CN108618007B

CN108618007B - Preparation method of carp surimi

Info

Publication number: CN108618007B
Application number: CN201810423797.4A
Authority: CN
Inventors: 范玉武; 李永军; 王林周
Original assignee: Shanghai Gaugan Food Technology Co ltd
Current assignee: SHANGHAI GAUGAN FOOD TECHNOLOGY CO.,LTD.
Priority date: 2018-05-06
Filing date: 2018-05-06
Publication date: 2021-12-10
Anticipated expiration: 2038-05-06
Also published as: CN108618007A

Abstract

The invention discloses a preparation method of carp surimi. The method comprises the following steps: firstly, taking carp flesh, adding water, placing the carp flesh into a homogenizer for homogenizing to prepare fish flesh slurry, then taking fresh scented tea leaves, mashing the fresh scented tea leaves to prepare slurry, carrying out reflux extraction to prepare a scented tea extracting solution, immersing the fish flesh slurry into the scented tea extracting solution, stirring to prepare mixed slurry, filling the mixed slurry into a mold, placing the mold into a water bath pot for heating, and cooling after heating to obtain the carp flesh. According to the preparation method of the carp surimi, the fish flesh is soaked in the tea extract in the preparation process, so that the fishy smell of the fish protein can be effectively removed, the prepared carp surimi has good taste, the recovery rate of the prepared carp surimi protein is high, the preparation method is simple, and the preparation method is suitable for large-scale industrial production.

Description

Preparation method of carp surimi

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fishy smell removed carp surimi.

Background

Minced fillet is a raw material of aquatic product conditioning food. Chopping minced fish, adding salt, auxiliary materials, etc., kneading to obtain viscous fish paste, molding, and heating to obtain elastic gel, which can be made into fish ball, fish cake, fish sausage, fish roll, etc. Because the minced fillet product is simple and convenient to condition, tender, delicious and storage-resistant, the minced fillet product is quite suitable for urban consumption, and the minced fillet product can be industrially manufactured on a large scale and can be manually produced at home. Can improve the economic value of low-value fish and be accepted by people, thus being an aquatic product with promising development prospect.

Carp has natural fishy smell, affects the mouthfeel, substances causing the fishy smell mainly comprise gourmet powder, 2-methylisoborneol, E, E-2, 4-heptenedienal, E-2-decenal, E, E-2, 4-decarenal, pentanal, heptanal, nonanal and the like, and no effective method for completely removing the fishy smell in the fish exists in the industry until now. The fishy smell is removed by adopting a water washing method in the traditional minced fillet preparation process, and the fishy smell residue is serious; most of the water-soluble protein is washed away, and the recovery rate of the muscle protein is only 60-70%.

Patent 201410573263.1 discloses a method for processing minced catfish by rinsing and deodorizing, which comprises the steps of preparing rinsing liquid for processing raw materials: the rinsing liquid contains 0.5 percent of sodium bicarbonate and 0.25 percent of tetrasodium pyrophosphate, and the pH value is adjusted to 6.5 by phosphoric acid; rinsing for the first time: standing the treated minced fillet in a rinsing liquid for 90s, stirring for 30s, repeatedly standing and stirring once, and standing for 6 min; and (3) secondary rinsing: filtering the minced fillet rinsed for the first time by using 2 layers of gauze, and rinsing for the second time by using 0.3% sodium chloride as a rinsing liquid, wherein the rinsing method for the second time is the same as that for the first time, and finally filtering and dehydrating the 2 layers of gauze; and (5) storing. The content of myofibrillar protein of the minced meat after rinsing is higher, the content of fat is obviously reduced, and the quality of the fish meat is effectively improved. The rinsing treatment can completely remove trimethylamine, and the effect of deodorization is effectively achieved. However, the fishy smell removing method is not ideal in fishy smell removing effect on the carps.

Patent 201711059578.4 discloses a compound golden pomfret surimi and its preparation method. The compound golden pomfret minced fillet comprises the following components: golden pomfret meat, tilapia meat, collagen, starch and jackfruit seeds. The golden pomfret surimi has strong fishy smell and bad taste.

Disclosure of Invention

The invention aims to provide a preparation method of carp surimi.

