CN112998222A - High-protein Atlantic salmon fillet and preparation method thereof - Google Patents
High-protein Atlantic salmon fillet and preparation method thereof Download PDFInfo
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- CN112998222A CN112998222A CN202110378291.8A CN202110378291A CN112998222A CN 112998222 A CN112998222 A CN 112998222A CN 202110378291 A CN202110378291 A CN 202110378291A CN 112998222 A CN112998222 A CN 112998222A
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
The invention discloses a high-protein Atlantic salmon fillet and a preparation method thereof, wherein the preparation method comprises the following steps: removing the edible parts from the by-product of the slicing of Atlantic salmon and mixing; mixing the obtained mixture with water and mashing the tissue; adding water into the tissue homogenate obtained by mashing, and uniformly stirring; adjusting the pH value of the homogenate obtained in the previous step to 11.0-12.0, and then standing; after filtering, adjusting the pH of the filtrate to 6.75-7.25 to obtain a protein injection solution; injecting the protein injection into Atlantic salmon fillet with injection device, and standing to obtain high-protein Atlantic salmon fillet. The preparation method of the high-protein Atlantic salmon fillet firstly proposes that the quality of the Atlantic salmon fillet is improved by recycling the byproducts of the Atlantic salmon, effectively utilizes the byproducts in the process of opening the Atlantic salmon, greatly improves the product recovery rate, improves the added value of the product, achieves multiple purposes, and has great application prospect.
Description
Technical Field
The invention belongs to the technical field of high-valued and high-quality processing of aquatic products, relates to a high-protein Atlantic salmon fillet and a preparation method thereof, and particularly relates to a utilization method for realizing high-valued and high-quality Atlantic salmon fillet by secondarily utilizing processing byproducts and corresponding product processing.
Background
Atlantic salmon, which is mainly distributed in northern Atlantic, belongs to highly migratory fish with cold water property, and is known as the 'emperor of the ice sea' by the International food and beverage world, and is one of the main raw material varieties for processing salmon. Researches show that the meat is delicious and rich in nutrition and is rich in EPA, DHA and other bioactive substances. As a result, they are often processed into salmon fillets for shipment to and sale around the world. The existing processing technology is only a simple slicing processing technology, and has the advantages of simple technology, low added value of products, low market competitiveness and extremely limited enterprise profits. Meanwhile, a large amount of byproducts such as fish heads, fish skins and fish bones can be generated by a simple slicing process, and the raw materials of the Atlantic salmon are expensive, so that for enterprises, the waste amount of the byproducts is urgently needed to be reduced while the added value and the yield of products are improved, so that the effects of reducing resource waste and improving income are achieved. In addition, the salmon fillet needs to be frozen, stored and transported after being processed, and in the freezing process, because the ice crystals destroy the cell structure, a large amount of nutrient components and flavor substances are lost along with juice during thawing and cooking, so that the nutrition and sensory quality are reduced.
Therefore, the development of the processing technology of the Atlantic salmon fillet, which can effectively utilize the processing byproducts of the Atlantic salmon, reduce the waste rate of raw materials and improve the loss phenomenon of nutrient components and flavor substances caused by unfreezing and cooking, has a practical significance.
Disclosure of Invention
The invention aims to overcome the defects that the existing raw materials are seriously wasted and the product is easy to cause the loss of a large amount of nutrient components due to unfreezing and cooking, and provides a processing technology of Atlantic salmon fillet, which can effectively utilize the byproducts of the Atlantic salmon processing to reduce the waste of the raw materials and simultaneously can improve the loss of the nutrient components due to unfreezing and cooking.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of high-protein Atlantic salmon fillet comprises the following steps:
(1) mixing edible parts such as residual minced meat in fishbone from byproduct of slicing Atlantic salmon;
(2) mixing the mixture obtained in the step (1) with water and mashing the tissue;
(3) adding water into the tissue homogenate obtained by mashing in the step (2) and uniformly stirring;
(4) adjusting the pH value of the homogenate obtained in the step (3) to 11.0-12.0, and standing to fully dissolve muscle protein in the tissue;
(5) filtering to remove impurities such as muscle matrix protein, cell membranes and the like, and adjusting the pH of the filtrate to 6.75-7.25 to obtain a protein injection solution; under the condition of pH, the original characteristics of the protein can be kept as much as possible, and the nutrition, the water holding capacity and the like of the protein can be maintained. Meanwhile, the range is the pH value of the fillet, so that the influence of the pH value on the quality of the fillet can be reduced. The excessive high and the excessive low can cause adverse effects on the salmon meat, and the original quality of the Atlantic salmon meat is reduced;
(6) and (3) injecting the protein injection liquid obtained in the step (5) into the Atlantic salmon fillet by using an injection device, and standing to obtain the high-protein Atlantic salmon fillet.
