Preparation method of surimi product with high gel strength

A technology of surimi products and high gel, which is applied in food freezing, food science, etc., can solve the problems of insufficient gel strength of surimi products, and achieve the goal of promoting the formation of gel network structure, easy digestion and absorption, and strengthening nutritional efficacy Effect

Pending Publication Date: 2020-12-08
福建省曼玲食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, aiming at the above content, the present invention provides a preparation method of high gel strength surimi products to solve the problem of insufficient gel strength of surimi products in the prior art

Method used

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  • Preparation method of surimi product with high gel strength

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of high gel strength surimi products, comprising the following steps:

[0030] S1. Prepare raw materials:

[0031] The highly gelatinous surimi product comprises the following raw materials in parts by weight: 80 parts of squid, 10 parts of pork, 9 parts of starch, 10 parts of soybean milk, 2 parts of magnesium chloride, 1 part of green onion, 1.2 parts of water chestnut, 2 parts of egg white, 0.3 parts of white sugar, 1 part of salt, 0.1 parts of monosodium glutamate, 0.05 parts of acetylated distarch phosphate, 0.03 parts of sodium pyrophosphate, 0.04 parts of sodium tripolyphosphate, 0.03 parts of sodium hexametaphosphate, 0.04 parts of spices, of which the concentration of soybean milk is controlled At 5-6 Baume degrees;

[0032] S2, the preparation of surimi:

[0033] Select fresh squid, remove the fish head, tail, fins, internal organs and bone spurs, scrape the fish scales, and then use a meat miner to harvest the meat, separate the fish me...

Embodiment 2

[0042] A preparation method of high gel strength surimi products, comprising the following steps:

[0043] S1. Prepare raw materials:

[0044] The highly gelatinous surimi product comprises the following raw materials in parts by weight: 90 parts of squid, 12 parts of pork, 10 parts of starch, 13 parts of soybean milk, 3 parts of magnesium chloride, 2 parts of green onion, 1.5 parts of water chestnut, 3 parts of egg white, 0.5 parts of white sugar, 2 parts of salt, 0.2 parts of monosodium glutamate, 0.08 parts of acetylated distarch phosphate, 0.1 parts of sodium pyrophosphate, 0.1 parts of sodium tripolyphosphate, 0.05 parts of sodium hexametaphosphate, 0.06 parts of spices, of which the concentration of soybean milk is controlled At 5-6 Baume degrees;

[0045] S2, the preparation of surimi:

[0046]Select fresh squid, remove the fish head, tail, fins, internal organs and bone spurs, scrape the fish scales, and then use a meat miner to harvest the meat, separate the fish me...

Embodiment 3

[0055] A preparation method of high gel strength surimi products, comprising the following steps:

[0056] S1. Prepare raw materials:

[0057] The highly gelatinous surimi product comprises the following raw materials in parts by weight: 100 parts of squid, 15 parts of pork, 12 parts of starch, 15 parts of soybean milk, 4 parts of magnesium chloride, 3 parts of green onion, 1.8 parts of water chestnut, 4 parts of egg white, 0.6 parts of white sugar, 3 parts of salt, 0.3 parts of monosodium glutamate, 0.1 parts of acetylated distarch phosphate, 0.12 parts of sodium pyrophosphate, 0.15 parts of sodium tripolyphosphate, 0.13 parts of sodium hexametaphosphate, 0.08 parts of spices, of which the concentration of soybean milk is controlled At 5-6 Baume degrees;

[0058] S2, the preparation of surimi:

[0059] Select fresh squid, remove the fish head, tail, fins, internal organs and bone spurs, scrape the fish scales, and then use a meat miner to harvest the meat, separate the fish...

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Abstract

The invention relates to the technical field of aquatic product processing, and provides a preparation method of a surimi product with high gel strength. The preparation method comprises the followingsteps of (1) preparing raw materials, wherein the high-gel surimi product is prepared from the following raw materials in parts by weight of 80 to 100 parts of miichthys miiuy, 10 to 15 parts of pork, 9 to 12 parts of starch, 10 to 15 parts of soybean milk, 2 to 4 parts of magnesium chloride, 1 to 3 parts of green onion, 1.2 to 1.8 parts of water chestnut, 2 to 4 parts of egg white, 0.3 to 0.6 part of white granulated sugar, 1 to 3 parts of edible salt, 0.1 to 0.3 part of monosodium glutamate, 0.05 to 0.1 part of acetylated distarch phosphate, 0.1 to 0.4 part of composite phosphate and 0.04 to 0.08 part of spices; (2) preparing surimi; (3) forming; (4) cooking; (5) quick-freezing and packaging. According to the method, the problem of insufficient gel strength of the surimi product in theprior art is solved, and the gel strength of the prepared surimi product reaches 600g. Cm or above.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation method of high gel strength surimi products. Background technique [0002] Surimi products are a kind of deep-processed aquatic food with high protein, low fat, reasonable nutritional structure, safe and healthy, which is made from all kinds of sea fish surimi or freshwater fish surimi through chopping, beating, etc. , and its food types include simulated foods such as crab sticks, fried flowers, surimi bread, fish cakes, fish sausages, and shrimp cakes. Because surimi products are easy to prepare, tender and delicious, and durable to storage, they are quite suitable for urban consumption. This type of product can be manufactured in large-scale factories or hand-made in families; it can not only increase the economic value of low-value fish, but also provide Accepted by the people, so it is a promising aquatic product. [0003] The indicators to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L11/00A23L5/10
CPCA23L17/70A23L11/07A23L5/13A23L5/10A23V2002/00A23V2300/20
Inventor 林国狮
Owner 福建省曼玲食品股份有限公司
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