CN101946912A - Method for enhancing gel elasticity of minced fish product - Google Patents
Method for enhancing gel elasticity of minced fish product Download PDFInfo
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- CN101946912A CN101946912A CN2010105094276A CN201010509427A CN101946912A CN 101946912 A CN101946912 A CN 101946912A CN 2010105094276 A CN2010105094276 A CN 2010105094276A CN 201010509427 A CN201010509427 A CN 201010509427A CN 101946912 A CN101946912 A CN 101946912A
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Abstract
The invention provides a method for enhancing gel elasticity of a minced fish product. The method comprises the following steps: adding table salt into half-thawed minced fish for blending, adding starch and sodium polyphosphate for blending, adding curdlan, sodium carboxymethyl cellulose and ice water for blending, evenly mixing, heating, and keeping the temperature to obtain the minced fish product. The method greatly enhances the elasticity and quality of the minced fish product, has simple operation and is applicable to industrial production in the prior enterprises.
Description
Technical field
The present invention relates to a kind of processing method of surimi product, specifically a kind of method that improves the surimi product gel elastomer.
Background technology
China waters is vast, and the fishery cultivating industry is flourishing.Because protein and the essential amino acids content height of fish are easily absorbed the utilization rate height by human consumption; Fat content is few and how to be made up of unrighted acid, and inorganic salt contents such as calcium, zinc, phosphorus are than livestock and poultry meat height in the human body, and therefore, fish and fabricated product thereof can provide very important protein and nutriment for people.
Along with improving constantly of living standard, people are also more and more higher to the requirement of the quality of fish product.The gel strength of fish protein resilient gel is one of key factor of decision fish product quality good or not, directly affects tissue characteristics, water-retaining property, caking property and the product yield etc. of fish product.The gel elastomer of surimi product is mainly derived from the salt soluble protein in the flesh of fish.Generally, the gel elastomer of the flesh of fish is poor, and the elasticity mouthfeel of the surimi product that processes does not thus reach people's requirement far away.Method of the present invention overcomes above defective of the prior art, can effectively improve the gel elastomer of surimi product, and is easy and simple to handle, can be suitable for existing enterprise's suitability for industrialized production.
Summary of the invention
The purpose of this invention is to provide a kind of processing method that improves the surimi product gel elastomer, it can increase substantially surimi product gel elastomer and quality, has solved the key issue during surimi product is produced.
The invention provides a kind of method that improves the surimi product gel elastomer, it is characterized in that, adding salt earlier in partly separating the frozen fish gruel beats routed, add starch again, sodium polyphosphate is beaten routed, add then and can get glue, sodium carboxymethylcellulose and frozen water and beat routed, after behind the heat tracing, obtain described surimi product.
The weight percent concentration of salt of the present invention is 2%-5%; The weight percent concentration 2%-10% of described starch; The weight percent concentration of described sodium polyphosphate is 0.1%-0.5%; The described weight percent concentration that gets glue is 0.3%-1.2%; The weight percent concentration of described sodium carboxymethylcellulose is 0. 3%-2%; The weight percent concentration of described frozen water is 10%-20%.
Preferably, the weight percent concentration of starch described in the present invention is 3%-6%; The weight percent concentration of described sodium polyphosphate is 0.3%-0.5%; The described weight percent concentration that gets glue is 0.5%-1%; The weight percent concentration of described sodium carboxymethylcellulose is 0.5%-1%.
The inventive method is in beating the overall process of bursting, and temperature is controlled at 0-10 ℃ of scope, and preferably, the control temperature is about 4 ℃.
Heat tracing condition in the inventive method is: earlier 45 ℃ of insulations 30 minutes, then 90 ℃ of insulations 10 minutes.
The present invention improves the method for surimi product gel elastomer, and its innovative point is to add in operation is burst in the rotten arena of fish and can gets glue and sodium carboxymethylcellulose.These two kinds of colloids not only can self form gel structure, also can strengthen the gel network structure of the rotten salting-in-protein of fish itself, thereby increase substantially the gel strength of surimi product.
