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Preparation method of surimi product

A surimi product and surimi technology, which is applied in the field of preparation of surimi products by dipping in organic acids without heating, can solve the problems of unfavorable industrial production, cumbersome preparation process, high temperature sterilization, etc., and achieve excellent gel strength, Simple process and low fishy smell

Active Publication Date: 2012-08-22
SHISHI ZHENGYUAN AQUATIC TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although Wuhan Institute of Technology has reported the processing method (patent application number: 200710052440.1) of utilizing microbial fermentation to improve the flavor of surimi enema products, the preparation process of this method is cumbersome, and finally Need high temperature sterilization, can not achieve the purpose of reducing energy consumption
In addition, Kunshan Zhouzhuang Lverkang Food Co., Ltd. and Jiangnan University used microbial starters to produce fermented surimi (patent application number: 201010201869.4). Although surimi products can be obtained without heating, the fermentation time needs to be more than 30 hours. Not conducive to industrial production

Method used

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  • Preparation method of surimi product

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Embodiment 1 (control group)

[0021] Add 30 g of salt to 1 kg of half-thawed silver carp surimi, beat at 10 °C for 10 minutes, add 1 g of egg white protein, 2 g of monosodium glutamate, 10 ml of rice wine, 1 g of white pepper, 2.5 g of cardamom, 10 g of sucrose and 200 ml of distilled water were mixed evenly by beating, then gelled at 40 °C for 20 min by mechanical molding, and then heated at 90 °C for 15 min, and the prepared surimi products were cooled rapidly with crushed ice Finally, it was vacuum-packed with a plastic bag, and the net weight of surimi products in each bag was 200 g, and the seasoning liquid [MSG 0.8% (w / v), rice wine 3% (v / v), white pepper powder 0.5% (w / v ), cardamom 0.05% (w / v), sucrose 4% (w / v)] 10 ml. After the vacuum-packed surimi products were placed at 4 °C for 2 days, the gel strength was determined (Table 1), and the change of the total number of colonies of the surimi products during storage was also measured (Table 2).

Embodiment 2

[0023] Add 30 g of salt to 1 kg of semi-thawed silver carp surimi, beat at 10 °C for 10 minutes, add 1 g of egg white protein, 2 g of monosodium glutamate, 10 ml of rice wine, 1 g of white pepper, 2.5 g of cardamom, 10 g of sucrose, and 200 ml of 1.0% (v / v) acetic acid solution were mixed evenly by beating, then gelled at 40 °C for 20 min by mechanical molding, and then 5 L of 9% (w / v) The acetic acid solution was soaked at 20 °C for 15 min, and the prepared surimi products were vacuum-packed in plastic bags. The net weight of surimi products in each bag was 200 g, seasoning liquid [MSG 0.8% (w / v), rice wine 3% (v / v), white pepper powder 0.5% (w / v), cardamom 0.05% (w / v), sucrose 4% (w / v), acetic acid at a concentration of 0.1% (v / v)] 10 ml. After the vacuum-packed surimi products were placed at 4 °C for 2 days, the gel strength was determined (Table 1), and the change of the total number of colonies of the surimi products during storage was also measured (Table 2).

Embodiment 3

[0025] Add 40 g of salt to 1 kg of semi-thawed grass carp surimi, beat at 8 °C for 20 minutes, add 2.5 g of porcine blood protein, 5 g of monosodium glutamate, 20 ml of rice wine, 2.5 g of white pepper, 1.5 g of cardamom, 20 g of sucrose and 250 ml of 1.0% (w / v) lactic acid solution were mixed evenly by beating, then gelled at 30 °C for 40 min by mechanical molding, and then 7.5 L of 6% (w / v) The lactic acid solution was soaked at 10 °C for 40 min, and the prepared surimi products were vacuum-packed in plastic bags. The net weight of surimi products in each bag of samples was 200 g, seasoning liquid [MSG 0.5% (w / v), rice wine 2% (v / v), white pepper powder 0.25% (w / v), cardamom 0.15% (w / v), sucrose 2% (w / v), acid concentration 0.2% (v / v)] 20 ml. After the vacuum-packed surimi products were placed at 4 °C for 2 days, the gel strength was determined (Table 1), and the change of the total number of colonies of the surimi products during storage was also measured (Table 2).

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PUM

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Abstract

The invention discloses a preparation method of a surimi product. The technological process comprises utilizing fresh water surimi as raw materials, mixing and kneading the fresh water surimi with salt, adding proteinase inhibitors, seasonings and acidity regulators, mixing and kneading evenly, performing forming and gelatinization, and finally steeping the processed fresh water surimi in the acidity regulators with certain concentration to obtain the prepared surimi product. The preparation method of the surimi product is simple in process, the production processing process does not need heating, nutritional ingredients in the flesh of fish are not damaged, and energy loss can be reduced simultaneously. The prepared surimi product has good gel strength. Faintly acid in the surimi product can not only effectively inhibit growth and breeding of microorganism to enable the surimi product to be suitable for refrigerated preservation, but also has the function of improving flavor of the surimi product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method for producing surimi products by using an organic acid dipping method without heating. Background technique [0002] Surimi products are products made from raw fish after cleaning, cutting, meat picking, rinsing, dehydration, adding auxiliary materials, beating, etc. to form a viscous fish paste, and then forming, heating and cooling. Because surimi products have the advantages of low fat, no cholesterol, easy digestion and absorption, and high nutritional value, they are favored by consumers in recent years, and their market demand continues to increase. During the processing of surimi products, boiling and heating are the key steps to denature the protein gel. Moreover, the circulation preservation process of general surimi products needs to be carried out at -20 °C. Some surimi products are vacuum-packed and high-temperature sterilized, and the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 翁武银郑温翔
Owner SHISHI ZHENGYUAN AQUATIC TECH DEV
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