CN112890124A - Preparation method of compound protein minced fillet product - Google Patents
Preparation method of compound protein minced fillet product Download PDFInfo
- Publication number
- CN112890124A CN112890124A CN202110254763.9A CN202110254763A CN112890124A CN 112890124 A CN112890124 A CN 112890124A CN 202110254763 A CN202110254763 A CN 202110254763A CN 112890124 A CN112890124 A CN 112890124A
- Authority
- CN
- China
- Prior art keywords
- minced fillet
- preparation
- fish paste
- preparing
- protein
- 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
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 38
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 150000001875 compounds Chemical class 0.000 title claims description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 28
- 239000011162 core material Substances 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 235000019465 surimi Nutrition 0.000 claims abstract description 20
- 235000013351 cheese Nutrition 0.000 claims abstract description 13
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 239000002131 composite material Substances 0.000 claims abstract 6
- 235000018102 proteins Nutrition 0.000 claims description 34
- 244000068988 Glycine max Species 0.000 claims description 27
- 235000010469 Glycine max Nutrition 0.000 claims description 27
- 229920001184 polypeptide Polymers 0.000 claims description 25
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 25
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 25
- 102000002322 Egg Proteins Human genes 0.000 claims description 17
- 108010000912 Egg Proteins Proteins 0.000 claims description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 15
- 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 13
- 235000014103 egg white Nutrition 0.000 claims description 13
- 210000000969 egg white Anatomy 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 12
- 102000007544 Whey Proteins Human genes 0.000 claims description 12
- 108010046377 Whey Proteins Proteins 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 239000008237 rinsing water Substances 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 235000021119 whey protein Nutrition 0.000 claims description 12
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 11
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 11
- 229920002752 Konjac Polymers 0.000 claims description 11
- 235000010485 konjac Nutrition 0.000 claims description 11
- 239000000252 konjac Substances 0.000 claims description 11
- 239000003963 antioxidant agent Substances 0.000 claims description 9
- 230000003078 antioxidant effect Effects 0.000 claims description 9
- 239000003094 microcapsule Substances 0.000 claims description 9
- 238000009210 therapy by ultrasound Methods 0.000 claims description 9
- 229920002581 Glucomannan Polymers 0.000 claims description 8
- 229940046240 glucomannan Drugs 0.000 claims description 8
- 229940122618 Trypsin inhibitor Drugs 0.000 claims description 7
- 101710162629 Trypsin inhibitor Proteins 0.000 claims description 7
- 239000002753 trypsin inhibitor Substances 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 6
- 238000000576 coating method Methods 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 229920000858 Cyclodextrin Polymers 0.000 claims description 3
- 239000001116 FEMA 4028 Substances 0.000 claims description 3
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 3
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical group OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 3
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 3
- 229960004853 betadex Drugs 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000004713 Pisum sativum Species 0.000 claims 1
- 235000010582 Pisum sativum Nutrition 0.000 claims 1
- 235000013345 egg yolk Nutrition 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 16
- 239000002002 slurry Substances 0.000 abstract description 16
- 239000000126 substance Substances 0.000 abstract description 14
- 238000004925 denaturation Methods 0.000 abstract description 7
- 230000036425 denaturation Effects 0.000 abstract description 7
- 230000014759 maintenance of location Effects 0.000 abstract description 7
- 102000004142 Trypsin Human genes 0.000 abstract description 4
- 108090000631 Trypsin Proteins 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 239000012588 trypsin Substances 0.000 abstract description 4
- 238000004090 dissolution Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 102000004407 Lactalbumin Human genes 0.000 abstract 1
- 108090000942 Lactalbumin Proteins 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 19
- 230000002776 aggregation Effects 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 229940124158 Protease/peptidase inhibitor Drugs 0.000 description 3
- 238000005054 agglomeration Methods 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013332 fish product Nutrition 0.000 description 3
- 239000000137 peptide hydrolase inhibitor Substances 0.000 description 3
- 241001391944 Commicarpus scandens Species 0.000 description 2
- 235000005072 Vigna sesquipedalis Nutrition 0.000 description 2
- 244000090207 Vigna sesquipedalis Species 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000021278 navy bean Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 206010016807 Fluid retention Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229920001187 thermosetting polymer Polymers 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a composite protein minced fillet product, belonging to the technical field of meat food processing, comprising the steps of preparing fish paste, preparing minced fillet, preparing core material, preparing core-wrapped minced fillet and preparing a shell layer, wherein the preparation method has the beneficial effects that: the trypsin agent is added into the minced fillet to inhibit the denaturation of the myofibrillar protein under the freezing condition, and the minced fillet can be crosslinked with the lactalbumin and the myofibrillar protein in the curing process, so that the elasticity of the minced fillet is improved; the surimi is coated with the core material, so that the eating pleasure of surimi products can be greatly improved, and the cheese, the yolk liquid, the maltodextrin and the cured bean paste are mixed, so that the dissolution of fat-soluble substances can be effectively avoided; the slurry is formed and cured on the surface of the minced fillet to form a film, which plays a good role in locking water for the minced fillet and can well realize the retention rate of core material fat-soluble substances.
