Production process of flavored minced fillet product

Abstract

The invention relates to a production process of a flavored minced fillet product. The production process specifically comprises the following steps: firstly, mincing a minced fillet raw material to obtain minced fillet; stirring ice, water, shrimp meal and soybean protein serving as raw materials to obtain colloid; uniformly stirring and mixing the minced fillet with phosphate, salt, egg white, seasonings, colloid, ice water, starch, minced garlic, fat, essence and carrots to obtain slurry; and then shaping the slurry into a required shape and shaping, and finally quickly freezing the product, plating ice glaze, packaging and disinfecting to obtain the flavored minced fillet product. The preparation process of the surimi product is specifically defined, the shrimp meal, ice and water are prepared into colloid with a gel structure in advance according to a specific proportion, then the colloid is mixed with the surimi and other raw materials according to a specific procedure, temperature limitation in the pulping process is strictly controlled, the surimi product with high gel strength is prepared, and the quality of the surimi product is improved.

Description

Technical Field

[0001] This invention belongs to the field of surimi products, and specifically relates to a production process for flavored surimi products. Background Technology

[0002] Surimi products are made by processing raw fish through washing, cutting, meat extraction, rinsing, dehydration, adding auxiliary materials, and pounding to form a viscous fish paste, followed by shaping, heating, and cooling. Due to their advantages of being low in fat, cholesterol-free, easily digestible, and highly nutritious, surimi products have gained popularity among consumers in recent years, leading to a continuous increase in market demand.

[0003] The indicators for measuring the quality of surimi products include elasticity, taste, texture, and shape. Among them, elasticity is one of the most important indicators. Therefore, the gel strength of fish protein elastic gel is a key factor in determining the quality of fish products, directly affecting the texture, water retention, and binding properties of surimi products. Improving the gel strength of fish can directly improve the quality of surimi products. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a process for producing flavored surimi products.

[0005] The present invention adopts the following technical solution:

[0006] A process for producing a flavored surimi product specifically includes the following steps:

[0007] Step 1: Control the core temperature of the thawed fish paste raw material to be no higher than -2℃, and then grind the fish paste raw material to obtain fish paste with a diameter of less than 6mm.

[0008] Step 2: First, add ice and water to the mixing pot. While stirring, add shrimp powder and soy protein and continue stirring until a viscous colloid is formed. Control the temperature of the colloid when it is removed from the pot to be 5-8℃. Store the colloid at a temperature of 4-6℃ for preservation. The mass ratio of ice, water, soy protein and shrimp powder is 9-11:18-20:10-12:1.

[0009] Step 3: Put the minced fish paste into the mixing bucket, control the stirring speed to make the fish paste raw material stir until there are no granules and the temperature of the fish paste is 0℃. Then add phosphate, salt, egg white, seasoning, colloid, ice water, starch, minced garlic, fat, flavoring and carrot in sequence. After stirring and mixing evenly, control the temperature of the slurry to not exceed 8℃ when it is removed from the pot.

[0010] Step 4: Feed the slurry into the molding equipment to form the desired shape, then soak the molded product in water at 45-50℃ for 15-25 minutes, and then put it into a boiling tank to boil and set.

[0011] Step 5: After the boiled product has cooled to room temperature, place it in a quick-freezing chamber and pass it through the maximum ice crystal zone within 30 minutes to rapidly lower the core temperature of the product to below -18°C.

[0012] Step 6: Place the quick-frozen products in a cold storage with ice water to coat them with ice, and control the core temperature of the products to -8℃.

[0013] Step 7: Pack and sterilize the product coated with ice to obtain the flavored surimi product.

[0014] Preferably, in step 3, the minced fish paste is placed in a mixing bucket, and the stirring speed is controlled to ensure that the fish paste raw material is stirred until there are no granules and the temperature of the fish paste is 0℃. First, phosphate is added, and after stirring until the temperature of the fish paste is 0.5℃, one-third of the amount of salt is added. The stirring speed and stirring time are controlled to keep the temperature of the fish paste at 0.5℃. Then, the remaining salt is added, and the stirring speed and stirring time are controlled to keep the temperature of the fish paste at 3℃. Egg white, seasonings, colloid, and ice water are added in sequence, and the stirring speed and stirring time are controlled to keep the temperature of the fish paste at 4℃. Finally, starch, minced garlic, fat, flavoring, and carrot are added in sequence, and the temperature of the slurry is controlled to be no higher than 8℃ when it is removed from the pot.

