CN109393383B - Method for improving whiteness and gel strength of high-fat surimi by adopting lipase rinsing - Google Patents
Method for improving whiteness and gel strength of high-fat surimi by adopting lipase rinsing Download PDFInfo
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- 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
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- 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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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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Abstract
The invention discloses a method for improving whiteness and gel strength of high-fat surimi by adopting lipase rinsing, and belongs to the technical field of food processing. According to the invention, lipase is added into the rinsing liquid according to a certain proportion, and the enzyme treatment temperature is controlled to be less than 10 ℃, so that the hydrolysis of fat in the fish meat is promoted, and the fat content is reduced. The method solves the problems of low gel strength, yellow color and the like of the minced fillet prepared by using high-fat fish as a raw material, avoids the problem of poor gel strength of the minced fillet caused by over-rinsing, and improves the gel strength by 150 percent of non-enzyme treatment and the whiteness value by 4.8 percent. The method provided by the invention has the advantages of less lipase consumption, lower cost and effective improvement of the added value of the product.
Description
Technical Field
The invention relates to a method for improving whiteness and gel strength of high-fat minced fillet by adopting lipase rinsing, belonging to the technical field of food processing.
Background
High-fat fish refers to fish with fat content higher than 5.0% after mixing all muscles, and most of the fat in fish meat is unsaturated fatty acid, which can reduce inflammation reaction, reduce blood fat, and prevent cardiovascular diseases. Therefore, the fatty fish spawns rich in unsaturated fatty acids are used as processing raw materials of surimi products, the nutritional value of the products can be effectively improved, but the formation of surimi gel can be influenced by the existence of a large amount of fat in high-fat fish meat, the products are easy to oxidize in the storage and transportation process and generate bad smell, and the development of the high-fat fish processing industry is seriously restricted by the problems, so that how to efficiently utilize the fatty fish becomes a focus of surimi processing. Chinese patent document with application number 200910197620.8 discloses a preparation process of fatty catfish surimi, which is mainly characterized in that gel synergist is added in the beating and kneading process to improve the gel quality of the catfish surimi.
In the minced fillet processing technology, myofibrillar proteins can be unfolded and fat globules are sheared in the chopping and mixing process. Proper amount of fat can be wrapped by protein and is uniformly distributed in the minced fillet gel. However, the existence of excessive fat can lead to the incomplete coating and fixing of protein on fat balls, and during the heating and curing process, the fat can be liberated by heating, thus causing the quality of the product to be lowered. Therefore, during the pre-processing of the minced fillet, the problems possibly occurring in the subsequent processing process can be effectively reduced by processing the fat. In the existing minced fillet processing technology, rinsing is a common process for removing insoluble solid particles, fat, water-soluble components and the like, but for high-fat fish, after conventional water washing rinsing, minced fillet gel still cannot achieve good gel quality, and excessive clear water rinsing can cause protein to absorb water to swell to a certain extent, and can also cause the deterioration of the subsequent protein gel forming capability.
Chinese patent with application number 201410156675.5 provides an enzymolysis method for fresh water fish flesh fat. Lipase is used in rinsing to promote fat hydrolysis, and the main principle is that lipase reacts specifically with ester bond of triglyceride to catalyze the decomposition of triglyceride into glycerol and fatty acid. The enzyme method degreasing has strong specificity, lipase only hydrolyzes ester bonds of fat in the degreasing process, and the lipase does not influence other aspects, is a natural product, has the characteristics of small using amount, quick degradation and the like, is a green and environment-friendly catalyst, and relates to various fields of biochemistry, food and the like. Cynanchum hancockii et al (research on carp degreasing method [ J ] Aquaculture, 2006,25(6): 297) 300.) adopt various ways to degrease carp meat, and the results show that the lipase degreasing effect is optimal. The fat removal of the catfish meat is carried out by the small blue and the like (the fat removal process research of the catfish meat [ J ] food technology, 2009(8):96-98.) and the lipase has good fat removal effect and can maintain the natural nutrient components of the raw materials to the maximum extent. The above studies have confirmed that lipase has a good effect in degreasing, but these studies only use the degreasing rate as a measure when evaluating the optimal conditions for lipase degreasing, and do not consider the influence of the degreasing process on the subsequent processing characteristics of the product, and the less the fat content is in the minced fillet gel system, the better the gel quality, so the actual application should be specifically examined. In addition, most of the enzyme adding process is carried out at higher temperature for ensuring the proper conditions of the enzyme, the enzyme is added at 42 ℃ and is kept for 60min in the study of the above-mentioned Xiaoqing, and the higher temperature of the conditions can influence the protein property and destroy the subsequent protein gel process, so the method is not suitable for the minced fillet system.
