CN111067082A - Frozen minced fillet quality improver and preparation method thereof - Google Patents
Frozen minced fillet quality improver and preparation method thereof Download PDFInfo
- Publication number
- CN111067082A CN111067082A CN201911351345.0A CN201911351345A CN111067082A CN 111067082 A CN111067082 A CN 111067082A CN 201911351345 A CN201911351345 A CN 201911351345A CN 111067082 A CN111067082 A CN 111067082A
- Authority
- CN
- China
- Prior art keywords
- minced fillet
- quality improver
- fish
- composite phosphate
- sodium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 22
- 239000002131 composite material Substances 0.000 claims abstract description 22
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 22
- 239000010452 phosphate Substances 0.000 claims abstract description 22
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 22
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 11
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 11
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 11
- 239000001110 calcium chloride Substances 0.000 claims abstract description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 11
- 235000010445 lecithin Nutrition 0.000 claims abstract description 11
- 239000000787 lecithin Substances 0.000 claims abstract description 11
- 229940067606 lecithin Drugs 0.000 claims abstract description 11
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 11
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 11
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 11
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 11
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 11
- 239000000600 sorbitol Substances 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 16
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 63
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 7
- 238000004925 denaturation Methods 0.000 abstract description 4
- 230000036425 denaturation Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 206010016807 Fluid retention Diseases 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 22
- 230000008014 freezing Effects 0.000 description 15
- 238000007710 freezing Methods 0.000 description 15
- 239000000047 product Substances 0.000 description 11
- 239000003607 modifier Substances 0.000 description 8
- 238000005406 washing Methods 0.000 description 8
- 235000019465 surimi Nutrition 0.000 description 6
- 210000001835 viscera Anatomy 0.000 description 5
- 239000004698 Polyethylene Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000036760 body temperature Effects 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- -1 polyethylene Polymers 0.000 description 4
- 229920000573 polyethylene Polymers 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000004898 kneading Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a frozen minced fillet quality improver and a preparation method thereof, belonging to the technical field of food processing. The frozen minced fillet quality improver is prepared from the following components in parts by weight: 2-4 parts of trehalose, 1-3 parts of sucrose, 1-2 parts of sorbitol, 0.3-0.5 part of composite phosphate, 0.3-0.5 part of lecithin and 0.2-0.4 part of calcium chloride, wherein the composite phosphate comprises the following components in a ratio of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate of 3: 2: 1. The quality improver can effectively relieve the denaturation of minced fillet protein in the frozen storage process, can obviously improve the gel strength and water retention of the minced fillet product, can be widely used for producing minced fillet products such as fish intestines, fish balls and the like, and improves the product quality.
Description
Technical Field
The invention belongs to the field of food additives and food ingredients, and particularly relates to a frozen minced fillet quality improver and a preparation method thereof.
Background
Cleaning raw fish, removing head and viscera, picking fish meat, adding 2-3% of salt, and kneading or chopping to obtain a very viscous meat paste called surimi, also called fish paste, commonly called fish paste; the minced fillet product is called frozen minced fillet after the minced fillet is rinsed, finely filtered, dehydrated and frozen. The good frozen minced fillet has the characteristics of high protein, low fat, good taste, good whiteness, less mixed points, good elasticity and the like. Unfreezing frozen minced fillet or directly preparing minced fillet from fresh raw materials, adding salt, kneading to obtain viscous fish paste, seasoning, uniformly mixing, making into a certain shape, and heating or drying to obtain the final product with certain elasticity, namely the minced fillet product, which is mainly prepared from fish balls, shrimp cakes, fish sausages, fish rolls, fish noodles and the like. The minced fillet product is popular with consumers because of rich nutrition and various varieties.
However, when the surimi is stored in a frozen state, due to the freezing denaturation of the myofibrillar protein, the gel forming ability is reduced, the water holding capacity is weakened, the processing suitability is lost, and the surimi and the products thereof with high quality cannot be prepared.
Disclosure of Invention
The invention aims to provide a frozen minced fillet quality improver which can effectively relieve protein denaturation of minced fillets in a freezing storage process, improve the frost resistance of the minced fillets, prolong the storage period and obviously improve the gel strength and the water retention property of minced fillet products.
The purpose of the invention is realized by the following technical scheme:
the frozen minced fillet quality improver is characterized by comprising trehalose, sucrose, sorbitol, composite phosphate, lecithin and calcium chloride, wherein the raw materials comprise the following components in parts by weight:
the composition and the proportion of the composite phosphate are that sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are 3: 2: 1.
