Method for improving viscoelasticity of shrimp ball product

Abstract

The invention discloses a method for improving the viscoelasticity of a shrimp ball product. The method comprises the following steps of: adding four gel strengthening agents, namely modified starch, calcium lactate, gellan gum and demineralized whey protein 80 powder into minced shrimps which are directly used as a raw material before the minced shrimps are subjected to mixing and kneading process, and molding, gelating, boiling, cooling, draining water, quickly freezing and packaging to obtain the shrimp ball product by the vacuum mixing and kneading process. Before the minced shrimps are subjected to the mixing and kneading process, the minced shrimps are added with the following four gel strengthening agents in percentage by weight (based on the weight of the minced shrimps): 4 to 8 percent of modified starch, 0.2 to 0.4 percent of gellan gum, 1.0 to 1.2 percent of calcium lactate and 0.15 to 0.25 percent of demineralized whey protein 80 powder. The mixing and kneading process is that: the mixing and kneading vacuum degree is over -0.92MPa; the mixing and kneading time is controlled to be 20 to 30 minutes; and the mixing and kneading temperature is controlled to be 10+ / -2 DEG C. By the method, the elasticity and quality of minced fillet products can be greatly improved, and the yield is improved by over 1 percent; and the method is suitable for the conventional industrialized production of factories.

Description

technical field [0001] The invention relates to a method for improving the viscoelasticity of shrimp ball products, and belongs to the field of processing methods of surimi products. Background technique [0002] Vannamei (Penaeus vannamei) is one of the three largest species of farmed shrimp in the world. In the past two years, the scale of farming in Hangzhou, Zhejiang Province has continued to expand. above. It is very difficult to meet the needs of shrimp farmers only relying on fresh sales. In addition, vannamei shrimp has a high water content and is rich in protein. It is very easy to spoil at room temperature, causing a lot of losses to shrimp farmers. Due to the relatively poor gelatinity and elasticity of shrimp meat, the mouthfeel is not very satisfactory when processed into surimi products, which greatly limits the extension and development of the shrimp industry chain. [0003] There have been many reports on the formation process and mechanism of protein gels...

AI Technical Summary

Problems solved by technology

It is very difficult to meet the needs of shrimp farmers only relying on fresh sales. In addition, Penaeus vannamei has a high water content and is rich in protein. It is easy to spoil and deteriorate at room temperature, causing a lot of losses for shrimp farmers.

Due to the relatively poor gelatinity and elasticity of shrimp meat, the taste when processed into surimi products is not very satisfactory, which greatly limits the extension and development of the shrimp industry chain