CN103330112A - Gel property modifier of frozen surimi product, and application thereof - Google Patents

Gel property modifier of frozen surimi product, and application thereof Download PDF

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CN103330112A
CN103330112A CN2013102105060A CN201310210506A CN103330112A CN 103330112 A CN103330112 A CN 103330112A CN 2013102105060 A CN2013102105060 A CN 2013102105060A CN 201310210506 A CN201310210506 A CN 201310210506A CN 103330112 A CN103330112 A CN 103330112A
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fish
miniaturization
gruel
product
modifying agent
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姜晓
袁智峰
王丽丽
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Asia fishing port investment (Dalian) Limited
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Asia Fishing Port (dalian) Seafood Co Ltd
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Abstract

The invention relates to a gel property modifier of a frozen surimi product, and a method for making a seaweed surimi product by using the modifier, and belongs to the technical field of food processing. The gel property modifier of the frozen surimi product is made by scientifically compounding [gamma]-polyglutamic acid, papain, hydroxypropyl cassava modified starch, salt and the like. By adding the gel property modifier in the preparation of the frozen surimi product, phenomena such as rough taste, severe dehydration and poor viscoelasticity of the product in a long-term refrigeration process of conventional surimi products. Particularly, the frozen surimi product made by the method provided by the invention has excellent gel properties; smooth, elastic, crispy and fine taste; good water holding capacity; rich nutrition and unique flavor; is sweet but not greasy; and has the advantages of animal foods and plant foods at the same time. Therefore, the frozen surimi product made by the method provided by the invention has very good market competitiveness and application prospects on a market based on original surimi products at present.

Description

A kind of gel characteristic modifying agent and application thereof of frozen minced fish product
Technical field
The present invention relates to a kind of gel characteristic modifying agent of frozen minced fish product and utilize this gel characteristic modifying agent to make the method for frozen minced fish product, relate in particular to the method for utilizing this gel characteristic modifying agent to make freezing sea sedge surimi product, belong to food processing technology field.
Background technology
Surimi product is a kind of traditional aquatic product, is primary raw material with the flesh of fish, further adds auxiliary material such as flavor enhancement, is making various have peculiar flavour, whippy gel products through overmolding and heating.Contain nutriments such as rich in protein, calcium, phosphorus and vitamin in the flesh of fish and easily digest and assimilate for human body, muscle fibre is thinner in the flesh of fish in addition, and contain more solubility and become the glue material, structurally flexible, thereby it is edible to be more suitable for patient, the elderly and children.The flesh of fish also contains the distinctive multiple unrighted acid of aquatic animal, can reduce cholesterol in human body and triglyceride content, the prevention diseases of cardiovascular and cerebrovascular systems there is good effect, therefore surimi product is a class high protein and low fat, nutritious healthy food, is the effective way that the fish value added by manufacture utilizes.
The gel strength of fish protein resilient gel is one of key factor that determines the fish product quality good or not, directly affects tissue characteristics, water-retaining property, caking property and the product yield etc. of surimi product.Gelation has only the just high resilience of surimi product through abundant gelation as the key technology point of producing surimi product, and good mouthfeel and higher commodity value are arranged.At present, a lot of for the research that improves minced fish gel characteristic, as improving rinsing and beating and burst technology, mode of heating and add some gel reinforcing agents etc.Chinese patent publication number CN101756081A discloses a kind of by adding the binding agent that chelating agent, trehalose and calcium sustained release agents etc. such as polyphosphate are used for denatured minced fish or meat emulsion product; Chinese patent publication number CN101946910A discloses a kind of method that strengthens calamary minced fish goods gel characteristic, beat the treatment process of bursting by changing in the patent, and add to change paddy ammonia phthalein amine enzyme as the gel reinforcing agent, obtain and oppress the surimi product that the makes flexible calamary minced fish goods that compare favourably; Chinese patent publication number CN100998426A disclose a kind of by add the shitosan class improve the rotten quality of fish method.Chinese patent publication number CN101569326A has introduced a kind of by adding the production method that salt, phosphate, hydrogenated edible grease, starch, paddy Ruan powder, casein, soybean protein isolate, calcium chloride, monoglyceride and sodium alginate prevent that surimi product refrigeration matter structure from changing; Chinese patent publication number CN102090667A discloses a kind of method that soya-bean milk ices to improve product gel ability of adding in production process of minced fillet; Chinese patent publication number CN101953476A discloses a kind of method of improving the surimi product gel characteristic by plant polyphenols such as interpolation Tea Polyphenols, forulic acid, isoflavones.
