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
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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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