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A method for preparing surimi from low-value red meat fish

A fish paste and red technology is applied in the field of using low-value red meat fish to prepare fish paste, which can solve the problems of low commercial value, strong fishy smell, low processing utilization rate, etc., and achieve the effect of expanding comprehensive utilization methods.

Active Publication Date: 2018-09-21
福建盛海达投资发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the fish meat of these low-value red meat fishes has the characteristics of high fat content, high proportion of red meat, and strong fishy smell, the fat is easily oxidized during processing and storage, and the commercial value of the product is not high
[0003] In addition, low-value red meat fishes (such as mackerel, anchovy, blue scad, etc.) still have such problems in the processing process. The pigment and unsaturated fatty acid content in their muscles are high, and the rinsing process in the traditional fish paste production is difficult. Remove pigment and fat, thus affecting the color, taste and storage of processed products
[0004] Due to the above-mentioned problems in the processing of low-value red meat fish, although the resources of low-value red meat fish are abundant, the processing utilization rate is very low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A method for preparing surimi by utilizing low-value red meat fish, comprising the following steps:

[0040] 1) Meat harvesting: Clean the surface of the mackerel with water, remove the head, tail, scale and viscera, and then clean again, and use a drum meat harvester to separate the fish meat from the fish bones, fish skin, and fish tendons , and collect fish meat;

[0041] 2) Ice water rinsing: rinse the collected fish meat with water at a temperature of 0°C, rinse 3 times, each time for 10 minutes, and the water consumption for each time is 5 times the amount of fish meat;

[0042] 3) Enzyme treatment: Continuously treat the rinsed fish meat with peroxidase and delipase in sequence, and the enzyme treatment conditions are:

[0043] Peroxidase treatment conditions: enzyme concentration 55U / mL, reaction time 30min, solid-liquid ratio 1:2.5, enzymolysis temperature 30°C, enzymolysis pH 6.7.

[0044] Wherein, the solid-liquid ratio of 1:2.5 refers to the addition of 2....

Embodiment 2

[0053] A method for preparing surimi by utilizing low-value red meat fish, comprising the following steps:

[0054] 1) Meat harvesting: Clean the surface of the anchovy with water, remove the head, tail, scale and viscera, and then clean again. Use a drum-type meat harvester to separate the fish meat, fish bones, fish skin, and fish tendons from the fish body. separate and collect the fish flesh;

[0055] 2) Ice water rinsing: rinse the collected fish meat with water at a temperature of 5°C, rinse 3 times, each time for 15 minutes, and the water consumption for each time is 4 times the amount of fish meat;

[0056] 3) Enzyme treatment: Continuously treat the rinsed fish meat with peroxidase and delipase in sequence, and the enzyme treatment conditions are:

[0057] Peroxidase treatment conditions: enzyme concentration 50U / mL, reaction time 35min, solid-liquid ratio 1:3, enzymolysis temperature 35°C, enzymolysis pH 6.7;

[0058] Wherein, the solid-to-liquid ratio of 1:3 refers ...

Embodiment 3

[0067] A method for preparing surimi by utilizing low-value red meat fish, comprising the following steps:

[0068] 1) Meat harvesting: Clean the surface of the blue round trevally with water, remove the head, tail, scale and viscera, and then clean again. Use a drum-type meat harvester to remove the fish meat, fish bones, fish skin, and fish tendons from the fish body. separate and collect the fish flesh;

[0069] 2) Ice water rinsing: rinse the collected fish meat with water at a temperature of 3°C, rinse 3 times, each time for 15 minutes, and the water consumption for each time is 6 times the amount of fish meat;

[0070] 3) Enzyme treatment: Continuously treat the rinsed fish meat with peroxidase and delipase in sequence, and the enzyme treatment conditions are:

[0071] Peroxidase treatment conditions: enzyme concentration 60U / mL, reaction time 25min, solid-liquid ratio 1:2, enzymolysis temperature 25°C, enzymolysis pH 7.0;

[0072] Wherein, the solid-to-liquid ratio of...

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Abstract

The invention discloses a method for preparing fish cream by using low-value red meat fish. The method comprises the following steps of pretreating raw material fish; collecting fish meat and rinsing with ice water; continuously treating the rinsed fish meat by sequentially using peroxidase and a degreasing enzyme; ultrasonically extracting and centrifugally filtering to obtain a primary fish cream product; adding auxiliary materials such as edible salt, newtol, white sugar and composite phosphate into the primary fish cream product to obtain a finished fish cream product. According to the method disclosed by the invention, an enzyme engineering technology is adopted and combined with ultrasonic treatment to effectively decolorize and degrease the low-value red meat fish so as to effectively dissolve out and remove pigments and grease, so that the technical difficulties of preparing the fish cream by using the low-value red meat fish can be solved, fish cream suitable for production of a minced fish product can be researched and developed, and the comprehensive utilization methods of the low-value red meat fish are widened.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, and in particular relates to a method for preparing fish paste from low-value red meat fish. Background technique [0002] At present, the processing of low-value red meat fish is mainly frozen products and fish meal, and a small amount is processed into canned and salted and dried products. Because the fish meat of these low-value red meat fishes has the characteristics of high fat content, high proportion of red meat, and strong fishy smell, the fat is easily oxidized during processing and storage, and the commercial value of the product is not high. [0003] In addition, low-value red meat fishes (such as mackerel, anchovy, blue scad, etc.) still have such problems in the processing process. The pigment and unsaturated fatty acid content in their muscles are high, and the rinsing process in the traditional surimi production is difficult. Remove pigment and fat, thereby affecting the col...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L5/30A23L5/40
CPCA23V2002/00A23V2200/046A23V2300/48
Inventor 卞智英
Owner 福建盛海达投资发展有限公司
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