CN107259423A - A kind of squid high processing method successively - Google Patents
A kind of squid high processing method successively Download PDFInfo
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- CN107259423A CN107259423A CN201710566347.6A CN201710566347A CN107259423A CN 107259423 A CN107259423 A CN 107259423A CN 201710566347 A CN201710566347 A CN 201710566347A CN 107259423 A CN107259423 A CN 107259423A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 108010028690 Fish Proteins Proteins 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 108090000526 Papain Proteins 0.000 claims abstract description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 239000001110 calcium chloride Substances 0.000 claims abstract description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 5
- 229940055729 papain Drugs 0.000 claims abstract description 5
- 235000019834 papain Nutrition 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 102000004407 Lactalbumin Human genes 0.000 claims abstract description 4
- 108090000942 Lactalbumin Proteins 0.000 claims abstract description 4
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000021317 phosphate Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005238 degreasing Methods 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 239000012905 visible particle Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 7
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 description 7
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 150000003254 radicals Chemical class 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000019419 proteases Nutrition 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000000413 hydrolysate Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 101710172711 Structural protein Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 208000015122 neurodegenerative disease Diseases 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000006318 protein oxidation Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 210000000515 tooth Anatomy 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- 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
- A23L17/50—Molluscs
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention is that, in order to improve the utilization rate of squid resource, effect extension squid deep processing lifts product economy added value on a kind of squid high processing method successively.It is characterized in that addition lactalbumin, calcium chloride and converted starch, improve minced fish gel intensity and retentiveness.By being inoculated with papain, digest fish protein to reduce its fishy smell and bitter taste；Small peptide of the generation with bioactivity, promotes human consumption, absorbs.
Description
Technical field
The present invention relates to food processing field, a kind of squid high processing method successively is related generally to.
Background technology
Over oxidation easily occurs for lipid in food, produces the adverse consequences such as peculiar smell, stink and potential toxicant；Human body
When interior Free Radical Level is unbalance, excessive free radical produces oxidative damage to body, produces many degenerative diseases.And naturally resist
Oxidant helps to maintain the generation of lipid peroxidation in body free radical balance and delay food, and has no toxic side effect.Xie Ning
Ning《The preparation of squid processing byproduct protein hydrolysate and antioxidation activity research》From squid processing byproduct leftover pieces and fish
Fish protein powder and gelatin are prepared in skin respectively, both albumen are hydrolyzed respectively using five kinds of protease, DPPH is removed in screening
With through free radical activity highest hydrolysate.By the preparation to squid processing byproduct protease hydrolysate and Study of Antioxidation,
The active skin composition of natural anti-oxidation is prepared, with theory significance and application value.
With the development of China's fish processing industry, there are many aquatic byproducts to produce every year, it is big due to containing in accessory substance
Protein ingredient is measured, feed was processed as in the past and is utilized, still, the value of aquatic byproducts is so underestimated significantly, is made
Into resource utilization than relatively low.The higher main including collagen of albumen of content and flesh of fish side in squid processing byproduct resource
The major class of corner material two.Collagen is most important structural proteins in animal connective tissue, is primarily present in the skin of animal, bone, soft
In bone, tooth, tendon forceps, ligament and blood vessel, play support organ, protect the function of body.Gelatin is collagen molecules surface
Lavatory chain group and hydrone with Hydrogenbond, expand denaturation, the albumen high polymer of formation.Squid leftover pieces mainly include
Head, fin and the processing meat mincing of squid.By extracting collagen or leftover pieces albumen in squid processing byproduct fish-skin
In fish protein, carry out further Study on functional properties, by improve the utilization rate of squid resource, extend squid deep processing
Industrial chain, lifting product economy added value creates material base.
The content of the invention
The present invention is in order to improve the utilization rate of squid resource, and effect extension squid deep processing lifts product economy added value, carried
For a kind of squid high processing method successively.
