CN108272037A - A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique - Google Patents
A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique Download PDFInfo
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- CN108272037A CN108272037A CN201710006853.XA CN201710006853A CN108272037A CN 108272037 A CN108272037 A CN 108272037A CN 201710006853 A CN201710006853 A CN 201710006853A CN 108272037 A CN108272037 A CN 108272037A
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Classifications
-
- 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
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to aquatic products intensive processing technical fields, and in particular to a kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique.The present invention is expected based on fresh minced fillet, with starch, gingerade and salt etc. for auxiliary material, vacuum and low temperature cut mix and Vacuum Mixture, low temperature squeeze out with boiling sizing, cooling vacuum pack etc. processes.The product flesh of fish content is high, and gel network structure main body is Fish protein, and it is starch to fill auxiliary material therein；It is cut and is mixed and Vacuum Mixture technology using vacuum and low temperature, prevent disulfide bond before being molded from generating, the dissolution of fish fribrillin, starch is promoted to be wrapped up by Fish protein, make fish silk more consolidation when being extruded；Low temperature squeeze out with temperature of charge before the control molding of boiling shaping technology, prevent Fish protein gel network denaturation rupture and fragmentation, starch gelatinization and the generation for forming gel breaks down protein gel network structure；Vacuum can exclude air in material, reduce section item rate, the reduction fresh fragrance of the flesh of fish caused by oxidation is thin out and fish silk color and luster changes.
Description
Technical field
The invention belongs to aquatic products intensive processing technical fields, and in particular to a kind of high egg manufactured as skeleton using Fish protein
It is ichthyophagy silk technique in vain.
Background technology
Fish silk or fish face are the local dishes of one of characteristic of Ganzhou Hakka, are the fish products of Chinese tradition.Flesh of fish taste
Road is delicious, and contained albumen is easy to be digested, and absorptivity is up to 96%, is good protein source.Traditional fish
Silk, for raw material, through Minced Steak, conjunction face, is rolled skin by hand, cooks, cools down, rolls up with the fresh fish flesh of fish, Strong flour, high-quality starch, salt etc.
System, chopping are dried or the processes such as artificial drying, packaging are process naturally.Often flour and starch are main component, gel
Main body is mucedin, and minced fillet is filled wherein as auxiliary material, and nutritional ingredient is based on carbohydrate.Product surface after drying
Be easy section item after coarse, boiling, and it is drying when fat oxidation so that heavier fish raw meat is presented without fresh fish meat-like flavor in product
Taste, shape are also relatively simple.Simultaneously because the roller sheet process in traditional fish silk production is realized using skin is rolled by hand, it is difficult to use machine
Tool equipment is realized, difficulty is brought to fish silk large-scale production.Therefore develop a kind of high protein content, have preferable nutrition at
Point, the fish silk of quality and flavor taste, overcome that conventional dry fish stickleback meat content is relatively low, does not have seafood taste and easy tos produce fish raw meat
Taste is difficult to the emphasis that the defects of mechanization is current fish silk production technology innovation.
On the basis of traditional fish face, many scholars in China in order to solve traditional fish silk/fish face rough surface and elasticity not
The problem of foot, by adding the composite modifying agents such as transglutaminase, active wheat gluten changing to the dough characters of fish silk, fish face
It is kind to contribute.Hu Qiubo is added transglutaminase in fish face, and the substances such as egg white make the amino acid and flour of the flesh of fish
The webbed gluten structure of amino acid covalent cross-linking shape improves the quality (patent publication No. in fish face：CN 101243845A, invention
Title：Fish face and its production method).Xiong Shanbai is in the production in fish face, the flour-dough improvers such as addition konjaku glucomannan, profit
With the interaction of starch and Glucomannan in flour, to enhance the cohesive force (patent publication No. of dough：CN 1545891A,
Denomination of invention：A kind of fish face and its production method).Zhang Min are slowly uniform during stirring minced fillet and adding flour and starch to be added
Sodium alginate aqueous solution and Gluten (also known as active wheat gluten), collective effect improve the rheological behavior and minced fillet of dough
Gel characteristic (patent publication No.：CN 102429168A, denomination of invention：A kind of heat boil stable fish face make and method for preserving).