A preparation method of carp minced fillet comprises the following steps:

(1) removing fish bones and viscera, removing head of carp, taking carp meat, adding 1-3 times of water by weight, placing into a homogenizer for homogenizing, and then sending into a stirrer for stirring to prepare fish meat pulp;

(2) taking fresh scented tea leaves, mashing the fresh scented tea leaves into slurry, adding 3-10 times of water by weight, carrying out reflux extraction for 3 times, combining filtrates, and decolorizing with activated carbon to obtain a scented tea extract;

(3) immersing the fish flesh slurry prepared in the step (1) in the scented tea extracting solution prepared in the step (2), and stirring to prepare mixed slurry;

(4) and pouring the mixed slurry into a mold, putting the mold into a water bath pot for heating, and immediately cooling after heating to obtain the high-temperature-resistant high-temperature-resistant medium.

The homogenizing speed of the refiner in the step (1) is 3000-5000r/min, and the time is 30 s.

The stirring speed in the step (1) is 100-300r/min, and the time is 3-10 min.

The stirring speed in the step (3) is 200-500r/min, and the time is 5-12 min.

The heating temperature in the step (4) is 80-90 ℃, and the heating time is 30-50 min.

The cooling temperature in the step (4) is-20-4 ℃, and the cooling time is 10-30 min.

And (3) adding fresh grifola frondosa to replace fresh scented tea leaves in the step (2) to prepare the grifola frondosa extracting solution.

The invention has the beneficial effects that: according to the preparation method of the carp surimi, the fish flesh is soaked in the tea extract in the preparation process, so that the fishy smell of the fish protein can be effectively removed, the prepared carp surimi has good taste, the recovery rate of the prepared carp surimi protein is high, the preparation method is simple, and the preparation method is suitable for large-scale industrial production.

Detailed Description

The present invention is further illustrated by the following specific examples.

Example 1

A preparation method of carp minced fillet comprises the following steps:

(1) removing fish bones and viscera, removing head of the carp, taking carp meat, adding 2 times of water by weight, placing into a refiner for homogenization, wherein the homogenizing speed of the refiner is 4000r/min, the time is 30s, then placing into a stirrer for stirring, and the stirring speed is 200r/min, the time is 6min, thus preparing fish meat pulp;

(2) taking fresh scented tea leaves, mashing the fresh scented tea leaves into slurry, adding 6 times of water by weight, carrying out reflux extraction for 3 times, combining filtrates, and decolorizing with activated carbon to prepare a scented tea extracting solution;

(3) immersing the fish pulp prepared in the step (1) in the scented tea extracting solution prepared in the step (2), and stirring at the speed of 400r/min for 8min to prepare mixed pulp;

(4) pouring the mixed slurry into a mold, heating in a water bath at 85 deg.C for 40min, cooling at 0 deg.C for 20 min.

Example 2

A preparation method of carp minced fillet comprises the following steps:

(2) taking fresh grifola frondosa, mashing the fresh grifola frondosa into pulp, adding 6 times of water by weight, carrying out reflux extraction for 3 times, combining filtrates, and decolorizing with activated carbon to prepare a grifola frondosa extracting solution;

(3) immersing the fish pulp prepared in the step (1) in the grifola frondosa extracting solution prepared in the step (2), and stirring at the speed of 400r/min for 8min to prepare mixed pulp;

Example 3

A preparation method of carp minced fillet comprises the following steps:

(2) taking fresh leaves of the raw white tea, mashing the leaves into pulp, adding 6 times of water by weight, refluxing and extracting the pulp for 3 times, combining the filtrates, and decoloring the filtrate by using activated carbon to prepare a raw white tea extracting solution;

(3) immersing the fish pulp prepared in the step (1) in the white raw tea extracting solution prepared in the step (2), and stirring at the stirring speed of 400r/min for 8min to prepare mixed pulp;

Example 4

A preparation method of carp minced fillet comprises the following steps:

(2) taking fresh scented tea leaves and upright milk vegetable leaves with equal mass, mashing, pulping, adding 6 times of water by weight, refluxing and extracting for 3 times, combining filtrates, decolorizing with activated carbon, and preparing into extract;

(3) immersing the fish pulp prepared in the step (1) into the extracting solution prepared in the step (2), and stirring at the stirring speed of 400r/min for 8min to prepare mixed pulp;

Comparative example 1

A preparation method of carp minced fillet comprises the following steps:

(2) pouring the fish slurry into a mold, heating in water bath at 85 deg.C for 40min, cooling at 0 deg.C for 20 min.

