CN1706253A - Fish flesh recombining and processing method - Google Patents

Fish flesh recombining and processing method Download PDF

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Publication number
CN1706253A
CN1706253A CN 200410025048 CN200410025048A CN1706253A CN 1706253 A CN1706253 A CN 1706253A CN 200410025048 CN200410025048 CN 200410025048 CN 200410025048 A CN200410025048 A CN 200410025048A CN 1706253 A CN1706253 A CN 1706253A
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CN
China
Prior art keywords
fish
flesh
pure
reorganization processing
processing
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
Application number
CN 200410025048
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Chinese (zh)
Inventor
戴志远
王宏海
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang Gongshang University
Original Assignee
Zhejiang Gongshang University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Zhejiang Gongshang University filed Critical Zhejiang Gongshang University
Priority to CN 200410025048 priority Critical patent/CN1706253A/en
Publication of CN1706253A publication Critical patent/CN1706253A/en
Pending legal-status Critical Current

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Abstract

The fish flesh re-combining and processing method is to add glutamine transminase (TG) in 0.05-3.0 wt% into fish flesh or fish sheet with fish head, internal organs, fish bone, etc eliminated and react at 0-20 deg.c for 0.5-24 hr to form new combined fish flesh product. The present invention has simple technological process, and the product may be in the fish shape, or be various fish segment, fish block or fish sheet. The fish flesh product may be frozen or heated without shape change and has mouth feeling, flavor and nutritious value the same as fish flesh.

Description

A kind of pure flesh of fish reorganization processing method
Technical field
The present invention relates to the processing method of aquatic products, relate in particular to a kind of pure flesh of fish processing method.
Background technology
The flesh of fish contains rich in protein, and have better nutritivity and be worth, be one of source of people's panning protein.But the spur of fish is given people ediblely brings many inconvenience.Therefore, people go back the edible flesh processed goods except edible fresh and freezing fish.Surimi product then is main flesh of fish processed goods, it be from the raw material fish adopt the flesh of fish after, through rinsing, dehydration and smart filter, adding salt, starch and flavoring again beats routed, be processed into the goods of different shape, taste then as required, wherein fish ball, fish meat sausage and Simulated Water product etc. are at present domestic and international popular flesh of fish processed goods.Chinese patent discloses a kind of whole fish product compound method No. 1053348, and these goods are actually fish gruels that cut, that be added with an amount of thickener, anticorrisive agent and flavoring such as the flesh of fish, fish-bone, again in order to make products such as fish ball or fillet.Above-mentioned this surimi product has destroyed original fish shape and structure of fish muscle structure, have in order to reduce the rotten cost of fish, increase content of starch arbitrarily, and added more spices, the mouthfeel of not having the flesh of fish and the local flavor of food have also reduced its nutritive value.
Summary of the invention
In order to overcome the defective of above-mentioned surimi product, the invention provides the technology of the pure flesh of fish reorganization processing of a kind of basic maintenance structure of fish muscle structure, original mouthfeel, local flavor and nutritive value.
Technical scheme of the present invention is:
After removing fish scale, fish head, internal organ, spur and getting flesh of fish operation, the glutamine transaminage of 0.05%-3.0% percentage by weight will be added in the flesh of fish that take out, shaped then fish product, and under 0 ℃-20 ℃ temperature conditions, leave standstill 0.5h-24h, the bonding typing.Above-mentioned method of getting the flesh of fish is divided into machinery and manual two kinds, remove spur, take the flesh of fish again after separating fish-skin, after reenter the fish product that is molded as required fish section, fish piece or fillet shape; Or by middle bone direction fish cuing open into two earlier, bone and spinule in the removal are made the fish product of monolithic fish, or two monolithic fishes are closed the fish product of making the fish shape, fish-skin on its outer covering.Above-mentioned fish product shapes laggard scanning frequency at it and freezes, and carries out frozen package when the fish product central temperature reaches-18 ℃, and refrigeration.Shaping preceding or shaping in the process or after shaping at the flesh of fish, can carry out seasoning and handle.
Adopting the fish product of the present invention's processing is a kind of pure processed fish meat products that does not have spur, at freezing or heating back unshaping, make troubles because of spur when having avoided people food fish, substantially keep the original institutional framework of the flesh of fish, original mouthfeel, local flavor and nutritive value, be different from traditional surimi products such as fish ball and fish meat sausage fully.
Concrete embodiment
For the present invention program is described in further detail, provide following two embodiment:
Embodiment 1
With the silver carp fish is raw material, clean, remove fish scale, fish head and internal organ, and black film in the fish maw, remove spur, separate fish-skin and take the flesh of fish with machinery, reject impurity such as broken little fish-skin, fishbone in the flesh of fish again, add the glutamine transaminage of flesh of fish weight 0.5%, stir, the above-mentioned flesh of fish is put into as various models such as fish shape, square and circles, also can cover fish-skin at the skin of fish product, under 0 ℃-4 ℃ low temperature, carried out enzyme reaction 2 hours, quick-frozen, packing when the central temperature of the flesh of fish reaches-18 ℃ is in-18 ℃ of following cold storage.
Embodiment 2
To freeze mackerel is raw material, partly thaws under nature or flowing water, by fish body size fractionation, clean, remove fish surface impurity, under half thawed state, remove fish head and internal organ, with manually mackerel being cutd open into two monolithic fishes by middle bone direction, bone in the removal, reject spinule, the glutamine transaminage of flesh of fish weight 0.2% evenly is sprinkling upon on the mackerel monolithic fish, place the reaction that bonds under 15 ℃-18 ℃ the temperature, bonding was shaped in about 40 minutes, individual quick freezing thaws, and uses salt, flavoring such as monosodium glutamate and sugar carries out seasoning to be handled, baking, be cooled to room temperature, packing, quick-frozen to the central temperature of monolithic fish in below-18 ℃, vanning is-18 ℃ of following cold storage.

