Processing method for enhancing gel strength of fish flesh recombination product

A technology of gel strength and processing method, which is applied in the field of aquatic product processing, can solve the problems such as the gel strength of surimi products that have not been studied, and achieve the effect of good elasticity and high protein content

Active Publication Date: 2012-06-20
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding protein to enhance the gel strength of surimi products has been reported. For example, Zhou Aimei, Kang Manman, Chen Haihua, etc. have studied the effect of adding soybean protein isola...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, a kind of processing method that strengthens the gel strength of recombined fish meat product, carries out following steps successively:

[0015] 1) Take the frozen surimi at -25°C, thaw it naturally to -3~0°C (i.e. semi-thawed), and beat it in the air for 3~5 minutes;

[0016] 2), add salt and grind for 3 to 5 minutes; the weight ratio of salt to frozen minced fish is 2%;

[0017] 3), then add soybean protein isolate, gluten and whey protein and grind for 3 to 5 minutes; the weight ratio of soybean protein isolate, gluten and whey protein to frozen surimi is 7%, 8% and 5% respectively ;

[0018] 4) The resultant obtained in step 3) was crushed and formed into a gel at 40°C for 45 minutes, and then heated at 90°C for 25 minutes;

[0019] 5) Put the product obtained in step 4) into a freezer at -18 to -20°C for quick freezing. When the center temperature of the quick-frozen product reaches -18°C, freeze and pack it, and refrigerate at -25°C.

[0020] Bla...

Embodiment 2

[0040] Embodiment 2, a kind of processing method that strengthens the gel strength of recombined fish meat product, carries out following steps successively:

[0041] 1) Take the frozen minced surimi at -25°C and thaw naturally to -3-0°C, then beat it in the air for 3-5 minutes;

[0042] 2), add salt and grind for 3 to 5 minutes; the weight ratio of salt to frozen minced fish is 2%;

[0043] 3), then add soybean protein isolate, gluten and whey protein and grind for 3 to 5 minutes; the weight ratios of soybean protein isolate, gluten and whey protein to frozen surimi are 10%, 5% and 5% respectively ;

[0044] 4) The resultant obtained in step 3) was crushed and formed into a gel at 40°C for 45 minutes, and then heated at 90°C for 25 minutes;

[0045] 5) Put the product obtained in step 4) into a freezer at -18 to -20°C for quick freezing. When the center temperature of the quick-frozen product reaches -18°C, freeze and pack it, and refrigerate at -25°C.

[0046] Blank contr...

Embodiment 3

[0048] Embodiment 3, a kind of processing method that strengthens the gel strength of recombined fish meat product, carries out following steps successively:

[0049] 1) Take minced surimi frozen at -25°C, thaw naturally to -3-0°C, and beat in the air for 3-5 minutes;

[0050] 2), add salt and grind for 3 to 5 minutes; the weight ratio of salt to frozen minced fish is 1.8%;

[0051]3), then add soy protein isolate, gluten and whey protein and grind for 3-5 minutes; the weight ratio of soy protein isolate, gluten and whey protein to frozen surimi is 8%, 8% and 8% respectively ;

[0052] 4) The resultant obtained in step 3) was crushed and formed into a gel at 40°C for 45 minutes, and then heated at 90°C for 25 minutes;

[0053] 5) Put the product obtained in step 4) into a freezer at -18 to -20°C for quick freezing. When the center temperature of the quick-frozen product reaches -18°C, freeze and pack it, and refrigerate at -25°C.

[0054] Blank control 3, cancel whole step ...

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Abstract

The invention discloses a processing method for enhancing the gel strength of a fish flesh recombination product. The method sequentially comprises the following steps: 1, taking and semi-unfreezing surimi, and mixing for 3-5min; 2, adding salt, and salt-mixing for 3-5min; 3, adding isolated soy proteins, wheat gluten and lactalbumin, and mixing and kneading for 3-5min, wherein the weight ratio of the isolated soy proteins to the frozen surimi is 3-15%, the weight ratio of the wheat gluten to the frozen surimi is 3-15% and the weight ratio of lactalbumin to the frozen surimi is 3-15%; 4, gelating the obtained substance for 30-60min at 35-45DEG C, heating the substance for 20-30min at 80-100DEG C; and 5, quickly freezing the obtained substance at -16--20DEG C, freeze-packaging when the center temperature of the obtained quick-frozen substance reaches -16--20DEG C, and refrigerating at -20--28DEG C. According to the fish flesh recombination product processed through the method, the elasticity is effectively enhanced, contents of fats and cholesterols are reduced, and the protein content is increased.

Description

technical field [0001] The invention relates to a processing method of aquatic products, in particular to a processing method for simultaneously adding three kinds of non-muscle proteins to enhance the gel strength of recombined fish meat products. Background technique [0002] Fish meat is rich in protein and has high nutritional value. It is one of the sources of protein intake for people. But the bone spur of fish brings many inconveniences to people's use. Therefore, in addition to using fresh and frozen fish, people also consume fish reconstituted products. The surimi product is the main recombined fish product. After the fish is collected from the raw fish, it is rinsed, dehydrated, finely filtered, then added with salt, starch and seasoning, and then processed into various shapes and tastes according to needs. Among them, fish balls and fish sausages are popular fish recombined products at home and abroad. With the improvement of people's living standards, higher r...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/305A23L17/10
Inventor 戴志远陈康
Owner ZHEJIANG GONGSHANG UNIVERSITY
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