Fish cake product and preparation method thereof

Abstract

The invention belongs to the field of food processing, and discloses a fish cake product and a preparation method thereof. The preparation method of the fish cake product provided by the invention comprises the following steps: taking minced fillet, and carrying out first chopping treatment to obtain air-chopped minced fillet; mixing the empty chopped minced fillet with edible salt, carrying out standing salting-out treatment, then adding yeast and baking soda, and carrying out secondary chopping treatment and standing treatment, so as to obtain mixed minced fillet; mixing the mixed surimi with egg white, TG enzyme, sodium citrate and phosphate, and performing third chopping treatment to obtain a finished surimi product; and shaping and heating the finished minced fillet to obtain the fish cake product. According to the preparation method of the fish cake product, the gel network structure of the obtained finished product minced fillet has excellent stability, and the structure can be well maintained under different temperature conditions, so that the finally prepared fish cake product has rich and stable mouth feel; the preparation method effectively solves the problems of single flavor and unstable taste in the existing traditional fish cake.

Description

Technical Field

[0001] The present invention belongs to the field of food processing, and particularly relates to a fish cake product and a preparation method thereof. Background Art

[0002] Surimi products are a common type of fish processing product, which are gel-like foods formed from fresh or frozen surimi as raw materials, chopped and mixed with a certain amount of salt and other auxiliary materials, and then shaped and heated. Currently, surimi products include fish balls, fish cakes, fish sausages, fish rolls, etc. Fish cake is a traditional surimi product, which is deeply loved by consumers for its high protein, low fat and unique taste. However, the gel network structure of traditional fish cakes has poor stability, and the taste is unstable under different setting and heating treatment conditions. Excessive heating temperature or time will cause the structure to collapse and become soft, while it is easy to become hard at low temperature, affecting the eating experience. Therefore, it is of great significance to develop a fish cake product with a stable taste. Summary of the Invention

[0003] The first object of the present invention is to solve the problem of unstable taste of existing fish cake products under different heating temperatures, and provide a preparation method of a fish cake product.

[0004] The second object of the present invention is to provide a fish cake product.

[0005] Specifically, the preparation method of a fish cake product provided by the present invention includes: S1. Taking surimi and performing the first chopping treatment to obtain empty-chopped surimi; S2. Taking the empty-chopped surimi and mixing it with edible salt, performing static salting-out treatment, then adding yeast and baking soda, performing the second chopping treatment and static treatment to obtain mixed surimi; S3. Taking the mixed surimi and mixing it with egg white, TG enzyme, sodium citrate and phosphate, performing the third chopping treatment to obtain finished surimi; S4. Taking the finished surimi and performing setting and heating treatment to obtain the fish cake product.

[0006] Further, in step S1, the temperature of the first chopping treatment is 4°C to 10°C, the rotation speed is 200 rpm to 400 rpm, and the time is 8 min to 12 min.

[0007] Further, in step S2, the added mass ratio of the empty-chopped surimi to edible salt is (40 - 80):1.

[0008] Further, in step S2, the temperature of the static salting-out treatment is 4°C to 8°C, and the time is 3 min to 8 min.

[0009] Further, in step S2, the added mass ratio of the empty-chopped surimi, yeast and baking soda is (200 - 300):(1 - 10):(1 - 5).

[0010] Further, in step S2, the temperature of the second chopping treatment is 4°C to 8°C, the rotation speed is 100 rpm to 450 rpm, and the time is 8 min to 15 min.

[0011] Further, in step S2, yam juice and granulated sugar are added during the second chopping treatment, and the mass ratio of the added defatted fish mince, yam juice, and granulated sugar is (200 - 300):(20 - 60):(1 - 10).

[0012] Further, in step S2, the temperature of the standing treatment is 4°C to 8°C, and the time is 10 min to 15 min.

[0013] Further, in step S3, the mass ratio of the added mixed fish mince, egg white, TG enzyme, sodium citrate, and phosphate is (240 - 360):(10 - 20):(10 - 20):(0.1 - 5):(0.1 - 2).

