CN1222228C - Method for producing processed fish meat products - Google Patents
Method for producing processed fish meat products Download PDFInfo
- Publication number
- CN1222228C CN1222228C CNB008004900A CN00800490A CN1222228C CN 1222228 C CN1222228 C CN 1222228C CN B008004900 A CNB008004900 A CN B008004900A CN 00800490 A CN00800490 A CN 00800490A CN 1222228 C CN1222228 C CN 1222228C
- Authority
- CN
- China
- Prior art keywords
- fish
- flesh
- test
- meat products
- soybean protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Classifications
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
A method for producing processed fish meat products having a favorable texture by using fish fillets containing a soybean protein solution as much as possible. This method is characterized in that fish meat masses are impregnated with a soybean protein solution having a low viscosity in the production process of processed fish meat products.
Description
Technical field
The present invention relates to processed fish meat products by fish gruel, fillet and full fish manufacturing.
Background technology
In Japan, people have utilized soybean protein to strengthen the elasticity of processed fish meat products and have improved output, particularly Pu Pike (a kind of breaded fish stick of boiling), bamboo are taken turns (tubular breaded fish stick) and fried De Pu Pike, because soybean protein has as functional characteristics such as water holding, one-tenth glue, so itself and fresh fish sauce are mixed preparation the said goods.
Fresh fish sauce is that head, internal organ, skin and the bone with fish removes, and then the flesh of fish of gained is removed water-solubility protein, blood and fat and the fish protein made through the leaching step, and it is used as the primary raw material of breaded fish stick product such as Pu Pike, bamboo wheel and fried De Pu Pike etc.These products have unique elasticity (being called " ashi "), and press traditional view, and elasticity is higher to be preferred.
Under many circumstances, soybean protein is mixed with the form of the curdled milk of hydration curdled milk or hydration and emulsification and fresh fish sauce, and perhaps soyabean protein powder and fresh fish sauce are directly mixed.
After adding salt, said mixture obtains having the alec product of even quality and above-mentioned elasticity (i.e. " ashi ") through noiseless cutmixer or the abundant mix of rotating disk cutmixer/rubbing.
Because people generally accept the fresh fish sauce of Alaska pollack (Theragra chalcogramma), so the quality of alec product is stablized.On the other hand, because the leaching step makes that this fresh fish sauce widow that becomes is so tasteless, therefore this alec product needed flavoring.The flavoring of this alec product and uniform characteristic have changed the original structure and the taste of the flesh of fish greatly.
The fish gruel is the intermediate product of preparation fresh fish sauce.That is, the fish gruel is removed the flesh of fish itself that obtains with head, internal organ, skin and the bone of fish exactly.But because do not pass through the leaching step, this fish gruel contains water miscible albumen, water miscible trace components, fat and blood.Certainly, this fish gruel is seldom used in Japan, because be difficult to make the alec product to obtain required elasticity (" ashi ").In addition, seldom using the Another reason of this fish gruel is water retention characteristic and the poor adhesion for preparing when oppressing sauce.
On the other hand, because the fish gruel is exactly the flesh of fish itself, so it has kept the tissue and the taste of the flesh of fish.If use fish gruel itself without leaching, promptly do not prepare fresh fish sauce, all be very useful so not only for current environmental problem and with regard to effectively utilizing resource.
About in the fish gruel, using the content of vegetable protein, in JP 56-68343A, reported vegetable protein and used with dried (chicken) albumen, wheat flour and starch.But this piece report only relates to the protein of powdery and fish rotten mixed, and the syneresis during owing to heating absorbs the water in the fish gruel.
In addition, JP56-36905B, JP63-56269A, JP03-219854A and JP05-103634A disclose and have improved flesh of fish method for quality, wherein by the flesh of fish and egg white, whey or blood plasma and TGase and junket inhibin (tyrostatin) are mixed the water-holding capacity characteristic and the elasticity of oppressing with raising.But, to estimate according to the physical characteristic of the fresh fish sauce that is used as Pu Pike raw material, the original structure of the flesh of fish has not existed.
