CN101744317A - High-yield low-pollution preparation method for minced fish products - Google Patents
High-yield low-pollution preparation method for minced fish products Download PDFInfo
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Abstract
The invention provides a high-yield low-pollution preparation method for minced fish products, which belongs to the technical field of aquatic food processing. A main preparation process of the method comprises the steps of removing offal, heads and tails of silver carps, grass carp and other freshwater fishes and obtaining minced fish products through fish collection, rinsing, seasoning, mincing, molding and heating. Aiming at the problems of severe protein loss, low product yield, high content of soluble protein and high COD in rinsing wastewater, and the like in the conventional water rinsing process, the method adopts a novel control acid-base rinsing method, precipitates protein at isoelectric points, and then further recover the protein in wastewater through ultrafiltration membrane, so that the minced fish products prepared have the characteristics of high protein content, high production yield, low environmental pollution and the like. In addition, compared with the products of the conventional water rinsing method, the products of the invention have no significant difference in color, texture, gel properties, sensory property, flavor, storage stability and other characters.
Description
Technical field
The preparation method of a kind of high yield and oligosaprobic surimi product belongs to the aquatic food processing technique field.
Background technology
China is world freshwater aquiculture big country, and the fresh-water fishes annual production surpasses 2,000 ten thousand tons, accounts for about 80% of world's freshwater aquiculture total output.But at present China's fresh-water fishes working modulus less than 5%, lags far behind the average level of world's processing of aquatic products rate 40%.The intensive processing of greatly developing fresh-water fishes is for the comprehensive utilization of the added value that improves aquatic products, freshwater resources and to increase the competitiveness of industry all significant.
The rotten food production technology of fish is to have one of potentiality and widely used intensive processing technology in world today's fish processing industry.The rotten food aggregate consumption of global annual fish is near 3,000,000 tons.Wherein, the gruel of fresh-water fishes fish is to be raw material with fresh-water fishes, and technologies such as meat, rinsing, dehydration, arena are burst through adopting, moulding, heating are made for the rubber-like gelinite, comprise products such as fish ball, breaded fish stick, fish sausage, paupiette.Minced fish has abundant nutritive value, contains mineral matters such as 8 kinds of essential amino acids and more calcium, phosphorus, and fat and cholesterol level are low, and storage life is longer.At present, surimi product all adopts the water rinse method to produce both at home and abroad.The Wang Li of Shanghai Aquatic Products Univ. 9CN) qin etc. has been studied the influence of water rinse temperature to the rotten protein heat denaturation of fresh-water fishes fish, (Shanghai Aquatic Products Univ. 9CN)'s journal, 2002,11 (2): 134-137).The grandson of Northeast Agricultural University protects China etc. and has studied the influence of different rinse methods to the chub surimi gel characteristic, and the result shows: adopt twice clear water rinsing in conjunction with the primary brine rinsing, perhaps a clear water and twice salt solution rinse products gelation are best; (food industry; 2000,1:42-43,41).Agricultural environmental protection working energy station, Qingdao Lee Hai Ping etc. has studied the influence to the carp minced fish gel characteristic of rinsing and Technology for Heating Processing, shows to adopt 4 times of carp minced fish gel performance optimals that the quality water rinse obtains for 3 times, (food and fermentation industries, 2009,3).The kind cypress of Hua Zhong Agriculture University bear etc. has been invented a kind of ice-temperature air adjusting and has protected raw fish meat paste food and production method thereof, wherein also is the technology (200310111590.7) that adopts water rinse.But, because myofibrillar protein has certain solubility in water, the water rinse method can be brought a large amount of losses of protein, the product yield is lower, about about 70%, on the other hand, this conventional water rinse method also can produce a large amount of proteinaceous waste water greatly, the COD value has increased the cost and the large-area pollution of wastewater treatment so greatly up to more than the 10000mg/L.Li Xuewen etc. show in the developmental research of rotten recovery technology of fish and equipment thereof, solid content 1.2%-1.8% in the waste water of the rotten production discharging of fish; The rotten content 0.6%-1.2% of fish wherein, (marine fishery research, 2000,21 (1): 73-78).Zhu Jing administers in the research at the rotten processing waste water of fish and shows that poaching wastewater COD can reach 13155mgL during the fish gruel was produced
-1, (Environmental Pollution and Control, 2009,31 (2): 105-107).
