CN112869059A - Preparation method of instant puffer fish surimi product - Google Patents
Preparation method of instant puffer fish surimi product Download PDFInfo
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- CN112869059A CN112869059A CN202110162441.1A CN202110162441A CN112869059A CN 112869059 A CN112869059 A CN 112869059A CN 202110162441 A CN202110162441 A CN 202110162441A CN 112869059 A CN112869059 A CN 112869059A
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- 235000019465 surimi Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229940023462 paste product Drugs 0.000 claims abstract description 14
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 13
- 239000008158 vegetable oil Substances 0.000 claims description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 11
- 102000002322 Egg Proteins Human genes 0.000 claims description 11
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- 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 description 6
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
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- 229940071440 soy protein isolate Drugs 0.000 claims description 2
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Images
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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/294—Inorganic additives, e.g. silica
-
- 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 preparation method of an instant puffer fish surimi product, belonging to the field of puffer fish surimi products, and the preparation method of the instant puffer fish surimi product comprises the following steps: s1, selecting fresh cultivated Fugu obscurus for pretreatment, wherein the ratio of ice water to fish meat is 6-8: rinsing for 0.8-1.2min, dehydrating the rinsed fish meat by a high-speed centrifuge, chopping for 0.8-1.2min by a chopper mixer after the fish meat is dehydrated to form puffer fish paste, then adding salt to chop and mix uniformly for 6-8min, S2, taking out the puffer fish paste reserved in the step S1, adding seasonings to season, chopping for 7-9min, S3, filling the puffer fish paste into casings to form, S4, putting the puffer fish paste into an oven to heat and gel, immediately putting the puffer fish paste into a constant-temperature water bath to cook, S5, putting the puffer fish paste product into a fryer to fry out the puffer fish, deoiling, S6, cooling the puffer fish paste product, vacuum packaging and sterilizing. The preparation method of the instant puffer fish surimi product has the advantages of excellent gel performance, high water holding capacity and good taste.
Description
Technical Field
The invention belongs to the field of puffer fish surimi products, and particularly relates to a preparation method of an instant puffer fish surimi product.
Background
The method has the saying that the puffer fish is eaten by being killed in China since ancient times, the puffer fish has the reputation of the king in fish, and the puffer fish has the characteristics of high protein, low fat and low calorie and is rich in various amino acids, mineral substances, nucleotide substances and the like which are necessary for human bodies. The processing and selling of the fugu rubripes are rapidly developed after the agricultural department and the national food and drug administration release the cultivated fugu rubripes and the cultivated fugu obscurus under the condition from 2016, but the processed fresh or frozen products are traded, and the products are single. Therefore, the method for processing the puffer fish into the instant surimi product develops a new puffer fish product, is also suitable for the consumption demand of modern young people, and has a promoting effect on promoting the development of the puffer fish industry.
Disclosure of Invention
The invention aims to provide a preparation method of an instant puffer fish paste product, which takes fresh cultured puffer fish as a raw material, and the prepared instant puffer fish paste product has excellent gel property, high water holding capacity and good taste.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a preparation method of an instant puffer fish surimi product, which comprises the following steps: s1, selecting fresh cultivated Fugu obscurus for pretreatment, cleaning the Fugu obscurus with clear water, cutting into blocks, putting the fish blocks into a cutting and stirring machine for mincing for 1.5-3min, and mixing minced fish meat with ice water at the temperature of 0-5 ℃ and fish meat in a ratio of 6-8: 1 rinsing for 0.8-1.2min, dehydrating the rinsed fish meat by a high-speed centrifuge, chopping for 0.8-1.2min by a chopper mixer to form puffer fish surimi, then adding salt for chopping and mixing uniformly for 6-8min, subpackaging by using a valve bag and putting into a refrigerator for later use, and S2: taking out the globefish minced fillet for standby in the step S1, and seasoning by adding seasonings, chopping for 7-9min, and carrying out S3: and (3) filling the chopped and mixed puffer fish mince obtained in the step S2 into a sausage casing for forming by using a sausage stuffer, S4: putting the puffer fish mince formed in the step S3 into an oven for heating and gel forming, and (5) immediately putting the mixture into a constant-temperature water bath kettle for cooking, S5: putting the cooked puffer fish surimi product in the step S4 into a fryer, frying at the temperature of 160-: and (5) cooling the fried puffer fish minced fillet product obtained in the step (S5), vacuum packaging and sterilizing.