[0014] Further, in step S3, the temperature of the third chopping treatment is 4°C to 8°C, the rotation speed is 100 rpm to 700 rpm, and the time is 5 min to 10 min.

[0015] Further, in step S3, yogurt is added during the third chopping treatment, and the mass ratio of the added mixed fish mince and yogurt is (240 - 360):(1 - 30).

[0016] Further, in step S4, the temperature of the shaping and heating treatment is 80°C to 95°C, and the time is 30 min to 60 min.

[0017] The fish cake product provided by the present invention is prepared by the above - mentioned preparation method of the fish cake product.

[0018] Beneficial effects:

[0019] In the present invention, a processing technology of adding materials and chopping in batches and stages is adopted to process surimi. First, the surimi is subjected to the first chopping treatment alone to break the muscle fiber structure in the fish meat and release myofibrillar protein, obtaining chopped surimi without adding materials; then, the chopped surimi without adding materials is subjected to salting-out treatment with edible salt under static conditions, which can better improve the state of protein interaction compared with the chopping condition, so as to better initially form a gel network structure; then, baking soda and yeast are added for the second chopping treatment and static treatment to further optimize the structure of the fish meat protein, homogenize the gel structure, improve the thermal stability of the gel network structure, and release the internal stress of the gel network structure and introduce a certain pore structure through the static treatment; finally, egg white, TG enzyme, sodium citrate and phosphate are used to process the surimi to optimize the structures of substances such as protein and lipid in the surimi. The finally formed gel network structure has excellent stability and can well maintain the gel structure and pore structure under different temperature conditions, so as to endow the finally prepared fish cake product with rich and stable taste.

[0020] In some specific embodiments, flavor substances such as yam juice, granulated sugar and yogurt are also introduced in the preparation of the fish cake product. While increasing the nutritional components such as dietary fiber in the fish cake product, the taste of the fish cake product can also be enriched. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is a graph of the experimental results of the hardness and chewiness tests of the fish cake product provided in the test examples of the present invention;

[0022] Figure 2 It is a graph of the experimental results of the elasticity and resilience tests of the fish cake product provided in the test examples of the present invention;

[0023] Figure 3 It is a graph of the experimental results of the gel strength test of the fish cake product provided in the test examples of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0024] The preparation method of the fish cake product provided by the present invention specifically includes the following steps: S1. Take surimi and conduct the first chopping treatment to obtain chopped surimi without adding materials; S2. Take the chopped surimi without adding materials and mix it with edible salt, conduct static salting-out treatment, then add yeast and baking soda, conduct the second chopping treatment and static treatment to obtain mixed surimi; S3. Take the mixed surimi and mix it with egg white, TG enzyme, sodium citrate and phosphate, conduct the third chopping treatment to obtain finished surimi; S4. Take the finished surimi and conduct shaping and heating treatment to obtain the fish cake product.

[0025] In the present invention, in step S1, the first chopping treatment refers to chopping the fish mince without adding other raw materials; the conditions of the first chopping treatment specifically include: the temperature is preferably 4°C to 10°C, specifically it can be 4°C, 5°C, 6°C, 8°C, 10°C or any value between them; the rotation speed is preferably 200 rpm to 400 rpm, specifically it can be 200 rpm, 250 rpm, 300 rpm, 400 rpm or any value between them; the time is preferably 8 min to 12 min, specifically it can be 8 min, 9.5 min, 10 min, 11 min, 12 min or any value between them.

[0026] In the present invention, in step S2, the preferred mass ratio of the added chopped fish mince and edible salt is (40 - 80):1, specifically it can be 40:1, 43:1, 48:1, 50:1, 55:1, 60:1, 68:1, 70:1, 75:1, 80:1 or any value between them.

[0027] In the present invention, in step S2, the static salting - out treatment refers to treating the chopped fish mince with edible salt under static conditions to initially form a gel structure; the conditions of the static salting - out treatment specifically include: the temperature is preferably 4°C to 8°C, specifically it can be 4°C, 5°C, 6°C, 8°C or any value between them; the time is preferably 3 min to 8 min, specifically it can be 3 min, 4 min, 5 min, 7 min, 8 min or any value between them.

