Preparation method of compound protein surimi product

A technology of surimi products and composite proteins, which is applied in the field of preparation of composite protein surimi products, can solve the problems affecting the processing performance of surimi products, myofibrillar protein denaturation, and low water holding capacity, so as to avoid nutrient loss and improve eating pleasure excellent film-forming properties

Inactive Publication Date: 2021-06-04
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0029] (1) Fish paste preparation

[0030] Take fresh fish and wash them at 0-4°C, then put them into a drum-type meat harvester to harvest meat to obtain fish paste; rinse the fish paste with clean water, and the amount of water added is 1-10 times the volume of the fish paste , then rinse once with dilute alkaline water, and then rinse again with 0.15% NaCl solution; the rinsing time is 3-5min, and the temperature is 0-4°C; the fish paste after rinsing is dehydrated, and the water content of the fish paste after dehydration is 80-85%; the rinsing water after rinsing with clean water is collected and concentrated in a vacuum with a concentration volume ratio of 1:3-5 to obtain concentrated rinsing water;

[0031] (2) Preparation of surimi

[0032] Sonicate the surimi at 0-4°C, add trypsin inhibitor, starch, whey protein and egg white liquid after ultrasonic treatment, stir and blend, and beat until it is a viscous surimi sol to obtain a surimi prefabricated product ;

[00...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L15/00A23L29/00A23L29/244A23P20/20A23L5/30A23L11/00A23L29/30
CPCA23L17/70A23L15/00A23L29/03A23L29/244A23P20/20A23L5/32A23L11/05A23L11/07A23L29/35A23V2002/00A23V2250/54252A23V2250/5114A23V2250/55A23V2250/5066
Inventor 蒋利平陈人辉颜正勇李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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