关键词: 鱼糜, 凝胶强度, 漂洗, 斩拌, 添加物, 加热, surimi, gel strength, rinsing, chopping, additives, heating

Abstract: With the rapid development of Chinese fishery culture industry, it has become an inevitable trend of the aquaculture industry to carry out deep processing of fishery resources. Surimi is one of the aquatic products with a high degree of deep processing. It is rich in protein, easy to store, popular with consumers, and has unique taste, as well as good prospects for development. In this paper, many examples are presented to explain the effect of five aspects on the quality of the surimi, including the selection of raw materials, rinsing, chopping, heating and auxiliary formulation. It also explains the production process to improve the performance of the surimi gel and the quality of the fish and its products in recent years. Besides, it provides the theoretical and technical basis for the processing of the fish and its products.