CN109601898B - Method for improving gel strength of minced fillet - Google Patents
Method for improving gel strength of minced fillet Download PDFInfo
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- CN109601898B CN109601898B CN201910017698.0A CN201910017698A CN109601898B CN 109601898 B CN109601898 B CN 109601898B CN 201910017698 A CN201910017698 A CN 201910017698A CN 109601898 B CN109601898 B CN 109601898B
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for improving gel strength of minced fillet, which comprises the following steps: s1, taking fish, and mincing into fish meat paste; s2, adding the minced fish into a gelatin solution, a gallic acid solution and NaCl, and chopping and mixing to obtain a minced fish composite system; wherein the addition amount of the gelatin is 10-30% of the dry matter content of the fish paste, and the addition amount of the gallic acid is 0.3-3% of the dry matter content of the fish paste; s3, setting the strength of the fish meat paste composite system with the thickness of 0.5-1 cm to be 5-10W/m2Irradiating by using an ultraviolet lamp, wherein the irradiation distance is 20-40 cm; s4, heating and curing the product obtained in the step S3 to obtain the minced fillet gel product. The invention improves the gel elasticity of fish gel food, does not add non-fish protein substances, and keeps the characteristic flavor and the nutritive value of fish products. The invention has simple operation method, low processing cost, high production efficiency and good application prospect.
Description
Technical Field
The invention relates to the field of development and manufacture of fish gel food, in particular to a method for improving gel strength of minced fillet.
Background
The minced fish product is an aquatic food with high protein, low fat and strong plasticity, which is prepared by taking minced fish as a raw material through a series of processes such as seasoning, forming, hot processing and the like, and representative products comprise crab sticks, fish tofu, shrimp cakes and the like. The minced fillet product is popular with domestic and foreign consumers because of its nutrition and health, and easy to meet individual requirements, and has good market prospect. The gel properties are the most important features of surimi products. In order to improve the gel property of the minced fillet product, non-fish protein components such as starch, colloid, soybean protein, hemoglobin and the like are added in the processing process of the minced fillet product, so that the fish protein content of the final minced fillet product is reduced, the nutritive value is reduced, the special flavor of fish gel food is weakened, and the minced fillet product is moved to the low end.
Disclosure of Invention
The invention aims to develop a surimi gel enhancement method with high efficiency, high nutrition, low energy consumption, low cost and no pollution, which combines the functions of fish skin gelatin, gallic acid and ultraviolet irradiation, and effectively improves the gel strength of surimi products.
In order to achieve the aim, the invention provides a method for improving gel strength of minced fillet, which comprises the following specific steps:
s1, taking fish, mincing the fish with a meat mincer to prepare minced fish, and keeping the minced fish at 4 ℃;
s2, mixing 6-10% (w/v, g/ml) of gelatin solution, 5-10% (w/v, g/ml) of gallic acid solution and the fish paste obtained in the step S1, adding NaCl, and chopping to obtain a fish paste, salt, gelatin and gallic acid composite system;
wherein the addition amount of the gelatin is 10 to 30 percent of the dry matter content of the fish paste, and the addition amount of the gallic acid is 0.3 to 3 percent of the dry matter content of the fish paste; calculating the volume of the corresponding gelatin solution or gallic acid solution according to the required addition amount of the gelatin or gallic acid; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, coating the fish meat paste composite system obtained in the step S2 on a flat plate, placing the flat plate at 4-7 ℃ under ultraviolet lamp irradiation for 0.5-1.5 h, then turning over the meat paste coating (namely turning the flat plate to the back side), and continuing irradiation for 0.5-1.5 h after changing the surface; collecting the irradiated meat paste coating, mixing, and chopping uniformly;
the flat plate is made of a material capable of transmitting ultraviolet rays; the chopping and mixing are performed for uniform mixing and full reaction of a mixing system, the chopping and mixing frequency has no fixed requirement, and the chopping and mixing can be performed at 1000r/min for 3min continuously;
wherein the coating thickness of the minced fish is 0.5-1 cm, and the intensity of an ultraviolet lamp is 5-10W/m2When in irradiation, the distance between the flat plate and the ultraviolet lamp is 20-40 cm, and the flat plate needs to be turned over in the period;
s4, heating and curing the ultraviolet radiation minced fish obtained in the step S3, and cooling to obtain the minced fish gel product with enhanced gel strength.
In a preferable mode, the fish in the step S1 is grass carp or mackerel, and other fishes can be selected according to needs; the water content of the minced fish is 80%, wherein the water content of the minced fish is determined according to GB5009.3-2016 moisture in food.