On the other hand, although soybean protein have at first as retentiveness with become functional characteristic such as colloidality, its defective is that musculature is difficult to and the soybean protein infiltration.See according to JP9-313110A and the disclosed content of JP9-313111A, improved the infiltration of meat tissue and soybean protein through the viscosity that reduces soybean protein, that is to say, have the soybean protein of low beta-conglycinin (conglycinin) content by use, this soybean protein is that by soybean protein and mmp reaction and optionally the beta-conglycinin in the decomposing soya-bean protein obtains.But this technology only is only applicable to the animal flesh product, and promptly typical example is ham and beverage, and report is not applied to fishery field, particularly flesh of fish aspect.
Goal of the invention
The purpose of this invention is to provide a kind of utilization, to contain the fish of soy bean proteinous soln rotten and prepare the method for organized processed fish meat products.
Invention is summed up
Be different from the alec product that utilizes uniform fresh fish sauce to make, what the present invention relates to is the processed fish meat products of being made by flesh of fish material (fish meat emulsion, fillet, full fish etc.), and wherein meat fish material contains the soybean protein of q.s and has the tissue of oppressing material.That is to say, the fish converted products that is to use flesh of fish material that the present invention relates to, compare with the fresh fish jam products owing to lack taste through leaching step or other processing of routine, product of the present invention has kept the good original taste of the flesh of fish, and contains a large amount of soybean proteins.
Brief Description Of Drawings
Fig. 1 explanation be the viscosity-flexible measurement result of the processed fish meat products that obtains by embodiment 1.
What Fig. 2 illustrated is the TPA analysis result that is obtained by embodiment 1.
Detailed description of the invention
In order to address the above problem, the inventor has carried out careful research. Found that, with fresh fish sauce is compared with the soybean protein mix, the present invention will be by (for example oppressing material and the soybean protein of low viscous solution form, hydrolytic soya bean protein solution) infiltration can make the flesh of fish expect to infiltrate equably with a large amount of soybean proteins, thereby makes the processed fish meat products that maintains good original flesh of fish taste. In addition, also find, leniently mixed with soy bean proteinous soln through oppressing material, can improve the quality (physical characteristic and mouthfeel) of flesh of fish material and the quality of improving thus obtained processed fish meat products. Therefore, purpose of the present invention is accomplished.
The present invention is the method for preparing processed fish meat products, it is characterized in that flesh of fish material tissue and low viscous soy bean proteinous soln infiltration in preparation processed fish meat products process. In the present invention, processed fish meat products remains with the tissue of fish material not by complete mix but by mix suitably in described processed fish meat products. The size of tissue that fish material keeps preferably is not less than 3mm for being not less than 1mm. The viscosity of soy bean proteinous soln is preferably 10-200mPa.s. The content of soy bean proteinous soln in flesh of fish material is preferably 5-50% weight. In solid body burden, the amount of contained soybean protein is preferably 0.5-5% weight in the processed fish meat products. Preferably will be hydrolyzed as the soybean protein of low viscosity soy bean proteinous soln. The beta-conglycinin that preferably has low content as the soybean protein of low viscosity soy bean proteinous soln. By leniently mixed flesh of fish material and soy bean proteinous soln infiltrate.
The preparation of processed fish meat products of the present invention is performed such: it is mixed with soy bean proteinous soln to oppress material, so that flesh of fish material fully infiltrates with soybean protein, then should oppress and expect to carry out molded at this point, perhaps carries out molded after pickling. The flesh of fish material that is molded can be directly freezing, perhaps carries out after being stained with fabric freezingly sticking, and freezing can have heat treatment or without carrying out under the heat treatment.
The soybean protein that is used for soy bean proteinous soln of the present invention can be full soya-bean milk, skimmed soy milk, soy protein concentrate, soy protein isolate etc.Preferred soybean protein is unmodified or seldom sex change.Employed soybean is not limited certain species, grown place etc.Generally, to be not less than 70% soy protein concentrate or soy protein isolate be preferred to crude protein content.More preferably, to be not less than 85% soy protein isolate be suitable to crude protein content.In addition, the emulsion of the water-in-oil type of soybean protein, water and fat or its dryed product can be used as soybean protein of the present invention.
Suitable is, the viscosity of soy bean proteinous soln of the present invention is 10-200mPa.s, and preferred viscosities is not higher than 100mPa.s.Above-mentioned range of viscosities is suitable, because flesh of fish material is easy to infiltration with soy bean proteinous soln.