Description
The technical field is as follows:
the invention belongs to the technical field of meat food processing, and particularly relates to a preparation method of a compound protein minced fillet product.
Background art:
the minced fish product is fish food prepared by processing fish raw materials through the processing procedures of cleaning, cutting, meat picking, rinsing, dewatering, adding auxiliary materials, beating, kneading and the like to form viscous fish paste, and then molding and curing. The minced fillet product is favored by consumers due to the characteristics of simple preparation process, tender and smooth taste, rich nutrition, contribution to digestion and absorption of organisms and the like.
In order to facilitate transportation and storage of the minced fillet product, the minced fillet product is mostly frozen at present, and when the minced fillet product is eaten, the frozen minced fillet product is heated and cured. The minced fillet product is a minced fillet gel product, wherein the minced fillet gel is a thermosetting gel protein formed by forming a three-dimensional network structure through denaturation of myofibrillar protein in a heating process, and locking water absorbed in the protein to prevent water from flowing freely. However, when the minced fish product is frozen, myofibrillar proteins are denatured, which causes protein aggregation and protein polypeptide chain unfolding, thereby affecting the processability of the minced fish product. In addition, the existing minced fillet product has the problems of low elasticity and low water holding capacity. Therefore, how to avoid the freezing denaturation of the minced fillet product and improve the edible mouthfeel of the minced fillet product is a problem which needs to be solved urgently at present.
The invention content is as follows:
in order to solve the problems and overcome the defects of the prior art, the invention provides the preparation method of the compound protein minced fillet product, which can effectively prevent the frozen denaturation of the minced fillet product and improve the edible taste of the minced fillet product.
The specific technical scheme for solving the technical problems comprises the following steps: the preparation method of the compound protein minced fillet product is characterized by comprising the following steps:
(1) preparation of fish paste
Cleaning fresh fish at 0-4 deg.C, and collecting meat in drum-type meat collector to obtain fish paste; rinsing the fish paste with clear water, wherein the addition amount of the water is 1-10 times of the volume of the fish paste, rinsing the fish paste for 1 time with dilute alkaline water, and rinsing the fish paste again with 0.15% NaCl solution; rinsing for 3-5min at 0-4 deg.C; dewatering the rinsed fish paste, wherein the water content of the dewatered fish paste is 80-85%; collecting rinsing water after rinsing with clear water, and performing vacuum concentration at a concentration volume ratio of 1:3-5 to obtain concentrated rinsing water;
(2) minced fish preparation
Performing ultrasonic treatment on the fish paste at 0-4 ℃, adding a trypsin inhibitor, starch, whey protein and egg white liquid after the ultrasonic treatment, stirring, blending and kneading until the fish paste is viscous minced fillet sol to obtain a minced fillet prefabricated material;
(3) core preparation
Mixing yolk liquid, emulsifier, maltodextrin, cheese, antioxidant microcapsule, cured bean paste and phosphate, and plasticizing to form core material, wherein the surface of the core material is coated with a layer of corn oil, and the diameter of the core material is 0.8-1.2 cm;
(4) preparation of stuffed minced fillet
Coating the minced fillet prefabricated object on the surface of the core material, wherein the coating thickness is 1-2cm, forming the core-wrapped minced fillet, and curing and plasticity the core-wrapped minced fillet at-4- -0 ℃;
(5) preparation of the outer Shell layer
Mixing soybean polypeptide, konjac glucomannan, starch, 50% vegetable pulp and concentrated rinsing water to form pulp, spraying the pulp on the surface of the core-wrapped minced fillet, and immediately freezing.
