Raw scallop meat roll and preparation method thereof

Abstract

The present invention relates to a raw scallop meat roll and a preparation method thereof, and relates to the technical field of marine food processing, the raw scallop meat roll comprises the following raw materials: 98-99% of scallop meat, 0.7-1.3% of water or cold soup stock, 0.06-0.1% of sodium caseinate, 0.02-0.08% of sucrose fatty acid ester, 0.02-0.08% of sodium pyrophosphate, 0.03-0.09% of sodium tripolyphosphate, 0.03-0.14% of transglutaminase (TG enzyme), and 0.1-0.21% of maltodextrin. Through scientific use of transglutaminase and ripening condition optimization, the texture and stability of the raw scallop meat rolls can be significantly improved.

Description

Technical Field

[0001] The invention relates to the technical field of marine food processing, in particular to a raw scallop meat roll and a preparation method thereof. Background Art

[0002] Marine food refers to various foods derived from the ocean, including fish, shellfish, crustaceans, seaweed, etc. With the growth of the global population and the increase in demand for healthy food, the production and consumption of marine food is expected to increase significantly in the next few decades, especially shellfish, which is loved by people for its unique flavor and rich nutritional value.

[0003] However, in the actual production and processing process, existing raw scallop meat products generally have some problems, mainly including poor texture, easy breakage, poor processing stability, etc. These problems not only affect the sensory quality of the product, but also limit its wide application in the market.

[0004] In order to solve the above problems, some improvement schemes have been proposed in the prior art, such as improving the shelf life and appearance of scallop meat by adding stabilizers or using special packaging materials. However, these methods do not fundamentally solve the problems of texture and breakage, and may introduce additional costs or chemical components, which does not meet the modern consumers' pursuit of natural and healthy. Therefore, it is particularly urgent to have a new formula and preparation method that can effectively improve the texture of raw scallop meat rolls, reduce breakage and enhance processing stability. Summary of the invention

[0005] In order to improve the quality of scallop meat, the invention provides a raw scallop meat roll and a preparation method thereof.

[0006] The present invention provides a formula for raw scallop meat rolls, which adopts the following technical scheme: The invention provides a raw scallop meat roll. The raw material ratios are as follows: scallop meat: 98-99%, water or cold soup stock: 0.7-1.3%, sodium caseinate: 0.06-0.1%, sucrose fatty acid ester: 0.02-0.08%, sodium pyrophosphate: 0.02-0.08%, sodium tripolyphosphate: 0.03-0.09%, transglutaminase (TGase): 0.03-0.14%, and maltodextrin: 0.1-0.21%.

[0007] By adopting the above technical solutions, the taste, texture and processing stability of seafood products can be significantly improved while retaining the nutrition and flavor of seafood products.

[0008] Optionally, the ratio of each raw material is: scallop meat: 98.98%, water: 0.7%, sodium caseinate: 0.06%, sucrose fatty acid ester: 0.03%, sodium pyrophosphate: 0.02%, sodium tripolyphosphate: 0.04%, transglutaminase (TG enzyme): 0.04%, maltodextrin: 0.13%.

[0009] Optionally, the ratio of each raw material is: scallop meat: 98.98%, cold broth: 0.7%, sodium caseinate: 0.06%, sucrose fatty acid ester: 0.03%, sodium pyrophosphate: 0.02%, sodium tripolyphosphate: 0.04%, glutamine transaminase (TG enzyme): 0.04%, maltodextrin: 0.13%.

[0010] Optionally, the ratio of each raw material is: scallop meat: 98.91%, cold broth: 0.8%, sodium caseinate: 0.07%, sucrose fatty acid ester: 0.04%, sodium pyrophosphate: 0.04%, sodium tripolyphosphate: 0.03%, glutamine transaminase (TG enzyme): 0.01%, maltodextrin: 0.1%.

[0011] Optionally, the ratio of each raw material is: 98.91%, water: 0.8%, sodium caseinate: 0.07%, sucrose fatty acid ester: 0.04%, sodium pyrophosphate: 0.04%, sodium tripolyphosphate: 0.03%, transglutaminase (TG enzyme): 0.01%, maltodextrin: 0.1%.

