Preparation method and determination method of sturgeon sausage based on f value superposition sterilization

Abstract

The invention discloses a production method and a measurement method of sturgeon intestines based on F value superposition sterilization, which comprises the following steps: thaw the frozen sturgeon surimi at 0-4°C and slice them in air at a low speed for 3 minutes, then put them into Chop and mix in sodium chloride solution for 3 minutes, then add wheat starch and chop and mix at high speed for 5 minutes; after setting the shape in the sausage enema machine, soak in water at 45±1°C for 1 hour, and then ripen at 95±1°C After 20 minutes, the fish intestines were sterilized for the first time at 10 minutes after the temperature was raised from room temperature to 115°C; after the temperature was raised to 118°C, the second time was sterilized at constant temperature for 5 minutes, and finally lowered to room temperature and dried with hot air at 30±5°C 10 minutes to get the finished product. The invention can effectively improve the gel strength of sturgeon intestines while ensuring the bactericidal 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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