Composite fish sausage containing fruit and vegetable pulp as well as preparation method and application of composite fish sausage

Abstract

The invention discloses a compound fish sausage containing fruit and vegetable pulp as well as a preparation method and application thereof, and belongs to the technical field of food processing. The invention provides a compound fish sausage containing fruit and vegetable pulp. The compound fish sausage is prepared from the following raw materials in parts by weight: 100 parts of minced fillet, 5-35 parts of fruit and vegetable pulp containing tannin, 0-35 parts of toning and seasoning fruit and vegetable pulp, 10-20 parts of oil, 3-6 parts of soybean protein isolate, 2-4 parts of salt, 5-10 parts of seasoning, 10-40 parts of a thickening agent and 1-3 parts of sugar. The fish sausage prepared by the method disclosed by the invention has the advantages of better gel strength and elasticity, the texture and taste of the product are improved, and meanwhile, the fish sausage is rich in vitamins and antioxidant substances, so that the nutritional value of the product is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a composite fish intestine containing fruit and vegetable pulp (such as persimmon pulp) and a preparation method and application thereof. Background Art

[0002] At present, surimi products are widely used in the food industry, especially in the production of fish intestines. Surimi, that is, the delicate fish paste made by deboning, peeling, grinding and other processing procedures of fish meat, is the main raw material for the production of fish intestines. In the prior art, the use of surimi is usually based on a single fish, for example, a single species of fish (such as cod, silver carp or sea bass, etc.) is used to make surimi. These surimi undergo a series of processing, and then various auxiliary materials such as salt, sugar, spices, thickeners, preservatives, etc. are added to finally make fish intestines. For example, the patent application with application number CN202311750785.X in the prior art discloses a method for making fish intestines, using surimi of a fish (cod) as the main raw material, and adding auxiliary materials such as salt, sugar, spices, preservatives, etc., and making fish intestines through mixing, enema, heating and other steps. Although this method is simple and can ensure the stability of the production process and the basic quality of the product, the single source of fish paste makes the flavor of the finished fish intestines relatively monotonous and the nutritional components are also relatively single, which makes it difficult to meet the growing demand of modern consumers for diversified tastes and balanced nutrition.

[0003] In addition, the traditional fish intestine production process mostly relies on adding a large amount of auxiliary materials to enhance the flavor and extend the shelf life. Although these auxiliary materials can improve the taste and storage of the product to a certain extent, they also bring about the problem of excessive food additives, which reduces the naturalness and healthiness of the product. Therefore, although the existing fish paste products, especially fish intestines, have a certain market share, there are still many aspects that need to be improved and enhanced.

[0004] There are also technical solutions for making fish intestines by mixing multiple fish pastes in the prior art. For example, patent applications with application numbers CN201110095856.8 and CN201911170838.4 propose to add vegetable puree to fish paste to enhance the flavor of fish intestines and increase the vitamin content of fish intestines. Although such methods increase the nutritional value of fish intestines, the addition of vegetables easily causes changes in the moisture content of fish paste, affecting the texture and shelf life of fish intestines. There are also some technical solutions for improving the formula of fish intestines to enhance their flavor and gel properties. For example, a patent application with application number CN201710347727.0 discloses making fish intestines by adding lotus root powder to fish paste to improve the fishy smell and gel properties of fish intestines. The specific formula includes fish paste, lotus root powder, ice water, vegetable oil, salt, soy protein isolate, white sugar, monosodium glutamate, acetylated distarch phosphate and nisin. The addition of lotus root starch eliminates the fishy smell of fish intestines to a certain extent, improves the gel properties of fish intestines, and enhances the nutritional value and health benefits of fish intestines. However, this technology has some limitations in practical applications. For example, lotus root starch has limited improvement in the gel strength of fish paste, the effect of improving flavor varies from person to person, and the use of certain additives such as acetylated distarch phosphate and nisin may cause concerns among consumers.

