Preparation method of compound protein surimi product

Abstract

The invention discloses a preparation method of a compound protein surimi product, and belongs to the technical field of meat food processing. The preparation method comprises the steps of fish cream preparation, surimi preparation, core material preparation, core-wrapped surimi preparation and shell layer preparation. The preparation method has the advantages that a trypsin agent is added into surimi, so that denaturation of myofibrillar protein under the freezing condition can be inhibited, and in the curing process, cross-linking with whey protein and myofibrillar protein can be realized, so that the elasticity of the surimi is improved; the core material is coated with the surimi, so that the edible pleasure of the surimi product can be greatly improved, and the cheese, the yolk liquid, the maltodextrin and the cured soybean paste are blended, so that the dissolution of fat-soluble substances can be effectively avoided; and the slurry is molded and cured into a film on the surface of the surimi, so that a good water retaining effect on the surimi is achieved, and the retention rate of fat-soluble substances in the core material can be well realized.

Description

Technical field: [0001] The invention belongs to the technical field of meat food processing, and more specifically relates to a preparation method of a composite protein surimi product. Background technique: [0002] Surimi products are fish food made by washing, dividing, picking, rinsing, dehydrating, adding auxiliary materials, beating and other processing steps to form a viscous fish meat paste, and then shaping and aging. Surimi products are favored by consumers because of their simple preparation process, delicate and smooth taste, rich nutrition, and being beneficial to the body's digestion and absorption. [0003] In order to facilitate the transportation and storage of surimi products, currently surimi products are mostly frozen, and when eating, only the frozen surimi products need to be heated and matured. The surimi product is a surimi gel product. The surimi gel is a myofibrillar protein denatured during the heating process, thereby forming a three-dimensional...

AI Technical Summary

Problems solved by technology

However, when the surimi products are frozen, the myofibrillar protein denatures, causing protein aggregation and the unfolding of protein polypeptide chains, thus affecting the processing performance of surimi products

In addition, the existing surimi products also have the problems of low elasticity and low water holding capacity