The inventive method adds salt to separate out salting-in-protein rotten arena of fish in the operation of bursting, add farina, sodium polyphosphate, can improve the gel strength and the water-retaining property of surimi product.Used starch is farina among the present invention.
The inventive method is simply effective, can increase substantially surimi product elasticity and quality.
The specific embodiment
Below in conjunction with embodiment the present invention is further elaborated.Following embodiment is not a limitation of the present invention, allly all should belong to protection scope of the present invention based on what the present invention made.
The present invention improves the method for surimi product gel elastomer, and concrete steps are as follows:
Step a: in partly separating the frozen fish gruel, add the salt of weight percent concentration 2%-5%, beat and burst 10 minutes, salting-in-protein is fully separated out.
Step b: add the farina of weight percent concentration 2%-10% successively, preferred concentration is 3%-6%; Weight percent concentration is 0.1%-0.5% sodium polyphosphate, and preferred concentration is 0.3%-0.5%.Beat and burst 5 minutes, make to mix.
Step c: add weight percent concentration more successively and be 0.3%-1.2% and can get glue, preferred concentration is 0.5%-1%; Weight percent concentration is 0. 3%-2% sodium carboxymethylcellulose, and preferred concentration is 0.5%-1%.Beat and burst 5 minutes, make to mix.
Steps d: add weight percent concentration at last and be 10%-20% frozen water, beat the mixing of bursting.
Step e: through heat tracing, promptly, use 90 ℃ of soaks 10 minutes then, make surimi product 45 ℃ of insulations 30 minutes, such as, breaded fish stick.
In order to relax protease activities in the fish gruel, reduce the degraded of protein in the fish gruel, the rotten temperature of beating in the processing procedure of bursting of whole fish should remain on about 4 ℃.
The gel elastomer of the surimi product that the inventive method prepares, can detect by following assay method:
1, gel strength: adopt TA-XT2i matter structure analyzer can measure the gel elastomer of surimi product.The thick breaded fish stick piece of 10 ㎜ is placed on the matter structure instrument sample platform, adopts matter structure instrument P0.25HS probe to measure.Detection speed is 1.00mm/s.Gel strength is expressed as puncture intensity (g) and the product that punctures the fish distance (cm) that probe is walked when rotten, and unit is g ﹒ cm, averages after measuring three times in the experiment.
2, subjective appreciation: sample is cut into thick laminar of 5mm, judges, evaluate, see Table 1 with 10 point-scores by experienced personnel more than 3.
Table 1 organoleptic detection standards of grading
| Scoring | Elastic strength | Scoring | Elastic strength |
| 10 | Extremely strong | 5 | Slightly |
| 9 | Very strong | 4 | A little less than |
| 8 | By force | 3 | Very |
| 7 | Strong slightly | 2 | Extremely |
| 6 | Common | 1 | Collapse at the first encounter |
3, joggling test: test film is cut into 3mm thickness,, sees Table 2 with 5 sections method evaluations.
Table 2 warpage grade evaluation table
| Scoring | Grade | Proterties |
| 5 | AA | Four foldings do not split |
| 4 | A | Doubling is not split |
| 3 | B | Doubling is slowly split |
| 2 | C | Doubling is split immediately |
| 1 | D | Extruding i.e. collapse |
Embodiment 1
Get and partly separate the rotten 1000g of frozen fish, beat adding 30g salt when bursting, beat and burst 10 minutes.Add 30g farina, 5g sodium polyphosphate and 150ml frozen water again and beat the mixing of bursting.Fish gruel behind the mixing is put into moulding in the mould of thickness 10 ㎜, diameter 80 ㎜,, made breaded fish stick in 10 minutes with 90 ℃ of soaks then 45 ℃ of insulations 30 minutes.
