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A kind of fish cake processing method using tuna fish meat as raw material

A processing method, tuna technology, applied in food ingredients as taste improvers, food ingredients, food science, etc., can solve the problems of fishy and sour taste, low elasticity, poor gel performance of tuna kamaboko, etc., to eliminate sourness taste and fishy smell, uniform and bright color, and soft texture

Active Publication Date: 2022-03-08
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • A kind of fish cake processing method using tuna fish meat as raw material
  • A kind of fish cake processing method using tuna fish meat as raw material

Examples

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Effect test

Embodiment 1

[0030] A kind of fish cake processing method taking tuna fish meat as raw material, comprises the following steps:

[0031](1) Take the tuna and remove the scales, viscera, head and fish skin, pick the fish meat, grind it, then rinse and deacidify, drain; the process of rinsing and deacidification is as follows: add calcined clam shells to the baking soda solution with a concentration of 1wt%. Powder, EDTA, vitamin E and chitosan oligosaccharides are evenly dispersed, and the dispersion concentrations are 4wt%, 0.1wt%, 0.3wt% and 0.5wt%, respectively. Add tuna fish meat for soaking, and the mass volume ratio of tuna fish meat and baking soda solution is 1:1 , soaking temperature 2°C, time 60min, rinse with water after soaking until there is no calcined clam shell powder on the surface of the fish, and the calcined clam shell powder used is obtained by calcining clean clam shells at 900°C for 4 hours and then crushing to 80 mesh; (2) The drained tuna flesh was crushed twice, ea...

Embodiment 2

[0036] A kind of fish cake processing method taking tuna fish meat as raw material, comprises the following steps:

[0037] (1) Take the tuna and remove the scales, viscera, head and fish skin, pick the fish meat, grind it, then rinse and deacidify, drain; rinse and deacidify as follows: add calcined clam shell powder to the baking soda solution with a concentration of 2wt%. , EDTA, vitamin E and chitosan oligosaccharides are uniformly dispersed, and the dispersion concentration is 2wt%, 0.2wt%, 0.4wt% and 0.6wt%, respectively, add tuna fish meat for soaking, the mass volume ratio of tuna fish meat and baking soda solution is 1:1.5, The soaking temperature is 5°C and the time is 75min. After soaking, rinse with water until there is no calcined clam shell powder on the surface of the fish meat. The calcined clam shell powder used is obtained by calcining clean clam shells at 950°C for 5 hours and then crushing to 100 mesh;

[0038] (2) beat the drained tuna flesh twice, beat ea...

Embodiment 3

[0044] A kind of fish cake processing method taking tuna fish meat as raw material, comprises the following steps:

[0045] (1) Take the tuna and remove the scales, viscera, head and fish skin, pick the fish meat, mince, rinse and deacidify, and drain; rinse and deacidify as follows: add calcined clam shells to the baking soda solution with a concentration of 1.5wt% Powder, EDTA, vitamin E and chitosan oligosaccharides are evenly dispersed, and the dispersion concentrations are 3wt%, 0.15wt%, 0.6wt% and 0.8wt%, respectively. Add tuna fish meat for soaking, and the mass volume ratio of tuna fish meat and baking soda solution is 1:2 , soaked at 8°C for 90 minutes, rinsed with water after soaking until there is no calcined clam shell powder on the surface of the fish, and the calcined clam shell powder used was obtained by calcining clean clam shells at 1000°C for 6 hours and then crushing to 100 mesh;

[0046] (2) beat the drained tuna flesh twice, beat each time for 4 minutes, ...

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Abstract

The invention relates to the technical field of fish cake preparation. In order to develop a process for making fish cakes with tuna fish meat as a raw material, the invention discloses a fish cake processing method with tuna fish meat as a raw material. The tuna is processed and peeled and then the fish meat is collected. Rinse and deacidify first to remove the fishy and sour smell of the fish, then go through empty grinding, salt grinding and seasoning grinding after adding seasonings, and then prepare and shape, then heat and steam. Calcined clam shell powder, EDTA, The baking soda solution of vitamin E and corn oil is used for rinsing to deacidify. When the tuna is empty, add acidic ionized water with 2 to 5 wt% of the mass of the tuna, and add alkaline ionized water for rinsing at the end. The tuna fish cake obtained by the method of the invention has a uniform and bright color, soft and elastic texture, smooth and delicious, delicate and easy to chew, retains the rich nutritional value of the tuna meat to the greatest extent, and at the same time eliminates the sour and astringent taste and fishy smell of the tuna. It has filled the 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L5/20A23L5/10
CPCA23L5/10A23L5/27A23L5/273A23L17/70A23V2002/00A23V2200/16A23V2250/511A23V2250/712A23V2250/5488
Inventor 许丹张小军陈瑜曾军杰王世光
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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