Fish cake process method taking tuna meat as raw material

Abstract

The invention relates to the technical field of fish cake preparation, and develops a process technology for preparing a fish cake by taking tuna meat as a raw material. The invention discloses a fishcake process method taking tuna meat as a raw material, and the method is as follows: processing and peeling tuna, collecting fish meat, performing rinsing and deacidifying to remove fishy smell andsour smell of the fish meat, and then performing grinding, salt grinding and seasoning grinding after seasoning are added, performing shaping, and performing heating and steaming. The rinsing and deacidifying is carried out with a sodium bicarbonate solution containing calcined clam shell powder, EDTA, vitamin E and corn oil, acidic ionic water which is 2-5% by weight of fish meat is added into tuna meat during the grinding, and alkaline ionic water is added for rinsing at the end. The tuna fish cake obtained by the method is uniform and bright in color and luster, soft in texture, elastic, smooth, tender and delicious, fine and easy to chew. The method retains rich nutritional value of tuna meat to the maximum extent, eliminates sour and astringent taste and fishy smell of the tuna, and fills up blank of deep-processed tuna products.

Description

technical field [0001] The invention relates to the technical field of fish cake preparation, in particular to a fish cake processing method using tuna fish meat as a raw material. Background technique [0002] Kamaboko is a processed and steamed food made mainly of freshwater fish such as silver carp surimi. It is rich in nutrients, high in protein, and easy to be absorbed and utilized by the human body. , without being fried in high heat, the loss of nutrients is less, and it is a nutritious food that meets the requirements of modern diet. However, the unsuitable processing of kamaboko will cause a heavy fishy smell, and the kamaboko has weak elasticity and poor taste. [0003] Tuna is a large pelagic important commercial food fish. Because tuna must keep swimming fast in order to maintain the supply of the body, and only move in the deep sea, the meat of tuna is like beef, with high hemoglobin content, low fat and high protein, tender and delicious meat, and the protein...

AI Technical Summary

Problems solved by technology

However, the surimi used in this patent is freshwater fish, while tuna is sea fish, which has a heavier fishy and sour taste than freshwater fish

And the tuna maintains a fast swimming state, so that the muscle protein content in the tuna fish meat is high, not only containing more myosin, but also rich in tropomyosin and sarcoplasmic protein, etc. The gel performance of the tuna kamaboko prepared by the process is poor and the elasticity is low

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