Embodiment 2
On the basis of embodiment 1, add 5g and can get glue and 5g sodium carboxymethylcellulose, beat the mixing of bursting.Fish gruel behind the mixing is put into moulding in the mould of thickness 10 ㎜, diameter 80 ㎜,, made breaded fish stick in 10 minutes with 90 ℃ of soaks then 45 ℃ of insulations 30 minutes.
Embodiment 3
On the basis of embodiment 1, add 5g and can get glue, beat the mixing of bursting.Fish gruel behind the mixing is put into moulding in the mould of thickness 10 ㎜, diameter 80 ㎜,, made breaded fish stick in 10 minutes with 90 ℃ of soaks then 45 ℃ of insulations 30 minutes.
Embodiment 4
On the basis of embodiment 1, add the 5g sodium carboxymethylcellulose, beat the mixing of bursting.Fish gruel behind the mixing is put into moulding in the mould of thickness 10 ㎜, diameter 80 ㎜,, made breaded fish stick in 10 minutes with 90 ℃ of soaks then 45 ℃ of insulations 30 minutes.
The surimi product that above each embodiment is made detects, and testing result is as shown in table 3.
Table 3 testing result
| Sample | Gel strength | Subjective appreciation | The warpage test |
| Embodiment 1 | 213（g·cm） | 5 | B |
| Embodiment 2 | 395（g·cm） | 9 | AA |
| Embodiment 3 | 312（g·cm） | 7 | A |
| Embodiment 4 | 296（g·cm） | 7 | A |
Claims (5)
1. method that improves the surimi product gel elastomer, it is characterized in that, adding salt earlier in partly separating the frozen fish gruel beats routed, add starch again, sodium polyphosphate is beaten routed, add then and can get glue, sodium carboxymethylcellulose and frozen water and beat routed, mix, behind heat tracing, obtain described surimi product.
2. the method for raising surimi product gel elastomer according to claim 1 is characterized in that, the weight percent concentration of described salt is 2%-5%; The weight percent concentration 2%-10% of described starch; The weight percent concentration of described sodium polyphosphate is 0.1%-0.5%; The described weight percent concentration that gets glue is 0.3%-1.2%; The weight percent concentration of described sodium carboxymethylcellulose is 0. 3%-2%; The weight percent concentration of described frozen water is 10%-20%.
3. the method for raising surimi product gel elastomer according to claim 2 is characterized in that, the weight percent concentration of described starch is 3%-6%; The weight percent concentration of described sodium polyphosphate is 0.3%-0.5%; The described weight percent concentration that gets glue is 0.5%-1%; The weight percent concentration of described sodium carboxymethylcellulose is 0.5%-1%.
4. the method for raising surimi product gel elastomer according to claim 1 is characterized in that, the temperature of the routed process in described arena is controlled to be 0-10 ℃.
5. the method for raising surimi product gel elastomer according to claim 1 is characterized in that, described heat-retaining condition is: earlier 45 ℃ of insulations 30 minutes, then 90 ℃ of insulations 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105094276A CN101946912B (en) | 2010-10-18 | 2010-10-18 | Method for enhancing gel elasticity of minced fish product |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105094276A CN101946912B (en) | 2010-10-18 | 2010-10-18 | Method for enhancing gel elasticity of minced fish product |
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| Publication Number | Publication Date |
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| CN101946912A true CN101946912A (en) | 2011-01-19 |
| CN101946912B CN101946912B (en) | 2012-04-18 |
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| CN2010105094276A Expired - Fee Related CN101946912B (en) | 2010-10-18 | 2010-10-18 | Method for enhancing gel elasticity of minced fish product |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783224A (en) * | 2015-04-27 | 2015-07-22 | 福建省水手食品有限公司 | Method for preparing minced fillet |
