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Preparation method of functional minced fillet product stored at normal temperature

A surimi product, functional technology, applied in the direction of the function of food ingredients, food ingredients, food ingredients as odor improvers, etc., to achieve the effect of lowering cholesterol, good industrial prospects, and removing earthy smell

Inactive Publication Date: 2021-12-31
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous improvement of people's living standards, people's requirements for food nutrition are getting higher and higher, and traditional taste and nutrition can no longer meet people's multi-level needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 A kind of preparation method of calcium glucarate

[0041] After blending 1.0mol calcium chloride, 2mol glucaric acid and 1.8L water, stir and heat to 85-90°C, continue to stir and keep warm for 15 minutes, stop stirring and naturally cool to room temperature to obtain calcium glucarate hydration glue; the calcium glucarate hydrogel was aged at 80°C for 24 hours, and cooled to room temperature to obtain calcium glucarate; the calcium glucarate was a metal-organic framework MOF, and its chemical formula was [Ca 2 (C 6 h 8 o 8 ) 2 4H 2 O (HO) 2 ] n ; One of its structural units consists of 2 Ca 2+ , 2 divalent D-glucaric acid negative ions, 4 water molecules and 2 hydroxyl groups derived from other D-glucaric acid negative ions.

Embodiment 2

[0042] Embodiment 2 A kind of preparation method of the surimi product of functional room temperature storage

[0043] The surimi products stored at the functional room temperature are made from the following raw materials:

[0044] Calcium Gluconate 0.10kg

[0045] Surimi 65kg

[0046] Wheat flour kg

[0047] Konjac gum 40kg

[0048] Salt 0.2kg

[0049] The preparation method of described calcium glucarate is with embodiment 1;

[0050] Described minced fish, adopt following method to prepare:

[0051] Remove the head, tail, scales and viscera of the fresh sea bass, remove the sundries from the remaining fish body with running water, separate the fish meat from the spine-containing fish bones with a fish meat miner or manually; take the fish meat, drain on the sieve, Put it into a chopping machine and beat for 5 minutes; add 0.5 times the water of the fish mass, and stir evenly; adjust its pH to 7.5 with soda; add 0.6% of the fish mass, and the flavor enzyme with an act...

Embodiment 3

[0064] Embodiment 3 A kind of preparation method of the surimi product of functional room temperature storage

[0065] The surimi products stored at the functional room temperature are made from the following raw materials:

[0066] Calcium Gluconate 0.15kg

[0067] Surimi 75kg

[0068] Wheat flour 130kg

[0069] Konjac gum 50kg

[0070] Salt 0.5kg

[0071] The preparation method of described calcium glucarate is with embodiment 1;

[0072] Described minced fish, adopt following method to prepare:

[0073] Described minced fish, adopt following method to prepare:

[0074] Remove the head, tail, scales and viscera of the fresh grass carp, remove the sundries from the remaining fish body with running water, separate the fish meat from the spine-containing fish bones with a fish meat miner or manually; take the fish meat, drain on the sieve, Put it into a chopping machine and grind for 5 minutes; add water with 1 times the mass of fish meat, and stir evenly; adjust its pH ...

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Abstract

The invention provides a preparation method of a functional minced fillet product stored at the normal temperature, namely a preparation method of minced fillet noodles containing calcium glucarate and konjak and stored at the normal temperature. The preparation method comprises the steps of preparation of calcium glucarate, preparation of konjac gum, preparation of enzymolysis minced fillet, powder mixing, curing, forming and drying. The minced fillet used in the product is obtained through enzymolysis, so that the earthy smell of a freshwater fish product is removed, in addition, the minced fillet contains the calcium glucarate, so that the minced fillet not only is used for supplementing calcium to the human body, but also has a functional effect for preventing and treating diseases of patients with hyperglycemia, high cholesterol, obesity and cancers; and the konjak has multiple functions of reducing blood sugar, blood fat and blood pressure, dispersing poison, beautifying, dredging collaterals, losing weight, relaxing the bowels, appetizing and the like, so that the functionality of the minced fillet noodles is further improved.

Description

technical field [0001] The invention discloses a method for preparing functional surimi products stored at normal temperature, which belongs to the technical field of food processing and storage. Background technique [0002] As a kind of aquatic product loved by consumers, surimi products have been developed in my country for more than 20 years. The surimi can be obtained by deep processing such as rinsing, crushing, stuffing, molding, and cooking of the fish meat; the surimi products can be obtained by adding salt and auxiliary materials to the surimi, and then crushing, molding, heating or drying. Obviously, surimi products inherit the high-quality protein, iron, calcium, phosphorus and vitamin A, vitamin D, vitamin B1, vitamin B2 and EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid) contained in fish. enoic acid) and phospholipids and other functional lipid nutrients, and inherits its delicious taste, unique taste, nutrients, easy absorption, high protein utilizat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L17/00A23L33/10A23L33/125A23L5/20A23L33/16
CPCA23L7/109A23L17/70A23L17/65A23L33/10A23L33/125A23L5/25A23L33/16A23V2002/00A23V2200/30A23V2200/15A23V2250/1578A23V2250/5066
Inventor 于楠楠孙月娥王卫东陈学红李超戴晓娟
Owner XUZHOU UNIV OF TECH
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