It is another to have part researcher by improving fish face processing technology to improve fish face quality.In generation of bursting, is beaten with low temperature when Hu Yaqin prepares minced fillet
It cuts and mixes for tradition, increase the elasticity in fish face and improve the gel structure (patent publication No. in fish face：CN101869323A, invention name
Claim：Utilize the preparation method patent publication No.s of the fast food fish noodles of vacuum microwave drying：Patent publication No.：CN101869322A, hair
Bright title：Utilize the preparation method of the fast food fish noodles of vacuum freeze drying).At the same time, Xiao Li, Liu Wanglin etc. think fish face/
Fish silk forms more single, subalimentation, to improve the nutritional ingredient of fish face/fish silk, adds by a certain percentage in the production process
(the patent publication No.s such as rice-chestnut powder, kudzuvine root starch, purple sweet potato, egg white, green onion, ginger, garlic：CN103564538A, denomination of invention：A kind of Chinese chestnut
Powder fish face and preparation method thereof；Patent publication No.：CN103549508A；Denomination of invention：A kind of arrowroot fish noodles and preparation method thereof
Patent publication No.：CN104489556A, denomination of invention：A kind of purple sweet potato fish face and its manufacture craft).Although above-mentioned modifying agent adds
Add the quality for making fish face to significantly improve, but only lays particular emphasis on the network structure of the toughness and extension mucedin of enhancing dough, and
Most of fish face product of making is still gluten egg there are flesh of fish content not 50%, fish face low percentages of protein, gel bodies
In vain, the flesh of fish is filled wherein as auxiliary material, and main nutritional ingredient is still carbohydrate, rough surface, easy broken strip, nothing
Seafood taste and it is oxidizable the shortcomings of.
Invention content
It is an object of the invention to overcome the shortage of prior art, a kind of high protein manufactured using Fish protein as skeleton is provided i.e.
Ichthyophagy silk and its technique, to realize gel network structure main body as Fish protein, filling auxiliary material is the structure of starch, improves fish silk production
The elasticity of the content of Fish protein and fish silk in product, while preventing air from entering, surface flatness is improved, section item rate is reduced, is improved
The seafood taste of fish silk.
The specific technical solution of the present invention is：
A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk, including scale, slaughter, remove internal organ, decaptitating, divide
It cuts, cold water wash, drain, adopt meat, rinse step, using the quality of fish filling of centrifugal dehydration to amount of water content as radix, by weight
The raw material proportioning of gauge is as follows：
Raw fish meat paste：100kg；
Auxiliary material：40~85kg；
The auxiliary material material is starch, gingerade, salt；Using raw fish meat paste quality as radix, per in 100kg raw fish meat pastes, add
The proportioning of the auxiliary material added by weight is as follows：
Starch：10‐30kg；
Gingerade：30‐50kg；
Salt：2.0‐4.0kg；
Wherein the starch is potato starch, one kind in tapioca or wheaten starch；
It manufactures in accordance with the following steps：
(1) select fresh raw material fish, through scaling, slaughtering, go internal organ, decaptitating, three pieces to split formula segmentation, with 4-10 DEG C with
Lower cold clear water is rinsed well, and fish block surface moisture content is drained；
(2) after the fish block pre-processed in step (1) being adopted meat with flesh separator, the cooling (4 of 3~5 times of meat mincing volumes is added
~10 DEG C) clear water rinse 2~3 times, then with centrifuge be dehydrated to moisture be 70%~85% raw fish meat paste；
(3) it weighs raw fish meat paste in step (2) and is put into vacuum cut mixer, be 0.08~0.1MPa, temperature control with vacuum degree
The condition vacuum for being 1200~1800r/min for 4~10 DEG C, rotating speed is cut and mixes 0.4~1min, adds after auxiliary material to continue to cut and mixes one
Fix time (8~15min) obtain body of paste.
(4) low temperature extrusion and boiling setting process are used, i.e., body of paste in step (3) is squeezed into He (has this equipment just
It is this faces He machine) in, the temperature in adjustment mold aperture to 2~3mm, control material is 20~30 DEG C, and the outlet of fish silk is disposed
At (85 DEG C -100 DEG C) 7~15cm of top of hot water, boiling temperature is 85 DEG C~100 DEG C, and hot water pH is 6.5~7.5, and fish silk enters
Stop hot water heating after water, is picked up after fish silk is impregnated 1~3min, dry and cool down；
It is 21 DEG C that as optimal technical scheme, in step (4), low temperature, which is squeezed out with the paste temperature control in boiling sizing,
~28 DEG C, boiling temperature is 86 DEG C~95 DEG C, the pH=7.0 of hot water.
