Instant mackerel minced fillet product with smoke taste, and preparation method thereof

Abstract

The invention discloses an instant mackerel minced fillet product with smoke taste, and a preparation method thereof. According to the preparation method, mackerel minced fillet is subjected to unfreezing, mixing and kneading without seasonings, mixing and kneading with salt, and mixing and kneading with seasonings, wherein transglutaminase, soybean trypsin inhibitor, a smoke solution, modified starch, and seasonings are added in the step of mixing and kneading with seasonings; an obtained mixture is subjected to low-temperature and high-temperature two-stage heat seating, cooling, and packaging; and the finished products are obtained via electron beam cold sterilization. One portion of mackerel minced fillet comprises, by mass, 0.2 to 0.4% of transglutaminase, 0.2 to 0.3% of the smoke solution, 0.08 to 0.012% of soybean trypsin inhibitor, and 10 to 12% of modified starch. Advantages are that: gel strength and water holding capacity of the minced fillet product are improved; oxidation resistance, and antiseptic and preservation effects are excellent; and the instant mackerel minced fillet product is convenient for eating, is excellent in taste, and is high in nutritional value.

Description

technical field [0001] The invention relates to a surimi product, in particular to a smoky instant mackerel surimi product and a preparation method thereof. Background technique [0002] In recent years, my country's seawater surimi processing industry has developed rapidly. There are nearly 400 quick-frozen surimi production enterprises with an annual output of 300,000 to 400,000 tons. At the same time, surimi products have also become an important product category in the aquatic product processing industry. It has reached 1 million tons, but has always been dominated by fish tofu, simulated crab meat sticks, fish balls and other products with a single taste. convenience. [0003] In the world's major sea areas, pelagic fishes have the characteristics of low food chain, short life cycle, strong reproductive ability, rapid growth, and strong resource recovery ability, and their production is extremely rich. They have always been the main fish caught by countries all over the ...

AI Technical Summary

Problems solved by technology

At present, smoking has been widely used in the processing and production of ham sausage, fish fillets, poultry meat, etc., but the domestic smoking process mainly uses the sultry combustion of wood to generate smoke to smoke food, and it is necessary to set up a smoke generator, a smoke room and other Ancillary facilities, the operation is mainly based on experience, the product quality is difficult to control, and the smoked products are easily polluted by tar and carcinogen 3,4-benzopyrene, and the food safety is poor

The use of smoked liquid for liquid smoking can overcome the above shortcomings, and it is the main trend of the development of the world's smoked food industry. However, there are no reports at home and abroad on the use of liquid smoked method to produce mackerel surimi ready-to-eat products