CN102894394A - Processing method of fish and meat composite type gelled food - Google Patents
Processing method of fish and meat composite type gelled food Download PDFInfo
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- CN102894394A CN102894394A CN2012104114820A CN201210411482A CN102894394A CN 102894394 A CN102894394 A CN 102894394A CN 2012104114820 A CN2012104114820 A CN 2012104114820A CN 201210411482 A CN201210411482 A CN 201210411482A CN 102894394 A CN102894394 A CN 102894394A
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Abstract
The invention discloses a processing method of a fish and meat composite type gelled food. The processing method comprises the following steps of: a, firstly, respectively rinsing and dehydrating pig lean meat and fish, then comminuting and mixing, adding salt and composite phosphate and fully chopping and uniformly mixing and carrying out a kneading treatment, pickling more than 12 hours, wherein a Na2CO3 solution the pH of which is 10.5-11.5 is adopted for rinsing; b, adding 0.4-0.5 % of TGase and 10-15% of soybean protein, clystering after uniformly mixing, and vibrating 5-10 minutes under 200+/-500 Mpa pressure; and c, finally cooking with water to ripe, and preserving after cooling. The fish and pork composite type coagulation food prepared by the invention can obtain nutrition of the fish and pork through compositing, meanwhile, the gel strength is improved, and the fish and pork composite type coagulation food has good mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to the process technology of meat gel food.
Background technology
The flesh of fish has the characteristics such as high protein, low in calories, low cholesterol and delicious flavour be soft.The meat products of present commercially available gel forming is most to use separately single meat kinds, such as pork or beef etc., thereby can not have both advantage concurrently.In addition in carrying out gelling food manufacturing process, the flesh of fish since meat soft tender, that gel strength is low is inadequate with the compound rear common gel strength of red meat such as pork, meat is soft does not have elasticity, and can reduce the chromaticness of food.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides the processing method of flesh of fish pork Recombination gel food, the Recombination gel food that makes has more nutritive value, and the meat good springiness, chews five sand senses, the configuration of surface densification is smooth, and mouthfeel is good.
Technical scheme: for solving the problems of the technologies described above, the present invention by the following technical solutions: a kind of processing method of oppressing pork Recombination gel food may further comprise the steps:
A, at first will lean pork and the flesh of fish respectively the rinsing dehydration and rub after mix, add salt and composite phosphate and fully cut the even arena of agitating and burst and process, and pickle more than the 12h, wherein adopting pH during rinsing is 10.5～11.5 Na2CO3 solution;
The TGase of b, adding 0.4～0.5% and 10～15% soybean protein, the rear bowel lavage that stirs, under the pressure of 200 ± 50Mpa, vibration 5～10min;
C, finally by crossing the poach slaking, and cooling preservation.
As preferably, the mass ratio of described lean pork and the flesh of fish is 1:2.2.
As preferably, the described poach slaking of step c in two steps: the first step is at 45 ± 3 ℃ of lower poach 30min; Second step is to continue at 90 ± 3 ℃ of lower poach 5min.
As preferably, described composite phosphate is the mixture of pyrophosphate and tripolyphosphate, and their addition is respectively 0.2% and 0.1%.
As preferably, also be added with flavor enhancement when among the step a lean pork and the flesh of fish being pickled.
Beneficial effect: compared with prior art, the present invention has the following advantages: the compound gelling food of flesh of fish pork of preparation will be oppressed and the compound nutrition that obtains both of pork; Improve simultaneously its gel strength, have good mouthfeel.
The specific embodiment
The below is further described the present invention.
A kind of processing method of oppressing pork Recombination gel food may further comprise the steps: at first selecting fresh 1 portion of lean pork and 2 portions of flesh of fish, is in 11 the Na2CO3 solution after the rinsing at pH, dehydration.Then after chopping mixes respectively, add 2% salt, 0.2% pyrophosphate, 0.1% three pyrophosphates and flavoring and cut and mix and stir that beating bursts processes, and under 4 ℃, pickle 12h.After the soybean protein that then adds 0.45% TGase and 12% stirs, put into the pressure vessel of the oscillator pressurize 8min at 220Mpa, and frequency of oscillation is 10～20KHz.Then at 5 ℃ of lower gelling conglutination reaction 12h, at last at 45 ± 3 ℃ of lower poach 30min, then continue at 90 ± 3 ℃ of lower poach 5min, can pack the cooling preservation.
