Puffer fish surimi product and preparation method thereof

Abstract

The invention discloses a puffer fish surimi product and a preparation method thereof, and belongs to the technical field of surimi products. The preparation method includes the following steps: S1, performing pre-processing on fresh puffer fish; S2, rinsing puffer fish meat, and performing dehydration; S3, chopping and mixing the puffer fish meat after the dehydration of the S2 is completed, adding salt during chopping and mixing, performing chopping and mixing for 3-7 min, adding starch, transglutaminase and soy isolate protein to chop and mix for 2-3 min, and adding flavoring to chop and mix for 2-3 min, wherein the puffer fish meat and additives include, by mass in parts, 50-70 parts of the puffer fish meat, 0.5-3.5 parts of the salt, 4-12 parts of the starch, 0.5-2 parts of the transglutaminase, 1-3 parts of the soy isolate protein and 22.1-28.2 parts of the flavoring; and S4, heating the puffer fish surimi by adopting a manner of two-stage water bath heating, heating temperature being 30-100 DEG C and heating time being 40-90 min. Through the puffer fish surimi product and the preparation method thereof, the prepared puffer fish surimi product can be excellent in gel performance and good in taste.

Description

technical field [0001] The invention belongs to the technical field of surimi products, in particular to a puffer fish surimi product and a preparation method thereof. Background technique [0002] Puffer fish is a general term for pufferfish, and Puffer obscurus belongs to one of them. Puffer fish has been famous for its delicious taste since ancient times in my country, and it has been rated as one of the delicacies of the Yangtze River. The taste attracts many food lovers, but the tetrodotoxin contained in puffer fish discourages most people. There are cases of death due to eating wild puffer fish by mistake. Most organs of puffer fish are poisonous, especially the ovary and liver are the most toxic, but their testis and fish meat are weakly toxic or even non-toxic. After artificial non-toxic breeding puffer fish technology With development, puffer fish meat already belongs to the scope of safe consumption, but a single trade of fresh puffer fish is difficult for long-term...

AI Technical Summary

Problems solved by technology

Puffer fish has been famous for its delicious taste since ancient times in my country, and it has been rated as one of the delicacies of the Yangtze River. The taste attracts many food lovers, but the tetrodotoxin contained in puffer fish discourages most people. There are cases of death due to eating wild puffer fish by mistake. Most organs of puffer fish are poisonous, especially the ovary and liver are the most toxic, but their testis and fish meat are weakly toxic or even non-toxic. After artificial non-toxic breeding puffer fish technology With development, puffer fish meat already belongs to the scope of safe consumption, but a single trade of fresh puffer fish is difficult for long-term transportation and storage, and it is difficult to meet the diverse needs of consumers. Therefore, intensive processing of puffer fish meat is an inevitable trend of industry development. The deep processing and utilization of fish meat is of great significance to the development of puffer fish farming and processing industry

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