In a preferred embodiment, the preparation method of the gelatin solution in step S2 includes: weighing a certain amount of fish skin gelatin, dissolving the fish skin gelatin in deionized water at 50-60 ℃ under stirring, continuously stirring for 5-10 min after the gelatin is dissolved so as to ensure that the gelatin solution is transparent, taking out the gelatin solution, and then placing the gelatin solution at about 30 ℃ for heat preservation to obtain a standby gelatin solution; wherein, the stirring aims to completely dissolve the fish skin gelatin, and the stirring speed does not influence the preparation result of the gelatin solution; the preparation method of the gallic acid solution comprises the following steps: weighing a certain amount of gallic acid, dissolving the gallic acid in deionized water, and adjusting the pH value to 8-10 by using 1mol/L NaOH solution to obtain a standby gallic acid solution; the addition amount of the NaCl is 3-5% of the total weight of the minced fish; the chopping and mixing method specifically comprises the following steps: 1000r/min and chopping for 3 min.
Preferably, the flat plate in step S3 is made of glass; the chopping and mixing method specifically comprises the following steps: 1000r/min and chopping for 3 min.
Preferably, the heating and curing in step S4 specifically includes: heating at 30-50 ℃ for 10-40 min, and heating at 80-100 ℃ for 10-30 min; the cooling specifically comprises the following steps: cooling for 35-45 min at 4-7 ℃.
The invention has the beneficial effects that:
1. according to the invention, the fish skin gelatin is used for improving the gel strength of the minced fillet product, the materials are fully fused, the effect is good, the flavor consistency is good, the chewing taste is improved, the nutrition and health are realized, and the fish skin by-product is fully utilized;
2. according to the invention, the low-concentration gallic acid is used for promoting the formation of fish gelatin, the obtained gelatin has a compact microstructure, the gelatin strength and the water holding capacity are both remarkably improved, and the method is safe and effective;
3. according to the invention, the crosslinking effect of gallic acid on the minced fillet gel is improved by adopting ultraviolet irradiation, the improvement of the gel is promoted, the efficiency is high, the cost is low, the operation is simple, the initial bacterial colony is reduced, and the safety is improved;
4. the invention effectively improves the gel property of the minced fillet product and keeps the nutritive value and flavor property of the minced fillet product. The method is simple and effective, is easy to realize industrial production, better solves the contradiction between improving the gel property of the minced fillet product and maintaining the quality of the minced fillet product, and expands the development space of the minced fillet product.
In conclusion, the method has the advantages of simple process and environment-friendly reagents, can effectively improve the gel property of the minced fillet product and keep the special flavor and high nutrition of the minced fillet product, and has good application prospect.
Drawings
FIG. 1 is a low field nuclear magnetic analysis chart of water distribution of mackerel surimi products;
FIG. 2 is a low-field nuclear magnetic analysis diagram of the water distribution of the minced fillet product of grass carp;
FIG. 3 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 1;
FIG. 4 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 2;
FIG. 5 is an electron microscope observation image of the microstructure of the minced fillet obtained in comparative example 3;
FIG. 6 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 4;
FIG. 7 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 5;
FIG. 8 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 6;
FIG. 9 is an electron microscope observation image of the microstructure of the minced fillet obtained in example 1;
FIG. 10 is an electron microscope observation image of the microstructure of the minced fillet obtained in example 3;
FIG. 11 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 7;
FIG. 12 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 8;
FIG. 13 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 9;
FIG. 14 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 10;
FIG. 15 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 11;
FIG. 16 is an electron microscopic view of the microstructure of the minced fillet obtained in comparative example 12;
FIG. 17 is an electron microscopic view of the microstructure of minced fillet obtained in example 2;
fig. 18 is an electron microscopic view of the microstructure of the minced fillet obtained in example 4.
Detailed Description
The following examples are provided to further illustrate the technical solution of the present invention and to help understanding the patent, but the embodiments of the present invention are not limited by the examples, and the scope of the present invention is determined by the claims.
