Slurry-free fish glassy gordon euryale seed, preparation method thereof and preparation method of slurry-free fish

Abstract

The invention relates to the technical field of food production, in particular to paste-free fish glassy gordon euryale seed and a making method thereof and a making method of paste-free fish. The invention relates to paste-free fish glassy gordon euryale seed, which is prepared from the following components in percentage by weight: 0.1 to 0.3 percent of K-type carrageenan, 0.1 to 0.3 percent of guar gum, 0.4 to 0.6 percent of trehalose, 0.1 to 0.3 percent of konjaku flour, 0.8 to 1.0 percent of acetic ester modified starch, 0.6 to 0.8 percent of calcium acetate, 1.5 to 2.5 percent of sodium tripolyphosphate and the like. When the paste-free fish glassy gordon euryale seed is applied to fish fillets, paste is transparent, the phenomenon that the paste is thick is avoided, and the conditions that soup is mixed and powder is removed are avoided; the freeze-thaw cycle is extremely low in water loss, and repeated freezing can be realized, so that great troubles can be solved for consumers; the slurry prepared by the preparation method of the slurry-free fish glassy gordon euryale seed is transparent and fresh, powder and slurry are not removed after boiling, and the water loss rate after re-freezing is very low; the slurry-free fish fillet prepared by the preparation method of the slurry-free fish is transparent and fresh in slurry, does not remove starch and slurry after being boiled, and is very low in water loss rate after being re-frozen.

Description

Technical Field

[0001] The invention relates to the technical field of aquatic food processing, in particular to a paste-free fish glass starch, a preparation method thereof, and a paste-free fish preparation method. Background Art

[0002] With the rapid development of quick-freezing technology, the cold chain system has taken shape. Through rough-processed pre-packaged semi-finished products such as paste-free fish fillets, they can be directly cooked using traditional cooking methods after thawing. They can be easily introduced into various hotels, catering companies and thousands of households. Not only does it save the complicated daily labor and space of killing fish and preparing fish, it also improves the work efficiency of chefs, shop assistants and housewives, and the general public can conveniently enjoy various fish fillets.

[0003] At present, paste-free black fish fillet products are already relatively mature frozen aquatic product pre-prepared dishes on the market, and their application scenarios are wide, including but not limited to pickled fish, hot pot, boiled fish, and stir-fried fish. Among them, in the paste-free fish fillet pre-prepared dish industry, most of them are still using the traditional chef's sizing method, using potato native starch slurry (as we all know, the antifreeze and viscosity of native starch are easily destroyed under low temperature conditions), and through static pickling, forming paste-free fish fillet pre-prepared dish products. However, this traditional slurry process has the following disadvantages:

[0004] 1. The slurry is thick and abundant, and the powder falls off and the soup base is mixed after boiling: Using potato native starch in the slurry form will give the slurry-free black fish fillet product an opaque, thick and abundant slurry problem. During the boiling process, the powder falls off and the soup base is easily mixed.

[0005] 2. After freeze-thaw cycles, there is a serious problem of water loss after thawing: Since the starch slurry has poor water locking ability during the freezing process, especially after thawing, the water loss effect is aggravated. As a result, the slurry-free black fish fillet products are basically used up within 1 day after thawing and cannot be refrozen, which brings great trouble to consumers. Summary of the invention

[0006] The purpose of the present invention is to solve the above-mentioned problems and shortcomings, and to provide a paste-free fish glass starch, a preparation method thereof, and a paste-free fish preparation method. When the paste-free fish glass starch is applied to fish fillets, the paste is transparent, the paste is not too thick, and the soup base is not mixed or the powder is not lost; the freeze-thaw cycle loses very little water, and the fish can be refrozen many times, which can solve a great problem for consumers; the paste prepared by the paste-free fish glass starch preparation method is transparent and refreshing, does not lose powder or paste during cooking, and has a very low water loss rate after refrozen; the paste-free fish fillet paste prepared by the paste-free fish preparation method is transparent and refreshing, does not lose powder or paste during cooking, and has a very low water loss rate after refrozen.

