The surimi product is a fish paste that is minced and crushed into a thick and viscous fish meat (raw fish gizzard), and then shaped into a shape, then boiled, fried, baked and dried, etc. Food prepared by processing. The surimi products are widely used in the food industry, and can be used as raw materials for food manufacturing, or as food raw materials for direct processing in the catering industry.
1, the main raw materials
Seasonings such as squid, yam, pork, salt, monosodium glutamate, ginger, starch, sesame oil, and onion are purchased from local farmers' markets.
2, the process
Selection of raw yam, cleaning, peeling, slicing, color protection, beating, raw fish processing, cleaning, meat extraction, rinsing, dehydration, smashing, forming, gelling, heating.
3, operating points
1) Color treatment of yam
Choose yam without decay, no damage, less black spots, wash and peel the yam with tap water, cut into 4~5mm thick mountain tablets, and quickly put it into the pre-matched 0.4% citric color protection solution for 45 min. (The volume ratio of yam to color protection solution is 1:2) to prevent browning.
2) Beating
After the yam color protection, the upper layer of the floating debris is discarded, and the rest is beaten with the yam, and the yam pulp is refrigerated for use.
3) Raw fish cleaning
The squid goes to the scales or skin, goes to the head, goes to the internal organs, and cleans the residual viscera, preparation and black film in the abdominal cavity. In this process, the raw fish must be cleaned, otherwise the protease present in the internal organs or blood will partially degrade the fish protein, which will affect the elasticity and quality of the surimi products. Wash 2~3 times, the water temperature is controlled below 10 °C to prevent protein denaturation.
4) Meat collection
Remove the fish skin, remove the fish bones, separate the fish meat from the fish bones and fish skin, and remove the mites.
5) Fish rinsing and dehydration
The water and the fish are mixed in a certain proportion, slowly stirred and washed 4-5 times to make the fish muscle myosin fully absorb water, and then washed with 0.15% saline to make the myosin easy to dehydrate, and then the fish is placed in the gauze. Dry and dehydrate.
6) collapse
Using a knife to slowly make the fish into a mud, further damage the muscle fiber tissue of the fish, creating good conditions for the full dissolution of salt-soluble protein. First, the fish meat is emptied for a few minutes, and the salt of 2% of the fish is added to continue to smash for 15 to 20 minutes, so that the salt-soluble protein in the fish meat is fully dissolved into a highly viscous sol, and then seasonings and auxiliary materials and fish are added. Mix well, commonly known as "mixing", then add egg white, starch, etc. to promote gelation. Add ice during the collapse to reduce the temperature of the fish.
7) Forming and gelation
The prepared fish gizzard is made into a meatball, and the fish gizzard is placed at a lower temperature for a certain period of time to increase the elasticity and water retention of the surimi product to complete the gelation. Place the prepared fish balls at room temperature for 24 h.
8) Heating and cooking
Cook the prepared fish balls in boiling water and wait until the balls are cooked thoroughly. Place the balls in the refrigerator and refrigerate them.
Attached:
1, the choice of colorant concentration
The browning of yam after peeling and dicing occurs because the polyphenol oxidase (PPO) in its tissues easily oxidizes the phenolic substrate and further polymerizes to form a colored substance, resulting in browning.
2. The effect of mountain medicinal amount on the quality of fish balls
Adding a certain amount of yam to surimi products is one of the effective ways to reduce the cost of raw materials for surimi products. It can also effectively improve the functional ingredients in surimi products, but it is necessary to determine the optimum amount of yam for yam without affecting the fish. Add more to the premise of the physical properties and functions of the enamel products.
3. Effect of pork dosage on the quality of fish balls
The addition of pork to the surimi product increases the gel properties and water holding capacity of the product, while at the same time increasing the flavor of the product and masking the astringency of the surimi product.
4. The research found that when the process parameters are 0.4% citric acid for color protection, 4% for mountain, and 5% for pork, the quality of the prepared nutritious fish balls is relatively good.
Shanghai Rocatti Biotechnology Co., Ltd. is a professional enterprise of rehabilitation and medical device products with sales and service as the main body. Since its establishment, the company has been committed to the development of medical devices. Its products involve the production of epidemic prevention materials such as gynecology (obstetrics), Urology, neurosurgery, kn95 medical protective masks, daily use flat masks, and the research and development of total nutrition slimming food. It can provide a complete range of first, second and third class medical device configuration schemes for general hospitals and specialized hospitals.
Nonwoven Face Mask,Non-Woven Facial Face Mask,Non-Woven Face Mask Ffp2,Non-Woven Surgical Face Mask
Shanghai Rocatti Biotechnology Co.,Ltd , https://www.ljdmedicals.com