51 results about "Fish surimi" patented technology

The invention discloses staphylococcus xylosus with a lipid degradation function and application of the staphylococcus xylosus in fermented food, and belongs to the field of microorganisms. The invention provides staphylococcus xylosus S3, the staphylococcus xylosus S3 has the capability of degrading lipid, and when the staphylococcus xylosus S3 is fermented in surimi for 48 hours, the acid value and the TBARS value of the fermented surimi can be effectively improved. Therefore, the staphylococcus xylosus S3 can adjust the lipid hydrolysis degree in the fermented surimi to an ideal range, and has broad application prospects in the food industry.

According to the high-gel-quality minced fillet gel and the preparation method thereof, frozen minced silver carp is unfrozen and then subjected to ice-temperature vacuum dehydration and ultrahigh-pressure homogenization treatment, a myofibrillar protein molecular chain is promoted to stretch through mild shearing force, and a TG enzyme acting site is fully exposed; then chopping and mixing with table salt, starch, TG enzyme coated porous starch-curdlan / sodium alginate oligosaccharide nanosphere dispersion liquid and ice water at low temperature, shielding TG enzyme by nanospheres through a core-shell structure at low temperature so as to avoid advanced activation, and accurately releasing during heating so as to catalyze crosslinking; finally, step-by-step heating gelation is performed, so that the strength and uniformity of minced fillet gel are remarkably improved, the flavor is improved, and the method is suitable for industrial production.

The invention belongs to the field of marine food processing, and provides a marine food containing yellow croaker and a preparation method thereof.The marine food containing yellow croaker is prepared by adopting collaborative design of a minced yellow croaker protein-polysaccharide composite nano colloid powder intermediate and low-molecular fish collagen, through microbial transglutaminase cross-linking and cryoprotectant compounding regulation and control, and the marine food containing yellow croaker and the preparation method of the marine food containing yellow croaker are obtained. A minced fillet protein continuous phase network structure with uniformly dispersed nano-particles is constructed, the gel strength is 900-1300 g.cm, the gel strength retention rate is not lower than 80% after 6 times of freezing and thawing cycles are frozen for 3-5 times, the unfreezing drip loss is not higher than 8 wt%, the hardness is 1500-2500 g, and the taste characteristics of high strength and good elasticity are obtained. The technical problems that high gel strength and freeze-thaw stability of a traditional surimi product are difficult to consider, the taste is worse easily due to improvement of mechanical properties, nano-particles are difficult to uniformly disperse in a high-solid-content system and the like are solved, and the surimi product has wide application value in the fields of surimi products, quick-frozen prepared foods and marine functional foods.

The invention discloses a frozen surimi antifreeze agent, a preparation method thereof and an application of the frozen surimi antifreeze agent in improving the quality of frozen surimi. The antifreeze agent is prepared from soybean oligosaccharide and konjac glucomannan. According to the present invention, the compound ultrasonic condition is used for surimi freezing, such that the surimi freezing resistance can be significantly improved, the storage quality index of surimi can be well controlled, the surimi protein freezing denaturation can be effectively prevented, and the surimi gel property and the freezing quality can be improved; in the freezing storage process, the quality of the minced fillet treated by the antifreeze agent is obviously better than that of a blank control group. And the freezing deformation of protein in the surimi can be effectively retarded by adding the antifreeze agent and adopting a compound ultrasonic method, the quality of the surimi is ensured, and the shelf life is effectively prolonged. The method disclosed by the invention is convenient to apply, relatively simple in process steps, low in production cost, low in equipment requirement, high in operability and suitable for large-scale industrial application.

The utility model discloses a fillet tumbling machine with a self-cleaning tumbling piece, and relates to the technical field of fillet tumbling machines. An outer cylinder is rotationally connected to the top of the fixing frame, one end of the outer cylinder is connected with an external motor, and an inner cylinder is arranged on the inner wall of the outer cylinder. Honeycomb-shaped protrusions are arranged on the inner wall of the inner barrel, the collision frequency of fish slices and marinade is increased, meanwhile, directional flow guide grooves are formed through protruding textures, water flow generates vortexes in the texture trend during cleaning, surface adsorption is reduced, and the cleaning effect is improved; the inner cylinder is driven to rotate under the action of the gear ring, minced fillet remaining on the inner wall is thrown out through cooperation of centrifugal force and honeycomb protrusions, a fan-shaped water body is sprayed to the inner wall of the inner cylinder through a high-pressure spray head to flush the inner wall of the inner cylinder, primary cleaning of the inner wall of the inner cylinder is achieved, and secondary cleaning of the inner wall of the inner cylinder is achieved through a cleaning assembly after cleaning. The cleaning effect on the inner wall of the inner cylinder is improved.

The invention discloses a low-fat flour-coated minced fillet product suitable for air fryer heating and a processing method thereof.The processing method comprises the following steps of minced fillet unfreezing, minced fillet chopping, mixing and seasoning, shaping, water retention and brittleness increasing treatment, flour coating, slurry coating, freezing and packaging.The low-fat flour-coated minced fillet product suitable for air fryer heating and the processing method thereof are low in oil content and free of peculiar smell, and the processing method of the low-fat flour-coated minced fillet product suitable for air fryer heating is suitable for air fryer heating. The product has distinct taste gradation, is convenient and fast to eat, and has a good application prospect.

The invention discloses a method for preparing a high-fiber gel minced fillet product based on low-molecular-weight tremella polysaccharide. The method comprises the following steps: modifying the low-molecular-weight tremella polysaccharide; dissolving the modified low-molecular-weight tremella polysaccharide in water to obtain tremella homogenate; and preparing the minced fillet: mixing fish meat with the modified low-molecular-weight tremella polysaccharide, adding table salt and auxiliary materials, and heating and curing to obtain the high-fiber gel minced fillet product. According to the tremella polysaccharide surimi composite product prepared by the preparation method disclosed by the invention, the modified tremella polysaccharide slurry is added in the surimi processing process, so that the gel performance of surimi can be well improved, the surimi has high fiber property, the smooth and elastic mouth feel of the surimi product can be enhanced, and the taste bud experience is richer. Meanwhile, as the tremella polysaccharide has rich biological activity, such as antioxidation, intestinal immunity regulation, blood sugar and blood fat reduction and the like, the tremella polysaccharide can be added into the surimi product as one of the raw materials, and additional functional characteristics can be endowed to the surimi product.

The invention discloses a water disintegration type babylonia compound feed and a preparation method thereof. The compound feed comprises the following raw materials: 30-40 parts of minced fish; 20-30 parts of fish meal; 5 to 15 parts of a freshener; 5-8 parts of a bonding modifier; 1-3 parts of a disintegration regulator; 1-1.5 parts of an emulsifier; 0.1 to 0.2 part of a phagostimulant; 0.01 to 0.02 part of an antioxidant; the preparation method comprises the following steps: preparing raw materials, carrying out light heat treatment, chopping and emulsifying, forming and granulating, quick-freezing and shaping, and packaging and storing, by optimizing the proportion of the components, adopting light heat treatment and combining a low-temperature quick-freezing process, the feed granules are naturally disintegrated into mud after being put into water for 5-15 minutes, the feed coefficient reaches 1.6-1.8, the residual feed rate is less than 5%, and the nutritional supplement is added into the feed granules. The survival rate can reach 90% or above, compared with chilled trash fish feeding, the residual feed reduces the ammonia nitrogen generation amount in water by 50-60%, and the method is suitable for large-scale application and popularization.

