Frozen minced fillet quality improver and preparation method and application thereof

Abstract

The invention discloses a frozen minced fillet quality improver which is prepared from, by mass, 0.5-1% of vitamin C, 5-10% of sodium gluconate, 10-20% of sodium caseinate, 1-3% of calcium chloride, 1-3% of kelp polyphenols, 5-10% of trehalose, 5-10% of rosmarinic acid, 3-5% of sucrose ester and the balance soyabean protein. The frozen minced fillet quality improver is scientific and reasonable in formula and high in eating safety, all the components achieve mutual synergistic interaction, and frozen denaturation and oxidation of minced fillet protein can be effectively prevented, so that the jelly strength, the texture, the water holding capacity, the adhesion ability and the like of the frozen minced fillet are greatly improved, the frozen quality of the frozen minced fillet is improved, and the frozen minced fillet quality improved is worthy of being applied and popularized in frozen minced fillet processing. The invention further discloses a preparation method of the frozen minced fillet quality improver. The preparation method comprises the steps of mixing the components according to a ratio so as to obtain the frozen minced fillet quality improver. The technological steps are simple, the requirement for the equipment is low, the operability is high, and the preparation method is suitable for industrial large-scale production.

Description

Technical field [0001] The invention relates to an additive, in particular to a frozen surimi quality improver and its preparation method and application. Background technique [0002] Surimi is a minced product processed by rinsing, filtering, and dehydrating the fish meat obtained after deboning fish. It is a semi-finished product used for the production of various surimi products, mainly fresh surimi and frozen fish. Two types of Mi. The surimi processed by the rinsing, filtering, dehydration and other processes of fish meat is called fresh surimi; adding an appropriate amount of sucrose, sorbitol, and some polyphosphates and other antifreeze agents to the fresh surimi can effectively prevent fish meat Protein freeze denaturation. After cooling, mixing, weighing, forming and packaging the surimi with antifreeze, the resulting surimi can be preserved for a long time under freezing conditions. This surimi is suitable for the production of various surimi products. Frozen surimi...

AI Technical Summary

Problems solved by technology

The disadvantage of this quality improver is: polyhydric sugar alcohols are mainly used to prevent protein denaturation, but polyhydric sugar alcohols will increase the sweetness of the product, thereby affecting the flavor of surimi; complex phosphates are mainly used to improve The water retention and gel strength of surimi, but excessive intake of compound phosphate will cause or harm human health, and the food safety is poor; in addition, the quality improver cannot effectively inhibit the endogenous enzyme activity in fish meat, resulting in Proteins in surimi are slowly degraded and fatty acids are slowly oxidized