High-temperature sterilized low-salt instant minced fish product

Abstract

The invention relates to the field of food processing and storage, in particular to a high-temperature sterilized low-salt instant minced fish product and a preparation method thereof. The instant minced fish product is heated and formed through microwave to form a gel or porous structure and is subjected to high-temperature sterilization to keep the high-elasticity gel or porous texture; the instant minced fish product is prepared from the following steps: chopping the minced fish; drying the minced fish blocks, wherein the drying mode is cold air drying or hot air drying, and the minced fish blocks are dried until the moisture content is 50-60 percent; performing microwave heating until the minced fish is gel-shaped or porous; placing the product in flavor liquid to soak; packaging the product and then performing high-temperature sterilization to obtain a finished product. The product is heated and formed by the microwave to form the gel or porous structure, is soaked by the flavor liquid and is subjected to high-temperature sterilization to obtain the high-elasticity normal temperature circulation instant minced fish new product, so the minced fish product requirements of consumers on conditioning, convenience and gel food feature can be met better, and the defects of the prior art are made up.

Description

technical field [0001] The invention relates to the field of food processing and storage, in particular to a high-temperature sterilized low-salt instant surimi product and a preparation method thereof. Background technique [0002] Surimi is a new type of aquatic conditioning food raw material. After chopping and mixing the minced fish, add salt, auxiliary raw materials, etc. to crush it to form a thick fish paste and then heat it to become an elastic gel. Such products include fish balls, fish cakes, fish sausages, Fish rolls and more. Because surimi products are easy to prepare, tender and delicious, and resistant to storage, they are quite suitable for urban consumption. Such products can be manufactured in large-scale factories or by hand at home. It can not only increase the economic value of low-value fish, but also be accepted by people, so it is a promising aquatic product. However, the surimi products currently on the market have a single form, only frozen fish ...

AI Technical Summary

Problems solved by technology

Chinese patent (CN103734791A) discloses a normal temperature surimi product and its processing method, which consists of surimi, egg white liquid, pig fat, modified starch, ice water, onion, carrot, salt, hexametaphosphate, maltose syrup, , glucose, xylose, seafood seasoning, potassium sorbate, nisin, sodium erythorbate and other ingredients, after high-temperature frying and adding preservatives to maintain the characteristics of circulation and ready-to-eat at room temperature, but high temperature damages surimi products taste and nutritional value, and the addition of preservatives also reduces the quality of the product to a certain extent, so it has certain limitations