Preferably, the seasoning comprises vegetable oil, soybean protein isolate, corn starch and composite phosphate, wherein the addition amount of the vegetable oil is 2-4% of the mass of the puffer fish paste, the addition amount of the soybean protein isolate is 1-3% of the mass of the puffer fish paste, the addition amount of the corn starch is 9-11% of the mass of the puffer fish paste, and the addition amount of the composite phosphate is 0.3-0.5% of the mass of the puffer fish paste.
Preferably, the addition amount of the vegetable oil is 3% of the mass of the puffer fish paste, the addition amount of the soybean protein isolate is 1% of the mass of the puffer fish paste, the addition amount of the corn starch is 10% of the mass of the puffer fish paste, and the addition amount of the composite phosphate is 0.5% of the mass of the puffer fish paste.
Preferably, the seasoning further comprises: cooking wine, ginger juice, monosodium glutamate, white sugar and egg white, wherein the addition amount of the cooking wine is 1-2% of the mass of the puffer fish paste, the addition amount of the ginger juice is 0.5-1.0% of the mass of the puffer fish paste, the addition amount of the monosodium glutamate is 0.5-1.0% of the mass of the puffer fish paste, the addition amount of the white sugar is 1.0-2.0% of the mass of the puffer fish paste, and the addition amount of the egg white is 2.5-7.5% of the mass of the puffer fish paste.
Preferably, in step S1, the high-speed centrifuge dehydrates 15-22mim at the rotation speed of 3500-4500r/min under the temperature condition of 4 ℃.
Preferably, in step S1, the salt is added in an amount of 1.2-1.8% by mass of the puffer fish surimi.
Preferably, in step S2, ice water of 0 ℃ is added in portions during the chopping process to adjust the slurry temperature so that the temperature of the fish paste is maintained at 4 ℃ throughout the chopping process.
Preferably, in step S4, the heating time is 30-50min, and the heating temperature is 35-45 ℃.
Preferably, in step S4, the cooking temperature of the constant temperature water bath is 90-97 deg.C, and the cooking time is 18-22 min.
Preferably, the pretreatment is to remove the head, skin, tail, fins, viscera, and bones of the fish.
The invention has the beneficial effects that:
1. the instant puffer fish paste product prepared by taking fresh cultured puffer fish as a raw material has excellent gel performance, high water holding capacity and good taste.
2. By controlling the salt adding amount and the chopping time in chopping, the prepared puffer fish minced fillet product has high myofibrillar protein content, high gel strength value and uniform and stable microstructure of gel.
3. By controlling the addition amount of the vegetable oil, the soybean protein isolate, the corn starch and the composite phosphate, the prepared minced fillet product has good gel property, water retention capacity and mouthfeel
Drawings
FIG. 1 is a graph showing the results of a single-factor experiment of the amount of vegetable oil added in examples of the present invention (gel strength).
FIG. 2 is a graph showing the results of a single-factor experiment on the amount of vegetable oil added in the examples of the present invention (water holding capacity).
FIG. 3 is a graph of the results of a single factor experiment with the amount of corn starch added in accordance with an example of the present invention (gel strength).
FIG. 4 is a graph of the results of a single factor experiment of the amount of added corn starch in examples of the present invention (water holding capacity).
FIG. 5 is a graph showing the results of a single-factor experiment (gel strength) of the amount of phosphate complex added in the examples of the present invention.
FIG. 6 is a graph showing the results of a one-factor experiment on the amount of composite phosphate added in the examples of the present invention (water holding capacity).
FIG. 7 is a graph showing the results of a single-factor experiment on the amount of soybean protein isolate added in the examples of the present invention (gel strength).
FIG. 8 is a graph showing the results of a single-factor experiment on the amount of soybean protein isolate added in the example of the present invention (water holding capacity).
FIG. 9 is a graph showing the results of a one-factor experiment on the amount of egg white added in the examples of the present invention (gel strength).
FIG. 10 is a graph showing a result of a single-factor experiment on the amount of egg white added in the example of the present invention (water holding capacity).
Detailed Description
The invention will now be further described with reference to the accompanying drawings and detailed description.