Experimental example 1: the electronic nose detects the fishy smell of the carp surimi

The electronic nose is an electrochemical sensing system in the form of a sensor array. The most widely used sensors are metal oxide sensors, such as oxides of metals like tin, zinc, titanium, tungsten or iridium. The resistance of the metal oxide changes upon contact with the volatile substance, and the detector detects the change in resistance of the sensor as a response value. Each sensor can only make a specific response to partial substances, and in order to enlarge the detection range, a sensor array is adopted by a common electronic nose, namely a plurality of sensors make a response to a sample at the same time.

1.5g (exactly to 0.01g) of carp surimi of examples 1-4 was weighed out and placed in a 10m L headspace bottle for testing. The sample was equilibrated at 35 ℃ for 20min, sample volume 3m L; the sample injection speed is 2.5m L/s, and the sample injection port temperature is 45 ℃; data acquisition time 120 s. Each sample was repeated 4 times. The control is 200mg/L heptanal (rancid flavor) solution, 200 mg/L1-octene-3-alcohol solution (mushroom flavor), and E, E-2, 4-decadienal (fishy flavor) solution.

The electronic nose used in the experiment has 12 metal oxide sensors, the electronic nose can sense fishy smell, clamy smell and mushroom smell in surimi fishy smell, correlation analysis between response value data of the electronic nose sensor is carried out for measuring the specific response of the electronic nose sensor to the surimi fishy smell, the smaller the response value is, the more remarkable the response value is, the better the removal effect of the representative relevant peculiar smell substances is, and the result is shown in table 1.

TABLE 1 electronic nose sensor response values

Experimental group	Fishy smell response value	Harper taste response value	Mushroom taste response value
				Control group	0.899	0.712	0.819
Comparative example 1	0.834	0.710	0.811
				Example 1	0.511*	0.412*	0.522*
Example 2	0.312*	0.409*	0.419*
				Example 3	0.836	0.711	0.812
Example 4	0.529*	0.316*	0.467*

Significant (P <0.05)

As can be seen from table 1, each response value of comparative example 1 is equivalent to that of the control group, and has no significant difference, which proves that the fishy smell in surimi is not removed, the response value of example 1 is obviously lower than that of the control group, which proves that the fishy smell in surimi is removed, and example 1 is compared with comparative example 1, and other conditions are the same, only the technical scheme that the fragrant scented tea extract is not adopted to soak fish meat paste in comparative example 1, which proves that the fragrant scented tea extract has a key effect on removing the fishy smell, and the response value of example 2 adopts the grifola frondosa extract to replace the fragrant scented tea extract, which proves that the response value is obviously lower than that of the control group, which proves that the response value has a key effect on removing the fishy smell; example 3 the white raw tea extract was used instead of the scented tea extract, and the response value was comparable to the control group, demonstrating that the white raw tea extract could not remove the fishy smell of surimi.

Experimental example 2: protein recovery

Taking the fish pulp and the finished product surimi of the preparation processes of the embodiments 1 to 4 and the comparative example 1, calculating the protein recovery rate, weighing according to the dry weight, and calculating the formula as follows:

the protein recovery (%) is the mass of the protein in the deodorized surimi/the mass of the protein in the raw fish meat slurry × 100%

The results are shown in Table 2:

TABLE 2 recovery of protein

As can be seen from Table 2, the proteins of examples 1-3 were all lost to different extents, and the recovery rate of the protein of example 4 was greatly increased, compared to example 1, under the same conditions except that the upright Siliquosa extract was added during the preparation process, thus proving that the upright Siliquosa extract has the efficacy of keeping the fish protein from being lost.

Experimental example 3: sensory evaluation test

20g of the sample was contained in a 100mL brown jar and equilibrated at 30 ℃ for 30min with a seal. 7 sensory evaluators aged 23-35 years old, the system has learned sensory evaluation course and has rich sensory evaluation experience. The odor intensity was evaluated by 0-10 points, 10 points being the strongest, and the final odor score was averaged. The sensory evaluation scores of examples 1 to 4 and comparative example 1 are shown in table 3:

TABLE 3 sensory evaluation score

	Comparative example 1	Example 1	Example 2	Example 3	Example 4
						Evaluation score	8.0	3.8	3.2	7.8	3.7

As can be seen from table 3, the sensory evaluation scores of examples 1, 2, and 4 were all significantly lower than that of comparative example 1, and the score ratio of example 3 was equivalent to that of comparative example 1. The white hairy tea extract has no fishy smell removing effect, and other extract has fishy smell removing effect after being soaked.

Claims

1. The preparation method of the carp minced fillet is characterized by comprising the following steps: