CN104522739A - Instant mackerel minced fillet product with smoke taste, and preparation method thereof - Google Patents
Instant mackerel minced fillet product with smoke taste, and preparation method thereof Download PDFInfo
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- CN104522739A CN104522739A CN201410677854.3A CN201410677854A CN104522739A CN 104522739 A CN104522739 A CN 104522739A CN 201410677854 A CN201410677854 A CN 201410677854A CN 104522739 A CN104522739 A CN 104522739A
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- 239000000779 smoke Substances 0.000 title claims abstract description 43
- 235000020640 mackerel Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000010894 electron beam technology Methods 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 101710162629 Trypsin inhibitor Proteins 0.000 claims abstract description 16
- 229940122618 Trypsin inhibitor Drugs 0.000 claims abstract description 16
- 239000002753 trypsin inhibitor Substances 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
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- 241000251468 Actinopterygii Species 0.000 claims description 37
- 235000019465 surimi Nutrition 0.000 claims description 34
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 claims description 12
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- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
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- 239000008107 starch Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 8
- 238000010257 thawing Methods 0.000 claims description 8
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 6
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 239000008236 heating water Substances 0.000 claims description 2
- 241000657480 Crataegus pinnatifida Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 10
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 4
- 238000004898 kneading Methods 0.000 abstract 4
- 229920000881 Modified starch Polymers 0.000 abstract 2
- 239000004368 Modified starch Substances 0.000 abstract 2
- 108060008539 Transglutaminase Proteins 0.000 abstract 2
- 235000019426 modified starch Nutrition 0.000 abstract 2
- 102000003601 transglutaminase Human genes 0.000 abstract 2
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- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 244000160089 Crataegus cuneata Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- PETRWTHZSKVLRE-UHFFFAOYSA-N 2-Methoxy-4-methylphenol Chemical compound COC1=CC(C)=CC=C1O PETRWTHZSKVLRE-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
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- -1 carboxyl compound Chemical class 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical group COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000012744 reinforcing agent Substances 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 235000020990 white meat Nutrition 0.000 description 2
- 150000000345 2,6-xylenols Chemical class 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical group OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000932075 Priacanthus hamrur Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 244000297694 fish poison bean Species 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an instant mackerel minced fillet product with smoke taste, and a preparation method thereof. According to the preparation method, mackerel minced fillet is subjected to unfreezing, mixing and kneading without seasonings, mixing and kneading with salt, and mixing and kneading with seasonings, wherein transglutaminase, soybean trypsin inhibitor, a smoke solution, modified starch, and seasonings are added in the step of mixing and kneading with seasonings; an obtained mixture is subjected to low-temperature and high-temperature two-stage heat seating, cooling, and packaging; and the finished products are obtained via electron beam cold sterilization. One portion of mackerel minced fillet comprises, by mass, 0.2 to 0.4% of transglutaminase, 0.2 to 0.3% of the smoke solution, 0.08 to 0.012% of soybean trypsin inhibitor, and 10 to 12% of modified starch. Advantages are that: gel strength and water holding capacity of the minced fillet product are improved; oxidation resistance, and antiseptic and preservation effects are excellent; and the instant mackerel minced fillet product is convenient for eating, is excellent in taste, and is high in nutritional value.
Description
Technical field
The present invention relates to a kind of surimi product, especially relate to instant mackerel surimi product of a kind of smoke and preparation method thereof.
Background technology
The development of China's fish rotten processing industry was rapid in recent years, the existing rotten manufacturing enterprise of nearly 400 quick-frozen fisses, and annual production reaches 30 ~ 400,000 tons; Surimi product has also become the important product class of processing of aquatic products industry simultaneously, annual production reaches 1,000,000 tons, but always based on the product such as fish bean curd, imitation crab meat rod, fish ball that taste is single, overwhelming majority surimi product, all with the circulation of frozen goods form, limits the variation of surimi product taste and edible convenience.
