CN101731668B - Method for preparing scallop meat mince products - Google Patents
Method for preparing scallop meat mince products Download PDFInfo
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- CN101731668B CN101731668B CN2009102490339A CN200910249033A CN101731668B CN 101731668 B CN101731668 B CN 101731668B CN 2009102490339 A CN2009102490339 A CN 2009102490339A CN 200910249033 A CN200910249033 A CN 200910249033A CN 101731668 B CN101731668 B CN 101731668B
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- raw material
- scallop meat
- meat
- starch
- scallop
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- 235000013372 meat Nutrition 0.000 title claims abstract description 46
- 235000020637 scallop Nutrition 0.000 title claims abstract description 32
- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229920000881 Modified starch Polymers 0.000 claims abstract description 4
- 239000004368 Modified starch Substances 0.000 claims abstract description 4
- 241000237503 Pectinidae Species 0.000 claims abstract description 4
- 229920000388 Polyphosphate Polymers 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000019426 modified starch Nutrition 0.000 claims abstract description 4
- 239000001205 polyphosphate Substances 0.000 claims abstract description 4
- 235000011176 polyphosphates Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000015170 shellfish Nutrition 0.000 claims description 27
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 5
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 claims description 4
- -1 phosphate ester Chemical class 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 238000001879 gelation Methods 0.000 abstract description 6
- 108060008539 Transglutaminase Proteins 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 102000003601 transglutaminase Human genes 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 2
- 241001441955 Argopecten irradians Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing scallop meat mince products with strong gelation property, strong water retention property, rich nutrition, good and delicious taste. The method comprises: selecting and cleaning fresh scallops; taking out scallop meat; using a tissue-pounding machine to pound the scallop meat; adding transglutaminase 0.5 to 2 percent the weight of the scallop meat and mixing the two well; standing the obtained product at 4 to 6 DEG C for 30 to 60 minutes; obtaining raw material of scallop meat mince; obtaining starch paste with water content between 60 and 80 at a temperature between 4 and 6 DEG C by adding water to modified starch, heating and gelatinizing the two; adding the starch paste 5 to 15 percent the weight of the raw material of scallop meat mince and mixing the two well; adding salt 0.5 to 3 percent the weight of the raw material of scallop meat mince and polyphosphate 0.5 to 1 percent the weight of the raw material of scallop meat mince and mixing well; using dry modified starch to adjust the final moisture of the raw material of scallop meat mince to reach 75 to 80 percent; extruding or feeding the obtained product into a die for molding; and quick-freezing and refrigerating the obtained product.
Description
Technical field:
The present invention relates to a kind of scallop meat mince products, especially a kind of gelation and water-retaining property are strong, nutritious, mouthfeel is good and the preparation method of the scallop meat mince products of delicious flavour.
Background technology:
Scallop mainly comprises smooth scallop of summer, bay scallop and branch hole scallop etc., and is delicious incomparable because it is rich in albumen and multiple taste compound, liked by people, and along with the continuous expansion of scallop culture scale, output increases steadily.At present, scallop product except the coastal area to eat raw as main, most of processing gelation shellfish post also has a small amount of dried scallop fourth, product category is less, makes the raiser go out the phenomenon that the cash sale shellfish is difficult, Higher output is not accompanied by a higher income.In addition, freeze Bei Zhu and can cause protein denaturation and water loss at storage, not only cause mouthfeel to become, and poor nutritive loss is many; The dried scallop fourth not only loses the taste of original scallop, and the rehydration extreme difference.
Summary of the invention:
The present invention is in order to solve the existing above-mentioned technical problem of prior art, provides that a kind of gelation and water-retaining property are strong, nutritious, mouthfeel is good and the preparation method of the scallop meat mince products of delicious flavour.
