CN109170648A - A kind of preparation method not rinsing compound sturgeon gruel and gel product - Google Patents
A kind of preparation method not rinsing compound sturgeon gruel and gel product Download PDFInfo
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- CN109170648A CN109170648A CN201811272413.XA CN201811272413A CN109170648A CN 109170648 A CN109170648 A CN 109170648A CN 201811272413 A CN201811272413 A CN 201811272413A CN 109170648 A CN109170648 A CN 109170648A
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- sturgeon
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- gruel
- minced fillet
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- 238000001879 gelation Methods 0.000 claims abstract description 29
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- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 102000009127 Glutaminase Human genes 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
Landscapes
- 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
Do not rinse that compound sturgeon is rotten and the preparation method of gel product the invention discloses one kind, by pretreatment of raw material, raw material mixing plus antifreeze, cold storage, beat burst, bowel lavage, gelation, cryopreservation step processing and fabricating form.Do not need rinse the beneficial effects of the invention are as follows minced fish gel product and etc., manufacture craft is simple, shortens production cycle, save the cost, and nutritive loss is few.
Description
Technical field
The invention belongs to meat product processing technology fields, are related to one kind and do not rinse compound sturgeon gruel and the preparation of gel product
Method.
Background technique
In recent years, with the rapid development of our country's economy and the demand of international aquatic products consumption market, surimi product are general
All over the visual field for coming across masses.Surimi product is one kind using fresh minced fillet or frozen minced fillets as raw material, and bursting through arena, (sky is beaten, salt is beaten
Beaten with seasoning), molding, the processes such as gelation be made, there is certain elastic gel-type food, such as fish bean curd, fish ball, crab stick
And the simulation seafood products such as simulation crab leg.Surimi product is loved by consumers as China's traditional food, traditional minced fillet system
Product are using fish as primary raw material, but recently as the continuous increase of marine fishing intensity, for producing high-quality minced fillet
The decline of seawater fish crop, marine fishing amount is up to 1328.27 ten thousand tons within 2016, accounts for the 38.06% of marine and aquatic product yield, compares last year
Increase by 13.49 ten thousand tons, increases by 1.03% (China fisheries yearbook, 2017).It is light with gradually decreasing for marine natural fishery resources
Water aquaculture is rapidly developed.Minced fillet raw material fish started to turn to fresh-water fishes in recent years, but common fresh-water fishes figure is smaller, spur
It is more, it is be easy to cause the waste of resource, and the features such as the generally existing gel strength of fresh-water fishes is low, poor flexibility, single taste, it is inconvenient
In being processed into surimi product.
Sturgeon maximum, longest-lived ancient fish as figure in existing fish in the world, are known as " in sturgeon dragon, water
The title of living fossil " not only has important scientific research value, also has very high economic value and medical value.From 2003,
China's sturgeon total output occupy always first place in the world, and sturgeon total output in 2016 is 89773 tons, and wherein Shandong yield occupies the
One, it is 13253 tons.As the increase year by year of sturgeon cultivation amount and sturgeon processing variety are single, cause in the market that supply exceed demand,
Sturgeon economic value constantly reduces.Because sturgeon thickness bone is soft, whole body other parts (containing bone) in addition to body surface bone plate are all edible
With, nutritive value is high, and because its do not have to pierce between flesh, minced fillet processing in can save coarse filtration and refined filtration the step of, reduce
Loss improves yield, so being very suitable to be processed into minced fillet and its product.The edible of sturgeon mainly includes in Chinese market at present
Two kinds: one is fresh food, eating the specification of sturgeon raw mostly in 1.5-2.0kg, it is vigorous to be in growth also in juvenile fish for sturgeon at this time
Phase, the too early edible waste for causing resource；Another kind is the processing of sturgeon caviar, and about 90% processing byproduct is all except seed sauce
It is not efficiently used, especially to the utilization of sturgeon, and at present on the market almost without using sturgeon as the product of raw material
And product.Therefore the exploitation of sturgeon product is extremely urgent.