Example 1:
a method for improving mackerel surimi gel strength comprises the following steps:
s1, taking Spanish mackerel meat, mincing the obtained fish meat with a mincer to obtain fish meat paste, and keeping at 4 ℃;
s2, mixing a gelatin solution with the mass fraction of 10% (w/v, g/ml), a gallic acid solution with the mass fraction of 10% (w/v, g/ml) and the minced fish obtained in the step S1, adding NaCl with the weight of 3% of the minced fish, and continuously chopping for 3min at the rotating speed of 1000r/min to obtain a minced fish composite system;
the addition amount of the gelatin is 10 percent of the dry matter content of the fish paste, and the addition amount of the gallic acid is 0.5 percent of the dry matter content of the fish paste; according to the required concentration, calculating the taking volumes of the gelatin solution and the gallic acid solution, wherein the mass of the minced fish is 100g, the dry matter content is 20g, and 20ml of the gelatin solution and 1ml of the gallic acid solution are taken; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, coating the fish paste composite system obtained in the step S2 on a glass flat plate, wherein the coating thickness of the fish paste is 0.5cm, and placing the flat plate coated with the fish paste in an ultraviolet irradiation device at 4 ℃ at a distance of 20cm and a distance of 10W/m2Irradiating for 1.5h by using an ultraviolet lamp, turning the glass flat plate coated with the minced fish meat to the back, and continuously irradiating for 1.5h after changing the surface; collecting the irradiated minced fish coating, mixing, and continuously chopping for 3min at the rotating speed of 1000 r/min;
s4, filling the ultraviolet radiation minced fish obtained in the step S3 at 4 ℃ to prepare fish sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min; and cooling the cured fish intestines for 40min at 4 ℃ to obtain the minced fillet gel product with enhanced gel strength.
Wherein the gel strength of the obtained minced fillet product is not influenced no matter whether the minced fillet is filled at 4 ℃ in the step S3 to prepare the fish sausage.
Example 2:
a method for improving gel strength of minced grass carp comprises the following steps:
s1, taking grass carp and fish meat, mincing the obtained fish meat with a meat mincer to prepare fish meat paste, and keeping the fish meat paste at 4 ℃;
s2, mixing a gelatin solution with the mass fraction of 10% (w/v, g/ml), a gallic acid solution with the mass fraction of 10% (w/v, g/ml) and the minced fish obtained in the step S1, adding NaCl with the mass of 3% of the minced fish, and continuously chopping for 3min at the rotating speed of 1000r/min to obtain a compound system of the minced fish, salt, gelatin and gallic acid;
the addition amount of the gelatin is 10 percent of the dry matter content of the fish paste, and the addition amount of the gallic acid is 0.5 percent of the dry matter content of the fish paste; according to the required concentration, calculating the volumes of the gelatin solution and the gallic acid solution, wherein the mass of the minced fish is 100g, the dry matter content is 20g, and 20ml of the gelatin solution and 1ml of the gallic acid solution are used; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, coating the fish paste composite system obtained in the step S2 on a glass flat plate, wherein the coating thickness of the fish paste is 1cm, and placing the flat plate coated with the fish paste in an ultraviolet irradiation device at 7 ℃ at a distance of 20cm and 10W/m2Irradiating for 1.5h by using an ultraviolet lamp, turning the glass plate coated with the meat paste to the back, and continuously irradiating for 1.5h after changing the surface; collecting the irradiated meat paste coating, mixing, and continuously chopping for 3min at a rotation speed of 1000 r/min;
s4, filling the ultraviolet radiation minced fish obtained in the step S3 at 4 ℃ to prepare the fish sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines for 40min at 5 ℃ to obtain the minced fillet gel product with enhanced gel strength.
Wherein the gel strength of the obtained minced fillet product is not influenced no matter whether the minced fillet is filled at 4 ℃ in the step S3 to prepare the fish sausage.
Example 3
A method for improving mackerel surimi gel strength comprises the following steps:
s1, taking Spanish mackerel meat, mincing the obtained fish meat with a mincer to obtain fish meat paste, and keeping at 4 ℃;
s2, mixing 6% (w/v, g/ml) gelatin solution, 5% (w/v, g/ml) gallic acid solution and the minced fish obtained in the step S1, adding NaCl accounting for 5% of the weight of the minced fish, and continuously chopping for 3min at the rotating speed of 1000r/min to obtain a compound system of the minced fish, salt, gelatin and gallic acid;
the addition amount of the gelatin is 30% of the dry matter content of the fish paste, and the addition amount of the gallic acid is 0.3% of the dry matter content of the fish paste. According to the required concentration, calculating the volumes of the gelatin solution and the gallic acid solution, wherein the dry matter content of the fish meat paste is equal to the weight of the fish meat paste and the weight of water in the fish meat paste, and the weight of the water in the fish meat paste is determined by reference to GB5009.3-2016 moisture determination in food;
s3, step S2Coating the obtained fish paste composite system on a glass plate, wherein the coating thickness of the fish paste is 0.8cm, and placing the plate coated with the fish paste in an ultraviolet irradiation device at 5 ℃ at a distance of 40cm and a distance of 5W/m2The intensity is that the ultraviolet lamp irradiates for 0.5h, then the glass flat plate is turned over to the back, and the irradiation is continued for 0.5h after the surface is changed; collecting the irradiated meat paste coating, mixing, and continuously chopping for 3min at a rotation speed of 1000 r/min;
s4, heating the ultraviolet radiation minced fish obtained in the step S3 at 30 ℃ for 10min, and heating at 80 ℃ for 10 min. Cooling at 4 deg.C for 35min to obtain minced fillet product.
