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Microwave combined heating method for improving surimi product gel strength

A technology for surimi products and gel strength, which is applied in food heat treatment, food ingredients as gelling agents, food preservation, etc. It can solve the problems of surimi products being hard and surimi structure damage, saving time and improving gel strength , the effect of improving production efficiency

Active Publication Date: 2017-10-13
FUJIAN ANJOY FOODS CO LTD +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some studies have used microwaves to directly heat surimi products, and obtained surimi products with higher gel strength, the characteristics of rapid heating of microwave heating have been applied, but it is precisely because of the faster heating rate of microwaves that water loss Too fast, especially when the internal temperature of the surimi reaches the boiling point, the structure of the surimi will be further destroyed. The surimi products obtained by this pure microwave heating method are usually harder rather than more elastic

Method used

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  • Microwave combined heating method for improving surimi product gel strength
  • Microwave combined heating method for improving surimi product gel strength
  • Microwave combined heating method for improving surimi product gel strength

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The present embodiment is the optimization of microwave combined heating method conditions, specific examples are as follows:

[0037] A. Thaw

[0038] Thaw surimi frozen in a copper pot under the trade name of Ningbo Jinhai Seawater Products stored at -20°C at a temperature of 4°C for 10-14 hours. Below -3°C.

[0039] B. Soybean emulsified pulp

[0040] Add soybean protein: chicken skin: ice water into the chopping pot according to the ratio of 1:1:5, and emulsify for 5-6 minutes until the material becomes a fine emulsified slurry.

[0041] C. Empty cut

[0042] Put the thawed minced surimi at a temperature ≤ 5°C into the chopping machine, and cut it for 2-3 minutes under the condition that the rotation speed of the knife shaft of the chopping machine is 2000-3000r / min, until the minced surimi appears "grouped". Adding 1±0.1% phosphate to the surimi finally reaches the state of the surimi without hard particles, and obtains the empty-cut surimi.

[0043] D. Salt c...

Embodiment 2

[0054] The difference between embodiment 2 and embodiment 1 is that in the microwave combined heating method, when the microwave heating reaches the set temperature, reduce the microwave power and continue heating with 1 / 8-1 / 4 of the original power to maintain The temperature at the center of the surimi fluctuates within 2°C above and below the set temperature. If the temperature of the surimi is higher than the set temperature, reduce the power at this time until the temperature returns to the set temperature and maintain it for a period of time.

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Abstract

Belonging to the technical field of food processing, the invention discloses a microwave combined heating method for improving surimi product gel strength. According to the invention, firstly conduction is employed for full gelatinization of surimi, then microwave heating is carried out to make surimi gel pass a gel cracking area quickly, the microwave combined heating way not only can improve the surimi gel strength and endow the required elasticity, but also can save a lot of time and improve production efficiency. Compared with ordinary microwave heating, the microwave combined heating method using conduction and microwave heat preservation, i.e. adjustment of the microwave power in a specified temperature interval to maintain the surimi product temperature for a period of time, can effectively improve the surimi gel strength, and follows the current new tendency of application of microwave heating in surimi products.

Description

technical field [0001] The invention relates to a microwave combined heating method for improving the gel strength of surimi products, belonging to the technical field of food processing. Background technique [0002] In recent years, with the development of my country's fishery and processing technology, my country's surimi products industry has made great progress, from the past single production to mechanized production of a series of new high-grade surimi products. And the surimi products made from high-quality fish meat have become a healthy food that people like quickly because of their high protein content, low fat and calories. The gel properties of surimi products are the comprehensive performance of gel strength, water holding capacity and whiteness, the most important of which is gel strength, which is also an important indicator to measure the quality of surimi products. [0003] In the processing of surimi products, heat treatment is the most important link, an...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/30A23L5/10
CPCA23L5/34A23L17/70A23L5/13A23L5/15A23V2002/00A23V2300/24A23L29/284A23L17/00A23L3/01A23V2200/228A23V2250/2042A23V2300/12A23V2300/16
Inventor 范大明黄建联曹洪伟李学鹏张灏周文果焦熙栋余腾晖张文海叶伟建陈江平雷登英赵建新张清苗陈卫
Owner FUJIAN ANJOY FOODS CO LTD
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