Preparation method and application of foamed surimi slurry

A technology for foaming fish and surimi products, which is applied in the field of preparation of foamed surimi slurry, can solve problems such as activity instability, product batch differences, and foaming degree differences, and achieve stable foaming state and high quality. Fluffy and juicy texture

Pending Publication Date: 2020-04-17
TAIZHOU ANJOY FOODS +5
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yeast is a microorganism, especially in the low-carbon source, high-density surimi system, its activity is unstable to a certain extent, which may cause differences in the degree of foaming, w

Method used

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  • Preparation method and application of foamed surimi slurry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of foamed surimi, the method comprising the following steps:

[0031] (1) Preparation of basic surimi slurry: take 60 parts of semi-thawed frozen surimi flakes according to the number of parts by weight, and chop them in the air at low speed in a chopper until there are no hard particles; add 2.0 parts by weight of edible salt and chop at high speed. Until the slurry is fine, viscous and glossy; then add 10 parts by weight of starch, 6 parts by weight of minced fat, 20 parts by weight of ice water, 2 parts by weight of seasonings, and mix at high speed until the slurry is uniform and fine. When the material discharge temperature does not exceed 6°C, the basic surimi slurry is obtained.

[0032] (2) Preparation of foamed surimi slurry: Take 100 parts by weight of basic surimi slurry and put it into the whisk, add 0.05 parts by weight of sodium polyacrylate and 3 parts by weight of pre-gelatinized tapioca starch, turn on the whisk for stirring and aeration ...

Embodiment 2

[0035] With reference to the method of Example 1, the weight ratio of basic surimi slurry: foamed surimi slurry was adjusted to 55:45.

Embodiment 3

[0037] With reference to the method of Example 1, the time spent was adjusted to 2 minutes.

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Abstract

The invention discloses a preparation method and application of a foamed surimi slurry, and belongs to the technical field of surimi product processing. According to the invention, a whipping machineis used for whipping a basic surimi slurry to obtain foamed surimi slurry; the foamed surimi slurry with uniformly chopped fine basic surimi slurry by a chopper mixer are mixed according to differentproportions, and uniformly stirring is carried out to obtain the foamed surimi slurry product, which can provide a loose and porous texture and a crisp and juicy brand-new mouthfeel after being cooked. According to surimi products prepared from the foamed surimi slurry product provided by the invention, under the condition of using the raw materials with the same weight, compared with the preparation process of the traditional surimi product, the specific volume of the surimi product is increased from 1.05 mL/g to 1.38 and is increased by 31.4% under the condition of ensuring that the breakingforce and breaking distance of the products are equivalent; the juice absorption rate is increased from 1% to 13%, and the products have a loose porous structure, fluffy texture, obvious brittlenessand sufficient juice feeling.

Description

Technical field [0001] The invention relates to a preparation method and application of foamed surimi slurry, and belongs to the technical field of surimi product processing. Background technique [0002] Surimi products are generally made of frozen surimi as raw materials, which are made into aquatic flavored foods with a certain degree of flexibility after being chopped, crushed, shaped, and matured. Due to its high nutritional value, low fat and other advantages, consumption and demand have increased year by year. At present, a variety of surimi products have been developed, such as fish balls, fish balls, fish cakes, fish cakes, fish sausages, Fish rolls, fish tofu, etc. However, the current development of surimi products is mainly focused on enhancing the strength of the gel, improving the brittleness, and pursuing a diversified taste of firmness or elasticity. [0003] For example, CN201711270060 provides a new preparation method of surimi, which aims to enhance the elastic...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23P30/40A23L29/30A23L29/288
CPCA23L17/70A23P30/40A23L29/30A23L29/288
Inventor 胡忠良张佳妮罗瑞平黄建联阮东娜闫小卫
Owner TAIZHOU ANJOY FOODS
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