CN106578851A - Preparation method for minced fish product smell removal thickener - Google Patents
Preparation method for minced fish product smell removal thickener Download PDFInfo
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- CN106578851A CN106578851A CN201611166857.6A CN201611166857A CN106578851A CN 106578851 A CN106578851 A CN 106578851A CN 201611166857 A CN201611166857 A CN 201611166857A CN 106578851 A CN106578851 A CN 106578851A
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- surimi product
- thickening agent
- raw meat
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- preparation
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Abstract
The invention belongs to the field of aquatic food processing, and particularly relates to a preparation method for a minced fish product smell removal thickener. The specific steps are as follows: (A) material preprocessing; (B) grinding; (C) water extraction; (D) separation, concentration and drying. The invention has the following advantages: (1) the smell removal thickener prepared by the method disclosed by the invention has the effect of covering fishy smell and peculiar smell, and aqueous extract of ground artichoke has a good effect of removing fishy smell and peculiar smell; (2) the aqueous extract of the ground artichoke can enhance the gel property of a minced fish product, improve product texture and increase product quality; (3) the artichoke does not have strong smell and flavor, can remove product smell, and does not bring in other peculiar smells; (4) the specific sweet taste of the artichoke can improve product flavor; (5) the smell removal thickener prepared by the invention is natural and safe, and the production method is simple.
Description
Technical field
The invention belongs to aquatic food manufacture field, and in particular to a kind of surimi product is except the preparation method of raw meat thickening agent.
Background technology
Minced fish is a kind of new Aquatic product conditioning food raw material.Minced fish is cut after mixing, beaten with Sal, auxiliary material etc.
Burst, into sticky pasted fish meat reshaping post-heating, become have resilient gelinite, this based article includes fish pill, breaded fish stick, with sweet and sour flavor
Intestinal, press fish etc..Because surimi product conditioning is easy, delicacy is delicious, and storage endurance, is quite adapted to urban consumption, and this based article can
Large-scale industrialized manufacture, and can family manual production.The economic worth of Optimization of Low Value Fish can be improved, and can be connect by the people
Receive, thus be a kind of rising aquatic product.
Topmost technical problem is that fishlike smell weight and gelling performance be not good in surimi product processing.At present, solve problem
The main method of fishlike smell weight is by the spice covering smell such as Rhizoma Zingiberis Recenss, Pericarpium Zanthoxyli, Folium Perillae；Solve problem gelling performance is not good
Main method is to add glutamine transaminage (TG enzymes) or adjuvant to strengthen gelling performance.Prior art exist problem it
One is that addition spice covering smell effect in some minced fish, the particularly heavier minced fish of mud fishy smell is not satisfactory；It is existing
With the presence of technology problem two be addition TG enzymes can effectively improve gel performance of minced fillet, but the fresh water poor for gelling performance
Minced fish effect is limited, and the adjuvant such as addition soybean protein isolate can to a certain degree improve product gelling performance, but while can affect
Product special flavour mouthfeel, there is obvious flour taste when addition is slightly larger.
The content of the invention
For defect of the prior art, it is an object of the invention to provide a kind of preparation of surimi product except raw meat thickening agent
Method, the method is obtained to be covered fishy smell, improves the effect of gel performance of minced fish product except raw meat thickening agent has, except fish raw meat
Effect is good, and can significantly improve product elasticity, hardness isogel characteristic.
To realize object above, technical scheme is as follows：
A kind of surimi product is concretely comprised the following steps except the preparation method of raw meat thickening agent：
A pretreatments of raw material：Carlina acauliss bract, stem cleaning post-drying, Carlina acauliss bract and stem are according to 6-10:The quality of 0-4
Than mixing；
B is crushed：Pretreated raw material is crushed；
C water extractions：Carlina acauliss powder that step B obtains is taken according to solid-liquid ratio 1：10-1：30 add water, in 70-95 DEG C of water-bath extraction
2-5h；The unit of the solid-liquid ratio is g/ml.
D separates concentrate drying：Centrifugation is removed slag, and obtains filtrate, and filtrate is concentrated and is dried, and obtains final product surimi product except raw meat thickening
Agent.
The solid-liquid ratio refers to the quality of Carlina acauliss powder and the ratio of the volume as lixiviating solution.
Further, crushed with super micron mill in crushing process described in step B.
Further, the degree crushed described in step B is to be crushed to more than 90% grain diameter≤10 μm.
Further, the degree for concentrating described in step D is to be concentrated into solid content 30-50%.
