CN112586694B

CN112586694B - Minced fillet gel processing method

Info

Publication number: CN112586694B
Application number: CN202011494656.5A
Authority: CN
Inventors: 丁浩宸; 张诗雯; 郁晓君; 叶伟建; 李俊涛; 郭秀瑾; 黄建联
Original assignee: Anshan Anrun Food Co ltd; Liaoning Anjing Food Co ltd; Taizhou Anjoy Food Co ltd; Anji Food Group Co ltd
Current assignee: Anji Food Group Co ltd; Liaoning Anjing Food Co ltd; Taizhou Anjoy Food Co ltd
Priority date: 2020-12-17
Filing date: 2020-12-17
Publication date: 2023-06-02
Anticipated expiration: 2040-12-17
Also published as: CN112586694A

Abstract

A processing method of minced fillet gel comprises the following steps: dehydrating the fish meat subjected to meat collection and rinsing by adopting a horizontal spiral sedimentation centrifuge to obtain dehydrated fish meat 1; mixing the dehydrated fish meat 1 with the penetrating fluid, and dehydrating after penetrating to obtain dehydrated fish meat 2; mixing the dehydrated fish meat 2 with the low-gradient swelling liquid, standing for swelling, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 3; mixing the dehydrated fish meat 3 with the high-gradient swelling liquid, standing for swelling, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 4; mixing the dehydrated fish meat 4 with rehydration curing liquid, and filtering water by adopting a rotary screen after rehydration curing to obtain dehydrated fish meat 5; mixing dehydrated fish meat 5 with gel strengthening liquid, and obtaining fish meat 6 after gel strengthening; shaping fish meat 6 according to appearance requirement, and heating fish meat embryo body to central temperature of 85deg.C by aging method above 90deg.C to obtain minced fillet gel. The invention can form the minced fillet gel with high-efficiency adhesive tissue structure under the mechanical action without chopping or stirring.

Description

Minced fillet gel processing method

Technical Field

The invention relates to the technical field of aquatic product processing, in particular to a processing method of minced fillet gel.

Background

The frozen minced fillet is prepared by taking meat, rinsing, fine filtering, dehydrating fresh fish, chopping or beating, adding antifreeze, and making into intermediate raw material of minced fillet product capable of long-time preservation under low temperature condition. The minced fillet product is prepared by chopping or beating frozen minced fillet, adding adjuvants in the process, shaping, heating, and cooling to obtain elastic conditioned aquatic food such as fish ball, fish sausage, fish cake, and simulated crab meat. As shown in fig. 1, a conventional minced fillet gel processing step is illustrated.

In the processing technology of frozen minced fillet and minced fillet products, the mechanical action of chopping (beating) is an important factor affecting the quality of the products. In the frozen minced fillet processing, protein denaturation can occur during the freezing period to form a spongy structure, so that the minced fillet cannot become a raw material of the minced fillet product, and therefore, an antifreeze agent needs to be added, and the antifreeze agent and the minced fillet are uniformly mixed through the mechanical action of chopping (beating) so as to ensure the quality of the frozen minced fillet. The Chinese patent (application number: 201610063104.6) discloses a method for processing frozen surimi, which comprises the following steps: the method comprises the steps of meat collection, rinsing, fine filtration and classification, dehydration, stirring by a stirrer, filling and packaging, and freezing, wherein the stirring link is cooling, mixing and stirring, namely, the fish meat is placed into a stirrer with an ice water jacket to be cooled to about 0 ℃, and the antifreeze agents such as white granulated sugar, sorbitol and the like are added to be uniformly mixed, so that the frozen minced fillet with better elasticity can be obtained.

In the processing of minced fillet products, the method is generally divided into three steps of blank cutting (blank beating), salt cutting (salt beating) and mixed cutting (mixing beating), under the action of mechanical force, muscle fibers of minced fillet are destroyed, myofibrillar protein of the minced fillet is fully dissolved after salt is added, hydration is carried out on the myofibrillar protein and water, actin sol with strong viscosity is polymerized to form stable and compact three-dimensional network structure through protein aggregation and denaturation during heating, and elastic gel is obtained.

The mechanical force commonly used in production is chopping and beating, but beating is mainly applied to the early development of the minced fillet industry, and the muscle fiber tissue of the fish meat is destroyed through the stirring and grinding actions, and the salt soluble protein is fully dissolved out. The conventional chopping equipment is a chopping mixer, a beating barrel and a vacuum mixer. The chopper rapidly cuts and breaks the tissue of the minced fillet by the chopper, so that the salt-soluble protein in the minced fillet is rapidly dissolved out, fully emulsified, and more uniform and fine and smooth under the mechanical action of short time to form paste gel; the beating barrel extrudes and rubs the minced fillet through the stirring blades to break the tissue, and the minced fillet is thrown onto the barrel wall by centrifugal force to play a beating role, so that the fibrous feel of the minced fillet can be slightly reserved; under the vacuum condition, the vacuum stirrer mixes the materials uniformly by slow stirring, so that the minced fillet tissue structure is more compact and compact.

