CN107981252A - A kind of new surimi product - Google Patents
A kind of new surimi product Download PDFInfo
- Publication number
- CN107981252A CN107981252A CN201711270060.5A CN201711270060A CN107981252A CN 107981252 A CN107981252 A CN 107981252A CN 201711270060 A CN201711270060 A CN 201711270060A CN 107981252 A CN107981252 A CN 107981252A
- Authority
- CN
- China
- Prior art keywords
- starch
- parts
- fish
- surimi product
- flesh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019465 surimi Nutrition 0.000 title claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims abstract description 16
- 235000004611 garlic Nutrition 0.000 claims abstract description 16
- 229920001592 potato starch Polymers 0.000 claims abstract description 14
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 239000012267 brine Substances 0.000 claims abstract description 13
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000019688 fish Nutrition 0.000 claims description 18
- 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 11
- 229910052708 sodium Inorganic materials 0.000 claims description 11
- 239000011734 sodium Substances 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000015192 vegetable juice Nutrition 0.000 claims description 4
- 240000007087 Apium graveolens Species 0.000 claims description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 2
- 235000010591 Appio Nutrition 0.000 claims description 2
- 241000972773 Aulopiformes Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 241000276435 Gadus Species 0.000 claims description 2
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 2
- 241001327682 Oncorhynchus mykiss irideus Species 0.000 claims description 2
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 2
- 235000019515 salmon Nutrition 0.000 claims description 2
- 235000020384 spinach juice Nutrition 0.000 claims description 2
- 235000015193 tomato juice Nutrition 0.000 claims description 2
- 235000015190 carrot juice Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 abstract description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 abstract description 2
- 235000010081 allicin Nutrition 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000007596 consolidation process Methods 0.000 abstract description 2
- 235000019187 sodium-L-ascorbate Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 108010085238 Actins Proteins 0.000 description 1
- 102000007469 Actins Human genes 0.000 description 1
- 108010043137 Actomyosin Proteins 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000000243 solution Substances 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L29/30—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
-
- 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
Abstract
The present invention provides a kind of new surimi product, includes the component of following parts by weight：100 120 parts of the flesh of fish, 25 45 parts of starch, 25 parts of mashed garlic, 0.02 0.04 parts of L sodium ascorbates, mass concentration are 40 50 parts of 5% brine ice；Starch includes potato starch and starch from sweet potato, and the potato starch accounts for 60% the 70% of starch total amount.The beneficial effect of embodiment of the present invention is：Using the good and bibulous combination of features of starch from sweet potato of potato starch viscosity, make surimi product be molded after structure more consolidation, water content higher, crispy is unlikely soft rotten.Mashed garlic is participated in minced fillet, can integrate the fishy smell of the flesh of fish, the allicin in mashed garlic can lift the antibacterial ability of surimi product, extend the shelf life.
Description
Technical field
The present invention relates to a kind of food processing formula, especially a kind of new surimi product.
Background technology
Minced fillet is a kind of aquatic products conditioning food raw material.The flesh of fish is cut after mixing, add salt, starch etc. beat and burst, into viscous
Thick pasted fish meat.Heated after reshaping, become flexible gelinite, by minced fillet produce product include fish ball, breaded fish stick,
Fish sausage, paupiette etc..Surimi products possess the characteristics of high protein, low fat, good flavor and possess wide market.
Protein in minced fillet muscle is generally divided into salt soluble protein, water soluble protein and insoluble protein three
Class.And it is mainly salting-in protein that can be dissolved in neutral salt solution and can form the protein with resilient gel after the heating
Matter, i.e. myofibrillar protein, it is made of myosin, actin and actomyosin, is that minced fillet forms elastic coagulate
The main component of colloid.How the elasticity of surimi products is the key of quality.
The content of the invention
The present invention provides a kind of new surimi product to strengthen the elasticity of surimi products.
In order to solve the above technical problems, the technical solution that the present invention provides use is：
A kind of new surimi product, includes the component of following parts by weight：100-120 parts of the flesh of fish, 25-45 parts of starch, mashed garlic
2-5 parts, 0.02-0.04 parts of L-AA sodium, mass concentration be 40-50 parts of 5% brine ice；Starch includes potato starch and red
Sweet potato starch, the potato starch account for the 60%-70% of starch total amount.
Preferably, the flesh of fish be gadus, dog salmon, rainbow trout, tuna, Tilapia mossambica, in grass carp or silver carp any type or
The flesh of fish of a variety of mixing.
Preferably, surimi product further includes the component of following parts by weight：10-15 parts of vegetable juice, the vegetable juice is recklessly
One kind in radish Juice, spinach juice, Celery Juice, Tomato juice, yellow green pepper juice.