[0007] The technical solution of the present invention is achieved in this way:

[0008] The invention discloses a glass starch for making fish without pulp, which is characterized in that it comprises the following components in proportion according to the weight percentage of fish slices used for making the fish without pulp: 0.1-0.3% of K-type carrageenan, 0.1-0.3% of guar gum, 0.4-0.6% of trehalose, 0.1-0.3% of konjac flour, 0.8-1.0% of acetate modified starch, 0.6%-0.8% of calcium acetate, 1.5%-2.5% of sodium tripolyphosphate, and also comprises natural lemon powder for adjusting the pH value of the glass starch for making fish without pulp to 6.0-6.6.

[0009] Preferably, the glass starch for making the fish without paste further comprises 0.05%-0.15% of Sichuan pepper oil in proportion to the weight percentage of the fish fillets used for making the fish without paste.

[0010] A method for making paste-free fish glass starch is characterized by comprising the following steps:

[0011] S1. According to the weight percentage of the fish fillet used for making the pulp-free fish, 0.1-0.3% of K-type carrageenan, 0.1-0.3% of guar gum, 0.4-0.6% of trehalose, 0.1-0.3% of konjac flour, 0.8-1.0% of acetate modified starch, 0.6%-0.8% of calcium acetate, and 1.5%-2.5% of sodium tripolyphosphate are weighed;

[0012] S2, stirring and mixing K-type carrageenan, guar gum, trehalose, konjac flour, and acetate modified starch to obtain a colloidal dispersion, stirring at 800-1000 rpm / min for 2-3 min;

[0013] S3, adding calcium acetate to the colloidal dispersion, adjusting the pH value to 6.0-6.6 with natural lemon powder, adding sodium tripolyphosphate, stirring at a low speed for 2-3 minutes, and obtaining a mixed solution;

[0014] S4, placing the mixed solution in step S3 in a high-speed shear tank and shearing for 40-60s at a rotation speed of 2500-3000rpm / min to obtain paste-free fish glass starch.

[0015] Preferably, 0.05%-0.15% of Sichuan pepper oil is weighed according to the weight percentage of the fish fillets used to prepare the pulp-free fish, and the Sichuan pepper oil is added to the colloidal dispersion after adjusting the pH value in step S3 and before low-speed stirring.

[0016] A method for making fish without paste, which is characterized by comprising the following steps:.

[0017] S1, prepare fish fillets, weigh 0.1-0.3% K-type carrageenan, 0.1-0.3% guar gum, 0.4-0.6% trehalose, 0.1-0.3% konjac flour, 0.8-1.0% acetate modified starch, 0.6%-0.8% calcium acetate, and 1.5%-2.5% sodium tripolyphosphate according to the weight percentage of the fish fillets;

[0018] S2, stirring and mixing K-type carrageenan, guar gum, trehalose, konjac flour, and acetate modified starch to obtain a colloidal dispersion, stirring at 800-1000 rpm / min for 2-3 min;

[0019] S3, adding calcium acetate to the colloidal dispersion, adjusting the pH value to 6.0-6.6 with natural lemon powder, adding sodium tripolyphosphate, stirring at a low speed for 2-3 minutes, and obtaining a mixed solution;

[0020] S4, placing the mixed solution in step S3 in a high-speed shear tank for shearing for 40-60s at a speed of 2500-3000rpm / min to obtain paste-free fish glass starch;

[0021] S5. Pour the paste-free fish glass starch in step S4 into a vacuum tumbling machine together with fish fillets and water, rotate at 4-6 rpm / min, set the vacuum degree at 0.6-0.8 KPa, and tumble for 50-70 min. Marinate for 2-4 h to obtain a paste-free fish product.

[0022] Preferably, 0.05%-0.15% of the pepper oil weighed as a percentage of the weight of the fish fillet is added to the colloidal dispersion after adjusting the pH value in step S3 and before low-speed stirring.

[0023] The beneficial effects of the present invention are as follows: the slurry formed by the paste-free fish glass starch can present transparent, highly viscous, and highly stable hydrophilic colloid properties, and the slurry will not be too thick. It can promote the close combination of the paste-free fish glass starch and the fish fillets, and stably adsorb on the surface of the fish fillets during the refrozen and cooked processes of the product, and can reduce the phenomenon of water loss during multiple refrozen and the state of desizing during cooking, and there will be no mixed soup base, powder loss, and inability to refrozen, which can solve a lot of troubles for consumers.