In traditional minced fillet production technology, rinsing is one of indispensable process.Rinsing refers to water or aqueous solution pair
The flesh of fish adopted is washed, and water soluble protein, pigment, smell, fat etc. in the flesh of fish is removed, to improve surimi product
Gel strength and whiteness, but the nutriments such as albumen, fat can be made to be largely lost simultaneously, cause the decline and resource of product yield
Significant wastage, the waste water discharged after rinsing can also cause the pollution of environment.Patent of invention CN 102919896A discloses one kind
Chub surimi gel and preparation method thereof, by 10 DEG C of environment below, with clear water will remove fish scale, fish head, internal organ and
The silver carp of inner membrance is cleaned, and adopts meat to fish ridge and fish sirloin, fishbone, fish-bone is rejected, using meat grinder Minced Steak；By the flesh of fish of rubbing with stirring
Machine homogenate is mixed into minced fillet shape, the minced fillet after homogenate is put in potcher, and the water of 4~5 times of amounts is added, and mixes slowly rinsing 2 times, drift
Washing the time is 15~20min；With the revolving speed centrifugal dehydration 4min of 3000r/min after rinsing, the dewatered flesh of fish is cooled to 3 DEG C
Hereinafter, empty beat 5min, 3~4% salt are added and beat the 10min that bursts；Add 2.5~7.5% Soy 11 S Globulins, 0.2~
1.5% glutaminase, 0.2-1% orange peel ethanol extract, stirs evenly；Minced fillet is die-filling, it is put into vacuum tank and carries out room
3~5min of temperature degassing；Minced fillet after degassing is placed in 30~55 DEG C of 10~60min of water-bath；Be subsequently placed in 80~90 DEG C of water-baths 5~
20min obtains chub surimi gel, although the chub surimi gel elastomer that the patent obtains is good, quality is high, which is
Keep the chub surimi gel elastomer good, the water for needing to be added 4~5 times of amounts is repeatedly rinsed, and to be also dehydrated later, operation
Complexity takes time and effort, higher cost.
Patent of invention 108283284A discloses a kind of method for improving chub surimi gel strength, and fresh silver carp is passed through
It scales, after internal organ and head, is cleaned, then adopt meat, after flesh of fish rinsing, dehydration and refined filtration, TG enzyme and inulin GR is added, presses
According to parts by weight meter, 0.25 part of TG enzyme and 1 part of -1.5 parts of inulin GR is added in every 100 portions of flesh of fish through refined filtration, beat and is burst, obtains
To minced fillet；Sodium tripolyphosphate, burnt polyphosphate sodium and six segregation phosphoric acid are added in minced fillet, cut mixing with cutmixer, obtains minced fillet
Gel also goes through rinsing, dehydration, refined filtration although the patent can be such that the gel strength of chub surimi improves, and increases
Cost of material and human cost are added.
In consideration of it, structure of fish muscle recombinant technique is applied in sturgeon gruel and its product process by we, external source is utilized
Additive and the rotten compound synergy of sturgeon produce gel characteristic and whiteness and rinsing minced fillet and are quite even better than rinsing minced fillet
Do not rinse compound sturgeon gruel gel product, the compound sturgeon meat of no fishy smell.
Summary of the invention
The purpose of the present invention is to provide the preparation methods that one kind does not rinse compound sturgeon gruel and gel product, solve existing
Having minced fillet production technology complexity and fish, there is lack of raw materials, the problem of fresh-water fishes gelling performance difference.
Do not need rinse the beneficial effects of the invention are as follows minced fish gel product and etc., manufacture craft is simple, shortens
Production cycle, save the cost, and also nutritive loss is few.
The technical scheme adopted by the invention is that following the steps below:
1) it pretreatment of raw material: chooses sturgeon and carries out decaptitating to it, remove the peel, internal organ is gone to handle, take the muscle at its back, use ice
Water cleaning, after draining away the water, is put into meat grinder and rubs, minced fillet is made, for use；
2) raw material mixes: choosing fresh grade breast, is cut into after strip to be put into meat grinder and be rubbed, in sturgeon gruel
30-40 parts of chicken pastes are added based on 100 parts in middle addition pigeon breast meat gruel, according to parts by weight, every part of product, are stirred for uniformly；
3) add antifreeze: sorbierite and sodium tripolyphosphate being added in the compound minced fillet made from step 2)；
4) cold storage: compound sturgeon gruel raw material made from step 3) is put into hermetic bag after sealing, is placed in -80 DEG C of environment
Quick freeze to central temperature is -20 DEG C, then places it in cold storage in -20 DEG C of refrigerators；
5) it beats and bursts: thawing after the minced fillet raw material in step 4) is taken out, place it in the hollow arena 2min of mixing and kneading machine, be added
1.5-2%NaCl salt beats 2min；
6) step 5): being beaten the compound minced fillet after bursting and be added in PVDC plastic casing by bowel lavage, two sections of ligation；
7) gelation: the product after step 6) bowel lavage is carried out gelation, heats 30min under the conditions of 90 DEG C；
8) it refrigerates: the product of gelation in step 7) is taken out rapidly, cooling in ice water is placed in, later in 4 DEG C of refrigerators
Middle refrigeration.