The chopping is accepted in the industry as a mechanical action mode of a minced fillet product processing technology and is widely applied. The Chinese patent (application number: 201611021205.3) discloses a high-toughness oat skin and a preparation method thereof, wherein the rotating speed of a chopper mixer is 1000-3000 r/min, frozen minced fillet is chopped and mixed until no obvious particles are generated, ice water and compound phosphate are added and chopped and mixed until no dense slurry is generated, salt and TG enzyme are added and chopped and mixed uniformly, and other materials are added and subjected to vacuum rolling and kneading to obtain the oat skin dough which has crisp taste and higher toughness and elasticity. Chinese patent (application number: 201310625966. X) discloses cuttlefish balls and a preparation method thereof, minced fillet is mixed with minced meat particles, ice water and phosphate, a pulping barrel is adopted to pulp for 10-20 min at 5-25 Hz, salt is added twice, the pulp is pulped for 25-40 min at 40-50 Hz, other seasonings and cuttlefish balls are added, the pulp is pulped for 4-6 min at 3-7 Hz, and the cuttlefish balls are obtained through secondary boiling. The Chinese patent (application number: 201910539889.3) discloses an instant dietary fiber fish fillet and a preparation method thereof, wherein the preparation method comprises the steps of raw material fish treatment, meat collection, rinsing, vacuum chopping and stirring at the rotating speed of 1200-1800 r/min, chopping for 1min, adding salt and other materials, chopping to obtain a paste, extruding, discharging, and heating to form the instant dietary fiber fish fillet. Although the mechanical action modes adopted in the minced fillet product processing are different, the minced fillet tissues are crushed under the mechanical forces such as friction, shearing, extrusion and the like, so that the minced fillet forms aggregation and crosslinking, and the importance of the mechanical action in the minced fillet product processing is self-evident.

Because the mechanical action link has higher control requirements on time and temperature, the quality of the product can be directly influenced, the mechanical action time is too short, the myofibril tissue is not completely destroyed, but the time is too long, the temperature of the surimi is increased, the protein is denatured and aggregated, part of salt-soluble protein is converted into insoluble protein, and the elasticity of the surimi product is reduced under both conditions.

In view of the above, it is an object of the present invention to provide a method for processing minced fillet gel without mechanical force, wherein the method uses dehydrated fish meat (or dehydrated minced fillet ) as a raw material, and the method can also process and form the minced fillet gel under non-mechanical action, and the obtained minced fillet gel has strong meat texture and abundant juice, and can avoid the influence of temperature and time on quality.

Disclosure of Invention

The invention aims to provide a processing method of minced fillet gel, which can form minced fillet gel with an efficient adhesive tissue structure under the mechanical action without chopping or stirring.

In order to achieve the above object, the solution of the present invention is:

a processing method of minced fillet gel comprises the following processing steps:

Step 1: dehydrating the picked and rinsed fish meat by a horizontal spiral sedimentation centrifuge, and controlling the dehydration rate to be 25-30% to obtain dehydrated fish meat 1 with the moisture content of 73-75% and the temperature of 5-10 ℃;

step 2: mixing the dehydrated fish meat 1 and the penetrating fluid according to the mass ratio of 1.0:0.5-1.0:0.8, penetrating for 0.5-1.5 h at the temperature of 2-6 ℃, and dehydrating by adopting a horizontal spiral sedimentation centrifuge to obtain dehydrated fish meat 2 with the moisture content of 70-73%;

step 3: mixing the dehydrated fish meat 2 and the low-gradient swelling liquid according to the mass ratio of 1:1-1:2, standing and swelling for 1.0-2.5 h at the temperature of 6-10 ℃, and filtering water by adopting a rotary screen to obtain the dehydrated fish meat 3 with the water content of 74-76%;

step 4: mixing the dehydrated fish meat 3 and the high-gradient swelling liquid according to the mass ratio of 1:1-1:2, standing and swelling for 0.5-2.0 h at the temperature of 6-10 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 4 with the water content of 74-76%;

step 5: mixing the dehydrated fish meat 4 and the rehydration curing liquid according to the mass ratio of 1:1-1:3, rehydrating and curing for 2-4 hours at the temperature of 0-4 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 5 with the water content of 76-78%;

step 6: mixing dehydrated fish 5 and gel strengthening liquid according to the mass ratio of 1.0:0.5-1.0:0.8, and carrying out gel strengthening for 0.5-1.5 h at the temperature of 17-22 ℃ to obtain fish 6;

Step 7: shaping fish meat 6 according to appearance requirement, and heating fish meat embryo body to central temperature of 85deg.C by aging method above 90deg.C to obtain minced fillet gel.

In the step 2, the component of the permeate is lactose solution with the mass fraction of 3-7%.

In the step 3, the low-gradient swelling liquid comprises 0.5-1.0% of sodium lactate, 0.5-1.5% of potassium chloride and 0.2-0.7% of sodium chloride solution, wherein the pH is 6.8-7.2, and the mass fraction of the low-gradient swelling liquid is the mass fraction of the low-gradient swelling liquid.

In the step 4, the high-gradient swelling liquid comprises 1.0-2.0% of sodium lactate, 1.5-3.0% of potassium chloride and 1.0-3.0% of sodium chloride solution, wherein the pH is 6.8-7.2, and the mass fraction of the high-gradient swelling liquid is the mass fraction of the high-gradient swelling liquid.

