Preparation method of cooked minced fillet and cooked minced fillet

Abstract

The invention relates to the technical field of minced fillet processing, and particularly discloses a cooked minced fillet preparation method and cooked minced fillet thereof. The preparation method comprises the following steps: performing microwave modification on a starch solution, mixing fish gelatin and the modified starch solution, adding the mixture into minced fillet to obtain modified minced fillet, and finally steaming the modified minced fillet to obtain the cooked minced fillet. The processing method has the beneficial effects that a cross-linked network is formed in the modified starch and the surimi, so that the migration of water is effectively reduced, and the loss of water in the surimi caused by heating or freezing and unfreezing is avoided, so that the processed cooked surimi is juicy, soft, fine and smooth and has a good chewing feeling; meanwhile, the cross-linked network structure can improve the overall gel strength of the cooked surimi, so that the surimi forms a more compact and elastic gel structure, the texture of the surimi product is further improved, the situation that the surimi product is too loose or thick is avoided, and the taste of the product is improved.

Description

Technical Field

[0001] The invention relates to the technical field of minced fish processing, and in particular to a method for preparing cooked minced fish and the cooked minced fish. Background Art

[0002] Surimi is a commonly used raw material for aquatic prepared foods. Cooked surimi (also known as fish cake) can be obtained after steaming and other processing. Cooked surimi has a firmer texture and chewy taste, so it is recognized by consumers. The higher quality fish cakes on the market are usually produced from Alaska pollock.

[0003] However, the high cost of purchasing Alaska pollock makes the production cost of cooked surimi using it as raw material high. Therefore, some businesses will choose to mix other types of fish with Alaska pollock during the raw material production stage to reduce production costs. However, this change may lead to a decline in the quality of surimi and the taste of cooked surimi.

[0004] There are also means to improve the taste of cooked fish paste on the market. A common method is to add transglutaminase to fish cakes. Transglutaminase can enhance the chewiness of cooked fish paste by establishing cross-links between proteins. In this method, the strengthened protein network not only provides a firmer texture, but also helps to ensure the structural integrity of cooked fish paste during processing. However, many countries regulate the use of transglutaminase in food due to safety issues. Although transglutaminase is generally considered safe when used within a certain range, there is also a risk of misuse or overuse. If not properly controlled, it will lead to cross-linking of unintended proteins and may eventually cause allergic reactions in sensitive individuals.

[0005] Therefore, there is an urgent need for a method for preparing cooked fish paste, which can use fish meat with lower cost to prepare cooked fish paste with better taste, and at the same time, the raw materials used are relatively safe and will not cause harm to the health of the eater. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a method for preparing cooked fish paste, which is suitable for making relatively cheap fish meat into cooked fish paste with better taste, and the raw materials involved in the process are mainly starch, etc., which are relatively safe and will not harm the health of the eater.

[0007] The present invention is achieved through the following technical solutions: A method for preparing cooked fish paste comprises the following steps: S1. Prepare a starch solution at a ratio of starch to water of 10: (1-3), and microwave process the starch solution for 1-10 min at a microwave power of 500-2000 W, a microwave equipment frequency of 2.4-2.5 GHz, and a processing temperature of 80-100° C. to obtain a modified starch solution; spray a salt-ice water mixture on the surimi, adjust the water content of the surimi to 75-85%, and the salt content to 1-3%, to obtain a surimi to be modified; S2. Mix fish gelatin and the modified starch solution at a ratio of 1: (0.15-0.20) to obtain a first modified mixed solution, and perform several processing times of 1-2 min at a microwave power of 600-800 W, a microwave equipment frequency of 2.4-2.5 GHz, and a processing temperature of 40-90° C. min, until the first modified mixed liquid is in a gelatinized state, and then cooled to obtain a second modified mixed liquid; S3. adding the second modified mixed liquid to the fish paste to be modified, stirring until fusion, to obtain a modified fish paste; S4. steaming the modified fish paste to obtain cooked fish paste.

[0008] As a further improvement of the present invention, in S1, the fish fillet is chopped and mixed with ice water at 2-4° C., and stirred at a speed of 2-5 rpm for 10-15 minutes to obtain initial surimi, and the initial surimi is allowed to stand for 20-25 minutes, and then placed in a filter cloth for washing to obtain the surimi.

