CN108617927A - A method of controlling minced fish gel property using low temperature plasma - Google Patents
A method of controlling minced fish gel property using low temperature plasma Download PDFInfo
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- CN108617927A CN108617927A CN201810159670.6A CN201810159670A CN108617927A CN 108617927 A CN108617927 A CN 108617927A CN 201810159670 A CN201810159670 A CN 201810159670A CN 108617927 A CN108617927 A CN 108617927A
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- Prior art keywords
- gel
- minced fillet
- temperature plasma
- minced
- additive amount
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A method of minced fish gel property being controlled using low temperature plasma, the method includes at least：Feedstock processing cleans trunk, adopts meat, rinsing, dehydration, rubbing, refined filtration, beats routed, gel, heating, quantitative package, quick-frozen, refrigeration, and the gel is：The minced fillet burst will be beaten after overmolding, 15 60min of gelation in the gel pond that temperature is 20 40 DEG C；In gel process, low-temperature plasma generator is positioned in gel pond, air source is opened and is passed through working gas into low-temperature plasma generator, adjust gas flow rate, high voltage power supply is opened after steady air current, discharge 10 30min；It bursts the arena：3.0 5.0% salt that additive amount is minced fillet weight is added in minced fillet; eliminate routed 10 30min at 4 10 DEG C; then it is 0.1 0.5% protease inhibitors of minced fillet weight, 2.0 8.0% seasoning that additive amount is minced fillet weight and 10 30% acidity regulator that additive amount is minced fillet weight that additive amount, which is added, cuts to mix arena and burst and is uniformly mixed.
Description
Technical field
The present invention relates to a kind of methods controlling minced fish gel property using low temperature plasma, belong to surimi product
Deep processing technical field.
Background technology
Existing surimi product has been a kind of more mature food, and preparation process includes：It pre-processes, clean, adopt
Meat, dehydration, rubbing, refined filtration, beats routed, molding, gel, heating, packaging, quick-frozen, inspection, finished product at rinsing.Gelation is minced fillet system
The crucial index of quality of product, easily occurs gel collapse in minced fillet process, mainly myosin in process by
Intrinsic protein enzyme hydrolysis declines so as to cause its gelling ability, and then influences the commodity value of surimi product.
Currently, the major measure of control minced fish gel deterioration includes：
1. improving the temperature curve of gel process to control gel collapse, make minced fillet quickly through 50-70 DEG C（Endogenous proteinase
Optimum temperature）Temperature range, be disadvantageous in that the limitation of product form and production cost.
2. protease inhibitors can effectively inhibit gel collapse, i.e., by inhibiting the endogenous proteinase in minced fillet（Half Guang ammonia
Pepsin, serine protease etc.）To the hydrolysis of myosin to keep its gelling performance, but surimi product can also be generated
Adverse effect.
3. gel strengthening agents can be with indirect control gel collapse, by enhancing the gelation of minced fillet to weaken gel collapse pair
The adverse effect of minced fish gel quality.But these gel strengthening agents are while improving minced fish gel property, it is also possible to gel
Quality brings some detrimental effects, and additive also has certain specificity to different minced fillets.
Invention content
It is an object of the invention to overcome the shortcomings of the prior art, and provide a kind of mainly using low temperature plasma
Technology is used for the control of minced fish gel deterioration, and preparation process is simple, can effectively improve quality of fish meat using low temperature etc. from
The method that daughter controls minced fish gel property.
The purpose of the present invention is come what is completed, a kind of utilization low temperature plasma control minced fillet is solidifying by following technical solution
The method of colloidality matter, the method include at least：Feedstock processing cleans trunk, adopts meat, rinsing, dehydration, rubbing, refined filtration, arena
Routed, gel, heating, quantitative package, quick-frozen, refrigeration, the gel are：The minced fillet burst will be beaten after overmolding, in temperature
For gelation 15-60min in 20-40 DEG C of gel pond；In gel process, low-temperature plasma generator is positioned over gel
Chi Zhong opens air source and is passed through working gas into low-temperature plasma generator, adjusts gas flow rate, opened after steady air current
High voltage power supply, discharge 10-30min；
It bursts the arena：The salt for the 3.0-5.0% that additive amount is minced fillet weight is added in minced fillet, eliminates at 4-10 DEG C routed
10-30min, protease inhibitors, the additive amount that the 0.1-0.5% that additive amount is minced fillet weight is then added are minced fillet weight
The seasoning and additive amount of 2.0-8.0% is the acidity regulator of the 10-30% of minced fillet weight, cuts to mix and beats routed be uniformly mixed.