The preparation method of the high-protein Atlantic salmon fillet provided by the invention firstly proposes that the quality of the Atlantic salmon fillet is improved by recycling by-products of the Atlantic salmon, the by-products in the process of opening the Atlantic salmon fillet are effectively utilized, and particularly, the protein in the minced meat is extracted, so that the recycling of the protein in the by-products is realized, the waste is avoided, the product yield is greatly improved (by about 15%), and meanwhile, the protein has water retention property, can adsorb partial water molecules, so that the water loss in the process of unfreezing and cooking is inhibited, so that the nutrient components and flavor substances lost along with water are reduced, the effects of keeping and even improving the nutrition, flavor and texture quality of the fillet are achieved, the additional value of the product can be improved, the market competitiveness of the fillet is improved, and the preparation method has multiple purposes and has a great application prospect.
As a preferred technical scheme:
the method for preparing the high-protein Atlantic salmon fillet as described above, wherein in the step (2), the ratio of the added amount of the water to the volume of the mixture is 1: 1; the protein concentration of the solution is low due to excessive water content, so that the protein content cannot be effectively improved, and the cooking loss is too high due to excessive water introduction, so that the quality and the flavor of the fish slices are reduced; and too little water content can lead to too high protein concentration, possibly block a filter screen or an injection hole in the filtering and injection process, seriously affect the injection effect and reduce the production efficiency.
The water is purified water precooled to 1-5 ℃, otherwise, high-temperature denaturation of protein is easily caused;
the tissue mashing is to treat the tissue at 8000-12000 rpm for 1-2 min to ensure that the tissue is mashed fully, and preferably, at 10000rpm for 2 min. The method is carried out at low temperature to prevent protein denaturation, and is shut down for 30s every 30s when the machine is operated to prevent the influence of overheating.
The preparation method of the high-protein Atlantic salmon fillet comprises the following steps of (3), wherein the water is the same as the water in the step (2), and is also purified water precooled to 1-5 ℃;
the adding amount of the water is 3-5 times of the volume of the mixture obtained in the step (1). If the concentration of the protein in the solution is too low, the protein content cannot be effectively increased, the cooking loss is too high, and the quality and the flavor of the fish slices are reduced; too low can result in too high protein concentration, possibly block a filter screen or injection holes in the process of filtration and injection, seriously affect the injection effect and reduce the production efficiency.
The preparation method of the high-protein Atlantic salmon fillet comprises the following steps of (4), standing at 0-4 ℃ for 5-20 min to ensure that muscle proteins in tissues are fully dissolved;
and (3) adjusting the pH value of the homogenate obtained in the step (3) to 11.0-12.0 by using NaOH solution. NaOH can react with HCl in the step (5) in the solution to generate NaCl and water which are harmless to human bodies, and the pH is adjusted to be neutral finally, so that the NaOH and the HCl can almost completely react without residues, thereby ensuring the edible safety of products.
In the preparation method of the high-protein Atlantic salmon fillet, in the step (5), the filtering is performed by using 75-100-mesh gauze or steel wire gauze, so that the impurities such as muscle matrix protein and the like are removed, and the filtering efficiency is improved as much as possible.
The pH of the filtrate is adjusted to 6.75-7.25 by using HCl solution, HCl can improve the adjustment efficiency and reduce the cost, and simultaneously reacts with NaOH to generate NaCl and water which are harmless to human bodies, and the pH is adjusted to be neutral finally, so that the NaOH and the HCl can almost completely react without residues, thereby ensuring the edible safety of products.
According to the preparation method of the high-protein Atlantic salmon fillet, the protein injection liquid is filtered by using 75-100 meshes of gauze or steel wire gauze and is uniformly stirred before being injected into the Atlantic salmon fillet, so that other impurities precipitated due to the change of pH are removed.