The compound gelling food of flesh of fish pork that said method is made is pale red, and smooth surface is glossy, pore-free.Meat is tight, and good springiness has the sense of the tooth of bullet without the sand sense when chewing, and band mixed type fragrance.And test its cohesion and gelling by TA.XT2 type texture analyser, and test condition is probe model P/35, probe decrease speed 1mm/s, and test speed 2mm/s, compression ratio are 50%, trigger power 5g.Measure to average through 3 times and obtain cohesion 0.512, gelling is 2034.78, obviously greater than the common process gelling food.
Employing pH is 11 buck rinsing in this processing method, and when can improve the meat rupture strength, the color that can adjust meat is blush, so that it more meets client's hobby; The more important thing is that the flesh of fish and lean pork carry out in the gelling conglutination reaction under the effect of Tgase and soybean protein, adopt super-pressure and higher-order of oscillation effect, can further improve to be connected to each other in the meat and form that the space is cancellated carries out fast, thereby greatly improve the gel strength of food, improve its mouthfeel; We determine that by repeatedly screening pyrophosphate and tripolyphosphate salt pair gel strength have considerable influence in addition, and finally finally determine the fabrication process condition of above-mentioned optimum by lot of experiments.
Claims (5)
1. processing method of oppressing pork Recombination gel food is characterized in that may further comprise the steps:
A, at first will lean pork and the flesh of fish respectively the rinsing dehydration and rub after mix, add salt and composite phosphate and fully cut the even arena of agitating and burst and process, and pickle more than the 12h, wherein adopting pH during rinsing is 10.5～11.5 Na2CO3 solution;
The TGase of b, adding 0.4～0.5% and 10～15% soybean protein, the rear bowel lavage that stirs, under the pressure of 200 ± 50Mpa, vibration 5～10min;
C, finally by crossing the poach slaking, and cooling preservation.
2. the processing method of described flesh of fish pork Recombination gel food according to claim 1, it is characterized in that: the mass ratio of described lean pork and the flesh of fish is 1:2.2.
3. the processing method of described flesh of fish pork Recombination gel food according to claim 1 is characterized in that: the described poach slaking of step c in two steps: the first step is at 45 ± 3 ℃ of lower poach 30min; Second step is to continue at 90 ± 3 ℃ of lower poach 5min.
4. the processing method of described flesh of fish pork Recombination gel food according to claim 1, it is characterized in that: described composite phosphate is the mixture of pyrophosphate and tripolyphosphate, and their addition is respectively 0.2% and 0.1%.
5. the processing method of described flesh of fish pork Recombination gel food according to claim 1 is characterized in that: also be added with flavor enhancement when among the step a lean pork and the flesh of fish being pickled.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104114820A CN102894394A (en) | 2012-10-25 | 2012-10-25 | Processing method of fish and meat composite type gelled food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104114820A CN102894394A (en) | 2012-10-25 | 2012-10-25 | Processing method of fish and meat composite type gelled food |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647327A (en) * | 2017-09-27 | 2018-02-02 | 中国水产科学研究院东海水产研究所 | A kind of krill albumen pork protein plural gel food and preparation method thereof |
| CN108850891A (en) * | 2018-06-04 | 2018-11-23 | 中国水产科学研究院东海水产研究所 | A kind of krill meat-grass carp meat complex food and preparation method thereof |
| CN109757550A (en) * | 2019-03-08 | 2019-05-17 | 荣成市艺海水产有限公司 | A kind of preparation method of sliding product preparation facilities and sliding product |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107647327A (en) * | 2017-09-27 | 2018-02-02 | 中国水产科学研究院东海水产研究所 | A kind of krill albumen pork protein plural gel food and preparation method thereof |
| CN108850891A (en) * | 2018-06-04 | 2018-11-23 | 中国水产科学研究院东海水产研究所 | A kind of krill meat-grass carp meat complex food and preparation method thereof |
| CN109757550A (en) * | 2019-03-08 | 2019-05-17 | 荣成市艺海水产有限公司 | A kind of preparation method of sliding product preparation facilities and sliding product |
| CN109757550B (en) * | 2019-03-08 | 2023-08-29 | 荣成市艺海水产有限公司 | Slide product preparation device and slide product preparation method |
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Application publication date: 20130130 |