In the step 5, the rehydration curing solution comprises the components of trisodium phosphate 0.1-0.3%, potassium polymetaphosphate 0.1-0.3%, acid calcium pyrophosphate 0.05-0.15%, sodium carboxymethyl cellulose 0.1-0.5%, L-asparagine 0.2-0.8%, L-glutamine 0.2-0.8% and sodium caseinate solution 0.5-1.5% with the pH value of 9-10 in percentage by mass.

In the step 6, the gel strengthening liquid comprises 0.5-1.0% of DL-methionine, 0.01-0.05% of Artemisia annua gum, 1-3% of pullulan polysaccharide, 0.2-0.5% of locust bean gum, 0.1-0.5% of sodium polyacrylate and 0.1-0.5% of glutamine transaminase solution, wherein the pH is 7.0-7.2, and the above proportions are mass fractions.

The penetrating fluid, the low-gradient swelling fluid, the high-gradient swelling fluid, the rehydration curing fluid and the gel strengthening fluid are prepared by adopting purified water with the total hardness of 180-230 mg/L calculated by calcium carbonate.

In the step 1, the fish meat is obtained by adopting a roller with the aperture of 2.8-3.2 mm to harvest meat from fish slices or fish blocks, the fat content of the rinsed fish meat is lower than 0.5%, and the fish slices or fish blocks are obtained by killing living fish, removing scales, removing heads, removing viscera, opening slices and cleaning.

In the step 1 and the step 2, the dehydration parameters of the horizontal spiral sedimentation centrifuge are that the rotating drum speed is 3000r/min, and the rotating speed of the spiral pusher is lower than 150-200r/min.

In the steps 3, 4 and 5, the mesh number of the rotary screen cloth is 150-180 meshes.

After the scheme is adopted, compared with the existing minced fillet gel processing technology, the method has the following positive effects:

(1) In the minced fillet processing process, the fish meat can be obtained from the fillets or the fillets by adopting the roller with the aperture of 2.8-3.2 mm, the fine filtration is not needed, the dehydrated fish meat is directly dehydrated, and the dehydrated fish meat is used as the raw material of the minced fillet product, so that compared with the conventional fine filtration minced fillet, the method can retain the fish meat particles to a great extent, and provides stronger meat texture for minced fillet gel; meanwhile, the dehydrated minced fillet can be directly used without freezing, so that freezing-resistant mixed chopping and freezing links are reduced, the damage of fish particles caused by chopping is effectively avoided, and the degradation of quality caused by protein denaturation caused by freezing can be avoided. Meanwhile, the production process can be simplified, and the time can be shortened, so that the productivity is improved, and the processing equipment and the labor cost are reduced.

(2) In the processing process of the minced fillet product, the conventional gel method for dissolving, aggregating and crosslinking proteins by adding salt and chopping is broken through, and the physical and chemical actions among protein molecules are changed to fully dissolve and crosslink the proteins, so that the minced fillet gel with an efficient adhesive tissue structure is formed, and the minced fillet gel is different from the conventional pasty minced fillet gel. The invention can not only be assisted by mechanical action, but also avoid the critical chopping link, effectively avoid the damage degree of chopping time and temperature to the protein structure and the influence of aggregation denaturation, be more convenient for stabilizing the production condition and the product quality, and greatly reduce the mechanical cost and the potential safety hazard in the mechanical operation.

Drawings

FIG. 1 is a flow chart of a conventional surimi gel processing process;

FIG. 2 is a flow chart of the process of the surimi gel of the present invention.

Detailed Description

The invention discloses a processing method of minced fillet gel, which is shown in fig. 2, and comprises the following processing steps:

In the step 1, the rinsed fish meat is obtained by picking meat from fish slices or fish blocks by adopting a roller with the aperture of 2.8-3.2 mm. The fish slices or fish blocks can be obtained by killing live fish, removing scales, removing heads, removing viscera, slicing (three slices), and cleaning. The fish meat after the meat picking and rinsing basically does not contain fishbone, fish scale and other impurities, and the fat content of the fish meat after the rinsing is lower than 0.5 percent.

In the step 3, the low-gradient swelling liquid comprises 0.5-1.0% of sodium lactate, 0.5-1.5% of potassium chloride and 0.2-0.7% of sodium chloride solution, and the pH is 6.8-7.2, wherein the mass fraction of the low-gradient swelling liquid is the mass fraction of the low-gradient swelling liquid.

In the step 4, the high gradient swelling liquid comprises 1.0-2.0% of sodium lactate, 1.5-3.0% of potassium chloride and 1.0-3.0% of sodium chloride solution, and the pH value is 6.8-7.2, wherein the mass fraction of the components is the mass fraction.

In the step 5, the rehydration curing solution comprises 0.1 to 0.3 percent of trisodium phosphate, 0.1 to 0.3 percent of potassium polymetaphosphate, 0.05 to 0.15 percent of acid calcium pyrophosphate, 0.1 to 0.5 percent of sodium carboxymethyl cellulose, 0.2 to 0.8 percent of L-asparagine, 0.2 to 0.8 percent of L-glutamine and 0.5 to 1.5 percent of sodium caseinate solution, and the pH value is 9 to 10.

In the step 6, the gel strengthening liquid comprises 0.5-1.0% of DL-methionine, 0.01-0.05% of Artemisia annua gum, 1-3% of pullulan polysaccharide, 0.2-0.5% of locust bean gum, 0.1-0.5% of sodium polyacrylate and 0.1-0.5% of glutamine transaminase solution, wherein the pH is 7.0-7.2, and the mass fractions of the components are all the same.

