CN102823889A - Fish ball preparation method capable of increasing gelatin performance of finished product - Google Patents
Fish ball preparation method capable of increasing gelatin performance of finished product Download PDFInfo
- Publication number
- CN102823889A CN102823889A CN2012103378573A CN201210337857A CN102823889A CN 102823889 A CN102823889 A CN 102823889A CN 2012103378573 A CN2012103378573 A CN 2012103378573A CN 201210337857 A CN201210337857 A CN 201210337857A CN 102823889 A CN102823889 A CN 102823889A
- Authority
- CN
- China
- Prior art keywords
- fish
- heating
- fish ball
- finished product
- water
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fish ball preparation method capable of increasing gelatin performance of a finished product, and relates to the field of aquatic product processing. The method comprises the steps of sorting, preprocessing, fillet separating, rinsing, dehydrating, mixing and kneading, forming, gelating, heating, cooling and packaging. The method is characterized in that heating and gelating procedures comprise the steps: after the mixed and kneaded minced fillet is formed, placing in a water bath tank of 20 to 30 DEG C, pumping down and decompressing, and controlling the pressure of the water bath tank to be 5 to 10kPa for 30 to 40 min; and the heating procedure comprises the steps: pumping non-oxide gas into the water bath tank, controlling the pressure of the water bath tank to be 50 to 60kPa, and heating at the temperature of 80 to 90 DEG C for 25 to 35min. Proven by the contrast experiments, the gelation performance of the fish ball prepared by adopting the method is obviously improved as compared with the existing product.
Description
Technical field
The present invention relates to the aquatic products processing field, being specifically related to a kind of is the method for feedstock production fish ball with fish.
Background technology
The elasticity of fish ball is to give the key character of the unique mouthfeel of goods, not only on food flavor, and outward appearance, the storage property of goods is also had bigger influence.In a sense, the production technology of fish ball is exactly how to guarantee and give prominence to its flexible technology, is exactly the rotten gelation process of fish and form flexible process.In the fish ball production and processing; Simple heating gelation technology is poach, makes flow process like " fishery get rich guide " o. 11th disclosed " fish ball manufacturing technology " in 2006: raw material fish → preliminary treatment (scale, go internal organ, decaptitate) → adopt meat → rinsing → dehydration → batching arena is routed → and shaping → poach → cooling → packing.Poach purpose wherein adds Thermogelling to the fish gruel exactly, and general technological parameter is: heating is 10 ~ 30 minutes in the water-bath about 40 ℃, heats then and in 85 ℃ water-bath, heats 10 ~ 30 minutes, and then get into 90 ℃ of water-bath cooking disinfections.The fish ball that this simple water boiling method is produced, the bullet degree is poor, and mouthfeel preferably can not be provided.
In recent years, in order to guarantee to improve the gel ability of fish ball, carried out various researchs in the industry, the fish ball manufacturing technology that can increase the finished product gelling performance at present comprises following aspect.
One, raw material choice: the elasticity of surimi product is all relevant with the freshness of the composition of raw material, raw material fish; The gel formation energy of fresh-water fishes than seawater fish a little less than; And along with the reduction gel formation energy of freshness also decreases; So the high-quality fish ball is often more fastidious on raw material, need plain boiled pork class, fresh fish material, perhaps in the fish raw material of difficult gelation, sneak into the fish raw material that is prone to gelation.Be that to mix the spotted maigre fish at minced Tilapia mossambica in the Chinese patent " a kind of method that improves gelling performance of minced Tilapia mossambica products " of 101861992A rotten like publication number; But corresponding thereupon cost of material is also high, and is difficult to be processed into the fish ball of single taste like the type of mackerel, flounder class, salmon, the difficult gelation of trout class, easy gel deterioration.
Two, in the operation of beat bursting, add auxiliary material: starchy material is pined for its fibrous molecule and can be strengthened the cancellated formation of actomyosin adding, thereby can play and strengthen the flexible effect of goods, but content of starch is too high, then can have a strong impact on the fish ball taste.
Three, add alkali adjustment pH value: in pH value is lower than 6.0 sour environment, the unstable mutability of myofibrillar protein, after heating, being prone to takes place to dewater solidifies, and can not form the gel of good springiness.So, when making raw material, in rinsing liquid, often add an amount of alkali of people with the red meat fish, with the pH value of raising muscle, but after adding alkali, even through rinsing, finished product still has astringent taste, influences mouthfeel.
