CN102090665B

CN102090665B - Preparation method for improving elasticity of terch minced fillet

Info

Publication number: CN102090665B
Application number: CN201010556372A
Authority: CN
Inventors: 吴立根; 王岸娜; 钱怡; 章绍兵
Original assignee: Henan University of Technology
Current assignee: Henan University of Technology
Priority date: 2010-11-24
Filing date: 2010-11-24
Publication date: 2012-09-12
Anticipated expiration: 2030-11-24
Also published as: CN102090665A

Abstract

The invention relates to a preparation method for improving the elasticity of terch minced fillet, comprising the following steps: cooling fresh terch in fresh water to 0 to -1 DEG C; cleaning for 2-3 times at the temperature of 0-8 DEG C; collecting meat by a drum-type flesh separator; rinsing the terch meat by diluted alkaline water; rinsing for about 5 times based on that the ratio of the terch to the diluted alkaline water is equal to 1:3-1.5; grading by a precise filter machine the mesh of which is 0.5-1.5mm; adding ice in the grading process; keeping the temperature below 10 DEG C; rinsing by utilizing 0.2% (w/w) salt water the pH of which is 6.9-7.3 for the last time; adding casein, walnut powder 0, glutaminase, green tea polyphenol and black tea polyphenol when the terch meat is chopped or milled; packaging the minced fillet at a fixed amount; quickly freezing for 3-4 hours in a tunnel manner; and leading the central temperature of the minced fillet to achieve -24 DEG C. The contrast ratio of the elasticity of the terch minced fillet prepared by the method is improved by 61.3%.

Description

The preparation method that the bighead fish that a kind of elasticity improves is rotten

Technical field

The present invention relates to the rotten preparation method of bighead fish that a kind of elasticity improves.

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.

The raw material of producing surimi product at present is mainly seawater fish, but because the increasing of marine fishing intensity in recent years, the quantity of producing the high-quality seawater fish of surimi product descends gradually.In contrast, the cultured output of world fresh-water fishes then continues to increase.Therefore, the exploitation minced fish product will have good prospect.

Bighead is one of maximum fresh-water fishes of China's output, and nutritive value is abundant.But in China, utilizing of bighead head is higher.And the fish body after decaptitating utilizes degree very low, even because unsalable and given up in a large number.If can be processed into surimi product, can realize comprehensive utilization on the one hand to bighead, improve economic worth, can be the surimi product processing industry on the other hand again a kind of new raw material is provided.The gel characteristic of bighead fish gruel is relatively poor, and its goods are compared with commercially available unblemished fish meat, and are all far short of what is expected at aspects such as hardness, elasticity and retentivenesses, thereby are necessary its gel characteristic is improved.

" preparation method that the bighead fish that a kind of elasticity improves is rotten " is through improving the rotten gel characteristic of bighead fish, for the bighead increment provides new approach.

Summary of the invention

The purpose of this invention is to provide the rotten preparation method of bighead fish that a kind of elasticity improves, the bighead elasticity of minced fish of preparation comparison in this way is according to having improved 61.3%.

For realizing above-mentioned purpose, the present invention adopts following technical scheme: the preparation method that the bighead fish that a kind of elasticity improves is rotten is characterized in that; The bright bighead 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 ℃, uses 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: 3-5 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), use mesh to be the classification of 0.5-1.5mm strainer, classification process is on the rocks; Temperature remains on below 10 ℃; Last rinsing uses pH value to be 6.9-7.3, and the saline solution of 0.2% (w/w) is oppressed cutting and mixed or beat when routed; Add casein 3-6% (w/w); Walnut powder 0.3-0.5% (w/w), TGase 0.3-0.8% (w/w), green tea Tea Polyphenols 0.2-0.6% (w/w) and black tea Tea Polyphenols 0.4-0.8% (w/w).The rotten quantitative package of fish about tunnel type quick-frozen 3-4h, makes the rotten central temperature of fish reach-24 ℃.

The bright bighead 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 ℃, uses the aperture to adopt meat as 0.5-0.8mm drum-type flesh separator.

The meat rare saline and alkaline water rinse of bighead is with fish: the ratio rinsing of rare salt buck=1: 3-5 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).