The invention also aims to provide a preparation method of the frozen minced fillet quality improver. The purpose of the invention is realized by another technical scheme as follows:
the preparation method of the frozen minced fillet quality improver comprises the following raw materials in parts by weight:
the composition and the proportion of the composite phosphate are that sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are 3: 2: 1;
the preparation method of the modifying agent comprises the following steps:
and uniformly mixing the raw materials according to the proportion to obtain the frozen minced fillet quality improver.
The use method of the frozen minced fillet quality improver comprises the following steps:
1. pretreatment of raw materials: comprises fish body washing, removing head, viscera, scale or skin, and washing for the second time, wherein the water temperature is controlled below 10 deg.C.
2. Meat collection: adopt the drum-type meat extractor that the cylinder diameter is 5mm to adopt the meat.
3. Rinsing: mixing fish meat with water in a certain proportion, stirring, removing water to remove colored substances and fishy smell components of the fish meat, fat, residual debris, blood and water-soluble protein, thereby obtaining a minced fillet product which is white in color, free of fishy smell and rich in elasticity.
4. Fine filtering: removing impurities such as bone, fish skin, fish scale, etc. in fish meat by fine filter with mesh diameter of 1.gmm, and adding ice into ice tank to lower body temperature and fish meat temperature to keep fish meat temperature below 10 deg.C.
5. And (3) dehydrating: removing water with screw press, and controlling water content at 75-80%.
6. Chopping: adding the dehydrated fish meat into a chopping and mixing machine, adding the quality modifier, and chopping and mixing at high speed for 5min to obtain viscous fish paste, wherein the amount of the quality modifier is 5-10% of the weight of the dehydrated fish meat.
7. Packaging, freezing and storing: the prepared fish paste is filled into a polyethylene bag with the thickness of 0.05mm by adopting a double-spiral filling agent for forming, and is sent into a flat plate freezer for freezing at the freezing temperature of-35 ℃ for 3-5h to reduce the central temperature of the minced fillet to-20 ℃, and then the minced fillet is transferred into a freezer with the temperature of-18 ℃ for storage.
Compared with the prior art, the invention has the following beneficial effects: the frozen minced fillet quality improver disclosed by the invention is scientific in proportioning and has a synergistic effect, trehalose, sucrose, sorbitol, composite phosphate, lecithin and calcium chloride are selected as raw materials, the denaturation of minced fillet protein in a freezing storage process can be effectively relieved, the frost resistance of minced fillet is improved, the storage period is prolonged, and the gel strength and the water retention property of minced fillet products can be obviously improved.
Detailed Description
Example 1
The frozen minced fillet quality improver is characterized by comprising trehalose, sucrose, sorbitol, composite phosphate, lecithin and calcium chloride, wherein the raw materials comprise the following components in parts by weight:
the composition and the proportion of the composite phosphate are that sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are 3: 2: 1.
Each raw material used in this example was food grade; each raw material used in this example was a commercially available conventional product.
The preparation method of the modifying agent comprises the following steps:
and uniformly mixing the raw materials according to the proportion to obtain the frozen minced fillet quality improver.
The use method of the frozen minced fillet quality improver comprises the following steps:
1. pretreatment of raw materials: comprises fish body washing, removing head, viscera, scale or skin, and washing for the second time, wherein the water temperature is controlled below 10 deg.C.
2. Meat collection: adopt the drum-type meat extractor that the cylinder diameter is 5mm to adopt the meat.
3. Rinsing: mixing fish meat with water in a certain proportion, stirring, removing water to remove colored substances and fishy smell components of the fish meat, fat, residual debris, blood and water-soluble protein, thereby obtaining a minced fillet product which is white in color, free of fishy smell and rich in elasticity.
4. Fine filtering: removing impurities such as bone, fish skin, fish scale, etc. in fish meat by fine filter with mesh diameter of 1.8mm, and adding ice into ice tank to lower body temperature and fish meat temperature to keep fish meat temperature below 10 deg.C.
5. And (3) dehydrating: the water was removed by a screw press and the water content was controlled at 80%.
6. Chopping: adding the dehydrated fish meat into a chopping and mixing machine, adding the quality modifier, and chopping and mixing at high speed for 5min to obtain viscous fish paste, wherein the amount of the quality modifier is 6% of the weight of the dehydrated fish meat.
7. Packaging, freezing and storing: the prepared fish paste is filled into a polyethylene bag with the thickness of 0.05mm by adopting a double-spiral filling agent for forming, and is sent into a flat plate freezer for freezing at the freezing temperature of-35 ℃ for 3-5h to reduce the central temperature of the minced fillet to-20 ℃, and then the minced fillet is transferred into a freezer with the temperature of-18 ℃ for storage.