Four, add the material that promotes gel process: generally can promote gelation like elastic reinforcing agents such as sodium ascorbate, KBr, potassium chloride, egg white.Like publication number is the application for a patent for invention " the viscoelastic method of a kind of raising shrimp pill product " of 102499391A, before beating the technology of bursting, adds converted starch, calcium lactate, gellan gum and four kinds of gel reinforcing agents of desalination whey protein 80 powder.Another publication number is 101731675A application for a patent for invention " preparation method of high-strength squid protein gelatin product ", adds TGase, natrium citricum and polyphosphate when bursting in the arena.Increased production cost but add the gel reinforcing agent, and owing to additive does not too much meet green food standard, not by client and market approval.
Five, control gelling temperature: more than several kinds of technologies all in raw material, add other materials, though can effectively improve fish ball elasticity, destroyed the taste of fish ball.So in recent years, constantly attempt in the industry to improve gel effect through the control temperature.The fish gruel comprises gelation process (suwari) and gel deterioration process (modori) in the flexible process of formation.When so-called gelation process is meant through the temperature field below 50 ℃; The reaction that the gel structure that in this temperature course, carries out forms, when promptly actomyosin was heated, its higher structure took place loose; Intermolecular generation is built bridge and has been 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.And the gel deterioration process is meant that with 60 ℃ be the reaction of the gel structure deterioration that taken place of 50 ℃～70 ℃ temperature bands at center; It is fish gruel established gel structure in the gelling temperature band; A kind of phenomenon of deterioration, collapse gradually in temperature field below 70 ℃; Its inherent mechanism is to have in the fish gruel pair temperature alkali protease of sensitivity especially, and activity is the strongest in the time of 60 ℃, and it can make the molecular network structure of the actomyosin that has formed destroy; Hydrophobic grouping exposes, and causes moisture free and make the gel deterioration.And for the fish ball goods, sterilization and to boil be necessary step that is to say, must product by heating to its central temperature be reached more than 75 ℃ in the production technology.Present gelation method generally is divided into: 1. low temperature gelation: gelation 18～42h under 5～10 ℃ of temperature; 2. warm gelation in: under 15～20 ℃ of temperature about gelation 18h; 3. high temperature gelization: gelation 30～90min under 35～45 ℃ of temperature; 4. two sections gelations: carrying out the high temperature gelization about 30min under 32 ℃ of temperature and under 7～10 ℃ of temperature, carrying out the low temperature gelation about 18h.The general long gelation of low temperature makes the gel strength of goods more quite a lot of than the gelation effect of high temperature, short time in surimi product production, but the time is oversize, often adopts two sections gelations to increase the gel strength of goods aborning for this reason.Even but the fish ball that two sections gelation modes after optimizing are produced through 80～90 ℃ of hot digestions after, original unsettled network structure collapse after the gel deterioration and make flexibility decrease.
Summary of the invention
Technical assignment of the present invention is the deficiency to above prior art, and a kind of fish ball preparation method that increases the finished product gelling performance is provided, and this method is applicable to various fish raw materials, and need not to add additive such as elastic force reinforcing agent.
The technical scheme that the present invention solves its technical problem is: a kind of fish ball preparation method that increases the finished product gelling performance; Comprise select materials, preliminary treatment, adopt that meat, rinsing, dehydration, arena are burst, moulding, gelation, heating, cooling, packing, it is characterized in that, add the Thermogelling program for after beating the rotten moulding of the fish of bursting; Put into 20～30 ℃ water-bath jar; The decompression of bleeding, control water-bath pressure tank is 5 ~ 10 kPa, 30 ~ 40min; Heating schedule is for pumping into non-oxidizing gas in the water-bath jar, control water-bath pressure tank is 50 ~ 60kPa, 80 ~ 90 ℃ of heating, 25 ~ 35min.
Above-mentioned non-oxidizing gas is a carbon dioxide.
Above-mentioned non-oxidizing gas is a carbon monoxide.
Above-mentioned non-oxidizing gas is a nitrogen.