[0005] In addition to the above-mentioned problems of single nutritional ingredients and taste of existing fish intestines, there are also the following defects: 1. Lack of fruit and vegetable ingredients: No fruit and vegetable ingredients are added to the formula of fish intestines, resulting in low nutritional value of the product. Fruits and vegetables are rich in vitamins, minerals and other beneficial ingredients, which have a significant effect on improving the nutritional value and taste of food. The lack of fruit and vegetable ingredients makes traditional fish intestines insufficient in terms of nutrition and flavor. 2. Insufficient gel performance: In traditional fish intestines, commonly used thickeners and gelling agents, such as starch and carrageenan, can improve the texture of fish intestines, but usually have limited effects and it is difficult to provide ideal gel strength and stability. This results in the product may not be ideal in taste, and texture problems are prone to occur during storage and transportation.

[0006] The present invention is expected to develop high-quality fish intestine products that better meet consumer demands by exploring new raw material combinations and production processes. Summary of the invention

[0007] In view of the defects existing in the above-mentioned prior art, in order to solve the problems of single nutritional ingredients and taste of fish intestines, lack of fruit and vegetable ingredients and insufficient gel performance, the purpose of the present invention is to design and provide a composite fish intestine containing fruit and vegetable pulp and a preparation method and application thereof.

[0008] In order to achieve the above object, the present invention adopts the following technical solutions:

[0009] On the one hand, the present invention provides a composite fish intestine containing fruit and vegetable pulp, comprising the following raw materials in parts by weight: 100 parts of fish paste, 5-35 parts of fruit and vegetable pulp containing tannin components, 0-35 parts of fruit and vegetable pulp for coloring and seasoning, 10-20 parts of oil, 3-6 parts of soy protein isolate, 2-4 parts of salt, 5-10 parts of seasoning, 10-40 parts of thickener, and 1-3 parts of sugar.

[0010] The composite fish sausage containing fruit and vegetable pulp, wherein the fish paste is a mixture of one or more of red lady fish paste, croaker paste, sea bass paste, mackerel paste or salmon paste;

[0011] Preferably, the fish paste is red lady fish paste and croaker fish paste, and the weight ratio of red lady fish paste to croaker fish paste is 1:1 to 3:2.

[0012] The composite fish intestine containing fruit and vegetable pulp, wherein the fruit and vegetable pulp containing tannin components is persimmon pulp, apple pulp, pear pulp, blueberry pulp or grape pulp.

[0013] The composite fish intestine containing fruit and vegetable pulp, the color-adjusting and seasoning fruit and vegetable pulp is red dragon fruit pulp, carrot pulp, strawberry pulp, beet pulp, red tomato pulp or pomegranate pulp.

[0014] In the composite fish intestine containing fruit and vegetable pulp, the thickener is at least one of corn starch, carrageenan, gelatin, gum arabic or xanthan gum.

[0015] The composite fish intestine containing fruit and vegetable pulp, wherein the seasoning is at least one of onion and ginger powder, cooking wine, garlic powder, vanilla powder or white wine;

[0016] Preferably, the onion and ginger powder comprises onion powder and ginger powder, and the weight ratio of the onion powder to the ginger powder is 1:1 to 3:2.

[0017] In the composite fish intestine containing fruit and vegetable pulp, the purity of the soy protein isolate is greater than or equal to 90%.

[0018] In a second aspect, the present invention provides a method for preparing the composite fish intestine containing fruit and vegetable pulp, comprising the following steps:

[0019] (3) Weigh the surimi and mix thoroughly;

[0020] (4) adding salt to the mixed surimi obtained in step (1) and continuing to mix evenly;

[0021] (3) adding seasoning, soy protein isolate, sugar, oil, thickener, fruit and vegetable pulp containing tannin components and coloring and seasoning fruit and vegetable pulp to the salt-chopped fish paste obtained in step (2), and mixing thoroughly to obtain a fish paste mixture;

[0022] (4) filling the minced fish mixture obtained in step (3) into sausage casings;

[0023] (5) cooking the filled fish intestines;

[0024] (6) The cooked fish intestines are cooled, packaged and stored.

