Method for producing health type yeast glucan/surimi composite product capable of removing fishlike smell and enhancing gel

The technology of a yeast glucan and a production method is applied in the production field of health-care yeast glucan/surimi composite products, which can solve the problems of restricting the development of the aquatic product processing industry, low fresh sales price of aquatic products, and easy spoilage of aquatic products. problem, to achieve the effect of enhancing elasticity, fine-grained, and good elasticity

Active Publication Date: 2017-06-30
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to high water content and active tissue enzymes in the body, aquatic products are easily spoiled and have a strong fishy smell, and due to environmental pollution and other reasons, the fresh sales price of aquatic products is low, which restricts the development of the aquatic product processing industry.

Method used

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  • Method for producing health type yeast glucan/surimi composite product capable of removing fishlike smell and enhancing gel
  • Method for producing health type yeast glucan/surimi composite product capable of removing fishlike smell and enhancing gel
  • Method for producing health type yeast glucan/surimi composite product capable of removing fishlike smell and enhancing gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] After fresh silver carp is cleaned, "three removals" (removing the head, removing scales and removing internal organs), the fish meat is collected by a meat harvester and rinsed at a water temperature of 0-10°C. The fish meat was rinsed three times, among which, the tap water was rinsed twice, and the 0.5% NaCl solution was rinsed once. Place the rinsed fish meat in a centrifuge to drain, chop it into a mince in a food processor, stir it to make it fully mixed, pour it into the casing, and seal the two ends with a bayonet machine. Adopt two-stage heating method, heat at 40°C for 1 hour, and heat at 90°C for 30 minutes. After the surimi gel is prepared, it is quickly cooled with running water, and refrigerated overnight at 0-4°C. The texture characteristics of the samples were determined by a texture analyzer, and the differences in volatile flavor components of the samples were detected by electronic nose and HS-SPME-GC-MS.

Embodiment 2

[0038]After fresh silver carp is cleaned, "three removals" (removing the head, removing scales and removing internal organs), the fish meat is collected by a meat harvester and rinsed at a water temperature of 0-10°C. The fish meat was rinsed three times, among which, the tap water was rinsed twice, and the 0.5% NaCl solution was rinsed once. Drain the rinsed fish in a centrifuge and chop into a mince in a food processor. The yeast dextran was pre-dispersed in ice water, stirred for more than 30 minutes, and the amount added was 1% of the total mass of the sample complex. Stir to make it fully mixed, pour it into the casing, and seal the two ends with a bayonet machine. Adopt two-stage heating method, heat at 40°C for 1 hour, and heat at 90°C for 30 minutes. After the surimi gel is prepared, it is quickly cooled with running water, and refrigerated overnight at 0-4°C. The texture characteristics of the samples were determined by a texture analyzer, and the differences in vol...

Embodiment 3

[0040] After the fresh silver carp is cleaned, "three removals" (removing the head, scales and viscera) are carried out, and the fish meat is harvested by a meat harvester and then rinsed. The fish meat was rinsed three times, among which, the tap water was rinsed twice, and the 0.5% NaCl solution was rinsed once. When rinsing, first stir slowly for 5 minutes, and then let it stand for 10 minutes. The ratio of fish meat to water is 1:5, and the water temperature is about 10°C. Drain the rinsed fish in a centrifuge and chop into a mince in a food processor. Add 3%-5% salt, 2%-5% sugar, 5%-6% starch, 10%-22% ginger water, 0.2%-0.6% pepper and 0.3%-0.5% monosodium glutamate, chop and mix well Then add 1%-5% yeast dextran of the total mass of the sample complex. Manually shaped to make fish balls. After heating and cooking, sensory evaluation was carried out.

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Abstract

The invention belongs to the field of food processing and particularly relates to a method for producing a health type yeast glucan/surimi composite product capable of removing fishlike smell and enhancing gel. The method comprises the following steps: cleaning a fresh silver carp, removing a head, scales and internal organs, separating meat and then rinsing. The rinsed fish meat is centrifugally drained, chopped into minced fish meat in a food conditioning machine and blended with salt; yeast glucan which is 1-5 percent of the total mass of a compound is added in the minced fish meat; a minced fish meat product is prepared through molding and gelation. Compared with a traditional minced fish meat product, the minced fish meat product made by adopting the method provided by the invention is fine in mouth feeling, high in gel strength and low in fishlike smell, has special smell of the yeast glucan, can significantly increase the appetite and also has a health effect of the yeast glucan; therefore, the added value of the minced fish meat product can be significantly improved.

Description

technical field [0001] The invention relates to aquatic product processing, in particular to a production method of a health-care yeast glucan / surimi composite product that removes fishy smell and strengthens the gel. Background technique [0002] Surimi products refer to the gel food made by adding a certain amount of salt to fish meat and then crushing, chopping, molding and other processes. Such products currently on the market include fish cakes, fish balls, fish sausages, simulated crab meat, etc. Surimi products are rich in nutrition, have the characteristics of high protein and low fat, and are convenient to eat and delicious, so they are generally welcomed by consumers. In recent years, with the increasing demand of consumers for aquatic products and their emphasis on health, they are no longer limited to traditional surimi products, but have put forward new requirements for surimi products, and functional surimi products have gradually become a new research hotspot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/269A23L33/125
CPCA23V2002/00A23V2200/30A23V2200/228A23V2250/5042A23V2300/24
Inventor 黄琪琳熊怡婷熊善柏樊明聪黄晶晶马畅张慧敏
Owner HUAZHONG AGRI UNIV
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