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 produc

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
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Example Embodiment

[0015] 1. Preparation of jelly grass powder: take dried jelly grass or fresh jelly grass stems and leaves, and prepare jelly grass powder according to the conventional extraction process of jelly grass powder. The process includes: adding water and mashing, boiling, filtering, concentrating, decolorizing, cooling and filtering , Drying, crushing, etc. That is, fresh jelly grass or hay jelly grass is soaked in 20-30 times the weight of water, mashed with a masher, heated to boiling and simmered for about 1 hour, and filtered with a filter cloth to obtain the filtrate. Concentrate the filtrate with a vacuum concentrator to evaporate 80%-90% of water to obtain a concentrated solution. Add 4 times the weight of the concentrated liquid to the concentrated liquid and place it in a decolorizing tank equipped with a reflux device for decolorization at 60°C for 5-6 hours. After cooling, filter to obtain a light powder rich in jelly gum. Color precipitate. The precipitate is dried in a...

Example Embodiment

[0018] Example 1

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

[0020] 2. Defrosting: The surimi is naturally thawed at room temperature until it can be chopped, but there is still some crushed ice in the center, which is a suitable semi-thawed state.

[0021] 3. Collapsing: Put the frozen mixed surimi in the semi-thawed state into the hollow collapsing equipment for 3 minutes, add 3% salt by weight of the surimi to the empty fish meat for salting, the time is 10min, Then, add 15% of the surimi weight of edible starch and appropriate amount of sugar, monosodium glutamate, pepper and other seasonings to make it fully uniform with the surimi, and finally add 1.2% of the surimi weight of jelly grass powder...

Example Embodiment

[0025] Example 2

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

[0027] 2. Defrosting: The surimi is naturally thawed at room temperature until it can be chopped, but there is still some crushed ice in the center, which is a suitable semi-thawed state.

[0028] 3. Collapsing: Put the frozen mixed surimi in the semi-thawed state into the hollow collapsing equipment for 5 minutes, and add 2% salt by weight of the surimi to the empty fish meat for salting. The time is 15min. Then, add 12% of the surimi weight of edible starch and appropriate amount of sugar, monosodium glutamate, pepper and other seasonings to make it fully uniform with the surimi, and finally add 0.8% of the surimi weight of jelly grass powd...

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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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