Disclosure of Invention
In order to solve the problem that the gel structure of high-fat fish with the fat content of 10-20% is damaged by the presence of a large amount of fat when the existing high-fat fish is used as a raw material of a minced fillet product, the invention provides a method for improving the whiteness and the gel strength of the high-fat minced fillet by using lipase rinsing.
Based on the existing theory and the existing technical problems, the invention takes catfish which has high growth speed, more meat and less thorns and is suitable for processing as an example, and improves the quality of high-fat minced fillet gel by adopting lipase to rinse and catalyze fat hydrolysis. By adding lipase into the rinsing liquid and controlling the enzyme treatment condition, the hydrolysis of fat in the fish meat is promoted, and the fat content is reduced to the extent that the quality of the high-fat minced fillet gel can reach the optimum level. In addition, the lipase can play a certain role in whitening, and endows the product with more acceptable appearance.
A method of enhancing high fat surimi whiteness and gel strength, the method comprising: pre-treating, rinsing, dehydrating, chopping, molding, curing and cooling to obtain a minced fillet finished product;
the rinsing process comprises rinsing with a rinsing liquid, wherein the enzyme activity range in the rinsing liquid is 3400-17000U, the enzyme addition amount is less than 2ml, the rinsing time of the rinsing liquid is 6-25 min, and the temperature is less than 10 ℃.
Optionally, the rinsing process is a mode of rinsing with clear water twice and rinsing with a rinsing solution once, and the rinsing with the rinsing solution is performed by using the rinsing solution according to the fish water mass-volume ratio of 1: 3-1: 6.
Optionally, the pretreatment comprises the steps of slaughtering fresh high-fat fish, peeling and boning, collecting meat, and putting into a meat grinder to obtain the catfish minced meat.
Optionally, the step of dehydrating comprises wrapping minced fish obtained after rinsing with gauze, placing the wrapped minced fish in a dehydrator for dehydrating, and controlling the water content to be 75-80% to prepare the fresh minced fish.
Optionally, the chopping comprises weighing 200-600 g of dehydrated fresh minced fillet, and chopping at low speed for 2-3 min until minced fillet is sticky and has no hard particles; and uniformly adding 2-4% of salt, and chopping for 2-4 min by using high-speed salt until the minced fillet slurry is completely dispersed to form slurry.
Optionally, the minced fillet is intermittently processed in the chopping process, and the temperature of the material is kept below 4 ℃ in the whole chopping process.
Optionally, the intermittent cutting is performed at intervals of 40-45 s.
Optionally, when the sausage is formed, the sausage filling comprises the steps of putting minced fillet slurry obtained after chopping into a self-sealing bag, extruding the minced fillet slurry into a food-grade polyethylene casing with the diameter of 2.5cm by using a sausage filling machine after exhausting, and sealing two ends of the casing by using a U-shaped sealing machine.
Optionally, the curing comprises heating the fish sausage obtained after the sausage filling in a two-stage manner, firstly placing the fish sausage in a water bath with the temperature of 30-40 ℃ for heating for 20-30 min, and placing the fish sausage in a water bath with the temperature of 80-90 ℃ for curing for 15-20 min after the fish sausage is gelatinized.
Optionally, the cooling to obtain the finished surimi product comprises: and immediately placing the cured fish intestines into ice water for cooling, and cooling to room temperature to obtain the finished product of the minced fillet.
The invention has the beneficial effects that:
by adding lipase into the rinsing liquid according to a certain proportion and controlling the enzyme treatment temperature at 0 ℃, fat hydrolysis in fish meat is promoted, fat content is reduced to a degree that the quality of high-fat surimi gel can reach the best, the problem that the surimi gel prepared by high-fat fish as a surimi product raw material is poor is solved, the problem that the subsequent protein is poor in gel forming capability due to certain water absorption expansion of the protein in the washing process in the prior art is avoided, and the quality of surimi gel is further improved; the gel strength of the surimi is increased to about 1.5 times of that of a clear water rinsing group, and by the method provided by the invention, the lipase consumption is low, the use of a gel synergist in the surimi preparation process is reduced, the cost is reduced, the enterprise benefit is improved, and in addition, the lipase can play a role in whitening, so that the product has an appearance which is more acceptable.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.