In Ge great marine site, the world, ocean pelagic fishes are lower because having food chain, and life cycle is short, and fertility is strong, growth rapidly, the features such as resource recovery ability is strong, output is extremely abundant, be always countries in the world main catch fish.Along with the slump of disastrous proportions of Conventional marine economic fish (as large yellow croaker, eel, hairtail etc.) resource, the quantity of the catch of mackerel, mackerel, the blue circle ocean such as Scad, anchovy Optimization of Low Value Fish at the middle and upper levels then increases year by year, and its amount of fishing accounts for 60% of the total amount of fishing of sea fishery.Optimization of Low Value Fish is except marketing fresh at the middle and upper levels in current ocean, and mainly through simply freezing or being processed into canned fish, intensive processing degree is lower, and resource utilization needs to be improved further.At present for the fish mainly marine products white meat fish of fish gruel processing, as hairtail, plum fish, white mushroom fish etc., along with continuing to increase of the low value fish amounts of fishing such as the decline of white meat fish crop and mackerel, make the rotten and goods tool of fish using mackerel etc. as raw material and be of great significance and vast potential for future development.
Smoked foods are subject to liking of people due to its special local flavor.Current sootiness has been widely used in the processing and fabricating of ham sausage, fillet, meat of poultris etc., but domestic smoking process mainly utilizes the sultry burning of timber to produce flue gas with smoking food, need to arrange fume generating furnace, chimney kiln and other affiliated facilities, operation is main by rule of thumb, the more difficult control of product quality, and sootiness goods are subject to tar and carcinogen 3,4-benzopyrene pollution, edible safety is poor.Utilizing smoke solution to carry out fumersion and can overcome above deficiency, is the main trend of world's smoked foods industry development, but utilizes the rotten instant product of fumersion method production mackerel fish to have no report both at home and abroad at present.
Summary of the invention
Technical problem to be solved by this invention is to provide one not only can improve surimi product gel strength and retention ability, and has the instant, the instant mackerel surimi product of mouthfeel smoke that is good, that be of high nutritive value and preparation method thereof of good anti-oxidant and anti-corrosive fresh-keeping effect.
The present invention solves the problems of the technologies described above adopted technical scheme: the instant mackerel surimi product of a kind of smoke, by rotten for mackerel fish through thawing, emptyly to beat, salt is beaten, seasoning is beaten, TGase, soybean trypsin inhibitor, smoke solution, converted starch and flavoring is added when seasoning is beaten, by low temperature and high temperature two sections of heat-shapings, after cooling, packaging, electron beam cold sterilization process is utilized to obtain further.
With mackerel quality of fish filling for benchmark, the interpolation mass percent of described TGase is 0.2% ~ 0.4%, the interpolation mass percent of described smoke solution is 0.2% ~ 0.3%, the interpolation mass percent of described soybean trypsin inhibitor is 0.08% ~ 0.012%, the interpolation mass percent of described converted starch is 10% ~ 12%, and the interpolation mass percent of described flavoring is 2% ~ 3%.
Described smoke solution is Chinese hawthorn seed Fumigating flavor, and described flavoring consists of: common monosodium glutamate: granulated sugar: the mass ratio of yellow rice wine is 1:4:5.
A preparation method for the instant mackerel surimi product of smoke, concrete steps are as follows:
(1) empty arena: the gruel of freezing mackerel fish is placed in thawing room, empty arena 3 ~ 8min after 4 ~ 10 DEG C of low temperature thaw;
(2) salt is beaten: with mackerel quality of fish filling for benchmark, add the salt that mass percent is 2 ~ 3%, beats the 12 ~ 16min that bursts;
(3) seasoning is beaten: TGase (TG enzyme), soybean trypsin inhibitor, smoke solution, converted starch and flavoring added in the mackerel fish gruel that step (2) obtains, under the condition of temperature 10 DEG C ~ 12 DEG C, beat the 8 ~ 12min that bursts;
(4) low temperature and high temperature two sections of hot briquettings: rotten for fish mixture is heated after fish-meat ball making machine is shaping, 30 ~ 50 DEG C of temperature section heating 40min ~ 80min, enter 85 ~ 95 DEG C of heating water bath 10min ~ 20min subsequently, obtain surimi product; The effect of step heating, for avoiding minced fish gel degradation temperatures (60 ~ 70 DEG C), improves the gel strength of minced fish gel body;
(5) cool: surimi product is put into 10 DEG C ~ 15 DEG C cooling waters and cool, draining;
(6) pack: weigh pack, vacuum seal;
(7) electron-beam sterilization: through 2 ~ 4 kGy dosage electron beam treatment, room temperature storage or deepfreezes.