Example 4
A method for improving gel strength of minced grass carp comprises the following steps:
s1, taking Spanish mackerel meat, mincing the obtained fish meat with a mincer to obtain fish meat paste, and keeping the fish meat paste at 4 ℃;
s2, mixing 8% (w/v, g/ml) gelatin solution, 8% (w/v, g/ml) gallic acid solution and the minced fish obtained in the step S1, adding NaCl accounting for 4% of the weight of the minced fish, and continuously chopping for 3min at the rotating speed of 1000r/min to obtain a minced fish composite system;
the addition amount of the gelatin is 20% of the dry matter content of the fish paste, and the addition amount of the gallic acid is 3% of the dry matter content of the fish paste. According to the required concentration, calculating the volumes of the gelatin solution and the gallic acid solution, wherein the dry matter content of the fish meat paste is equal to the weight of the fish meat paste and the weight of water in the fish meat paste, and the weight of the water in the fish meat paste is determined by reference to GB5009.3-2016 moisture determination in food;
s3, coating the fish paste composite system obtained in the step S2 on a glass flat plate, wherein the coating thickness of the fish paste is 0.8cm, placing the flat plate coated with the fish paste in an ultraviolet irradiation device at 5 ℃, the distance is 30cm, and the irradiation intensity is 8W/m2Irradiating for 1h by using an ultraviolet lamp, turning the glass flat plate coated with the meat paste to the back, and continuously irradiating for 1h after changing the surface; collecting the irradiated meat paste coating, mixing, and continuously chopping for 3min at a rotation speed of 1000 r/min;
s4, heating the ultraviolet radiation minced fish obtained in the step S3 at 50 ℃ for 40min, and heating at 100 ℃ for 30 min. Cooling for 45min at 7 ℃ to obtain the minced fillet product.
Comparative example 1
The preparation method of mackerel minced fillet gel products comprises the following steps:
s1, taking Spanish mackerel meat, mincing the obtained fish meat with a mincer to obtain fish meat paste, and keeping at 4 ℃;
s2, adding NaCl which is 3 percent of the weight of the minced fish in the minced fish obtained in the step S1, and continuously chopping for 3min at the rotating speed of 1000r/min to obtain a minced fish composite system;
s3, filling the minced fish obtained in the step S2 at 4 ℃ to prepare fish sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the gel minced fillet gel product.
Comparative example 2
The preparation method of mackerel minced fillet gel products comprises the following steps:
s1, taking Spanish mackerel meat, mincing the obtained fish meat with a mincer to obtain fish meat paste, and keeping at 4 ℃;
s2, mixing a gallic acid solution with the mass fraction of 10% (w/v, g/ml) with the minced fish obtained in the step S1, adding NaCl with the weight of 3% of the minced fish, and continuously chopping at the rotating speed of 1000r/min for 3min to obtain a minced fish composite system;
the addition amount of the gallic acid is 0.5 percent of the dry matter content of the minced fish; according to the required concentration, calculating the taking volume, wherein the weight of the minced fish meat is 100g, the dry matter content is 20g, and 1ml of gallic acid solution is taken; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, filling the minced fish obtained in the step S2 at 4 ℃ to prepare fish sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product.
Comparative example 3
The preparation method of mackerel minced fillet gel products comprises the following steps:
s1, taking Spanish mackerel meat, mincing the obtained fish meat with a mincer to obtain fish meat paste, and keeping at 4 ℃;
s2, mixing a gelatin solution with the mass fraction of 10% (w/v, g/ml) with the minced fish obtained in the step S1, adding NaCl with the weight of 3% of the minced fish, and continuously chopping at the rotating speed of 1000r/min for 3min to obtain a minced fish, salt and gelatin composite system;
the addition amount of the gelatin is 10 percent of the dry matter content of the minced fillet; according to the required concentration, calculating the volume of the fish paste, wherein the weight of the fish paste is 100g, the dry matter content is 20g, and 20ml of gelatin solution is used; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, filling the fish meat paste composite system obtained in the step S2 at 4 ℃ to prepare fish meat sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product.
