A method for improving the gel properties and flavor of scallop mince products

Abstract

The present application relates to the technical field of food processing, and particularly relates to a method for improving gel properties and flavor of scallop mince products. The method comprises the following steps: (1) freezing scallop after soaking in salt water; (2) thawing the frozen scallop obtained in step (1), and mixing the thawed scallop and thawing liquid of the scallop to obtain material 1 by primary beating; (3) mixing the material 1 obtained in step (2) and salt to obtain a gelatinous viscous raw material by secondary beating; and (4) mixing the gelatinous viscous raw material obtained in step (3), glutamine transaminase, trehalose and vegetable powder to obtain a cooked product by tertiary beating. The gelatinous scallop mince prepared by the method can improve the gel properties and water holding capacity of the scallop mince products, and improve the taste and flavor of the scallop mince products under the premise that the amount of scallop added is more than 80%.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and in particular to a method for improving the gel properties and flavor of scallop mince products. BACKGROUND

[0002] Surimi is a raw material formed by adding a proper amount of sugar, polyphosphate and other anti-freezing agents after fish meat is picked, rinsed and dehydrated. Surimi products are gelatinous bodies with elasticity, which are produced by kneading fish meat or frozen surimi, adding salt and auxiliary materials, and then shaping and heating.

[0003] With the increasing awareness of environmental protection, the tightening of fishing resources and the increase in costs, more and more other fish species or non-fish aquatic products are added to the raw materials of surimi products. Scallop column is rich in nutrients and has a unique flavor. It does not need to be deboned and has application value for processing into mince and further processing into surimi products.

[0004] The main characteristics of gel properties include high gel strength and stable water holding capacity, which are closely related to the myofibrillar protein content of the raw material itself. Since the myofibrillar protein concentration in scallop column is much lower than that in fish meat, the gel properties of the surimi product prepared by the surimi processing technology of scallop column are weak, mainly manifested as low gel strength and poor water holding capacity of the surimi product, which cannot meet the processing requirements and so on. In existing patents and reports, some add high-gel-strength surimi or starch fillers to improve the gel properties of the surimi product, but this makes the scallop content in the gel less than 70%, which reduces the original flavor of the scallop.

[0005] Therefore, how to improve the gel properties of scallop mince and improve the taste and flavor of the surimi product is a key technical problem in processing surimi products. SUMMARY

[0006] To solve the above technical problems, the present application provides a method for improving the gel properties and flavor of scallop mince products. The present application improves the solubility of myofibrillar protein by regulating endogenous enzyme activity, increases the cross-linking degree between polyphenol-protein or polysaccharide-protein, and ensures that the scallop addition amount is more than 80%, thereby improving the gel properties and flavor of the scallop mince product.

[0007] To achieve the above-mentioned application purposes, the present application provides the following technical solutions:

[0008] The present application provides a method for improving the gel properties and flavor of scallop mince products, comprising the following steps:

[0009] (1) freeze scallop column after soaking in salt water (the purpose of this step is to control the degree of protein denaturation, regulate the activity of endogenous TGase enzyme in scallop, improve the gel strength and water holding capacity of raw materials themselves. Because in the freezing process, TGase enzyme activity is first increased and then decreased, and at the 14th day, the enzyme activity is the highest, with the increase of TGase enzyme activity, the cross-linking effect during the chopping process of scallop meat can be promoted, and the gel strength can be improved);

[0010] (2) thaw the frozen scallop column obtained in step (1), mix the thawed scallop column and the thawing liquid of the scallop column once to beat the pulp, and obtain material 1 (the thawing liquid contains some water-soluble proteins and flavoring small molecule substances, which can play a role in enhancing flavor, therefore, the thawing liquid is beaten together in the present application, and the taste of the gel is improved);

[0011] (3) mix the material 1 in step (2) with salt for secondary beating to obtain a gel-like viscous raw material (the purpose of this step is that salt is dissolved under the action of high-speed shearing force to make scallop myofibrillar protein dissolve);

[0012] (4) mix the gel-like viscous raw material in step (3), glutamine transaminase, trehalose and vegetable powder for three times of beating and aging (the purpose of this step is that yam powder can significantly improve the gel properties by filling and cross-linking effect under the background of reducing TGase and phosphate additives. The purpose of trehalose is to resist freezing and also improve the gel properties, and the purpose of enzyme is to increase the cross-linking degree and improve the gel properties).

