Preparation method and measuring method of sturgeon sausages based on F-value superposition sterilization

Abstract

The present invention discloses a preparation method and a measuring method of sturgeon sausages based on F-value superposition sterilization. The preparation method comprises the following steps: thawing and slicing frozen sturgeon surimi at 0-4 DEG C, conducting low-speed chopping for 3min, conducting chopping in a sodium chloride solution for 3min, then adding wheat starch, and conducting high-speed chopping for 5min; conducting forming in a sausage filling machine, conducting soaking in water at 45+ / -1 DEG C for 1h, conducting curing at 95+ / -1 DEG C for 20min, then heating the fish sausages from a normal temperature to 115 DEG C, and conducting first constant-temperature sterilization for 10min; and raising the temperature to 118 DEG C, conducting second constant-temperature sterilization for 5min, and finally cooling the fish sausages to normal temperature, and conducting hot-air drying at 30+ / -5 DEG C for 10min so as to obtain the finished product. The preparation method can effectively improve the gel strength of the sturgeon sausages while ensuring the sterilization effect.

Description

technical field [0001] The invention relates to a method for making a sturgeon product, in particular to a method for making and measuring a sturgeon intestine based on F value superposition sterilization. Background technique [0002] Sturgeon is an ideal raw material for making surimi products because of its delicious and thick meat, no bone spurs, and good taste. In the process of making surimi products, it is usually necessary to heat and ripen sturgeon surimi at high temperatures to obtain A convenient surimi product. And because the safe sterilization value (F value) of vacuum sturgeon products is 3.6 minutes, the current method for sterilization of sturgeon surimi is generally to vacuum-pack the surimi and keep it at 121°C for 20 minutes, so that the fish The storage period of mince after sterilization can reach 120 days. [0003] However, since the surimi product will degrade the myosin heavy chain in a high temperature environment above 100°C, resulting in a decre...

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Problems solved by technology

[0003] However, since the surimi product will degrade the myosin heavy chain in a high temperature environment above 100°C, resulting in a decrease in the gel strength; and as the sterilization temperature increases, the secondary structure of the protein gel of the surimi product will also be reduced. Destroying, forming aggregation phenomenon, and increasing the voids of the network structure at the same time, thus affecting the structural stability of protein in surimi products, reducing the gel strength of surimi products by more than 38% after high temperature treatment, seriously affecting the quality of surimi products quality and taste

Therefore, there is the problem that the gel strength of the surimi product is low in the existing method of making the sturgeon surimi product

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