[0015] Preferably, the amount of phosphate added is 0.3-0.5% of the weight of the fish paste, the amount of salt added is 1-2% of the weight of the fish paste, the amount of egg white added is 1.8-2.4% of the weight of the fish paste, the amount of seasoning added is 1-2% of the weight of the fish paste, the amount of colloid added is 25-30% of the weight of the fish paste, the amount of ice water added is 10-15% of the weight of the fish paste, the amount of starch added is 8-12% of the weight of the fish paste, the amount of minced garlic added is 0.1-0.2% of the weight of the fish paste, the amount of fat added is 1-2% of the weight of the fish paste, the amount of flavoring added is 0.1-0.3% of the weight of the fish paste, and the amount of carrot added is 3-5% of the weight of the fish paste.

[0016] Preferably, the fish paste is placed in a mixing tank at a stirring speed of 25-35 rpm for 4-6 minutes; after adding phosphate, the stirring speed is increased to 35-45 rpm for 6-8 minutes; after adding one-third of the salt, the stirring speed is increased to 60-80 rpm for 4-6 minutes; after adding the remaining salt, the stirring speed is increased to 90-110 rpm for 4-6 minutes; after adding egg white, seasonings, colloid, and ice water in sequence, the stirring speed is increased to 60-80 rpm for 1.5-2.5 minutes; after adding starch, garlic, pork fat, flavoring, and carrot in sequence, the stirring speed is increased to 115-125 rpm for 4-6 minutes, ensuring that the temperature of the slurry exiting the pot does not exceed 8°C.

[0017] Preferably, in step 6, the temperature of the ice water is 4±1℃.

[0018] Preferably, in step 4, the temperature of the boiling tank is 85-95℃, and the boiling time is 3-5 minutes.

[0019] Preferably, the seasoning includes white sugar and monosodium glutamate, and the ratio of white sugar to monosodium glutamate added is 1:1.

[0020] Preferably, in step 2, the stirring speed of the mixing tank is 40-50 r / min.

[0021] Preferably, in step 4, the molding temperature is 0-10℃.

[0022] As can be seen from the above description of the present invention, compared with the prior art, the beneficial effects of the present invention are as follows: The present application specifically defines the production process of surimi products, and pre-prepares a colloid with a gel structure by mixing soybean protein, shrimp powder, ice, and water in a specific ratio, and then mixing it with surimi and other raw materials in a specific process, and strictly controlling the temperature limit of the pulping process, so as to obtain surimi products with high gel strength, improve the quality of surimi products, effectively solve the contradiction between improving the gel performance of surimi products and maintaining the quality of surimi products, and expand the development space of surimi products. Detailed Implementation

[0023] The present invention will be further described below through specific embodiments.

[0024] A process for producing a flavored surimi product specifically includes the following steps:

[0025] Step 1: Control the core temperature of the thawed fish paste raw material to be no higher than -2℃, and then grind the fish paste raw material to obtain fish paste with a diameter of less than 6mm.

[0026] Step 2: First, add ice and water to the mixing pot, and control the mixing speed to 40-50 r / min. While mixing, add shrimp powder and soy protein, and continue mixing until a viscous colloid is formed. Control the temperature of the colloid when it is removed from the pot to 5-8℃, and store the colloid at 4-6℃ for preservation. The mass ratio of ice, water, soy protein and shrimp powder is 9-11:18-20:10-12:1.

[0027] Step 3: Place the minced fish paste into a mixing bowl and control the stirring speed to ensure the fish paste is smooth and free of lumps, and the temperature of the fish paste is 0℃. Then, add phosphate, salt, egg white, seasoning, colloid, ice water, starch, minced garlic, pork fat, flavoring, and carrot in sequence. Stir well and control the temperature of the slurry after it is removed from the pot to not exceed 8℃. The specific operation is as follows:

[0028] A. Place the minced fish paste into a mixing bucket, control the stirring speed to 25-35 r / min, and stir for 4-6 minutes until the fish paste raw material is stirred until there are no granules and the temperature of the fish paste is 0℃.

