CN102697095A - Method for processing longsnout catfish tailing protein sausage - Google Patents
Method for processing longsnout catfish tailing protein sausage Download PDFInfo
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Abstract
The invention discloses a method for processing a longsnout catfish tailing protein sausage. The method comprises the following steps that the tailings obtained by slicing longsnout catfishes are subjected to bone removal, rinsing and filtration to remove fish skin and broken bones so as to obtain minced fish meat, the fish proteins of the minced fish meat are recovered by an isoelectric retrogradation recombinant technology, and the recovered fish proteins are processed into the fish protein sausage by a gel color and tissue improving technology. The recovered fish protein has high content of gel protein, low fat content, high ash content, high nutritive value, high breaking strength of gel, indentation and strength of gel and perfect processing property; and moreover, the method is positively meaningful for promoting the application research on the isoelectric retrogradation recombinant technology of protein, realizing the diversified application of tailings of iced fish products, improving the quality of fish protein gel products and guiding processers and exporters of iced longsnout catfish fillets to walk on a road of sound development.
Description
Technical field
The present invention relates to fish protein gel food processing methods, in particular to integrated application protein coagulation heavy group technology, color and texture of the gel improved technology catfish waste processing method of protein sausage.
Background technology
Catfish catfish full
(Channel Catfish) , is a gill-shaped head, channel catfish fishes, their meat is delicious, tender, nutritious, and has a significant lowering of blood pressure, lipid-lowering effect, the majority of consumers.In addition, the channel catfishes yellowish pink is whiter, no intervertebral thorn, and have good gelling characteristic, be the new lover of freezing flesh of fish processing industry.Currently catfish processing methods mostly frozen fillets processing.The leftover bits and pieces that slice processing produces generally accounts for the 50%-60% of raw material total amount, causes finished product yield to reduce greatly, and in addition, the leftover bits and pieces of generation just can be putrid and deteriorated if do not handle timely and effectively, both polluted the plant produced environment, increases the production expense again.Therefore, for a single stage catfish processing methods, low value-added products, the status of a large degree of waste of raw materials, increase in utilization of aquatic waste, improve utilization of aquatic resources for the purpose of research and application of scientific and technological means to support efforts is imperative.
At present, less to the research that leftovers of ictalurus punctatus is recycled, all be to reclaim fish oil, fishbone dust and fish protein powder basically, and main employing is enzyme process.Patent document " a kind of leftovers of ictalurus punctatus recycling technology " (patent No. CN 101613731A) is to adopt papain that the protein in the leftovers of ictalurus punctatus is carried out enzymolysis to separate preparation fish protein powder, unrighted acid and fishbone dust.The content of albumen powder is merely 24.89 ~ 25.43% of dry weight in its finished product of fish protein powder of employing enzyme process preparation, and extraction rate of protein is low.In addition, because of the effect of papain, fish meat protein is broken down into amino acid, adopts the flesh of fish gel products of this albumen powder preparation, and gelling property is poor.
And electric retrogradation recombinant techniques such as employing protein carry out the processing protein gelatin product to leftover bits and pieces such as fish head, fish tails; Both protected the enterprise production environment, improved raw material availability again, reduced production costs; Improve the enterprise production profit, have favorable economic benefit and social benefit.
But the fish protein gelling properties of reorganization is relatively poor, for improving its gelling, often adds some quality improvers in the production and processing and improves indexs such as its viscoplasticity, whiteness.Discover polyphosphate, farina, TGase, CaCL
2, TiO
2All can improve the gel characteristic of meat." food and fermentation industries " paper in 2008 " different additives are to the research of the rotten protein gel quality-improving of carp fish " discloses the method for improving carp minced fish gel quality with starch.Farina is superior to cornstarch and ground melon starch to the influence of carp minced fish gel quality." Food Additives Used in China " paper in 2004 " composite phosphate is in Application in Food " discloses phosphate and has had the pH that regulates meat products, increases ionic strength, the actomyosin of dissociating, chelating Ca
2+, Mg
2+Functions such as metal ion can increase the elasticity of meat products, the structure of improving product, increase water-retaining property and retention ability." food industry science and technology " paper " glutamine transaminage replaces phosphatic application study in hot dogs " in 2010 discloses TGase (E.C.2.3.2.13; Be called for short TG) can between protein molecule, form the crosslinked of covalent bond; Thereby in protein molecule or intermolecularly form fine and close tridimensional network; Greatly improve the characteristic of protein gel, increase the emulsion stability of hardness, elasticity, gel strength, bonding degree, water-holding capacity and the protein of product." modern food science and technology " paper " Ca in 2005
2+, Mg
2+With the research of phosphate to the influence of chicken salting-in-protein matter gel water-retaining property and gel characteristic " certain density Ca disclosed
2+And Mg
2+Can improve the water-retaining property of chicken salting-in-protein matter gel." Food Science and Technology " paper in 2010 " Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation " discloses TiO
2Can reduce the method for the colourity of reorganization fish protein gel.Several of these are basically meat quality improver in the applied research, channel catfish fish protein recovery applications have not been reported.