[0012] The present invention also provides a method for preparing the raw scallop meat roll, comprising the following steps: S1 (raw material processing): clean the scallop meat with light salt water to remove impurities; S2 (mixing ingredients); mix sodium caseinate, sucrose fatty acid ester, sodium pyrophosphate, sodium tripolyphosphate, glutamine aminotransferase and maltodextrin with water or cold broth in proportion and stir until uniform; add scallop meat to the solution and use a colloid mill or a high-speed mixer to make a meat slurry; S3 (molding process): fill the meat slurry into the mold and shape it by extrusion, rolling, etc.; let the formed meat roll stand in an environment of 40-50°C for 20-30 minutes to fully cross-link the protein and improve the elasticity and toughness of the meat roll; S4 (Cooling and Packaging): The cooked meat rolls are quickly cooled to below -30°C and packaged in vacuum packaging or modified atmosphere packaging to prevent oxidation and extend the shelf life.

[0013] In summary, the present invention includes at least one of the following beneficial technical effects: 1. Since the present invention adopts the steps of mixing ingredients in a specific proportion, molding, maturation, cooling and packaging, the taste, texture and processing stability of the scallop rolls are significantly improved, while the nutrition and flavor of the seafood products are retained.

[0014] 2. Liquid nitrogen rapid freezing technology and modified atmosphere packaging are preferably used in the present invention. Due to rapid cooling and optimized gas combination, better preservation effect and longer shelf life are obtained. DETAILED DESCRIPTION

[0015] The present invention is described in further detail below.

[0016] The embodiment of the invention discloses a raw scallop meat roll and a preparation method thereof.

[0017] Example 1: This example discloses a raw scallop meat roll, including scallop meat: 98.98%, water: 0.7%, sodium caseinate: 0.06%, sucrose fatty acid ester: 0.03%, sodium pyrophosphate: 0.02%, sodium tripolyphosphate: 0.04%, transglutaminase (TGase): 0.04%, maltodextrin: 0.13%. The specific steps are as follows: S1 (raw material processing): clean the scallop meat with light salt water to remove impurities; S2 (ingredient mixing): mix sodium caseinate, sucrose fatty acid ester, sodium pyrophosphate, sodium tripolyphosphate, glutamine aminotransferase (TG enzyme) and maltodextrin with water in proportion, and stir for 15 minutes until uniform; add scallop meat to the solution and grind it into meat slurry using colloid; S3 (molding process): fill the meat slurry into the mold and shape it by extrusion, rolling, etc.; let the formed meat roll stand in a 45°C environment for 25 minutes to fully cross-link the protein and improve the elasticity and toughness of the meat roll; S4 (Cooling and Packaging): The cooked meat rolls are quickly cooled to below -30°C and packaged in a modified atmosphere with a gas composition of 70% nitrogen, 20% carbon dioxide and 10% oxygen to prevent oxidation and extend the shelf life.

[0018] The implementation principle of Example 1 is as follows: by mixing ingredients in a specific proportion and molding, the texture of the scallop meat roll is significantly improved, avoiding the problem of easy breakage of traditional raw scallop meat products. Protein cross-linking during the ripening process enhances the elasticity and toughness of the meat roll, and finally the shelf life of the product is extended through rapid cooling and modified atmosphere packaging technology.

[0019] The present embodiment discloses a raw scallop meat roll, comprising 98.98%, cold broth: 0.7%, sodium caseinate: 0.06%, sucrose fatty acid ester: 0.03%, sodium pyrophosphate: 0.02%, sodium tripolyphosphate: 0.04%, glutamine aminotransferase (TG enzyme): 0.04%, and maltodextrin: 0.13%.

[0020] Example 2: The difference of this example is that in step S2, the stirring time is adjusted to 10 minutes. The other steps are the same as those of Example 1.

[0021] The implementation principle of Example 2 is: shortening the stirring time can reduce energy consumption without affecting the uniformity of the meat slurry, thereby maintaining the good texture and stability of the scallop meat roll.