In order to improve the rotten protein yield of fish, Southern Yangtze University pays Shanxi, Hunan etc. and has studied acid-base method and extract that silver carp albumen takes off raw meat and yeast takes off raw meat mechanism, adopts acid to carry (pH 2.3) and alkali is carried (pH 11.8) method extraction silver carp protein, (food and biotechnology journal, 2009,28 (1): 57-62).The Chen Shen of Collects The American University has carried out acid system extraction silver carp fish meat protein Study on Technology as waiting, and the result shows that acid solution pH value is 2.39 o'clock protein yields height, (marine fishery research, 2004,25 (5): 61-64).Under the condition of acid-base method by stronger acid or alkali, with the dissolving of the protein in the flesh of fish, in isoelectric point place protein precipitation, can significantly improve the rotten albumen yield of fish, but the raising of protein yield is just emphasized in above-mentioned 2 researchs then, and do not consider the influence of strong acid environment to the rotten quality of fish, strong acid (pH＜3) can have a strong impact on the gel strength of fish gruel, elasticity, chewiness, matter structure parameters such as folding experiment cause the decline of the rotten quality of fish; Also consider to adopt milipore filter further to reclaim protein in the waste water, realize that the rotten high yield of producing of fish pollutes with low.
Summary of the invention
The objective of the invention is to solve existing water rinse legal system and be equipped with problems such as the protein loss that surimi product exists is serious, the product yield is low; Solve the simple raising protein yield that exists in the existing acid-base method rinsing research, and cause problem such as product quality reduction; Solving fulling prepares fish and rottenly produces a large amount of high-COD waste waters, causes problem such as environmental pollution, providing a kind of is raw material with fresh-water fishes such as silver carps, and the rinsing of control acid-base method, isoelectric precipitation and milipore filter reclaim the method for high yield of preparation and oligosaprobic surimi product.This method has protein yield height, and waste water COD is low, and product such as product color, matter structure, gel characteristic and sense organ local flavor are of fine quality, characteristics such as storage-stable.
Technical scheme of the present invention: the preparation method of a kind of high yield and oligosaprobic surimi product, with fresh-water fishes is raw material, the rotten preparation process of fresh-water fishes fish is: fresh-water fishes are through preliminary treatment, the rinsing of control acid-base method, isoelectric precipitation, milipore filter reclaims, seasoning, beat burst, moulding, heating, make surimi product.
Technology point is as follows:
Raw material and preliminary treatment
Select fresh-water fishes such as fresh and alive silver carp fish or grass carp, after slaughtering, remove internal organ, the tail of decaptitating is cleaned with frozen water, and extracting waste is oppressed and smashed (homogenate) and obtains the fish slurry.The fish slurry samples is all deposited under 4 ℃, finishes using in two days.The time that sample at room temperature exposes continuously is no more than 10min.
The rinsing of control acid-base method
Add (ice) water of 5 times (volumes) in the above-mentioned fish slurry, change in the magnetic stirring apparatus and slowly stir, adjust pH value (pH 3.0-4.0 is carried in acid or alkali is carried pH10.0-12.0) simultaneously, continue to stir 15min after the pH value reaches and sets value and extract protein.Whole process guarantees that temperature is lower than 10 ℃.PH adjusts and all adopts 2N HCl or 2N NaOH.
The isoelectric points of proteins precipitation
With said extracted liquid centrifugal 10min under the condition of 10000 * g, supernatant is stirred in ice-water bath and adjust pH to 5.0-5.5, keep 15min, centrifugal once more with same condition and time then, the solid that obtains is that protein precipitation carries out subsequent technique as the fish gruel.PH adjusts and all adopts 2N HCl or 2NNaOH.
