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Method for preparing high-quality low-salt minced grass carp

A high-quality, grass carp technology, applied in food preparation, application, food science, etc., to avoid deterioration, good chewability, and high gel strength

Inactive Publication Date: 2015-03-11
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few studies on the use of microwave and ultrasonic waves for protein heat-induced gelation, and there is no report on the use of ultrasonic-microwave dual-wave treatment of surimi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Grass carp pretreatment: select fresh, moderately sized local grass carp; slaughter, remove internal organs and wash with running water to remove blood;

[0022] (2) Meat harvesting: remove the head and tail, bone, skin and red meat of the pretreated grass carp;

[0023] (3) Rinsing: After harvesting the meat, wash it three times with water at 4°C according to the mass ratio of fish meat: water = 1:4, and soak for 4 minutes each time;

[0024] (4) Beating: After rinsing, the fish is beaten with a beater for 2 minutes;

[0025] (5) Fine filtration: After beating, the fish liquid is passed through an 80-mesh sieve to remove fascia and fine thorns;

[0026] (6) Dehydration: the finely filtered fish is dehydrated by centrifugation at 8000r / min for 10min;

[0027] (7) Cutting and mixing: the dehydrated minced fish meat is first chopped and mixed with a chopping machine for 5 minutes, then added with a mass fraction of 0.5% sodium chloride and chopped for 10 minutes, an...

Embodiment 2

[0032] (1) Grass carp pretreatment: select fresh, moderately sized local grass carp; slaughter, remove internal organs and wash with running water to remove blood;

[0033] (2) Meat harvesting: remove the head and tail, bone, skin and red meat of the pretreated grass carp;

[0034] (3) Rinsing: After harvesting the meat, wash it three times with water at 4°C according to the mass ratio of fish meat: water = 1:4, and soak for 4 minutes each time;

[0035] (4) Beating: After rinsing, the fish is beaten with a beater for 2 minutes;

[0036] (5) Fine filtration: After beating, the fish liquid is passed through an 80-mesh sieve to remove fascia and fine thorns;

[0037] (6) Dehydration: the finely filtered fish is dehydrated by centrifugation at 8000r / min for 10min;

[0038] (7) Cutting and mixing: the dehydrated minced fish meat is first chopped and mixed with a chopping machine for 5 minutes, then added with a mass fraction of 0.8% sodium chloride and chopped and mixed for 10 m...

Embodiment 3

[0043] (1) Grass carp pretreatment: select fresh, moderately sized local grass carp; slaughter, remove internal organs and wash with running water to remove blood;

[0044] (2) Meat harvesting: remove the head and tail, bone, skin and red meat of the pretreated grass carp;

[0045] (3) Rinsing: After harvesting the meat, wash it three times with water at 4°C according to the mass ratio of fish meat: water = 1:4, and soak for 4 minutes each time;

[0046] (4) Beating: After rinsing, the fish is beaten with a beater for 2 minutes;

[0047] (5) Fine filtration: After beating, the fish liquid is passed through an 80-mesh sieve to remove fascia and fine thorns;

[0048] (6) Dehydration: the finely filtered fish is dehydrated by centrifugation at 8000r / min for 10min;

[0049] (7) Cutting and mixing: the dehydrated minced fish meat is first chopped and mixed with a chopping machine for 5 minutes, then added with a mass fraction of 1% sodium chloride and chopped for 10 minutes, and ...

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Abstract

A method for preparing high-quality low-salt minced grass carp comprises the following steps: pretreatment of grass carp, separation of fish meat, rinsing, beating, fine filtering, dehydrating, addition of a small amount of salt, chopping, sausage stuffing, implementation of an ultrasound-microwave technology to increase the quality of minced grass carp, cooling, packaging, and storage of the carp at -20 DEG C. The addition amount of salt is 0.5-1% so that the minced grass carp belongs to the low-salt minced fish and meets the health requirements of modern consumers; the minced grass carp is heated by the ultrasound-microwave technology, so that the gel intensity of the products is high, the water holding capacity is good and the chewiness is good; and the method has an important meaning for deep processing of grass carps and increasing of the addition value of grass carps, and has very great application prospect.

Description

technical field [0001] The invention relates to a method for preparing high-quality low-salt grass carp surimi by using ultrasonic-microwave double wave technology. Background technique [0002] my country is a major producer of aquatic products in the world, and the output of freshwater products accounts for 48.65% of the total aquatic products in the country. Grass carp, commonly known as grass carp, is one of the "four major freshwater fish" in my country. As a freshwater farmed fish, its output is large, and its meat is tender, delicious, nutritious, and the protein content is 15%~20%. It is a high-quality animal protein. At present, grass carp is mainly sold in fresh form in my country, and its processing and utilization degree is relatively low, and there are few researches on the related processing technology of grass carp surimi products. Therefore, it needs to be intensively processed to increase the added value of the product. [0003] Surimi products are a kind ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/70
Inventor 涂宗财李瑞平王辉常海霞余莉杨凯
Owner JIANGXI NORMAL UNIV
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