CN105685667A - Making process for frozen surimi - Google Patents
Making process for frozen surimi Download PDFInfo
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- CN105685667A CN105685667A CN201410686290.XA CN201410686290A CN105685667A CN 105685667 A CN105685667 A CN 105685667A CN 201410686290 A CN201410686290 A CN 201410686290A CN 105685667 A CN105685667 A CN 105685667A
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Abstract
The invention discloses a making process for frozen surimi. The making process comprises the following steps: processing of a raw material; washing of carcass; flesh collection; rinsing; dehydration; fine filtration; chopping and mixing; quantitative packing; quick-freezing; refrigeration; and processing of a finished product. The making process overcomes the problems of short storage time and proneness to denaturation of raw fish flesh; the processed frozen surimi has high quality; and a raw material according with requirements can be obtained at any time in processing of surimi products, so balanced production is realized. The making process is simple and easy to master, can produce the frozen surimi with unique flavor, is suitable for large-scale production and meets market demands. The produced frozen surimi is popular among vast consumers, has substantial social economic benefits and promotion value and caters for the taste of modern people in living.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technology of a kind of frozen minced fillets。
Background technology
Minced fish series products, it is with various marine fish minced fish or fresh-water fishes minced fish for raw material, a kind of high protein of being processed into through a series of, low fat, trophic structure rationally, a class deep processing marine food of safety and Health, its food type has the simulated foods such as Eriocheir sinensis rod, fried flower, minced fish bread, fish ham, fish sausage and shrimp cake。The processing technology of current frozen minced fillets, complex manufacturing technology, manufacturing process is wayward, and production efficiency is low, and the nutritive value of products material runs off, and product taste bad, product not easily stores, and economic benefit is low, poor product quality。
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, the processing technology of a kind of frozen minced fillets is provided, makes processing technology simple to operation, produce taste good, production efficiency is high, high nutrition, easily stores, high-quality, economic product easily, the production of the suitable marketization。
The processing technology of frozen minced fillets provided by the invention, comprises the following steps:
(1) Feedstock treating: raw material fish decaptitates, removes internal organs；
(2) trunk is cleaned: repeatedly clean with tap water；
(3) adopt meat: put in roller flesh separator by clean trunk and adopt meat, adopt meat drum diameter 3-6mm；
(4) rinsing: be neutral with pH, temperature is the water of 6-10 DEG C, rinse 4 times, each 10-15min, the water rate control every time rinsed at 4 times of flesh of fish amount, low rate mixing；
(5) dehydration: adopt mechanical dehydration, add the NaCl of 0.4-1% before dehydration, it is simple to dehydration；
(6) fine straining: remove the little bony spur in the flesh of fish；
(7) cutting and mix: add Saccharum Sinensis Roxb. 4-6%, sorbitol 3-4%, sodium polyphosphate 0.1-0.2%, cutting the time of mixing is 25-35 minute；
(8) post processing: adopt quantitative package, quick-freezing, cold preservation, namely obtain finished product。
The processing technology of frozen minced fillets provided by the invention, it has the beneficial effects that, solves complex manufacturing technology, product taste bad, the problem such as poor product quality, make processing technology simple operations, manufacturing process easily operates, product quality is high, and it is long that product stores the time, is unlikely to deteriorate, high financial profit, easy to use, easy to carry, it is suitable for promoting production。
Detailed description of the invention
Below in conjunction with an embodiment, the processing technology of frozen minced fillets provided by the invention is described in detail。
Embodiment
The processing technology of the frozen minced fillets of the present embodiment, comprises the following steps:
(1) Feedstock treating: raw material fish decaptitates, removes internal organs；
(2) trunk is cleaned: repeatedly clean with tap water；
(3) adopt meat: put in roller flesh separator by clean trunk and adopt meat, adopt meat drum diameter 3mm；
(4) rinsing: be neutral with pH, temperature is the water of 10 DEG C, rinse 4 times, each 10min, the water rate control every time rinsed at 4 times of flesh of fish amount, low rate mixing；
(5) dehydration: adopt mechanical dehydration, adds the NaCl of 1%, it is simple to dehydration before dehydration；
(6) fine straining: remove the little bony spur in the flesh of fish；
(7) cutting and mix: add Saccharum Sinensis Roxb. 6%, sorbitol 4%, sodium polyphosphate 0.2%, cutting the time of mixing is 35 minutes；
(8) post processing: adopt quantitative package, quick-freezing, cold preservation, namely obtain finished product。
The processing technology of frozen minced fillets, the good product quality produced, technical process is simple to operation, solving poor product quality, not easily the problem such as long-term preservation, solves the problem that the flesh of fish not easily stores, can directly eat, it is also possible to make the raw material of assorted cold dishes, sushi, chaffy dish, meet people's demand to quick food, edible safety, cost is low, high financial profit, it is easy to accumulating, and production efficiency is high, being loved by the people, market prospect is good。
Claims (1)
1. the processing technology of a frozen minced fillets, it is characterised in that: said method comprising the steps of:
(1) Feedstock treating: raw material fish decaptitates, removes internal organs；
(2) trunk is cleaned: repeatedly clean with tap water；
(3) adopt meat: put in roller flesh separator by clean trunk and adopt meat, adopt meat drum diameter 3-6mm；
(4) rinsing: be neutral with pH, temperature is the water of 6-10 DEG C, rinse 4 times, each 10-15min, the water rate control every time rinsed at 4 times of flesh of fish amount, low rate mixing；
(5) dehydration: adopt mechanical dehydration, add the NaCl of 0.4-1% before dehydration, it is simple to dehydration；
(6) fine straining: remove the little bony spur in the flesh of fish；
(7) cutting and mix: add Saccharum Sinensis Roxb. 4-6%, sorbitol 3-4%, sodium polyphosphate 0.1-0.2%, cutting the time of mixing is 25-35 minute；
(8) post processing: adopt quantitative package, quick-freezing, cold preservation, namely obtain finished product。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410686290.XA CN105685667A (en) | 2014-11-26 | 2014-11-26 | Making process for frozen surimi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410686290.XA CN105685667A (en) | 2014-11-26 | 2014-11-26 | Making process for frozen surimi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685667A true CN105685667A (en) | 2016-06-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410686290.XA Pending CN105685667A (en) | 2014-11-26 | 2014-11-26 | Making process for frozen surimi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685667A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108467859A (en) * | 2018-02-26 | 2018-08-31 | 浙江海洋大学 | A method of quenching surimi product endogenous proteinase using low temperature plasma |
| CN108617927A (en) * | 2018-02-26 | 2018-10-09 | 浙江海洋大学 | A method of controlling minced fish gel property using low temperature plasma |
-
2014
- 2014-11-26 CN CN201410686290.XA patent/CN105685667A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108467859A (en) * | 2018-02-26 | 2018-08-31 | 浙江海洋大学 | A method of quenching surimi product endogenous proteinase using low temperature plasma |
| CN108617927A (en) * | 2018-02-26 | 2018-10-09 | 浙江海洋大学 | A method of controlling minced fish gel property using low temperature plasma |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160622 |