Preferably, sturgeon described in step 1) is fresh sturgeon or takes remaining fish body after sturgeon caviar；
Preferably, Raw Material Blending Ratio is that sturgeon is rotten: chicken paste 60:40 in step 2)；
Preferably, according to compound minced fillet in step 3): sorbierite: the ratio addition that sodium tripolyphosphate is 400:16:1 is freeze proof
Agent；
Preferably, step 1), 2), 3) and 5) in, all operating process need to guarantee temperature at 10 DEG C or less；
Preferably, in step 6) during bowel lavage, minced fillet filling is filled into PVDC casing and requires intestines body full, ligation jail
Gu controlling temperature in pouring process as far as possible less than 10 DEG C, and shorten the flow time of bowel lavage to gelation as far as possible, to prevent content
Object denaturation；
Preferably, after gelation is completed in step 8), intestines taking-up is placed in ice water cools down rapidly.
Further, the preparation method for not rinsing compound sturgeon gruel gel product that the present invention also provides a kind of according to
The compound sturgeon meat prepared.
Detailed description of the invention
Fig. 1 is the Fracture Force variation of different type meat gruel；
Fig. 2 is the fracture distance change of different type meat gruel；
Fig. 3 is the variation of the gel strength of different type meat gruel；
Fig. 4 is the variation of the Fracture Force and gel strength of Different adding amount chicken paste.
Specific embodiment
The present invention is described in detail With reference to embodiment.
The method of the present invention is as follows:
1) it pretreatment of raw material: chooses sturgeon and carries out decaptitating to it, remove the peel, internal organ is gone to handle, take the muscle at its back, ice water
Cleaning, after draining away the water, is put into meat grinder and rubs.Above-mentioned sturgeon is new living body sturgeon, can also in actual production process
To use the remaining fish body after taking sturgeon caviar；
2) raw material mixes: choose Fresh Grade Breast, be cut into after strip to be put into meat grinder and be rubbed, in sturgeon gruel plus
Enter pigeon breast meat gruel, according to parts by weight, 30-40 parts of chicken pastes are added based on 100 parts in every part of product, are stirred for uniformly.Raw material
Mixing is preferably in a proportion of sturgeon gruel: the water content of chicken paste 60:40, compound minced fillet should be below 80%；
Plus antifreeze 3): by compound minced fillet made from step 2) according to compound minced fillet: sorbierite: sodium tripolyphosphate is
The ratio of 400:16:1 adds antifreeze, is uniformly mixed.Used antifreeze sorbierite and sodium tripolyphosphate are food-grade,
Usage amount controls within the scope of national limit standard；
4) cold storage: compound sturgeon gruel raw material made from step 3) is put into hermetic bag after sealing, is placed in -80 DEG C of environment
Quick freeze to central temperature is -20 DEG C, and general cooling time is 30min, then places it in cold storage in -20 DEG C of refrigerators；
5) it beats and bursts: thawing after the minced fillet raw material in step 4) is taken out, place it in the hollow arena 2min of mixing and kneading machine, be added
1.5-2%NaCl salt beats 2min, needs to control temperature in the process at 10 DEG C or less；
6) step 5): being beaten the compound minced fillet after bursting and be added in PVDC plastic casing by bowel lavage, two sections of ligation；Bowel lavage process
In, compound minced fillet filling is filled into PVDC casing and requires intestines body full, ligation securely, it is small to control temperature as far as possible in pouring process
In 10 DEG C, and shorten the flow time of bowel lavage to gelation as far as possible；
7) gelation: the product after step 6) bowel lavage is carried out gelation, heats 30min under the conditions of 90 DEG C；
8) it refrigerates: the product of gelation in step 7) is taken out rapidly, cooling in ice water is placed in, later in 4 DEG C of refrigerators
Middle refrigeration.