The penetrating fluid, the low-gradient swelling fluid, the high-gradient swelling fluid, the rehydration curing fluid and the gel strengthening fluid are prepared by adopting purified water with the total hardness of 180-230 mg/L (calculated by calcium carbonate) during the preparation.

In the step 7, the curing mode of the fish meat 6 can be selected according to equipment, and the curing modes of water boiling, steaming, frying and the like are selected, and the fish meat embryo is heated to the center temperature of 85 ℃ to obtain the minced fillet gel with the final state requirement.

Through the processing steps, the steps 1 and 2 are performed through mechanical centrifugation and osmotic pressure, so that the fish meat is dehydrated fully under the condition of not damaging the fish meat tissue, and the salt-soluble protein is concentrated. Step 3 and step 4 make salt-soluble protein fully spread out and dissolve out even salting out through low-salt to high-salt gradient swelling, provide the optimal reaction environment at the same time, promote swelling. Step 5, providing proper ionic strength and pH value through phosphate, further dissolving and separating out protein under stable alkaline condition, and adding cellulose to fill in a network structure to fully absorb water and expand; the addition of the adhesive makes the structure more compact and firm; adding polar amino acid and polar group to form hydrogen bond, hydrolyzing to generate deamidated group, and promoting formation of crosslinking; the introduction of carboxymethyl and phosphate groups can increase electrostatic repulsion, promote protein extension and improve solubility; sodium, potassium and calcium ions are introduced to activate endogenous glutamine transaminase and promote crosslinking. In the step 6, more disulfide bonds which are critical to the gel structure are provided by adding methionine, the protein gel network is further strengthened by adding a composite gel with stronger viscosity and water absorbability, and the protein or polypeptide is subjected to covalent cross-linking by catalyzing the acyl transfer reaction of the protein by adding glutamine transaminase, so that the gel effect is remarkably improved.

In order to further explain the technical scheme of the invention, the invention is explained in detail by specific examples.

Example 1

Step 1, dehydrating the rinsed fish meat by a horizontal spiral sedimentation centrifuge, and controlling the dehydration rate to 27% to obtain dehydrated fish meat 1 with the moisture content of 74% and the temperature of 7 ℃;

step 2, mixing the dehydrated fish meat 1 and the penetrating fluid according to the mass ratio of 1.0:0.7, penetrating for 1h at 4 ℃, and dehydrating by adopting a horizontal spiral sedimentation centrifuge to obtain dehydrated fish meat 2 with the water content of 71%; wherein the permeate is a 7% lactose solution;

step 3, mixing the dehydrated fish meat 2 and the low-gradient swelling liquid according to a mass ratio of 1:1.5, standing and swelling for 1.5 hours at 8 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 3 with the water content of 75%; wherein the low-gradient swelling liquid comprises 0.7% sodium lactate, 1.2% potassium chloride and 0.5% sodium chloride solution, and the pH is 7;

step 4, mixing the dehydrated fish meat 3 and the high-gradient swelling liquid according to a mass ratio of 1:1.5, standing and swelling for 1h at 8 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 4 with the water content of 75%; wherein the high-gradient swelling liquid comprises 1.5% sodium lactate, 2% potassium chloride and 1.5% sodium chloride solution, and the pH is 7;

step 5, mixing the dehydrated fish meat 4 and the rehydration curing liquid according to a mass ratio of 1:2, rehydrating and curing for 3 hours at 2 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 5 with water content of 77%; wherein the rehydration curing solution comprises trisodium phosphate 0.15%, potassium polymetaphosphate 0.2%, acid calcium pyrophosphate 0.07%, sodium carboxymethylcellulose 0.3%, L-asparagine 0.4%, L-glutamine 0.4% and sodium caseinate 0.7% and has a pH of 10;

Step 6, mixing dehydrated fish 5 and gel strengthening liquid according to a mass ratio of 1.0:0.7, and carrying out gel strengthening for 1h at 20 ℃ to obtain fish 6; wherein the gel strengthening liquid comprises DL-methionine 0.8%, artemisia annua gum 0.03%, pullulan 2%, locust bean gum 0.25%, sodium polyacrylate 0.3%, and glutamine transaminase 0.3%, and has pH of 7;

and 7, shaping the fish meat 6 according to appearance requirements, and heating the fish meat blank to the center temperature of 85 ℃ by adopting a curing mode at the temperature of more than 90 ℃ to obtain the minced fillet gel.

Sensory evaluation: the minced fillet gel is compact and uniform, has high elasticity, strong meat quality and rich juice.

