CN107822004A - A kind of method for improving minced fish gel intensity - Google Patents
A kind of method for improving minced fish gel intensity Download PDFInfo
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- CN107822004A CN107822004A CN201711225885.5A CN201711225885A CN107822004A CN 107822004 A CN107822004 A CN 107822004A CN 201711225885 A CN201711225885 A CN 201711225885A CN 107822004 A CN107822004 A CN 107822004A
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- fish
- gel
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- flesh
- minced fillet
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 29
- 239000000499 gel Substances 0.000 claims abstract description 66
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- 230000002708 enhancing effect Effects 0.000 claims abstract description 20
- 230000002528 anti-freeze Effects 0.000 claims abstract description 18
- 239000003638 chemical reducing agent Substances 0.000 claims abstract description 17
- 239000007800 oxidant agent Substances 0.000 claims abstract description 17
- 230000001590 oxidative effect Effects 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000012267 brine Substances 0.000 claims abstract description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 11
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 11
- 239000010452 phosphate Substances 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 10
- 229910052708 sodium Inorganic materials 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 108060008539 Transglutaminase Proteins 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 102000003601 transglutaminase Human genes 0.000 claims description 6
- 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 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 229960003067 cystine Drugs 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 239000013505 freshwater Substances 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 238000001879 gelation Methods 0.000 claims description 5
- 230000000813 microbial effect Effects 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 5
- 229910052739 hydrogen Inorganic materials 0.000 claims description 4
- 239000001257 hydrogen Substances 0.000 claims description 4
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims description 4
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims 1
- 239000005864 Sulphur Substances 0.000 claims 1
- 229910052804 chromium Inorganic materials 0.000 claims 1
- 239000011651 chromium Substances 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- -1 sorbierite Substances 0.000 claims 1
- 235000019465 surimi Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 4
- 238000004040 coloring Methods 0.000 abstract description 3
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 abstract description 2
- 108010053481 Antifreeze Proteins Proteins 0.000 abstract 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid group Chemical group S(O)(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 6
- QLOKJRIVRGCVIM-UHFFFAOYSA-N 1-[(4-methylsulfanylphenyl)methyl]piperazine Chemical compound C1=CC(SC)=CC=C1CN1CCNCC1 QLOKJRIVRGCVIM-UHFFFAOYSA-N 0.000 description 4
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- TVHALOSDPLTTSR-UHFFFAOYSA-H hexasodium;[oxido-[oxido(phosphonatooxy)phosphoryl]oxyphosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O TVHALOSDPLTTSR-UHFFFAOYSA-H 0.000 description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 108010028690 Fish Proteins Proteins 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 235000013332 fish product Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical group OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical group [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 108010001535 sulfhydryl oxidase Proteins 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- 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
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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
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- 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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- Food Science & Technology (AREA)
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- Marine Sciences & Fisheries (AREA)
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Abstract
The present invention relates to surimi product processing technique field,Specially a kind of method for improving minced fish gel intensity,Including rinsing the flesh of fish,Add antifreeze,Reducing agent,Oxidant and gel strength enhancing agent,Cut and mix the flesh of fish,Divide the steps such as two-stage gel,Effectively go to remove the coloring matter in the flesh of fish,Stench composition and water soluble protein,Antifreeze is added by preparing antifreeze and reasonable selection meticulously,The opportunity of reducing agent,And add weak brine and gel strength enhancing agent in Zhan Ban,Elasticity of minced fish gelinite is made in high temperature gel to last first low temperature gel again,So as to effectively increase the gel strength of minced fillet,High quality is provided for production unblemished fish meat,Elastic foot,The minced fillet of good water-retaining property,The production requirement of surimi product manufacturer can preferably be met,Therefore had broad application prospects in surimi product processing technique field.
Description
Technical field
The present invention relates to surimi product processing technique field, specially a kind of method for improving minced fish gel intensity.
Background technology
Surimi product is the important sources that people obtain fish flesh shape food, and due to instant, delicious shape is good, it is simple to cook
Etc. factor, it is well received by consumers, and the index for weighing surimi product quality is flexible, taste, quality, form etc., wherein
Elasticity is one of most important index, therefore the height of fish protein resilient gel gel strength is to determine fish product quality
Good and bad key factor, the tissue characteristics of surimi product, water-retaining property, caking property etc. are directly affected, if the solidifying of the flesh of fish can be improved
Glue intensity then can directly lift the quality of surimi product, so the method that research and development improve flesh of fish gel strength is one more anxious
Urgent thing.
