CN115104711B - Method for improving fish slip gel property of edible fungus flavor and preparation method of fish slip with edible fungus flavor - Google Patents
Method for improving fish slip gel property of edible fungus flavor and preparation method of fish slip with edible fungus flavor Download PDFInfo
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 101
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- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000010009 beating Methods 0.000 claims description 32
- 239000002994 raw material Substances 0.000 claims description 22
- 238000004537 pulping Methods 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 16
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- 108010000912 Egg Proteins Proteins 0.000 claims description 14
- 229910019142 PO4 Inorganic materials 0.000 claims description 14
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- 239000010452 phosphate Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 12
- 235000014103 egg white Nutrition 0.000 claims description 12
- 210000000969 egg white Anatomy 0.000 claims description 12
- 235000019465 surimi Nutrition 0.000 claims description 9
- 230000001678 irradiating effect Effects 0.000 claims description 6
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- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 241000238366 Cephalopoda Species 0.000 claims description 4
- 240000006499 Flammulina velutipes Species 0.000 claims description 4
- 235000016640 Flammulina velutipes Nutrition 0.000 claims description 4
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 4
- 240000000599 Lentinula edodes Species 0.000 claims description 4
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 4
- 244000252132 Pleurotus eryngii Species 0.000 claims description 4
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 244000251953 Agaricus brunnescens Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241000252498 Ictalurus punctatus Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 241000719226 Trachinotus Species 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
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- Fish Paste Products (AREA)
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Abstract
The invention belongs to the technical field of food, and particularly relates to a method for improving the gel property of fish with edible fungus flavor and a preparation method of fish with edible fungus flavor. The edible fungus flavor fish paste prepared by the invention has good quality, the gel strength is 43.3 N.mm, the water retention capacity is 86.8%, and the edible fungus flavor fish paste prepared by adopting the heat-induced gel has the gel strength of 33.7 N.mm and the water retention capacity is 71.7%. The strength of the fish sliding gel with the edible fungus flavor is improved compared with that of the preparation method of the thermally induced gel, and the water holding capacity is also obviously improved.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a method for improving the gel property of fish with edible fungus flavor and a preparation method of fish with edible fungus flavor.
Background
The fish paste has bright appearance and smooth taste, and becomes a star product in catering industry, especially in chafing dish catering industry. The traditional method of the fish slip is as follows: chopping the fish meat on a chopping board, adding auxiliary materials such as ginger, salt and the like, stirring by hand, shaping, and directly adding boiling water for cooking when eating, thus being a fish meat processing product with good market prospect. However, during processing and eating, fish slip often results in soft tissue and poor gel properties due to the low salt-soluble protein content of the fish itself. On the other hand, fresh fish fillets are usually frozen under the low-temperature condition, however, along with the prolongation of the freezing time, actin and myosin structures in myofibrillar proteins are changed, so that minced fillet loses the original elasticity and water retention capacity, gel forming capacity is reduced, and freezing denaturation of proteins occurs; these restrict the industrial production of the fish-slip products.
At present, the conventional thermal induction method and the non-thermal induction gel method are adopted for the production of the upper fish slip to form gel, wherein the fish slip prepared by the thermal induction method has poor elasticity and the nutritional ingredients are destroyed. The non-thermal induction gel method at the present stage adopts an ultrahigh pressure method and high-density CO 2 The fish sliding gel prepared by the method has low strength and poor water holding capacity.
Disclosure of Invention
The invention aims to provide a method for improving the fish slip gel property of the edible fungus flavor, and the fish slip with the edible fungus flavor prepared by the method has good quality, and the strength and the water holding capacity of the fish slip with the edible fungus flavor are obviously improved.
In order to solve the technical problems, the invention provides the following technical scheme:
the invention provides a method for improving the fish slip gel property of edible fungi, which comprises the following steps: ultrasonic pulping and pulsed strong light irradiation are carried out on the preparation raw materials of the edible fungus flavor fish paste;
the power of ultrasonic beating is 700-850W, and the time is 4-6 min;
the pulsed intense light irradiation comprises: firstly, the strong light intensity of the pulse is 4.0-4.5J/cm 2 The first pulse strong light irradiates for 20 to 32 seconds under the condition of the irradiation distance of 7 to 9cm, and then the pulse strong light intensity is 4.6 to 5.0J/cm 2 And irradiating the second pulse strong light for 30-42 s under the condition of the irradiation distance of 4-7 cm.
Preferably, the first pulse strong light irradiation frequency is 3 times per second flash, and the second pulse strong light irradiation frequency is 2 times per second flash.
The invention also provides a preparation method of the edible fungus flavored fish paste, which comprises the following steps:
sequentially carrying out slow chopping, mixing and pulping on the mixed raw materials containing minced fillet and edible fungi;
mixing the obtained sizing agent with salt, and chopping at high speed;
mixing the slurry obtained by high-speed chopping with the seasoning and the starch, carrying out ultrasonic beating on the mixture by adopting the method of the technical scheme, and then carrying out pulse strong light irradiation to obtain the edible fungus flavor fish slip.
Preferably, the rotating speed of the slow chopping is 2000-3500 rpm, and the time is 2-3 min; the rotating speed of the high-speed chopping is 3500-4500 rpm, and the time is 3-5 min.
Preferably, the phosphate is mixed during beating, the beating rotating speed is 2000-3500 rpm, and the beating time is 2-3 min.
Preferably, the fineness of the minced fillet is 8-12 mm.
Preferably, the edible fungus flavored fish paste comprises the following raw materials in parts by weight: 70-85 parts of minced fillet, 20-30 parts of edible fungi, 5-8 parts of starch, 5-8 parts of egg white, 1-1.5 parts of salt, 1-2 parts of phosphate and 1.5-2 parts of sugar.
Preferably, the surimi comprises one or more of eel, channel catfish, trachinotus, squid and silver carp.
Preferably, the edible fungi comprise one or more of hypsizigus marmoreus, pleurotus eryngii, flammulina velutipes, lentinus edodes, bamboo fungus and agaricus bisporus.
Preferably, the pulse strong light further comprises cold storage after irradiation, wherein the temperature of the cold storage is between 50 ℃ below zero and 30 ℃ below zero, and the time is between 24 and 48 hours.
The invention has the beneficial effects that: the invention provides a method for improving the fish slip gel property of edible fungi, which comprises the following steps: ultrasonic pulping is carried out on the preparation raw materials of the edible fungus flavor fish paste with the power of 700-850W and the time of 4-6 min, and then the pulping liquid is firstly carried out under the condition that the pulse strong light intensity is 4.0-4.5J/cm 2 Irradiating for 20-32 s under the condition of 7-9 cm irradiation distance, and then irradiating under the condition of 4.6-5.0J/cm pulse strong light intensity 2 And irradiating for 30-42 s under the condition of the irradiation distance of 4-7 cm. The invention firstly utilizes the function of ultrasonic to change the functional property of the protein to generate certain crosslinking reaction between molecules or in molecules of the fish protein, after the fish protein is folded and aggregated, the relative molecular mass of the fish protein aggregate is increased, and the free disulfide bonds exposed in the solution are increased, thereby causing the intermolecular or intermolecular reactionThe chance of internal cross-linking increases, and thus the gel strength of the fish slip increases; further utilizes the pulsed strong light to cause the fish protein to gather and denature to generate gel, and improves the gel strength and water holding capacity of the edible fungus flavor fish slip. The results of the examples show that the edible fungus flavor fish paste prepared by the invention has good quality, high gel strength and good water retention, and is better than the gel strength and water retention of edible fungus flavor pre-gel fish paste prepared by adopting heat-induced gel. Therefore, the edible fungus flavored fish paste prepared by the invention has the advantages of good quality, high gel strength and good water retention.
Detailed Description
The invention provides a method for improving the fish slip gel property of edible fungi, which comprises the following steps: ultrasonic beating and pulsed strong light irradiation are carried out on the preparation raw materials of the edible fungus flavor fish paste.
The invention carries out ultrasonic beating on the raw materials for preparing the edible fungus flavor fish paste. In the invention, the power of the ultrasonic beating is 700-850W, preferably 720-830W, more preferably 810W; the ultrasonic beating time is 4-6 min, preferably 5.1-5.8 min, more preferably 5.5min. In the embodiment of the invention, the ultrasonic beating power is preferably 850W, the time is preferably 4min or the ultrasonic beating power is preferably 700W, and the time is preferably 6min.
The ultrasonic beating is preferably carried out by using an ultrasonic crusher, the source of the ultrasonic crusher is not particularly limited, and the ultrasonic beating is carried out by adopting a conventional commercial product.
After ultrasonic beating, the invention carries out pulse strong light irradiation on the feed liquid obtained by beating.
In the present invention, the pulsed strong light irradiation includes a first pulsed strong light irradiation and a second pulsed strong light irradiation performed sequentially. In the invention, the first pulse strong light irradiation has a pulse strong light intensity of 4.0-4.5J/cm 2 Preferably 4.1 to 4.4J/cm 2 More preferably 4.3J/cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The irradiation distance of the first pulsed strong light irradiation is 7-9 cm, preferably 7.5-8.5 cm, more preferably 8cm; the time is 20 to 32 seconds, preferably 22 to 30 seconds, more preferably 28 seconds. In the present invention, the first pulse strong light irradiation frequencyFor 3 flashes per second.
In the invention, the pulse strong light intensity of the second pulse strong light irradiation is 4.6-5.0J/cm 2 Preferably 4.7 to 4.9J/cm 2 More preferably 4.8J/cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The irradiation distance is 4 to 7cm, preferably 5 to 6cm, more preferably 5.5cm; the time is 30 to 42 seconds, preferably 32 to 38 seconds, more preferably 36 seconds. In the present invention, the second pulsed intense light irradiation has a frequency of 2 flashes per second. In the embodiment of the invention, the pulse strong light intensity of the first pulse strong light irradiation is preferably 4.0J/cm 2 The irradiation distance is preferably 7cm, and the time is preferably 32s; the pulsed intense light of the second pulsed intense light irradiation is preferably 5.0J/cm 2 The irradiation distance is preferably 7cm, the time is preferably 30s, and the obtained gel has edible fungus flavor fish slip or the first pulse strong light irradiation pulse strong light intensity is 4.5J/cm 2 The irradiation distance is 9cm, the time is 26s, and the pulse strong light intensity of the second pulse strong light irradiation is 4.8J/cm 2 The irradiation distance is 6cm, the time is 35s, and the edible fungus flavor fish slip after the gel is obtained.
According to the characteristics of fish protein and edible fungus protein, the ultrasonic beating and pulse strong light irradiation parameters are determined, and the gel strength and the water retention of the edible fungus flavor fish slip are improved through the selection of the ultrasonic beating and pulse strong light irradiation parameters. According to the invention, the function of the functional property of the protein can be changed by utilizing the ultrasonic wave, so that a certain crosslinking reaction is generated between molecules or in molecules of the fish protein, after the fish protein is folded and aggregated, the relative molecular mass of the fish protein aggregate is increased, the free disulfide bonds exposed in the solution are increased, the probability of crosslinking between molecules or in molecules is increased, so that the gel strength of the fish slip is enhanced, and on the other hand, the pulsed strong light can be utilized to enable the fish protein to aggregate and denature to generate gel, so that the gel strength and water holding capacity of the edible fungus flavor fish slip are improved.
The invention also provides a preparation method of the edible fungus flavored fish paste, which comprises the following steps:
sequentially carrying out slow chopping, mixing and pulping on the mixed raw materials containing minced fillet and edible fungi;
mixing the obtained sizing agent with salt, and chopping at high speed;
mixing the slurry obtained by high-speed chopping with the seasoning and the starch, carrying out ultrasonic beating on the mixture by adopting the method of the technical scheme, and then carrying out pulse strong light irradiation to obtain the edible fungus flavor fish slip.
The raw materials of the edible fungus flavor fish paste preferably comprise the following components in parts by weight: 70-85 parts of minced fillet, 20-30 parts of edible fungi, 5-8 parts of starch, 5-8 parts of egg white, 1-1.5 parts of salt, 1-2 parts of phosphate and 1.5-2 parts of sugar.
The raw materials of the edible fungus flavor fish paste preferably comprise 70-85 parts of minced fillet, more preferably 73-80 parts of minced fillet, and even more preferably 78 parts of minced fillet by taking the weight parts of minced fillet as the reference.
