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Production method for fish head paste rich in polyunsaturated fatty acid

A technology of unsaturated fatty acids and production methods, which is applied in the field of production of fish head paste rich in polyunsaturated fatty acids, can solve the problems of high unsaturated fat content in fish belly meat, easy oxidation loss of unsaturated fatty acids, and high cost of high-pressure heat treatment. Achieve the effect of excellent flavor, low cost and rich nutrition

Active Publication Date: 2016-03-23
湖南汇湘轩生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, high-pressure heat treatment has the disadvantages of high cost and easy oxidation loss of unsaturated fatty acids
[0008] The unsaturated fat content of fish belly meat is high, and it is easy to oxidize to produce fishy smell during storage. Therefore, in the process of surimi processing, in order to ensure the stability of the product, the fish belly meat is often cut off and discarded, resulting in a lot of waste

Method used

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  • Production method for fish head paste rich in polyunsaturated fatty acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation method of the deodorant used in this embodiment: add 200 mL of water to 10 g of active dry yeast powder, activate at room temperature for 2 hours, then add 20 g of Vc, make up to 2200 g of water, cool to 5°C, and set aside.

[0038] (1) Wash and chop 1000g of freshly de-gilled silver carp heads, add 2000g of the deodorant, homogenize with a homogenizer, add 0.2mol / L of acetic acid dropwise, adjust the pH to 2.0, and stir for 40min, Suction filtration and collect the filtrate to obtain 2450g boneless silver carp head paste;

[0039] (2) Wash 150 g silver carp belly meat, add 160 g of the deodorant, homogenize with a homogenizer, and filter to obtain 300 g silver carp belly meat slurry;

[0040] (3) Take 2450g of boneless silver carp head slurry obtained in step (1) and 300g of silver carp belly meat slurry obtained in step (2) and mix them, add 3.0g acacia gum and 3.0g monoglyceride, and then add 0.2mol / L dropwise Sodium carbonate, adjust the pH to 4.0, and hom...

Embodiment 2

[0044] The preparation method of the deodorant used in this example: add 1000 mL of water to 200 g of fresh ginger, homogenize with a homogenizer, boil, and filter to obtain ginger juice, cool to room temperature, make up to 4500 g of water, add 20 g of acetic acid bacteria Powder, cool to 10℃, set aside.

[0045] (1) Wash 1000g of fresh bighead carp heads, wash and chop them, add 4000g of the deodorant, homogenize with a homogenizer, add 0.2mol / L acetic acid dropwise, adjust the pH to 2.3, stir for 50min, Suction filtration, collect the filtrate, get 4500g boneless bighead carp head paste;

[0046] (2) Wash 250g of bighead carp belly meat, add 500g of the deodorant, homogenize with a homogenizer, and filter to obtain 740g bighead carp belly meat slurry;

[0047] (3) Take 4500g of boneless bighead carp head pulp obtained in step (1) and 740g bighead carp belly meat pulp obtained in step (2) and mix them, add 5.0g gelatin and 5.0g sucrose ester, and then add 0.2mol / L sodium carbonate...

Embodiment 3

[0051] The preparation method of the deodorant used in this embodiment: add 200 mL of water to 20 g of active dry yeast powder, activate at room temperature for 2 h, then add 50 g of Vc, make up to 3000 g of water, cool to 15° C., and set aside.

[0052] (1) Wash and chop 1000g of freshly de-gilled silver carp heads, add 2500g of the deodorant, homogenize with a homogenizer, add 0.2mol / L lactic acid dropwise, adjust the pH to 2.5, and stir for 20min. Suction filtration and collect the filtrate to obtain 3000g boneless silver carp head paste;

[0053] (2) Add 4.5g gelatin and 4.5g monoglyceride to 3000g boneless silver carp head slurry obtained in step (1), then add 0.2mol / L sodium carbonate dropwise, adjust the pH value to 4.0, homogenize with a homogenizer , Get 3000g mixed silver carp head meat slurry;

[0054] (3) Add 100g of shredded ginger, 200g of tempeh and 200g of salt to 3000g of silver carp head meat slurry obtained in step (2), mix and fill, sterilize for 30min in a boili...

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Abstract

The invention provides a production method for fish head paste rich in polyunsaturated fatty acid. The production method comprises the following steps: firstly, fish heads without gills are cleaned, crushed and added with a fishy smell elimination agent, homogenating is carried out, the pH value is adjusted to be less than or equal to 3.0, stirring and pumping filtration are carried out, the filtrate is collected, and fish head paste without fishbone is obtained; secondly, fish maw flesh is cleaned and added with the fishy smell elimination agent, homogenating and filtering are carried out, and fish maw flesh paste is obtained; thirdly, the fish head paste without fishbone and the fish maw flesh paste are taken at a mass ratio of 1:0-0.4 and mixed uniformly, a stabilizing agent and an emulsifier are added, the pH value is adjusted to 3.5-4.5, homogenating is carried out, and mixed fish flesh paste is obtained; fourthly, seasoners are added, the mixture is mixed uniformly, loading and disinfection are carried out and fish head paste is obtained. The production technology is simple, the cost is low, and the method is suitable for industrial production. The fish head paste product has a high unsaturated fatty acid content and has rich nutrients, the TBARS value is low, the fish head paste has no fishy smell and has a good special flavor.

Description

technical field [0001] The invention relates to a production method of fish head paste, in particular to a production method of fish head paste rich in polyunsaturated fatty acids. Background technique [0002] The composition of freshwater fish is relatively special, and the proportion of the fish head is relatively large, and some are about 1 / 4 to 1 / 3 of the weight of the whole fish. At present, only the heads of bighead carp are consumed in large quantities, while the heads of other fish are often discarded directly because of their small size and less meat, or used for processing feed and fertilizer, resulting in waste of resources and high processing costs for freshwater fish. [0003] Fish head is rich in nutrients, such as protein, fat, calcium, phosphorus, iron, vitamin B1, etc. Among them, the content of polyunsaturated fatty acids in fat is very high, such as EPA and DHA, which are extremely important for the development of the brain. Fish head is very beneficial ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 付湘晋刘薇丛吴伟吴跃丁玉琴林亲录李忠海
Owner 湖南汇湘轩生物科技股份有限公司
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