[0022] Example 3: This example discloses a raw scallop roll, including scallop meat: 98.91%, cold broth: 0.8%, sodium caseinate: 0.07%, sucrose fatty acid ester: 0.04%, sodium pyrophosphate: 0.04%, sodium tripolyphosphate: 0.03%, transglutaminase (TGase): 0.01%, and maltodextrin: 0.1%.

[0023] The difference of this embodiment is that in step S3, the standing temperature of the formed meat roll is adjusted to 40°C and the standing time is 30 minutes. The other steps are the same as those in embodiment 1.

[0024] The implementation principle of Example 3 is: lowering the standing temperature and extending the standing time can better control the protein cross-linking process and ensure that the elasticity and toughness of the meat rolls reach the optimal state.

[0025] Example 4: This example discloses a raw scallop meat roll, including scallop meat: 98.91%, water: 0.8%, sodium caseinate: 0.07%, sucrose fatty acid ester: 0.04%, sodium pyrophosphate: 0.04%, sodium tripolyphosphate: 0.03%, glutamine aminotransferase (TG enzyme): 0.01%, maltodextrin: 0.1%. The specific steps are as follows: S1 (raw material processing): clean the scallop meat with light salt water to remove impurities; S2 (ingredient mixing): mix sodium caseinate, sucrose fatty acid ester, sodium pyrophosphate, sodium tripolyphosphate, glutamine aminotransferase (TG enzyme) and maltodextrin with cold broth in proportion, and stir for 15 minutes until uniform; S2 (ingredient mixing): mix sodium caseinate, sucrose fatty acid ester, sodium pyrophosphate, sodium tripolyphosphate, glutamine aminotransferase (TG enzyme) and maltodextrin with cold broth in proportion, and stir for 15 minutes until uniform; add scallop meat to the solution and grind it into meat slurry using colloid; S3 (molding process): fill the meat slurry into the mold and shape it by extrusion, rolling, etc.; let the formed meat roll stand in a 45°C environment for 25 minutes to fully cross-link the protein and improve the elasticity and toughness of the meat roll; S4 (Cooling and Packaging): The cooked meat rolls are quickly cooled to below -30°C and packaged in a modified atmosphere with a gas composition of 70% nitrogen, 20% carbon dioxide and 10% oxygen to prevent oxidation and extend the shelf life.

[0026] The implementation principle of a raw scallop meat roll and a preparation method thereof in Example 4 is that the water in the raw material ratio is replaced with cold broth, which further improves the meat quality.

[0027] In order to better understand the effect of the present invention, the following comparative example experiments were also carried out: Comparative Example 1: A raw scallop meat roll comprises 80% scallop meat and 20% water. The specific steps are as follows: S1 (raw material processing): clean the scallop meat with light salt water to remove impurities; S2 (ingredient mixing): mix scallop meat with water and grind into meat paste using colloid; S3 (molding process): fill the meat slurry into the mold and shape it by extrusion, rolling, etc.; let the formed meat roll stand in a 45°C environment for 25 minutes to fully cross-link the protein and improve the elasticity and toughness of the meat roll; S4 (Cooling and Packaging): The cooked meat rolls are quickly cooled to below -30°C and packaged in a modified atmosphere with a gas composition of 70% nitrogen, 20% carbon dioxide and 10% oxygen to prevent oxidation and extend the shelf life.

[0028] Comparative Example 2: A raw scallop meat roll comprises 80% scallop meat and 20% cold soup stock. The specific steps are as follows: S1 (raw material processing): clean the scallop meat with light salt water to remove impurities; S2 (Ingredients Mixing): Mix the scallop meat with the cold stock and grind it into a meat paste using a colloid grinder; S3 (molding process): fill the meat slurry into the mold and shape it by extrusion, rolling, etc.; let the formed meat roll stand in a 45°C environment for 25 minutes to fully cross-link the protein and improve the elasticity and toughness of the meat roll; S4 (Cooling and Packaging): The cooked meat rolls are quickly cooled to below -30°C and packaged in a modified atmosphere with a gas composition of 70% nitrogen, 20% carbon dioxide and 10% oxygen to prevent oxidation and extend the shelf life.