Comparative example 4
A method for preparing mackerel minced fillet gel products comprises the following steps:
s1 mincing Carnis Mackerel with mincer to obtain minced fish meat, and keeping at 4 deg.C;
s2, mixing 6% (w/v, g/ml) gelatin solution, 5% (w/v, g/ml) gallic acid solution and the minced fish obtained in the step S1, adding NaCl accounting for 3% of the weight of the minced fish, and continuously chopping for 3min at the rotating speed of 1000r/min to obtain a minced fish composite system;
the addition amount of the gelatin is 10 percent of the dry matter content of the fish paste, and the addition amount of the gallic acid is 0.5 percent of the dry matter content of the fish paste; according to the required concentration, calculating the volume of the fish paste, wherein the weight of the fish paste is 100g, the dry matter content is 20g, and 20ml of gelatin solution and 1ml of gallic acid solution are taken; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, filling the fish meat paste composite system obtained in the step S2 at 4 ℃ to prepare fish meat sausage, and then heating at 40 ℃ for 30min and 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product.
Comparative example 5
The preparation method of mackerel minced fillet gel products comprises the following steps:
s1, taking Spanish mackerel meat, mincing the obtained fish meat with a mincer to obtain fish meat paste, and keeping at 4 ℃;
s2, mixing a gallic acid solution with the mass fraction of 10% (w/v, g/ml) with the fish paste obtained in the step S1, adding NaCl with the weight of 3% of that of the fish paste, and continuously chopping for 3min at the rotating speed of 1000r/min to obtain a fish paste, salt and gallic acid composite system;
the addition amount of the gallic acid is 0.5 percent of the dry matter content of the minced fish; according to the required concentration, calculating the taking volume, wherein the weight of the minced fish meat is 100g, the dry matter content is 20g, and 1ml of gallic acid solution is taken; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s2, coating the obtained fish meat paste composite system on a glass flat plate, and placing the glass flat plate in an ultraviolet irradiation device at 4 ℃ at a distance of 20cm and a distance of 10W/m2Irradiating for 1.5h by using an ultraviolet lamp, turning the glass plate coated with the meat paste to the back, and continuously irradiating for 1.5h after changing the surface; collecting the irradiated meat paste coating, mixing, and continuously chopping for 3min at a rotation speed of 1000 r/min;
s4, filling the ultraviolet radiation minced fish obtained in the step S3 at 4 ℃ to prepare the fish sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product.
Comparative example 6
A method for preparing mackerel surimi gel products comprises the following steps:
s1, taking Spanish mackerel meat, mincing the obtained fish meat with a mincer to obtain fish meat paste, and keeping at 4 ℃;
s2, mixing a gelatin solution with the mass fraction of 10% (w/v, g/ml) with the minced fish obtained in the step S1, adding NaCl with the weight of 3% of the minced fish, and continuously chopping at the rotating speed of 1000r/min for 3min to obtain a minced fish, salt and gelatin composite system;
the addition amount of the gelatin is 10% of the dry matter content of the minced fish. According to the required concentration, calculating the volume of the fish paste, wherein the weight of the fish paste is 100g, the dry matter content is 20g, and 20ml of gelatin solution is used; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, coating the obtained fish meat paste composite system on a glass flat plate, and placing the glass flat plate in an ultraviolet irradiation device at 4 ℃ at a distance of 20cm and a distance of 10W/m2Irradiating for 1.5h by using an ultraviolet lamp, turning the glass plate coated with the meat paste to the back, and continuously irradiating for 1.5h after changing the surface; collecting the irradiated meat paste coating, mixing, and continuously chopping for 3min at a rotation speed of 1000 r/min;
s4, filling the ultraviolet radiation minced fish obtained in the step S3 at 4 ℃ to prepare the fish sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product.
Comparative example 7
The preparation method of the minced grass carp gel product comprises the following steps:
s1 mincing grass carp and fish meat with mincer to obtain minced fish meat, and keeping at 4 deg.C;
s2, adding NaCl accounting for 3% of the mass of the minced fish in the minced fish obtained in the step S1, and continuously chopping for 3min at a rotating speed of 1000r/min to obtain a minced fish and salt composite system;
s3, filling the fish meat paste composite system obtained in the step S2 at 4 ℃ to prepare fish meat sausage, and then heating at 40 ℃ for 30min and 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product with enhanced gel strength.
Comparative example 8
A method for improving gel strength of minced grass carp comprises the following steps:
s1, taking grass carp and fish meat, mincing the obtained fish meat with a meat mincer to prepare fish meat paste, and keeping the fish meat paste at 4 ℃;
s2, mixing a gallic acid solution with the mass fraction of 10% (w/v, g/ml) with the minced fish obtained in the step S1, adding NaCl with the weight of 3% of that of the minced fish, and continuously chopping at the rotating speed of 1000r/min for 3min to obtain a minced fish composite system;
the addition amount of the gallic acid is 0.5 percent of the dry matter content of the minced fish; according to the required concentration, calculating the taking volume, wherein the weight of the minced fish meat is 100g, the dry matter content is 20g, and 1ml of gallic acid solution is taken; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, filling the fish meat paste composite system obtained in the step S2 at 4 ℃ to prepare fish meat sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product.
