CN101999704A

CN101999704A - Preparation method of grass carp minced fillets with improved elasticity

Info

Publication number: CN101999704A
Application number: CN2010105563546A
Authority: CN
Inventors: 王岸娜; 钱怡; 吴立根; 李雪琴
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2010-11-24
Filing date: 2010-11-24
Publication date: 2011-04-06
Anticipated expiration: 2030-11-24
Also published as: CN101999704B

Abstract

The invention relates to a preparation method of grass carp minced fillets with improved elasticity. The preparation method comprises the following steps of: freezing fresh-water fresh grass carps to 1 DEG C below zero to 0 DEG C, and washing with water at a temperature of 0-6 DEG C 2-3 times; separating grass carp meat with a drum-type meat separator; rinsing the grass carp meat with dilute saline-alkali water about 5 times, wherein the ratio of the grass carp meat to the saline-alkali water is 1:4-6; grading with a strainer with mesh holes of 0.5-1.5 mm; finally rinsing with 0.3% (w/w) common salt water with a pH value of 6.9-7.3; adding soybean protein isolate, modified starch, transglutaminase, kiwi fruit polyphenol and black tea polyphenol when the grass carp meat is chopped or smashed; quantificationally packaging; and quickly freezing in a tunnel for about 2-4 h so that the central temperature of the grass carp meat reaches 24 DEG C below zero. The elasticity of the grass carp minced fillets prepared by using the method is improved by 63.7 percent.

Description

A kind of preparation method who improves the grass carp elasticity of minced fish

Technical field

The present invention relates to a kind of preparation method who improves the grass carp elasticity of minced fish.

Background technology

Surimi product is a kind of high protein, low cholesterol, low-heat, salt-poor diet, in China, Japan and Korea S very long history is arranged all, as fish unit of the breaded fish stick of Japan, China, fish face etc.Surimi product requires that better elastic, local flavor, color and luster are arranged, wherein elasticity most importantly.The elasticity of surimi product is the comprehensive embodiment of hardness, retractility and viscosity, depends primarily on the situation of protein gelling in the fish gruel.Gelation is the key problem in technology of surimi product.Have only just high resilience of surimi product, good mouthfeel is arranged through abundant gelation.

Grass carp is one of China four large Chinese carps, important economic freshwater fish, and it is nutritious, and protein content is 150～200g/kg, is a kind of high-quality animal protein, and its amino acid ligand is than needing near human body very much.It is very fast that grass carp has the speed of growth, and adaptability is strong, and the characteristics that output is high are main edible proteins of people, but because its meat pine, so mouthfeel is not ideal enough when eating.

China's grass carp output had reached 396.3 ten thousand tons in 2006, was the fish of freshwater aquiculture amount maximum.But to the utilization of grass carp or based on fresh and alive sale, along with the sustainable growth of grass carp output, the added value of grass carp being carried out deep processing and raising grass carp has great importance.Utilize that the grass carp meat is delicate, containing the few characteristics of fat, will to oppress processing adult fish gruel be a kind of approach preferably that improves the grass carp added value.The leading indicator of weighing the rotten quality of fish is the whiteness of the rotten ability that forms gel of fish, fish gruel and smell etc.High-quality fish gruel should have good gelling properties, and color and luster is pure white, no fishlike smell.

Grass carp belongs to fresh-water fishes, and its gel characteristic is not as the seawater fish." a kind of preparation method who improves the grass carp elasticity of minced fish " is by improving the gel characteristic of grass carp fish gruel, for the grass carp increment provides new approach.

Summary of the invention

The purpose of this invention is to provide a kind of preparation method who improves the grass carp elasticity of minced fish, the grass carp elasticity of minced fish of preparation comparison in this way is according to having improved 63.7%.

