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Production method of frozen surimi product

A production method and a technology for freezing surimi products, which are applied in the field of processing and production of frozen surimi products, can solve the problems of decreased gel strength, elasticity and water-holding capacity of surimi products, affecting the quality of surimi products, etc. The effect of no decrease in gel strength, improved juiciness and flavor quality, and avoidance of safety hazards

Pending Publication Date: 2020-05-26
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the addition of oil, the gel strength, elasticity and water holding capacity of surimi products will all decline, which will affect the quality of surimi products

Method used

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  • Production method of frozen surimi product
  • Production method of frozen surimi product
  • Production method of frozen surimi product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Add 6.5 kg of pure water to 1 kg of gelatin hydrolyzate with an average molecular weight of 40 kDa and 0.5 kg of soybean protein isolate to dissolve, add 2 kg of soybean oil, mash and disperse evenly through the tissue, heat at 70 °C for 40 min, and use The high-pressure homogenizer was emulsified three times at 80 MPa, and then the emulsified oil was prepared by spraying with a spray dryer at an inlet air temperature of 160°C and an outlet air temperature of 80°C.

[0024] Add 2 g of soybean protein isolate and 4 g of transglutaminase to 2 kg of surimi semi-thawed at -5~-1°C, chop and beat at 6°C to mix evenly, then add 40 g of salt and beat for 30 minutes , add 200 g of the above-prepared emulsified oil and grind it for 8 minutes. After the crushed surimi is formed, heat it at 40°C for 40 minutes, and then heat it at 92°C for 12 minutes to prepare a surimi product. After the surimi products were cooled rapidly with ice water, they were then transferred to -20°C freeze...

Embodiment 2

[0026] Add 6.5 kg of purified water to 1 kg of gelatin hydrolyzate with an average molecular weight of 50 kDa and 0.5 kg of soybean protein isolate to dissolve, add 2 kg of soybean oil, mash and disperse evenly through the tissue, heat at 70°C for 40 min, and use The high-pressure homogenizer was emulsified three times at 80 MPa, and then the emulsified oil was prepared by spraying with a spray dryer at an inlet air temperature of 160°C and an outlet air temperature of 80°C.

[0027] Add 2 g of soybean protein isolate and 4 g of transglutaminase to 2 kg of surimi semi-thawed at -5~-1°C, chop and beat at 6°C to mix evenly, then add 40 g of salt and beat for 30 minutes , add 200 g of the above-prepared emulsified oil and grind it for 8 minutes. After the crushed surimi is formed, heat it at 40°C for 40 minutes, and then heat it at 92°C for 12 minutes to prepare a surimi product. After the surimi products were cooled rapidly with ice water, they were then transferred to -20°C fre...

Embodiment 3

[0029] Add 6.5 kg of pure water to 1.5 kg of gelatin hydrolyzate with an average molecular weight of 75 kDa and 1 kg of soybean protein isolate to dissolve, add 1 kg of lard, mash and disperse evenly through the tissue, heat at 90°C for 60 min, use The high-pressure homogenizer was emulsified three times at 150 MPa, and then sprayed with a spray dryer at an inlet air temperature of 170°C and an outlet air temperature of 90°C to prepare emulsified oil.

[0030] Add 5 g of porcine blood protein and 10 g of transglutaminase to 2 kg of surimi half-thawed at -5~-1°C, chop and beat at 10°C to mix evenly, then add 80 g of salt and beat for 10 minutes , add 300 g of the above-prepared emulsified oil and grind it for 10 minutes. After the crushed surimi is formed, heat it at 50°C for 30 minutes, and then heat it at 95°C for 10 minutes to prepare a surimi product. After the surimi products were cooled rapidly with ice water, they were then transferred to -20°C freezer for storage.

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Abstract

The invention discloses a production method of a frozen surimi product. The method comprises the following steps: mixing gelatin zymolyte, soy isolate protein and grease, performing high-pressure homogenization and spray drying to prepare emulsified grease, adding the emulsified grease into a surimi product, and freezing to prepare the frozen surimi product with juicy taste and good grease flavor.Gelatin zymolyte with a certain molecular weight and soy isolate protein are compounded to serve as an emulsifying agent, and protein and grease are promoted to be tightly combined through high-pressure homogenization and spray drying to form emulsified grease; and the emulsified grease can be uniformly distributed in the frozen surimi, so that the surimi product not only has juicy feeling and good grease flavor, but also can improve the quality of the surimi product and prolong the shelf life.

Description

technical field [0001] The invention relates to the technical field of production of surimi products, in particular to a process of embedding animal fat and then adding it to surimi products to prepare frozen surimi products with juiciness, good taste and good oily flavor production method. Background technique [0002] The fish meat is prepared into surimi after proper rinsing to remove water-soluble protein, and then add salt to crush it, and prepare surimi products through seasoning, molding, heating, cooling and other processes. Cholesterol food is deeply loved by consumers. During surimi preparation, rinsing removes not only water-soluble proteins but also most of the fat from the fish flesh. In general, fat contributes to the development of flavor and mouthfeel, which can enhance consumer acceptance of a product. Therefore, the juicy mouthfeel of surimi products can be improved by adding fat (method for processing juicy surimi products, CN107495185A). However, with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/10
CPCA23L17/70A23L17/65A23L29/10A23V2002/00A23V2200/222A23V2250/5488A23V2250/18A23V2300/10
Inventor 翁武银杨照青石林凡
Owner JIMEI UNIV
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