The addition amount of the 0.15% NaCl solution is 5 times of the volume of the fish paste.
The ultrasonic power of the ultrasonic treatment is 80Hz, and the ultrasonic time is 10-20 min.
The mass ratio of the fish paste to the trypsin inhibitor to the starch to the whey protein to the egg white to the iodized salt is 100:0.01-0.03:8-15:4-8:3-8: 1-5.
The mass ratio of the yolk liquid to the emulsifier to the maltodextrin to the cheese to the antioxidant microcapsule to the cured bean paste to the phosphate is 5-15:0.5-2:5-10:25-30:1-5:50-80: 0.02-0.08.
The cured bean paste is soybean or pea or soybean; the antioxidant microcapsule is beta-cyclodextrin coated tartary buckwheat polyphenol.
The mass ratio of the soybean polypeptide, the konjac glucomannan, the starch, 50% of vegetable pulp and the concentrated rinsing water is 5-15:1-2:8-15:10-30: 60-100.
The invention has the beneficial effects that:
(1) adding a trypsin agent into the minced fillet can inhibit the denaturation of myofibrillar proteins under a freezing condition, adding whey protein and egg white liquid into the minced fillet, wherein the protein and the myofibrillar proteins are mutually crosslinked in the freezing process to avoid the aggregation of the myofibrillar proteins, and the egg white protein is heat-denatured gel and can be crosslinked with the whey protein and the myofibrillar proteins in the curing process so as to improve the elasticity of the minced fillet; the egg white contains a protease inhibitor, so that the degradation of protein and the depolymerization of polypeptide chain can be avoided;
(2) the minced fillet is coated with the core material, so that the eating pleasure of the minced fillet product can be greatly improved, and meanwhile, the core material contains cheese and yolk liquid, contains various vitamins and fat-soluble nutrient substances, so that the minced fillet product is full and juicy, the cheese and the yolk liquid are mixed with maltodextrin and cured bean paste, and the cheese and the yolk liquid are uniformly coated, so that the dissolution of the fat-soluble substances can be effectively avoided, and the nutrient loss is avoided;
(3) the slurry is sprayed on the surface of the surimi, and the slurry is formed, solidified and formed into a film on the surface of the surimi, so that a good water locking effect is exerted on the surimi, the moisture in the surimi can be prevented from escaping outwards in the heating process, and the water holding capacity of the surimi is improved; the soybean polypeptide is contained in the slurry, the solubility of the soybean polypeptide is increased after the soybean polypeptide is subjected to enzymolysis, and the soybean polypeptide and the konjac glucomannan form a protein-polysaccharide copolymer in the blending process, so that the agglomeration of the soybean polypeptide can be avoided; the konjac glucomannan is a polysaccharide with low energy, high viscosity and digestion resistance, has good film forming property, is not easy to break in the processing process, and can effectively achieve the water locking property;
(4) the surface of the minced fillet is sprayed with the slurry, and the slurry is formed, solidified and formed into a film on the surface of the minced fillet, so that the retention rate of liposoluble substances of the core material can be well realized.
