CN103948077B - The processing method of shrimp flavor fish meat - Google Patents
The processing method of shrimp flavor fish meat Download PDFInfo
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- CN103948077B CN103948077B CN201410209853.6A CN201410209853A CN103948077B CN 103948077 B CN103948077 B CN 103948077B CN 201410209853 A CN201410209853 A CN 201410209853A CN 103948077 B CN103948077 B CN 103948077B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the processing method of a seed shrimp flavor fish meat, comprise the steps: 1), freezing shrimps accessory substance is carried out freezing the pretreatment of product rapid aging; Obtain pretreated shrimps accessory substance; 2) add 0.2 ~ 0.4 part of composite phosphate after, partly being thawed by 100 parts of frozen minced fillets to carry out sky arena/sky and cut, then add 2 ~ 3 portions of salt to carry out salt arena/salt and cut, then add 4 ~ 10 parts of starch, 3 ~ 10 parts of vegetable proteins, 10 ~ 25 parts of pretreated shrimps accessory substances, 0.05 ~ 0.1 part of glutamine transaminage, 3 ~ 5 portions of flavorings, 10 ~ 30 portions of frozen water carry out mixing and beat/mixing cuts; 3), by step 2) slurry of gained carries out shaping, obtains shaping slurry; 4), shaping slurry carries out gelation immediately; 5), step 4) gains through high-temperature maturing, obtain shrimp flavor fish meat.The shrimp flavor fish meat of the inventive method processing is adopted to have good gel strength.
Description
Technical field
The invention belongs to surimi product processing technique field, relate to the processing method of a seed shrimp flavor fish meat, be specially a kind of processing method shrimps accessory substance being applied to shrimp flavor fish meat.
Background technology
Surimi product is for raw material with frozen minced fillets (or fish rotten, minced fish), burst/cut through thawing, beating mix generate thick and be rich in stickiness fish slurry, after mixing with auxiliary material, flavoring, through shaping, slaking and make there is certain flexible aquatic flavor food.Shrimp flavor fish meat is all good surimi product kind of a kind of production and marketing, is generally two large features with strong shrimp fragrance and fresh and sweet shrimp flavour.Because the price of fresh shrimp, peeled shrimp is slightly high, can cause raising product cost in actual surimi product is produced.Therefore, in the production of a lot of low and middle-end shrimp flavor fish meat, manufacturing enterprise carries fresh, Titian with shrimp flavor essence spices, high flavor monosodium glutamate (sodium glutamate and flavour nucleotide I+G), dried scallop powder etc. to surimi product.The shrimps such as small dimension shrimp, low value shrimp, krill can produce the low-value byproducts such as a certain amount of shrimp is rotten, shrimp slurry, shrimp meat mincing and shrimp head juice in preliminary working.In actual shrimps processing, these accessory substances are often ignored because its processing and utilization approach is less, and the processing mode arbitrarily abandoning or be processed into feed is comparatively general.The elementary processing byproduct of these type of low value shrimps is applied to shrimp flavor fish meat be expected to become a kind of solution made the best of both worlds.
Shrimps cephalothorax comprises glandula digestive and sexual gland, and its content is rich in fat and waits the distinctive flavor substance of shrimps.Compare shelling peeled shrimp and freezing shrimp meat, the food that the shrimps accessory substances such as shrimp slurry, shrimp head juice make has stronger shrimp taste, but its Application way still exists some obstacles.Detect through Folin phenol method, the rotten proteolysis enzyme activity of krill reaches 350U/g and does more than matter, pipe whip shrimp shrimp slurry proteolysis enzyme activity is that 138 ± 12U/g does matter shrimp, the shrimp head juice prolease activity of multiple extra large shrimp reaches 460U/g and does more than matter, and the shrimp of all the other kind shrimps is rotten, the material protein hydrolysis activity of shrimp slurry and the form such as shrimp head juice is high equally.In shrimps accessory substance, high vigor proteolytic enzyme can decompose the rotten fribrillin of fish in a large number in surimi product process, causes the gel strength of surimi product extremely low, does not have elasticity mouthfeel.Therefore, for the high proteolytic enzyme activity defect of shrimps accessory substance, need special processing method just can be applied to the processing of shrimp flavor fish meat.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of processing method with the shrimp flavor fish meat of better gel strength.
