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Textured fish protein

A technology of fish protein and soybean protein, applied in the direction of textured treatment, animal protein processing, etc., can solve the problem of lack of aquatic protein food, etc., and achieve the effect of good chewiness and processing function characteristics

Inactive Publication Date: 2010-06-16
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The research on the texturization of vegetable protein by thermoplastic extrusion technology is relatively mature, and there are also research reports on extrusion texturization of whey protein and deboned chicken, but there is still a lack of aquatic protein food produced by thermoplastic extrusion technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Textured fish protein, its preparation process comprises the following steps:

[0035] In the raw material processing step, the leftover squid is washed with water and then crushed until it becomes a muddy minced meat.

[0036] In the auxiliary material mixing step, 1200 parts by weight of soybean protein are added to 6000 parts by weight of the muddy minced meat and mixed evenly.

[0037] In the extrusion cooking step, the uniformly mixed material is sent to a twin-screw extruder for extrusion cooking, wherein the temperature of the barrel at the end of the twin-screw extruder is 150°C, and the screw speed is 200r / min.

[0038] In the drying step, the extrusion-cooked material is dried at 60° C. under normal pressure until the water content of the material is not higher than 15%, and the textured fish protein is obtained.

Embodiment 2

[0040] Textured fish protein, its preparation process comprises the following steps:

[0041] In the raw material processing step, the squid leftovers are washed with water and then crushed to a muddy minced meat,

[0042] In the auxiliary material mixing step, 2000 parts by weight of soybean protein are added to 6000 parts by weight of the muddy minced meat and mixed evenly.

[0043] In the extrusion cooking step, the uniformly mixed material is sent to a twin-screw extruder for extrusion cooking, wherein the temperature of the barrel at the end of the twin-screw extruder is 150°C, and the screw speed is 200r / min.

[0044] In the drying step, the extrusion-cooked material is dried at 60° C. under normal pressure until the water content of the material is not higher than 15%, and the textured fish protein is obtained.

Embodiment 3

[0046] Textured fish protein, its preparation process comprises the following steps:

[0047] In the raw material processing step, the squid leftovers are washed with water and then crushed to a muddy minced meat,

[0048] In the auxiliary material mixing step, 1600 parts by weight of soybean protein are added to 6000 parts by weight of the muddy minced meat and mixed evenly.

[0049]In the extrusion cooking step, the uniformly mixed material is sent to a twin-screw extruder for extrusion cooking, wherein the temperature of the barrel at the end of the twin-screw extruder is 150°C, and the screw speed is 200r / min.

[0050] In the drying step, the extrusion-cooked material is dried at 60° C. under normal pressure until the water content of the material is not higher than 15%, and the textured fish protein is obtained.

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Abstract

The invention belongs to the technical field of thermoplastic extruded food and particularly relates to textured fish protein using leftover materials of sleeve-fishes as a raw material. The textured fish protein is characterized in that: the textured fish protein uses the leftover materials of the sleeve-fishes as a main material and soy protein as an auxiliary material. A process for preparing the textured fish protein comprises the following steps: a raw material treating step for cleaning the leftover materials of the sleeve-fishes with water and stirring the cleaned leftover materials into slurry minced meat; a step for mixing the main material and the auxiliary material, namely, adding 1,200 to 1,300 parts by weight of soy protein into 6,000 parts by weight of slurry minced meat foruniform mixing; an extruding and steaming step for delivering the uniformly mixed material into a twin screw extruder for extrusion and steaming, wherein the temperature of a machine barrel at the tail end of the twin screw extruder is 150 DEG C and the rotational speed of a screw rod is 200 revolutions per minute; and a drying step for drying the extruded and steamed material at the temperature of 60 DEG C and under the normal pressure until the water content of the material is not over 15 percent to finally prepare the textured fish protein.

Description

technical field [0001] The invention belongs to the technical field of thermoplastic extruded food, in particular to a textured fish protein made of squid scraps as raw materials. Background technique [0002] Aquatic food is recognized as a high-quality nutritious food. Its rich protein is easily digested and absorbed by the human body, with high utilization rate and higher nutritional value than other animal proteins. However, with the decline of fishery resources, many traditional economic fish resources are exhausted, so low-value but abundant species are extremely important for alleviating the shortage of human protein resources. However, these low-value protein resources are difficult to sell directly, and the processing is difficult, which not only causes waste of resources, but also pollutes the environment. How to process low-value aquatic products and fully develop and utilize their protein resources has attracted great attention from all over the world. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23J3/26
Inventor 罗红宇杨涛夏松养何键东王朋
Owner ZHEJIANG OCEAN UNIV
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