Processing method of fish-chicken composite type gelation food

Abstract

The invention discloses a processing method of a fish-chicken composite type gelation food. The method comprises the following steps of: a, respectively bleaching, dewatering and mincing fish and chicken, adding salt, liquid egg white and composite phosphate, and completely chopping, equably stirring and blending, then pickling for more than 12h, wherein a Na2CO3 solution with a pH value of 10.5-11.5 is used for bleaching; b, adding 0.5-0.7% of Tgase and 12-18% of isolated soybean protein, equably stirring and then filling the mixture in chitterlings, and oscillating for 5-10 minutes at a pressure of 200 plus or minus 50 MPa; and c, boiling and curing with water, cooling and preserving. The new-type pickled fish-chicken composite type gelation food prepared by the invention has tastes of chicken and fish at the same time and can well cater to the preferences of customers; and meanwhile, the gelation strength of the food is enhanced through the actions of high pressure and oscillation so that the taste is elastic.

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 chicken, beef or chicken, 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 after compounding with meat products such as chicken due to its tenderness and low gelation strength, and the meat is soft and inelastic, and the color quality of the food will be reduced. 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-chicken composite gel food. The ...

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 chicken, beef or chicken, 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 meat products such as chicken due to its soft and tender meat and low gelatinization strength.