Embodiment 1: the determination of mixed raw material
Method general steps of the invention are as follows:
1) pretreatment of raw material: choosing the fresh sturgeon of about 2kg, carry out decaptitating to it after nobbler, remove the peel, internal organ is gone to handle,
The muscle for taking its back, is cleaned with ice water, after draining away the water, is put into meat grinder and is rubbed, and minced fillet is made, for use；
2) raw material mixes: choosing fresh grade breast, after pre-processing to it, is cut into strip and is put into meat grinder and twisted
It is broken, pigeon breast meat gruel is added in sturgeon gruel.Using gel strength as index, analyze the flesh of fish and Fresh Grade Breast gel characteristic and nutrition at
Point difference, so that it is determined that compound sturgeon gruel in auxiliary material selection.
Fig. 1 is the Fracture Force variation of different type meat gruel.Fig. 2 is the fracture distance change of different type meat gruel.Fig. 3 is not
The variation of the gel strength of same type meat gruel.Wherein PX represents the sturgeon gruel by rinsing, and 0 is blank control, i.e., without drift
The sturgeon gruel for being also added without any auxiliary material is washed, JD is that the big brisket of chicken is rotten, and JX is that the small brisket of chicken is rotten；Different letters represent conspicuousness
It is different.
Gelling performance is the important indicator for evaluating surimi product texture feature and quality, and wherein Fracture Force refers to that Texture instrument carries
The constant speed relative motion of object platform and probe squeezes to breaded fish stick and ruptures obtained maximum, force, reflection be sample hardness, break
Turn-off from reflection be sample elasticity, and gel strength be Fracture Force and fracture distance product.By comparing different type
The gel strength of meat gruel, as shown in Figure 1, not having marked difference, but the Fracture Force of Fresh Grade Breast between four for fracture distance
Rinsing group and blank control group are all apparently higher than with gel strength, wherein the small brisket gel strength of chicken reaches 9602.35gmm,
55.9% is improved compared with rinsing group, improves as many as about 2 times compared to the blank group；Rinsing group Fracture Force is 768.5g, and
The small brisket of chicken reaches 1222.75g, and the big brisket of chicken also reaches 1088.25g, 59.11% and 41.61% has been respectively increased.Therefore,
We can use the small brisket of chicken completely and improve the gel strength for not rinsing group minced fillet as Fresh Grade Breast raw material, reach even
It is horizontal higher than rinsing group.
3) plus antifreeze: by being mixed to prepare compound minced fillet with Fresh Grade Breast, then 4% sorbierite and 0.25% being added wherein
Sodium tripolyphosphate, to reduce minced fillet protein oxidation degree in refrigerating process；
4) cold storage: compound sturgeon gruel raw material made from step 3) is put into hermetic bag after sealing, is placed in -80 DEG C of environment
Quick freeze to central temperature is -20 DEG C, then places it in cold storage in -20 DEG C of refrigerators；
5) it beats and bursts: thawing in advance for 24 hours for 4 DEG C after the minced fillet raw material in step 4) is taken out, be subsequently placed in the hollow arena of mixing and kneading machine
2min is added 1.5-2%NaCl salt and beats 2min；
6) bowel lavage: step 5) is beaten the compound minced fillet after bursting and is added in PVDC plastic casing, two sections of ligation are secured, filling mistake
Temperature is controlled in journey as far as possible less than 10 DEG C；
7) gelation: the product after step 6) bowel lavage is carried out gelation, heats 30min under the conditions of 90 DEG C；
8) it refrigerates: the product of gelation in step 7) is taken out rapidly, cooling in ice water is placed in, later in 4 DEG C of refrigerators
Middle refrigeration.
Example 2: compound sturgeon gruel gel product is prepared under optimal additive amount
1) pretreatment of raw material: choosing the fresh sturgeon of about 2kg, carry out decaptitating to it after nobbler, remove the peel, internal organ is gone to handle,
The muscle for taking its back, is cleaned with ice water, after draining away the water, is put into meat grinder and is rubbed, and minced fillet is made, for use；
2) raw material mixes: choose fresh grade breast, be cut into after being pre-processed to it after strip be put into meat grinder into
Row rubs, and the pigeon breast meat gruel of different content is added in sturgeon gruel.Using gel strength as main indicator, different number pigeon breasts are analyzed
Influence of the addition of meat gruel to compound sturgeon Texture Properties of Surimi-based Products, so that it is determined that compound sturgeon gruel in Fresh Grade Breast optimal amount.