For achieving the above object, the present invention adopts following technical scheme: a kind of preparation method who improves the grass carp elasticity of minced fish, it is characterized in that, the bright grass carp of fresh water is ice-cold to be cleaned the raw material fish 2～3 times in 0～6 ℃ of temperature water after 0～-1 ℃, with the aperture is that 0.5～0.8mm drum-type flesh separator is adopted meat, rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4～6 about 5 times (rare salt buck is mixed by 0.1～0.15% (w/w) common salt aqueous solution and 0.3～0.5% (w/w) sodium bicarbonate solution), with mesh is the classification of 0.5～1.5mm strainer, classification process is on the rocks, temperature remains on below 10 ℃, pH 6.9～7.3 is used in last rinsing, the saline solution of 0.3% (w/w), the flesh of fish is mixed or is beaten when bursting cutting, and adds soybean protein isolate 2～5% (w/w), converted starch 3～5% (w/w), TGase 0.2～0.5% (w/w), Kiwi berry polyphenol 0.3～0.5% (w/w) and black tea Tea Polyphenols 0.5～0.9% (w/w).Quantitative package about tunnel quick-frozen 2～4h, makes the rotten central temperature of fish reach-24 ℃.

The bright grass carp of fresh water is ice-cold to be cleaned the raw material fish 2～3 times in 0～6 ℃ of temperature water after 0～-1 ℃, is that 0.5～0.8mm drum-type flesh separator is adopted meat with the aperture.

Grass carp meat is with rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4～6 about 5 times (rare salt buck is mixed by 0.1～0.15% (w/w) common salt aqueous solution and 0.3～0.5% (w/w) sodium bicarbonate solution).

The grass carp meat mesh is the classification of 0.5～1.5mm strainer, and classification process is on the rocks, and temperature remains on below 10 ℃, and the saline solution of pH 6.9～7.3,0.3% (w/w) is used in last rinsing.

The flesh of fish is mixed or is beaten when bursting cutting, and adds soybean protein isolate 2～5% (w/w), converted starch 3～5% (w/w), TGase 0.2～0.5% (w/w), Kiwi berry polyphenol 0.3～0.5% (w/w) and black tea Tea Polyphenols 0.5～0.9% (w/w).

Cut and mix or beat the rotten quantitative package of back fish of bursting, about tunnel quick-frozen 2～4h, make the rotten central temperature of fish reach-24 ℃.

The specific embodiment

Embodiment 1: the bright grass carp of fresh water is ice-cold to be cleaned the raw material fish 2 times in 6 ℃ of temperature water after-1 ℃, with the aperture is that 0.5～0.8mm drum-type flesh separator is adopted meat, rare saline and alkaline water rinse, with fish: the ratio rinsing about 5 times (rare salt buck is mixed by 0.1% (w/w) common salt aqueous solution and 0.5% (w/w) sodium bicarbonate solution) of rare salt buck=1: 4, with mesh is the classification of 0.5～1.5mm strainer, classification process is on the rocks, temperature remains on below 10 ℃, pH 7.3 is used in last rinsing, the saline solution of 0.3% (w/w), the flesh of fish is mixed or is beaten when bursting cutting, add soybean protein isolate 2% (w/w), converted starch 5% (w/w), TGase 0.5% (w/w), Kiwi berry polyphenol 0.4% (w/w) and black tea Tea Polyphenols 0.7% (w/w).Quantitative package about tunnel quick-frozen 4h, makes the rotten central temperature of fish reach-24 ℃.

Embodiment 2: the bright grass carp of fresh water is ice-cold to be cleaned the raw material fish 2 times in 4 ℃ of temperature water after-1 ℃, with the aperture is that 0.5～0.8mm drum-type flesh separator is adopted meat, rare saline and alkaline water rinse, with fish: the ratio rinsing about 5 times (rare salt buck is mixed by 0.12% (w/w) common salt aqueous solution and 0.4% (w/w) sodium bicarbonate solution) of rare salt buck=1: 5, with mesh is the classification of 0.5～1.5mm strainer, classification process is on the rocks, temperature remains on below 10 ℃, pH 6.9 is used in last rinsing, the saline solution of 0.3% (w/w), the flesh of fish is mixed or is beaten when bursting cutting, add soybean protein isolate 3% (w/w), converted starch 5% (w/w), TGase 0.4% (w/w), Kiwi berry polyphenol 0.3% (w/w) and black tea Tea Polyphenols 0.8% (w/w).Quantitative package about tunnel quick-frozen 3h, makes the rotten central temperature of fish reach-24 ℃.

