CN104366577A - Freezing-resisting minced muraenesox cinereus and preparation method thereof - Google Patents
Freezing-resisting minced muraenesox cinereus and preparation method thereof Download PDFInfo
- Publication number
- CN104366577A CN104366577A CN201410624140.6A CN201410624140A CN104366577A CN 104366577 A CN104366577 A CN 104366577A CN 201410624140 A CN201410624140 A CN 201410624140A CN 104366577 A CN104366577 A CN 104366577A
- Authority
- CN
- China
- Prior art keywords
- parts
- conger pile
- sliding
- fish
- frost resistance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
Abstract
The invention discloses freezing-resisting minced muraenesox cinereus. The freezing-resisting minced muraenesox cinereus is prepared by adding freezing-resisting raw materials including compound phosphate, frozen egg white, white granulated sugar, sorbitol and the like, so that the freezing resistance of the minced muraenesox cinereus is extremely improved and the quality of the minced muraenesox cinereus is stable in the storage process. The invention further discloses a processing method of the freezing-resisting minced muraenesox cinereus; the processing method is simple and convenient and the operation is feasible; and the original quality, mouth feel, taste and nutrition of the minced muraenesox cinereus which is processed at a low temperature can be kept to the greatest extent.
Description
Technical field
The present invention relates to the technical field of aquatic products intensive processing.More specifically, relate to a kind of frost resistance conger pile fish to slide and preparation method thereof.
Background technology
Eel (Anguilla japonica Temminck et Schlegel) has another name called common eel, and belong to Anguilliforme, Anguillidae, Anguilla, eel has 18 kinds in the whole world, and fecund is in the marine site, boundary of salt-fresh water.The eel place of production of China mainly contains Taiwan, Fujian, Zhejiang, Guangdong.Eel is raw in sea, long at rivers, and growing environment variation, has drawn various nutrient in environment in life, nutritious, is called as " in water ginseng ".Containing protein about 55% in eel flesh of fish, fat about 30%, also be rich in the vitamin of needed by human, amino acid and trace element simultaneously, effect of eel is referred in multi-section works in addition, describe in book at " Japan hanako materia medica ": its " can play sun ", " controlling labor, tonifying for the deficiency "; The Tang Dynasty famous dietotherapy expert numerous in the Meng then thinks that eel can control the disease such as five hemorrhoid, all sore scrofulas.
Eel at home like by consumers in general, simultaneously its still very important foreign exchange earning project, a large amount of eels all can be had every year to find a good sale in countries such as Japan is American-European, so coastal eel processing industry is day by day prosperous.At present, the processing of domestic eel is scarcely out of swaddling-clothes, and product only has and freezes sliced eel, roast eel etc., seriously constrains the development of eel industry.
Therefore, need to provide a kind of frost resistance conger pile fish sliding and preparation method thereof.
Summary of the invention
One object of the present invention is to provide a kind of frost resistance conger pile fish sliding, the sliding smooth in taste of described frost resistance conger pile fish, nutritious.
Another object of the present invention is the preparation method providing a kind of frost resistance conger pile fish sliding, and the method is simple, with low cost, is easy to realize large-scale production.
For achieving the above object, the present invention adopts following technical proposals:
A kind of frost resistance conger pile fish is sliding, the sliding raw material primarily of following mass fraction of described conger pile fish forms: conger pile oppresses 75 parts ~ 90 parts, starch 5 parts ~ 10 parts, ice egg 3 parts ~ 5 parts, 3 parts ~ 6 parts, water, salt 0.5 part ~ 1.5 parts, white granulated sugar 0.5 part ~ 2.5 parts, composite phosphate 0.02 part ~ 0.05 part, D-sorbite 0.02 part ~ 0.05 part.
Preferably, described conger pile fish is sliding is made up of the raw material of following mass fraction: conger pile oppresses 80 parts, starch 8 parts, ice egg 4 parts, 5.44 parts, water, salt 1.0 parts, white granulated sugar 1.5 parts, composite phosphate 0.03 part, D-sorbite 0.03 part.