Comparative example 9
A method for improving gel strength of minced grass carp comprises the following steps:
s1, taking grass carp and fish meat, mincing the obtained fish meat with a meat mincer to prepare fish meat paste, and keeping the fish meat paste at 4 ℃;
s2, mixing a gelatin solution with the mass fraction of 10% (w/v, g/ml) with the minced fish obtained in the step S1, adding NaCl with the weight of 3% of the minced fish, and continuously chopping at the rotating speed of 1000r/min for 3min to obtain a minced fish, salt and gelatin composite system;
the addition amount of the gelatin is 10 percent of the dry matter content of the minced fish; according to the required concentration, calculating the volume of the fish paste, wherein the weight of the fish paste is 100g, the dry matter content is 20g, and 20ml of gelatin solution is used; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, filling the fish meat paste composite system obtained in the step S2 at 4 ℃ to prepare fish meat sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product.
Comparative example 10
The preparation method of the minced grass carp gel product comprises the following steps:
s1, taking grass carp and fish meat, mincing the obtained fish meat with a meat mincer to prepare fish meat paste, and keeping the fish meat paste at 4 ℃;
s2, mixing 8% (w/v, g/ml) gelatin solution, 8% (w/v, g/ml) gallic acid solution and the minced fish obtained in the step S1, adding NaCl accounting for 3% of the weight of the minced fish, and continuously chopping for 3min at the rotating speed of 1000r/min to obtain a compound system of the minced fish, salt, gelatin and gallic acid;
the addition amount of the gelatin is 10 percent of the dry matter content of the fish paste, and the addition amount of the gallic acid is 0.5 percent of the dry matter content of the fish paste; according to the required concentration, calculating the volume of the fish paste, wherein the weight of the fish paste is 100g, the dry matter content is 20g, and 20ml of gelatin solution and 1ml of gallic acid solution are taken; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, filling the fish meat paste composite system obtained in the step S2 at 4 ℃ to prepare fish meat sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product.
Comparative example 11
The method for preparing the minced grass carp gel product comprises the following steps:
s1, taking grass carp and fish meat, mincing the obtained fish meat with a meat mincer to prepare fish meat paste, and keeping the fish meat paste at 4 ℃;
s2, mixing a gallic acid solution with the mass fraction of 10% (w/v, g/ml) with the fish paste obtained in the step S1, adding NaCl with the weight of 3% of that of the fish paste, and continuously chopping for 3min at the rotating speed of 1000r/min to obtain a fish paste, salt and gallic acid composite system;
the addition amount of the gallic acid is 0.5 percent of the dry matter content of the minced fish; according to the required concentration, calculating the taking volume, wherein the weight of the minced fish meat is 100g, the dry matter content is 20g, and 1ml of gallic acid solution is taken; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3, coating the obtained fish meat paste composite system on a glass plate, and placing the glass plate in an ultraviolet irradiation device at the temperature of 4-7 ℃ at the distance of 20cm and 10W/m2The intensity is that the ultraviolet lamp irradiates for 1.5h, then the glass flat plate is turned over to the back, and the irradiation is continued for 1.5h after the surface is changed; collecting the irradiated meat paste coating, mixing, and continuously chopping for 3min at a rotation speed of 1000 r/min;
s4, filling the ultraviolet radiation minced fish obtained in the step S3 at 4 ℃ to prepare the fish sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product.
Comparative example 12
The preparation method of the minced grass carp gel product comprises the following steps:
s1, taking grass carp and fish meat, mincing the obtained fish meat with a meat mincer to prepare fish meat paste, and keeping the fish meat paste at 4 ℃;
s2, mixing a gelatin solution with the mass fraction of 10% (w/v, g/ml) with the minced fish obtained in the step S1, adding NaCl with the weight of 3% of the minced fish, and continuously chopping at the rotating speed of 1000r/min for 3min to obtain a minced fish, salt and gelatin composite system;
the addition amount of the gelatin is 10 percent of the dry matter content of the minced fish; according to the required concentration, calculating the volume of the fish paste, wherein the weight of the fish paste is 100g, the dry matter content is 20g, and 20ml of gelatin solution is used; the dry matter content of the minced fish is equal to the weight of the minced fish, namely the weight of water in the minced fish, and the weight of the water in the minced fish is determined according to GB5009.3-2016 moisture determination in food;
s3 coating the fish meat paste composite system on a glass plate, placing the glass plate in an ultraviolet irradiation device at 7 ℃ at a distance of 20cm and a distance of 10W/m2Irradiating for 1.5h by using an ultraviolet lamp, turning the glass plate coated with the meat paste to the back, and continuously irradiating for 1.5h after changing the surface; collecting the irradiated meat paste coating, mixing, and continuously chopping for 3min at a rotation speed of 1000 r/min;
s4 filling the ultraviolet radiation minced fish obtained in the step S3 at 4 ℃ to prepare the fish sausage, and then heating at 40 ℃ for 30min and at 90 ℃ for 20 min. And cooling the cured fish intestines with water at 4 ℃ for 40min to obtain the minced fillet gel product.
