CN101803759A - Production method for improving gel strength of frozen surimi - Google Patents
Production method for improving gel strength of frozen surimi Download PDFInfo
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- CN101803759A CN101803759A CN201010130687A CN201010130687A CN101803759A CN 101803759 A CN101803759 A CN 101803759A CN 201010130687 A CN201010130687 A CN 201010130687A CN 201010130687 A CN201010130687 A CN 201010130687A CN 101803759 A CN101803759 A CN 101803759A
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Abstract
The invention discloses a production method for improving the gel strength of frozen surimi, which comprises a process for preparing frozen surimi. A compound antifreeze agent is formed by adding 2-4 percent of saccharose, 3-5 percent of liquid sorbitol, 0.2-0.3 percent of mixed phosphate, 0-3 percent of glycerine, 0-1 percent of xanthate gum, 0-1 percent of carrageenan, 0-5 percent of maltodextrin, 0-3 percent of glycerol monostearate and a proper amount of water, based on the weight of 100 percent of fish flesh, uniformly mixing and freezing at low temperature. The invention can more effectively reduce the freezing modification of frozen surimi protein and improve the gel strength of frozen surimi.
Description
Technical field
The invention belongs to aquatic products deep process technology field, be specifically related to a kind of production method that improves gel strength of frozen surimi.
Background technology
The rotten industry of fish is the important component part of aquatic products deep processing, is the direction of low value fish processing development, and surimi product is in the existing quite long history of the production of China, and it occupies critical role in aquatic food processing.Because of characteristics such as fishing off season of sea fishery, marine climate, raw material seasonality, surimi product sales season property, the rotten enterprise of fish is for producing the needs of the rotten scale and benefit of fish; The needs in surimi product market; Regulate the needs of the rotten raw material of fish.All be to produce frozen minced fillets with the raw material sashimi (raw fish) earlier, produce surimi product with frozen minced fillets again, or be sold to and produce surimi product producer.For preventing that the flesh of fish from freezing, the cold storage procedure freeze denaturation loses the gel strength characteristic of surimi product.Traditional antifreeze that general frozen minced fillets production technology adds is the antifreeze (4% sucrose, 4% sorbierite, 0.2%～0.3% mixed phosphate) that adopts Japan to develop for processing wall pollack fish frozen minced fillets the fifties in last century.Because of the wall pollack fish is to catch, in time produce wall pollack fish frozen minced fillets at sea at sea.And Chinese frozen minced fillets manufacturing enterprise all is on land, because of factors such as weather, fishing ground, fingerling, the antifreeze of wall pollack frozen minced fillets, is not rotten production of fish that all is suitable for China, should develop as early as possible to be fit to the rotten antifreeze of producing of Chinese fish.
First inventor has the rotten engineering background of fish diversity, once is engaged in surimi product development and research in 20 years in central enterprise, Taiwan investment, the rotten enterprise of many chinese carps such as private.Be colleges and universities' " organizing and implementing the province science and technology in enterprise special commissioner of portion action plan ", send the stationary point to produce the ISO22000:2005 authentication by surimi product, surimi product is cited as the surimi product enterprise of " Guangdong Province's best brand of product ", the science and technology in enterprise special commissioner of first province portion in 2009.According to first inventor to rotten enterprise investigation of domestic chinese carp more than 10 and scientific research cooperative, according to the fish gruel that adds traditional antifreeze through freeze/-35～-40 ℃, refrigeration/-20 ℃ of processes, the gel strength of frozen minced fillets all have decline in various degree.
The present invention can more effectively reduce the frozen minced fillets protein freeze denaturalization, improves the technology of the gel strength of frozen minced fillets.To higher value application low value fish raw material, improve the rotten business economic benefit of fish and have realistic meaning.
Summary of the invention
The purpose of this invention is to provide a kind of production method that improves gel strength of frozen surimi, with the ice fresh fish is raw material, through multi-step process, by water content 70%～75% flesh of fish weight 100, add 5%～10% compound antifreeze, can more effectively reduce the frozen minced fillets protein freeze denaturalization, improve the gel strength of frozen minced fillets.