[0013] Preferably, the mass percentage concentration of the salt water in step (1) is 0.1-0.3%; and the soaking time is 1-3 min.

[0014] Preferably, the freezing temperature in step (1) is-18 to-20℃, and the freezing time is 7-14 d.

[0015] Preferably, the rotating speed of the first beating in step (2) is 500-1000 r / min, and the time is 1-3 min.

[0016] Preferably, the mass ratio of the material 1 to salt in step (3) is 100:1-3; the rotating speed of the second beating is 2500-3000 r / min, and the time is 5-7 min.

[0017] Preferably, the environmental temperature of the first beating, the second beating and the third beating is 4-10℃.

[0018] Preferably, the mass ratio of the gel-like viscous raw material, glutamine transaminase, trehalose and vegetable powder in step (4) is 100:0.1-0.2:5-8:2-6; and the vegetable powder is yam powder.

[0019] Preferably, the rotation speed of the third beating in step (4) is 500-1000 r / min, and the time is 7-10 min.

[0020] Preferably, the ripening method in step (4) is ripening in a water bath at 30-35 ℃ for 30-40 min, and then ripening in a water bath at 85-95 ℃ for 5-10 min.

[0021] The application also provides the scallop meat gel prepared by the method.

[0022] Compared with the prior art, the application has the following beneficial effects:

[0023] The scallop meat gel prepared by the method can improve the gel properties and water holding capacity of the scallop meat product, and improve the taste and flavor of the scallop meat product, under the premise that the addition amount of the scallop meat is more than 80%. BRIEF DESCRIPTION OF DRAWINGS

[0024] In order to more clearly illustrate the technical solutions in the embodiments of the application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or the prior art description. Obviously, the drawings in the following description only constitute the embodiments of the application, and for those skilled in the art, other drawings can also be obtained without creative labor on the basis of the provided drawings.

[0025] Figure 1 Effect of washing and freezing time on water holding capacity of scallop meat product in experimental example 1;

[0026] Figure 2 Effect of washing and freezing time on gel strength of scallop meat product in experimental example 1; DETAILED DESCRIPTION

[0027] The application provides a method for improving the gel properties and flavor of scallop meat product, which comprises the following steps:

[0028] (1) soaking scallop column in salt water and freezing;

[0029] (2) thawing the frozen scallop column obtained in step (1), and mixing the thawed scallop column and the thawing liquid of the scallop column to obtain material 1 by primary beating;

[0030] (3) mixing the material 1 in step (2) and salt to obtain a gelatinous viscous raw material by secondary beating;

[0031] (4) mixing the gelatinous viscous raw material in step (3), glutamine transaminase, trehalose and vegetable powder to obtain a gel by tertiary beating and ripening.

[0032] In the present application, the mass percentage concentration of the salt water in step (1) is 0.1-0.3%; preferably 0.2%.

[0033] In the present application, the soaking time in step (1) is 1-3 min; preferably 2 min.

[0034] In the present application, the freezing temperature in step (1) is -18--20℃; preferably -19℃.

[0035] In the present application, the freezing time in step (1) is 7-14 d; preferably 9-12 d; further preferably 10-11 d; more preferably 10 d.

[0036] In the present application, the rotating speed of the first beating in step (2) is 500-1000 r / min, and the time is 1-3 min; preferably the rotating speed is 600-900 r / min, and the time is 1-3 min; further preferably the rotating speed is 700-800 r / min, and the time is 2 min; more preferably the rotating speed is 750 r / min, and the time is 2 min.

[0037] In the present application, the mass ratio of the material 1 to the salt in step (3) is 100:1-3; preferably 100:2.

