High-quality minced nemipterus hexodon product and preparation method thereof

A technology for the surimi and surimi products, which is applied in the field of high-quality surimi products and their preparation, can solve the problem that there are few researches on the optimization process for the preparation of surimi and it is difficult to obtain the surimi. The problems of limited research on products and gel properties can avoid gel deterioration, large number of products, and easy inactivation.

Active Publication Date: 2014-05-28
广州尚好菜食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Despite the abundance and value of the hexarodon, the second largest surimi source after Alaskan pollock, research on its gelling properties is limited
[0009] Although the prior art shows that any fish can be used as a raw material for making surimi, there are significant differences in the quality of surimi prepared by using different raw fish
According to literature reports, the activity of endogenous proteases in the surimi that causes gel deterioration is very high, so it is difficult to obtain surimi products with good performance by using different heat treatments, and the current research on Aurona sativa There are few researches on the preparation and optimization process of surimi, and further research on the method of preparing high-quality Aurodonta surimi has great practical significance

Method used

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  • High-quality minced nemipterus hexodon product and preparation method thereof
  • High-quality minced nemipterus hexodon product and preparation method thereof
  • High-quality minced nemipterus hexodon product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Embodiment 1 The assay method of formula and technology research experiment related index of the present invention

[0065] 1. Determination of gel strength: refer to the method of Balange et al (2009) to determine the gel strength.

[0066] For the gel strength test, the probe model is P / 5, and the test mode is compression force mode. The compression deformation rate is 60mm / min, and the breaking strength (Breaking Force) and the depression depth (Deformation) are obtained respectively.

[0067] Gel Strength = Breaking Strength × Depression Depth.

[0068] 2. Determination of all texture properties: refer to the method of Maqsood et al (2012) to determine the hardness (hardness), elasticity (springiness), cohesiveness (cohesiveness) and chewiness (chewiness) of the sample. The probe model selected for the texture characteristic test is P / 50, and the test mode is TPA. The specific test parameters are: pressing speed 5mm / s, compression deformation rate 50%, surface in...

Embodiment 2

[0095] Example 2 Determination of ultra-high pressure in the process of preparing high-quality gold wire surimi products according to the present invention

[0096] 1. The effect of different pressure and heat treatment on the gel strength of surimi

[0097] The effects of different pressures combined with heat treatment on the breaking strength, depression depth and gel strength of surimi gel after holding for 30 minutes are shown in the attached figure 1 , 2 and 3. After heat treatment (stand still at 40°C for 30min, then heat at 90°C for 20min), the surimi gel had a breaking strength of 336.083g, a depression depth of 12.008mm, and a gel strength of 349.37g·cm. The optimal ultra-high pressure (600MPa / 30min) treatment of surimi gel has a breaking strength of 302.336g, a depression depth of 14.220mm, and a gel strength of 429.775g·cm. the

[0098] Depend on figure 1 It can be seen that the breaking strength of surimi gel combined with ultrahigh pressure and heat treat...

Embodiment 3

[0123] Example 3 Determination of the pressure holding time in the process of preparing high-quality gold wire fish surimi products according to the present invention

[0124] 1. The influence of different holding time and heat treatment on the gel strength is shown in Figure 10 , 11 and 12,

[0125] Depend on Figure 10 It can be seen that in PS treatment (ultrahigh pressure + Setting), the breaking strength of surimi gel decreased significantly with the increase of pressure (p0.05). In PSH treatment (ultra-high pressure + Setting + Heating), the breaking strength of the gel holding pressure for 10 minutes is 5.95% higher than that of heat-treated gel, and 5.41% higher than that of the optimal ultra-high pressure treatment gel, and the surimi gel of holding pressure for 30 minutes and 50 minutes There was no significant difference in breaking strength (p>0.05), and the breaking strength of gels treated with PSH was significantly higher than that of gels treated with PS und...

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Abstract

The invention discloses a high-quality minced nemipterus hexodon product and a preparation method thereof. The high-quality minced nemipterus hexodon product uses minced nemipterus hexodon as a raw material; by a combined process of superhigh pressure and heat treatment and by scientifically determining optimal process conditions of superhigh pressure and heat treatment, the high-quality minced nemipterus hexodon product with very good hardness and elasticity is prepared; the highest gel strength can reach 566.705 g/cm, which is 62% or above higher than that of the existing minced fish prepared by a simple heat treatment method and is 32% or above higher than that of the existing minced fish prepared by an optimal superhigh pressure method. The superhigh pressure and the heat treatment are scientific combined and are pertinently applied to the nemipterus hexodon raw material, so that the increase of the gel strength of the minced nemipterus hexodon product is effectively promoted; by the preparation method, a technical support can be provided for popularizing the minced fish processing industry; the preparation method has important scientific significance for enriching the minced fish gel mechanism.

Description

technical field [0001] The invention belongs to the technical field of aquatic product food processing. More specifically, it relates to a high-quality gold wire fish surimi product and a preparation method thereof. Background technique [0002] Surimi is an intermediate material product with a certain shelf life after pretreatment of fresh and live raw fish, meat picking, rinsing, fine filtration, dehydration, adding antifreeze, chopping or crushing, subpackaging, and freezing. The surimi products can be made into various surimi products after heating and gelling. The surimi products are high-protein, low-cholesterol, low-calorie, low-salt foods. Traditional surimi products include fish balls, fish cakes, and fish intestines. etc. (Ren Hongwei et al., 2010), new surimi products include imitation crab legs, imitation scallops and other imitation seafood foods, all of which are very popular among consumers (Hu Yongjin, 2007). [0003] Proteins in fish muscle can be roughly ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/025A23L17/00A23L5/30
CPCA23L5/30A23L17/70
Inventor 周爱梅林丽英张风刘欣
Owner 广州尚好菜食品有限公司
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