Processing method of sturgeon meat floss

Abstract

The application discloses a kind of processing methods of sturgeon meat floss, S1, sturgeon meat, 0.1~0.3% TG enzyme and 0.1~0.3% L-arginine in proportion to the weight percentage of sturgeon meat are uniformly mixed in appropriate amount of water, and after water bath treatment, cooking is carried out, wherein the weight ratio of sturgeon meat and water is 1:3~6, and the cooking time is 50~80min;S2, the sturgeon meat is squeezed to remove water, and the sturgeon meat and white granulated sugar are prepared according to the mass ratio of 3:1~5:1, and the floss is beaten at room temperature, the beating time is 5~10min, the frying temperature is 100~120℃, and the frying time is 30~50min;S3, after frying, it is baked, and after cooling, it is obtained.The application has the characteristics of clear fiber, uniform color and rich nutrition.

Description

Technical Field

[0001] This invention relates to a meat floss, and more particularly to a method for processing sturgeon meat floss. Background Technology

[0002] Sturgeon, also known as beluga sturgeon, is a fish belonging to the class Osteichthyes, subclass Actinopterygii, superorder Haliotis, and order Acipenseriformes. It is currently the largest and longest-lived freshwater fish in the world. It is characterized by its delicate flesh, few bones, low cholesterol, moderate fat content, delicious flavor, and rich soluble protein, making it valuable for further processing. Meat floss, a traditional Chinese food, is widely loved. Fish meat floss, as a relatively new type of meat floss, has overcome the problems of bones and fishy smell associated with fish products through a series of processing techniques, making it popular with consumers.

[0003] However, there are currently few fish floss products, mainly focusing on products made from marine fish such as tuna floss, salmon floss, and cod floss. Freshwater fish floss is less common due to its persistent fishy smell, numerous bones, difficulty in deboning, and high processing difficulty. Furthermore, fish floss generally has low fiber strength, making it difficult to retain obvious fibers in the finished product. Therefore, it is mostly in powder form, which is a natural disadvantage, resulting in a low market share and limited application of fish floss. Summary of the Invention

[0004] The purpose of this invention is to provide a method for processing sturgeon meat floss. The resulting meat floss is characterized by distinct fibers, uniform color, and rich nutrition.

[0005] The technical solution of the present invention: a processing method for sturgeon meat floss, comprising the following processing steps: S1, mixing sturgeon meat, TG enzyme accounting for 0.1-0.3% of the weight of sturgeon meat and 0.1-0.3% of L-arginine in an appropriate amount of water, treating with a water bath and then steaming, wherein the weight ratio of sturgeon meat to water is 1:3-6, and the steaming time is 50-80 minutes;

[0006] S2. Squeeze the water out of the sturgeon meat, and prepare meat floss by mixing the dehydrated sturgeon meat and white sugar in a mass ratio of 3:1 to 5:1. Pound the meat at room temperature for 5 to 10 minutes, and stir-fry it at 100 to 120°C for 30 to 50 minutes.

[0007] S3. After stir-frying until fluffy, bake and cool to obtain the final product.

[0008] In the aforementioned processing method for sturgeon meat floss, in step S1, the weight of TG enzyme accounts for 0.15 to 0.25% of the weight of sturgeon meat.

[0009] In the aforementioned processing method for sturgeon meat floss, in step S1, the weight of L-arginine accounts for 0.15 to 0.25% of the weight of sturgeon meat.

[0010] In the aforementioned processing method for sturgeon meat floss, in step S1, the weight ratio of sturgeon meat to water is 1:4 to 5, and the steaming time is 60 to 65 minutes.

[0011] In the aforementioned processing method for sturgeon meat floss, in step S2, the mass ratio of sturgeon meat to white sugar is 3-4:1.

[0012] In the aforementioned processing method for sturgeon meat floss, the loosening time in step S2 is 6-8 minutes.

[0013] In the aforementioned processing method for sturgeon meat floss, in step S2, the frying temperature is 100-120℃ and the frying time is 35-45 minutes.

[0014] In the aforementioned processing method for sturgeon meat floss, step S1, the water bath treatment is: placing it in a water bath at 40-55℃ for 1-2 hours.