With mackerel quality of fish filling for benchmark, the interpolation mass percent of described TGase is 0.2% ~ 0.4%, the interpolation mass percent of described smoke solution is 0.2% ~ 0.3%, the interpolation mass percent of described soybean trypsin inhibitor is 0.08% ~ 0.012%, the interpolation mass percent of described converted starch is 10% ~ 12%, and the interpolation mass percent of described flavoring is for being 2% ~ 3%.
Described smoke solution is Chinese hawthorn seed Fumigating flavor, and described flavoring consists of: common monosodium glutamate: granulated sugar: yellow rice wine quality compares 1:4:5.
Compared with prior art, the invention has the advantages that: the present invention makes public for the first time instant mackerel surimi product of smoke and preparation method thereof, the instant mackerel surimi product of this smoke utilizes the gruel of mackerel fish to be primary raw material, and with minced fish gel reinforcing agent, smoke solution, auxiliary material and other flavoring for mixture, and further by electron beam cold sterilization process, reach room temperature storage and instant requirement.Because mackerel belongs to greasiness fish, fat content is high and oxidizable rotten, the smoke solution added in the present invention contains various phenols, carboxyl compound, organic acid and furans, ester, alcohol etc., and its main component is guaiacol and 4-methyl guaiacol and 4,2,6-dimethyl phenols.Phenols has strong antioxidation and bactericidal action, organic acid, carboxyl compound and alcohol also have certain bactericidal action, these materials make smoke solution have good anti-oxidant and anti-corrosive fresh-keeping effect to mackerel surimi product, there is Titian simultaneously and increase taste effect, improve people's liking edible instant mackerel surimi product.
Adopt electron beam cold sterilization technology have easy to operate, do not heat up, non-secondary pollution, low energy consumption, safe and reliable, the advantages such as the original local flavor of food can be kept preferably, electron beam treatment dosage is too low does not reach sterilization effect, too high (10 more than kGy) likely has an impact to flavour of food products and nutritional labeling thereof, adopt 2 ~ 4 kGy dosage electron beam treatment mackerel surimi products, both the original local flavor of product can have been kept, its edible safety can be ensured again, extend the shelf life.
In addition, because mackerel is rich in blood color flesh, containing more chromoprotein, muscle fibre is relatively thin, the salting-in-protein content relevant with forming minced fish gel elasticity is relatively less, and the myosinogen hindering elasticity to be formed is relatively many, the fish protein of such fish is easily degraded because of the effect of oneself protease simultaneously.TG enzyme is added in the gruel of mackerel fish, soybean trypsin inhibitor, there is gel and strengthen effect, on the one hand TG enzyme can the epsilon-amino in catalytic proteins on lysine and the γ-amide groups generation transacylate reaction on glutaminic acid residue, generate ε-(γ-paddy amine acyl group)-lysine covalent bond, promote, between protein molecule and in protein molecule, covalent cross-linking occurs, promote that the rotten albumen of fish forms gel network structure, and soybean trypsin inhibitor is by suppressing the proteinase activity of mackerel meat self, delay the degradation of fish protein, play the effect improving surimi product gel strength and retention ability.
In sum, instant mackerel surimi product of smoke of the present invention and preparation method thereof, the mackerel surimi product made has raising surimi product gel strength and retention ability, without the need to cold storage, instant bagged, also can heat rear edible, have smoke, be rich in various nutrition, therefore the present invention has storage and instant, mouthfeel are good, be of high nutritive value, the advantage of unique flavor.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
The instant mackerel surimi product of a kind of smoke, by rotten for mackerel fish through thawing, emptyly to beat, salt is beaten, seasoning is beaten, various minced fish gel reinforcing agent, smoke solution, auxiliary material and flavoring is added when seasoning is beaten, by low temperature and high temperature two sections of heat-shapings, after cooling, packaging, utilize electron beam cold sterilization process further.Its concrete preparation process is as follows:
(1) empty arena: the gruel of freezing mackerel fish is placed in thawing room, empty arena 5min after 4 ~ 10 DEG C of low temperature thaw;
(2) salt is beaten: with mackerel quality of fish filling for benchmark, add the salt that mass percent is 2.5%, beats the 14min that bursts;
(3) seasoning is beaten: TGase (TG enzyme), soybean trypsin inhibitor, smoke solution, converted starch and flavoring added in the mackerel fish gruel that step (2) obtains, under the condition of temperature 11 DEG C, beat the 10min that bursts, wherein with mackerel quality of fish filling for benchmark, the interpolation mass percent of TGase is 0.3%, the interpolation mass percent of smoke solution is 0.25%, the interpolation mass percent of soybean trypsin inhibitor is 0.010%, the interpolation mass percent of converted starch is 11%, the interpolation mass percent of flavoring is 2.5%, this smoke solution is Chinese hawthorn seed Fumigating flavor, be rich in organic acid, the smoked flavor such as phenol and carbonyls composition, but (smoke solution is No. II, Chinese hawthorn seed Fumigating flavor to the liquid not containing BaP, food-grade, produced by Jinan Hua Lu Food Co., Ltd), flavoring consists of: common monosodium glutamate: granulated sugar: yellow rice wine quality compares 1:4:5,
(4) low temperature and high temperature two sections of hot briquettings: rotten for fish mixture is heated after fish-meat ball making machine is shaping, 40 DEG C of temperature section heating 60min, enter 90 DEG C of water-baths subsequently, heating 15min, obtains surimi product;
(5) cool: surimi product is put into 12 DEG C of cooling waters and cool, draining;
(6) pack: weigh pack, vacuum seal;
(7) electron-beam sterilization: through 3 kGy dosage electron beam treatment, room temperature storage.
