CN103844281B - A kind of leftovers of tilapia makes the method for different gel strength fish slurry - Google Patents
A kind of leftovers of tilapia makes the method for different gel strength fish slurry Download PDFInfo
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- CN103844281B CN103844281B CN201410084754.XA CN201410084754A CN103844281B CN 103844281 B CN103844281 B CN 103844281B CN 201410084754 A CN201410084754 A CN 201410084754A CN 103844281 B CN103844281 B CN 103844281B
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 120
- 241000276707 Tilapia Species 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000021190 leftovers Nutrition 0.000 title claims abstract description 14
- 239000002002 slurry Substances 0.000 title claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 66
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 11
- 230000002528 anti-freeze Effects 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000002994 raw material Substances 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000002184 metal Substances 0.000 claims description 11
- 210000000988 bone and bone Anatomy 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008120 corn starch Substances 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 239000012188 paraffin wax Substances 0.000 claims description 8
- 238000007747 plating Methods 0.000 claims description 8
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 8
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 7
- 229910000831 Steel Inorganic materials 0.000 claims description 7
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- 239000010959 steel Substances 0.000 claims description 7
- 238000001514 detection method Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 208000015181 infectious disease Diseases 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 210000001015 abdomen Anatomy 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 239000005457 ice water Substances 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 4
- 235000019465 surimi Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 31
- 238000012545 processing Methods 0.000 description 10
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- 239000010813 municipal solid waste Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
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- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of method that leftovers of tilapia makes different gel strength fish slurry, it includes that leftovers of tilapia carries out categorised collection, adopts meat, processed, add antifreeze stirring, freeze block packaging after weighing, freeze, go out to freeze, detect and freezer preservation step.The method of the present invention has broken the conventional process mode of leftovers of tilapia, different parts is used different disposal means, the kind of abundant minced fish kind, for producing the surimi product of different class, diversified collocation and selection be provided, the most beneficially the different parts flesh of fish make full use of and the concentration of fishy smell material is removed and covers.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of method that leftovers of tilapia makes different gel strength fish slurry.
Technical background
The tilapia origin of China's Mainland starts from the 50's of last century, the 80's initially formed large-scale farming, form good cultivation processing system now, the tilapia yield of China ranks first in the world the most for many years, tilapia has become as China's the most competitive advantage water outlet product, and culturing area is concentrated mainly on Guangdong, Guangxi, Hainan, Fujian and Shandong.Tilapia Fillet is mainly frozen in the processing of tilapia, substantial amounts of by-product is produced during processing Tilapia Fillet, according to incompletely statistics, by-products content in the Tilapia Fillet course of processing is up to 54%, in the past using leftover bits and pieces as waste disposal, cause the waste of resource, do not meet the requirement that cleaning produces.How deep development utilizes fillet processing fent, improves the added value of aquatic products, reduces the cost of leading products; not only significant to processing of aquatic products comprehensive utilization; also can support and promote the development of aquatic product fishery and breeding production, also can protect environment, reduce waste water, waste discharge.Therefore, the exploitation of fillet processing fent seem more and more important.
Frozen minced fillets process technology is researched and developed for raw material with wall pollack by Japan's Aquatic product research worker the earliest.The exploitation of frozen minced fillets process technology, solves raw material fish meat protein freeze denaturation problem, can the most at sea or raw material site produce frozen minced fillets.Raw material seafood degree is good, and frozen minced fillets quality is high, and the manufacturer of surimi product or frozen food can not be limited by place, season, can obtain satisfactory raw material at any time, accomplishes balanced production, and raw material fish garbage also can focus utilization.Mainly there are Japan, Korea S, Peru, Thailand, Norway etc. in the countries and regions producing frozen minced fillets at present.Surimi product is the traditional food of Japan, is deeply favored by japanese consumers, and its volume of production is very big, widely distributed, is highly important product in Japanese water Product processing.China also opens production frozen minced fillets in recent years in the coastal area such as Zhejiang, Fujian, but owing to the marine economy stock of fish reduces, manufacturing process falls behind, and prime fish meat is little.Along with the development of China's freshwater aquaculture industry, the yield of fresh-water fishes increases sharply, and a part has been processed into frozen minced fillets.
The fish slurry being applied on the market now, majority is that whole fish gathers, because whole fish gathers fish slurry and had complete equipment, automatization's advantage, this is at the process relative ease of collection of material fish slurry, and the workman being applied to is the most less, but has remained on its drawback.The collection of whole fish, has not been able to distinguish by position, different fish body regions, and contained gel protein is different, and made fish slurry characteristic is different with effect.The exploitation of whole fish is the mode taking clean cut, makes the fish slurry gathered out be mixed into the position of gel effect difference, the position of colour-difference, and the total quality making fish starch declines.