Milipore filter reclaims
Further adopt milipore filter to reclaim the supernatant behind the above-mentioned isoelectric precipitation, process conditions are: it is 8000-10000 that film is held back relative molecular mass, ultrafiltration pressure is 0.8-1.5MPa, temperature 20-30 ℃, feed rate 20-35L/min, ultrafiltration is reclaimed the protein that obtains and is also carried out subsequent technique as rotten merging of fish.
Seasoning, beat to burst, moulding and heating
Weight by the fish gruel adds 2%-4% salt, and 5%-8% starch, 1%-2% white granulated sugar, 0.5%-1% monosodium glutamate and 1.5%-2.5% cooking wine carry out seasoning to be handled, and puts into mixing and kneading machine then and beats the 15-30min that bursts, temperature 10-20 ℃.Afterwards, the mould of at once packing into of the sample after beat bursting places 35 ℃ of following 1h moulding, at last with sample 100 ℃ down heating 30min make surimi product.
Surimi product through the method for preparing gained has following feature: moisture is 83%-85%, ash content 0.15%-0.5%, the protein yield is greater than 93%, the COD value descends more than 50% in the poaching wastewater, and the color and luster (L of product, a, b value), quality such as matter structure (hardness, adhesion, elasticity, coherency, gumminess, chewiness), retentiveness, folding property test, sense organ, local flavor and storage-stable compares with the traditional water fulling, do not have significant difference.
Beneficial effect of the present invention: adopt control acid-base method of the present invention rinsing, conjugated protein isoelectric point absorption method prepares the fresh-water fishes surimi product again, can be on the basis that keeps qualities such as product color, matter structure, gel characteristic and sense organ local flavor, significantly improve the protein yield of fresh-water fishes fish gruel, and storage-stable is good.
Compare with the traditional water rinsing process, the rotten protein yield of the fish of the present invention's preparation can improve 20%-25%, and bimestrial storage test result shows: acid-base method rinsing and water rinse legal system are equipped with on the rotten storage stability of fish does not have significant difference.
Compare with the acid-base method rinsing background technology that is target with simple raising protein yield, the present invention adopts the pH value of control soda acid rinsing more than or equal to 3, thereby guaranteed the color and luster (L of product, a, b value), matter structure (hardness, adhesion, elasticity, coherency, gumminess, chewiness), retentiveness, folding property test and qualities such as sense organ and local flavor; The present invention adopts the milipore filter recovery technology, has further improved the protein yield, has reduced the COD value in the poaching wastewater.
Comprehensively discuss, compare with background technology, the present invention is by the rinsing of control acid-base method, the isoelectric points of proteins precipitation method reclaim the gruel of preparation fresh-water fishes fish in conjunction with milipore filter again, improved the protein yield in the fish gruel, quality and the storage-stables such as color and luster, matter structure, retentiveness, folding property, sense organ and local flavor that keep product preferably can reduce the COD value in the poaching wastewater simultaneously greatly, can be used for various high yield, low processing of polluting minced fish.
The specific embodiment
Embodiment 1:
Fresh and alive silver carp is through the past internal organ, the tail of decaptitating, and extracting waste meat is also smashed and is obtained the flesh of fish, and the frozen water that adds 5 times of volumes carries out rinsing, adjusts pH to 3.0-4.0 in constantly stirring, and continues use magnetic agitation 15min then, centrifugal 10min under the condition of 10000 * g.The liquid that obtains is continued to stir and adjust pH to 5.4 in ice-water bath, keep 15min, centrifugal once more with same condition and time then, the solid that obtains is a protein precipitation, and wherein, pH adjusts and adopts 2N HCl or 2N NaOH.Further adopt milipore filter to reclaim protein the supernatant behind the above-mentioned isoelectric precipitation, actual conditions is: it is 10000 that film is held back relative molecular mass, and ultrafiltration pressure is 0.8MPa, 20 ℃ of temperature, feed rate 25L/min.Above-mentioned isoelectric point precipitates albumen and milipore filter are reclaimed protein as the fish gruel; weight by the fish gruel adds 3.0% salt, 5.0% starch, 1.5% white granulated sugar; 0.5% monosodium glutamate and 2% cooking wine carry out seasoning; put into mixing and kneading machine and beat the 30min that bursts, 15 ℃ of temperature, afterwards; the sample mould of at once packing into; place 35 ℃ of following 1h moulding, at last sample is heated 30min down at 100 ℃ and make breaded fish stick, its protein yield is 91%.
