CN103251078A - Method for processing squid surimi - Google Patents
Method for processing squid surimi Download PDFInfo
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- CN103251078A CN103251078A CN2013102059043A CN201310205904A CN103251078A CN 103251078 A CN103251078 A CN 103251078A CN 2013102059043 A CN2013102059043 A CN 2013102059043A CN 201310205904 A CN201310205904 A CN 201310205904A CN 103251078 A CN103251078 A CN 103251078A
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- squid
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Abstract
The invention discloses a method for processing squid surimi. The method comprises a tenderizing step between a common cutting step and a blending step, wherein the tenderizing step comprises the processes of: adding water to soak the cut sleeve-fish strips, adding protease containing papain and flavourzyme to form compound protease according to the ratio of 500-1000 U/g of sleeve-fish strips; carrying out enzymolysis for 60-120 minutes when the pH is 6.5-7.5 and the temperature is 50-60 DEG C; and taking out the sleeve-fish strips, and then processing for 30-50 minutes when the ultrasonic power is 20-100 kHz. The tenderized squid surimi is fine and smooth in tissue, tender in mouthfeel, good in gelation ability and high viscosity; and the product does not easily crack.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing method of calamary minced fish.
Background technology
The fish gruel is through adopting meat, rinsing, arena and bursting, mix technical process such as filling, moulding, shortening and the general name of the various gelatinous food of making comprises fish ball, breaded fish stick, paupiette, fish sausage etc. with fish.Because the fish gruel is nutritious, quality is fine and smooth, delicious flavour, instant, liked by the consumer.
Squid output is big, the protein content height, and no spur, easily processing is to make the rotten excellent raw material of fish.But musculature and the common fish of squid have larger difference, and the squid trunk is made of four layers of epidermis and two-layer endothelium and the muscle layer that is clipped in the middle.Epidermis mainly is made up of tough and tensile collagenous fibres albumen, first and second layer do not have to be determined the desmachyme of direction, nuclear is arranged and have melanocyte be distributed in the second layer and two-layer between, the 3rd layer is the desmachyme similar to muscle, multinuclear, the 4th layer and internal layer all are typical muscle fibre connective tissues.When being heated, squid musculature produces shrinks, and becomes very tight, and fibroid is strong, and meat is hard, is difficult for biting into pieces.The axis that the myofibrillar thick filament of squid is made up of paramyosinogen, myosin is tortuous around forming.Because the existence of paramyosinogen, directly cause the minimizing of actin and myosin content in the fribrillin, and then make squid muscle retentiveness and gel ability descend.Therefore be that the rotten meat of raw material making fish is tough and tensile, gelation is relatively poor with the squid.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of processing method of calamary minced fish, the calamary minced fish meat exquisiteness that adopts this method to make, and viscosity is big, and is not easily broken.
Technical scheme provided by the invention is a kind of processing method of calamary minced fish, comprise select materials, impurity elimination, cleaning, boiling, slitting, arena are burst, moulding, heating, cooling step, after slitting, before bursting in the arena, also comprise the tenderization step, described tenderization is that the squid bar that will cut adds water logging and do not have, ratio in 500～1000U/g squid bar adds compound protease then, in pH6.5～7.5, temperature under 50～60 ℃, enzymolysis 60～120min, take out, place again under ultrasonic power 20～100kHz and handle 30～50min;
Described compound protease comprises papain and flavor protease.
Described compound protease comprises papain and flavor protease.
As preferably, the weight ratio 1:2 of above-mentioned papain and flavor protease～3.
As preferably, ultrasonic power is 60kHz, and the processing time is 40min.
Above-mentioned slitting is the squid bar that squid is cut into 5～10mm.
The present invention has following beneficial effect:
1, the present invention adopts papain and flavor protease that the squid fribrillin is had stronger decomposition, reduces the fibroid of musculature, reduces its toughness, efficiently solves the tough and tensile problem of squid meat.
2, ultrasonic wave energy is destroyed lysosome, mitochondria and the myoplasm body of muscle cell, promotes the release of endogenous enzymes, striate flesh is understood between the filament of albumen crin and myosin to be connected cut-out, and the muscle fibre of long-chain shape is shortened, and reaches the effect of meat tenderization.
3, effectively to solve the squid meat tough and tensile in the present invention, the problem that gelation is relatively poor, and the calamary minced fish tissue of making is fine and smooth, and mouthfeel is soft, and gelling performance is good, and product viscosity height is not easily broken.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1, squid is removed the peel, decaptitates, goes internal organ, clean the squid trunk with clear water and again the squid trunk is put into digester, at 80 ℃ of following boiling 3min, take out, cooling, and be cut into the squid bar that is cut into 5mm.
