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Title:
METHOD FOR PRODUCING HIGH-ACTIVITY CALCIUM CONTAINING SURIMI BY MEANS OF WET SUPERFINE PULVERIZATION AND CONTROLLED FERMENTATION TECHNIQUES
Document Type and Number:
WIPO Patent Application WO/2019/041409
Kind Code:
A1
Abstract:
A method for producing high-activity calcium containing surimi by means of wet superfine pulverization and controlled fermentation techniques. The method comprises: cleaning a raw fish material at an ambient temperature of 5-10°C; shredding the raw fish material into a required size suitable for a feed inlet of a wet superfine pulverization machine; rinsing the fish shreds, and adding a single probiotic or compound probiotics; adding lactic acid; pulverizing the fish shreds using the wet superfine pulverization machine, placing the surimi and an ice-water mixture into a fermenter, adjusting the temperature of the fermenter to 10-25°C, carrying out fermentation under anaerobic conditions for 2-24 hours, and then removing impurities; and dehydrating the resultant product to obtain a high-activity calcium containing surimi. The present invention ensures the surimi retains rich nutrients and active ingredients beneficial to the human body such as inorganic calcareous elements and collagen proteins present in small fish and fish waste, thereby improving the quality of surimi products. Controlled fermentation of the surimi transforms the inorganic calcareous elements therein into active calcium ingredients such as calcium lactate, so as to increase the absorption rate of calcium.

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Inventors:
ZHANG YOUSHENG (CN)
ZHANG YEHUI (CN)
WANG JINGYU (CN)
CHENG JINGRONG (CN)
LIU XUEMING (CN)
WANG XUPING (CN)
Application Number:
PCT/CN2017/103073
Publication Date:
March 07, 2019
Filing Date:
September 25, 2017
Export Citation:
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Assignee:
SERICULTURE & AGRI FOOD RES INSTITUTE GUANGDONG ACADEMY OF AGRICULTURAL SCIENCES (CN)
International Classes:
A23L17/00; A22C25/02; A22C25/20; A23L33/16
Domestic Patent References:
WO2015027388A12015-03-05
Foreign References:
CN101940342A2011-01-12
CN106579056A2017-04-26
CN105942299A2016-09-21
CN101972001A2011-02-16
CN101073416A2007-11-21
CN103610132A2014-03-05
Other References:
LI XUEPENG ET AL.: "Changes in structural properties of myofibrillar proteins during the processing of fish bone paste", FOOD SCIENCE, 31 July 2017 (2017-07-31), pages 77 - 81
Attorney, Agent or Firm:
GUANGZHOU HUAXUE INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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