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Saltless non-heated minced fillet gelatinized product and preparation method thereof

A non-heating, gelling technology, used in polysaccharide/gum-containing food ingredients, food ingredients, food science, etc., can solve the problems of unsustainable varieties at room temperature, salt content in surimi, high energy consumption, etc., and achieves excellent scalability , good heat resistance, the effect of broad market development prospects

Pending Publication Date: 2018-11-06
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned existing problems, the object of the present invention is to develop a new salt-free non-heating surimi gelatinization product with fish meat or surimi or fish protein isolate as the main raw material, and glutamine transaminase and mung bean starch as necessary auxiliary materials. , and provide its processing method to solve the problems of the existing traditional surimi, such as salt content, high energy consumption, inability to store at room temperature, and single variety.

Method used

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  • Saltless non-heated minced fillet gelatinized product and preparation method thereof

Examples

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Embodiment 1

[0028] Example 1, the salt-free non-heating surimi gelatinized product of the present invention is characterized in that it includes the following components in parts by weight: 100 parts of fish raw materials, 5 parts of mung bean starch, 30 parts of ice water, 0.5 parts of gelatin, gelatin 0.05 part of polysaccharide.

[0029] The preparation method of salt-free non-heating surimi gelatinized products of the present invention specifically comprises the following steps:

[0030] 1) Preparation of fish paste premix: fish raw materials weighed in proportion by weight, thawed at 4-10°C for 6-12 hours, cut into cubes with a side length of 0.9-1.1cm, placed in chopping and mixing In the machine, chop and mix at a speed of 300rpm for 10min;

[0031] 2) Mung bean starch pregelatinization treatment: disperse mung bean starch in cold water at a weight ratio of 1:4, stir and heat to 95°C, continue heating and stirring for 30 minutes, take it out, and cool to 30-50°C at room temperatur...

Embodiment 2

[0037] Example 2, the salt-free non-heating surimi gelatinized product of the present invention is characterized in that it includes the following components in parts by weight: 120 parts of fish raw materials, 15 parts of mung bean starch, 50 parts of ice water, 0.8 parts of gelatin, gelatin 0.1 part of polysaccharide.

[0038] The preparation method of salt-free non-heating surimi gelatinized products of the present invention specifically comprises the following steps:

[0039]1) Preparation of fish paste premix: fish raw materials weighed in proportion by weight, thawed at 4-10°C for 6-12 hours, cut into cubes with a side length of 0.9-1.1cm, placed in chopping and mixing In the machine, chop and mix at a speed of 300rpm for 10min;

[0040] 2) Mung bean starch pregelatinization treatment: disperse mung bean starch in cold water at a weight ratio of 1:4, stir and heat to 95°C, continue heating and stirring for 30 minutes, take it out, and cool to 30-50°C at room temperature...

Embodiment 3

[0046] Example 3, the salt-free non-heating surimi gelatinized product of the present invention is characterized in that it includes the following components in parts by weight: 140 parts of fish raw materials, 25 parts of mung bean starch, 150 parts of ice water, 0.9 parts of gelatin, gelatin 0.15 parts of polysaccharide.

[0047] The preparation method of salt-free non-heating surimi gelatinized products of the present invention specifically comprises the following steps:

[0048] 1) Preparation of fish paste premix: fish raw materials weighed in proportion by weight, thawed at 4-10°C for 6-12 hours, cut into cubes with a side length of 0.9-1.1cm, placed in chopping and mixing In the machine, chop and mix at a speed of 300rpm for 10min;

[0049] 2) Mung bean starch pregelatinization treatment: disperse mung bean starch in cold water at a weight ratio of 1:4, stir and heat to 95°C, continue heating and stirring for 30 minutes, take it out, and cool to 30-50°C at room tempera...

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Abstract

The invention discloses a saltless non-heated minced fillet gelatinized product and a preparation method thereof and belongs to the technical field of food processing. The saltless non-heated minced fillet gelatinized product comprises fish raw material, green bean starch, ice water, gelatin and gum polysaccharide. In the process of preparing the product, salt and heating gelatinizing needed during conventional processing are not needed, so that a lot of energy consumption needed by conventional heating gelatinizing can be saved while requirements on low salt content of food by modern healthydiet are met. The green bean starch and transglutaminase are added into mined fillet, cold gelatinizing characteristic of the green bean starch and protein crosslinking characteristic of transglutaminase are combined, reverse molding is performed directly at low temperature to prepare novel minced fillet gel, and the novel minced fillet product which can be stored at normal temperature, is free ofsalt adding and does not need heating can be obtained through vacuum packaging and sterilization treatment. Edible salt does not need to be added, so that the product can be matched with food materials like fruits and vegetables, thereby having wide market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically refers to a salt-free non-heating surimi gelatinized product and a preparation method thereof. Background technique [0002] Surimi is a new type of aquatic conditioning food raw material. After chopping and mixing the minced fish, add salt, auxiliary raw materials, etc. to crush it to form a thick fish paste and then heat it to become an elastic gel. Such products include fish balls, fish cakes, fish sausages, Fish rolls and more. Because surimi products are easy to prepare, tender and delicious, and resistant to storage, they are quite suitable for urban consumption. Such products can be manufactured in large-scale factories or by hand at home. It can not only increase the economic value of low-value fish, but also be accepted by the people, so it is a promising aquatic product. [0003] Surimi products are made of fresh fish meat as the main raw material. After rins...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L29/212A23L29/00
CPCA23V2002/00A23L17/70A23L29/06A23L29/212A23V2250/5118A23V2250/5432A23V2250/51
Inventor 孙乐常曹敏杰刘光明张凌晶刘红
Owner JIMEI UNIV