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Recombinant fish cookie and processing method therefor

A technology for fish patties and fish meat, which is applied in baking, dough processing, baked food and other directions, can solve the problems of rare cooked products, increased production and storage and transportation costs, etc., and achieves simple processing method, low cost and good bonding effect. Effect

Active Publication Date: 2015-08-26
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing recombined fish meat products generally use fresh fish as raw materials to produce frozen products, which increases the cost of production, storage and transportation.
There are few reports on the technology of using fish processing by-products as raw materials, microwave drying and dehydration, and then using crushed minced fish as a single binder to produce recombined biscuits, and it is rare to make cooked products stored at room temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) raw material thawing: take 2 kg of frozen surimi and 10 kg of frozen cooked minced fish, and carry out running water thawing to obtain thawed surimi and thawed cooked minced fish respectively;

[0027] (2) minced surimi: get 2 kg of thawed surimi obtained in step (1) and directly grind for 5 minutes, which is empty; then add 20 g of salt and 2 g of compound phosphate (made from tripolyphosphate, sodium pyrophosphate, Sodium hexametaphosphate, dipotassium hydrogen phosphate, trisodium phosphate, and disodium dihydrogen pyrophosphate in a mass ratio of 1:2:1:1:2:1.5), continue beating for 5 minutes, which is salt beating; then add Blend 4g of compound flavor protease for 5 minutes, then add 100g of glucose and 100g of white sugar in turn, and blend for 5 minutes to form a seasoning blend; the temperature of the minced fish during the blending process is controlled to be ≤4°C;

[0028] (3) Microwave drying and dehydration of cooked and minced fish: take 10 kg of thawed...

Embodiment 2

[0034] (1) raw material thawing: take 2 kg of frozen surimi and 10 kg of frozen cooked minced fish, and carry out running water thawing to obtain thawed surimi and thawed cooked minced fish respectively;

[0035] (2) minced surimi: get 2 kg of thawed surimi obtained in step (1) and directly grind for 5 minutes, which is empty; then add 20 g of salt and 2 g of compound phosphate (made from tripolyphosphate, sodium pyrophosphate, Sodium hexametaphosphate, dipotassium hydrogen phosphate, trisodium phosphate, and disodium dihydrogen pyrophosphate in a mass ratio of 1:2:1:1:2:1.5), continue beating for 5 minutes, which is salt beating; then add Blend 4g of compound flavor protease for 5 minutes, then add 100g of glucose and 100g of white sugar in turn, and blend for 5 minutes to form a seasoning blend; the temperature of the minced fish during the blending process is controlled to be ≤4°C;

[0036] (3) Microwave drying and dehydration of cooked minced fish: take 10 kg of thawed coo...

Embodiment 3

[0041] (1) raw material thawing: take 2 kg of frozen surimi and 10 kg of frozen cooked minced fish, and carry out running water thawing to obtain thawed surimi and thawed cooked minced fish respectively;

[0042] (2) minced surimi: take 2 kg of thawed surimi obtained in step (1) and directly grind for 5 minutes, which is empty; then add 20 g of salt and 2.5 g of compound phosphate (made from tripolyphosphate, sodium pyrophosphate , sodium hexametaphosphate, dipotassium hydrogen phosphate, trisodium phosphate, and disodium dihydrogen pyrophosphate in a mass ratio of 1:2:1:1:2:1.5), continue beating for 5 minutes, which is salt beating; then first Add 4g of compound flavor protease and grind for 5 minutes, then add 100g of glucose and 100g of white granulated sugar and grind for 5 minutes in turn to form a seasoning grind; the temperature of the surimi during the whole grinding process is controlled to be ≤4°C;

[0043] (3) Microwave drying and dehydration of cooked minced fish:...

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Abstract

The invention provides a recombinant fish cookie. A processing method comprises the following steps: uniformly mixing minced fillets, which are subjected to cutter-chopping, salt-beating and condiment-beating, with cooked and chopped fish, which is subjected to microwave drying and dehydrating, in a weight ratio of 1 to (2-6) to obtain a mixture; then, adding starch, D-sodium erythorbate, butylated hydroxyanisole, sodium diacetate, potassium sorbate and compound spices to uniformly mix, extruding and forming to obtain a fish cookie block; and performing electric-heating denaturation and roasting until the moisture content of the fish cookie block is lower than 15 wt% to obtain the recombinant fish cookie. The recombinant fish cookie disclosed by the invention is crispy in mouthfeel, delicious in taste, and provided with a tissue structure of natural fish; moreover, the processing method is simple, low in cost, good in adhesive effect and suitable for industrial production.

Description

(1) Technical field [0001] The present invention relates to a new type of recombined fish biscuit and its processing method, especially a kind of recombined fish biscuit and its processing method which is made by adding crushed surimi to bond minced fish meat, shortening fish meat with oil and retaining the characteristics of fish muscle fibers . (2) Background technology [0002] Fish recombination technology is to use residual fish meat as raw material, use a single or composite adhesive to recombine and bond them, and process restructured fish meat products with natural fish meat fiber texture. This technology is of great significance for the development and utilization of low-value offal fish meat and fish processing by-products, to increase the added value of products, to achieve zero-waste production, and to reduce environmental pollution. [0003] Fish recombination technology generally adopts two bonding methods: enzyme-linked and glue-linked. The enzyme-linked met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34
Inventor 丁玉庭吕飞赵娜娜赵培城
Owner ZHEJIANG UNIV OF TECH
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