Embodiment 2:
Fresh and alive grass carp is through the past internal organ, the tail of decaptitating, and extracting waste meat is also smashed and is obtained the flesh of fish, and the frozen water that adds 5 times of volumes carries out rinsing, adjusts pH to 10.0-12.0 in constantly stirring, and continues use magnetic agitation 15min then, centrifugal 10min under the condition of 10000 * g.The liquid that obtains is continued to stir and adjust pH to 5.4 in ice-water bath, keep 15min, centrifugal once more with same condition and time then, the solid that obtains is a protein precipitation, and wherein, pH adjusts and adopts 2N HCl or 2NNaOH.Further adopt milipore filter to reclaim protein the supernatant behind the above-mentioned isoelectric precipitation, actual conditions is: it is 10000 that film is held back relative molecular mass, and ultrafiltration pressure is 1.5MPa, 30 ℃ of temperature, feed rate 30L/min.Above-mentioned isoelectric point precipitates albumen and milipore filter are reclaimed protein as the fish gruel; weight by the fish gruel adds 3.0% salt, 8.0% starch, 1.5% white granulated sugar; 1.0% monosodium glutamate and 2% cooking wine carry out seasoning; put into mixing and kneading machine and beat the 15min that bursts, 15 ℃ of temperature, afterwards; the sample mould of at once packing into; place 35 ℃ of following 1h moulding, at last sample is heated 30min down at 100 ℃ and make breaded fish stick, its protein yield is 93%.
Claims (1)
1. the preparation method of a high yield and oligosaprobic surimi product is characterized in that with fresh-water fishes being raw material, and fresh-water fishes are through preliminary treatment, the rinsing of control acid-base method, isoelectric precipitation, milipore filter reclaims, seasoning, beat burst, moulding, heating, make surimi product; Technology is:
(1) raw material and preliminary treatment:
Select fresh and alive silver carp fish or grass carp, after slaughtering, remove internal organ, the tail of decaptitating is cleaned with frozen water, and extracting waste is oppressed and smashed homogenate and obtains the fish slurry; The fish slurry is all deposited under 4 ℃, finishes using in two days, and at room temperature the time that exposes continuously is no more than 10min;
(2) control acid-base method rinsing:
The frozen water that adds 5 times of volumes in the above-mentioned fish slurry, change in the magnetic stirring apparatus and slowly stir, adjust the pH value simultaneously: pH 3.0-4.0 is carried in acid or alkali is carried pH10.0-12.0, the pH value reaches the setting value back and continues to stir 15min extraction protein, whole process guarantees that temperature is lower than 10 ℃, and pH adjusts and adopts 2N HCl or 2N NaOH;
(3) isoelectric points of proteins precipitation:
With said extracted liquid centrifugal 10min under the condition of 10000 * g, supernatant is stirred in ice-water bath and adjust pH to 5.0-5.5, keep 15min, centrifugal once more with same condition and time then, the solid that obtains is that protein precipitation carries out subsequent technique as the fish gruel, and pH adjusts and adopts 2N HCl or 2N NaOH;
(4) milipore filter reclaims:
Further adopt milipore filter to reclaim the supernatant behind the above-mentioned isoelectric precipitation, process conditions are: it is 8000-10000 that film is held back relative molecular mass, ultrafiltration pressure is 0.8-1.5MPa, temperature 20-30 ℃, feed rate 20-35L/min, ultrafiltration is reclaimed the protein that obtains and is also carried out subsequent technique as rotten merging of fish;
(5) seasoning, beat to burst, moulding and heating:
Weight by the fish gruel adds 2%-4% salt, and 5%-8% starch, 1%-2% white granulated sugar, 0.5%-1% monosodium glutamate and 1.5%-2.5% cooking wine carry out seasoning to be handled; Put into mixing and kneading machine then and beat the 15-30min that bursts, temperature 10-20 ℃; Afterwards, the mould of at once packing into of the sample after beat bursting places 35 ℃ of following 1h moulding; At last sample is heated 30min down at 100 ℃ and make surimi product.
