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A method for inducing and improving surimi gel by adding gluconolactone and products processed by the method

A technology of high-gel and surimi products, applied in food science and other fields, can solve problems such as poor color and less application of freshwater fish

Active Publication Date: 2017-02-22
FUJIAN ANJOY FOODS CO LTD +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] At present, most of the raw materials for the production of surimi products in the market are sea fish. This is because freshwater fish meat contains a lot of components that degrade the surimi gel, and the color is not good, so freshwater fish is rarely used

Method used

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  • A method for inducing and improving surimi gel by adding gluconolactone and products processed by the method
  • A method for inducing and improving surimi gel by adding gluconolactone and products processed by the method
  • A method for inducing and improving surimi gel by adding gluconolactone and products processed by the method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0149] Embodiment 1: the production of surimi product of the present invention

[0150] The implementation steps of this embodiment are as follows:

[0151] A. Thaw

[0152] Thaw frozen surimi sold by Ningbo Jinhai Aquatic Food Co., Ltd. under the trade name Frozen Tongpen Fish at a temperature of 4°C for 11 hours, so that the surface temperature of the surimi is below 10°C, and the central temperature of the surimi is below -3°C;

[0153] B. Empty cut

[0154] Let the 40-50 parts by weight of surimi obtained in step A be chopped 2.8 degrees under the condition of temperature 10°C and rotating speed 2000r / min in a high-speed chopping machine sold by Shanghai Shenfa Machinery Co., Ltd. under the trade name "Shenfa" brand. min; empty chopping is carried out in 4 times, each chopping is 28s, and the chopping is stopped for 30s

[0155] C. Salt chopped

[0156] According to 3.6% of the surimi weight, add salt to the empty chopped surimi obtained in step B, mix well, and then s...

Embodiment 2

[0162] Embodiment 2: the production of surimi product of the present invention

[0163] The implementation steps of this embodiment are as follows:

[0164] A. Thaw

[0165] Thaw frozen surimi sold by Ningbo Jinhai Aquatic Food Co., Ltd. under the trade name Frozen Tongpen Fish at a temperature of -4°C for 13 hours, so that the surface temperature of the surimi is below 10°C and the central temperature of the surimi is below -3°C;

[0166] B. Empty cut

[0167] Let the 40-50 parts by weight of surimi obtained in step A be chopped 2.0 in a high-speed chopping machine sold by Shanghai Shenfa Machinery Co., Ltd. under the condition of temperature 0°C and rotating speed 2500r / min with the trade name "Shenfa" brand min; the empty chopping is carried out in 5 times, each chopping is 30s, and the chopping is stopped for 30s.

[0168] C. Salt chopped

[0169] According to 2.0% of the surimi weight, add salt to the empty chopped surimi obtained in step B, mix evenly, and then salt ...

Embodiment 3

[0175] Embodiment 3: the production of surimi product of the present invention

[0176] The implementation steps of this embodiment are as follows:

[0177] A. Thaw

[0178] Thaw frozen surimi sold by Ningbo Jinhai Aquatic Food Co., Ltd. under the trade name Frozen Tongpen Fish at a temperature of 4°C for 12 hours, so that the surface temperature of the surimi is below 10°C, and the central temperature of the surimi is below -3°C;

[0179] B. Empty cut

[0180] Allow the 40-50 parts by weight surimi obtained in step A to be chopped 2.2 times under the conditions of temperature 4°C and rotating speed 2200r / min in a high-speed chopping machine sold by Shanghai Shenfa Machinery Co., Ltd. under the trade name "Shenfa" brand. min; the empty chopping is carried out in 6 times, each chopping is 32s, and the chopping is stopped for 30s.

[0181] C. Salt chopped

[0182] According to 2.8% of the surimi weight, add salt to the empty chopped surimi obtained in step B, mix well, then ...

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Abstract

The invention relates to a low-temperature acid-induced minced fish product with high gel strength and a production method of the minced fish product. The production method comprises the steps of unfreezing, chopping via air, chopping via salt, chopping mixture and forming. The gel is induced by acid by slowing hydrolyzing glucolactone and acting on the minced fish protein; compared with the gel strength of the conventional hot gel, the gel strength is improved by over 140%; the texture structure is relatively fine and smooth; the elasticity is improved by over 10%; the whiteness is increased by over 12%; the low-temperature acid-induced minced fish product with high gel strength is a novel instant refrigerated low-temperature acid-induced minced fish product.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of food industry. More specifically, the present invention relates to a low-temperature acid-induced surimi product with high gel strength, and also relates to a preparation method of the surimi product. [0003] 【Background technique】 [0004] Protein gelatinous foods (such as tofu, etc.) have been loved by people for a long time due to their unique taste and texture. In aquatic product processing, surimi products are developing rapidly at home and abroad, and its products are mainly fish dumplings, fish noodles, fish rolls, fish cakes, fish balls, frozen surimi, etc. Surimi products have the characteristics of high protein, low fat, and tender taste. Both taste and texture are loved by consumers, and the output is also increasing year by year. [0005] Many scholars have found that the main component of surimi products is myofibrillar protein (also known as salt-soluble protein) including myosin ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10A23L33/10A23L29/20
CPCA23L17/70A23L29/00
Inventor 范大明张灏郑严黄建联赵建新周文果张文海刘小鸣陈卫
Owner FUJIAN ANJOY FOODS CO LTD
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