Summary of the invention
For the deficiencies in the prior art, technical problem solved by the invention is a kind of method providing leftovers of tilapia to make different gel strength fish slurry, improves the value of leftovers of tilapia.
In order to solve above-mentioned technical problem, a kind of leftovers of tilapia that the present invention provides makes the method for different gel strength fish slurry, comprises the steps:
(1) as follows leftovers of tilapia is carried out categorised collection:
(1a) skeleton after fresh tilapia being cutd open sheet removes fish head along cervical region, is the fishbone frame of band chin, opens abdomen bone shears to cloacal aperture along spine from fish head, and cuts off chin V-arrangement bone to remove internal organs, and black film to be removed totally completely；The fishbone frame that decaptitates is put into and is washed the cleaning 30-40 second in meat machine, changes water repeated washing once；Pull dewatering out and do not form straight line lower continuously to water droplet in about 10 minutes；
(1b) minced meat after being repaired by tilapia fillet collect with clean basketry, in pouring the Raw material pail equipped with less than 5 DEG C frozen water into after less than 10 DEG C frozen water clean fresh-keeping, minced meat can not be too much, flooding minced meat with frozen water completely and the height more than 10cm is advisable, in final bucket, each point temperature is less than 6 DEG C；Avoid foreign substance pollution during collection and choose the minced meat of courses of infection；Then in bucket, pull dewatering out do not form straight line continuously to water droplet in about 10 minutes；
(1c) being collected by tilapia fish fillet skeleton, put in preservation drum, in bucket, each point temperature is less than 6 DEG C, avoids foreign substance pollution and choose the part of courses of infection during collection；In bucket, pull dewatering out do not form straight line continuously to water droplet in about 10 minutes；
(2) raw material collected in step (1) carries out adopting meat process as follows, and is dehydrated with spiral dewaterer adopting after meat processes:
(2a) the fishbone frame after dewatering is adopted meat in flesh separator and obtain fishbone frame minced fish, after adopting meat, be dehydrated 2min；
(2b) the minced meat flesh separator after dewatering being adopted meat and obtains minced meat minced fish, if the more meat of need to again adopting of the bone slag amount Han meat after meat of adopting, one time minced fish separates process with two times minced fish；It is dehydrated 2min after adopting meat；
(2c) the fish fillet bone flesh separator after dewatering is adopted meat and obtains fish fillet meat minced fish, the fish fillet meat minced fish spiral dewaterer dehydration 2min that will handle well；
(3) antifreeze stirring is added: pour in blender by various minced fish through processed in step (2), then add the antifreeze prepared in advance to stir, joining by the minced fish amount stirred each time only during antifreeze dispensing, after can not preparing in proportion, point requirement adds again；
(4) block packaging is frozen after weighing: with weighing the minced fish after stirring on electronic scale, load and freeze in the plating paraffin paper skin box in frame, be compacted floating, cover lid, freezing block packaging to complete in 5 minutes, and must enter to freeze in 15 minutes, plating paraffin paper skin box need to first indicate minced fish kind and date of manufacture；
(5) freeze: by packaged freeze block freeze frame be put in flat board anxious freeze machine flattens after anxious freeze about 2-2.5 hour, product enters to freeze to starting freeze-off time less than 45 minutes, freezes rear product surface and is less than-18 DEG C without ice cave, central temperature；To press down during pressing, speed can not be too fast, otherwise, is easily squeezed out by minced fish during pressing；
(6) go out to freeze, detect: the product freezed is taken out, de-frame in frozen fish block dumping, it should be noted that leatheroid is opening down during de-frame, in order to avoid being staved by leatheroid during de-frame, product need to detect through DSP II ＆ III metal detector, it is ensured that finished product does not has metallic foreign body to pollute；
(7) will be transported to, by the block that freezes of metal detection, the freezer preservation that storehouse temperature is-18 DEG C.
Preferably, in described step (3), for the freeze proof whipping up agent of different types of minced fish following composition of employing:
Add and the freeze proof blender of fishbone frame minced fish comprises the following composition accounting for fishbone frame minced fish percentage by weight: 2.5% glucose, 0.5% tripolyphosphate, 2% corn starch；
Add and the freeze proof blender of minced meat minced fish comprises the following composition accounting for minced meat minced fish percentage by weight: 2.5% glucose, 1.1% tripolyphosphate, 2% corn starch；
Add and the freeze proof blender of fish fillet meat minced fish comprises the following composition accounting for fish fillet meat minced fish percentage by weight: 2% glucose, 1% tripolyphosphate, 2% corn starch.