The method for preparing the high-protein Atlantic salmon fillet, which is characterized in that in the step (6), the protein injection liquid obtained in the step (5) is injected into the Atlantic salmon fillet by using an injection device in the following specific operation:
placing the Atlantic salmon fillet on a stainless steel flat plate downwards, injecting protein injection liquid by using an injection device from the fishbone side, selecting a 4.5-gauge injection needle, controlling the distance between the needles to be 2-3 cm, controlling the injection amount of each needle to be 2-3 mL, and controlling the insertion depth to be: the back of the fish is 1-2 cm, the belly of the fish is 0.5-1 cm, and the injection range is 3-5 cm according to the edge; after injection, the injection needle is slowly pulled out, so that the phenomenon that the injection overflows from the needle hole to cause the waste of the protein liquid is avoided. The flavor of the product (high-protein Atlantic salmon fillet) can be further improved due to the existence of small molecular substances such as protein, peptide and the like in the protein injection liquid.
The standing is carried out at 0-4 ℃ to maintain the property of protein in the solution and avoid denaturation caused by high temperature, and the standing time is 5-20 min to ensure that the protein injection liquid is uniformly diffused in the fish fillets. And (6) detecting the metal of the fish fillets after standing, packaging and freezing to obtain the high-protein Atlantic salmon fish fillet finished product.
The preparation method of the high-protein Atlantic salmon fillet comprises the step (6), wherein the mass ratio of the protein injection to the Atlantic salmon fillet is 1-2: if the injection amount is too low, a good quality-improving effect cannot be obtained: if the injection amount is too high, the original tissue structure of the fish slices can be seriously damaged, higher cooking loss can be caused in the cooking process, and meanwhile, the injected solution can overflow in a large amount in the cooking process and become white floccules to be attached to the surfaces of the fish slices, so that the food appearance can be influenced while the nutrition is lost, and the food ornamental value and the food edibility are reduced.
The present invention provides a high-protein Atlantic salmon fillet prepared by the above preparation method.
As a preferred technical scheme:
the high-protein Atlantic salmon fillet has the thawing loss and the cooking loss reduced by 1-4% and 2-8% respectively compared with the fillet obtained by cutting the Atlantic salmon.
Has the advantages that:
(1) the preparation method of the high-protein Atlantic salmon fillet firstly proposes that the quality of the Atlantic salmon fillet is improved by recycling the byproducts of the Atlantic salmon, effectively utilizes the byproducts in the process of cutting the Atlantic salmon fillet, and particularly realizes recycling of the proteins in the byproducts by extracting the proteins in the minced meat, thereby avoiding waste and greatly improving the product yield (by about 15%);
(2) according to the preparation method of the high-protein Atlantic salmon fillet, disclosed by the invention, as the protein has water retention property and can adsorb partial water molecules, the water loss in the unfreezing and cooking processes is inhibited, so that the nutrient components and flavor substances lost along with water diversion are reduced, the effects of maintaining and even improving the nutrition, flavor and texture quality of the fillet are achieved, the additional value of the product can be improved, the market competitiveness of the fillet is improved, and the preparation method has multiple purposes and has a great application prospect.
Drawings
FIG. 1 is a graph comparing the thawing loss and the cooking loss of the high-protein Atlantic salmon fillet obtained in example 1 with those of the conventional Atlantic salmon fillet (i.e., the one obtained by cutting the Atlantic salmon);
FIG. 2 is a graph showing a comparison of cooking losses of conventional Atlantic salmon fillets (i.e., fillets obtained by splitting Atlantic salmon), the products obtained in example 1 and comparative examples 1-2;
FIG. 3 is a graph showing the comparison of thawing loss and cooking loss of conventional Atlantic salmon fillets (i.e., fillets obtained by splitting Atlantic salmon), products obtained in example 1 and examples 2 to 3;
fig. 4 is a graph comparing thawing loss and cooking loss of conventional atlantic salmon fillets (i.e. fillets obtained by slicing atlantic salmon), products prepared in example 1 and comparative example 3.
Detailed Description
The present invention will be described in more detail with reference to the accompanying drawings, in which embodiments of the invention are shown and described, and it is to be understood that the embodiments described are merely illustrative of some, but not all embodiments of the invention.