Technical solution of the present invention is: a kind of preparation method of scallop meat mince products is characterized in that carrying out according to the following steps successively:
A. choose new fresh scallops, take out the shellfish post after cleaning, adopt tissue mashing machine that shellfish post meat is smashed to pieces;
B. add TGase by 0.5～2% of shellfish post meat weight, stir, under 4～6 ℃ of conditions, left standstill 30～60 minutes, obtain shellfish post meat gruel raw material;
C. add gelatinized corn starches by 5～15% of shellfish post meat gruel raw material weight and puddle evenly, gelatinized corn starch heats gelatinization after by modified starch water adding and obtains, and the gelatinized corn starch moisture content is 60～80%, and temperature is 4～6 ℃;
D. add again the salt of shellfish post meat gruel raw material weight 0.5～3% and the polyphosphate of Bei Zhu meat gruel raw material weight 0.5～1%, stir;
E. adjust shellfish post meat gruel raw material final moisture with dried converted starch again and reach 75～80%, push or enter mold forming;
F. adopt Flat fast-freezer-25～-40 ℃ quick-frozen, in the food pack of then packing into, storage is preserved under-18～-20 ℃ of conditions.
The glutamine transaminage of described b step is food-grade, enzyme activity 100u/g.
The used converted starch of described c step is phosphate ester starch or hydroxypropyl etherificate starch.
The present invention be abundant, the cheap scallop of originating be raw material, production method is simple, starch freeze-thaw stability after over-churning and etherificate strengthens, be conducive to water conservation, the gelation of the scallop meat mince products of producing is high and water-retaining property is strong, good and the delicious flavour of mouthfeel has improved the poor problem of shellfish meat emulsion product gelation.
The specific embodiment:
A. choose fresh or fresh scallops, take out the shellfish post after cleaning, adopt high-speed tissue mashing machine that shellfish post meat is smashed to pieces;
B. add TGase (food-grade, enzyme activity 100u/g) by 0.5～2% of shellfish post meat weight, stir, under 4～6 ℃ of conditions, left standstill 30～60 minutes, obtain shellfish post meat gruel raw material;
C. add gelatinized corn starches by 5～15% of shellfish post meat gruel raw material weight and puddle evenly, gelatinized corn starch is added by converted starch (phosphate or hydroxypropul starch) and heats gelatinization behind the water and obtain, and the gelatinized corn starch moisture content is 60～80%, and temperature is 4～6 ℃;
D. add again the salt of shellfish post meat gruel raw material weight 0.5～3% and the polyphosphate of Bei Zhu meat gruel raw material weight 0.5～1%, stir;
E adjusts shellfish post meat gruel raw material final moisture with dried converted starch again and reaches 75～80%, pushes or enters mold forming, makes difform meat emulsion product, such as a shellfish post ball, shellfish post sausage or meat gruel plate etc.;
F. adopt Flat fast-freezer-25～-40 ℃ quick-frozen, in the food pack of then packing into, storage is preserved under-18～-20 ℃ of conditions.
Behind the products obtained therefrom process boiling cool to room temperature, adopting the gel strength of instrumental test product is 480～690g.cm, and tasty mouthfeel is flexible.Chilled meat meat cold storage 1 month, the rear percentage of water loss of thawing only has 1.2%, and the gel strength of the meat emulsion product of making than shellfish post itself improves 1.8～3.2 roastings, and percentage of water loss reduces 5～10 times.
Claims (3)
1. the preparation method of a scallop meat mince products is characterized in that carrying out according to the following steps successively:
A. choose new fresh scallops, take out the shellfish post after cleaning, adopt tissue mashing machine that shellfish post meat is smashed to pieces;
B. add TGase by 0.5～2% of shellfish post meat weight, stir, under 4～6 ℃ of conditions, left standstill 30～60 minutes, obtain shellfish post meat gruel raw material;
C. add gelatinized corn starches by 5～15% of shellfish post meat gruel raw material weight and puddle evenly, gelatinized corn starch heats gelatinization after by modified starch water adding and obtains, and the gelatinized corn starch moisture content is 60～80%, and temperature is 4～6 ℃;
D. add again the salt of shellfish post meat gruel raw material weight 0.5～3% and the polyphosphate of Bei Zhu meat gruel raw material weight 0.5～1%, stir;
E. adjust shellfish post meat gruel raw material final moisture with dried converted starch again and reach 75～80%, push or enter mold forming;
F. adopt Flat fast-freezer-25～-40 ℃ quick-frozen, in the food pack of then packing into, storage is preserved under-18～-20 ℃ of conditions.
