Method for improving deep-frying anti-deformation capability of fish recombinant product

Abstract

The invention discloses a method for improving the deep-frying deformation resistance of a fish recombinant product, and belongs to the technical field of aquatic product processing. According to the method for improving the deep-frying deformation resistance of the fish recombinant product, starch with low amylose content is added in the preparation process of the recombinant minced fillet, the starch is fully swelled and filled in gel pores in the minced fillet, protein conformation change is regulated and controlled, formation of a more compact and stable network structure is facilitated, and the deep-frying deformation resistance of the fish recombinant product is improved. And the problem of deformation caused by thermal expansion and cold contraction in the frying process of the recombinant fish product can be effectively solved, so that the frying deformation resistance of the recombinant fish product is improved. Theoretical support and technical practice are provided for high-value development of minced fillet products and accurate application of starch in a fried gel system.

Description

TECHNICAL FIELD

[0001] The present application relates to a method for improving the anti-deformation ability of fish restructured products during frying, and belongs to the technical field of aquatic product processing. BACKGROUND

[0002] Frying is a widely used heat treatment method in food processing, which realizes rapid heat and mass transfer through high-temperature oil medium, and gives the product unique texture and flavor. During frying, food components undergo a series of complex physical and chemical changes such as protein denaturation, starch gelatinization, water evaporation, and oil penetration, which directly affect the change of microstructure and texture. The change of pore structure and the stability of texture significantly affect the occurrence of macroscopic deformation behavior of food. During frying, the rapid loss of internal water and the invasion of oil lead to the formation of porous structure and volume shrinkage. At the same time, the surface rapidly dehydrates to form a hard shell, which limits the diffusion of internal steam, causing local pressure accumulation, leading to the expansion of food volume. After the fried food is taken out of the frying oil, the water vapor condenses, and the internal pressure decreases, resulting in further shrinkage of the food volume and increase in surface roughness.

[0003] Surimi products are made from fish as raw materials through meat picking, rinsing, fine filtering, and dehydration processes. Because rinsing effectively removes fat, pigment, and fishy substances, surimi becomes an ideal base material for developing fish balls, fish tofu, fish intestines, and other products. Among them, fried surimi products are favored because of their crispy outside, tender inside, golden color, and rich flavor. However, during high-temperature frying, surimi products often face problems such as water loss, increased fat content, and internal gel structure collapse, leading to deformation, surface roughness, and obvious wrinkles of fried surimi products, ultimately affecting the sensory properties of fried surimi products. To improve the shape stability of the product, currently, hydrophilic colloids, phosphates, or polyol water-retaining agents are added, or a coating powder is used. However, there are defects such as deterioration of taste, introduction of undesirable flavors, or complex process. SUMMARY

[0004] In view of the deficiencies in the prior art, the purpose of the present application is to provide a method for improving the anti-deformation ability of fish restructured products during frying. The method adds starch, especially starch with low amylose content, to the fish product. The starch swells and fills the gel pores in the surimi, regulates protein conformation changes, and helps form a more compact and stable network structure, effectively solving the deformation problem caused by thermal expansion and cold contraction during the frying of fish restructured products.

[0005] To achieve the above-mentioned purpose, the technical solution provided is as follows: The present application provides a method for improving the anti-deformation ability of fish restructured products during frying, which comprises the following steps: (1) mixing and rinsing the fish meat with sodium bicarbonate aqueous solution, and then placing in a chopper for salt chopping; (2) mixing the starch with a linear content of 1-5% with water, and adding to the surimi after salt chopping in step (1) for further chopping; (3) filling the surimi chopped in step (2) into a baking tray and cutting into a specific shape, and performing pre-maturation treatment in a steaming and baking integrated box to obtain a pre-maturation fish restructured product; (4) performing oil frying treatment on the pre-maturation fish restructured product, and the process is completed.

[0006] In an embodiment, the fish meat in step (1) comprises one or more of bonito, yellowfin tuna and cod.