Can reduce the viscosity of soy bean proteinous soln by the concentration of regulating soybean protein.But, preferentially select those under high concentration, still to have low viscous soybean protein.As this albuminoid, the soybean protein of hydrolysis is suitable.Hydrolysis can preferably be carried out with enzyme etc., and its degree reaches this soybean protein and do not lose into the glue characteristic and get final product.Usually, in the soluble nitrogen index of 0.22mol trichloroacetic acid (TCA) and the ratio of total nitrogen index, suitable degree of hydrolysis is 5% or bigger.The suitable soybean protein as the low viscosity soy bean proteinous soln is exactly the soybean protein with beta-conglycinin content.An example as the soybean protein that contains beta-conglycinin is the soybean protein of the preparation of method described in the JP9-313111A.
By using this low viscous soy bean proteinous soln, the content of this soy bean proteinous soln in flesh of fish material can be 5-50% weight.
During when using common (promptly not passing through hydrolysis) soy bean proteinous soln because its viscosity height, flesh of fish material only with the solution infiltration of above-mentioned half amount.When the concentration of common soybeans albumen improved, flesh of fish material did not infiltrate with soybean protein, and soybean protein is but attached to the surface of oppressing material.Therefore, resulting product sticks together each other as oppressing piece with soybean protein, falls far short with desired processed fish meat products.
Particularly when the solution infiltration of flesh of fish material and the commercially available soy protein isolate that is generally used for the alec product, this flesh of fish material can with contain the soy bean proteinous soln that mostly is 4% weight most and infiltrate.
On the other hand, when using low viscous soybean protein, described flesh of fish material in addition can with the soy bean proteinous soln infiltration that contains 10% weight.Therefore, suitably infiltrate, make that the amount of the soybean protein that comprised in the processed fish meat products is 0.5-5% weight (with a dried solid content meter), this content can change according to the concrete concentration of soy bean proteinous soln certainly.
Being used for flesh of fish material of the present invention is fish gruel, fillet, full fish etc., and usually, these raw materials do not carry out leaching.
In above-mentioned flesh of fish material, the fish gruel is an intermediate product of producing fresh fish sauce, and they are through removing fish head, internal organ, fish-skin and the resulting flesh of fish of fish-bone.
The fish that is used for the fish gruel is to live in seawater, river, those fishes in lake water and the marsh, for example, Alaska pollack (Theragra chalcogramma), South Africa cod (Micromessistius australis), threadfin bream (Nemipterus virgatus), long snake mullet (Saurida undosquamis), berycoid (Beryx splendens), golden Sardinella, blue and white fish, tuna, New Zealand prominent kiss cod (Macruronus novaezelandidae), hake, flatfish, stripped tuna, salmon, silver carp (Hypophthalmichthys molitrix), grass carp (Ctenopharyngodon idella), carp, crucian (Carassium auratus), catfish etc.
Resulting processed fish meat products has splendid nitrogen equilibrium, and the sensory evaluation of its mouthfeel, taste and outward appearance is also good.That is to say that because the effect of soybean protein, even when expecting with the even mix flesh of fish of equipment such as noiseless cutmixer, processed fish meat products of the present invention also can keep the good original taste of fish, and has viscosity.But preferred mix is just to stop before reaching uniform state, and purpose is the tissue that keeps flesh of fish material in processed fish meat products.
Usually, the suitable mean size of the flesh of fish material tissue that is kept is to be not less than 1mm, preferably is not less than 3mm, more preferably is not less than 5mm.
Suitable infiltration is by leniently mixed flesh of fish material and soy bean proteinous soln carry out.
As mixed example, be different from noiseless cutmixer etc. and under high speed, cut, the present invention is suitable to have the equipment of mixed effect with low speed cutmixer or other, and (beater blade) leniently mixes as the vane type beetling machine, makes flesh of fish material keep its shape as far as possible.Therefore, processed fish meat products of the present invention remains with the tissue of flesh of fish material, in other words, has obtained the mouthfeel of the particle flesh of fish.
The example of the processed fish meat products that the present invention obtained comprises fried fishery-ies product, flesh of fish hamburger, the rotten hamburger of fish, fish meat sausage etc.
Preparation embodiment by following processed fish meat products will more at large be set forth the present invention.The interpolation order of raw material is not subjected to the restriction of following embodiment.
The method for preparing soy bean proteinous soln is as described below.
In order to finish the present invention, at first, soybean protein (0.5-15%) is dissolved in 0-30 ℃ the water, if necessary, can add other protein raw materials, for example egg albumen, lactoprotein, casein sodium etc.In addition, can be with one or more sugar, phosphate, pigment, flavouring agent, flavoring and salt dissolving.Their interpolation order is not limited.Preferably the mixture of gained is positioned in the dissolution equipment of good separation particle therein.
