CN104397766A - Method for preparing high-quality low-salt minced grass carp - Google Patents
Method for preparing high-quality low-salt minced grass carp Download PDFInfo
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- CN104397766A CN104397766A CN201410609413.XA CN201410609413A CN104397766A CN 104397766 A CN104397766 A CN 104397766A CN 201410609413 A CN201410609413 A CN 201410609413A CN 104397766 A CN104397766 A CN 104397766A
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Abstract
A method for preparing high-quality low-salt minced grass carp comprises the following steps: pretreatment of grass carp, separation of fish meat, rinsing, beating, fine filtering, dehydrating, addition of a small amount of salt, chopping, sausage stuffing, implementation of an ultrasound-microwave technology to increase the quality of minced grass carp, cooling, packaging, and storage of the carp at -20 DEG C. The addition amount of salt is 0.5-1% so that the minced grass carp belongs to the low-salt minced fish and meets the health requirements of modern consumers; the minced grass carp is heated by the ultrasound-microwave technology, so that the gel intensity of the products is high, the water holding capacity is good and the chewiness is good; and the method has an important meaning for deep processing of grass carps and increasing of the addition value of grass carps, and has very great application prospect.
Description
Technical field
The present invention relates to the method that high-quality less salt Grass Carp Surimi is prepared in the technical finesse of a kind of ultrasonic-microwave double wave.
Background technology
China is World Water production big country, and wherein freshwater product output accounts for 48.65% of national aquatic products total amount.Grass carp, popular name grass carp is one of China's " four squawfish ", very large as its output of cultured freshwater fish, and its fine and tender taste, delicious, nutritious, protein content is 15% ~ 20%, is a kind of high-quality animal protein.Current China grass carp is mainly sold with fresh and alive form, and the producing level of its processing and exploitation is relatively low, and the research about the relevant processing technology of Grass Carp Surimi goods is also less.Therefore intensive processing need be carried out to improve added value of product to it.
Surimi product is the low cholesterol food of a class instant, nutritious, multiple tastes.Domestic and international researcher generally believes that the processing of CHINESE FRESHWATER fish surimi product is one of important directions of fish processing industry development.Gel characteristic is the most important functional characteristic of surimi product, is the key factor determining surimi product quality good or not, directly has influence on the commodity value of surimi product.Grass carp belongs to the second-rate fingerling of gel, and its reason is that thermally-stabilised cathepsin makes muscle fibril degrade in thermic gelatinization.
The research at present microwave, ultrasonic wave being used for the gelling of albumen thermic is less, and what use the gruel of ultrasonic-microwave double wave treatment of fish more has no report.And heating using microwave can make cathepsin rapid deactivation, avoid gel collapse then can improve the quality of less salt gel; Ultrasonic wave process can promote being cross-linked with overlapping between the rotten protein molecular of fish, thus can improve stickiness, the elasticity of gel.Therefore, ultrasonic-microwave treatment of fish is rotten as a kind of method preparing high-quality Grass Carp Surimi, can improve again the gel strength of fish gruel, to making full use of the grass carp resource of China and improving the significant and very strong application prospect of its added value simultaneously.
Summary of the invention
The present invention aims to provide a kind of method that ultrasonic-microwave double wave technology prepares high-quality less salt Grass Carp Surimi, and the method can improve its gel strength, retentiveness and chewiness.The method technique is simple, and product gel strength is high, retentiveness good, chewiness is good.
