Frozen restructured fish fillet product having a fibrous sheet structure and method for processing the same

Abstract

The application discloses a kind of frozen recombined fish fillet products with fibrous texture lamellar structure and processing method thereof, including, fresh live white carp and other fish are made into frozen recombined fish fillet products by the steps of meat picking, chopping, salt chopping, vacuum treatment, extrusion, quick freezing, demolding and cutting, hanging pulp and wrapping bran, frozen storage and the like.The application controls fish pulp particle size by chopping degree, and refines intermuscular small spines, combines with salt content to control the dissolution degree of myofibrillar protein in fish meat, and then regulates the cross-linking and gelation degree of protein molecules in recombined fish meat during cooking process, to achieve the purpose of promoting fish pulp protein to form fibrous whole by moderate cross-linking without excessive gelation;By moderate vacuum treatment to regulate the size and distribution of air holes in the product, combined with the application of simple physical extrusion to realize the formation and control of lamellar structure during fish meat protein heating process;The above strategies are comprehensively applied to realize the formation of fish pulp fibrous texture lamellar structure, and high value-added frozen recombined fish fillet products are obtained.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of aquatic product processing, and particularly relates to a frozen coated restructured fish fillet product with a fibrous texture sheet structure and a processing method thereof. BACKGROUND

[0002] At present, the fish fillet products on the market mainly use whole meat of few-bone marine fish (such as pollock) as raw materials, and are directly prepared into frozen coated fish fillet products through coating and freezing processes. The restructured fish fillet products of bone-removed low-value fish are very limited. The frozen coated fish fillet product is a pre-prepared food product with great market potential in the catering industry and home cooking, and the value-added utilization of the low-value fish with many bones is also the research focus in the field of aquatic product processing. The muscle fibers of fish meat are shorter than those of poultry meat, so the fiber texture of most restructured fish meat products is weak, and the low-value fish with many bones is mainly processed into products with gelatinized texture by using surimi, and does not have a fibrous tissue structure. With the improvement of consumption level, products with multi-level fibrous texture are favored by consumers, so restructured fish meat protein is obtained to have a fibrous sheet structure similar to the texture of whole meat, which not only enriches the product categories in the market, but also provides a new way for the high-value processing and utilization of the low-value fish with many bones. In view of the problems that the processing and utilization of the low-value fish with many bones is limited, and the products are mainly gelatinized surimi products, and in view of the market demand for aquatic protein food with fish meat fibrous texture, it is urgent to develop a low-value fish protein fiberization reorganization process technology, to break through the rational design and regulation technology of the fibrous texture sheet structure of restructured fish meat, to improve the texture and structure performance of the product, and to develop a high-quality restructured fish fillet product with a high-fiber sheet structure.

[0003] Although in the reported literature, it is found that the patent with publication number CN107279820A "A kind of recombined fish fillet product and its processing method" discloses a method of mixing surimi, shrimp meat, squid, scallop, and adding yam slurry to improve viscosity to promote product recombination; the patent with publication number CN112998220A "A method for making a recombined fish fillet" discloses a method of using yam paste to increase the viscosity of raw materials and promote the recombination of fish and duck meat; the patent with publication number CN102132899B "A frozen recombined fish fillet and its preparation method" discloses a method of mixing surimi, soybean protein isolate and fish meat mixture to form a recombined fish fillet product with the texture of natural fish meat fibers at low temperature gel forming, mainly relying on the partial original fiber texture retained by the fish meat; the patent with publication number CN116135042A "A method for preparing a recombined fish meat and its application" discloses a method of using salt to promote myosin dissolution, ethanol to promote protein denaturation and aggregation, and TG enzyme to promote protein cross-linking gel, etc. to bond and recombine the fish meat into a fish fillet; the patent with publication number CN116138412A "Composite flavor frozen or pre-fried fish product made by recombination process and its preparation method" discloses a method of using tumbling marinating, emulsifying and binding, and extrusion technology to recombine fish fillets with fiber texture into fish fillets with consistent size and rich flavor.

