Production method of low-temperature sterilized surimi products capable of being storage at room temperature

A technology for surimi products and production methods, which are applied in the direction of preservation of meat/fish by freezing/cooling, food science, etc., can solve excessive protein denaturation, limit the convenience of eating surimi products, and reduce the hardness, elasticity and gel of surimi products. Food indicators such as strength and nutritional indicators, to reduce damage, improve the quality of surimi gel, and increase nutritional value and edible value.

Active Publication Date: 2017-03-22
江苏里物食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, surimi products are mostly frozen and refrigerated, which greatly limits the convenience of surimi products. Therefore, freshwater surimi snack foods can be developed, which can not only be eaten conveniently but also fully increase the added value of freshwater fish. Enrich the market environment
Leisure products circulated at room temperature are required to meet the requirements of commercial sterility, so high-temperature sterilization is required. High temperature of 121°C can kill all bacteria, but while achieving the purpose of safe storage, high-intensity heat treatment will inevitably make most of the proteins Excessive denaturation reduces the edible and nutritional indicators of surimi products such as hardness, elasticity, and gel strength

Method used

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  • Production method of low-temperature sterilized surimi products capable of being storage at room temperature
  • Production method of low-temperature sterilized surimi products capable of being storage at room temperature
  • Production method of low-temperature sterilized surimi products capable of being storage at room temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Thaw frozen crucian carp surimi at 4°C for 12 hours, weigh 300g of the thawed surimi, chop and mix for 5 minutes at a temperature lower than 10°C, then add salt with 2.0% of the mass of the surimi, chop and mix for 5 minutes, and finally add Surimi quality 1% soybean protein isolate, 5% potato hydroxypropyl distarch phosphate, 0.5% locust bean gum, 2% green onion ginger juice, 6% cooking wine, 0.5% white pepper powder, mix well , then add gluconolactone, mix and chop for 5 minutes, pay attention to continuously add crushed ice during the whole chopping process, the amount of crushed ice is 20% of the mass of surimi, and the amount of gluconolactone added is 2.0% of the total mass of the formula , Put the chopped surimi into a vacuum mixer and vacuum degassing while stirring. The vacuum degree is 0.08MPa, and the degassing time is 3min. Pour the degassed surimi into a casing with a diameter of 25mm, punch and seal, and form a package After it is ready, gelatinize at 30°C...

Embodiment 2

[0032] Thaw frozen herring surimi at 3°C ​​for 12 hours, weigh 300g of the thawed surimi, chop and mix for 5 minutes at a temperature lower than 10°C, then add 2.5% of the mass of surimi, chop and mix for 4 minutes, and finally add Surimi quality 1% soybean protein isolate, 6% potato hydroxypropyl distarch phosphate, 0.5% locust bean gum, 2% green onion ginger juice, 7% cooking wine, 0.5% white pepper powder, mix well , then add gluconolactone, mix and chop for 7 minutes, pay attention to continuously add crushed ice during the whole chopping process, the amount of crushed ice is 20% of the mass of surimi, and the amount of gluconolactone added is 2.0% of the total mass of the formula , put the chopped surimi into a vacuum mixer and vacuum degassing while stirring, the vacuum degree is 0.08MPa, the degassing time is 3min, pour the degassed surimi into a casing with a diameter of 30mm, punch and seal, and form the package After it is ready, gelatinize at 30°C for 3.5 hours, tes...

Embodiment 3

[0034]Thaw the frozen grass carp surimi at 5°C for 10 hours, weigh 300g of the thawed surimi, chop and mix in air for 6 minutes at a temperature lower than 10°C, then add 2.5% of the mass of the surimi, chop and mix for 7 minutes, and finally add Surimi quality 2% soybean protein isolate, 5% potato hydroxypropyl distarch phosphate, 1% locust bean gum, 3% green onion ginger juice, 6% cooking wine, 1% white pepper, mix well , then add gluconolactone, mix and chop for 5 minutes, pay attention to continuously add crushed ice during the whole chopping process, the amount of crushed ice is 24% of the mass of surimi, and the amount of gluconolactone added is 2.0% of the total mass of the formula , Put the chopped surimi into a vacuum mixer and vacuum degassing while stirring. The vacuum degree is 0.10MPa, and the degassing time is 1.5min. Pour the degassed surimi into a casing with a diameter of 30mm, punch and seal, and shape After packaging, gelatinize at 35°C for 2 hours, test the...

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Abstract

The invention provides a production method of low-temperature sterilized surimi products capable of being storage at room temperature. The production method of the low-temperature sterilized surimi products capable of being storage at room temperature comprises the following steps: carrying out thawing, carrying out air cut, carrying salt cut, carrying out mixed cut, carrying out vacuum degassing, carrying out filling so as to prepare sausages, carrying out gelatinizing, and carrying out low-temperature sterilizing. Glucono delta-lactone, as well as crushed ice, soy protein isolate, starch, locust bean gum, scallion and ginger juice, cooking wine, white pepper powder and edible salt, is added into the surimi products prepared by utilizing the production method so as to reduce the pH of the surimi gel and enhancing the bacteriostatic capacity of the surimi gel; thus, growth of most microorganisms can be inhibited. Moreover, a vacuum packing way is combined, and the sterilizing method is designed and optimized so as to achieve the purpose of normal-temperature storage; thus, the damages caused by high-temperature sterilizing on the qualities of the surimi are greatly reduced so as to improve the nutritive values and the edible values of the surimi products. Circulation of the surimi products and edible convenience of the consumers are thereby facilitated.

Description

technical field [0001] The invention belongs to the technical field of food processing, and provides a method for producing low-temperature sterilized minced fish products that can be stored at normal temperature. Background technique [0002] Surimi products have the characteristics of high protein and low fat, and are convenient to eat, so they are deeply loved by consumers and are a kind of modern aquatic processed food with great development prospects. Since the introduction of the production line of frozen surimi products from Japan and other countries and regions in 1984 and the start of large-scale industrial production, the processing industry of surimi products in my country has developed rapidly, and the annual output of surimi products has increased from 329,800 tons in 2004 to 1.5179 million tons in 2014, an average increase of 360.24%, is one of the fastest growing aquatic foods in recent years. [0003] At present, surimi products are mostly frozen and refriger...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/10A23L33/185A23L29/238A23L29/30A23B4/06
CPCA23B4/06
Inventor 姜启兴吴雪微夏文水许艳顺许学勤于沛沛
Owner 江苏里物食品科技有限公司
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