Method for preparing scallop meat mince products
A technology of scallop sticks and minced meat, which is applied in the field of preparation of scallop stick minced meat products, can solve the problems of diced scallops losing taste, poor nutrition loss, water loss, etc., achieves enhanced freeze-thaw stability, simple production method, and improved gelation poor sex effect
Active Publication Date: 2013-01-16
DALIAN FISHERIES UNIVERSITY
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AI Technical Summary
Problems solved by technology
At present, scallop products are mostly processed into frozen scallops except for fresh food in coastal areas, and there are also a small amount of dried scallops. There are fewer types of products, which makes it difficult for farmers to sell scallops and increase production without increasing income.
In addition, frozen scallops will cause protein denaturation and water loss during storage, which will not only cause a change in taste, but also cause a lot of nutritional loss; dried scallops not only lose the original taste of fresh scallops, but also have extremely poor rehydration
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0014] a. Select fresh or fresh scallops, wash and take out the scallops, and use a high-speed tissue grinder to mash the scallops;
[0015] b. Add transglutaminase (food grade, enzyme activity 100u / g) according to 0.5-2% of the weight of scallop meat, stir evenly, and stand at 4-6°C for 30-60 minutes to obtain scallop meat minced meat raw material;
[0016] c. According to 5-15% of the raw material weight of scallop meat paste, add starch paste and mix evenly. The starch paste is obtained by adding water to modified starch (phosphate ester or hydroxypropyl starch) and then heating and gelatinizing. The water content of the starch paste is 60-80 %, the temperature is 4~6℃;
[0017] d. Add 0.5-3% salt and 0.5-1% polyphosphate by weight of raw material of minced scallop meat, and stir evenly;
[0018] e use dry modified starch to adjust the final moisture content of the minced meat raw material to 75-80%, extrude or mold it into minced meat products of different shapes, such a...
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The invention discloses a method for preparing scallop meat mince products with strong gelation property, strong water retention property, rich nutrition, good and delicious taste. The method comprises: selecting and cleaning fresh scallops; taking out scallop meat; using a tissue-pounding machine to pound the scallop meat; adding transglutaminase 0.5 to 2 percent the weight of the scallop meat and mixing the two well; standing the obtained product at 4 to 6 DEG C for 30 to 60 minutes; obtaining raw material of scallop meat mince; obtaining starch paste with water content between 60 and 80 ata temperature between 4 and 6 DEG C by adding water to modified starch, heating and gelatinizing the two; adding the starch paste 5 to 15 percent the weight of the raw material of scallop meat mince and mixing the two well; adding salt 0.5 to 3 percent the weight of the raw material of scallop meat mince and polyphosphate 0.5 to 1 percent the weight of the raw material of scallop meat mince and mixing well; using dry modified starch to adjust the final moisture of the raw material of scallop meat mince to reach 75 to 80 percent; extruding or feeding the obtained product into a die for molding; and quick-freezing and refrigerating the obtained product.
Description
Technical field: [0001] The invention relates to a minced scallop meat product, in particular to a preparation method of the minced scallop meat product with strong gelatinity, water retention, rich nutrition, good mouthfeel and delicious taste. Background technique: [0002] Scallops mainly include Hawaiian scallops, gulf scallops, and claripore scallops. Because they are rich in protein and a variety of flavor substances, they are extremely delicious and are very popular among people. With the continuous expansion of the scale of scallop farming, the output has increased steadily. At present, scallop products are mostly processed into frozen scallops, except for coastal areas where fresh food is the main product. There are also a small amount of dried scallops. There are fewer types of products, which makes it difficult for farmers to sell scallops and increase production without increasing income. In addition, frozen scallops will cause protein denaturation and water loss...
Claims
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IPC IPC(8): A23L1/33A23L17/40
Inventor 赵前程周永李智博王冰冰刘俊荣汪秋宽李伟
Owner DALIAN FISHERIES UNIVERSITY