The specific implementation mode is as follows:
in the description of the invention, specific details are given only to enable a full understanding of the embodiments of the invention, but it should be understood by those skilled in the art that the invention is not limited to these details for the implementation. In other instances, well-known structures and functions have not been described or shown in detail to avoid obscuring the points of the embodiments of the invention. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The specific implementation mode of the invention is as follows:
(1) preparation of fish paste
Cleaning fresh fish at 0-4 deg.C, and collecting meat in drum-type meat collector to obtain fish paste; rinsing the fish paste with clear water, wherein the addition amount of the water is 1-10 times of the volume of the fish paste, rinsing the fish paste for 1 time with dilute alkaline water, and rinsing the fish paste again with 0.15% NaCl solution; rinsing for 3-5min at 0-4 deg.C; dewatering the rinsed fish paste, wherein the water content of the dewatered fish paste is 80-85%; collecting rinsing water after rinsing with clear water, and performing vacuum concentration at a concentration volume ratio of 1:3-5 to obtain concentrated rinsing water;
(2) minced fish preparation
Performing ultrasonic treatment on the fish paste at 0-4 ℃, adding a trypsin inhibitor, starch, whey protein and egg white liquid after the ultrasonic treatment, stirring, blending and kneading until the fish paste is viscous minced fillet sol to obtain a minced fillet prefabricated material;
(3) core preparation
Mixing yolk liquid, emulsifier, maltodextrin, cheese, antioxidant microcapsule, cured bean paste and phosphate, and plasticizing to form core material, wherein the surface of the core material is coated with a layer of corn oil, and the diameter of the core material is 0.8-1.2 cm;
(4) preparation of stuffed minced fillet
Coating the minced fillet prefabricated object on the surface of the core material, wherein the coating thickness is 1-2cm, forming the core-wrapped minced fillet, and curing and plasticity the core-wrapped minced fillet at-4- -0 ℃;
(5) preparation of the outer Shell layer
Mixing soybean polypeptide, konjac glucomannan, starch, 50% vegetable pulp and concentrated rinsing water to form pulp, spraying the pulp on the surface of the core-wrapped minced fillet, and immediately freezing.
The addition amount of the 0.15% NaCl solution is 5 times of the volume of the fish paste.
The ultrasonic power of the ultrasonic treatment is 80Hz, and the ultrasonic time is 10-20 min.
The mass ratio of the fish paste to the trypsin inhibitor to the starch to the whey protein to the egg white to the iodized salt is 100:0.01-0.03:8-15:4-8:3-8: 1-5.
The mass ratio of the yolk liquid to the emulsifier to the maltodextrin to the cheese to the antioxidant microcapsule to the cured bean paste to the phosphate is 5-15:0.5-2:5-10:25-30:1-5:50-80: 0.02-0.08.
The cured bean paste is soybean or pea or soybean; the antioxidant microcapsule is beta-cyclodextrin coated tartary buckwheat polyphenol.
The mass ratio of the soybean polypeptide, the konjac glucomannan, the starch, 50% of vegetable pulp and the concentrated rinsing water is 5-15:1-2:8-15:10-30: 60-100.
Respectively carrying out sensory evaluation on the minced fish sausage (the stuffed fish ball in the case), wherein the sensory evaluation comprises individual completeness, core water content, minced fish layer water content and meat elasticity;
wherein, the hardness and the elasticity are measured by a texture analyzer, and a measured sample is a whole fish ball;
the water holding capacity is measured by a centrifugal method, and a measured sample is the fish ball with the core material removed;
(2) the method comprises the steps of measuring the content of fat-soluble substances by adopting a fat-soluble measuring method of SNT 2879-2011 solid and liquid substances, measuring the fat-soluble content M1 of uncooked core-wrapped fish balls, measuring the fat-soluble content M2 of the cooked core-wrapped fish balls, wherein M2/M1 is the retention rate of the fat-soluble substances.
In order to more intuitively show the process advantages of the invention, the invention is compared with the equivalent replacement method adopted by the same process,
comparative example one:
the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, no trypsin inhibitor was added;
comparative example two:
the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, egg white was not added;
table 1: sensory review results of surimi preparation process
Hardness (g) | Elasticity (1) | Water holding capacity (%) | |
The invention | 780 | 0.94 | 82.4 |
Comparative example 1 | 701 | 0.91 | 79.1 |
Comparative example No. two | 664 | 0.87 | 74.5 |
From the data analysis in table 1, it can be seen that:
the present invention is compared with the data of comparative example one and comparative example two to show that: the hardness, elasticity and water retention of the prepared minced fillet have certain difference, because the trypsin agent is added into the minced fillet to inhibit the denaturation of myofibrillar protein under the freezing condition, the whey protein and egg white liquid are added into the minced fillet, and in the freezing process, the protein and the myofibrillar protein are mutually crosslinked to avoid the aggregation of the myofibrillar protein, and the egg white protein is heat-denatured gel and can be crosslinked with the whey protein and the myofibrillar protein in the curing process, thereby improving the elasticity of the minced fillet; the egg white contains a protease inhibitor, so that the degradation of protein and the depolymerization of polypeptide chain can be avoided;
in order to more intuitively show the process advantages of the invention, the invention is compared with the equivalent replacement method adopted by the same process,
comparative example three:
the preparation method is the same as the embodiment except that: in the preparation process of this comparative example, no outer shell layer was added;
comparative example four:
the prepared core-spun fish ball of the invention patent 201010298257.1 with succulent and the preparation method is compared in an citation way;
table 2: sensory review results of surimi preparation process
Hardness (g) | Elasticity (1) | Water holding capacity (%) | |
The invention | 795 | 0.95 | 82.6 |
Comparative example No. three | 634 | 0.77 | 64.2 |
Comparative example No. four | 704 | 0.89 | 76.1 |
The data of the invention is compared with the data of the third comparative example and the fourth comparative example to show that: the hardness, elasticity and water-holding capacity of the prepared minced fillet have certain difference,
the slurry is sprayed on the surface of the surimi, and the slurry is formed, solidified and formed into a film on the surface of the surimi, so that a good water locking effect is exerted on the surimi, the moisture in the surimi can be prevented from escaping outwards in the heating process, and the water holding capacity of the surimi is improved; the soybean polypeptide is contained in the slurry, the solubility of the soybean polypeptide is increased after the soybean polypeptide is subjected to enzymolysis, and the soybean polypeptide and the konjac glucomannan form a protein-polysaccharide copolymer in the blending process, so that the agglomeration of the soybean polypeptide can be avoided;
table 3: fat-soluble substance retention rate result of minced fillet preparation process
Retention ratio of fat-soluble substance (%) | |
The invention | 85% |
Comparative example No. three | 68% |
Comparative example No. four | 76% |
The data of the invention is compared with the data of the third comparative example and the fourth comparative example to show that: the surface of the minced fillet is sprayed with the slurry, and the slurry is formed, solidified and formed into a film on the surface of the minced fillet, so that the retention rate of liposoluble substances of the core material can be well realized.
In summary, the following steps: (1) adding a trypsin agent into the minced fillet can inhibit the denaturation of myofibrillar proteins under a freezing condition, adding whey protein and egg white liquid into the minced fillet, wherein the protein and the myofibrillar proteins are mutually crosslinked in the freezing process to avoid the aggregation of the myofibrillar proteins, and the egg white protein is heat-denatured gel and can be crosslinked with the whey protein and the myofibrillar proteins in the curing process so as to improve the elasticity of the minced fillet; the egg white contains a protease inhibitor, so that the degradation of protein and the depolymerization of polypeptide chain can be avoided;
(2) the minced fillet is coated with the core material, so that the eating pleasure of the minced fillet product can be greatly improved, and meanwhile, the core material contains cheese and yolk liquid, contains various vitamins and fat-soluble nutrient substances, so that the minced fillet product is full and juicy, the cheese and the yolk liquid are mixed with maltodextrin and cured bean paste, and the cheese and the yolk liquid are uniformly coated, so that the dissolution of the fat-soluble substances can be effectively avoided, and the nutrient loss is avoided;
(3) the slurry is sprayed on the surface of the surimi, and the slurry is formed, solidified and formed into a film on the surface of the surimi, so that a good water locking effect is exerted on the surimi, the moisture in the surimi can be prevented from escaping outwards in the heating process, and the water holding capacity of the surimi is improved; the soybean polypeptide is contained in the slurry, the solubility of the soybean polypeptide is increased after the soybean polypeptide is subjected to enzymolysis, and the soybean polypeptide and the konjac glucomannan form a protein-polysaccharide copolymer in the blending process, so that the agglomeration of the soybean polypeptide can be avoided; the konjac glucomannan is a polysaccharide with low energy, high viscosity and digestion resistance, has good film forming property, is not easy to break in the processing process, and can effectively achieve the water locking property;
(4) the surface of the minced fillet is sprayed with the slurry, and the slurry is formed, solidified and formed into a film on the surface of the minced fillet, so that the retention rate of liposoluble substances of the core material can be well realized.