Example 2

Step 1, dehydrating the rinsed fish meat by a horizontal spiral sedimentation centrifuge, and controlling the dehydration rate to be 30 percent to obtain dehydrated fish meat 1 with the water content of 73 percent and the temperature of 8 ℃;

step 2, mixing the dehydrated fish meat 1 and the penetrating fluid according to the mass ratio of 1.0:0.6, penetrating for 1.5 hours at the temperature of 2 ℃, and dehydrating by adopting a horizontal spiral sedimentation centrifuge to obtain dehydrated fish meat 2 with the moisture content of 70%; wherein the permeate is a 5% lactose solution;

step 3, mixing the dehydrated fish meat 2 and the low-gradient swelling liquid according to the mass ratio of 1.0:1.2, standing and swelling for 2 hours at the temperature of 6 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 3 with the water content of 74%; wherein the low-gradient swelling liquid comprises 1.0% sodium lactate, 1.5% potassium chloride and 0.3% sodium chloride solution, and the pH is 7.2;

Step 4, mixing the dehydrated fish meat 3 and the high-gradient swelling liquid according to the mass ratio of 1.0:1.2, standing and swelling for 2 hours at the temperature of 6 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 4 with the water content of 74%; wherein the high-gradient swelling liquid comprises 1.8% sodium lactate, 2.5% potassium chloride and 2% sodium chloride solution, and the pH is 7.2;

step 5, mixing the dehydrated fish meat 4 and the rehydration curing liquid according to a mass ratio of 1:1, rehydrating and curing for 2 hours at 4 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 5 with 76% of water content; wherein the rehydration curing solution comprises trisodium phosphate 0.2%, potassium polymetaphosphate 0.3%, acid calcium pyrophosphate 0.1%, sodium carboxymethylcellulose 0.5%, L-asparagine 0.6%, L-glutamine 0.6% and sodium caseinate 1%, and has a pH of 10;

step 6, mixing dehydrated fish 5 and gel strengthening liquid according to a mass ratio of 1.0:0.5, and carrying out gel strengthening for 1.5 hours at 22 ℃ to obtain fish 6; wherein the gel strengthening liquid comprises DL-methionine 0.4%, artemisia annua gum 0.01%, pullulan 1.5%, locust bean gum 0.2%, sodium polyacrylate 0.2%, and glutamine transaminage 0.2%, and has pH of 7.1;

Sensory evaluation: the minced fillet gel was firm and uniform, and had a strong fleshy feel, but was slightly inferior to the elasticity and the juicy feel of example 1.

Comparative example 1

Step 1, dehydrating the rinsed fish meat by a horizontal spiral sedimentation centrifuge, and controlling the dehydration rate to be 20 percent to obtain dehydrated fish meat 1 with the moisture content of 82 percent and the temperature of 7 ℃;

the rest steps are the same as in example 1, and the compactness and the elasticity of the minced fillet gel are insufficient.

Comparative example 2

Step 1, dehydrating the rinsed fish meat by a horizontal spiral sedimentation centrifuge, and controlling the dehydration rate to be 35 percent to obtain dehydrated fish meat 1 with the moisture content of 68 percent and the temperature of 7 ℃;

the rest steps are the same as in example 1, and the minced fillet gel has insufficient elasticity and insufficient juice.

Comparative example 3

Step 1, dehydrating the rinsed fish meat by a horizontal spiral sedimentation centrifuge, and controlling the dehydration rate to 27% to obtain dehydrated fish meat 1 with the moisture content of 74% and the temperature of 15 ℃;

Comparative example 4

Step 2, mixing the dehydrated fish meat 1 and the penetrating fluid according to the mass ratio of 1.0:0.7, penetrating for 1h at 4 ℃, and dehydrating by adopting a horizontal spiral sedimentation centrifuge to obtain dehydrated fish meat 2 with the water content of 71%;

the permeate liquid comprises 7% galacto-oligosaccharide solution;

Comparative example 5

the permeate liquid comprises 7% polyfructose solution;

Comparative example 6

the permeate liquid comprises 7% of polydextrose solution;

the rest steps are the same as in example 1, and the compactness and the elasticity of the minced fillet gel are extremely poor.

Comparative example 7

the permeate liquid comprises 7% maltodextrin solution;

Comparative example 8

The permeate liquid comprises 7% fructo-oligosaccharide solution;

Comparative example 9

Step 2, mixing the dehydrated fish meat 1 and the penetrating fluid according to the mass ratio of 1.0:1.5, penetrating for 1h at 4 ℃, and dehydrating by adopting a horizontal spiral sedimentation centrifuge to obtain dehydrated fish meat 2 with the water content of 73%;

the permeate is 7% lactose solution;

Comparative example 10

Step 2, mixing the dehydrated fish meat 1 and the penetrating fluid according to the mass ratio of 1.0:0.7, penetrating for 1h at 10 ℃, and dehydrating by adopting a horizontal spiral sedimentation centrifuge to obtain dehydrated fish meat 2 with the water content of 71%;

the permeate is 7% lactose solution;

Comparative example 11

Step 3, mixing the dehydrated fish meat 2 and the low-gradient swelling liquid according to a mass ratio of 1:3, standing and swelling for 1.5 hours at 8 ℃, and filtering water by adopting a rotary screen to obtain the dehydrated fish meat 3 with the water content of 78%;

the low-gradient swelling solution comprises 0.7% sodium lactate, 1.2% potassium chloride and 0.5% sodium chloride solution, and has pH of 7;

Comparative example 12

Step 3, mixing the dehydrated fish meat 2 and the low-gradient swelling liquid according to a mass ratio of 1:0.5, standing and swelling for 1.5 hours at 8 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 3 with the water content of 72%;

Comparative example 13

Step 3, mixing the dehydrated fish meat 2 and the low-gradient swelling liquid according to a mass ratio of 1:1.5, standing and swelling for 1.5 hours at 8 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 3 with the water content of 75%;

the low-gradient swelling solution comprises 1.2% of potassium chloride and 0.5% of sodium chloride solution, and the pH value is 7;

the rest steps are the same as in example 1, and the obtained minced fillet gel has insufficient compactness and elasticity and is loose.