The invention discloses oleogel based on egg white protein, preparation of the oleogel and application of the oleogel in improving the gel strength of Peru squid surimi. The self-prepared egg white powder oleogel is added into the squid surimi as a fat analogue. Experiments prove that the squid surimi gel is beneficial to promoting the network structure of the surimi gel, so that the hardness of the surimi gel is increased, the water holding capacity is improved, the total concentration of flavor compounds is increased, the proportions of alcohols and aldehydes are reduced, and hydrocarbon and aromatic compounds are increased. The application of the oil gel as a fat substitute in the minced fillet gel has great potential. And healthy, low-fat and flavor-enhanced surimi gel products can be developed in the future.

The present application relates to the technical field of fishbone separating device, in particular to a fishbone separating machine for fish food processing, which comprises a base, the upper end of the base is fixedly connected with a processing cylinder, the outer side of the processing cylinder near the upper position is a feeding port, the inner side of the processing cylinder is provided with an extrusion roller shaft, the lower side of the extrusion roller shaft of the processing cylinder is fixedly connected with a filter cartridge, the inner side of the filter cartridge is installed with a separating mechanism for discharging minced meat, the inner side of the separating mechanism is installed with a fishbone removing mechanism for processing fishbone inside the filter hole of the filter cartridge, the hollow shaft and the installation cylinder are axially advanced by cooperating with the material removing assembly, the minced meat inside the filter cartridge can be stably and non-residually pushed outwards, which effectively avoids the decrease of separation efficiency caused by the accumulation of minced meat and the blockage of fishbone; the fishbone, fish skin and other waste materials outside the filter cartridge are synchronously cleaned by the driving arc-shaped scraper, forming a linkage operation mode of synchronous minced meat pushing and fishbone waste discharging.

The invention relates to a method for improving the gel quality of skipjack surimi by using vegetable protein, and belongs to the technical field of surimi product processing. The method for improving the gel quality of the skipjack surimi by using the vegetable protein comprises the following steps: sequentially performing air chopping, salt blending, vegetable protein adding, mixing, chopping and moisture adjusting on skipjack meat at 4-10 DEG C to obtain mixed surimi; and filling a mold with the mixed surimi, carrying out heating shaping, and then carrying out ice water cooling to room temperature so as to obtain the surimi gel. The influence of different types and different contents of vegetable proteins on the quality of specific surimi gel is compared, and a proper amount of vegetable proteins are added to promote protein crosslinking so as to improve the strength, texture, water binding capacity and other gel properties of the surimi gel, so that the problems of insufficient strength and poor water binding capacity of the existing skipjack surimi gel are solved, and the skipjack surimi gel has a good application prospect. Therefore, technical support is provided for development of high-quality skipjack surimi products, and the skipjack surimi product has a wide application prospect.

The invention relates to cheese fish stick quick-frozen concocted food and a preparation method thereof.The cheese fish stick quick-frozen concocted food comprises a surimi outer skin layer, cheese stuffing and breadcrumbs, the surimi outer skin layer wraps and seals the cheese stuffing, and the breadcrumbs adhere to the outer side of the surimi outer skin layer and incompletely seal the surimi outer skin layer; the long-strip-shaped cheese fish strip quick-frozen concocted food is formed; the surimi outer skin layer comprises frozen surimi, compound starch, soybean oil, pasteurized protein liquid, distarch phosphate, seasonings, spices and cheese dispersed particles, and the cheese dispersed particles are prepared by mixing processed cheese, sodium carboxymethyl cellulose and polyglycerol fatty acid ester. The cheese fish stick quick-frozen concocted food can give out the rich flavor of cheese after being cooked, is not sticky and not prone to deformation, and keeps good appearance and taste.

The invention relates to a production process of a flavored minced fillet product. The production process specifically comprises the following steps: firstly, mincing a minced fillet raw material to obtain minced fillet; stirring ice, water, shrimp meal and soybean protein serving as raw materials to obtain colloid; uniformly stirring and mixing the minced fillet with phosphate, salt, egg white, seasonings, colloid, ice water, starch, minced garlic, fat, essence and carrots to obtain slurry; and then shaping the slurry into a required shape and shaping, and finally quickly freezing the product, plating ice glaze, packaging and disinfecting to obtain the flavored minced fillet product. The preparation process of the surimi product is specifically defined, the shrimp meal, ice and water are prepared into colloid with a gel structure in advance according to a specific proportion, then the colloid is mixed with the surimi and other raw materials according to a specific procedure, temperature limitation in the pulping process is strictly controlled, the surimi product with high gel strength is prepared, and the quality of the surimi product is improved.

