Processing method of fish ball with high elasticity and enriched in laminarin

Abstract

The invention discloses a processing method of a fish ball with high elasticity and enriched in laminarin and belongs to the field of food processing. According to the method, marine fishes are taken as raw materials, and micronized kelp homogenate is added in a targeted way, so that the absorbtion and utilization rate of the laminarin is improved, and the nutritional value of the fish ball is enhanced; by comprehensively applying a low-temperature steam and microwave water bath combined two-stage type step-by-step gel process, a fish ball product with high elasticity and enriched in laminarin is developed. The processing method disclosed by the invention comprises the following steps of preparing the micronized kelp homogenate; selecting materials, separating flesh, pretreating, rinsing, and performing fine filtration classification and dehydration; kneading and forming; performing two-stage type step-by-step gelling, cooling and freezing. The fish ball disclosed by the invention is delicious in taste, novel in color and rich in mineral trace elements and the laminarin essential for a human body, and is a novel fish ball with higher nutritional value and better gelling property.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing fish balls with high elasticity and rich in laminarin polysaccharide. technical background [0002] Surimi products are a kind of aquatic food made from fresh surimi or frozen surimi as raw materials, with salt and starch as auxiliary materials, after chopping, crushing, molding and heating. As a representative surimi product, fish ball has the characteristics of high protein, low fat, and convenient consumption. Its consumption occupies a relatively large proportion in people's daily consumption and is deeply loved by consumers at home and abroad. However, the fishball products in my country generally have problems such as poor gel properties, unstable quality, and single types. The processed fishball products have a flexible taste and nutritional value that are far from meeting the needs of consumers. Therefore, how to improve The gel...

AI Technical Summary

Problems solved by technology

For example, the invention patent "A Method of Improving the Gel Strength of Fish Balls" (publication number CN102068013A) discloses a method of using TGase enzyme to improve the gel strength of fish balls. It is generally believed that TGase enzyme only plays the role of auxiliary gel , so the use of TGase enzyme treatment alone still cannot meet the needs of highly elastic surimi products; another example, the invention patent "a production method of surimi products" (publication number CN103027317A) discloses a method using animal protein (egg white protein, plasma protein) to improve the gel strength of surimi products. This method may be mixed with blood plasma and fishy substances in egg white, which greatly affects the color and smell of the product, which is difficult to be accepted by consumers. At the same time, there may be some food safety hazards ; The invention patent "a preparation method of surimi products" (publication number CN102687870A) discloses a method of using vegetable soybean protein to improve the gel properties of surimi products. This method needs to adjust the pH value of the surimi system, and the operation is cumbersome. At the same time, if it is carried out under low-salt conditions, it is easy to cause the surimi protein to not fully unfold, and the taste of the product is relatively rough; while the use of thermally irreversible gels such as carrageenan and konjac gum can improve the gel strength and cooking resistance of fish balls. But at the same time, it will also increase the brittleness of fish balls, affecting its texture and taste

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