Preparation method and application of foamed surimi slurry

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...

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, which in turn may cause differences between product batches

[0008] At present, no one has used the method of physical aeration to produce a foamed surimi product that is loose, porous, and juicy.

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