Comparative example 14

the low-gradient swelling solution comprises 0.7% sodium lactate and 0.5% sodium chloride solution, and has pH of 7;

the rest steps are the same as in example 1, the obtained minced fillet gel is extremely poor and can not be formed basically.

Comparative example 15

the low-gradient swelling solution comprises 0.7% sodium lactate and 1.2% potassium chloride solution, and has pH of 7;

Comparative example 16

the low-gradient swelling solution comprises 0.3% sodium lactate, 0.3% potassium chloride and 0.1% sodium chloride solution, and has pH of 7;

the rest steps are the same as in example 1, the obtained minced fillet gel has extremely poor compactness and elasticity, and can not be basically molded.

Comparative example 17

Step 4, mixing the dehydrated fish meat 3 and the high-gradient swelling liquid according to a mass ratio of 1:1.5, standing and swelling for 1h at 8 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 4 with the water content of 75%;

the high gradient swelling liquid comprises 3% sodium lactate, 3.5% potassium chloride and 4% sodium chloride solution, and has pH of 7;

Comparative example 18

the low-gradient swelling solution comprises 0.7% sodium lactate, 1.2% potassium chloride and 0.5% sodium chloride solution, and has pH of 5.6;

the high gradient swelling liquid comprises 1.5% sodium lactate, 2% potassium chloride and 1.5% sodium chloride solution, and the pH is 5.6;

Comparative example 19

the low-gradient swelling solution comprises 0.7% sodium lactate, 1.2% potassium chloride and 0.5% sodium chloride solution, and has pH of 8;

The high gradient swelling liquid comprises 1.5% sodium lactate, 2% potassium chloride and 1.5% sodium chloride solution, and has pH of 8;

Comparative example 20

Step 3, mixing the dehydrated fish meat 2 and the low-gradient swelling liquid according to a mass ratio of 1:1.5, standing and swelling for 1.5 hours at the temperature of 2 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 3 with the water content of 75%;

step 4, mixing the dehydrated fish meat 3 and the high-gradient swelling liquid according to a mass ratio of 1:1.5, standing and swelling for 1h at 2 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 4 with the water content of 75%;

the high gradient swelling liquid comprises 1.5% sodium lactate, 2% potassium chloride and 1.5% sodium chloride solution, and has pH of 7;

Comparative example 21

Step 3, mixing the dehydrated fish meat 2 and the low-gradient swelling liquid according to a mass ratio of 1:1.5, standing and swelling for 1.5 hours at 15 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 3 with the water content of 75%;

Step 4, mixing the dehydrated fish meat 3 and the high-gradient swelling liquid according to a mass ratio of 1:1.5, standing and swelling for 1h at 15 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 4 with the water content of 75%;

Comparative example 22

Step 3, mixing the dehydrated fish meat 2 and the low-gradient swelling liquid according to a mass ratio of 1:1.5, standing and swelling for 1.5 hours at 8 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 3 with the water content of 80%; the low-gradient swelling solution comprises 0.7% sodium lactate, 1.2% potassium chloride and 0.5% sodium chloride solution, and has pH of 7;

step 4, mixing the dehydrated fish meat 3 and the high-gradient swelling liquid according to a mass ratio of 1:1.5, standing and swelling for 1h at 8 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 4 with the water content of 80%;

Comparative example 23

Step 5, mixing the dehydrated fish meat 4 and the rehydration curing liquid according to the mass ratio of 1:0.5, rehydrating and curing for 3 hours at the temperature of 2 ℃, and filtering water by adopting a rotary screen to obtain the dehydrated fish meat 5 with the water content of 75%;

The rehydration curing solution comprises trisodium phosphate 0.15%, potassium polymetaphosphate 0.2%, acid calcium pyrophosphate 0.07%, sodium carboxymethylcellulose 0.3%, L-asparagine 0.4%, L-glutamine 0.4%, and sodium caseinate 0.7% and has a pH of 10;

the rest steps are the same as in example 1, and the obtained minced fillet gel is insufficient in compactness, elasticity and juice richness.

Comparative example 24

Step 5, mixing the dehydrated fish meat 4 and the rehydration curing liquid according to a mass ratio of 1:4, rehydrating and curing for 3 hours at 2 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 5 with the water content of 80%;

Comparative example 25

Step 5, mixing the dehydrated fish meat 4 and the rehydration curing liquid according to a mass ratio of 1:2, rehydrating and curing for 3 hours at 2 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 5 with water content of 77%;

the rehydration solidifying solution comprises 0.2% of potassium polymetaphosphate, 0.07% of acid calcium pyrophosphate, 0.3% of sodium carboxymethyl cellulose, 0.4% of L-asparagine, 0.4% of L-glutamine and 0.7% of sodium caseinate solution, and the pH value is 10;

Comparative example 26

the rehydration solidifying solution comprises trisodium phosphate 0.15%, acid calcium pyrophosphate 0.07%, sodium carboxymethylcellulose 0.3%, L-asparagine 0.4%, L-glutamine 0.4%, and sodium caseinate 0.7% and has a pH of 10;

the rest steps are the same as in example 1, and the obtained minced fillet gel has extremely poor compactness and elasticity and can not be formed basically.