Example 1
A preparation method of high-protein Atlantic salmon fillet comprises the following steps:
(1) taking out edible parts such as residual minced meat in the Atlantic salmon bone after slicing and mixing;
(2) mixing the minced meat obtained in the step (1) with equal amount of purified water pre-cooled to 4 ℃ in advance, and mashing the tissue for 2 min;
(3) taking out the tissue homogenate liquid mashed in the step (2), adding purified water with the volume 4 times that of the minced meat and precooling to 1 ℃, and uniformly stirring;
(4) adjusting the pH of the homogenate obtained in the step (3) to 11.5 by using NaOH solution, and standing for 20min to fully dissolve muscle protein;
(5) filtering the solution obtained in the step (4) by using 75-mesh gauze to remove impurities such as muscle matrix protein, cell membranes and the like, and improving the filtering efficiency as much as possible while ensuring that the impurities such as the muscle matrix protein and the like are removed;
(6) adjusting the pH of the filtrate obtained by filtering in the step (5) to 7.0 by using HCl solution;
(7) filtering the filtrate obtained in the step (6) again by using 75-mesh gauze, and uniformly stirring the filtrate to obtain a protein injection solution;
(8) placing the Atlantic salmon fillet on a stainless steel flat plate from the fish skin side downwards, injecting the protein injection liquid obtained in the step (7) from the fish bone side by using an injection device, wherein the number of an injection needle is 4.5, the distance between the needles is controlled to be 2cm, the injection amount of each needle is 2mL, and the insertion depth is controlled to be: about 1cm on the back of the fish, about 0.5cm on the belly of the fish, and the injection range is 3cm from the edge, the mass ratio of the protein injection liquid to the Atlantic salmon fillet is 3: 20;
(9) after injection, the injection needle is slowly pulled out, so that the phenomenon that the injection liquid overflows from a needle hole to cause the waste of protein liquid is avoided;
(10) standing the fish fillets injected in the step (9) for 15 minutes at 4 ℃ to enable the protein injection liquid to be uniformly diffused in the fish fillets;
(11) and (4) detecting the metal of the fish slices obtained in the step (10), packaging and freezing to obtain the high-protein Atlantic salmon fish slice finished product.
Comparative examples 1 to 2
A method of finishing atlantic salmon fillet substantially the same as in example 1 except that the pH is adjusted to 6.5 and 7.5 in step (6).
The cooking loss of the conventional Atlantic salmon fillet (i.e., the fillet from the opening of the Atlantic salmon), the finished high-protein Atlantic salmon fillet prepared in example 1, and the finished Atlantic salmon fillets prepared in comparative examples 1-2 were each measured as follows: weighing the Atlantic salmon fillet which is injected with the protein solution and stands for completion, putting the Atlantic salmon fillet into a steamer for steaming for 15min, taking out the salmon fillet after the steaming, weighing the salmon fillet after slightly wiping off surface moisture, and comparing the weight with the weight before steaming to calculate, wherein the formula is as follows:
in the formula, x1For cooking loss, m1The weight of the fillet before steaming，m2The weight of the steamed fish fillets is.
The test results are shown in fig. 2, and it can be seen from fig. 2 that the protein solutions with different pH have certain influence on the cooking loss, wherein the cooking loss is lowest when the pH of the protein solution is 7.0, mainly because the original characteristics of the protein in the solution can be maintained to the maximum extent at the pH, and the water holding capacity of the fish fillets can be exerted.
Examples 2 to 3
A method for finishing atlantic salmon fillet substantially the same as in example 1 except that the mass ratio of the protein infusion to the atlantic salmon fillet in step (8) is 1: 20. 1: 10.
thawing loss and cooking loss were measured for conventional Atlantic salmon fillets (i.e., the one obtained by slicing Atlantic salmon, corresponding to 0% in FIG. 3), the high-protein Atlantic salmon fillet finished product (corresponding to 15% in FIG. 3) obtained in example 1, and the finished Atlantic salmon fillets (corresponding to 5% and 10% in FIG. 3, respectively) obtained in examples 2-3, respectively, in the same manner as described above, and the thawing loss was measured as follows: placing the Atlantic salmon fillet which is injected with the protein solution and stands for completion in a refrigerator with the temperature of-20 ℃ for freezing for 24h, taking out and weighing, unfreezing at room temperature, slightly wiping off surface water and unfreezing liquid after the completion, weighing, and comparing with the weight before unfreezing to calculate, wherein the formula is as follows:
in the formula, x2For thawing loss, m3M is the weight of the fish before thawing4The weight of the fish fillets after thawing.