[0004] However, the above-mentioned published patents mainly improve the fiber texture of recombined fish meat by retaining raw materials such as fish fillets and fish meat with fiber texture, or using exogenous animal muscle such as duck meat with fiber texture, or by adding exogenous cross-linking enzyme to strengthen protein cross-linking and gel properties to obtain recombined fish fillet products with gel structure. However, there is no report on the preparation of frozen recombined fish fillet products with fiber texture lamellar structure using fish paste as raw material, controlling the particle size of fish paste, protein dissolution and cross-linking degree, and applying vacuum treatment and extrusion molding technology without adding exogenous cross-linking enzyme and gel enhancer. SUMMARY

[0005] This section is intended to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of the specification of the present application to avoid obscuring the purpose of this section, abstract and title, and such simplifications or omissions cannot be used to limit the scope of the present application.

[0006] In view of the above-mentioned and / or existing problems in the prior art, the present application is proposed.

[0007] Therefore, the purpose of the present application is to overcome the deficiencies in the prior art and provide a processing method for frozen recombined fish fillet products with fiber texture lamellar structure.

[0008] To solve the above technical problems, the application provides a processing method of a frozen coated restructured fish fillet product with a fiber texture sheet structure, comprising,

[0009] After live fish is slaughtered and cut into pieces, fish meat particles are obtained by chopping and mixing, and salt is added to the fish meat particles to obtain fish paste by salt chopping;

[0010] The fish paste is sequentially subjected to vacuum treatment, extrusion, quick freezing, demolding and cutting, and coating and coating with bran to obtain a coated restructured fish fillet;

[0011] The coated fish fillet is stored at -18°C or below to obtain a frozen coated restructured fish fillet product;

[0012] The chopping and mixing is intermittent chopping and mixing, and the total chopping and mixing time is 2-4 min, and the amount of salt added is 0.5%-1% of the mass of the fish paste.

[0013] As a preferred scheme of the processing method of the frozen coated restructured fish fillet product with a fiber texture sheet structure according to the application, wherein: the intermittent chopping and mixing comprises,

[0014] The fish pieces obtained by slaughtering and cutting live fish are chopped and mixed at 3000 r / min for 1 min, then paused for 30 s, and then chopped and mixed for 1 min, and the cycle is repeated, and the total chopping and mixing time is 2-4 min to obtain fish meat particles.

[0015] As a preferred scheme of the processing method of the frozen coated restructured fish fillet product with a fiber texture sheet structure according to the application, wherein: the salt chopping comprises,

[0016] The fish meat particles are chopped and mixed at 3000 r / min for 1 min, then paused for 30 s, and then chopped and mixed for 1 min to obtain fish paste.

[0017] As a preferred scheme of the processing method of the frozen coated restructured fish fillet product with a fiber texture sheet structure according to the application, wherein: the particle size of the fish meat particles is 20-60 μm.

[0018] As a preferred scheme of the processing method of the frozen coated restructured fish fillet product with a fiber texture sheet structure according to the application, wherein: the fish meat protein dissolution rate of the fish paste is 40-60 mg / g.

[0019] As a preferred scheme of the processing method of the frozen coated restructured fish fillet product with a fiber texture sheet structure according to the application, wherein: the temperature of the chopping and mixing and the salt chopping is 10°C or lower.

[0020] As a preferred scheme of the processing method of the frozen recombined fish fillet product with the fibrous sheet structure, in the vacuum treatment, the pressure is 0.06-0.085 MPa, and the treatment time is 30-80 s.

[0021] As a preferred scheme of the processing method of the frozen recombined fish fillet product with the fibrous sheet structure, the pressure of the extrusion is 1300-3250 N / m 2 .

[0022] As a preferred scheme of the processing method of the frozen recombined fish fillet product with the fibrous sheet structure, the temperature of the slurry used in the slurry coating and bran coating process is <10℃.

[0023] Another object of the present application is to provide a frozen recombined fish fillet product with a fibrous sheet structure.

[0024] The present application has the following advantages:

[0025] (1) The present application is based on the process of constructing the fibrous sheet structure of the frozen recombined fish fillet, the fish slurry particle size is controlled by the chopping degree, and the intermuscular spicules are refined, the dissolution degree of myofibrillar protein in fish meat is controlled by the salt content, and then the protein molecule cross-linking and gelation degree in the cooking process of the recombined fish meat is controlled, so as to promote the moderate cross-linking of fish slurry protein to form a fibrous whole without excessive gelation, and form a tissue structure with a certain fibrous state.

[0026] (2) The present application uses fish slurry with high crushing degree as raw material, and controls the size and distribution of pores in the product by moderate vacuum treatment, and realizes the formation and control of sheet structure in the heating process of fish meat protein by applying simple physical extrusion to flatten small holes.