The preparation method of the instant puffer fish surimi product provided by the embodiment comprises the following steps:
s1, selecting fresh cultivated Fugu obscurus for pretreatment, removing fish head, skin, tail, fin, viscera and bone, cleaning with clear water, cutting into blocks, mincing the fish blocks in a chopper for 2min, and mixing minced fish meat with ice water at 0 ℃ and fish meat in a ratio of 7: 1 rinsing for 1min, dehydrating the rinsed fish meat by a high-speed centrifuge at the temperature of 4 ℃ at the rotating speed of 4000r/min for 20 mm, emptying by a cutting and mixing machine for 1min after dehydration to form puffer fish surimi, then adding salt accounting for 1.5 percent of the mass of the puffer fish surimi for uniformly cutting and mixing, wherein the cutting and mixing time is 7min, and subpackaging by a self-sealing bag and then putting into a refrigerator at the temperature of-20 ℃ for later use.
S2, taking out the puffer fish mince reserved in the step S1, adding cooking wine, ginger juice, monosodium glutamate, white sugar, egg white, vegetable oil, soybean protein isolate, corn starch and composite phosphate for seasoning, chopping and mixing for 8min, and adding 0 ℃ ice water in each chopping and mixing process to adjust the pulp temperature so as to keep the temperature of the fish pulp at 4 ℃ in the whole chopping and mixing process. Specifically, the addition amount of the cooking wine is 1.5% of the mass of the puffer fish paste, the addition amount of the ginger juice is 0.8% of the mass of the puffer fish paste, the addition amount of the monosodium glutamate is 0.8% of the mass of the puffer fish paste, the addition amount of the white sugar is 1.2% of the mass of the puffer fish paste, the addition amount of the egg white is 5% of the mass of the puffer fish paste, the egg white in the embodiment is egg white, the addition amount of the vegetable oil is 3% of the mass of the puffer fish paste, the addition amount of the soybean protein isolate is 1% of the mass of the puffer fish paste, the addition amount of the corn starch is 10% of the puffer fish paste, and the addition amount of the composite phosphate is 0.5% of the puffer fish.
The single-factor test is carried out by taking the formula of the instant puffer fish surimi product (corn starch, vegetable oil, soybean protein isolate, composite phosphate, egg white and the like) as factors and taking the gel strength and water holding capacity of the puffer fish surimi product as indexes. The single factor levels are shown in table 1:
TABLE 1
The results of the single factor experiments are shown in FIGS. 1-10.
In order to obtain the optimal addition ratio of each component, the optimal ratio of the instant puffer fish surimi product is determined, and on the basis of the single-factor test result, the optimal ratio is determined by adopting an orthogonal test method. The factors for orthogonal experiments and horizontal design are shown in table 2:
TABLE 2
The results of the orthogonal test of the formula of the instant puffer fish minced fillet product are shown in table 3:
TABLE 3
According to the analysis results in tables 2 and 3, the optimal formulation condition of the instant puffer fish paste product is A2B2C1D3Namely 3 percent of vegetable oil, 10 percent of corn starch, 1 percent of soy protein isolate and 0.5 percent of composite phosphate, and the gel strength of the instant minced fillet product is 216.75g/cm2The water holding capacity was 91.11%. The gel strength of the instant minced fillet product is 217.84g/cm after 3 verification tests according to the formula conditions optimized by orthogonal tests2The water holding capacity was 91.19%, consistent with the results of the orthogonal test optimization.
And S3, filling the chopped and mixed puffer fish mince obtained in the step S2 into a sausage casing by a sausage stuffer for forming.
And S4, putting the puffer fish mince formed in the step S3 into a 40 ℃ oven, heating for 45min, carrying out gel forming, immediately putting into a 95 ℃ constant-temperature water bath, and cooking for 20 min.
And S5, putting the puffer fish minced fillet product steamed in the step S4 into a fryer, frying for 45S at 170 ℃, taking out of the fryer, and deoiling.
