The fish is called SURIMI in English (also known as KAMABOKO in Japan, that is, fish cake). It is a new type of aquatic food. It uses fish as raw material, crushes the fish, adds salt and auxiliary materials, etc., to make it a sticky fish. The paste is heated after molding and becomes a flexible gel. Such products include fish balls, fish cakes, fish sausages, and fish rolls. Because it is easy to handle, delicate and delicious, and resistant to storage, it is quite suitable for urban consumption. Such products can be manufactured on a large scale in factories and can be produced manually by the family. It can increase the economic value of low-value fish, and it can be accepted by the people. Therefore, it is a promising aquatic product.
Fish roe products also have a long history in China. It is an ancient processing technique and has been handed down in Chinese cooking history for a long time. Fuzhou Fish Ball, Yunmeng Yumian, Shandong fish dumplings, and fish and other traditional specialty products are representative of fish products in China.
In the development of surimi products, Japan can be called an advanced country. Because of the technical difficulties in solving the narrow production of low-value fish, Japan's surimi production technology has developed rapidly. There are a wide variety of surimi products, each with its own style. It is the largest industry in the aquatic product processing industry.
Biochemical Principles The main feature of surimi products is that it has a certain elastic structure. The fundamental factor of elasticity is myoglobin present in fish.
Wash the minced fish and remove the fish. After adding 2 to 3% of the salt in the cold, the 60 to 70% of the balls are detached and broken into sols. The myofibrillar is extended into a fibrous form, and they are mixed to form a high-viscosity sol. In the state of heating after forming, due to thermal denaturation and intermolecular interactions between proteins, such as SS bonding, hydrogen bonding, hydrophobic bonding, and salt binding, a network structure is formed, so that an elastic gel is formed. In the production of surimi products, the presence and height of elasticity is an important measure of its quality, and the elasticity is affected by the three major processes of rinsing, decrepitation, and heating.
Processing technology
Process flow: Raw fish processing, meat, rinse, elution, water, minced meat, plus auxiliary materials, crushed into, heated and cooled products.
Production method 1. Selection of raw fish: Any kind of fish can be used as the raw material for surimi products, generally the fish with good freshness, strong nature, good taste, and white color are high-quality raw materials. There are white mouth, black mouth, dog mother, sailfish, jellyfish, freshwater blue, grass carp, etc., but some fine fish species are small and relatively expensive, so it is not suitable for large-scale production. Therefore, it is necessary to consider the low-value fish with large catches. Use of classes. Low-value fish can also produce high quality products as long as they have reasonable processing methods. In addition, according to the preferences of the people in various regions, the characteristics of various types of products, there are different requirements for the selection and cooperation of fish species, need to adapt to local conditions, and flexibility.
2. Raw material treatment: The raw material will go to the viscera, and wash the blood in the abdominal cavity with blood, black film and other objects, so as not to affect the color and appearance of the fish. Fish is highly prone to spoilage, especially if the frozen fish is thawed, the rate of deterioration is faster than that of fresh fish, so the raw fish must be processed in time to prevent the reduction of fresh quality.
3. Picking meat: After the raw fish is processed, the meat grinder will separate the fish from the skin and bone. There are several types of meat harvesters. Their working principles are the same. At present, domestic and foreign meat pickers are common. The machine uses a stainless steel roller with a sieve to repeatedly press the fish, and the fish is extruded through a small hole to separate from the skin.
4. Rinsing: After removing the meat, the minced fish has good elasticity and white color. Normally, it needs to be rinsed. The purpose of rinsing is to remove blood, urea, pigments, inorganic salts and some water-soluble substances to enhance the flexibility of the fish. , to improve the product's color, all gas. For fish species with poor elasticity or freshness, this procedure is very important. The rinsing tank has a capacity of 0.5 to 1 ton of round stainless steel, lead alloy or iron tank, and the water consumption is generally 4 to 5 times of the weight of the raw material, and the rinsing is repeated 3 to 4 times. Repeated rinsing usually increases the hydrophilicity of the meat and causes the fish to swell, making it difficult to dehydrate. Therefore, it is best to add 0.01 to 0.3% of sodium chloride during the last rinsing. The same effect can be obtained by rinsing with hard water. In addition, in the water washing process, it is necessary to pay attention to controlling the water temperature below 10°C.
5. Rupture: One of the most important processes in the production of fish gills is ruffling. After rinsing the fish, the meat smasher removes the impure substances such as fine spurs, anti-connective tissues, and mucous membranes. The purpose of the collapse is to dissolve the muscle fiber protein, and also has the function of uniformly mixing seasoning. The smashing bar consists of stone or stainless steel slags with 2 to 3 poles. The slewing speed of the bar is about 70 to 80 rpm. Each sampan can hold a meat capacity of 70 to 100 kilos.
When the low-grade product collapses, it is only necessary to add salt and other added materials to the fish once and then the high-grade product should be broken down for a few minutes to fully dissolve the fish so as to dissolve, and then add 2.5 to 3% of salt to continue the process. After 20 to 30 minutes of crushed water, the fish is converted into a very viscous paste. After adding a variety of additives, it is crushed for 10 to 15 minutes. The improper addition of salt will not only affect the flavor of the product, It also reduces the viscousness of fish. Failure time is not enough, then the fish can not form a net structure.
The order of adding the secondary materials is not certain, general protein additives and wine can be added last, and the temperature of the meat should be kept below 10°C during the decrepitation.
6. Molding: Various shapes are made using the stickiness and plasticity of the meat paste after crunching. All molding in Japan is done by machines. Care must be taken when molding to allow the air to enter the fish paste, as the air bubbles in the fish paste will expand and rupture when heated, leaving a void, thus affecting the appearance of the product.
If the fish paste is left for a period of time, it will transform itself into a gel, which will make the molding difficult. This phenomenon is called coagulation. In order to prevent "condensation", the fish paste should be kept at a low temperature and molded in time. The degree of "coagulation" depends on the species.
Heating: After heating, the product completes the entire gelation process while killing the bacteria in the fish flesh, making the product easy to store. The heating method is generally steamed, burned, broiled and fried. Others also use infrared radiation or high frequency heating. The heating temperature differs depending on the product and different heating methods. Generally added starch products, due to more mixed heat-resistant bacteria, the product's central temperature needs to reach 75 °C or more; without adding starch, the product center temperature only to 70 °C can be. In addition, there are off-season heating methods abroad, that is, heating to 45 ~ 50 °C, so that the formation of a high-strength gel network structure, and then heated to 75 °C, in order to sterilize.
8. Cooling: The heated product must be cooled rapidly to facilitate the re-contamination of the bacteria and extend the storage time of the product. Most of Japan's processing plants use air-cooled products. Cold-finished products need to be kept at low temperatures.
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