Preferably, in step (2), processed temperature controls at 10 DEG C once, and after processed, the moisture of variety classes minced fish is respectively as follows: fishbone frame minced fish: 66-68%；Minced meat minced fish: 75-77%；Fish fillet meat minced fish: 70-72%.
Preferably, in described step (6), the examination criteria of DSP II ＆ III metal detector detection is ferrum ¤ 2.0mm, non-ferric ¤ 2.5mm, rustless steel ¤ 2.5 mm.
Compared to prior art, technical scheme at least possesses following technique effect:
The present invention processes compared with tradition fish slurry production, and advantage is different parts different disposal means, the kind of abundant minced fish kind, for producing the surimi product of different class, it is provided that diversified collocation and selection.Especially have in the utilization of different parts minced fish and further study, on the other hand, the application of the flesh of fish of different parts, its more single concentration of fishy smell material, the beneficially removal in production process and covering.
It should be noted that freeze block for minced meat minced fish, gel strength at more than 600g*mm, is suitable for being applied to the product of top grade, it is provided that bullet degree of feeling well be suitable for being applied in breaded fish stick product；Fishbone frame minced fish minced fish freezes block, and gel strength is at about 300g*mm, heavier specifically for fishy smell material, many compared with minced meat containing oils, compares and is suitable for being applied in mid and low-end products；Fish fillet meat minced fish freezes block, and gel strength is at about 50g*mm, and the lubricant component of fish fillet meat is most.Price also cheap than pig show condition, is suitable for improving mouthfeel, reduces cost.
By the present invention being will be clarified in more detail by following example, it should be pointed out that ground is, following example are merely illustrative, and the present invention is not limited to these embodiments restrictions.
Detailed description of the invention:
Embodiment 1, the preparation of tilapia fishbone frame minced fish.
By fresh for 1000kg tilapia skeleton after cleaning, the skeleton after fresh tilapia cuts open sheet removes fish head along cervical region, is the fishbone frame of band chin.The fishbone frame that decaptitates is put into wash in meat machine and is cleaned 40 seconds, changes water repeated washing once；Pull dewatering out about 11 minutes.Fishbone frame after dewatering is adopted minced fish in flesh separator, after adopting meat, is dehydrated 2min.After being adopted by minced fish, it is placed in blender stirring 35 seconds, standby after stirring.On electronic scale, weigh the minced fish 7.78kg of mixing, load to freeze and frame freezes in block leatheroid box, real the most floating, cover lid.By install freeze block freeze frame in flat board anxious freeze machine flattens after anxious freeze about 2 hours.It is 40 minutes that product enters to freeze to starting freeze-off time.The product that freeze is taken out, de-frame in frozen fish block dumping, during de-frame it should be noted that leatheroid opening surface down, in order to avoid leatheroid being staved during de-frame.The product that freeze is taken out, de-frame in frozen fish block dumping, during de-frame it should be noted that leatheroid opening surface down, in order to avoid leatheroid being staved during de-frame.Freeze block size: thick (high) the 2.5-2.6 inch of long 19x width 10x, the longest 482mm ± 2mm, wide 254mm ± 2mm, high 63mm ± 2mm, product need to detect through DSP II & III metal detector, not have metallic foreign body to pollute.Examination criteria is (ferrum ¤ 2.0mm, non-ferric ¤ 2.5mm, rustless steel ¤ 2.5 mm.).The product crossed after testing loads the carton being cased with bellows pocket, and hinge seals.Gas in band need to be driven out of during bellows pocket packaging, and seal.
Embodiment 2, the preparation of tilapia minced meat minced fish.
