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Method for producing artificial crab meat with improved boiling property

A production method and cooking resistance technology, which is applied in the production field of improving the cooking resistance of artificial crab meat, can solve the problems of artificial crab meat consumption restrictions, loss of original shape, etc., and achieve obvious economic and social benefits, property improvement, and operation convenient effect

Inactive Publication Date: 2009-07-08
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is also easy to uncoil and scatter during frying, losing its original shape, which greatly restricts the consumption of artificial crab meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Cut the frozen surimi in a half-thawed state into small pieces, and the temperature of the surimi should be below 2°C after thawing. According to the formula of artificial crab meat, the formula (%) is as follows: minced fish 25.0, starch 19.0, egg white 6.5, cooking wine 0.6, crab essence 1.15, crab essence 0.5, monosodium glutamate 1.0, salt 0.9, sugar 0.8, salad oil 0.7, colloid Calcium carbonate 0.2, sodium tripolyphosphate 0.1, sodium pyrophosphate 0.1, sodium hexametaphosphate 0.05, konjac gum (glue: water = 1:30) 11.0, ice water 32, pullulan 0.4. Put the thawed surimi into a chopping machine, chop and beat for 10 minutes, then add ice, salt, and phosphate, and continue chopping and stirring for 12 minutes. Then add konjac gum (swell konjac flour and water at a ratio of 1:30 in advance for more than 10 hours), starch (starch and amylopectin are pre-dissolved in water), egg white, cooking wine, crab essence, and crab essence , monosodium glutamate, white sugar, sa...

Embodiment 2

[0027] Cut the frozen surimi in a half-thawed state into small pieces, and the temperature of the surimi should be below 4°C after thawing. According to the formula of artificial crab meat, the formula (%) is as follows: minced fish 26.0, starch 15.0, egg white 7.8, cooking wine 0.8, crab essence 1.3, crab flavor 0.6, monosodium glutamate 1.3, salt 1.1, sugar 1.0, salad oil 0.8, colloid Calcium carbonate 0.2, sodium tripolyphosphate 0.15, sodium pyrophosphate 0.15, sodium hexametaphosphate 0.1, konjac gum (glue: water = 1:30) 9.0, ice water 34, pullulan 0.6. Put the thawed surimi into a chopping machine, chop and beat for 11 minutes, then add ice, salt, and phosphate, and continue chopping and stirring for 14 minutes. Then add konjac gum (swell konjac flour and water at a ratio of 1:30 in advance for more than 10 hours), starch (starch and amylopectin are pre-dissolved in water), egg white, cooking wine, crab essence, and crab essence , monosodium glutamate, sugar, salad oil, c...

Embodiment 3

[0029] Cut the frozen surimi in a half-thawed state into small pieces, and the temperature of the surimi should be below 3°C after thawing. According to the formula of artificial crab meat, the formula (%) is as follows: minced fish 24.0, starch 14.0, egg white 7.3, cooking wine 1.1, crab essence 1.6, crab essence 0.65, monosodium glutamate 1.5, salt 1.4, sugar 1.1, salad oil 1.0, colloid Calcium carbonate 0.3, sodium tripolyphosphate 0.2, sodium pyrophosphate 0.2, sodium hexametaphosphate 0.15, konjac gum (glue: water = 1:30) 14.0, ice water 31, pullulan 0.5. Put the thawed surimi into a chopping machine, chop and beat for 9 minutes, then add ice, salt, and phosphate, and continue chopping and stirring for 13 minutes. Then add konjac gum (swell konjac flour and water at a ratio of 1:30 in advance for more than 10 hours), starch (starch and amylopectin are pre-dissolved in water), egg white, cooking wine, crab essence, and crab essence , monosodium glutamate, sugar, salad oil...

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Abstract

The invention relates to a production method improving the boiling fastness of artificial crab meat. Frozen minced fillet is used as a main raw material, and auxiliary materials such as edible salt and the like are added. In the method, the nature of salt soluble protein-myofibrillar protein in fish muscle is adjusted, so that under the action of the edible salt, thick filaments and thin filaments of myofibril of the salt soluble protein are dissolved properly; myoglobulin and actin absorb proper water and are combined to form colloidal sol of actomyosin; the colloidal sol loses the plasticity by the change of the temperature to form gel with elasticity and tenacity; and the gel becomes a heat-resistant and stable gel system and meets the requirement of improving the boiling fastness. Compared with the boiling fastness of the artificial crab meat produced by the traditional method, the boiling fastness of the artificial crab meat of the invention increases more than 110 percent through the improvements of the prescription and the technology. The artificial crab meat is an instant foodstuff which has the fresh taste of crab meat, red crab surface, white meat, good elasticity, abundant nutrition and diversified edible methods. The artificial crab meat of the invention is more popular in market with better economic and social benefits.

Description

technical field [0001] The invention belongs to a production method for improving the cooking resistance of artificial crab meat. Background technique [0002] Fish is recognized as a nutritious and healthy food. It provides essential nutrients to maintain body functions, and can play a role in strengthening the body, prolonging life and increasing intelligence. Therefore, fish plays an important role in people's daily dietary structure. The surimi products processed from freshwater and seawater low-value small trash fish are an important source of fish food for people, and are deeply loved by consumers because of their convenience in eating, good taste and shape, and simple cooking. Artificial crab meat is an important surimi product in recent years. The main indicators to measure the quality of artificial crab meat products are elasticity, cooking resistance, flavor, texture, shape, etc. Since artificial crab meat has basically no progress in cooking resistance in recent y...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
Inventor 王维民谌素华杨锡洪韩兆轩林慧冯小敏
Owner GUANGDONG OCEAN UNIVERSITY
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