CN102370191A - Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation - Google Patents
Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation Download PDFInfo
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- CN102370191A CN102370191A CN2010102491029A CN201010249102A CN102370191A CN 102370191 A CN102370191 A CN 102370191A CN 2010102491029 A CN2010102491029 A CN 2010102491029A CN 201010249102 A CN201010249102 A CN 201010249102A CN 102370191 A CN102370191 A CN 102370191A
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Abstract
The invention discloses a processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation. The principle of the processing method comprises that frozen egg white or albumen powder and other food additives are added into pagrosomus major surimi and the mixture is subjected to high speed stirring and atomization. The adopted frozen egg white comprises frozen chicken egg white and frozen duck egg white. The adopted albumen powder comprises chicken albumen powder and duck albumen powder. The processing method realizes two purposes that 1, surimi elasticity is improved, and concretely, egg white has an irreversible coagulation capability and when egg albumin and original fish proteins are partly combined, a cysteine protease inhibitor component in egg white can inhibit fish protein degradation, guarantee fish protein content, and improve a surimi coagulation capability; and 2, a protein chain is shortened through stirring emulsification and atomization treatment, and thus protein aggregation denaturation caused by influences from ice crystals is difficult to occur.
Description
Technical field
The present invention relates to the rotten processing method of a kind of copper dish fish, especially refer in copper dish production process of minced fillet, add egg white and improve elasticity and the processing method that prevents the fish meat protein freeze denaturation.
Background technology
Minced fish gel mainly is that the F-actin (F-actin) that constitutes in the myofilament (filament and crin) of muscle fibril dissolves effect and dissolves the two colloidal sol that absorbs a large amount of moisture and combine to form actomyosin (actomyosin) in course of dissolution with the salt of myosin (myosin) at salt.Become whippy gelinite through gelation.Gel phenomenon is meant when actomyosin is heated that its higher structure takes place loose, and intermolecular generation is built bridge and formed three-dimensional network structure.Because the effect of heat, the Free water in the network structure is locked in the mesh and can not flows, thereby has formed the rubber-like gelling material.
Freeze denaturation is to be caused by fribrillin sex change (and being mainly myosin sex change wherein), and other water-solubility protein and insoluble protein change very little.Myofibrillar protein is the Main Ingredients and Appearance of frozen minced fillets, simultaneously also is the rotten main protein that forms gel of fish, so frozen minced fillets albumen also mutability and influence its processing characteristics in cold storage.This is because fish meat protein in the cold storage process two kinds of sex change, the one, the gathering of protein molecule (aggregation), the 2nd, the expansion of protein and peptide chain (unfolding) can take place.Tradition prevents that the compound of fish protein freeze denaturation is mainly less sugar of number molecular weight and glycitols.
The moisture of egg white is 85%-88%, and protein content is 11%-13%.Kinds of protein has ovalbumin, ovomucin, ovomucoid, conalbumin etc.Its amino acid is formed similar with human body.
Because copper dish elasticity of minced fish, whiteness are all better, but if processing technology is improper, it is more obvious influence elasticity, and particularly the storage after the processing differently with technology possibly cause flexible declining to a great extent because of filling a prescription.
Summary of the invention
To the defective that exists in the prior art, the object of the invention provide a kind of improve copper dish elasticity of minced fish and prevent to oppress in the processing method of protein freeze denaturalization.This method can increase elasticity of minced fish, is not subject to the ice crystal influence and assembles the generation sex change.
For realizing above-mentioned purpose, technical scheme of the present invention is:
A kind of improve copper dish elasticity of minced fish and prevent to oppress in the processing method of protein freeze denaturalization, its processing process is:
1. adopt the meat operation: the preceding working procedure that copper dish fish manually kills fish earlier, washes fish, adopts meat, after preparatory spray, rinsing, spray and dehydration procedure;
2. cut and mix operation: fish is rotten after dehydration freezing egg white or the albumen powder of cutting adding 0.2-5% in the process of mixing, carry out high-speed mixing and stir, and guarantee that the material temperature is lower than 10 ℃;
3. freezing process: through cutting the mixing fish gruel sabot after weighing after mixing, and compacting, utilize quick sharp freezing, in 4-6 hour, make the rotten central temperature of fish be lower than-30 ℃.
