Method for increasing the elasticity of minced fish product

Abstract

The invention relates to a processing method for a minced fish product, specifically a method for improving the elasticity of the fresh water minced fish product, which comprises the steps of adding the gel-reinforcing agent before the blending technology, controlling the time of pounding for 10-90 minutes at 20-90 DEG C. The gel-reinforcing agent is composed of optionally 2-4 kinds in the fish collagen, modified fish collagen, agar, konjak powder, fenugreek gum, carrageenan and acid modified starch. The inventive method improves the elasticity and quality of the minced fish product greatly, raises the yield by 0.8-2.2%, does not change the traditional processing method and is suitable for the industrialization production.

Description

Technical field

[0001] The invention relates to a processing method of surimi products, in particular to a method for improving the elasticity of freshwater surimi products. Background technique

[0002] my country is rich in freshwater resources, and the freshwater fish farming industry is developing rapidly, and the output of freshwater fish is very large. A part of fresh freshwater fish is for direct consumption by people, and a considerable part of freshwater fish is generally processed into surimi products to facilitate storage and further processing. Freshwater surimi processing is an important means of utilization of aquatic fish. However, due to the poor gelling and elasticity of fish meat, the processed surimi products have poor taste when eaten, which greatly limits the production and development of freshwater surimi products. Therefore, gel elasticity is an important indicator of the quality of surimi products. Improving the elasticity (gelability) of surimi products h...