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Flavored recombined fish candy snack food and preparation method thereof

A technology of snack food and fish candy, which is applied in food preparation, food ingredients, food science, etc., can solve the problems that enterprises cannot use or sell normally, low economic added value, waste of resources, etc., to improve the level of deep processing of aquatic products and protect them Environment, high economic value, effect of quality improvement

Inactive Publication Date: 2014-07-30
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fish products, especially large deep-sea fish, often produce a certain amount of residual meat during processing. The nutritional value of these leftovers is not lost, but because they have lost their commodity value, enterprises often cannot use or sell them normally. Selling in the form of waste products or at low feed prices not only causes waste of resources, but also causes environmental pollution; in addition, there are some low-value small miscellaneous fish with low economic added value, so how to comprehensively utilize the scraps produced by fish processing Fish meat and low-value fish resources, developing high-end healthy and delicious aquatic food, creating higher economic value for enterprises, and improving the level of deep processing of aquatic products are common technical difficulties faced by my country's aquatic industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A flavor recombined fish candy leisure food, the raw materials include, by weight, 12 parts of fish meat and 2.5 parts of textured soybean protein; Adhesive 0.5wt%, edible oil 3wt%, spice seasoning 15wt%.

[0032] The method for preparing flavor recombined fish candy leisure food:

[0033] 1) Thawing: Slowly thaw the frozen minced shark meat with flowing water, so that the frozen ice crystals gradually melt into water, and basically penetrate into the muscles, and thaw until about 1 / 3 of the center of the fish meat is still frozen; Shark meat is extremely rich in protein, unsaturated amino acids and other nutrients, so it is necessary to use a reasonable thawing method to prevent the juice from losing as much as possible, so as to maintain the nutrition and flavor of the fish;

[0034] 2) Meat harvesting: select pure fish meat with obvious fibers, and remove impurities such as fish skin, bone spurs, tendons and bloodshots, so as to prevent these impurities from affecti...

Embodiment 2

[0041] A flavor recombined fish candy leisure food, its raw material composition includes by weight: 19 parts of fish meat, 5 parts of soybean textured protein, and the rest of the auxiliary materials are calculated based on the total mass of fish meat and soybean textured protein, specifically including: Source adhesive 1.5 wt%, edible oil 12 wt%, spice seasoning 26.5 wt%.

[0042] The method for the flavor recombination fish candy leisure food, the specific steps are:

[0043] 1) Thawing: Thaw the frozen small balang fish with flowing water for a while, so that the frozen ice crystals gradually melt into water, and basically penetrate into the muscles, until about 1 / 3 of the center of the fish is still frozen. Yes; use a reasonable thawing method to avoid the loss of juice as much as possible, so as to maintain the nutrition and flavor of the fish;

[0044] ) Meat harvesting: select the fish meat with obvious fiber, and remove impurities such as fish bone spurs, tendons and...

Embodiment 3

[0051] A flavor recombined fish candy leisure food, the composition of raw materials is calculated in parts by mass: 3 parts of fish meat, 1 part of textured soybean protein, and the rest of the auxiliary materials are calculated based on the total mass of fish meat and textured soybean protein, specifically including: exogenous Adhesive 0.3 wt%, edible oil 1 wt%, spice seasoning 2.5 wt%.

[0052] The method for the flavor recombination fish candy leisure food, the specific steps are:

[0053] 1) Thawing: Slowly thaw the frozen small hairtail with flowing water, so that the frozen ice crystals gradually melt into water, and basically penetrate into the muscles, and thaw until about 1 / 3 of the fish meat is still frozen; use A reasonable thawing method can minimize the loss of juice, thereby maintaining the nutrition and flavor of the fish;

[0054] 2) Meat harvesting: select pure fish meat with obvious fibers, and remove impurities such as bone spurs, tendons and bloodshots, s...

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Abstract

The invention provides a flavored recombined fish candy snack food and a preparation method thereof. The flavored recombined fish candy is a dehydrated snack food which is prepared by comprehensively utilizing fish processing leftover-minced fish or offal fish and scientifically adding textured soybean protein (TSP) by a recombination technique. The preparation method comprises the following steps: defreezing fish, selecting, rinsing, removing fishy smell by biofermentation, rinsing, steaming, separating fish fibers, adding TSP fibers, stir-frying while adding seasonings, adding an exogenous adhesive, mixing, spreading on a tray, forming, drying and packaging to obtain the finished product. The flavored recombined fish candy is a dried recombined fish snack food with the texture, chewiness and nutrition of natural fish fibers, conforms to the new diet concept of nutrition and good taste of consumers, solves the problem in comprehensive utilization of processing byproducts, creates higher economic value for the enterprise, and has practical instruction meanings for enhancing the aquatic product deep processing level.

Description

technical field [0001] The invention relates to a processing method and products of aquatic products in the light industry, in particular to a flavor recombined fish candy snack food and a preparation method thereof. Background technique [0002] China's waters span the tropics, subtropics and temperate zones, and are rich in fish resources. Fish is delicious, rich in nutrition, and easy to digest, especially deep-sea fish, which are natural and environmentally friendly food resources because their meat is fresh and tender, and they are less polluted. Fish products, especially large deep-sea fish, often produce a certain amount of residual meat during processing. The nutritional value of these leftovers is not lost, but because they have lost their commodity value, enterprises often cannot use or sell them normally. Selling in the form of waste products or at low feed prices not only causes waste of resources, but also causes environmental pollution; in addition, there are s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/305A23L1/015A23L5/20A23L13/10
CPCA23L5/20A23L17/70A23L33/185A23V2002/00A23V2250/5488
Inventor 吕峰王鹏刘晨苏晓芳曾焕胜
Owner FUJIAN AGRI & FORESTRY UNIV
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