[0009] As a further improvement of the present invention, after the initial fish paste is washed, the initial fish paste is squeezed and dehydrated, and dried in an oven at 130±5° C. for 20 to 24 hours, and then the salt-ice water mixture is added to obtain the fish paste.

[0010] As a further improvement of the present invention, in S1, when the salt-ice water mixture is sprayed into the fish paste, the stirring temperature is maintained at 4±1° C. and the stirring and mixing time is 3 to 4 min.

[0011] As a further improvement of the present invention, in S2, before the fish gelatin is mixed with the modified starch solution, the fish gelatin is dissolved at a ratio of fish gelatin to water of 1: (10-15) and a water temperature of 40-60°C.

[0012] As a further improvement of the present invention, in S2, the gel strength of the fish gelatin is 50-300 g / cm2, the pH is 4.5-6.5, and the nitrogen content is 6-7%.

[0013] As a further improvement of the present invention, when the second modified mixed liquid is stirred in the fish paste to be modified in S3, the stirring temperature is controlled to be 30-40°C.

[0014] As a further improvement of the present invention, in S4, the steaming temperature is 90-95° C., and the steaming time is 20-40 min.

[0015] As a further improvement of the present invention, in S4, the cooked surimi is placed in an ice water bath and allowed to stand for 10 to 15 minutes.

[0016] In a second aspect, the present invention provides a cooked fish paste, which is prepared by a cooked fish paste preparation method, wherein the fish paste used is a pandanus fish paste, and the gel strength of the finally prepared cooked fish paste is 1600-1800 g / cm 2 , chewing property is 50~60 N.

[0017] The beneficial effects of the present invention are: (1) In terms of cost reduction, compared with the method of directly adding other fish paste to Alaska pollock paste, the present invention can directly use cheaper banded fish paste as raw materials, while ensuring that the cooked fish paste prepared from the banded fish paste still maintains a good taste; (2) In terms of methods for improving the taste, firstly, the modified starch after microwave treatment has more hydrophilic groups, which enables the starch molecules to absorb more water, that is, the modified starch has stronger hydration capacity; secondly, the modified starch has stronger cross-linking ability, which enables the modified starch to form a stronger cross-linking network through cross-linking after being mixed into the surimi. The cross-linking network includes not only the covalent or non-covalent bonding between the modified starch and the protein in the surimi, but also the cross-linking bonding between the modified starch molecules; Among them, on the basis of reducing the dissolution and loss of starch during the processing of surimi through the cross-linked network, the cross-linked network formed by the modified starch absorbing water in the surimi relies on the hydration capacity of the modified starch to effectively reduce the migration of water and avoid the loss of water in the surimi due to heating or freezing and thawing. This not only makes the cooked surimi obtained by heating processing more juicy, soft, delicate and smooth with a good chewing feel, but also can effectively lock the water in the surimi during the freezing and thawing process, reduce the formation of ice crystals, reduce the loss of water during thawing, and maintain the water content and structure of the cooked surimi; and the network structure formed in the surimi after the modified starch combines with the protein in the surimi can improve the overall gel strength of the cooked surimi, so that the surimi forms a more compact and elastic gel structure, thereby improving the texture of the surimi products, avoiding excessive looseness or stickiness, and improving the taste of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The following drawings are provided for combining with the preferred implementation examples of the present invention to help understand the purpose and advantages of the present invention, wherein: Figure 1 The SEM images of various types of cooked surimi are tested. Figure 2 This is a statistical chart of the chewiness test results of various types of cooked fish paste; Figure 3 This is a statistical chart of the test results of gel strength of various types of cooked fish paste.

[0019] in, Figures 1 to 3 In the embodiment, the number a corresponds to the commonly available cooked surimi (made from Alaska pollock), the number b corresponds to the commonly available cooked surimi (made from pangasius), and the number c corresponds to the cooked surimi in Example 1. Figure 2~3 In the table, the content corresponding to the number a~b is the same as Figure 1 The d number corresponds to the cooked fish paste in proportion 1. DETAILED DESCRIPTION

[0020] The present invention is further described in detail below based on the accompanying drawings and implementation examples.