Conger pile fishery-ies product elasticity, mouthfeel etc. after quick-frozen differ greatly, and loosely organized.Freeze proof, good water-retaining property composite phosphate, ice egg, white granulated sugar, D-sorbite etc. are designed in product by the present invention, conger pile fish can be delayed and slide protein denaturation in storage, after effectively preventing from thawing, dehydration is serious, cause the structure of product to change, cause degradation phenomenon under elasticity, mouthfeel.
The preparation method that frost resistance conger pile fish is sliding, comprises following preparation process:
(1) add meat grinder after conger pile being oppressed the 4-7h that thaws, be stranding into particle through 6-9mm orifice plate;
(2) under the condition of 4 ~ 7 DEG C, first with frequency-conversion agitator conger pile is oppressed, the abundant stirring at low speed of composite phosphate is even, then adds salt high-speed stirred;
(3) starch, ice egg, water, salt, white granulated sugar, D-sorbite are added stirring at low speed and evenly can obtain slurry;
(4) namely the slurry of step (3) gained is obtained the sliding product of frost resistance conger pile fish through sterilization, packaging, double helix quick-frozen.
Preferably, the conger pile flesh of fish described in step (1) for fresh conger pile fish or frozen sea eel through decaptitating, truncate, go internal organ, rinsing, adopt meat, rinsing, dehydration gained.
Preferably, thawing described in step (1) is carry out at the conger pile flesh of fish is placed in 0 DEG C-15 DEG C.
Preferably, step (2) the described stirring at low speed time is 5min.
Preferably, step (2) the described high-speed stirred time is 3min.
Preferably, the double helix quick freezing temperature described in step (4) is :-35 ~-45 DEG C, and the time is 45 ~ 50min.
Beneficial effect of the present invention is as follows:
Frost resistance conger pile fish provided by the invention is sliding, the raw material that composite phosphate, ice egg, white granulated sugar, D-sorbite etc. have frost resistance is added by creationary, drastically increase the frost resistance that conger pile fish is sliding, conger pile fish is made to slide stay in grade in storage, the conger pile flesh of fish has been made into the product with plasticity, excellent taste by the sliding product of conger pile fish in addition, make consumer while trial test cuisines, the absolute joy that cuisines bring can also be shared.
Processing method of the present invention, simple process, operation feasible, the conger pile fish cunning after low temperature process can keep its original texture, mouthfeel, taste and nutrition to greatest extent, develop the new varieties of conger pile fish products consumption, there is good nutritive value and commercial value.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the specific embodiment of the present invention is described in further detail.
Fig. 1 illustrates the shrimp of the embodiment of the present invention 1 sliding and existing shrimp cunning percentage of water loss is time dependent and compares.
Fig. 2 illustrates the shrimp of the embodiment of the present invention 1 sliding and existing shrimp cunning elasticity is time dependent and compares.
Detailed description of the invention
In order to be illustrated more clearly in the present invention, below in conjunction with preferred embodiments and drawings, the present invention is described further.Parts similar in accompanying drawing represent with identical Reference numeral.It will be appreciated by those skilled in the art that specifically described content is illustrative and nonrestrictive, should not limit the scope of the invention with this below.
Embodiment 1
(1) pretreatment of raw material: the conger pile flesh of fish is placed in 0 DEG C of environment and thaws after 7h and add meat grinder, be stranding into particle through 6mm orifice plate;
(2) raw material prepares: the conger pile taking step (1) oppresses 75 parts, takes starch 10 parts, ice egg 5 parts, 5.9 parts, water, salt 1.5 parts, white granulated sugar 2.5 parts, composite phosphate 0.05 part, D-sorbite 0.05 part;
(3) stir: adopt each raw material that step (2) takes, under the condition of 7 DEG C, first with frequency-conversion agitator conger pile is oppressed, the abundant stirring at low speed of composite phosphate is even, then add salt high-speed stirred, finally starch, ice egg, water, salt, white granulated sugar, D-sorbite are added stirring at low speed evenly.