Although China comparatively payes attention at the research aspect of using aspect the agricultural byproducts leftover bits and pieces employing new technology at present, comprehensive utilization poultry fishman byproduct leftover bits and pieces is processed into protein gel product aspect lacks system research.
Summary of the invention
The object of the present invention is to: provide a protein sausage catfish waste processing method catfish slice processing from the recovery of scraps of fish protein sausage protein preparations, based on the promotion heavy protein coagulation group technology theory, implementation frozen fish waste utilization technology product diversification, improve product quality fish protein gels, guide frozen catfish fillets export processing enterprises toward a virtuous path of development.
The technical solution of the present invention in that: the catfish slices off the bone after processing scraps, rinsing, skin and bone was removed by filtration fish meat, fish meat with a heavy set of technologies such as coagulation recover the fish and the use of coagulation proteins plastic color and texture improved technology and the recovered fish protein Mi processed into fish protein sausage; concrete steps are as follows:
(1) Pretreatment: after slicing the catfish waste drum with a diameter of 5 ~ 7mm off the bone, treated with 3 to 5 times the weight of the raw material 0 ℃ water rinse 3-5 times, filtered to remove the skin and odd fish meat bone too, adding antifreeze, -20 ℃ frozen spare;
(2) alkali dissolves: get the fish meat emulsion solution of mass concentration 10% ~ 15%, its final pH is adjusted to 9 ~ 12 with the NaOH of 2M, and accent NaCl concentration to 0.4 ~ 0.6 M, leaving standstill 30 ~ 60 min, centrifugal 20 min of 4000 ~ 6000rpm get supernatant;
(3) acid is heavy: with the HCL of 2M the pH of supernatant is transferred to 4 ~ 6,4 ℃ leave standstill 30 ~ 60min, centrifugal 20 min of 4000 ~ 6000rpm, and lower floor is the flesh of fish and reclaims the albumen gruel;
(4) fish protein sausage preparation: in the gruel of flesh of fish recovery albumen, add matter structure improver, color and luster improver, pure water, salt, yellow rice wine, monosodium glutamate, bruised ginger, green onion end successively; Move on in the mixing and kneading machine; Beat and burst 20～30 minutes; Must oppress sauce, final water content is 25 ~ 35%, and protein content is 24 ~ 36%; To oppress sauce and use sausage filler to pour in the casing that diameter is 30 ~ 50mm, bowel lavage length is 12 ~ 16 cm, and knot is pricked with line in two ends, boiling 15 ~ 30 min in 80 ~ 100 ℃ of water-baths, and with but 20 min of 0 ℃ of water-cooled, room temperature held 24 h must the fish protein sausage.
Among them, the raw materials used in Step 1 is catfish slice processing scraps, including the head, tail, skin, one or several of the fish offal.
Wherein, according to fish meat emulsion quality meter, the antifreeze that adds in the fish meat emulsion of step 1 is: 4% ~ 6% sucrose, 3 ~ 5% sorbierites, 0.1 ~ 0.25% tripolyphosphate.
