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A kind of surimi product and preparation method thereof

The technology of a surimi product and a production method, which are applied in the field of food processing, can solve the problems of insufficient crispness in taste, high production cost of surimi products, and low elasticity of surimi products, and achieve the effect of high elasticity

Inactive Publication Date: 2011-12-14
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the surimi products made by this method have low elasticity and insufficient crispness in mouthfeel; moreover, the production cost of surimi products is very high if high-grade surimi is used.

Method used

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  • A kind of surimi product and preparation method thereof
  • A kind of surimi product and preparation method thereof
  • A kind of surimi product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1: Making fish balls

[0048] The proportions of the ingredients in the fish balls are shown in Table 1

[0049] raw material name

parts by weight

Grade A surimi

50

Complex starch

10.5

fat

5

Emulsified pulp

10

ice water

17.3

salt

1.9

seasoning

2.2

garlic

1.7

complex phosphate

0.3

complex protein

1

Keratin

0.1

test resilience

360.185g.cm

[0050] Table I

[0051] Among them, the composite starch is composed of 20 g of corn starch and 80 g of cassava modified starch. The compound phosphate is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and the weight ratio is: 85:12:3. The complex protein is gluten and sodium caseinate in a weight ratio of 4:1. Emulsified pulp: soy protein isolate: oil: water = 1:1.5:5

[0052] Specifically: 500g of grade A fr...

Embodiment 2

[0053] Example 2 Making fish balls

[0054] The addition ratio of each ingredient in the surimi product is shown in Table 2:

[0055] raw material name

parts by weight

Grade A surimi

50

Complex starch

10.5

fat

5

Emulsified pulp

10

ice water

16.7

salt

1.9

seasoning

2.2

garlic

1.7

complex phosphate

0.3

complex protein

1.5

Keratin

0.2

test resilience

363.17g.cm

[0056] Table II

[0057] Specifically: the complex starch includes: 105 g of tapioca modified starch; the complex phosphate includes: sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate=85:12:3; complex protein: gluten. Composition of emulsified pulp: soy protein isolate: oil: water = 1: 1.5: 5.

[0058] Half-thaw the frozen minced fish A500g cut into small pieces, put it into the Braun conditioner and add 17g garlic, use a b...

Embodiment 3

[0059] Example 3: Making fish tofu

[0060] The ratio of each raw material is shown in Table 3:

[0061] raw material name

parts by weight

Grade A surimi and surimi

43.5

Complex starch

11.4

fat

4.9

Emulsified pulp

10.9

ice water

18.5

ice protein

3.2

salt

1.8

seasoning

2.2

complex phosphate

0.3

complex protein ②

3

Keratin

0.3

test resilience

356.92g.cm

[0062] Table 3

[0063] Compound starch: corn starch 25g, cassava modified starch 80g; compound phosphate: sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate=85:12:3; compound protein: gluten. Composition of emulsified pulp: soy protein isolate: oil: water = 1: 1.5: 5.

[0064] Half-thaw 435g of grade A frozen surimi and surimi cut into small pieces, the weight ratio of frozen surimi A and surimi is 1:1, put into Braun processor, us...

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Abstract

The invention provides a surimi product and a preparation method thereof. The surimi product comprises: 4-20 parts by weight of composite starch, 0-22 parts by weight of emulsified pulp, 0.8-4 parts by weight of composite protein, 0.05-0.5 parts by weight of compound phosphate and 0-0.5 parts by weight of curdlan. The method for making surimi products includes: adding 0.05-0.5 parts by weight of compound phosphate, 0-22 parts of emulsified pulp, 4-20 parts of compound starch, 0.8-4 parts of compound protein and Curdlan gum with a weight part of 0-0.5 is chopped and mixed evenly to form a surimi product. The surimi product and the preparation method provided by the invention improve the elasticity of the surimi product and reduce the production cost.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a surimi product and a preparation method thereof. Background technique [0002] Typically, surimi products are made from frozen surimi, starch, oil, ice protein and seasonings. In order to improve the elasticity of surimi products in the prior art, high-grade surimi is used to increase the content of surimi in surimi products. However, the surimi products made by this method have low elasticity and insufficient crispness in taste; moreover, using high-grade surimi products, the production cost of surimi products is very high. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide a surimi product and a preparation method thereof, which can improve the elasticity of the surimi product and reduce the production cost. [0004] In order to solve the above-mentioned technical problems, the surimi product provided by the invention and the preparation me...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 崔俊锋王崇武素玲
Owner SANQUAN FOOD
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