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Method for processing surimi food by compounding vegetable grains and surimi

A technology for surimi food and a processing method, which is applied in the directions of food ingredients, coating of food, and food ingredients as taste improvers, etc., can solve problems such as less food, improve taste, increase the degree of gelation, and increase selectivity Effect

Inactive Publication Date: 2020-03-24
盐津铺子食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The food produced by combining fruits, vegetables and meat is relatively common, but the food produced by combining fruits and vegetables and fish is rare, especially the food produced by mixing vegetables, grains, dried fruits and surimi is very rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A processing method of surimi food compounded with vegetable grains and surimi, comprising the following steps:

[0033] 1) Raw material pretreatment: select fresh, good-quality fish, remove the head, scale, viscera, black film, and caudal fin, and clean to obtain fish meat with spines; use ice water for cleaning, and the water temperature is controlled at 3°C;

[0034] 2) Fish meat collection and deodorization: Use a meat harvester to collect fish meat from thorny fish meat to obtain thornless fish meat; then use ozone water with an ozone content of 0.2mg / L to remove the fishy smell, and the time to remove the fishy smell is 30 minutes; then use volume Rinse twice with 5 times the amount of fish meat, and keep the water temperature at 3°C;

[0035] 3) Fine filtration, dehydration and quick freezing: Use a fine filter machine to fine filter and dehydrate to form surimi. The moisture content of the surimi is controlled at 75%, and the temperature of the surimi is control...

Embodiment 2

[0045] A processing method of surimi food compounded with vegetable grains and surimi, comprising the following steps:

[0046] 1) Raw material pretreatment: select fresh, good-quality fish, remove the head, scale, viscera, black film, and caudal fin, and clean to obtain fish meat with spines; use ice water for cleaning, and the water temperature is controlled at 3°C;

[0047] 2) Fish meat collection and deodorization: use a meat harvester to collect fish meat from thorny fish meat to obtain thornless fish meat; then use ozone water with an ozone content of 0.8mg / L to remove the fishy smell, and the deodorization time is 10 minutes; then use volume Rinse 5 times with water twice the amount of fish, and control the water temperature at 10°C;

[0048] 3) Fine filtration, dehydration and quick freezing: Use a fine filter machine to fine filter and dehydrate to form surimi. The moisture content of the surimi is controlled at 85%, and the temperature of the surimi is controlled at ...

Embodiment 3

[0058] A processing method of surimi food compounded with vegetable grains and surimi, comprising the following steps:

[0059] 1) Raw material pretreatment: select fresh, good-quality fish, remove the head, scale, viscera, black film, and caudal fin, and clean to obtain fish meat with spines; use ice water for cleaning, and the water temperature is controlled at 5°C;

[0060] 2) Fish meat collection and deodorization: Use a meat harvester to collect fish meat from thorny fish to obtain thornless fish meat; then use ozone water with an ozone content of 0.5mg / L to remove the fishy smell, and the deodorization time is 15 minutes; then use volume Rinse 5 times with water that is 3 times the amount of fish meat, and control the water temperature at 5°C;

[0061] 3) Fine filtration, dehydration and quick freezing: Use a fine filter machine to fine filter and dehydrate to form surimi. The moisture content of the surimi is controlled at 85%, and the temperature of the surimi is contr...

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Abstract

The invention discloses a method for preparing a surimi food by compounding vegetable grains and surimi, and relates to the field of food. The method comprises the following steps: 1) raw material pretreatment; 2) fish meat collection and fishy smell removal; 3) refined filtration, dehydration and quick-freezing; 4) chopping and mixing; 5) forming; 6) gelatinization; 7) curing; and 8) packaging and warehousing. The surimi food is prepared by taking the fresh surimi as a raw material, adding soy isolate protein, cassava modified starch, egg white, egg liquid, TG enzyme, vegetable grains, coarsecereals, seasonings and ozone water, performing chopping, mixing and forming, wrapping the formed surimi food with breadcrumbs, and performing frying to obtain the surimi food with the breadcrumbs. The surimi food has the characteristics of rich nutrition, good elasticity and good taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for processing surimi food in which vegetable grains and surimi are compounded. Background technique [0002] my country is rich in aquatic product resources, and its output ranks first in the world. Aquatic products are not only nutritious and delicious, but also easily digested and absorbed by the human body. my country is rich in freshwater fish resources, but low-value freshwater fish such as silver carp have many bones and a strong earthy smell, so they are not welcomed by consumers. Using low-value freshwater fish as raw materials to process surimi products can effectively solve the problem of comprehensive utilization of low-value freshwater fish. [0003] The surimi product is made of fresh surimi or frozen surimi, and salt and other auxiliary materials are added to form a gel-like food with certain elasticity through processes such as crushing, molding, and gelation. For e...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/10A23P20/15A23P20/12
CPCA23L17/70A23L17/65A23L5/13A23L5/17A23P20/15A23P20/12A23V2002/00A23V2200/14A23V2250/5118A23V2250/5488A23V2250/5116
Inventor 谭益升朱军龙杨斌
Owner 盐津铺子食品股份有限公司
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