[0007] In an embodiment, the fish meat in step (1) is rinsed with clean water before being mixed with the sodium bicarbonate aqueous solution.

[0008] In an embodiment, the mass fraction of the sodium bicarbonate aqueous solution in step (1) is 0.1-0.5%.

[0009] In an embodiment, the solid-liquid ratio of the fish meat and the sodium bicarbonate aqueous solution in step (1) is 1:5-10.

[0010] In an embodiment, the rinsing in step (1) specifically comprises stirring the mixture for 5-10 min, and then standing for 5-10 min.

[0011] In an embodiment, the salt chopping in step (1) specifically comprises: first chopping and mixing the fish meat for 2-3 min, then adding salt and continuing chopping and mixing for 2-3 min; the amount of salt used is 1-3% of the mass of the surimi.

[0012] In an embodiment, the temperature of the salt chopping in step (1) is 0-4 ℃.

[0013] In an embodiment, the starch with a linear content of 1-5% in step (2) comprises any one or both of waxy cassava starch (linear content 1-2%) and waxy corn starch (linear content 1-2%).

[0014] In an embodiment, the mass ratio of the starch to water in step (2) is 1:1-2.

[0015] In an embodiment, the amount of starch added in step (2) is 3-15% of the mass of the surimi.

[0016] In an embodiment, the chopping time in step (2) is 2-3 min.

[0017] In an embodiment, the pre-maturation treatment in step (3) is specifically 35-45℃ cooking for 20-40 min, and 85-95℃ cooking for 25-35 min.

[0018] In an embodiment, the frying treatment in step (4) is specifically frying at 160-190℃ for 2-5 min.

[0019] The application also provides the fried fish restructured product obtained by the above method.

[0020] Advantages: The application improves the anti-deformation ability of the restructured product in the frying process by regulating the molecular structure of starch and using low-amylose starch (such as waxy corn starch) as a functional additive. The high-branched structure of the starch forms a high-viscoelastic gel network during frying, effectively buffering thermal stress and water migration, and significantly inhibiting product shrinkage and collapse. Moreover, no additional additives are needed, and the process is simple and convenient, and the quality is improved. (1) The application solves the deformation problem of fish restructured products caused by thermal expansion and contraction during frying by utilizing the structural characteristics of starch. On a microscopic level, starch swells and fills the gel pores inside surimi, which is conducive to forming a more compact and stable network structure. Compared with products without starch, the gel pore diameter of the product after frying is reduced by 57.14%-79.41%. On a macroscopic level, the mechanical properties and sensory quality of the restructured product are significantly improved, with hardness increased by 29.43%-35.46% and gel strength increased by 33.82%-65.11%. Compared with products without starch, the volume shrinkage of the product after frying is reduced by 69.68%-73.59%, and the appearance is complete and the form is stable. (2) Taking skipjack tuna as an example, the application precisely regulates the amylose content of starch and adds salt. The two additives are easy to obtain and have controllable cost. The obtained product is stable in form and has good sensory properties (texture and taste) and high nutritional value, with an overall acceptance score of more than 7. The application enriches the product categories of skipjack tuna products (such as expanding to instant fried fish blocks and fish fillets), and provides a practical technical solution for the deep processing of skipjack tuna, with a wide application and promotion prospect. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 The figure is the appearance of the fried skipjack tuna restructured product of Examples 1-4 and Comparative Example 1. Figure 2 The figure is the sensory evaluation score of the fried skipjack tuna restructured product of Examples 1-4 and Comparative Example 1. Table 2 is the color and volume shrinkage data of the fried skipjack tuna restructured product of Examples 1-4 and Comparative Example 1. Figure 3The graph shows the full texture analysis data of the fried bonito recombinant products of Examples 1-4 and Comparative Example 1; Figure 4 The gel strength diagrams are for the reconstituted fried bonito products of Examples 1-4 and Comparative Example 1. Figure 5 The graph shows the moisture content data of the fried bonito reconstituted products of Examples 1-4 and Comparative Example 1. Figure 6 The graph shows the crude fat content data of the fried bonito reconstituted products of Examples 1-4 and Comparative Example 1. Figure 7 HE staining images of the recombinant fried bonito products of Examples 1-4 and Comparative Example 1; Figure 8 The graph shows the gel porosity data of the fried bonito reconstituted products of Examples 1-4 and Comparative Example 1. Figure 9 SEM images and histograms of pore diameter distribution of the fried bonito reconstituted products of Examples 1-4 and Comparative Example 1 are shown. Detailed Implementation