[0029] B. Add phosphate and stir at 35-45 r / min for 6-8 minutes until the fish paste temperature reaches 0.5℃. Then add one-third of the salt and stir at 60-80 r / min for 4-6 minutes to maintain the fish paste temperature at 0.5℃. Then add the remaining salt and stir at 90-110 r / min for 4-6 minutes to maintain the fish paste temperature at 3℃.

[0030] C. Add egg white, seasoning, colloid, and ice water in sequence. Stir at 60-80 r / min for 1.5-2.5 minutes to keep the fish paste temperature at 4℃. Then add starch, minced garlic, fat, flavoring, and carrot in sequence. Stir at 115-125 r / min for 4-6 minutes. Control the temperature of the slurry when it comes out of the pot to not exceed 8℃ to obtain the slurry.

[0031] Step 4: Feed the slurry into the molding equipment and mold it into the desired shape at a temperature of 0-10℃. Then, immerse the molded product in water at 45-50℃ for 15-25 minutes, and then put it into a boiling tank at a temperature of 85-95℃ for 3-5 minutes to set the shape.

[0032] Step 5: After the boiled product has cooled to room temperature, place it in a quick-freezing chamber and pass it through the maximum ice crystal zone within 30 minutes to rapidly lower the core temperature of the product to below -18°C.

[0033] Step 6: Place the quick-frozen products in a cold storage room with ice water at a temperature of 4±1℃ to coat them with ice, and control the core temperature of the products to -8℃.

[0034] Step 7: Pack and sterilize the product coated with ice to obtain the flavored surimi product.

[0035] The addition amounts are as follows: phosphate 0.3-0.5% of the fish paste weight, salt 1-2% of the fish paste weight, egg white 1.8-2.4% of the fish paste weight, seasonings 1-2% of the fish paste weight, colloids 25-30% of the fish paste weight, ice water 10-15% of the fish paste weight, starch 8-12% of the fish paste weight, minced garlic 0.1-0.2% of the fish paste weight, pork fat 1-2% of the fish paste weight, flavoring 0.1-0.3% of the fish paste weight, and carrots 3-5% of the fish paste weight. Specifically, the seasonings include white sugar and MSG, with a 1:1 ratio.

[0036] Example 1

[0037] A process for producing a flavored surimi product specifically includes the following steps:

[0038] Step 1: Control the core temperature of the thawed fish paste raw material to be no higher than -2℃, and then grind the fish paste raw material to obtain fish paste with a diameter of less than 6mm.

[0039] Step 2: First, add ice and water to the mixing pot and control the mixing speed to 40 r / min. While mixing, add shrimp powder and soy protein and continue mixing until a viscous colloid is obtained. Control the temperature of the colloid when it is removed from the pot to 5℃ and store the colloid at 4℃. The mass ratio of ice, water, soy protein and shrimp powder is 9:18:10:1.

[0040] Step 3: Place the minced fish paste into a mixing bowl and control the stirring speed to ensure the fish paste is smooth and free of lumps, and the temperature of the fish paste is 0℃. Then, add phosphate, salt, egg white, seasoning, colloid, ice water, starch, minced garlic, pork fat, flavoring, and carrot in sequence. Stir well and control the temperature of the slurry after it is removed from the pot to not exceed 8℃. The specific operation is as follows:

[0041] A. Place the minced fish paste into a mixing bucket, control the stirring speed to 25 r / min, and stir for 6 minutes to ensure that the fish paste raw material is stirred until there are no granules and the temperature of the fish paste is 0℃.

[0042] B. Add phosphate and stir at 35 r / min for 8 minutes until the fish paste temperature is 0.5℃. Then add one-third of the salt and stir at 60 r / min for 6 minutes to maintain the fish paste temperature at 0.5℃. Then add the remaining salt and stir at 90 r / min for 6 minutes to maintain the fish paste temperature at 3℃.