FIG. 1 shows gel strength of surimi after rinsing with different lipase concentrations;
figure 2 is a graph of minced fillet gel strength at different times of the lipase rinse.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
The method provided by the invention is suitable for producing and processing minced fillet which is made of various high-fat fishes, and the following examples and comparative examples of the invention take preparation of minced fillet of catfish as an example.
The minced fillet gel product takes fish intestines as an evaluation target, and is suitable for gel products with other shapes.
The lipase adopted in the embodiment of the invention is Novoxil Lipozyme TL 100L liquid lipase, but is not limited to the lipase of the company, and other types of lipase can be used, and the addition amount of other types of lipase is determined according to the enzyme activity.
The lipase used in the invention has the enzyme activity of 8500U/mL, the addition amount of 0.4-2 mL/L, the enzyme treatment time of 6-25 min and the treatment temperature of 0 ℃.
The definition and analysis method of the quality of the catfish minced fillet gel produced by the embodiment of the invention is as follows:
(1) gel strength: the catfish intestine was peeled off from the casing, cut into a cylinder having a height of 25mm, and the gel strength was measured by a TA-XT2i texture analyzer using a ball probe P/5S at a pressing distance of 15mm and a measuring speed of 1 mm/S. Gel strength is expressed as the product of breaking force (g) and breaking distance (cm), at least 6 replicates of each group are tested, and the results are averaged after the group. The gel strength was calculated according to the following formula: gel strength (g · cm) × breaking force (g) × breaking distance (cm);
(2) water holding capacity: precisely weighing about 5g of slices with the thickness of about 2mm at the center part of the fish intestine sample, and recording the mass as M1Wrapping the upper and lower 2 layers of filter paper, placing into a 50mL centrifuge tube, centrifuging at 4 deg.C and 5000rpm for 20min, and weighing the mass M of the centrifuged fish intestine sample2Repeat 5 times for each sample, calculate the water holding capacity according to the following formula: WHC (%) ═ M2/M1×100；
(3) The whole texture is as follows: the sample was pressed twice by TPA program using a flat-bottomed cylindrical probe P/36R, with the following set-up parameters: the speed before the test is 2mm/s, the test speed is 1mm/s, the speed after the test is 1mm/s, the compression degree is 20 percent, and the retention interval time is 5 s. And the test result shows each attribute value, and the brittleness and the stickiness are eliminated. At least 6 parallel samples are measured each time, and the measurement results are averaged;
(4) whiteness value: a high precision spectrocolorimeter from UltraScan Proll66, Hunterlab, USA, was used. Cutting fish sausage into slices with thickness of 10mm, calibrating with standard blackboard and whiteboard, measuring and recording L with analysis mode set by the instrument*And a, b, calculating the whiteness according to the following formula: w ═ 100- [ (100-L ·)2+a*2+b*2]1/2
Wherein W represents whiteness, the larger the numerical value is, the more white the color is, and the more black the color is; l represents lightness; a represents the redness, positive values represent the redness, and negative values represent the greenness; b represents yellowness, positive values represent yellow and negative values represent blue; each sample was measured 3 times repeatedly and then averaged;
(5) fat content: the method is carried out according to GB 5009.6-2016 (national food safety Standard for fat determination).
