Storage-resistant minced fish product containing fish particles, and preparation method thereof

A technology of fish meat and granules, which is applied in the direction of food ingredients, food ultrasonic treatment, and the function of food ingredients, etc. It can solve the problems of short shelf life, taste, texture and other quality degradation, and achieve improved utilization, tight adhesion, and improved quality. The effect of structural properties

Pending Publication Date: 2022-02-11

DALIAN POLYTECHNIC UNIVERSITY

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AI-Extracted Technical Summary

Problems solved by technology

Fish slippery needs secondary molding when eating. Frozen fish slippery will lose its taste and texture after r...

Method used

As shown in Figure 1, by the comparison of Example 2 and Comparative Example 1, it is found that the addition of self-extracted gelatin (gelatin extracted from fish skin, fish scales, fish bones) has a certain impact on the texture of fish slippery , showing a certain degree of improvement in hardness, cohesiveness, chewiness and elasticity, especially a greater increase in elasticity. It shows that th...

Abstract

The invention relates to the field of food processing and storage, and concretely relates to a storage-resistant minced fish product containing fish meat particles, and a preparation method thereof. The preparation method comprises the following steps: tenderizing the fish meat particles in a tenderizing solution with a specific ratio in combination with an ultrasonic technology; dding salt into the fish particles, and chopping to obtain muddy fish; mixing the fish meat particles and the muddy fish in proportion, adding 2-5% of egg white, 1-2% of white granulated sugar, 0.5-1.5% of sodium glutamate, 0.5-1.5% of white pepper, 0.5-1.5% of cooking wine, 0.2-0.6% of chitosan oligosaccharide and 0.5-1.5% of self-extracted gelatin, and uniformly stirring to obtain fish paste; and performing vacuum packaging, and refrigerating or freezing. According to the preparation method provided by the invention, by optimizing the ratio of the fish particles to the muddy fish, the particle taste of the fish in the fish paste product is highlighted, and gelatin extracted from fish byproducts including fish scales, fish skins and fish bones is used as an adhesive, so that the connection between the fish particles and the muddy fish is tighter, and the utilization rate of fish resources is increased; and the texture characteristics of the fish paste product are improved, and meanwhile, the taste of the product is considered.

Application Domain

Food ingredient as viscosity modification agentMeat/fish preservation using chemicals +1

Technology Topic

OligosaccharideBiotechnology +16

Image

Examples

Experimental program(8)
Comparison scheme(3)

Example Embodiment

[0052] Example 1

[0053] A method of preparing fish slip containing fish granules and storage resistant, including the following steps:

[0054] S1, pretreatment: slaughter, head, letting blood, go to bone, go to scale, peeled, to the internal organs to get a fish meat. The fish meat was cleaned with water, drained water, crushed with a 4mm aperture meat and excluded the fascia and fish thorn to obtain fish particles.

[0055] S2, tenderizer configuration: a tenderizer having a concentration of 0.5% by deionized water at room temperature (25 ° C), including 0.05% CaCl 2 , 0.4% composite phosphate, 0.05% papain protease (purchased from Aradin Reagents (Shanghai) Co., Ltd., CAS: 9001-73-4, enzyme live 100,000 u / g).

[0056] S3, fish pork tenderization: Take a part of S1 resulting fish particles and tenderizers in accordance with the mass ratio of 1: 1, and sealed the packaging. The sealed packaging fish particles were placed in an ultrasonic water bath at a frequency of 600 W at 20 ° C for 10 min, and the distance between the ultrasonic probes and the package bag was 10 mm. Remove the processed fish meat particles to remove the package and drain.

[0057] S4, Fish Mud Preparation: Take another portion of the fish particles from S1, add 3% of the salt to the fish, and mix 5 min to get the fish mud.

[0058] S5, fish slip preparation: Fish particles after S4 obtained by S4 have been mixed with S3, according to the mass ratio of 80:20, based on mixed material quality, add 3% egg whitening, 1% white sugar, 0.5% glutamate Sodium sodium, 0.8% white pepper, 1% cuisine, 0.4% shell oligosaccharide, 1% self-extracted fish scale gel, fish skin gelatin or fish bone gelatin, mixed with the facade for 1 to 5 min.

[0059] S6, packaging: Slip S5 has been packaged with a 500g / bag of specifications and stored at 4 ° C or -20 ° C.

