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Preparation method for minced fish product smell removal thickener

The technology of a surimi product and a thickening agent is applied in the field of preparation of a deodorizing thickener for surimi products, and can solve the problems of limited effect, unsatisfactory effect, influence on product flavor and taste, etc., achieving good effect, increasing product flavor, The effect of removing the fishy smell of the product

Inactive Publication Date: 2017-04-26
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

One of the problems in the prior art is that adding spices to cover the peculiar smell is not very effective in some surimi, especially freshwater surimi with heavy muddy smell; the second problem in the prior art is that adding TG enzyme can effectively Improve the gel performance of surimi, but the effect on freshwater surimi with poor gel performance is limited. Adding soy protein isolate and other auxiliary materials can improve the gel performance of the product to a certain extent, but at the same time it will affect the flavor and taste of the product. distinct floury smell

Method used

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  • Preparation method for minced fish product smell removal thickener
  • Preparation method for minced fish product smell removal thickener
  • Preparation method for minced fish product smell removal thickener

Examples

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Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of fish surimi product deodorization thickener, concrete steps are:

[0027] A raw material pretreatment: artichoke bracts, stems are washed and dried, artichoke bracts and stems are mixed according to the mass ratio of 6:4;

[0028] B Pulverization: pulverize the pretreated raw materials with an ultrafine pulverizer until more than 90% of the particles have a particle size of ≤10 μm;

[0029] C water extraction: take the artichoke powder obtained in step B, add water according to the ratio of material to liquid 1:20, and extract in a water bath at 85° C. for 4 hours;

[0030] D Separation, Concentration and Drying: Centrifuge to remove slag to obtain filtrate, concentrate the filtrate until the solid content is 40%, then spray dry, and dry until the moisture content is 5%, to obtain the deodorizing thickener for surimi products.

Embodiment 2

[0032] The preparation method of fish surimi product deodorization thickener, concrete steps are:

[0033] A raw material pretreatment: artichoke bracts, stems are washed and dried, artichoke bracts and stems are mixed according to the mass ratio of 10:0;

[0034] B Pulverization: pulverize the pretreated raw materials with an ultrafine pulverizer until more than 90% of the particles have a particle size of ≤10 μm;

[0035] C water extraction: take the artichoke powder obtained in step B, add water according to the ratio of solid to liquid 1:10, and extract in a water bath at 70°C for 2 hours;

[0036] D Separation, concentration and drying: centrifuge to remove slag to obtain a filtrate, concentrate the filtrate until the solid content is 30%, then spray dry, and dry to a moisture content of 3%, to obtain the deodorizing thickener for surimi products.

Embodiment 3

[0038] The preparation method of fish surimi product deodorization thickener, concrete steps are:

[0039] A raw material pretreatment: Artichoke bracts, stems are washed and dried, and the artichoke bracts and stems are mixed according to the mass ratio of 8:3;

[0040] B Pulverization: pulverize the pretreated raw materials with an ultrafine pulverizer until more than 90% of the particles have a particle size of ≤10 μm;

[0041] C water extraction: take the artichoke powder obtained in step B, add water according to the ratio of solid to liquid 1:30, and extract in a water bath at 95°C for 5 hours;

[0042] D Separation, concentration and drying: centrifuge to remove slag to obtain a filtrate, concentrate the filtrate until the solid content is 50%, then spray dry, and dry to a moisture content of 6%, to obtain the deodorizing thickener for surimi products.

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Abstract

The invention belongs to the field of aquatic food processing, and particularly relates to a preparation method for a minced fish product smell removal thickener. The specific steps are as follows: (A) material preprocessing; (B) grinding; (C) water extraction; (D) separation, concentration and drying. The invention has the following advantages: (1) the smell removal thickener prepared by the method disclosed by the invention has the effect of covering fishy smell and peculiar smell, and aqueous extract of ground artichoke has a good effect of removing fishy smell and peculiar smell; (2) the aqueous extract of the ground artichoke can enhance the gel property of a minced fish product, improve product texture and increase product quality; (3) the artichoke does not have strong smell and flavor, can remove product smell, and does not bring in other peculiar smells; (4) the specific sweet taste of the artichoke can improve product flavor; (5) the smell removal thickener prepared by the invention is natural and safe, and the production method is simple.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, and in particular relates to a preparation method of a thickening agent for deodorizing surimi products. Background technique [0002] Surimi is a new type of aquatic conditioning food raw material. After chopping and mixing the minced fish, add salt, auxiliary raw materials, etc. to crush it to form a thick fish paste and then heat it to become an elastic gel. Such products include fish balls, fish cakes, fish sausages, Fish rolls and more. Because surimi products are easy to prepare, tender and delicious, and resistant to storage, they are quite suitable for urban consumption. This kind of products can be manufactured in large-scale factories or hand-made at home. It can improve the economic value of low-value fish and be accepted by the people, so it is a promising aquatic product. [0003] The most important technical problems in the processing of surimi products are heavy fishy smel...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L17/00A23L29/206
Inventor 王伯华雷颂杨品红张平喜王中美
Owner HUNAN UNIV OF ARTS & SCI
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