The content of the invention
For above-mentioned problem, a kind of method for improving minced fish gel intensity of the present invention, by effectively removing the flesh of fish
In coloring matter, stench composition and water soluble protein, prepare antifreeze and reasonable selection addition antifreeze, reducing agent meticulously
Opportunity, and add weak brine and gel strength enhancing agent in Zhan Ban, fish is made in high temperature gel to last first low temperature gel again
Rotten resilient gel, so as to effectively increase the gel strength of minced fillet, high quality, elasticity are provided for production unblemished fish meat
Foot, the minced fillet of good water-retaining property, it can preferably meet production requirement and the eating fish product person sponging on an aristocrat of surimi product manufacturer
High request.
In order to achieve the above object, present invention employs following technical scheme：
A kind of method for improving minced fish gel intensity, it is characterised in that comprise the following steps：
Step（1）：First the flesh of fish is cleaned with clear water once, then the calcium chloride rinsing liquid for being 4.5mmol/L with concentration rinses the flesh of fish one
It is secondary；
Flesh of fish gel characteristic can be greatly improved with the calcium chloride rinsing liquid rinsing flesh of fish, because the calcium ion in rinsing liquid rises
To the effect of enhancing muscle fibril three-dimensional net structure.
Step（2）：Antifreeze is added when refrigerating the flesh of fish；
Addition antifreeze can improve the moisture holding capacity of minced fillet, prevent the loss of moisture and taste compound.
Step（3）：Minced fillet paste is made, method mixes the pure flesh of fish 3 minutes first to cut, then cuts and mix while adding dilute salt
Water, gel strength enhancing agent is added again after pasted fish meat to be formed, it is sufficiently mixed uniformly with pasted fish meat, so as to which minced fillet be made
Paste；
Calcium ion play the role of to fish protein gel strength it is important, by the calcium ion activated flesh of fish in fish protein gel process
Middle transglutaminase, the γ-Carboxylamide group being then catalyzed in glutaminic acid residue crosslink with other amino acid residues
Effect, stronger network structure is formed by covalent bond.
Step（4）：Addition reducing agent first is pasted to minced fillet, addition oxidant is pasted to minced fillet again after 2-4 hours；
Sulfhydryl oxidase can be suppressed into disulfide bond by adding reducing agent, recover the activity that the flesh of fish refrigerates albuminate.Experimental result is demonstrate,proved
It is real, make a part of sulfydryl oxidized in the albumen of fish after chilled storage recover to live in minced fish gel addition early stage reducing agent
Property, recover level and reach more than 80%-98%.
Step（5）：Oxidant is added after 1 hour, first low temperature gel minced fillet paste, then high temperature gel minced fillet are pasted so as to which fish be made
Rotten resilient gel.
Further, the antifreeze presses 1 by Quadrafos, sorbierite, composite phosphate:1:1 ratio composition, it is described
Composite phosphate presses 1 by tripolyphosphate sodium, calgon:1 ratio composition.
Further, the reducing agent is niter cake.
Further, the gel strength enhancing agent presses 2 by starch, vegetable protein, gelatin, egg white:1:1:1 ratio group
Into.
Further, the oxidant presses 1 by potassium chromate, cystine, deoxidation ascorbic acid:1:1 ratio composition.
Further, the temperature of the low temperature gelation is 35 DEG C -45 DEG C, and the temperature of high temperature gel is 80 DEG C -90 DEG C.
Further, when making minced fillet paste, containing fresh-water fishes in the flesh of fish, added before gel strength enhancing agent is added
Microbial transglutaminase.
Beneficial effects of the present invention are as follows：
The present invention it is a kind of improve minced fish gel intensity method, including rinsing the flesh of fish, addition antifreeze, reducing agent, oxidant and
Gel strength enhancing agent, cut and mix the flesh of fish, divide the steps such as two-stage gel, effectively removed to remove the coloring matter in the flesh of fish, smelt as of rotten fish into
Point and water soluble protein, opportunity of antifreeze, reducing agent is added by preparing antifreeze and reasonable selection meticulously, and side is cut
Side addition weak brine and gel strength enhancing agent are mixed, elasticity of minced fish gelinite is made in high temperature gel to last first low temperature gel again, from
And the gel strength of minced fillet is effectively increased, the fish of high quality, elasticity foot, good water-retaining property is provided for production unblemished fish meat
It gruel, can preferably meet the production requirement of surimi product manufacturer, therefore have extensively in surimi product processing technique field
Wealthy application prospect, it is adapted to industrialization extensive development to utilize.
Embodiment
With reference to embodiment to a kind of method for improving minced fish gel intensity, it is described further.
