A kind of fresh-keeping treatment method for catfish surimi

A treatment method, surimi technology, applied in the direction of preserving meat/fish with chemicals, preserving meat/fish with a coating protection layer, preserving meat/fish through freezing/cooling, etc., can solve the problem of incomplete removal of fishy smell, Poor catfish preservation effect, affecting the quality of surimi, etc., to improve sensory acceptance, easy to operate the production process, and inhibit growth and reproduction

Active Publication Date: 2017-10-03
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problems that the existing catfish surimi cannot completely remove the fishy smell, the quality of the fish surimi is seriously affected after the deodorization treatment, the fresh-keeping effect of the catfish is poor, and the fresh-keeping period is short, a method for deodorizing and fresh-keeping of the catfish surimi is provided.

Method used

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  • A kind of fresh-keeping treatment method for catfish surimi
  • A kind of fresh-keeping treatment method for catfish surimi
  • A kind of fresh-keeping treatment method for catfish surimi

Examples

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Embodiment 1

[0017] Embodiment 1: a kind of catfish surimi deodorization fresh-keeping treatment method, comprises the following steps:

[0018] (1) Raw material processing: put live leather beard catfish in water at 6°C for 20 minutes to make the catfish dormant, then kill immediately to remove impurities, wash, and mince the catfish meat into surimi;

[0019] (2) Rinsing: Use a mixed solution containing 0.5% sodium bicarbonate and 0.25% tetrasodium pyrophosphate as the first rinsing solution, and adjust the pH to 6.5 with phosphoric acid; put the processed surimi in the first rinsing solution for 90 seconds and then stir for 30 seconds , repeat the process of standing and stirring once, and then stand still for 6 minutes; second rinsing: filter the surimi rinsed for the first time, and rinse the precipitated surimi with 0.3% sodium chloride for the second time. The second rinsing method is the same as the first rinsing method. Finally filter dehydration;

[0020] (3) Preservation: Add 0...

Embodiment 2

[0022] Embodiment 2: A kind of catfish surimi deodorization fresh-keeping processing method, live catfish is placed in 5 ℃ of waters and keeps 25min, and the rinsing process is to stand still for 80s and then stir for 25s, repeat standing stirring process once, then stand still for 5min, adopt Filter with 2 layers of gauze; the fresh-keeping process is refrigerated at 3°C, the rinsing and dehydration process is carried out in a refrigerated room at 3°C, and the temperature of the rinse solution is 3°C. All the other methods are with the processing method described in embodiment 1.

Embodiment 3

[0023] Embodiment 3: A kind of deodorization fresh-keeping treatment method of catfish surimi, live catfish is placed in 7 ℃ of waters and keeps 15min, and the rinsing process is to stand still for 100s and then stir for 35s, repeat standing stirring process once, then stand still for 8min again, adopt Filter with 2 layers of gauze; the fresh-keeping process is refrigerated at 5°C, and the rinsing and dehydration processes are carried out in a refrigerated room at 5°C, and the temperature of the rinse solution is 5°C. All the other methods are with the processing method described in embodiment 1.

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Abstract

Belonging to the technical field of fish flesh quality improvement, the invention provides a catfish surimi fishy smell removal fresh-keeping treatment method to solve the problems that fishy smell cannot be completely removed from existing catfish surimi, the fishy smell removal treatment seriously affects the surimi quality, the fresh-keeping effect is poor and the fresh-keeping period is short. The method includes: raw material treatment; rinsing: taking a mixed solution of 0.5% sodium bicarbonate and 0.25% tetrasodium pyrophosphate as the first rinsing solution, adjusting the pH to 6.5 with phosphoric acid, standing the surimi in the first rinsing solution for 80-100s, then performing stirring for 25-35s, repeating standing and stirring one time, and then performing standing for 5-8min, filtering the surimi, subjecting the precipitate to second rinsing with 0.3% sodium chloride by the method same to the first rinsing; and fresh keeping: adding 0.5% fish bone peptide, stirring the mixture evenly, then carrying out packaging with a pallet preservative film. The treated surimi has high myofibrillar protein content and moisture content, and significantly reduced fat content, and the fish flesh quality is effectively improved. After rinsing treatment, trimethylamine can be completely removed so as to achieve the fishy smell removal effect.

Description

technical field [0001] The invention belongs to the technical field of improving fish meat quality, and in particular relates to a treatment method for deodorizing and fresh-keeping catfish surimi. Background technique [0002] my country is one of the countries with the largest freshwater aquaculture water surface in the world, and the output of freshwater aquatic products ranks first in the world. In recent years, due to the zero-growth policy of marine fishing and the implementation of the ban on fishing, the production of marine fish in my country has tended to be stable, while the production of freshwater fish has shown a continuous and rapid growth trend. For the processing and utilization of freshwater fish, processing surimi products is an excellent way. [0003] Catfish has less bones and more meat, so it is an excellent raw material for the production of freshwater surimi. Leatherbeard catfish (Clarias gariepinus) is a common freshwater fish with high breeding de...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10A23L5/20A23B4/09A23B4/18
CPCA23B4/09A23B4/10A23B4/20A23V2002/00A23V2250/55
Inventor 杨华马俪珍刘晓华朱迎春樊晓盼郭耀华
Owner SHANXI AGRI UNIV
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