Embodiment 2
Identical with embodiment 1, its difference is:
(1) empty arena: the gruel of freezing mackerel fish is placed in thawing room, empty arena 3min after less than 10 DEG C low temperature thaw;
(2) salt is beaten: with mackerel quality of fish filling for benchmark, add the salt that mass percent is 2%, beats the 12min that bursts;
(3) seasoning is beaten: with mackerel quality of fish filling for benchmark, the interpolation mass percent of TGase is 0.2%, the interpolation mass percent of smoke solution is 0.2%, the interpolation mass percent of soybean trypsin inhibitor is 0.08%, the interpolation mass percent of converted starch is 10%, the interpolation mass percent of flavoring is 3%, under the condition of temperature 10 DEG C, beats the 12min that bursts;
(4) low temperature and high temperature two sections of hot briquettings: by rotten for shaping rear fish 30 DEG C of temperature sections heating 80min, enter 85 DEG C of water-baths subsequently, heating 20min;
(5) cool: surimi product is put into 10 DEG C of cooling waters and cool, draining;
(6) electron-beam sterilization: through 2kGy dosage electron beam treatment after packaging, deepfreeze.
Embodiment 3
Identical with embodiment 1, its difference is:
(1) empty arena: the gruel of freezing mackerel fish is placed in thawing room, empty arena 8min after less than 10 DEG C low temperature thaw;
(2) salt is beaten: add the salt that mass percent is 3% in the gruel of mackerel fish, beats the 16min that bursts;
(3) seasoning is beaten: the interpolation mass percent of TGase is 0.4%, the interpolation mass percent of smoke solution is 0.3%, the interpolation mass percent of soybean trypsin inhibitor is 0.012%, the interpolation mass percent of converted starch is 12%, the interpolation mass percent of flavoring is 2%, under the condition of temperature 12 DEG C, beat the 8min that bursts;
(4) low temperature and high temperature two sections of hot briquettings: by rotten for shaping fish 50 DEG C of temperature sections heating 40min, enter 95 DEG C of water-baths subsequently, heating 10min;
(5) cool: surimi product is put into 15 DEG C of cooling waters and cool, draining;
(6) electron-beam sterilization: through 4 kGy dosage electron beam treatment after packaging.
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited to above-mentioned citing.Those skilled in the art are in essential scope of the present invention, and the change made, remodeling, interpolation or replacement, also should belong to protection scope of the present invention.
Claims (6)
1. the instant mackerel surimi product of smoke, it is characterized in that: by rotten for mackerel fish through thawing, emptyly to beat, salt is beaten, seasoning is beaten, TGase, soybean trypsin inhibitor, smoke solution, converted starch and flavoring is added when seasoning is beaten, by low temperature and high temperature two sections of heat-shapings, after cooling, packaging, electron beam cold sterilization process is utilized to obtain further.
2. the instant mackerel surimi product of a kind of smoke according to claim 1, it is characterized in that: with mackerel quality of fish filling for benchmark, the interpolation mass percent of described TGase is 0.2% ~ 0.4%, the interpolation mass percent of described smoke solution is 0.2% ~ 0.3%, the interpolation mass percent of described soybean trypsin inhibitor is 0.08% ~ 0.012%, the interpolation mass percent of described converted starch is 10% ~ 12%, and the interpolation mass percent of described flavoring is 2% ~ 3%.