[0060] The extraction method of the fish scale gelatin includes the following steps:

[0061] S51 Induction: Soab the S1 obtained fish scales for 8 to 12 hours from 0.5 ~ 1.5 mol / L of NaCl solution, remove impurity protein, wash, air dry;

[0062] S52 Crushing: Treatment of the S51 from the pulverization of the squaste from 2000 to 5000 rpm, from 20 to 50 mesh sieve to get the fish scale powder;

[0063] S53 softening: Soak the fish scales from S52 with a mass of 3 to 5 times its hot water 2 to 3 h; filtered from 80 to 100 mesh nylon filtrate to obtain a softened fish scale powder;

[0064] S54 Acid Soak: The fish scale powder and the acid solution softened by S53 were treated with a mass ratio of 1:10, and the pH was 4 to 6 to obtain an acidified fish scales;

[0065] S55 gel: After the S54 has been acidified, the water bath is 1 to 3 h at 70 ~ 90 ° C, and 80 to 100 mesh nylon filtrate filtration is used, and the filtrate is filled with vacuum and dried to obtain a fish scale gelatin;

[0066] The extraction method of the fishelm is, including the following steps:

[0067] S501 raw material pretreatment: cut S1 obtained fish skin into 0.5 × 0.5 ~ 1.5 × 1.5cm 2 Debris, then thoroughly washed, drained; inserted into the sodium chloride solution of 1: 10 to 1: 30, it is allowed to be soaked in a sodium chloride solution of 2 to 5%, continuously stirred 12 ~ 24h, 2h to change the liquid, go to After the ion water is rinsed, drain and get the pre-treatment of fish skin;

[0068] Extraction of S502 gelatin: The preparation of the S501 is mixed with 0.1 to 0.4 mol / L hydrochloric acid solution in 1: 2 to 1: 5, and then the water and deionized water after the soaking liquid is removed by 1: The mass ratio of 5 ~ 1: 20 is mixed, extracted at 50 ~ 90 ° C, 10 min, 10000r / min to centrifuge for 10 min, take the supernatant to obtain a fish skin gel solution;

[0069] S503 drying: S502 obtained fish skin solution solution is vacuum freeze-drying to obtain a fish skin;

[0070] The extraction method of the fish bone gelatin includes the following steps:

[0071] S5001 raw material pretreatment: Wash the S1 obtained fish bone by water 5 to 10 times, 55 ~ 65 ° C in oven, dry fish bone to constant weight, use a pulverizer to be powdered, fish bone powder and n-butanol according to 1: 2 ~ 1 : 4 quality ratio mixing, 45 ~ 50 ° C insulation 4 ~ 5h, 8000 r / min is centrifuged to remove n-butanol, repeat the degreasing 1 to 2 times, washed with water until odorless;

[0072] S5002 enzymatic solution: mixed S5001 from the obtained mass ratio of 1: 6, with an enzyme to be 200,000 u / g of papain protease in 45 to 55 ° C, then enzymatic solution is 1.0 ~ 2.0 h, then at 100 Papaa protease was inactivated at ° C for 20 min to give an enzymatic fluid;

[0073] S5003 gel: The obtained enzymatic hydrolyzed solution obtained by S5002 was heated in a 50 to 65 ° C water bath and filtered filtration, and the solution was filtered and dried to give a fish bones.

Example Embodiment

[0074] Example 2

[0075] A method of preparation of fish slip containing fish particles and storage tolerant, with reference to Example 1, the difference is only that S5 fish slip preparation, the fish paste and S3 of the fish and S3 have been treated with the fish granules after 60:40 The mass ratio is mixed. Specific steps are as follows:

[0076] S1, pretreatment: slaughter, head, letting blood, go to bone, go to scale, peeled, to the internal organs to get a fish meat. The fish meat was cleaned with water, drained water, crushed with a 4mm aperture meat and excluded the fascia and fish thorn to obtain fish particles.

[0077] S2, tenderizer configuration: a tenderizer having a concentration of 0.5% by deionized water at room temperature (25 ° C), including 0.05% CaCl 2 , 0.4% composite phosphate, 0.05% papain protease (purchased from Aradin Reagents (Shanghai) Co., Ltd., CAS: 9001-73-4, enzyme live 100,000 u / g).

[0078] S3, fish pork tenderization: Take a part of S1 resulting fish particles and tenderizers in accordance with the mass ratio of 1: 1, and sealed the packaging. The sealed packaging fish particles were placed in an ultrasonic water bath at a frequency of 600 W at 20 ° C for 10 min, and the distance between the ultrasonic probes and the package bag was 10 mm. Remove the processed fish meat particles to remove the package and drain.

[0079] S4, Fish Mud Preparation: Take another portion of the fish particles from S1, add 3% of the salt to the fish, and mix 5 min to get the fish mud.

