Animal and plant compound protein surimi product and production method thereof

A surimi product and compound protein technology, which is applied in food preparation, food science, application and other directions, can solve the problems of backward processing and recycling methods, low product use value, loss of nutrients, etc., and achieve balanced and rich nutrition and fishery industrialization structure. Adjust the effect of promoting and smoothing the taste

Inactive Publication Date: 2013-01-23
福建赛福食品检测研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low price and backward processing and recycling methods of these low-value fish, the use value of the product is low, the waste of resources is serious, and a large amount of nutrients are lost, and the environment is polluted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Slaughter fresh grass carp, wash, pick meat (meat grinder plate aperture 2mm, grind twice), dessing (soak in 5% sodium chloride aqueous solution for 20min), filter, rinse (the amount of water used for rinsing is the weight of surimi) 3 times, rinse 2 times, the rinsing medium is 0.5% CaCl 2 water solution), filter, chop and mix (temperature below 10°C) into grass carp surimi, and freeze at -18°C for later use;

[0020] 2. Cut the fat pork into pieces, quickly chop and mix into mince, and freeze at -18°C for later use;

[0021] 3. Slaughter, clean, and pick the fresh eel (meat grinder plate hole diameter is 2mm, grind twice), rinse (rinsing water is 3 times the weight of surimi, rinse twice, and the rinse medium is 0.5% CaCl 2 aqueous solution), filtered, chopped (below 10°C) into eel surimi, and frozen at -18°C for later use;

[0022] 4. Add surimi (the weight ratio of grass carp surimi to eel minced surimi is 3:1) into the chopping machine, chop and mix for 5 minu...

Embodiment 2

[0026] In step 4, add surimi (the weight ratio of grass carp surimi to eel minced surimi is 2:1) into the chopping machine, chop and mix for 5 minutes; then add 2% salt according to the weight percentage of surimi, chop Mix for 10 minutes; 0.5% phosphate (phosphate is sodium tripolyphosphate), chop and mix for 3 minutes; 20% ground pork, chop and mix for 3 minutes; mix 6% soy protein isolate, 8% gluten, 8% corn starch, 6% Weigh potato starch and 0.6% carrageenan, mix them well, add them to the surimi, chop and mix for 6 minutes while adding ice water, the amount of ice water added is 30%; finally add seasonings (MSG 1%, white sugar 2 %, ginger powder 0.5%), chopped and mixed for 3 minutes. During the whole chopping process, the temperature is controlled below 10°C; see Example 1 for other steps.

Embodiment 3

[0028] In step 4, add minced surimi (the weight ratio of minced grass carp and minced eel is 1:1), chop and mix for 5 min; % Phosphate (phosphate is a compound of sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate; among them, sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate is 1:1:1 by weight), chopped Mix for 3 minutes; 25% minced pork, chop and mix for 3 minutes; weigh 5% soy protein isolate, 8% gluten powder, 10% corn starch, 5% potato starch, 0.8% carrageenan, and add to the minced fish After cooking, mix for 5 minutes while adding ice water, the amount of ice water added is 26%; finally add seasoning (1.5% monosodium glutamate, 2.5% white sugar, 0.8% ginger powder), chop and mix for 3 minutes. During the whole chopping process, the temperature is controlled below 10°C; see Example 1 for other steps.

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PUM

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Abstract

The invention relates to a processing method of a surimi product, and in particular relates to an animal and plant compound protein surimi product and a production method thereof. The surimi product comprises the main raw materials of grass carp surimi and eel surimi and further comprises the following raw material components in the total quantity of the grass carp surimi and the eel surimi: 15%-25% of minced pork, 1.5%-3.0% of salt, 0.2%-0.5% of phosphate, 5%-8% of soybean protein isolate, 5%-8% of wheat gluten, 8%-15% of corn starch, 5%-10% of potato starch, 0.2%-0.5% of carrageenan, 1%-2% of monosodium glutamate, 2%-3% of white granulated sugar and 0.5%-1.0% of ginger powder. The surimi product is produced through the processes of killing, cleaning, slicing, fish odor removing, rinsing, dehydrating, mincing, chopping, kneading, mixing, chopping, forming, quick freezing and the like of fresh fishes. According to the method, marine fish and grass fish with low values are combined with vegetable protein, so that the surimi product is balanced and rich in nutrition and delicious in taste, has smooth and crispy mouthfeel, and leads a person to endless aftertaste.

Description

technical field [0001] The invention relates to a processing method of a surimi product, in particular to a surimi product of animal and plant composite protein and a production method thereof. Background technique [0002] my country's waters are rich in fishery resources. Since the 1980s, the development of my country's fishery has attracted worldwide attention. In 2003, the total output of aquatic products in the country reached 47.061 million tons, of which marine fishing output was 14.323 million tons, and the per capita share of aquatic products was 37.2 kg, exceeding the level of less than 20 kg per capita in the world. However, with the increase of fishing intensity, marine fishery resources are declining year by year, and the output of low- and medium-value fish caught in the ocean is on the rise, accounting for 57% to 59% of the total marine fishing output, and these low- and medium-value fish are used for food processing. About 30%. It can be said that the reso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/305A23L17/10
Inventor 陈日春郑红
Owner 福建赛福食品检测研究所有限公司
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