[0024] The paste-free fish glass starch produced by the method can present refreshing, transparent, highly viscous and highly stable hydrophilic colloid characteristics, and will not have a thick paste phenomenon, can promote the paste-free fish glass starch to be closely combined with the fish fillet, and can be stably adsorbed on the surface of the fish fillet during the refrozen and cooked processes of the product, can reduce the phenomenon of water loss during multiple refrozen and the state of de-starch during cooking, and will not cause the situation of mixed soup base, powder loss and inability to refrozen, which can solve a lot of troubles for consumers.

[0025] The paste-free fish product produced by the paste-free fish production method can form glass starch, and the glass starch can present the hydrophilic colloid characteristics of being refreshing, transparent, highly viscous and highly stable, and will not have the phenomenon of thick paste, can promote the close combination of the paste-free fish glass starch and the fish fillet, and can be stably adsorbed on the surface of the fish fillet during the refrozen process and the cooking process of the product, can reduce the phenomenon of water loss during multiple refrozen and the state of de-starch during cooking, and will not have the situation of mixed soup base, powder loss and inability to refrozen, which can solve a lot of troubles for consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a comparison diagram of the glass starch slurry states of different embodiments of the present invention and the existing solution (the existing solution is shown as the control group).

[0027] Figure 2 It is a comparison diagram of the soup state of the paste-free fish fillet after being boiled in boiling water for 30 seconds in different embodiments of the present invention and the existing solution (the existing solution is shown as the control group).

[0028] Figure 3 It is a viscosity comparison chart of different embodiments of the present invention and the existing solution (the existing solution is shown as the control group).

[0029] Figure 4 It is a comparison chart of thawing water loss rate of paste-free fish fillets after thawing and refreezing three times in different embodiments of the present invention and the existing solution (the existing solution is shown as the control group). DETAILED DESCRIPTION

[0030] Embodiment 1:

[0031] The invention discloses a fish starch-free glass starch, which comprises the following components in proportion according to the weight percentage of fish fillets used for preparing the fish starch-free: 0.1-0.3% of K-type carrageenan, 0.1-0.3% of guar gum, 0.4-0.6% of trehalose, 0.1-0.3% of konjac flour, 0.8-1.0% of acetate modified starch, 0.6%-0.8% of calcium acetate, 1.5%-2.5% of sodium tripolyphosphate, and also comprises natural lemon powder for adjusting the pH value of the fish starch-free glass starch to 6.0-6.6.

[0032] The slurry formed by the paste-free fish glass starch can present transparent, highly viscous, and highly stable hydrophilic colloid properties, and the slurry will not be too thick. It can promote the close combination of the paste-free fish glass starch and the fish fillets, and stably adsorb on the surface of the fish fillets during the refrozen and cooked processes of the product, which can reduce the loss of water due to multiple refrozen and the de-slurry state during cooking, and there will be no mixed soup base, powder loss, and inability to refrozen, which can solve a lot of troubles for consumers.

[0033] The specific advantages of the paste-free fish fillet made with the paste-free fish glass starch are as follows:

[0034] 1. The slurry is transparent and refreshing: K-type carrageenan, guar gum, trehalose, konjac flour, and acetate modified starch are used. Under weakly acidic conditions, high-speed shearing is performed to make the colloidal macromolecules chelate calcium ions to form a stable and transparent slurry structure, so that the surface of the fish fillet forms a transparent and refreshing slurry state.

[0035] 2. No powder or pulp loss during the cooking process: This patent uses the "glass starch" slurry process, which will not form large starch blocks or mixed soup base during the thawing and cooking process, and has more application advantages in scenarios such as pickled fish.

[0036] 3. Low water loss rate after refrozen: After thawing and freezing for 3 times, the thawing water loss rate is significantly lower than that of existing products, and no obvious water loss will occur.

[0037] The glass starch for fish without paste also includes 0.05%-0.15% of pepper oil in proportion to the weight percentage of the fish fillet used to make the fish without paste. This can help the prepared fish without paste have a slight pepper flavor, which can not only avoid affecting the fresh and fragrant taste of the fish fillet, but also effectively improve the taste of the fish without paste, so that the glass starch for fish without paste has higher applicability.