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| CN101984854A (en) * | 2010-11-23 | 2011-03-16 | 武汉凯丽金生物科技有限公司 | Method for producing purely natural monosodium glutamate by using low-value marine fishes |
| CN102273661A (en) * | 2011-07-22 | 2011-12-14 | 广东省中山食品水产进出口集团有限公司 | Method for preparing minced fillet product of crisp grass carp |
| CN102697095A (en) * | 2012-06-01 | 2012-10-03 | 江苏食品职业技术学院 | Method for processing longsnout catfish tailing protein sausage |
| 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 |
| CN103766984A (en) * | 2014-01-24 | 2014-05-07 | 武汉梁子湖水产品加工有限公司 | Making method of frozen minced squid fillet |
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| WO2015144839A1 (en) * | 2014-03-26 | 2015-10-01 | Danish Technology Center-Dantech Aps | Method for producing surimi with reduced loss of myofibrillar protein |
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| CN105558898A (en) * | 2016-02-02 | 2016-05-11 | 集美大学 | Processing method for low-sensitization sugared surimi product |
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| CN108912234A (en) * | 2018-06-22 | 2018-11-30 | 绿新（福建）食品有限公司 | A kind of preparation and its application of high-moisture-retention carragheen |
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| CN101984854B (en) * | 2010-11-23 | 2012-10-31 | 武汉凯丽金生物科技有限公司 | Method for producing purely natural monosodium glutamate by using low-value marine fishes |
| CN102273661A (en) * | 2011-07-22 | 2011-12-14 | 广东省中山食品水产进出口集团有限公司 | Method for preparing minced fillet product of crisp grass carp |
| CN102697095A (en) * | 2012-06-01 | 2012-10-03 | 江苏食品职业技术学院 | Method for processing longsnout catfish tailing protein sausage |
| 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 |
| CN105451570B (en) * | 2013-08-13 | 2020-01-21 | 玛鲁哈日鲁株式会社 | Method for recovering protein from waste water discharged in fish meat processing product production process |
| CN105451570A (en) * | 2013-08-13 | 2016-03-30 | 玛鲁哈日鲁株式会社 | Method for collecting proteins from waste water discharged during process for manufacturing fish meat processed food |
| CN103766984A (en) * | 2014-01-24 | 2014-05-07 | 武汉梁子湖水产品加工有限公司 | Making method of frozen minced squid fillet |
| CN103766984B (en) * | 2014-01-24 | 2016-08-17 | 武汉梁子湖水产品加工有限公司 | A kind of manufacture method of squid frozen minced fillets |
| WO2015144839A1 (en) * | 2014-03-26 | 2015-10-01 | Danish Technology Center-Dantech Aps | Method for producing surimi with reduced loss of myofibrillar protein |
| US9955709B2 (en) | 2014-03-26 | 2018-05-01 | Trident Seafoods Corporation | Method for producing surimi with reduced loss of myofibrillar protein |
| US10299498B2 (en) | 2014-03-26 | 2019-05-28 | Trident Seafoods Corporation | Method for producing surimi with reduced loss of myofibrillar protein |
| CN103960695A (en) * | 2014-05-19 | 2014-08-06 | 中南林业科技大学 | Method for producing minced fillet without fishy smell |
| CN104351849A (en) * | 2014-10-31 | 2015-02-18 | 华南理工大学 | High-yield extraction method for fish protein by alkali dissolution method and minced fillet thereof |
| CN104543323A (en) * | 2015-01-13 | 2015-04-29 | 华南理工大学 | High-yield low-pollution discharge acid soluble method for extracting fish protein and minced fillet thereof |
| CN105558898A (en) * | 2016-02-02 | 2016-05-11 | 集美大学 | Processing method for low-sensitization sugared surimi product |
| CN108912234A (en) * | 2018-06-22 | 2018-11-30 | 绿新（福建）食品有限公司 | A kind of preparation and its application of high-moisture-retention carragheen |
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Application publication date: 20100623 |