[0080] S5, fish slip preparation: Fish particles after S4 obtained with S3 were mixed according to the mass ratio of 60:40, based on the mass of the mixture, add 3% egg whitening, 1% white sugar, 0.5% glutamate Sodium sodium, 0.8% white pepper, 1% cuisine, 0.4% shell oligosaccharide, 1% self-extracted fish scale gel, fish skin gelatin or fish bone gelatin, mixed with the facade for 1 to 5 min.

[0081]S6, packaging: Slip S5 has been packaged with a 500g / bag of specifications and stored at 4 ° C or -20 ° C.

[0082] The extraction method of the fish scale gelatin includes the following steps:

[0083] S51 Induction: Soab the S1 obtained fish scales for 8 to 12 hours from 0.5 ~ 1.5 mol / L of NaCl solution, remove impurity protein, wash, air dry;

[0084] S52 Crushing: Treatment of the S51 from the pulverization of the squaste from 2000 to 5000 rpm, from 20 to 50 mesh sieve to get the fish scale powder;

[0085] S53 softening: Soak the fish scales from S52 with a mass of 3 to 5 times its hot water 2 to 3 h; filtered from 80 to 100 mesh nylon filtrate to obtain a softened fish scale powder;

[0086] S54 Acid Soak: The fish scale powder and the acid solution softened by S53 were treated with a mass ratio of 1:10, and the pH was 4 to 6 to obtain an acidified fish scales;

[0087] S55 gel: After the S54 has been acidified, the water bath is 1 to 3 h at 70 ~ 90 ° C, and 80 to 100 mesh nylon filtrate filtration is used, and the filtrate is filled with vacuum and dried to obtain a fish scale gelatin;

[0088] The extraction method of the fishelm is, including the following steps:

[0089] S501 raw material pretreatment: cut S1 obtained fish skin into 0.5 × 0.5 ~ 1.5 × 1.5cm 2 Debris, then thoroughly washed, drained; inserted into the sodium chloride solution of 1: 10 to 1: 30, it is allowed to be soaked in a sodium chloride solution of 2 to 5%, continuously stirred 12 ~ 24h, 2h to change the liquid, go to After the ion water is rinsed, drain and get the pre-treatment of fish skin;

[0090] Extraction of S502 gelatin: The preparation of the S501 is mixed with 0.1 to 0.4 mol / L hydrochloric acid solution in 1: 2 to 1: 5, and then the water and deionized water after the soaking liquid is removed by 1: The mass ratio of 5 ~ 1: 20 is mixed, extracted at 50 ~ 90 ° C, 10 min, 10000r / min to centrifuge for 10 min, take the supernatant to obtain a fish skin gel solution;

[0091] S503 drying: S502 obtained fish skin solution solution is vacuum freeze-drying to obtain a fish skin;

[0092] The extraction method of the fish bone gelatin includes the following steps:

[0093] S5001 raw material pretreatment: Wash the S1 obtained fish bone by water 5 to 10 times, 55 ~ 65 ° C in oven, dry fish bone to constant weight, use a pulverizer to be powdered, fish bone powder and n-butanol according to 1: 2 ~ 1 : 4 quality ratio mixing, 45 ~ 50 ° C insulation 4 ~ 5h, 8000 r / min is centrifuged to remove n-butanol, repeat the degreasing 1 to 2 times, washed with water until odorless;

[0094] S5002 enzymatic solution: mixed S5001 from the obtained mass ratio of 1: 6, with an enzyme to be 200,000 u / g of papain protease in 45 to 55 ° C, then enzymatic solution is 1.0 ~ 2.0 h, then at 100 Papaa protease was inactivated at ° C for 20 min to give an enzymatic fluid;

[0095] S5003 gel: The obtained enzymatic hydrolyzed solution obtained by S5002 was heated in a 50 to 65 ° C water bath and filtered filtration, and the solution was filtered and dried to give a fish bones.

Example Embodiment

[0096] Example 3

[0097] A method of preparing fish slip-containing fish and shelter, with reference to Example 1, the difference is only that S5 fish slip is prepared, and the fish fillets after S4 of the fish and S3 are 40:60. The mass ratio is mixed. Specific steps are as follows:

[0098] S1, pretreatment: slaughter, head, letting blood, go to bone, go to scale, peeled, to the internal organs to get a fish meat. The fish meat was cleaned with water, drained water, crushed with a 4mm aperture meat and excluded the fascia and fish thorn to obtain fish particles.

[0099] S2, tenderizer configuration: a tenderizer having a concentration of 0.5% by deionized water at room temperature (25 ° C), including 0.05% CaCl 2 , 0.4% composite phosphate, 0.05% papain protease (purchased from Aradin Reagents (Shanghai) Co., Ltd., CAS: 9001-73-4, enzyme live 100,000 u / g).