[0028] In the present invention, in step S2, the preferred mass ratio of the added chopped fish mince, yeast and sodium bicarbonate is (200 - 300):(1 - 10):(1 - 5), specifically it can be 200:1:1, 200:3:5, 230:7:1, 287:1:1, 300:9:4.9, 300:10:5 or any value between them.

[0029] In the present invention, in step S2, the second chopping treatment refers to further chopping the fish mince under the conditions of adding yeast and baking soda, so that salt, baking soda and fish meat are in full contact, further destroying the muscle fiber structure in the fish meat and releasing myofibrillar protein, so as to further optimize the structure of fish meat protein and homogenize the gel structure; the conditions of the second chopping treatment specifically include: the temperature is preferably 4°C to 8°C, specifically it can be 4°C, 4.5°C, 6°C, 7°C, 8°C or any value between them; the rotation speed is preferably 100 rpm to 450 rpm, specifically it can be 100 rpm, 150 rpm, 200 rpm, 300 rpm, 400 rpm, 450 rpm or any value between them; the time is preferably 8 min to 15 min, specifically it can be 8 min, 10 min, 12 min, 14 min, 15 min or any value between them.

[0030] In the present invention, in the second chopping treatment in step S2, yam juice and granulated sugar are preferably added to improve the flavor of the obtained fish cake product, and the mass ratio of the added empty-chopped fish mince, yam juice and granulated sugar is preferably (200 - 300):(20 - 60):(1 - 10), specifically it can be 200:20:1, 210:29:8, 250:377:9, 300:59:10, 300:60:10 or any value between them.

[0031] In the present invention, in step S2, the standing treatment refers to placing the material after the second chopping treatment under static conditions for a period of time to release the internal stress of the gel network structure and allow the yeast to ferment, so as to introduce a certain pore structure; the conditions of the standing treatment specifically include: the temperature is preferably 4°C to 8°C, specifically it can be 4°C, 5°C, 6°C, 7°C, 8°C or any value between them; the time is preferably 10 min to 15 min, specifically it can be 10 min, 11 min, 12 min, 13 min, 14 min, 15 min or any value between them.

[0032] In the present invention, in step S3, the mass ratio of the added mixed fish mince, egg white, TG enzyme, sodium citrate and phosphate is preferably (240 - 360):(10 - 20):(10 - 20):(0.1 - 5):(0.1 - 2), specifically it can be 240:10:10:0.1:0.1, 270:15:10:1:1, 300:20:17:5:1, 359:20:20:5:2, 360:20:20:5:2 or any value between them.

[0033] In the present invention, in step S3, the third chopping treatment refers to further chopping the mixed surimi in the presence of egg white, TG enzyme, sodium citrate, and phosphate to optimize the structures of related substances such as proteins and lipids, so that the finally formed gel network structure has excellent stability; the conditions of the third chopping treatment specifically include: the temperature is preferably 4°C to 8°C, specifically it can be 4°C, 5°C, 6°C, 7°C, 8°C or any value between them; the rotation speed is preferably 100 rpm to 700 rpm, specifically it can be 100 rpm, 200 rpm, 400 rpm, 500 rpm, 600 rpm, 650 rpm, 700 rpm or any value between them; the time is preferably 5 min to 10 min, specifically it can be 5 min, 7 min, 8 min, 10 min or any value between them.

[0034] In the present invention, in step S3, yogurt is preferably added in the third chopping treatment to further optimize the formed gel network structure while improving the flavor of the fish cake product, and the mass ratio of the added mixed surimi to yogurt is preferably (240 - 360):(1 - 30), specifically it can be 240:1, 255:3, 260:17, 300:29, 360:30 or any value between them.

[0035] In the present invention, in step S4, the shaping heat treatment refers to making the proteins of the finished surimi denature by heating to fix the gelation network structure; the conditions of the shaping heat treatment specifically include: the temperature is preferably 80°C to 95°C, specifically it can be 80°C, 83°C, 88°C, 89°C, 90°C, 93°C, 95°C or any value between them; the time is preferably 30 min to 60 min, specifically it can be 30 min, 35 min, 38 min, 40 min, 43 min, 45 min, 50 min, 60 min or any value between them.