The above-mentioned solution that obtains is mixed with fish gruel or fish meat sheet by blender or noiseless cutmixer, preferably mixes through froth breaking or after with the antifoaming agent processing.In this step, is under the 1-20r.p.m. by blender at the tachometer value of its agitator, arm or ribbon blade, be under the 10-500r.p.m. at the tachometer value of its blade perhaps, mix and carry out 1-10 minute, so that make the mix of fish meat emulsion tissue reach minimum by the noiseless cutmixer.And this operation can be finished under vacuum condition.
The fish gruel mixed with soy bean proteinous soln can be molded, and in addition, can pickle under 0-10 ℃ 1-36 hour molded again (moulding).If necessary, after pulling Orly, above-mentioned molded product directly carries out freezing or carries out freezing after heat treatment.The nitrogen equilibrium of the processed fish meat products that obtains thus is fine, and the sensory evaluation of its mouthfeel, local flavor and outward appearance is good.
Embodiment
Following embodiment will set forth the present invention in further detail, but this is not construed to limitation of the scope of the invention.
Embodiment 1
According to the prescription shown in the table 1 (% weight) preparation processed fish meat products.The fish gruel of used threadfin bream is to produce in the Kantang of Thailand Co., Ltd.In test 1, only use the fish gruel of threadfin bream, and mixed through blender (KENMIX) with salt and water.All fish gruels have 68mm or longer fibr tissue.Should mixed under 30r.p.m, carry out 3 minutes by the vane type beetling machine.In test 2, by unhydrolysed soy protein isolate (made and sell with trade name SUNLOVER-20 by Fuji Oil Co., Ltd) is carried out dissolving in 10 minutes under 6000r.p.m. and makes soy bean proteinous soln through dissolution equipment (by the HOMOMIXER MARK 2 of Tokushu-kika kogyo K.K preparation) in water.According to test 1 described identical method, this soy bean proteinous soln and threadfin bream meat gruel are mixed.In test 3, used soybean protein is the low soy protein isolate of beta-conglycinin content, wherein beta-conglycinin is by optionally hydrolysis (made and sell with trade name SUNLOVER-70 by Fuji Oil Co., Ltd), and prepares processed fish meat products according to test 1 described identical method.The all flesh of fish mixtures that make contain 80% water.The mean size of meat gruel is about 10-100mm.The flesh of fish mixture that this makes loads in the vinylidene chloride casing (diameter 65mm), under 90 ℃, boiled 1 hour, and cooling, obtain processed fish meat products.
Table 1
| Batching | Test 1 | Test 2 | Test 3 |
| Threadfin bream meat gruel | 88 | 75 | 75 |
| SUNLOVER-20 | 0 | 3 | 0 |
| SUNLOVER-70 | 0 | 0 | 3 |
| Salt | 1 | 1 | 1 |
| Water | 11 | 21 | 21 |
| | 100 | 100 | 100 |
Peel off the casing of products obtained therefrom, determine the syneresis rate with the ratio (%) of the weight of flesh of fish mixture by calculating the water yield of separating.The results are shown in the table 2.
Table 2
| Test 1 | Test 2 | Test 3 | |
| Syneresis rate (%) | 6.8 | 4.2 | 4.1 |
As shown in table 2, the water-holding capacity characteristic of discovery test 2 and test 3 is better than test 1.
Measure the physical characteristic of gained processed fish meat products.This processed fish meat products is cut into the thick sheet of 20mm, every fish is placed among the TEXTURE ANALYZER TAXT2 (being made by Stable Micron System), permeate deeply to 10mm with the speed of 1mm/ second with plunger (5mm Φ ball-type).The result is illustrated among Fig. 1.
From Fig. 1 as seen, the load on the vertical axis of test 3 is apparently higher than test 1 and test 2.The a little higher than test 1 of load on the vertical axis of test 2.
Next, estimate the processed fish meat products of gained by the physical characteristic of measuring them.This processed fish meat products is cut into the thick sheet of 10mm.Every fish is placed among the TEXTURE ANALYZER TAXT2 (made be equipped with by Stable Micron System), permeates deeply to 8mm with the speed of 5mm/ second with plunger (16mm Φ column type).This infiltration repeats twice, is analyzed by TPA and determines hardness and colloidality.The result is illustrated among Fig. 2.