[0015] In the aforementioned processing method for sturgeon meat floss, in step S3, the baking temperature is 120-150℃, the baking time is 20-40 minutes, and the meat is stirred every 1-2 minutes during the process.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0017] This invention utilizes TG enzyme and L-arginine in the production and processing of meat floss. TG enzyme catalyzes protein, and cross-linking occurs between TG enzyme and protein, resulting in a significant improvement and optimization effect on the structure of myofibrillar proteins. L-arginine plays a beneficial role in altering the texture of muscle proteins and is also an important amino acid in the human body, possessing the function of enhancing human immunity. Furthermore, L-arginine production has been scaled up, is low-cost, and readily available. Through extensive experiments, the optimal parameters for the processing of sturgeon meat floss were determined, improving the quality of the fish floss. The resulting sturgeon meat floss has distinct fibers, is free of lumps and burnt ends, has a uniform color, and closely resembles commercially available chicken floss. It is also rich in nutrients and has a significant advantage in appearance compared to commercially available fish floss. Attached Figure Description

[0018] Figure 1 This is a microstructure diagram of sturgeon meat floss fibers in Comparative Example 2 of this invention;

[0019] Figure 2 This is a microstructure diagram of sturgeon meat floss fibers from Embodiment 2 of the present invention;

[0020] Figure 3 This is a microstructure diagram of commercially available chicken floss fibers;

[0021] Figure 4 This is a microstructure diagram of commercially available tuna floss fibers. Detailed Implementation

[0022] The present invention will be further described below with reference to embodiments, but these embodiments are not intended to limit the scope of the invention.

[0023] Example:

[0024] A method for processing sturgeon meat floss includes the following processing steps:

[0025] S1. Take 200g of sturgeon meat, add TG enzyme and L-arginine at a weight percentage of 0.2% of the sturgeon meat, mix well in an appropriate amount of water, keep warm in a 40℃ water bath for 2 hours, then add water for steaming, wherein the weight ratio of sturgeon meat to water is 1:4, and the steaming time is 60 minutes.

[0026] S2. Squeeze the water out of the sturgeon meat, put the squeezed sturgeon meat and white sugar into the bread machine at a mass ratio of 3:1 and run the meat floss preparation program. Floss at room temperature for 8 minutes, and stir-fry at 120℃ for 40 minutes.

[0027] S3. After stir-frying, proceed with the baking process at 130℃ for 30 minutes, stirring every minute during the process. Once cooled, the product is ready.

[0028] Example 2:

[0029] A method for processing sturgeon meat floss includes the following processing steps:

[0030] S1. Take 200g of sturgeon meat, add TG enzyme and L-arginine at a weight percentage of 0.2% of the sturgeon meat, add an appropriate amount of water and mix well. Keep warm in a 40℃ water bath for 2 hours, then add water for steaming. The weight ratio of sturgeon meat to water is 1:4, and the steaming time is 64.13 minutes.

[0031] S2. Squeeze the water out of the sturgeon meat, put the squeezed sturgeon meat and white sugar into the bread machine at a mass ratio of 3.4:1 and run the meat floss preparation program. Floss at room temperature for 6.03 minutes, stir-fry at 100℃ for 40 minutes.

[0032] S3. After stir-frying, proceed with the baking process at 150℃ for 28 minutes, stirring every minute during the process. Once cooled, the product is ready.

[0033] Comparative Example 1: The processing method of sturgeon meat floss in Comparative Example 1 is basically the same as that in Example 1, except that TG enzyme, accounting for 0.2% of the weight of sturgeon meat, is added to the raw materials.

[0034] Comparative Example 2: The processing method of sturgeon meat floss in Comparative Example 1 is basically the same as that in Example 1, except that the raw materials do not contain TG enzyme and L-arginine.

[0035] Comparative Example 3: The processing method of sturgeon meat floss in Comparative Example 3 is basically the same as that in Comparative Example 2, except that the mass ratio of sturgeon meat to white sugar is 2:1.

[0036] Comparative Example 4: The processing method of sturgeon meat floss in Comparative Example 4 is basically the same as that in Comparative Example 2, except that the mass ratio of sturgeon meat to white sugar is 6:1.

[0037] Comparative Example 5: The processing method of sturgeon meat floss in Comparative Example 5 is basically the same as that in Comparative Example 2, except that the steaming time is 40 minutes.

[0038] Comparative Example 6: The processing method of sturgeon meat floss in Comparative Example 6 is basically the same as that in Comparative Example 2, except that the steaming time is 100 minutes.

[0039] Comparative Example 7: The processing method of sturgeon meat floss in Comparative Example 7 is basically the same as that in Comparative Example 2, except that the loosening time is 4 minutes.

[0040] Comparative Example 8: The processing method of sturgeon meat floss in Comparative Example 8 is basically the same as that in Comparative Example 2, except that the loosening time is 12 minutes.

