CN100998426A - Method for improving quality of fish meat by adding chitin - Google Patents
Method for improving quality of fish meat by adding chitin Download PDFInfo
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- CN100998426A CN100998426A CNA2006101556585A CN200610155658A CN100998426A CN 100998426 A CN100998426 A CN 100998426A CN A2006101556585 A CNA2006101556585 A CN A2006101556585A CN 200610155658 A CN200610155658 A CN 200610155658A CN 100998426 A CN100998426 A CN 100998426A
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- fish
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- shitosan
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Abstract
A method for improving the quality and shelf life of fish paste used to regulate blood sugar, blood fat and enteric flora by adding chitosan includes such steps as preparing fish paste, adding chitosan, egg white powder, starch, edible salt and ice water, shaping, and heating.
Description
Technical field
The present invention relates to the rotten food processing technology field of fish, particularly a kind ofly add the method that shitosan improves quality of fish meat.
Background technology
Shitosan (Chitosan) is the natural animal source dietary fiber from the ocean, because shitosan itself is a family macromolecule polysaccharose substance, can by and protein between the interaction gel that strengthens protein form characteristic, and have antibiotic function, simultaneously also have the blood sugar of adjusting and blood lipid level, control obesity, regulate a series of health cares such as gut flora as dietary fiber.
Surimi product is primary raw material with the flesh of fish, and the flesh of fish contains rich in protein, calcium, phosphorus and vitamin, easily digests and assimilates for human body, because flesh of fish muscle fibre is thinner, contain more solubility and become the glue material, structurally flexible, thereby it is edible to be more suitable for patient, the elderly and children.The flesh of fish also contains the distinctive multiple unrighted acid of aquatic animal, can reduce cholesterol in human body and triglyceride content, the prevention diseases of cardiovascular and cerebrovascular systems there is good effect, therefore surimi product is a class high protein, low fat, nutritious healthy food is the effective way that the value added by manufacture of fresh water low value fish utilizes.But the gelling performance of minced fish product is relatively poor, and surimi product is putrid and deteriorated easily.
Summary of the invention
Main purpose of the present invention is to overcome deficiency of the prior art, and a kind of method that shitosan improves quality of fish meat of adding is provided.
In order to realize the object of the invention, technical scheme provided by the invention is: the invention provides a kind of method that shitosan improves quality of fish meat of adding, the process that comprises the rotten preparation of raw material fish, moulding, heating, after making the fish gruel, add compound additive in the fish gruel, described compound additive consists of: in rotten quality 1%～2% shitosan of fish, 1～1.5% egg-white powder, 4～5% starch, salt 1.5～2%, frozen water 25～28%.
As a kind of improvement of the present invention, in the fish gruel, behind the adding additive, the fish gruel is chilled to below 3 ℃ in advance, then rotten arena of fish to be burst 20～30 minutes, the temperature the when arena is routed is controlled at below 10 ℃.
As a kind of improvement of the present invention, after the surimi product moulding, under 35～40 ℃ of temperature, placed 30～90 minutes, make the surimi product gelation.
As a kind of improvement of the present invention, the temperature of described heating is 85～95 ℃, and be 30～40 minutes heat time heating time.
Compared with prior art, beneficial effect of the present invention is:
After adopting the inventive method in the fish gruel, to add the compound additive that contains shitosan, can obviously improve gel quality, the commodity price phase of surimi product, regulate blood sugar and blood lipid level, control obesity for surimi product brings simultaneously, regulate a series of health-care efficacies such as gut flora.
The specific embodiment
The present invention will be further described below in conjunction with specific embodiment:
Usually the process of surimi product is that the raw material fish is prepared the gruel of raw material fish through supercooling, preliminary treatment, after adopting meat, rinsing, pre-dehydration, smart filter, classification, dehydration, cooling and mixing, beats routed, moulding, heating then, promptly gets surimi product after the cooling.
The typical process flow of the technology of the present invention is: the rotten preparation → adding additive of raw material fish → burst → moulding → gelation → heating → cooling → packing → storage in the arena.The concrete operations main points are described below in order:
1. raw material fish gruel: according to the technological requirement of surimi product processing, for the sex change and the growth of microorganism breeding that prevent protein, the product temperature of fish gruel generally remains on about 0 ℃.
2. additive: add frozen water, salt, compound additive successively.
3. beat and burst: bursting in the arena is one of important process of surimi product production, beats the operating temperature of bursting and should be controlled at below 10 ℃, and the arena will be pre-chilled to below 3 ℃ before bursting.Beat 20～30 minutes time of bursting, reach maximum with the rotten stickiness of fish and be as the criterion.
4. moulding: the fish gruel after bursting in batching, arena, have very strong stickiness and certain plasticity, can be processed into various shapes and kind according to the different requirements of each kind, handle through steaming, boil, explode, bake, dry by the fire again, promptly become surimi product with multiple different hot-working such as smoked.
