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Instant water-boiled minced fillet product with prolonged shelf-life and manufacturing method thereof

A production method and technology of boiled fish, which are applied in food preparation, food science, and food ingredients as antimicrobial preservation, etc., can solve problems such as difficulty in guaranteeing the shelf life, reduce moisture content, reduce additives, and solve the problem that the shelf life is not up to standard Effect

Active Publication Date: 2014-04-23
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For instant surimi products, especially boiled instant surimi products, because the water content in boiled products is high, which is conducive to the reproduction of microorganisms, even if preservatives are added, it is difficult to guarantee the shelf life under low temperature preservation conditions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Instant boiled fish balls with extended shelf life are made from the following raw materials in parts by weight: 45 parts of minced fish, 7 parts of fat, 0.05 parts of potassium sorbate, 0.5 parts of salt, 0.05 parts of phosphate, 3 parts of maltose syrup, and 0.2 parts of monosodium glutamate 0.05 parts of spices, 0.05 parts of seafood essence, 7 parts of starch, and 18 parts of water.

[0016] The above-mentioned preparation method of the instant boiled fish ball that can prolong the shelf life comprises the following steps:

[0017] (1) Preparation of raw and auxiliary materials:

[0018] Freshwater 3A surimi is used for freshwater 3A surimi. Thaw the surimi to a semi-frozen state and grind it through a meat grinder. The temperature of the surimi is controlled at ±2°C. Raw and auxiliary materials are spare.

[0019] (2) Beating:

[0020] Start the beater, first beat the minced surimi at a low speed of 1600-2000 rpm to make it viscous; add phosphate and beat it at ...

Embodiment 2

[0036] Instant boiled fish balls with extended shelf life are made from the following raw materials in parts by weight: 52 parts of minced fish, 8.5 parts of fat, 0.15 parts of potassium sorbate, 1.4 parts of salt, 0.15 parts of phosphate, 5 parts of maltose syrup, and 0.4 parts of monosodium glutamate 0.2 parts of spices, 0.2 parts of seafood essence, 9 parts of starch, and 23 parts of water.

[0037] The above-mentioned preparation method of the instant boiled fish ball that can prolong the shelf life comprises the following steps:

[0038] (1) Preparation of raw and auxiliary materials:

[0039] Freshwater 3A surimi is used for freshwater 3A surimi. Thaw the surimi to a semi-frozen state and grind it through a meat grinder. The temperature of the surimi is controlled at ±2°C. Raw and auxiliary materials are spare.

[0040] (2) Beating:

[0041] Start the beater, first beat the minced surimi at a low speed of 1600-2000 rpm to make it viscous; add phosphate and beat it at ...

Embodiment 3

[0057] Instant boiled fish balls with extended shelf life are made of the following raw materials in parts by weight: 60 parts of minced fish, 10 parts of fat, 0.25 parts of potassium sorbate, 2.5 parts of salt, 0.25 parts of phosphate, 7 parts of maltose syrup, and 0.8 parts of monosodium glutamate 0.3 parts of spices, 0.3 parts of seafood essence, 11 parts of starch, and 25 parts of water.

[0058] The above-mentioned preparation method of the instant boiled fish ball that can prolong the shelf life comprises the following steps:

[0059] (1) Preparation of raw and auxiliary materials:

[0060] Freshwater 3A surimi is used for freshwater 3A surimi. Thaw the surimi to a semi-frozen state and grind it through a meat grinder. The temperature of the surimi is controlled at ±2°C. Raw and auxiliary materials are spare.

[0061] (2) Beating:

[0062] Start the beater, first beat the minced surimi at a low speed of 1600-2000 rpm to make it viscous; add phosphate and beat it at a ...

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Abstract

The invention discloses an instant water-boiled minced fillet product with a prolonged shelf-life and a manufacturing method thereof. The product is composed of the following raw materials in parts by weight: 45 to 60 parts of minced fillet, 7 to 10 parts of fat, 0.05 to 0.25 part of potassium sorbate, 0.5 to 2.5 parts of salt, 0.05 to 0.25 part of phosphate, 3 to 9 parts of maltose syrup, 0.2 to 0.8 part of monosodium glutamate, 0.05 to 0.3 part of spice, 0.05 to 0.3 part of seafood essence, 7 to 11 parts of starch, and 18 to 25 parts of water. The product has the following advantages: maltose syrup is added to inhibit the microorganism breeding in the product so as to achieve an antiseptic effect, and furthermore, the white sugar can be partly or even completely displaced by maltose syrup so as to reduce the production cost; moreover, a drying technology is adopted during the production process, thus the water content in the product is reduced, so that the shelf-life of the product is prolonged, and the problem of unqualified shelf-life is solved.

Description

technical field [0001] The invention relates to the technical field of food processing and storage, in particular to an instant boiled surimi product with extended shelf life and a preparation method thereof. Background technique [0002] At present, quick-frozen surimi products are very common in China, and the production technology is becoming more and more mature, because in the low-temperature frozen state, the shelf life of the product is easy to control, and there is no need to add preservatives or use special processes. However, it is different for instant surimi products. Instant surimi products are vacuum-packed and stored at low temperature or at room temperature, and are an emerging product type. For instant surimi products, especially boiled instant surimi products, because the water content in boiled products is high, which is conducive to the reproduction of microorganisms, even if preservatives are added, it is difficult to guarantee the shelf life under low t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/317A23L1/314A23L17/10A23L13/40A23L13/60
CPCA23L13/42A23L13/60A23L17/10A23V2002/00A23V2200/10
Inventor 刘安军张庆玉牛佰山
Owner SHANDONG HUIFA FOODS
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