[0041] Experimental example:

[0042] 1. Materials and Reagents

[0043] The chilled sturgeon meat comes from Quzhou Xunlong Aquatic Food Technology Development Co., Ltd., in 4kg / bag packages, and is stored at -16℃. L-arginine (Hebei Huayang Biotechnology Co., Ltd.); TG enzyme (Taixing Dongsheng Biotechnology Co., Ltd.); white sugar, pea flour, cooking oil, and salt were purchased from supermarkets.

[0044] 2. Main instruments and equipment

[0045] WTC10002 electronic balance (Hangzhou Wanteheng Instrument Co., Ltd.); DHG-9240A forced-air drying oven (Changzhou Jintan Liangyou Instrument Co., Ltd.); FD-1A-50 induction cooker (SUPOIZO Co., Ltd.); EM-128BX microwave oven (Hefei Rongshida Sanyo Electric Co., Ltd.); YHG-300-S water activity meter (Ohaus Instruments (Shanghai) Co., Ltd.); HH-S bread maker (Zhongxing Petrus Electric Co., Ltd.).

[0046] 3. Take the meat floss prepared in Examples 1-2 and Comparative Examples 1-8 and measure relevant indicators.

[0047] 3.1. Loftiness Measurement:

[0048] Weigh 20-25g of naturally loose meat floss and record it as m3; use a small spoon to add the meat floss to a 250mL graduated cylinder in portions, read the volume of meat floss in the graduated cylinder and record it as V1; substitute it into equation (1) to calculate:

[0049]

[0050] In the formula, P represents the fluffiness of the meat floss (mL / g). V1 is the volume of the meat floss in the graduated cylinder, in mL or cm³. 3 m3 represents the mass of the meat floss in the graduated cylinder, expressed in grams. A higher P value indicates better meat floss production.

[0051] 3.2 Net Loft Determination:

[0052] Weigh 20-25g of naturally loose meat floss and record it as m4; use a small spoon to add the meat floss to a 250mL graduated cylinder in portions, and read the volume of meat floss in the graduated cylinder and record it as V2; substitute it into equation (2) to calculate.

[0053]

[0054] In the formula, P0 represents the net fluffiness of the meat floss (mL / g). V2 is the volume of the meat floss in the graduated cylinder, in mL or cm. 3 ω represents the mass fraction of moisture in the meat floss. A higher P0 value indicates better quality meat floss.

[0055] 3.3 Sensory evaluation criteria:

[0056] Table 1 Sensory Evaluation Scoring Table

[0057]

[0058] 3.4. Microstructure of meat floss:

[0059] Microscopic images were taken of Example 2, Comparative Example 2, and commercially available chicken floss and fish floss to examine their microstructure morphology.

[0060] 4. Test Results:

[0061] The sensory evaluation and net loft results are shown in Table 2:

[0062] Table 2 Sensory evaluation and net fluffiness results

[0063]

[0064]

[0065] The comparison results of Example 1, Comparative Example 1, and Comparative Example 2 show that the sensory scores of the meat floss were significantly improved after treatment with TG enzyme and L-arginine combined treatment and TG enzyme treatment, while there was no significant difference in sensory scores between the two treatments. Regarding net fluffiness, Example 1, which used TG enzyme and L-arginine combined treatment, had a higher net fluffiness than Comparative Example 1, which used TG enzyme combined treatment. Therefore, after comprehensive analysis and consideration, in the processing of sturgeon meat floss, the combined treatment with 0.2% TG enzyme and 0.2% L-arginine significantly improves the sensory scores of the meat floss.

[0066] The comparative results of Comparative Examples 2, 3, and 4 show that the sensory score of the sturgeon meat floss initially increases and then decreases with the amount of added white sugar. When the mass ratio of fish meat to white sugar is 3:1, its sensory quality is significantly superior to other levels. Regarding net fluffiness, it initially increases and then decreases with decreasing white sugar content, reaching its highest level at a fish meat to white sugar mass ratio of 3:1. Based on comprehensive analysis and consideration, the sensory score and net fluffiness of sturgeon meat floss are optimal at a fish meat to white sugar mass ratio of 3:1. Therefore, the optimal mass ratio for processing sturgeon meat floss is 3:1.

[0067] Comparative Examples 2, 5, and 6 show that the sensory scores of sturgeon meat floss first increase and then decrease with prolonged steaming time, exhibiting a significant advantage in sensory quality compared to other levels when the steaming time is around 60 minutes. Regarding net fluffiness, it shows a trend of first increasing and then decreasing with prolonged steaming time, reaching its highest level at 60 minutes. Based on comprehensive analysis and consideration, sturgeon meat floss demonstrates superior sensory scores and net fluffiness at a steaming time of around 60 minutes. Therefore, the optimal steaming time for processing sturgeon meat floss is approximately 60 minutes.

