A method for improving gel properties of
Ctenopharyngodon idellus surimi and improving
mouthfeel thereof, comprising: using
ctenopharyngodon idellus as a
raw material to perform pretreatment, meat extraction, low-concentration
saline solution based rinsing, ultrasonic treatment,
cutting and stirring, two-stage heating, packaging and
frozen storage. According to the method, the prepared surimi is good in gel properties, fine and smooth in
mouthfeel, better in quality and longer in shelf-life. Rinsing is performed by using a low-concentration
saline solution, so that the obtained surimi is high in
saline soluble
protein content, and high in purity. The ultrasonic technique enables the surimi to be more uniform, fine and smooth in texture, improves the
gel strength and whiteness of the surimi, and the sterilization effect of the ultrasonic technique improves the quality of surimi products and prolongs the shelf-life of the surimi products. The two-stage heating method allows the surimi to pass a 50-70 DEG C gel deterioration temperature region quickly, so as to avoid surimi gel deterioration. The method is simple and convenient to operate, is low in cost, high in efficiency, and suitable for industrialized production, provides a novel idea for high-quality
fresh water surimi production, and provides a novel method for
fresh water surimi modification and industrialized production.