[0021] In order to make the purpose, technical scheme and advantages of the present invention more clear, the present invention is further described in detail in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0022] Embodiment 1: This embodiment provides a cooked fish paste, which is mainly obtained by processing the following steps: S1. A starch solution is prepared under the condition that the ratio of starch to water is 10:2, and the starch solution is microwave-processed for 6 min under the conditions of microwave power of 1000 W, microwave equipment frequency of 2.45 GHz, and processing temperature of 90°C to obtain a modified starch solution, which is then cooled for use; at the same time, ordinary commercially available salt and ice cubes (crushed ice or ice particles can be taken), and are mixed in a salt: ice weight ratio of 1:3, and the salt and ice are fully stirred with a shovel, a stirring rod or other tools to make the salt dissolve evenly while promoting the melting of part of the ice cubes to release cold, and finally a salt-ice water mixture is obtained, and the salt-ice water mixture is sprayed on the bandi fish surimi, and the stirring temperature is maintained at 4±1°C. The stirring and mixing time is about 3 min each time. During the stirring period, the water content and salt content of the surimi are measured until the requirements are met. In this embodiment, the surimi to be modified finally has a water content of 80% and a salt content of 2%; S2. The gel strength is 175 g / cm 2, fish gelatin with a pH of 5 and a nitrogen content of 6.5% was mixed with a modified starch solution, wherein the mixing ratio was fish gelatin: modified starch solution = 1: 0.1875, to obtain a first modified mixed solution, and then four microwave processes were performed under the conditions of a microwave power of 700 W, a microwave equipment frequency of 2.5 GHz, and a processing temperature of 80°C, each microwave processing time was 2 min, and after a single microwave processing, the first modified mixed solution was taken out and stirred once to ensure uniform heating, and finally a first modified mixed solution in a gelatinized state was obtained, which was taken out and cooled to obtain a second modified mixed solution; S3. The second modified mixture is added to the modified surimi and stirred until fusion is achieved, during which the stirring temperature is maintained at about 35 ° C to avoid protein denaturation due to excessively high temperatures or low temperatures affecting the mixing effect, and then the modified surimi is obtained; S4. The modified surimi is heated at 90° C. for 30 min to obtain cooked surimi.

[0023] Preferably, in S1, the bandi fish fillets are chopped and mixed with 4°C ice water in a bag, and stirred at 4 rpm for 15 minutes using a micro drum stirrer to obtain an initial surimi, and the initial surimi is allowed to stand for 20 minutes and then poured into a filter cloth for cleaning. In this embodiment, the filter cloth used is a four-layer cheese cloth. The washed surimi is first dehydrated by a wine press, and then the dehydrated fish pieces are dried in an oven at 130°C for 24 hours, and finally a salt-ice water mixture is sprayed into the surimi to obtain the surimi to be modified.

[0024] Preferably, in S2, before the fish gelatin is mixed with the modified starch solution, after weighing the required amount of fish gelatin, the fish gelatin is dissolved at a ratio of 1:12 between fish gelatin and water and a water temperature of 50°C.

[0025] Preferably, in S4, the cooked surimi prepared after steaming is transferred to an ice water bath and allowed to stand for 15 min, and then refrigerated for storage.

[0026] Embodiment 2: The difference between this embodiment and embodiment 1 is that in the cooked surimi processing step of this embodiment: In S1, the starch solution was microwave processed for 3 min under the conditions of microwave power of 1500 W, microwave equipment frequency of 2.45 GHz, and processing temperature of 100°C to obtain a modified starch solution.

[0027] In S2, the mixing ratio of the first modified mixed liquid is fish gelatin: modified starch solution = 1:0.16, and then the first modified mixed liquid is subjected to five microwave processing under the conditions of microwave power of 650 W, microwave equipment frequency of 2.5 GHz, and processing temperature of 55°C. Each microwave processing time is 2 min. After a single microwave processing, the first modified mixed liquid is taken out and stirred once to ensure uniform heating, and finally a first modified mixed liquid in a gelatinized state is obtained. After being taken out, it is cooled to obtain a second modified mixed liquid.

[0028] Embodiment 3: The difference between this embodiment and embodiment 1 is that in the cooked surimi processing step of this embodiment: In S1, the starch solution was microwave processed for 7 min under the conditions of microwave power of 800 W, microwave equipment frequency of 2.4 GHz, and processing temperature of 85°C to obtain a modified starch solution.

[0029] In S2, the mixing ratio of the first modified mixed liquid is fish gelatin: modified starch solution = 1:0.19. Under the conditions of microwave power of 600 W, microwave equipment frequency of 2.4 GHz, and processing temperature of 45°C, the first modified mixed liquid is subjected to microwave processing six times, each microwave processing time is 1 min, and the first modified mixed liquid is taken out after a single microwave processing and stirred once to ensure uniform heating, and finally a first modified mixed liquid in a gelatinized state is obtained, which is taken out and cooled to obtain a second modified mixed liquid.

