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Method for improving gelling performance of minced Tilapia mossambica products

A technology for surimi products and tilapia, which is applied in food preparation, application, food science and other directions, can solve the problems of weakening the flavor of fish meat, reducing the whiteness of products, etc., so as to reduce the risk of food safety problems, improve the gel performance, and the coagulation. Excellent glue performance

Inactive Publication Date: 2012-08-08
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] Although the above research results have improved the quality of surimi products to varying degrees, there are also certain deficiencies.
Adding TG enzyme in surimi will increase the cost of the product, adding ascorbic acid, cysteine, calcium lactate, calcium gluconate and chitosan in the surimi product will also increase the production cost of the product, and adding TG enzyme will also increase the cost of the product. Reduce the whiteness of the product; adding polysaccharides, pork, etc. to the surimi product improves the gel performance of the product, but weakens the fish flavor of the product

Method used

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  • Method for improving gelling performance of minced Tilapia mossambica products

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0037] Example 1 Production of fish and ham sausage

[0038] (1) Preparation of surimi: Tilapia and yellow croaker are used as raw materials. The raw materials are gutted and meat harvested by a meat harvester. The resulting fish paste is rinsed twice. The water ratio is 1:3 (w:w). After rinsing, dehydration and fine filtration, the moisture content of tilapia and croaker surimi are 76% (w:w) and 80% (w:w) respectively. ;

[0039] (2) Mixing of surimi: The mass ratio of tilapia surimi to croaker surimi is 4:6 (w:w), and the two kinds of surimi are evenly mixed to obtain mixed surimi;

[0040] (3) Chop and mix: add the mixed surimi to the chopping machine and mix for 5 minutes, then add 2% of the weight of the surimi, salt, 1% of the weight of the surimi, soybean protein isolate, and 5% of the weight of the surimi, and mix for 15 minutes . During the chopping process, 35% ice by weight of the surimi was added to keep the temperature of the surimi paste below 15°C;

[0041] ...

example 2

[0043] Example 2: Making fried fish balls

[0044] (1) Surimi preparation: yellow croaker and leftover meat from tilapia fillets are used as raw materials. Yellow croaker is viscerally removed and meat is harvested by meat harvester to make fish paste; the corner meat is directly harvested by meat harvester to make fish paste. Rinse the obtained surimi twice. During each rinsing, the temperature of the rinsing water is kept at 5°C, and the ratio of meat to water is 1:4 (w:w). The moisture content of fish surimi is 79% (w:w), 76% (w:w);

[0045] (2) Mixing of surimi: mix the two kinds of surimi according to the mass ratio of tilapia surimi to croaker surimi 4:2 (w:w) to prepare mixed surimi;

[0046] (3) Chop and mix: add the mixed surimi to the chopping machine and mix for 6 minutes, then add 2.5% salt by weight of surimi, soybean protein isolate by 1% by weight of surimi, and starch by 5% by weight of surimi, and mix for 13 minutes . During the chopping process, 45% ice b...

example 3

[0050] Example 3 Kamaboko making

[0051] (1) Preparation of surimi: Tilapia and yellow croaker are used as raw materials. The raw materials are gutted and meat harvested by a meat harvester. The resulting surimi is rinsed twice. The water ratio is 1:5 (w:w). After rinsing, it is dehydrated and finely filtered. The moisture content of tilapia and croaker surimi are 79% (w:w) and 79% (w:w) respectively. ;

[0052] (2) Mixing of surimi: mix the two kinds of surimi according to the mass ratio of tilapia surimi to croaker surimi 4:3 (w:w) to prepare mixed surimi;

[0053] (3) Chop and mix: Add the mixed surimi into the chopping machine and mix for 5 minutes, then add 2.5% salt by weight of surimi, soybean protein isolate by 1% by weight of surimi, and starch by 5% by weight of surimi, and mix for 13 minutes . During the chopping process, 38% ice by weight of the surimi was added to keep the temperature of the surimi pulp below 15°C;

[0054] (4) Forming and shaping: fill the s...

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Abstract

The invention discloses a method for improving the gelling performance of Tilapia mossambica products. In the method, minced Tilapia mossambica and minced Nibea albiflora are used as raw materials and are mixed in a certain proportion to prepare mixed minced fish. The gelling performance of the minced fish products made of the mixed minced fish is higher than that of a minced fish product (fish ham sausages, fried fish balls and fish cakes) made of the Tilapia mossambica or Nibea albiflora alone. The method provided by the invention can be used for making minced fish products such as the fishham sausages, fried fish balls and fish cakes.

Description

technical field [0001] The invention belongs to the field of surimi product processing, and relates to a method for improving the gel performance of tilapia croaker surimi products by adopting a mixed surimi process. Background technique [0002] Tilapia has the advantages of high yield, fast growth and reproduction, strong adaptability, less disease, delicious and tender meat, and less bone spurs. It has become one of the main farmed fishes in the world. In my country, the aquaculture volume and output of tilapia are increasing year by year, but the consumption of tilapia is mainly sold fresh or processed as fish fillets for export. The consumption channel is single, which to a certain extent restricts the increase and comprehensive diversification of tilapia farming. The development of tilapia surimi can not only increase the consumption route of tilapia, but also make good use of the residual meat and smaller tilapia after processing tilapia fillets. However, the gel st...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 曾庆孝朱志伟张崟
Owner SOUTH CHINA UNIV OF TECH
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