Example 1:
the embodiment provides a method for improving whiteness and gel strength of high-fat surimi by using lipase rinsing, which comprises the following steps:
pretreatment of fresh catfish: purchasing fresh catfish from a supermarket, slaughtering, peeling, removing bones, taking white meat, and putting into a meat grinder to obtain minced catfish meat;
and rinsing: rinsing the minced catfish meat obtained in the step one by using a rinsing liquid with a fish-water ratio of 1:5, wherein the rinsing liquid is prepared by adding 2mL/L lipase into clear water, the rinsing time is 10min, the rinsing times are 3 times, the first two times of rinsing is performed by using clear water, and the last time of rinsing is performed by using the rinsing liquid;
thirdly, dewatering: wrapping the minced fish obtained in the second step with gauze, and placing the wrapped minced fish in a dehydrator for dehydration, wherein the water content is controlled to be 80%, so as to obtain fresh minced fish;
cutting and mixing: weighing 300g of fresh minced fillet prepared in the third step, chopping at low speed for 2min, and beating until the minced fillet is sticky and has no hard particles; adding 3% of salt uniformly, and chopping for 3min with high-speed salt until the minced fillet slurry is completely dispersed and the product is slurry and has certain viscosity; in order to prevent continuous heat generation, minced fillet needs to be intermittently carried out in the chopping process (the minced fillet is stopped once every 40 s), and the temperature of the material is kept below 4 ℃ in the whole chopping process;
sausage filling: putting the minced fillet slurry obtained in the fourth step into a self-sealing bag, extruding the minced fillet slurry into a food-grade polyethylene casing with the diameter of 2.5cm by using a sausage stuffer after exhausting, and sealing two ends of the casing by using a U-shaped sealing machine;
sixthly, curing: heating the fish sausage obtained in the fifth step in two stages, firstly placing the fish sausage in a 40 ℃ water bath for heating for 30min, placing the fish sausage in a 90 ℃ water bath for curing for 20min after gelation;
seventhly, immediately placing the fish intestines obtained in the step sixthly into ice water for cooling, and obtaining the finished product after cooling to room temperature.
The fish intestines prepared in this example were measured for gel strength, water holding capacity, texture, whiteness and fat content, and the results are shown in tables 1-2.
FIG. 1 is a graph showing gel strength values of fish intestines prepared under the conditions of this example when the lipase addition amounts are 0mL/L, 0.4mL/L, 0/8mL/L, 1.0mL/L, 1.2mL/L, 1.4mL/L, 1.6mL/L, and 2.0mL/L, respectively;
FIG. 2 shows gel strength values of the fish intestines obtained in the example, when the rinsing time with lipase addition is 0min, 2min, 4min, 6min, 8min, 10min, 15min, 20min, and 25min, respectively.
Example 2
The embodiment provides a method for improving whiteness and gel strength of high-fat surimi by using lipase rinsing, which comprises the following steps:
pretreatment of fresh catfish: purchasing fresh catfish from a supermarket, slaughtering, peeling, removing bones, taking white meat, and putting into a meat grinder to obtain minced catfish meat;
and rinsing: rinsing the minced catfish meat obtained in the step one by using a rinsing liquid with a fish-water ratio of 1:5, wherein the rinsing liquid is prepared by adding 1.2mL/L lipase into clear water, the rinsing time is 15min, the rinsing times are 3 times, the first two times of rinsing are performed by using the clear water, and the last time of rinsing is performed by using the rinsing liquid;
thirdly, dewatering: wrapping the minced fish obtained in the second step with gauze, and placing the wrapped minced fish in a dehydrator for dehydration, wherein the water content is controlled to be 80%, so as to obtain fresh minced fish;
cutting and mixing: weighing 300g of fresh minced fillet prepared in the third step, chopping at low speed for 2min, and beating until the minced fillet is sticky and has no hard particles; adding 3% of salt uniformly, and chopping for 3min with high-speed salt until the minced fillet slurry is completely dispersed and the product is slurry and has certain viscosity; in order to prevent continuous heat generation, minced fillet needs to be intermittently carried out in the chopping process (the minced fillet is stopped once every 40 s), and the temperature of the material is kept below 4 ℃ in the whole chopping process;
sausage filling: putting the minced fillet slurry obtained in the fourth step into a self-sealing bag, extruding the minced fillet slurry into a food-grade polyethylene casing with the diameter of 2.5cm by using a sausage stuffer after exhausting, and sealing two ends of the casing by using a U-shaped sealing machine;
sixthly, curing: heating the fish sausage obtained in the fifth step in two stages, firstly placing the fish sausage in a 40 ℃ water bath for heating for 30min, placing the fish sausage in a 90 ℃ water bath for curing for 20min after gelation;
seventhly, immediately placing the fish intestines obtained in the step sixthly into ice water for cooling, and obtaining the finished product after cooling to room temperature.
The fish intestines prepared in this example were measured for gel strength, water holding capacity, texture, whiteness and fat content, and the results are shown in tables 1-2.