[0043] C. Add egg white, seasoning, colloid, and ice water in sequence. Stir at 60 r / min for 2.5 min to keep the fish paste temperature at 4℃. Then add starch, minced garlic, fat, flavoring, and carrot in sequence. Stir at 115 r / min for 6 min. Control the temperature of the slurry when it comes out of the pot to not exceed 8℃ to obtain the slurry.

[0044] Step 4: Feed the slurry into the molding equipment and mold it into the desired shape at 0°C. Then, soak the molded product in water at 45°C for 25 minutes and then put it into a boiling tank at 85°C for 5 minutes to set the shape.

[0045] Step 5: After the boiled product has cooled to room temperature, place it in a quick-freezing chamber and pass it through the maximum ice crystal zone within 30 minutes to rapidly lower the core temperature of the product to below -18°C.

[0046] Step 6: Place the quick-frozen products in a cold storage room with ice water at a temperature of 3°C to coat them with ice, and control the core temperature of the products to -8°C.

[0047] Step 7: Pack and sterilize the product coated with ice to obtain the flavored surimi product.

[0048] The amount of phosphate added is 0.3% of the weight of the fish paste, the amount of salt added is 2% of the weight of the fish paste, the amount of egg white added is 1.8% of the weight of the fish paste, the amount of seasoning added is 2% of the weight of the fish paste, the amount of colloid added is 25% of the weight of the fish paste, the amount of ice water added is 10% of the weight of the fish paste, the amount of starch added is 12% of the weight of the fish paste, the amount of minced garlic added is 0.1% of the weight of the fish paste, the amount of fat added is 2% of the weight of the fish paste, the amount of flavoring added is 0.1% of the weight of the fish paste, and the amount of carrot added is 5% of the weight of the fish paste.

[0049] Example 2

[0050] A process for producing a flavored surimi product specifically includes the following steps:

[0051] Step 1: Control the core temperature of the thawed fish paste raw material to be no higher than -2℃, and then grind the fish paste raw material to obtain fish paste with a diameter of less than 6mm.

[0052] Step 2: First, add ice and water to the mixing pot, control the mixing speed to 50 r / min, add shrimp powder and soy protein while mixing, continue mixing to obtain a viscous colloid, control the temperature of the colloid when it is removed from the pot to 5-8℃, and store the colloid at 6℃ for preservation. The mass ratio of ice, water, soy protein and shrimp powder is 11:20:12:1.

[0053] Step 3: Place the minced fish paste into a mixing bowl and control the stirring speed to ensure the fish paste is smooth and free of lumps, and the temperature of the fish paste is 0℃. Then, add phosphate, salt, egg white, seasoning, colloid, ice water, starch, minced garlic, pork fat, flavoring, and carrot in sequence. Stir well and control the temperature of the slurry after it is removed from the pot to not exceed 8℃. The specific operation is as follows:

[0054] A. Place the minced fish paste into a mixing bucket, control the stirring speed to 35r / min, and stir for 4 minutes to ensure that the fish paste raw material is stirred until there are no granules and the temperature of the fish paste is 0℃.

[0055] B. Add phosphate and stir at 45 r / min for 6 minutes until the fish paste temperature is 0.5℃. Then add one-third of the salt and stir at 80 r / min for 4 minutes to keep the fish paste temperature at 0.5℃. Then add the remaining salt and stir at 110 r / min for 4 minutes to keep the fish paste temperature at 3℃.

[0056] C. Add egg white, seasoning, colloid, and ice water in sequence. Stir at 80 r / min for 1.5 min to keep the fish paste temperature at 4℃. Then add starch, minced garlic, fat, flavoring, and carrot in sequence. Stir at 125 r / min for 4 min. Control the temperature of the slurry when it comes out of the pot to not exceed 8℃ to obtain the slurry.

[0057] Step 4: Feed the slurry into the molding equipment and mold it into the desired shape at a temperature of 10℃. Then, soak the molded product in water at 50℃ for 15 minutes and then put it into a boiling tank at 95℃ for 3 minutes to set the shape.