[0025] In the preparation method, when the fruit and vegetable pulp containing tannin components in step (3) is persimmon pulp, the preparation method of persimmon pulp is: selecting ripe persimmons, peeling and pitting them, and then beating them to obtain persimmon pulp.

[0026] In the preparation method, the cooking method is steaming, baking or microwave heating.

[0027] The preparation method, wherein the packaging method is vacuum packaging, modified atmosphere packaging or moisture-proof packaging;

[0028] The storage method includes refrigerated storage, frozen storage or storage with the addition of preservatives.

[0029] Fruits and vegetables rich in tannins improve the gel properties of fish intestines mainly through the following mechanisms: protein cross-linking, metal ion complexation, enhanced water retention capacity, and antioxidant protection. The abundant phenolic hydroxyl groups in tannin molecules can form a cross-linked network with myofibrillar proteins and myosin in fish paste through hydrogen bonds and hydrophobic interactions, enhancing the three-dimensional structure of the gel, thereby significantly improving the hardness and elasticity of fish intestines. At the same time, tannin molecules can bind to Ca 2 , Mg2 and other metal ions undergo complexation. These metal ions act as intermolecular "bridges" to further stabilize the connection between proteins and improve the strength and thermal stability of the gel.

[0030] In terms of moisture regulation, the multiple hydroxyl structures of tannin molecules give them strong hydrophilicity, which can enhance the water holding capacity of the gel system by forming a hydrogen bond network, effectively inhibit dehydration, and make the final product present a delicate and smooth taste. In addition, the antioxidant properties of tannins can effectively inhibit the oxidative degradation of lipids and proteins in fish paste, protect the functional activity of proteins, and indirectly maintain the stability of gel properties. It is worth noting that tannins in fruits and vegetables may also produce synergistic effects with components such as polysaccharides, further enhancing the complexity and stability of the gel network. The synergistic effects of these mechanisms of action not only improve the texture characteristics of fish intestine products, but also may extend their shelf life, which has important application value.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] 1. The present invention significantly improves the gel properties of fish intestines by introducing persimmon pulp into the fish intestine formula. The tannin component in persimmon can form cross-links with the protein in fish paste, thereby enhancing the structural stability of fish intestines, making them have better gel strength and elasticity, and improving the texture and taste of the product. Experimental results show that fish intestines using persimmon pulp have higher gel strength and elasticity than traditional formulas. The tannin component in persimmon pulp interacts with the protein in fish paste to form a cross-linked structure, which improves the gel properties of fish intestines, making them have better texture and stability, and maintaining better texture and stability during processing, storage and transportation.

[0033] 2. The present invention not only improves the flavor of fish intestines by adding persimmon pulp, but also enhances its nutritional value. The natural sweetness and fruity aroma of persimmon pulp enhance the flavor of fish intestines, while the vitamins and antioxidants rich in persimmon pulp enhance the nutritional value of the product. Experimental data show that fish intestines using persimmon pulp are superior to products without persimmon pulp in terms of flavor and nutritional content. The sugars and nutrients in persimmon pulp are combined with the protein and fat in fish paste to form a more attractive flavor, and increase the nutritional content, making the nutritional value of the product richer, thereby improving the overall quality of fish intestines. By introducing a variety of fish raw materials (matchmaker fish paste and croaker paste are mixed in a 50:50 ratio), this patent further improves the nutritional balance and taste level of fish intestines, meeting consumers' demand for higher quality fish intestines.