Claims (7)
1. The preparation method of the compound protein minced fillet product is characterized by comprising the following steps:
(1) preparation of fish paste
Cleaning fresh fish at 0-4 deg.C, and collecting meat in drum-type meat collector to obtain fish paste; rinsing the fish paste with clear water, wherein the addition amount of the water is 1-10 times of the volume of the fish paste, rinsing the fish paste for 1 time with dilute alkaline water, and rinsing the fish paste again with 0.15% NaCl solution; rinsing for 3-5min at 0-4 deg.C; dewatering the rinsed fish paste, wherein the water content of the dewatered fish paste is 80-85%; collecting rinsing water after rinsing with clear water, and performing vacuum concentration at a concentration volume ratio of 1:3-5 to obtain concentrated rinsing water;
(2) minced fish preparation
Performing ultrasonic treatment on the fish paste at 0-4 ℃, adding a trypsin inhibitor, starch, whey protein and egg white liquid after the ultrasonic treatment, stirring, blending and kneading until the fish paste is viscous minced fillet sol to obtain a minced fillet prefabricated material;
(3) core preparation
Mixing yolk liquid, emulsifier, maltodextrin, cheese, antioxidant microcapsule, cured bean paste and phosphate, and plasticizing to form core material, wherein the surface of the core material is coated with a layer of corn oil, and the diameter of the core material is 0.8-1.2 cm;
(4) preparation of stuffed minced fillet
Coating the minced fillet prefabricated object on the surface of the core material, wherein the coating thickness is 1-2cm, forming the core-wrapped minced fillet, and curing and plasticity the core-wrapped minced fillet at-4- -0 ℃;
(5) preparation of the outer Shell layer
Mixing soybean polypeptide, konjac glucomannan, starch, 50% vegetable pulp and concentrated rinsing water to form pulp, spraying the pulp on the surface of the core-wrapped minced fillet, and immediately freezing.
2. The method for preparing a composite protein minced fillet product according to claim 1, wherein the 0.15% NaCl solution is added in an amount of 5 times the volume of the fish paste.
3. The method for preparing the composite protein minced fillet product according to claim 1, wherein the ultrasonic power of the ultrasonic treatment is 80Hz, and the ultrasonic time is 10-20 min.
4. The method for preparing the composite protein minced fillet product according to claim 1, wherein the mass ratio of the fish paste, the trypsin inhibitor, the starch, the whey protein, the egg white liquid and the iodized salt is 100:0.01-0.03:8-15:4-8:3-8: 1-5.
5. The method for preparing the compound protein minced fillet product according to claim 1, wherein the mass ratio of the egg yolk liquid, the emulsifier, the maltodextrin, the cheese, the antioxidant microcapsule, the cured bean paste and the phosphate is 5-15:0.5-2:5-10:25-30:1-5:50-80: 0.02-0.08.
6. The method for preparing a composite protein surimi product according to claim 1, wherein the cooked mashed beans are soybeans or peas or soybeans; the antioxidant microcapsule is beta-cyclodextrin coated tartary buckwheat polyphenol.
7. The method for preparing the composite protein minced fillet product according to claim 1, wherein the mass ratio of the soybean polypeptide, the konjac glucomannan, the starch, 50% of vegetable pulp and the concentrated rinsing water is 5-15:1-2:8-15:10-30: 60-100.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110254763.9A CN112890124A (en) | 2021-03-09 | 2021-03-09 | Preparation method of compound protein minced fillet product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110254763.9A CN112890124A (en) | 2021-03-09 | 2021-03-09 | Preparation method of compound protein minced fillet product |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112890124A true CN112890124A (en) | 2021-06-04 |
Family
ID=76108125
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110254763.9A Pending CN112890124A (en) | 2021-03-09 | 2021-03-09 | Preparation method of compound protein minced fillet product |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112890124A (en) |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1650746A (en) * | 2005-03-03 | 2005-08-10 | 上海交通大学 | Preparation method of heat reversible konjak gel food |
CN101946909A (en) * | 2010-08-23 | 2011-01-19 | 华东师范大学 | Method for preparing minced fillets without rinsing |
CN102370191A (en) * | 2010-08-09 | 2012-03-14 | 厦门华顺民生食品有限公司 | Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation |
CN104522740A (en) * | 2014-11-24 | 2015-04-22 | 宁波大学 | Method used for increasing gel strength of mackerel minced fillet |