2. the preparation method of a kind of scallop meat mince products according to claim 1, the TGase that it is characterized in that described b step is food-grade, enzyme activity 100u/g.
3. the preparation method of a kind of scallop meat mince products according to claim 1 is characterized in that the used converted starch of described c step is phosphate ester starch or hydroxypropyl etherificate starch.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009102490339A CN101731668B (en) | 2009-12-30 | 2009-12-30 | Method for preparing scallop meat mince products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102490339A CN101731668B (en) | 2009-12-30 | 2009-12-30 | Method for preparing scallop meat mince products |
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| Publication Number | Publication Date |
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| CN101731668A CN101731668A (en) | 2010-06-16 |
| CN101731668B true CN101731668B (en) | 2013-01-16 |
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| CN2009102490339A Active CN101731668B (en) | 2009-12-30 | 2009-12-30 | Method for preparing scallop meat mince products |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018228B (en) * | 2010-11-18 | 2012-09-19 | 河南工业大学 | Preparation method capable of improving elasticity of mixed meat paste of chicken bone paste, beef and celery |
| CN102028240B (en) * | 2010-11-18 | 2012-08-29 | 河南工业大学 | Preparation method for improving elasticity of paste mixture of chicken bone paste, beef and carrots |
| CN102150883B (en) * | 2010-11-23 | 2012-09-12 | 河南工业大学 | Preparation method for improving elasticity of minced chicken bone and pork mixed meat paste |
| CN103110166A (en) * | 2013-03-05 | 2013-05-22 | 亚洲渔港（大连）海鲜食品有限公司 | Quality improver for frozen seafood stuffing and application of quality improver |
| CN104187869B (en) * | 2014-07-22 | 2016-05-11 | 安徽富煌三珍食品集团有限公司 | A kind of salmon meat mincing, imitative method of rinsing prawn slice of cray making quick-frozen utilized |
| RU2670878C9 (en) * | 2015-03-30 | 2018-12-11 | Санио Фудс Ко., Лтд. | Processed instant meat product and method for production thereof |
| CN110236138A (en) * | 2019-07-11 | 2019-09-17 | 大连海洋大学 | It can racy scallop column meat processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101090644A (en) * | 2005-01-13 | 2007-12-19 | 味之素株式会社 | Processed meat product or fish paste product and process for producing the same |
| CN101420868A (en) * | 2006-02-14 | 2009-04-29 | 芬兰技术研究中心 | Low-ingredient meat products and method for their preparation |
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2009
- 2009-12-30 CN CN2009102490339A patent/CN101731668B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101090644A (en) * | 2005-01-13 | 2007-12-19 | 味之素株式会社 | Processed meat product or fish paste product and process for producing the same |
| CN101420868A (en) * | 2006-02-14 | 2009-04-29 | 芬兰技术研究中心 | Low-ingredient meat products and method for their preparation |
Non-Patent Citations (1)
| Title |
|---|
| 张俊杰，曾庆孝.我国淡水鱼鱼糜的研究情况.《食品与发酵工业》.2002,第28卷(第9期),57-63. * |
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| CN101731668A (en) | 2010-06-16 |
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Address after: Heishijiao street Shahekou Dalian District 116000 Liaoning province No. 52 Patentee after: DALIAN OCEAN University Address before: Heishijiao street Shahekou Dalian District 116000 Liaoning province No. 52 Patentee before: Dalian Fisheries University |
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Effective date of registration: 20240110 Address after: 116000 Qianyan village, Dalian Bay Street, Ganjingzi District, Dalian City, Liaoning Province Patentee after: Dalian Ruichi Food Co.,Ltd. Address before: Heishijiao street Shahekou Dalian District 116000 Liaoning province No. 52 Patentee before: DALIAN OCEAN University |
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