Adhesive for denatured minced fish or meat emulsion product

A binder and minced meat technology, which is applied in the preparation of food additives and the preparation of compounded hydrocolloids, can solve the problems that the gel strength cannot meet the needs of consumption, fragility, denaturation, etc., and achieve high gel strength, Effect of high gel strength and high bond strength

Inactive Publication Date: 2010-06-30
武汉富程农业科技研发中心(普通合伙) +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the hydrocolloids used in all the above researches will be completely dissolved once the food is fully heated. At this time, it is the protein gel that provides the gel strength of the minced surimi products, which is often loose, brittle, etc.
Especially for surimi and minced meat whose raw materials have been partially denatured, the gel strength often cannot meet the needs of consumption
In fact, in the process of cutting and mixing surimi and minced meat, if the temperature control is a little careless, the denaturation phenomenon will easily occur

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A binder that can be used for denatured surimi or minced meat products, containing 30 parts of sodium alginate, 3 parts of light calcium carbonate, 20 parts of glucono-delta lactone, 0.1 part of sodium tripolyphosphate, 20 parts 10 parts konjac gum, 10 parts xanthan gum.

[0024] According to the proportion of 1% of the total mass of fish cakes, when chopping and mixing, dissolve them with a small amount of water, add them to the product, and produce them according to the conventional production process of fish cakes. The gel strength of the fish cakes added with this product is higher than that produced under the same conditions But the contrast fish cake that does not add this binding agent improves 173.4%.

Embodiment 2

[0026] A binder that can be used for denatured surimi or minced meat products, containing 50 parts of sodium alginate, 6 parts of calcium sulfate dihydrate, 14 parts of glucono-delta lactone, 0.3 parts of metatartaric acid, 10 parts of Guar gum, 20 parts carboxymethylcellulose.

[0027] According to the proportion of 1.2% of the total mass of the meat loaf, when chopping and mixing, dissolve it with a small amount of water, add it to the product, and produce it according to the conventional meat loaf production process. The gel strength of the meat loaf added with this product is higher than that produced under the same conditions But the contrast meat loaf that does not add this binding agent improves 79.5%.

Embodiment 3

[0029] A binder that can be used for denatured minced fish or minced meat products, containing 20 parts by weight of sodium alginate, 1 part of calcium sulfate dihydrate, 16 parts of citric acid, 3 parts of sodium pyrophosphate, 30 parts of Konjac, starch phosphate ester of 10 parts.

[0030] The raw material is partly denatured surimi, according to the ratio of 1.8% of the total mass of fish cakes, it is dissolved in a small amount of water and added to the product when chopping according to the proportion of 1.8% of the total mass of fish cakes. It is produced according to the conventional production process of fish cakes, and the gel of fish cakes added to this product The strength is 329.1% higher than that of the control fish cake made under the same conditions but without this binder.

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Abstract

The invention relates to an adhesive for denatured minced fish or meat emulsion products, which is characterized in that the adhesive comprises 10-60 mass parts of sodium alginate, 20-80 mass parts of non-gel polyhexose, 1-6 mass parts of insoluble calcium salt, 5-50 mass parts of sustained release agent for calcium and 0.1-5 mass parts of chelon. Sodium alginate and other blending gel are uniformly mixed with minced fish or meat emulsion by released calcium ions to slowly form continuous thermal-irreversible gel, thereby improving the gelling strength of the minced fish and meat emulsion. Therefore, partially or even completely denatured minced fish or meat emulsion can be used for making fish balls, fish cakes and fish sausages, and lowers influence on the products from the denaturation of minced fish and meat emulsion. The adhesive has simplicity, low cost, uniform texture and the like, and has broad application prospect.

Description

technical field [0001] The invention relates to a binder for denatured minced fish or minced meat products, which belongs to the field of preparation of food additives, in particular to the field of preparation of compounded hydrocolloids. Background technique [0002] Utilizing low-value freshwater and seawater fish species to develop frozen surimi is the most effective way to solve the shortage of raw materials for surimi products. However, most low-value surimi have poor gelling ability, so improving the quality of surimi is the key to the development of low-value surimi. Hydrophilic colloid is one of the commonly used auxiliary materials in the production of surimi products. At present, there are many kinds of hydrophilic colloids, such as konjac gum, pectin, carrageenan, xanthan gum, locust bean gum, etc., which have been used in the processing of surimi products. Adding hydrophilic colloids to surimi products can not only reduce the cost, but also significantly enhanc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0524A23L1/0528A23L1/0532A23L1/314A23L1/317A23L1/326A23L29/231A23L13/40A23L13/60A23L17/10A23L29/244A23L29/256
Inventor 李斌李晶曾士祥闫金娇
Owner 武汉富程农业科技研发中心(普通合伙)
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