Compared with prior art, the present invention has following technical advantage:
1, network structure is stable, has solved fish ball and has handled back gel deterioration through thermophilic digestion, and elasticity weakens, and problems such as mouthfeel variation have realized the purpose of raising product quality;
2, raw material is extensive; Be applicable to red meat type and plain boiled pork type fish; Type for difficult gelation, easy gel deterioration also can guarantee the requirement of product elastic force, can be applicable in the surimi product processing of low value fish or small fish, is made into the elasticity foot with being inappropriate for low value fish or the small fish of making surimi product; The surimi product that mouthfeel is good has been opened up the new road of low value fish or small fish deep processing;
3, need not additives such as elastic force reinforcing agent, the fish ball pure taste, and practiced thrift the production cost of enterprise, increased the productive profit of enterprise.
The specific embodiment
Below in conjunction with actual conditions, specific embodiments of the invention elaborates.
Embodiment 1: processing step is following.
(1) select materials: selecting fresh Spanish mackerel is raw material.
(2) preliminary treatment: scale, go internal organ, decaptitate.
(3) adopt meat: flesh separator is adopted meat, will oppress with fish-bone and separate.
(4) rinsing: clear water rinsing, water temperature are controlled at below 10 ℃.
(5) dehydration: pressafiner is removed moisture.
(6) burst in the arena: the salt that adds flesh of fish amount 2% continued to beat routed 15 ~ 20 minutes.
(7) moulding: make-up machine machine-shaping.
(8) gelation: after beating the rotten moulding of the fish of bursting, put into 20 ℃ water-bath jar, the decompression of bleeding, pressure is 10kPa in the control water-bath jar, 40min.
(9) heating: pump into carbon dioxide in the water-bath jar in step 8, pressure is 60kPa in the control water-bath jar, and heating-up temperature is 80 ℃, 35min.
(10) cooling: cooler cools off.
(11) packing: vacuum packaging.
Control group 1, operation 1 ~ 7, operation 10, operation 11 are identical with embodiment 1, and operation 8 is under the normal pressure, 20 ℃ of heating 40min.Operation 9 is under the normal pressure, 80 ℃ of heating 35min.
Embodiment 1 compares with the finished product elasticity (gel strength) of control group 1, and the gel strength of embodiment 1 exceeds 348 ± 71g/cm than the latter
2
Embodiment 2: processing step is following.
(1) select materials: selecting fresh grass carp is raw material.
(2) preliminary treatment: thaw, scale, go internal organ, decaptitate.
(3) adopt meat: flesh separator is adopted meat, will oppress with fish-bone and separate.
(4) rinsing: clear water rinsing, water temperature are controlled at below 10 ℃.
(5) dehydration: pressafiner is removed moisture.
(6) burst in the arena: the salt that adds flesh of fish amount 3% continued to beat routed 15 ~ 20 minutes.
(7) moulding: make-up machine machine-shaping.
(8) gelation: after beating the rotten moulding of the fish of bursting, put into 30 ℃ water-bath jar, the decompression of bleeding, pressure is 5kPa in the control water-bath jar, 35min.
(9) heating: pump into carbon monoxide in the water-bath jar in step 8, pressure is 50kPa in the control water-bath jar, and heating-up temperature is 85 ℃, 25min.
(10) cooling: cooler cools off.
(11) packing: vacuum packaging.
Control group 2, operation 1 ~ 7, operation 10, operation 11 are identical with embodiment 2, and operation 8 is under the normal pressure, 30 ℃ of heating 35min.Operation 9 is under the normal pressure, 85 ℃ of heating 25min.
Embodiment 3 compares with the finished product elasticity (gel strength) of control group 3, and the gel strength of embodiment 3 exceeds 207 ± 67g/cm than the latter
2
Embodiment 3: processing step is following.
(1) select materials: selecting freezing mackerel is raw material.
(2) preliminary treatment: thaw, scale, go internal organ, decaptitate.
(3) adopt meat: flesh separator is adopted meat, will oppress with fish-bone and separate.
(4) rinsing: clear water rinsing, water temperature are controlled at below 10 ℃.
(5) dehydration: pressafiner is removed moisture.
(6) burst in the arena: the salt that adds flesh of fish amount 2% continued to beat routed 15 ~ 20 minutes.
(7) moulding: make-up machine machine-shaping.