By shown in Figure 2, to compare with test 2 with test 1, the hardness number and the colloidality of test 3 are higher.Be different from the gel strength analysis, this test shows by the TPA analysis can be expressed and different mouthfeel hardness and the quality of elasticity (" ashi ") quantitatively.Therefore, can think that test 3 is better than the chewiness and the quality (structure) of test 1 and test 2.
According to following standard the processed fish meat products of gained is carried out sensory evaluation.Zero: the expression quality is good; △: it is poor slightly to represent; *: it is poor to represent
The results are shown in the table 3.
Table 3
| Estimate | Test 1 | Test 2 | Test 3 |
| Color | ○ | ○ | ○ |
| Taste | △ | ○ | ○ |
| Mouthfeel | × | × | ○ |
| Overall assessment | × | × | ○ |
Shown in above result, prove that the soy protein isolate of hydrolysis has improved the physical characteristic of threadfin bream meat gruel.
Embodiment 2
According to the prescription shown in the table 4 (% weight) preparation processed fish meat products.Used berycoid fish meat emulsion is to be produced by the Kantang Co., Ltd of Thailand.In test 4, carbohydrate and plant fat dissolved 10 minutes under 6000r.p.m. through dissolution equipment (by the T.K.HOMOMIXERMARK2 of Tokushu-kika Kogyo K.K. manufacturing), and the solution of gained and berycoid fish meat emulsion are mixed by vacuum cut mixer (by the VK-020 of Higashimoto kikai K.K. manufacturing).Should mixed process be under the rotating speed of flail of 200r.p.m., to carry out 2 minutes.Test 5 also is to carry out according to test 4 identical methods, and difference has been to use the soy protein isolate (made and sell with trade name SUNLOVER-70 by Fuji Oil Co., Ltd) of hydrolysis.The average particulate diameter of described fish meat emulsion is about 2-20mm.Prepared flesh of fish mixture is molded as brick shape product (each 25g) through moulding press (CF-10 that is made by Nippon Carrier Kogyo K.K.), then vermicelli drag, sticking be stained with crumbs and 180 ℃ fried 3 minutes, obtain processed fish meat products.
Table 4
| Prescription | Test 4 | Test 5 |
| The gruel of berycoid fish | 75 | 75 |
| SUNLOVER-70 | 0 | 2.5 |
| Trehalose | 2.5 | 2.5 |
| Corn syrup | 2.5 | 0 |
| Rapeseed oil | 2.5 | 2.5 |
| Salt | 0.5 | 0.5 |
| Water | 17 | 17 |
According to following standard the processed fish meat products of gained is carried out sensory evaluation.Zero: the expression quality is good; *: it is poor to represent
The results are shown in the table 5.
Table 5
| Estimate | Test 4 | Test 5 |
| Color | ○ | ○ |
| Taste | ○ | ○ |
| Mouthfeel | × | ○ |
| Overall assessment | × | ○ |
Shown in above result, prove that the soy protein isolate of hydrolysis has improved the physical characteristic of berycoid fish gruel.
Embodiment 3
According to the prescription shown in the table 6 (% weight) preparation flesh of fish hamburger.Used long snake grey mullet gruel is to be produced by the Kantang Co., Ltd of Thailand.In test 6,, and only use this fish meat emulsion that is melted with the rotten thawing of freezing long snake grey mullet.By the vacuum blender (by the VM-20 of Higashimoto Kikai k.K. manufacturing) that is provided with the ribbon blade this fish gruel is mixed 5 minutes with a kind of solution under decompression 740mmHg and 30r.p.m..
In test 6, carbohydrate and salt dissolved 10 minutes under 6000r.p.m. through dissolution equipment (by the HOMOMIXER MARK2 of Tokushu-kika Kogyo K.K. manufacturing), and the solution of gained is mixed with long snake grey mullet meat gruel.In test 7, according to test 6 identical methods, preparation flesh of fish mixture, difference has been to use soy protein isolate (the Golden Tortoise 2000 that is made by the ChiringFuji protein Co., Ltd of China); In test 8, used soymilk powder (by the FUJIPRO SA of Fuji Oil Co., Ltd production); In test 9, used the soybean protein that concentrates (by the PROMINE-DS of Central Soya K.K. production).The size of fish gruel is 2-20mm.The mixed fresh fish hamburger that obtains of prepared flesh of fish mixture and flavoring, onion and crumbs.Should oppress hamburger by moulding press (by the Law Pressure Molding Machine TSM-150 of Stork Titan K.K. manufacturing) and be molded as ball-type (each 18g), under the condition of humidification, baked 5 minutes in 200 ℃, and under 150 ℃, baked 15 minutes, obtain oppressing hamburger.