The present invention utilizes raw material fish fresh or that ice is bright, and the internal organ of decaptitating clean, and adopt meat, add water that flesh of fish 3-7 doubly measures and stir rinsing (rinsing is 2-4 time repeatedly, the temperature of washings should be controlled at≤10 ℃), the smart filter at a slow speed, dehydration, (smart filter, the temperature of dehydration should be controlled at≤10 ℃).Flesh of fish water content after the dehydration is controlled at 70%～75%.By 100 of the flesh of fish weight after the dehydration, add dissolving and mix the standby compound antifreeze 5%～10% of deepfreeze, stirring total time is 8-20 minute, the rotten temperature of fish after stirring≤10 ℃, filling moulding, pack, weighing (10kg), freeze/-35 ℃～-40 ℃ cartoning, refrigeration/-22 ℃.
Compound antifreeze is by 100 of the flesh of fish weight after the dehydration, contain 2%～4% sucrose, 3%～5% liquid sorbitol, 0.2%～0.3% mixed phosphate (sodium pyrophosphate, sodium phosphate trimer, calgon mixed in equal amounts), 0%～3% glycerine, 0%～1% xanthans, 0%～1% carragheen, 0%～5% maltodextrin, 0%～3% monoglyceride, earlier water-soluble to separate and mix deepfreeze standby with an amount of.
The present invention can more effectively reduce the frozen minced fillets protein freeze denaturalization than traditional mode of production frozen minced fillets method, improves the gel strength of frozen minced fillets.
The specific embodiment
Embodiment 1
The fresh feed fish of 30% fresh-keeping eupleurogrammus muticus of iced storage, 30% snake mullet, 40% deep water red coat, the internal organ of decaptitating clean, adopt meat, add water that flesh of fish 3-7 doubly measures and stir rinsing (rinsing is 3 times repeatedly, the temperature of washings should be controlled at≤10 ℃), smart filter at a slow speed.The flesh of fish after the essence filter is divided into 2 parts, and a by inventive method, the flesh of fish water content after the dehydration is controlled at 74%.By 100 of dehydration back flesh of fish weight, adding 7% compound antifreeze mixing, stirring total time is 15 minutes, stirs the rotten temperature of back fish and controls≤10 ℃, the filling moulding, pack, weighing (10kg), freeze/-35 ℃～-40 ℃ cartoning, 8 months frozen minced fillets of-22 ℃/refrigeration.A by conventional production methods, the flesh of fish water content after the dehydration is controlled at 79%.100 antifreezes that add by dehydration back flesh of fish weight are 4% sucrose, 4% liquid sorbitol, 0.2%～0.3% mixed phosphate (sodium pyrophosphate, sodium phosphate trimer mixed in equal amounts).Mixing time stirs the rotten temperature control of fish, freezes, and refrigerated storage temperature, cold preservation time and inventive method are the same.
Carry out the gel strength contrast test:
The frozen minced fillets of inventive method adds 2.8% salt earlier and stirred 20 minutes, add 20% flake ice, adding 5% starch at last, stirring total time is to make surimi product after 25 minutes, 95～100 ℃ were heated 4 minutes, be cooled to normal temperature, be cut into the thin slice that thickness is 3mm, again thin slice carried out four layers and fold, carry out four layers of folding nothing generation of gel strength contrast test observation and chap.
The frozen minced fillets of conventional method adds 2.8% salt earlier and stirred 20 minutes, add 20% flake ice, add 5% starch at last, stirring total time is to make surimi product after 25 minutes, 95～100 ℃ were heated 4 minutes, were cooled to normal temperature, were cut into the thin slice that thickness is 3mm, again thin slice is carried out four layers and fold, carry out the gel strength contrast test and observe four layers of folding generation be full of cracks.
Embodiment 2
The fresh feed fish of 30% fresh-keeping little Tilapia mossambica of iced storage, 30% aphua, 40% white Chinese croaker, the internal organ of decaptitating, clean, adopt meat, add water that flesh of fish 3-7 doubly measures and stir rinsing (rinsing is 3 times repeatedly, the temperature of washings should be controlled at≤10 ℃) at a slow speed, smart filter, the flesh of fish after the essence filter is divided into 2 parts, and a by inventive method, the flesh of fish water content after the dehydration is controlled at 73.5%.By 100 of dehydration back flesh of fish weight, adding 8% compound antifreeze mixing, stirring total time is 15 minutes, stirs the rotten temperature of back fish and controls≤10 ℃, the filling moulding, pack, weighing (10kg), freeze/-35 ℃～-40 ℃ cartoning, 10 months frozen minced fillets of-22 ℃/refrigeration.A by conventional production methods, the flesh of fish water content after the dehydration is controlled at 79%.100 antifreezes that add by dehydration back flesh of fish weight are 4% sucrose, 4% liquid sorbitol, 0.2%～0.3% mixed phosphate (sodium pyrophosphate, sodium phosphate trimer mixed in equal amounts).Mixing time stirs the rotten temperature control of fish, freezes, and refrigerated storage temperature, cold preservation time and inventive method are the same.
