Tilapia surimi sausage having high gel strength, and its preparation method
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A technology of gel strength, tilapia fish, applied in the directions of food preparation, application, food science, etc., can solve problems such as the decrease of gel strength, and achieve the effect of good utilization and good gel performance
Inactive Publication Date: 2012-10-24
SOUTH CHINA UNIV OF TECH
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Abstract
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Problems solved by technology
[0005] The purpose of the present invention is to overcome the relatively serious shortcoming that the gel strength of tilapia surimi products drops more seriously during the sterilization process, improve the quality of tilapia surimi products, and promote the development of deep processing industry of tilapia surimi products
Method used
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Embodiment 1
[0026] (1) Frozen tilapia surimi is used as raw material after thawing, chopping and mixing, then adding salt and chopping, the amount of salt added is 2% of the mass of tilapia surimi raw material.
[0027] (2) After adding salt and chopping, add potato starch and carrageenan and chopping. The amount of potato starch and carrageenan added is 4.5% and 0.25% of the original mass of tilapia surimi respectively. Continue chopping and add ice to adjust the moisture content to 80%.
[0028] (3) Perform an enema after chopping and mixing, and then conduct the first gelatinization at 35°C for 80 minutes.
[0029] (4) After the gelation is completed, the kamaboko is condensed at 80°C for 40 minutes, and then cooled after the gelation is completed.
[0030] (5) Then sterilize at 110°C for 20 minutes.
[0031] The tilapia surimi gel strength prepared by this method can be 350~450g×cm.
Embodiment 2
[0033] The difference between this embodiment and embodiment 1 is:
[0034] In step (2), add salt, chop and mix, add 4.5% tapioca starch, 0.25% TG enzyme (TG-B type), mix and add ice to adjust the moisture. The mass fractions of the additives involved in the examples are all based on the initial surimi weight (the same below).
[0035] The tilapia surimi intestine gel strength prepared by this method can reach 300-500 g×cm.
Embodiment 3
[0037] The difference between this embodiment and embodiment 2 is:
[0038] In the step (1), the frozen minced tilapia is used as the raw material, thawed, chopped and mixed with 2.5% salt after being chopped and mixed.
[0039] Step (2) After adding salt and chopping, add 0.2% carrageenan, 0.2% TG enzyme (TG-B type) to continue chopping and add ice to adjust the moisture.
[0040] The tilapia surimi intestine gel strength prepared by this method can reach 500-700 g×cm.
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Abstract
The invention relates to a tilapia surimi sausage having a high gel strength, and its preparation method. A surimi heat sterilization process and additives are deeply researched to improve the formula and the processing technology of the tilapia surimi sausage and increase the gel strength of the tilapia surimi sausage. Optimized additive selection, gelating conditions, heating conditions and sterilization conditions are adopted, and the preparation method comprises the following operations: unfreezing frozen tilapia surimi, cutting and mixing, adding salt, cutting and mixing, adding a composite additive, cutting and mixing, adding ice to adjust the water content, filling a sausage, gelating, carrying out fish cake treatment, cooling, and carrying out heat sterilization. The tilapia surimi sausage prepared through the method can be preserved at normal temperature and also has a high gel strength, and the method provides an approach for the deep processing of other low-value freshwater fish surimi.
Description
technical field [0001] The invention relates to the field of aquatic product processing, in particular to tilapia surimi sausage with relatively high gel strength and a preparation method thereof. Background technique [0002] Surimi products are one of the largest aquatic product processing products in my country. With the development of my country's freshwater aquaculture industry, the output of freshwater fish has increased rapidly, and tilapia, as a freshwater fish promoted by the Food and Agriculture Organization of the United Nations, is the sixth freshwater fish species in China. But tilapia, like other freshwater fish, is inferior to marine fish in terms of its surimi processing quality. The gel strength of surimi products is an important index to measure its quality, so how to improve the gel strength of tilapia surimi products is very important for the surimi products industry. Limited to the current technical conditions, in order to improve the gel strength of t...
Claims
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Application Information
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