CN100337563C

CN100337563C - Method for producing meat paste of Peru squid

Info

Publication number: CN100337563C
Application number: CNB2005100454734A
Authority: CN
Inventors: 薛长湖; 刘艺杰; 李兆杰; 刘鑫; 高瑞昌; 曹荣
Original assignee: Ocean University of China
Current assignee: Ocean University of China
Priority date: 2005-11-30
Filing date: 2005-11-30
Publication date: 2007-09-19
Anticipated expiration: 2025-11-30
Also published as: CN1785059A

Abstract

The present invention relates to a method for producing a minced fillet of Peru squids, which comprises: a frozen Peru squid is half-thawed, fish skin and collagen cortex are peeled off to obtain the Peru squid carcass, the Peru squid carcass is cut into blocks with a length of 5 to 10mm, and chromatophores and impurities in the fish meat are eliminated. The method is characterized in that rinsing liquid which is 2 to 4 times as heavy as the fish meat is added to the fish meat to rinse the fish meat; then lye which is 2 to 3 times as heavy as the fish meat is added to the fish meat to rinse the fish meat; finally, ice water which is 2 to 3 times as heavy as the fish meat is added to the fish meat to rinse the fish meat, the rinsed fish meat is dewatered and minced, 2 to 4% of sucrose, 2 to 4% of sorbitol and 0.2 to 0.4% of polyphosphate are added to the fish meat, and the mixture is blended evenly. The minced fillet produced by the method has high white content, peculiar flavor of squids and no acerbic taste. Compared with the gel strength of the minced fillet only processed and rinsed by clear water, the gel strength of the minced fillet produced by the method is increased by more than 60%, and the gel strength of the minced fillet produced by the method can reach more than 400g. cm. The minced fillet produced by the method has good elasticity and chewiness, and can satisfy the requirements of industrial production.

Description

A kind of method of producing meat paste of Peru squid

Technical field

The present invention relates to a kind of production method of fish gruel, particularly relate to a kind of production method of meat paste of Peru squid.

Background technology

Squid is being commonly called as of squid and squid in the siphonopods marine animal, and the total output of the big midocean in the whole world is very abundant.Depleted day by day along with the world ocean living resources, squid because of its delicious flavour, nutritiously become very important protein resource gradually.Present squid processing mainly is to carry out suitably seasoned simple process by cryogenic freezing, oven dry, baking, boil, smash to pieces etc. to process, product mainly is frozen squid, shredded squid, squid fermented product and flavouring, and the deep processing ratio is lower, and this just makes the unification of squid product.Along with fishery resources in the world wide, particularly the research emphasis that new frozen minced fillets resource becomes the various countries scientific worker is developed in frozen minced fillets raw material---the depletion day by day of cod resource.Peru squid is subjected to paying close attention to widely because its aboundresources, protein content are high.

In the rotten manufacture of present various fish, mainly prepare the fish gruel by adopting steps such as meat, rinsing, dehydration, if this step is applied directly in the meat paste of Peru squid production, can not satisfies the industrial production requirement, because Peru squid has special protein properties.With other fish difference, Peru squid muscle does not have good gel characteristic, and the aggregated structure that protein heating back forms is easy to disintegrate, and finally causes the low elasticity and the low folding property of protein gel.Peru squid has the proteolytic enzyme of greater activity, the most of fish of its specific activity want high a lot, the myoglobulin heavy chain of this kind of enzyme in can degrade proteins, and myoglobulin heavy chain fish is rotten just forms most important protein cross material in the gel, there are some researches show that this kind of enzyme activity causes the low gel of Peru squid to form a major reason of characteristic just.In addition, NH in the Peru squid ₄Cl content is higher, causes squid muscle that tangible tart flavour and astringent taste are arranged, and has a strong impact on the taste of Peru squid.Have not yet to see the preparation method's of relevant meat paste of Peru squid report, and the rotten production method of traditional fish can not overcome the above problems.

Summary of the invention

The purpose of this invention is to provide a kind of production method that obtains the high-quality meat paste of Peru squid, it can overcome the above-mentioned shortcoming of prior art.

