Processing method of fish and meat composite type gelled food

Abstract

The invention discloses a processing method of a fish and meat composite type gelled food. The processing method comprises the following steps of: a, firstly, respectively rinsing and dehydrating pig lean meat and fish, then comminuting and mixing, adding salt and composite phosphate and fully chopping and uniformly mixing and carrying out a kneading treatment, pickling more than 12 hours, wherein a Na2CO3 solution the pH of which is 10.5-11.5 is adopted for rinsing; b, adding 0.4-0.5 % of TGase and 10-15% of soybean protein, clystering after uniformly mixing, and vibrating 5-10 minutes under 200+ / -500 Mpa pressure; and c, finally cooking with water to ripe, and preserving after cooling. The fish and pork composite type coagulation food prepared by the invention can obtain nutrition of the fish and pork through compositing, meanwhile, the gel strength is improved, and the fish and pork composite type coagulation food has good mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the processing technology of meat jelly food. Background technique [0002] Fish meat has the characteristics of high protein, low calorie, low cholesterol and delicious and tender taste. At present, most of the gel-molded meat products on the market use a single type of meat, such as pork or beef, and thus cannot have the advantages of both. In addition, in the process of making gelatinized food, the gelatinization strength of fish meat is usually not enough, the meat is soft and inelastic, and the color quality of the food will be reduced after compounding with red meat such as pork due to its soft and tender meat and low gelatinization strength. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a processing method for a fish-meat-pork composite gel food. The composite g...

AI Technical Summary

Problems solved by technology

At present, most of the gel-molded meat products on the market use a single type of meat, such as pork or beef, so they cannot combine the advantages of both

In addition, in the process of making gelatinized food, the gelatinization strength of fish meat is usually not enough, the meat is soft and inelastic, and the color quality of the food will be reduced after compounding with red meat such as pork due to its soft and tender meat and low gelatinization strength.