It is a kind of using Fish protein as the manufacturing process of the high protein of skeleton, that is, ichthyophagy silk, including scale, slaughter, remove internal organ, go
Head segmentation, cold water wash, drains, adopts meat, rinse step, using the quality of fish filling of centrifugal dehydration to amount of water content as radix,
Raw material proportioning by weight is as follows：
Raw fish meat paste：100kg；
Auxiliary material：40~85kg；
The auxiliary material material is starch, gingerade, salt.Using raw fish meat paste quality as radix, per in 100kg raw fish meat pastes, add
The proportioning of the auxiliary material added by weight is as follows：
Starch：10‐30kg；
Gingerade：30‐50kg；
Salt：2.0‐4.0kg；
Wherein the starch is potato starch, one kind in tapioca or wheaten starch.
It manufactures in accordance with the following steps：
(1) select fresh raw material fish, through scaling, slaughtering, go internal organ, decaptitating, three pieces to split formula segmentation, with 4-10 DEG C with
Lower cold clear water is rinsed well, and fish block surface moisture content is drained；
(2) after the fish block pre-processed in step (1) being adopted meat with flesh separator, the cooling (4 of 3~5 times of meat mincing volumes is added
~10 DEG C) clear water rinse 2~3 times, then with centrifuge be dehydrated to moisture be 70%~85% raw fish meat paste；
(3) it weighs raw fish meat paste in step (2) and is put into vacuum cut mixer, be 0.08~0.1MPa, temperature control with vacuum degree
The condition vacuum for being 1200~1800r/min for 4~10 DEG C, rotating speed is cut and mixes 0.4~1min, adds after auxiliary material to continue to cut and mixes one
Fix time (8~15min) obtain body of paste.
(4) body of paste in step (3) is squeezed into the machine of the faces He, adjustment mold aperture to 2~3mm, the temperature of control material
It is 20~30 DEG C, fish silk exit is placed at (85~100 DEG C) 7~15cm of top of hot water, boiling temperature is 85 DEG C~100
DEG C, hot water pH is 6.5~7.5, and fish silk stops hot water heating after entering water, picks up, dries and cold after fish silk is impregnated 1~3min
But；
It is 21 DEG C that as optimal technical scheme, in step (4), low temperature, which is squeezed out with the paste temperature control in boiling sizing,
~28 DEG C, boiling temperature is 86 DEG C~95 DEG C, the pH=7.0 of hot water.
Compared with the prior art, the present invention has the following advantages that：
(1) product of the present invention is a kind of using Fish protein as the high protein of skeleton structure i.e. ichthyophagy squeeze.Raw material is using drift
It washes 2-3 times, the minced fillet after centrifugal dehydration, fribrillin content higher, it is easier to form the main body of Fish protein gel.Fish
Silk is based on albumen, and flesh of fish content is up to 80%, and protein content higher, skeleton structure is Fish protein, and starch is filled as auxiliary material
Wherein, nutritive value higher, fish silk elasticity is more preferable, and smooth in taste has chewy texture.
(2) technology of mixing is cut using cryogenic vacuum and Vacuum Mixture is cut and mixed.Fish protein does not allow mutability under low temperature, prevents from being molded
Preceding disulfide bond formation promotes the dissolution of fish fribrillin, can preferably form protein gel network structure；Being mixed into starch is
Auxiliary material, starch are wrapped up by Fish protein, are filled among the gel network structure of Fish protein formation, and fish silk is made more to be caused when squeezing out
Close consolidation significantly improves the quality of product, has better mouthfeel.Vacuum cuts the mass exchange mixed and promoted in the flesh of fish and dispensing
Process, the barometric gradient caused by vacuum can promote to cut mix during water and salt movement, so that Fish protein and starch is mixed more
Uniformly, it shortens to cut and mixes the time；And the air in material is not only eliminated under vacuum state, it is smooth, homogeneous to obtain surface
Fish silk, and reduce that the fresh fragrance of the flesh of fish caused by oxidation is thin out and fish silk color and luster variation.