Example 2
The frozen minced fillet quality improver is characterized by comprising trehalose, sucrose, sorbitol, composite phosphate, lecithin and calcium chloride, wherein the raw materials comprise the following components in parts by weight:
the composition and the proportion of the composite phosphate are that sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are 3: 2: 1.
The preparation method of the embodiment is the same as that of the embodiment 1, and the embodiment 1 is specifically referred to.
The use method of the frozen minced fillet quality improver comprises the following steps:
1. pretreatment of raw materials: comprises fish body washing, removing head, viscera, scale or skin, and washing for the second time, wherein the water temperature is controlled below 10 deg.C.
2. Meat collection: adopt the drum-type meat extractor that the cylinder diameter is 5mm to adopt the meat.
3. Rinsing: mixing fish meat with water in a certain proportion, stirring, removing water to remove colored substances and fishy smell components of the fish meat, fat, residual debris, blood and water-soluble protein, thereby obtaining a minced fillet product which is white in color, free of fishy smell and rich in elasticity.
4. Fine filtering: removing impurities such as bone, fish skin, fish scale, etc. in fish meat by fine filter with mesh diameter of 1.8mm, and adding ice into ice tank to lower body temperature and fish meat temperature to keep fish meat temperature below 10 deg.C.
5. And (3) dehydrating: removing water with screw press, and controlling water content at 75-80%.
6. Chopping: adding the dehydrated fish meat into a chopping and mixing machine, adding the quality modifier, and chopping and mixing at high speed for 5min to obtain viscous fish paste, wherein the amount of the quality modifier is 8% of the weight of the dehydrated fish meat.
7. Packaging, freezing and storing: the prepared fish paste is filled into a polyethylene bag with the thickness of 0.05mm by adopting a double-spiral filling agent for forming, and is sent into a flat plate freezer for freezing at the freezing temperature of-35 ℃ for 3-5h to reduce the central temperature of the minced fillet to-20 ℃, and then the minced fillet is transferred into a freezer with the temperature of-18 ℃ for storage.
Example 3
The frozen minced fillet quality improver is characterized by comprising trehalose, sucrose, sorbitol, composite phosphate, lecithin and calcium chloride, wherein the raw materials comprise the following components in parts by weight:
the composition and the proportion of the composite phosphate are that sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are 3: 2: 1.
The preparation method of the embodiment is the same as that of the embodiment 1, and the embodiment 1 is specifically referred to.
The use method of the frozen minced fillet quality improver comprises the following steps:
1. pretreatment of raw materials: comprises fish body washing, removing head, viscera, scale or skin, and washing for the second time, wherein the water temperature is controlled below 10 deg.C.
2. Meat collection: adopt the drum-type meat extractor that the cylinder diameter is 5mm to adopt the meat.
3. Rinsing: mixing fish meat with water in a certain proportion, stirring, removing water to remove colored substances and fishy smell components of the fish meat, fat, residual debris, blood and water-soluble protein, thereby obtaining a minced fillet product which is white in color, free of fishy smell and rich in elasticity.
4. Fine filtering: removing impurities such as bone, fish skin, fish scale, etc. in fish meat by fine filter with mesh diameter of 1.8mm, and adding ice into ice tank to lower body temperature and fish meat temperature to keep fish meat temperature below 10 deg.C.
5. And (3) dehydrating: removing water with screw press, and controlling water content at 75-80%.
6. Chopping: adding the dehydrated fish meat into a chopping and mixing machine, adding the quality modifier, and chopping and mixing at high speed for 5min to obtain viscous fish paste, wherein the amount of the quality modifier is 10% of the weight of the dehydrated fish meat.
7. Packaging, freezing and storing: the prepared fish paste is filled into a polyethylene bag with the thickness of 0.05mm by adopting a double-spiral filling agent for forming, and is sent into a flat plate freezer for freezing at the freezing temperature of-35 ℃ for 3-5h to reduce the central temperature of the minced fillet to-20 ℃, and then the minced fillet is transferred into a freezer with the temperature of-18 ℃ for storage.
The fish balls prepared according to the technical schemes of the examples 1 to 3 were evaluated with reference to the storage property of the frozen surimi and the gel property and water holding property of the fish balls as indexes, namely, the fish balls prepared by the frozen surimi without the quality improver of the present application, and the reference to the fish balls prepared by the commercial frozen surimi antifreeze.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (5)
1. The frozen minced fillet quality improver is characterized by comprising trehalose, sucrose, sorbitol, composite phosphate, lecithin and calcium chloride, wherein the raw materials comprise the following components in parts by weight:
the composition and the proportion of the composite phosphate are that sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are 3: 2: 1.