CN104856117A (en) * | 2015-05-19 | 2015-08-26 | 江西师范大学 | Method for improving gel properties of Ctenopharyngodon idellus surimi and improving mouthfeel thereof |
CN108065264A (en) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | High resiliency packet milk surimi product and preparation method thereof |
CN108094930A (en) * | 2017-12-27 | 2018-06-01 | 北海玖嘉久食品有限公司 | Double-colored packet surimi product and preparation method thereof |
CN109247424A (en) * | 2018-09-21 | 2019-01-22 | 天津农学院 | A kind of method and its application preparing modified protein by minced fish rinse water |
-
2021
- 2021-03-09 CN CN202110254763.9A patent/CN112890124A/en active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1650746A (en) * | 2005-03-03 | 2005-08-10 | 上海交通大学 | Preparation method of heat reversible konjak gel food |
CN102370191A (en) * | 2010-08-09 | 2012-03-14 | 厦门华顺民生食品有限公司 | Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation |
CN101946909A (en) * | 2010-08-23 | 2011-01-19 | 华东师范大学 | Method for preparing minced fillets without rinsing |
CN104522740A (en) * | 2014-11-24 | 2015-04-22 | 宁波大学 | Method used for increasing gel strength of mackerel minced fillet |
CN104856117A (en) * | 2015-05-19 | 2015-08-26 | 江西师范大学 | Method for improving gel properties of Ctenopharyngodon idellus surimi and improving mouthfeel thereof |
CN108065264A (en) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | High resiliency packet milk surimi product and preparation method thereof |
CN108094930A (en) * | 2017-12-27 | 2018-06-01 | 北海玖嘉久食品有限公司 | Double-colored packet surimi product and preparation method thereof |
CN109247424A (en) * | 2018-09-21 | 2019-01-22 | 天津农学院 | A kind of method and its application preparing modified protein by minced fish rinse water |
Non-Patent Citations (1)
Title |
---|
曹玲等: "玉米淀粉、魔芋胶和大豆分离蛋白对鸡肉丸持水力的影响", 《食品工业科技》, vol. 36, no. 4, 31 December 2015 (2015-12-31), pages 227 - 230 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101589820B (en) | Low-fat health-care chicken meat balls prepared from complex hydrophilic gel and chicken skin instead of fat and method thereof | |
CN102396738B (en) | Surimi gel and preparation method thereof | |
CN107821999B (en) | Fish sausage and preparation method thereof | |
CN101991145A (en) | Fish cake and preparation method thereof | |
CN104207152B (en) | Add the outer of thunder bamboo shoot edible fiber and wrap up in paste, application and prepared fish ball | |
CN101595998B (en) | Low-fat health care chicken sausage prepared by utilizing compound hydrophilic gel and chicken skin to substitute fat and method thereof | |
CN104366588A (en) | High-dietary fiber seaweed fish ball and preparation method thereof | |
CN109674028A (en) | A kind of novel compound thickener for surimi product | |
CN110150582A (en) | Both ends crow minced pork cake and preparation method thereof | |
CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
CN104382098B (en) | Method for improving gel strength of minced fish product by adding silkworm chrysalis and silkworm chrysalis containing minced fish product processed through method | |
CN103719977A (en) | Egg yolk and agaric nutritious beverage and preparation method thereof | |
CN113662086A (en) | Vegetable protein meat vegetarian meat pie and preparation method thereof | |
CN104472623A (en) | Making method of quickly-frozen powder-adhering seafood vegetable cake | |
Xiaohuang et al. | Effect of chitosan and hydroxypropyl starch complex polysaccharide on the physico-chemical properties of Tilapia fish (Oreochromis mossambicus) gel | |
CN106819898A (en) | A kind of grilled meat products and preparation method thereof | |
CN110638002A (en) | Preparation method of sargassum fusiforme composite frozen food and sargassum fusiforme composite frozen food | |
CN112890124A (en) | Preparation method of compound protein minced fillet product | |
JP5276236B1 (en) | Processed dried protein product and its production method | |
CN108713781A (en) | A kind of gadus gruel food being surrounded by fruit fillings and its processing method | |
CN107981239A (en) | A kind of pakora chicken patties | |
RU2711792C1 (en) | Method for the production of chopped frozen fish semi-finished products | |
CN111700238A (en) | Preparation method of frozen conditioned leiocassis longirostris steak | |
CN113068808A (en) | Processing method for improving quality of fried fish cake | |
CN109259102A (en) | A kind of method of fermented sausage water conservation color protection |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210604 |