78 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 discloses a method for removing fishy smell of minced fillet and improving gel characteristics based on an electric field effect and application of the method, and relates to the technical field of production of minced fillet products. Comprising the following steps: treating surimi rinsing wastewater by utilizing a low-voltage direct-current electric field to obtain rinsing recovery liquid; rinsing the fresh surimi by using the rinsing recovery liquid, and introducing nitrogen microbubbles in the rinsing process to make full contact with the surimi; and rinsing with clear water, and dehydrating to finish the treatment. According to the method disclosed by the invention, the rinsing recovery liquid treated by the electric field is selected and has a synergistic effect with the introduced nitrogen microbubbles, so that the myofibrillar protein content and the moisture content of the rinsed minced fillet are relatively high, and the fat content and fishy smell substances are obviously reduced; the gel strength of the final gel product reaches 493.03 g.cm and meets the 3A-grade surimi standard (the gel strength is greater than or equal to 400 g.cm), and the quality, color and flavor of the surimi gel are effectively improved; the method is simple to operate, high in efficiency and suitable for industrial production.

The invention discloses an application of plasma activated water in a minced fillet product. The invention provides a preparation method of plasma activated water. The plasma activated water is prepared by a plasma generating device under certain parameters. The plasma activated water is added into the unrinsed surimi to replace part of added water in the traditional surimi product, so that the salt-reduced surimi product is prepared. The addition mode maintains the gel strength of the salt-reduced surimi product and effectively improves the color and luster of the product on the premise of maintaining the whole moisture content of the surimi product.

The invention discloses an automatic water adding device and method for surimi production, and relates to the technical field of surimi production.The automatic water adding device comprises a stirring barrel, the bottom end of the stirring barrel is fixedly connected with a chassis, a stirring and mixing mechanism is arranged in the stirring barrel, a surimi water content detection mechanism is arranged on the side edge of the stirring barrel, and a water adding mechanism is arranged at the top of the stirring barrel; the surimi water content detection mechanism comprises a side cover fixedly arranged on one side of the stirring barrel, a detection channel is formed in the side cover, a pressing sleeve is slidably connected into the detection channel, and the pressing sleeve penetrates through the top of the side cover; according to the invention, the stirring and mixing mechanism is arranged in the stirring cylinder, so that minced fillet raw materials and water can be fully mixed, the minced fillet water content detection mechanism is arranged, so that the mixed minced fillet can be sampled, the water content of the minced fillet can be detected, and no water is added or water is automatically added according to the water content of the minced fillet; good water content of the minced fillet can be kept, so that the product quality is ensured.

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 relates to a ball forming device and fish ball manufacturing equipment, the ball forming device comprises a blanking assembly, a driving mechanism and at least three rubbing rods, and the three rubbing rods are arranged around a blanking port to form a ball forming channel corresponding to the blanking port; each rubbing rod comprises a rod body, a cutting edge which is convexly arranged on the peripheral wall of the rod body and is positioned at one end of the rod body relatively close to the feed opening, and a spiral edge which is convexly arranged on the peripheral wall of the rod body and is positioned at one side of the cutting edge relatively far away from the feed opening; the driving mechanism is in driving connection with the at least three rubbing rods and drives all the rubbing rods to rotate synchronously, so that the cutting edge cuts the raw materials sliding out of the discharging opening, and the spiral edge pushes the cut raw materials to roll along the pelleting channel so as to be rubbed into pellets. The fish ball manufacturing equipment comprises a fish meat separating device, a feeding device and the ball forming device, wherein the fish meat separating device and the feeding device are respectively used for adding minced fillet and seasonings to the ball forming device. According to the ball forming device, minced fish is kneaded into balls, the difference of the fish balls is small, the ball forming quality is high, and the taste of the fish balls is guaranteed.

The invention discloses a water-saving and loss-reducing minced fillet processing method by using graded meat separation and rinsing and non-rinsed minced fillet, and belongs to the technical field of aquatic product processing. According to the invention, on the basis of construction of processes of fine segmentation, graded meat separation and graded rinsing, red meat rich in myoglobin and hemoglobin and fish brisket rich in fat are removed, and the composition of basic components such as protein, amino acid and nucleotide in the minced fillet is regulated, so that the adverse effects of the red meat and the fish brisket on the whiteness, the gel property and the storage stability of the minced fillet are reduced; by combining a mode of firstly dicing, deodorizing, bubbling and cleaning and then separating meat, the loss of minced fillet proteins, free amino acids, flavor nucleotides and other components is reduced, and meanwhile, fishy smell substances are removed, so that the yield and the storage stability of the minced fillet are improved on the basis of keeping good whiteness and gel characteristics of non-rinsed minced fillet and keeping original nutritional ingredients of fish meat; the purposes of improving the taste and flavor characteristics, reducing the rinsing water consumption and reducing the wastewater treatment cost are achieved, and the method is a water-saving and loss-reducing minced fillet production method.