The raw materials of the edible fungus flavor fish paste preferably comprise 20-30 parts of edible fungus, more preferably 22-28 parts of edible fungus, and even more preferably 26 parts of edible fungus.
The raw materials of the edible fungus flavor fish paste preferably comprise 5-8 parts of starch, more preferably 6-7 parts of starch, and even more preferably 6.5 parts of starch by taking the weight parts of minced fillet as the reference. The starch particles can fill the pores of fish protein and edible fungus protein, improve the compactness of a gel structure, strengthen the gel strength, absorb water existing in minced fillet and edible fungi, and improve the water holding capacity of the edible fungus flavor fish slip.
The raw materials of the edible fungus flavor fish paste preferably comprise 5-8 parts of egg white, more preferably 6.2-7.2 parts of egg white, and even more preferably 6.5 parts of egg white based on the weight parts of minced fillet. The egg white protein in the egg white is subjected to ultrasonic beating and pulsed strong light irradiation, so that the gel characteristic of the egg white protein is improved, and the fish slip gel characteristic of the edible fungi flavor is further improved.
The raw materials of the edible fungus flavor fish paste preferably comprise 1 to 1.5 parts of salt, more preferably 1.1 to 1.3 parts of salt, and even more preferably 1.2 parts of salt by taking the weight parts of minced fillet as the reference. The salt can accelerate the gel formation speed of the edible fungus flavor fish slip and improve the gel strength.
The raw materials of the edible fungus flavor fish paste preferably comprise 1-2 parts of phosphate, more preferably 1.5-1.7 parts of phosphate and even more preferably 1.6 parts of phosphate by taking the weight parts of minced fillet as the reference. The phosphate improves the water retention of the minced fillet, reduces the loss of nutrient components of the minced fillet, and finally improves the gel strength and the water retention of the edible fungus flavor fish slip.
The raw materials of the edible fungus flavor fish paste preferably comprise 1.5-2 parts of sugar, more preferably 1.7-1.8 parts of sugar, and even more preferably 1.75 parts of sugar based on the weight parts of the minced fillet.
In the embodiment of the invention, the edible fungus flavor fish paste preferably comprises the following raw materials: 70 parts of minced fillet, 25 parts of edible fungi, 1.03 parts of phosphate, 1 part of salt, 1.5 parts of sugar, 5 parts of starch and 5 parts of egg white or 70 parts of minced fillet, 25 parts of edible fungi, 1.2 parts of phosphate, 1.1 parts of salt, 2 parts of sugar, 7 parts of starch and 7 parts of egg white.
According to the invention, the mixed raw materials containing minced fillet and edible fungi are chopped, stirred and pulped at a low speed in sequence. In the invention, the minced fillet preferably comprises one or more of eel, channel catfish, trachinotus, squid and silver carp. In the present invention, the particle size of the minced fillet is preferably 8 to 12mm, more preferably 9 to 11mm, and even more preferably 10mm. The source of the surimi is not particularly limited, and the surimi can be obtained by adopting a conventional commercial product. The surimi of the present invention may be fresh surimi or frozen surimi. The frozen surimi is preferably semi-thawed when the surimi is prepared, and the semi-thawed mode is preferably flowing water and/or standing at normal temperature for thawing. The preparation method of the minced fillet is not particularly limited, and a conventional preparation method is adopted. The minced fillet of the present invention is preferably formed by flaking with a flaker and then wringing, wherein the wringing is preferably performed by using a mesh of 8-12 mm, more preferably 10mm. The fish slip prepared by non-thermal induction reported in the prior art is not strong enough in elasticity, and the novel process and novel technology are adopted to jointly prepare the edible fungus flavor fish slip from the minced fillet and the edible fungus, so that the gel strength and the water holding capacity of the edible fungus flavor fish slip can be improved.
In the invention, the edible fungi preferably comprise one or more of hypsizigus marmoreus, pleurotus eryngii, flammulina velutipes, lentinus edodes, bamboo fungus and agaricus bisporus. The edible fungi of the invention are preferably fresh edible fungi.