In order to solve the problems of the technologies described above, the invention provides the processing method of a seed shrimp flavor fish meat, comprising the steps:
1), pretreatment:
Freezing shrimps accessory substance is carried out freezing the pretreatment of product rapid aging; Obtain pretreated shrimps accessory substance;
2), arena burst/is cut and is mixed:
Add 0.2 ~ 0.4 part of (being preferably 0.2 ~ 0.3 part) composite phosphate after partly being thawed by 100 parts of frozen minced fillets to carry out sky arena/sky and cut (till without bulky grain), then add 2 ~ 3 portions of salt to carry out salt arena/salt and cut, until the rotten pulp of fish becomes sticky fish slurry; Then add 4 ~ 10 parts of (being preferably 4 ~ 8 parts) starch, 3 ~ 10 portions of (being preferably 3 ~ 8 parts) vegetable proteins (phytoprotein), 10 ~ 25 portions of (being preferably 10 ~ 20 parts) pretreated shrimps accessory substances, 0.05 ~ 0.1 portion of glutamine transaminage, 3 ~ 5 portions of flavorings, 10 ~ 30 portions of (being preferably 25 ~ 30 parts) frozen water carry out mixing arena/mixing and cut, until slurry is even, color and luster is consistent;
Above-mentioned part is weight portion;
Remarks illustrate: the object one adding frozen water is lower than 10 DEG C in order to ensure slurry temperature; Two is the moisture content in order to control gained slurry;
3), shaping:
By step 2) slurry of gained carries out shaping (namely carrying out shaping by product demand with different machinery); Obtain shaping slurry;
4), gelation:
Shaping slurry carries out gelation immediately;
5), slaking:
Step 4) gains through high-temperature maturing, obtain shrimp flavor fish meat.
Improvement as the processing method of shrimp flavor fish meat of the present invention:
Described step 1) product rapid aging pretreatment of freezing be:
Freezing shrimps accessory substance carries out cut into slices (mode that hard plane can be adopted firmly to cut is carried out) in the frozen state of-10 ~-5 DEG C; Obtain the sheet shrimps accessory substance that thickness is 5 ~ 10cm; Described sheet shrimps accessory substance is still frozen state;
Above-mentioned sheet shrimps accessory substance is warming up to 80 ~ 90 DEG C in 6 ~ 12min, is then incubated 2 ~ 5min, thus realizes rapid aging.The object of rapid aging is rapidly by the proteolytic enzyme optimum temperature band (30 ~ 60 DEG C) of shrimps accessory substance.
Remarks illustrate: pretreated shrimps accessory substance refrigeration (0 ~ 4 DEG C) of gained is for subsequent use.
Further improvement as the processing method of shrimp flavor fish meat of the present invention:
Described step 4) gel turn to: shaping slurry carry out in 40 ~ 45 DEG C poach or leave standstill thus realize gel, gel time is 10 ~ 30min, thus ensures that glutamine transaminage makes the various protein in material system full cross-linked.
Remarks illustrate: above-mentioned various protein, mainly refer to the protein in fish gruel, shrimps accessory substance, also comprise the phytoprotein in auxiliary material.Gel time generally can regulate according to the size of shaping profile.
Further improvement as the processing method of shrimp flavor fish meat of the present invention:
Described step 5) high-temperature maturing be with any one under type:
90 ~ 95 DEG C of poach, 90 ~ 95 DEG C of boilings, 170 ~ 180 DEG C of fried, charcoal fire bake.
In step 1 of the present invention) freeze in the pretreatment of product rapid aging, carry out hard plane with slicer or spoke shave machine and firmly cut; Rapid aging can adopt the Fast Heating slaking modes such as high pressure steam heating slaking, heating using microwave slaking, Ohmic heating slaking.
Step 4) gelation can eliminate the negative effect of the rotten texture characteristic processed of shrimps accessory substance prawn flavor fish.
In the present invention, shrimps accessory substance refers to the low-value byproducts such as the shrimp that the shrimps such as small dimension shrimp, low value shrimp, krill produce in preliminary working is rotten, shrimp slurry, shrimp meat mincing and shrimp head juice.
