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Production technology of vertical bar-shaped shredded fish

A production process, fish shredded technology, applied in the field of fish shredded product production technology, can solve the problems of long time required, unacceptable curly fish shredded processing requirements, complicated procedures, etc. Effect

Inactive Publication Date: 2016-08-10
JIANGXI GUOXING GRP BAIZHANGQUAN FOOD BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The shape of traditional shredded fish is generally curly, which is formed by the eating habits of local people, and the second is determined by the processing characteristics of shredded fish. With the needs of market expansion, on the one hand, it is the customary requirement for people to accept the appearance of straight pasta, especially in the north. According to customer consumption requirements, it is difficult to accept the processing requirements of curly shredded fish before eating. The second is the requirement of water soaking process before eating shredded fish, specifically because the soaking and swelling process of curly shredded fish is a gradual process from the outside to the inside. , this process requires a long time, compared with the direct cooking of traditional straight pasta, the procedure is complicated and takes a long time

Method used

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Embodiment Construction

[0010] Straight shredded fish production technology, comprises the following steps:

[0011] 1 、 The fresh grass carp is decapitated and deboned to produce fish meat, and the fish meat grinder is made into fish meat pellets, then homogenized by a homogenizer, finely filtered with an 80-mesh sieve to make surimi, and the ph of the surimi is adjusted to 7.0 -7.5, then add 110% water and 5% edible salt according to the weight of the fish meat, then add sweet potato starch in batches according to the ratio of sweet potato starch: fish meat = 0.8:1, and use a kneading machine to knead for 45 minutes , fully mix starch, surimi, water, and salt to make fish meal balls;

[0012] 2. Use a rolling machine to roll the fish noodle balls into shredded fish skins. The shredded fish skins are heated and cured in a steam tunnel at a temperature of 88°C-95°C. The cured shredded fish skins are cut into pieces and put into a pre-drying tunnel for low temperature drying. Dry at 45°C-60°C ...

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PUM

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Abstract

The invention provides a production technology of vertical bar-shaped shredded fish, relates to a fish processed product, and especially relates to a production technology of shredded fish product. The production technology produces a shredded fish product with beautiful appearance and reserving traditional shredded fish flavor by means of improving the production technology and changing the production device. The production technology comprises the following steps: 1), preparing the fish flesh from a fresh grass carp, preparing the fish tidbit from the fish flesh, and preparing the fish dough; 2), rolling the fish dough to be wrapper-shaped, heating the fish wrapper to cure the fish wrapper, cutting the cured shredded fish wrapper into blocks, and aging the shredded fish wrapper; 3), cutting the shredded fish wrapper into shreds and preparing shredded fish; and 4), drying the shredded fish to be vertical bar-shaped, segmenting the shredded fish according to the cutting, and packaging the product which is vertical bar-shaped shredded fish finished product.

Description

technical field [0001] The invention relates to a processed fish product, in particular to a production process of shredded fish product. Background technique [0002] The shape of traditional fish shreds is generally curly, which is formed by the eating habits of local people, and the second is determined by the processing characteristics of fish shreds. With the needs of market expansion, on the one hand, it is the customary requirement for people to accept the appearance of straight pasta, especially in the north. According to customer consumption requirements, it is difficult to accept the processing requirements of curly shredded fish before eating. The second is the requirement of processing soaked fish shreds before eating, specifically because the soaking water expansion process of curly shredded fish is a gradual process from the outside to the inside. , this process requires a long time, compared with the direct cooking of traditional straight pasta, the procedure ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10
Inventor 李浩肖根林
Owner JIANGXI GUOXING GRP BAIZHANGQUAN FOOD BEVERAGE CO LTD
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