Preparation method of using no-rinsing minced fillet of transglutaminase

A technology of transglutaminase and rinsing, applied in application, food preparation, food science, etc., can solve the problems of rinsing process, loss of water-soluble protein, water pollution, etc., achieve high nutritional value, reduce protein loss, The effect of reducing pollution

Inactive Publication Date: 2010-03-10
EAST CHINA NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of the present invention is aimed at the problems existing in conventional preparation methods, overcomes the defect that the conventiona

Method used

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Examples

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Effect test

Embodiment 1

[0028] The preparation method of embodiment 1 frozen surimi

[0029] Choose conger eel as the raw fish. Handle and clean it: first wash the fish to remove mucus and bacteria attached to the surface, then remove the scales or skin, remove the head and viscera, and wash the remaining viscera, blood stains and viscera in the abdominal cavity with water for the second time after dissection. Black membrane, removes proteases present in the internal organs or blood. The water temperature is controlled below 10°C. Repeat washing 2-3 times if necessary. Then pick the meat: adopt the drum type meat miner, and the selection range of the hole diameter on the drum is 3mm. Then, add 3% sucrose, 4% sorbitol, 0.2% sodium tripolyphosphate and 0.1% sodium pyrophosphate as antifreeze, add 0.05% glutamine transfection enzyme activity of 80-120U / g Aminase (transglutaminase TG-B product of Shanghai Dongsheng Biotechnology Co., Ltd.). Stir with a surimi mixer for 10 minutes at a low temperatur...

Embodiment 2

[0031] The preparation method of embodiment 2 frozen surimi

[0032] Raw material is with embodiment 1, and technological operation is with embodiment 1. Add antifreeze and 0.1% transglutaminase with enzyme activity of 80-120U / g. The surimi mixer stirs for 10 minutes, packs the surimi into a packaging machine, puts the surimi into a freezer and freezes below -35°C for 5-8 hours, then refrigerates in a freezer below -18°C. The gel strength of the obtained unrinsed surimi was 550 g·cm. Taking the conventional method as the control group, that is, rinsing the meat according to the conventional method without adding transglutaminase, the gel strength of the surimi prepared by the conventional method was determined to be 460 g·cm.

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Abstract

A preparation method of using no-rinsing minced fillet of transglutaminase comprises the following steps: removing scale, skin and internal organs of material fish, simply washing, obtaining the minced fillet after separation by a flesh separator, adding sucrose, sorbitol, sodium tripolyph-osphate and focal sodium as antifreezers, adding microbial transglutaminase, stirring at low temperature, packing for shaping, after freezing at temperature of minus 35 DEG C, refrigerating in a cold store with temperature minus 18 DEG C, and the frozen minced fillet without rinsing is the same as the rinsedminced fillet by common method in quality.

Description

technical field [0001] The invention relates to a method for preparing surimi, in particular to a preparation method for obtaining frozen surimi with good gelling property by using the protein cross-linking performance of transglutaminase without conventional rinsing procedures. Background technique [0002] The general processing technology of frozen surimi is to wash sea fish or freshwater fish, pick meat, rinse, fine filter, dehydrate, and freeze, and the product processed in this way is called frozen surimi. It is an intermediate raw material for further processing of surimi products, and surimi products are made by thawing it or directly making surimi from fresh raw materials and then crushing or chopping, forming, heating and cooling. [0003] Rinsing is a process that must be implemented in the production process of frozen surimi at present. The rinsing in the conventional preparation method refers to washing the fish meat with water or aqueous solution after the raw...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 高红亮常忠义唐学明
Owner EAST CHINA NORMAL UNIV
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