Adopt method of the present invention can obtain the shrimp flavor fish meat of the various shapes such as fish ball, fish intestines, fish dumpling, breaded fish stick.
In the present invention, freeze the pretreatment of product rapid aging and make protease deactivation, thus avoid, to the rotten protein degradation of fish, the overall matter structure of shrimp flavor fish meat being improved, namely improve gel strength, and sensory evaluation being better.Freezing the pretreatment of product rapid aging can also make shrimps accessory substance keep granular sensation, and shrimp flavor fish meat can be made to clamp graininess shrimp material.Special batching of the present invention, technique (comprise and use glutamine transaminage and gelation step), also can improve the overall matter structure of shrimp flavor fish meat.
Good effect of the present invention is as follows:
Instant invention overcomes the quick autolysis of high proteolytic enzyme activity shrimps accessory substance and the deterioration of surimi product texture characteristic is affected, achieving production low value shrimps accessory substance being applied to shrimp flavor fish meat smoothly.Proteolytic enzyme in shrimps accessory substance is under low temperature cold storage condition, and biology catalytic activity is almost completely suppressed.Shrimps accessory substance freezes product and firmly digs and firmly cut the pretreated method with rapid aging shrimps accessory substance can be made to avoid the autolysis in course of defrosting, also the efficient autolysis of shrimps accessory substance at high proteolytic enzyme activity temperature band (20 ~ 70 DEG C, optimum temperature band is 30 ~ 60 DEG C) can be reduced.The shrimps accessory substance that autolysis may make shrimp gruel, shrimp slurry etc. have shrimp meat fiber loses original graininess, fibrous meat because of protein degradation, the bad phenomenon such as flavor deterioration, color and luster brownization then more easily appears in the shrimps accessory substance after self-dissolving.
The shrimp taste surimi product gel strength made by the inventive method is desirable, can meet or exceed the rotten gel strength had of fish itself, the shrimp flavor fish meats such as its matter structure data super common shrimp ball far away, shrimp cake.The shrimp flavor fish meat of rotten or shrimps accessory substance and the rotten Compound Machining of fish with fresh shrimp, shrimp, the protease had due to shrimps has the effect that catalytic proteins is hydrolyzed, and the tridimensional network that should be formed in surimi product process is damaged.Only simply add shrimps accessory substances (without special pre-treatment and special batching), the shrimp flavor fish meat that local flavor, matter structure are all good cannot be obtained equally, the technique effect that the present invention can arrive cannot be obtained.
The moisture of shrimps accessory substance is comparatively large, and shrimp is rotten, the moisture of broken shrimp is generally 78 ~ 85%, and the moisture of shrimp slurry, shrimp head juice may reach about 90%.Protein in shrimps accessory substance heated denaturalization and lose functional activity in preprocessing process of the present invention, its high moisture content inherently can reduce the rotten fribrillin of fish relative concentration in final slurry simultaneously.Therefore, the inventive method is for the situation of the macro-molecular protein containing sex change gathering in shrimps accessory substance, employing glutamine transaminage is assisted, in conjunction with particular gel chemical industry sequence, it is the tridimensional network of core that the shrimp flavor fish meat making the present invention process acquisition has with macro-molecular protein, and overall gel strength is greater than the shrimp flavor fish meats such as common shrimp ball, shrimp cake.
The present invention selects has certain flexibility in batching, can according to product requirement to step 2) cut mix operation plant equipment used, shrimps accessory substance kind, shrimps accessory substance consumption carry out marketization adjustment.In conjunction with the market price that shrimps accessory substance is lower, the present invention can process the surimi product with strong shrimp local flavor under the prerequisite not using artificial compound essence spices, has higher market using value, also more meets the industry requirement of food security.
In sum, the invention provides a kind of processing method high proteolytic enzyme activity shrimps accessory substance being applied to shrimp flavor fish meat.Instant invention overcomes the unfavorable factor that shrimps accessory substance proteolysis enzyme activity is high, thus make the shrimp flavor fish meat processing acquisition have good gel strength.
Detailed description of the invention
In order to make object of the present invention, technical scheme, good effect clearly understand, by following embodiment, the present invention is further elaborated.Below for the description of specific embodiments only for explaining the present invention, do not limit the present invention.