[0038] In the present application, the rotating speed of the second beating in step (3) is 2500-3000 r / min, and the time is 5-7 min; preferably the rotating speed is 2600-2900 r / min, and the time is 5-7 min; further preferably the rotating speed is 2700-2800 r / min, and the time is 6 min; more preferably the rotating speed is 2750 r / min, and the time is 6 min.

[0039] In the present application, the environmental temperature of the first beating, the second beating and the third beating is 4-10℃; preferably 5-9℃; further preferably 6-8℃; more preferably 7℃.

[0040] In the present application, the mass ratio of the gelatinous viscous raw material, the transglutaminase, the trehalose and the vegetable powder in step (4) is 100:0.1-0.2:5-8:2-6; preferably 100:0.5:6-7:3-5; further preferably 100:0.5:6.5:3-5; more preferably 100:0.5:6.5:4.

[0041] In the present application, the vegetable powder in step (4) is yam powder.

[0042] In the present application, the rotation speed of the three-time beating in step (4) is 500-1000 r / min, and the time is 7-10 min; preferably, the rotation speed is 600-800 r / min, and the time is 8-9 min; further preferably, the rotation speed is 650-750 r / min, and the time is 8.5 min; more preferably, the rotation speed is 700 r / min, and the time is 8.5 min.

[0043] In the present application, the ripening method in step (4) is: first ripening in a water bath at 30-35℃ for 30-40 min, and then ripening in a water bath at 85-95℃ for 5-10 min; preferably, first ripening in a water bath at 31-34℃ for 32-38 min, and then ripening in a water bath at 87-93℃ for 6-9 min; further preferably, first ripening in a water bath at 32-33℃ for 34-36 min, and then ripening in a water bath at 89-91℃ for 7 min; more preferably, first ripening in a water bath at 32℃ for 35 min, and then ripening in a water bath at 90℃ for 7 min.

[0044] In the present application, the transglutaminase is purchased from Henan Wanbang Chemical Technology Co., Ltd.; and the yam powder is purchased from Jiangsu Runhui Food Co., Ltd.

[0045] In the present application, the scallop is Argopecten irradians or Chlamys variegata.

[0046] The present application also provides a scallop mince gel prepared by the method.

[0047] The technical solutions provided by the present application are described in detail below in combination with examples, but they should not be understood as limiting the scope of protection of the present application.

[0048] Example 1

[0049] A method for improving the gel properties and flavor of scallop mince products, the steps are as follows:

[0050] (1) Fresh Argopecten irradians is washed, shelled, and the scallop column is taken, then the scallop column is soaked in 0.1% salt water for 1 min, taken out, and frozen at -19℃ for 10 days.

[0051] (2) The scallop column raw material in step (1) is thawed, the scallop column is minced together with the thawing liquid (solution exuded by the thawed scallop column) at a low speed of 500 r / min for 1 min at 4℃, then 1% salt is added according to the mass of the scallop column raw material, and then high-speed beating treatment is carried out at 2500 r / min for 5 min to obtain a gel-like sticky raw material.

[0052] (3) 0.1% TGase, 5% trehalose, and 2% yam powder are added to the gel-like sticky raw material in step (2) according to the mass of the raw material, and low-speed beating is carried out at 500 r / min for 7 min.

[0053] (4) The material obtained by beating in step (3) is extruded into a mold with a diameter of 25 mm, sealed, heated in a 30°C water bath for 30 min, then heated in a 85°C water bath for 5 min to mature, and stored at -20°C.

[0054] Example 2

[0055] A method for improving the gel properties and flavor of scallop mince products, the steps are as follows:

[0056] (1) Fresh Chlamys variegata is washed, shelled, and the scallop column is taken, then the scallop column is soaked in 0.3% salt water for 3 min, taken out, and frozen at -20°C for 14 days.

[0057] (2) The scallop column material in step (1) is thawed, the scallop column is minced together with the thawing liquid of the scallop column (solution exuded by the thawing of the scallop column), and then beaten at a low speed of 1000 r / min at 10°C for 3 min, 3% salt is added to the mass of the scallop column material, then high-speed beating treatment is carried out at 3000 r / min for 7 min to obtain a gel-like viscous material.