[0022] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. The specific embodiments described below further illustrate the present invention.

[0023] The testing method involved in this invention: 1. Sensory evaluation Sensory evaluation was conducted by 20 trained laboratory members in triplicate. All samples were cut into uniformly sized pieces, and each set of samples was labeled with a randomly generated 3-digit code. Each evaluation was conducted under controlled sensory evaluation conditions to ensure the accuracy of the data. The panel members used a 10-point scale to evaluate the color, shape, hardness, elasticity, texture, and overall acceptability of the samples, as detailed in Table 1.

[0024] Table 1 Sensory rating table for fried reconstituted bonito products

[0025] 2. Volume shrinkage The volume shrinkage of the sample was determined using the quartz sand displacement method.

[0026]

[0027] Where V0 is the volume of the sample before frying, V f This represents the volume of the sample after frying.

[0028] 3. Color measurement The L value (lightness), a value (redness / greenness), and b value (yellowness / blueness) of the sample were measured using the reflectance mode of the UltraScan PRO colorimeter.

[0029] 4. Texture measurement The sample was cut into 1 cm x 1 cm x 1 cm pieces and tested under specific parameters. A P50 probe was used with a pre-test, test, and post-test speed of 1 mm / s, a compression ratio of 30%, and a trigger force of 5 g.

[0030] 5. Gel strength measurement The sample was cut into 1 cm x 1 cm x 1 cm pieces and tested under specific parameters. A P / 5S probe was used with a pre-test and test speed of 1 mm / s, a post-test speed of 10 mm / s, a penetration ratio of 50%, and a trigger force of 5 g. The gel strength of the sample was calculated using the following formula: Gel strength (g·mm) = breaking force (g) x breaking distance (mm) 6. Moisture content measurement The moisture content of the sample was measured according to the direct drying method in GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food". A weighing bottle was placed in a drying oven at 105°C for 1 h, removed, covered, and placed in a desiccator to cool for 0.5 h, weighed, and repeated until the difference in weight between the two drying times was less than 0.002 g, which was considered constant. The weight of the weighing bottle was recorded as m0. 2 g of sample was weighed into the weighing bottle, and the weight of the sample and weighing bottle was recorded as m1. The weighing bottle with the sample was placed in a 105°C drying oven and dried to constant weight, and the weight at that time was recorded as m2. The moisture content calculation formula is as follows: Moisture content (%) = (m1-m2) / (m1-m0) x 100% 7. Crude fat content measurement The Soxhlet extraction method was used to measure the crude fat content of the sample. The receiving bottle was placed in a drying oven at 105°C for 1 h, removed, placed in a desiccator to cool for 0.5 h, weighed, and repeated until the difference in weight between the two drying times was less than 0.002 g, which was considered constant. The weight of the weighing bottle was recorded as m0. 2 g of freeze-dried sample was weighed into the weighing bottle, and the weight of the weighing bottle was recorded as m1. The sample was wrapped in filter paper and placed in the extraction cartridge, which was installed on the receiving bottle. Petroleum ether was poured into the receiving bottle to 2 / 3 of its capacity. It was placed in a Soxhlet extraction device and extracted for about 6 hours until the extraction was complete, and the petroleum ether was recovered. The receiving bottle was placed in a desiccator and dried at 105°C to constant weight, and the mass of the weighing bottle was recorded as m2. The crude fat content calculation formula is as follows: Crude fat content (%) = (m2-m0) / m1 x 100% 8. Optical microscopy The sample was cut into small pieces with a height of 5 mm, immersed in 10% formalin fixing solution (1:10, v / v) for 24 hours. Subsequently, it was eluted by alcohol gradient, placed in xylene, immersed in wax using an embedding machine, and cooled at -20℃ for tissue sectioning. The sample was stained with hematoxylin-eosin. Observation was performed using an optical microscope.