A kind of squid high processing method successively, it is characterised in that it is made up of following step：
1）, squid is subjected to cleaning removal of impurities, leftover pieces are left and taken to standby, sleeve-fish ear cleaning, draining carries out with 8-10mm orifice plates
Process, it is cold fresh standby in single-size shape；
2）, by step 1 gained squid leftover pieces classification remove fish-skin, cleaning, stripping and slicing, by solid-liquid ratio 1:5-6 mixing adds isopropyl
Alcohol, an isopropanol was changed every 10-12 hours, degreasing 2-3 days removes supernatant liquid, and cleans 2-3 times, is 1 by solid-liquid ratio:
5-6 is mixed with deionized water, homogeneous 20-23 minutes in homogenizer, and fish protein slurry is made, cold fresh standby；
3）, step 2 gained fish protein slurry is diluted to concentration of substrate 4-4.5% with deionized water, adjust pH value 7.0-7.5, it is permanent
Temperature adds zymolyte than the papain for 1.7-1.8%, digested 43-46 minutes, go out enzyme 15- in 85-90 DEG C to 48-51 DEG C
20 minutes；
4）, by fresh minced fillet and chicken with 4-5:1 ratio is mixed, and broken shape is made in plane, adds 30-35% steps 3 gains, 4.5-
4.6% trehalose, 6.7-6.8% xylitol, 1.2-1.3% composite phosphates, 10-11% lactalbumin, 0.8-0.9%
Calcium chloride, is put into low speed in cutmixer and cuts and mix, and the pouring of 1-1.2% tastes, 0.6-0.8% monosodium glutamates, 0.1-0.12% is added while stirring white
Pepper powder, 3-3.5% garlics, 10-12% egg white, which are cut, to be mixed untill without visible particle, and the converted starch for adding 10-12% is cut and mixed
Fish slurry；
5）, step 4 gained fish slurry poured into mixer, add 30-50% step 1 squids particle and be well mixed, in forming machine
Shaping, is sent on precooker, boiling 20-25 minutes, is cooled down 30-35 minutes after taking-up, Fryer prefrying 10-13 minutes is dragged for
Go out cooling to conspire to create, it is quick-frozen in instant freezer.
It is an advantage of the invention that：
Addition trehalose, xylitol, composite phosphate in a kind of squid of the present invention high processing method successively, minced fillet, as
Compounding antifreeze can delay minced fillet protein degradation, oxidation, and protease inhibition activity extends minced fillet refrigeration time；Addition breast
Albumin, calcium chloride and converted starch, improve minced fish gel intensity and retentiveness.By being inoculated with papain, protein water
Peptide chain is caused to shorten after solution, molecular weight is reduced, dissociable group increases, hydrophily and net charge increase and hydrophobic group exposure,
The some small peptides with bioactivity of generation, these small peptides have no toxic side effect easily by human consumption and absorption；Papain enzyme
Fish protein is solved to reduce its fishy smell and bitter taste；Enzymatic hydrolysis, which reacts, has mild condition, easily controllable, and selectivity is relatively strong, secondary
The advantages of reaction product is few.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of squid high processing method successively, it is characterised in that it is made up of following step：
1）, squid is subjected to cleaning removal of impurities, leftover pieces are left and taken to standby, sleeve-fish ear cleaning, draining twisted with 8mm orifice plates
System, it is cold fresh standby in single-size shape；
2）, by step 1 gained squid leftover pieces classification remove fish-skin, cleaning, stripping and slicing, by solid-liquid ratio 1:5 mixing add isopropanol,
An isopropanol was changed every 10 hours, degreasing 2 days removes supernatant liquid, and cleans 2 times, is 1 by solid-liquid ratio:5 and deionized water
Fish protein slurry is made in mixing, homogeneous 20 minutes in homogenizer, cold fresh standby；
3）, step 2 gained fish protein slurry is diluted to concentration of substrate 4% with deionized water, adjust pH value 7.0, constant temperature to 48
DEG C, zymolyte is added than the papain for 1.7%, is digested 45 minutes, and go out enzyme 15 minutes in 85 DEG C；
4）, by fresh minced fillet and chicken with 5:1 ratio is mixed, and broken shape is made in plane, adds 30% step 3 gains, 4.5% marine alga
Sugar, 6.7% xylitol, 1.2% composite phosphate, 10% lactalbumin, 0.9% calcium chloride, are put into low speed in cutmixer and cut
Mix, the pouring of 1.2% taste, 0.8% monosodium glutamate, 0.1% white pepper powder, 3% garlic, 10% egg white are added while stirring and cuts and mixes to without visible
Untill grain, the converted starch for adding 10% is cut and mixes fish slurry；
5）, step 4 gained fish slurry poured into mixer, add 35% step 1 squid particle and be well mixed, in forming machine into
Type, is sent on precooker, boiling 25 minutes, is cooled down 30 minutes after taking-up, Fryer prefrying 10 minutes is pulled cooling out and conspired to create
String, it is quick-frozen in instant freezer.