Further, the degree being dried described in step D is for dry to moisture 3-6%.
Further, it is dried described in step D to be spray-dried.
The second object of the present invention is surimi product obtained in protection said method except raw meat thickening agent.
The present invention also aims to protect a kind of surimi product, its preparation method to be：Its quality is added in minced fish
The surimi product of 0.5-5% removes raw meat thickening agent, and the Sal of 0.5-3%, the flavouring agent of 0.5-2.5%, the adjuvant of 1-5% is cut and mixed
Uniformly, coloclysis, steaming and decocting obtains final product surimi product, and the surimi product passes through claim 1-6 any of which item institute except raw meat thickening agent
The method of stating is prepared.
The adjuvant is Ovum Gallus domesticus album and soybean protein.
The beneficial effects of the present invention is：
(1) the method for the invention is obtained except raw meat thickening agent has the effect for covering fishy smell, after Carlina acauliss crushing
Water extract remove fishy smell effect it is good；(2) water extract after Carlina acauliss are crushed can strengthen the gel characteristic of surimi product, change
Kind products'texture, improves product quality；(3) Carlina acauliss itself can remove product fishy smell without overpowering odor flavour, and not bring it into
Its abnormal flavour；(4) specific time sweet mouthfeel of Carlina acauliss can increase product special flavour；(5) present invention is obtained removes raw meat thickening agent, day
So safe, manufacture method is simple.
Description of the drawings
In order to be illustrated more clearly that the specific embodiment of the invention or technical scheme of the prior art, below will be to concrete
The accompanying drawing to be used needed for embodiment or description of the prior art is briefly described.
Fig. 1 is impact of the Carlina acaulis extract addition to chub surimi product gelling performance.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.It is unreceipted in preferred embodiment
The experimental technique of actual conditions, generally according to normal condition.
Embodiment 1
Surimi product is concretely comprised the following steps except the preparation method of raw meat thickening agent：
A pretreatments of raw material：Carlina acauliss bract, stem cleaning post-drying, Carlina acauliss bract and stem are according to 6:4 mass ratio is mixed
Close；
B is crushed：Pretreated raw material is crushed with super micron mill, is crushed to more than 90% grain diameter≤10
μm；
C water extractions：Take the Carlina acauliss powder that step B obtains to add water according to solid-liquid ratio 1: 20, in 85 DEG C of water-baths extraction 4h；
D separates concentrate drying：Centrifugation is removed slag, and obtains filtrate, and filtrate is concentrated, and it is 40% to be concentrated into solid content, then
It is spray-dried, it is 5% to be dried to moisture, is obtained final product surimi product except raw meat thickening agent.
Embodiment 2
Surimi product is concretely comprised the following steps except the preparation method of raw meat thickening agent：
A pretreatments of raw material：Carlina acauliss bract, stem cleaning post-drying, Carlina acauliss bract and stem are according to 10:0 mass ratio is mixed
Close；
B is crushed：Pretreated raw material is crushed with super micron mill, is crushed to more than 90% grain diameter≤10
μm；
C water extractions：Carlina acauliss powder that step B obtains is taken according to solid-liquid ratio 1：10 add water, in 70 DEG C of water-bath extraction 2h；
D separates concentrate drying：Centrifugation is removed slag, and obtains filtrate, and filtrate is concentrated, and it is 30% to be concentrated into solid content, then
It is spray-dried, it is 3% to be dried to moisture, is obtained final product surimi product except raw meat thickening agent.
Embodiment 3
Surimi product is concretely comprised the following steps except the preparation method of raw meat thickening agent：
A pretreatments of raw material：Carlina acauliss bract, stem cleaning post-drying, Carlina acauliss bract and stem are according to 8:3 mass ratio is mixed
Close；
B is crushed：Pretreated raw material is crushed with super micron mill, is crushed to more than 90% grain diameter≤10
μm；
C water extractions：Carlina acauliss powder that step B obtains is taken according to solid-liquid ratio 1：30 add water, in 95 DEG C of water-bath extraction 5h；
D separates concentrate drying：Centrifugation is removed slag, and obtains filtrate, and filtrate is concentrated, and it is 50% to be concentrated into solid content, then
It is spray-dried, it is 6% to be dried to moisture, is obtained final product surimi product except raw meat thickening agent.
Embodiment 4
Prepare surimi product：The Sal of its quality 0.5-3%, the flavouring agent of 0.5-2.5%, 1-5% are added in minced fish
Adjuvant (Ovum Gallus domesticus album, soybean protein etc.), cut and mix uniform, coloclysis, steaming and decocting obtains final product surimi product.
