CN102078008B

CN102078008B - Method for improving elasticity of carp minced fillet

Info

Publication number: CN102078008B
Application number: CN2010105563832A
Authority: CN
Inventors: 吴立根; 王岸娜; 孙志明; 钱怡
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2010-11-24
Filing date: 2010-11-24
Publication date: 2012-07-25
Anticipated expiration: 2030-11-24
Also published as: CN102078008A

Abstract

The invention discloses a method for improving the elasticity of carp minced fillet, which comprises the following steps: freezing the fresh carps to the temperature of 0-1 DEG C after cleaning the raw fish with the water of 0-8 DEG C; then rinsing the fish meat after being separated with the meat separator in the ratio of fish to dilute saline water of 1:(4-6) for about 5 times; grading with the fine filter machine with mesh of 0.5-1.5 millimeters, and rinsing with the salt water with the pH of 6.9 -7.3, 0.3%(w/w) for the last time; and adding soy protein isolates, compound phosphate, transglutaminase and red tea polyphenols when the fish meat is grinded and smashed. The minced fillet is packaged quantitively and frozen into the temperature of minus 45 DEG C, leading the core temperature of the minced fillet to reach minus 24 DEG C. The elasticity ratio of carp minced fillet is increased by 41.5%.

Description

A kind of preparation method who improves the crucian elasticity of minced fish

Technical field

The present invention relates to a kind of preparation method who improves the crucian 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.

Crucian claims that again shad, crucian carp figure are stout and strong gorgeous, and fine and tender taste is delicious, and being that people are daily likes edible and very familiar aquatic products.Crucian is the fresh-water fishes of being rich in protein, and the saying of " four liang of ginsengs of crucian skull " is arranged since ancient times, and the protein content of crucian is 17.1%, and fat is merely 2.7%, and the sugar of crucian, glutamic acid, aspartate content are all very high.The content of zinc is very high in the crucian, and scarce zinc can cause anorexia, sex dysfunction etc., because the important function of zinc has the people to be described as zinc " spark of life ".The effect that crucian has invigorating spleen to remove dampness and middle appetizing, promoting blood circulation and removing obstruction in channels, warming the middle warmer and descending qi benefits to weakness of the spleen and the stomach, oedema, ulcer, tracheitis, asthma, treatment of diabetes.Be confined in childbirth and drink the ancient tradition that gold carp soup is China, until also generally be suitable for now.Crucian is exactly puerpera's a lactagogue tonic since ancient times, eats the minister in ancient times fish and can let puerpera's milk full.Crucian oil helps strengthening cardiovascular function, reduces blood viscosity, stimulates circulation; Crucian carp roe can tonifying liver be supported order; MaesaPerlarius has the effect of brain tonic and intelligence development.

Crucian belongs to fresh-water fishes, and its gel characteristic is not as the seawater fish.About the process that gel forms, the scholar of China has two kinds of viewpoints, and a kind of is that myosin, the actin of salt dissolubility is dissolved; Overlap into actin and winding mutually; Through adding the thermosetting network structure, free water is closed in the network structure, thereby it is rotten to be formed with flexible fish.Another kind of viewpoint is: myosin and the separated attitude of actomyosin that meat gruel is free; Be heated to 43 ℃, between free myosin agglutinating reaction take place, when 55 ℃ of left and right sides; Form between the mhc molecule afterbody in free mhc molecule afterbody and the actomyosin and build bridge; In the time of 60～70 ℃, network structure forms, and promptly accomplishes gelation.

" a kind of preparation method who improves the crucian elasticity of minced fish " patent is through improving the rotten gel characteristic of crucian fish, for the crucian increment provides new approach.

Summary of the invention

The purpose of this invention is to provide a kind of preparation method who improves the crucian elasticity of minced fish, the crucian elasticity of minced fish of preparation comparison in this way is according to having improved 41.5%.

For realizing above-mentioned purpose, the present invention adopts following technical scheme: a kind of preparation method who improves the crucian elasticity of minced fish is characterized in that; The bright crucian of fresh water is ice-cold to be cleaned the raw material fish 2～3 times in 0～8 ℃ 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 0.2～0.5% (w/w) sodium bicarbonate solution); Using mesh is the classification of 0.5～1.5mm strainer, and classification process is on the rocks, and 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 are mixed or are beaten when bursting cutting, and add soybean protein isolate 3～6% (w/w); Composite phosphate 0.1%, TGase 0.2～0.5% (w/w) and black tea polyphenol 0.1～0.5% (w/w).The rotten quantitative package of fish,, quick-frozen, solidification point is-45 ℃, the time is about 1～4h, makes the rotten central temperature of fish reach-24 ℃.

