Using freshwater fish to make surimi and its analog food technology

With the development of freshwater fisheries and the increase in the output of aquatic products, how to solve the problem of uneven supply during the prosperous season of aquatic products, enabling a balanced listing of aquatic products and increasing the added value of fish products, so that fish farmers can both increase production and increase income. issue concerned. After washing freshwater fish such as grasshoppers, grasses and clams, and removing bones, skins, scales, and viscera, fishes are prepared. After adding a low-temperature protection agent and other raw materials, various simulated foods can be prepared. Fish gills and their analog products are rich in nutrition, unique in flavor, convenient to eat, and are welcomed by consumers. At the same time, they are also high-quality products for export. This technology provides an effective way to solve the above problems. Now its processing technology is introduced as follows: 1. Production of fish gizzards (1) Process flow: Fresh fish (rapid frozen) raw fish → Grading, selection, and varietal classification → Second to process → Scaled washing machine → Wash fish machine → Meat grinder → Meat storage tank → Blood-water separator → Continuous rinsing device → Rotary sieve pre-dehydration → Screw press Continuous dewatering machine → Cooling refinement filter → Electronic weighing Volume (additives) → cooling stir kneader → metering, bagging machine → metal detector → freezer → cold storage. (II) Operation points 1. Raw material requirements: In combination with local resource conditions, appropriate freshwater fish species are selected for processing, and chilled fish that meet the preservation quality or raw fish that has been frozen and treated can be used. If the fish is exported, the chilled fish should be used as the main ingredient; if it is sold domestically, the frozen raw fish should be used according to the specific circumstances. Usually fresh grass carp, white chain, and squid are used as raw fish. 2, the second to deal with: the raw fish grading, sub-species; remove the raw fish inconsistent with the requirements of freshness; hand-to-head, viscera; rinse with cold water, the process should be controlled at room temperature below 20 °C. 3, scale removal, washing: The fish carcasses into the scales to scale, washed, requiring the water temperature control below 10 °C. 4. Pick meat: Use a large drum type meat grinder to pick up meat and adjust the machinery to ensure the meat collection rate. 5. Separation and rinsing: After entering the continuous rinsing device with a rotary sieve and a blood-water separator, the rinsing device is rinsed with cold water at a temperature below 10° C. to remove water-soluble protein, blood, grease, and other impurities. The pH is controlled to a range of 6.8 to 7.2. . Continuous rinsing device can use three-slot type or four-slot type, and the rinsing time is preferably 9 minutes, and the ratio of water to fish is 3:1 or 4:1. 6. Refined filtration: Inhaling the laundry into a preliminary dehydrator, and then entering the refining filter to remove impurities such as spurs, tendons and residual scales in the fish meat. The pure fish meat obtained is dehydrated into a screw press and is dehydrated after continuous automatic dehydration. Fishing rod. Fish that has been lost during dehydration can be recovered by centrifugation. 7. Additive compounding: Add 3%～5% sucrose and 0.2%～0.3% polyphosphate in the refined and filtered dehydrated fish gill, and then add 3%～5% sorbitol, in the cooling mixer Stir for 15 minutes. Note that the process temperature is controlled between 10°C and 15°C. It is also possible to mix the additives with a kneading mixer and a kneader, and the time can be appropriately shortened. 8. Bagging and measurement: Fill the plastic bag with 10 kg per bag with automatic filling hunger, place it in a stainless steel plate, and put it into a freezer at -32°C. 9, frozen and stored: The fish guts neatly arranged on the cold shelves, keep the cold air circulation, frozen at -32 °C 8 hours to 10 hours, then transferred to -18 ~ 12 °C cold storage, spare. Second, the simulation of the production of crab leg meat Crab meat in the domestic and foreign markets are very popular, is a kind of export food potential of fish food. (1) Process flow: Add the crab meat and ingredients to the fish sauce → After the stains and seasoning → Molding → Gelification → Color heating → Cutting → Cooking sterilization → Package the finished product. (B) The basic formula: high-quality fish meal 100kg, salt 2.5kg ~ 3.2kg, potato starch 4kg, wheat starch 3kg, protein 10kg ~ 15kg, crab meat soup 7.kg5 ~ 10kg 禾 taste fine flavoring agent 1.6kg, water 30kg. (III) Processing techniques: 1. Preparation of fish gills and crab meat gizzards: After pretreatment of fresh raw fish, the meat will be crumbled and the fish gills with fine texture will be made, and fresh crab meat will be removed and ground. 2. Heat forming gel and dyeing: Add salt, potato starch, wheat starch, crab meat, and other seasonings to fish gizzards, mix well, pour into molds, and perform high-temperature gelation at 40°C for 60 minutes. Apply to the surface with a natural pigment and cook at 90°C for 50 minutes. 3, shredding packaging: After cooling, with the machine shredding molding, for the crab legs, after sterilization at 95 °C for 10 minutes can be packaged as a finished product. Third, the production of simulated ham The freshwater fish as raw material, add salt, so that the muscle tissue of muscle fiber protein dissolved, and then make the simulation of ham: (A) simulation of meat production: take the dissolved fish, add starch, glutamine Sodium, nucleic acid, beef extract, beef tallow, various spices, natural coloring agents, etc., are processed into fish fillets with meat flavor, heated and gelled after forming, solidification, and then cut into cubes. . (2) Production of simulated pig fat: Take the dissolved fish, add sodium glutamate, nucleic acid, calcium carbonate, phytoester, starch, spices, etc., and process it into a fish-like fish bladder, after forming and solidifying. Heat it to gel it. After cooling, it is cut to a size of 1.5 to 3.0 mm for use. (3) Preparation of binding agent: Take dissolved fish, add starch, sodium glutamate, nucleic acid, beef extract, beef powder, beef oil, various spices, animal protein, etc. (D) Production of simulated ham: Take simulated meat 60%, simulated pig fat 10%, and add 30% of binding agent to further add 10% of the above-mentioned starch and 2% of animal protein. After processing and finishing, quantitatively fill the cylinder. In the collagenous film, the two ends are tightened and sealed. After being processed by frying or steaming, cooking, roasting, etc., they are immersed in an acidic solution such as citric acid having a pH of 2.0 to 2.1, and after cooling, they are packaged to obtain simulated ham products. Simulation of shrimp meat Model shrimp meat is made from raw fish and shrimp meat, which contains 14.34% protein and 75.22% moisture. (1) Process: Raw fish → Prepare fish mash → Add seasoning, shrimp and fish fiber → Coloring → Impression → Packaging sterilization → Finished product. (II) Processing Technology: 1. Prepare fish gizzards: After processing the raw materials, take the meat for 4 to 5 times and add 0.1% salt for the last time to make the fish easily dehydrated, and grind the fish and shrimp meat separately. 2. Protein tissue fibrosis: Add 1% of seasoning liquid, 2.5% of salt, 6% of starch, and 10% of shrimp meat in fish gizzard. After mixing, raw materials of fish gizzard products can be obtained. 60% to 120% of edible fish fiber is added to the raw material blank. The method for preparing the fish fiber is to cook the raw fish meat for 30 minutes to denature the protein, stir and disperse it with a crushed machine, and separate the fiber material and the water-soluble material to obtain a diameter of about 0.2 mm to 0.4 mm and a length of 15 mm. 20mm, containing about 65% of edible fish fiber. 3, dyeing molding: After adding dietary fiber, mix it into a 10mm thin plate shape, cook at 90 °C for 30 minutes, after cooling the mold on the model, after pouring it can be painted on the surface of artificial pigment. 4, packaging products: the use of polyethylene plastic bag packaging, low temperature storage, or the use of composite bag packaging by high temperature sterilization, storage at room temperature can be.

Office Massage Chair

Office Massage Chair ,Massage Recliners ,Shiatsu Massage Chair ,Portable Massage Chair

Massage Chair,Handheld Massager Co., Ltd. , http://www.nbmassagechair.com