[0031] 9. Scanning electron microscope SEM The sample was deoiled using Soxhlet extraction. The deoiled sample was cut into small pieces of 2 mm x 2 mm x 5 mm, frozen in liquid nitrogen, transferred to a cryogenic preparation chamber for vacuum drying, and sputter-coated with gold. The microstructure was observed using a scanning electron microscope at an acceleration voltage of 10.0 kV (5.00 k x).

[0032] Example 1 A method for improving the anti-deformation ability of a fried fish restructured product, comprising the following steps: (1) The frozen bonito was thawed under flowing water until the center temperature was -3-0℃; the skin, internal organs, and fish bones were removed to obtain fish meat; the fish meat was rinsed twice with clean water, and then rinsed twice with a 0.2wt% sodium bicarbonate aqueous solution; the solid-liquid ratio was 1:5, and each rinsing process was stirred for 5 min and stood for 10 min; after rinsing, the fish meat was dehydrated to obtain surimi; (2) The surimi was chopped in a chopper for 2 min, and salt was added and chopped for another 2 min; the amount of salt added was 1.5% of the mass of the surimi; (3) Waxy cassava starch (amylose content 1.2%) and ice water were mixed into a uniform slurry at a mass ratio of 1:2, and then added to the salt-chopped surimi and chopped for another 2 min; the amount of starch added was 6% of the mass of the surimi, and the temperature of the ice water was 0-4℃; (4) The surimi treated in step (3) was evenly filled into a baking tray and cut into uniform rectangular blocks; then it was placed in a steam-baking integrated box for pre-maturation treatment, steamed at 40℃ for 30 min, steamed at 90℃ for 20 min, and cooled to obtain a pre-matured fish restructured product; (5) The pre-matured fish restructured product was fried at 180℃ for 2 min to obtain a fried fish restructured product (FTSG).

[0033] Example 2 A method for improving the anti-deformation ability of a fried fish restructured product, comprising the following steps: (1) the frozen bonito is placed under flowing water to thaw until the center temperature is -3~0 ℃; the skin, internal organs and fish bones are removed to obtain fish meat; the fish meat is rinsed twice with clean water, and then rinsed twice with a 0.2wt% sodium bicarbonate aqueous solution; the solid-liquid ratio is 1:5, and each rinsing process is stirred for 5 min and left for 10 min; after rinsing, the fish meat is dehydrated to obtain surimi; (2) the surimi is placed in a chopper for chopping for 2 min, and salt is added for further chopping for 2 min; the amount of salt added is 1.5% of the mass of the surimi; (3) waxy corn starch (amylose content 1.8%) and ice water are mixed into a uniform slurry at a mass ratio of 1:2, and then added to the salt-chopped surimi for further chopping for 2 min; the amount of starch added is 6% of the mass of the surimi, and the temperature of the ice water is 0~4℃; (4) the surimi treated in step (3) is evenly filled into a baking tray and cut into uniform rectangular blocks; then, the surimi is placed in a steam-baking integrated box for pre-cooking treatment, steamed at 40℃ for 30 min, and then steamed at 90℃ for 20 min; after cooling, a pre-cooked fish restructured product is obtained; (5) the pre-cooked fish restructured product is subjected to oil frying treatment at 180℃ for 2 min to obtain an oil-fried fish restructured product (FWSG).