5. gelation: the fish gruel generally needed to place a period of time under lower temperature conditions before heating after the moulding, and to increase the elasticity and the water-retaining property of surimi product, this process is called gelation.Experiment is found in 30～90 minutes effects of 35～40 ℃ of temperature placements the most desirable.But gelling temperature and time relation are not unalterable, can be as the case may be grasp flexibly as factor such as the demand of product, the custom of consumption.
6. heating: heating also is one of important process during surimi product is produced.The method that the mode of heating comprises steamings, boils, bake, explodes, roasting etc. or employing are made up heats.The purpose of surimi product heating has two, and the one, protein denaturation is solidified, form the rubber-like gelinite; The 2nd, kill bacteria and mould.Usually carrying out the high temperature Fast Heating 30～40 minutes through putting into 85～95 ℃ of temperature again after the gelation.
7. cooling: the surimi product major part that finishes of heating all needs to cool off rapidly in cold water, and then is placed on and it is cooled off naturally and carries out ultraviolet surface disinfection.
8. packing and storage: general employing is vacuum-packed, the refrigeration of casing.
Surimi product adds man-hour, after the interpolation salt, through beating the routed fully dissolvings such as actomyosin that make in the muscle fibril, can make the very fish gruel of thickness in the fish gruel.The fish gruel absorbs a large amount of moisture content in beating the course of dissolution of bursting simultaneously.This fish gruel can lose plasticity rapidly and form whippy gel under higher temperature.
Add shitosan in the fish gruel, the quality of minced fish gel obviously improves.Shitosan is a family macromolecule polysaccharose substance, can by and protein between interaction form cross-linked network, the gel that strengthens protein forms characteristic, make gel have stronger stability, give goods better gel elastomer quality, and shitosan itself have tangible antibacterial functions.The effect of the shitosan enhancing minced fish gel performance of 300,000 molecular weight is better than the compound of 300,000 molecular weight chitosans and 10,000 molecular weight chitosans; And the antibacterial effect of the compound of 300,000 molecular weight chitosans and 10,000 molecular weight chitosans is better.
In the process of surimi product, need to add auxiliary materials such as some starch, protein usually in order to improve the quality of products.The interpolation of these auxiliary materials can improve product quality on the one hand, can reduce product cost again on the other hand.On producing, suitable with being added to behind shitosan, protein and the starch complex.
Bursting in the production technology of surimi product in the arena is an extremely important ring, and it can make actin and myosin in the fish gruel be dissolved out with comparalive ease on the one hand, and crosslinked action takes place in the back being heated; Can also make various components fully stir contact on the other hand has an effect.Experiment showed, the fish gruel is beaten routed 20～30 minutes for good.
Embodiment 1
In the present embodiment process of surimi product as previously mentioned, wherein:
After adding additive, the fish gruel is chilled to 0 ℃ in advance, then rotten arena of fish was burst 20 minutes, the temperature of beating when bursting operation is controlled at 8 ℃; After the surimi product moulding, under 35 ℃ of temperature, placed 90 minutes, make the surimi product gelation; The temperature of heating is 85 ℃, and be 40 minutes heat time heating time.
The outfit of various raw materials relation is as shown in the table in the present embodiment:
Title quality (Kg)
Fish gruel 100
Frozen water 25
Salt 1.5
Egg-white powder 1
Starch 4
Shitosan (molecule 0.5
Measure 10,000)
Shitosan (molecule 0.5
Measure 300,000)
Embodiment 2
In the present embodiment process of surimi product as previously mentioned, wherein:
After adding additive, the fish gruel is chilled to 1 ℃ in advance, then rotten arena of fish was burst 23 minutes, the temperature of beating when bursting operation is controlled at 4 ℃; After the surimi product moulding, under 37 ℃ of temperature, placed 65 minutes, make the surimi product gelation; The temperature of heating is 91 ℃, and be 35 minutes heat time heating time.
The outfit of various raw materials relation is as shown in the table in the present embodiment:
Title quality (Kg)
Fish gruel 100
Frozen water 27
Salt 1.8
Egg-white powder 1.2
Starch 4.5
Shitosan (molecule 1 .3
Measure 10,000)
Shitosan (molecule 0.5
Measure 300,000)
Embodiment 3
In the present embodiment process of surimi product as previously mentioned, wherein:
After adding additive, the fish gruel is chilled to 3 ℃ in advance, then rotten arena of fish was burst 30 minutes, the temperature of beating when bursting operation is controlled at 10 ℃; After the surimi product moulding, under 40 ℃ of temperature, placed 30 minutes, make the surimi product gelation; The temperature of heating is 95 ℃, and be 30 minutes heat time heating time.
The outfit of various raw materials relation is as shown in the table in the present embodiment:
Title quality (Kg)
Fish gruel 100
Frozen water 28
Salt 2
Egg-white powder 1.5
Starch 5
Shitosan (molecule 0.5
Measure 10,000)
Shitosan (molecule 1 .5
Measure 300,000)
Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (4)
1, a kind ofly adds the method that shitosan improves quality of fish meat, the process that comprises the rotten preparation of raw material fish, moulding, heating, it is characterized in that, after making the fish gruel, add compound additive in the fish gruel, described compound additive consists of: in rotten quality 1%～2% shitosan of fish, 1～1.5% egg-white powder, 4～5% starch, salt 1.5～2%, frozen water 25～28%.