Claims (5)
1. a kind of squid high processing method successively, it is characterised in that it is made up of following step：
1）, squid is subjected to cleaning removal of impurities, leftover pieces are left and taken to standby, sleeve-fish ear cleaning, draining carries out with 8-10mm orifice plates
Process, it is cold fresh standby in single-size shape；
2）, by step 1 gained squid leftover pieces classification remove fish-skin, cleaning, stripping and slicing, mixing add isopropanol, it is small every 10-12
When change an isopropanol, degreasing 2-3 days removes supernatant liquid, and cleans 2-3 times, is 1 by solid-liquid ratio:5-6 is mixed with deionized water
Close, homogeneous 20-23 minutes in homogenizer, fish protein slurry is made, it is cold fresh standby；
3）, step 2 gained fish protein slurry diluted with deionized water, adjust pH value 7.0-7.5, constant temperature is added to 48-51 DEG C
Papain is digested, and go out enzyme 15-20 minutes in 85-90 DEG C；
4）, by fresh minced fillet and chicken with 4-5:1 ratio is mixed, and broken shape is made in plane, adds 30-35% steps 3 gains, 4.5-
4.6% trehalose, 6.7-6.8% xylitol, 1.2-1.3% composite phosphates, 10-11% lactalbumin, 0.8-0.9%
Calcium chloride, is put into low speed in cutmixer and cuts and mix, and the pouring of 1-1.2% tastes, 0.6-0.8% monosodium glutamates, 0.1-0.12% is added while stirring white
Pepper powder, 3-3.5% garlics, 10-12% egg white, which are cut, to be mixed untill without visible particle, and the converted starch for adding 10-12% is cut and mixed
Fish slurry；
5）, step 4 gained fish slurry poured into mixer, add 30-50% step 1 squids particle and be well mixed, in forming machine
Shaping, is sent on precooker, boiling 20-25 minutes, is cooled down 30-35 minutes after taking-up, Fryer prefrying 10-13 minutes is dragged for
Go out cooling to conspire to create, it is quick-frozen in instant freezer.
2. a kind of squid according to claim 1 high processing method successively, it is characterised in that step 2 solid-liquid ratio is 1:5-
6。
3. a kind of squid according to claim 1 high processing method successively, it is characterised in that step 3 concentration of substrate is 4-
4.5%。
4. a kind of squid according to claim 1 high processing method successively, it is characterised in that step 3 papain
Zymolyte ratio is 1.7-1.8%.
5. a kind of squid according to claim 1 high processing method successively, it is characterised in that step 3 enzymolysis time is
43-46 minutes.
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| CN112704213A (en) * | 2020-12-12 | 2021-04-27 | 浙江省农业科学院 | Squid viscera powder soy sauce and preparation method thereof |
| CN114539387A (en) * | 2021-12-31 | 2022-05-27 | 浙江万里学院 | Marine-source antifreeze peptide preparation and preparation method and application thereof |
| CN117617459A (en) * | 2023-12-29 | 2024-03-01 | 肇庆恒兴水产科技有限公司 | Fresh-keeping method for processing freshwater fish |
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