Embodiment 5
Prepare surimi product：Surimi product obtained in the embodiment 1 of its quality 0.5% is added to remove raw meat thickening in minced fish
Agent, the Sal of 0.5-3%, the flavouring agent of 0.5-2.5%, the adjuvant (Ovum Gallus domesticus album, soybean protein etc.) of 1-5% is cut and mixes uniform, fills
Intestinal, steaming and decocting obtains final product surimi product.
Embodiment 6
Prepare surimi product：Surimi product obtained in the embodiment 1 of its quality 1% is added in minced fish except raw meat thickening agent,
The Sal of 0.5-3%, the flavouring agent of 0.5-2.5%, the adjuvant (Ovum Gallus domesticus album, soybean protein etc.) of 1-5% is cut and mixes uniform, and coloclysis steam
Boil, obtain final product surimi product.
Embodiment 7
Prepare surimi product：Surimi product obtained in the embodiment 1 of its quality 1.5% is added to remove raw meat thickening in minced fish
Agent, the Sal of 0.5-3%, the flavouring agent of 0.5-2.5%, the adjuvant (Ovum Gallus domesticus album, soybean protein etc.) of 1-5% is cut and mixes uniform, fills
Intestinal, steaming and decocting obtains final product surimi product.
Embodiment 8
Prepare surimi product：Surimi product obtained in the embodiment 1 of its quality 2% is added in minced fish except raw meat thickening agent,
The Sal of 0.5-3%, the flavouring agent of 0.5-2.5%, the adjuvant (Ovum Gallus domesticus album, soybean protein etc.) of 1-5% is cut and mixes uniform, and coloclysis steam
Boil, obtain final product surimi product.
Embodiment 9
Prepare surimi product：Surimi product obtained in the embodiment 1 of its quality 4% is added in minced fish except raw meat thickening agent,
The Sal of 0.5-3%, the flavouring agent of 0.5-2.5%, the adjuvant (Ovum Gallus domesticus album, soybean protein etc.) of 1-5% is cut and mixes uniform, and coloclysis steam
Boil, obtain final product surimi product.
Embodiment 10
Prepare surimi product：Surimi product obtained in the embodiment 1 of its quality 5% is added in minced fish except raw meat thickening agent,
The Sal of 0.5-3%, the flavouring agent of 0.5-2.5%, the adjuvant (Ovum Gallus domesticus album, soybean protein etc.) of 1-5% is cut and mixes uniform, and coloclysis steam
Boil, obtain final product surimi product.
Surimi product sensory evaluation
The sensory evaluation group being made up of trained 20 people, to obtained quality of fish meat described in embodiment 4-10
Evaluated, evaluation is carried out in terms of color, internal structure, fragrance, flavour, elasticity, flexibility test six.Appraisement system is such as
Shown in table 1：
The quality of fish meat appraisement system of table 1
Impact of the fresh Ji extract addition to fish sausage organoleptic quality is as shown in table 2：
Impact of the Carlina acaulis extract addition of table 2 to fish sausage organoleptic quality
Except raw meat thickening agent has the effect of fishy smell covered obtained in the method by known to table 2, except fish raw meat effect it is good.
Surimi product obtained in embodiment 4-10 is trimmed to into cylinder (Ф 30mm × 25mm), TA-XTPlus types are placed in
On the article carrying platform of (Stable Micro System companies of Britain) property tester, using cylindrical P/30 probe (Ф
35mm), under TPA patterns, condition determination is set to：5kg power induction sources, test speed 1mm/s, compression distance 14mm, sensibility reciprocal 5g.
With hardness, cohesion and elasticity as characteristic index, test is averaged for 3 times.
As shown in figure 1, as shown in Figure 1, the addition of Carlina acaulis extract can improve the elastic, hard of minced fish gel to result of the test
Degree and cohesion, improve product quality.
Finally it should be noted that：Various embodiments above only to illustrate technical scheme, rather than a limitation；To the greatest extent
Pipe has been described in detail with reference to foregoing embodiments to the present invention, it will be understood by those within the art that：Its according to
So the technical scheme described in foregoing embodiments can be modified, either which part or all technical characteristic are entered
Row equivalent；And these modifications or replacement, do not make the essence disengaging various embodiments of the present invention technology of appropriate technical solution
The scope of scheme, it all should cover in the middle of the claim of the present invention and the scope of description.