Example 3
The embodiment provides a method for improving whiteness and gel strength of high-fat surimi by using lipase rinsing, which comprises the following steps:
pretreatment of fresh catfish: purchasing fresh catfish from a supermarket, slaughtering, peeling, removing bones, taking white meat, and putting into a meat grinder to obtain minced catfish meat;
and rinsing: rinsing the minced catfish meat obtained in the step one by using a rinsing liquid with a fish-water ratio of 1:5, wherein the rinsing liquid is prepared by adding 0.8mL/L lipase into clear water, the rinsing time is 25min, the rinsing times are 3 times, the first two times of rinsing are performed by using the clear water, and the last time of rinsing is performed by using the rinsing liquid;
thirdly, dewatering: wrapping the minced fish obtained in the second step with gauze, and placing the wrapped minced fish in a dehydrator for dehydration, wherein the water content is controlled to be 80%, so as to obtain fresh minced fish;
cutting and mixing: weighing 300g of fresh minced fillet prepared in the third step, chopping at low speed for 2min, and beating until the minced fillet is sticky and has no hard particles; adding 3% of salt uniformly, and chopping for 3min with high-speed salt until the minced fillet slurry is completely dispersed and the product is slurry and has certain viscosity; in order to prevent continuous heat generation, minced fillet needs to be intermittently carried out in the chopping process (the minced fillet is stopped once every 40 s), and the temperature of the material is kept below 4 ℃ in the whole chopping process;
sausage filling: putting the minced fillet slurry obtained in the fourth step into a self-sealing bag, extruding the minced fillet slurry into a food-grade polyethylene casing with the diameter of 2.5cm by using a sausage stuffer after exhausting, and sealing two ends of the casing by using a U-shaped sealing machine;
sixthly, curing: heating the fish sausage obtained in the fifth step in two stages, firstly placing the fish sausage in a 40 ℃ water bath for heating for 30min, placing the fish sausage in a 90 ℃ water bath for curing for 20min after gelation;
seventhly, immediately placing the fish intestines obtained in the step sixthly into ice water for cooling, and obtaining the finished product after cooling to room temperature. The fish intestines prepared in this example were measured for gel strength, water holding capacity, texture, whiteness and fat content, and the results are shown in tables 1-2.
Comparative example
The comparative example prepares the fish sausage by a common method, and the preparation steps are as follows:
pretreatment of fresh catfish: purchasing fresh catfish from a supermarket, slaughtering, peeling, removing bones, taking white meat, and putting into a meat grinder to obtain minced catfish meat;
and rinsing: rinsing the minced catfish meat obtained in the step one by using a rinsing liquid with a fish-water ratio of 1:5, wherein the rinsing liquid is clear water, and the rinsing times are 3 times;
thirdly, dewatering: wrapping the minced fish obtained in the second step with gauze, and placing the wrapped minced fish in a dehydrator for dehydration, wherein the water content is controlled to be 80%, so as to obtain fresh minced fish;
cutting and mixing: weighing 300g of fresh minced fillet prepared in the third step, chopping at low speed for 2min, and beating until the minced fillet is sticky and has no hard particles; adding 3% of salt uniformly, and chopping for 3min with high-speed salt until the minced fillet slurry is completely dispersed and the product is slurry and has certain viscosity; in order to prevent continuous heat generation, minced fillet needs to be intermittently carried out in the chopping process (the minced fillet is stopped once every 40 s), and the temperature of the material is kept below 4 ℃ in the whole chopping process;
sausage filling: putting the minced fillet slurry obtained in the fourth step into a self-sealing bag, extruding the minced fillet slurry into a food-grade polyethylene casing with the diameter of 2.5cm by using a sausage stuffer after exhausting, and sealing two ends of the casing by using a U-shaped sealing machine;
sixthly, curing: heating the fish sausage obtained in the fifth step in two stages, firstly placing the fish sausage in a 40 ℃ water bath for heating for 30min, placing the fish sausage in a 90 ℃ water bath for curing for 20min after gelation;
seventhly, immediately placing the fish intestines obtained in the step sixthly into ice water for cooling, and obtaining the finished product after cooling to room temperature.
The fish intestines prepared in this example were measured for gel strength, water holding capacity, texture, whiteness and fat content, and the results are shown in tables 1-2.