Embodiment 1
A kind of method for improving minced fish gel intensity, comprises the following steps：
Step（1）：First the flesh of fish is cleaned with clear water once, then the calcium chloride rinsing liquid for being 4.5mmol/L with concentration rinses the flesh of fish one
It is secondary；
Step（2）：Antifreeze is added when refrigerating the flesh of fish；The antifreeze presses 1 by Quadrafos, sorbierite, composite phosphate:1:
1 ratio composition, the composite phosphate press 1 by tripolyphosphate sodium, calgon:1 ratio composition；
Step（3）：Minced fillet paste is made, method mixes the pure flesh of fish 3 minutes first to cut, and then cuts and mixes while add weak brine, treats
Gel strength enhancing agent is added again after forming pasted fish meat, it is sufficiently mixed uniformly with pasted fish meat, so as to which minced fillet paste be made；It is described
Gel strength enhancing agent presses 2 by starch, vegetable protein, gelatin, egg white:1:1:1 ratio composition；When making minced fillet paste, the flesh of fish
In containing fresh-water fishes, add Microbial transglutaminase before gel strength enhancing agent is added；
Step（4）：Addition reducing agent first is pasted to minced fillet, addition oxidant is pasted to minced fillet again after 2 hours；The reducing agent is sulfuric acid
Hydrogen sodium；The oxidant presses 1 by potassium chromate, cystine, deoxidation ascorbic acid:1:1 ratio composition；
Step（5）：Oxidant is added after 1 hour, first low temperature gel minced fillet paste, then high temperature gel minced fillet are pasted so as to which minced fillet bullet be made
Property gelinite；The temperature of the low temperature gelation is 35 DEG C, and the temperature of high temperature gel is 80 DEG C.
Embodiment 2
A kind of method for improving minced fish gel intensity, comprises the following steps：
Step（1）：First the flesh of fish is cleaned with clear water once, then the calcium chloride rinsing liquid for being 4.5mmol/L with concentration rinses the flesh of fish one
It is secondary；
Step（2）：Antifreeze is added when refrigerating the flesh of fish；The antifreeze presses 1 by Quadrafos, sorbierite, composite phosphate:1:
1 ratio composition, the composite phosphate press 1 by tripolyphosphate sodium, calgon:1 ratio composition；
Step（3）：Minced fillet paste is made, method mixes the pure flesh of fish 3 minutes first to cut, and then cuts and mixes while add weak brine, treats
Gel strength enhancing agent is added again after forming pasted fish meat, it is sufficiently mixed uniformly with pasted fish meat, so as to which minced fillet paste be made；It is described
Gel strength enhancing agent presses 2 by starch, vegetable protein, gelatin, egg white:1:1:1 ratio composition；When making minced fillet paste, the flesh of fish
In containing fresh-water fishes, add Microbial transglutaminase before gel strength enhancing agent is added；
Step（4）：Addition reducing agent first is pasted to minced fillet, addition oxidant is pasted to minced fillet again after 4 hours；The reducing agent is sulfuric acid
Hydrogen sodium；The oxidant presses 1 by potassium chromate, cystine, deoxidation ascorbic acid:1:1 ratio composition；
Step（5）：Oxidant is added after 1 hour, first low temperature gel minced fillet paste, then high temperature gel minced fillet are pasted so as to which minced fillet bullet be made
Property gelinite；The temperature of the low temperature gelation is 45 DEG C, and the temperature of high temperature gel is 90 DEG C.
Embodiment 3
A kind of method for improving minced fish gel intensity, comprises the following steps：
Step（1）：First the flesh of fish is cleaned with clear water once, then the calcium chloride rinsing liquid for being 4.5mmol/L with concentration rinses the flesh of fish one
It is secondary；
Step（2）：Antifreeze is added when refrigerating the flesh of fish；The antifreeze presses 1 by Quadrafos, sorbierite, composite phosphate:1:
1 ratio composition, the composite phosphate press 1 by tripolyphosphate sodium, calgon:1 ratio composition；
Step（3）：Minced fillet paste is made, method mixes the pure flesh of fish 3 minutes first to cut, and then cuts and mixes while add weak brine, treats
Gel strength enhancing agent is added again after forming pasted fish meat, it is sufficiently mixed uniformly with pasted fish meat, so as to which minced fillet paste be made；It is described
Gel strength enhancing agent presses 2 by starch, vegetable protein, gelatin, egg white:1:1:1 ratio composition；When making minced fillet paste, the flesh of fish
In containing fresh-water fishes, add Microbial transglutaminase before gel strength enhancing agent is added；
Step（4）：Addition reducing agent first is pasted to minced fillet, addition oxidant is pasted to minced fillet again after 3 hours；The reducing agent is sulfuric acid
Hydrogen sodium；The oxidant presses 1 by potassium chromate, cystine, deoxidation ascorbic acid:1:1 ratio composition；
Step（5）：Oxidant is added after 1 hour, first low temperature gel minced fillet paste, then high temperature gel minced fillet are pasted so as to which minced fillet bullet be made
Property gelinite；The temperature of the low temperature gelation is 40 DEG C, and the temperature of high temperature gel is 85 DEG C.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other changes made without departing from the Spirit Essence of the present invention with principle, modification, replacement, combine, simplification, be accordingly to be regarded as
The substitute mode of effect, is included within protection scope of the present invention.