Embodiment 1, one seed shrimp flavor fish meat---the processing method of shrimp Special flavour fish ball:
Freezing shrimps accessory substance is adopt small dimension shrimp to produce and the shrimp gruel (central temperature-18 DEG C, moisture 79 ± 1%) of quick-frozen, referred to as freezing shrimp gruel.
Carry out following steps successively:
1), pretreatment:
To freeze shrimp gruel, to thaw to central temperature be-10 ~-5 DEG C, and hard plane is cut to 8 ~ 10mm slab-like firmly, obtains sheet shrimp rotten; This sheet shrimp gruel is still frozen state;
Carry out freezing the pretreatment of product rapid aging with high steam by after rotten for above-mentioned sheet shrimp uniform spreading dish (single berth dish), that is, in 6 ~ 7min, be warming up to 80 ~ 90 DEG C, be then incubated 2 ~ 4min, thus realize rapid aging; Obtain pretreated shrimps accessory substance.Refrigerate for subsequent use.
2), burst in arena:
Drop into beater tub after the frozen minced fillets hank knotting thawed 100 part half to carry out stirring and beat and burst, beating bursts in process adds 0.2 part of composite phosphate, continues to beat to burst and stir to make the rotten particle of the fish of rubbing obtain dispersion (that is, until without bulky grain till); Then beating after adding 2 portions of salt bursts makes the rotten particle pulp of fish become sticky fish slurry; Then add 4 parts of starch, 3 parts of phytoproteins, 20 parts of pretreated shrimps accessory substances, 0.05 portion of glutamine transaminage powder, 4 portions of flavorings and 25 portions of frozen water, cut and mix the slurry that evenly namely acquisition is even, color and luster is consistent;
Remarks illustrate: 4 portions of flavorings are flavoring conventional during conventional surimi product is produced.
3), carry out shaping with fish-meat ball making machine; Obtain the fish ball of 9 ~ 11g/.
4), gelation:
By fish ball 45 DEG C of water-bath gelations to shrimp Special flavour fish ball slightly elasticity; Water-bath gelation time is about 12 ~ 15min;
5), slaking:
By step 4) fish ball 95 DEG C of poach slaking 10min of gained, namely obtain shrimp Special flavour fish ball.
Reference literature method, measures with Food Texture instrument.The shrimp Special flavour fish ball gel strength that the present embodiment 1 obtains is 288 ± 30gcm, and the overall mouthfeel bullet of shrimp Special flavour fish ball is crisp, and be uniformly distributed adularescent shrimp particle, its overall color and luster pinkiness, shrimp local flavor identification is high.
Comparative example 1:
Step 1 by embodiment 1) pretreatment make following content into:
1), pretreatment:
Freezing shrimp gruel first thaws to room temperature (10 ~ 20 DEG C), then uniform spreading dish carries out rapid aging pretreatment with high steam after becoming the thickness of 8 ~ 10mm, that is, in 6 ~ 7min, be warming up to 80 ~ 90 DEG C, then be incubated 2 ~ 4min, obtain pretreated shrimps accessory substance.
Step 2) ~ 4) with embodiment 1.
The shrimp Special flavour fish ball gel strength of gained is 254 ± 25gcm, and shrimp Special flavour fish ball overall mouthfeel bullet is crisp, but the white shrimp particle mouthfeel of distribution is softer, and its overall color and luster takes on a red color and bit brownish, and shrimp local flavor identification is high, but slightly fishy smell.
Remarks illustrate: this comparative example 1 does not carry out pretreatment by the product rapid aging method that freezes of the present invention, freeze shrimp rotten in thaw at RT process, namely protease in shrimp gruel (0 ~ 5 DEG C) may start the protein decomposing shrimp particle in shrimp gruel at low temperatures, causes the white shrimp particle mouthfeel in shrimp Special flavour fish ball softer; And the tyrosinase in shrimp gruel can cause tyrosine and derivative isochrome source material thereof in shrimp gruel to form melanin under enzymatic browning effect, and then reaction makes the slightly biased brown of the overall color and luster of shrimp Special flavour fish ball; Simultaneously in course of defrosting, shrimp gruel may reduce because of freshness or be subject to microbiological effect and to produce the fishy smell such as aldehydes, trimethylamine volatility abundant.As fully visible, the embodiment 1 performed by the inventive method is obviously better than comparative example 1.