Concrete technology step of the present invention is as follows:
1, the pretreatment of grass carp: select local grass carp that is fresh, that be of moderate size; Slaughter, gill and remove blood with flowing water cleaning;
2, meat is adopted: tail of being decaptitated by pretreated grass carp, bone, remove the peel, remove red meat;
3, rinsing: after adopting meat, oppresses: the ratio of water=1:4 adds 4 DEG C of clean water three times, soaks 4min at every turn in mass ratio;
4, pull an oar: after rinsing, flesh of fish beater is pulled an oar 2min;
5, essence filter: after making beating, fish liquid is crossed 80 mesh sieve and removed manadesma and spinelet;
6, dewater: the centrifugal 10min dehydration of the flesh of fish 8000r/min after essence filter;
7, cut and mix: the fish meat emulsion after dehydration is first cut with cutmixer and mixed 5min, then add mass fraction 0.5-1% sodium chloride and cut and mix 10min, finally add the cornstarch of mass fraction 8%, the egg white of 9%, the white granulated sugar of 2% cut and mix 10min;
8, bowel lavage: will cut and mix in rear fish gruel loading casing, every root about 50g;
9, heat: adopt the heating of ultrasonic-microwave double wave technology to make the rotten plastic of fish, rotten for fish intestines are placed in ultrasonic-microwave heating chamber center, to ensure to be heated evenly, minced fish gel structure is destroyed for preventing a large amount of steam, adopt batch (-type) heating (heating 30s suspends 30s), ultrasonic-microwave power is 400-800w, and the time is 60s-300s.
10, cool, packaging, preservation: the fish gruel after heating cools 24h under being placed in 4 DEG C of conditions, after cooling, packaging is placed in preservation under-20 DEG C of conditions.
The present invention has the following advantages:
(1) salt dissolution solution is the precondition that fish gruel forms high quality gel, the general salt adding 2%-3% mass fraction; This method salt addition is 1%, belongs to less salt fish rotten, meets modern consumer and focuses on healthy, advocate the requirement of low-salt diet, have good market development prospect.
(2) adopt ultrasonic-microwave double wave technology heating fish rotten, it is crosslinked and overlapping that ultrasonic wave facilitates between the rotten protein molecular of fish, improves stickiness, elasticity, the retentiveness of gel; Heating using microwave rapidly through the minced fish gel degradation temperatures district of 50 ~ 70 DEG C, can make endogenous proteolytic enzymes rapid deactivation, avoids minced fish gel deterioration.Product gel strength is high, retentiveness good, chewiness is good.
Detailed description of the invention
Embodiment 1
(1) pretreatment of grass carp: select local grass carp that is fresh, that be of moderate size; Slaughter, gill and remove blood with flowing water cleaning;
(2) meat is adopted: tail of being decaptitated by pretreated grass carp, bone, remove the peel, remove red meat;
(3) rinsing: after adopting meat, oppresses: the ratio of water=1:4 adds 4 DEG C of clean water three times, soaks 4min at every turn in mass ratio;
(4) pull an oar: after rinsing, flesh of fish beater is pulled an oar 2min;
(5) essence filter: after making beating, fish liquid is crossed 80 mesh sieve and removed manadesma and spinelet;
(6) dewater: the centrifugal 10min dehydration of the flesh of fish 8000r/min after essence filter;
(7) cut and mix: the fish meat emulsion after dehydration is first cut with cutmixer and mixed 5min, then add mass fraction 0.5% sodium chloride and cut and mix 10min, finally add the cornstarch of mass fraction 8%, the egg white of 9%, the white granulated sugar of 2% cut and mix 10min;
(8) bowel lavage: will cut and mix in rear fish gruel loading casing, every root about 50g;
(9) heat: adopt the heating of ultrasonic-microwave double wave technology to make the rotten plastic of fish, rotten for fish intestines are placed in ultrasonic-microwave heating chamber center, to ensure to be heated evenly, minced fish gel structure is destroyed for preventing a large amount of steam, adopt batch (-type) heating (heating 30s suspends 30s), ultrasonic-microwave power is 800w, and the time is 60s.
(10) cool, packaging, preservation: the fish gruel after heating cools 24h under being placed in 4 DEG C of conditions, after cooling, packaging is placed in preservation under-20 DEG C of conditions.
