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
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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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