[0034] 3. The preparation method of the present invention simplifies the production process and improves production efficiency by chopping and mixing the fish paste with various additives in stages. In particular, the optimized chopping and mixing steps make the raw materials more evenly mixed, thereby improving the quality consistency and production efficiency of the fish intestines. The chopping and seasoning in stages ensure the best mixing effect in each step, reduce waste and unqualified products in the production process, improve production efficiency, reduce production costs, and effectively solve the deficiencies of traditional fish intestines in flavor and texture.

[0035] 4. The persimmon pulp used in the present invention as a natural additive is low in cost and easy to obtain, so that the production process has high cost-effectiveness. The method is applicable to production facilities of different scales and can effectively control production costs. The purchase and use costs of persimmon pulp are relatively low, and it is compatible with existing raw materials and processes, which ensures the economy of the production process and reduces production costs. DETAILED DESCRIPTION

[0036] The present invention will be further described below by way of examples.

[0037] Embodiment 1:

[0038] 1. Raw material preparation

[0039] (1) Minced fish processing: Process the red lady fish and the herring separately and cut them into sizes suitable for mincing. Mix the processed fish meat and mince the fish meat using a food processor to obtain a mixture of red lady fish mince and herring mince. The mixing ratio is 50:50. The minced fish is placed in a refrigerated condition to keep it at a low temperature and prepare for the next step of processing.

[0040] (2) Preparation of persimmon pulp: Select ripe persimmons, peel and remove the core, put the persimmon pulp into a blender, and blend into a uniform pulp. Sieve the prepared persimmon pulp to remove coarse particles, and obtain a smooth persimmon paste for later use.

[0041] 2. Preparation process

[0042] (1) Chopping fish paste: Mix red beet fish paste and croaker fish paste in a ratio of 50:50. Put the mixed fish paste into a chopper and chop for 5 minutes to ensure that the fish paste is fully mixed.

[0043] (2) Salt chopping: Add 2 parts of salt to the chopped fish paste and continue to chop with salt for 2 minutes to ensure that the salt is evenly distributed.

[0044] (3) Seasoning: Add 1 part of onion and ginger powder, 1 part of carrageenan, 3 parts of soy protein isolate, 1 part of sugar, 10 parts of oil, 4 parts of cooking wine, 10 parts of corn starch, and 5 parts of persimmon puree to the fish paste after salt chopping. Continue chopping for 2 minutes to ensure that all the seasonings and persimmon puree are evenly mixed into the fish paste.

[0045] (4) Sausage filling: Stuff the chopped and mixed fish paste mixture into the sausage casing. When using a sausage filling machine, ensure that the mixture is filled evenly without leaving any bubbles.

[0046] (5) Cooking: Cook the fish intestines after filling. Use a steamer to steam the fish intestines until the inside is cooked through. The recommended steaming temperature is 85-95℃ and the time is 30-60 minutes to ensure that the center of the fish intestines is cooked through.

[0047] (6) Packaging and storage: The cooked fish intestines are cooled and then vacuum packed. The packaged fish intestines (referred to as fish intestines-1) are placed in a refrigerated environment (0-4°C) to extend their shelf life.

[0048] Embodiment 2:

[0049] Fish intestines (referred to as fish intestines-2) were finally obtained by the same preparation method as in Example 1, except that 5 parts of persimmon puree in step (3) of Example 1 were replaced by 10 parts of persimmon puree.

[0050] Embodiment 3:

[0051] Fish intestines (referred to as fish intestines-3) were finally obtained by the same preparation method as in Example 1, except that 5 parts of persimmon puree in step (3) of Example 1 were replaced by 15 parts of persimmon puree.

[0052] Embodiment 4:

[0053] Fish intestines (referred to as fish intestines-4) were finally obtained by the same preparation method as in Example 1, except that 5 parts of persimmon puree in step (3) of Example 1 were replaced by 20 parts of persimmon puree.

[0054] Embodiment 5:

[0055] Fish intestines (referred to as fish intestines-5) were finally obtained by the same preparation method as in Example 1, except that 5 parts of persimmon puree in step (3) of Example 1 were replaced by 25 parts of persimmon puree.