Comparative example 27

the rehydration curing solution comprises trisodium phosphate 0.15%, potassium polymetaphosphate 0.2%, sodium carboxymethylcellulose 0.3%, L-asparagine 0.4%, L-glutamine 0.4% and sodium caseinate 0.7% and has a pH of 11;

Comparative example 28

The rehydration curing solution comprises trisodium phosphate 0.05%, potassium polymetaphosphate 0.05%, acid calcium pyrophosphate 0.07%, sodium carboxymethylcellulose 0.3%, L-asparagine 0.4%, L-glutamine 0.4%, and sodium caseinate 0.7% and has a pH of 9;

the rest steps are the same as in example 1, and the obtained minced fillet gel has extremely poor compactness, elasticity and juice richness.

Comparative example 29

the rehydration curing solution comprises trisodium phosphate 0.5%, potassium polymetaphosphate 0.5%, acid calcium pyrophosphate 0.05%, sodium carboxymethylcellulose 0.3%, L-asparagine 0.4%, L-glutamine 0.4%, and sodium caseinate 0.7% and has a pH of 12;

Comparative example 30

the rehydration curing solution comprises trisodium phosphate 0.15%, potassium polymetaphosphate 0.2%, acid calcium pyrophosphate 0.07%, L-asparagine 0.4%, L-glutamine 0.4%, and sodium caseinate 0.7% and has a pH of 10;

Comparative example 31

the rehydration curing solution comprises trisodium phosphate 0.15%, potassium polymetaphosphate 0.2%, acid calcium pyrophosphate 0.07%, sodium carboxymethylcellulose 1%, L-asparagine 0.4%, L-glutamine 0.4%, and sodium caseinate 0.7% and has a pH of 10;

Comparative example 32

the rehydration curing solution comprises trisodium phosphate 0.15%, potassium polymetaphosphate 0.2%, acid calcium pyrophosphate 0.07%, sodium carboxymethylcellulose 0.3%, L-glutamine 0.4%, and sodium caseinate 0.7% and has a pH of 10;

Comparative example 33

The rehydration curing solution comprises trisodium phosphate 0.15%, potassium polymetaphosphate 0.2%, acid calcium pyrophosphate 0.07%, sodium carboxymethylcellulose 0.3%, L-asparagine 0.4%, and sodium caseinate 0.7% and has a pH of 10;

Comparative example 34

the rehydration curing solution comprises trisodium phosphate 0.15%, potassium polymetaphosphate 0.2%, acid calcium pyrophosphate 0.07%, sodium carboxymethylcellulose 0.3%, L-asparagine 0.4%, L-glutamine 0.4%, and sodium caseinate 0.3% and has a pH of 10;

Comparative example 35

Step 5, mixing the dehydrated fish meat 4 and the rehydration curing liquid according to a mass ratio of 1:2, rehydrating and curing for 3 hours at 10 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 5 with the water content of 78%;

Comparative example 36

Step 5, mixing the dehydrated fish meat 4 and the rehydration curing liquid according to a mass ratio of 1:2, rehydrating and curing for 6 hours at the temperature of 2 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 5 with the water content of 79%;

Comparative example 37

Step 5, mixing the dehydrated fish meat 4 and the rehydration curing liquid according to a mass ratio of 1:2, rehydrating and curing for 3 hours at 2 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 5 with 70% of water content;

Comparative example 38

Step 5, mixing the dehydrated fish meat 4 and the rehydration curing liquid according to a mass ratio of 1:2, rehydrating and curing for 3 hours at 2 ℃, and filtering water by adopting a rotary screen to obtain dehydrated fish meat 5 with the water content of 80%;

Comparative example 39

Step 6, mixing dehydrated fish 5 and gel strengthening liquid according to a mass ratio of 1:1.5, and carrying out gel strengthening for 1h at 20 ℃ to obtain fish 6;

the gel strengthening liquid comprises DL-methionine 0.8%, artemisia annua gum 0.03%, pullulan polysaccharide 2%, locust bean gum 0.25%, sodium polyacrylate 0.3%, and glutamine transaminage 0.3%, and has pH of 7;

Comparative example 40

Step 6, mixing dehydrated fish 5 and gel strengthening liquid according to a mass ratio of 1.0:0.7, and carrying out gel strengthening for 1h at 20 ℃ to obtain fish 6;

the gel strengthening liquid comprises 0.03% of Artemisia annua gum, 2% of pullulan polysaccharide, 0.25% of locust bean gum, 0.3% of sodium polyacrylate and 0.3% of glutamine transaminase solution, and has pH of 7;

Comparative example 41

the gel strengthening liquid comprises DL-methionine 0.8%, pullulan 2%, locust bean gum 0.25%, sodium polyacrylate 0.3%, and glutamine transaminase 0.3% solution with pH of 7;

Comparative example 42

the gel strengthening liquid comprises DL-methionine 0.8%, artemisia annua gum 0.03%, locust bean gum 0.25%, sodium polyacrylate 0.3%, and glutamine transaminage 0.3% solution with pH of 7;

Comparative example 43

the gel strengthening liquid comprises DL-methionine 0.8%, artemisia glue 0.03%, pullulan polysaccharide 2%, sodium polyacrylate 0.3%, and glutamine transaminase 0.3% solution with pH of 7;