(3) low temperature extrusion and boiling forming technique are used, is molded preceding control material temperature at 30 DEG C hereinafter, preventing Fish protein
Gel network denaturation rupture and fragmentation, prevent starch gelatinization and form the generation of gel breaks down protein gel network structure；Separately
Wire squeeze height is controlled, influence of the gravity to fish silk tensile properties and shear property is reduced；During being squeezed into silk, by
In the effect of pressure and frictional force, temperature of charge increases；The temperature of cooking water pH and water is controlled again, it is easier to form preferable fish
Protein gel network structure, and starch is fully gelatinized during boiling, is preferably filled in Fish protein network structure so that
Fish kibisso slurry value is low, and section item rate is low, and the degree of packing and elasticity are more preferable, improves product quality；Further accordance with mold difference, shape of product is more
Sample.
The effect of the present invention is as shown in table 1.
The comparison of table 1 present invention and existing product
Description of the drawings
Fig. 1：It is the techniqueflow chart of the present invention.
Fig. 2：Different material temperature makes the ordinary optical microphoto of fish silk.Reference sign：The object of a1 in Fig. 2
Material temperature degree is 20 DEG C, and fish silk colouring method contaminates for iodine；The temperature of charge of a2 figures in Fig. 2 is 20 DEG C, and fish silk colouring method is Soviet Union
Another name for contaminates；The temperature of charge of a3 figures in Fig. 2 is 20 DEG C, and fish silk colouring method is iodine dye plus hematoxylin dye；B1 figures in Fig. 2
Temperature of charge is 25 DEG C, and fish silk colouring method contaminates for iodine；The temperature of charge of b2 figures in Fig. 2 is 25 DEG C, and fish silk colouring method is
Hematoxylin contaminates；The temperature of charge of b3 figures in Fig. 2 is 25 DEG C, and fish silk colouring method is iodine dye plus hematoxylin dye；C1 figures in Fig. 2
Temperature of charge be 30 DEG C, fish silk colouring method be iodine dye；The temperature of charge of c2 figures in Fig. 2 is 30 DEG C, fish silk colouring method
It is contaminated for hematoxylin；The temperature of charge of c3 figures in Fig. 2 is 30 DEG C, and fish silk colouring method is iodine dye plus hematoxylin dye；D1 in Fig. 2
The temperature of charge of figure is 35 DEG C, and fish silk colouring method contaminates for iodine；The temperature of charge of d2 figures in Fig. 2 is 35 DEG C, fish silk dyeing side
Method contaminates for hematoxylin；The temperature of charge of d3 figures in Fig. 2 is 35 DEG C, and fish silk colouring method is iodine dye plus hematoxylin dye.
Specific implementation mode
Embodiment 1：Low temperature is squeezed out to be selected with boiling setting process
(1) fresh and alive silver carp (abbreviation silver carp or silver carp) is bought from market, scales, slaughters, internal organ, decaptitating, three pieces is gone to split formula
Segmentation, is rinsed well with cold clear water (4~10 DEG C of temperature or less), drains surface water.
(2) by the fish block pre-processed after flesh separator adopts meat, the cooling clear water that 4 times of meat mincing volumes are added rinses 2 times,
It is dehydrated to obtain the raw fish meat paste that moisture is 80% with centrifuge；
(3) 100kg raw fish meat pastes are put into vacuum cut mixer, are 0.08-0.1MPa with vacuum degree, temperature control is 8 DEG C, turns
Speed is cut for the condition vacuum of 1500r/min and mixes 0.5min, sequentially adds 20kg potato starch, cuts and mix 2min, adds
30kg gingerades continue to cut and mix 4min, are eventually adding 3kg salt, cut and mix 4min, obtain body of paste；
(4) body of paste in step (3) is squeezed into the machine of the faces He, respectively control material temperature be 20 DEG C, 25 DEG C, 30 DEG C,
35 DEG C, mold aperture is 3mm, fish silk exit is placed in above hot water at 10cm, 95 DEG C of boiling temperature, control hot water pH=
7.0, fish silk stops hot water heating after entering water, is picked up after fish silk is impregnated 1~3min, dries and cool down.By cooling fish silk dress
Box, vacuum packaging, as finished product.Fish silk 150kg high-protein fish silk products can be made per 100kg raw fish meat pastes.