[0058] (3) 0.2% TGase, 8% trehalose, and 6% yam powder are added to the gel-like viscous material in step (2), and low-speed beating is carried out at 1000 r / min for 10 min.

[0059] (4) The material obtained by beating in step (3) is extruded into a mold with a diameter of 25 mm, sealed, heated in a 35°C water bath for 40 min, then heated in a 95°C water bath for 10 min to mature, and stored at -20°C.

[0060] Example 3

[0061] A method for improving the gel properties and flavor of scallop mince products, the steps are as follows:

[0062] (1) Fresh Chlamys variegata is washed, shelled, and the scallop column is taken, then the scallop column is soaked in 0.3% salt water for 3 min, taken out, and frozen at -20°C for 14 days.

[0063] (2) The scallop column material in step (1) is thawed, the scallop column is minced together with the thawing liquid of the scallop column (solution exuded by the thawing of the scallop column), and then beaten at a low speed of 1000 r / min at 10°C for 3 min, 3% salt is added to the mass of the scallop column material, then high-speed beating treatment is carried out at 3000 r / min for 7 min to obtain a gel-like viscous material.

[0064] (3) 0.2% TGase, 8% trehalose, and 6% yam powder are added to the gel-like viscous material in step (2), and low-speed beating is carried out at 1000 r / min for 10 min.

[0065] (4) The raw material obtained in step (3) is extruded into a mold with a diameter of 25 mm, sealed, heated in a 33°C water bath for 35 min, then heated in a 90°C water bath for 8 min for maturation, and stored at -20°C.

[0066] Experimental Example 1

[0067] Comparative experiment;

[0068] The method described in Example 3 is used as the experimental group (cleaned scallop group).

[0069] The control group (uncleaned scallop group) : relative to Example 3, only the cleaning and soaking process of step (1) is not performed, but the scallop is directly frozen.

[0070] The experimental group and the control group are set to have a freezing time of 0 d, 7 d, 14 d, 3 months and 6 months in step (1) respectively. The scallop mince gel prepared by different groups and different freezing times is cooled at room temperature, and the gel strength and water holding capacity are measured.

[0071] Gel strength: the scallop mince gel is cut into a cylinder with a height of 25 mm and a thickness, and placed on the test table of the texture meter. A P / 5s spherical probe is selected for measurement. The penetration speed is 1.00 mm / s, the maximum penetration distance is 10 mm, the sensing force is 5 g, and the gel strength of the scallop mince is expressed by the product of the breaking strength (gf) and the indentation depth (cm).

[0072] Water holding capacity: the scallop mince gel is cut into a 10 mm thick slice and weighed (m1), the filter paper is cut to the appropriate size, the sample is wrapped with filter paper, a total of 3 layers, placed in a centrifuge tube, centrifuged at 5000 r / min for 15 min, the sample is taken out and weighed again (m2), and the water retention rate is calculated according to formula (3) :

[0073]

[0074] The specific measurement results are shown in Figure 1 and Figure 2 .

[0075] From Figure 1 and Figure 2 , it can be seen that the water holding capacity and gel strength of the cleaned scallop group are significantly higher than those of the uncleaned scallop group. It shows that the processing method of the present application can significantly improve the quality of scallop gel. If no freezing treatment is performed, it will significantly affect the quality of the gel.

[0076] Experimental Example 2

[0077] Comparative experiment:

[0078] The method of Example 3 is used as the experimental group;

[0079] Example 3 only uses shiitake powder, pumpkin powder, yam powder, carrot powder, purple sweet potato powder and celery powder respectively instead of yam powder in Example 3, respectively as shiitake powder group, pumpkin powder group, yam powder group, carrot powder group, purple sweet potato powder group and celery powder group; the addition proportion of vegetable powder of the experimental group and other test groups is respectively set to 1%, 2%, 4%, 6%. The treatment without adding vegetable powder relative to Example 3 is used as the group without adding vegetable powder.