[0038] Embodiment 2:

[0039] The method for making a paste-free fish glass starch according to the present invention (using the paste-free fish glass starch of the first embodiment) comprises the following steps:

[0040] S1. According to the weight percentage of the fish fillet used for making the pulp-free fish, 0.1-0.3% of K-type carrageenan, 0.1-0.3% of guar gum, 0.4-0.6% of trehalose, 0.1-0.3% of konjac flour, 0.8-1.0% of acetate modified starch, 0.6%-0.8% of calcium acetate, and 1.5%-2.5% of sodium tripolyphosphate are weighed;

[0041] S2, stirring and mixing K-type carrageenan, guar gum, trehalose, konjac flour, and acetate modified starch to obtain a colloidal dispersion, stirring at 800-1000 rpm / min for 2-3 min;

[0042] S3, adding calcium acetate to the colloidal dispersion, adjusting the pH value to 6.0-6.6 with natural lemon powder, adding sodium tripolyphosphate, stirring at a low speed for 2-3 minutes, and obtaining a mixed solution;

[0043] S4, placing the mixed solution in step S3 in a high-speed shear tank and shearing for 40-60s at a rotation speed of 2500-3000rpm / min to obtain paste-free fish glass starch.

[0044] The paste-free fish glass starch produced by the method can present refreshing, transparent, highly viscous and highly stable hydrophilic colloid characteristics, and will not have a thick paste phenomenon, can promote the paste-free fish glass starch to be closely combined with the fish fillet, and can be stably adsorbed on the surface of the fish fillet during the refrozen and cooked processes of the product, can reduce the phenomenon of water loss during multiple refrozen and the state of de-starch during cooking, and will not cause the situation of mixed soup base, powder loss and inability to refrozen, which can solve a lot of troubles for consumers.

[0045] According to the weight percentage of the fish fillet used to prepare the paste-free fish, 0.05%-0.15% of pepper oil is weighed, and the pepper oil is added to the colloidal dispersion after adjusting the pH value in step S3 and before low-speed stirring. This can help the prepared paste-free fish have a slight pepper flavor, which can not only avoid affecting the fresh and fragrant taste of the fish fillet, but also effectively improve the taste of the paste-free fish, so that the preparation method of the paste-free fish glass starch has higher applicability.

[0046] Embodiment three:

[0047] The method for making a paste-free fish of the present invention (adopting the method for making a paste-free fish glass starch in Example 2) comprises the following steps:

[0048] S1, prepare fish fillets, weigh 0.1-0.3% K-type carrageenan, 0.1-0.3% guar gum, 0.4-0.6% trehalose, 0.1-0.3% konjac flour, 0.8-1.0% acetate modified starch, 0.6%-0.8% calcium acetate, and 1.5%-2.5% sodium tripolyphosphate according to the weight percentage of the fish fillets;

[0049] S2, stirring and mixing K-type carrageenan, guar gum, trehalose, konjac flour, and acetate modified starch to obtain a colloidal dispersion, stirring at 800-1000 rpm / min for 2-3 min;

[0050] S3, adding calcium acetate to the colloidal dispersion, adjusting the pH value to 6.0-6.6 with natural lemon powder, adding sodium tripolyphosphate, stirring at a low speed for 2-3 minutes, and obtaining a mixed solution;

[0051] S4, placing the mixed solution in step S3 in a high-speed shear tank for shearing for 40-60s at a speed of 2500-3000rpm / min to obtain paste-free fish glass starch;

[0052] S5. Pour the paste-free fish glass starch in step S4 into a vacuum tumbling machine together with fish fillets and water, rotate at 4-6 rpm / min, set the vacuum degree at 0.6-0.8 KPa, and tumble for 50-70 min. The paste-free fish glass starch, fish fillets and water are mixed in the following weight percentage ratio: 55-65% of the paste-free fish glass starch, 10-12% of the fish fillets, and the rest is water. After tumbling and kneading, marinate for 2-4 hours to obtain a paste-free fish product.

