CN114304366A - Processing technology of meat tissue-shaped concentrated fish protein - Google Patents
Processing technology of meat tissue-shaped concentrated fish protein Download PDFInfo
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Abstract
The invention discloses a processing technology of meat tissue-shaped concentrated fish protein, belonging to the technical field of food processing. The method comprises the steps of selecting low-value fish or residual fish meat which is a processing by-product as a raw material, rinsing the collected fish meat with a sodium bicarbonate solution, removing residual water, removing most of grease and water-soluble protein, adjusting the pH value of the fish meat to 8.5, adding table salt, stirring to dissolve out myosin, adding 5-6 times of edible ethanol in volume to agglutinate the myosin on muscle fibers, and changing the myosin into an amorphous solid state. Drying to obtain meat tissue-shaped concentrated fish protein, and pickling to obtain the final product with good taste, and can be used as meat substitute for meat processed food. The concentrated fish protein produced by the invention has elasticity, hardness, cohesion, recoverability and chewiness, has the taste of livestock meat after rehydration, overcomes the defect of poor palatability of the concentrated fish protein, realizes the comprehensive utilization of fish resources and improves the economic value of low-value fish and residual fish meat.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing technology of meat tissue-shaped concentrated fish protein.
Background
The concentrated fish protein is a high-protein low-fat fish protein concentrate obtained by processing fresh fish by chemical, biological and physical methods, is known as cheap and high-quality animal protein, and is widely used as an additive of nutriments and health-care foods abroad. China is a major fishery production country in the world, a large amount of auxiliary fish harvests are directly used as feed and fertilizer, low-value fish, small trash fish or minced fish can be made into concentrated fish protein in order to fully utilize fish resources, and the concentrated fish protein has the characteristics of rich nutrient components, high sanitation degree, long storage time and convenience in transportation and storage, and improves the additional economic value of the concentrated fish protein.
At present, the main preparation methods of concentrated fish protein comprise a drying method, a high pressure method, an enzymatic hydrolysis method and an organic solvent extraction method, wherein the organic solvent extraction method has the best effect, but in the prior art, the fish is heated after an organic reagent is added into the fish, so that the fish is completely denatured, loses hydrophilicity, becomes coarse particles like white granulated sugar, lacks palatability and has a limited application range.
The concentrated fish protein prepared by the organic solvent extraction method has poor taste, and in the production process, the organic solvent is acetone, but the acetone has high toxicity, so that the food safety problem is caused.
Disclosure of Invention
In order to solve at least one problem, the invention utilizes salt to dissolve out myosin in fish meat, then cold ethanol is added to deform the myosin and agglutinate the myosin around fish meat fibers to become an indefinite solid state, and the concentrated fish protein with meat tissue shape with the appearance and the taste of livestock meat is processed after drying and seasoning.
The first purpose of the invention is to provide a processing technology of concentrated fish protein in the shape of meat tissue, which comprises the following steps:
(1) thawing frozen fish, removing fish head and viscera, and separating bone and bone to obtain minced fish meat;
(2) washing the minced fish with sodium bicarbonate solution to remove fat in the fish and remove residual water;
(3) mixing baking soda with the minced fish meat obtained in the step (2), and adjusting the pH value to 7.0-8.5;
(4) adding salt into the minced fish meat of the step (3), and kneading until the minced fish meat becomes pasty fish meat;
(5) mixing the pasty fish meat obtained in the step (4) with cold ethanol at the temperature of 4-6 ℃, stirring, removing ethanol after fish protein is coagulated, and recovering ethanol on the upper layer;
(6) repeating the operation of the step (5) for 1-2 times on the fish protein obtained in the step (5);
(7) and (4) drying the fish protein obtained in the step (6) to obtain the meat tissue-shaped concentrated fish protein.
In one embodiment, the bone separation of step (1) is performed by putting the fish from which the head and internal organs are removed in a fish flesh separator.
In one embodiment, the concentration of the sodium bicarbonate solution in step (2) is 0.2% to 0.5%.
In one embodiment, the time for the rinsing in step (2) is 5-10 min.