Claims (8)
1. a kind of surimi product is except the preparation method of raw meat thickening agent, it is characterised in that concretely comprise the following steps：
A pretreatments of raw material：Carlina acauliss bract, stem cleaning post-drying, Carlina acauliss bract and stem are according to 6-10:The mass ratio of 0-4 is mixed
Close；
B is crushed：Pretreated raw material is crushed；
C water extractions：Carlina acauliss powder that step B obtains is taken according to solid-liquid ratio 1：10-1：30 add water, in 70-95 DEG C of water-bath extraction 2-5h；
D separates concentrate drying：Centrifugation is removed slag, and obtains filtrate, and filtrate is concentrated and is dried, and obtains final product surimi product except raw meat thickening agent.
2. surimi product according to claim 1 is except the preparation method of raw meat thickening agent, it is characterised in that：Powder described in step B
Crushed with super micron mill during broken.
3. surimi product according to claim 1 is except the preparation method of raw meat thickening agent, it is characterised in that：Powder described in step B
Broken degree is to be crushed to more than 90% grain diameter≤10 μm.
4. surimi product according to claim 1 is except the preparation method of raw meat thickening agent, it is characterised in that：It is dense described in step D
The degree of contracting is to be concentrated into solid content 30-50%.
5. surimi product according to claim 1 is except the preparation method of raw meat thickening agent, it is characterised in that：Do described in step D
Dry degree is for dry to moisture 3-6%.
6. surimi product according to claim 1 is except the preparation method of raw meat thickening agent, it is characterised in that：Do described in step D
It is dry for be spray-dried.
7. surimi product obtained in claim 1-6 any of which item methods described removes raw meat thickening agent.
8. a kind of surimi product, it is characterised in that preparation method is：The surimi product of its quality 0.5-5% is added in minced fish
Except raw meat thickening agent, the Sal of 0.5-3%, the flavouring agent of 0.5-2.5%, the adjuvant of 1-5%, cut and mix uniform, coloclysis, steaming and decocting, i.e.,
Surimi product is obtained, the surimi product is prepared except raw meat thickening agent by claim 1-6 any one methods described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611166857.6A CN106578851A (en) | 2016-12-16 | 2016-12-16 | Preparation method for minced fish product smell removal thickener |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611166857.6A CN106578851A (en) | 2016-12-16 | 2016-12-16 | Preparation method for minced fish product smell removal thickener |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578851A true CN106578851A (en) | 2017-04-26 |
Family
ID=58599533
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201611166857.6A Pending CN106578851A (en) | 2016-12-16 | 2016-12-16 | Preparation method for minced fish product smell removal thickener |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618007A (en) * | 2018-05-06 | 2018-10-09 | 范玉武 | A kind of preparation method of carp minced fillet |
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| CN101081243A (en) * | 2007-01-22 | 2007-12-05 | 浙江省农业科学院 | Hyperfrequency waves preliminary treatment for extracting polyphenol from artichoke haulm |
| CN101744318A (en) * | 2010-01-08 | 2010-06-23 | 江西东海食品有限公司 | Method for removing minced fillet fishy smell of fresh-water fish and improving jelly strength of minced fillet |
| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
| CN104161157A (en) * | 2014-09-02 | 2014-11-26 | 汇美农业科技有限公司 | Globe artichoke tea and preparation method thereof |
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2016
- 2016-12-16 CN CN201611166857.6A patent/CN106578851A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081243A (en) * | 2007-01-22 | 2007-12-05 | 浙江省农业科学院 | Hyperfrequency waves preliminary treatment for extracting polyphenol from artichoke haulm |
| CN101744318A (en) * | 2010-01-08 | 2010-06-23 | 江西东海食品有限公司 | Method for removing minced fillet fishy smell of fresh-water fish and improving jelly strength of minced fillet |
| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
| CN104161157A (en) * | 2014-09-02 | 2014-11-26 | 汇美农业科技有限公司 | Globe artichoke tea and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 李红: "《食品化学》", 30 June 2015 * |
| 秦桂芝等: ""朝鲜蓟化学成分及药理活性的研究进展"", 《食品与药品》 * |
| 许秀娟等: ""水产制品除腥技术研究进展"", 《中国食物与营养》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618007A (en) * | 2018-05-06 | 2018-10-09 | 范玉武 | A kind of preparation method of carp minced fillet |
| CN108618007B (en) * | 2018-05-06 | 2021-12-10 | 上海高更食品科技股份有限公司 | Preparation method of carp surimi |
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Application publication date: 20170426 |
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