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Method for enhancing gel property of minced squid product

A technology for squid and surimi is applied in the field of enhancing the gel properties of surimi products, which can solve the problems of difficult thermal gel elasticity, rough taste and unpopularity, and achieve the effects of improving elasticity and a simple and effective method.

Inactive Publication Date: 2011-01-19
EAST CHINA NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

The degradation of myosin through the action of proteolytic enzymes (autolysis) will lead to the deterioration of squid muscle quality, making it difficult to form thermal gel elasticity, resulting in poor tenderness, rough taste and hard meat quality of squid products
And it has an unwelcome strange sour taste, so that the squid products produced from its raw materials also contain unwelcome sour taste

Method used

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  • Method for enhancing gel property of minced squid product
  • Method for enhancing gel property of minced squid product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 1000g squid meat, half thaw at 4°C, remove the squid skin, separate the squid ketone body, pick out the pigment cells and impurities, grind the ketone body to get 0.5cm-1cm squid pieces, add 3% egg white The egg white is crushed for 5 minutes. After crushing, stand still at 4°C for 30 minutes, add 0.3% sodium glutamate and 0.5% salt, crush for 5 minutes, heat at 90°C for 30 minutes, and immediately put it in cold water to cool To 25 ~ 30 ℃, for detection.

Embodiment 2

[0021] Refer to Example 1 for other operations. On the basis of Example 1, 0.1% transglutaminase was added after the ground meat was processed and crushed.

Embodiment 3

[0023] Refer to Example 1 for other operations. On the basis of Example 1, 0.1% transglutaminase and 5% starch were added after the ground meat was processed, and crushed.

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Abstract

The invention discloses a method for enhancing gel property of a minced squid product. The method is characterized by comprising the following processes: performing pretreatment and impurity removal on squid meat obtained by collecting squid serving as a raw material; treating the minced meat; performing milling; and then adding gel enhancing agent into the meat to obtain the elastic minced squid product comparable to a minced fish product made of fish.

Description

technical field [0001] The invention relates to a method for enhancing the gel properties of surimi products, in particular to a method for improving the gel properties of squid surimi products by using the protein cross-linking performance of glutamine transaminase. Background technique [0002] Traditionally, sardines, yellow croakers, etc. have been used as the main raw material fish for surimi products such as minced fish meat and kamaboko. However, in recent years, the production of these traditional main raw material fish has been decreasing, and the raw material fish for surimi products has gradually become insufficient, and development is expected. substitute raw materials. In addition, with the continuous development of my country's pelagic fishery production, major progress has been made in the investigation of North Pacific squid resources and fishing operations. Squid has been recognized as one of the most potential aquatic product processing targets in China. ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/052A23L1/0562A23L17/10A23L29/206A23L29/281
Inventor 郭颖常忠义高红亮
Owner EAST CHINA NORMAL UNIVERSITY
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