Processing method of surimi gel

Abstract

Disclosed is a processing method of a surimi gel. The processing method comprises the following steps of dehydrating fish meat subjected to meat collection and rinsing by adopting a horizontal spiralsedimentation centrifuge to obtain dehydrated fish meat 1; mixing the dehydrated fish meat 1 with penetrating fluid, and dehydrating after penetrating to obtain dehydrated fish meat 2; mixing the dehydrated fish meat 2 with a low-gradient swelling solution, standing for swelling, and filtering water by using a rotary screen to obtain dehydrated fish meat 3; mixing the dehydrated fish meat 3 with ahigh-gradient swelling solution, standing for swelling, and filtering water by using the rotary screen to obtain dehydrated fish meat 4; mixing the dehydrated fish meat 4 with rehydration curing liquid, and filtering water by adopting the rotary screen after rehydration curing to obtain dehydrated fish meat 5; mixing the dehydrated fish meat 5 with a gel strengthening solution, and carrying out gel strengthening to obtain fish meat 6; and shaping the fish meat 6 according to appearance requirements, and heating a fish meat blank to the central temperature of 85 DEG C by adopting a curing modeof 90 DEG C or above to obtain surimi gel. The surimi gel with an efficient adhesive tissue structure can be formed under the mechanical action of no chopping or stirring.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method of surimi gel. Background technique [0002] Frozen surimi is an intermediate raw material for surimi products that can be stored for a long time under low temperature conditions after fresh fish is harvested, rinsed, finely filtered, dehydrated, chopped, mixed or crushed with antifreeze added. Surimi products are elastically conditioned aquatic products made of frozen surimi after chopping or smashing, adding accessories, molding, heating and cooling during the process, such as fish balls, fish intestines, fish cakes, simulated crab meat, etc. like figure 1 Shown are the traditional surimi gel processing steps. [0003] In the processing technology of frozen surimi and surimi products, the mechanical action of chopping (crushing) is an important factor affecting product quality. In the processing of frozen surimi, since the surimi will u...

AI Technical Summary

Problems solved by technology

[0007] Due to the high requirements for time and temperature control in the mechanical action link, it will have a direct impact on product quality. If the mechanical action time is too short, the destruction of myofibril tissue will be incomplete, but if the time is too long, the temperature of the surimi will rise. High, protein denaturation and aggregation, part of the salt-soluble protein is converted into insoluble protein, both of which will lead to a decrease in the elasticity of surimi products

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