Carry out the gel strength contrast test:
The frozen minced fillets of inventive method adds 2.8% salt earlier and stirred 20 minutes, add 25% flake ice, adding 5% starch at last, stirring total time is to make surimi product after 25 minutes, 95～100 ℃ were heated 4 minutes, be cooled to normal temperature, be cut into the thin slice that thickness is 3mm, again thin slice carried out four layers and fold, carry out four layers of folding nothing generation of gel strength contrast test observation and chap.
The frozen minced fillets of conventional method adds 2.8% salt earlier and stirred 20 minutes, add 25% flake ice, add 5% starch at last, stirring total time is to make surimi product after 25 minutes, 95～100 ℃ were heated 4 minutes, were cooled to normal temperature, were cut into the thin slice that thickness is 3mm, again thin slice is carried out four layers and fold, carry out the gel strength contrast test and observe four layers of folding generation be full of cracks.
Claims (5)
1. production method that improves gel strength of frozen surimi, it is characterized in that with the ice fresh fish be raw material, through multi-step process, by water content 70%～75% flesh of fish weight 100, add 5%～10% compound antifreeze, can more effectively reduce the frozen minced fillets protein freeze denaturalization, improve the gel strength of frozen minced fillets.
2. a kind of production method that improves gel strength of frozen surimi according to claim 1, it is characterized in that with the ice fresh fish be raw material, the internal organ of decaptitating clean, adopt meat, add the water that flesh of fish 3-7 doubly measures and stir rinsing at a slow speed, rinsing is 2-4 time repeatedly, and the temperature of washings should be controlled at≤and 10 ℃, smart filter, dehydration, essence are filtered, the temperature of dehydration should be controlled at≤and 10 ℃, the flesh of fish water content after the dehydration is controlled at 70%～75%.By the flesh of fish weight 100 after the dehydration, add dissolving and mix the standby compound antifreeze 5%～10% of deepfreeze, stirring total time is 15-20 minute, the rotten temperature of fish after stirring≤10 ℃, the filling moulding, pack, weighing, freeze/-35 ℃～-40 ℃ cartoning, refrigeration/-22 ℃.
3. a kind of production method that improves gel strength of frozen surimi according to claim 1, it is characterized in that to improve the compound antifreeze prescription of the gel strength of frozen minced fillets: by the flesh of fish weight 100 after the dehydration, contain the compound antifreeze that 2%～4% sucrose, 3%～5% liquid sorbitol, 0.2%～0.3% mixed phosphate, 0%～3% glycerine, 0%～1% xanthans, 0%～1% carragheen, 0%～5% maltodextrin, 0%～3% monoglyceride and an amount of water are formed.
4. a kind of production method that improves gel strength of frozen surimi according to claim 1, it is characterized in that compound antifreeze will be earlier water-soluble to separate and mix deepfreeze standby with an amount of.
5. a kind of production method that improves gel strength of frozen surimi according to claim 1 is characterized in that mixed phosphate comprises sodium pyrophosphate, sodium phosphate trimer, calgon.
