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A kind of lobster flavor surimi product and preparation method thereof

A technology of flavored fish and products, which is applied in the direction of heating and preserving meat/fish, food science, etc., can solve the problems of large differences in taste and flavor, product quality discount, etc., and achieve uniform and beautiful shape, prolong service life, and rich nutrition Effect

Active Publication Date: 2018-05-08
ZHEJIANG YUJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The taste and flavor of surimi products with different ingredients are quite different, and most of them are produced through industrialization, so the product quality is greatly reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A lobster flavor surimi product, the ingredients are as follows by mass percentage:

[0035] (1) Slurry: fish paste 52, starch 8, white sugar 2.5, salt 2.5, emulsified pulp (soy protein isolate, lard, water, sodium caseinate) 3, compound phosphate 0.1, mirin 2, monosodium glutamate 0.3 3. Flying fish eggs, the remaining water.

[0036] (2) Flakes: fish paste 52, starch 6, sugar 3, salt 2.2, compound phosphate 0.1, monosodium glutamate 0.5, calcium carbonate 0.8, and the balance ice water.

[0037] The production method is as follows:

[0038] A. Preparation of slurry:

[0039] 1) Thawing: thaw the fish paste, and thaw half of it;

[0040] 2) Chop and mix: chop and mix the thawed fish paste, compound phosphate and emulsified slurry in the chopping machine for 6 minutes; after chopping evenly, add the rest of the ingredients and chop and mix in the chopping machine for 9 minutes, the temperature of the chopping is controlled When the temperature is below 10°C, after t...

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PUM

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Abstract

The invention relates to a lobster-flavored surimi product and a preparation method thereof. The lobster-flavored surimi product is made of slurry and flakes, the slurry: 48-55% fish slurry, 5-10% starch, 2-4% emulsified slurry, 2-4% flying fish roe, compound Phosphate 0.07-0.15%, pulp seasoning 5-10%, and the balance is water; said flakes: fish paste 48-55%, starch 5-10%, food grade calcium carbonate 0.6-1%, composite phosphoric acid Salt 0.07‑0.15%, chip seasoning 5‑10%, and ice water as the balance. It is prepared by preparing slurry, preparing flakes, forming, cooking, cooling, quick-freezing and packaging. The object of the present invention is to provide a lobster-flavored surimi product with good mouthfeel, flavor and nutrition and a preparation method thereof. After standing overnight, the flakes can produce a dense gel, which is steamed at a high temperature to form a lobster-flavored flake with a springy taste. The fluffy flying fish roe is skillfully mixed together to create a double visual and taste feast with rich nutrition.

Description

technical field [0001] The invention relates to a lobster-flavored surimi product and a preparation method thereof. Background technique [0002] Lobster ball is a kind of refined product with strong seafood flavor. The raw material is fish paste and lobster extract. Homework, make a lobster ball. It is made with lobster meat, ginger, onion, wine, refined salt, monosodium glutamate, pepper, egg white, etc. [0003] The surimi products with different ingredients are quite different in taste and flavor, and most of them are produced industrially, so the product quality is greatly reduced. Based on the concept of health such as quality, nutrition and environmental protection, the invention develops a product with better taste, flavor and nutrition. Contents of the invention [0004] The object of the present invention is to provide a lobster-flavored surimi product with good taste, flavor and nutrition and a preparation method thereof. [0005] In order to achieve the abo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10A23L17/30A23L5/10A23B4/005
Inventor 滕用伟
Owner ZHEJIANG YUJI FOOD
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