Bighead uses mesh to be the classification of 0.5-1.5mm strainer, and classification process is on the rocks, and temperature remains on below 10 ℃, and last rinsing uses the pH value to be 6.9-7.3, the saline solution of 0.2% (w/w).

The flesh of fish is mixed or is beaten when bursting cutting, and adds casein 3-6% (w/w), walnut powder 0.3-0.5% (w/w), TGase 0.3-0.8% (w/w), green tea Tea Polyphenols 0.2-0.6% (w/w) and black tea Tea Polyphenols 0.4-0.8% (w/w).

Cut and mix or beat the rotten quantitative package of fish of bursting, about tunnel type quick-frozen 3-4h, make the rotten central temperature of fish reach-24 ℃.

The specific embodiment

Embodiment 1: the bright bighead of fresh water is ice-cold to be cleaned the raw material fish 2 times in 6 ℃ of temperature water after-1 ℃, uses 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 about 5 times (rare salt buck is mixed by 0.1% (w/w) common salt aqueous solution and 0.3% (w/w) sodium bicarbonate solution) of rare salt buck=1: 3, use mesh diameter to be the classification of 0.5-1.5mm strainer, classification process is on the rocks; Temperature remains on below 10 ℃; Last rinsing uses pH value to be pH7.3, and the saline solution of 0.2% (w/w) is oppressed cutting and mixed or beat when routed; Add casein 4% (w/w); Walnut powder 0.4% (w/w), TGase 0.3% (w/w), green tea Tea Polyphenols 0.2% (w/w) and black tea Tea Polyphenols 0.8% (w/w).The rotten quantitative package of fish about tunnel type quick-frozen 3h, makes the rotten central temperature of fish reach-24 ℃.

Embodiment 2: the bright bighead of fresh water is ice-cold to be cleaned the raw material fish 2 times in 8 ℃ of temperature water after-1 ℃, uses 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 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: 4, use mesh diameter to be the classification of 0.5-1.5mm strainer, classification process is on the rocks; Temperature remains on below 10 ℃; Last rinsing uses pH value to be pH6.9, and the saline solution of 0.2% (w/w) is oppressed cutting and mixed or beat when routed; Add casein 5% (w/w); Walnut powder 0.5% (w/w), TGase 0.6% (w/w), green tea Tea Polyphenols 0.3% (w/w) and black tea Tea Polyphenols 0.7% (w/w).The rotten quantitative package of fish about tunnel type quick-frozen 4h, makes the rotten central temperature of fish reach-24 ℃.

Embodiment 3: the bright bighead of fresh water is ice-cold to be cleaned the raw material fish 3 times in 5 ℃ of temperature water after 0 ℃, uses 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 about 5 times (rare salt buck is mixed by 0.14% (w/w) common salt aqueous solution and 0.3% (w/w) sodium bicarbonate solution) of rare salt buck=1: 5, use mesh diameter to be the classification of 0.5-1.5mm strainer, classification process is on the rocks; Temperature remains on below 10 ℃; Last rinsing uses pH value to be pH6.9, and the saline solution of 0.2% (w/w) is oppressed cutting and mixed or beat when routed; Add casein 6% (w/w); Walnut powder 0.3% (w/w), TGase 0.6% (w/w), green tea Tea Polyphenols 0.3% (w/w) and black tea Tea Polyphenols 0.6% (w/w).The rotten quantitative package of fish about tunnel type quick-frozen 3h, makes the rotten central temperature of fish reach-24 ℃.

Claims

1. the rotten preparation method of bighead fish that elasticity improves is characterized in that, the bright bighead 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 is with fish: the ratio rinsing of rare salt buck=1: 3-5 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, uses mesh to be the classification of 0.5-1.5mm strainer, and classification process is on the rocks; Temperature remains on below 10 ℃, and last rinsing uses the pH value to be 6.9-7.3, the saline solution of 0.2% (w/w); The flesh of fish is mixed or is beaten when bursting cutting, and adds casein 3-6% (w/w), walnut powder 0.3-0.5% (w/w); TGase 0.3-0.8% (w/w), green tea Tea Polyphenols 0.2-0.6% (w/w) and black tea Tea Polyphenols 0.4-0.8% (w/w), the rotten quantitative package of fish; Tunnel type quick-frozen 3-4h makes the rotten central temperature of fish reach-24 ℃.