Claims (7)
- A kind of 1. method for improving minced fish gel intensity, it is characterised in that comprise the following steps：Step（1）：First the flesh of fish is cleaned with clear water once, then the calcium chloride rinsing liquid for being 4.5mmol/L with concentration rinses the flesh of fish one It is secondary；Step（2）：Antifreeze is added when refrigerating the flesh of fish；Step（3）：Minced fillet paste is made, method mixes the pure flesh of fish 3 minutes first to cut, and then cuts and mixes while add weak brine, treats Gel strength enhancing agent is added again after forming pasted fish meat, it is sufficiently mixed uniformly with pasted fish meat, so as to which minced fillet paste be made；Step（4）：Addition reducing agent first is pasted to minced fillet, addition oxidant is pasted to minced fillet again after 2-4 hours；Step（5）：Oxidant is added after 1 hour, first low temperature gel minced fillet paste, then high temperature gel minced fillet are pasted so as to which minced fillet bullet be made Property gelinite.
- A kind of 2. method for improving minced fish gel intensity according to claim 1, it is characterised in that：The antifreeze is by gathering Phosphate, sorbierite, composite phosphate press 1:1:1 ratio composition, the composite phosphate is by tripolyphosphate sodium, six inclined phosphorus Sour sodium presses 1:1 ratio composition.
- A kind of 3. method for improving minced fish gel intensity according to claim 1, it is characterised in that：The reducing agent is sulphur Sour hydrogen sodium.
- A kind of 4. method for improving minced fish gel intensity according to claim 1, it is characterised in that：The gel strength increases Strong agent presses 2 by starch, vegetable protein, gelatin, egg white:1:1:1 ratio composition.
- A kind of 5. method for improving minced fish gel intensity according to claim 1, it is characterised in that：The oxidant is by chromium Sour potassium, cystine, deoxidation ascorbic acid press 1:1:1 ratio composition.
- A kind of 6. method for improving minced fish gel intensity according to claim 1, it is characterised in that：The low temperature gelation Temperature be 35 DEG C -45 DEG C, the temperature of high temperature gel is 80 DEG C -90 DEG C.
- A kind of 7. method for improving minced fish gel intensity according to claim 1, it is characterised in that：When making minced fillet paste, Containing fresh-water fishes in the flesh of fish, Microbial transglutaminase is added before gel strength enhancing agent is added.
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| CN201711225885.5A CN107822004A (en) | 2017-11-29 | 2017-11-29 | A kind of method for improving minced fish gel intensity |
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| CN201711225885.5A CN107822004A (en) | 2017-11-29 | 2017-11-29 | A kind of method for improving minced fish gel intensity |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669477A (en) * | 2018-05-17 | 2018-10-19 | 江苏鸣生物股份有限公司 | A kind of preparation method of freezing sea cucumber fish ball using glutamine transaminage |
| CN112586694A (en) * | 2020-12-17 | 2021-04-02 | 福建安井食品股份有限公司 | Processing method of minced fillet gel |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905312A (en) * | 2014-03-14 | 2015-09-16 | 浙江工商大学 | A fish meat gel manufacturing method |
| CN106212631A (en) * | 2016-04-21 | 2016-12-14 | 浙江海洋学院 | A kind of frozen minced fillets gel enhancing agent and preparation method, application |
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2017
- 2017-11-29 CN CN201711225885.5A patent/CN107822004A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905312A (en) * | 2014-03-14 | 2015-09-16 | 浙江工商大学 | A fish meat gel manufacturing method |
| CN106212631A (en) * | 2016-04-21 | 2016-12-14 | 浙江海洋学院 | A kind of frozen minced fillets gel enhancing agent and preparation method, application |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669477A (en) * | 2018-05-17 | 2018-10-19 | 江苏鸣生物股份有限公司 | A kind of preparation method of freezing sea cucumber fish ball using glutamine transaminage |
| CN112586694A (en) * | 2020-12-17 | 2021-04-02 | 福建安井食品股份有限公司 | Processing method of minced fillet gel |
| CN112586694B (en) * | 2020-12-17 | 2023-06-02 | 安井食品集团股份有限公司 | Minced fillet gel processing method |
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