Method for improving quality of fish meat by adding chitin

A technology of surimi products and chitosan, which is applied in food preparation, preservation of meat/fish with chemicals, digestive system, etc., can solve the problems of surimi products such as easy corruption and poor gel performance, and improve the quality of the gel , prevention and treatment of obesity, and the effect of regulating intestinal flora

Inactive Publication Date: 2007-07-18
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the gel performance of freshwater surimi pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The processing process of surimi product in the present embodiment is as previously described, wherein:

[0028] After adding the additives, pre-cool the surimi to 0°C, and then mash the surimi for 20 minutes. The temperature during the beating operation is controlled at 8°C; The mince product is gelatinized; the heating temperature is 85° C., and the heating time is 40 minutes.

[0029] The allocation relationship of various raw materials in the present embodiment is shown in the table below:

[0030] Name Mass(Kg)

[0031] Surimi 100

[0032] ice water 25

[0033] Salt 1.5

[0034] egg white powder 1

[0035] starch 4

[0036] Chitosan (molecule 0.5

[0037] Quantity 10,000)

[0038] Chitosan (molecule 0.5

[0039] volume 300,000)

Embodiment 2

[0041] The processing process of surimi product in the present embodiment is as previously described, wherein:

[0042] After adding the additives, pre-cool the surimi to 1°C, and then mash the surimi for 23 minutes. The temperature during the beating operation is controlled at 4°C; The mince product is gelatinized; the heating temperature is 91° C., and the heating time is 35 minutes.

[0043] The allocation relationship of various raw materials in the present embodiment is shown in the table below:

[0044] Name Mass(Kg)

[0045] Surimi 100

[0046] ice water 27

[0047] Salt 1.8

[0048] Egg white powder 1.2

[0049] Starch 4.5

[0050] Chitosan (molecule 1.3

[0051] Quantity 10,000)

[0052] Chitosan (molecule 0.5

[0053] volume 300,000)

Embodiment 3

[0055] The processing process of surimi product in the present embodiment is as previously described, wherein:

[0056] After adding the additives, pre-cool the surimi to 3°C, and then mash the surimi for 30 minutes. The temperature during the beating operation is controlled at 10°C; The mince product is gelatinized; the heating temperature is 95° C., and the heating time is 30 minutes.

[0057] The allocation relationship of various raw materials in the present embodiment is shown in the table below:

[0058] Name Mass(Kg)

[0059] Surimi 100

[0060] ice water 28

[0061] table salt 2

[0062] Egg white powder 1.5

[0063] starch 5

[0064] Chitosan (molecule 0.5

[0065] Quantity 10,000)

[0066] Chitosan (molecule 1.5

[0067] Volume 300,000)

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PUM

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Abstract

A method for improving the quality and shelf life of fish paste used to regulate blood sugar, blood fat and enteric flora by adding chitosan includes such steps as preparing fish paste, adding chitosan, egg white powder, starch, edible salt and ice water, shaping, and heating.

Description

technical field [0001] The invention relates to the technical field of surimi food processing, in particular to a method for adding chitosan to improve the quality of surimi products. Background technique [0002] Chitosan (Chitosan) is a natural animal source dietary fiber from the ocean. Since chitosan itself is a kind of polymer polysaccharide, it can enhance the gel-forming properties of proteins through the interaction with proteins, and has antibacterial properties. At the same time, as a dietary fiber, it also has a series of health functions such as regulating blood sugar and blood lipid levels, preventing obesity, and regulating intestinal flora. [0003] Surimi products use fish meat as the main raw material. Fish meat is rich in protein, calcium, phosphorus and vitamins, and is easily digested and absorbed by the human body. Because fish meat has thinner muscle fibers, more soluble gelatinous substances, and soft structure, it is more suitable for patients, middle...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/056A23L1/30A23L1/307A23B4/20A61P3/06A61P3/10A61P3/04A61P1/00A23L33/125
Inventor 茅林春吴涛
Owner ZHEJIANG UNIV
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