By being not difficult, the analysis of above patent finds, existing focusing mostly on for the method that improves quality of fish meat passing through to add traditional gel reinforcing agents such as carbohydrate, polyphosphate, starch, paddy ammonia transaminase, and add of a great variety, the operating procedure complexity is not suitable for large-scale standardized production and uses.Carbohydrate is applied in the rotten production of fish as antifreeze history of a specified duration, and carbohydrate still is applied in the rotten production of fish as main antifreeze generally up to now.But because carbohydrate all has certain sugariness, incompatible for the low fat and sugar dietetic life of present promotion, especially be not suitable for the edible of some hyperglycemia populations, this has also limited its application to a certain extent.Now, people pay close attention to food security more, to the also raising gradually of requirement of food health.The tradition antifreeze can not satisfy people's requirement.The hydrolysate of protein also is a kind of effective antifreeze, and the freeze denaturation that can suppress to oppress reduces the decline of minced fish gel intensity to a certain extent, can increase nutritive value of food simultaneously.In addition, there are some researches show that taking the photograph the too much phosphate of people can influence human body to calcareous absorption. along with the enhancing of health of people theory, this will become composite phosphate in the significant obstacle in freeze preservation field.Should control phosphatic addition in the actual application.It is more both at home and abroad to improve the application study of surimi product about ative starch, but less to the application study of converted starch in surimi product processing.Therefore seek a kind of security performance height, the simple to operation and tangible surimi product gel of economic benefit Enhancement Method is necessary very much.Converted starch has many good characteristics than ative starch, as has good gel characteristic, boiling characteristic, transparency etc., is widely used in food industry.
At present, surimi product mainly contains kinds such as fish ball, fish intestines, fish cake, and be mostly the fish product based on ecosystem, rare vegetable fish balls is arranged on the market, but also or because covering the original local flavor of surimi product or because of the not good people's of can not get the approval of taste of vegetable juice.Surimi product kind single, the instability of quality has also limited its sales volume to a certain extent.
Sea sedge is the another name of Porphyra yezoensis, contains protein and iodine, choline, calcium, iron and multivitamin up to 29~35%, and its delicious flavour, contained polysaccharide have obvious enhancing cellular immunity and humoral immune function, is a kind of important economical alga.Yet there are no and be the report that utilizes the rotten product of sea sedge collocation fish.If can develop its sea sedge surimi product, product will have the advantage of animal foodstuff and vegetable food product concurrently, to play certain guiding function to the balanced nutriment of taking in of people, in addition, also can promote quality and the class of surimi product at aspects such as product appearance, color and luster, fragrance, tastes greatly, strengthen the consumer to the desire to buy of product, strengthen the competitiveness of product on market.
Summary of the invention
In view of the further investigation to above problem, the present invention aims to provide a kind of method that suppresses the modifying agent of cold storage surimi product gel deterioration and utilize this modifying agent making surimi product, the method for especially making the sea sedge surimi product.Surimi product gel characteristic modifying agent of the present invention is that the process science is composite forms by gamma-polyglutamic acid-, papain, hydroxypropylation cassava modified starch and salt etc.With existing method relatively, add the surimi product of gel characteristic modifying agent of the present invention, gelation is good, the product mouthfeel is lubricious, play crisp, fine and smooth, good water-retaining property, nutritious, unique flavor, perfume and oiliness.
Technical scheme of the present invention is as follows:
A kind of gel characteristic modifying agent of frozen minced fish product is characterized in that, described gel characteristic modifying agent by mass parts, is made up of following component:
Figure BDA00003274406400031
Gel characteristic modifying agent of the present invention comprises gamma-polyglutamic acid-, papain, converted starch and salt.