[0030] Comparative Example 1: The difference between this embodiment and embodiment 1 is that in the cooked fish paste processing step of this embodiment, the starch used is homogenized starch.

[0031] The homogenized starch is prepared by a high-pressure homogenization method. Specifically, in a high-pressure homogenizer, a starch solution is sprayed out through a nozzle using high pressure, so that it is broken up in a high-speed flow to achieve a homogenization effect. The concentration of the starch solution is 10%; during the spraying process, the operating pressure is maintained at about 75 MPa; the temperature is controlled at about 60°C; and the spraying flow rate is set to 15 L / h. In this embodiment, the homogenized starch used needs to be subjected to 3 high-pressure homogenization treatments and the gap of the homogenizer is set to 0.4 mm; each treatment time is controlled to be 4 min.

[0032] Taste testing: In this embodiment, the taste of the cooked fish paste in Example 1, the cooked fish paste in Comparative Example 1, the common commercially available cooked fish paste (made from Alaska pollock), and the common commercially available cooked fish paste (made from pangasius) were tested.

[0033] Taste testing mainly includes three parts. The first is the scanning electron microscope (SEM) image, which can clearly show the firmness of the cooked fish paste; the second is the chewiness test. The chewiness focuses on the elasticity and chewability of the fish cake in the mouth. It reflects the softness and toughness of the fish cake and whether it can be evenly decomposed when chewing. Fish cakes with better chewiness are usually softer and melt in the mouth without a hard or tough taste; the third is the gel strength test. The gel strength focuses on the structural stability and elasticity of the fish cake. It is used to measure the compression and deformation resistance of the fish cake when it is under stress. Fish cakes with higher gel strength usually have a firmer taste, a certain elasticity and a firm taste, and are not easy to break.

[0034] The chewiness test includes: using an EZ Test-500N texture analyzer, cutting the corresponding cooked surimi sample into test pieces with a size of 3 cm×3 cm×1 cm. Using a 1 cm circular probe (550 N load cell) to perform two compression tests on each sample at a compression speed of 60 mm / min, the corresponding chewiness value is obtained.

[0035] The gel strength test adopts the Wenlait method. It is based on the framework of Bloom strength test. The ISO 2342:2000 - Gelatin -Determination of Bloomstrength related standard issued by the International Organization for Standardization (ISO) provides a method for measuring the Bloom strength of gelatin. The strength of the gel is evaluated by measuring the maximum indentation force of the gel under pressure. The test method used in this embodiment is to use a standard indenter (12.7 mm diameter) to indent the cooked fish paste at 25°C.

[0036] Test results: Figure 1 The following are SEM images of different cooked surimi. From left to right, picture a is a common commercial cooked surimi (made from Alaska pollock), picture b is a common commercial cooked surimi (made from banded fish), and picture c is the cooked surimi in Example 1. It can be seen that the common commercial cooked surimi (made from Alaska pollock) has the highest compactness, while the common commercial cooked surimi (made from banded fish) has the lowest compactness. The compactness of the cooked surimi in Example 1 and Comparative Example 1 is higher than that of the common commercial cooked surimi (made from banded fish), but the compactness of the cooked surimi in Example 1 is relatively closer to that of the common commercial cooked surimi (made from Alaska pollock).

[0037] At the same time, the chewiness of the commonly available cooked surimi (made from Alaska pollock) is 22.53 N and the gel strength is 600 g / cm 2 The chewiness of the commonly available cooked surimi (made from pangasius) is 13.63 N and the gel strength is 400 g / cm 2 The chewiness of the cooked surimi in Example 1 was 56.10 N and the gel strength was 1708.32 g / cm 2 The chewiness of the cooked surimi in Comparative Example 1 was 34.30 N and the gel strength was 832.56 g / cm 2 After statistical analysis of the data, we can Figure 2~3 It can be clearly seen that after the addition of starch to improve the surimi, the chewiness and gel strength of the cooked surimi in Example 1 and Comparative Example 1 are improved compared with the common commercially available cooked surimi (made with pangasius), but the chewiness and gel strength of the cooked surimi in Example 1 made with the modified starch are significantly stronger than the best common commercially available cooked surimi (made with Alaska pollock). At the same time, the taste of the cooked surimi is significantly improved after using the modified starch, especially Figure 3 As shown in Figure 1, the gel strength of the cooked surimi in Example 1 can reach 1708.32 g / cm 2 , which is the gel strength of cooked surimi in Comparative Example 1: 832.56 g / cm 2 The above results prove that the common homogenized starch cannot form a strong cross-linked network in the surimi, and thus its ability to improve the cooked surimi is significantly lower than that of the modified starch provided by the present invention.

