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Processing method of cryopreservation-type double-protein fish balls

A technology of low-temperature storage and processing method, applied in the processing field of low-temperature storage type double protein fish balls, can solve problems such as reports that have not yet been found, and achieve the effects of enriching nutritional value, low production cost, and promoting lipid oxidation and odor changes.

Inactive Publication Date: 2020-07-31
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are no reports of combining the double protein concept with vegetable fish balls

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A double-protein vegetable fish ball is processed from the following raw and auxiliary materials (taking silver carp surimi as an example): 100kg silver carp surimi, 5kg soybean protein, 1kg whey protein, 2.5kg salt, 0.5kg transglutaminase, 5kg of lard, 1kg of calcium gluconate, 8kg of tapioca starch, 1.5kg of cooking wine, 2.5kg of pepper water, 2kg of white sugar, 0.5kg of thirteen spices, 15kg of purple cabbage vegetable juice, and 10kg of ice water. The processing steps are as follows:

[0024] (1) Thawing: Take out the frozen surimi and thaw it with 15°C water.

[0025] (2) Beating: beat the thawed surimi in the air for a period of time, add salt and continue to beat until it is viscous and uniform, and finally add vegetable juice (10kg of vegetables are cleaned and sterilized by wave-type electrolytic water, then add 10kg of water and Soak in 1kg of white vinegar for 5 minutes, use a juicer to obtain vegetable juice,), pepper water (boil the pepper and water at a ...

Embodiment 2

[0032] A double-protein vegetable fish ball is processed from the following raw and auxiliary materials (taking silver carp surimi as an example): 90kg surimi, 4.50kg soybean protein, 0.90kg whey protein, 2.25kg salt, 0.45kg transglutaminase, 4.50kg lard, 0.90kg calcium gluconate, 7kg tapioca starch, 1.35kg cooking wine, 2.25kg prickly ash water, 1.80kg white sugar, 0.45kg thirteen spices, 13kg purple cabbage vegetable juice, 9kg ice water, the processing steps are as follows:

[0033] (1) Thawing: Take out the frozen surimi and thaw it with 20°C water.

[0034] (2) Beating: beat the thawed surimi empty for a period of time, add salt and continue to beat until it is viscous and uniform, and finally add vegetable juice (8kg vegetables are cleaned and sterilized by wave-type electrolytic water, then add 8kg water and Soak in 0.8kg of white vinegar for 5 minutes, use a juicer to obtain vegetable juice,), pepper water (boil the pepper and water at a ratio of 1:1, concentrate to 60...

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Abstract

The invention relates to a processing method of cryopreservation-type double-protein fish balls, and belongs to the technical field of aquatic product processing and preservation. The fish balls are prepared from the following raw materials and auxiliary materials in parts by weight: 80-100 parts of minced fillet, 4-5 parts of soybean protein, 0.8-1.0 part of whey protein, 2.0-2.5 parts of ediblesalt, 0.4-0.5 part of glutamine transaminase, 4-5 parts of lard oil, 0.8-1.0 part of calcium gluconate, 6-8 parts of cassava starch, 1.0-1.5 parts of cooking wine, 2.0-2.5 parts of Chinese prickly ashwater, 1.5-2.0 parts of white granulated sugar, 0.4-0.5 part of thirteen spice, 13-15 parts of purple cabbage vegetable juice and 8-10 parts of ice water. The raw materials are subjected to processesof unfreezing, pulping, low-temperature gel forming, high-temperature heating, fresh-keeping treatment, vacuum packaging and microwave sterilization. The technology is low in consumption and efficient, and the product does not contain artificially synthesized additives, and is rich in nutrition and long in low-temperature storage period.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing and preservation, and in particular relates to a processing method for low-temperature storage type double-protein fish balls. Background technique [0002] my country has vast waters and rich fishery resources. Since the 1980s, the total output of aquatic products has grown rapidly, and China has become the world's largest fishery country. As a freshwater fish, silver carp has high output, low price, and high nutritional value in my country. Its meat is fresh and tender, and its protein content is as high as 15.6% to 17.0%, which can better meet the amino acid needs of the human body. High quality protein. In addition, silver carp is rich in docosahexaenoic acid, EPA and unsaturated fatty acids, which are beneficial to the brain and vision of the human body and maintain smooth blood vessels. In addition, silver carp meat has a strong ability to form gel, so it is a good choice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23L3/01
CPCA23L17/70A23L5/20A23L3/01
Inventor 郑捷马安妮胡爱军
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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