[0053] The paste-free fish product produced by the paste-free fish production method can form glass starch, and the glass starch can present the hydrophilic colloid characteristics of being refreshing, transparent, highly viscous and highly stable, and will not have the phenomenon of thick paste, can promote the close combination of the paste-free fish glass starch and the fish fillet, and can be stably adsorbed on the surface of the fish fillet during the refrozen process and the cooking process of the product, can reduce the phenomenon of water loss during multiple refrozen and the state of de-starch during cooking, and will not have the situation of mixed soup base, powder loss and inability to refrozen, which can solve a lot of troubles for consumers.

[0054] K-type carrageenan, guar gum, trehalose, konjac flour and acetate modified starch are used. Under weakly acidic conditions, high-speed shearing is performed to make the colloidal macromolecules chelate calcium ions to form a stable and transparent slurry structure. The structure exhibits transparent, highly viscous and highly stable hydrophilic colloid properties. Vacuum tumbling technology is then used to promote the close combination of the slurry and the fish fillet. During the thawing and cooking processes of the product, the slurry is adsorbed on the surface of the fish fillet, reducing water loss during thawing and deslurrying during cooking.

[0055] 0.05%-0.15% of Sichuan pepper oil is weighed as a percentage of the weight of the fish fillet, and the Sichuan pepper oil is added to the colloidal dispersion after adjusting the pH value in step S3 and before low-speed stirring. This can make the prepared fish without pulp have a slight Sichuan pepper flavor, which can not only avoid affecting the fresh and fragrant taste of the fish fillet, but also effectively improve the taste of the fish without pulp, so that the method for preparing the fish without pulp has higher applicability.

[0056] The above-mentioned fish fillet uses black fish fillet as the main raw material, and is processed by bleeding, descaling, splitting and taking fish fillets, trimming, slicing with a slicer, cleaning with a bubble cleaning machine, soaking to retain water, rolling and kneading, static marinating, vacuum packaging and other processes to produce a paste-free black fish fillet pre-prepared dish product. The product has a chewy taste and a slight taste of Sichuan pepper. The paste-free black fish fillet pre-prepared dish product is a frozen aquatic product pre-prepared dish product formed by the selling point of being wash-free, cutting-free and paste-free, through the technology of the meat products industry, combined with the paste optimization technology. Its taste and state after thawing are closely related to its paste state. Therefore, the present invention adopts a unique paste-free fish glass starch paste process to create a product with refreshing paste, chewy taste and stable freeze-thaw cycle.

[0057] Embodiment 4:

[0058] The method for preparing the paste-free fish of the present invention comprises the following steps:.

[0059] S1. Prepare fish fillets, and weigh 0.1% K-type carrageenan, 0.1% guar gum, 0.4% trehalose, 0.1% konjac flour, 0.8% acetate modified starch, 0.6%-0.8% calcium acetate, and 1.5% sodium tripolyphosphate according to the weight percentage of the fish fillets;

[0060] S2, stirring and mixing K-type carrageenan, guar gum, trehalose, konjac flour and acetate modified starch to obtain a colloidal dispersion, stirring at 800 rpm / min for 2 min;

[0061] S3, adding calcium acetate to the colloidal dispersion, adjusting the pH value to 6.0 with natural lemon powder, adding sodium tripolyphosphate, stirring at a low speed for 2 minutes, and obtaining a mixed solution;

[0062] S4, placing the mixed solution in step S3 in a high-speed shear tank for shearing for 40s at a speed of 2500rpm / min to obtain paste-free fish glass starch;

[0063] S5. Pour the paste-free fish glass starch, fish fillets and water in step S4 into a vacuum tumbling machine, rotate at 4 rpm / min, set the vacuum degree at 0.6 KPa, and tumble for 50 min. The paste-free fish glass starch, fish fillets and water are mixed in the following weight percentage ratio: 55% of the paste-free fish glass starch, 10% of the fish fillets and the rest of water. After tumbling and kneading, marinate for 2 hours to obtain a paste-free fish product.

[0064] Compared with the paste-free fish fillets processed by the conventional process and the paste-free fish fillets processed according to the scheme described in Example 4, the paste-free fish glass starch slurry of this embodiment is transparent (such as Figure 1 ), its viscosity increased to 6320cP (such as Figure 3 ), the soup of the product is clean after cooking, without foam or turbidity (such as Figure 2 ); After thawing and refrozen for 3 times, there was no obvious water release phenomenon, and the thawing water loss rate was significantly lower than that of the control, which was 8.25% (such as Figure 4 ).