[0056] Embodiment 6:

[0057] Fish intestines (referred to as fish intestines-6) were finally obtained by the same preparation method as in Example 1, except that 5 parts of persimmon puree in step (3) of Example 1 were replaced by 30 parts of persimmon puree.

[0058] Embodiment 7:

[0059] Fish intestines (referred to as fish intestines-7) were finally obtained by the same preparation method as in Example 1, except that 5 parts of persimmon puree in step (3) of Example 1 were replaced by 35 parts of persimmon puree.

[0060] Comparative Example 1:

[0061] The same preparation method as in Example 1 is used, except that 5 portions of persimmon puree in step (3) of Example 1 are deleted and no persimmon puree is added, thereby finally obtaining fish intestines (referred to as fish intestines-8).

[0062] Embodiment 8:

[0063] The fish intestines prepared in Examples 1-7 and Comparative Example 1 were subjected to texture performance tests, including hardness, brittleness, adhesion, elasticity, cohesion, chewiness, stickiness, and resilience performance tests. The specific test process is as follows:

[0064] (1) Prepare the texture analyzer, install a cylindrical probe with a diameter of 36 mm (P / 36R), and calibrate the instrument to ensure the accuracy of probe movement and force measurement.

[0065] (2) Prepare the sample to be tested and cut it into a regular shape with a diameter less than 36 mm and moderate thickness to ensure uniform stress.

[0066] (3) Set the thermal analyzer parameters, including the probe movement speed of 3 mm / s and the compression distance of 5 mm.

[0067] (4) Place the sample vertically in the center of the test platform, ensuring that it is stable and aligned with the probe.

[0068] (5) Start the instrument, the probe moves according to the set parameters, and compresses the sample surface after contacting it. After completing two compression cycles, the instrument automatically records texture parameters such as hardness, brittleness, adhesion, elasticity, cohesion, chewiness, stickiness, and recovery.

[0069] (6) After the test is completed, the analytical data, including hardness, elasticity, brittleness and other parameters, are exported through the instrument software. Each sample is measured three times, and the average value and standard deviation are calculated to ensure the reliability of the data.

[0070] (7) After the experiment, clean the probe and test platform, remove residual samples, and record the sample number, experimental parameters, and environmental conditions.

[0071] The results are shown in Table 1. It can be seen that the hardness of the fish intestine samples showed a significant downward trend with the increase of persimmon content, among which fish intestine-1 had the highest hardness (341.04±42.29) and fish intestine-5 had the lowest hardness (171.21±36.65). The brittleness and hardness showed the same trend, with fish intestine-1 having the highest brittleness and fish intestine-5 having the lowest. Adhesion fluctuated greatly with the change of persimmon content, with fish intestine-5 having the highest adhesion (2.41±0.46) and fish intestine-8 having the lowest adhesion (0.66±0.32). Elasticity fluctuated slightly among all samples, all maintained between 0.85-0.97, and the change range was not significant. Cohesion decreased slightly with the persimmon content, with fish intestine-8 having the lowest hardness (0.80±0.08). Chewing property was positively correlated with hardness, with fish intestine-1 having the highest (267.76±33.82) and fish intestine-5 having the lowest (123.24±33.31). The trend of adhesiveness change was consistent with hardness and chewiness, with fish intestine-1 being the highest (285.59±26.76) and fish intestine-5 being the lowest (133.44±26.09). There was no significant regular change in resilience among different samples, with most samples maintaining between 0.52-0.78.

[0072] The hardness and brittleness of fish intestines decreased significantly with the increase of persimmon content, indicating that the addition of persimmons would soften the fish paste gel. The adhesion of fish intestine-5 was significantly higher than that of other groups, which may be because the persimmon content promoted the interaction between protein and colloid. The changes in elasticity and cohesion were small, indicating that the addition of persimmons had little effect on the elasticity of the gel structure. Chewiness and viscosity decreased consistently with hardness, indicating that the increase in persimmon content reduced the overall texture strength of the fish paste gel. Overall, fish intestine-1 has the best texture strength and is suitable for products with high texture requirements, while fish intestine-5 is more suitable for products that require a softer and stickier taste due to its higher adhesion. As the persimmon content further increases (such as fish intestine-7), the overall structural stability of the fish paste gel is weakened.