[0080] After the clam meat gel obtained by different experimental groups is cooled to room temperature, the gel strength and water holding capacity are measured (the experimental determination method is the same as that in Experimental Example 1). The influence of the addition proportion of different vegetable powders of different experimental groups on the gel strength and water holding capacity is explored, and the results are shown in Table 1.

[0081] Table 1

[0082]

[0083]

[0084] As can be seen from the content recorded in Table 1, when the vegetable powder is yam, the strength and water holding capacity data of the gel are optimal. If other vegetable powders are selected, the quality of the gel is obviously poor.

[0085] Experimental Example 3

[0086] Comparative experiment:

[0087] The method of Example 3 is used as the experimental group (90% sample group);

[0088] 85% sample group: relative to Example 3, only the following changes are made: the addition amount of trehalose is 8%, and the addition amount of yam powder is 6%;

[0089] 75% sample group: relative to Example 3, only the following changes are made: the addition amount of trehalose is 8%, the addition amount of yam powder is 6%, and 5% soybean protein isolate, 4% tapioca starch and 4% egg white are also added.

[0090] After the clam meat gel obtained by different experimental groups is cooled to room temperature, the free amino acid composition is determined; the results are shown in Table 2 (the proportion of scallops is calculated according to the actual proportion).

[0091] Table 2 Influence of different addition amounts of scallop column on the flavor of clam meat gel product

[0092]

[0093]

[0094] It can be seen from the content recorded in Table 2 that the taste amino acids in scallops are mainly umami amino acids and sweet amino acids, the umami amino acids are mainly glutamic acid, the sweet amino acids include glycine, alanine, threonine, serine and the like, and the most of the sweet amino acids is glycine. With the increase of the exogenous additives, the umami and sweet amino acids of the scallops are reduced, resulting in the reduction of the unique flavor of the scallops in the scallop broken product;

[0095] In addition, the scallops are also a kind of aquatic product raw materials with high taurine content, the taurine can improve human nutrition and health, and has certain protective effect on the digestive system, immune system, nervous system and cardiovascular system, and with the increase of the exogenous additives, the unique taurine of the scallops also shows a decreasing trend.

[0096] The above only describes the preferred embodiments of the present application, and it should be pointed out that for ordinary skilled in the art, without departing from the principles of the present application, a number of improvements and refinements can be made, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A method for improving the gel properties and flavor of scallop minced shellfish products, characterized in that: The steps include: (1) Clean and shell fresh scallops or fresh bay scallops, remove the scallop meat, soak the scallop meat in salt water, and then freeze; (2) thawing the frozen scallop meat obtained in step (1), mixing the thawed scallop meat and the thawing liquid of the scallop meat, and beating the mixture once to obtain material 1; (3) Mixing the material 1 in step (2) with salt and beating the mixture twice to obtain a colloidal viscous raw material; the mass ratio of the material 1 to the salt is 100:1-3; (4) mixing the colloidal viscous raw material, transglutaminase, trehalose and vegetable powder described in step (3) for three times, beating and ripening; The mass percentage concentration of the brine in step (1) is 0.1-0.3%; the soaking time is 1-3 minutes; The freezing temperature in step (1) is -18 to -20°C, and the freezing time is 7 to 14 days; In step (4), the mass ratio of the gelatinous viscous raw material, transglutaminase, trehalose and vegetable powder is 100:0.1-0.2:5-8:2-6; the vegetable powder is yam powder; The aging method in step (4) is: first aging in a water bath at 30-35°C for 30-40 minutes, and then aging in a water bath at 85-95°C for 5-10 minutes.

2. The method according to claim 1, characterized in that The speed of the beating in step (2) is 500-1000 r / min, and the time is 1-3 min.

3. The method according to claim 1, characterized in that The rotation speed of the secondary beating in step (3) is 2500~3000r / min, and the time is 5~7min.

4. The method according to claim 1 or 3, characterized in that The ambient temperature for the first beating, the second beating and the third beating is 4-10°C.

5. The method according to claim 1, wherein The rotation speed of the three beatings in step (4) is 500~1000r / min, and the time is 7~10min.

6. the scallop shellfish gel prepared by the method described in any one of claims 1 to 5.

Images