CN103734792A - Minced fillet product and two-section frying processing method thereof - Google Patents
Minced fillet product and two-section frying processing method thereof Download PDFInfo
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- CN103734792A CN103734792A CN201310678241.7A CN201310678241A CN103734792A CN 103734792 A CN103734792 A CN 103734792A CN 201310678241 A CN201310678241 A CN 201310678241A CN 103734792 A CN103734792 A CN 103734792A
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- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 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 claims abstract description 10
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 10
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 10
- 239000002131 composite material Substances 0.000 claims abstract description 10
- 235000014103 egg white Nutrition 0.000 claims abstract description 10
- 210000000969 egg white Anatomy 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 238000012856 packing Methods 0.000 claims abstract description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 10
- 239000010452 phosphate Substances 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 235000014102 seafood Nutrition 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000019465 surimi Nutrition 0.000 claims description 29
- 241000251468 Actinopterygii Species 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000008859 change Effects 0.000 claims description 8
- 229960003487 xylose Drugs 0.000 claims description 8
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 3
- 238000004886 process control Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract description 3
- 239000005457 ice water Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 230000006872 improvement Effects 0.000 description 7
- 238000004040 coloring Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241001330002 Bambuseae Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000004088 simulation Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The invention discloses a minced fillet product and a two-section frying processing method thereof. The product is composed of the following raw materials in parts by weight: 50 to 60 parts of minced fillet, 5 to 10 parts of modified potato starch, 3 to 8 parts of pig fat, 3 to 8 parts of egg white, 15 to 20 parts of ice water, 0.1 to 0.5 part of composite phosphate, 1 to 3 parts of salt, 0.1 to 1.0 part of monosodium glutamate, 0.1 to 1.0 part of glucose, 0.1 to 1.0 part of xylose, and 0.1 to 1.0 part of seafood essence. The minced fillet product is prepared by the following steps: taking minced fillet as the raw material, and then subjecting the minced fillet to steps of cutting, mixing, forming, frying, de-oiling, cooling, packing, and quick-freezing so as to process the minced fillet into a gel food. The processing method has the advantages that the texture structure of the product is prominently improved by the two-section frying processing technology, thus the elasticity, tenderness, and crispness of the product are all improved; furthermore the two-section frying technology makes the product be more uniformly colored and have a more stable product quality, reduces the rejection rate, has the advantages of simpleness and practicability, and is suitable for industrial massive production.
Description
Technical field
The present invention relates to a kind of surimi product, also relate to a kind of two sections of fried processing methods of surimi product.
Background technology
Take frozen minced fillets or the gel-type food made as raw material of the fish gruel directly being made by fresh feed, use delicious flavour, convenient and swift, be subject to liking of increasing people.The important indicator of weighing quality of fish meat comprises gel strength, quality, form and taste etc.And gelling performance is the key factor of quality good or not that determines surimi product, because it directly affects the yield of tissue characteristics, water-retaining property, caking property and the product of fish product, therefore the control of gelation is that the crucial machining of surimi product exists.Now the processing method of surimi product is simple, a little less than the surimi product gel strength of producing, causes that the rotten products taste of final fish is poor, quality is unstable, is not suitable for industrialized production.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of goods institutional framework significantly to be improved, and colouring is even, constant product quality, a kind of surimi product of applicable industrialized production.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of surimi product, comprises that the raw material of following weight proportion is made: 50～60 parts of fish gruels, 5～10 parts of sex change farinas, 3～8 parts of pig show conditions, 3～8 parts of egg white solutions, 15～20 parts of frozen water, 0.1～0.5 part of composite phosphate, 1～3 part of salt, 0.1～1.0 part of monosodium glutamate, 0.1～1.0 part of glucose, 0.1～1.0 part of wood sugar, 0.1～1.0 part, seafood essence.