| CN104886415A (en) * | 2014-03-04 | 2015-09-09 | 赫尔克里士公司 | Food additive composition and preparation method thereof |
| CN105475899A (en) * | 2015-12-23 | 2016-04-13 | 武汉梁子湖水产品加工有限公司 | Method for processing squid surimi by adopting phosphorylation modification and foam separation methods |
| CN109998050A (en) * | 2019-04-04 | 2019-07-12 | 中国科学院海洋研究所 | A method of accelerating surimi product progression of fibrosis |
| CN113331362A (en) * | 2021-06-18 | 2021-09-03 | 北部湾大学 | Preparation method of mesona blume gum-minced fillet composite gel |
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| CN1543840A (en) * | 2003-11-18 | 2004-11-10 | 江南大学 | Method for improving gelling performance of minced fish product by adding transglutaminase |
| CN1785059A (en) * | 2005-11-30 | 2006-06-14 | 中国海洋大学 | Method for producing meat paste of Peru squid |
| CN1923050A (en) * | 2006-09-13 | 2007-03-07 | 浙江工商大学 | Method for enhancing Peruvian calamary minced fish gel characteristic and improving minced fish feeling in the mouth |
| CN1947586A (en) * | 2006-11-02 | 2007-04-18 | 中国海洋大学 | Process for producing frozen pasty squid |
| CN100998426A (en) * | 2006-12-30 | 2007-07-18 | 浙江大学 | Method for improving quality of fish meat by adding chitin |
| CN101627828A (en) * | 2009-04-08 | 2010-01-20 | 广东海洋大学 | Method for processing frozen minced fillets of java tilapia |
| CN101803759A (en) * | 2010-03-17 | 2010-08-18 | 广东海洋大学 | Production method for improving gel strength of frozen surimi |
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2010
- 2010-10-18 CN CN2010105094276A patent/CN101946912B/en not_active Expired - Fee Related
Patent Citations (7)
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| CN1543840A (en) * | 2003-11-18 | 2004-11-10 | 江南大学 | Method for improving gelling performance of minced fish product by adding transglutaminase |
| CN1785059A (en) * | 2005-11-30 | 2006-06-14 | 中国海洋大学 | Method for producing meat paste of Peru squid |
| CN1923050A (en) * | 2006-09-13 | 2007-03-07 | 浙江工商大学 | Method for enhancing Peruvian calamary minced fish gel characteristic and improving minced fish feeling in the mouth |
| CN1947586A (en) * | 2006-11-02 | 2007-04-18 | 中国海洋大学 | Process for producing frozen pasty squid |
| CN100998426A (en) * | 2006-12-30 | 2007-07-18 | 浙江大学 | Method for improving quality of fish meat by adding chitin |
| CN101627828A (en) * | 2009-04-08 | 2010-01-20 | 广东海洋大学 | Method for processing frozen minced fillets of java tilapia |
| CN101803759A (en) * | 2010-03-17 | 2010-08-18 | 广东海洋大学 | Production method for improving gel strength of frozen surimi |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886415A (en) * | 2014-03-04 | 2015-09-09 | 赫尔克里士公司 | Food additive composition and preparation method thereof |
| CN104783224A (en) * | 2015-04-27 | 2015-07-22 | 福建省水手食品有限公司 | Method for preparing minced fillet |
| CN104783224B (en) * | 2015-04-27 | 2018-10-16 | 福建省水手食品有限公司 | A kind of minced fillet preparation method |
| CN105475899A (en) * | 2015-12-23 | 2016-04-13 | 武汉梁子湖水产品加工有限公司 | Method for processing squid surimi by adopting phosphorylation modification and foam separation methods |
| CN105475899B (en) * | 2015-12-23 | 2021-01-05 | 武汉梁子湖水产品加工有限公司 | Method for processing squid surimi by phosphorylation modification and foam separation method |
| CN109998050A (en) * | 2019-04-04 | 2019-07-12 | 中国科学院海洋研究所 | A method of accelerating surimi product progression of fibrosis |
| CN113331362A (en) * | 2021-06-18 | 2021-09-03 | 北部湾大学 | Preparation method of mesona blume gum-minced fillet composite gel |
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| CN101946912B (en) | 2012-04-18 |
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