In the invention, the beating is preferably carried out until minced fillet and edible fungi are free of particles. In the present invention, the time for the slow chopping is preferably 2 to 3 minutes, more preferably 2.6 to 2.8 minutes, still more preferably 2.7 minutes, and the rotation speed is preferably 2000 to 3500rpm, still more preferably 2200 to 2900rpm, still more preferably 2800rpm. In the embodiment of the invention, the slow chopping time is preferably 2min, the rotating speed is preferably 2000rpm or the slow chopping time is preferably 3min, and the rotating speed is preferably 2800rpm. Mixing the slurry obtained after beating with phosphate during beating, wherein the rotating speed of beating is preferably 2000-3500 rpm, more preferably 2200-2500 rpm, and even more preferably 2300rpm; the time is preferably 2 to 3 minutes, more preferably 2.2 to 2.4 minutes, and still more preferably 2.3 minutes. In the embodiment of the invention, the beating time is preferably 2min, the rotating speed is preferably 3000rpm or the beating time is preferably 3min, and the rotating speed is preferably 2000rpm. After pulping, the invention mixes the pulped pulp with salt for high-speed chopping. In the present invention, the high-speed chopping time is preferably 3 to 5 minutes, more preferably 3.5 to 4.5 minutes, still more preferably 4 minutes, and the rotational speed of the high-speed chopping is preferably 3500 to 4500rpm, more preferably 3700 to 3900rpm, still more preferably 3800rpm. In the embodiment of the invention, the high-speed chopping time is preferably 3min, the rotating speed of high-speed chopping is preferably 3500rpm or the high-speed chopping time is preferably 4min, and the rotating speed is preferably 4000rpm. In the invention, the slow chopping and the high-speed chopping are completed by using a chopper, and the chopper is not particularly limited and can be a conventional product. The parameters of the slow chopping, pulping and high-speed chopping are set to fully mix the raw material components, so that the fish slip yield, gel strength and water holding capacity of the edible fungi flavor are improved.
After the high-speed chopping, the invention mixes the high-speed chopped slurry with the seasonings and the starch, adopts the technical scheme to carry out ultrasonic pulping first, and then carries out pulse strong light irradiation to obtain the edible fungus flavor fish slip.
The flavoring agent of the present invention includes sugar, and the source of sugar is not particularly limited, and conventional commercial products can be used. The mixing method of the present invention is not particularly limited, and a conventional mixing method may be adopted.
The paste obtained by ultrasonic beating can be prepared into edible fungus flavor fish slips with any different shapes, including penguin shapes and traditional blocks. The invention improves the gel strength and water holding capacity of the edible fungus flavor fish slip under the combined actions of slow chopping, high-speed chopping, ultrasonic beating and pulse strong light irradiation.
After the pulsed strong light is irradiated, the invention preferably further comprises a cold store, wherein the temperature of the cold store is preferably-50 ℃ to-30 ℃, more preferably-40 ℃ to-33 ℃, and even more preferably-38 ℃; the freezing time is preferably 24 to 48 hours, more preferably 30 to 35 hours, and even more preferably 33 hours. The freezing time is selected to improve the gel strength and the water retention of the edible fungus flavor fish slip. In the embodiment of the invention, the freezing temperature of the quick freezing warehouse is preferably-45 ℃, and the freezing time is preferably 32h.
According to the technical scheme provided by the invention, the daily production capacity of the edible fungus flavored fish paste can reach 10 tons. The invention has simple technical process and good technical effect, and can meet the requirement of industrial production.
In order to further illustrate the present invention, a method for improving the gel property of an edible fungus-flavored fish and a method for preparing an edible fungus-flavored fish slip according to the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The preparation method of the edible fungus flavor fish paste comprises the following steps:
(1) Pretreatment of raw materials: 350kg of eel is sliced, and then 70kg of minced fillet is obtained by 10mm mesh twisting, wherein the minced fillet yield is 20%.
(2) Mechanical pulping: pouring 70kg of minced fillet, 10kg of seafood mushrooms and 15kg of fresh pleurotus eryngii into a chopper mixer to chop slowly for 2min at a rotating speed of 2000rpm, adding 1.03kg of phosphate to pulp quickly until no particles exist, wherein the beating time is 2min at a rotating speed of 3000rpm, adding 1kg of salt to chop quickly for 3min after beating, and the rotating speed of high-speed chopping is 3500rpm; then adding 1.5kg of sugar, 5kg of starch and 5kg of egg white, and uniformly stirring to obtain the mixed slurry.
