TH11729C3 - "Crab sticks stuffed with fish roe" - Google Patents

Abstract

Crab sticks stuffed with fish roe according to this invention It is the introduction of fish roe and crab sticks or imitation crab meat made from ground fish meat as the main ingredient in the production with a specific production process To get a new product that looks Exotic textures and flavors This creates a variety of differentiation for crab sticks or imitation crab meat and to increase the nutritional value of the protein from fish meat blended with fish roe. By a mixture of Crab sticks stuffed with roe according to this invention consisted of ground fish fillet (Surimi), ice, palm oil, soy protein (Soy protcin), modified starch, egg white. , Fish roe, wheat starch, sugar, iodine salt (lodine salt), monosodium glutamate (MSG), crab flavoring agent (Crab extract), smoked sausage flavor. (smoke sausage flavor), natural color, sodium tripolyphosphate (sodium tripolyphosphate), iPlus G (I + G) or dysidium 5 'inosinate and disodium 5' gua. Nylate (Disodium 5 'inosinate and Disodium 5'- guanylate)

Claims (2)

1. Crab sticks with fish roe consisted of minced fish meat (surimi) 40.00% by weight of ice 29.29% by weight of palm oil 7.00% by weight of soy protein (Soy protein) 5.60% by water. Modified starch weight 5.00% by weight of egg white 4.00% by weight of fish roe 2.40% by weight of wheat starch 2.00% by weight of egg white (Sugar) 2.00% By weight Iodine salt 1.30% by weight, monosodium glutamate (MSG) 0.60% by weight, crab extract flavor 0.40% by weight of smoked sausage 0.20% by Weight (smoke sausage flavor) Natural color 0.01% by weight, sodium tripolyphosphate 0.01% by weight (Sodium tripolyphosphate), Islas G (I + G) or Disodium 5 \ 'Ino. Sinate and disodium 5 \ 'Guanylate (Disodium 5 \' inosinte and Disodium 5 \ '- guanylate) 0.01% wt. 2. Production process of crab sticks stuffed with fish roe The steps are as follows: a. Mince the ground fish fillet (surimi) and mix it with half of the prepared iodine salt, chopped for 2 minutes until the ground fish has a gel-like texture. Then add the rest of the iodine salt (Iodine salt) completely. Chopped and chopped for 4 more minutes, mince and mix until smooth, which can be observed from the texture of the fish meat will not look granular. B. Add sodium triployphosphate (Sodium triployphosphate) down. Go and chop for another 2 minutes, then add the egg white and chop until you get a smooth mixture. Then add soy protein (Soy protein) and chop and mix until smooth into a homogeneous consistency. C. Add powdered seasonings such as sugar (sugar), monosodium glutamate (MSG) and I PLUS G (I). + G) and in the meantime, add half of the prepared ice, mince, mix with d. Add the Modified starch and Wheat starch into the mix and mix together. Until smooth and homogeneous Then gradually add the remaining amount of chilled water to continue chopping. E. Add palm oil (Palm Oil) to chop and mix until smooth and homogeneous. Finished, add the flavor with Crab cxtract and Smoke sausage flavor, mince and mix until a smooth, homogeneous mixture is obtained. F. Chop the fish meat, mix continuously until a smooth texture is obtained. The final temperature of chopping is controlled to be 22 degrees Celsius for the meat that is used for filling. Add the natural color (Natural color) to the mince by controlling the final temperature in the chopping mixture at 22 degrees Celsius, then add the fish roe mixture. The final temperature exceeds the control at 22 degrees Celsius, causing the fish to set or start to stabilize. It will affect the quality of the product texture. G. After chopping and mixing the fish meat is finished. It is molded by injecting white meat into sheets (Sheet extrusion) with a nozzle (NZ), size 1.5 x 125 mm (mm) and then through steaming with steam at a temperature of 88-90 degrees Celsius (ํ C). With belt speed (Speed Conveyor) equal to 45-65 kHz (Hz) C. through slitting (Slitting) size 0.7 mm (mm) and have a very deep groove depth (Max). Which grooving and having a depth at this level Will make the product's texture available It looks like a real crab meat. Then spray the orange fish roe (Fish roe) with a nozzle size 1.0 cm (cm) onto the plate. And roll the crab sticks into sticks By controlling the amount of filling Fish eggs in the middle to fit And focus on rolling the crab sticks tightly around the core filling Do not allow gaps or holes. I. Paint over the film and wrap the film around the pellet with a film wrapper. By controlling the amount of color Beautiful, evenly distributed, both sheets. J. Cut the crab sticks into pieces with a cutting machine. By controlling the weight and length of each crab stick The size required are as follows: length 8.8-9.2 cm, weight 19.8-20.2 g (Spec FG L = 8.8-9.2 cm, W = 19.8-20.2 g). K. Water, crab sticks stuffed with fish roe that has been arranged into tray Then steamed and sterilized to cook at 92 degrees Celsius for 30 minutes by controlling the core temperature of the crab sticks to 75-85 degrees Celsius to make the crab meat and fish roe cooked thoroughly. And is a sterilization that causes disease (Pathogen) s. Leave it to cool. Then it was frozen at a temperature below -18 degrees Celsius, which is the specific temperature for Crab stick or imitation crab meat is preserved in order to extend shelf life and preserve its flavor and nutrition. Crab sticks stuffed with fish roe