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Processing technology for textured fish protein of tuna

A processing technology, the technology of tuna, is applied in food heat treatment, alcohol-containing food ingredients, food extrusion, etc. It can solve the problems of product inhomogeneity, easy mixing and unevenness of main ingredients, etc., and achieve simple processing technology, low raw material cost, high fat The effect of low content

Inactive Publication Date: 2017-09-15
舟山富晟食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Ming textured fish protein has the characteristics of good chewiness and high protein, but the main ingredients are easy to mix unevenly, resulting in uneven products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing technology of tuna textured fish protein, the processing method comprises the following steps:

[0016] 1) Thaw and clean the minced tuna, crush it, press and dehydrate it, and set aside;

[0017] 2) Put 60 parts of tuna meat obtained in step 1 into a conditioner, add 32 parts of soybean protein isolate, 14 parts of wheat starch, 15 parts of gluten powder, 0.01 part of rotenone and 0.06 part of cetyl alcohol, and add water to adjust the water content of the material 43%, steam conditioning, conditioning temperature is 80 ℃, conditioning time is 6min, standby. The above-mentioned tuna textured fish protein has high protein content, low fat content, high nutritional value, texture similar to natural animal muscle fiber and has a porous and puffy textured structure; good water solubility, no fishy bitterness, good chewing feeling, and edible value high. Rotenone and cetyl alcohol can protect tuna cells, reduce cell rupture during conditioning, lock in moistu...

Embodiment 2

[0021] A processing technology of tuna textured fish protein, the processing method comprises the following steps:

[0022] 1) Thaw and clean the minced tuna, crush it, press and dehydrate it, and set aside;

[0023] 2) Put 54 parts of tuna meat obtained in step 1 into a conditioner, add 36 parts of soybean protein isolate, 12 parts of wheat starch, 15 parts of gluten powder, 0.01 part of rotenone and 0.05 part of cetyl alcohol, and add water to adjust the water content of the material 48%, steam conditioning, conditioning temperature 80 ℃, conditioning time 8min, standby. The above-mentioned tuna textured fish protein has high protein content, low fat content, high nutritional value, texture similar to natural animal muscle fiber and has a porous and puffy textured structure; good water solubility, no fishy bitterness, good chewing feeling, and edible value high. Rotenone and cetyl alcohol can protect tuna cells, reduce cell rupture during conditioning, lock in moisture, an...

Embodiment 3

[0027] A processing technology of tuna textured fish protein, the processing method comprises the following steps:

[0028] 1) Thaw and clean the minced tuna, crush it, press and dehydrate it, and set aside;

[0029] 2) Put 50 parts of tuna meat obtained in step 1 into a conditioner, add 35 parts of soybean protein isolate, 12 parts of wheat starch, 15 parts of gluten powder, 0.03 parts of rotenone and 0.05 parts of cetyl alcohol, and add water to adjust the water content in the material 50%, steam conditioning, conditioning temperature is 75 ℃, conditioning time is 10min, standby. The above-mentioned tuna textured fish protein has high protein content, low fat content, high nutritional value, texture similar to natural animal muscle fiber and has a porous and puffy textured structure; good water solubility, no fishy bitterness, good chewing feeling, and edible value high. Rotenone and cetyl alcohol can protect tuna cells, reduce cell rupture during conditioning, lock in moi...

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Abstract

The invention discloses a processing technology for textured fish protein of tuna. The processing technology is characterized in that tuna meat, isolated soybean protein, wheat starch and vital gluten are uniformly mixed, and the mixture is extruded by a twin-screw extruder for molding. Compared with the prior art, the processing technology has the following advantages: the obtained textured fish protein of tuna is high in protein contant, low in fat content and high in nutritional value, has the texture similar to that of natural animal muscle fibers and adopts a porous bulk textured structure; the textured fish protein is good in water solubility, free of bitter and fishy smells, good in chewing feeling, high in edible value and wide in application range, the added value of tuna products is improved, and a wide market prospect is achieved; and the raw material cost is low, the processing technology is simple, the production efficiency is high, and the processing technology is convenient to popularize.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a processing technology of tuna textured fish protein. Background technique [0002] Tuna is a general term for several genera of fish with breastplates in the bony fishes, perciformes, and scombroids. It is also called tuna and tuna. It is a highly migratory fish that lives in the middle and upper waters of the ocean. Sexual fish, mainly distributed in the tropical, subtropical and temperate waters of the Pacific Ocean, Atlantic Ocean, and Indian Ocean. [0003] Tuna meat is tender and delicious, with high protein content, rich in docosahexaenoic acid, eicosapentaenoic acid and other biologically active polyunsaturated fatty acids; at the same time, methionine, taurine, minerals Rich in vitamins and vitamins, it is a green, pollution-free and healthy food recommended by the International Nutrition Association. At present, the processed products of tuna meat are mainly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
CPCA23L17/70A23V2002/00A23V2250/5488A23V2250/5118A23V2250/5486A23V2250/2116A23V2250/08A23V2300/16A23V2300/24
Inventor 谢超
Owner 舟山富晟食品科技有限公司
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