(4) the conger pile the fish namely slurry of step (3) gained being obtained high frost resistance through sterilization, packaging, double helix quick-frozen is sliding.
Fig. 1 is that percentage of water loss is time dependent compares for embodiment 1 gained shrimp sliding and existing shrimp cunning, weight before wherein percentage of water loss=(weight before thawing-thaw after weight)/thaw, wherein percentage of water loss weighs an important indicator of the sliding frost resistance of conger pile fish, obviously can find out that the percentage of water loss of embodiment 1 is lower, with the increase of storage time, percentage of water loss amplitude of variation is less.Fig. 2 is that the sliding and existing conger pile fish of embodiment 1 gained conger pile fish is sliding, Texture instrument image data is used to calculate elasticity, Texture instrument can simulate human mouth motion, the stress gathered according to sensor and mobile high computational product elasticity, the product quality of the higher correspondence of elasticity is better, and its Elastic is also the important indicator weighing the sliding frost resistance of shrimp, can find out that the elasticity of embodiment 1 is better, and with the increase of storage time, Flexible change amplitude is very little, has good storage stability.
Embodiment 2:
(1) pretreatment of raw material: the conger pile flesh of fish is placed in 5 DEG C of environment and thaws after 6h and add meat grinder, be stranding into particle through 6mm orifice plate;
(2) raw material prepares: the conger pile taking step (1) oppresses 80 parts, takes starch 8 parts, ice egg 4 parts, 4.72 parts, water, salt 1.2 parts, white granulated sugar 2 parts, composite phosphate 0.04 part, D-sorbite 0.04 part
(3) stir: adopt each raw material that step (2) takes, under the condition of 7 DEG C, first with frequency-conversion agitator conger pile is oppressed, the abundant stirring at low speed of composite phosphate is even, then add salt high-speed stirred, finally starch, ice egg, water, salt, white granulated sugar, D-sorbite are added stirring at low speed evenly.
(4) the conger pile the fish namely slurry of step (3) gained being obtained high frost resistance through sterilization, packaging, double helix quick-frozen is sliding.
Embodiment 3:
(1) pretreatment of raw material: the conger pile flesh of fish is placed in 10 DEG C of environment and thaws after 5h and add meat grinder, be stranding into particle through 8mm orifice plate;
(2) raw material prepares: raw material prepares: the conger pile taking step (1) oppresses 85 parts, takes starch 6 parts, ice egg 3 parts, 3.44 parts, water, salt 1 part, white granulated sugar 1.5 parts, composite phosphate 0.03 part, D-sorbite 0.03 part;
(3) stir: adopt each raw material that step (2) takes, under the condition of 5 DEG C, first with frequency-conversion agitator conger pile is oppressed, the abundant stirring at low speed of composite phosphate is even, then add salt high-speed stirred, finally starch, ice egg, water, salt, white granulated sugar, D-sorbite are added stirring at low speed evenly.
(4) the conger pile the fish namely slurry of step (3) gained being obtained high frost resistance through sterilization, packaging, double helix quick-frozen is sliding.
Embodiment 4:
(1) pretreatment of raw material: the conger pile flesh of fish is placed in 15 DEG C of environment and thaws after 4h and add meat grinder, be stranding into particle through 9mm orifice plate;
(2) raw material prepares: raw material prepares: the conger pile taking step (1) oppresses 90 parts, takes starch 10 parts, ice egg 5 parts, 5.9 parts, water, salt 1.5 parts, white granulated sugar 2.5 parts, composite phosphate 0.05 part, D-sorbite 0.05 part;
(3) stir: adopt each raw material that step (2) takes, under the condition of 4 DEG C, first with frequency-conversion agitator conger pile is oppressed, the abundant stirring at low speed of composite phosphate is even, then add salt high-speed stirred, finally starch, ice egg, water, salt, white granulated sugar, D-sorbite are added stirring at low speed evenly.