The invention relates to easy-to-swallow minced fillet gel based on the synergistic effect of pea protein isolate and protease as well as a preparation method and application of the easy-to-swallow minced fillet gel. Specifically, the invention provides the preparation method of the surimi gel easy to swallow, and the preparation method comprises the following steps: mixing a surimi raw material with alkaline protease, then adding pea protein isolate, and then carrying out heating gelation to obtain the surimi gel easy to swallow, wherein the addition amount of the alkaline protease accounts for 0.1%-0.4% of the mass of the surimi raw material, and the addition amount of the pea protein isolate accounts for 5%-20% of the mass of the surimi raw material. The minced fillet gel provided by the invention is soft in texture, conforms to the dysphagia food standard (such as IDDSI level 6), is balanced in protein nutrition and easy to digest and absorb, and overcomes the defects that the existing dysphagia food is single in nutrition, and texture regulation and control and nutrient enrichment are difficult to cooperate.

The invention relates to the technical field of minced fillet deodorization, and discloses a minced fillet deodorization process for fish ball production, which comprises the following steps: (1) cleaning and dehydrating a minced fillet raw material, and controlling the water content at 80-95% after the raw material is dehydrated to obtain a primary minced fillet raw material; (2) activating a composite fungus material, adding the activated composite fungus material into the primary minced fillet raw material, uniformly stirring, fermenting at 28 DEG C for 50-60 minutes, heating to 30 DEG C, and fermenting for 50-60 minutes; wherein the composite fungus material comprises rhizomucor miehei, kluyveromyces marxianus, lactococcus lactis and saccharomyces cerevisiae; and (4) heating the minced fillet obtained in the step (3) to 65-68 DEG C, keeping the temperature for 2-3 minutes, rinsing with ice water, and dehydrating to obtain the fishy smell removed minced fillet. According to the method, the effect of removing the fishy smell of the minced fillet can be improved.

The application discloses a kind of fish paste production automatic water adding equipment and method, it is related to fish paste production technical field, including stirring drum, the bottom end of stirring drum is fixedly connected with bottom disc, stirring drum is equipped with stirring mixing mechanism, the side of stirring drum is equipped with fish paste moisture content detection mechanism, and the top of stirring drum is equipped with water adding mechanism;The fish paste moisture content detection mechanism includes the side cover of fixedly arranged in the side of stirring drum, detection channel is equipped in side cover, pressure sleeve is slidably connected in detection channel, and pressure sleeve penetrates the top of side cover;The application can mix fish paste raw materials and water fully by setting stirring mixing mechanism in stirring drum, can sample after mixing fish paste by setting fish paste moisture content detection mechanism, and detect the moisture content of fish paste, according to the moisture content of fish paste, do not add water or automatically add water, in fish paste production process, fish paste can keep good moisture content, to ensure product quality.

The invention relates to the technical field of preparation of minced fillet, in particular to a sodium-salt-reduced minced eel product and a preparation method thereof. The method comprises the following steps of: preparing surimi from astrokang eel or Japanese eel serving as a raw material, and adding food-grade sodium chloride and potassium chloride in a blending process; and carrying out ultrahigh pressure treatment on the formed and packaged minced fillet product, and finally carrying out heating gelation and cooling. By specifically adjusting the adding proportion of sodium chloride and potassium chloride and ultrahigh pressure process parameters, the sodium content can be remarkably reduced, meanwhile, quality loss caused by salt reduction can be made up, raw material characteristics can be better adapted, and the gel strength, flavor and shelf life of the product are comprehensively improved.