Minced meat after being repaired by 1000kg tilapia fillet collect with clean basketry, and fresh-keeping in pouring the Raw material pail equipped with frozen water (4 DEG C) into after frozen water (7 DEG C) cleans, in final bucket, each point temperature is 5.8 DEG C.First pull minced meat out dewatering from Raw material pail and do not become line to current, then meat is adopted with import flesh separator, first will fill up with frozen water bottom rinsing tub, pour 3 baskets of trash ices (48kg) and 4 frame minced fish (155kg) successively into, it is incorporated in the frozen water mix homogeneously of minced fish 700kg the most while stirring, after mixing, water temperature is 3.5 DEG C, finally stands oil skimming.Change water to repeat to rinse 1 time and enter subsequent processing with filter cloth, basketry dewatering about 12min again.The minced fish spiral dewaterer dehydration that will handle well.The rinsing minced fillet moisture of finished off water between 75.3 ~ 76.1%, temperature less than 6.7 DEG C.Pouring minced meat minced fish into blender, being then sprinkled into that antifreeze stirs can (1% glucose, 1% tripolyphosphate, 2% corn starch, account for total amount 4%).On electronic scale, weigh the minced fish after 10.0 ± 0.08kg stirring load in the plating paraffin paper skin box freezing in frame, be compacted floating, cover lid.Freeze block size: thick (high) the 2.5-2.6 inch of long 19x width 10x, the longest 482mm ± 2mm, wide 254mm ± 2mm, high 63mm ± 2mm, product need to detect through DSP II & III metal detector, not have metallic foreign body to pollute.Examination criteria is (ferrum ¤ 2.0mm, non-ferric ¤ 2.5mm, rustless steel ¤ 2.5 mm.) freeze in block is packaged in 5 minutes and complete, and must enter to freeze in 15 minutes.Plating paraffin paper skin box need to first indicate minced fish kind (minced fish category codes) and date of manufacture.By packaged freeze block freeze frame be put in flat board anxious freeze machine flattens after anxious freeze about 2.3 hours, it is 42 minutes that product enters to freeze to starting freeze-off time, freezes rear product surface and is less than-18 DEG C without ice cave, central temperature.Being taken out by the product freezed, de-frame in frozen fish block dumping, examination criteria: ferrum ¤ 2.5, rustless steel ¤ 4.0, non-ferric ¤ 3.0 is normal.Freezer preservation will be transported to by the block that freezes of metal detection.
Embodiment 3, the preparation of tilapia fish fillet meat minced fish.
Being collected by 1000kg tilapia fish fillet skeleton, put in preservation drum, in bucket, each point temperature is less than 5.7 DEG C.Avoid foreign substance pollution during collection and choose the part of courses of infection.Pull fish fillet bone out dewatering from Raw material pail and do not become line to current, then adopt meat with import flesh separator, adopt the minced fish temperature after meat and control below 9.5 DEG C.The minced fish spiral dewaterer dehydration that will handle well.The rinsing minced fillet moisture of finished off water between 60 ~ 61, temperature less than 7 DEG C.Pouring fish fillet bone minced fish into blender, being then sprinkled into that antifreeze stirs can (1% glucose, 1% tripolyphosphate, 2% corn starch, account for total amount 4%).On electronic scale, weigh the minced fish after 10.0 ± 0.08kg stirring load in the plating paraffin paper skin box freezing in frame, be compacted floating, cover lid.Freeze block size: thick (high) the 2.5-2.6 inch of long 19x width 10x, the longest 482mm ± 2mm, wide 254mm ± 2mm, high 63mm ± 2mm, product need to detect through DSP II & III metal detector, not have metallic foreign body to pollute.Examination criteria is (ferrum ¤ 2.0mm, non-ferric ¤ 2.5mm, rustless steel ¤ 2.5 mm.) freeze in block is packaged in 5 minutes and complete, and must enter to freeze in 15 minutes.Plating paraffin paper skin box need to first indicate minced fish kind (minced fish category codes) and date of manufacture.By packaged freeze block freeze frame be put in flat board anxious freeze machine flattens after anxious freeze about 2.3 hours, it is 42 minutes that product enters to freeze to starting freeze-off time, freezes rear product surface and is less than-18 DEG C without ice cave, central temperature.Being taken out by the product freezed, de-frame in frozen fish block dumping, examination criteria: ferrum ¤ 2.5, rustless steel ¤ 4.0, non-ferric ¤ 3.0 is normal.Freezer preservation will be transported to by the block that freezes of metal detection.
The above is the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.
