fish meat fibers from becoming excessively brittle, thus enabling easy processing into granules without excessive fragmentation.
3Productivity
If conventional mincing methods are used for fish meat, then processing can be performed, but the production efficiency is low and quality is poor
Solution Approach 1:
The patent applies a meat mincer originally designed for livestock meat to fish meat processing. By adapting this existing device with specific parameter optimizations (temperature control and rotation speed), the system achieves both high production efficiency and excellent granule quality (90% or more complete columnar shapes), eliminating the need for specialized fish meat mincing equipment.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method enables the production of high-quality frozen fish meat granules that can be stored and distributed in a cold chain for 6 to 12 months, addressing the challenge of preparing fish meat like minced livestock meat and improving its usability.
Implementation Method 1
mincing the fish meat while maintaining the temperature of the fish meat at a temperature of from −10° C. to −5° C. by using a meat mincer having a feed screw, a plate, and a plate knife
Implementation Method 2
cooling the minced fish meat to −20° C. or less; and d) crushing the minced fish meat frozen at −20° C. or less into granules
Data Source
AI summary
A frozen product of minced fish meat frozen into granules includes: 90 wt % or more of meat granules having a substantially columnar shape with a 3 mm to 7 mm diameter; and 10 wt % or less of meat granules with a short diameter of 2 mm or less. A method of producing the minced fish meat frozen into granules includes: raising the temperature of fish meat which has been frozen at −20° C. or less to a temperature of from −10° C. to −5° C.; mincing the fish meat while maintaining the temperature of the fish meat at −10° C. to −5° C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less; lowering the temperature of minced fish meat to −20° C. or less; and crushing the minced fish meat frozen at −20° C. or less into granules.