[0068] Comparative Examples 2, 7, and 8 show that the sensory score of sturgeon meat floss first increases and then decreases with increasing mixing time, exhibiting a significant advantage in sensory quality at 8 minutes compared to other levels. Regarding net fluffiness, it first increases and then decreases with increasing mixing time, reaching its highest level at 8 minutes. Based on comprehensive analysis and consideration, the sensory score and net fluffiness of sturgeon meat floss are optimal at approximately 8 minutes of mixing time. Therefore, the optimal mixing time for sturgeon meat floss processing is 8 minutes.

[0069] Microstructure diagram of meat floss as shown below Figures 1-4 As shown: The sturgeon floss in Comparative Example 2 has obvious fibers, but the diameter is relatively thin, and some broken fiber structures still exist. The sturgeon floss in Example 2, treated with TG enzyme and L-arginine, has a dense fiber structure and a moderate diameter, which is close to that of commercially available chicken floss; while the microstructure of commercially available tuna floss shows that its floss fibers are short and thin, and there are a large number of broken fiber structures, and the finished product is nearly powdery.

[0070] 5. Nutritional analysis of pork floss:

[0071] Nutritional analysis was performed on the meat floss from Example 1, and the nutritional composition is shown in Table 3.

[0072] Table 3 Nutritional composition of sturgeon meat floss

[0073]

[0074]

[0075] As shown in Table 3, the prepared sturgeon meat floss contains abundant macroelements such as K, Ca, and P, as well as trace elements such as Fe and Zn and nutrients such as vitamin A and vitamin E. The K, Ca, and P content of sturgeon meat floss is higher than that of commercially available cod meat floss.

[0076] Regarding amino acid content, it is known that sturgeon floss contains seven essential amino acids, including lysine, leucine, and threonine. Glutamic acid content is 0.048 mg / g, followed by aspartic acid at 0.031 mg / g. Cystine content is the lowest at 0.002 mg / g. Essential amino acids account for 44.57% of the total amino acids, and the ratio of essential to non-essential amino acids is 65.82%, both meeting the ideal protein pattern specified by FAO / WHO (essential amino acids account for approximately 40% of the total amino acids, and the ratio of essential to non-essential amino acids is above 60%). The protein performance indicators are superior to commercially available cod floss, and the balanced proportions of various amino acids can meet the human body's protein requirements. Furthermore, the levels of monounsaturated fatty acids and polyunsaturated fatty acids are 0.061 g / g and 0.109 g / g, respectively. Therefore, the sturgeon floss prepared by this invention is rich in and balanced in nutrients, meeting the nutritional needs of the human body.

Claims

1. A method for processing sturgeon meat floss, characterized in that: The processing steps include the following: S1. Mix sturgeon meat, TG enzyme (0.1-0.3% by weight of sturgeon meat), and L-arginine (0.1-0.3% by weight) in an appropriate amount of water, place in a water bath at 40-55℃ for 1-2 hours, and then steam. The weight ratio of sturgeon meat to water is 1:3-6, and the steaming time is 50-80 minutes. S2. Squeeze the water out of the sturgeon meat, and prepare meat floss by mixing the dehydrated sturgeon meat and white sugar in a mass ratio of 3:1 to 5:

1. Pound the meat at room temperature for 5 to 10 minutes, and stir-fry it at 100 to 120°C for 30 to 50 minutes. S3. After stir-frying until fluffy, bake and cool to obtain the final product.

2. The processing method for sturgeon meat floss according to claim 1, characterized in that: In step S1, the weight of TG enzyme accounts for 0.15~0.25% of the weight of sturgeon meat.

3. The processing method for sturgeon meat floss according to claim 1, characterized in that: In step S1, the weight of L-arginine accounts for 0.15~0.25% of the weight of sturgeon meat.

4. The processing method for sturgeon meat floss according to claim 1, characterized in that: In step S1, the weight ratio of sturgeon meat to water is 1:4~5, and the steaming time is 60~65 minutes.

5. The processing method for sturgeon meat floss according to claim 1, characterized in that: In step S2, the mass ratio of sturgeon meat to white sugar is 3~4:

1.

6. The processing method for sturgeon meat floss according to claim 1, characterized in that: In step S2, the loosening time is 6-8 minutes.

7. The processing method for sturgeon meat floss according to claim 1, characterized in that: In step S2, the frying time is 35-45 minutes.

8. The processing method for sturgeon meat floss according to claim 1, characterized in that: In step S3, the baking temperature is 120~150℃ and the baking time is 20~40min, during which the food is turned over once every 1~2min.

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