Method for improving water holding capacity of fresh and tender fish balls and prolonging refrigeration shelf life of product

A water-holding and shelf-life technology, which is applied in the fields of improving the water-holding capacity of fresh and tender fish balls and prolonging the shelf life of products in refrigeration, can solve the problems of material selection, difference in taste and flavor of production process, narrow sales and circulation range, and decreased edible quality, etc. Inhibit growth and bad flavor, improve quality and shelf life, and achieve the effect of industrialized production

Active Publication Date: 2019-08-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commercially available surimi products are mainly frozen products, which have low moisture content and high starch content, and most of them have high hardness and poor tenderness
Fish balls, also known as fish balls, are the traditional and most representative surimi products in my country. There are many categories, but due to different local characteristics, fish balls have obvious differences in material selection, production process, taste and flavor, etc.
Minced fish balls in clear soup, Shagou fish balls, Sizhen fish balls and other surimi products are popular among consumers because of their tender taste and delicious taste. High, prone to juice loss, protein freezing denaturation, microbial growth, etc., resulting in a decline in edible quality, difficult to preserve, so most of them can only be eaten in dine-in, and th...

Method used

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  • Method for improving water holding capacity of fresh and tender fish balls and prolonging refrigeration shelf life of product
  • Method for improving water holding capacity of fresh and tender fish balls and prolonging refrigeration shelf life of product
  • Method for improving water holding capacity of fresh and tender fish balls and prolonging refrigeration shelf life of product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Thawing: Frozen silver carp surimi is thawed at 4°C until the center temperature is -5~-2°C;

[0040] (2) Empty chopping: cut the semi-thawed surimi into small pieces, add ice water, the amount of ice water added is 60% of the mass of surimi, chop and mix for 4 minutes, and control the temperature during the chopping process to be lower than 10°C;

[0041] (3) Salt chopping: add 2.0% salt (based on the total mass of surimi and ice water), and continue chopping and mixing for 8 minutes;

[0042] (4) Mixing chopping: 0.3% compound phosphate (the compound phosphate is composed of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate in a mass ratio of 1:1:1), 0.1% к-carrageenan, 3% Egg white powder was first dissolved in a small amount of water, and then added to the surimi, then the remaining ice water was added, and chopped for 4 minutes.

[0043] (5) Forming: adopt fish ball forming machine to form;

[0044] (6) Gelation: use a two-stage heati...

Embodiment 2

[0054] (1) Thawing: Frozen silver carp surimi is thawed at 4°C until the center temperature is -5~-2°C;

[0055] (2) Empty chopping: cut the half-thawed surimi into small pieces, add ice water to add 60% of the total amount, chop and mix for 4 minutes, and control the temperature during the chopping process to be lower than 10°C;

[0056] (3) Salt chopping: add 2.0% salt (based on the total mass of surimi and ice water), and continue chopping and mixing for 8 minutes;

[0057] (4) Mixing chopping: 0.1% compound phosphate (the compound phosphate is composed of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate in a mass ratio of 1:1:1), 0.1% к-carrageenan, 1% Egg white powder was first dissolved in a small amount of water, and then added to the surimi, then the remaining ice water was added, and chopped for 4 minutes.

[0058] (5) Forming: adopt fish ball forming machine to form;

[0059] (6) Gelation: use a two-stage heating method to make it gel, tha...

Embodiment 3

[0066] (1) Thawing: Frozen silver carp surimi is thawed at 4°C until the center temperature is -5~-2°C;

[0067] (2) Empty chopping: cut the half-thawed surimi into small pieces, add ice water to add 60% of the total amount, chop and mix for 4 minutes, and control the temperature during the chopping process to be lower than 10°C;

[0068] (3) Salt chopping: add 2.0% salt (based on the total mass of surimi and ice water), and continue chopping and mixing for 8 minutes;

[0069] (4) Mixing: 0.1% compound phosphate (the compound phosphate is composed of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate in a mass ratio of 1:1:1), 0.2% к-carrageenan, 2% Egg white powder) was first dissolved in a small amount of water, then added to the surimi, then added the remaining ice water, chopped and mixed for 4 minutes, the total amount of ice water added during the empty chopping and mixed chopping was 100% of the mass of the surimi;

[0070] (5) Forming: adopt fi...

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Abstract

The invention discloses a method for improving the water holding capacity of fresh and tender fish balls and prolonging the refrigeration shelf life of the product. The method comprises the steps of chopping, wherein semi-unfrozen minced fillets are cut into small pieces, ice water is added, and chopping is carried out; slat chopping, wherein salt is added, and chopping is carried out; mixing chopping, wherein an exogenous additive is dissolved in a small amount of water, then the dissolved exogenous additive is added into the minced fillets, and chopping is carried out; forming, wherein a fish ball forming machine is used for forming; gelatinization, wherein gelatinization is carried out by adopting a two-stage heating method; cooling, wherein gelatinized fish balls are put in cold waterfor cooling; chitosan coating, wherein the fish balls are put and soaked in a glycan solution for film coating; packaging, wherein vacuum packaging is carried out on the fish balls by adopting a boiling bag; thermal sterilization treatment and refrigeration are carried out. The invention provides a method for improving the quality of the high-moisture fresh and tender fish balls and prolonging thestorage period. The prepared product is pure white in color, fine, smooth, soft and tender in taste, and convenient to eat, not only meets the needs of modern consumers for convenient and fast products, but also is more conductive to achieving industrial production of traditional minced fillet products.

Description

technical field [0001] The invention belongs to the technical field of coating film preservation, and in particular relates to a method for improving the water holding capacity of fresh and tender fish balls and prolonging the refrigerated shelf life of the products. Background technique [0002] Surimi products are a kind of deep-processing aquatic products with broad development prospects. At present, the commercially available surimi products are mainly frozen products, which have low moisture content and high starch content, and most of the products have high hardness and poor tenderness. Fish balls, also known as fish balls, are the traditional and most representative surimi products in my country. There are many categories, but due to different local characteristics, fish balls have obvious differences in material selection, production process, taste and flavor. Minced fish balls in clear soup, Shagou fish balls, Sizhen fish balls and other surimi products are popular...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L29/00A23L29/256A23B4/10A23B4/005
CPCA23L17/10A23L17/70A23L29/015A23L29/00A23L29/256A23B4/10A23B4/0056A23V2002/00A23V2200/22A23V2200/10A23V2250/511A23V2300/24A23V2250/1618A23V2250/5036
Inventor 许艳顺叶丽红杨运懿夏文水姜启兴余达威杨方
Owner JIANGNAN UNIV
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