Gamma-polyglutamic acid-is the biodegradable high polymer that a class is synthesized by microorganism, and it can significantly improve the gel strength of fish gruel as a kind of food additives of novel edible.
Papain is applied to surimi product as a kind of good enzyme preparation as antifreeze, and the main component of its hydrolysis afterproduct is amino acid and polypeptide, can effectively delay the reduction of minced fish gel intensity.
Converted starch has good gel characteristic.
The gel characteristic modifying agent of frozen minced fish product of the present invention, preferably formed by the component of following mass parts:
Figure BDA00003274406400032
The gel characteristic modifying agent of frozen minced fish product of the present invention, more preferably formed by the component of following mass parts:
Figure BDA00003274406400033
The gel characteristic modifying agent of frozen minced fish product of the present invention, described papain enzyme activity is 200000U/g; The preferred hydroxypropylation cassava modified starch of described converted starch.The hydroxypropylation cassava modified starch is the converted starch of a kind of cassava ative starch through obtaining behind the hydroxypropylation, has better gel characteristic, boiling characteristic and transparency etc. than ative starch, is added on the quality that can improve product in the surimi product.
Another object of the present invention provides the application of above-mentioned gel characteristic modifying agent in frozen minced fish product.The present invention preferably provides a kind of freezing sea sedge surimi product that adds above-mentioned gel characteristic modifying agent and preparation method thereof.
A kind of preparation method of freezing sea sedge surimi product, described method comprises beats the step of bursting, and adds above-mentioned gel characteristic modifying agent in beating the step of bursting, and its addition is 6%~29% of the rotten quality of dehydration miniaturization fish, be preferably 6.8%~20.5%, more preferably 12.1%; The gruel of wherein said dehydration miniaturization fish is that the raw material fish obtains through dehydration after raw material processing, rinsing, smart filter, the miniaturization step successively.
In above-mentioned preparation method, the described arena step of bursting, undertaken by following operation: the miniaturization fish gruel after will dewatering is put into and is beaten the 5~7min that bursts in the mortar, according to charge ratio, add salt and beat routed 10~15 minutes, the ground seaweed and the auxiliary and condiment that add gamma-polyglutamic acid-, papain, converted starch, the rotten quality 0.1%~1% of dehydration miniaturization fish again continue to beat the 10~12min that bursts.
A kind of preparation method of freezing sea sedge surimi product, optimal technical scheme comprises the steps:
1. raw material is handled: handle under 4 ℃ after freezing raw material fish flowing water is thawed, clear water washes the back repeatedly and removes its head, squama, skin, internal organ, bone and connective tissue etc., gets meat with flesh separator again;
2. rinsing: rinsing is stand-by after 10 minutes repeatedly with 0.3%~0.5% food-grade calcium chloride aqueous solution for the flesh of fish that will handle well;
3. smart filter: after the rinsing flesh of fish put into strainer and carry out essence and filter, to remove to remain in impurity such as spur in the flesh of fish, fish-skin, fish scale, get fish meat emulsion, the mesh diameter of strainer is 1.7mm;
4. process of refinement: with step 3. the gained fish meat emulsion carry out the homogeneous miniaturization and handle, making fineness is the miniaturization fish gruel of 150-200 μ m;
5. the dehydration: step 4. the gruel of gained miniaturization fish dewater to water content 78%~82%;
6. beat and burst: the miniaturization fish gruel after will dewatering is put into and is beaten the 5~7min that bursts in the mortar; According to charge ratio, in the fish slough-tissue, add salt and beat routed 10~15 minutes; The ground seaweed and the auxiliary and condiment that add gamma-polyglutamic acid-, papain and converted starch, the rotten quality 0.1%~1% of dehydration miniaturization fish are again put into the routed 10~12min in continuation arena in the fish meat emulsion; Wherein said auxiliary and condiment is made up of monosodium glutamate, sugar and cooking wine, and its mass ratio is 30:6:1; Temperature control is at 3~5 ℃ in the overall process of bursting in described arena.
7. poach typing: will beat after routed the gruel of miniaturization fish 90~95 ℃ of following poach to the fish gruel from water float;
8. cooling, quick-frozen, cold storage, packing: the fish gruel after will finalizing the design gets final product through cooling, quick-frozen, packing.