(8) gelation: after beating the rotten moulding of the fish of bursting, put into 25 ℃ water-bath jar, the decompression of bleeding, pressure is 8kPa in the control water-bath jar, 30min.
(9) heating: pump into nitrogen in the water-bath jar in step 8, pressure is 55kPa in the control water-bath jar, and heating-up temperature is 90 ℃, 30min.
(10) cooling: cooler cools off.
(11) packing: vacuum packaging.
Control group 3, operation 1 ~ 7, operation 10, operation 11 are identical with embodiment 3, and operation 8 is under the normal pressure, 25 ℃ of heating 30min.Operation 9 is under the normal pressure, 90 ℃ of heating 30min.
Embodiment 3 compares with the finished product elasticity (gel strength) of control group 3, and the gel strength of embodiment 3 exceeds 263 ± 45g/cm than the latter
2
Above check experiment confirms that the inventive method can effectively improve the gelling performance of fish ball product, can solve that the fish ball product structure is unstable, the bullet degree is poor, mouthfeel does not play crisp problem.Its mechanism possibly be: (1) gelation stage: under the low pressure situation; The boiling point of water reduces, and hydrone is active, and the rotten internal water molecule motion of fish is also active; Actomyosin colloidal sol formed structure-activity in the process that gel transforms is strong; Simultaneously, because pressure reduces, network structure expands outwardly the speed enhancing and is evenly distributed; (2) the gel deterioration stage: in the high temperature gel deterioration stage; Under the environment under low pressure, network structure is difficult for caving in, and laboratory of the present invention forerunner's experiment confirm; Add oxidisability and non-oxidizing gas relatively; Under the non-oxidizing atmosphere, the elastic force forfeiture is less, and its mechanism possibly reduce relevant with the alkaline protease activity in the water soluble protein under the non-oxidizing atmosphere.
Except that above-mentioned carbon dioxide, carbon monoxide and nitrogen, also can be other non-oxidizing gas, like argon gas, hydrogen.
Need to prove; Particular of the present invention is described in detail the present invention; For a person skilled in the art, the various conspicuous change of under the situation that does not deviate from the spirit and scope of the present invention, it being carried out is all within protection scope of the present invention.
Claims (4)
1. fish ball preparation method that can increase the finished product gelling performance; Comprise select materials, preliminary treatment, adopt that meat, rinsing, dehydration, arena are burst, moulding, gelation, heating, cooling, packing, it is characterized in that, add the Thermogelling program for after beating the rotten moulding of the fish of bursting; Put into 20～30 ℃ water-bath jar; The decompression of bleeding, control water-bath pressure tank is 5 ~ 10 kPa, 30 ~ 40min; Heating schedule is for pumping into non-oxidizing gas in the water-bath jar, control water-bath pressure tank is 50 ~ 60kPa, 80 ~ 90 ℃ of heating, 25 ~ 35min.
2. a kind of fish ball preparation method that increases the finished product gelling performance according to claim 1, it is characterized in that: described non-oxidizing gas is a carbon dioxide.
3. a kind of fish ball preparation method that increases the finished product gelling performance according to claim 1, it is characterized in that: described non-oxidizing gas is a carbon monoxide.
