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A kind of cod fat stick and preparation method thereof

A technology for fat and cod, which is applied to the field of cod fat strips and their preparation, can solve problems such as waste of fat strips, and achieve the effects of increasing profit margins, improving texture properties, and being tightly combined.

Active Publication Date: 2020-01-31
SHENZHEN ALLIED AQUATIC PROD DEV LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for high-value utilization of cod fat strips and its products for the waste of fat strips produced in the processing of cod fillets

Method used

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  • A kind of cod fat stick and preparation method thereof
  • A kind of cod fat stick and preparation method thereof
  • A kind of cod fat stick and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A cod fish fat bar, the component content is: fat bar core material 52wt%, pre-coated powder 5wt%, slurry 39wt%, palm oil 4wt%, and prepared according to the following method:

[0037] S1. Collect fat strips from the cod production line, select fat strips with moderate meat volume, wash away congestion, black film and other impurities, and chop them into 0.5cm×0.5cm×0.5cm~1cm×1cm×1cm pieces with a chopper meat;

[0038] S2: Recombination and molding of fish strips with TG enzyme: 100 parts by weight of fat strips of minced meat, 1 part by weight of transglutaminase, 1 part by weight of soybean protein isolate, and 9 parts of water are stirred evenly, and the temperature is 4~8℃. Place it for 3 hours, and then use a rectangular parallelepiped mold of 12cm×1cm×1cm to shape, with a weight range of 15-25g;

[0039] S3. Quick-freeze the fish sticks to a temperature below -5℃;

[0040] S4. Fish sticks wrapped in pre-coated powder;

[0041] S5. Blending Tangyang flour. The composition...

Embodiment 2

[0049] A cod fish fat bar, the component content is: fat bar core material 55wt%, pre-coated powder 4wt%, slurry 37wt%, palm oil 3wt%, and prepared according to the following method:

[0050] S1. Collect the fat strips from the cod production line, select the fat strips with a moderate amount of meat, wash away the congestion, black film and other impurities, and chop them into 0.5cm×0.5cm×0.5cm~1cm×1cm×1cm pieces with a chopper meat;

[0051] S2: Recombination and molding of fish strips with TG enzyme: 80 parts by weight of fat strips of minced meat, 3 parts by weight of transglutaminase, 3 parts by weight of soy protein isolate, and 10 parts of water are stirred evenly at 4~8℃. Place it for 4 hours, and then use a rectangular parallelepiped mold of 12cm×1cm×1cm to shape, with a weight range of 15-25g;

[0052] S3. Quickly freeze the fish sticks to a temperature below -5℃;

[0053] S4. Fish sticks wrapped in pre-coated powder;

[0054] S5. Blending Tangyang powder. The composition of...

Embodiment 3

[0062] A cod fish fat bar, the component content is: fat bar core material 49wt%, pre-coated powder 6wt%, slurry 40wt%, palm oil 5wt%, and prepared according to the following method:

[0063] S1. Collect the fat strips from the cod production line, select the fat strips with a moderate amount of meat, wash away the congestion, black film and other impurities, and chop them into 0.5cm×0.5cm×0.5cm~1cm×1cm×1cm pieces with a chopper meat;

[0064] S2: Recombination and molding of fish strips with TG enzyme: 90 parts by weight of fat strips of minced meat, 2 parts by weight of transglutaminase, 2 parts by weight of soy protein isolate, and 9 parts of water are stirred evenly, at 4~8℃ Place it for 3 hours, and then use a rectangular parallelepiped mold of 12cm×1cm×1cm to shape, with a weight range of 15-25g;

[0065] S3. Quickly freeze the fish sticks to a temperature below -5℃;

[0066] S4. Fish sticks wrapped in pre-coated powder;

[0067] S5. Blending Tangyang flour. The composition of T...

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Abstract

The invention belongs to the field of processing of frozen foods, and discloses a cod fat strip and a preparation method thereof. The cod fat strip is prepared from the following components of 49 to 59wt% of fat strip core material, 4 to 6wt% of pre-wrapping flour, 34 to 40wt% of pulp, and 3 to 5wt% of palm oil. The cod fat strip is prepared by the following steps of treating the collected fat strip by glutamine transaminase, so as to obtain fish strip; quickly freezing the fish strip, wrapping by the pre-wrapping flour, coating karaage powder pulp, seasoning, and pre-frying by the palm oil. The cod fat strip has the advantages that the fine deep processing of leftovers of fish slice processing and the sufficient utilization of resources are realized, and the added value and profit space of a product are increased; the exterior of the prepared cod fat strip is crisp, and is tightly combined with the core material, the spicy flavor is heavy, and the nutritional value is high; after detecting, the contents of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) in the product can respectively reach 310mg / 100g and 850mg / 100g or above, and the food is rich in EPA and DHA.

Description

Technical field [0001] The invention belongs to the field of frozen food processing, and specifically relates to a cod fat strip and a preparation method thereof. Background technique [0002] The processing of frozen cod fillets for export will produce a lot of leftovers, including the red meat at the junction of the back side muscles and the abdominal side muscles. Because of the high fat content here, it is called fat strips. Most of the surimi is processed or used in the form of waste, which has a low profit margin and cannot be fully and fully utilized, resulting in a great waste of resources. Fish fat is rich in unsaturated fatty acids and polyunsaturated fatty acids, and the content in fish oil is as high as 70-80%, especially rich in EPA (eicosapentaenoic acid) and DHA, which are especially valuable to the human body. (Docosahexaenoic acid), has high nutritional value. [0003] Fried food is a traditional convenience food with a special taste of crispy or crispy appearanc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L5/10
CPCA23V2002/00A23V2200/16
Inventor 鲁素珍蒋朝辉左光扬林日志佘文海
Owner SHENZHEN ALLIED AQUATIC PROD DEV LTD
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