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Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof

A technology of fresh surimi and ice temperature, which is applied in the field of frozen surimi food and its production. It can solve the problems of fish balls and fish cakes that are easy to change color, prolong the freshness period, and fail to reach, so as to achieve the flavor and taste. Keep good, prevent product discoloration, inhibit growth effect

Inactive Publication Date: 2006-02-01
HUAZHONG AGRI UNIV
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AI Technical Summary

Problems solved by technology

Moreover, the invention is not sufficiently disclosed so that those skilled in the art cannot implement it
[0007] With the degree of food industrialization and the improvement of food safety requirements, some simple fresh-keeping methods and fresh-keeping methods that are potentially dangerous to food safety can no longer meet the needs of the market.
For foods with a special gel structure such as surimi products, it is difficult to achieve the goal of effectively prolonging the fresh-keeping period, maintaining the original quality and being relatively safe by common fresh-keeping methods
Simple ice temperature storage can slow down the growth of microorganisms and prolong the shelf life of fish balls and fish cakes appropriately, but the surface of fish balls and fish cakes is easy to change color; when using controlled atmosphere refrigeration, the shelf life of fish balls and fish cakes is generally 15-16 Days, which cannot meet the requirements of industrial production for product shelf life

Method used

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  • Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof

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Embodiment 1

[0044] Fresh silver carp or grass carp and other freshwater fish are made into surimi through processes such as washing, meat picking, rinsing, and centrifugal dehydration, and then cooled to about 4°C in a high-temperature refrigerator (0-4°C) for later use. Take 50kg of cooled surimi and put it into the cylinder of the crushing machine (cooled by ice water at 0°C) for crushing. After crushing for 20 minutes, add 1.1kg of salt, and after continuing to crush for 20 minutes, add 4.0kg of modified starch esterified tapioca starch Or cross-linked esterified tapioca starch or esterified potato starch or cross-linked esterified potato starch, 0.1kg konjac glucomannan, 0.30kg white sugar, 0.25kg monosodium glutamate, 5.0kg deodorant The proportioning of part is 80-90 parts of ginger juice, 5-10 parts of white pepper, 5-10 parts of edible white vinegar and mix evenly), smash and mix (in this embodiment, do not add water in addition, but utilize fish meat to neutralize and remove The ...

Embodiment 2

[0046] Fresh silver carp or grass carp and other freshwater fish are made into surimi through processes such as washing, meat picking, rinsing, and centrifugal dehydration, and then cooled to about 4°C in a high-temperature (0-4°C) refrigerator for later use. Take 50kg of cooled surimi and put it into the tank of the crushing machine (cooled by ice water, 0°C) for crushing, gradually add 20kg of tap water, add 1.95kg of salt after 20 minutes of crushing, continue to crush for 20 minutes, then add 7.5kg Modified starch esterified tapioca starch or cross-linked esterified tapioca starch or esterified potato starch or cross-linked esterified potato starch, 0.5kg konjac glucomannan, 0.40kg white sugar, 0.30kg monosodium glutamate, 2.5kg deodorant The preparation method of the preparation is 80-90 parts of ginger juice, 5-10 parts of white pepper, and 5-10 parts of edible white vinegar (mixed uniformly) by weight, pounded and mixed. After standing for 30 minutes, it is shaped and h...

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Abstract

The invention relates to a process for preparing minced fish food and products by using meat of fresh water fish such as silver carp, grass carp as raw material, and table salt, modified starch, konjac glucomannan, white sugar, smell removing agent as auxiliary material. The preparing process comprises smell removing, freezing point adjustment, germ-free cooling down, air regulation packaging, and ice temperature storage.

Description

technical field [0001] The invention belongs to the technical field of aquatic food processing, and in particular relates to an ice-temperature-modulated fresh-keeping surimi food and a production method thereof. Background technique [0002] China is a major producer of freshwater fish, with an annual output of more than 19.18 million tons. In addition to fresh sales, some freshwater fish are processed into frozen products, dried products, pickled and smoked products, canned products and animal protein feed. Fish balls and fish cakes are traditional surimi products in my country, and they have similar processing techniques. Fish balls and fish cakes have the characteristics of high protein content, low fat content, crisp and tender taste, strong fish flavor, etc., and are very popular among Chinese consumers. However, because traditional surimi products such as fish balls and fish cakes need to be matured and shaped, cooled and then package...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L3/36A23L17/10
Inventor 熊善柏谭汝成刘友明周三宝李红霞
Owner HUAZHONG AGRI UNIV
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