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Method for preparing low-salt minced fish cake through microwave heating

A technology of microwave heating and salting fish, applied in food preparation, application, food science and other directions, can solve the problem that surimi protein cannot fully unfold and interact, low-salt surimi fish cake has poor gel quality, and insufficient water holding capacity. Satisfaction and other issues, to achieve the effect of low cost, delicate taste and fast speed

Inactive Publication Date: 2012-07-11
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0009] But the quality of the low-salt surimi fish cake gel prepared by the above-mentioned existing method is relatively poor, and surimi protein can not fully expand and interact under low-salt conditions, and the gel strength is low, and the water loss rate is still high, and the water holding capacity is low. Not satisfying enough, the taste is rough

Method used

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  • Method for preparing low-salt minced fish cake through microwave heating
  • Method for preparing low-salt minced fish cake through microwave heating

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Embodiment

[0026] This embodiment is a method for preparing low-salt minced ham sausage by microwave heating, which includes the following steps:

[0027] (1) Cutting and mixing: fresh silver carp surimi was first chopped and mixed at 8°C for 5 minutes, and then 1wt% salt, 0.03wt% polyphosphate, 2wt% sucrose, 3wt% of raw material surimi mass were added. % soybean protein isolate, and chop and mix for 15 minutes at 8°C, add crushed ice to cool down during the chop and mix, and adjust the moisture content of surimi to 78wt%, to obtain low-salt surimi;

[0028] (2) Forming: fill the low-salt surimi obtained in step (1) into the casing (d=25mm), the length is 50mm, and the two ends of the intestine are tied tightly;

[0029] (3) Pre-gelling: Pre-gelling the intermediate product in the shape of surimi ham sausage obtained in step (2) at 40°C for 30 minutes;

[0030] (4) Microwave heating gelation: Microwave heating power is 15 W / g surimi, using intermittent heating mode, heating for 20 secon...

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Abstract

The invention discloses a method for preparing a low-salt minced fish cake through microwave heating. The method comprises the following steps of: (1) chopping and mixing; (2) molding; (3) pre-gelatinizing; (4) performing microwave heating, and gelatinizing; (5) heating in water bath; and (6) cooling to obtain a finished product. The prepared low-salt minced fish cake is high in gel strength, has exquisite mouthfeel, does not contain salt or has the salt content of less than 1.5 weight percent, belongs to low-salt healthy food, and is favorable for preventing hypertension, heart disease and the like.

Description

technical field [0001] The invention relates to a preparation method of surimi fish cake, in particular to a method for preparing low-salt surimi fish cake by microwave heating. Background technique [0002] Gelatinization is the most important quality index of surimi kamaboko products. Salt-promoted dissolution is a prerequisite for the formation of high-quality gels in surimi. Generally, 2-3wt% salt is added to dissolve myofibrillar proteins, and the dissolved myofibrillar protein molecules interact with each other to form a gel with a network structure after heating. glue. [0003] Modern consumers pay attention to health, and reducing salt intake is conducive to the prevention and control of high blood pressure, so low-salt foods have a good market prospect. However, the main defects of low-salt surimi gel are low gel strength, high water loss rate, poor water holding capacity and rough taste. [0004] At present, the methods for improving the gel strength of surimi k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/09A23L17/10
Inventor 付湘晋吴伟吴越李忠海张慧
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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