The usefulness of technique scheme is:
Through in the gruel of copper dish fish, adding freezing egg white or powdered egg and other food additives, carry out high-speed stirred and micronize and handle.The used egg white of the method comprises frozen chicken egg white, freezing pale blue, and powdered egg refers to chicken, duck's egg white powder.Reach two purposes: one of which increases elasticity of minced fish.Egg white own possesses irreversible gel ability, and albumen forms partly with former fish protein and combines simultaneously, contains the cystatin composition in the egg white, can suppress fish protein and decompose, and guarantees fish protein content, can strengthen the rotten gel ability of fish.Its two, handle that through stirring and emulsifying and micronize protein chain is shortened, be not subject to the ice crystal influence and assemble and produce sex change.
Description of drawings
Fig. 1 is the rotten processing process sketch map of copper dish fish of the present invention.
The specific embodiment
Combine accompanying drawing and embodiment that the present invention is described at present.
A kind of improve copper dish elasticity of minced fish and prevent to oppress in the processing method of protein freeze denaturalization, it is characterized in that processing process is:
1. adopt the meat operation: the preceding working procedure that copper dish fish manually kills fish earlier, washes fish, adopts meat, after preparatory spray, rinsing, spray and dehydration procedure, this dehydration procedure comprises smart filter, dehydration;
2. cut and mix operation: fish is rotten after dehydration freezing egg white or the albumen powder of cutting adding 0.2-5% in the process of mixing, described freezing egg white is frozen chicken egg white or freezing pale blue; Described albumen powder is egg powder or duck's egg powder.Rotten and the freezing egg white mixing stirring of fish after adopting homogenizer or cutmixer to dewater, and guarantee that the material temperature is lower than 10 ℃;
3. freezing process: through cutting the mixing fish gruel sabot after weighing after mixing, and compacting, utilize quick sharp freezing, in 4-6 hour, make the rotten central temperature of fish be lower than-30 ℃;
4. pack, refrigerate.
Be gained correction data in the experiment below.
The rotten egg white front and back elasticity enhancing contrast table that adds of copper dish fish
| The egg white addition | Add preceding elasticity | Add back elasticity | The egg white addition | Add preceding elasticity | Add back elasticity |
| 0.05％ | 141 | 155 | 0.05％ | 323 | 330 |
| 0.2％ | 141 | 186 | 0.2％ | 323 | 355 |
| 3％ | 141 | 205 | 3％ | 323 | 387 |
| 5％ | 141 | 224 | 5％ | 323 | 407 |
| 8％ | 141 | 231 | 8％ | 323 | 410 |
| 0.05％ | 252 | 264 | 0.05％ | 467 | 470 |
| 0.2％ | 252 | 281 | 0.2％ | 467 | 491 |
| 3％ | 252 | 313 | 3％ | 467 | 522 |
| 5％ | 252 | 356 | 5％ | 467 | 563 |
| 8％ | 252 | 364 | 8％ | 467 | 569 |
Freeze denaturation situation correction data table behind the rotten adding of the copper dish fish egg white
| The egg white addition | Add preceding elasticity | Add back elasticity | Refrigerate 3 months | Refrigerate 6 months | Refrigerate 12 months |
| 0％ | 252 | - | ?230 | ?201 | 185 |
| 3％ | - | 313 | ?307 | ?295 | 284 |
| 0％ | 323 | - | ?305 | ?280 | 253 |
| 3％ | - | 387 | ?378 | ?366 | 351 |
Can find out by above data:
The egg white addition is that the interior elasticity increase of the 0.2%-5% scope of the rotten total amount of fish is comparatively obvious, and addition strengthens less than 0.2% elasticity and be not obvious, and elasticity strengthens less than 20.Addition strengthens less greater than 5% (this experiment is with 8%) elasticity, equally less than 20.And addition is higher than 5% will influence the mouthfeel that post-production becomes surimi product.
Add 3% egg white the rotten refrigeration of copper dish fish is prevented that fish protein sex change effect is better, do not add the egg white flexibility decrease about 70 in 1 year, and the 1 year elasticity of the rotten refrigeration of fish of adding 3% egg white only descends about 20.