Another technical problem to be solved by this invention is to provide a kind of preparation method of above-mentioned surimi product.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of two sections of fried processing methods of surimi product, comprise the raw material of following weight proportion: 50～60 parts of fish gruels, 5～10 parts of sex change farinas, 3～8 parts of pig show conditions, 3～8 parts of egg white solutions, 15～20 parts of frozen water, 0.1～0.5 part of composite phosphate, 1～3 part of salt, 0.1～1.0 part of monosodium glutamate, 0.1～1.0 part of glucose, 0.1～1.0 part of wood sugar, 0.1～1.0 part, seafood essence, through cutting, mix, moulding, fried, de-oiling, cooling, packing and quick-frozen step process.
As preferred technical scheme, the rotten frozen minced fillets that adopts of described fish, is placed in frozen minced fillets in defrosting room, naturally thaw 4～6 hours, and 0～10 ℃ of thaw point.
As the improvement to technique scheme, described cutting mixed step the fish gruel of having thawed is placed in to cutmixer, add composite phosphate 1100～1300r/min to cut to mix 1～3min, add salt 3500～3700r/min to cut to mix 1～2min, add monosodium glutamate, glucose and xylose 1100～1300r/min to cut to mix 0.5～1min and mix, then add successively egg white solution, pig show condition, sex change farina, frozen water, salt and seafood essence 1100～1300r/min to cut to mix 0.5～1min to mix, whole process control filling temperature is below 12 ℃.
As the further improvement to technique scheme, described forming step be to pack forming machine moulding into by cutting after the fillings of mixing vacuumizes, the consistent and center pore-free of product size after moulding, shape.
As the further improvement to technique scheme, described fried step is for to be directly sent to frying in the aircraft bombing of continous way automatic oil by forming product, and first paragraph oil temperature is controlled at 110～120 ℃ of fried 2～3min, and product center temperature is 45～50 ℃; 160～170 ℃ of fried 1～3min of second segment oil temperature, product center temperature is 75～85 ℃.
As the especially further improvement to technique scheme, described de-oiling step is that the product after fried is adopted to special oil remover or centrifuge de-oiling, and de-oiling to product surface drips without oil droplet.
As the especially further improvement to technique scheme, described cooling step is that the product after de-oiling is cooling through ventilating, chilling room temperature≤12 ℃, and product center temperature reaches below 12 ℃.
As the especially further improvement to technique scheme, described packaging step is that cooled product is adopted to vacuum packing machine packing, by the laggard luggage case of metal detector.
As to especially further the improving of technique scheme, described quick-frozen step is placed in-18 ℃ of following quick freezing repositories and carries out quick-frozen for packaging product.
Owing to having adopted technique scheme, the present invention take frozen minced fillets or the fish gruel directly being made by fresh feed as raw material, through thawing, cut mix, gel-type food that moulding, fried, de-oiling, cooling, packing and quick-frozen step are processed into, as fish ball, fish intestines, imitation crab meat, simulation shrimp, bamboo wheel and tempura etc.Surimi product is nutritious, and instant is very popular.By surimi product being carried out to two sections of frying technological processes, well control the gel process of the rotten albumen of fish, farthest reduce with to avoid gel deteriorated, improve institutional framework and the mouthfeel of surimi product, increase elasticity, brittleness and the tender degree of goods, make its quality reach best.The invention has the advantages that: 1, two sections of frying technological processes significantly improve goods institutional framework, increase elasticity, tender degree and brittleness.2, two sections of frying technological processes make product colouring more even, and product quality is more stable, reduces percent defective.3, technique simple possible, is applicable to industrialized production.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some example embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can to described embodiment, revise by various mode.Therefore, the following describes is illustrative in itself, rather than for limiting the protection domain of claim.
A kind of surimi product, comprises that the raw material of following weight proportion is made: 50～60 parts of fish gruels, 5～10 parts of sex change farinas, 3～8 parts of pig show conditions, 3～8 parts of egg white solutions, 15～20 parts of frozen water, 0.1～0.5 part of composite phosphate, 1～3 part of salt, 0.1～1.0 part of monosodium glutamate, 0.1～1.0 part of glucose, 0.1～1.0 part of wood sugar, 0.1～1.0 part, seafood essence.
