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Method for increasing the elasticity of minced fish product

A technology for freshwater fish and products, applied in fish processing, food preparation, slaughtering, etc., to achieve the effect of improving elasticity, quality and yield

Active Publication Date: 2009-01-07
洪湖市井力水产食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for improving the elasticity of freshwater surimi products in view of the defects of existing products and technologies, which can greatly improve the elasticity and quality of surimi products, and solve the key technology in surimi production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 50 kg of processed fish meat, add 0.5 kg of collagen, 0.3 kg of agar, 0.2 kg of phosphate starch, mix with the fish meat, and carry out an emptying. The emptying time is controlled for 20 minutes and the temperature is 20℃. After the processing is completed, the product indicators are tested:

[0016] The gel strength reaches the A-level standard according to the breaking test

[0017] Concavity≥0.8cm

[0018] Gel strength ≥200-250g / cm 2

Embodiment 2

[0020] Weigh 50 kg of processed fish meat, add 0.4 kg of modified fish collagen and 0.3 kg of agar, mix with the fish meat, and carry out an emptying. The emptying time is controlled for 10 minutes and the temperature is 20°C. The detection indicators are:

[0021] Gel strength ≥250-300g / cm 2

Embodiment 3

[0023] Weigh 50 kg of processed fish meat, add 0.3 kg of modified collagen, 0.3 kg of konjac gum, and 0.2 kg of acetic acid starch, mix with the fish meat, and carry out an emptying. The emptying time is controlled for 10 minutes and the temperature is 30°C.

[0024] Inspection index

[0025] Gel strength≥350g / cm 2

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/05A22C25/00A23L17/10A23L29/20
Inventor 胡勤斌吴正齐张功发张怀斌
Owner 洪湖市井力水产食品股份有限公司
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