And S6, cooling the fried puffer fish minced fillet product obtained in the step S5, vacuum packaging and sterilizing.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art; the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A preparation method of an instant puffer fish surimi product is characterized by comprising the following steps:
s1, selecting fresh cultivated Fugu obscurus for pretreatment, cleaning the Fugu obscurus with clear water, cutting into blocks, putting the fish blocks into a cutting and stirring machine for mincing for 1.5-3min, and mixing minced fish meat with ice water at the temperature of 0-5 ℃ and fish meat in a ratio of 6-8: 1, rinsing for 0.8-1.2min, dehydrating the rinsed fish meat by a high-speed centrifuge, chopping for 0.8-1.2min by a chopper mixer to form puffer fish surimi, adding salt, chopping for 6-8min, subpackaging by a valve bag and putting into a refrigerator for later use;
s2, taking out the puffer fish mince for later use in the step S1, adding seasonings for seasoning, and chopping for 7-9 min;
s3, filling the chopped and mixed puffer fish mince obtained in the step S2 into a sausage casing by a sausage stuffer for forming;
s4, putting the puffer fish mince formed in the step S3 into an oven, heating for gel forming, and immediately putting into a constant-temperature water bath kettle for cooking;
s5, putting the cooked puffer fish minced fillet product in the step S4 into a fryer, frying for 35-50S at the temperature of 160-;
and S6, cooling the fried puffer fish minced fillet product obtained in the step S5, vacuum packaging and sterilizing.
2. The method for preparing instant puffer fish paste product according to claim 1, wherein the seasoning comprises vegetable oil, soy protein isolate, corn starch, complex phosphate;
the addition amount of the vegetable oil is 2-4% of the mass of the puffer fish surimi;
the addition amount of the soybean protein isolate is 1-3% of the mass of the puffer fish surimi;
the addition amount of the corn starch is 9-11% of the mass of the puffer fish surimi;
the addition amount of the composite phosphate is 0.3-0.5% of the mass of the puffer fish minced fillet.
3. The method for preparing instant puffer fish paste product according to claim 2,
the addition amount of the vegetable oil is 3 percent of the mass of the puffer fish surimi;
the addition amount of the soybean protein isolate is 1 percent of the mass of the puffer fish mince;
the adding amount of the corn starch is 10 percent of the mass of the puffer fish surimi;
the addition amount of the composite phosphate is 0.5 percent of the mass of the puffer fish minced fillet.
4. The method of preparing a ready-to-eat puffer fish surimi product according to claim 2, wherein the seasoning further comprises: cooking wine, ginger juice, monosodium glutamate, white sugar and egg white;
the addition amount of the cooking wine is 1-2% of the mass of the puffer fish surimi;
the addition amount of the ginger juice is 0.5-1.0% of the mass of the puffer fish surimi;
the addition amount of the monosodium glutamate is 0.5-1.0% of the mass of the puffer fish surimi;
the adding amount of the white sugar is 1.0-2.0% of the mass of the puffer fish minced fillet;
the addition amount of the egg white is 2.5-7.5% of the mass of the puffer fish minced fillet.
5. The method for preparing instant puffer fish paste product according to claim 1,
in the step S1, the high-speed centrifuge dehydrates 15-22mim at the rotation speed of 3500 and 4500r/min under the temperature condition of 4 ℃.
6. The method for preparing instant puffer fish paste product according to claim 1,
in the step S1, the adding amount of salt is 1.2-1.8% of the mass of the puffer fish minced fillet.
7. The method for preparing instant puffer fish paste product according to claim 1,
in step S2, ice water of 0 ℃ is added to adjust the slurry temperature in several times during the chopping process, so that the temperature of the fish slurry is maintained at 4 ℃ during the whole chopping process.
8. The method for preparing instant puffer fish paste product according to claim 1,
in the step S4, the heating time is 30-50min, and the heating temperature is 35-45 ℃.
9. The method for preparing instant puffer fish paste product according to claim 1,
in the step S4, the cooking temperature of the constant temperature water bath is 90-97 ℃, and the cooking time is 18-22 min.
10. The method for preparing instant puffer fish paste product according to claim 1,
the pretreatment is to remove the fish head, skin, tail, fins, viscera and bones.
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| CN115633764A (en) * | 2022-10-25 | 2023-01-24 | 浙江渔福食品有限公司 | Preparation method of instant minced fillet product |
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|---|---|---|---|---|
| CN107912724A (en) * | 2017-12-05 | 2018-04-17 | 上海海洋大学 | A kind of river Puffer fish meat sausage and preparation method thereof |
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|---|---|---|---|---|
| CN107912724A (en) * | 2017-12-05 | 2018-04-17 | 上海海洋大学 | A kind of river Puffer fish meat sausage and preparation method thereof |
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|---|
| 赵文亚等: "复合磷酸盐对乌鳢鱼糜凝胶强度影响的研究" * |
| 黎彩等: "不同添加物对鱼糜凝胶强度的影响" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633764A (en) * | 2022-10-25 | 2023-01-24 | 浙江渔福食品有限公司 | Preparation method of instant minced fillet product |
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