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Method for improving quality of frozen freshwater fish surimi

A technology for frozen surimi and quality improvement, which is applied in the field of anti-oxidation, improving the water retention and bacteriostatic properties of freshwater surimi during processing, and can solve the problem that the human body cannot absorb well, the protein is easy to freeze and denature, and the product taste It can reduce the cholesterol content in the body, maintain the original flavor, and reduce the risk of cardiovascular disease and high blood pressure.

Inactive Publication Date: 2015-09-30
汪兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of frozen surimi production and the expansion of industrial production scale, many problems have also been exposed: (1) During the low-temperature freezing storage process of surimi products, the protein is easy to freeze and denature, resulting in a decrease in water retention, which has a bad taste on the product Impact
However, pure fish bone meal cannot be absorbed by the human body well.

Method used

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  • Method for improving quality of frozen freshwater fish surimi
  • Method for improving quality of frozen freshwater fish surimi
  • Method for improving quality of frozen freshwater fish surimi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034]A method for improving the quality of grass carp surimi is characterized in that it is processed through the following steps:

[0035] (1) Pre-treatment: Put the selected qualified raw material grass carp into a immersion fish washing machine for cleaning to remove sludge and impurities. Under the environment of 4°C, remove the head, peel the skin and pick the thorns of the raw fish, use the meat harvester to harvest the meat, and collect the fish bones as the fish bone enzymatic hydrolysis product for later use;

[0036] (2) Rinsing: Add 5 times the volume of 0.2% edible soda ash solution (w / v) and clear water (w / v) to the minced and mixed fish meat, alternately mix and rinse each 2 times, and each rinsing time is 10min, wash and fine filter;

[0037] (3) Beating: put the rinsed surimi in the hollow of the grinding machine for 5 minutes, then add 2.5% low-sodium salt mixture according to the mass percentage of surimi, and grind with salt for 10 minutes;

[0038] (4) C...

Embodiment 2

[0046] A method for improving the quality of silver carp surimi is characterized in that it is processed through the following steps:

[0047] (1) Pre-treatment: Put the selected qualified raw fish into a immersion fish washing machine for cleaning to remove sludge and impurities. Under the environment of 4°C, remove the head, peel the skin and pick the thorns of the raw fish, use the meat harvester to harvest the meat, and collect the fish bones as the fish bone enzymatic hydrolysis product for later use;

[0048] (2) Rinsing: Add 5 times the volume of 0.45% edible soda ash solution (w / v) and clear water (w / v) to the minced and mixed fish meat, alternately mix and rinse each 2 times, and each rinsing time is 10min, wash and fine filter;

[0049] (3) Beating: put the rinsed surimi in the hollow of the grinding machine for 5 minutes, then add 2.5% low-sodium salt mixture according to the mass percentage of surimi, and grind with salt for 10 minutes;

[0050] (4) Chop and mix:...

Embodiment 3

[0058] A method for improving the quality of silver carp surimi is characterized in that it is processed through the following steps:

[0059] (1) Pre-treatment: Put the selected qualified raw fish into a immersion fish washing machine for cleaning to remove sludge and impurities. Under the environment of 4°C, remove the head, peel the skin and pick the thorns of the raw fish, use the meat harvester to harvest the meat, and collect the fish bones as the fish bone enzymatic hydrolysis product for later use;

[0060] (2) Rinsing: Add 5 times the volume of 0.2% edible soda ash solution (w / v) and clear water (w / v) to the minced and mixed fish meat, alternately mix and rinse each 2 times, and each rinsing time is 10min, wash and fine filter;

[0061] (3) Beating: first put the rinsed surimi in the hollow of the grinding machine for 5 minutes, then add 2.5% low-sodium salt mixture according to the mass percentage of surimi, and grind with salt for 9 minutes;

[0062] (4) Chop and ...

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Abstract

The invention relates to a method for improving quality of frozen freshwater fish surimi. The method comprises the following steps: pretreating a raw material fish, and collecting meat; alternatively bleaching the meat with a sodium carbonate solution and clean water; adding 2.5% of a low sodium salt mixture for blending; adding the following components in percentage by weight in chopping and stirring processes: 60-70% of fish meat, 10-15% of starch, 5-8% of a fishbone enzymatic product, 0.4-0.7% of a composite antifreeze agent, 0.08-0.12% of a composite antibacterial agent, 0.02-0.04% of tea polyphenol, 0.01-0.012% of TBHQ, 0.015-0.02% of L-sodium ascorbate and 10-18% of icy water; subsequently forming; and freezing, thereby obtaining a frozen fish surimi product with improved quality. By adopting the method, not only are the water retention property, oxidation resistance and antibacterial activity of the fish surimi in the machining process improved, but also the nutrient value of the fish surimi can be increased, so that the fish surimi product can be relatively applicable to industrial production and preservation.

Description

technical field [0001] The invention relates to a method for improving the quality of freshwater fish frozen surimi, in particular to a method for improving the water retention, anti-oxidation and antibacterial properties of freshwater surimi during processing. Background technique [0002] Freshwater surimi products are commonly used in freshwater fish processing in my country, and have a wide market in China. As a common raw material in the processing of surimi products, frozen surimi has the advantages of high nutritional value and good processing characteristics. With the improvement of frozen surimi production and the expansion of industrial production scale, many problems have also been exposed: (1) During the low-temperature freezing storage process of surimi products, the protein is easy to freeze and denature, resulting in a decrease in water retention, which has a bad taste on the product Impact. In order to alleviate the denaturation of surimi protein, sugar ant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/29A23L1/30A23L1/03A23L1/0522A23L17/10A23L29/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/306A23V2200/326A23V2200/3262
Inventor 汪兰吴文锦熊光权李新丁安子鲁耀彬王俊乔宇廖李廖涛鉏晓燕
Owner 汪兰
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