(5) high protein for producing the different material temperature controlled in step (4) i.e. ichthyophagy silk slice dyeing.Observation is formed sediment
Powder is distributed:Using the dye method dyeing of conventional iodine.Dilution ratio is 0.1mol/L iodine solutions:Distilled water=1:19, dye 15s；Observe fish
Albumen is distributed:Hematoxylin contaminates.Dilution ratio is hematoxylin titer:Distilled water=1:3. dyeing 1min；Observe starch, Fish protein
Overall distribution:First iodine contaminates 15s, and rear hematoxylin contaminates 1min.
(6) the fish silk dyed in step (5) is scanned Electronic Speculum observation.It is impregnated for 24 hours using 2.5% glutaraldehyde fixer
Fish silk is cut into small pieces afterwards, with 0.1mol/L phosphate buffer soaking and washing 15min, is repeated 3 times.Successively with 50%, 70%,
80%, 90%, 100%, 100% each 10min of ethanol dehydration.15min is impregnated with n-Amyl acetate, is repeated twice.It is different through acetic acid
Pentyl ester impregnates 30min, is dried with HCP-2 critical point drying instrument, is observed to obtain result as shown in Figure 2 with electron-microscope scanning after gold-plated.
Under four kinds of temperature of charge (20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C), there is aubergine network skeleton in fish silk, illustrate to work as temperature of charge
Fish silk is using Fish protein as gel network skeleton when between 20 DEG C to 35 DEG C.It is purple as temperature of charge is begun to ramp up from 20 DEG C
Red network gradually becomes fine and close.When temperature of charge is 30 DEG C, network is the finest and close.This is because appropriate heating, myosin
There are more alpha-helixes to untwist in molecule, fribrillin forms reticular structure and becomes fine and close.When temperature of charge continues to be increased to 35
DEG C when, network structure starts to fog, subregion network skeleton even be broken.
Embodiment 2：Using Fish protein as skeleton, starch is the manufacture of high protein, that is, ichthyophagy silk of filler
(1) fresh and alive silver carp is bought from market, scales, slaughters, internal organ, decaptitating, three pieces is gone to split formula segmentation, uses cold clear water
(4-10 DEG C or less) is rinsed well, and surface water is drained.
(2) by the fish block pre-processed after flesh separator adopts meat, the cooling clear water that 4 times of meat mincing volumes are added rinses 2 times,
It is dehydrated to obtain the raw fish meat paste that moisture is 80% with centrifuge；
(3) 100kg raw fish meat pastes are put into vacuum cut mixer, are 0.08-0.1MPa with vacuum degree, temperature control is 8 DEG C, turns
Speed is cut for the condition vacuum of 1500r/min and mixes 0.5min, sequentially adds 20kg potato starch, cuts and mix 2min, adds
30kg gingerades continue to cut and mix 4min, are eventually adding 3kg salt, cut and mix 4min, obtain body of paste；
(4) body of paste in step (3) to be squeezed into the machine of the faces He, the temperature of control material is 25 DEG C, and mold aperture is 3mm,
Fish silk exit is placed in above hot water at 10cm, 95 DEG C, hot water pH 7.0 of boiling temperature, stopping hot water adding after fish silk enters water
Heat picks up after fish silk is impregnated 1~3min, dries and cool down.By cooling fish silk mounted box, vacuum packaging, as finished product.Often
Fish silk 150kg high-protein fish silk products can be made in 100kg raw fish meat pastes.
Table 2 fish silk sensory evaluation scores standard
Table 3 fish silk product quality measurement result
By traditional fish face product and high protein produced by the invention, that is, ichthyophagy silk according to sensory evaluation scores standard as shown in table 2 and
TA-XT2i Texture instruments carry out quality determination comparison, obtain result as shown in table 3.