TABLE 1 minced fillet gel Strength, Water holding Capacity, whiteness value, and fat content measurements
TABLE 2 minced fillet gel texture test results
The fish intestine gel strength obtained by the lipase rinsing in the embodiment 1-3 is 191.3-224.3 g-cm, which is higher than that of the blank group 144.2 g-cm in the control example without clear water rinsing, and the water holding capacity is also increased from 65% of the blank group to 66-69%, which is found from the above embodiment 1-3 and the control example, and the quality of the minced fillet gel can be effectively improved by the lipase rinsing. From the data of the whole texture, the hardness of the minced fillet gel after the lipase rinsing is increased from 2081.9g of a blank group to 3191.2-5180.2 g. Through color difference value measurement, the color of the catfish minced fillet product can be improved through lipase rinsing, and the gel whiteness value of the minced fillet is improved from 80.2 to 81.2-84.1. The fat content in the minced fish can be controlled by adopting the lipase for rinsing, so that the gel quality of the minced fish is improved, and the product is bright white which is more favored by consumers.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A method for improving whiteness and gel strength of high-fat surimi, which comprises the following steps:
pre-treating, rinsing, dehydrating, chopping, molding, curing and cooling to obtain a minced fillet finished product;
the rinsing process comprises rinsing with a rinsing liquid at one time, wherein the rinsing liquid is prepared from lipase, the enzyme activity range in the rinsing liquid is 6800-11900U/L, the enzyme addition amount is less than 2ml, the rinsing time of the rinsing liquid is 6-25 min, and the temperature is less than 10 ℃.
2. The method as claimed in claim 1, wherein the rinsing process is a mode of twice rinsing with clean water and one rinsing liquid, and the rinsing liquid is used for rinsing according to the fish water mass-volume ratio of 1: 3-1: 6.
3. The method as claimed in claim 1, wherein the pre-treatment comprises slaughtering fresh high-fat fish, removing skin and bone, collecting meat, and placing into meat grinder to obtain minced meat of catfish.
4. The method as claimed in claim 1, wherein the dehydration comprises wrapping the minced fish obtained after rinsing with gauze, and dehydrating in a dehydrator with the water content controlled between 75-80% to obtain fresh minced fish.
5. The method of claim 1, wherein the chopping comprises weighing 200-600 g of the dehydrated fresh minced fillet, and chopping at low speed for 2-3 min until the minced fillet is cohesive and free of hard particles; and uniformly adding 2-4% of salt, and chopping for 2-4 min by using high-speed salt until the minced fillet slurry is completely dispersed to form slurry.
6. The method of claim 1 wherein the minced fillet is intermittently chopped while maintaining the temperature of the mixture below about 4 ℃ throughout the chopping process.
7. The method of claim 6, wherein said intermittently performing is a space chopping every 40-45 s.
8. The method of claim 1, wherein the forming into a sausage comprises placing minced fillet slurry into a self-sealing bag, extruding the mixture into a food-grade polyethylene casing having a diameter of 2.5cm by a sausage filler after degassing, and sealing the two ends of the casing by a U-sealer.
9. The method as claimed in claim 1, wherein the aging comprises heating the fish sausage in two stages in a 30-40 ℃ water bath for 20-30 min, and aging in a 80-90 ℃ water bath for 15-20 min after gelation.
10. The method of any one of claims 1-9, wherein the cooling to obtain a finished surimi product comprises: and immediately placing the cured fish intestines into ice water for cooling, and cooling to room temperature to obtain the finished product of the minced fillet.
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Application publication date: 20190301 Assignee: QIANJIANG LIUWU AQUATIC FOOD Co.,Ltd. Assignor: FUJIAN ANJOY FOOD Co.,Ltd.|Jiangnan University|TAIZHOU ANJOY FOOD Co.,Ltd.|LIAONING ANJING FOOD Co.,Ltd. Contract record no.: X2022350000004 Denomination of invention: A method for washing whiteness and gel strength of high fat surimi by lipase rinsing License type: Common License Record date: 20220222 |
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Address after: 361000 2508 Yang Xin Road, Haicang District, Fujian, Xiamen Applicant after: Anji Food Group Co.,Ltd. Applicant after: Jiangnan University Applicant after: TAIZHOU ANJOY FOOD Co.,Ltd. Applicant after: LIAONING ANJING FOOD Co.,Ltd. Address before: 361026 2508 Yang Xin Road, Haicang District, Fujian, Xiamen Applicant before: FUJIAN ANJOY FOOD Co.,Ltd. Applicant before: Jiangnan University Applicant before: TAIZHOU ANJOY FOOD Co.,Ltd. Applicant before: LIAONING ANJING FOOD Co.,Ltd. |
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