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Processing method for improving gelation ability of shrimp flesh balls

A processing method and technology of shrimp meatballs, applied in the field of food processing, can solve the problems of insufficient gel strength of shrimp meatballs, lack of inherent umami taste of aquatic products, insufficient hardness and elasticity, etc., so as to achieve easy control of process parameters and shorten thawing time , The effect of increasing the binding force

Active Publication Date: 2015-03-25
FUJIAN AGRI & FORESTRY UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

First of all, there is a lack of fast and effective thawing technology. The existing thawing methods (static water thawing, refrigerated thawing, or natural thawing) take a long time, cause a large loss of dripping water, and cause serious loss of water-soluble protein (Hou Xiaorong, Mi Hongbo, Mao Linchun. The impact of thawing methods on China Effects on the physical and chemical properties of shrimp[J]. Food Science, 2014, 35(4): 243-247.); Secondly, the gel strength of shrimp meatballs is insufficient, which is manifested by insufficient hardness and elasticity of the product; finally, shrimp ( A large amount of modified starch (invention patent "a method for improving the viscoelasticity of shrimp ball products" (publication number CN 102499391 A)) and phosphate (invention patent "a high-strength squid protein coagulation "Method for making gelatin products" (publication number is CN 101731675 A)) or TGase (invention patent "a preparation method for improving the hardness of fish ball gel" (publication number is CN 102068013 A)) and other quality improvers, resulting in a shortage of products Aquatic products have inherent umami taste and low nutritional quality

Method used

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  • Processing method for improving gelation ability of shrimp flesh balls
  • Processing method for improving gelation ability of shrimp flesh balls
  • Processing method for improving gelation ability of shrimp flesh balls

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Example 1: (preparation of shrimp head protein hydrolyzate)

[0027] Fresh or frozen shrimp heads, boiled at 90°C for 30 minutes, crushed with a tissue grinder, homogenized with water, adjusted to pH 8.0 and preheated to 50°C, added Alcalase protease (enzyme activity 100kU / g, Novozymes, Denmark) ) 0.3% (w / w) enzymatic hydrolysis at 50°C for 2h, and then inactivate the enzyme at 90°C for 30min, then lower the temperature to 60°C and adjust the pH to 7.5, add Flavourzyme protease (500MG, Novozymes, Denmark) 0.1% (w / w) Enzyme hydrolysis at 60°C for 4 hours, and then inactivate the enzyme at 90°C for 30 minutes; the hydrolyzate was centrifuged at 6000rpm to remove the precipitate, the supernatant was incubated at 80°C for 10min, and then the fat layer was removed by centrifugation at 8000rpm, followed by electrodialysis to remove salt, Ultrafiltration membrane ultrafiltration (molecular weight cut-off: 30kDa), concentrated by rotary evaporator and then freeze-dried, the ...

Embodiment 2

[0029] Put frozen shrimps into plastic cages (cage height ≤ 20cm), the height of the material should not exceed the cage, and then place the cage in a continuous radio frequency thawing machine (the distance between the two electrode plates of the radio frequency thawing machine is 24.5cm, the radio frequency is 27.12MHz, On the conveyor belt with a working power of 7.5kW, turn on the radio frequency thawing machine and thaw for 12~15min. Take 10kg of thawed shrimp, put it in a meat grinder and chop and mix for 1~2min, then add 200g of salt, 300g of glucose and 700g of shrimp head protein hydrolyzate, continue chopping and mixing for 3~5min until the shrimp meat is milky white and sticky. Entering Leuconostoc enterica into the minced shrimp ( Leuconostoc mesenteroides , ATCC 8086) bacterial suspension (with 10 8 ~10 9 CFU / mL), the inoculum size was 2%, mixed evenly, put into a closed stainless steel container and evacuated, and anaerobically fermented at 6°C for 24h. The fe...

Embodiment 3

[0031] Put frozen shrimps into plastic cages (cage height ≤ 20cm), the height of the material should not exceed the cage, and then place the cage in a continuous radio frequency thawing machine (the distance between the two electrode plates of the radio frequency thawing machine is 24.5cm, the radio frequency is 27.12MHz, On the conveyor belt with a working power of 7.5kW, turn on the radio frequency thawing machine and thaw for 12~15min. Take 10kg of thawed shrimp, put it in a meat grinder and chop and mix for 1~2min, then add 300g of salt, 500g of glucose and 500g of shrimp head protein hydrolyzate in turn, continue chopping and mixing for 3~5min until the minced shrimp is milky white and sticky. Introduce Lactobacillus flexus ( Lactobacillus curvatus , ATCC 51436) bacterial suspension (with 10 8 ~10 9 CFU / mL), the inoculum size was 3.5%, mixed evenly, placed in a closed stainless steel container to vacuumize, and anaerobically fermented at 8°C for 18h. The fermented slu...

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Abstract

The invention discloses a processing method for improving the gelation ability of shrimp flesh balls, belonging to the technical field of food processing. By directly using frozen peeled shrimps as the raw material, the processing method integrates techniques such as radio frequency unfreezing, addition of shrimp head protein hydrolysate, low-temperature mild fermentation and gelatinization of cold-resistant lactic acid bacteria and the like. According to the processing method disclosed by the invention, the jelly strength and elasticity of a shrimp flesh ball product are greatly enhanced, the gelation ability of the shrimp flesh ball product is improved, and the edible quality of the shrimp flesh ball product is comprehensively enhanced. According to the processing method disclosed by the invention, no exogenous quality improvers are added, so that the product is safe, nutritional and sanitary, and the processing method is simple and convenient to operate, easy to master technical parameters, low in production cost and convenient for industrial processing of shrimp flesh balls.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for shrimp meatballs, in particular to a processing method for improving the gel performance of shrimp meatballs. Background technique [0002] my country is the country with the largest production and consumption of prawns in the world, and the prawn industry has become one of the important pillar industries of my country's fishery economy. In 2012, the output of farmed prawns in my country reached 1.697 million tons, among which Litopenaeus vannamei is the most produced farmed shrimp in my country, accounting for 85% of the total products of prawn farming. Prawns are rich in nutrition and delicious, and are deeply loved by consumers. However, due to the backwardness of domestic production technology, prawns are mainly sold fresh and frozen, and the deep processing variety is single and the technical content is not high. The weak deep pro...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/40A23L17/65A23L33/18A23V2002/00A23V2250/55
Inventor 田玉庭郑宝东李致瑜庄玮婧郑亚凤黄志伟张翀
Owner FUJIAN AGRI & FORESTRY UNIV
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