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A production method of a health-care yeast glucan/surimi composite product that removes fishy smell and strengthens the gel

A technology of yeast glucan and composite products, applied in the directions of food ingredients, food heat treatment, and functions of food ingredients, etc., can solve problems such as restricting the development of the aquatic product processing industry, easy spoilage and deterioration of aquatic products, and low fresh sales prices of aquatic products, etc. To achieve the effect of enhancing elasticity, good elasticity and fine particle size

Active Publication Date: 2021-02-19
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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  • A production method of a health-care yeast glucan/surimi composite product that removes fishy smell and strengthens the gel
  • A production method of a health-care yeast glucan/surimi composite product that removes fishy smell and strengthens the gel
  • A production method of a health-care yeast glucan/surimi composite product that removes fishy smell and strengthens the 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 relates to a production method of a health-care yeast glucan / surimi composite product that removes fishy smell and strengthens the gel. The method includes the following steps: fresh silver carp is cleaned and then "three removals" (removing the head, scales and viscera), and rinsing after the meat is harvested. Centrifuge and drain the fish after rinsing, and chop it into mince in a food conditioner. Forming and gelling are prepared into surimi products. Compared with traditional surimi products, the surimi products produced by the method for making surimi products provided by the present invention have delicate taste, high gel strength, low fishy smell, special smell of yeast glucan, and can significantly It can improve appetite, and also has the health care function of yeast glucan, which can significantly increase the added value of surimi products.

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 Patents(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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