The invention discloses salt-reduced but saltiness-reduced surimi gel based on lily powder replacing table salt and a preparation method thereof, and relates to the technical field of surimi product processing. According to the preparation method of the surimi gel provided by the invention, in the process of preparing the surimi gel, lily powder is added into surimi instead of a part of table salt. The method solves the technical problems that the existing minced fillet gel salt reducing process cannot ensure the minced fillet gel performance at the same time, the cost is high and the like; according to the method, the sodium salt content is reduced, and the gel performance indexes such as the gel strength, the texture characteristic, the water binding capacity and the microstructure can be ensured while the sensory and salinity indexes of the minced fillet gel are not obviously changed, so that the substitution effect of the lily powder on the sodium chloride is explored, and a new technical approach is provided for quality regulation and control of low-salt minced fillet products.

The present application relates to a kind of dynamic power heating method of surimi based on electrical property change, specifically includes the following steps: the fish surimi obtained after fish physical treatment is placed in heating container with parallel polar plate, and power heating;Real-time detection temperature and electrical parameter change data, determine the gel strength of fish surimi at preset temperature point and time interval point, and send data to PC end for processing, generate mathematical model of the relationship between electrical parameter change data and fish surimi gel process;Fish surimi is placed in the above heating container, and fish surimi is heated using voltage gradient from low to high, preset enough gel time, real-time detect electrical parameter change during heating process, obtain gel strength change data according to the mathematical model obtained in step (1), judge gel state, real-time adjust voltage size and heating time based on gel state, until final heating is completed.The present application has lower cost, high quality of fish surimi, and has broad market application prospect.

The invention discloses a method for evaluating the quality of surimi on the basis of muscle tissue microstructure and endogenous enzyme activity, which comprises the following steps: acquiring the muscle joint length of raw material fish muscle tissue and the activity data of muscle fiber-bound cathepsin L, and constructing a correlation model between the muscle joint length and the activity data of muscle fiber-bound cathepsin L and the gel strength of surimi; and predicting to obtain the gel strength after the raw material fish is processed into the gel, so that the special raw material fish for surimi is classified and screened. According to the method disclosed by the invention, the sarcomedo length and the activity of the muscle fiber-bound cathepsin L are selected to have significant correlation with the quality of the minced fillet gel, and the parameter combination provides objective and reliable data support and decision basis for raw material screening and quality control; besides, the method can realize rapid prediction of the gel quality based on the raw material fish without preparing the minced fillet gel, greatly simplifies the process, saves time, cost, raw materials and the like, has important application value and wide popularization prospect, and can provide reliable quality prediction technical support for the minced fillet product industry.

The invention provides bighead carp low-fat emulsion gel surimi printing ink as well as a preparation method and application of the bighead carp low-fat emulsion gel surimi printing ink. The method comprises the following steps: preparing a 1-4% (w / v) BCM particle suspension or BCS particle suspension by using a 200-1000mmol / L KCl solution, magnetically stirring, adjusting the pH value of the suspension to be neutral, hydrating for 24 hours, adding soybean oil, and homogenizing to obtain BCMPEs gel or BCSPEs gel; the preparation method comprises the following steps: carrying out unfreezing and blending pretreatment on minced bighead carp, adding 10-30% (w / w) of BCMPEs gel or BCSPEs gel, and uniformly mixing to obtain the minced bighead carp low-fat emulsion gel surimi ink. By optimizing a formula and a preparation process, the 3D printing material has good 3D printing adaptability, and a high-precision and high-stability product can be printed; the characteristics of minced fillet gel are improved, low fat is realized, and the nutritional and edible requirements of special crowds are met.

