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Frozen minced fillet processing method

A technology of frozen surimi and processing methods, which is applied in food freezing, food drying, food science, etc., can solve the problems of unreasonable processing methods, waste of resources, and slag of surimi, so as to facilitate transportation and long-term storage, reduce Enterprise cost, nutrient enrichment effect

Inactive Publication Date: 2016-06-29
MINGGUANG YONGYAN AQUATIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, with the improvement of people's living standards, people's requirements for food are getting higher and higher. Surimi products are made by crushing fish meat and adding raw materials to make it into an elastic gel. It has the advantages of being convenient to carry, many flavors and rich nutrition, etc., and the existing surimi products can be reasonably deployed to produce products with different tastes, but the existing surimi products are unreasonable because of their processing methods. After it is made, slag falls off, and a large amount of nutrition is lost, which reduces the edible value of surimi and causes a waste of resources

Method used

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Examples

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Effect test

Embodiment 1

[0042] Raw material acceptance

[0043] Raw fish must be fresh fish raised in aquaculture farms in non-polluted waters approved by the official quarantine agency. When purchasing, it is necessary to obtain the supply certificate provided by the farm before acceptance. When checking and accepting, it is necessary to carry out sampling inspection on the raw fish and carry out the acceptance according to the purchased specifications, color, sense, freshness and other items, and reject dead fish and substandard fish. This process is a critical control point;

[0044] Fresh silver carp is used. The fish body is complete, the eyeballs are clean, the cornea is bright, the gills are red, the fish scales are firmly attached to the fish body, the muscles are elastic, and the flesh and bones are closely connected. The freshness should meet the first-class requirements.

[0045] (2) Temporary care

[0046] 2. The live fish that have passed the acceptance are put into the holding pond e...

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Abstract

The present invention discloses a frozen minced fillet processing method. The processing flow is as follows: raw material acceptance: the raw material fish must be fresh and alive fish cultured in aquaculture farming fields of official quarantine institution recognized non-polluting waters and quarantine. During acquisition, supply certificates need to be acquired before an acceptance. During acceptance, the raw material fish need to conduct sampling inspection, acceptance is conducted according to the acceptance specification, color, sense, freshness and other projects, and dead fish and fish not in line with the specification are refused to be accept. The working procedure is a critical control point, fresh silver carps are used, the fish bodies are intact, the eye balls are clean, the corneas are bright, the gills are red, the fish scales are solidly attached to the fish bodies, the muscles are flexible, the bones and meat are tightly connected, and the freshness should be in line with a first class requirement. The frozen minced fillet is rich in nutrition, not easy to drop dregs, long in preservation time, etc.

Description

technical field [0001] The invention relates to the field of surimi processing, in particular to a processing method for frozen surimi. Background technique [0002] At present, with the improvement of people's living standards, people's requirements for food are getting higher and higher. Surimi products are made by crushing fish meat and adding raw materials to make it into an elastic gel. It has the advantages of being convenient to carry, many flavors and rich nutrition, etc., and the existing surimi products can be reasonably deployed to produce products with different tastes, but the existing surimi products are unreasonable because of their processing methods. After being made, slag falls off, and a large amount of nutrition is lost, which reduces the edible value of surimi and causes a waste of resources. Contents of the invention [0003] In order to overcome the above-mentioned defective of the prior art, the purpose of the present invention is to provide a kind...

Claims

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Application Information

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IPC IPC(8): A23L17/00
CPCA23V2002/00A23V2300/20A23V2300/10
Inventor 胡从玉钱长建余军李明惠钱永言
Owner MINGGUANG YONGYAN AQUATIC FOOD
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