Comparative example 2:
Step 1 by embodiment 1) pretreatment make following content into:
1), pretreatment:
Freeze after shrimp gruel partly thaws, directly as pretreated shrimps accessory substance.
Step 2) ~ 4) with embodiment 1.
The shrimp Special flavour fish ball gel strength that this comparative example 2 obtains is 85 ± 9gcm, and the overall mouthfeel of shrimp Special flavour fish ball is rare loose, and without playing crisp sense, its matter structure only relies on starch and soybean protein isolate to maintain.
Remarks illustrate: this comparative example 2 does not carry out pretreatment and the processing that is directly used in shrimp Special flavour fish ball by the product rapid aging method that freezes of the present invention, protease in shrimp gruel burst/is cut in arena to mix and stir in heating (gelation and slaking) process and directly can be destroyed the rotten myofibrillar protein structure of fish, and the overall mouthfeel of the shrimp Special flavour fish ball causing comparative example 2 to obtain can not show a candle to embodiment 1.As fully visible, the embodiment 1 performed by the inventive method is obviously better than comparative example 2.
Comparative example 3:
Cancel embodiment 1 step 2) in the use of " 0.05 part of glutamine transaminage ", all the other contents are with embodiment 1.
The shrimp Special flavour fish ball gel strength that this comparative example 3 obtains is 124 ± 10gcm, and shrimp Special flavour fish ball slightly elasticity, without crisp sense; All the other qualities such as color and luster, local flavor of shrimp Special flavour fish ball with embodiment one obtain product.
Remarks illustrate: as can be seen here, and the glutamine transaminage that the present invention adds minute quantity can effectively liquidate the rotten counter productive to product gel strength of pretreatment shrimp, and the gel strength of shrimp Special flavour fish ball is remained in a good level.As fully visible, the embodiment 1 performed by the inventive method is obviously better than comparative example 3.
Comparative example 4:
Cancel the step 4 of embodiment 1), that is, by step 3) fish ball of gained directly carry out step 5) and slaking; All the other contents are with embodiment 1.
The shrimp Special flavour fish ball gel strength that this comparative example 4 obtains is 95 ± 9gcm, and shrimp Special flavour fish ball mouthfeel is comparatively sliding but elasticity is more weak; All the other qualities such as color and luster, local flavor of shrimp Special flavour fish ball substantially with embodiment 1 obtain product.
Remarks illustrate: as can be seen here, in method provided by the invention, gelation step is one important procedure being subordinated to other master operations, can step 2 be made) arena burst/is cut the slurry system mixing acquisition and effectively and fully protein cross is occurred, thus the gel strength of enhancing shrimp Special flavour fish ball and elasticity mouthfeel.As fully visible, the embodiment 1 performed by the inventive method is obviously better than this comparative example 4.
Embodiment 2: one seed shrimp flavor fish meat---the processing method of shrimp local flavor Steamed fish cake,
Shrimps accessory substance selects shrimp head juice, this shrimp head juice is for raw material with the shrimp head accessory substance obtained in the processing of the shrimp product such as peeled shrimp, phoenix tail prawns, by squeezing, the high-moisture shrimps accessory substance adopting the operation acquisitions such as slurry, homogeneous, quick-frozen, its moisture is 83 ~ 85%.By its quick-frozen to central temperature-18 DEG C, obtain freezing shrimps accessory substance (hereinafter referred to as freezing shrimp head juice).
Carry out following steps successively:
1), pretreatment:
Shrimp head juice will be frozen thaw to central temperature to be-10 ~-5 DEG C, then according to freezing the difference of block size, thickness, to select section or do not cut into slices (that is, ensureing that thickness is 5 ~ 8mm), obtaining sheet shrimp head juice; This sheet shrimp head juice is still frozen state;
Carry out freezing the pretreatment of product rapid aging with high steam by after above-mentioned sheet shrimp head juice uniform spreading dish (single berth dish), that is, in 10 ~ 12min, be warming up to 80 ~ 90 DEG C, be then incubated 3 ~ 5min, thus realize rapid aging; Obtain pretreated shrimps accessory substance.Homogeneous (uniform stirring) refrigerates for subsequent use afterwards.