Embodiment 2
(1) pretreatment of grass carp: select local grass carp that is fresh, that be of moderate size; Slaughter, gill and remove blood with flowing water cleaning;
(2) meat is adopted: tail of being decaptitated by pretreated grass carp, bone, remove the peel, remove red meat;
(3) rinsing: after adopting meat, oppresses: the ratio of water=1:4 adds 4 DEG C of clean water three times, soaks 4min at every turn in mass ratio;
(4) pull an oar: after rinsing, flesh of fish beater is pulled an oar 2min;
(5) essence filter: after making beating, fish liquid is crossed 80 mesh sieve and removed manadesma and spinelet;
(6) dewater: the centrifugal 10min dehydration of the flesh of fish 8000r/min after essence filter;
(7) cut and mix: the fish meat emulsion after dehydration is first cut with cutmixer and mixed 5min, then add mass fraction 0.8% sodium chloride and cut and mix 10min, finally add the cornstarch of mass fraction 8%, the egg white of 9%, the white granulated sugar of 2% cut and mix 10min;
(8) bowel lavage: will cut and mix in rear fish gruel loading casing, every root about 50g;
(9) heat: adopt the heating of ultrasonic-microwave double wave technology to make the rotten plastic of fish, rotten for fish intestines are placed in ultrasonic-microwave heating chamber center, to ensure to be heated evenly, minced fish gel structure is destroyed for preventing a large amount of steam, adopt batch (-type) heating (heating 30s suspends 30s), ultrasonic-microwave power is 600w, and the time is 120s;
(10) cool, packaging, preservation: the fish gruel after heating cools 24h under being placed in 4 DEG C of conditions, after cooling, packaging is placed in preservation under-20 DEG C of conditions.
Embodiment 3
(1) pretreatment of grass carp: select local grass carp that is fresh, that be of moderate size; Slaughter, gill and remove blood with flowing water cleaning;
(2) meat is adopted: tail of being decaptitated by pretreated grass carp, bone, remove the peel, remove red meat;
(3) rinsing: after adopting meat, oppresses: the ratio of water=1:4 adds 4 DEG C of clean water three times, soaks 4min at every turn in mass ratio;
(4) pull an oar: after rinsing, flesh of fish beater is pulled an oar 2min;
(5) essence filter: after making beating, fish liquid is crossed 80 mesh sieve and removed manadesma and spinelet;
(6) dewater: the centrifugal 10min dehydration of the flesh of fish 8000r/min after essence filter;
(7) cut and mix: the fish meat emulsion after dehydration is first cut with cutmixer and mixed 5min, then add mass fraction 1% sodium chloride and cut and mix 10min, finally add the cornstarch of mass fraction 8%, the egg white of 9%, the white granulated sugar of 2% cut and mix 10min;
(8) bowel lavage: will cut and mix in rear fish gruel loading casing, every root about 50g;
(9) heat: adopt the heating of ultrasonic-microwave double wave technology to make the rotten plastic of fish, rotten for fish intestines are placed in ultrasonic-microwave heating chamber center, to ensure to be heated evenly, minced fish gel structure is destroyed for preventing a large amount of steam, adopt batch (-type) heating (heating 30s suspends 30s), ultrasonic-microwave power is 400w, and the time is 300s;
(10) cool, packaging, preservation: the fish gruel after heating cools 24h under being placed in 4 DEG C of conditions, after cooling, packaging is placed in preservation under-20 DEG C of conditions.