In one embodiment, a centrifuge is used to remove the remaining water in step (2) under conditions of a centrifuge speed of 2000rpm/min, a centrifuge time of 10min, and a centrifuge temperature of 4 ℃.
In one embodiment, the amount of the salt added in the step (4) is 0.5 to 5% by mass of the minced fish meat in the step (1), and preferably the amount of the salt added is 1 to 3% by mass of the minced fish meat in the step (1).
In one embodiment, the ratio of the volume of the amount of cold ethanol used in step (5) to the mass of the fish paste is 3 to 7:1, and preferably the ratio of the volume of the amount of cold ethanol used to the mass of the fish paste is 5: 1.
In one embodiment, 3-7 mL of cold ethanol is added to 1g of the pasty fish meat in the step (5).
In one embodiment, ethanol is removed in step (5) using a centrifuge under conditions of a centrifuge speed of 1000rpm/min, a centrifuge time of 5min, and a centrifuge temperature of 4 ℃.
In one embodiment, the meat tissue-like concentrated fish protein of step (7) has a water content of less than 10%.
The second purpose of the invention is to obtain the concentrated fish protein in the shape of meat tissue by the process.
The third purpose of the invention is to apply the meat tissue-shaped concentrated fish protein in the field of health food and food material preparation.
[ advantageous effects ]
(1) The invention uses low-value fish, small trash fish or residual fish to prepare the meat-tissue-shaped concentrated fish protein, has low economic cost and simple operation process, and is convenient to transport and store.
(2) The concentrated fish protein produced by the invention is nutritious and sanitary, has good texture and mouthfeel, has the mouthfeel of livestock meat after rehydration, can be directly eaten, can also be used as a meat substitute for meat processed food, and has wide application prospect.
(3) The product produced by the invention not only accords with the consumption concept of green, health, nutrition and sanitation, but also solves the problem of comprehensive utilization of fish byproducts, and has important practical guiding significance for improving the additional value and the deep processing level of aquatic product resources.
Drawings
FIG. 1 is a flow chart of the process for processing the concentrated fish protein in the form of meat tissue according to the present invention.
FIG. 2 is a diagram of the finished product of the present invention.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Modifications or substitutions to methods, procedures, or conditions of the invention may be made without departing from the spirit and scope of the invention.
Unless otherwise specified, experimental materials, reagents, instruments and the like used in the examples of the present invention are commercially available, and unless otherwise specified, technical means used in the examples are conventional means well known to those skilled in the art.
Test methods relating to the following examples
And (3) testing the whole texture: a P20 cylindrical probe is selected, the sectional area of the probe is larger than the area of a sample, and the running track of the probe is as follows:
starting a probe in an auto-20g mode, and pressing the probe to a test sample at a pre-measurement speed of 2mm/s from an initial position;
secondly, after contacting the surface of the sample, compressing the sample at a test speed of 2mm/s with a compression ratio of 30%;
returning to the trigger point of compression;
fourthly, after the interval of 5s, continuing to compress downwards at the speed of 2mm/s for the same distance;
returning to the position before the probe test at the speed of 5mm/s after the test.
Hardness is the force at which the maximum depression is reached during the first depression;
elasticity is the height the sample recovered after the first compression;
cohesion is the ratio of the peak area of the second compression to the peak area of the first compression;
the recovery is the ratio of the peak area in the first rising process to the peak area in the pressing process;
chewiness is hardness and cohesiveness.
The rehydration ratio is as follows: weighing the weight of the concentrated fish protein, soaking the concentrated fish protein in water of which the weight is 3-5 times that of the concentrated fish protein for 1-2 hours at room temperature, centrifuging the fish protein at the speed of 5000-6000 rpm/min for 5-10 minutes to remove water, weighing the precipitate, and dividing the precipitate by the initial weight of the product to obtain the rehydration ratio.