(4) the conger pile the fish namely slurry of step (3) gained being obtained high frost resistance through sterilization, packaging, double helix quick-frozen is sliding.
Obviously; the above embodiment of the present invention is only for example of the present invention is clearly described; and be not the restriction to embodiments of the present invention; for those of ordinary skill in the field; can also make other changes in different forms on the basis of the above description; here cannot give exhaustive to all embodiments, every belong to technical scheme of the present invention the apparent change of extending out or variation be still in the row of protection scope of the present invention.
Claims (8)
1. a frost resistance conger pile fish is sliding, it is characterized in that, the sliding raw material primarily of following mass fraction of described conger pile fish forms: conger pile oppresses 75 parts ~ 90 parts, starch 5 parts ~ 10 parts, ice egg 3 parts ~ 5 parts, 3 parts ~ 6 parts, water, salt 0.5 part ~ 1.5 parts, white granulated sugar 0.5 part ~ 2.5 parts, composite phosphate 0.02 part ~ 0.05 part, D-sorbite 0.02 part ~ 0.05 part.
2. frost resistance conger pile fish according to claim 1 is sliding, it is characterized in that, preferably, described conger pile fish is sliding is made up of the raw material of following mass fraction: conger pile oppresses 80 parts, starch 8 parts, ice egg 4 parts, 5.44 parts, water, salt 1.0 parts, white granulated sugar 1.5 parts, composite phosphate 0.03 part, D-sorbite 0.03 part.
3. the preparation method that the frost resistance conger pile fish as described in any one of claim 1 ~ 2 is sliding, is characterized in that, comprise following preparation process:
(1) add meat grinder after conger pile being oppressed the 4-7h that thaws, be stranding into particle through 6-9mm orifice plate;
(2) under the condition of 4 ~ 7 DEG C, first with frequency-conversion agitator conger pile is oppressed, the abundant stirring at low speed of composite phosphate is even, then adds salt high-speed stirred;
(3) starch, ice egg, water, salt, white granulated sugar, D-sorbite are added stirring at low speed and evenly can obtain slurry;
(4) namely the slurry of step (3) gained is obtained the sliding product of conger pile fish of frost resistance through sterilization, packaging, double helix quick-frozen.
4. the preparation method that frost resistance conger pile fish according to claim 3 is sliding, is characterized in that: the conger pile flesh of fish described in step (1) for fresh conger pile fish or frozen sea eel through decaptitating, truncate, go internal organ, rinsing, adopt meat, rinsing, dehydration gained.
5. the preparation method that frost resistance conger pile fish according to claim 3 is sliding, is characterized in that: thawing described in step (1) is carry out at the conger pile flesh of fish is placed in 0 DEG C-15 DEG C.
6. the preparation method that frost resistance conger pile fish according to claim 3 is sliding, is characterized in that: step (2) the described stirring at low speed time is 5min.
7. the preparation method that frost resistance conger pile fish according to claim 3 is sliding, is characterized in that: step (2) the described high-speed stirred time is 3min.