In the above-mentioned preparation method, step 1. described raw material fish comprises the mixing of various fresh-water fishes, seawater fish or its arbitrary proportion, and fresh-water fishes are preferably adopted silver carp, grass carp, Tilapia mossambica; The seawater fish is preferably adopted sole, cod.
In the above-mentioned preparation method, step dehydration 5. can be adopted dewatering and common tool commonly used in this area, can adopt pressafiner to dewater.
In the above-mentioned preparation method, step 8. described cooling refer to the fish gruel after the poach typing 4 ℃ of steps of cooling rapidly down; Described quick-frozen refers to freezing 2~3h is carried out in cooled fish gruel rapidly under-35 ℃, makes the product center temperature drop to-20 ℃ step rapidly; Described cold storage refers to that the fish gruel after freezing carries out the step that cold storage is preserved in-20 ℃ of constant temperature freezers.
Freezing sea sedge surimi product preparation method has adopted food process of refinement technology in step in 4., and this technology is to make raw material pulverize the operation that particle diameter diminishes raw material compression, shearing, friction etc. under the mechanical external force effect.Food is handled its surface area of back by miniaturization and is increased, and solubility strengthens, the property digested and assimilated raising, easier dissolving during entrance, and mouthfeel is more smooth.
Frozen minced fish product of the present invention refers to the rotten product of the fish that contains above-mentioned gel characteristic modifying agent that processes according to food refrigerated principle, comprises the fresh keeping product of fish ball, fish cunning, breaded fish stick, paupiette etc.
Frozen minced fish product of the present invention comprises also that the fish of adopting method of the present invention to make is rotten and is bed material, is aided with fresh keeping products such as various fish balls that other seafood makes and fish cunning, and described other seafood comprise a species of small clam living in fresh water, pearl Bao, squid, scallop, shrimp etc.
The invention has the beneficial effects as follows: add gel characteristic modifying agent of the present invention and the frozen minced fish product made, gelation is good, the product mouthfeel is lubricious, play crisp, fine and smooth, good water-retaining property, well solved traditional surimi product product coarse mouthfeel, dehydration is serious, viscoplasticity is bad phenomenon in cold storage procedure for a long time.Especially the freezing sea sedge surimi product that utilizes gel characteristic modifying agent of the present invention to make, keep the product fine gelation, lubricious, when playing crisp, fine and smooth mouthfeel and water-retaining property, have nutritious, unique flavor, perfume and oiliness characteristics, have the advantage of animal foodstuff and vegetable food product concurrently, on the present market based on the fish product of ecosystem, have the good market competitiveness and application prospect.The preparation method technology of freezing sea sedge fish of the present invention gruel is simple, easy to operate, effectively enhances productivity.
Description of drawings
The hardness ratio of the sea sedge fish ball that Fig. 1 embodiment of the invention is made in full matter structure analysis (TPA);
The elasticity that the sea sedge fish ball that Fig. 2 embodiment of the invention is made is analyzed in (TPA) at full matter structure compares;
The chewiness that the sea sedge fish ball that Fig. 3 embodiment of the invention is made is analyzed in (TPA) at full matter structure compares;
The specific embodiment
Following non-limiting example can make those of ordinary skill in the art more fully understand the present invention, but does not limit the present invention in any way.
Following embodiment is example explanation the specific embodiment of the present invention with the sea sedge fish ball.
Test method described in the embodiment if no special instructions, is conventional method; Described reagent and material if no special instructions, all can obtain from commercial channels, or can the conventional method preparation.