2), cut and mix:
Drop into cutmixer after the frozen minced fillets section of thawing 100 part half to carry out sky and cut, cut in the process of mixing and add 0.3 part of composite phosphate, continue to cut and mix till without the rotten bulky grain of fish; Then cutting after adding 3 portions of salt to mix makes the rotten pulp of fish well become sticky fish slurry; Then add 8 parts of starch, 8 parts of phytoproteins, 10 parts of pretreated shrimps accessory substances, 0.1 part of glutamine transaminage powder, 4 portions of flavorings and 30 parts of trash ices, cut and mix the slurry that evenly namely acquisition is even, color and luster is consistent.
3), carry out shaping with all kinds of surimi product forming machine; Obtain shrimp local flavor Steamed fish cake;
4), gelation:
The 45 DEG C of water-baths of above-mentioned shrimp local flavor Steamed fish cake or greenhouse are left standstill gelation 20min.
5), slaking:
95 DEG C of poach, boiling slaking 10min or 170 DEG C fried slaking, namely obtain the shrimp flavor fish meat press the making of the present embodiment method.
The shrimp local flavor Steamed fish cake gel strength obtained in the present embodiment is 253 ± 23gcm, and overall mouthfeel comparatively bullet, color and luster is homogeneous tempting, and shrimp local flavor identification is high.The shrimp flavor oil fried prawn ball obtained in the present embodiment, overall mouthfeel comparatively bullet, crust is golden yellow, and inner pink, shrimp local flavor identification is high.
Finally, it is also to be noted that what enumerate above is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (3)
1. the processing method of the shrimp flavor fish meat that gel strength is good, is characterized in that comprising the steps:
1), pretreatment:
Freezing shrimps accessory substance is carried out freezing the pretreatment of product rapid aging; Obtain pretreated shrimps accessory substance;
Describedly freeze the pretreatment of product rapid aging and be:
Freezing shrimps accessory substance is cut into slices in the frozen state of-10 ~-5 DEG C; Obtain the sheet shrimps accessory substance that thickness is 5 ~ 10cm; Described sheet shrimps accessory substance is still frozen state;
Above-mentioned sheet shrimps accessory substance is warming up to 80 ~ 90 DEG C in 6 ~ 12min, is then incubated 2 ~ 5min, thus realizes rapid aging;
2), arena burst/is cut and is mixed:
Add 0.2 ~ 0.4 part of composite phosphate after partly being thawed by 100 parts of frozen minced fillets to carry out sky arena/sky and cut, then add 2 ~ 3 portions of salt and carry out salt arena/salt and cut, until the rotten pulp of fish becomes sticky fish slurry; Then add 4 ~ 10 parts of starch, 3 ~ 10 portions of vegetable proteins, 10 ~ 25 portions of pretreated shrimps accessory substances, 0.05 ~ 0.1 portion of glutamine transaminage, 3 ~ 5 portions of flavorings, 10 ~ 30 portions of frozen water carry out mixing arena/mixing and cut, until slurry is even, color and luster is consistent;
Above-mentioned part is weight portion;
3), shaping:
By step 2) slurry of gained carries out shaping; Obtain shaping slurry;
4), gelation:
Shaping slurry carries out gelation immediately;
5), slaking:
Step 4) gains through high-temperature maturing, obtain shrimp flavor fish meat.
2. the processing method of the shrimp flavor fish meat that gel strength according to claim 1 is good, is characterized in that:
Described step 4) gel turn to: shaping slurry carry out in 40 ~ 45 DEG C poach or leave standstill thus realize gel, gel time is 10 ~ 30min.
3. the processing method of the shrimp flavor fish meat that gel strength according to claim 2 is good, is characterized in that:
Described step 5) high-temperature maturing be with any one under type:
90 ~ 95 DEG C of poach, 90 ~ 95 DEG C of boilings, 170 ~ 180 DEG C of fried, charcoal fire bake.
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| CN111406910A (en) * | 2020-02-25 | 2020-07-14 | 大洋世家(舟山)优品有限公司 | Preparation method of quick-frozen cheese shrimp balls |
| CN111758924A (en) * | 2020-07-08 | 2020-10-13 | 广东海洋大学 | Preparation method and application of high-gel-strength aquatic product minced meat product |
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