A kind of method of producing meat paste of Peru squid, comprise freezing Peru squid is partly thawed, peel off this Peru squid fish-skin and collagen cortex, tell the Peru squid trunk, the Peru squid trunk is cut to the fritter of 5～10mm, reject chromatophore and impurity in the flesh of fish, it is characterized in that the rinsing liquid that adds 2～4 times of quality in the flesh of fish carries out rinsing, and then with the alkali lye rinsing of 2～3 times of quality, use the frozen water rinsing of 2～3 times of quality at last, will oppress dehydration after the rinsing, the flesh of fish is blended, be added into 2～4% sucrose, 2～4% sorbierites and 0.2～0.4% polyphosphate, mixing.

The meat paste of Peru squid whiteness height of producing by the present invention, has the squid peculiar taste, there is not the acerbity flavor, gel strength can reach more than the 400g.cm, gel strength than the fish gruel of using clear water rinsing preparation separately improves more than 60%, have elasticity and chewiness preferably, can satisfy the industrial production demand.

The specific embodiment

Get the Peru squid raw material, partly thaw the back except that peeling fish skin and surface impurity, the fritter that the squid trunk is cut to the 5mm size carries out rinsing, the rinsing liquid of usefulness is that the mass ratio of 4 times of flesh of fish quality is 0.1% the phytic acid aqueous solution for the first time, abundant rinsing 20min is 0.6% NaHCO then with 3 times of mass ratioes of oppressing quality ₃Solution rinsing 20min fully washes once with 3 times of frozen water of oppressing quality at last again, and whole rinse cycle control temperature is below 10 ℃.With the dehydration of the flesh of fish after the rinsing, with meat mincer the flesh of fish is blended, and to wherein adding 3% sucrose, 3% sorbierite and 0.2% polyphosphate, cold storage can obtain calamary minced fish in-20 ℃.Described dehydration is 80～82% up to moisture.

The phytic acid aqueous solution described in the present invention can change the polyphosphoric acids saline solution into.Squid trunk described in the present invention can be cut to the fritter of 5～10mm, rinsing liquid is for containing 0.1～0.3% (mass ratio, down with) phytic acid or contain the aqueous solution of 0.1～0.3% polyphosphate, described rinsing liquid consumption is 2～4 times of flesh of fish quality, the time of washing of wafing is 20～30min.Described alkali lye is 0.6～0.8% NaHCO ₃The aqueous solution, consumption is 2～4 times of flesh of fish quality, the rinsing time is 20～30min.The frozen water consumption can be 2～4 times of flesh of fish quality.The sucrose that is added is 2～4%, and sorbierite is 2～4%, and polyphosphate is 0.2～0.4%.

Phytic acid and polyphosphate used among the present invention can use as additive in food, this class material has the ability of very strong chelated metal ions, with the aqueous solution of above-mentioned substance as rinsing liquid, can be good at suppressing various protease effects, stablize the Peru squid protein properties, guarantee that the crosslinked action between the protein strengthens in the minced fish gel process, improve the meat paste of Peru squid gel strength.Use NaHCO ₃NH can be fully removed in the alkali lye rinsing ₄Cl disposes acerbity, has improved the mouthfeel of the flesh of fish.

Claims

1, a kind of method of producing meat paste of Peru squid, comprise freezing Peru squid is partly thawed, peel off this Peru squid fish-skin and collagen cortex, tell the Peru squid trunk, the Peru squid trunk is cut to the fritter of 5～10mm, reject chromatophore and impurity in the flesh of fish, it is characterized in that the rinsing liquid that adds 2～4 times of quality in the flesh of fish carries out rinsing, and then with the alkali lye rinsing of 2～3 times of quality, use the frozen water rinsing of 2～3 times of quality at last, will oppress dehydration after the rinsing, the flesh of fish is blended, be added into 2～4% sucrose, 2～4% sorbierites and 0.2～0.4% polyphosphate, mixing; Described rinsing liquid is the aqueous solution that contains 0.1～0.3% phytic acid or contain 0.1～0.3% polyphosphate, with time of rinsing liquid rinsing be 20～30min.

2, the method for claim 1 is characterized in that described alkali lye is the NaHCO of quality 0.6～0.8% ₃The aqueous solution, the time of rinsing is 20～30min.

3, the method for claim 1, the temperature that it is characterized in that described rinse cycle is below 10 ℃.

4, the method for claim 1 is characterized in that described dehydration is 80～82% up to moisture.