One, cold storage sea sedge fish ball is sliding makes
The making of sea sedge fish ball is carried out according to following processing step:
1. raw material is handled: handle under 4 ℃ after freezing raw material silver carp flowing water is thawed, clear water washes the back repeatedly and removes its head, squama, skin, internal organ, bone and connective tissue etc., gets meat with flesh separator again;
2. rinsing: rinsing is stand-by after 10 minutes repeatedly with 0.3%~0.5% food-grade calcium chloride aqueous solution for the flesh of fish that will handle well;
3. smart filter: after the rinsing flesh of fish put into strainer and carry out essence and filter, to remove to remain in impurity such as spur in the flesh of fish, fish-skin, fish scale, the mesh diameter of strainer is 1.7mm;
4. process of refinement: the fish meat emulsion after the essence filter put into carry out the homogeneous miniaturization in the colloid mill and handle, making fineness is the miniaturization fish gruel of 180 μ m;
5. dehydration: remove redundant moisture in the miniaturization fish gruel after the process of refinement with pressafiner, the rotten moisture control of dehydration back fish is 80%;
6. beat and burst: the miniaturization fish gruel after will dewatering is put into and is beaten the 5~7min that bursts in the mortar; According to charge ratio, in the fish gruel, add salt and beat routed 10~15 minutes; Papain and converted starch, ground seaweed and the auxiliary and condiment of putting into gamma-polyglutamic acid-, enzyme activity again and be 200000U/g continue to beat the 10~12min that bursts; Wherein said auxiliary and condiment is made up of monosodium glutamate, sugar and cooking wine, and its mass ratio is 30:6:1; Temperature control is at 3~5 ℃ in the overall process of bursting in described arena;
7. poach typing: the rotten fish-meat ball making machine that adopts of miniaturization fish that will beat after bursting is made fish ball, and with its poach under 90~95 ℃ of conditions, treats that fish ball gets up to finish typing from water float; Wherein the poach time is generally 20~30min;
8. cooling, quick-frozen, cold storage, packing: the fish gruel after the typing namely obtains final product after cooling, quick-frozen, packing; Wherein, cooling refers to the fish gruel after the typing 4 ℃ of steps of cooling off rapidly down; Described quick-frozen refers to freezing 2~3h is carried out in cooled fish gruel rapidly under-35 ℃, makes the product center temperature drop to-20 ℃ step rapidly; Described cold storage refers to that the fish gruel after freezing carries out the step that cold storage is preserved in-20 ℃ of constant temperature freezers.
Two, cold storage sea sedge fish ball sensory evaluation method
Difference according to the edible sensation of cold storage sea sedge fish ball, ad hoc fixed following subjective appreciation method: evaluation group is made up of 20 professional persons that are engaged in food processing, each 10 people of men and women, organize the trial test time ante cibum 1h or after meal 2h carry out, the personnel of evaluation group need keep stable mood, mood easily before tasting, the heavy food of other tastes of must not taking food, must not smoking, must not drink, the intact sample of every trial test just can carry out the trial test of next sample after all needing gargle with clear water.Each takes turns the trial test sample size must not surpass 6, and needing at interval between two-wheeled is tasted, 1h carries out.Evaluation to the rotten quality of cold storage sea sedge fish is mainly estimated from 4 aspects such as outward appearance, soup juice, taste, mouthfeels, calculates average mark, total points=color and luster * 0.2+ elasticity * 0.3+ taste * 0.2+ mouthfeel * 0.3 according to the mark of each scorer.Concrete weight and score value detailed rules and regulations are as shown in table 1:
Table 1 cold storage sea sedge fish ball quality sense organ evaluating meter
Figure BDA00003274406400071
For above-mentioned sea sedge fish ball organoleptic indicator and standards of grading, in each rank mark section, quality more the superior's mark is more high, otherwise then mark is more low.
Three, the full matter structure of sea sedge fish ball is analyzed (TPA)
Full matter structure is analyzed (TPA) and is chewed a kind of analysis of situation by press down the sample simulation for twice with cylinder probe.Sample treatment is with the puncture test.Test condition of the present invention: diameter 50mm aluminum cylinder probe (P/50), compression ratio 70% is surveyed behind the before measurement and test speed is 1mm/s.The measurement index that each sample obtains has hardness, elasticity, cohesiveness and chewiness.