[0065] The paste-free fish product produced by the paste-free fish production method can form glass starch, and the glass starch can present the hydrophilic colloid characteristics of being refreshing, transparent, highly viscous and highly stable, and will not have the phenomenon of thick paste, can promote the close combination of the paste-free fish glass starch and the fish fillet, and can be stably adsorbed on the surface of the fish fillet during the refrozen process and the cooking process of the product, can reduce the phenomenon of water loss during multiple refrozen and the state of de-starch during cooking, and will not have the situation of mixed soup base, powder loss and inability to refrozen, which can solve a lot of troubles for consumers.

[0066] 0.5% of pepper oil weighed according to the weight percentage of the fish fillet is added to the colloidal dispersion after adjusting the pH value in step S3 and before low-speed stirring. This can make the prepared fish without paste have a slight pepper flavor, which can not only avoid affecting the fresh and fragrant taste of the fish fillet, but also effectively improve the taste of the fish without paste, so that the method for preparing the fish without paste has higher applicability.

[0067] Embodiment five:

[0068] The method for preparing the paste-free fish of the present invention comprises the following steps:.

[0069] S1. Prepare fish fillets, and weigh 0.2% K-type carrageenan, 0.2% guar gum, 0.5% trehalose, 0.2% konjac flour, 0.9% acetate modified starch, 0.6%-0.8% calcium acetate, and 2% sodium tripolyphosphate according to the weight percentage of the fish fillets;

[0070] S2, stirring and mixing K-type carrageenan, guar gum, trehalose, konjac flour and acetate modified starch to obtain a colloidal dispersion, stirring at 900 rpm / min for 2.5 min;

[0071] S3, adding calcium acetate to the colloidal dispersion, adjusting the pH value to 6.3 with natural lemon powder, adding sodium tripolyphosphate, stirring at a low speed for 2.5 minutes, and obtaining a mixed solution;

[0072] S4, placing the mixed solution in step S3 in a high-speed shear tank and shearing for 50s at a speed of 2800rpm / min to obtain paste-free fish glass starch;

[0073] S5. Pour the paste-free fish glass starch, fish fillets and water in step S4 into a vacuum tumbling machine, rotate at 5 rpm / min, set the vacuum degree at 0.7 KPa, and tumble for 60 min. The paste-free fish glass starch, fish fillets and water are mixed in the following weight percentage ratio: 60% of the paste-free fish glass starch, 11% of the fish fillets and the rest of water. After tumbling and kneading, marinate for 3 hours to obtain a paste-free fish product.

[0074] Compared with the paste-free fish fillets processed by the conventional process and the paste-free fish fillets processed according to the scheme described in Example 5, the paste-free fish glass starch slurry of this embodiment is transparent (such as Figure 1 ), its viscosity increased to 7426cP (such as Figure 3 ), the soup of the product is clean after cooking, without foam or turbidity (such as Figure 2 ); After thawing and refrozen for 3 times, there was no obvious water release phenomenon, and the thawing water loss rate was significantly lower than that of the control, which was 6.52% (such as Figure 4 ).

[0075] The paste-free fish product produced by the paste-free fish production method can form glass starch, and the glass starch can present the hydrophilic colloid characteristics of being refreshing, transparent, highly viscous and highly stable, and will not have the phenomenon of thick paste, can promote the close combination of the paste-free fish glass starch and the fish fillet, and can be stably adsorbed on the surface of the fish fillet during the refrozen process and the cooking process of the product, can reduce the phenomenon of water loss during multiple refrozen and the state of de-starch during cooking, and will not have the situation of mixed soup base, powder loss and inability to refrozen, which can solve a lot of troubles for consumers.

[0076] 0.1% of Sichuan pepper oil weighed as a percentage of the weight of the fish fillet is added to the colloidal dispersion after adjusting the pH value in step S3 and before low-speed stirring. This can make the prepared fish without pulp have a slight Sichuan pepper flavor, which can not only avoid affecting the fresh and fragrant taste of the fish fillet, but also effectively improve the taste of the fish without pulp, so that the method for preparing the fish without pulp has higher applicability.

[0077] Embodiment six:

[0078] The method for preparing the paste-free fish of the present invention comprises the following steps:.