Comparative example 44

the gel strengthening liquid comprises DL-methionine 0.8%, artemisia annua gum 0.03%, pullulan 2%, locust bean gum 0.25%, and glutamine transaminage 0.3% and has pH of 7;

Comparative example 45

the gel strengthening liquid comprises DL-methionine 0.8%, artemisia annua gum 0.03%, pullulan polysaccharide 2%, locust bean gum 0.25%, and sodium polyacrylate solution 0.3%, and has pH of 7;

Comparative example 46

the gel strengthening liquid comprises DL-methionine 0.8%, artemisia annua gum 0.03%, pullulan polysaccharide 2%, locust bean gum 0.25%, sodium polyacrylate 0.3%, and glutamine transaminage 0.3% solution with pH of 6;

Comparative example 47

Step 6, mixing dehydrated fish 5 and gel strengthening liquid according to a mass ratio of 1.0:0.7, and carrying out gel strengthening for 1h at 10 ℃ to obtain fish 6;

Comparative example 48

Step 6, mixing dehydrated fish 5 and gel strengthening liquid according to a mass ratio of 1.0:0.7, and carrying out gel strengthening for 3 hours at 20 ℃ to obtain fish 6;

Comparative example 49

Step 1 is not adopted;

Comparative example 50

Step 2 is not needed;

Comparative example 51

Changing the sequence of the steps 1 and 2;

Comparative example 52

Step 3 is not provided;

the rest of the procedure was as in example 1, and no gel could be formed.

Comparative example 53

Step 4 is not needed; the rest of the procedure was as in example 1, and no gel could be formed.

Comparative example 54

Changing the sequence of the steps 3 and 4;

Comparative example 55

Step 5 is not carried out;

Comparative example 56

Changing the sequence of the steps 3 and 5;

the rest of the procedure was as in example 1, and no gel could be formed.

Comparative example 57

Changing the sequence of the steps 4 and 5;

Comparative example 58

Step 6 is not needed;

Comparative example 59

Changing the sequence of the steps 5 and 6;

the rest of the procedure was as in example 1, and no gel could be formed.

The above examples and drawings are not intended to limit the form or form of the present invention, and any suitable variations or modifications thereof by those skilled in the art should be construed as not departing from the scope of the present invention.

Claims

1. The processing method of the minced fillet gel is characterized by comprising the following processing steps of:

Step 7: shaping the fish meat 6 according to appearance requirements, and heating the fish meat blank to a central temperature of 85 ℃ by adopting a curing mode at more than 90 ℃ to obtain minced fillet gel;

wherein in the step 2, the component of the permeate is lactose solution with the mass fraction of 3-7%; in the step 3, the low-gradient swelling liquid comprises 0.5-1.0% of sodium lactate, 0.5-1.5% of potassium chloride and 0.2-0.7% of sodium chloride solution, and the pH is 6.8-7.2, wherein the mass fraction of the low-gradient swelling liquid is the mass fraction of the low-gradient swelling liquid; in the step 4, the high gradient swelling liquid comprises 1.0-2.0% of sodium lactate, 1.5-3.0% of potassium chloride and 1.0-3.0% of sodium chloride solution, the pH value is 6.8-7.2, and the mass fractions of the components are all the same; in the step 5, the rehydration curing solution comprises 0.1 to 0.3 percent of trisodium phosphate, 0.1 to 0.3 percent of potassium polymetaphosphate, 0.05 to 0.15 percent of acid calcium pyrophosphate, 0.1 to 0.5 percent of sodium carboxymethyl cellulose, 0.2 to 0.8 percent of L-asparagine, 0.2 to 0.8 percent of L-glutamine and 0.5 to 1.5 percent of sodium caseinate solution, and the pH value is 9 to 10, wherein the proportions are mass fractions; in the step 6, the gel strengthening liquid comprises 0.5-1.0% of DL-methionine, 0.01-0.05% of Artemisia annua gum, 1-3% of pullulan polysaccharide, 0.2-0.5% of locust bean gum, 0.1-0.5% of sodium polyacrylate and 0.1-0.5% of glutamine transaminase solution, wherein the pH is 7.0-7.2, and the mass fractions of the components are all the same.

2. A method of processing a surimi gel as in claim 1 wherein: the penetrating fluid, the low-gradient swelling fluid, the high-gradient swelling fluid, the rehydration curing fluid and the gel strengthening fluid are prepared by adopting purified water with the total hardness of 180-230 mg/L calculated by calcium carbonate.

3. A method of processing a surimi gel as in claim 1 wherein: in the step 1, the fish meat is obtained by adopting a roller with the aperture of 2.8-3.2 mm to collect meat from fish slices or fish blocks, the fat content of the rinsed fish meat is lower than 0.5%, and the fish slices or fish blocks are obtained by killing live fish, removing scales, removing heads, removing viscera, opening slices and cleaning.

4. A method of processing a surimi gel as in claim 1 wherein: in the step 1 and the step 2, the dehydration parameters of the horizontal spiral sedimentation centrifuge are that the rotating drum speed is 3000r/min, and the rotating speed of the spiral pusher is lower than 150-200r/min.

5. A method of processing a surimi gel as in claim 1 wherein: in the steps 3, 4 and 5, the mesh number of the rotary screen cloth is 150-180 meshes.