Wherein, reclaim the rotten quality meter of albumen according to the flesh of fish, the matter structure improver that adds in the step 4 is 15% ~ 25% farina, 0.5% ~ 0.7%CaCl
2, 0.2 ~ 0.6% polyphosphate, 0.1 ~ 0.3% TGase, the color and luster improver is 0.3 ~ 0.5%TiO
2
Wherein, reclaim the rotten quality of albumen in the 100kg flesh of fish: yellow rice wine 1.6 ~ 2.5kg, salt 1 ~ 4 kg, monosodium glutamate 1.4 ~ 2.5kg, green onion end 0.5 ~ 2kg, bruised ginger 0.2 ~ 1kg, water are an amount of, and final water content is 25 ~ 35%, and protein content is 24 ~ 36%.
The present invention has following advantage:
1 Selection process of the invention is a catfish slices of raw materials for processing waste, including the head, tail, skin, one or several of the fish offal, variable fee for the treasure, to fully enhance the channel catfish economic value .
2. the present invention in time adds sucrose, sorbierite and three kinds of antifreezes of tripolyphosphate after adopting meat; Improve the activity and the gel characteristic of fish meat protein, effectively avoided post-production fish meat protein sex change that causes and the possibility of oppressing gel strength decline.
3. the electric retrogradation recombinant technique of grade of the present invention is the method that alkali dissolves the heavy fish meat protein of acid; With low cost; Process is simple, is easy to control, and process conditions are strict when having overcome enzyme process recovery fish meat protein; Protein decomposes easily, the shortcoming of gelling difference, the product environmentally safe after the enforcement.
4. the present invention adopts the quality-improving technology, through adding quality improver farina, CaCl
2, polyphosphate, TGase improve the relatively poor characteristic of fish protein gelling properties of reorganization; The starch that adds can form gel by water absorption and swelling when heating, starch gel is filled in the network structure of protein gel and makes that the network structure of minced fish gel is fine and close more, has improved the quality of minced fish gel; The Ca of debita spissitudo
2+Can activate TGase in the fish gruel, catalysis mhc molecule chain generation crosslinked action has formed fine and close network structure, thereby has made gel have stronger water-retaining property; Polyphosphate has functions such as the increase ionic strength of regulating meat products, the actomyosin of dissociating, chelated metal ions, can increase the elasticity of meat products, the structure of improvement product; Simultaneously; Polyphosphate can improve the pH value of salting-in-protein matter solution significantly; The pH value is developed to the direction of the isoelectric point that departs from myosin, cause the amount of myosin stripping to increase, thereby protein cross also increases in the gel process; And then form fine and close network structure, so the water-retaining property of gel strengthens; TGase can impel between the albumen such as myosin actomyosin covalently cross-linked through (glutamyl) lysine, increases the cohesive force of protein in the processing meat product, improves the matter structure and the gel characteristic of meat products.
5. the present invention adopts the modification of colour technology, through adding color and luster improver TiO
2Improve the color and luster that reclaims fish protein, through adding TiO
2Improve the whiteness value that the flesh of fish reclaims the protein gel product.
6. the fish protein sausage protein content of the present invention's preparation is up to 24 ~ 36%; Salt content 3 ~ 7%, total sugar content 4 ~ 8%, water content 25 ~ 35%; Content of beary metal is within national standard; Be of high nutritive value, and the rupture strength value of gel, depression degree and gel strength value are higher, processing characteristics is good; The microbiological indicator of sausage is: total number of bacteria (cfg/g)≤1000; Coliform (MPN/100g)≤30; Can't check pathogenic bacteria.
The specific embodiment
Through embodiment technical solution of the present invention is detailed below, but the present invention is not limited to following embodiment.
Example 1: will catfish slices scraps with 5 mm diameter drum off the bone handle, and then three times the raw weight 0 ℃ water rinsed three times, skin and bone fragments were removed by filtration, drained, have fish meat, fish meat mass by adding 4% sucrose, 3% sorbitol, 0.1% tripolyphosphate, -20 ℃ frozen; take the mass concentration of 10% fish meat solution 2000mL, with 2M of NaOH to a final pH was adjusted to 9, adjusting the NaCl concentration to 0.4M, allowed to stand for 30 min, centrifuged (4000 rpm, 20 min); the supernatant was adjusted to pH with 2M HCL for to 4,4 ℃ under standing 30 min, centrifuged (4000 rpm, 20 min), the lower is the recovery of fish protein Mi; recycling by fish protein mass Mi, Mi to fish recovered protein were added 15% potato starch, 0.5% CaCl
2 , 0.2% polyphosphate, 0.1% transglutaminase, 0.3% TiO
2 , 1% salt, 1.6%, rice wine, monosodium glutamate 1.4%, 0.5% diced green onion, 0.2% ginger, pure water amount, move Smasher Smasher 20 minutes in, get the fish sauce, the final moisture content of 25%, protein content was 24%; the fish sauce with sausage machine poured diameter 30 mm casings, the sausage length of 12cm, ends with the line tie knot, 80 ℃ water bath for cooking 30 min, with 0 ℃ water cooling 20 min, at room temperature for 24 h, was fish protein sausage.