[0079] S1. Prepare fish fillets, and weigh 0.3% K-type carrageenan, 0.3% guar gum, 0.6% trehalose, 0.3% konjac flour, 1% acetate modified starch, 0.6%-0.8% calcium acetate, and 2.5% sodium tripolyphosphate according to the weight percentage of the fish fillets;

[0080] S2, stirring and mixing K-type carrageenan, guar gum, trehalose, konjac flour and acetate modified starch to obtain a colloidal dispersion, stirring at 1000 rpm / min for 3 min;

[0081] S3, adding calcium acetate to the colloidal dispersion, adjusting the pH value to 6.6 with natural lemon powder, adding sodium tripolyphosphate, stirring at a low speed for 3 minutes, and obtaining a mixed solution;

[0082] S4, placing the mixed solution in step S3 in a high-speed shear tank for shearing for 60s at a speed of 3000rpm / min to obtain paste-free fish glass starch;

[0083] S5. Pour the paste-free fish glass starch, fish fillets and water in step S4 into a vacuum tumbling machine, rotate at 6 rpm / min, set the vacuum degree at 0.8 KPa, and tumble for 70 min. The paste-free fish glass starch, fish fillets and water are mixed in the following weight percentage ratio: 65% of the paste-free fish glass starch, 12% of the fish fillets and the rest of water. After tumbling and kneading, marinate for 4 hours to obtain a paste-free fish product.

[0084] Compared with the paste-free fish fillets processed by the conventional process and the paste-free fish fillets processed according to the scheme described in Example 6, the paste-free fish glass starch slurry of this embodiment is transparent (such as Figure 1), its viscosity increased to 8640cP (such as Figure 3 ), the soup of the product is clean after cooking, without foam or turbidity (such as Figure 2 ); After thawing and refrozen for 3 times, there was no obvious water release phenomenon, and the thawing water loss rate was significantly lower than that of the control, which was 5.45% (such as Figure 4 ).

[0085] The paste-free fish product produced by the paste-free fish production method can form glass starch, and the glass starch can present the hydrophilic colloid characteristics of being refreshing, transparent, highly viscous and highly stable, and will not have the phenomenon of thick paste, can promote the close combination of the paste-free fish glass starch and the fish fillet, and can be stably adsorbed on the surface of the fish fillet during the refrozen process and the cooking process of the product, can reduce the phenomenon of water loss during multiple refrozen and the state of de-starch during cooking, and will not have the situation of mixed soup base, powder loss and inability to refrozen, which can solve a lot of troubles for consumers.

[0086] 0.15% of the pepper oil weighed according to the weight percentage of the fish fillet is added to the colloidal dispersion after adjusting the pH value in step S3 and before low-speed stirring. This can make the prepared fish without paste have a slight pepper flavor, which can not only avoid affecting the fresh and fragrant taste of the fish fillet, but also effectively improve the taste of the fish without paste, so that the method for preparing the fish without paste has higher applicability.

[0087] The above embodiment uses the following method to detect the thawing water loss rate of the free-paste fish:

[0088] High stability evaluation basis: In the three cycles of thawing-refrozen-thawing, the thawing water loss rate is used to evaluate the product stability. The higher the thawing water loss rate, the worse the product stability.

[0089] Thawing water loss rate calculation formula:

[0090]

[0091] M1: weight of unthawed fish fillet (g); M2: weight of thawed and drained fish fillet (g).

[0092] Thawing water loss rate determination method: After 3 cycles of thawing-refrozen-thawing, observe the water loss of the product. The higher the thawing water loss rate, the worse the product stability. Specific test steps:

[0093] (1) Sampling: Take 1 kg of 2.5-3.0 mm thick fish fillets and weigh them using an analytical balance (accuracy 0.001 g) and record the weight as M1;

[0094] (2) Freeze-thaw cycle: Thaw the product and then freeze it again. Repeat the cycle three times, then pour the thawed product into a mesh sieve and tilt it so that it maintains an angle of 17-20° with the horizontal plane. This will help drain the thawed liquid more easily. Control the water for 2 minutes. Be careful not to squeeze the product during the control of water.