A kind of two sections of fried processing methods of surimi product, comprise the raw material of following weight proportion: 50～60 parts of fish gruels, 5～10 parts of sex change farinas, 3～8 parts of pig show conditions, 3～8 parts of egg white solutions, 15～20 parts of frozen water, 0.1～0.5 part of composite phosphate, 1～3 part of salt, 0.1～1.0 part of monosodium glutamate, 0.1～1.0 part of glucose, 0.1～1.0 part of wood sugar, 0.1～1.0 part, seafood essence, through cutting, mix, moulding, fried, de-oiling, cooling, packing and quick-frozen step process.
The rotten frozen minced fillets that adopts of described fish, selects the frozen fish that meets state health standards, and frozen minced fillets is placed in defrosting room, naturally thaw 4 hours, and 0～10 ℃ of thaw point.
Cut and mix, by having thawed, fish gruel is placed in cutmixer, add composite phosphate 1200r/min to cut to mix 2min, add salt 3600r/min to cut to mix 1min, add monosodium glutamate, glucose and xylose 1200r/min to cut to mix 0.5min and mix, then add successively egg white solution, pig show condition, starch, frozen water 1200r/min to cut to mix 0.5 to mix, whole process control filling temperature is below 12 ℃.
Moulding, packs forming machine into by cutting after the fillings of mixing vacuumizes, and according to product requirement adjustment die forming machine, is shaped to the consistent and imperforate standardized product in center of product size, shape.
Fried, forming product is directly sent to frying in the aircraft bombing of continous way automatic oil, first paragraph oil temperature is controlled at 110～120 ℃ of fried 2～3min, and product center temperature is 45～50 ℃; 160～170 ℃ of fried 1～3min of second segment oil temperature, product center temperature is 75～85 ℃.
De-oiling, adopts special oil remover or centrifuge de-oiling by the product after fried, and de-oiling to product surface drips without oil droplet.
Cooling, the product after de-oiling is cooling through ventilating, chilling room temperature≤12 ℃, product center temperature reaches below 12 ℃.
Packing, adopts vacuum packing machine packing by cooled product, by the laggard luggage case of metal detector.
Quick-frozen, will package product and be placed in-18 ℃ of following quick freezing repositories and carry out quick-frozen.
The present embodiment is take the fish gruel of freezing fish gruel being thawed or directly made by fresh feed as raw material, the gel-type food of mix through cutting, moulding, fried, de-oiling, cooling, packing and quick-frozen step being processed into, as fish ball, fish intestines, imitation crab meat, simulation shrimp, bamboo wheel and tempura etc.Surimi product is nutritious, and instant is very popular.By surimi product being carried out to two sections of frying technological processes, well control the gel process of the rotten albumen of fish, farthest reduce with to avoid gel deteriorated, improve institutional framework and the mouthfeel of surimi product, increase elasticity, brittleness and the tender degree of goods, make its quality reach best.The advantage of the present embodiment is: 1, two sections of frying technological processes significantly improve goods institutional framework, increases elasticity, tender degree and brittleness.2, two sections of frying technological processes make product colouring more even, and product quality is more stable, reduces percent defective.3, technique simple possible, is applicable to industrialized production.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (10)
1. a surimi product, it is characterized in that, comprise that the raw material of following weight proportion is made: 50～60 parts of fish gruels, 5～10 parts of sex change farinas, 3～8 parts of pig show conditions, 3～8 parts of egg white solutions, 15～20 parts of frozen water, 0.1～0.5 part of composite phosphate, 1～3 part of salt, 0.1～1.0 part of monosodium glutamate, 0.1～1.0 part of glucose, 0.1～1.0 part of wood sugar, 0.1～1.0 part, seafood essence.