Claims (4)
1. a kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk, including scale, slaughter, go internal organ, decaptitating, segmentation,
Cold water wash drains, adopts meat, rinse step, which is characterized in that using the quality of fish filling of centrifugal dehydration to amount of water content as base
Number, raw material proportioning by weight are as follows：
Raw fish meat paste：100kg；
Auxiliary material：40~85kg；
The auxiliary material material is starch, gingerade, salt, using raw fish meat paste quality as radix, in every 100kg raw fish meat pastes, addition
The proportioning of auxiliary material by weight is as follows：
Starch：10‐30kg；
Gingerade：30‐50kg；
Salt：2.0‐4.0kg；
Wherein the starch is potato starch, one kind in tapioca or wheaten starch；
It manufactures in accordance with the following steps：
(1) fresh raw material fish is selected, through scaling, slaughtering, going internal organ, decaptitating, three pieces split formula segmentation, cold with 4-10 DEG C or less
Clear water is rinsed well, and fish block surface moisture content is drained；
(2) after the fish block pre-processed in step (1) being adopted meat with flesh separator, 4-10 DEG C of cooling of 3~5 times of meat mincing volumes is added
Clear water rinses 2~3 times, then is dehydrated the raw fish meat paste for being 70%~85% to moisture with centrifuge；
(3) weigh raw fish meat paste in step (2) and be put into vacuum cut mixer, be 0.08~0.1MPa with vacuum degree, temperature control for 4~
10 DEG C, the condition vacuum that rotating speed is 1200~1800r/min cut and mix 0.4~1min, add after auxiliary material continue to cut mix 8~
15min obtains body of paste；
(4) low temperature extrusion and boiling setting process are used, i.e., is squeezed into body of paste in step (3) in the machine of the faces He, die hole is adjusted
For diameter to 2~3mm, the temperature of control material is 20~30 DEG C, and fish silk exit is placed in 7~15cm above 85~100 DEG C of hot water
Place, boiling temperature are 85 DEG C~100 DEG C, and hot water pH is 6.5~7.5, and fish silk stops hot water heating after entering water, and fish silk is impregnated 1
It picks up, dry and cools down after~3min.
2. a kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk according to claim 1, which is characterized in that step
Suddenly it is 21~28 DEG C that low temperature, which is squeezed out with the paste temperature control in boiling sizing, in (4), and boiling temperature is 86 DEG C~95 DEG C, heat
The pH=7.0 of water.
3. a kind of using Fish protein as the manufacturing method of the high protein of skeleton, that is, ichthyophagy silk, including scale, slaughter, go internal organ, decaptitating,
Segmentation cold water wash, drains, adopts meat, rinse step, which is characterized in that with the minced fillet matter of centrifugal dehydration to amount of water content
Amount is radix, and raw material proportioning by weight is as follows：
Raw fish meat paste：100kg；
Auxiliary material：40~85kg；
The auxiliary material material is starch, gingerade, salt, using raw fish meat paste quality as radix, in every 100kg raw fish meat pastes, addition
The proportioning of auxiliary material by weight is as follows：
Starch：10‐30kg；
Gingerade：30‐50kg；
Salt：2.0‐4.0kg；
Wherein the starch is potato starch, one kind in tapioca or wheaten starch；
It manufactures in accordance with the following steps：
(1) fresh raw material fish is selected, through scaling, slaughtering, going internal organ, decaptitating, three pieces split formula segmentation, cold with 4-10 DEG C or less
Clear water is rinsed well, and fish block surface moisture content is drained；
(2) after the fish block pre-processed in step (1) being adopted meat with flesh separator, 4-10 DEG C or less of 3~5 times of meat mincing volumes is added
Cooling clear water rinse 2~3 times, then with centrifuge be dehydrated to moisture be 70%~85% raw fish meat paste；
(3) weigh raw fish meat paste in step (2) and be put into vacuum cut mixer, be 0.08~0.1MPa with vacuum degree, temperature control for 4~
10 DEG C, the condition vacuum that rotating speed is 1200~1800r/min cut and mix 0.4~1min, add after auxiliary material continue to cut mix 8~
15min obtains body of paste；
(4) low temperature extrusion and boiling setting process are used, i.e., is squeezed into body of paste in step (3) in the machine of the faces He, die hole is adjusted
For diameter to 2~3mm, the temperature of control material is 20~30 DEG C, and fish silk exit is placed in 7~15cm above 85~100 DEG C of hot water
Place, boiling temperature are 85 DEG C~100 DEG C, and hot water pH is 6.5~7.5, and fish silk stops hot water heating after entering water, and fish silk is impregnated 1
It picks up, dry and cools down after~3min.
4. according to claim 3 a kind of using Fish protein as the production method of the high protein of skeleton, that is, ichthyophagy silk, feature
It is, it is 21 DEG C~28 DEG C that low temperature, which is squeezed out with the paste temperature control in boiling sizing, in step (4), and boiling temperature is 86 DEG C
~95 DEG C, the pH=7.0 of hot water.
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