[0036] The present invention also provides a fish cake product, which is prepared by the above - mentioned preparation method of the fish cake product.

[0037] The embodiments of the present invention are described in detail below. The examples are intended to explain the present invention and should not be construed as limiting the present invention. For those not specified in the embodiments regarding specific techniques or conditions, they shall be carried out according to the techniques or conditions described in the literature in the field or according to the product instructions. For reagents or instruments not specified for the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0038] Example 1

[0039] This example is used to provide a preparation method of a fish cake product, and this preparation method specifically includes:

[0040] S1. Take 240 parts by mass of fish mince, thaw and chop it, then conduct the first chopping treatment on the fish mince for 8 min under the conditions of 4°C and 200 rpm to obtain empty-chopped fish mince;

[0041] S2. Mix the empty-chopped fish mince with 4 parts by mass of edible salt, conduct static salting-out treatment at 4°C for 3 min, then add 48 parts by mass of yam juice, 3.6 parts by mass of yeast (Angel Yeast Co., Ltd., product number 100008494406, the same below), 7.2 parts by mass of granulated sugar, and 1.5 parts by mass of baking soda, mix them, conduct the second chopping treatment at 4°C and 100 rpm for 8 min, and then conduct static treatment for 10 min to obtain mixed fish mince;

[0042] S3. Mix the mixed fish mince with 16 parts by mass of egg white, 15 parts by mass of yogurt, 0.48 parts by mass of TG enzyme (Henan Wanbang Chemical Technology Co., Ltd., product number 10055042588316, the same below), 0.84 parts by mass of sodium citrate, and 1.8 parts by mass of sodium phosphate, conduct the third chopping treatment at 4°C and 100 rpm for 5 min to obtain finished fish mince;

[0043] S4. Put the finished fish mince into a mold, conduct heat setting treatment at 90°C for 30 min, and then cool it to room temperature to obtain fish cake products.

[0044] Among them, the preparation of yam juice includes: taking fresh yam, chopping, pulping and filtering it to obtain yam juice; the preparation of yogurt includes: taking Lactobacillus (Beijing Chuanxiu Technology Co., Ltd., product number 1325531, the same below) and mixing it with milk according to a mass ratio of 1:500, and fermenting it at 40°C for 8 h to obtain yogurt.

[0045] Example 2

[0046] This example is used to provide a preparation method of fish cake products. The preparation method specifically includes:

[0047] S1. Take 240 parts by mass of fish mince, thaw and chop it, then conduct the first chopping treatment on the fish mince for 10 min under the conditions of 4°C and 300 rpm to obtain empty-chopped fish mince;

[0048] S2. Mix the empty-chopped fish mince with 4 parts by mass of edible salt, conduct static salting-out treatment at 4°C for 5 min, then add 48 parts by mass of yam juice, 3.6 parts by mass of yeast, 7.2 parts by mass of granulated sugar, and 1.5 parts by mass of baking soda, mix them, conduct the second chopping treatment at 4°C and 200 rpm for 10 min, and then conduct static treatment for 12 min to obtain mixed fish mince;

[0049] S3. Take the mixed surimi and mix it with 16 parts by mass of egg white, 15 parts by mass of yogurt, 0.48 part by mass of TG enzyme, 0.84 part by mass of sodium citrate, and 1.8 parts by mass of sodium phosphate. Conduct the third chopping treatment at 4°C and 500 rpm for 8 min to obtain the finished surimi.

[0050] S4. Put the finished surimi into a mold, conduct the heating treatment at 85°C for 35 min, and then cool it to room temperature to obtain the fish cake product.

[0051] Among them, the preparation of yam juice includes: taking fresh yam, chopping, pulping, and filtering it to obtain yam juice; the preparation of yogurt includes: taking lactobacillus and milk and mixing them in a mass ratio of 1:500, and fermenting at 40°C for 8 h to obtain yogurt.