2. the processing method of a surimi product, it is characterized in that, comprise the raw material of following weight proportion: 50～60 parts of fish gruels, 5～10 parts of sex change farinas, 3～8 parts of pig show conditions, 3～8 parts of egg white solutions, 15～20 parts of frozen water, 0.1～0.5 part of composite phosphate, 1～3 part of salt, 0.1～1.0 part of monosodium glutamate, 0.1～1.0 part of glucose, 0.1～1.0 part of wood sugar, 0.1～1.0 part, seafood essence, through cutting, mix, moulding, fried, de-oiling, cooling, packing and quick-frozen step process.
3. the processing method of a kind of surimi product as claimed in claim 2, is characterized in that: the rotten frozen minced fillets that adopts of described fish, frozen minced fillets is placed in defrosting room, and naturally thaw 4～6 hours, 0～10 ℃ of thaw point.
4. the processing method of a kind of surimi product as claimed in claim 3, it is characterized in that: described in cut and mix step the fish gruel of having thawed is placed in to cutmixer, add composite phosphate 1100～1300r/min to cut to mix 1～3min, add salt 3500～3700r/min to cut to mix 1～2min, add monosodium glutamate, sugar 1100～1300r/min to cut and mix 0.5～1min and mix, then add successively egg white solution, pig show condition, sex change farina, frozen water, salt and seafood essence 1100～1300r/min to cut to mix 0.5～1min to mix, whole process control is below 12 ℃.
5. the processing method of a kind of surimi product as claimed in claim 4, is characterized in that: described forming step is to pack forming machine moulding into by cutting after the fillings of mixing vacuumizes, the consistent and center pore-free of product size after moulding, shape.
6. the processing method of a kind of surimi product as claimed in claim 5, it is characterized in that: described fried step is for to be directly sent to frying in the aircraft bombing of continous way automatic oil by forming product, first paragraph oil temperature is controlled at 110～120 ℃ of fried 2～3min, and product center temperature is 45～50 ℃; 160～170 ℃ of fried 1～3min of second segment oil temperature, product center temperature is 75～85 ℃.
7. the processing method of a kind of surimi product as claimed in claim 6, is characterized in that: described de-oiling step is that the product after fried is adopted to de-oiling, and de-oiling to product surface drips without oil droplet.
8. the processing method of a kind of surimi product as claimed in claim 7, is characterized in that: described cooling step is that the product after de-oiling is cooling through ventilating, chilling room temperature≤12 ℃, and product center temperature reaches below 12 ℃.
9. the processing method of a kind of surimi product as claimed in claim 8, is characterized in that: described packaging step is for cooled product being adopted to vacuum packing machine packing, by the laggard luggage case of metal detector.
10. the processing method of a kind of surimi product as claimed in claim 9, is characterized in that: described quick-frozen step is placed in-18 ℃ of following quick freezing repositories and carries out quick-frozen for packaging product.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489765A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Fried minced fillet product and preparation method thereof |
| CN105380155A (en) * | 2015-12-26 | 2016-03-09 | 浙江大家食品有限公司 | Production system for making fish tofu |
| CN109170639A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of quick-frozen salmon egg dumplings |
| CN113729176A (en) * | 2021-07-14 | 2021-12-03 | 福建省水手食品有限公司 | Fujian leather and preparation method of Fujian |
| CN115152966A (en) * | 2022-07-25 | 2022-10-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Instant tiger skin minced fillet leisure product and preparation method thereof |
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| CN104489765A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Fried minced fillet product and preparation method thereof |
| CN105380155A (en) * | 2015-12-26 | 2016-03-09 | 浙江大家食品有限公司 | Production system for making fish tofu |
| CN109170639A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of quick-frozen salmon egg dumplings |
| CN113729176A (en) * | 2021-07-14 | 2021-12-03 | 福建省水手食品有限公司 | Fujian leather and preparation method of Fujian |
| CN113729176B (en) * | 2021-07-14 | 2024-01-16 | 福建省水手食品有限公司 | Fu bag skin and preparation method of Fu bag |
| CN115152966A (en) * | 2022-07-25 | 2022-10-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Instant tiger skin minced fillet leisure product and preparation method thereof |
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|---|---|
| CN103734792B (en) | 2016-04-20 |
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