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Spongy surimi product and its rapid foaming process

A fish-like and sponge-like technology, which is applied in the field of spongy surimi products and its rapid foaming technology, can solve the problems of heat-accelerated gel properties, gas production characteristics, inability to obtain technical effects, and slow gas velocity, etc. Gel effect, effect of securing intervention, effect of weakening texture curing effect

Active Publication Date: 2018-10-30
FUJIAN ANJOY FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the technical solution disclosed in Chinese patent CN 101904518B has a big defect: 0.1-0.5% TG enzyme addition amount can quickly cross-link the salt-soluble protein in surimi within 15 minutes at a fermentation temperature of 10-50°C to form a dense gel structure, while the CO produced by baker's yeast metabolism 2 The gas rate is slow, and it needs to be placed for 1~24 hours, so only a small amount of pores dispersed in the surimi can be produced during the microwave puffing process. This is due to technical conflicts and contradictions caused by the exogenous addition of high-concentration microbial source TG enzymes
According to the general knowledge of surimi products processing technology, surimi (fish meat) itself contains endogenous TG enzymes, which will be induced by TG enzymes to form protein cross-linked structures after the salt-soluble proteins in surimi are dissolved. The gas production characteristics of baker's yeast are in conflict, and good technical results cannot be obtained

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Spongy surimi products, by weight percentage, are composed of: 60.0% frozen freshwater surimi, 10.0% chilled octopus mollusk muscle, 4.0% high-gluten wheat protein, 4.0% starch, 10.0% ice water, instant hair Yeast high-power activation solution 8%, edible salt 1.5%, white sugar 0.5%, glucose 1.0%, seasoning 1.0%;

[0038] Step 1. Base slurry chopping and mixing:

[0039] Half-thaw frozen freshwater surimi and chilled octopus subclass mollusc muscles, chop and mix at high speed (3000 r / min cutter shaft speed) until there are no large particles; add edible salt, continue high speed (3000 r / min cutter shaft speed) chopping Stir until the slurry is fine and viscous, add ice water to control the temperature of the slurry not to exceed 10°C; add high-gluten wheat protein, starch, white sugar, glucose, seasonings and remaining ice water, continue at high speed (3000 r / min cutter shaft rotating speed) until the temperature of the slurry reaches 20°C; obtain the basic slurry; ...

Embodiment 2

[0046] Spongy surimi products, by weight percentage, are composed of: 70.0% frozen freshwater surimi, 5.0% chilled octopus mollusk muscle, 4.0% high-gluten wheat protein, 4.0% starch, 7.0% ice water, instant hair Yeast high-power activation solution 6%, edible salt 1.5%, white sugar 0.5%, glucose 1.0%, seasoning 1.0%; It has been determined that it can be rapidly foamed until the volume / mass ratio of the slurry embryo expands to 6~7 L / kg.

[0047] This embodiment obtains a good rapid foaming technical effect, and the spongy pores in the obtained product are interactive and connected, and can accommodate a large amount of soup; the product has the unique brittleness of surimi protein gel in the process of cooking and eating, and at the same time has the spongy structure. It has a soft taste, a large amount of soup absorption when boiled and eaten, and a significant weight gain. It has a tasting experience that is difficult to obtain with ordinary surimi products.

Embodiment 3

[0067]Change embodiment 1 formula. Spongy surimi products, by weight percentage, are composed of: frozen freshwater surimi 65.0%, chilled octopus subclass mollusk muscle juice 5.0%, high-gluten wheat protein 4.0%, starch 4.0%, ice water 10.0%, instant Yeast high-power activation solution 8%, edible salt 1.5%, white sugar 0.5%, glucose 1.0%, seasoning 1.0%; It has been determined that this embodiment can also quickly foam to the best foaming effect of Example 1. Thus it can be seen that the present invention adopts the muscle juice to achieve the positive effect provided by the chilled octopus mollusk muscle.

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Abstract

The present invention discloses a spongy minced fish product and a rapid foaming process thereof. The spongy minced fish products comprise the following raw materials in weight percentage: frozen minced freshwater fish 60.0-70.0%, frozen fresh coleoidea mollusk food materials 5.0-10.0%, high-gluten wheat protein 3.0-4.0%, starch 3.0-4.0%, ice water 10.0-20.0%, rapid fermentation yeast high-concentration activated liquid 5.0-10.0%, edible salt 1.0-1.5%, white granulated sugar 0.4-0.5%, glucose 0.8-1.0% and seasonings 1.0-3.0%. The spongy minced fish products are processed by chopping and stirring the base slurry, inoculating, chopping and mixing, and rapid foaming. The minced fish products have a spongy texture, and overturn the tight and compact textural properties of traditional minced fish products. When steamed and consumed, the spongy minced fish products have fluffy, soft and crisp mouthfeel; and when cooked as soup and hot pot, the coherent and interlinked macroscopic three-dimensional spongy structures are able to hold a large amount of soup juice. Therefore, the spongy minced fish products have important industrial breakthrough and product innovation significances.

Description

technical field [0001] The invention belongs to the technical field of surimi products processing, and relates to a spongy surimi product and a rapid foaming process thereof. Background technique [0002] The surimi products are made of frozen surimi, which is thawed and beaten to form a thick and viscous fish paste. After mixing with auxiliary materials and seasonings, it is formed and matured (boiling, steaming, frying, baking) The prepared aquatic flavor food has certain elasticity. At present, common surimi products are mainly fish balls, stuffed fish balls, fish rolls, fish cakes, fish tofu, etc., which belong to side dishes, side dishes, hot pot ingredients or leisure products in daily food. The texture of conventional surimi products is mainly formed by the cross-linking of surimi salt-soluble proteins to form a microscopic network structure. Starch and exogenous plant protein particles are used as gap fillers in the network structure, and exogenous animal proteins a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10A23L29/30A23L33/185A23L17/50A23L29/00A23L33/00
Inventor 黄建联周文果丁浩宸胡忠良叶伟建陈江平
Owner FUJIAN ANJOY FOODS CO LTD
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