Example 1
(1) Thawing 500g of frozen fish, removing fish head and viscera, and separating bone and bone to obtain minced fish meat;
(2) washing the minced fish meat with 0.4% sodium bicarbonate solution for 5min, removing fat from the fish meat, centrifuging to remove residual water, wherein the centrifugation speed is 1000rpm/min, the centrifugation time is 5min, and the centrifugation temperature is 4 ℃;
(3) mixing the minced fish meat of step (2) with baking soda, and adjusting pH to 8.5;
(4) adding salt accounting for 2 percent of the mass of the minced fish meat in the step (1) into the minced fish meat in the step (3), and kneading until the minced fish meat becomes pasty fish meat;
(5) mixing the pasty fish meat obtained in the step (4) with cold ethanol at 4 ℃ (the ratio of the volume of the cold ethanol to the mass of the pasty fish meat is 5:1), stirring for 15 minutes, centrifuging to remove ethanol after fish protein is coagulated, and recovering ethanol at the upper layer under the conditions that the centrifugation speed is 1000rpm/min, the centrifugation time is 5min, and the centrifugation temperature is 4 ℃;
(6) repeating the operation of the step (5) for 1 time on the fish protein obtained in the step (5);
(7) drying the fish protein obtained in the step (6) to obtain meat tissue-shaped concentrated fish protein with the water content of less than 10%;
(8) adding a seasoning into the concentrated fish protein obtained in the step (7), uniformly mixing, and pickling at 4 ℃ for 5 hours. The flavoring is a liquid formed by uniformly stirring scallion, ginger, garlic, soy sauce, aromatic vinegar, salt and essence by using a stirrer, and the dosage of each component in the flavoring can be determined at will according to different tastes;
(11) boiling the pickled concentrated fish protein in boiling water until the fish protein floats on the water surface;
(12) and (4) cooling the product obtained in the step (11) by using a packaging machine, then carrying out vacuum packaging, carrying out heat preservation inspection after high-temperature sterilization, and warehousing and storing after the product is qualified.
Example 2
(1) Thawing 500g of frozen fish, removing fish head and viscera, and separating bone and bone to obtain minced fish meat;
(2) washing the minced fish meat with 0.4% sodium bicarbonate solution for 5min, removing fat from the fish meat, centrifuging to remove residual water, wherein the centrifugation speed is 1000rpm/min, the centrifugation time is 5min, and the centrifugation temperature is 4 ℃;
(3) mixing the minced fish meat of step (2) with baking soda, and adjusting pH to 8.5;
(4) adding salt accounting for 2 percent of the mass of the minced fish meat in the step (1) into the minced fish meat in the step (3), and kneading until the minced fish meat becomes pasty fish meat;
(5) mixing the pasty fish meat obtained in the step (4) with cold ethanol with the volume of 5 times that of the pasty fish meat obtained in the step (4) at 4 ℃, stirring for 15 minutes, centrifuging to remove ethanol after fish protein agglutination, and recovering ethanol at the upper layer, wherein the conditions are that the centrifugation speed is 1000rpm/min, the centrifugation time is 5min, and the centrifugation temperature is 4 ℃;
(6) repeating the operation of the step (5) for 1 time on the fish protein obtained in the step (5);
(7) drying the fish protein obtained in the step (6) to obtain meat tissue-shaped concentrated fish protein with the water content of less than 10%;
(8) adding glutamine transaminase into the concentrated fish protein obtained in the step (7), uniformly stirring, making the mixture into blocks by using a mould, and then reacting for 1 hour at 45 ℃;
(9) inactivation: boiling the formed product in boiling water for 5min to inactivate glutamine transaminase;
(10) adding a seasoning into the concentrated fish protein obtained in the step (9), uniformly mixing, and pickling at 4 ℃ for 5 hours. The flavoring is a liquid formed by uniformly stirring scallion, ginger, garlic, soy sauce, aromatic vinegar, salt and essence by using a stirrer, and the dosage of each component in the flavoring can be determined at will according to different tastes;
(11) boiling the pickled concentrated fish protein in boiling water until the fish protein floats on the water surface;
(12) and (4) cooling the product obtained in the step (11) by using a packaging machine, then carrying out vacuum packaging, carrying out heat preservation inspection after high-temperature sterilization, and warehousing and storing after the product is qualified.