Fig. 4 is the variation of the Fracture Force and gel strength of Different adding amount chicken paste, illustrates percentage composition with finished product weight
Meter, the additive amount of Fresh Grade Breast.
As shown in Figure 4, with the increase of Fresh Grade Breast content, the Fracture Force and gel strength of compound minced fish gel constantly increase
By force, when increasing to 40%, the gel strength of plural gel product reaches 7631.34gmm, and Fracture Force at this time reaches
1025.5g improves 44.18% compared with 10%, and gel strength improves 38.32%, continues growing later, gel strength hair
Drop is given birth to, illustrating that Fresh Grade Breast content is bigger than normal will lead to Fracture Force decline, and gel strength reduces.Comprehensive analysis, it can be deduced that do not float
The optimal additive amount of Fresh Grade Breast is 40% in the compound sturgeon gruel gel product washed.
3) add antifreeze: by being mixed to prepare compound minced fillet with 40% pigeon breast meat gruel, moisture content is lower than 80%, weighs multiple
Minced fillet is closed, then 4% sorbierite of its quality and 0.25% sodium tripolyphosphate are added thereto, was being freezed with reducing minced fillet
Protein oxidation degree in journey；
4) cold storage: compound sturgeon gruel raw material made from step 3) is put into hermetic bag after sealing, is placed in -80 DEG C of environment
Quick freeze to central temperature is -20 DEG C, then places it in cold storage in -20 DEG C of refrigerators；
5) it beats and bursts: thawing in advance for 24 hours for 4 DEG C after the minced fillet raw material in step 4) is taken out, be subsequently placed in the hollow arena of mixing and kneading machine
2min is added 1.5-2%NaCl salt and beats 2min；
6) bowel lavage: step 5) is beaten the compound minced fillet after bursting and is added in PVDC plastic casing, two sections of ligation are secured, filling mistake
Temperature is controlled in journey as far as possible less than 10 DEG C；
7) gelation: the product after step 6) bowel lavage is carried out gelation, heats 30min under the conditions of 90 DEG C；
8) it refrigerates: the product of gelation in step 7) is taken out rapidly, cooling in ice water is placed in, later in 4 DEG C of refrigerators
Middle refrigeration.
Embodiment 3: comparative example 1
1) pretreatment of raw material: choosing the fresh sturgeon of about 2kg, carry out decaptitating to it after nobbler, remove the peel, internal organ is gone to handle,
The muscle for taking its back, is cleaned with ice water, after draining away the water, is put into meat grinder and is rubbed, and minced fillet is made, for use；
2) it rinses: first 4 DEG C of ice water of minced fillet obtained in step 1) being rinsed once, is dehydrated with 3 layers of gauze；It uses again
0.25% NaCl (mass concentration) solution rinses 1 time, is dehydrated with 3 layers of gauze；Finally, with 0.25% NaCl, (quality is dense again
Degree) solution rinsing 1 time.Need to guarantee temperature at 10 DEG C hereinafter, rinsing time is 1min every time in rinse cycle.
3) it is dehydrated, adds antifreeze: 3 layers of gauze of minced fillet that rinsing obtains in step 1) being dehydrated, are final moisture contents
Lower than 80%, the minced fillet after rinsing is weighed, 4% sorbierite of its quality and 0.25% sodium tripolyphosphate are added thereto,
To reduce minced fillet protein oxidation degree in refrigerating process；
4) cold storage: minced fillet raw material made from step 3) is put into hermetic bag after sealing, is placed in -80 DEG C of environment cold rapidly
Freezing to central temperature is -20 DEG C, then places it in cold storage in -20 DEG C of refrigerators；
5) it beats and bursts: thawing in advance for 24 hours after the minced fillet raw material in step 4) is taken out in 4 DEG C, it is hollow to be subsequently placed in mixing and kneading machine
2min is beaten, 1.5-2%NaCl salt is added and beats 2min；
6) bowel lavage: step 5) is beaten the minced fillet after bursting and is added in PVDC plastic casing, two sections of ligation are secured, in pouring process
Control temperature as far as possible is less than 10 DEG C；
7) gelation: the product after step 6) bowel lavage is carried out gelation, heats 30min under the conditions of 90 DEG C；
8) it refrigerates: the product of gelation in step 7) is taken out rapidly, cooling in ice water is placed in, later in 4 DEG C of refrigerators
Middle refrigeration.
Comparative example 2:
1) pretreatment of raw material: choosing the fresh sturgeon of about 2kg, carry out decaptitating to it after nobbler, remove the peel, internal organ is gone to handle,
The muscle for taking its back, is cleaned with ice water, after draining away the water, is put into meat grinder and is rubbed, and minced fillet is made, for use；
Plus antifreeze 2): weigh the minced fillet 1) obtained, be added thereto its quality 4% sorbierite and 0.25% three
Polyphosphate sodium, to reduce minced fillet protein oxidation degree in refrigerating process；
3) cold storage: minced fillet raw material made from step 2) is put into hermetic bag after sealing, is placed in -80 DEG C of environment cold rapidly
Freezing to central temperature is -20 DEG C, then places it in cold storage in -20 DEG C of refrigerators；
4) it beats and bursts: thawing in advance for 24 hours for 4 DEG C after the minced fillet raw material in step 3) is taken out, be subsequently placed in the hollow arena of mixing and kneading machine
2min is added 1.5-2%NaCl salt and beats 2min；
5) bowel lavage: step 4) is beaten the minced fillet after bursting and is added in PVDC plastic casing, two sections of ligation are secured, in pouring process
Control temperature as far as possible is less than 10 DEG C；
6) gelation: the product after step 5) bowel lavage is carried out gelation, heats 30min under the conditions of 90 DEG C；
7) it refrigerates: the product of gelation in step 7) is taken out rapidly, cooling in ice water is placed in, later in 4 DEG C of refrigerators
Middle refrigeration.
Compound sturgeon gruel gel product (embodiment 2), tradition are not rinsed by rinsing to by the method for the present invention preparation
Sturgeon gruel gel product (embodiment 3: comparative example 1) and blank control (neither rinse nor add the sturgeon of pigeon breast meat gruel
Minced fish gel product, comparative example 2) measurement of Fracture Force, the distance and gel strength of being broken is carried out, and sensory evaluation is carried out to it,
Comparing result see the table below.
Several prods are carried out with the comparative determination of gel strength, the results are shown in Table 1:
The comparing result of 1 gelling properties of table
Note: target letter is different on each column data, indicates that data difference is significant (P < 0.05)
As it can be seen from table 1 compound sturgeon gruel gel product (embodiment 2) is not rinsed by the method for the present invention preparation,
Fracture Force and gel strength are all remarkably higher than rinsing minced fillet group and blank control group, and there is no significance differences by three for fracture distance
Not, reach in quality of fish filling standard FA grades by the product gel strength that the method for the present invention makes, be better than general AAA grades of commercial distribution
Product.
2 sense organ evaluating meter of table
Note: target letter is different on each column data, indicates that data difference is significant (P < 0.05)
As can be seen from Table 2, the final result of sensory evaluation, which is Fresh Grade Breast additive amount, scores when being 40% highest, is
4.14 points, it is better than 3.38 points of rinsing group.With the increase of Fresh Grade Breast content, the color of product is continuously improved, and smell is bright
Aobvious enhancing, can cover fishlike smell；For tissue morphology and elasticity, 40% optimal set is suitable with rinsing group minced fillet degree, does not have
There is difference.On the whole, the product aromatic flavour made by the method for the present invention, high resilience, tissue morphology is good,
Reach the standard of commercial distribution surimi product.
Business surimi product is to reach higher gel strength and elasticity, need by rinsing, dehydration and refined filtration and etc.,
Not only preparation process is complicated, increases the cost of enterprise's production, and the discharge of waste water is also easy to cause environmental pollution, in addition, rinsing
Most of water-solubility protein and nutriment in minced fillet can be made to be lost.And minced fish gel product of the invention does not need to be rinsed
And etc., manufacture craft is simple, substantially reduces production cycle, save the cost, and nutritive loss is few；By with pigeon breast meat gruel
Mixing, has reached the gel strength and elasticity of the surimi product better than traditional rinsing group, and does not have in terms of whiteness with rinsing group
Difference improves resource utilization；The outer source additives such as addition starch, albumen and edible enzyme are not needed, are just had very
Good elasticity and mouthfeel, reduces production cost；This product does not add preservative or other additives (except a small amount of antifreeze),
It ensure that the green safe of product, be suitble to various people edible.