Example 2: the catfish waste after slicing off the bone with 6mm diameter drum, treated with 4 times the weight of the raw material 0 ℃ water rinse four times, filtered to remove skin and bone, drained, get fish meat, fish meat mass by adding 5% sucrose, 4% sorbitol, 0.175% tripolyphosphate, -20 ℃ frozen spare; take fish meat quality and depth of 12.5% solution 2000mL, with 2 M of NaOH to a final pH was adjusted to 10.5, adjusting the NaCl concentration to 0.5 M, stand for 45min, centrifuged (5000 rpm, 20 min); the supernatant was adjusted to pH with 2M HCL for to 5,4 ℃ under standing 45 min, centrifuged (5000 rpm, 20 min), the lower is the recovery of fish protein Mi; recycling by fish protein mass Mi, Mi to fish protein recovered sequentially adding 20% potato starch, 0.6% CaCl
2 , 0.4% polyphosphate, 0.2% transglutaminase, 0.4% TiO
2 , 2.5% NaCl, 2.05% wine, 1.95% monosodium glutamate, 1.25%, diced green onion, 0.6% ginger, pure water amount, move Smasher Smasher 25 minutes in, get the fish sauce, the final moisture content of 30%, protein content was 30%; the fish sauce with sausage machine poured diameter of 40 mm casings, the sausage length of 14 cm, ends with a wire tie knot, 90 ℃ water bath for cooking 25 min, with 0 ℃ water cooling 20 min, at room temperature for 24 h, was fish protein sausage.
Example 3: will catfish slices scraps with 7 mm diameter drum off the bone, treated with five times the raw weight 0 ℃ water rinsed five times, skin and bone fragments were removed by filtration, drained, have fish meat, fish meat mass by addition of 6% sucrose, 5% sorbitol, 0.25% sodium tripolyphosphate, -20 ℃ frozen spare; take the mass concentration of 15% fish meat was 2000mL, with 2 M's NaOH to a final pH was adjusted to 12, adjusting the NaCl concentration to 0.45 M, stand for 60 min, centrifuged (6000 rpm, 20 min); supernatant, the 2M, pH adjusted to 6,4 ℃ HCL stand for 60 min, centrifuged (6000 rpm, 20 min), the lower is the recovery of fish protein Mi; recycling by fish protein mass Mi, Mi protein recycling to the whole meat were added 25% potato starch, 0.7% CaCl
2 , 0.6% polyphosphate, 0.3% transglutaminase, 0.5% TiO
2 , 4% salt, 2.5% of the rice wine, 2.5% MSG, diced green onion 2%, 1% ginger, pure water amount, move Smasher Smasher 30 minutes in, get the fish sauce, the final moisture content 35%, protein content of 36%; the fish meat sausage machine with a 50mm diameter poured into casings, sausage length of 16cm, ends with a wire knot, 100 ℃ boiled in a water bath 15 min, with 0 ℃ water-cooled 20 min, at room temperature for 24 h, was fish protein sausage.