Table 6
| Batching | Test 6 | Test 7 | Test 8 | Test 9 |
| Long snake grey mullet meat gruel | 65 | 65 | 65 | 65 |
| Golden Tortoise 2000 | 0 | 2 | 0 | 0 |
| | 0 | 0 | 2 | 0 |
| PROMINE- | 0 | 0 | 0 | 0 |
| Trehalose | 4 | 2 | 2 | 2 |
| Water | 15 | 15 | 15 | 15 |
| Salt | 0.5 | 0.5 | 0.5 | 0.5 |
| Flavoring | 0.5 | 0.5 | 0.5 | 0.5 |
| Onion | 10 | 10 | 10 | 10 |
| Crumbs | 5 | 5 | 5 | 6 |
| Amount to | 100 | 100 | 100 | 100 |
The productive rate of the flesh of fish hamburger that obtains after the heating is listed in the table 7.
Table 7
| Test 6 | Test 7 | Test 8 | Test 9 | |
| Productive rate after the heating (%) | 68 | 75 | 71 | 70 |
According to shown in the table 7, illustrate that the productivity ratio after test 7,8 and 9 heating is tested 6 height.
By measuring physical characteristic the flesh of fish hamburger of gained is estimated.Each flesh of fish hamburger is placed TUXTURE ANALYZER TAXT2 (being made by Stable Micron System), with plunger (16mm Φ column type) to the 8mm degree of depth with the 5mm/ speed infiltration of second.Repeat this infiltration twice, analyze by TPA and determine hardness and colloidality.The results are shown in the table 8.
Table 8
| Performance | Test 6 | Test 7 | Test 8 | Test 9 |
| Hardness (g) | 1383 | 1910 | 1850 | 1671 |
| Colloidality (g) | 431 | 678 | 716 | 618 |
According to shown in the table 8, illustrate with test 6 and compare that the flesh of fish hamburger of test 7,8 and 9 has good physical characteristic.Particularly, the hydrolysis soy protein isolate of test 7 is best.
According to following standard the flesh of fish hamburger of gained is carried out sensory evaluation.Zero: the expression quality is good; △: it is poor slightly to represent; *: it is poor to represent
The results are shown in the table 9.
Table 9
| Estimate | Test 6 | Test 7 | Test 8 | Test 9 |
| Color | ○ | ○ | ○ | ○ |
| Taste | △ | ○ | ○ | ○ |
| Mouthfeel | × | ○ | △ | △ |
| Overall assessment | × | ○ | △ | △ |
Shown in The above results, prove that physical property is improved when soy bean proteinous soln mixes use with long snake grey mullet meat gruel.Particularly, the soy protein isolate of hydrolysis shows best effect.
The invention effect
According to the present invention, by will having the flesh of fish material of good taste, as fish meat emulsion and soy bean proteinous soln infiltration can production organization processed fish meat products, although the viscosity of this flesh of fish material is good not as fresh fish sauce.
Claims (8)
1. method for preparing processed fish meat products, it is characterized in that using the fish gruel of the tissue that remains with flesh of fish material, and in preparation processed fish meat products process,, thereby remain with the tissue that the flesh of fish is expected in the processed fish meat products with described structure of fish muscle and the infiltration of low viscous soy bean proteinous soln.
2. according to the process of claim 1 wherein that the size of the tissue that flesh of fish material is kept is not less than 1mm.
3. according to the process of claim 1 wherein that the viscosity of soy bean proteinous soln is 10-200mPa.s.
4. according to the process of claim 1 wherein that the content of soy bean proteinous soln in described flesh of fish material is 5-50% weight.
5. according to the process of claim 1 wherein with dried solid content meter, the content of soybean protein in described processed fish meat products is 0.5-5% weight.
6. according to the process of claim 1 wherein that the soybean protein as the low viscosity soy bean proteinous soln is hydrolyzed.