4. a kind of fish ball preparation method that increases the finished product gelling performance according to claim 1, it is characterized in that: described non-oxidizing gas is a nitrogen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103378573A CN102823889B (en) | 2012-09-13 | 2012-09-13 | Fish ball preparation method capable of increasing gelatin performance of finished product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103378573A CN102823889B (en) | 2012-09-13 | 2012-09-13 | Fish ball preparation method capable of increasing gelatin performance of finished product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102823889A true CN102823889A (en) | 2012-12-19 |
| CN102823889B CN102823889B (en) | 2013-10-30 |
Family
ID=47327359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103378573A Expired - Fee Related CN102823889B (en) | 2012-09-13 | 2012-09-13 | Fish ball preparation method capable of increasing gelatin performance of finished product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102823889B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876199A (en) * | 2014-04-09 | 2014-06-25 | 青岛博之源生物技术有限公司 | Preparation method of novel compound nutritional fish balls |
| CN104997063A (en) * | 2015-08-04 | 2015-10-28 | 湖南厚道食品有限责任公司 | Recombinant fish and preparation process thereof |
| WO2018201783A1 (en) * | 2017-05-03 | 2018-11-08 | 福建安井食品股份有限公司 | Microwave combination heating method for increasing gel strength of surimi product |
| CN111713653A (en) * | 2020-07-24 | 2020-09-29 | 天津市宽达水产食品有限公司 | Preparation method of pitaya-like quick-frozen slices based on plant pigment and fish protein |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998426A (en) * | 2006-12-30 | 2007-07-18 | 浙江大学 | Method for improving quality of fish meat by adding chitin |
| CN101744317A (en) * | 2009-12-21 | 2010-06-23 | 江南大学 | High-yield low-pollution preparation method for minced fish products |
-
2012
- 2012-09-13 CN CN2012103378573A patent/CN102823889B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998426A (en) * | 2006-12-30 | 2007-07-18 | 浙江大学 | Method for improving quality of fish meat by adding chitin |
| 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 (3)
| Title |
|---|
| 米红波等: "淡水鱼鱼糕加工适性和微冻特性的研究", 《中国食品学报》 * |
| 邱志敏等: "超高压处理对添加变性淀粉鸡肉糜制品品质的影响", 《现代食品科技》 * |
| 郝磊勇等: "高压与热结合处理对鱼糜凝胶质构特性的影响", 《食品与发酵工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876199A (en) * | 2014-04-09 | 2014-06-25 | 青岛博之源生物技术有限公司 | Preparation method of novel compound nutritional fish balls |
| CN104997063A (en) * | 2015-08-04 | 2015-10-28 | 湖南厚道食品有限责任公司 | Recombinant fish and preparation process thereof |
| WO2018201783A1 (en) * | 2017-05-03 | 2018-11-08 | 福建安井食品股份有限公司 | Microwave combination heating method for increasing gel strength of surimi product |
| CN111713653A (en) * | 2020-07-24 | 2020-09-29 | 天津市宽达水产食品有限公司 | Preparation method of pitaya-like quick-frozen slices based on plant pigment and fish protein |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102823889B (en) | 2013-10-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511835B (en) | Crystal pork sausage and its making method | |
| CN102429168B (en) | Method for preparing and preserving hot-boiling-stable fish noodles | |
| CN105146553A (en) | Method for preparing semi-dry conditioning shredded beef by combination of medium-short wave infrared vacuum drying and flexible sterilization | |
| CN102823889B (en) | Fish ball preparation method capable of increasing gelatin performance of finished product | |
| CN101133867B (en) | Fish balls preparing method | |
| CN109479983A (en) | A kind of soybean wire-drawing protein vegetarian ham and preparation method thereof | |
| CN103404913A (en) | Drunken tilapia snack food and processing method thereof | |
| CN102551090A (en) | Method for processing goose meat crystal sausage | |
| CN105475891B (en) | The processing method of flavor long tail anchovy | |
| CN105661377B (en) | Preparation method of high-protein low-calorie fish meat crisp chips | |
| CN102090667A (en) | Method for preparing highly elastic minced fish products | |
| CN105595234A (en) | Making method for squid-flavored food | |
| CN102907708A (en) | Method for processing grass carp balls | |
| CN101623109A (en) | Lyophilized instant meat ball and preparation method | |
| CN102805193A (en) | Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring | |
| CN109907250B (en) | Treatment method for increasing oil and sanding of salted egg yolk | |
| CN111758924A (en) | Preparation method and application of high-gel-strength aquatic product minced meat product | |
| CN106819898A (en) | A kind of grilled meat products and preparation method thereof | |
| CN1586280A (en) | Method for producing Sushi rice | |
| CN113951464B (en) | Method for preventing bamboo fungus shrimp slip stuffing and skin from separating | |
| CN110074359A (en) | A kind of lobster sausage and preparation method thereof | |
| CN109567077A (en) | A kind of tomato juice low value little yellow croaker can process technique | |
| CN103876199A (en) | Preparation method of novel compound nutritional fish balls | |
| CN1315415C (en) | Tripe and its making method | |
| CN106819146A (en) | It is a kind of that the method that albumin prepares artificial beef is extracted from corn germ cake |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131030 Termination date: 20150913 |
|
| EXPY | Termination of patent right or utility model |