Example 3
Referring to example 1, the amounts of the salt used in step (5) were controlled to 0.5%, 1%, 2%, 3%, 5%, and the remaining conditions were not changed, and the properties of the resulting concentrated fish protein were as shown in Table 2.
TABLE 1 comparison of properties of concentrated fish protein obtained with different amounts of salt
| Amount of salt | Hardness (g) | Elasticity (mm) | Cohesion property | Recovery property | Chewiness (J) | RehydrationRatio of |
| 0.5％ | 2549.483 | 0.578 | 0.552 | 0.276 | 813.428 | 2.7 |
| 1％ | 2870.115 | 0.715 | 0.584 | 0.314 | 1198.445 | 3.5 |
| 2％ | 3150.487 | 0.793 | 0.627 | 0.332 | 1566.457 | 3.7 |
| 3％ | 3324.871 | 0.684 | 0.604 | 0.325 | 1373.624 | 3.4 |
| 5％ | 3569.481 | 0.524 | 0.496 | 0.308 | 927.722 | 2.9 |
The experimental result shows that the use amount of the salt has great influence on the texture and the rehydration ratio of the product, and when the use amount of the salt is 2%, the texture and the mouthfeel of the product are optimal, and the rehydration ratio is also the best.
Example 4
Referring to example 1, the amount of ethanol used in step (6) was controlled such that the ratio of the volume of the amount of cold ethanol to the mass of the fish meat paste was 3:1, 4:1, 5:1, 6:1, 7:1, and the properties of the resulting concentrated fish protein were as shown in Table 3, except that the conditions were not changed.
TABLE 2 comparison of properties of concentrated fish protein prepared with different amounts of ethanol
| Cold ethanol dosage ratio | Hardness (g) | Elasticity (mm) | Cohesion property | Recovery property | Chewiness (J) | Ratio of rehydration |
| 3:1 | 2648.217 | 0.512 | 0.542 | 0.304 | 734.891 | 3.3 |
| 4:1 | 2986.275 | 0.647 | 0.598 | 0.315 | 1155.408 | 3.2 |
| 5:1 | 3150.487 | 0.793 | 0.627 | 0.332 | 1566.457 | 3.7 |
| 6:1 | 3027.728 | 0.712 | 0.611 | 0.319 | 1317.159 | 3.6 |
| 7:1 | 2852.134 | 0.645 | 0.535 | 0.297 | 984.201 | 3.5 |
Experimental results show that the dosage of the ethanol has great influence on the texture of the product and small influence on the rehydration ratio, and when the ratio of the dosage volume of the cold ethanol to the mass of the pasty fish meat is 5:1, the texture and the mouthfeel of the product are optimal.
Example 5
Referring to example 1, the cold ethanol treatment times in step (8) were controlled to 1, 2, and 3 times, and the remaining conditions were not changed, and the properties of the obtained concentrated fish protein were as shown in table 4.
TABLE 3 comparison of properties of concentrated fish protein obtained at different treatment times
| Number of treatments | Hardness (g) | Elasticity (mm) | Cohesion property | Recovery property | Chewiness (J) | Ratio of rehydration |
| 1 | 2845.627 | 0.712 | 0.598 | 0.315 | 1211.601 | 3.1 |
| 2 | 3150.487 | 0.793 | 0.627 | 0.332 | 1566.457 | 3.7 |
| 3 | 3214.057 | 0.685 | 0.515 | 0.338 | 1133.839 | 3.3 |
The experimental result shows that the ethanol treatment times have certain influence on the texture and the rehydration ratio of the product, and when the ethanol treatment is carried out for 2 times, the texture and the mouthfeel of the product are optimal, and the rehydration ratio is also the best.
Example 6
Referring to example 1, the ethanol temperature of step (8) was controlled to 0 ℃, 4 ℃, 25 ℃ and the remaining conditions were unchanged, and the properties of the resulting concentrated fish protein were as shown in Table 4.
