CN107156693A - A kind of process technology of tuna textured fish protein - Google Patents
A kind of process technology of tuna textured fish protein Download PDFInfo
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- CN107156693A CN107156693A CN201710294671.7A CN201710294671A CN107156693A CN 107156693 A CN107156693 A CN 107156693A CN 201710294671 A CN201710294671 A CN 201710294671A CN 107156693 A CN107156693 A CN 107156693A
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- 108010028690 Fish Proteins Proteins 0.000 title claims abstract description 38
- 238000005516 engineering process Methods 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 28
- 230000008569 process Effects 0.000 title claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 108010068370 Glutens Proteins 0.000 claims abstract description 3
- 235000021312 gluten Nutrition 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 18
- 230000033228 biological regulation Effects 0.000 claims description 10
- 230000003750 conditioning effect Effects 0.000 claims description 10
- 229960000541 cetyl alcohol Drugs 0.000 claims description 9
- BXWNKGSJHAJOGX-UHFFFAOYSA-N hexadecan-1-ol Chemical compound CCCCCCCCCCCCCCCCO BXWNKGSJHAJOGX-UHFFFAOYSA-N 0.000 claims description 9
- 229940080817 rotenone Drugs 0.000 claims description 9
- JUVIOZPCNVVQFO-UHFFFAOYSA-N rotenone Natural products O1C2=C3CC(C(C)=C)OC3=CC=C2C(=O)C2C1COC1=C2C=C(OC)C(OC)=C1 JUVIOZPCNVVQFO-UHFFFAOYSA-N 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims 2
- 235000019688 fish Nutrition 0.000 abstract description 20
- 241000251468 Actinopterygii Species 0.000 abstract description 19
- 235000019658 bitter taste Nutrition 0.000 abstract description 10
- 230000000050 nutritive effect Effects 0.000 abstract description 10
- 235000020995 raw meat Nutrition 0.000 abstract description 10
- 241001465754 Metazoa Species 0.000 abstract description 9
- 239000000835 fiber Substances 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 13
- 235000018102 proteins Nutrition 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 238000012545 processing Methods 0.000 description 9
- 210000004027 cell Anatomy 0.000 description 6
- 238000011017 operating method Methods 0.000 description 5
- 238000003672 processing method Methods 0.000 description 4
- 230000001681 protective effect Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 210000001087 myotubule Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000881711 Acipenser sturio Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000251464 Coelacanthiformes Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000276618 Perciformes Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
A kind of process technology of tuna textured fish protein of disclosure of the invention, tuna, soybean protein isolate, wheaten starch, Gluten are well mixed, obtained through twin (double) screw extruder extrusion forming.Compared with prior art, the advantage of the invention is that：The protein content of the tuna textured fish protein of the present invention is high, and fat content is low, is of high nutritive value, and the similar natural animal meat fiber of quality simultaneously has porous bulk organized structures；Good water solubility, no raw meat bitter taste, preferably, edibility is high, has a wide range of application for chewiness, Tuna -- like Fishes value-added content of product is improved, with wide market prospects；Low raw-material cost, process technology is simple, and production efficiency is high, easy to utilize.
Description
Technical field
The present invention relates to field of processing of aquatic products, more particularly, to a kind of process technology of tuna textured fish protein.
Background technology
Tuna -- like Fishes are the general name of several category fish with cuirass in Osteichthyes, Perciformes, mackerel section fish, also known as sturgeon
Fish, tuna fish, are a kind of height migration fishes in the waters at the middle and upper levels for living in ocean, are mainly distributed on the Pacific Ocean, great Xi
Ocean, the torrid zone of the Indian Ocean, the wide waters in subtropical zone and temperate zone.
Tuna meat is tender, deliciousness, and protein content is very high, rich in docosahexaenoic acid, eicosapentaenoic acid etc.
Polyunsaturated fatty acid with bioactivity；Meanwhile, methionine, taurine, minerals and vitamins rich content, are states
The green non-pollution healthy food that border NNFA is recommended.At present, the product of tuna processing is mainly can and raw fish,
Process technology research concentrates on can formulation of flavoring liquid, raw fish freezing and the quality comparison in cold storage procedure and its control etc.,
Application of the modern food engineering new and high technology in terms of tuna processing is substantially not enough.Therefore, the high-valued profit of product is focused on
With and comprehensive exploitation, application of the research new and high technology in tuna processing, develop more more preferable products, the control flesh of fish
The change of the content and color of histamine in processing and storage, improves the added value of tuna processing, it may be possible to tuna processing profit
With the developing direction of research.