[0058] Step 5: After the boiled product has cooled to room temperature, place it in a quick-freezing chamber and pass it through the maximum ice crystal zone within 30 minutes to rapidly lower the core temperature of the product to below -18°C.

[0059] Step 6: Place the quick-frozen products in a cold storage room with ice water at a temperature of 5°C to coat them with ice, and control the core temperature of the products to -8°C.

[0060] Step 7: Pack and sterilize the product coated with ice to obtain the flavored surimi product.

[0061] The amount of phosphate added is 0.5% of the weight of the fish paste, the amount of salt added is 1% of the weight of the fish paste, the amount of egg white added is 2.4% of the weight of the fish paste, the amount of seasoning added is 1% of the weight of the fish paste, the amount of colloid added is 30% of the weight of the fish paste, the amount of ice water added is 15% of the weight of the fish paste, the amount of starch added is 8% of the weight of the fish paste, the amount of minced garlic added is 0.2% of the weight of the fish paste, the amount of fat added is 1% of the weight of the fish paste, the amount of flavoring added is 0.3% of the weight of the fish paste, and the amount of carrot added is 3% of the weight of the fish paste.

[0062] Example 3

[0063] A process for producing a flavored surimi product specifically includes the following steps:

[0064] Step 1: Control the core temperature of the thawed fish paste raw material to be no higher than -2℃, and then grind the fish paste raw material to obtain fish paste with a diameter of less than 6mm.

[0065] Step 2: First, add ice and water to the mixing pot and control the mixing speed to 45 r / min. While mixing, add shrimp powder and soy protein and continue mixing until a viscous colloid is obtained. Control the temperature of the colloid when it is removed from the pot to 6℃ and store the colloid at 5℃. The mass ratio of ice, water, soy protein and shrimp powder is 10:19:11:1.

[0066] Step 3: Place the minced fish paste into a mixing bowl and control the stirring speed to ensure the fish paste is smooth and free of lumps, and the temperature of the fish paste is 0℃. Then, add phosphate, salt, egg white, seasoning, colloid, ice water, starch, minced garlic, pork fat, flavoring, and carrot in sequence. Stir well and control the temperature of the slurry after it is removed from the pot to not exceed 8℃. The specific operation is as follows:

[0067] A. Place the minced fish paste into a mixing bucket, control the stirring speed to 30r / min, and stir for 5 minutes until the fish paste raw material is stirred until there are no granules and the temperature of the fish paste is 0℃.

[0068] B. Add phosphate and stir at 40 r / min for 7 min until the fish paste temperature is 0.5℃. Then add one-third of the salt and stir at 70 r / min for 5 min to keep the fish paste temperature at 0.5℃. Then add the remaining salt and stir at 100 r / min for 5 min to keep the fish paste temperature at 3℃.

[0069] C. Add egg white, seasoning, colloid, and ice water in sequence. Stir at 70 r / min for 2 minutes to keep the fish paste temperature at 4℃. Then add starch, minced garlic, fat, flavoring, and carrot in sequence. Stir at 120 r / min for 5 minutes. Control the temperature of the slurry when it comes out of the pot to not exceed 8℃ to obtain the slurry.

[0070] Step 4: Feed the slurry into the molding equipment and mold it into the desired shape at a temperature of 5°C. Then, soak the molded product in water at 48°C for 20 minutes and then put it into a boiling tank at 90°C for 4 minutes to set the shape.

[0071] Step 5: After the boiled product has cooled to room temperature, place it in a quick-freezing chamber and pass it through the maximum ice crystal zone within 30 minutes to rapidly lower the core temperature of the product to below -18°C.

[0072] Step 6: Place the quick-frozen products in a cold storage room with ice water at a temperature of 4°C to coat them with ice, and control the core temperature of the products to -8°C.

[0073] Step 7: Pack and sterilize the product coated with ice to obtain the flavored surimi product.

[0074] The amounts of phosphate added were 0.4% of the fish paste weight, salt added was 1.5% of the fish paste weight, egg white added was 2.1% of the fish paste weight, seasoning added was 1.5% of the fish paste weight, colloid added was 28% of the fish paste weight, ice water added was 12% of the fish paste weight, starch added was 10% of the fish paste weight, minced garlic added was 0.15% of the fish paste weight, fatty pork added was 1.5% of the fish paste weight, flavoring added was 0.2% of the fish paste weight, and carrot added was 4% of the fish paste weight.