The present invention discloses a method for removing fishy smell and improving gel properties of surimi based on the electric field effect and its application, which relates to the technical field of surimi product production. The method comprises the following steps: treating surimi rinsing wastewater with a low-voltage direct current electric field to obtain a rinsing recovery solution; using the rinsing recovery solution to rinse fresh surimi, and introducing nitrogen microbubbles during the rinsing process to fully contact with the surimi; then rinsing with clear water and dehydrating to complete the treatment. By selecting the rinsing recovery solution treated by the electric field and cooperating with the introduction of nitrogen microbubbles, the method of the present invention makes the content of myofibrillar protein and moisture content of the rinsed surimi relatively high, and the fat content and fishy smell substances significantly reduced; the gel strength of the final gel product reaches 493.03 g·cm, meeting the 3A grade surimi standard (gel strength ≥ 400 g·cm), effectively improving the quality, color and flavor of surimi gel; the operation is simple, the efficiency is high, and it is suitable for industrial production.

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 relates to a preparation method of a high-quality low-value marine fish surimi product, which comprises the following steps: S1, semi-unfreezing and dicing frozen hairtail surimi to obtain surimi blocks; s2, the minced fillet blocks are subjected to blending including empty blending, salt blending and seasoning blending in sequence, seasoning blended minced fillet is obtained, composite gel is added in the seasoning blending process, the composite gel is prepared by dissolving tamarind gum, konjac glucomannan and tea polyphenol according to the weight ratio of 1: 9: 0.1 with water, adjusting the pH value to 9-11, placing the mixture in a 85 DEG C water bath to be heated for 10 min and cooling; s3, filling the seasoned minced fillet into a casing for forming, then performing two-stage water-bath heating and shaping, and cooling with ice water to obtain the hairtail sausage. According to the invention, novel natural polysaccharide composite gel of tamarind gum-konjac glucomannan-tea polyphenol is added, and the composite gel can be subjected to dual binding action with myofibrillar protein and bound water of the surimi to form a uniform and compact three-dimensional network structure, so that the water binding capacity and the gel strength of the frozen surimi are improved, and the quality of the frozen surimi is improved.

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 a grouper parent fish rearing method which comprises the following steps: selecting parent fish, rearing the parent fish in a rearing pond, and feeding the parent fish with minced fish products as baits; the surimi product is mainly prepared from decapterus maruadsi and mackerel, and contains 5-15% by mass of a fermented product, vitamin C, vitamin E, vitamin B1, L-carnitine and fish oil. A preparation method of the fermented product comprises the following steps: by taking herba taraxaci, leaves of ixora chinensis, herba violae and Hainan alder flower herb as raw materials, adding aspergillus oryzae into the raw materials for fermentation, and sterilizing to obtain the fermented product. According to the method, the reproductive performance of the grouper parent fish is remarkably improved, the fry quality is improved, and therefore the grouper culture benefits are effectively improved.

The invention discloses a preparation method and application of stable surimi rinsing hydrothermal recovery protein particle Pickering emulsion, and belongs to the technical field of application of an emulsion preparation technology in food processing. The preparation method of the Pickering emulsion comprises the following steps: firstly, performing heating flocculation, hot air drying and crushing on surimi rinsing water to obtain surimi rinsing water heat recovery protein particles; secondly, uniformly dispersing through ultrasonic treatment or stirring to obtain a minced fish heat recovery protein particle aqueous dispersion; then, edible oil and polysaccharide are added into the dispersion liquid, and the stable surimi rinsing hydrothermal recovery protein particle Pickering emulsion is prepared through high-speed shearing emulsification. The method is easy to operate, edible protein is recycled, economic benefits are increased, and the sewage treatment difficulty and cost of surimi rinsing water are reduced; the emulsion is good in stability, no chemical surfactant, inorganic ions and other non-edible substances are added in the preparation process, and the edible safety is high; when being added into the surimi product, the additive stabilizes or optimizes the texture, reduces the cost and has a wide application prospect.

The invention discloses nemipterus virgatus soft surimi gel and a preparation method thereof, and belongs to the field of food processing. The preparation method comprises the following steps: chopping and mixing nemipterus virgatus meat to obtain ground nemipterus virgatus meat; adding salt and polysaccharide into the ground nemipterus virgatus, and chopping to obtain polysaccharide-minced nemipterus virgatus; and performing two-stage heating on the polysaccharide-minced nemipterus virgatus to obtain the soft minced nemipterus virgatus gel. The prepared minced nemipterus virgatus gel is low in hardness and meets the 5-grade or 6-grade food standard of IDDSI, and the texture property of the minced nemipterus virgatus gel is suitable for people with dysphagia to eat; the product is rich in omega-3 fatty acids and DHA, and is high in nutritional value; the water property is high, the cooking loss is low, and the retention of nutritional ingredients after cooking is facilitated; the preparation method is simple, green, safe and suitable for industrial production.

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 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.

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.