Claims (3)
- One kind improve copper dish elasticity of minced fish and prevent to oppress in the processing method of protein freeze denaturalization, it is characterized in that processing process is:1. adopt the meat operation: the preceding working procedure that copper dish fish manually kills fish earlier, washes fish, adopts meat, after preparatory spray, rinsing, spray and dehydration procedure;2. cut and mix operation: fish is rotten after dehydration freezing egg white or the albumen powder of cutting adding 0.2-5% in the process of mixing, carry out high-speed mixing and stir, and guarantee that the material temperature is lower than 10 ℃;3. freezing process: through cutting the mixing fish gruel sabot after weighing after mixing, and compacting, utilize quick sharp freezing, in 4-6 hour, make the rotten central temperature of fish be lower than-30 ℃.
- 2. as claimed in claim 1 a kind of improve copper dish elasticity of minced fish and prevent to oppress in the processing method of protein freeze denaturalization, it is characterized in that: above-mentioned steps adopts in 2. will dewater back fish gruel and freezing egg white of homogenizer or cutmixer to mix.
- 3. the processing method of protein freeze denaturalization during according to claim 1 or claim 2 a kind of improves copper dish elasticity of minced fish and prevent to oppress, it is characterized in that: described freezing egg white is frozen chicken egg white or freezing pale blue; Described albumen powder is egg powder or duck's egg powder.
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| CN2010102491029A CN102370191B (en) | 2010-08-09 | 2010-08-09 | Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation |
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| CN2010102491029A CN102370191B (en) | 2010-08-09 | 2010-08-09 | Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation |
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| CN102370191A true CN102370191A (en) | 2012-03-14 |
| CN102370191B CN102370191B (en) | 2013-08-21 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103773794A (en) * | 2014-01-15 | 2014-05-07 | 辽宁大学 | Recombinant wild type chicken cystatin and application thereof |
| CN108244542A (en) * | 2017-12-27 | 2018-07-06 | 温州科技职业学院 | A kind of preparation method that seven-star fish ball is lyophilized |
| CN112890124A (en) * | 2021-03-09 | 2021-06-04 | 山东天博食品配料有限公司 | Preparation method of compound protein minced fillet product |
Citations (3)
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| CN101073416A (en) * | 2007-06-08 | 2007-11-21 | 武汉工业学院 | Method for processing minced fish flavour sausage by microbe fermentation |
| CN101569326A (en) * | 2009-05-08 | 2009-11-04 | 广东海洋大学 | Production method for preventing texture change of refrigerated minced fish products |
| CN101695394A (en) * | 2009-10-23 | 2010-04-21 | 中国水产科学研究院渔业机械仪器研究所 | Method for processing fatty red fish surimi |
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2010
- 2010-08-09 CN CN2010102491029A patent/CN102370191B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073416A (en) * | 2007-06-08 | 2007-11-21 | 武汉工业学院 | Method for processing minced fish flavour sausage by microbe fermentation |
| CN101569326A (en) * | 2009-05-08 | 2009-11-04 | 广东海洋大学 | Production method for preventing texture change of refrigerated minced fish products |
| CN101695394A (en) * | 2009-10-23 | 2010-04-21 | 中国水产科学研究院渔业机械仪器研究所 | Method for processing fatty red fish surimi |
Non-Patent Citations (1)
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| 叶桐封: "《水产品深加工技术》", 31 December 2007, article "远东拟沙丁冷冻鱼糜" * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103773794A (en) * | 2014-01-15 | 2014-05-07 | 辽宁大学 | Recombinant wild type chicken cystatin and application thereof |
| CN108244542A (en) * | 2017-12-27 | 2018-07-06 | 温州科技职业学院 | A kind of preparation method that seven-star fish ball is lyophilized |
| CN112890124A (en) * | 2021-03-09 | 2021-06-04 | 山东天博食品配料有限公司 | Preparation method of compound protein minced fillet product |
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| CN102370191B (en) | 2013-08-21 |
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Address after: Xinyang Road, Haicang District of Xiamen city of Fujian Province, No. 2508 361000 Applicant after: Fujian Anjoy Food Co., Ltd. Address before: Xinyang Road, Haicang District of Xiamen city of Fujian Province, No. 2508 361000 Applicant before: Xiamen Huashun Minsheng Food Co., Ltd. |
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Address after: 361000 2508 Yang Xin Road, Haicang District, Fujian, Xiamen Patentee after: Anji Food Group Co.,Ltd. Address before: 361000 2508 Yang Xin Road, Haicang District, Fujian, Xiamen Patentee before: FUJIAN ANJOY FOOD Co.,Ltd. |