[0029] Ingredients Ratio Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Scallop meat 98.98% 98.98% 98.91% 98.91% 80% 80% water 0.7% 0% 0% 0.8% 20% 0% Cold soup 0% 0.7% 0.8% 0% 0% 20% Sodium Caseinate 0.06% 0.06% 0.07% 0.07% 0% 0% Sucrose fatty acid esters 0.03% 0.03% 0.04% 0.04% 0% 0% Sodium pyrophosphate 0.02% 0.02% 0.04% 0.04% 0% 0% Sodium tripolyphosphate 0.04% 0.04% 0.03% 0.03% 0% 0% Glutamine transaminase 0.04% 0.04% 0.01% 0.01% 0% 0% Maltodextrin 0.13% 0.13% 0.1% 0.1% 0% 0% Meat pH 5.8 (Excellent) 5.9 (Excellent) 5.7 (Excellent) 6 (Excellent) 4 (poor) 7 (poor) The above are all preferred embodiments of the present invention, and are not intended to limit the protection scope of the present invention. Therefore, any equivalent changes made based on the structure, shape, and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A raw scallop meat roll, characterized in that: The ratio of each ingredient is: scallop meat: 98-99%, water or cold broth: 0.7-1.3%, sodium caseinate: 0.06-0.1%, sucrose fatty acid ester: 0.02-0.08%, sodium pyrophosphate: 0.02-0.08%, sodium tripolyphosphate: 0.03-0.09%, glutamine aminotransferase (TG enzyme): 0.03-0.14%, maltodextrin: 0.1-0.21%.

2. The raw scallop roll according to claim 1, characterized in that: The proportions of the raw materials are: scallop meat: 98.98%, water: 0.7%, sodium caseinate: 0.06%, sucrose fatty acid ester: 0.03%, sodium pyrophosphate: 0.02%, sodium tripolyphosphate: 0.04%, transglutaminase (TG enzyme): 0.04%, and maltodextrin: 0.13%.

3. The raw scallop roll according to claim 1, characterized in that: The ratio of each raw material is: 98.98%, cold broth: 0.7%, sodium caseinate: 0.06%, sucrose fatty acid ester: 0.03%, sodium pyrophosphate: 0.02%, sodium tripolyphosphate: 0.04%, transglutaminase (TG enzyme): 0.04%, maltodextrin: 0.13%.

4. The raw scallop roll according to claim 1, characterized in that: The proportion of each raw material is: scallop meat: 98.91%, cold soup stock: 0.8%, sodium caseinate: 0.07%, sucrose fatty acid ester: 0.04%, sodium pyrophosphate: 0.04%, sodium tripolyphosphate: 0.03%, transglutaminase (TG enzyme): 0.01%, maltodextrin: 0.1%.

5. The raw scallop roll according to claim 1, characterized in that: The ratio of each raw material is: 98.91%, water: 0.8%, sodium caseinate: 0.07%, sucrose fatty acid ester: 0.04%, sodium pyrophosphate: 0.04%, sodium tripolyphosphate: 0.03%, transglutaminase (TG enzyme): 0.01%, maltodextrin: 0.1%.

6. A method for preparing raw scallop rolls according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1 (raw material processing): clean the scallop meat with light salt water to remove impurities; S2 (mixing ingredients); mix sodium caseinate, sucrose fatty acid ester, sodium pyrophosphate, sodium tripolyphosphate, glutamine aminotransferase and maltodextrin with water or cold broth in proportion and stir until uniform; add scallop meat to the solution and use a colloid mill or a high-speed mixer to make a meat slurry; S3 (molding process): fill the meat slurry into the mold and shape it by extrusion, rolling, etc.; let the formed meat roll stand in an environment of 40-50°C for 20-30 minutes to fully cross-link the protein and improve the elasticity and toughness of the meat roll; S4 (Cooling and Packaging): The cooked meat rolls are quickly cooled to below -30°C and packaged in vacuum packaging or modified atmosphere packaging to prevent oxidation and extend the shelf life.