CN101999704B - Preparation method of grass carp minced fillets with improved elasticity - Google Patents
Preparation method of grass carp minced fillets with improved elasticity Download PDFInfo
- Publication number
- CN101999704B CN101999704B CN201010556354A CN201010556354A CN101999704B CN 101999704 B CN101999704 B CN 101999704B CN 201010556354 A CN201010556354 A CN 201010556354A CN 201010556354 A CN201010556354 A CN 201010556354A CN 101999704 B CN101999704 B CN 101999704B
- Authority
- CN
- China
- Prior art keywords
- grass carp
- fish
- water
- meat
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
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
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, like 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 maximum fish of freshwater aquiculture amount.But the utilization to grass carp is main with fresh and alive sale still, and 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 rotten whiteness of ability, the fish of the rotten formation of fish gel 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 through improving the rotten gel characteristic of grass carp fish, 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 realizing above-mentioned purpose, the present invention adopts following technical scheme: a kind of preparation method who improves the grass carp elasticity of minced fish 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 ℃, and using 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), using mesh is the classification of 0.5~1.5mm strainer, classification process is on the rocks; Temperature remains on below 10 ℃; The saline solution of pH 6.9~7.3,0.3% (w/w) is used in last rinsing, and the flesh of fish is mixed or 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 ℃.
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 ℃, and using the aperture is that 0.5~0.8mm drum-type flesh separator is adopted meat.
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).
It is the classification of 0.5~1.5mm strainer that grass carp meat uses mesh, 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 ℃, and using 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, using mesh is the classification of 0.5~1.5mm strainer, classification process is on the rocks; Temperature remains on below 10 ℃; The saline solution of pH 7.3,0.3% (w/w) is used in last rinsing, and the flesh of fish is mixed or 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 ℃, and using 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, using mesh is the classification of 0.5~1.5mm strainer, classification process is on the rocks; Temperature remains on below 10 ℃; The saline solution of pH 6.9,0.3% (w/w) is used in last rinsing, and the flesh of fish is mixed or 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 ℃, and using 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, using mesh is the classification of 0.5~1.5mm strainer, classification process is on the rocks; Temperature remains on below 10 ℃; The saline solution of pH 7.0,0.3% (w/w) is used in last rinsing, and the flesh of fish is mixed or 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)
1. a preparation method who improves the grass carp elasticity of minced fish 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 ℃; Using the aperture is that 0.5~0.8mm drum-type flesh separator is adopted meat, and rare saline and alkaline water rinse is with fish: the ratio rinsing of rare salt buck=1: 4~6 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, and using mesh is the classification of 0.5~1.5mm strainer, and classification process is on the rocks; Temperature remains on below 10 ℃; The saline solution of pH 6.9~7.3,0.3% (w/w) is used in last rinsing, and the flesh of fish is mixed or 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, quick-frozen 2~4h in tunnel makes the rotten central temperature of fish reach-24 ℃.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201010556354A CN101999704B (en) | 2010-11-24 | 2010-11-24 | Preparation method of grass carp minced fillets with improved elasticity |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201010556354A CN101999704B (en) | 2010-11-24 | 2010-11-24 | Preparation method of grass carp minced fillets with improved elasticity |
Publications (2)
Publication Number | Publication Date |
---|---|
CN101999704A CN101999704A (en) | 2011-04-06 |
CN101999704B true CN101999704B (en) | 2012-10-24 |
Family
ID=43807592
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201010556354A Expired - Fee Related CN101999704B (en) | 2010-11-24 | 2010-11-24 | Preparation method of grass carp minced fillets with improved elasticity |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN101999704B (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102273661B (en) * | 2011-07-22 | 2013-05-15 | 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 |
CN103081978A (en) * | 2011-10-27 | 2013-05-08 | 温州科技职业学院 | Rinsing method for improving mackerel surimi product gel elasticity |
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 |
CN104687101A (en) * | 2015-02-09 | 2015-06-10 | 福州大学 | Food rich in laver phycobiliprotein |
CN105707739A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | High-dietary-fiber-content red bean-fish balls and processing method thereof |
CN108669476A (en) * | 2018-04-25 | 2018-10-19 | 浙江工业大学 | A kind of application of modified protein in improving minced fillet and its product viscoplasticity |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
-
2010
- 2010-11-24 CN CN201010556354A patent/CN101999704B/en not_active Expired - Fee Related
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
Non-Patent Citations (6)
Title |
---|
刘淑华等.漂洗和擂溃对鳙鱼鱼糜凝胶强度的影响.《福建农林大学学报》.2007,第36卷(第2期),176-179. * |
刘焱.茶多酚在鱼糜贮藏中的应用.《湖南农业大学学报(自然科学版)》.2008,第34卷(第6期), * |
姚磊等.鱼糜制品凝胶特性的控制及研究进展.《肉类研究》.2010,(第2期), * |
姜小清等.淡水鱼冷冻鱼糜的加工.《渔业现代化》.2004,(第3期),34-36. * |
虞宗敢.冷冻鱼糜加工工艺和设备.《渔业现代化》.2003,(第6期),34-35. * |
闫欲晓.冷冻鱼糜生产工艺技术及质量控制.《食品科技》.2000,(第4期), * |
Also Published As
Publication number | Publication date |
---|---|
CN101999704A (en) | 2011-04-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1923050B (en) | Method for enhancing Peruvian calamary minced fish gel characteristic and improving taste of minced fish | |
CN101999704B (en) | Preparation method of grass carp minced fillets with improved elasticity | |
CN101861992B (en) | Method for improving gelling performance of minced Tilapia mossambica products | |
CN100337563C (en) | Method for producing meat paste of Peru squid | |
CN101773255B (en) | Fermentation production method for offal fish sausage | |
CN102113684A (en) | Laver fish meatball and preparation method | |
CN102106567A (en) | Instant balls and preparation method thereof | |
CN103202495A (en) | Purslane fish balls and preparation method thereof | |
CN101744317A (en) | High-yield low-pollution preparation method for minced fish products | |
CN106666481A (en) | Fish ball and preparation method thereof | |
CN104605404A (en) | Crystal fish slide and preparation method thereof | |
CN104605411A (en) | Sleeve-fish slide and preparation method thereof | |
CN102078008B (en) | Method for improving elasticity of carp minced fillet | |
CN107296223A (en) | A kind of cray young pilose antler and preparation method thereof | |
CN104397766A (en) | Method for preparing high-quality low-salt minced grass carp | |
CN102551106A (en) | Method for producing low-fat composite fish flesh and goose sausages | |
CN102078009B (en) | Preparation method for enhancing elasticity of low-value minced fillet | |
CN103238875A (en) | Processing method of fermented fish grain flavored sausage | |
CN104757605A (en) | Method for preparing minced fish sausages with fish skin gelatin | |
CN105831705A (en) | Preparation method of black carp sauce | |
CN108669478A (en) | A kind of lentinus edodes health care river Puffer fish is slided and preparation method thereof | |
CN108450820B (en) | Scallop flavor minced fillet product processed by utilizing scallop skirt and scallop cooking liquor and preparation method thereof | |
CN102068012A (en) | Method for improving gel performance of minced fillet for fresh-water carp | |
CN104223199A (en) | Shrimp ball processing process | |
CN102090665B (en) | Preparation method for improving elasticity of terch minced fillet |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C17 | Cessation of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121024 Termination date: 20131124 |