Claims (7)

1. pure flesh of fish reorganization processing method, comprise and remove fish scale, fish head, internal organ, spur and get flesh of fish operation, it is characterized in that in the flesh of fish that takes out, adding the glutamine transaminage of 0.05%-3.0% percentage by weight, shaped then fish product, and under 0 ℃-20 ℃ temperature conditions, leave standstill 0.5h-24h, the bonding typing.
2. a kind of pure flesh of fish reorganization processing method as claimed in claim 1 is characterized in that the flesh of fish is shaping preceding or shaping in the process or after shaping, carry out seasoning and handle.
3. a kind of pure flesh of fish reorganization processing method as claimed in claim 1 or 2 is characterized in that the fish product of going into to be molded as required fish section or fish piece or fillet shape with oppressing.
4. a kind of pure flesh of fish reorganization processing method as claimed in claim 1 or 2, the method that it is characterized in that getting the flesh of fish adopts cuts open into two by middle bone direction with fish, and bone in the removal is removed spinule again, makes the fish product of monolithic fish.
5. a kind of pure flesh of fish reorganization processing method as claimed in claim 4 is characterized in that two monolithic fishes are closed the fish product of making the fish shape.
6. as claim 1 or 2 or 5 described a kind of pure flesh of fish reorganization processing methods, it is characterized in that the outer upward fish-skin that covers of the fish product that to have finalized the design.
7. a kind of pure flesh of fish reorganization processing method as claimed in claim 1 or 2 is characterized in that fish product shapes laggard scanning frequency and freezes, and carries out frozen package and refrigeration when flesh of fish central temperature reaches-18 ℃.
CN 200410025048 2004-06-10 2004-06-10 Fish flesh recombining and processing method Pending CN1706253A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 200410025048 CN1706253A (en) 2004-06-10 2004-06-10 Fish flesh recombining and processing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 200410025048 CN1706253A (en) 2004-06-10 2004-06-10 Fish flesh recombining and processing method

Publications (1)

Publication Number Publication Date
CN1706253A true CN1706253A (en) 2005-12-14

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN 200410025048 Pending CN1706253A (en) 2004-06-10 2004-06-10 Fish flesh recombining and processing method

Country Status (1)

Country Link
CN (1) CN1706253A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366125A (en) * 2011-07-26 2012-03-07 浙江省海洋开发研究院 Method for recombining sea eel flesh scrap by combining biologic enzyme with collagen protein
CN102742871A (en) * 2012-07-02 2012-10-24 宁波大学 Method for tuna deodorization, deacidification and flavor increasing
CN103859465A (en) * 2014-02-26 2014-06-18 廊坊师范学院 High-protein tilapia fish ball and preparation method thereof
CN104432227A (en) * 2014-10-30 2015-03-25 广东海洋大学 Method for preparing leisure foods by utilizing tilapia surimi and fishbone
CN105725108A (en) * 2016-03-07 2016-07-06 五河县金满塘生态种养殖家庭农场 Hemiculter leucisculus bone softening processing method

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366125A (en) * 2011-07-26 2012-03-07 浙江省海洋开发研究院 Method for recombining sea eel flesh scrap by combining biologic enzyme with collagen protein
CN102742871A (en) * 2012-07-02 2012-10-24 宁波大学 Method for tuna deodorization, deacidification and flavor increasing
CN103859465A (en) * 2014-02-26 2014-06-18 廊坊师范学院 High-protein tilapia fish ball and preparation method thereof
CN103859465B (en) * 2014-02-26 2015-11-18 廊坊师范学院 High protein tilapia surimi and preparation method thereof
CN104432227A (en) * 2014-10-30 2015-03-25 广东海洋大学 Method for preparing leisure foods by utilizing tilapia surimi and fishbone
CN105725108A (en) * 2016-03-07 2016-07-06 五河县金满塘生态种养殖家庭农场 Hemiculter leucisculus bone softening processing method

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Open date: 20051214