Fish roll with high water-holding capacity and high gel strength and preparation method thereof

Abstract

The invention discloses a fish roll with high water-holding capacity and high gel strength and a preparation method thereof, and relates to the technical field of fish rolls. The fish roll with high water-holding capacity and high gel strength comprises the following raw material components in parts by weight: 90-110 parts of fish meat, 0.3-0.5 part of composite phosphate, 0.2-0.4 part of konjac glucomannan, 0.04-0.06 part of calcium gluconate, 8-12 parts of egg white liquid, 15-25 parts of corn starch, 15-25 parts of fat pork, 5-15 parts of fresh onion, 0.5-0.7 part of monosodium glutamate, 3.5-4.5 parts of white sugar and 2.5-3.5 parts of salt, wherein the composite phosphate is composed of the following raw material components: sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate. The fish roll with high water-holding capacity and high gel strength provided by the invention adopts the egg white liquid, the corn starch, the fat pork and other raw material components for matching, enriches the nutrition of the fish roll, improves the taste and mouthfeel of the fish roll, and improves the gel performance of the fish roll.

Description

technical field [0001] The invention relates to the technical field of fish rolls, in particular to a fish roll with high water holding capacity and high gel strength and a preparation method thereof. Background technique [0002] Chongwu fish roll is a famous dish in the south of Fujian Province. The fish roll is made of mackerel fish meat. The fish meat is crushed, added with salt and auxiliary materials, and crushed to form a thick fish paste. Elastic gel. Because of its tenderness, delicious taste and storage resistance, it is quite popular. [0003] However, since mackerel meat usually undergoes a freezing or refrigerating process after harvesting and before gelatinization, this will often cause denaturation of the protein in the fish meat, resulting in the activity of Ca-ATPase, and the poor water holding capacity of the surimi, which will cause the fish roll to coagulate. Decrease in glue strength. Contents of the invention [0004] Aiming at the defects in the p...

AI Technical Summary

Problems solved by technology

[0003] However, since mackerel meat usually undergoes a freezing or refrigerating process after harvesting and before gelatinization, this will often cause denaturation of the protein in the fish meat, resulting in the activity of Ca-ATPase, and the poor water holding capacity of the surimi, which will cause the fish roll to coagulate. decrease in glue strength