[0073] In summary, according to the experimental data, the persimmon content has a significant effect on the texture properties of surimi gel.

[0074] Table 1 Performance comparison results of fish intestines prepared in Examples 1-7 and Comparative Example 1

[0075]

Claims

1. A composite fish intestine containing fruit and vegetable pulp, characterized in that: The invention comprises the following raw materials in parts by weight: 100 parts of fish paste, 5-35 parts of fruit and vegetable pulp containing tannin components, 0-35 parts of fruit and vegetable pulp for coloring and seasoning, 10-20 parts of oil, 3-6 parts of isolated soy protein, 2-4 parts of salt, 5-10 parts of seasoning, 10-40 parts of thickener and 1-3 parts of sugar.

2. The composite fish intestine containing fruit and vegetable pulp according to claim 1, characterized in that: The fish paste is a mixture of one or more of red lady fish paste, croaker paste, sea bass paste, mackerel paste or salmon paste; Preferably, the fish paste is red lady fish paste and croaker fish paste, and the weight ratio of red lady fish paste to croaker fish paste is 1:1 to 3:

2.

3. The composite fish intestine containing fruit and vegetable pulp according to claim 1, characterized in that: The fruit and vegetable pulp containing tannin components is persimmon pulp, apple pulp, pear pulp, blueberry pulp or grape pulp; The coloring and seasoning fruit and vegetable pulp is dragon fruit pulp, carrot pulp, strawberry pulp, beet pulp, red tomato pulp or pomegranate pulp.

4. The composite fish intestine containing fruit and vegetable pulp according to claim 1, characterized in that: The thickener is at least one of corn starch, carrageenan, gelatin, gum arabic or xanthan gum.

5. The composite fish intestine containing fruit and vegetable pulp according to claim 1, characterized in that: The seasoning is at least one of onion and ginger powder, cooking wine, garlic powder, vanilla powder or white wine; Preferably, the onion and ginger powder comprises onion powder and ginger powder, and the weight ratio of the onion powder to the ginger powder is 1:1 to 3:

2.

6. The composite fish intestine containing fruit and vegetable pulp according to claim 1, characterized in that: The purity of the soy protein isolate is greater than or equal to 90%.

7. The method for preparing a composite fish intestine containing fruit and vegetable pulp according to claim 1, characterized in that: The following steps are involved: (1) Weigh the surimi and mix thoroughly; (2) adding salt to the mixed surimi obtained in step (1) and continuing to mix evenly; (3) adding seasoning, soy protein isolate, sugar, oil, thickener, fruit and vegetable pulp containing tannin components and coloring and seasoning fruit and vegetable pulp to the salt-chopped fish paste obtained in step (2), and mixing thoroughly to obtain a fish paste mixture; (4) filling the minced fish mixture obtained in step (3) into sausage casings; (5) cooking the filled fish intestines; (6) The cooked fish intestines are cooled, packaged and stored.

8. The preparation method according to claim 7, characterized in that: In the step (3), when the fruit and vegetable pulp containing tannin components is persimmon pulp, the preparation method of persimmon pulp is: selecting ripe persimmons, peeling and pitting them, and then beating them to obtain persimmon pulp.

9. The preparation method according to claim 7, characterized in that: The cooking method is steaming, baking or microwave heating.

10. The preparation method according to claim 7, characterized in that: The packaging method is vacuum packaging, modified atmosphere packaging or moisture-proof packaging; The storage method includes refrigerated storage, frozen storage or storage with the addition of preservatives.

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