Claims (5)
1 protein sausage catfish waste processing method, characterized in that: the processed catfish slices off the bone scraps, rinsing, skin and bone was removed by filtration, fish meat, fish, meat and other coagulation with heavy Group Technology recover the fish protein and the use of color and texture of the gel improved technologies for the recycling of fish protein Mi processed into fish protein sausage; concrete steps are as follows:
(1) Pretreatment: after slicing the catfish waste drum with a diameter of 5 ~ 7mm off the bone, treated with 3 to 5 times the weight of the raw material 0 ℃ water rinse 3-5 times, filtered to remove the skin and odd fish meat bone too, adding antifreeze, -20 ℃ frozen spare;
(2) alkali dissolves: get the fish meat emulsion solution of mass concentration 10% ~ 15%, its final pH is adjusted to 9 ~ 12 with the NaOH of 2M, and accent NaCl concentration to 0.4 ~ 0.6 M, leaving standstill 30 ~ 60 min, centrifugal 20 min of 4000 ~ 6000rpm get supernatant;
(3) acid is heavy: with the HCL of 2M the pH of supernatant is transferred to 4 ~ 6,4 ℃ leave standstill 30 ~ 60min, centrifugal 20 min of 4000 ~ 6000rpm, and lower floor is the flesh of fish and reclaims the albumen gruel;
(4) fish protein sausage preparation: in the gruel of flesh of fish recovery albumen, add matter structure improver, color and luster improver, pure water, salt, yellow rice wine, monosodium glutamate, bruised ginger, green onion end successively; Move on to beat in the mixing and kneading machine and burst 20～30 minutes; Must oppress sauce; Final water content is 25 ~ 35%, and protein content is 24 ~ 36%; To oppress sauce and use sausage filler to pour in the casing that diameter is 30 ~ 50mm, bowel lavage length is 12 ~ 16 cm, and knot is pricked with line in two ends, boiling 15 ~ 30 min in 80 ~ 100 ℃ of water-baths, and with but 20 min of 0 ℃ of water-cooled, room temperature held 24 h must the fish protein sausage.
(2) as claimed in claim 1, wherein the protein sausage catfish method for processing waste, characterized in that: Step 1 is the raw material used in the processing scraps catfish slices, including the head, tail, skin, fish offal one or several.
3 according to claim 1, wherein the protein sausage catfish method for processing waste, characterized in that: by mass of fish meat, fish meat of step 1 was added to the antifreeze agent is: 4% to 6% sucrose, 3 5% sorbitol, 0.1 to 0.25% tripolyphosphate.
As claimed in claim 1, wherein the protein sausage catfish method for processing waste, characterized in that: Mi by fish protein mass recovery, step 4 is added textural modifiers are 15% to 25% potato starch, 0.5 % ~ 0.7% CaCl
2 , 0.2 ~ 0.6% polyphosphate, 0.1 - 0.3% transglutaminase color modifiers are 0.3 ~ 0.5% TiO
2 .
5 according to claim 1, wherein the protein sausage catfish method for processing waste, characterized in that: a 100kg mass Mi Fish Protein Recovery: wine 1.6 ~ 2.5kg, salt, 1 ~ 4 Kg, MSG 1.4 ~ 2.5kg , diced green onion 0.5 ~ 2kg, ginger 0.2 ~ 1kg, the amount of water, the final moisture content of 25 to 35%, protein content of 24 to 36%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230031A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Fish head sausage and preparation method thereof |
| CN107625074A (en) * | 2017-11-06 | 2018-01-26 | 明光市永言水产(集团)有限公司 | The preparation technology of Yi Zhong Channel-catfish fish minced fillets |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101607993A (en) * | 2009-07-27 | 2009-12-23 | 湖北省水产科学研究所 | A kind of extraction process of collagen of channel catfish skin |
| CN101744317A (en) * | 2009-12-21 | 2010-06-23 | 江南大学 | High-yield low-pollution preparation method for minced fish products |
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2012
- 2012-06-01 CN CN2012101779911A patent/CN102697095B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101607993A (en) * | 2009-07-27 | 2009-12-23 | 湖北省水产科学研究所 | A kind of extraction process of collagen of channel catfish skin |
| CN101744317A (en) * | 2009-12-21 | 2010-06-23 | 江南大学 | High-yield low-pollution preparation method for minced fish products |
Non-Patent Citations (1)
| Title |
|---|
| 农绍庄; 韩君; 卢明春: "鲨鱼肉肠制造工艺的研究", 《食品科学》, 31 July 1997 (1997-07-31) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230031A (en) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Fish head sausage and preparation method thereof |
| CN107625074A (en) * | 2017-11-06 | 2018-01-26 | 明光市永言水产(集团)有限公司 | The preparation technology of Yi Zhong Channel-catfish fish minced fillets |
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