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Processing method of adding Peruvian squid tissue to muscle protein gel food

A technology of Peruvian squid and gel food, which is applied in the field of meat product processing, can solve the problems of enhancing the taste and the influence of gel characteristics, and achieve the effect of improving product elasticity and huge industrialization benefits

Active Publication Date: 2019-06-18
FUJIAN ANJOY FOODS CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a processing method for adding Peruvian squid tissue in muscle protein gel food, so as to solve the problem that conventional muscle protein gel food slurry added with Peruvian squid tissue cannot obtain a gel effect under medium temperature conditions; that is, animal protein The gel properties of the muscle protein gel are affected by the Peruvian squid tissue, resulting in an industrial problem that the conventional two-stage heating method cannot be used to enhance the taste of the muscle protein gel food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 is implemented as follows according to the technical scheme provided by the present invention:

[0034] (1) Multi-stage tumbling of Peruvian squid tissue: Peruvian squid tissue is cleaned, peeled, and divided, each slice is 1.0-2.0 cm thick, and the ratio of liquid to material is 10 times, followed by high-salt and low-alkali (5.0%NaCl-2.0 %NaHCO 3 ) solution vacuum tumbled for 180min, clean water tumbled for 180min, low alkali (2.0%NaHCO 3 ) solution in vacuum for 180 minutes, clean water for 180 minutes, and high salt (5.0% NaCl) for 180 minutes. Vacuum tumbling and tumbling both use non-blade stirring parts to avoid scratching the Peruvian squid tissue, and the constant tumbling speed is at the low speed level of the shaft speed of 5 r / min. After multi-stage tumbling, the Peruvian squid tissue was drained and cut into 10mm cubes to obtain Peruvian squid tissue particles for later use.

[0035] (2) Peruvian squid tissue glue blanching: Peruvian squid t...

Embodiment 2

[0041] Peruvian squid tissue multistage tumbling and Peruvian squid tissue glue blanching in embodiment 2 are carried out by the technical scheme provided in embodiment 1, and the addition of Peruvian squid tissue in the surimi product is implemented as follows:

[0042] Addition of Peruvian squid tissue in surimi products: Take 100kg of AA-grade frozen surimi, mince it at 4mm, grind it in the air at 30Hz for 20min, add 2kg of salt, grind it with salt at 60Hz for 15min, mix 25kg of Peruvian squid tissue particles (cooked), grain Add 0.1 kg of transaminase into the surimi slurry, and stir for 3 minutes at a frequency of 50 Hz to fully disperse the Peruvian squid tissue particles (cooked) in the surimi slurry.

[0043] Implementation situation evaluation 1 see embodiment 1. Implementation evaluation 2: The gel strength of the slurry was detected by enema-45°C gel-90°C aging method (two-stage) (sample 1) and enema-90°C aging method (one-stage) to detect gel strength (sample 2). ...

Embodiment 3

[0045] Peruvian squid tissue multistage tumbling in embodiment 3 and Peruvian squid tissue glue blanching are carried out by the technical scheme provided in embodiment 1, and the addition of Peruvian squid tissue in the minced meat product is implemented as follows:

[0046] Addition of Peruvian squid tissue in minced meat products: Take 50kg of skin-on chicken breast and 50kg of skin-on chicken leg, grind them in an air at 30Hz for 20min after they are minced with 4mm, add 2.5kg of salt, grind with salt at a frequency of 60Hz for 15min, and mix the Peruvian squid tissue particles ( Cooked) 25kg, glutamine transaminase 0.1kg into the minced meat slurry, stirred at 50Hz for 3min to fully disperse the Peruvian squid tissue particles (cooked) in the minced meat slurry.

[0047] Implementation situation evaluation 1 see embodiment 1. Implementation evaluation 2: The gel strength of the slurry was detected by enema-55°C gel-90°C aging method (two-stage) (sample 1) and enema-90°C a...

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Abstract

The invention discloses a processing method for adding a Dosidicus gigas tissue into muscle protein gel food. The method consists of: conducting multi-stage rolling on the Dosidicus gigas tissue for standby use, and then blanching the Dosidicus gigas tissue in a glue solution; conducting air grinding and salt grinding on an animal muscle protein raw material to reach solation, adjusting the stirring frequency of a slurry preparation equipment beating barrel to less than 50Hz, adding Dosidicus gigas tissue particles into the animal muscle protein slurry, then performing stirring for 15min to fully disperse the Dosidicus gigas tissue particles in the animal muscle protein slurry. According to the invention, the muscle protein gel food slurry added with the Dosidicus gigas tissue also can achieve a product texture enhancing effect through a two-stage type gel-curing process.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and relates to a processing method for adding Peruvian squid tissue to muscle protein gel food. Background technique [0002] Muscle protein gel food is a kind of high-protein prepared food with elastic mouthfeel obtained by processing the gel performance of animal myofibrillar protein. Animal myofibrillar proteins participate in muscle contraction in living animals, and are a group of salt-soluble structural proteins with important biological functional properties, mainly including myosin, actin, tropomyosin, and troponin. As the main raw material of muscle protein gel food, the functional properties of animal myofibrillar protein (such as rheology, water retention, emulsification, etc.) oil retention and water retention) are directly related. [0003] The gelling property of muscle protein is a thermodynamic property that exists widely in food processing. Structurally, gel is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50A23L17/00A23L13/40A23L13/50A23L13/60
CPCA23V2002/00A23V2250/542A23V2250/5036A23V2250/507A23V2250/612A23V2250/5086A23V2250/5066
Inventor 黄建联丁浩宸王菊琳朱国勇郭秀瑾段奇龙
Owner FUJIAN ANJOY FOODS CO LTD
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