Gel property modifier of frozen surimi product, and application thereof

A technology of frozen surimi and improver, which is applied in the field of food processing, can solve the problems of masking the flavor of surimi products, poor taste of vegetable juice, unstable quality, etc., and achieve delicate taste and water retention, good market competitiveness and application Foreground, the effect of solving rough taste

Inactive Publication Date: 2013-10-02
亚洲渔港股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, surimi products mainly include fish balls, fish intestines, fish cakes, etc., and most of them are raw fish products. There are rare vegetable fish balls on the market, but this may also be due to covering up the original texture of surimi produ

Method used

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  • Gel property modifier of frozen surimi product, and application thereof
  • Gel property modifier of frozen surimi product, and application thereof
  • Gel property modifier of frozen surimi product, and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The frozen seaweed fish balls were made by adopting the above process. The silver carp is dehydrated and micronized surimi after raw material treatment, rinsing, fine filtration, refinement treatment and dehydration. The crushing process of dehydrated and micronized surimi starts with empty beating. Put the dehydrated and micronized surimi into a mortar and crush for 5 minutes. Based on the quality of the dehydrated and micronized surimi, add 0.5% salt for salting. Knead for 10 minutes, and finally mix for seasoning, add 0.2% γ-polyglutamic acid, 0.5% papain, 5% hydroxypropylated tapioca modified starch, and 0.1% seaweed powder, monosodium glutamate, sugar and cooking wine for seasoning The auxiliary materials (MSG: sugar: cooking wine = 30:6:1) continue to beat for 10 minutes. The crushed surimi meat is made into fish balls with a fish ball shaping machine, and then boiled, cooled, quick-frozen, frozen, packaged and other processes are made into frozen seaweed fish ba...

Embodiment 2

[0065] The frozen seaweed fish balls were made by adopting the above process. The silver carp is dehydrated and micronized surimi after raw material treatment, rinsing, fine filtration, refinement treatment and dehydration. The crushing process of dehydrated and micronized surimi starts with empty beating, puts the dehydrated and micronized surimi into a mortar and crushes for 5 minutes, and then puts 1% of salt into the process based on the quality of the dehydrated and micronized surimi. Salt milling for 11 minutes, and finally seasoning milling, 0.4% γ-polyglutamic acid, 0.8% papain, 10% hydroxypropylated tapioca modified starch, 0.2% seaweed powder, monosodium glutamate, sugar and cooking wine and other seasoning accessories (MSG: sugar: cooking wine = 30:6:1) Put it into the minced fish meat and continue to beat for 11 minutes. The crushed surimi meat is made into fish balls with a fish ball shaping machine, and then boiled, cooled, quick-frozen, frozen, packaged and oth...

Embodiment 3

[0067] The frozen seaweed fish balls were made by adopting the above process. The silver carp is dehydrated and micronized surimi after raw material treatment, rinsing, fine filtration, refinement treatment and dehydration. The crushing process of dehydrated and micronized surimi, first of all, empty beating, put the dehydrated and micronized surimi in a mortar and crush for 6 minutes, based on the quality of dehydrated and micronized surimi, then add 1.2% salt for Salt milling for 10 minutes, and finally seasoning milling, 0.6% γ-polyglutamic acid, 1.2% papain, 15% hydroxypropylated tapioca modified starch, 0.5% seaweed powder, monosodium glutamate, sugar and cooking wine and other seasoning accessories (MSG: sugar: cooking wine = 30:6:1) Put it into the minced fish meat and continue to beat for 13 minutes. The crushed surimi meat is made into fish balls with a fish ball shaping machine, and then boiled, cooled, quick-frozen, frozen, packaged and other processes are made int...

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Abstract

The invention relates to a gel property modifier of a frozen surimi product, and a method for making a seaweed surimi product by using the modifier, and belongs to the technical field of food processing. The gel property modifier of the frozen surimi product is made by scientifically compounding [gamma]-polyglutamic acid, papain, hydroxypropyl cassava modified starch, salt and the like. By adding the gel property modifier in the preparation of the frozen surimi product, phenomena such as rough taste, severe dehydration and poor viscoelasticity of the product in a long-term refrigeration process of conventional surimi products. Particularly, the frozen surimi product made by the method provided by the invention has excellent gel properties; smooth, elastic, crispy and fine taste; good water holding capacity; rich nutrition and unique flavor; is sweet but not greasy; and has the advantages of animal foods and plant foods at the same time. Therefore, the frozen surimi product made by the method provided by the invention has very good market competitiveness and application prospects on a market based on original surimi products at present.

Description

technical field [0001] The invention relates to a gel property improver for frozen surimi products and a method for making frozen surimi products using the gel property improver, in particular to a method for making frozen seaweed surimi products with the gel property improver, belonging to The field of food processing technology. Background technique [0002] Surimi product is a traditional aquatic product, with fish meat as the main raw material, further adding auxiliary materials such as flavoring agents, after molding and heating, it is made into various gel products with unique flavor and high elasticity. Fish meat is rich in nutrients such as protein, calcium, phosphorus and vitamins, which are easily digested and absorbed by the human body. In addition, fish meat has thinner muscle fibers, more soluble gelatinous substances, and soft structure, so it is more suitable for patients, middle-aged and elderly people and children. . Fish meat also contains a variety of un...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/326A23L29/00A23L17/10
Inventor 姜晓袁智峰王丽丽
Owner 亚洲渔港股份有限公司
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