Using advanced engineering technology, the features such as according to the nutrition of human body requirements, local flavor, recombinated etc. with texture a series of
Technology, can develop various high-valued products, wherein tuna textured fish protein be exactly with high value-added product it
One.The organized purpose of fish meat protein is that natural Fish protein is made to the product with good Chewiness and water retention characteristic.
These systematism most of products have filamentary structure, and still can keep in subsequent aquation and heat treatment above-mentioned property
Matter.Organized Fish protein can by as meat, and with nutritional characteristics such as high protein, low fat, its nutritive value by
Pay attention to extensively.
Prior art such as Authorization Notice No. is the B of CN 1017311447 Chinese invention patent, discloses a kind of systematism
Fish protein, the Fish protein is using squid leftover pieces as major ingredient, and soybean protein is auxiliary material, and extrusion cooking system is carried out through twin (double) screw extruder
.The features such as bright textured fish protein has good chewiness, high protein, but major ingredient easily mixes uneven, causes production
Product heterogeneity.
The content of the invention
High it is an object of the invention to provide a kind of lipidated protein, content is high, and good water solubility, no raw meat bitter taste, cost is low,
The process technology of the simple tuna textured fish protein of process technology.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：A kind of tuna textured fish egg
White process technology, the processing method includes following operating procedure：
Tuna meat mincing are thawed and cleaned up, press dewatering after smashing is standby；
50 ~ 60 parts of step 1 gained tuna is put into quality-adjusting device, and 30 ~ 40 parts of soybean protein isolate of addition, wheaten starch 10 ~
0.05 ~ 0.07 part of 20 parts, 10 ~ 20 parts of Gluten, 0.01 ~ 0.03 part of rotenone and cetanol, add water regulation material reclaimed water content
For 40 ~ 50%, lead to steam regulation of texture, conditioning of texture, refining temperature is 75 ~ 85 DEG C, and conditioning period is 5 ~ 10min, standby.Above-mentioned tuna systematism
The protein content of Fish protein is high, and fat content is low, is of high nutritive value, and the similar natural animal meat fiber of quality simultaneously has porous
Bulk organized structures；Good water solubility, no raw meat bitter taste, preferably, edibility is high for chewiness.Rotenone and cetanol pass through paddy
Protein powder or the effect because of synergy generation promotion flesh of fish lipolysis, so as to improve its tuna textured fish protein purity.
Step 2 resulting material is extruded after twin (double) screw extruder extrusion forming from die orifice, expressing technique condition is extruding
Temperature is 150~170 DEG C, and feeding capacity is 20 ~ 30kg/h, and screw speed is 200 ~ 250rpm, 100 DEG C of die temperature ＜；
Step 3 resulting material is dried 1 ~ 2 hour under the conditions of 70 ~ 80 DEG C, smashes, crosses 50 mesh sieves, tuna systematism is produced
Fish protein.
Compared with prior art, the advantage of the invention is that：1）The protein of the tuna textured fish protein of the present invention
Content is high, and fat content is low, is of high nutritive value, and the similar natural animal meat fiber of quality simultaneously has porous bulk systematism knot
Structure；2）Good water solubility, no raw meat bitter taste, preferably, edibility is high, has a wide range of application for chewiness, improves the attached of Tuna -- like Fishes product
It is value added, with wide market prospects；3）Low raw-material cost, process technology is simple, and production efficiency is high, easy to utilize.
Embodiment
Below by embodiment, the invention will be further described：
Embodiment 1：
A kind of process technology of tuna textured fish protein, the processing method includes following operating procedure：
1）Tuna meat mincing are thawed and cleaned up, press dewatering after smashing is standby；
2）60 parts of step 1 gained tuna is put into quality-adjusting device, adds 32 parts of soybean protein isolate, 14 parts of wheaten starch, paddy
0.06 part of 15 parts of protein powder, 0.01 part of rotenone and cetanol, the regulation material reclaimed water that adds water content is 43%, leads to steam regulation of texture, conditioning of texture, quenched
Temperature is 80 DEG C, and conditioning period is 6min, standby.The protein content of above-mentioned tuna textured fish protein is high, fat content
It is low, it is of high nutritive value, the similar natural animal meat fiber of quality simultaneously has porous bulk organized structures；Good water solubility, nothing
Raw meat bitter taste, preferably, edibility is high for chewiness.Rotenone and cetanol can play a protective role to tuna cell, reduce and adjust
Cell rupture during matter, pins moisture, holds tuna quality guarantee fresh and tender tasty；
3）Step 2 resulting material is extruded after twin (double) screw extruder extrusion forming from die orifice, expressing technique condition is extruding temperature
Spend for 156 DEG C, feeding capacity is 24kg/h, screw speed is 220rpm, 100 DEG C of die temperature ＜；
4）Step 3 resulting material is dried 1 hour under the conditions of 80 DEG C, is smashed, is crossed 50 mesh sieves, produce tuna textured fish egg
In vain.The protein content of the tuna textured fish protein of the present invention is high, and fat content is low, is of high nutritive value, the similar day of quality
Right animal muscle fiber simultaneously has porous bulk organized structures；Good water solubility, no raw meat bitter taste, chewiness preferably, eats valency
Value is high, has a wide range of application, and Tuna -- like Fishes value-added content of product is improved, with wide market prospects；Low raw-material cost, processing
Technology is simple, and production efficiency is high, easy to utilize.