The test results are shown in fig. 3, and it can be seen from fig. 3 that different injection amounts affect the thawing loss and the cooking loss of the fillets, and in a certain range, the greater the injection amount, the lower the thawing loss and the cooking loss rate of the fillets, and compared with the non-injection, the 15% protein solution can reduce the thawing loss by about 4%, the cooking loss rate by about 2%, and the good water holding capacity of the protein is reflected.
Comparative example 3
A processing method of water-injected Atlantic salmon fillet comprises the following steps:
(1) placing the Atlantic salmon fillet on a stainless steel flat plate downwards, injecting purified water from the fishbone side by using an injection device, selecting an injection needle with the number of 4.5, controlling the needle head interval to be 2cm, controlling the injection amount of each needle head to be 2mL, and controlling the insertion depth to be: the back of the fish is about 1cm, the belly of the fish is about 0.5cm, the injection range is 3cm according to the edge, and the mass ratio of the purified water to the Atlantic salmon fillet is 3: 20;
(2) after injection, the injection needle is slowly pulled out to prevent purified water from overflowing from the needle hole;
(3) standing the fillets injected in the step (2) for 15 minutes at 4 ℃;
(4) and (4) detecting the metal of the fish fillets obtained in the step (3), packaging and freezing to obtain the finished water-injected Atlantic salmon fillet product.
Thawing loss and cooking loss of the conventional Atlantic salmon fillet (i.e., the one obtained by opening the Atlantic salmon fillet), the finished high-protein Atlantic salmon fillet obtained in example 1, and the water-filled Atlantic salmon fillet obtained in comparative example 3 were each measured, and the methods for measuring the cooking loss and the thawing loss were the same as those described in examples 2 to 3.
The test results are shown in fig. 4, and it can be seen from fig. 4 that the water-injected fillets have improved thawing loss and cooking loss due to the increased free water content of the fillets, while the thawing loss and the cooking loss of the fillets injected with the protein solution are significantly lower than those of the water-injected fillets, even lower than those of the traditional atlantic salmon fillets not injected, and show excellent water holding capacity of the protein solution.
By comparing examples 1-3 with comparative examples 1-3, it can be found that the high-protein Atlantic salmon fillet produced by the process of the invention can obviously reduce the thawing loss and the cooking loss, and meanwhile, the mouthfeel, the flavor and the texture of the fillet are obviously improved by sensory evaluation after the two fillets are cooked.
For enterprises, the invention can not only improve the utilization rate of byproducts produced by processing Atlantic salmon, but also obviously improve the yield and improve the enterprise benefit due to the injection of the protein solution.
For consumers, the invention can improve the nutritional value and flavor of the product, so that the consumers can obtain more nutritional ingredients while eating the Atlantic salmon fillet with better mouthfeel. Meanwhile, due to the existence of small molecular substances such as protein, peptide and the like in the injection, the flavor of the product can be further improved.
Examples 4 to 8
A process for preparing a high-protein atlantic salmon fillet, which comprises the steps substantially the same as those of example 1, except that the amount of purified water added in step (3), the pH of step (4) and the pH of step (6) are different as shown in the following table, wherein the amount of water in step 3 represents the ratio of the amount of purified water added in step (3) divided by the volume of ground meat, and the pH of step 4 and the pH of step 6 represent the pH of step (4) and the pH of step (6), respectively.
| Step 3 Water yield | Step 4pH | Step 6pH | |
| Example 4 | 3 | 11.0 | 6.75 |
| Example 5 | 5 | 12.0 | 7.25 |
| Example 6 | 4.5 | 11.5 | 7.0 |
| Example 7 | 3.5 | 11.0 | 7.2 |
| Example 8 | 4 | 12.0 | 7.1 |
The method of the above examples 4 to 8 can reduce thawing loss and cooking loss, and improve the taste, flavor and texture of the fillet.
Although specific embodiments of the present invention have been described above, it will be appreciated by those skilled in the art that these embodiments are merely illustrative and various changes or modifications may be made without departing from the principles and spirit of the invention.
Claims (10)
1. A preparation method of high-protein Atlantic salmon fillet is characterized by comprising the following steps:
(1) removing the edible parts from the by-product of the slicing of Atlantic salmon and mixing;
(2) mixing the mixture obtained in the step (1) with water and mashing the tissue;
(3) adding water into the tissue homogenate obtained by mashing in the step (2) and uniformly stirring;
(4) adjusting the pH value of the homogenate obtained in the step (3) to 11.0-12.0, and then standing;
(5) after filtering, adjusting the pH of the filtrate to 6.75-7.25 to obtain a protein injection solution;
(6) and (3) injecting the protein injection liquid obtained in the step (5) into the Atlantic salmon fillet by using an injection device, and standing to obtain the high-protein Atlantic salmon fillet.
