Process fish surimi products using multi-acceptable fish and shellfish
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We can make full use of multi-available top layer fish and polyculture of bottom-level fish, shellfish and crustaceans, and process and produce fish oysters, which solves the problem of color and odor in the production of fish oysters using other raw materials. Some problems such as lower pH value, residual fat deterioration, etc., produced good quality, taste and flavor. The production method includes taking fresh meat from each edible portion from fish and shellfish, and then adding 5-50% (preferably 10-30%) of its weight of fresh protein, and then adding a small amount of salt, soy sauce, monosodium glutamate, granulated sugar, and wine. Adhesives, oils, starches, nucleic acids, and other seasonings may also be added with some animal meats, plant proteins, gelatin, enhancers, and the like. These raw materials are mixed and pounded by a pulverizing machine. After being formed into various shapes by a forming machine, they are slowly frozen at a low temperature of -6 to -20°C for about 5 to 50 hours, and then are used according to the size of 90 to 100. The temperature of °C is rapidly heated by 10 to 60 minutes. The product thus obtained can be sold or reprocessed into frozen foods and canned goods. The key to this method is to add a proper amount of fresh chicken protein to agglutinate and make the fish protein form a reticular structure to strengthen the tissue and prevent the degeneration of the fish protein due to freezing. Proteins can use fresh protein, condensed protein, dried protein, frozen protein, salted protein, etc., or other poultry protein. In addition to white fish, red fish, benthic fish, and migratory fish, various types of raw materials such as crustaceans, shellfish, and mullet, etc. can be individually used together. And the content, protein composition, tissue status, etc., are properly allocated, and the effect is better. Example 1 In December, 100 kg of squid caught in the Hachinohe River in Japan were removed. After removing the head and internal organs, 51.2 kg of fish meat with 23.2% crude fat content was harvested with a meat grinder. Take 10 kg of freeze-dried protein, add 2 kg of frozen protein, 200 g of salt, and 430 g of other seasonings, and pour it into a 60-mm-thick cryoconservator with a crusher and slowly freeze at -15°C for 2 days. Then take out the cut into 10 mm thick slices, and finally cooking steam cooking machine for 15 minutes, to obtain 10.7 kg of finished products. Example 2 100 kilograms of alfalfa captured in the North Pacific in winter, on the ship to pick meat and retain part of the internal organs, then add 1 kg of dry protein containing 9% of water (equivalent to 7.3 kg of fresh protein), 2 kg of sorbitol, 100 g of polymeric phosphate was mixed and frozen at a low temperature of -30°C to obtain 37.2 kg of frozen meat. After the above-mentioned frozen meat was transported to the land for thawing, 3.5 kilograms each of peck and shrimp meat, 700 g of starch, 1,000 g of salt, 120 g of other seasonings and 20 g of spices were added, and 30 mm thick was poured after pounding. In a frozen container, it was slowly frozen overnight at -13°C and then frozen at -25°C. Finally, the mixture was heated with boiling water for 20 minutes and cut into 8 mm thick slices with a slicer to obtain 35 kilograms of food with good taste and flavor.