TABLE 4 comparison of Properties of concentrated Fish proteins made at different ethanol temperatures
| Temperature of ethanol | Hardness (g) | Elasticity (mm) | Cohesion property | Recovery property | Chewiness (J) | Ratio of rehydration |
| 0℃ | 2984.248 | 0.681 | 0.564 | 0.304 | 1146.202 | 2.5 |
| 4℃ | 3150.487 | 0.793 | 0.627 | 0.332 | 1566.457 | 3.7 |
| 25℃ | 2743.214 | 0.614 | 0.503 | 0.287 | 847.2197 | 2.9 |
Experimental results show that the ethanol temperature has great influence on the texture and rehydration ratio of the product. When the temperature of the ethanol is too low (0 ℃), the rehydration rate of the product is lower; when the temperature of the ethanol is normal temperature (25 ℃), the texture and the mouthfeel of the product are poor.
Comparative example 1
Referring to example 1, a raw material was prepared, and minced fish meat was obtained, and then ethanol was added thereto, and the mixture was left at 80 ℃ for 2 hours to carry out reflux defatting. And after removing the ethanol by centrifugation, drying the mixture for 10 to 15 minutes at 70 ℃ by using a dryer to obtain the product.
Comparative example 2
Referring to example 1, the difference is only that the salt treatment step is omitted. The method comprises the following specific steps:
(1) thawing 500g of frozen fish, removing fish head and viscera, and separating bone and bone to obtain minced fish meat;
(2) washing the minced fish meat with 0.4% sodium bicarbonate solution for 5min, removing fat from the fish meat, centrifuging to remove residual water, wherein the centrifugation speed is 1000rpm/min, the centrifugation time is 5min, and the centrifugation temperature is 4 ℃;
(3) mixing the fish meat of the step (2) with cold ethanol with the volume of 5 times that of the fish meat at 4 ℃, stirring for 15 minutes, centrifuging to remove ethanol after fish protein is coagulated, and recovering ethanol at the upper layer, wherein the conditions are that the centrifugation speed is 1000rpm/min, the centrifugation time is 5min, and the centrifugation temperature is 4 ℃;
(4) repeating the operation of the step (3) for 1 time on the fish protein obtained in the step (3);
(5) drying the fish protein obtained in the step (4) to obtain meat tissue-shaped concentrated fish protein with the water content of less than 10%;
(6) adding a seasoning into the concentrated fish protein obtained in the step (5), uniformly mixing, and pickling at 4 ℃ for 5 hours;
(7) boiling the pickled concentrated fish protein in boiling water until the fish protein floats on the water surface;
(8) and (5) cooling the product obtained in the step (7) by using a packaging machine, then carrying out vacuum packaging, carrying out heat preservation inspection after high-temperature sterilization, and warehousing and sealing for storage after the product is qualified.
Comparative example 3
Referring to example 1, the only difference is that the ethanol treatment step is omitted. The method comprises the following specific steps:
(1) thawing 500g of frozen fish, removing fish head and viscera, and separating bone and bone to obtain minced fish meat;
(2) washing the minced fish meat with 0.4% sodium bicarbonate solution for 5min, removing fat from the fish meat, centrifuging to remove residual water, wherein the centrifugation speed is 1000rpm/min, the centrifugation time is 5min, and the centrifugation temperature is 4 ℃;
(3) mixing the minced fish meat of step (2) with baking soda, and adjusting pH to 8.5;
(4) adding salt accounting for 2 percent of the mass of the minced fish meat in the step (1) into the minced fish meat in the step (3), and kneading until the minced fish meat becomes pasty fish meat;
(5) drying the fish protein obtained in the step (4) to obtain meat tissue-shaped concentrated fish protein with the water content of less than 10%;
(6) adding a seasoning into the concentrated fish protein obtained in the step (5), uniformly mixing, and pickling at 4 ℃ for 5 hours;
(7) boiling the pickled concentrated fish protein in boiling water until the fish protein floats on the water surface;
(8) and (4) cooling the product obtained in the step (11) by using a packaging machine, then carrying out vacuum packaging, carrying out heat preservation inspection after high-temperature sterilization, and warehousing and storing after the product is qualified.