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| CN201010130687A CN101803759A (en) | 2010-03-17 | 2010-03-17 | Production method for improving gel strength of frozen surimi |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946820A (en) * | 2010-09-09 | 2011-01-19 | 山西大学 | Minced fish freezing point conditioning agent and conditioning method thereof |
| CN101946912A (en) * | 2010-10-18 | 2011-01-19 | 华东师范大学 | Method for enhancing gel elasticity of minced fish product |
| CN101965987A (en) * | 2010-10-20 | 2011-02-09 | 黎秋萍 | Method for processing fillets |
| CN101972003A (en) * | 2010-10-18 | 2011-02-16 | 华东师范大学 | Method for improving gel performance of minced fish product |
| CN103238725A (en) * | 2012-09-24 | 2013-08-14 | 河北同和生物制品有限公司 | Preparation method of antifreeze egg albumen powder with high gel property |
| CN103416470A (en) * | 2013-03-19 | 2013-12-04 | 华中农业大学 | Frost-resisting gel fortifier and application thereof |
| CN103431024A (en) * | 2013-07-31 | 2013-12-11 | 中国水产科学研究院南海水产研究所 | Low-sugar and low-calorie cryoprotectant for minced fillet and application of cryoprotectant |
| CN103549510A (en) * | 2013-10-18 | 2014-02-05 | 上海海洋大学 | Production process of on-board euphausia superba mince |
| CN103859467A (en) * | 2014-03-20 | 2014-06-18 | 上海海洋大学 | Processing method for producing high-quality freshwater fish paste |
| CN104839774A (en) * | 2015-04-16 | 2015-08-19 | 广东海洋大学 | Production method for improving gel strength of golden pomfret frozen surimi |
| CN104855490A (en) * | 2015-05-20 | 2015-08-26 | 福州大学 | Antifreeze polypeptide-sorbitol composite antifreeze agent and application |
| US9497976B2 (en) | 2013-03-26 | 2016-11-22 | South China University Of Technology | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process |
| CN107242283A (en) * | 2017-07-11 | 2017-10-13 | 华南理工大学 | A kind of application of albumen antifreeze soluble soybean polysaccharide in frozen minced fillets |
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| JPS61249365A (en) * | 1985-04-27 | 1986-11-06 | Nikken Kagaku Kk | Production of frozen ground meat |
| CN101627828A (en) * | 2009-04-08 | 2010-01-20 | 广东海洋大学 | Method for processing frozen minced fillets of java tilapia |
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| JPS61249365A (en) * | 1985-04-27 | 1986-11-06 | Nikken Kagaku Kk | Production of frozen ground meat |
| CN101627828A (en) * | 2009-04-08 | 2010-01-20 | 广东海洋大学 | Method for processing frozen minced fillets of java tilapia |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946820A (en) * | 2010-09-09 | 2011-01-19 | 山西大学 | Minced fish freezing point conditioning agent and conditioning method thereof |
| CN101946820B (en) * | 2010-09-09 | 2013-01-23 | 山西大学 | Minced fish freezing point conditioning agent and conditioning method thereof |
| CN101946912A (en) * | 2010-10-18 | 2011-01-19 | 华东师范大学 | Method for enhancing gel elasticity of minced fish product |
| CN101972003A (en) * | 2010-10-18 | 2011-02-16 | 华东师范大学 | Method for improving gel performance 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 |
| CN101965987A (en) * | 2010-10-20 | 2011-02-09 | 黎秋萍 | Method for processing fillets |
| CN101965987B (en) * | 2010-10-20 | 2012-09-05 | 黎秋萍 | Method for processing fillets |
| CN103238725A (en) * | 2012-09-24 | 2013-08-14 | 河北同和生物制品有限公司 | Preparation method of antifreeze egg albumen powder with high gel property |
| CN103416470A (en) * | 2013-03-19 | 2013-12-04 | 华中农业大学 | Frost-resisting gel fortifier and application thereof |
| CN103416470B (en) * | 2013-03-19 | 2014-12-31 | 华中农业大学 | Frost-resisting gel fortifier and application thereof |
| US9497976B2 (en) | 2013-03-26 | 2016-11-22 | South China University Of Technology | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process |
| CN103431024A (en) * | 2013-07-31 | 2013-12-11 | 中国水产科学研究院南海水产研究所 | Low-sugar and low-calorie cryoprotectant for minced fillet and application of cryoprotectant |
| CN103549510A (en) * | 2013-10-18 | 2014-02-05 | 上海海洋大学 | Production process of on-board euphausia superba mince |
| CN103549510B (en) * | 2013-10-18 | 2015-06-17 | 上海海洋大学 | Production process of on-board euphausia superba mince |
| CN103859467A (en) * | 2014-03-20 | 2014-06-18 | 上海海洋大学 | Processing method for producing high-quality freshwater fish paste |
| CN103859467B (en) * | 2014-03-20 | 2016-01-20 | 上海海洋大学 | A kind of processing method of producing high-quality minced fish |
| CN104839774A (en) * | 2015-04-16 | 2015-08-19 | 广东海洋大学 | Production method for improving gel strength of golden pomfret frozen surimi |
| CN104855490A (en) * | 2015-05-20 | 2015-08-26 | 福州大学 | Antifreeze polypeptide-sorbitol composite antifreeze agent and application |
| CN107242283A (en) * | 2017-07-11 | 2017-10-13 | 华南理工大学 | A kind of application of albumen antifreeze soluble soybean polysaccharide in frozen minced fillets |
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Application publication date: 20100818 |