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Surimi-based product with high jelly strength and preparation method thereof

A production method and technology for surimi products, applied in the field of food processing, can solve the problems of increased product cost, introduction of exogenous substances, etc., and achieve the effects of fine tissue structure and full elasticity in taste.

Inactive Publication Date: 2015-01-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding additives in the second method often introduces foreign substances or causes an increase in product cost

Method used

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  • Surimi-based product with high jelly strength and preparation method thereof
  • Surimi-based product with high jelly strength and preparation method thereof
  • Surimi-based product with high jelly strength and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0097] Embodiment 1: the production of high gel strength surimi products

[0098] The implementation steps of this embodiment are as follows:

[0099] A. Empty cut

[0100] Allow golden thread fish mince to be cut in a chopping machine sold by Shanghai Shenfa Machinery Co., Ltd. under the condition of a rotating speed of 2800r / min in a chopping machine sold by Shanghai Shenfa Machinery Co., Ltd. under the condition of 2800r / min; 5 times, chopping in the chopping machine for 28s each time, and then let the chopping machine stop stirring for 30s;

[0101] B. Salt cut

[0102] According to 2.0% of the surimi weight, add salt to the empty chopped surimi obtained in step A, mix evenly, and then cut the salt for a total of 3.5min under the condition of a rotating speed of 2800r / min in the chopping machine; 4 times, chopping in the chopping machine for 32s each time, then let the chopping machine stop stirring for 30s

[0103] C. mixed cut

[0104] According to 0.4‰ of the weigh...

Embodiment 2

[0108] Embodiment 2: the production of high gel strength surimi products

[0109] The implementation steps of this embodiment are as follows:

[0110] A. Empty cut

[0111] Let the golden thread fish surimi be chopped for a total of 2.0min under the condition of a rotating speed of 2000r / min in a chopping machine sold by Shanghai Shenfa Machinery Co., Ltd. with the trade name "Shenfa" brand; Carry out each time, cut in the chopping machine for 30s each time, and then let the chopping machine stop stirring for 30s;

[0112] B. Salt cut

[0113] According to 2.8% of the surimi weight, add salt to the empty chopped surimi obtained in step A, mix evenly, and then salt cut a total of 4.0min under the condition of rotating speed 2000r / min in the same chopping machine; Divide into 6 times, chop in the chopping machine for 28s each time, and then let the chopping machine stop stirring for 30s

[0114] C. mixed cut

[0115] According to 0.1‰ of the weight of surimi, add an aqueous...

Embodiment 3

[0119] Embodiment 3: the production of high gel strength surimi products

[0120] The implementation steps of this embodiment are as follows:

[0121] A. Empty cut

[0122] Allow golden thread fish surimi to be chopped for a total of 2.8 minutes under the condition of a rotating speed of 2400r / min in a chopping machine sold by Shanghai Shenfa Machinery Co., Ltd. with the trade name "Shenfa" brand; Carry out each time, chopping in the chopping machine for 32s each time, and then let the chopping machine stop stirring for 30s;

[0123] B. Salt cut

[0124] According to 4.0% of the surimi weight, add salt to the surimi obtained in step A, mix evenly, then in the same chopping machine, salt chop a total of 2.0min under the condition of rotating speed 2400r / min; Divide into 5 times, chop in the chopping machine for 30s each time, then let the chopping machine stop stirring for 30s

[0125] C. mixed cut

[0126] According to 0.9‰ of the weight of surimi, add an aqueous solution...

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Abstract

The invention relates to a surimi-based product with high jelly strength, and a preparation method thereof. The method comprises the steps of cutting and mixing, cutting and mixing with salt, cutting and mixing with a water solution, and forming. The surimi-based product is 1010-1020 g*cm in the jelly strength 78-80 in the whiteness, and 82%-84% in water-holding capacity; the content of hydrosulphonyl in each one gram of protein is 2.0*10<-5> to -3.0*10<-5> mol / g. The surimi-based product provided by the invention is more elastic in taste, and is purer in flavor; the tissue structure is fine and smooth, and nutrition and health are realized; stability in batch is good, and safety is high.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing. More particularly, the present invention relates to a surimi product having a high gel strength, and to a method for producing the surimi product. 【Background technique】 [0002] Surimi products are a kind of low-cholesterol food with rich nutrition, various tastes, practicality and convenience, so they are welcomed by consumers and are a fast-growing aquatic food. [0003] In recent years, due to the increase of ocean fishing intensity, the main economic fish has withered seriously, and the quantity of high-quality aquatic products for producing surimi and its products has been declining. Therefore, all countries are looking for new raw materials for surimi processing. The texture of surimi products mainly depends on the gel-forming ability of surimi protein. The formation of surimi protein gel is due to the formation of a protein network structure between proteins during its processi...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/33A23L17/10A23L17/40
CPCA23L17/70
Inventor 赵建新范大明付璐璐黄建联张灏周文果张文海陈卫
Owner JIANGNAN UNIV
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