Manufacture method of room temperature stored conditioning instant flavor fish cake with high elasticity

A high-elasticity, fish cake technology, used in food preparation, food science, applications, etc., can solve the problems of quality degradation such as elasticity, unsuitable for storage at room temperature, etc., achieve long shelf life, eliminate the effects of nutrients and flavor loss

Inactive Publication Date: 2013-08-21
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] ①On the basis of completely retaining the flavor characteristics of traditional fish cakes, it improves the shortcomings of fish cakes such as the decline in elasticity after high-temperature sterilization; ②Through short-term high-tempe

Method used

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  • Manufacture method of room temperature stored conditioning instant flavor fish cake with high elasticity
  • Manufacture method of room temperature stored conditioning instant flavor fish cake with high elasticity
  • Manufacture method of room temperature stored conditioning instant flavor fish cake with high elasticity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: Preparation of high-quality prepared ready-to-eat flavored fish cakes with high proportion of eels

[0033] (1) Use eel and fresh surimi, mix according to the ratio of 1:1.2, the beating process is divided into three steps: 1) Empty beating, the mixed fish meat is beating for 5 minutes; 2) Salt beating, after empty beating, add 0.2 The combination of %Tg enzyme and ratio is sodium pyrophosphate: sodium tripolyphosphate: sodium hexametaphosphate in the ratio of 0.8:0.54:0.66, and the optimal concentration is 0.5g / 100g. Boil with salt for 10 minutes to increase the water holding capacity and tenderness of the fish. Then add 1% salt to dissolve the salt-soluble protein in the fish, and finally add 7% egg white liquid and beat for 5 minutes. At this time, the water holding capacity and tenderness of the fish are at the best; 3) Mix and beat, add 1.5% soybean protein isolate, 6.7% cornstarch, 6.7% fat pork, 0.3% monosodium glutamate, 3% water and mix and beat So...

Embodiment 2

[0046] Example 2: Preparation of high-quality prepared ready-to-eat flavored fish cakes with medium proportion of eel

[0047] (1) Use eel and fresh surimi, mix according to the ratio of 1:1.5, the beating process is divided into three steps: 1) Empty beating, the mixed fish meat is beating for 5 minutes; 2) Salt beating, after empty beating, add 0.2 The combination of %Tg enzyme and ratio is sodium pyrophosphate: sodium tripolyphosphate: sodium hexametaphosphate in the ratio of 0.8:0.54:0.66, and the optimal concentration is 0.5g / 100g. Boil with salt for 10 minutes to increase the water holding capacity and tenderness of the fish. Then add 1% salt to dissolve the salt-soluble protein in the fish, and finally add 7% egg white liquid and beat for 5 minutes. At this time, the water holding capacity and tenderness of the fish are at the best; 3) Mix and beat, add 1.5% soybean protein isolate, 6.7% cornstarch, 6.7% fat pork, 0.3% monosodium glutamate, 3% water and mix and beat S...

Embodiment 3

[0056] Embodiment 3: the preparation of the high-quality conditioning ready-to-eat flavor fish cake of low eel ratio

[0057] (1) Use eel and surimi, mix according to the ratio of 1:1.8, the grinding process is divided into three steps: 1) Empty grinding, the mixed fish meat is empty for 5 minutes; 2) Salt grinding, add 0.2% after empty grinding The combination of Tg enzyme and ratio is sodium pyrophosphate: sodium tripolyphosphate: sodium hexametaphosphate in the ratio of 0.8:0.54:0.66, and the optimal concentration is 0.5g / 100g. Boil with salt for 10 minutes to increase the water holding capacity and tenderness of the fish. Then add 1% salt to dissolve the salt-soluble protein in the fish, and finally add 7% egg white liquid and beat for 5 minutes. At this time, the water holding capacity and tenderness of the fish are at the best; 3) Mix and beat, add 1.5% soybean protein isolate, 6.7% cornstarch, 6.7% fat pork, 0.3% monosodium glutamate, 3% water and mix and beat Soak fo...

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Abstract

The invention discloses a manufacture method of a room temperature stored conditioning instant flavor fish cake with high elasticity, belonging to the technical field of aquatic product processing. According to the manufacture method, excellent sea eel with good gelating property and high-quality frozen trash fish fillet are selected as raw materials. The manufacture method comprises the following steps of: blending, gelating, cooking and carrying out short-time high-temperature and high-pressure sterilization and nano zinc treatment. The industrialized production of a conventional fish cake is realized, and the instant fish cake which is rich in nutrients, slender, and high in elasticity and gloss is manufactured. The manufacture method has the advantages that firstly, on the basis of completely remaining the flavor and the specialties of the conventional fish cake, the defect that the qualities such as elasticity are reduced after the fish cake is sterilized at a high temperature is overcome; secondly, through short-time high-temperature and high-pressure sterilization and nano zinc treatment, the problem that the fish cake manufactured by a common manufacture method is not suitable for room-temperature storage is solved, and the safety of the room temperature stored instant fish cake is increased; thirdly, the room temperature quality guarantee period of the conditioning fish cake reaches 6 months and the elasticity of the conditioning fish cake reaches 0.936-0.949g/s; and fourthly, short-time high temperature and high pressure and nano zinc oxide are combined for sterilization, thus the defects of nutritional ingredient and flavor loss of the fish cake due to conventional high temperature sterilization are eliminated, and long quality guarantee period is ensured.

Description

technical field [0001] The invention relates to a method for preparing high-elastic normal-temperature storage-conditioned ready-to-eat flavored fish cakes. The invention relates to fish processing and belongs to the technical field of aquatic product processing. Background technique [0002] Flavored fish cake is a traditional food in my country, especially in the southeast coastal areas such as Zhejiang. It is made by adding auxiliary materials such as flavoring agents to surimi and heated to solidify into an elastic gelling food. The production history of fish cakes is also relatively long, but most of them are simple small workshop-style processing or primary products, with rough processing, relatively backward technology and equipment, mainly handmade, and cannot realize industrialized production. Moreover, the fish cakes produced have a short shelf life, and the simple packaging cannot improve the value and grade of the products; many products have not even reached t...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/03A23L17/10A23L29/00
Inventor 张慜王琳陈凤杰黄旭辉张卫明
Owner JIANGNAN UNIV
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