According to the described method of improving quality of fish meat of claim 1, it is characterized in that 2,, in the fish gruel, behind the adding additive, the fish gruel be chilled to below 3 ℃ in advance that then rotten arena of fish burst 20～30 minutes, the temperature the when arena is routed is controlled at below 10 ℃.
3, according to the described method of improving quality of fish meat of claim 1, it is characterized in that, after the surimi product moulding, under 35～40 ℃ of temperature, placed 30～90 minutes, make the surimi product gelation.
According to the described method of improving quality of fish meat of claim 1, it is characterized in that 4, the temperature of described heating is 85～95 ℃, be 30～40 minutes heat time heating time.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200610155658A CN100998426B (en) | 2006-12-30 | 2006-12-30 | Method for improving quality of fish meat by adding chitin |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200610155658A CN100998426B (en) | 2006-12-30 | 2006-12-30 | Method for improving quality of fish meat by adding chitin |
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| CN100998426A true CN100998426A (en) | 2007-07-18 |
| CN100998426B CN100998426B (en) | 2010-05-19 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946912A (en) * | 2010-10-18 | 2011-01-19 | 华东师范大学 | Method for enhancing gel elasticity of minced fish product |
| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
| CN102823889A (en) * | 2012-09-13 | 2012-12-19 | 日照昌华海产食品有限公司 | Fish ball preparation method capable of increasing gelatin performance of finished product |
| CN107373465A (en) * | 2017-08-23 | 2017-11-24 | 浙江省海洋水产研究所 | A kind of spotted maigre fish ball and its processing technology |
| CN108013386A (en) * | 2017-12-27 | 2018-05-11 | 福建海壹食品饮料有限公司 | A kind of crisp product of Sheep's-parsley fish-skin and preparation method thereof |
| CN108094929A (en) * | 2017-12-27 | 2018-06-01 | 福建海壹食品饮料有限公司 | A kind of deep-sea fish fruit product and preparation method thereof |
| CN109006972A (en) * | 2018-07-23 | 2018-12-18 | 中国科学院海洋研究所 | A kind of marine organisms composition and preparation method thereof reducing meat percentage of water loss |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053348A (en) * | 1990-01-16 | 1991-07-31 | 王秀龙 | A kind of compound method of whole fish product |
| CN1502624A (en) * | 2002-11-25 | 2004-06-09 | 中国海洋大学 | Method for preparnig functional protein powder by usnig waste water produced by processing fish powder |
| CN1232191C (en) * | 2003-11-18 | 2005-12-21 | 江南大学 | Method for improving gelling performance of minced fish product by adding transglutaminase |
| CN1286401C (en) * | 2003-12-10 | 2006-11-29 | 付宏建 | Fresh fish food and its preparation method |
| CN1239101C (en) * | 2003-12-16 | 2006-02-01 | 华中农业大学 | Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof |
-
2006
- 2006-12-30 CN CN200610155658A patent/CN100998426B/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946912A (en) * | 2010-10-18 | 2011-01-19 | 华东师范大学 | Method for enhancing gel elasticity of minced fish product |
| CN101946912B (en) * | 2010-10-18 | 2012-04-18 | 华东师范大学 | Method for enhancing gel elasticity of minced fish product |
| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
| CN102415584B (en) * | 2011-05-23 | 2013-06-12 | 武汉工业学院 | Processing method of minced fillet product |
| CN102823889A (en) * | 2012-09-13 | 2012-12-19 | 日照昌华海产食品有限公司 | Fish ball preparation method capable of increasing gelatin performance of finished product |
| CN102823889B (en) * | 2012-09-13 | 2013-10-30 | 日照昌华海产食品有限公司 | Fish ball preparation method capable of increasing gelatin performance of finished product |
| CN107373465A (en) * | 2017-08-23 | 2017-11-24 | 浙江省海洋水产研究所 | A kind of spotted maigre fish ball and its processing technology |
| CN107373465B (en) * | 2017-08-23 | 2021-03-19 | 浙江省海洋水产研究所 | Nibea albiflora fish ball and processing technology thereof |
| CN108013386A (en) * | 2017-12-27 | 2018-05-11 | 福建海壹食品饮料有限公司 | A kind of crisp product of Sheep's-parsley fish-skin and preparation method thereof |
| CN108094929A (en) * | 2017-12-27 | 2018-06-01 | 福建海壹食品饮料有限公司 | A kind of deep-sea fish fruit product and preparation method thereof |
| CN109006972A (en) * | 2018-07-23 | 2018-12-18 | 中国科学院海洋研究所 | A kind of marine organisms composition and preparation method thereof reducing meat percentage of water loss |
| CN109006972B (en) * | 2018-07-23 | 2021-12-03 | 中国科学院海洋研究所 | Marine organism composition for reducing water loss rate of meat and preparation method thereof |
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| CN100998426B (en) | 2010-05-19 |
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