Claims (2)
1. the method that a leftovers of tilapia makes different gel strength fish slurry, it is characterised in that include as
Lower step:
(1) as follows leftovers of tilapia is carried out categorised collection:
(1a) skeleton after fresh tilapia being cutd open sheet removes fish head along cervical region, is the fishbone frame of band chin,
Opening abdomen bone shears to cloacal aperture along spine from fish head, and cut off chin V-arrangement bone to remove internal organs, black film is complete
Full removal is clean；The fishbone frame that decaptitates is put into and is washed the cleaning 30-40 second in meat machine, changes water repeated washing once；Pull out
Dewatering does not forms straight line lower continuously to water droplet in about 10 minutes；
(1b) minced meat after being repaired by tilapia fillet collect with clean basketry, through less than 10 DEG C ice
Water is fresh-keeping in pouring the Raw material pail equipped with less than 5 DEG C frozen water into after cleaning, and minced meat can not be too much so that frozen water is complete
Flooding minced meat the height more than 10cm, in final bucket, each point temperature is less than 6 DEG C；Avoid during collection
Foreign substance pollution also chooses the minced meat of courses of infection；Then in bucket, dewatering about 10 minutes is pulled out to water droplet not Cheng Zhi
The most lower of line；
(1c) being collected by tilapia fish fillet skeleton, put in preservation drum, in bucket, each point temperature is less than 6 DEG C,
Avoid foreign substance pollution during collection and choose the part of courses of infection；Pull out in bucket dewatering about 10 minutes to
Water droplet does not forms straight line lower continuously；
(2) raw material collected in step (1) carries out adopting meat process as follows, and after adopting meat process
It is dehydrated with spiral dewaterer:
(2a) the fishbone frame after dewatering is adopted meat in flesh separator and obtain fishbone frame minced fish, after adopting meat, be dehydrated 2min；
(2b) the minced meat flesh separator after dewatering is adopted meat and obtains minced meat minced fish, if adopting the bone slag after meat containing meat
Measuring more meat of need to again adopting, one time minced fish separates process with two times minced fish；It is dehydrated 2min after adopting meat；
(2c) the fish fillet bone flesh separator after dewatering is adopted meat and obtains fish fillet meat minced fish, the fish fillet that will handle well
Meat minced fish spiral dewaterer is dehydrated 2min；
In step (2), processed temperature controls below 10 DEG C, the water of variety classes minced fish after processed
Content is divided to be respectively as follows: fishbone frame minced fish: 66-68%；Minced meat minced fish: 75-77%；Fish fillet meat minced fish: 70-72%；
(3) antifreeze stirring is added: pour various minced fish through processed in step (2) into blender
In, then add the antifreeze prepared in advance and stir, only by stirring each time during antifreeze dispensing
Minced fish amount join, after can not preparing in proportion, point requirement adds again；
In described step (3), for the freeze proof whipping up agent of different types of minced fish following composition of employing:
Add and the freeze proof blender of fishbone frame minced fish comprises the following one-tenth accounting for fishbone frame minced fish percentage by weight
Point: 2.5% glucose, 0.5% tripolyphosphate, 2% corn starch；
Add and the freeze proof blender of minced meat minced fish comprise the following composition accounting for minced meat minced fish percentage by weight:
2.5% glucose, 1.1% tripolyphosphate, 2% corn starch；
Add and the freeze proof blender of fish fillet meat minced fish comprises the following one-tenth accounting for fish fillet meat minced fish percentage by weight
Point: 2% glucose, 1% tripolyphosphate, 2% corn starch；
(4) freeze block packaging after weighing: weigh the minced fish after stirring with electronic scale, load and freeze the plating paraffin paper in frame
In skin box, being compacted floating, cover lid, freezing block packaging should complete in 5 minutes, and must be at 15 minutes
Inside entering to freeze, plating paraffin paper skin box need to first indicate minced fish kind and date of manufacture；
(5) freeze: by packaged freeze block freeze frame be put in flat board anxious freeze machine flattens after anxious freeze 2-2.5 hour,
Product enters to freeze to starting freeze-off time less than 45 minutes, freezes rear product surface without ice cave, and central temperature is low
In-18 DEG C；
(6) go out to freeze, detect: the product that freeze is taken out, de-frame in frozen fish block dumping, during de-frame it should be noted that
Leatheroid is opening down, in order to avoid being staved by leatheroid during de-frame, product need to be examined through DSP II & III metal detector
Survey, it is ensured that finished product does not has metallic foreign body to pollute；
(7) will be transported to, by the block that freezes of metal detection, the freezer preservation that storehouse temperature is-18 DEG C.
2. the method making different gel strength fish slurry according to the leftovers of tilapia described in claim 1, it is special
Levy and be: in described step (6), the examination criteria of DSP II & III metal detector detection is ferrum ¤ 2.0mm,
Non-ferric ¤ 2.5mm, rustless steel ¤ 2.5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410084754.XA CN103844281B (en) | 2014-03-10 | 2014-03-10 | A kind of leftovers of tilapia makes the method for different gel strength fish slurry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410084754.XA CN103844281B (en) | 2014-03-10 | 2014-03-10 | A kind of leftovers of tilapia makes the method for different gel strength fish slurry |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103844281A CN103844281A (en) | 2014-06-11 |
| CN103844281B true CN103844281B (en) | 2016-12-07 |
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