3. the instant mackerel surimi product of a kind of smoke according to claim 1, is characterized in that: described smoke solution is Chinese hawthorn seed Fumigating flavor, and the ratio that described flavoring consists of common monosodium glutamate, granulated sugar and yellow rice wine 1:4:5 in mass ratio mixes.
4. a preparation method for the instant mackerel surimi product of smoke according to claim 1, is characterized in that concrete steps are as follows:
(1) empty arena: the gruel of freezing mackerel fish is placed in thawing room, empty arena 3 ~ 8min after 4 ~ 10 DEG C of low temperature thaw;
(2) salt is beaten: with mackerel quality of fish filling for benchmark, add the salt that mass percent is 2 ~ 3%, beats the 12 ~ 16min that bursts;
(3) seasoning is beaten: TGase (TG enzyme), soybean trypsin inhibitor, smoke solution, converted starch and flavoring added in the mackerel fish gruel that step (2) obtains, under the condition of temperature 10 DEG C ~ 12 DEG C, beat the 8 ~ 12min that bursts;
(4) low temperature and high temperature two sections of hot briquettings: rotten for fish mixture is heated after fish-meat ball making machine is shaping, 30 ~ 50 DEG C of temperature section heating 40min ~ 80min, enter 85 ~ 95 DEG C of heating water bath 10min ~ 20min subsequently, obtain surimi product;
(5) cool: surimi product is put into 10 DEG C ~ 15 DEG C cooling waters and cool, draining;
(6) pack: weigh pack, vacuum seal;
(7) electron-beam sterilization: through 2 ~ 4 kGy dosage electron beam treatment, room temperature storage or deepfreezes.
5. the preparation method of the instant mackerel surimi product of a kind of smoke according to claim 4, it is characterized in that: with mackerel quality of fish filling for benchmark, the interpolation mass percent of described TGase is 0.2% ~ 0.4%, the interpolation mass percent of described smoke solution is 0.2% ~ 0.3%, the interpolation mass percent of described soybean trypsin inhibitor is 0.08% ~ 0.012%, the interpolation mass percent of described converted starch is 10% ~ 12%, and the interpolation mass percent of described flavoring is 2% ~ 3%.
6. the preparation method of the instant mackerel surimi product of a kind of smoke according to claim 4, it is characterized in that: described smoke solution is Chinese hawthorn seed Fumigating flavor, the ratio that described flavoring consists of common monosodium glutamate, granulated sugar and yellow rice wine 1:4:5 in mass ratio mixes.
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| CN104855479A (en) * | 2015-05-13 | 2015-08-26 | 浙江工业大学 | Recombinant fish cookie and processing method therefor |
| CN104921181A (en) * | 2015-05-27 | 2015-09-23 | 福建海壹食品饮料有限公司 | Preparation method of minced fillets with elasticity and water-retaining property |
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| CN105325932A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Preparation method of instant boneless horse mackerel fillet |
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| CN104839776B (en) * | 2015-05-08 | 2018-05-22 | 海欣食品股份有限公司 | A kind of crab seed fish ball and its processing method |
| CN104855479A (en) * | 2015-05-13 | 2015-08-26 | 浙江工业大学 | Recombinant fish cookie and processing method therefor |
| CN104855479B (en) * | 2015-05-13 | 2018-11-02 | 浙江工业大学 | A kind of recombined fish muscle biscuit and its processing method |
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| CN105325932A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Preparation method of instant boneless horse mackerel fillet |
| CN105325924A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Producing method of quick-frozen and flavored cod fillets |
| CN105325936A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring |
| CN105594824A (en) * | 2015-12-26 | 2016-05-25 | 山东好当家海洋发展股份有限公司 | Processing method for quickly frozen butterfish |
| CN106490372A (en) * | 2016-10-10 | 2017-03-15 | 秦华 | A kind of house pet emulates the preparation method of grilled lamb chops food |
| CN110637997A (en) * | 2019-10-31 | 2020-01-03 | 大连工业大学 | Method for making self-heating fish balls with gravy |
| CN114747740A (en) * | 2022-03-31 | 2022-07-15 | 泉州师范学院 | Spanish mackerel surimi product and preparation method thereof |
| CN114747740B (en) * | 2022-03-31 | 2023-09-22 | 泉州师范学院 | Mackerel surimi product and preparation method thereof |
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