The gel characteristics of the surimi gel products obtained in the above examples and comparative examples are shown in table 1, table 2 and fig. 1 to 16.
TABLE 1 Spanish mackerel minced gel strength
TABLE 2 gel strength of minced grass carp meat
Table 1 shows that, compared with the mackerel minced fillet control group (comparative example 1), the groups added with gallic acid (comparative example 2), fishskin gelatin (comparative example 3), fishskin gelatin + gallic acid (comparative example 4), gallic acid + ultraviolet (comparative example 5), fishskin gelatin + ultraviolet (comparative example 6) have obviously enhanced breaking force and sag, and the gel strength is increased, whereas example 1 (fishskin gelatin + gallic acid + ultraviolet) shows the highest gel strength, the breaking force is close to 200g, and the sag is also increased by nearly 180%; example 3 (fish skin gelatin + gallic acid + uv) also showed higher gel strength, breaking force was already close to 170g, indentation was also improved by nearly 50%, but the gel strength was weaker compared to example 1, which may be the introduction of too much water, reducing the gel strength.
Table 2 shows that, compared with the grass carp surimi control group (comparative example 7), the groups added with gallic acid (comparative example 8), fish skin gelatin (comparative example 9), fish skin gelatin + gallic acid (comparative example 10), gallic acid + ultraviolet (comparative example 11), fish skin gelatin + ultraviolet (comparative example 12) have obviously enhanced breaking force and sag, and the gel strength is increased, whereas example 2 (fish skin gelatin + gallic acid + ultraviolet) shows the highest gel strength, the breaking force reaches about 240g, and the sag is also increased by nearly 160%; example 4 (fish skin gelatin + gallic acid + uv) also showed higher gel strength, with breaking force reaching about 200g and dishing up by nearly 50%, similar to mackerel results, possibly with excessive water incorporation, reducing gel strength.
The results show that the combined action of ultraviolet irradiation, fish skin gelatin and gallic acid can effectively improve the gel strength of mackerel and grass carp minced meat, and the effect is superior to that of single use or combined use of two of the mackerel and grass carp minced meat.
FIG. 1 shows bound water content of mackerel surimi preparation as T22The peak area is shown. In the comparative example, the water-binding capacity of the minced fillet product was increased after the addition of gallic acid; the water binding capacity of the surimi product is reduced after the addition of gelatin. Examples 1 and 3 have a reduced water binding capacity and an increased proportion of mobile water compared to the comparative mackerel surimi preparation. Combining table 1, the mechanism that gallic acid and gelatin improve the protein gel strength is different, and in the minced fillet with gelatin, most of the water is used for maintaining the action of the minced fillet myofibrillar protein and the fish skin gelatin to enhance the gel strength of the minced fillet. FIG. 2 shows that the water-binding capacity of the minced grass carp products of examples 2 and 4 is reduced, T22The peak shifts to the left, similar to mackerel experimental results.
The above results show that the mechanism of water retention by fish skin gelatin and gallic acid is not completely the same, but the combined use of both combined with ultraviolet rays can better exert their respective effects.