(3) Ultrasonic pulping: pulping the mixed slurry obtained in the step (2) by using an ultrasonic breaker, wherein the pulping power is 850W, and the time is 4min, so as to obtain the pregelatinized fish slip.
(4) Pulsed intense light induced gel: sliding the pregelatinized fish into various shapes, and then inducing the gel by adopting pulse strong light, wherein the pulse strong light irradiation comprises first pulse strong light irradiation and second pulse strong light irradiation; first pulse strong light irradiation is carried out, and then second pulse strong light irradiation is carried out. The intensity of the first pulsed strong light irradiated was 4.0J/cm 2 The irradiation distance is 7cm, the time is 32s, and the frequency of the first pulse strong light irradiation is 3 times per second; the pulse strong light intensity of the second pulse strong light irradiation is 5.0J/cm 2 The irradiation distance is 7cm, the time is 30s, and the frequency of the second pulse strong light irradiation is 2 times per second; the gelled edible fungus flavor fish paste is obtained.
(5) Quick-freezing: the gelled edible fungus flavored fish is put in a quick freezing warehouse for freezing. The temperature of the quick freezing warehouse is-45 ℃, the freezing time is 32 hours, and the quick frozen edible fungus flavor fish paste is obtained.
Example 2
The preparation method of the edible fungus flavor fish paste comprises the following steps:
(1) Pretreatment of raw materials: 180kg of squid and 120kg of silver carp are sliced and twisted with 10mm meshes to obtain 70kg of minced fillet.
(2) Mechanical pulping: pouring 70kg of minced fillet, 8kg of lentinus edodes, 10kg of flammulina velutipes and 7kg of fresh hypsizigus marmoreus into a chopper mixer to chop for 3min at a speed of 2800rpm, adding 1.2kg of phosphate to pulp quickly until no particles exist, wherein the pulping time is 3min at a speed of 2000rpm, adding 1.1kg of salt to chop for 4min after pulping, and the high-speed chopping speed is 4000rpm; then adding 2kg of sugar, 7kg of starch and 7kg of egg white, and uniformly stirring to obtain the mixed slurry.
(3) Ultrasonic pulping: pulping the mixed slurry obtained in the step (2) by using an ultrasonic breaker, wherein the pulping power is 700W, and the time is 6min, so as to obtain the pregelatinized fish slip.
(4) Pulsed intense light induced gel: sliding the pregelatinized fish into various shapes, and then inducing the gel by adopting pulse strong light, wherein the pulse strong light irradiation comprises first pulse strong light irradiation and second pulse strong light irradiation; first pulse strong light irradiation is carried out, and then second pulse strong light irradiation is carried out. The intensity of the first pulsed strong light irradiated was 4.5J/cm 2 The irradiation distance is 9cm, the time is 26s, and the frequency of the first pulse strong light irradiation is 3 times per second; the pulse strong light intensity of the second pulse strong light irradiation is 4.8J/cm 2 The irradiation distance is 6cm, the time is 35s, and the frequency of the second pulse strong light irradiation is 2 times per second; the gelled edible fungus flavor fish paste is obtained.
(5) Quick-freezing: the gelled edible fungus flavored fish is put in a quick freezing warehouse for freezing. The temperature of the quick freezing warehouse is minus 35 ℃, the freezing time is 40 hours, and the quick frozen edible fungus flavor fish paste is obtained.
Comparative example 1
The method for preparing the edible fungus flavor fish slip by thermally induced gel comprises the following steps: after the pre-gelled fish slides are prepared according to the steps (1) - (3) of the embodiment 1, the pre-gelled fish slides are pressed into various shapes for molding, and the pre-gelled fish slides are heated in a water bath by adopting a two-stage heating method (35 ℃/60min;90 ℃/30 min) for curing the gel, and immediately quick-frozen after heating, wherein the quick-frozen conditions are the same as the embodiment 1.
Comparative example 2
The method for preparing the edible fungus flavor pre-gel fish slip by thermally induced gel comprises the following steps: after the fish slip pregelatinization is prepared according to the steps (1) - (3) of the embodiment 2, the pulped slurry is pressed into various shapes for molding, and the two-stage heating method (35 ℃/60min;90 ℃/30 min) is adopted for water bath heating and gel curing, and quick freezing is carried out immediately after heating, and the quick freezing conditions are the same as the embodiment 2.