As preferred：The feedstock processing is：By the decaptitating of raw material fish, remove internal organ；
The clean trunk is：It is cleaned repeatedly with tap water；
The meat of adopting is：Clean trunk is put into roller flesh separator and adopts meat, adopts meat drum diameter 3-6mm；
The rinsing is：It is water neutral, that temperature is 5-10 DEG C with pH, rinses at least 2 times, rinsed in rinsing bath every time
15-20min, the water rate control rinsed every time are mixed slowly at 3-7 times of flesh of fish amount；
The dehydration is：Using mechanical dehydration, the NaCl of 0.3-1% is added before being dehydrated, convenient for dehydration；
The refined filtration is：Remove the small spur in the flesh of fish；
During arena used is burst, protease inhibitors is：Any one of albumen, soybean protein isolate, porcine haemoglobin
Or combination；The acidity regulator is：A kind of aqueous solution in acetic acid, citric acid, malic acid, tartaric acid, lactic acid, acidity tune
It is 0.5-1.5% to save mass volume ratio sour in agent；
The working gas is selected from least one of air, oxygen, nitrogen, rare gas/oxygen；Be passed through low temperature etc. from
Working gas flow velocity in daughter is 2-5L/h；The processing power of low temperature plasma is 20-60W, processing time 10-
30min。
The invention belongs to improvements over the prior art, it has preparation process simple, can effectively improve quality of fish meat
The features such as.
Specific implementation mode
Below in conjunction with specific embodiment, the present invention will be described in detail：It is of the present invention it is a kind of using low temperature etc. from
The method that daughter controls minced fish gel property, the method include at least：Feedstock processing cleans trunk, adopts meat, rinsing, takes off
Water, refined filtration, beats routed, gel, heating, quantitative package, quick-frozen, refrigeration at rubbing, and the gel is：The minced fillet warp burst will be beaten
After overmolding, the gelation 15-60min in the gel pond that temperature is 20-40 DEG C；In gel process, by low temperature plasma
Generator is positioned in gel pond, is opened air source and is passed through working gas into low-temperature plasma generator, adjusts gas flow rate,
High voltage power supply is opened after steady air current, discharge 10-30min；
It bursts the arena：The salt for the 3.0-5.0% that additive amount is minced fillet weight is added in minced fillet, eliminates at 4-10 DEG C routed
10-30min, protease inhibitors, the additive amount that the 0.1-0.5% that additive amount is minced fillet weight is then added are minced fillet weight
The seasoning and additive amount of 2.0-8.0% is the acidity regulator of the 10-30% of minced fillet weight, cuts to mix and beats routed be uniformly mixed.
On the basis of disclosed above, further embodiment is the present invention：The feedstock processing is：Raw material fish is gone
Head removes internal organ；
The clean trunk is：It is cleaned repeatedly with tap water；
The meat of adopting is：Clean trunk is put into roller flesh separator and adopts meat, adopts meat drum diameter 3-6mm；
The rinsing is：It is water neutral, that temperature is 5-10 DEG C with pH, rinses at least 2 times, rinsed in rinsing bath every time
15-20min, the water rate control rinsed every time are mixed slowly at 3-7 times of flesh of fish amount；
The dehydration is：Using mechanical dehydration, the NaCl of 0.3-1% is added before being dehydrated, convenient for dehydration；
The refined filtration is：Remove the small spur in the flesh of fish；
During arena used is burst, protease inhibitors is：Any one of albumen, soybean protein isolate, porcine haemoglobin
Or combination；The acidity regulator is：A kind of aqueous solution in acetic acid, citric acid, malic acid, tartaric acid, lactic acid, acidity tune
It is 0.5-1.5% to save mass volume ratio sour in agent；
The working gas is selected from least one of air, oxygen, nitrogen, rare gas/oxygen；Be passed through low temperature etc. from
Working gas flow velocity in daughter is 2-5L/h；The processing power of low temperature plasma is 20-60W, processing time 10-
30min。
The present invention mainly uses lower temperature plasma technology（Electromagnetic field, heat, purple with chemical bond damage capability can be generated
Outside line, charged particle, excited state particle, metastable particle isoreactivity component）, can change protein molecule using the technology
Chemical constitution, to realize the control deteriorated to minced fish gel by the condition for regulating and controlling low temperature plasma.
Other embodiments of the invention can pass through the simple of numerical value and feature on the basis of technical solution disclosed above
It replaces, numerous embodiment can be obtained, and those skilled in the art can be advantageously carried out on the basis of understanding the present invention
The present invention.