8. the preparation method that frost resistance conger pile fish according to claim 3 is sliding, it is characterized in that: the double helix quick freezing temperature described in step (4) is :-35 ~-45 DEG C, the time is 45 ~ 50min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410624140.6A CN104366577A (en) | 2014-11-06 | 2014-11-06 | Freezing-resisting minced muraenesox cinereus and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410624140.6A CN104366577A (en) | 2014-11-06 | 2014-11-06 | Freezing-resisting minced muraenesox cinereus and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366577A true CN104366577A (en) | 2015-02-25 |
Family
ID=52545968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410624140.6A Pending CN104366577A (en) | 2014-11-06 | 2014-11-06 | Freezing-resisting minced muraenesox cinereus and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366577A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815687A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Channel catfish slide and production method |
| CN109619463A (en) * | 2019-01-25 | 2019-04-16 | 上海统益生物科技有限公司 | It is a kind of to improve the sliding mouthfeel of fish, the method for promoting resistant to cook performance and health properties using curdlan and tremella polysaccharides |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020054952A1 (en) * | 1992-05-29 | 2002-05-09 | Wofford Miles D. | Stabilizer for mechanically separated meat |
| CN103315333A (en) * | 2013-07-05 | 2013-09-25 | 福建安井食品股份有限公司 | Composite fish slide and processing process thereof |
| CN103734795A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Instant water-boiled minced fillet product with prolonged shelf-life and manufacturing method thereof |
| CN104026648A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Minced fish and making method thereof |
-
2014
- 2014-11-06 CN CN201410624140.6A patent/CN104366577A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020054952A1 (en) * | 1992-05-29 | 2002-05-09 | Wofford Miles D. | Stabilizer for mechanically separated meat |
| CN103315333A (en) * | 2013-07-05 | 2013-09-25 | 福建安井食品股份有限公司 | Composite fish slide and processing process thereof |
| CN103734795A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Instant water-boiled minced fillet product with prolonged shelf-life and manufacturing method thereof |
| CN104026648A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Minced fish and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815687A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Channel catfish slide and production method |
| CN109619463A (en) * | 2019-01-25 | 2019-04-16 | 上海统益生物科技有限公司 | It is a kind of to improve the sliding mouthfeel of fish, the method for promoting resistant to cook performance and health properties using curdlan and tremella polysaccharides |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101861992B (en) | Method for improving gelling performance of minced Tilapia mossambica products | |
| CN104382105B (en) | A kind of frost resistance shrimp cunning and preparation method thereof | |
| CN102113684A (en) | Laver fish meatball and preparation method | |
| CN103211132B (en) | Frozen clam soup dumplings and production method thereof | |
| CN104939149A (en) | Method for improving quality of frozen freshwater fish surimi | |
| CN102715525A (en) | Beefsteak processing method | |
| CN103404909B (en) | Processing method of euphausia superb flavor composite shrimp mince products | |
| CN103125988A (en) | Mullet fish ball and preparation method thereof | |
| CN102406189A (en) | Preparing method of whitebait fishpaste acid | |
| CN104605404A (en) | Crystal fish slide and preparation method thereof | |
| CN101803759A (en) | Production method for improving gel strength of frozen surimi | |
| CN103564494A (en) | Aquatic collagen fish cake as well as preparation method thereof | |
| CN101797058A (en) | Clam sandwich fish-ball and making method | |
| CN103210996A (en) | Preparation process of cyprinus carpio frozen product | |
| CN102499386A (en) | Method for producing low-value fish sausage by combined fermentation of mixed strains | |
| Zhang | Seaweed industry in China | |
| CN104336669A (en) | Method for producing frozen minced shrimps by use of low-value marine shrimps | |
| CN101933637B (en) | Concentrated solid fish and prawn meat soup base and preparing method | |
| CN103564419B (en) | A kind of have instant shrimp paste of African special flavor and preparation method thereof | |
| CN104366577A (en) | Freezing-resisting minced muraenesox cinereus and preparation method thereof | |
| CN106722381A (en) | A kind of high tenacity swallow skin and preparation method thereof | |
| CN105454403A (en) | Low-flourine frozen Antarctic krill mince and preparation method thereof | |
| CN104839774A (en) | Production method for improving gel strength of golden pomfret frozen surimi | |
| CN105105216A (en) | Processing method of lactobacillus fermented mussel sausage | |
| CN104543868A (en) | Food, meat product or stuffing added with raw mashed potatoes and processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150225 |
|
| RJ01 | Rejection of invention patent application after publication |