[0034] Example 3 A method for improving the oil frying deformation resistance of a fish restructured product, comprising the following steps: (1) the frozen bonito is placed under flowing water to thaw until the center temperature is -3~0 ℃; the skin, internal organs and fish bones are removed to obtain fish meat; the fish meat is rinsed twice with clean water, and then rinsed twice with a 0.2wt% sodium bicarbonate aqueous solution; the solid-liquid ratio is 1:5, and each rinsing process is stirred for 5 min and left for 10 min; after rinsing, the fish meat is dehydrated to obtain surimi; (2) the surimi is placed in a chopper for chopping for 2 min, and salt is added for further chopping for 2 min; the amount of salt added is 1.5% of the mass of the surimi; (3) ordinary corn starch (amylose content 23.6%) and ice water are mixed into a uniform slurry at a mass ratio of 1:2, and then added to the salt-chopped surimi for further chopping for 2 min; the amount of starch added is 6% of the mass of the surimi, and the temperature of the ice water is 0~4℃; (4) the surimi treated in step (3) is evenly filled into a baking tray and cut into uniform rectangular blocks; then, the surimi is placed in a steam-baking integrated box for pre-cooking treatment, steamed at 40℃ for 30 min, and then steamed at 90℃ for 20 min; after cooling, a pre-cooked fish restructured product is obtained; (5) The precooked fish recombinant product is fried at 180°C for 2 min to obtain fried fish recombinant product (FNSG).

[0035] Example 4 A method for improving the resistance to deformation during frying of reconstituted fish products includes the following steps: (1) Thaw the frozen bonito under running water until the core temperature is -3~0℃; remove the skin, internal organs and fish bones to obtain fish meat; rinse the fish meat twice with clean water, and then rinse the bonito fish meat twice with a 0.2wt% sodium bicarbonate aqueous solution; the material-to-liquid ratio is 1:5, stir for 5 min each time, and let stand for 10 min; dehydrate after rinsing to obtain fish paste; (2) Place the fish paste in a chopper and chop for 2 minutes, then add salt and continue chopping for 2 minutes. The amount of salt added is 1.5% of the mass of the fish paste. (3) Mix high amylose corn starch and ice water at a mass ratio of 1:2 to form a uniform thickening agent, add it to the salted fish paste and continue to chop for 2 min; the amount of high amylose added is 6% of the mass of the fish paste, the amylose content is 70.0%, and the ice water temperature is 0~4℃. (4) Fill the baking pan evenly with the fish paste processed in step (3) and cut it into rectangular blocks of uniform size; then place it in a steam oven for pre-cooking treatment, steam at 40°C for 30 min, steam at 90°C for 20 min, cool, and obtain the pre-cooked fish reconstituted product. (5) The precooked fish recombinant product is fried at 180°C for 2 min to obtain fried fish recombinant product (FHSG).

[0036] Comparative Example 1 The only difference from Example 1 is that step (3) omits the addition of waxy cassava starch and only adds ice water. The amount of ice water added is 12% of the mass of the fish paste, and the temperature of the ice water is 0~4℃. Other parameters and conditions are the same as in Example 1, and fried fish reconstituted product (FSG) is obtained.

[0037] Results Analysis Sensory evaluation, volume shrinkage rate determination, color determination, texture testing, moisture content testing, crude fat content testing, HE staining, and scanning electron microscopy were performed on the recombinant fried fish products prepared in Examples 1-4 and Comparative Example 1.

[0038] 1. Appearance diagrams of the fried reconstituted bonito products obtained in the examples and comparative examples. Depend on Figure 1The results clearly show that the addition of waxy corn starch and waxy tapioca starch with low amylose content resulted in fried reconstituted bonito products with a more regular shape and better resistance to frying deformation compared to the control group.