The invention discloses a preparation method of low-salt minced spanish mackerel gel based on egg white protein, and belongs to the field of food processing. The preparation method comprises the following steps: S1, blending spanish mackerel to obtain minced spanish mackerel meat; s2, adding salt into the minced spanish mackerel meat, and blending to obtain low-salt minced spanish mackerel meat; s3, egg white protein is added into the low-salt minced spanish mackerel for blending, and low-salt egg white protein-minced spanish mackerel is obtained; and S4, performing two-stage heating on the low-salt egg white protein-minced spanish mackerel fillet to obtain the low-salt minced spanish mackerel fillet gel. According to the preparation method disclosed by the invention, the egg white protein is used for replacing spanish mackerel protein, so that the texture property of the low-salt minced spanish mackerel gel is improved, the indexes such as gel strength, water binding capacity and cooking loss of the low-salt minced spanish mackerel gel are ideal, and the network structure is more uniform and compact.

The invention discloses an anti-freezing and anti-oxidation compound agent for delaying quality deterioration of rinsing-reduced minced fillet in frozen storage and application of the anti-freezing and anti-oxidation compound agent, and belongs to the technical field of aquatic product processing. The invention relates to an anti-freezing and anti-oxidation compound agent for delaying quality deterioration of rinsing-reduced minced fillet in frozen storage. The anti-freezing and anti-oxidation compound agent comprises the following components in percentage by mass; the components comprise 30-40% of arabinogalactan, 0.005-0.01% of tea polyphenol and the balance of water; when in use, the arabinogalactan is dissolved in water, and the tea polyphenol is added after high-speed shearing treatment. The compound agent can reduce freezing denaturation caused by ice crystal formation and protein aggregation in the freezing storage period of rinsed surimi, reduce surimi quality deterioration caused by fat and protein oxidation, and effectively prolong the shelf life of the surimi.

The invention discloses a method for improving the fishy smell removal effect of freeze-thawed minced fillet by using a natural deep eutectic solvent, and belongs to the field of food processing. NADES is prepared from citric acid and trehalose according to the molar ratio of 2: 1 and added into mirror carp minced carp (w / w = 4%), and after freeze thawing treatment, the content of volatile compounds with the fishy smell characteristic of the minced carp, such as hexanal, heptanal and nonanal, is remarkably reduced, generation of lipid oxidation secondary products is inhibited, meanwhile, the binding capacity of protein to fishy smell substances is enhanced, and release of the substances is reduced. According to the invention, environment-friendly natural degradable materials are adopted, so that a new idea is provided for development of a novel green fishy smell removing agent while the fishy smell of the frozen and thawed surimi is effectively reduced, and a new insight is provided for flavor preservation of the surimi and more types of muscle foods.

The invention discloses a processing method of frozen minced fillet with low sweetness and low glycemic index (GI). According to the mass ratio of frozen surimi needing to be processed, 3-6% of psicose, 1-2% of oligosaccharide and 1-2% of sorbitol are subjected to ternary compounding to serve as a protein water-retaining and anti-freezing core, 0.1-0.2% of sodium tripolyphosphate, 0.1-0.2% of sodium pyrophosphate and 0.02-0.06% of sodium hexametaphosphate are compounded to provide a stable dissolution and delivery environment, the sodium hexametaphosphate and the psicose are dissolved in water to prepare a solution A, and the solution B is prepared into a solution C; sodium tripolyphosphate and sodium pyrophosphate are dissolved in water to prepare a solution B, a mixed solution of the solution A and the solution B is a low-GI buffer antifreeze agent, oligosaccharide and sorbitol are directly added, the mixture is uniformly mixed with the dehydrated surimi in a carbon dioxide refrigeration vacuum mixer, and the frozen surimi with low sweetness and low glycemic index (GI) is prepared, so that the effects of replacing cane sugar, reducing weight and improving efficiency are realized, and the quality of the surimi is improved. The freeze-resistant minced fillet has excellent freeze resistance and good gel quality, meanwhile, the sweetness is remarkably reduced, the original delicious flavor of the minced fillet is reduced, heat is reduced, sugar rising is controlled, the definite low-GI health attribute is achieved, and the healthy diet requirement of consumers can be met.

