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High-yield low-pollution preparation method for minced fish products

A surimi product, low pollution technology, applied in food preparation, application, food science and other directions, can solve the problems of serious protein loss, reduced product quality, low product yield, etc., to reduce COD value, maintain color, and improve protein yield. rate effect

Inactive Publication Date: 2010-06-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of serious protein loss and low product yield in the preparation of surimi products by the existing water rinsing method; to solve the problem of simply increasing the protein yield in the existing acid-base method rinsing research, resulting in a decrease in product quality Solve the problems such as rinsing method to prepare surimi to produce a large amount of high COD waste water and cause environmental pollution, provide a kind of freshwater fish such as silver carp as raw material, control acid-base method rinsing, isoelectric point precipitation and ultrafiltration membrane recovery to prepare high Method for obtaining high-yield and low-pollution surimi products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Fresh and live silver carp are gutted, head and tail removed, white meat is taken and crushed to obtain fish meat, rinsed with 5 times the volume of ice water, and the pH is adjusted to 3.0-4.0 while stirring continuously, and then continue to use magnetic stirring for 15 minutes, 10000 Centrifuge at × g for 10 min. Continue to stir the obtained liquid in an ice-water bath and adjust the pH to 5.4, keep it for 15 minutes, and then centrifuge again under the same conditions and time, and the obtained solid is the precipitated protein, wherein the pH is adjusted using 2N HCl or 2N NaOH. The supernatant after the above-mentioned isoelectric point precipitation is further recovered by ultrafiltration membrane, and the specific conditions are: the relative molecular mass cut-off of the membrane is 10000, the ultrafiltration pressure is 0.8MPa, the temperature is 20°C, and the feed flow rate is 25L / min. The above-mentioned isoelectric point precipitated protein and protein re...

Embodiment 2

[0026] Fresh and live grass carp is gutted, head and tail removed, white meat is taken and crushed to obtain fish meat, rinsed with 5 times the volume of ice water, and the pH is adjusted to 10.0-12.0 while stirring continuously, and then continue to use magnetic stirring for 15 minutes, 10000× Centrifuge at g for 10 min. Continue to stir the obtained liquid in an ice-water bath and adjust the pH to 5.4, keep it for 15 minutes, and then centrifuge again under the same conditions and time, the obtained solid is the precipitated protein, wherein the pH is adjusted using 2N HCl or 2NNaOH. The supernatant after the above-mentioned isoelectric point precipitation is further recovered by ultrafiltration membrane, and the specific conditions are: the relative molecular mass cut-off of the membrane is 10000, the ultrafiltration pressure is 1.5MPa, the temperature is 30°C, and the feed flow rate is 30L / min. The above isoelectric point precipitated protein and protein recovered by ultra...

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Abstract

The invention provides a high-yield low-pollution preparation method for minced fish products, which belongs to the technical field of aquatic food processing. A main preparation process of the method comprises the steps of removing offal, heads and tails of silver carps, grass carp and other freshwater fishes and obtaining minced fish products through fish collection, rinsing, seasoning, mincing, molding and heating. Aiming at the problems of severe protein loss, low product yield, high content of soluble protein and high COD in rinsing wastewater, and the like in the conventional water rinsing process, the method adopts a novel control acid-base rinsing method, precipitates protein at isoelectric points, and then further recover the protein in wastewater through ultrafiltration membrane, so that the minced fish products prepared have the characteristics of high protein content, high production yield, low environmental pollution and the like. In addition, compared with the products of the conventional water rinsing method, the products of the invention have no significant difference in color, texture, gel properties, sensory property, flavor, storage stability and other characters.

Description

technical field [0001] The invention discloses a method for preparing a high-yield and low-pollution surimi product, which belongs to the technical field of aquatic food processing. Background technique [0002] my country is the world's largest freshwater aquaculture country, with an annual output of freshwater fish exceeding 20 million tons, accounting for about 80% of the world's total freshwater aquaculture output. However, the current processing rate of freshwater fish in my country is less than 5%, far behind the world's average processing rate of 40%. Vigorously developing the deep processing of freshwater fish is of great significance for increasing the added value of aquatic products, comprehensive utilization of freshwater resources and increasing the competitiveness of the industry. [0003] Surimi food production technology is one of the deep processing technologies with great potential and wide application in today's world aquatic product processing industry. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 陈洁范柳萍秦昉何志勇付庆
Owner JIANGNAN UNIV
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