It is also an advantage of the present invention that:
1. minced fish gel article fabrication methods of the invention simplify production technology, eliminates in traditional handicraft and rinse this
Step, and then dehydration, refined filtration are eliminated, the waste of resource and the pollution of environment are greatly reduced, manpower object is saved
Power and financial resources, and product yield is improved, there is great application value；
2. present invention only requires seldom antifreeze is added, without adding any food additives or preservative, green peace
Entirely, hygienic environment-protecting is suitable for various people；
3. the compound sturgeon gruel gel product prepared by the method for the present invention, elasticity is good, and gel strength is high, has reached FA
Grade standard, color is preferable, aromatic flavour, no fishlike smell, can not only enrich the type of minced fillet raw material, but also can solve sturgeon processing and compel
The problem of cutting makes sturgeon be fully used；
4. the present invention will be added in compound minced fillet raw material using less, lower-cost Fresh Grade Breast, sturgeon original is reduced
The cost of material improves the gel characteristic of composite article, enriches taste and the nutrition of product, is the further processing of Fresh Grade Breast
Using channel is provided, the utilization rate of resource is improved.
The above is only not to make limit in any form to the present invention to better embodiment of the invention
System, any simple modification that embodiment of above is made according to the technical essence of the invention, equivalent variations and modification,
Belong in the range of technical solution of the present invention.
Claims (5)
1. the preparation method that one kind does not rinse compound sturgeon gruel and gel product, it is characterised in that follow the steps below:
1) pretreatment of raw material: choosing sturgeon and carry out decaptitating to it, remove the peel, internal organ is gone to handle, take the muscle at its back, clear with ice water
It washes, after draining away the water, is put into meat grinder and rubs, minced fillet is made, for use；
2) raw material mixes: choose fresh grade breast, be cut into after strip to be put into meat grinder and be rubbed, in sturgeon gruel plus
Enter pigeon breast meat gruel, according to parts by weight, 30-40 parts of chicken pastes are added based on 100 parts in every part of product, are stirred for uniformly；
3) add antifreeze: sorbierite and sodium tripolyphosphate being added in the compound minced fillet made from step 2)；
4) cold storage: compound sturgeon gruel raw material made from step 3) is put into hermetic bag after sealing, is placed in -80 DEG C of environment rapidly
Being refrigerated to central temperature is -20 DEG C, then places it in cold storage in -20 DEG C of refrigerators；
5) it beats and bursts: thawing after the minced fillet raw material in step 4) is taken out, place it in the hollow arena 2min of mixing and kneading machine, 1.5- is added
2%NaCl salt beats 2min；
6) step 5): being beaten the compound minced fillet after bursting and be added in PVDC plastic casing by bowel lavage, two sections of ligation；
7) gelation: the product after step 6) bowel lavage is carried out gelation, heats 30min under the conditions of 90 DEG C；
8) it refrigerates: the product of gelation in step 7) is taken out rapidly, be placed in cooling in ice water, it is cold in 4 DEG C of refrigerators later
Hiding.
2. not rinsing the preparation method of compound sturgeon gruel and gel product according to one kind described in claim 1, it is characterised in that: institute
Sturgeon described in step 1) is stated to be fresh sturgeon or take remaining fish body after sturgeon caviar；Raw material is mixed in the step 2)
Composition and division in a proportion example is that sturgeon is rotten: chicken paste 60:40；According to compound minced fillet in the step 3): sorbierite: sodium tripolyphosphate 400:
The ratio of 16:1 adds antifreeze.
3. not rinsing the preparation method of compound sturgeon gruel and gel product according to one kind described in claim 1, it is characterised in that: institute
State step 1), 2), 3) and 5) in, all operating process need to guarantee temperature at 10 DEG C or less.
4. not rinsing the preparation method of compound sturgeon gruel and gel product according to one kind described in claim 1, it is characterised in that: institute
It states in step 6) during bowel lavage, minced fillet filling is filled into PVDC casing and requires intestines body full, ligation is secured, in pouring process
Control temperature as far as possible shortens the flow time of bowel lavage to gelation less than 10 DEG C, to prevent content to be denaturalized；The step 8)
After middle gelation is completed, intestines taking-up is placed in ice water cools down rapidly.
5. not rinsing the preparation method of compound sturgeon gruel and gel product according to one kind described in claim 1, it is characterised in that: obtain
Obtain compound sturgeon meat.
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| CN111728020A (en) * | 2020-07-07 | 2020-10-02 | 大连工业大学 | Minced fillet antifreeze agent and application thereof in improving quality of non-rinsing frozen minced fillet |
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