[0027] (3) The present application realizes the recombination of fibrous fish meat product by comprehensively applying the process technologies of fish slurry particle size control, protein dissolution and cross-linking gelation control, and physical extrusion, realizes the formation of fibrous sheet structure of fish slurry under the premise of not adding exogenous cross-linking agent and exogenous muscle tissue with fibrous texture, and obtains high value-added frozen recombined fish fillet product. The process involved in the present application is simple, time-saving and low-cost, and has wide application and promotion prospect. BRIEF DESCRIPTION OF DRAWINGS

[0028] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor.

[0029] Figure 1 Process flow chart for the embodiment of the present application;

[0030] Figure 2 Product section view for Example 1;

[0031] Figure 3 Fish paste particle size at different chopping times;

[0032] Figure 4 Product section view for Example 2, chopping time 4 min;

[0033] Figure 5 Product section view for Example 2, chopping time 1 min;

[0034] Figure 6 Fish protein dissolution rate at different salt concentrations;

[0035] Figure 7 Product section view for Example 3, salt addition amount 1%;

[0036] Figure 8 Product section view for Example 3, salt addition amount 0.25%;

[0037] Figure 9 Product section view for Comparative Example 1;

[0038] Figure 10 Product section view for Comparative Example 2;

[0039] Figure 11 Product section view for Comparative Example 3;

[0040] Figure 12 Product section view for Comparative Example 4. DETAILED DESCRIPTION

[0041] In order to make the above objectives, features and advantages of the present application more apparent, specific embodiments of the present application will be described in detail below with reference to the accompanying drawings.

[0042] In the following description, a large number of specific details are set forth in order to facilitate a full and thorough understanding of the present application, but the present application can also be implemented in other ways different from those described herein, and those skilled in the art can make similar generalizations without departing from the spirit of the present application, therefore the present application is not limited to the specific embodiments disclosed below.

[0043] Second, the "one embodiment" or "an embodiment" referred to herein means a specific feature, structure, or characteristic under discussion. Each of the various embodiments presented in this specification are not necessarily mutually exclusive, but can be selectively implemented in various embodiments of the application.

[0044] The raw materials used in the present application are all commercially available.

[0045] The particle size was tested by a laser particle size analyzer, and the dispersing agent was water.

[0046] The protein dissolution rate of fish pulp was measured by a Bradford protein concentration kit.

[0047] Example 1

[0048] Referring to Figure 1 The process flowchart shown provides a processing method of frozen coated restructured fish fillets, specifically:

[0049] 1) Meat collection: after slaughtering and bleeding, scaling, and eviscerating fresh live silver carp and other fish, wash them with pre-cooled water, remove fish bones, remove subcutaneous red meat, wash with pre-cooled water, and drain, cut into fish blocks with a thickness of 2-4 cm;

[0050] 2) Chopping and mixing: place the fish blocks in a chopping and mixing machine, chop and mix at 3000 r / min for 2 min, and control the fish meat particle size in the range of 50-60 μm;

[0051] 3) Salt chopping: add 0.5% (m / m) salt and an appropriate amount of seasoning, continue chopping and mixing at 3000 r / min for 2 min, obtain fish pulp, and control the fish meat protein dissolution rate in the range of 40-50 mg / g;

[0052] 4) Vacuum treatment: after the fish pulp is loaded into a tray mold, vacuum treatment is carried out at 0.06-0.085 MPa for 80 s;

[0053] 5) Extrusion: apply pressure on the tray mold to reach a pressure of 3250 N / m 2 , and the treatment time is 1 min.

[0054] 6) Quick freezing: place the mold containing the fish pulp in a quick freezer and freeze to below -18℃;

[0055] 7) Demolding and cutting: after freezing, demold the fish pulp in whole and cut into appropriate sizes according to needs;

[0056] 8) Coating with pulp and breadcrumbs: place the cut fish meat blocks in the pulp and bread crumbs in sequence to evenly coat with pulp and breadcrumbs, and obtain coated restructured fish fillets;

[0057] 9) Freezing and storage: place the coated fish fillets in a freezer below -18℃, and obtain frozen coated restructured fish fillets.

[0058] The product diagram in this embodiment is shown in Figure 2 It can be seen that the fish fillet prepared in this embodiment has a tight and obvious sheet-like layered structure, which gives the product a texture characteristic similar to the sheet-like fibers of real fish meat, is conducive to maintaining the shape stability of the fish fillet, and can lock the water inside the fish fillet during cooking, better retain the juice of the fish fillet itself, and increase the mouthfeel and chewiness.

