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Method for improving gel strength and boiling fastness of minced fillet product

A technology for gel strength and surimi products, applied in the field of improving the gel strength and cooking resistance of surimi products

Inactive Publication Date: 2014-08-06
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention utilizes this characteristic of jelly jelly to improve the gel strength and cooking resistance of surimi products. At present, there is no public report about its application in surimi products to improve the gel strength and cooking resistance

Method used

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  • Method for improving gel strength and boiling fastness of minced fillet product
  • Method for improving gel strength and boiling fastness of minced fillet product

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0015] 1. Preparation of jelly grass powder: take dried jelly grass or fresh jelly grass stems and leaves, and prepare jelly jelly powder according to the conventional extraction process of jelly grass powder. The process includes: adding water to mash, boiling, filtering, concentrating, decolorizing, cooling and filtering , drying, crushing, etc. That is, soak the fresh jelly grass or jelly grass hay in 20-30 times the weight of water, mash it with a masher, heat it to boiling and cook for about 1 hour, and filter it with a filter cloth to obtain the filtrate. Concentrate the filtrate with a vacuum concentrator to evaporate 80%-90% of the water to obtain a concentrate. Add absolute ethanol that is 4 times the weight of the concentrated liquid to the concentrated liquid, place it in a decolorizing tank equipped with a condensation reflux device, decolorize at 60°C for 5-6 hours, and filter after cooling to obtain a shallow gelatin rich in jelly jelly. color precipitate. Dry ...

Embodiment 1

[0019] 1. Preparation of jelly grass powder: take dried jelly grass or fresh jelly grass stems and leaves, and prepare jelly jelly powder according to the conventional extraction process of jelly jelly powder. The process includes: adding water to mash, boiling, filtering, decolorization, concentration, drying, Smash etc.

[0020] 2. Thawing: Thaw the surimi naturally at room temperature until it can be chopped into pieces, but it is advisable to have a semi-thawed state where there is still some crushed ice in the center.

[0021] 3. Beating: Put the semi-thawed frozen miscellaneous surimi in the hollow of the beating equipment for 3 minutes, add salt with 3% of the weight of the surimi to the fish after the empty beating, and carry out salt beating for 10 minutes. Finally, add edible starch accounting for 15% of the weight of the surimi and appropriate amount of sugar, monosodium glutamate, pepper and other seasonings to make it fully even with the surimi, and finally add 1....

Embodiment 2

[0026] 1. Preparation of jelly grass powder: take dried jelly grass or fresh jelly grass stems and leaves, and prepare jelly jelly powder according to the conventional extraction process of jelly grass powder. The process includes: adding water to mash, boiling, filtering, decolorization, concentration, drying, Smash etc.

[0027] 2. Thawing: Thaw the surimi naturally at room temperature until it can be chopped into pieces, but it is advisable to have a semi-thawed state where there is still some crushed ice in the center.

[0028] 3. Beating: Put the semi-thawed frozen miscellaneous surimi in the hollow of the beating equipment for 5 minutes, add salt with 2% of the weight of the surimi to the fish meat after the empty beating, and carry out salt beating for 15 minutes. Finally, add edible starch accounting for 12% of the weight of the surimi and appropriate amount of sugar, monosodium glutamate, pepper and other seasonings to make it fully even with the surimi, and finally a...

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Abstract

The invention belongs to the technical field of processing of aquatic products, and particularly relates to a method for improving the gel strength and boiling fastness of a minced fillet product. The method comprises the steps of semi-unfreezing of frozen minced fillets, blending, molding, heating and cooling. The method is characterized in that the blending step is divided into four stages, including empty blending, salt blending, seasoning blending and mixing blending, wherein in the seasoning blending stage, edible starch and condiments are added; in the mixing blending stage, bean jelly, grass meal and soybean protein powder are added. By adding the bean jelly, the grass meal, the soybean protein powder, the edible starch and the like into the minced fillets in proportion for promoting the formation of a gel network structure of the minced fillet product, the gel strength of the minced fillet product can be enhanced remarkably, the volume expansion of the minced fillet product in a boiling process is alleviated, and the water-holding capacity, hardness and elasticity of the minced fillet product are improved.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for improving the gel strength and cooking resistance of surimi products. Background technique [0002] Minced surimi products refer to frozen surimi or fresh surimi as raw materials, which are made into a viscous fish paste with salt and ingredients, then shaped, boiled, fried, baked and other heating methods. It is elastic and unique. Flavored aquatic food preparation. One of the important quality indicators of this type of product is to require tight tissue, good elasticity and hardness after heating and gelation, that is, good gel strength. How to maintain and improve the gel strength of surimi products has always been an important issue that has attracted much attention in the production of surimi products. In addition, in the process of long-term cooking (such as oden cooking and hot pot cooking), surimi products will have problems ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/052A23L17/10A23L29/206
CPCA23L17/10A23L29/206
Inventor 程文健张浩梁鹏李丹辰洪佳敏刘文钊柯范生陈丽娇
Owner FUJIAN AGRI & FORESTRY UNIV
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