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Frozen storage method for minced fish

A technology of surimi and fish sticks, which is applied in the field of aquatic product processing, can solve the problems of easy loss of protein and lower quality of surimi finished products, and achieve the effects of improving the taste and nutritional value, ensuring quality, and preventing loss

Pending Publication Date: 2021-09-03
ZHONGGANG FUJIAN AQUATIC FOOD
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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 solve the problem that in the traditional surimi processing, the protein is easy to lose, which leads to the reduction of the quality of the finished surimi

Method used

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  • Frozen storage method for minced fish
  • Frozen storage method for minced fish
  • Frozen storage method for minced fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0050] Embodiment two comprises the following steps:

[0051] The first step, descaling and bloodletting: remove the scales from the fresh fish, make an incision under the fins, and then bleed in clean water;

[0052] The second step, low-temperature deacidification: Put the fresh fish after bloodletting into clean water, slowly reduce the temperature of the clean water to 2°C and soak for 5 minutes through air-conditioning;

[0053] The third step, pretreatment: the soaked fish is deboned, deboned, peeled, and cut into strips to form strips of fish strips;

[0054] The fourth step, low-temperature salt rinsing: rinse the sliced ​​fish sticks in 0.2% salt water at 2°C;

[0055] The fifth step, low-temperature dehydration: perform low-temperature and low-speed dehydration for 15 minutes in the low-temperature dehydration equipment for fish sticks after rinsing; in order to realize the above method, the present invention also provides a low-temperature dehydration and chopping ...

Embodiment 3

[0064] Embodiment three comprises the following steps:

[0065] The first step, descaling and bloodletting: remove the scales from the fresh fish, make an incision under the fins, and then bleed in clean water;

[0066] The second step, low-temperature deacidification: Put the fresh fish after bloodletting into clean water, and slowly reduce the temperature of the clean water to 1°C through air-conditioning and soak for 5.5 minutes;

[0067] The third step, pretreatment: the soaked fish is deboned, deboned, peeled, and cut into strips to form strips of fish strips;

[0068] The fourth step, low-temperature salt rinsing: rinse the sliced ​​fish sticks in 0.25% salt water at 1°C;

[0069] The fifth step, low-temperature dehydration: the fish sticks after rinsing are dehydrated at low temperature and low speed for 20 minutes in the low-temperature dehydration equipment; in order to realize the above method, the present invention also provides a low-temperature dehydration and ch...

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Abstract

The invention relates to the technical field of aquatic product processing and particularly discloses a frozen storage method for minced fish. The method comprises the following steps: (1) scaling and bloodletting: scaling fresh fishes, carrying out cutting under fins, and then, carrying out bloodletting in clean water; (2) low-temperature acid discharge: placing bloodletting fresh fishes into clean water, slowly cooling a temperature of the clean water to 0 DEG C to 2 DEG C through cool air, and carrying out soaking for 5-10 minutes; (3) pretreatment: subjecting the soaked fishes to fish bone removing, boning, peeling and slitting, so as to form slitted fish bars; (4) low-temperature common salt rinsing: rinsing the slitted fish bars in salt water with the temperature of 0 DEG C to 2 DEG C and the concentration of 0.25%; (5) low-temperature dewatering: subjecting the rinsed fish bars to low-temperature low-speed dewatering for 15min in low temperature dewatering equipment; (6) chopping mixing: adding the dewatered fish bars and a protease inhibitor with the concentration of 0.1%-0.5% in chopping mixing equipment, and carrying out chopping mixing for 15min; and (7) vacuum-encapsulated cold storage: carrying out cold storage at the temperature of -10 DEG C to -4 DEG C. According to the frozen storage method for the minced fish, the loss of proteins can be effectively prevented, and the effect of finished minced fish is improved.

Description

technical field [0001] The application relates to the technical field of aquatic product processing, and specifically discloses a frozen storage method for minced fish. Background technique [0002] Surimi is a minced product obtained by deboning fish meat through rinsing, fine filtration, dehydration and other processes. It is a semi-finished product used in the production of various surimi products, mainly including fresh surimi and frozen fish. Mi two types. Frozen surimi is not only convenient to store, but also the surimi products made with it are rich in nutrition and good in taste, and are widely welcomed by consumers. [0003] In the process of traditional surimi products processing, rinsing, dehydration and other operations are key steps in making surimi, and generally cannot be omitted. Commonly used high-speed centrifugal dehydration or extrusion dehydration, etc., result in the loss of water-soluble proteins in dehydration, thereby reducing the The finished pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A22C25/20A23B4/06A23B4/16A23L5/20F26B3/04
CPCA23L17/70A23L5/276A23B4/06A23B4/16A22C25/20F26B3/04A23V2002/00A23V2300/10A23V2300/20
Inventor 陈秀雄
Owner ZHONGGANG FUJIAN AQUATIC FOOD
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