[0039] 2. Sensory evaluation of the fried reconstituted bonito products obtained in the examples and comparative examples Sensory evaluation can directly reflect consumers' preferences and acceptance of samples. Figure 2 It can be seen that the addition of waxy cassava starch significantly improved the color score of the samples. Starch addition can significantly improve the shape of the samples, with the addition of low amylose content starch showing better resistance to frying deformation. Furthermore, the hardness and elasticity scores of the samples were also improved after the addition of low amylose content starch, indicating that the addition of low amylose content starch can improve the gel strength of the samples to a certain extent. The sample texture score shows that the samples with added low amylose content starch have a more intact texture. Figure 2 As can be seen, the overall acceptability of the samples increased significantly after the addition of low amylose content starch, indicating that the samples with added low amylose content starch can meet consumers' expectations for surimi products.

[0040] 3. Color changes and volume shrinkage of fried reconstituted bonito products obtained in the examples and comparative examples Table 2. Color changes and volume shrinkage of reconstituted skipjack tuna products

[0041] Sensory evaluation results show that fried reconstituted bonito products with high brightness (L*), low yellowness (b*), and low redness (a*) are satisfactory to consumers. After adding starch, the volume shrinkage of the samples significantly decreased, a* increased significantly, while b* showed a trend of first increasing and then decreasing with decreasing amylose content (p < 0.05). The color change may be due to the thermal degradation of low amylose promoting Maillard and caramelization reactions. Amylose readily forms complexes with lipids, inhibiting the formation of caramelization and Maillard reaction byproducts. Meanwhile, the FWSG and FTSG groups with added low amylose showed the smallest volume shrinkage, at 12.03% and 10.48%, respectively. This may be because starch granules with higher amylopectin content can interweave with the surimi protein network to form a dense gel network, reducing moisture loss during frying and providing support, thereby reducing volume shrinkage.

[0042] 4. Texture characteristics of fried reconstituted bonito products in the examples and comparative examples The results are as follows Figure 3As shown, the properties include hardness, elasticity, cohesiveness, chewiness, and resilience. The addition of starch enhanced the hardness, elasticity, adhesiveness, and chewiness of the samples. Sample hardness increased with decreasing amylose content, with the FTSG group exhibiting the highest hardness (P<0.05). This increase in hardness may be due to the lower amylose content making the gel more prone to water absorption and swelling, providing support and increasing the compressive strength of the surimi gel. The texture properties of surimi gels with different starch contents all decreased. Simultaneously, the elasticity of the FWSG and FTSG groups with added low amylose content was improved, indicating better resilience. Therefore, the addition of low amylose content starch can significantly improve the texture of the samples.

[0043] 5. Gel strength of fried reconstituted bonito products in the examples and comparative examples The results are as follows Figure 4 As shown, the addition of starch significantly enhanced the strength of fried surimi gel, especially the FTSG group, which exhibited the highest gel strength (P<0.05). The swelling capacity of starch granules is inversely proportional to the amylose content, and this swelling force provides energy for the starch gel. However, excessively high amylose content may weaken the swelling effect. The higher gel strength of the FNSG, FWSG, and FTSG groups may be because starches with low amylose content are more likely to absorb water, swell, and gelatinize upon heating, effectively filling the surimi gel network and providing the necessary pressure to maintain its structure, thus exhibiting better gel performance during high-temperature frying. With the increase in the degree of starch granule swelling, the pressure exerted on the gel matrix in the surimi-starch composite system also increases accordingly, thereby improving the gel strength. In contrast, the HAMS group, due to its high amylose content, limited the swelling and gelatinization of starch granules, affecting its supporting capacity for the surimi gel, resulting in a relatively lower gel strength for the HSG group.

[0044] 6. Moisture content of recombinant bonito products before and after frying in the examples and comparative examples The results are as follows Figure 5 As shown, with the decrease in the amylose content of the added starch, the moisture loss of the sample after frying decreased significantly. This may be because starch with low amylose content gelatinizes more easily and can better bind the moisture in the surimi, thus preventing the moisture in the sample from evaporating during frying.