2, the squid bar that cuts being added water logging does not have, the compound protease (weight ratio of papain and flavor protease is 1:2) that adds papain and flavor protease composition then in the ratio of 500U/g squid bar, under 50 ℃ of pH6.5, temperature, enzymolysis 60min, take out, place again under the ultrasonic power 20kHz and handle 30min.
3, the squid bar after above-mentioned steps 2 is handled is put into mixing and kneading machine, adds conventional auxiliary materials such as salt, granulated sugar, starch, flavoring, beat routed, moulding, heating, cooling, namely.The gel strength of measuring calamary minced fish is 515gcm, and profile is complete, smooth surface, and tissue is fine and smooth, and chewiness is good, and meat does not produce cracked.
Embodiment 2
1, squid is removed the peel, decaptitates, goes internal organ, clean the squid trunk with clear water and again the squid trunk is put into digester, at 100 ℃ of following boiling 5min, take out, cooling, and be cut into the squid bar that is cut into 10mm.
2, the squid bar that cuts being added water logging does not have, the compound protease (weight ratio of papain and flavor protease is 1:3) that adds papain and flavor protease composition then in the ratio of 1000U/g squid bar, under 60 ℃ of pH7.5, temperature, enzymolysis 120min, take out, place again under the ultrasonic power 100kHz and handle 50min.
3, the squid bar after above-mentioned steps 2 is handled is put into mixing and kneading machine, adds conventional auxiliary materials such as salt, granulated sugar, starch, flavoring, beat routed, moulding, heating, cooling, namely.The gel strength of measuring calamary minced fish is 520gcm, and profile is complete, smooth surface, and tissue is fine and smooth, and chewiness is good, and meat does not produce cracked.
Embodiment 3
1, squid is removed the peel, decaptitates, goes internal organ, clean the squid trunk with clear water and again the squid trunk is put into digester, at 90 ℃ of following boiling 4min, take out, cooling, and be cut into the squid bar that is cut into 8mm.
2, the squid bar that cuts being added water logging does not have, the compound protease (weight ratio of papain and flavor protease is 1:2.5) that adds papain and flavor protease composition then in the ratio of 600U/g squid bar, under 55 ℃ of pH7, temperature, enzymolysis 90min, take out, place again under the ultrasonic power 60kHz and handle 40min.
3, the squid bar after above-mentioned steps 2 is handled is put into mixing and kneading machine, adds conventional auxiliary materials such as salt, granulated sugar, starch, flavoring, beat routed, moulding, heating, cooling, namely.The gel strength of measuring calamary minced fish is 528gcm, and profile is complete, smooth surface, and tissue is fine and smooth, and chewiness is good, and meat does not produce cracked.
Embodiment 4
1, squid is removed the peel, decaptitates, goes internal organ, clean the squid trunk with clear water and again the squid trunk is put into digester, at 80 ℃ of following boiling 5min, take out, cooling, and be cut into the squid bar that is cut into 5mm.
2, the squid bar that cuts being added water logging does not have, the compound protease (weight ratio of papain and flavor protease is 1:2) that adds papain and flavor protease composition then in the ratio of 1000U/g squid bar, under 50 ℃ of pH7.5, temperature, enzymolysis 120min, take out, place again under the ultrasonic power 20KHz and handle 50min.
3, the squid bar after above-mentioned steps 2 is handled is put into mixing and kneading machine, adds conventional auxiliary materials such as salt, granulated sugar, starch, flavoring, beat routed, moulding, heating, cooling, namely.The gel strength of measuring calamary minced fish is 519gcm, and profile is complete, smooth surface, and tissue is fine and smooth, and chewiness is good, and meat does not produce cracked.
Claims (4)
1. the processing method of calamary minced fish, comprise select materials, impurity elimination, cleaning, boiling, slitting, arena are burst, moulding, heating, cooling step, it is characterized in that: after slitting, the arena also comprises the tenderization step before bursting, described tenderization is that the squid bar that will cut adds water logging and do not have, add compound protease in the ratio of 500～1000U/g squid bar then, under 50～60 ℃ in pH6.5～7.5, temperature, enzymolysis 60～120min, take out, place again under ultrasonic power 20～100kHz and handle 30～50min;
Described compound protease comprises papain and flavor protease.
2. the processing method of calamary minced fish according to claim 1 is characterized in that: the weight ratio 1:2 of described papain and flavor protease～3.