Claims (2)
1. a kind of method controlling minced fish gel property using low temperature plasma, the method include at least：Feedstock processing,
Trunk is cleaned, meat is adopted, rinsing, dehydration, rubbing, refined filtration, beats routed, gel, heating, quantitative package, quick-frozen, refrigeration, feature exists
It is in the gel：The minced fillet burst will be beaten after overmolding, the gelation 15- in the gel pond that temperature is 20-40 DEG C
60min；In gel process, low-temperature plasma generator is positioned in gel pond, opens air source to low temperature plasma
It is passed through working gas in generator, adjusts gas flow rate, high voltage power supply is opened after steady air current, discharge 10-30min；
It bursts the arena：The salt for the 3.0-5.0% that additive amount is minced fillet weight is added in minced fillet, eliminates at 4-10 DEG C routed
10-30min, protease inhibitors, the additive amount that the 0.1-0.5% that additive amount is minced fillet weight is then added are minced fillet weight
The seasoning and additive amount of 2.0-8.0% is the acidity regulator of the 10-30% of minced fillet weight, cuts to mix and beats routed be uniformly mixed.
2. the method according to claim 1 for controlling minced fish gel property using low temperature plasma, it is characterised in that：
The feedstock processing is：By the decaptitating of raw material fish, remove internal organ；
The clean trunk is：It is cleaned repeatedly with tap water；
The meat of adopting is：Clean trunk is put into roller flesh separator and adopts meat, adopts meat drum diameter 3-6mm；
The rinsing is：It is water neutral, that temperature is 5-10 DEG C with pH, rinses at least 2 times, rinsed in rinsing bath every time
15-20min, the water rate control rinsed every time are mixed slowly at 3-7 times of flesh of fish amount；
The dehydration is：Using mechanical dehydration, the NaCl of 0.3-1% is added before being dehydrated, convenient for dehydration；
The refined filtration is：Remove the small spur in the flesh of fish；
During arena used is burst, protease inhibitors is：Any one of albumen, soybean protein isolate, porcine haemoglobin
Or combination；The acidity regulator is：A kind of aqueous solution in acetic acid, citric acid, malic acid, tartaric acid, lactic acid, acidity tune
It is 0.5-1.5% to save mass volume ratio sour in agent；
The working gas is selected from least one of air, oxygen, nitrogen, rare gas/oxygen；Be passed through low temperature etc. from
Working gas flow velocity in daughter is 2-5L/h；The processing power of low temperature plasma is 20-60W, processing time 10-
30min。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810159670.6A CN108617927A (en) | 2018-02-26 | 2018-02-26 | A method of controlling minced fish gel property using low temperature plasma |
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|---|---|---|---|
| CN201810159670.6A CN108617927A (en) | 2018-02-26 | 2018-02-26 | A method of controlling minced fish gel property using low temperature plasma |
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| CN108617927A true CN108617927A (en) | 2018-10-09 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259107A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of keep Barbecued pork in honey to improve packet flavor based on microbial fermentation |
| CN109259109A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of red-cooked pork flavoring bag flavor is kept based on microbial fermentation |
| CN110353085A (en) * | 2019-08-30 | 2019-10-22 | 长江大学 | A method of improving grass carp myofibrillar protein gel characteristic |
| CN115413730A (en) * | 2022-09-06 | 2022-12-02 | 江苏大学 | Method for preparing high-strength myofibrillar protein gel based on plasma activated water |
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| CN102640944A (en) * | 2012-05-04 | 2012-08-22 | 集美大学 | Preparation method of surimi product |
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| CN103637247A (en) * | 2013-11-29 | 2014-03-19 | 余永跃 | Manufacturing method of frozen minced fish |
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| CN107333870A (en) * | 2016-04-29 | 2017-11-10 | 北京大学 | A kind of method of the fresh-keeping fruit of atmos low-temperature plasma activating solution |
| CN107334031A (en) * | 2016-04-29 | 2017-11-10 | 北京大学 | A kind of method of plasma-activated ice keeping fresh aquatic products |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259107A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of keep Barbecued pork in honey to improve packet flavor based on microbial fermentation |
| CN109259109A (en) * | 2018-10-26 | 2019-01-25 | 福建农林大学 | A method of red-cooked pork flavoring bag flavor is kept based on microbial fermentation |
| CN110353085A (en) * | 2019-08-30 | 2019-10-22 | 长江大学 | A method of improving grass carp myofibrillar protein gel characteristic |
| CN110353085B (en) * | 2019-08-30 | 2022-03-04 | 长江大学 | Method for improving gel characteristics of grass carp myofibrillar protein |
| CN115413730A (en) * | 2022-09-06 | 2022-12-02 | 江苏大学 | Method for preparing high-strength myofibrillar protein gel based on plasma activated water |
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Application publication date: 20181009 |