[0075] Comparative Example 1

[0076] A process for producing a flavored surimi product specifically includes the following steps:

[0077] Step 1: Control the core temperature of the thawed fish paste raw material to be no higher than -2℃, and then grind the fish paste raw material to obtain fish paste with a diameter of less than 6mm.

[0078] Step 2: Place the minced fish paste into a mixing bowl and control the stirring speed to ensure the fish paste is smooth and free of lumps, and the temperature of the fish paste is 0℃. Then, add phosphate, salt, egg white, seasoning, colloid, ice water, shrimp powder, soy protein, starch, minced garlic, pork fat, flavoring, and carrot in sequence. Stir and mix well. Control the temperature of the slurry when it is removed from the pot to not exceed 8℃. The specific operation is as follows:

[0079] A. Place the minced fish paste into a mixing bucket, control the stirring speed to 30r / min, and stir for 5 minutes until the fish paste raw material is stirred until there are no granules and the temperature of the fish paste is 0℃.

[0080] B. Add phosphate and stir at 40 r / min for 7 min until the fish paste temperature is 0.5℃. Then add one-third of the salt and stir at 70 r / min for 5 min to keep the fish paste temperature at 0.5℃. Then add the remaining salt and stir at 100 r / min for 5 min to keep the fish paste temperature at 3℃.

[0081] C. Add egg white, seasoning, colloid, and ice water in sequence. Stir at 70 r / min for 2 minutes to keep the fish paste temperature at 4℃. Then add starch, shrimp powder, minced garlic, fat, flavoring, and carrot in sequence. Stir at 120 r / min for 5 minutes. Control the temperature of the slurry when it comes out of the pot to not exceed 8℃ to obtain the slurry.

[0082] Step 3: Feed the slurry into the molding equipment and mold it into the desired shape at a temperature of 5°C. Then, soak the molded product in water at 48°C for 20 minutes and then put it into a boiling tank at 90°C for 4 minutes to set the shape.

[0083] Step 4: After the boiled product has cooled to room temperature, place it in a quick-freezing chamber and pass it through the maximum ice crystal zone within 30 minutes to rapidly lower the core temperature of the product to below -18°C.

[0084] Step 5: Place the quick-frozen products in a cold storage room with ice water at a temperature of 4°C to coat them with ice, and control the core temperature of the products to -8°C.

[0085] Step 6: Pack and sterilize the product coated with ice to obtain the flavored surimi product.

[0086] The amount of phosphate added is 0.4% of the weight of the fish paste, the amount of salt added is 1.5% of the weight of the fish paste, the amount of egg white added is 2.1% of the weight of the fish paste, the amount of seasoning added is 1.5% of the weight of the fish paste, the amount of soy protein added is 24% of the weight of the fish paste, the amount of shrimp powder added is 4% of the weight of the fish paste, the amount of ice water added is 12% of the weight of the fish paste, the amount of starch added is 10% of the weight of the fish paste, the amount of minced garlic added is 0.15% of the weight of the fish paste, the amount of fat added is 1.5% of the weight of the fish paste, the amount of flavoring added is 0.2% of the weight of the fish paste, and the amount of carrot added is 4% of the weight of the fish paste.

[0087] Comparative Example 2

[0088] A process for producing a flavored surimi product specifically includes the following steps:

[0089] Step 1: Control the core temperature of the thawed fish paste raw material to be no higher than -2℃, and then grind the fish paste raw material to obtain fish paste with a diameter of less than 6mm.

[0090] Step 2: First, add ice and water to the mixing pot and control the mixing speed to 45 r / min. While mixing, add shrimp powder and soy protein and continue mixing until a viscous colloid is obtained. Control the temperature of the colloid when it is removed from the pot to 6℃ and store the colloid at 5℃. The mass ratio of ice, water, soy protein and shrimp powder is 10:19:11:1.