[0059] Embodiment 2

[0060] This embodiment is used to explore the influence of different chopping times on the particle size of fish meat. Unlike embodiment 1, the chopping time in step 2) is adjusted to 1, 3, 4, 5, 6, 7, 8, 9, and 10 minutes, respectively, and the remaining process steps are the same as those in embodiment 1.

[0061] The fish paste obtained by different chopping times is measured for particle size as shown in Figure 3 It can be seen that when the chopping time is 1-3 minutes, the particle size decreases rapidly with the extension of the chopping time; when the chopping time is 4-10 minutes, the particle size of the fish meat changes little with the extension of the chopping time.

[0062] Figure 4 The product diagram of the fish fillet prepared when the chopping time is 4 minutes, at which time the particle size of the fish meat particles is 20-30 μm, can be seen that the sheet structure of the fish fillet is relatively dispersed; Figure 5 The product diagram when the chopping time is 1 minute can be seen that the sheet structure of the fish fillet is chaotic, and compared with embodiment 1, it can be seen that the fish fillet prepared when the chopping time is 2 minutes has the best layering effect, because when the particle size of the fish meat is too small, the degree of cross-linking within the product sheet is high, and cross-linking between the sheets of the fish fillet is easy to form, hindering layering; when the particle size of the fish meat is too large, the steric hindrance is large, and the structure rearrangement is difficult, and the sheet structure is chaotic; the particle size of the fish meat when the chopping time is 2 minutes is conducive to the structure rearrangement of the fish fillet, and the degree of cross-linking within the sheet is moderate, which can form a tight and obvious sheet structure.

[0063] Embodiment 3

[0064] This embodiment is used to explore the influence of different salt concentrations on the dissolution rate of fish meat protein. Unlike embodiment 1, the amount of salt added in step 3) is adjusted to 0.25%, 0.5%, 0.75%, 1%, 1.25%, 1.5%, 1.75%, 2%, and 2.5%, respectively, and the remaining process steps are the same as those in embodiment 1.

[0065] The fish paste prepared under different salt concentrations is measured for fish meat protein dissolution rate as shown in Figure 6 It can be seen that as the salt concentration increases, the dissolution rate of fish meat protein increases, and the salt-soluble myofibrillar protein plays a major role.

[0066] Figure 7 The product figure when the added amount of salt is 1%, at which the fish meat protein dissolution rate of fish pulp is 50-60 mg / g, can observe the gel state lamellar structure of fish fillet; Figure 8 The product figure when the added amount of salt is 0.25% can be seen that the relatively complete cross-linking structure cannot be formed in the lamella, and the meat is loose.

[0067] As can be seen from the above, when the added amount of salt is 0.5%, the effect is best, under high salt concentration (1.5%-2.5%), the fish meat protein dissolution rate increases, and the fish fillet forms a high-elasticity gel state structure; under low salt concentration (0.25%), the fish fillet is not salty enough in terms of sensory evaluation, the meat is relatively loose, and a complete lamellar structure and obvious layering lines cannot be formed; although there is no significant difference in the fish meat protein dissolution rate after salting (0.5%-1.25%), the further effect of salt on salt-soluble protein in the subsequent freezing and storage and frying processes will also lead to the differentiation of the final product, and it can be obviously seen from the product figure that the fish fillet with 0.25% salt cannot form a relatively complete cross-linking structure, and the meat is loose. Figure 8 ) than the fish fillet with 0.5% salt Figure 2 ) cannot form a relatively complete cross-linking structure, and the meat is loose.

[0068] Comparative Example 1

[0069] The difference between this comparative example and Example 1 is that the chopping step is removed, and the rest of the process is the same as Example 1.

[0070] The product figure in this comparative example is shown in Figure 9 It can be seen that the fish fillet does not form a lamellar structure, which indicates that without chopping, the fish meat particle size is large, the steric hindrance is large, the structure arrangement is difficult, and the lamellar structure cannot be formed.

[0071] Comparative Example 2

[0072] The difference between this comparative example and Example 1 is that the salt chopping step is removed, and the rest of the process is the same as Example 1.

[0073] The product figure in this comparative example is shown in Figure 10 It can be seen that the fish fillet does not form a lamellar structure, which indicates that without salt, the fish meat protein dissolution rate is small, a tight intra-lamellar cross-linking cannot be formed, a difference with the inter-lamellar gap cannot be formed, and finally a lamellar layered structure cannot be presented.