[0052] Example 3

[0053] This example is used to provide a preparation method of a fish cake product. The specific preparation method includes:

[0054] S1. Take 240 parts by mass of surimi, thaw and chop it, and then conduct the first chopping treatment on the surimi at 4°C and 400 rpm for 12 min to obtain the empty-chopped surimi.

[0055] S2. Take the empty-chopped surimi and mix it with 4 parts by mass of edible salt. After conducting the static salting-out treatment at 4°C for 8 min, add 48 parts by mass of yam juice, 3.6 parts by mass of yeast, 7.2 parts by mass of granulated sugar, and 1.5 parts by mass of baking soda, and conduct the second chopping treatment at 4°C and 450 rpm for 15 min and then let it stand for 15 min to obtain the mixed surimi.

[0056] S3. Take the mixed surimi and mix it with 16 parts by mass of egg white, 15 parts by mass of yogurt, 0.48 part by mass of TG enzyme, 0.84 part by mass of sodium citrate, and 1.8 parts by mass of sodium phosphate. Conduct the third chopping treatment at 4°C and 700 rpm for 10 min to obtain the finished surimi.

[0057] S4. Put the finished surimi into a mold, conduct the heating treatment at 80°C for 40 min, and then cool it to room temperature to obtain the fish cake product.

[0058] Among them, the preparation of yam juice includes: taking fresh yam, chopping, pulping, and filtering it to obtain yam juice; the preparation of yogurt includes: taking lactobacillus and milk and mixing them in a mass ratio of 1:500, and fermenting at 40°C for 8 h to obtain yogurt.

[0059] Example 4

[0060] In this example, the fish cake product was prepared by the method provided in Example 1. The difference is that the conditions of the first chopping treatment, the second chopping treatment, and the third chopping treatment are the same. The specific conditions include: the temperature is 4°C, the rotation speed is 300 rpm, and the time is 10 min. The other conditions are the same, and the fish cake product is obtained.

[0061] Comparative Example 1

[0062] In this comparative example, the fish cake product was prepared by the method provided in Comparative Example 1. The difference is that in step S2, the empty-chopped fish mince was directly mixed with 4 parts by mass, 48 parts by mass of yam juice, 3.6 parts by mass of yeast, 7.2 parts by mass of granulated sugar, and 1.5 parts by mass of baking soda and then directly subjected to the second chopping treatment, that is, the operation of static salting-out treatment was omitted. The other conditions are the same, and the fish cake product is obtained.

[0063] Comparative Example 2

[0064] In this comparative example, the fish cake product was prepared by the method provided in Comparative Example 1. The difference is that in step S3, the TG enzyme was replaced with an equal mass of mixed fish mince. The other conditions are the same, and the fish cake product is obtained.

[0065] Comparative Example 3

[0066] In this comparative example, the fish cake product was prepared by the method provided in Comparative Example 1. The difference is that in step S3, the sodium citrate was replaced with an equal mass of mixed fish mince. The other conditions are the same, and the fish cake product is obtained.

[0067] Comparative Example 4

[0068] In this comparative example, the fish cake product was prepared by the method provided in Comparative Example 1. The difference is that in step S3, the sodium phosphate was replaced with an equal mass of mixed fish mince. The other conditions are the same, and the fish cake product is obtained.

[0069] Test Example

[0070] This example was used to illustrate the relevant properties of the fish cake products provided in the above examples and comparative examples. The specific tests include:

[0071] (1) Tests on hardness, chewiness, elasticity, and resilience: After the fish cake product was equilibrated at room temperature for 30 min, it was cut into cubes with a size of 2 cm × 2 cm × 2 cm, and a texture analyzer was used to measure the hardness, chewiness, elasticity, and resilience of the fish cake product. The results are as Figure 1 and 2 shown.

[0072] Among them, the test conditions include: P / 5 metal detector; total texture mode; pre-test speed of 1 mm / s, test speed of 1 mm / s, post-test speed of 2 mm / s; deformation degree of 40%; compression interval of 5 s; trigger force of 5 g.