2. The method for preparing a high-protein Atlantic salmon fillet as claimed in claim 1, wherein in the step (2), the ratio of the amount of water added to the volume of the mixture is 1: 1;
the water is purified water precooled to 1-5 ℃;
the tissue mashing is to process the tissue at 8000-12000 rpm for 1-2 min.
3. The method for preparing high-protein Atlantic salmon fillet as claimed in claim 1, wherein in the step (3), the water is purified water pre-cooled to 1-5 ℃;
the adding amount of the water is 3-5 times of the volume of the mixture obtained in the step (1).
4. The method for preparing a high-protein Atlantic salmon fillet as claimed in claim 1, wherein in the step (4), the standing is performed at 0-4 ℃ for 5-20 min;
and (3) adjusting the pH value of the homogenate obtained in the step (3) to 11.0-12.0 by using NaOH solution.
5. The method for preparing high-protein Atlantic salmon fillet as claimed in claim 1, wherein in the step (5), the filtering mesh number is 75-100 meshes;
the pH of the filtrate is adjusted to 6.75-7.25 by using HCl solution.
6. The method for preparing Atlantic salmon fillet with high protein content according to claim 1, wherein the protein injection solution is filtered with 75-100 mesh gauze or steel wire gauze before being injected into the Atlantic salmon fillet, and then is stirred uniformly to remove impurities precipitated due to change of environmental pH.
7. The method for preparing a high-protein Atlantic salmon fillet as claimed in claim 1, wherein the step (6) of injecting the protein injection solution obtained in step (5) into the Atlantic salmon fillet by using an injection device comprises the following steps:
placing the Atlantic salmon fillet on a clean stainless steel flat plate from the fish skin side downwards, injecting protein injection liquid by using an injection device from the fish bone side, selecting a 4.5-gauge injection needle, controlling the needle spacing to be 2-3 cm, controlling the injection amount of each needle to be 2-3 mL, and controlling the insertion depth to be: the back of the fish is 1-2 cm, the belly of the fish is 0.5-1 cm, and the injection range is 3-5 cm according to the edge;
the standing is to stand for 5-20 min at 0-4 ℃.
8. The method for preparing high-protein Atlantic salmon fillet as claimed in claim 1, wherein in the step (6), the mass ratio of the protein injection to the Atlantic salmon fillet is 1-2: 20.
9. the high-protein Atlantic salmon fillet prepared by the preparation method according to any one of claims 1 to 8.
10. The high-protein Atlantic salmon fillet as claimed in claim 9, wherein the thawing loss and the cooking loss of the high-protein Atlantic salmon fillet are reduced by 1-4% and 2-8% respectively as compared with those obtained by cutting the Atlantic salmon fillet.
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| WO2004071202A1 (en) * | 2003-02-12 | 2004-08-26 | Marine Bioproducts As | Process for improvement of meat quality in fish, protein hydrolysate and method of producing a protein hydrolysate |
| CN101048082A (en) * | 2004-10-29 | 2007-10-03 | 普罗蒂厄斯工业有限公司 | Process for retaining moisture in cooked food with peptide |
| CN102639013A (en) * | 2010-04-05 | 2012-08-15 | 普罗蒂厄斯工业有限公司 | Protein product and process for making injectable protein product |
| CN102724881A (en) * | 2010-04-05 | 2012-10-10 | 普罗蒂厄斯工业有限公司 | Protein product and process for preparing injectable protein product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2004071202A1 (en) * | 2003-02-12 | 2004-08-26 | Marine Bioproducts As | Process for improvement of meat quality in fish, protein hydrolysate and method of producing a protein hydrolysate |
| CN101048082A (en) * | 2004-10-29 | 2007-10-03 | 普罗蒂厄斯工业有限公司 | Process for retaining moisture in cooked food with peptide |
| CN102639013A (en) * | 2010-04-05 | 2012-08-15 | 普罗蒂厄斯工业有限公司 | Protein product and process for making injectable protein product |
| CN102724881A (en) * | 2010-04-05 | 2012-10-10 | 普罗蒂厄斯工业有限公司 | Protein product and process for preparing injectable protein product |
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