Preparation method of surimi-flavored food
A surimi flavor and food technology, applied in food science, preservation of meat/fish with chemicals, etc., can solve the problems of poor strength, low fishy smell of surimi, and low cohesiveness of surimi gel, and achieve gel strength Good, good flavor, good gel quality effect
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Embodiment 1
[0015] A method for preparing surimi-flavored food, comprising the following steps: first, pretreatment: add tap water at 4°C to the fish, wash for 4 minutes, centrifuge, collect the fish, the mass ratio of the fish to tap water is 1 / 1.5; : Take 30 parts of pretreated fish meat, add 18 parts of distilled water, 0.1 part of soybean protein, 2 parts of monosodium glutamate, 2 parts of white pepper and 1 part of spices, chop and mix at 3°C for 10 minutes; followed by salt chopping: salt chopping process In the process, add 0.7 part of salt, 0.4 part of pullulan and 0.2 part of sucrose polyester to the chopped fish, chop and mix at 3°C for 8 minutes, then add 0.2 part of cystine, of which L-cysteine and D- The ratio of cyclocythine is 6 / 1, continue chopping and stirring for 5 minutes; finally gelation: put the mixture obtained in the salt chopping process on a molding machine to shape, then place it in a polyvinylidene chloride sleeve, and heat it at 38°C 28 minutes, then he...
Embodiment 2
[0017] A preparation method of surimi flavor food, comprising the following steps:
[0018] 1) Pretreatment: Take healthy live fish, remove the head and tail, viscera, bones, mince, then add tap water at 6°C to wash for 5 minutes, wherein the mass ratio of fish meat to tap water is 1 / 2.5, and then put the material under the centrifugal force of 710g Centrifuge for 15 minutes to collect the fish meat. The washing process can not only remove the colored substances and fishy smell components in the fish meat, but also remove the proteolytic enzymes in the fish meat, avoiding the impact of impurities on the product, and washing the fish meat in cold water reduces the degree of freshness of the fish meat and improves the quality of the product. quality;
[0019] 2) Flavor chopping: Take 35 parts of pretreated fish meat, add 23 parts of distilled water, 0.2 parts of soybean protein, 4 parts of monosodium glutamate, 3 parts of white pepper powder and 3 parts of spices, chop and mix ...
Embodiment 3
[0023] A preparation method of surimi-flavored food, the steps are: compared with Example 2, the ratio of L-cysteine to D-cysteine in this example is 2 / 1, and the other conditions are the same.
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