Frozen and recombined fish steak and preparation method thereof

Abstract

The invention provides frozen and recombined fish steak and a preparation method thereof. The frozen and recombined fish steak contains minced fillet and minced fish meat which are added in the weight ratio of 1:1-5. The preparation method comprises the steps of: unfreezing minced fish meat material, selecting, arranging and rinsing; milling a part of the minced fish meat and isolated soy proteinswollen with water in advance into the minced fillet; then mixing the minced fillet and the minced fish meat together,, flavouring and carrying out low-temperature gel forming; packaging and finally freezing at the temperature of 18 DEG C below zero to obtain the frozen and recombined fish steak product. The frozen and recombined fish steak product produced by the method disclosed in the invention is a recombined fish steak product capable of simulating natural fish meat fiber texture. Therefore, the comprehensive development and utilization of side products in fish processing is realized, the additional value of the side products is improved, and the environmental pollution can be reduced. the preparation method of the frozen and recombined fish steak has important realistic significancefor realizing large-scale fish processing and industrial production.

Description

technical field [0001] The invention relates to a processing method and products of aquatic products in the light industry, in particular to a frozen recombined fish fillet and a preparation method thereof. Background technique [0002] In recent years, various aquatic products produced and processed using deep-sea fish as healthy food resources have emerged in an endless stream, and the processing of shark products has also become increasingly large-scale. Since most deep-sea fish belong to medium and large fish, some irregular corners and broken fish meat will inevitably be produced during the process of slaughtering, cutting or finishing according to product specifications, accounting for about 10%-15% of the total weight. Due to the low level of domestic deep-sea fish processing technology, most of the products are simply cut into pieces and quick-frozen, and are directly exported or distributed to the cold chain market for sale. Therefore, the residual fish meat produce...

AI Technical Summary

Problems solved by technology

Due to the low level of domestic deep-sea fish processing technology, most of the products are simply cut into pieces and quick-frozen, and are directly exported or distributed to the cold chain market for sale. Therefore, the residual fish meat produced by the factory is usually cheap in the form of waste or low-grade raw materials. processing, not only has low added value, but also causes waste of resources, which greatly affects the production efficiency and economic benefits of processing enterprises

Although domestic research on the comprehensive utilization of fish processing by-products has started and some progress has been made, the overall technological level has not improved significantly, especially the proportion of research results that have been commercialized is very small