The bright crucian of fresh water is ice-cold to be cleaned the raw material fish 2～3 times in 0～8 ℃ of temperature water after 0～-1 ℃, and using the aperture is that 0.5～0.8mm drum-type flesh separator is adopted meat.

The meat rare saline and alkaline water rinse of crucian is 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 0.2～0.5% (w/w) sodium bicarbonate solution).

The meat mesh of crucian 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.

Crucian meat is mixed or is beaten when bursting cutting, and adds soybean protein isolate 3～6% (w/w), composite phosphate 0.1%, TGase 0.2～0.5% (w/w) and black tea polyphenol 0.1～0.5% (w/w).

The rotten quantitative package of fish, quick-frozen, solidification point is-45 ℃, the time is about 1～4h, makes the rotten central temperature of fish reach-24 ℃.

The specific embodiment

Embodiment 1: bright crucian is ice-cold to be cleaned the raw material fish 3 times in 3 ℃ of temperature water after 0 ℃, 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: 4; Using mesh is the classification of 0.5～1.5mm strainer, and classification process is on the rocks, and temperature remains on below 10 ℃; PH7.0 is used in last rinsing; The saline solution of 0.3% (w/w), the flesh of fish are mixed or are beaten when bursting cutting, and add soybean protein isolate 6% (w/w); Composite phosphate 0.1%, TGase 0.2% (w/w) and black tea polyphenol 0.2% (w/w).The rotten quantitative package of fish,, quick-frozen, solidification point is-45 ℃, the time is about 2h, makes the rotten central temperature of fish reach-24 ℃.

Embodiment 2: the bright crucian of fresh water is ice-cold to be cleaned the raw material fish 3 times in 5 ℃ 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 0.4% (w/w) sodium bicarbonate solution) of rare salt buck=1: 5; Using mesh is the classification of 0.5～1.5mm strainer, and classification process is on the rocks, and 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 are mixed or are beaten when bursting cutting, and add soybean protein isolate 5% (w/w); Composite phosphate 0.1%, TGase 0.4% (w/w) and black tea polyphenol 0.4% (w/w).The rotten quantitative package of fish,, quick-frozen, solidification point is-45 ℃, the time is about 3h, makes the rotten central temperature of fish reach-24 ℃.

Embodiment 3: the bright crucian of fresh water is ice-cold to be cleaned the raw material fish 3 times in 7 ℃ 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 0.5% (w/w) sodium bicarbonate solution) of rare salt buck=1: 6; Using mesh is the classification of 0.5～1.5mm strainer, and classification process is on the rocks, and 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 are mixed or are beaten when bursting cutting, and add soybean protein isolate 6% (w/w); Composite phosphate 0.1%, TGase 0.5% (w/w) and black tea polyphenol 0.5% (w/w).The rotten quantitative package of fish,, quick-frozen, solidification point is-45 ℃, the time is about 4h, makes the rotten central temperature of fish reach-24 ℃.

Claims

1. a preparation method who improves the crucian elasticity of minced fish is characterized in that, the bright crucian of fresh water is ice-cold to be cleaned the raw material fish 2-3 time in 0-8 ℃ of temperature water after 0--1 ℃; Use the aperture to adopt meat as 0.5-0.8mm drum-type flesh separator; Rare saline and alkaline water rinse, with fish: the ratio rinsing of rare salt buck=1: 4-6 5 times, rare salt buck is by mixing in w/w 0.1%-0.15% common salt aqueous solution with in w/w 0.2%-0.5% sodium bicarbonate solution; Use mesh to be the classification of 0.5-1.5mm strainer; Classification process is on the rocks, and temperature remains on below 10 ℃, and last rinsing uses the pH value to be the saline solution in w/w 0.3% as 6.9-7.3, concentration; The flesh of fish is mixed or is beaten when bursting cutting; Add soybean protein isolate in w/w 3-6%, composite phosphate 0.1%, TGase in w/w 0.2-0.5% and black tea polyphenol in w/w 0.1-0.5%; The rotten quantitative package of fish, quick-frozen, solidification point is-45 ℃, the time is 1-4h, makes the rotten central temperature of fish reach-24 ℃.