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Process fish surimi products using multi-acceptable fish and shellfish
Making full use of multi-available surface fishes, polygenic bottom fish, shellfish, and crustaceans, and processing and production of fish roe products, solves the problem of color, odor, and pH that occur when using these raw materials to produce fish roe products. Some problems such as lower value, residual fat deterioration, etc., produce good product quality, taste and flavor. Production method The meat quality of edible parts is taken from fish and shellfish, and fresh protein with a weight of 5 to 50% (preferably 10 to 30%) is added, and a small amount of salt, soy sauce, monosodium glutamate, granulated sugar, and wine are added. 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 for 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. The protein can use fresh protein, concentrated protein, dried protein, frozen protein, salted protein, etc., or other poultry protein. In addition to white fish, red fish, and benthic and migratory fish, various raw materials such as crustaceans, shellfish, and mullet can be used singly or in combination, depending on the fat content of the fish used. , protein components, organizational status, etc., are properly allocated, the effect is better. Example: 100 kg 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 The polymerized 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 the freezer container, after a slow freezing at -13°C overnight, it was further 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.