Claims (3)
1. a preparation method for high-quality less salt Grass Carp Surimi, is characterized in that comprising the steps:
(1) pretreatment of grass carp: select local grass carp that is fresh, that be of moderate size; Slaughter, gill and remove blood with flowing water cleaning;
(2) meat is adopted: tail of being decaptitated by pretreated grass carp, bone, remove the peel, remove red meat;
(3) rinsing: after adopting meat, oppresses: the ratio of water=1:4 adds 4 DEG C of clean water three times, soaks 4min at every turn in mass ratio;
(4) pull an oar: after rinsing, flesh of fish beater is pulled an oar 2min;
(5) essence filter: after making beating, fish liquid is crossed 80 mesh sieve and removed manadesma and spinelet;
(6) dewater: the centrifugal 10min dehydration of the flesh of fish 8000r/min after essence filter;
(7) cut and mix: the fish meat emulsion after dehydration is first cut with cutmixer and mixed 5min, then add sodium chloride and cut and mix 10min, finally add the cornstarch of mass fraction 8%, the egg white of 9%, the white granulated sugar of 2% cut and mix 10min;
(8) bowel lavage: will cut and mix in rear fish gruel loading casing, every root about 50g;
(9) adopt the heating of ultrasonic-microwave double wave technology to make the rotten plastic of fish, rotten for fish intestines are placed in ultrasonic-microwave heating chamber center, to ensure to be heated evenly;
(10) cool, packaging, preservation: the fish gruel after heating cools 24h under being placed in 4 DEG C of conditions, after cooling, packaging is placed in preservation under-20 DEG C of conditions.
2. the preparation method of a kind of high-quality less salt Grass Carp Surimi according to claim 1, is characterized in that the addition of described sodium chloride is the 0.5-1% of fish meat emulsion quality after above-mentioned steps (7) dehydration.
3. the preparation method of a kind of high-quality less salt Grass Carp Surimi according to claim 1, it is characterized in that above-mentioned steps (9) adopts ultrasonic-microwave double wave technology heating technique to be batch (-type) heating, heating 30s suspends 30s, and ultrasonic-microwave power is 400-800w, and the time is 60-300s.
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| CN201410609413.XA CN104397766A (en) | 2014-11-04 | 2014-11-04 | Method for preparing high-quality low-salt minced grass carp |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707664A (en) * | 2016-01-26 | 2016-06-29 | 福建农林大学 | Corn and fish flesh sausage processing method |
| CN106261989A (en) * | 2016-10-13 | 2017-01-04 | 福建安井食品股份有限公司 | A kind of microwave steam combination surimi product process equipment |
| CN107897762A (en) * | 2017-12-21 | 2018-04-13 | 福建农林大学 | A kind of seaweed fish sausage and preparation method thereof |
| CN110558495A (en) * | 2019-10-16 | 2019-12-13 | 武汉市农业科学院 | Preparation method of leisure instant freshwater fish product without meat thorns |
| CN113208066A (en) * | 2021-06-03 | 2021-08-06 | 中国计量大学 | Method for improving gel texture characteristics of low-salt minced pork |
| CN113729175A (en) * | 2021-09-02 | 2021-12-03 | 广西大学 | Preparation method of instant salted sea duck eggs |
| CN114223856A (en) * | 2021-12-29 | 2022-03-25 | 太和县薇薇安营养食品有限公司 | Preparation method of hypoallergenic fish sausage |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707664A (en) * | 2016-01-26 | 2016-06-29 | 福建农林大学 | Corn and fish flesh sausage processing method |
| CN106261989A (en) * | 2016-10-13 | 2017-01-04 | 福建安井食品股份有限公司 | A kind of microwave steam combination surimi product process equipment |
| CN106261989B (en) * | 2016-10-13 | 2023-10-13 | 安井食品集团股份有限公司 | Microwave steam allies oneself with minced fillet goods processing equipment |
| CN107897762A (en) * | 2017-12-21 | 2018-04-13 | 福建农林大学 | A kind of seaweed fish sausage and preparation method thereof |
| CN110558495A (en) * | 2019-10-16 | 2019-12-13 | 武汉市农业科学院 | Preparation method of leisure instant freshwater fish product without meat thorns |
| CN113208066A (en) * | 2021-06-03 | 2021-08-06 | 中国计量大学 | Method for improving gel texture characteristics of low-salt minced pork |
| CN113729175A (en) * | 2021-09-02 | 2021-12-03 | 广西大学 | Preparation method of instant salted sea duck eggs |
| CN114223856A (en) * | 2021-12-29 | 2022-03-25 | 太和县薇薇安营养食品有限公司 | Preparation method of hypoallergenic fish sausage |
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Application publication date: 20150311 |