Embodiment 2：
A kind of process technology of tuna textured fish protein, the processing method includes following operating procedure：
1）Tuna meat mincing are thawed and cleaned up, press dewatering after smashing is standby；
2）54 parts of step 1 gained tuna is put into quality-adjusting device, adds 36 parts of soybean protein isolate, 12 parts of wheaten starch, paddy
0.05 part of 15 parts of protein powder, 0.01 part of rotenone and cetanol, the regulation material reclaimed water that adds water content is 48%, leads to steam regulation of texture, conditioning of texture, quenched
Temperature is 80 DEG C, and conditioning period is 8min, standby.The protein content of above-mentioned tuna textured fish protein is high, fat content
It is low, it is of high nutritive value, the similar natural animal meat fiber of quality simultaneously has porous bulk organized structures；Good water solubility, nothing
Raw meat bitter taste, preferably, edibility is high for chewiness.Rotenone and cetanol can play a protective role to tuna cell, reduce and adjust
Cell rupture during matter, pins moisture, holds tuna quality guarantee fresh and tender tasty；
3）Step 2 resulting material is extruded after twin (double) screw extruder extrusion forming from die orifice, expressing technique condition is extruding temperature
Spend for 170 DEG C, feeding capacity is 30kg/h, screw speed is 230rpm, 100 DEG C of die temperature ＜；
4）Step 3 resulting material is dried 2 hours under the conditions of 70 DEG C, is smashed, is crossed 50 mesh sieves, produce tuna textured fish egg
In vain.The protein content of the tuna textured fish protein of the present invention is high, and fat content is low, is of high nutritive value, the similar day of quality
Right animal muscle fiber simultaneously has porous bulk organized structures；Good water solubility, no raw meat bitter taste, chewiness preferably, eats valency
Value is high, has a wide range of application, and Tuna -- like Fishes value-added content of product is improved, with wide market prospects；Low raw-material cost, processing
Technology is simple, and production efficiency is high, easy to utilize.
Embodiment 3：
A kind of process technology of tuna textured fish protein, the processing method includes following operating procedure：
1）Tuna meat mincing are thawed and cleaned up, press dewatering after smashing is standby；
2）50 parts of step 1 gained tuna is put into quality-adjusting device, adds 35 parts of soybean protein isolate, 12 parts of wheaten starch, paddy
0.05 part of 15 parts of protein powder, 0.03 part of rotenone and cetanol, the regulation material reclaimed water that adds water content is 50%, leads to steam regulation of texture, conditioning of texture, quenched
Temperature is 75 DEG C, and conditioning period is 10min, standby.The protein content of above-mentioned tuna textured fish protein is high, fat content
It is low, it is of high nutritive value, the similar natural animal meat fiber of quality simultaneously has porous bulk organized structures；Good water solubility, nothing
Raw meat bitter taste, preferably, edibility is high for chewiness.Rotenone and cetanol can play a protective role to tuna cell, reduce and adjust
Cell rupture during matter, pins moisture, holds tuna quality guarantee fresh and tender tasty；
3）Step 2 resulting material is extruded after twin (double) screw extruder extrusion forming from die orifice, expressing technique condition is extruding temperature
Spend for 165 DEG C, feeding capacity is 25kg/h, screw speed is 240rpm, 100 DEG C of die temperature ＜；
4）Step 3 resulting material is dried 1.5 hours under the conditions of 75 DEG C, is smashed, is crossed 50 mesh sieves, produce tuna textured fish
Albumen.The lipidated protein of the tuna textured fish protein of the present invention is high, and content is high, and fat content is low, is of high nutritive value, matter
The similar natural animal meat fiber in ground simultaneously has porous bulk organized structures；Good water solubility, no raw meat bitter taste, chewiness compared with
Good, edibility is high, has a wide range of application, and Tuna -- like Fishes value-added content of product is improved, with wide market prospects；Cost of material
Cheap, process technology is simple, and production efficiency is high, easy to utilize, and above experimental data is in non-linear, and its mechanism of action needs
Checking.