The gel strength and water retention of the edible fungus-flavored fish slips prepared in examples 1 to 2 and comparative examples 1 to 2 were measured by the following methods, and the results are shown in table 1.
Gel strength determination method:
the edible fungus flavor fish is cut into small sections with the length of 30mm, and the breaking strength and the dent degree of the fish are measured by a TA-XT texture analyzer, and the gel strength is the product of the breaking strength and the dent degree. Gel strength = breaking strength x dent, measurement conditions are: the probe is a spherical probe with the diameter of 5mm, and the pressing rate is 60mm/min.
The method for measuring the water holding capacity comprises the following steps:
the filter paper absorption method is pressed by a heavy object. The fish cut into 3ram slices was slipped between two layers of filter paper, and then pressed with a weight for a certain period of time, and the change in mass before and after weighing was used as a reference for water holding capacity. The water holding capacity calculation formula: water holding capacity (%) = (mass of fish slip after extrusion/mass of fish slip before extrusion) ×100%.
Table 1 gel strength and water retention results of edible fungus-flavored fish slips prepared in examples 1-2 and comparative examples 1-2.
In conclusion, the edible fungus flavor fish paste prepared by the method has good quality, high gel strength and good water retention, and the effect of preparing the edible fungus flavor fish paste by utilizing ultrasonic waves and pulsed strong light is superior to that of the edible fungus flavor pre-gel fish paste prepared by the traditional gel induction method.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.
Claims (5)
1. The preparation method of the edible fungus flavor fish paste is characterized in that the raw materials of the edible fungus flavor fish paste comprise the following components in parts by weight: 70-85 parts of minced fillet, 20-30 parts of edible fungi, 5-8 parts of starch, 5-8 parts of egg white, 1-1.5 parts of salt, 1-2 parts of phosphate and 1.5-2 parts of sugar;
the preparation method comprises the following steps:
sequentially carrying out slow chopping, mixing and pulping on the mixed raw materials containing minced fillet and edible fungi; mixing phosphate during beating; the rotating speed of the slow chopping is 2000-3500 rpm, and the time is 2-3 min; the speed of beating is 2000-3500 rpm, and the time is 2-3 min;
mixing the obtained sizing agent with salt, and chopping at high speed; the rotating speed of the high-speed chopping is 3500-4500 rpm, and the time is 3-5 min;
mixing the slurry obtained by high-speed chopping with sugar, egg white and starch, performing ultrasonic pulping on the mixture, and performing pulsed strong light irradiation and cold storage to obtain the edible fungus flavor fish slip;
the power of ultrasonic beating is 700-850W, and the time is 4-6 min;
the pulsed intense light irradiation comprises: firstly, the pulse strong light intensity is 4.0-4.5J/cm 2 Irradiating the first pulse strong light for 20-32 s under the condition of the irradiation distance of 7-9 cm, and then irradiating the first pulse strong light with the pulse strong light intensity of 4.6-5.0J/cm 2 The second pulse strong light is irradiated for 30-42 s under the condition that the irradiation distance is 4-7 cm; the first pulse strong light irradiation frequency is 3 times per second, and the second pulse strong light irradiation frequency is 2 times per second;
the cold storage temperature is-50 to-30 ℃ and the time is 24-48 h.
2. The preparation method of claim 1, wherein the fineness of the minced fillet is 8-12 mm.
3. The method according to claim 1, wherein the surimi comprises one or more of eel, channel catfish, trachinotus marmoreus, squid and silver carp.
4. The preparation method according to claim 1, wherein the edible fungi comprise one or more of hypsizigus marmoreus, pleurotus eryngii, flammulina velutipes, lentinus edodes, bamboo fungus and agaricus bisporus.
5. The method according to claim 1, wherein the first pulsed intense light irradiation has a pulsed intense light intensity of 4.5J/cm 2 The irradiation distance is 9cm, and the time is 26s; the second pulse of strong light irradiationStrong light intensity of 4.8J/cm 2 The irradiation distance was 6cm and the time was 35s.
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