[0100] S3, fish pork tenderization: Take a part of S1 resulting fish particles and tenderizers in accordance with the mass ratio of 1: 1, and sealed the packaging. The sealed packaging fish particles were placed in an ultrasonic water bath at a frequency of 600 W at 20 ° C for 10 min, and the distance between the ultrasonic probes and the package bag was 10 mm. Remove the processed fish meat particles to remove the package and drain.

[0101] S4, Fish Mud Preparation: Take another portion of the fish particles from S1, add 3% of the salt to the fish, and mix 5 min to get the fish mud.

[0102] S5, fish slip preparation: Fish granules after S4 obtained with S3 were mixed according to the mass ratio of 40:60, based on the mass of the material, 3% egg white, 1% white sugar, 0.5% glutamate Sodium sodium, 0.8% white pepper, 1% cuisine, 0.4% shell oligosaccharide, 1% self-extracted fish scale gel, fish skin gelatin or fish bone gelatin, mixed with the facade for 1 to 5 min.

[0103] S6, packaging: Slip S5 has been packaged with a 500g / bag of specifications and stored at 4 ° C or -20 ° C.

[0104] The extraction method of the fish scale gelatin includes the following steps:

[0105] S51 Induction: Soab the S1 obtained fish scales for 8 to 12 hours from 0.5 ~ 1.5 mol / L of NaCl solution, remove impurity protein, wash, air dry;

[0106] S52 Crushing: Treatment of the S51 from the pulverization of the squaste from 2000 to 5000 rpm, from 20 to 50 mesh sieve to get the fish scale powder;

[0107] S53 softening: Soak the fish scales from S52 with a mass of 3 to 5 times its hot water 2 to 3 h; filtered from 80 to 100 mesh nylon filtrate to obtain a softened fish scale powder;

[0108] S54 Acid Soak: The fish scale powder and the acid solution softened by S53 were treated with a mass ratio of 1:10, and the pH was 4 to 6 to obtain an acidified fish scales;

[0109] S55 gel: After the S54 has been acidified, the water bath is 1 to 3 h at 70 ~ 90 ° C, and 80 to 100 mesh nylon filtrate filtration is used, and the filtrate is filled with vacuum and dried to obtain a fish scale gelatin;

[0110] The extraction method of the fishelm is, including the following steps:

[0111] S501 raw material pretreatment: cut S1 obtained fish skin into 0.5 × 0.5 ~ 1.5 × 1.5cm 2 Debris, then thoroughly washed, drained; inserted into the sodium chloride solution of 1: 10 to 1: 30, it is allowed to be soaked in a sodium chloride solution of 2 to 5%, continuously stirred 12 ~ 24h, 2h to change the liquid, go to After the ion water is rinsed, drain and get the pre-treatment of fish skin;

[0112] Extraction of S502 gelatin: The preparation of the S501 is mixed with 0.1 to 0.4 mol / L hydrochloric acid solution in 1: 2 to 1: 5, and then the water and deionized water after the soaking liquid is removed by 1: The mass ratio of 5 ~ 1: 20 is mixed, extracted at 50 ~ 90 ° C, 10 min, 10000r / min to centrifuge for 10 min, take the supernatant to obtain a fish skin gel solution;

[0113] S503 drying: S502 obtained fish skin solution solution is vacuum freeze-drying to obtain a fish skin;

[0114] The extraction method of the fish bone gelatin includes the following steps:

[0115] S5001 raw material pretreatment: Wash the S1 obtained fish bone by water 5 to 10 times, 55 ~ 65 ° C in oven, dry fish bone to constant weight, use a pulverizer to be powdered, fish bone powder and n-butanol according to 1: 2 ~ 1 : 4 quality ratio mixing, 45 ~ 50 ° C insulation 4 ~ 5h, 8000 r / min is centrifuged to remove n-butanol, repeat the degreasing 1 to 2 times, washed with water until odorless;

[0116] S5002 enzymatic solution: mixed S5001 from the obtained mass ratio of 1: 6, with an enzyme to be 200,000 u / g of papain protease in 45 to 55 ° C, then enzymatic solution is 1.0 ~ 2.0 h, then at 100 Papaa protease was inactivated at ° C for 20 min to give an enzymatic fluid;

[0117] S5003 gel: The obtained enzymatic hydrolyzed solution obtained by S5002 was heated in a 50 to 65 ° C water bath and filtered filtration, and the solution was filtered and dried to give a fish bones.

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Classification and recommendation of technical efficacy words

increase profit
Tight adhesion

Storage-resistant minced fish product containing fish particles, and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

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Examples

Example Embodiment

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Example Embodiment

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Description & Claims & Application Information

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