Embodiment 3: the bright grass carp of fresh water is ice-cold to be cleaned the raw material fish 3 times in 0 ℃ of temperature water after-1 ℃, with the aperture is that 0.5～0.8mm drum-type flesh separator is adopted meat, rare saline and alkaline water rinse, with fish: the ratio rinsing about 5 times (rare salt buck is mixed by 0.15% (w/w) common salt aqueous solution and 0.5% (w/w) sodium bicarbonate solution) of rare salt buck=1: 6, with mesh is the classification of 0.5～1.5mm strainer, classification process is on the rocks, temperature remains on below 10 ℃, pH 7.0 is used in last rinsing, the saline solution of 0.3% (w/w), the flesh of fish is mixed or is beaten when bursting cutting, add soybean protein isolate 4% (w/w), converted starch 3% (w/w), TGase 0.5% (w/w), Kiwi berry polyphenol 0.5% (w/w) and black tea Tea Polyphenols 0.9% (w/w).Quantitative package about tunnel quick-frozen 3h, makes the rotten central temperature of fish reach-24 ℃.

Claims

1. preparation method who improves the grass carp elasticity of minced fish, it is characterized in that, the bright grass carp of fresh water is ice-cold to be cleaned the raw material fish 2～3 times in 0～6 ℃ of temperature water after 0～-1 ℃, with the aperture is that 0.5～0.8mm drum-type flesh separator is adopted meat, rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4～6 about 5 times (rare salt buck is mixed by 0.1～0.15% (w/w) common salt aqueous solution and 0.3～0.5% (w/w) sodium bicarbonate solution), with mesh is the classification of 0.5～1.5mm strainer, classification process is on the rocks, temperature remains on below 10 ℃, pH 6.9～7.3 is used in last rinsing, the saline solution of 0.3% (w/w), the flesh of fish is mixed or is beaten when bursting cutting, add soybean protein isolate 2～5% (w/w), converted starch 3～5% (w/w), TGase 0.2～0.5% (w/w), Kiwi berry polyphenol 0.3～0.5% (w/w) and black tea Tea Polyphenols 0.5～0.9% (w/w).Quantitative package about tunnel quick-frozen 2～4h, makes the rotten central temperature of fish reach-24 ℃.

2. preparation method as claimed in claim 1 is characterized in that, the bright grass carp of fresh water is ice-cold to be cleaned the raw material fish 2～3 times in 0～6 ℃ of temperature water after 0～-1 ℃, is that 0.5～0.8mm drum-type flesh separator is adopted meat with the aperture.

3. preparation method as claimed in claim 1, it is characterized in that, grass carp meat is with rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4～6 about 5 times (rare salt buck is mixed by 0.1～0.15% (w/w) common salt aqueous solution and 0.3～0.5% (w/w) sodium bicarbonate solution).

4. preparation method as claimed in claim 1 is characterized in that, the grass carp meat mesh is the classification of 0.5～1.5mm strainer, and classification process is on the rocks, and temperature remains on below 10 ℃, and the saline solution of pH 6.9～7.3,0.3% (w/w) is used in last rinsing.

5. preparation method as claimed in claim 1, it is characterized in that, the flesh of fish is mixed or is beaten when bursting cutting, add soybean protein isolate 2～5% (w/w), converted starch 3～5% (w/w), TGase 0.2～0.5% (w/w), Kiwi berry polyphenol 0.3～0.5% (w/w) and black tea Tea Polyphenols 0.5～0.9% (w/w).

6. preparation method as claimed in claim 1 is characterized in that, cuts and mixes or beat the rotten quantitative package of back fish of bursting, and about tunnel quick-frozen 2～4h, makes the rotten central temperature of fish reach-24 ℃.