[0045] 7. Crude fat content of recombinant bonito products before and after frying in the examples and comparative examples The results are as follows Figure 6As shown in Figure 6, the addition of starches could significantly reduce the oil uptake of samples, which might be due to the starch filling in the surimi gel network, reducing the pore size of the gel network, and preventing more oil from entering. Due to the granular morphology and lower crystallinity of NMS, it has the largest oil uptake. In addition, more amylose molecules in HAMS provide more hydrophobic spiral cavities for lipids, which may lead to an increase in oil uptake.

[0046] 8. HE staining of the fried restructured E. australis products of the examples and the comparative examples before and after frying The results are shown in Figure 7. Figure 7 As shown in Figure 7, the addition of starches could make the surimi gel exhibit more pores. At the same time, due to the water absorption and swelling of starch, the porosity of the surimi gel was significantly increased as shown in Figure 8. Figure 8 The pore size of the surimi gel decreased with the decrease of the amylose content of the added starch, which might be due to the fact that starch with low amylose content is more prone to swelling and can be more uniformly dispersed in the surimi gel network. In addition, the gel porosity of the samples containing low amylose content starch decreased after frying, with the gel porosity of the WSG group (representing before and after frying) decreasing from 31.56% to 29.62%, and the gel porosity of the TSG group decreasing from 36.90% to 34.42%. Thus, low amylose content starch has good filling effect and can prevent the surimi gel network from severe shrinkage during frying, thereby inhibiting the deformation of the fried restructured E. australis products.

[0047] 9. Scanning electron microscope images of the fried restructured E. australis products of the examples and the comparative examples, and pore size distribution histogram calculated by Image J The results are shown in Figure 9. Figure 9 As shown in Figure 9, the samples with added starches exhibited a more dense gel network after frying. The addition of low amylose content starch could significantly reduce the pore size of the surimi gel, with the average pore size of WSG and TSG being 0.49±0.18 μm and 1.02±0.30 μm, respectively.

[0048] The examples provided above are not intended to limit the scope of the present application, and the described steps are not intended to limit the order of their execution. Those skilled in the art, in combination with existing common knowledge, make obvious improvements to the present application, which also fall within the protection scope defined by the claims of the present application.

Claims

1. A method for improving the resistance to deformation during frying of reconstituted fish products, characterized in that, The method includes the following steps: (1) Mix the fish meat with sodium bicarbonate solution and rinse, then place it in a chopper and chop it with salt; (2) Mix starch with water at a linear content of 1-5% evenly, add it to the fish paste after salting in step (1) and continue to chop and mix. (3) Fill the fish paste chopped in step (2) into a baking pan and cut it into specific shapes. Then, pre-cook it in a steam oven to obtain pre-cooked fish reconstituted products. (4) Deep-fry the precooked fish reconstituted product.

2. The method according to claim 1, characterized in that, The fish meat mentioned in step (1) includes one or more of skipjack tuna, yellowfin tuna, and cod.

3. The method according to claim 1, characterized in that, The mass fraction of the sodium bicarbonate aqueous solution in step (1) is 0.1~0.5%.

4. The method according to claim 1, characterized in that, In step (1), the ratio of fish meat to sodium bicarbonate aqueous solution is 1:5~10.

5. The method according to claim 1, characterized in that, The rinsing in step (1) specifically involves stirring the mixture for 5-10 minutes and then letting it stand for 5-10 minutes.

6. The method according to claim 1, characterized in that, The salt-chopping step (1) specifically involves: first chopping the fish meat for 2-3 minutes, then adding salt and continuing to chop for 2-3 minutes; the amount of salt used is 1-3% of the mass of the fish paste.

7. The method according to claim 1, characterized in that, The starch with a linear content of 1-5% in step (2) includes any one or two of waxy cassava starch and waxy corn starch.

8. The method according to claim 1, characterized in that, The mass ratio of starch to water in step (2) is 1:1~2.

9. The method according to claim 1, characterized in that, The amount of starch added in step (2) is 3 to 15% of the mass of the fish paste.

10. The reconstituted fried fish product obtained by the method according to any one of claims 1 to 9.

Images