Tuna textured fish protein composition measurement of the present invention：
Tuna textured fish protein of the present invention is subjected to composition measurement, concrete outcome respectively with common commercially available textured fish protein
Such as following table：
| Classification | It is common commercially available | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Protein（%） | 53.4 | 75.8 | 67.9 | 71.2 |
| Fiber | 6.5 | 4.8 | 5.1 | 4.3 |
| Fat | 4.8 | 3.2 | 3.7 | 2.9 |
| Ash content | 7.8 | 6.1 | 5.8 | 5.4 |
| Color and luster | It is dark white | It is milky white | It is milky white | It is milky white |
| Peculiar smell | There is fishy smell | Free from extraneous odour | Free from extraneous odour | Free from extraneous odour |
| Reconstitution rate（g/L） | 300 | 451 | 472 | 487 |
By Biao Ke get, tuna textured fish protein of the invention is compared to common commercially available textured fish protein, protein content
Height, free from extraneous odour, it is easy to be processed into various taste food.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
Claims (7)
1. a kind of process technology of tuna textured fish protein, it is characterised in that：Described process technology comprises the following steps：
1）Tuna meat mincing are thawed and cleaned up, press dewatering after smashing is standby；
2）Step 1 gained tuna is put into quality-adjusting device, adds powder, and add water regulation material reclaimed water content, leads to steam regulation of texture, conditioning of texture,
It is standby；
3）Step 2 resulting material is extruded after twin (double) screw extruder extrusion forming from die orifice；
4）Step 3 resulting material is dried, smashed, 50 mesh sieves is crossed, produces tuna textured fish protein.
2. a kind of process technology of tuna textured fish protein according to claim 1, it is characterised in that：Described step
Powder composition and its parts by weight are in rapid 2：30 ~ 40 parts of soybean protein isolate, 10 ~ 20 parts of wheaten starch, 10 ~ 20 parts of Gluten,
0.05 ~ 0.07 part of 0.01 ~ 0.03 part of rotenone and cetanol.
3. a kind of process technology of tuna textured fish protein according to claim 1, it is characterised in that：Described step
Water content is 40 ~ 50% in material in rapid 2.
4. a kind of process technology of tuna textured fish protein according to claim 1, it is characterised in that：Described step
Refining temperature is 75 ~ 85 DEG C in rapid 2, and conditioning period is 5 ~ 10min.
5. a kind of process technology of tuna textured fish protein according to claim 1, it is characterised in that：Described step
Expressing technique condition is that extrusion temperature is 150~170 DEG C in rapid 3, feeding capacity be 20 ~ 30kg/h, screw speed be 200 ~
250rpm。
6. a kind of process technology of tuna textured fish protein according to claim 1, it is characterised in that：Described step
100 DEG C of die temperature ＜ in rapid 3.
7. a kind of process technology of tuna textured fish protein according to claim 1, it is characterised in that：Described step
Drying temperature is 70 ~ 80 DEG C in rapid 4, and drying time is 1 ~ 2 hour.
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| CN201710294671.7A CN107156693A (en) | 2017-04-28 | 2017-04-28 | A kind of process technology of tuna textured fish protein |
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| CN201710294671.7A CN107156693A (en) | 2017-04-28 | 2017-04-28 | A kind of process technology of tuna textured fish protein |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788411A (en) * | 2017-09-20 | 2018-03-13 | 中国肉类食品综合研究中心 | A kind of high animal protein food and its processing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791038A (en) * | 2009-12-17 | 2010-08-04 | 浙江海洋学院 | Pressing organization method of low-value aquatic product protein |
-
2017
- 2017-04-28 CN CN201710294671.7A patent/CN107156693A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791038A (en) * | 2009-12-17 | 2010-08-04 | 浙江海洋学院 | Pressing organization method of low-value aquatic product protein |
Non-Patent Citations (1)
| Title |
|---|
| 刘珍才: "《实用中毒急救数字手册》", 31 March 2009, 天津科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788411A (en) * | 2017-09-20 | 2018-03-13 | 中国肉类食品综合研究中心 | A kind of high animal protein food and its processing method |
| CN107788411B (en) * | 2017-09-20 | 2021-04-16 | 中国肉类食品综合研究中心 | High-animal-protein leisure food and preparation method thereof |
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Application publication date: 20170915 |