[0073] From Figure 1 and 2 As can be seen from the test results shown, compared with Comparative Examples 1 to 4, the fish cake products prepared by using the methods provided in Examples 1 to 4 of the present invention still have relatively ideal hardness, chewiness, elasticity and resilience under different setting heat treatment conditions, and the taste is stable.

[0074] (2) Gel strength test: After the fish cake products are equilibrated at room temperature for 30 min, they are cut into cubes with a size of 2 cm × 2 cm × 2 cm, and the breaking force (N) of the fish cake products is measured by a texture analyzer. Based on the first peak (breaking force, unit: N) and the positive peak height (breaking distance, unit: mm), the gel strength is calculated according to the following formula, and the results are as Figure 3 shown.

[0075] Gel strength = breaking force × breaking distance

[0076] Among them, the test conditions include: P / 5s spherical probe; single test mode; pre-test speed of 1 mm / s, test speed of 0.5 mm / s, post-test speed of 2 mm / s; deformation degree of 60%; compression interval of 5 s; trigger force of 5 g.

[0077] From Figure 3 As can be seen from the test results shown, compared with Comparative Examples 1 to 4, the fish cake products prepared by using the methods provided in Examples 1 to 4 of the present invention still have relatively ideal gel strength, and the taste is stable.

[0078] Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those of ordinary skill in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention without departing from the principle and spirit of the present invention.

Claims

1. A method for preparing a fish cake product, characterized in that: The preparation method comprises: S1, taking the fish paste and performing a first chopping and mixing process to obtain empty chopped fish paste; S2, taking the chopped fish paste and mixing it with edible salt, performing a standing salting-out treatment, then adding yeast and baking soda, performing a second chopping and mixing treatment and a standing treatment, to obtain a mixed fish paste; S3, mixing the mixed surimi with egg white, TG enzyme, sodium citrate and phosphate, and chopping and mixing for the third time to obtain a finished surimi; S4, taking the finished fish paste and performing shaping and heating treatment to obtain the fish cake product.

2. The method for preparing a fish cake product according to claim 1, characterized in that: In step S1, the temperature of the first chopping and mixing process is 4°C to 10°C, the rotation speed is 200rpm to 400rpm, and the time is 8min to 12min.

3. The method for preparing a fish cake product according to claim 1, characterized in that: In step S2, the added mass ratio of the chopped fish paste and edible salt is (40-80):1; Optionally, the temperature of the static salting-out treatment is 4°C to 8°C, and the time is 3min to 8min.

4. The method for preparing a fish cake product according to claim 1, characterized in that: In step S2, the added mass ratio of the chopped fish paste, yeast and baking soda is (200-300):(1-10):(1-5); Optionally, the temperature of the second chopping treatment is 4° C. to 8° C., the rotation speed is 100 rpm to 450 rpm, and the time is 8 min to 15 min.

5. The method for preparing a fish cake product according to claim 1, characterized in that: In step S2, yam juice and white sugar are added in the second chopping and mixing process, and the added mass ratio of the chopped fish paste, yam juice and white sugar is (200-300):(20-60):(1-10).

6. The method for preparing a fish cake product according to claim 1, characterized in that: In step S2, the temperature of the static treatment is 4°C to 8°C, and the time is 10min to 15min.

7. The method for preparing a fish cake product according to claim 1, characterized in that: In step S3, the added mass ratio of the mixed fish paste, egg white, TG enzyme, sodium citrate and phosphate is (240-360):(10-20):(10-20):(0.1-5):(0.1-2); Optionally, the temperature of the third chopping treatment is 4° C. to 8° C., the rotation speed is 100 rpm to 700 rpm, and the time is 5 min to 10 min.

8. The method for preparing a fish cake product according to claim 1, characterized in that: In step S3, yogurt is added in the third chopping and mixing process, and the mass ratio of the mixed fish paste and yogurt is (240-360):(1-30).

9. The method for preparing a fish cake product according to claim 1, characterized in that: In step S4, the temperature of the shaping heat treatment is 80°C to 95°C, and the time is 30min to 60min.

10. A fish cake product, characterized in that: The kamaboko product is prepared by the kamaboko product preparation method according to any one of claims 1 to 9.

Images