[0095] (3) Determination of thawing water loss rate: Pour out the thawed fish fillets after water control and weigh them. Use the above analytical balance to weigh the fish fillets and record the weight M2.

[0096] (4) Calculation of water loss rate: Calculate the thawing water loss rate of the fish fillet based on the recorded M1 and M2 and the above-mentioned thawing water loss rate calculation formula.

[0097] The above embodiments are preferred embodiments of the present invention. All technical solutions similar to the present invention and equivalent changes made thereto should fall within the protection scope of the present invention.

Claims

1. A paste-free fish glass starch, characterized in that The invention comprises the following components in proportion by weight percentage of the fish fillets used for preparing the paste-free fish: 0.1-0.3% K-type carrageenan, 0.1-0.3% guar gum, 0.4-0.6% trehalose, 0.1-0.3% konjac flour, 0.8-1.0% acetate modified starch, 0.6%-0.8% calcium acetate, 1.5%-2.5% sodium tripolyphosphate, and natural lemon powder for adjusting the pH value of the fish starch to 6.0-6.

6.

2. The paste-free fish glass starch according to claim 1, characterized in that: The invention also comprises 0.05%-0.15% of Sichuan pepper oil according to the weight percentage of the fish slices used for preparing the paste-free fish.

3. A method for preparing fish paste-free glass starch, characterized in that The following steps are involved: S1. According to the weight percentage of the fish fillet used for making the pulp-free fish, 0.1-0.3% of K-type carrageenan, 0.1-0.3% of guar gum, 0.4-0.6% of trehalose, 0.1-0.3% of konjac flour, 0.8-1.0% of acetate modified starch, 0.6%-0.8% of calcium acetate, and 1.5%-2.5% of sodium tripolyphosphate are weighed; S2, stirring and mixing K-type carrageenan, guar gum, trehalose, konjac flour, and acetate modified starch to obtain a colloidal dispersion, stirring at 800-1000 rpm / min for 2-3 min; S3, adding calcium acetate to the colloidal dispersion, adjusting the pH value to 6.0-6.6 with natural lemon powder, adding sodium tripolyphosphate, stirring at a low speed for 2-3 minutes, and obtaining a mixed solution; S4, placing the mixed solution in step S3 in a high-speed shear tank and shearing for 40-60s at a rotation speed of 2500-3000rpm / min to obtain paste-free fish glass starch.

4. The method for making the paste-free fish glass starch according to claim 3, characterized in that: 0.05%-0.15% of Sichuan pepper oil is weighed according to the weight percentage of the fish fillet used for preparing the pulp-free fish, and the Sichuan pepper oil is added to the colloidal dispersion after adjusting the pH value in step S3 and before low-speed stirring.

5. A method for preparing fish paste-free fish, characterized in that The following steps are involved: . S1, prepare fish fillets, weigh 0.1-0.3% K-type carrageenan, 0.1-0.3% guar gum, 0.4-0.6% trehalose, 0.1-0.3% konjac flour, 0.8-1.0% acetate modified starch, 0.6%-0.8% calcium acetate, and 1.5%-2.5% sodium tripolyphosphate according to the weight percentage of the fish fillets; S2, stirring and mixing K-type carrageenan, guar gum, trehalose, konjac flour, and acetate modified starch to obtain a colloidal dispersion, stirring at 800-1000 rpm / min for 2-3 min; S3, adding calcium acetate to the colloidal dispersion, adjusting the pH value to 6.0-6.6 with natural lemon powder, adding sodium tripolyphosphate, stirring at a low speed for 2-3 minutes, and obtaining a mixed solution; S4, placing the mixed solution in step S3 in a high-speed shear tank for shearing for 40-60s at a speed of 2500-3000rpm / min to obtain paste-free fish glass starch; S5. Pour the paste-free fish glass starch in step S4 into a vacuum tumbling machine together with fish fillets and water, rotate at 4-6 rpm / min, set the vacuum degree at 0.6-0.8 KPa, and tumble for 50-70 min. Marinate for 2-4 h to obtain a paste-free fish product.

6. The method for preparing fish paste-free fish according to claim 5, characterized in that: 0.05%-0.15% of the pepper oil weighed in percentage by weight of the fish fillet is added to the colloidal dispersion after adjusting the pH value in step S3 and before low-speed stirring.

Images