Embodiment 1
Adopt above-mentioned technology to make cold storage sea sedge fish ball.The silver carp miniaturization fish gruel of must dewatering after through raw material processing, rinsing, smart filter, process of refinement and dehydration.Routed technology is beaten in the gruel of dehydration miniaturization fish, at first be empty the arena, the miniaturization fish gruel of will dewatering is put into and is beaten the 5min that bursts in the mortar, the rotten quality of back miniaturization fish is benchmark to dewater, putting into 0.5% salt carries out salt and beats 10min, carry out seasoning at last and beat, (monosodium glutamate: sugar: cooking wine=30:6:1) continues to beat the 10min that bursts to put into 0.2% gamma-polyglutamic acid-, 0.5% papain, 5% hydroxypropylation cassava modified starch and 0.1% ground seaweed and auxiliary and condiments such as monosodium glutamate, sugar and cooking wine.After the rotten meat fish ball forming machine of the fish that it is good to burst in the arena is made the fish ball shape, again through making cold storage sea sedge fish ball after the operations such as poach, cooling, quick-frozen, cold storage, packing.
Embodiment 2
Adopt above-mentioned technology to make cold storage sea sedge fish ball.The silver carp miniaturization fish gruel of must dewatering after through raw material processing, rinsing, smart filter, process of refinement and dehydration.Routed technology is beaten in the gruel of dehydration miniaturization fish, at first be empty the arena, the miniaturization fish gruel of will dewatering is put into and is beaten the 5min that bursts in the mortar, the rotten quality of back miniaturization fish is benchmark to dewater, putting into 1% salt again carries out salt and beats 11min, carry out seasoning at last and beat, (monosodium glutamate: sugar: cooking wine=30:6:1) is put into and is continued to beat the 11min that bursts in the fish meat emulsion for the gamma-polyglutamic acid-with 0.4%, 0.8% papain, 10% hydroxypropylation cassava modified starch and 0.2% ground seaweed and auxiliary and condiments such as monosodium glutamate, sugar and cooking wine.After the rotten meat fish ball forming machine of the fish that it is good to burst in the arena is made the fish ball shape, again through making cold storage sea sedge fish ball after the operations such as poach, cooling, quick-frozen, cold storage, packing.
Embodiment 3
Adopt above-mentioned technology to make cold storage sea sedge fish ball.The silver carp miniaturization fish gruel of must dewatering after through raw material processing, rinsing, smart filter, process of refinement and dehydration.Routed technology is beaten in the gruel of dehydration miniaturization fish, at first be empty the arena, the miniaturization fish gruel of will dewatering is put into and is beaten the 6min that bursts in the mortar, the rotten quality of back miniaturization fish is benchmark to dewater, putting into 1.2% salt again carries out salt and beats 10min, carry out seasoning at last and beat, (monosodium glutamate: sugar: cooking wine=30:6:1) is put into and is continued to beat the 13min that bursts in the fish meat emulsion for the gamma-polyglutamic acid-with 0.6%, 1.2% papain, 15% hydroxypropylation cassava modified starch and 0.5% ground seaweed and auxiliary and condiments such as monosodium glutamate, sugar and cooking wine.After the rotten meat fish ball forming machine of the fish that it is good to burst in the arena is made the fish ball shape, again through making cold storage sea sedge fish ball after the operations such as poach, cooling, quick-frozen, cold storage, packing.
Embodiment 4
Adopt above-mentioned technology to make cold storage sea sedge fish ball.The silver carp miniaturization fish gruel of must dewatering after through raw material processing, rinsing, smart filter, process of refinement and dehydration.Routed technology is beaten in the gruel of dehydration miniaturization fish, at first be empty the arena, the miniaturization fish gruel of will dewatering is put into and is beaten the 7min that bursts in the mortar, the rotten quality of back miniaturization fish is benchmark to dewater, putting into 0.5% salt again carries out salt and beats 11min, carry out seasoning at last and beat, (monosodium glutamate: sugar: cooking wine=30:6:1) is put into and is continued to beat the 15min that bursts in the fish meat emulsion for the gamma-polyglutamic acid-with 0.8%, 1% papain, 8% hydroxypropylation cassava modified starch and 1% ground seaweed and auxiliary and condiments such as monosodium glutamate, sugar and cooking wine.After the rotten meat fish ball forming machine of the fish that it is good to burst in the arena is made the fish ball shape, again through making cold storage sea sedge fish ball after the operations such as poach, cooling, quick-frozen, cold storage, packing.