3. the processing method of calamary minced fish according to claim 1, it is characterized in that: ultrasonic power is 60kHz, the processing time is 40min.
4. the processing method of calamary minced fish according to claim 1, it is characterized in that: described slitting is the squid bar that squid is cut into 5～10mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102059043A CN103251078A (en) | 2013-05-29 | 2013-05-29 | Method for processing squid surimi |
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| CN2013102059043A CN103251078A (en) | 2013-05-29 | 2013-05-29 | Method for processing squid surimi |
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| CN103251078A true CN103251078A (en) | 2013-08-21 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609835A (en) * | 2013-11-22 | 2014-03-05 | 浙江海洋学院 | Method for improving water-retaining property of myofibrillar protein gel of frozen fish |
| CN103622082A (en) * | 2013-11-29 | 2014-03-12 | 蓬莱京鲁渔业有限公司 | Processing method for squid softening |
| CN104054999A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Squid tenderization liquid and preparation and application method thereof |
| CN104856117A (en) * | 2015-05-19 | 2015-08-26 | 江西师范大学 | Method for improving gel properties of Ctenopharyngodon idellus surimi and improving mouthfeel thereof |
| CN105639509A (en) * | 2015-12-31 | 2016-06-08 | 舟山市普陀海汇水产有限公司 | Processing method of instant squid claw snack food |
| CN108201087A (en) * | 2016-12-19 | 2018-06-26 | 江苏久思乡食品科技有限公司 | The meat tendering method that a kind of ultrasonic wave is combined with complex enzyme |
| CN108740846A (en) * | 2018-05-09 | 2018-11-06 | 温州科技职业学院 | A kind of processing method of instant squid foot |
| CN109123462A (en) * | 2018-09-05 | 2019-01-04 | 江西开元安福火腿有限责任公司 | A kind of method for salting of coconut ham |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0169465B1 (en) * | 1995-11-23 | 1998-12-01 | 조영제 | Method for preparing squid jelly |
| JP2000175658A (en) * | 1998-12-15 | 2000-06-27 | Toru Hino | Production of paste or minced raw material of fish, shellfish or meat |
| CN101912125A (en) * | 2010-07-29 | 2010-12-15 | 福州百洋海味食品有限公司 | Method for preparing squid surimi |
-
2013
- 2013-05-29 CN CN2013102059043A patent/CN103251078A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0169465B1 (en) * | 1995-11-23 | 1998-12-01 | 조영제 | Method for preparing squid jelly |
| JP2000175658A (en) * | 1998-12-15 | 2000-06-27 | Toru Hino | Production of paste or minced raw material of fish, shellfish or meat |
| CN101912125A (en) * | 2010-07-29 | 2010-12-15 | 福州百洋海味食品有限公司 | Method for preparing squid surimi |
Non-Patent Citations (1)
| Title |
|---|
| 张崟，等: "超声波辅助凝胶化对罗非鱼鱼糜凝胶性能的影响", 《华南理工大学学报》, vol. 37, no. 4, 30 April 2009 (2009-04-30), pages 138 - 142 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609835A (en) * | 2013-11-22 | 2014-03-05 | 浙江海洋学院 | Method for improving water-retaining property of myofibrillar protein gel of frozen fish |
| CN103609835B (en) * | 2013-11-22 | 2015-04-22 | 浙江海洋学院 | Method for improving water-retaining property of myofibrillar protein gel of frozen fish |
| CN103622082A (en) * | 2013-11-29 | 2014-03-12 | 蓬莱京鲁渔业有限公司 | Processing method for squid softening |
| CN104054999A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Squid tenderization liquid and preparation and application method thereof |
| CN104856117A (en) * | 2015-05-19 | 2015-08-26 | 江西师范大学 | Method for improving gel properties of Ctenopharyngodon idellus surimi and improving mouthfeel thereof |
| CN105639509A (en) * | 2015-12-31 | 2016-06-08 | 舟山市普陀海汇水产有限公司 | Processing method of instant squid claw snack food |
| CN108201087A (en) * | 2016-12-19 | 2018-06-26 | 江苏久思乡食品科技有限公司 | The meat tendering method that a kind of ultrasonic wave is combined with complex enzyme |
| CN108740846A (en) * | 2018-05-09 | 2018-11-06 | 温州科技职业学院 | A kind of processing method of instant squid foot |
| CN109123462A (en) * | 2018-09-05 | 2019-01-04 | 江西开元安福火腿有限责任公司 | A kind of method for salting of coconut ham |
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Application publication date: 20130821 |