The present invention belongs to the field of food technology, and in particular to a method for recovering protein in fish paste rinsing waste liquid based on low-temperature plasma technology. First, fish meat is taken and fish paste is obtained by chopping and mixing; the fish paste is added to water for mixing and rinsing, and the supernatant obtained by centrifugation is the fish paste rinsing liquid; then the input power of the plasma device is adjusted to 300-800W, the muzzle of the plasma device is placed below the liquid level of the fish paste rinsing liquid, the power is turned on, and air is used as the gas source to excite the plasma so that the plasma acts evenly on the fish paste rinsing liquid, and the processing time is 2-6min; the treated rinsing liquid is centrifuged to obtain a precipitate after standing in an environment with a temperature of less than 10°C, i.e., the recovery of protein in the fish paste rinsing liquid is realized. The present invention utilizes low-temperature plasma to treat the fish paste rinsing liquid, improves the recovery rate of protein, reduces the process flow of protein recovery, and avoids secondary pollution in the recovery process, with broad application prospects.

The application discloses a Staphylococcus xylosus with lipid degradation function and application thereof in fermented food, and belongs to the field of microorganisms. The application provides a Staphylococcus xylosus S3, wherein the Staphylococcus xylosus S3 has the ability of degrading lipids, and can effectively improve the acid value and TBARS value of fermented surimi after 48 hours of fermentation. Therefore, the Staphylococcus xylosus S3 can adjust the hydrolysis degree of lipids in fermented surimi to an ideal range, and has wide application prospects in the food industry.

To provide a coloration-preventive agent for fishery paste products containing phosphorous-free pasted meat as main ingredient, a method for preventing coloration of fishery paste product containing phosphorus-free pasted meat as main ingredient, and a fishery paste product whose main ingredient is phosphorous-free pasted meat in which coloration is prevented.SOLUTION: Provided are a coloration-preventive agent for fishery paste product containing phosphorous-free pasted meat as main ingredient in which a soybean powder is contained as active ingredient, a method for preventing coloration of fishery paste product containing phosphorous-free pasted meat as main ingredient in which a soybean powder is contained by 0.3 to 5 pts.mass for 100 pts.mass of phosphorous-free pasted meat, and a fishery paste product that contains phosphorous-free pasted meat as main ingredient, and contains a soybean powder by 0.3 to 5 pts.mass for 100 pts.mass of the phosphorous-free pasted meat.SELECTED DRAWING: None

The application discloses HIPEs, HIPEs-lipid reinforced surimi 3D printing ink and a preparation method thereof, and belongs to the technical field of food processing.The application prepares fish scale gelatin particles (FSG) crosslinked by MTGase, and then uses the obtained FSG to stabilize HIPEs, and investigates the influence of FSG concentration on Zeta potential, interfacial adsorption characteristics, wettability, adsorbed protein percentage (AP, %), storage stability, micro-morphology and rheological behavior of the HIPEs.In addition, the application adds the obtained HIPEs into surimi to prepare food ink for 3D printing, and explores the influence of the HIPEs on the mechanical properties, rheological behavior, moisture distribution and printing performance of the surimi system, so that the content of healthy lipids in surimi products can be improved, the nutritional needs of consumers can be met, and the technical bottleneck for producing high-end surimi products can be solved.

The application provides a surimi compound product and a preparation method thereof, and relates to the technical field of aquatic product processing.The raw material of the surimi compound product comprises the following components in percentage by mass: 80-92% of surimi, 0.5-2% of Premna microphylla turcz leaf pectin powder, 2-10% of sweet potato dietary fiber, and 4-8% of auxiliary materials.The surimi, the Premna microphylla turcz leaf pectin powder, the sweet potato dietary fiber and the auxiliary materials are uniformly mixed, and then heated to obtain the surimi compound product.The water molecules in the surimi compound product are combined with the sweet potato dietary fiber and the Premna microphylla turcz leaf pectin to form a stable gel network structure, so that the water holding capacity and the gel properties of the surimi compound product are improved, and the surimi compound product has rich nutritional value and taste.