The beneficial effect of embodiment of the present invention is：Utilize the sticky good and bibulous feature of starch from sweet potato of potato starch
Combination, make surimi product be molded after structure more consolidation, water content higher, crispy is unlikely soft rotten.Mashed garlic is participated in minced fillet,
The fishy smell of the flesh of fish can be integrated, the allicin in mashed garlic can lift the antibacterial ability of surimi product, extend the shelf life.
Embodiment
For the technology contents that the present invention will be described in detail, the objects and the effects, it is explained below in conjunction with embodiment.
Embodiment one：
100 parts of the flesh of fish, 2 parts of mashed garlic, 0.02 part of L-AA sodium, 40 parts of 5% brine ice are taken by mass fraction；Potato forms sediment
10 parts of 15 parts of powder and starch from sweet potato.Potato starch and starch from sweet potato are uniformly mixed, by mashed garlic and L-AA sodium and 5% ice
Brine mixes, and is mixed using the agitation mixer flesh of fish and starch mixture and to be gradually added brine ice, L- in a device anti-bad
Hematic acid sodium and mashed garlic mixture, until stirring evenly to form minced fillet finished product.Coloring is mixed with surimi products using colored vegetable,
For different purposes.
Embodiment two：
120 parts of the flesh of fish, 5 parts of mashed garlic, 0.04 part of L-AA sodium, 50 parts of 5% brine ice are taken by mass fraction；Potato forms sediment
13.5 parts of 31.5 parts of powder and starch from sweet potato.Potato starch and starch from sweet potato are uniformly mixed, by mashed garlic and L-AA sodium with
5% brine ice mixes, mixed using the agitation mixer flesh of fish and starch mixture and be gradually added brine ice in a device,
L-AA sodium and mashed garlic mixture, until stirring evenly to form minced fillet finished product.Mixed using colored vegetable and surimi products
Coloring is closed, for different purposes.
Embodiment three：
110 parts of the flesh of fish, 4 parts of mashed garlic, 0.03 part of L-AA sodium, 45 parts of 5% brine ice are taken by mass fraction；Potato forms sediment
13 parts of 30 parts of powder and starch from sweet potato.Potato starch and starch from sweet potato are uniformly mixed, by mashed garlic and L-AA sodium and 5% ice
Brine mixes, and is mixed using the agitation mixer flesh of fish and starch mixture and to be gradually added brine ice, L- in a device anti-bad
Hematic acid sodium and mashed garlic mixture, until stirring evenly to form minced fillet finished product.Coloring is mixed with surimi products using colored vegetable,
For different purposes.
In embodiment, potato starch viscosity is excellent, but water imbibition is general, starch from sweet potato good water absorption, but sticky
Generally, after potato starch and starch from sweet potato mix in proportion, viscosity and water imbibition make up mutually, and brine ice can also lift the flesh of fish
Albumen elasticity.
The foregoing is merely the embodiment of the present invention, is not intended to limit the scope of the invention, every to utilize this hair
The equivalents that bright description is made, are directly or indirectly used in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (3)
1. a kind of new surimi product, includes the component of following parts by weight：100-120 parts of the flesh of fish, 25-45 parts of starch, mashed garlic 2-5
Part, 0.02-0.04 parts of L-AA sodium, mass concentration are 40-50 parts of 5% brine ice；It is characterized in that, the starch includes
Potato starch and starch from sweet potato, the potato starch account for the 60%-70% of starch total amount.
2. new surimi product according to claim 1, it is characterised in that：The flesh of fish for gadus, dog salmon, rainbow trout,
The flesh of fish of any one or more of mixing in tuna, Tilapia mossambica, grass carp or silver carp.
3. new surimi product according to claim 1, it is characterised in that：The surimi product further includes following parts by weight
Component：10-15 parts of vegetable juice, the vegetable juice are in carrot juice, spinach juice, Celery Juice, Tomato juice, yellow green pepper juice
One kind.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711270060.5A CN107981252A (en) | 2017-12-05 | 2017-12-05 | A kind of new surimi product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711270060.5A CN107981252A (en) | 2017-12-05 | 2017-12-05 | A kind of new surimi product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107981252A true CN107981252A (en) | 2018-05-04 |
Family
ID=62035789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711270060.5A Pending CN107981252A (en) | 2017-12-05 | 2017-12-05 | A kind of new surimi product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107981252A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012057826A1 (en) * | 2010-10-27 | 2012-05-03 | Nestec S.A. | Fabricated fish chunks |
| CN106174147A (en) * | 2016-07-20 | 2016-12-07 | 大连工业大学 | A kind of Novel fish meat |
-
2017
- 2017-12-05 CN CN201711270060.5A patent/CN107981252A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012057826A1 (en) * | 2010-10-27 | 2012-05-03 | Nestec S.A. | Fabricated fish chunks |
| CN106174147A (en) * | 2016-07-20 | 2016-12-07 | 大连工业大学 | A kind of Novel fish meat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180504 |