[0074] Comparative Example 3

[0075] The difference between this comparative example and Example 1 is that the vacuum treatment step is removed, and the rest of the process is the same as Example 1.

[0076] The product figure in this comparative example is shown in Figure 11It can be seen that the fish fillet has irregular cracks and holes, which indicates that the vacuum treatment operation is not performed, the air holes in the fish pulp are more, and the structure of the fish fillet is easily expanded and damaged in the frying, forming cracks and holes.

[0077] Comparative Example 4

[0078] The difference between the present comparative example and Example 1 is that the extrusion step is removed, and the rest of the process is the same as Example 1.

[0079] The product diagram in the present comparative example is shown in Figure 12 It can be seen that the fish fillet has irregular lines, which indicates that the extrusion operation is not performed, and the lines cannot have order perpendicular to the extrusion direction.

[0080] In summary, the present application proposes a frozen restructured fish fillet product with fiber texture sheet structure and a processing method thereof. The present application uses fish pulp with high degree of crushing as raw material, based on the process of constructing the fiber texture sheet structure of the frozen restructured fish fillet, the particle size of the fish pulp is controlled by chopping and mixing, and the intermuscular spicules are refined, the dissolution degree of myofibrillar protein in fish meat is controlled by salt content, and then the cross-linking and gelatinization degree of protein molecules in restructured fish meat during cooking process is controlled, so as to promote the formation of fiberized whole by moderate cross-linking of fish pulp protein, and to prevent excessive gelatinization, and to form a certain fiberized tissue structure.

[0081] The present application controls the size and distribution of air holes in the product by moderate vacuum treatment, and realizes the formation and control of sheet structure during the heating process of fish meat protein by applying simple physical extrusion to flatten small holes.

[0082] The present application realizes the recombination of fiberized fish meat product by comprehensively applying the process technologies of fish pulp particle size control, protein dissolution and cross-linking gelatinization control, and physical extrusion, realizes the formation of fiber texture sheet structure of fish pulp under the premise of not adding exogenous cross-linking agent and exogenous muscle tissue with fiber texture, and obtains high value-added frozen restructured fish fillet product. The process involved in the present application is simple, time-saving and low-cost, and has broad application and promotion prospects.

[0083] It should be noted that the above examples are only used to illustrate the technical solutions of the present application and are not limiting. Although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present application, which should be covered in the scope of the claims of the present application.

Claims

1. A processing method for a frozen-coated reconstituted fish fillet product with a fibrous layered structure, characterized in that: include, After the live fish is slaughtered and cut into pieces, it is chopped to obtain fish meat particles. Salt is added to the particles and the mixture is then salted and chopped to obtain fish paste. The fish paste is sequentially vacuum-treated, extruded, quick-frozen, demolded and cut into pieces, and coated with batter and bran to obtain coated and reconstituted fish fillets. Frozen fish fillets wrapped in batter and stored at -18°C or below will yield frozen and reconstituted fish fillet products. The chopping is intermittent, with a total chopping time of 2-4 minutes, and the amount of salt added is 0.5%-1% of the fish paste mass. The intermittent chopping process includes: slaughtering and cutting live fish into pieces, chopping the fish pieces at 3000 r / min for 1 min, pausing for 30 s, continuing to chop for 1 min, repeating this cycle, and chopping for a total of 2-4 min to obtain fish meat particles. The salt chopping process includes chopping fish meat particles at 3000 r / min for 1 min; pausing for 30 s and then chopping for another 1 min to obtain fish paste. The fish protein dissolution rate of the fish paste is 40–60 mg / g; The vacuum treatment is wherein the vacuum level is 0.06–0.085 MPa and the treatment time is 30–80 s; The extrusion pressure is 1300–3250 N / m. 2 ; The temperature of the slurry used in the process of coating with chaff is <10℃.

2. The processing method of the frozen-coated reconstituted fish fillet product with a fibrous layered structure as described in claim 1, characterized in that: The fish meat particles have a particle size of 20–60 μm.

3. The processing method of the frozen-coated reconstituted fish fillet product with a fibrous layered structure as described in claim 1, characterized in that: The temperature of chopping and salting is below 10°C.

4. A frozen-coated reconstituted fish fillet product with a fibrous sheet structure prepared by the method described in any one of claims 1 to 3.

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