[0038] The SEM images are consistent with the chewiness and gel strength test results, indicating that after the fish paste is improved with modified starch, the taste of the cooked fish paste can be significantly improved or even better than the best common commercially available cooked fish paste made from Alaska pollock, so that cheaper fish paste such as bandeis can be used in the field of cooked fish paste processing. The raw materials used for the improvement are all common and safe materials, which are not likely to cause harm to the health of consumers, thereby improving food safety.

[0039] Finally, it should be noted that the above implementation cases are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned implementation cases, those skilled in the art should understand that they can still modify the technical solutions recorded in the aforementioned implementation cases, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the implementation cases of the present invention.

Claims

1. A method for preparing cooked fish paste, characterized in that: The following steps are involved: S1. A starch solution is prepared under the condition that the ratio of starch to water is 10: (1-3), and the starch solution is microwave-processed for 1-10 min under the condition that the microwave power is 500-2000 W, the microwave equipment frequency is 2.4-2.5 GHz, and the processing temperature is 80-100° C. to obtain a modified starch solution; Spraying the salt-ice water mixture into the surimi, adjusting the water content of the surimi to 75-85% and the salt content to 1-3%, to obtain the surimi to be modified; S2. fish gelatin and the modified starch solution are mixed in a ratio of 1: (0.15-0.20) to obtain a first modified mixed solution, and the first modified mixed solution is subjected to microwave processing for several times with a processing time of 1-2 min under the conditions of microwave power of 600-800 W, microwave equipment frequency of 2.4-2.5 GHz, and processing temperature of 40-90° C. until the first modified mixed solution is in a gelatinized state, and a second modified mixed solution is obtained after cooling; S3. adding the second modified mixture to the surimi to be modified, stirring until fusion, to obtain a modified surimi; S4. Steaming the modified surimi to obtain cooked surimi.

2. The method for preparing cooked surimi according to claim 1, characterized in that: In S1, the fish fillet is chopped and mixed with ice water at 2-4° C., and stirred at a speed of 2-5 rpm for 10-15 minutes to obtain initial surimi, and the initial surimi is allowed to stand for 20-25 minutes, and then placed in a filter cloth for washing to obtain the surimi.

3. The method for preparing cooked surimi according to claim 2, characterized in that: After the initial fish paste is washed, the initial fish paste is squeezed and dehydrated, and dried in an oven at 130±5° C. for 20 to 24 h, and then the salt-ice water mixture is added to obtain the fish paste.

4. The method for preparing cooked surimi according to claim 1, characterized in that: In S1, when the salt-ice water mixture is sprayed into the surimi, the stirring temperature is maintained at 4±1° C. and the stirring mixing time is 3 to 4 min.

5. The method for preparing cooked surimi according to claim 1, characterized in that: In S2, before the fish gelatin is mixed with the modified starch solution, the fish gelatin is dissolved at a ratio of fish gelatin to water of 1: (10-15) and a water temperature of 40-60°C.

6. The method for preparing cooked surimi according to claim 1, characterized in that: In S2, the gel strength of the fish gelatin is 50-300 g / cm 2 , pH is 4.5~6.5, and nitrogen content is 6~7%.

7. The method for preparing cooked surimi according to claim 1, characterized in that: When the second modified mixed liquid is stirred in the fish paste to be modified in S3, the stirring temperature is controlled to be 30-40°C.

8. The method for preparing cooked surimi according to claim 1, characterized in that: In S4, the steaming temperature is 90~95℃, and the steaming time is 20~40 min.

9. The method for preparing cooked surimi according to claim 8, characterized in that: In S4, the cooked surimi is placed in an ice water bath and allowed to stand for 10 to 15 minutes.

10. A cooked fish paste, characterized in that: The method for preparing cooked surimi according to any one of claims 1 to 9 is used, wherein the surimi is made of pangasius surimi, and the gel strength of the cooked surimi is 1600 to 1800 g / cm 2 , chewing property is 50~60 N.

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