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Method for promoting whiteness and gel coagulation intensity of high-fat minced fillet through lipase rinsing

A gel strength, fatty fish technology, applied in the application, food ingredient function, food science and other directions, can solve the problems of not considering the product processing characteristics, destroying the protein gel process, affecting the protein properties, etc., to achieve an easily acceptable appearance , less dosage, and the effect of improving enterprise efficiency

Active Publication Date: 2019-03-01
FUJIAN ANJOY FOODS CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above studies have all confirmed that lipase has a better degreasing effect, but when evaluating the optimal conditions for lipase degreasing, these studies only use the degreasing rate as a measure, and do not take into account the influence of the degreasing process on the subsequent processing characteristics of the product. In the surimi gel system, the lower the fat content, the better the gel quality, so it should be investigated in practice
In addition, in the process of adding enzymes, most of them are often treated at higher temperatures to ensure the appropriate conditions for the enzymes. For example, Ren Xiaoqing’s research mentioned above added enzymes at 42°C and kept them for 60 minutes. Higher temperatures in this condition will affect protein properties. , which destroys the subsequent protein gel process, so it is not suitable for surimi system

Method used

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  • Method for promoting whiteness and gel coagulation intensity of high-fat minced fillet through lipase rinsing
  • Method for promoting whiteness and gel coagulation intensity of high-fat minced fillet through lipase rinsing
  • Method for promoting whiteness and gel coagulation intensity of high-fat minced fillet through lipase rinsing

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Experimental program
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Effect test

Embodiment 1

[0036] This embodiment provides a method for improving the whiteness and gel strength of high-fat surimi by rinsing with lipase, and the production steps are as follows:

[0037] ①Pre-treatment of fresh catfish: buy fresh catfish from the supermarket, slaughter and remove the skin and bones, take the white meat and put it into a meat grinder to obtain minced catfish meat;

[0038] ② Rinsing: Rinse the minced catfish meat obtained in ① with a rinsing solution with a fish-to-water ratio of 1:5. The rinsing solution is prepared by adding 2 mL / L lipase to clean water. The rinsing time is 10 minutes, and the number of rinsing times is 3 times. Rinse twice with clean water and rinse with rinse solution for the last time;

[0039] ③ Dehydration: Wrap the minced fish meat obtained in ② with gauze, place it in a dehydrator for dehydration, control the moisture content at 80%, and prepare fresh surimi;

[0040] ④ Chop and mix: Weigh 300g of the fresh surimi prepared in ③, chop at a low...

Embodiment 2

[0048] This embodiment provides a method for improving the whiteness and gel strength of high-fat surimi by rinsing with lipase, and the production steps are as follows:

[0049] ①Pre-treatment of fresh catfish: buy fresh catfish from the supermarket, slaughter and remove the skin and bones, take the white meat and put it into a meat grinder to obtain minced catfish meat;

[0050] ② Rinsing: Rinse the minced catfish meat obtained in ① with a rinsing solution with a fish-to-water ratio of 1:5. The rinsing solution is prepared by adding 1.2 mL / L lipase to clean water. The rinsing time is 15 minutes, and the number of rinsing times is 3 times. Rinse with clean water for the first two times, and rinse with rinse solution for the last time;

[0051] ③ Dehydration: Wrap the minced fish meat obtained in ② with gauze, place it in a dehydrator for dehydration, control the moisture content at 80%, and prepare fresh surimi;

[0052] ④ Chop and mix: Weigh 300g of the fresh surimi prepare...

Embodiment 3

[0058] This embodiment provides a method for improving the whiteness and gel strength of high-fat surimi by rinsing with lipase, and the production steps are as follows:

[0059] ①Pre-treatment of fresh catfish: buy fresh catfish from the supermarket, slaughter and remove the skin and bones, take the white meat and put it into a meat grinder to obtain minced catfish meat;

[0060] ② Rinse: Rinse the minced catfish meat obtained in ① with a rinsing solution with a fish-to-water ratio of 1:5. The rinsing solution is prepared by adding 0.8 mL / L lipase to clean water. The rinsing time is 25 minutes, and the number of rinsing times is 3 times. Rinse with clean water for the first two times, and rinse with rinse solution for the last time;

[0061] ③ Dehydration: Wrap the minced fish meat obtained in ② with gauze, place it in a dehydrator for dehydration, control the moisture content at 80%, and prepare fresh surimi;

[0062] ④ Chop and mix: Weigh 300g of the fresh surimi prepared ...

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Abstract

The invention discloses a method for promoting whiteness and gel coagulation intensity of high-fat minced fillet through lipase rinsing, and belongs to the technical field if food processing. According to the method, lipase is added to rinsing liquid in a certain proportion, enzyme treatment temperature is controlled to be smaller than 10 DEG C, and hydrolysis of fat in fish meat is promoted, andthe fat content is reduced. Through the adoption of the method disclosed by the invention, the problem that the minced fillet prepared by using high-fat fish as a raw material is low in gel coagulation intensity, slightly yellow in color and the like is solved, the problem that low gel coagulation intensity of the minced fillet caused by excessive rinsing is solved, the gel coagulation intensity is 150% of that through non enzyme treatment, and besides, the whiteness value is increased by 4.8%. By the method provided by the invention, the lipase dosage is low, the cost is low, and the added value of products is effectively increased.

Description

technical field [0001] The invention relates to a method for improving the whiteness and gel strength of high-fat surimi by rinsing with lipase, and belongs to the technical field of food processing. Background technique [0002] High-fat fish refers to fish with a fat content higher than 5.0% after the muscles are mixed, and the fat in fish is mostly unsaturated fatty acids, which can reduce inflammation, reduce blood fat, and prevent cardiovascular and other diseases. Therefore, the use of fatty fish species rich in unsaturated fatty acids as raw materials for surimi products can effectively improve the nutritional value of products, but the existence of a large amount of fat in high-fat fish meat will affect the formation of surimi gel, and the product will be damaged during storage. It is also prone to oxidation and bad smell during transportation. These problems have seriously restricted the development of the high-fat fish processing industry. Therefore, how to efficie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/49
CPCA23L5/49A23L17/65A23L17/70A23V2002/00A23V2200/046
Inventor 范大明黄建联苏瑞华李学鹏张灏闫博文周文果曹洪伟焦熙栋张文海叶伟建赵建新张清苗陈卫
Owner FUJIAN ANJOY FOODS CO LTD