Reference examples
Adopt above-mentioned technology to make cold storage sea sedge fish ball, except not adding the gel characteristic modifying agent, other operations are identical with embodiment 1.
Evaluation result
1) to the cold storage sea sedge fish ball of above making, after freezing 10 days, thaw naturally, poach, adopt above-mentioned sensory evaluation index by professional person's evaluation of giving a mark.Concrete outcome is as shown in table 2.
Table 2 cold storage sea sedge fish ball sensory evaluation scores table
Example Sensory evaluation scores
Color and luster Elasticity Taste Mouthfeel
Embodiment 1 8.67±0.02 8.92±0.04 9.13±0.01 9.20±0.02
Embodiment 2 8.86±0.01 9.15±0.01 9.35±0.06 9.56±0.04
Embodiment 3 9.23±0.03 9.38±0.09 9.51±0.01 9.45±0.10
Embodiment 4 9.44±0.06 9.47±0.02 9.67±0.02 9.69±0.02
Reference examples 4.56±0.06 5.01±0.01 6.23±0.02 4.01±0.10
From above experimental result as can be seen: the cold storage sea sedge fish ball that obtains with preparation method of the present invention all belongs to one-level (8-10 branch) on its color and luster, elasticity, taste and mouthfeel, obviously be better than not adding the reference examples of gel characteristic modifying agent.The rotten product mouthfeel of the fish that method of the present invention is made is lubricious, bullet is crisp, fine and smooth, and good water-retaining property is nutritious, and unique flavor is fragrant and oiliness.In addition, comparative result at embodiment 1~embodiment 3, when increasing gradually along with the ratio of gel characteristic modifying agent component gamma-polyglutamic acid-, papain, modified starch and salt, the quality of cold storage sea sedge fish ball and sensory evaluation branch are the trend that rises gradually, illustrate that the ratio increase of gamma-polyglutamic acid-, papain, modified starch and salt in certain scope is conducive to improve the quality of product.
2) adopt above-mentioned sensory evaluation index by professional person's evaluations of giving a mark to the sea sedge fish ball of the above making state under different cooling times, specifically appraisal result is as shown in table 3.
Table 3 sea sedge fish ball sensory evaluation scores table under the different holding times
Figure BDA00003274406400091
Find out from above result: make of method of the present invention the sea sedge fish ball that obtains freezing preserved 10 days, 30 days, 45 days, 60 days and 90 days after the sensory evaluation score all belong to the upper strata mark section of organoleptic indicator's one-level.Along with the prolongation of cooling time, the sensory evaluation scores of product slightly descends, but not obvious.After cooling time reaches 90 days, product still mouthfeel lubricious, play crisply, good water-retaining property has unique flavor in addition concurrently, fragrant and oiliness characteristics.
3) Fig. 1-3 is respectively the comparison at its elasticity, hardness and chewiness in full matter structure is analyzed of sea sedge fish ball that different embodiment make.
Can obviously find out from the result of Fig. 1-3, with the reference examples of not adding gel deterioration modifying agent relatively, each embodiment of the present invention is all having significant improvement to elasticity, hardness, chewiness in the fish ball matter structure, from embodiment 1, embodiment 2, embodiment 3 and embodiment 4 relatively, along with continuing to optimize of gel deterioration modifying agent ratio, its each matter structure index also is good gradually trend.

Claims (10)

1. the gel characteristic modifying agent of a frozen minced fish product is characterized in that, described gel characteristic modifying agent by mass parts, is made up of following component:
2. gel characteristic modifying agent according to claim 1 is characterized in that, described gel characteristic modifying agent by mass parts, is made up of following component:
Figure FDA00003274406300012
3. gel characteristic modifying agent according to claim 1 is characterized in that, described gel characteristic modifying agent by mass parts, is made up of following component:
4. according to each described gel characteristic modifying agent of claim 1~3, it is characterized in that described converted starch is the hydroxypropylation cassava modified starch, described papain enzyme activity is 200000U/g.
