Storage-resistant minced fish product containing fish particles, and preparation method thereof

[0052] Example 1

[0053] A method of preparing fish slip containing fish granules and storage resistant, including the following steps:

[0054] S1, pretreatment: slaughter, head, letting blood, go to bone, go to scale, peeled, to the internal organs to get a fish meat. The fish meat was cleaned with water, drained water, crushed with a 4mm aperture meat and excluded the fascia and fish thorn to obtain fish particles.

[0055] S2, tenderizer configuration: a tenderizer having a concentration of 0.5% by deionized water at room temperature (25 ° C), including 0.05% CaCl 2 , 0.4% composite phosphate, 0.05% papain protease (purchased from Aradin Reagents (Shanghai) Co., Ltd., CAS: 9001-73-4, enzyme live 100,000 u / g).

[0056] S3, fish pork tenderization: Take a part of S1 resulting fish particles and tenderizers in accordance with the mass ratio of 1: 1, and sealed the packaging. The sealed packaging fish particles were placed in an ultrasonic water bath at a frequency of 600 W at 2

[0074] Example 2

[0075] A method of preparation of fish slip containing fish particles and storage tolerant, with reference to Example 1, the difference is only that S5 fish slip preparation, the fish paste and S3 of the fish and S3 have been treated with the fish granules after 60:40 The mass ratio is mixed. Specific steps are as follows:

[0076] S1, pretreatment: slaughter, head, letting blood, go to bone, go to scale, peeled, to the internal organs to get a fish meat. The fish meat was cleaned with water, drained water, crushed with a 4mm aperture meat and excluded the fascia and fish thorn to obtain fish particles.

[0077] S2, tenderizer configuration: a tenderizer having a concentration of 0.5% by deionized water at room temperature (25 ° C), including 0.05% CaCl 2 , 0.4% composite phosphate, 0.05% papain protease (purchased from Aradin Reagents (Shanghai) Co., Ltd., CAS: 9001-73-4, enzyme live 100,000 u / g).

[0078] S3, fish pork tenderization: Take a part of S1 resulti

[0096] Example 3

[0097] A method of preparing fish slip-containing fish and shelter, with reference to Example 1, the difference is only that S5 fish slip is prepared, and the fish fillets after S4 of the fish and S3 are 40:60. The mass ratio is mixed. Specific steps are as follows:

[0098] S1, pretreatment: slaughter, head, letting blood, go to bone, go to scale, peeled, to the internal organs to get a fish meat. The fish meat was cleaned with water, drained water, crushed with a 4mm aperture meat and excluded the fascia and fish thorn to obtain fish particles.

[0099] S2, tenderizer configuration: a tenderizer having a concentration of 0.5% by deionized water at room temperature (25 ° C), including 0.05% CaCl 2 , 0.4% composite phosphate, 0.05% papain protease (purchased from Aradin Reagents (Shanghai) Co., Ltd., CAS: 9001-73-4, enzyme live 100,000 u / g).

[0100] S3, fish pork tenderization: Take a part of S1 resulting fish particles and tenderizers in accordance with the m