[0091] Step 3: Put the minced fish paste into a mixing bucket, control the stirring speed to make the fish paste ingredients stir until there are no granules and the temperature of the fish paste is 0℃. Then add phosphate, salt, egg white, seasoning, colloid, ice water, starch, minced garlic, fat, flavoring and carrot in sequence. After stirring and mixing evenly, control the temperature of the slurry to not exceed 8℃ to obtain the slurry.

[0092] Step 4: Feed the slurry into the molding equipment and mold it into the desired shape at a temperature of 5°C. Then, soak the molded product in water at 48°C for 20 minutes and then put it into a boiling tank at 90°C for 4 minutes to set the shape.

[0093] Step 5: After the boiled product has cooled to room temperature, place it in a quick-freezing chamber and pass it through the maximum ice crystal zone within 30 minutes to rapidly lower the core temperature of the product to below -18°C.

[0094] Step 6: Place the quick-frozen products in a cold storage room with ice water at a temperature of 4°C to coat them with ice, and control the core temperature of the products to -8°C.

[0095] Step 7: Pack and sterilize the product coated with ice to obtain the flavored surimi product.

[0096] The amounts of phosphate added were 0.4% of the fish paste weight, salt added was 1.5% of the fish paste weight, egg white added was 2.1% of the fish paste weight, seasoning added was 1.5% of the fish paste weight, colloid added was 28% of the fish paste weight, ice water added was 12% of the fish paste weight, starch added was 10% of the fish paste weight, minced garlic added was 0.15% of the fish paste weight, fatty pork added was 1.5% of the fish paste weight, flavoring added was 0.2% of the fish paste weight, and carrot added was 4% of the fish paste weight.

[0097] The gel strength of the flavored surimi products prepared in Examples 1-3 and Comparative Examples 1-2 was tested. The specific results are shown in Table 1. The testing method was as follows: Surimi placed at 4°C was cut into cylinders 2.5 cm high. Breaking force (g) and breaking distance (cm) were measured on a texture analyzer using a 5 mm diameter spherical probe (P / 5S). The texture analyzer was set to compression test mode with a pre-test speed of 3 mm / s, a compression speed of 1.0 mm / s, a recovery speed of 3 mm / s, a deformation of 15 mm, and a sensing force of 5 g. Gel strength (g·cm) is the product of breaking force and breaking distance.

[0098] Table 1. Gel strength test data

[0099] project gel strength / g*cm Example 1 272.6 Example 2 269.5 Example 3 284.9 Comparative Example 1 178.2 Comparative Example 2 193.4

[0100] As shown in the table above, the flavored surimi products prepared in this application have excellent gel strength, which can effectively improve the quality of surimi products. A comparison of Example 3 with Comparative Examples 1 and 2 shows that this application specifically defines the production process of surimi products. Soy protein, shrimp powder, ice, and water are pre-prepared into a colloid with a gel structure in a specific ratio, and then mixed with surimi and other raw materials according to a specific process. The temperature during the pulping process is strictly controlled to obtain surimi products with high gel strength, thereby improving the quality of surimi products. This effectively solves the contradiction between improving the gel performance of surimi products and maintaining their quality, expanding the development space for surimi products.

[0101] The above description is merely a preferred embodiment of the present invention and should not be construed as limiting the scope of the present invention. All equivalent changes and modifications made in accordance with the scope of the patent application and the contents of the specification of the present invention should still fall within the scope of the patent of the present invention.

Claims

1. A process for producing a flavored surimi product, characterized in that: Specifically, the following steps are included: Step 1: Control the core temperature of the thawed fish paste raw material to be no higher than -2℃, and then grind the fish paste raw material to obtain fish paste with a diameter of less than 6mm. Step 2: First, add ice and water to the mixing pot. While stirring, add shrimp powder and soy protein and continue stirring until a viscous colloid is formed. Control the temperature of the colloid when it is removed from the pot to be 5-8℃. Store the colloid at a temperature of 4-6℃ for preservation. The mass ratio of ice, water, soy protein and shrimp powder is 9-11:18-20:10-12:

1. Step 3: Put the minced fish paste into the mixing bucket, control the stirring speed to make the fish paste raw material stir until there are no granules and the temperature of the fish paste is 0℃. Then add phosphate, salt, egg white, seasoning, colloid, ice water, starch, minced garlic, fat, flavoring and carrot in sequence. After stirring and mixing evenly, control the temperature of the slurry to not exceed 8℃ when it is removed from the pot. Step 4: Feed the slurry into the molding equipment to form the desired shape, then soak the molded product in water at 45-50℃ for 15-25 minutes, and then put it into a boiling tank to boil and set. Step 5: After the boiled product has cooled to room temperature, place it in a quick-freezing chamber and pass it through the maximum ice crystal zone within 30 minutes to rapidly lower the core temperature of the product to below -18°C. Step 6: Place the quick-frozen products in a cold storage with ice water to coat them with ice, and control the core temperature of the products to -8℃. Step 7: Pack and sterilize the product coated with ice to obtain the flavored surimi product.

2. The manufacturing process of a flavored surimi product according to claim 1, characterized in that: In step 3, the minced fish paste is placed in a mixing bucket. The stirring speed is controlled to ensure that the fish paste is smooth and free of lumps, and the temperature of the fish paste is 0℃. First, phosphate is added, and after stirring until the temperature of the fish paste is 0.5℃, one-third of the salt is added. The stirring speed and time are controlled to maintain the temperature of the fish paste at 0.5℃. The remaining salt is then added, and the stirring speed and time are controlled to maintain the temperature of the fish paste at 3℃. Egg white, seasonings, colloid, and ice water are added in sequence, and the stirring speed and time are controlled to maintain the temperature of the fish paste at 4℃. Finally, starch, minced garlic, pork fat, flavoring, and carrot are added in sequence, and the temperature of the slurry is controlled to be no higher than 8℃ when it is removed from the pot.

3. The manufacturing process of a flavored surimi product according to claim 2, characterized in that: The amount of phosphate added is 0.3-0.5% of the weight of the fish paste, the amount of salt added is 1-2% of the weight of the fish paste, the amount of egg white added is 1.8-2.4% of the weight of the fish paste, the amount of seasoning added is 1-2% of the weight of the fish paste, the amount of colloid added is 25-30% of the weight of the fish paste, the amount of ice water added is 10-15% of the weight of the fish paste, the amount of starch added is 8-12% of the weight of the fish paste, the amount of minced garlic added is 0.1-0.2% of the weight of the fish paste, the amount of fat added is 1-2% of the weight of the fish paste, the amount of flavoring added is 0.1-0.3% of the weight of the fish paste, and the amount of carrot added is 3-5% of the weight of the fish paste.

4. The manufacturing process of a flavored surimi product according to claim 2, characterized in that: Add the fish paste to the mixing bucket, and mix at a speed of 25-35 rpm for 4-6 minutes. After adding the phosphate, mix at a speed of 35-45 rpm for 6-8 minutes. After adding one-third of the salt, mix at a speed of 60-80 rpm for 4-6 minutes. After adding the remaining salt, mix at a speed of 90-110 rpm for 4-6 minutes. Add egg white, seasonings, colloid, and ice water in sequence, and mix at a speed of 60-80 rpm for 1.5-2.5 minutes. Add starch, garlic, pork fat, flavoring, and carrot in sequence, and mix at a speed of 115-125 rpm for 4-6 minutes, ensuring that the temperature of the slurry does not exceed 8℃ when it exits the pot.

5. The manufacturing process of a flavored surimi product according to claim 1, characterized in that: In step 6, the temperature of the ice water is 4±1℃.

6. The manufacturing process of a flavored surimi product according to claim 1, characterized in that: In step 4, the temperature of the boiling tank is 85-95℃, and the boiling time is 3-5 minutes.

7. The manufacturing process of a flavored surimi product according to claim 1, characterized in that: The seasonings include white sugar and monosodium glutamate (MSG), and the ratio of white sugar to MSG added is 1:

1.

8. The manufacturing process of a flavored surimi product according to claim 1, characterized in that: In step 2, the stirring speed of the mixing bowl is 40-50 r / min.

9. The manufacturing process of a flavored surimi product according to claim 1, characterized in that: In step 4, the molding temperature is 0-10℃.