5. the preparation method of a freezing sea sedge surimi product, it is characterized in that, described method comprises beats the step of bursting, in beating the step of bursting, add the described gel characteristic modifying agent of claim 1, its addition is 6%~29% of the rotten quality of dehydration miniaturization fish, and the gruel of wherein said dehydration miniaturization fish is that the raw material fish obtains through dewatering after raw material processing, rinsing, smart filter, the miniaturization step successively.
6. preparation method according to claim 5 is characterized in that, the addition of described gel characteristic modifying agent is 6.8%~20.5% of the rotten quality of dehydration miniaturization fish.
7. preparation method according to claim 5 is characterized in that, the addition of described gel characteristic modifying agent is 12.1% of the rotten quality of dehydration miniaturization fish.
8. preparation method according to claim 5, it is characterized in that, the described arena step of bursting, undertaken by following operation: the miniaturization fish gruel after will dewatering is put into and is beaten the 5~7min that bursts in the mortar, according to charge ratio, add salt and beat routed 10~15 minutes, the ground seaweed and the auxiliary and condiment that add gamma-polyglutamic acid-, papain, converted starch, the rotten quality 0.1%~1% of dehydration miniaturization fish again continue to beat the 10~12min that bursts.
9. preparation method according to claim 5 is characterized in that, described preparation method comprises the steps:
1. raw material is handled: handle under 4 ℃ after freezing raw material fish flowing water is thawed, clear water washes the back repeatedly and removes its head, squama, skin, internal organ, bone and connective tissue etc., gets meat with flesh separator again;
2. rinsing: rinsing is stand-by after 10 minutes repeatedly with 0.3%~0.5% food-grade calcium chloride aqueous solution for the flesh of fish that will handle well;
3. smart filter: after the rinsing flesh of fish put into strainer and carry out essence and filter, to remove to remain in impurity such as spur in the flesh of fish, fish-skin, fish scale, get fish meat emulsion, the mesh diameter of strainer is 1.7mm;
4. process of refinement: with step 3. the gained fish meat emulsion carry out the homogeneous miniaturization and handle, making fineness is the miniaturization fish gruel of 150-200 μ m;
5. the dehydration: step 4. the gruel of gained miniaturization fish dewater to water content 78%~82%;
6. beat and burst: the miniaturization fish gruel after will dewatering is put into and is beaten the 5~7min that bursts in the mortar; According to charge ratio, in the fish slough-tissue, add salt and beat routed 10~15 minutes; Ground seaweed and the auxiliary and condiment of putting into gamma-polyglutamic acid-, papain and converted starch, the rotten quality 0.1%~1% of dehydration miniaturization fish again continue to beat the 10~12min that bursts; Wherein said auxiliary and condiment is made up of monosodium glutamate, sugar and cooking wine, and its mass ratio is 30:6:1; Temperature control is at 3~5 ℃ in the overall process of bursting in described arena;
7. poach typing: will beat after routed the gruel of miniaturization fish 90~95 ℃ of following poach to the fish gruel from water float;
8. cooling, quick-frozen, cold storage, packing: the fish gruel after will finalizing the design gets final product through cooling, quick-frozen, packing.
10. preparation method according to claim 9 is characterized in that, step 8. described cooling comprise the fish gruel after the poach typing 4 ℃ of steps of cooling rapidly down; Described quick-frozen comprises carries out freezing 2~3h rapidly with cooled fish gruel under-35 ℃, make the product center temperature drop to-20 ℃ step rapidly; Described cold storage comprises that the fish gruel after freezing carries out the step that cold storage is preserved in-20 ℃ of constant temperature freezers.
CN2013102105060A 2013-05-30 2013-05-30 Gel property modifier of frozen surimi product, and application thereof Pending CN103330112A (en)

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CN104799321A (en) * 2015-05-12 2015-07-29 华宝食用香精香料(上海)有限公司 High-quality meat paste product and producing method thereof
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CN111728156A (en) * 2019-03-25 2020-10-02 日清食品控股株式会社 Eel-like food and process for producing the same
CN113662132A (en) * 2021-08-18 2021-11-19 中国海洋大学 Sturgeon meat noodles and preparation method thereof
CN113662132B (en) * 2021-08-18 2023-07-07 中国海洋大学 Sturgeon meat noodles and preparation method thereof

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