Figures 3-10 show that the mackerel surimi preparation of comparative example 1 (figure 3) had large and uneven pores in the microstructure, and that the pores became smaller in the microstructure after the use of gallic acid (figure 4). After the fish skin gelatin is added into the minced fillet (figure 5), the microstructure presents a multi-particle polymer state, the holes are also reduced, and the particle surface is relatively smooth. After the gallic acid and the fish skin gelatin are added simultaneously (figure 6), the microstructure is compact and smoother. The microstructure pores were reduced after the combined action of fish skin gelatin alone or gallic acid with uv (fig. 7 and 8). The microstructure of example 1 (fig. 9) exhibited a very smooth dense macrogranular structure, and the microstructure of example 3 (fig. 10) also exhibited a very smooth dense macrogranular structure, indicating that the combination of fish skin gelatin, gallic acid and uv irradiation improved the microstructure of the surimi product. Fig. 11 to 18 show that in comparative example 7 (fig. 11), the grass carp surimi product has a significantly uneven microstructure, large pore diameter, looseness and different sizes, and the microstructure shows a multi-fiber pore shape after gallic acid is used (fig. 12). The microstructure showed a multi-particle polymer state after gelatin was added (fig. 13), while the microstructure was smoother and the pores were more dense after fish skin gelatin and gallic acid were added (fig. 14). In addition, the microstructure pores were reduced after the combined action of fish skin gelatin alone or gallic acid with UV (FIGS. 15 and 16). The microstructure of the minced fillet is extremely smooth and compact in the example 2 (figure 17), and the microstructure of the minced fillet is also extremely smooth and compact in the example 4 (figure 18), which shows that the combined use of the fishskin gelatin, the gallic acid and the ultraviolet irradiation obviously improves the microstructure of the minced fillet product.
The results show that the gallic acid, the gelatin and the ultraviolet irradiation combined technology used by the invention can effectively improve the gel property of mackerel or grass carp surimi products.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (9)
1. A method for improving gel strength of minced fillet, which is characterized by comprising the following steps:
s1, taking fish as raw material, and mincing the fish with a meat mincer to obtain minced fish;
s2, mixing 6-10% by mass of gelatin solution, 5-10% by mass of gallic acid solution and the minced fish obtained in the step S1, adding NaCl, and chopping to obtain a minced fish compound system;
wherein the addition amount of the gelatin is 10 to 30 percent of the dry matter content of the fish paste, and the addition amount of the gallic acid is 0.3 to 3 percent of the dry matter content of the fish paste;
s3, coating the fish meat paste composite system obtained in the step S2 on a flat plate, and placing the flat plate at a temperature of 4-7 ℃ for 0.5-1.5 h under the irradiation of an ultraviolet lamp; inverting the flat plate to the back surface, and irradiating for 0.5-1.5 h; collecting the irradiated fish meat paste composite system, chopping and uniformly mixing;
the flat plate can transmit ultraviolet rays, the thickness of the minced fish compound system on the flat plate is 0.5-1 cm, and the intensity of an ultraviolet lamp is 5-10W/m2The distance between the flat plate and the ultraviolet lamp is 20-40 cm;
s4, heating, curing and cooling the product obtained in the step S3 to obtain a minced fillet gel product;
the preparation method of the gallic acid solution in the step S2 comprises the following steps: dissolving gallic acid in deionized water, adjusting the pH value to 8-10, and preparing the gallic acid solution with the mass fraction of 5-10%.
2. The method for improving gel strength of surimi according to claim 1, wherein the raw fish of step S1 is grass carp or mackerel.
3. The method for improving gel strength of surimi according to claim 1, wherein the gelatin solution of step S2 is prepared by: dissolving fish skin gelatin in deionized water at 50-60 ℃ to prepare gelatin solution with the mass fraction of 6-10%, and preserving heat for later use.
4. The method for improving gel strength of minced fish according to claim 1, wherein the amount of NaCl added in step S2 is 3-5% of the total weight of the minced fish.
5. The method for improving gel strength of surimi according to claim 1, wherein the chopping at step S2 comprises: 1000r/min and chopping for 3 min.
6. The method for improving gel strength of surimi according to claim 1, wherein the plate of step S3 is made of glass.
7. The method for improving gel strength of surimi according to claim 1, wherein the aging step S4 is: heating the product obtained in the step S3 at 30-50 ℃ for 10-40 min; heating at 80-100 ℃ for 10-30 min.
8. The method for improving gel strength of surimi according to claim 1, wherein the chopping at step S3 comprises: 1000r/min and chopping for 3 min.
9. The method for improving gel strength of surimi according to claim 1, wherein the cooling in step S4 is specifically: cooling for 35-45 min at 4-7 ℃.
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| CN111109551A (en) * | 2019-12-30 | 2020-05-08 | 大连工业大学 | A method for preparing dietary food from fish |
| CN111109550A (en) * | 2020-02-14 | 2020-05-08 | 大连工业大学 | Processing method of minced fillet with controllable gel strength |
| CN115104711B (en) * | 2022-07-01 | 2023-12-15 | 福州百洋海味食品有限公司 | Method for improving fish slip gel property of edible fungus flavor and preparation method of fish slip with edible fungus flavor |
| CN115500483A (en) * | 2022-10-13 | 2022-12-23 | 大连工业大学 | Method for improving flavor characteristics and texture characteristics of minced fillet product |
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