Minced fillet product producing method

The technology of a surimi product and a production method, which is applied in the field of aquatic product processing, can solve the problems of high energy consumption, dissolution of water-soluble protein, single variety, etc., and achieve the effects of simple production process, low fishy smell and high production efficiency

Active Publication Date: 2013-04-10
SHISHI ZHENGYUAN AQUATIC TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current surimi products are mainly marketed as hot pot ingredients. Common varieties include fish balls, crab sticks, fish rolls, etc., and the varieties are relatively single.
Moreover, during the processing of traditional surimi products, high-temperature heating operations such as boiling, steaming, roasting, and frying are key steps to denature protein gels, and generally cannot be omitted. As a result, traditional processing methods have high energy consumption and water-soluble proteins Problems such as dissolution in cooking water

Method used

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  • Minced fillet product producing method
  • Minced fillet product producing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 (control group)

[0030] Add 1g of egg white protein to 1kg of semi-thawed silver carp surimi, beat at 4°C and mix evenly, then add 20g of salt and 200ml of distilled water at 10°C, beat at 4°C for 10min, after mechanical molding, at 30°C ℃ for 120 minutes, and then heated at 90 ℃ for 15 minutes. After the prepared surimi products were cooled rapidly with crushed ice, the prepared surimi products were sealed in plastic bags and stored at 4 ℃ for 24 hours. Place it at 25°C for 1 hour to return the temperature of the sample to normal temperature, measure the gel strength of the sample with a texture analyzer (see Table 1), and measure the internal structure of the sample with a scanning electron microscope (see Table 1). figure 1 ), and the samples were sensory evaluated (see Table 2).

Embodiment 2

[0032] Add 1g of egg white protein to 1kg of semi-thawed silver carp surimi, and an acidic seasoning aqueous solution at a temperature of 10°C [monosodium glutamate 8% (w / v), rice wine 30% (v / v), white pepper 5% (w / v), cardamom 1% (w / v), vinegar 0.15% (v / v)] 200ml, beat at 4°C and mix evenly, then add 20g of salt and 10g of gluconolactone, beat at 4°C Squeeze for 10 minutes, after mechanical molding, gelatinize at 30°C for 120min, then seal the gelatinized surimi products with plastic bags, store at 4°C for 24h, place the sample at 25°C for 1h to make the sample The temperature of the sample is returned to normal temperature, the gel strength of the sample is measured with a texture analyzer (see Table 1), and the internal structure of the sample is measured with a scanning electron microscope (see Table 1). figure 2 ), and the samples were sensory evaluated (see Table 2).

Embodiment 3

[0034] Add 2g of porcine blood protein to 1kg of half-thawed tilapia surimi, and an acidic seasoning aqueous solution at a temperature of 8°C [monosodium glutamate 7% (w / v), rice wine 35% (v / v), white pepper 4% (w / v), cardamom 2% (w / v), malic acid 0.1% (v / v)] 250ml, beat at 4 ℃ and mix well, then add 30g salt and 20g gluconolactone, at 4 ℃ Knock down for 10 minutes, after mechanical molding, gelatinize at 40°C for 60min, then pack the gelatinized surimi products in a plastic bag, store at 4°C for 12h, and place the sample at 25°C for 1h The temperature of the sample was returned to normal temperature, the gel strength of the sample was measured with a texture analyzer (see Table 1), and the internal structure of the sample was measured with a scanning electron microscope (see Table 1). image 3 ), and the samples were sensory evaluated (see Table 2).

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Abstract

A minced fillet product producing method relates to aquatic product processing and comprises the following steps: grinding without any addictive: adding a protease inhibitor and an acid seasoning aqueous solution into semi-thawed minced fillet, and chopping, blending, grinding and mixing uniformly at 4-10 DEG C; grinding with salt: adding salt and glucolactone into the ground minced fillet, grinding at 4-10 DEG C; gelating: shaping and heating the ground minced fillet, and gelating the minced fillet; and refrigerating: packaging in a sealing way, and refrigerating at 4-10 DEG C to obtain a minced fillet product. Only medium-temperature heating is required, so that the energy consumption is reduced and the production cost is reduced; the minced fillet product producing method is simple in process, low in requirement on equipment, short in production period and high in production efficiency; and the produced minced fillet product is faintly acid, low in fishy taste, strong in fresh fish meat taste, more compact in internal structure and macroscopically dedicate in mouth feel, and is superior in gel strength to he conventional minced fillet product heated at a high temperature.

Description

technical field [0001] The invention relates to aquatic product processing, in particular to a production method of surimi products which utilizes protease inhibitors, acid seasoning and gluconolactone without high temperature heating. Background technique [0002] Due to the advantages of low fat, no cholesterol, easy digestion and absorption, and high nutritional value, surimi products have been favored by consumers in recent years. Since 2001, the annual output of surimi products in my country has increased by more than 20%. However, the current surimi products are mainly marketed as hot pot ingredients. Common varieties include fish balls, crab sticks, fish rolls, etc., and the varieties are relatively single. Moreover, during the processing of traditional surimi products, high-temperature heating operations such as boiling, steaming, roasting, and frying are key steps to denature protein gels, and generally cannot be omitted. As a result, traditional processing methods ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 翁武银郑温翔
Owner SHISHI ZHENGYUAN AQUATIC TECH DEV
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