Table 5 comparative example product physical property data
| Hardness (g) | Elasticity (mm) | Cohesion property | Recovery property | Chewing gumCharacter (J) | Ratio of rehydration | |
| Example 1 | 3150.487 | 0.793 | 0.627 | 0.332 | 1566.457 | 3.7 |
| Comparative example 1 | 2543.798 | 0.506 | 0.390 | 0.156 | 501.993 | 1.9 |
| Comparative example 2 | 2774.325 | 0.657 | 0.485 | 0.214 | 884.025 | 2.1 |
| Comparative example 3 | 2046.278 | 0.485 | 0.278 | 0.145 | 275.899 | 2.6 |
The experimental results show that compared with the control group (comparative example 1), the hardness, elasticity, cohesiveness, recoverability, chewiness and rehydration ratio of the concentrated fish protein obtained in example 1 are obviously improved. When the step of processing the salt (comparative example 2) or the ethanol (comparative example 3) is omitted, the performance of the product is greatly reduced, which shows that the appearance and the physical performance of the product are effectively improved by the combined processing of the salt and the cold ethanol, and the problems of poor palatability and limited application range of the concentrated fish protein are solved.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A process for processing meat-textured concentrated fish protein, the process comprising the steps of:
(1) thawing frozen fish, removing fish head and viscera, and separating bone and bone to obtain minced fish meat;
(2) washing the minced fish with sodium bicarbonate solution to remove fat in the fish and remove residual water;
(3) mixing baking soda with the minced fish meat obtained in the step (2), and adjusting the pH value to 7.0-8.5;
(4) adding salt into the minced fish meat of the step (3), and kneading until the minced fish meat becomes pasty fish meat;
(5) mixing the pasty fish meat obtained in the step (4) with cold ethanol at the temperature of 4-6 ℃, stirring, removing ethanol after fish protein is coagulated, and recovering ethanol on the upper layer;
(6) repeating the operation of the step (5) for 1-2 times on the fish protein obtained in the step (5);
(7) and (4) drying the fish protein obtained in the step (6) to obtain the meat tissue-shaped concentrated fish protein.
2. The process according to claim 1, wherein the concentration of the sodium bicarbonate solution in step (2) is 0.2-0.5%.
3. The process of claim 1, wherein the time for the rinsing of step (2) is 5-10 min.
4. The process according to claim 1, wherein a centrifuge is used in the step (2) to remove the residual water, under the conditions of a centrifugation rate of 2000rpm/min, a centrifugation time of 10min and a centrifugation temperature of 4 ℃.
5. The process according to claim 1, wherein the amount of the salt added in the step (4) is 1 to 5% by mass of the minced fish meat in the step (1).
6. The processing process according to claim 1, wherein the ratio of the volume of the amount of the cold ethanol used in the step (5) to the mass of the pasty fish meat is 3-7: 1.
7. The process according to claim 1, wherein the ethanol is removed in step (5) by using a centrifuge under the conditions of a centrifugation rate of 1000rpm/min, a centrifugation time of 5min and a centrifugation temperature of 4 ℃.
8. The process according to claim 1, wherein the water content of the meat textured concentrated fish protein of step (7) is less than 10%.
9. A meat textured concentrated fish protein produced by the process of any one of claims 1 to 8.
10. Use of the textured fish protein concentrate of claim 9 in the fields of health food and food preparation.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| IT202200024804A1 (en) * | 2022-12-12 | 2024-06-12 | Lorenzini Sabina | PRODUCTION METHOD FOR SMALL SIZE SHRIMP |
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| CN101731662A (en) * | 2009-12-30 | 2010-06-16 | 大连水产学院 | Process for processing novel concentrated fish protein synthetic food |
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| US4060642A (en) * | 1974-12-16 | 1977-11-29 | Tokai Regional Fisheries Research Laboratory | Concentrated proteinaceous food material from marine animal meat |
| CN101731662A (en) * | 2009-12-30 | 2010-06-16 | 大连水产学院 | Process for processing novel concentrated fish protein synthetic food |
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| IT202200024804A1 (en) * | 2022-12-12 | 2024-06-12 | Lorenzini Sabina | PRODUCTION METHOD FOR SMALL SIZE SHRIMP |
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