2. The frozen minced fillet quality improver according to claim 1, wherein the quality improver consists of trehalose, sucrose, sorbitol, composite phosphate, lecithin and calcium chloride, and the raw materials in parts by weight are as follows:
the composition and the proportion of the composite phosphate are that sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are 3: 2: 1.
3. The frozen minced fillet quality improver according to claim 1, wherein the quality improver consists of trehalose, sucrose, sorbitol, composite phosphate, lecithin and calcium chloride, and the raw materials in parts by weight are as follows:
the composition and the proportion of the composite phosphate are that sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are 3: 2: 1.
4. The frozen minced fillet quality improver according to claim 1, wherein the quality improver consists of trehalose, sucrose, sorbitol, composite phosphate, lecithin and calcium chloride, and the raw materials in parts by weight are as follows:
the composition and the proportion of the composite phosphate are that sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are 3: 2: 1.
5. The preparation method of the frozen minced fillet quality improver is characterized in that the quality improver consists of trehalose, sucrose, sorbitol, composite phosphate, lecithin and calcium chloride, and the raw materials comprise the following components in parts by weight:
the composition and the proportion of the composite phosphate are that sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate are 3: 2: 1;
the preparation method of the modifying agent comprises the following steps:
and uniformly mixing the raw materials according to the proportion to obtain the frozen minced fillet quality improver.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911351345.0A CN111067082A (en) | 2019-12-25 | 2019-12-25 | Frozen minced fillet quality improver and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911351345.0A CN111067082A (en) | 2019-12-25 | 2019-12-25 | Frozen minced fillet quality improver and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111067082A true CN111067082A (en) | 2020-04-28 |
Family
ID=70317394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911351345.0A Pending CN111067082A (en) | 2019-12-25 | 2019-12-25 | Frozen minced fillet quality improver and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111067082A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616277A (en) * | 2020-07-06 | 2020-09-04 | 冯继超 | Modifier for raw bone and meat freeze-drying and preparation method and application thereof |
-
2019
- 2019-12-25 CN CN201911351345.0A patent/CN111067082A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616277A (en) * | 2020-07-06 | 2020-09-04 | 冯继超 | Modifier for raw bone and meat freeze-drying and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103251076B (en) | Process for preparing cyprinus carpio raw fish ball product | |
| RU2361461C1 (en) | Production method of sundried formed fish food product | |
| CN1232173C (en) | Fish flour and production method thereof | |
| CN110916110A (en) | Frozen lotus root pork balls and making method thereof | |
| CN111067082A (en) | Frozen minced fillet quality improver and preparation method thereof | |
| CN101396079B (en) | Aquatic pet food (sandwich series) and production method thereof | |
| CN112471433A (en) | Canned luncheon meat and preparation method thereof | |
| Arpi et al. | Surimi from freshwater fish with cryoprotectant sucrose, sorbitol, and sodium tripolyphosphate | |
| CN112042895A (en) | Preparation method of minced fillet product with high gel strength | |
| US4888181A (en) | Sea food flavored food products | |
| RU2196484C1 (en) | Method for manufacturing rock trout preserves | |
| JP5912432B2 (en) | Fish paste product and method for producing the fish paste product | |
| PONTE et al. | Effects of different types of carrageenans and carboxymethyl celluloses on the stability of frozen stored minced fillets of cod | |
| CA1215263A (en) | Method of retarding denaturation of meat products | |
| JP7108073B2 (en) | Seafood processed food | |
| EP0979616B1 (en) | Process to obtain a squid substitute and the product so obtained | |
| CN108523039A (en) | A kind of laver nutritive ham sausage and preparation method thereof | |
| JP2849802B2 (en) | Manufacturing method of frozen surimi | |
| US1608832A (en) | Method in preparing foods and the product obtained thereby | |
| JP2702233B2 (en) | Fish meat consolidation products and compositions for fish meat consolidation products | |
| Akiba et al. | Preventing denaturation of the proteins in frozen fish muscle and fillets I. Effects of additives on the quality of frozen minced fish muscle | |
| JPS5948971B2 (en) | Minced meat-like food | |
| CN111000156A (en) | Frozen glutinous rice lotus root pork balls and making method thereof | |
| Minh et al. | Application of cryoprotectants for surimi production from Tra catfish (Pangasius hypophthalmus) | |
| RU2791912C1 (en) | Method for obtaining a fat additive for fish products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200428 |
|
| WD01 | Invention patent application deemed withdrawn after publication |