7. according to the process of claim 1 wherein that the soybean protein as the low viscosity soy bean proteinous soln is the low soybean protein of beta-conglycinin content.
8. infiltrate with soy bean proteinous soln is leniently mixed by oppressing material according to the process of claim 1 wherein.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP95992/99 | 1999-04-02 | ||
| JP95992/1999 | 1999-04-02 | ||
| JP09599299A JP3674384B2 (en) | 1999-04-02 | 1999-04-02 | Manufacturing method of processed fish products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1300192A CN1300192A (en) | 2001-06-20 |
| CN1222228C true CN1222228C (en) | 2005-10-12 |
Family
ID=14152635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB008004900A Expired - Fee Related CN1222228C (en) | 1999-04-02 | 2000-03-31 | Method for producing processed fish meat products |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP3674384B2 (en) |
| CN (1) | CN1222228C (en) |
| ID (1) | ID27085A (en) |
| WO (1) | WO2000059320A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100403931C (en) * | 2006-01-19 | 2008-07-23 | 江南大学 | Senile/ infantile nutritious powder using fish as main material and its preparation method |
| CN100426995C (en) * | 2006-07-21 | 2008-10-22 | 江南大学 | Natrition powder product using fish and wheat germ as main raw material and preparing method |
| CN101536792B (en) * | 2009-04-17 | 2011-07-13 | 武汉冠利达必是食品有限公司 | Flavored bittern fish food and preparation method thereof |
| CN102362678B (en) * | 2011-10-27 | 2014-01-15 | 百洋水产集团股份有限公司 | Dried fish product and preparation method thereof |
| CN105309950A (en) * | 2015-07-08 | 2016-02-10 | 中国海洋大学 | Frozen minced fillet quality improver and preparation method and application thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6356269A (en) * | 1986-08-25 | 1988-03-10 | Taiyo Fishery Co Ltd | Method for improving quality of fish meat |
| CN1087909C (en) * | 1996-03-28 | 2002-07-24 | 不二制油株式会社 | Soybean protein hydrolysate, process for producing the same, and meat products and drinks using the same |
-
1999
- 1999-04-02 JP JP09599299A patent/JP3674384B2/en not_active Expired - Fee Related
-
2000
- 2000-03-31 ID IDW20002264A patent/ID27085A/en unknown
- 2000-03-31 WO PCT/JP2000/002065 patent/WO2000059320A1/en active Application Filing
- 2000-03-31 CN CNB008004900A patent/CN1222228C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| WO2000059320A1 (en) | 2000-10-12 |
| CN1300192A (en) | 2001-06-20 |
| JP3674384B2 (en) | 2005-07-20 |
| JP2000287646A (en) | 2000-10-17 |
| ID27085A (en) | 2001-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hassan et al. | Effect of different washing cycles on the quality of Pangasius hypophthalmus surimi | |
| CN1656934A (en) | High quality soy-containing meat and meat analog products, and method for producing such products | |
| CN113647568B (en) | Plant-based artificial meat and preparation method thereof | |
| KR101856698B1 (en) | METHOD FOR PREPARING JELLY OF SKIN FROM Cynoglosus semilaevis | |
| CN1554246A (en) | Method for producing jinzhuwucai cake | |
| CN109259119A (en) | Edible artificial shrimp of a kind of shrimp allergic human population based on 3D printing and preparation method thereof | |
| CN1222228C (en) | Method for producing processed fish meat products | |
| CN103749936B (en) | A kind of fish protein and the breaded fish stick of making thereof | |
| CN1053799C (en) | Hedgehog fungus beverage and industry production method | |
| CN1166316C (en) | Process for preparing protein extract from low-value small fish | |
| CN105707719A (en) | Pork bean curd and preparation method thereof | |
| KR100538261B1 (en) | Method for preparing a bun using laver and oyster | |
| CN107853625A (en) | A kind of preparation method of the non-fish flakes gel food for cutting the type of mixing | |
| CN107048238A (en) | Compound cod intestines and preparation method thereof | |
| CN116114841A (en) | Texture control technology of sea urchin minced fillet recombinant food | |
| CN107319573B (en) | Gongbao-flavor protein vegetarian meat and preparation method thereof | |
| RU2302160C2 (en) | Method for manufacturing boiled skinned ham | |
| CN114041590B (en) | Stropharia rugosoannulata mushroom sausage and preparation method thereof | |
| RU2455859C2 (en) | Method for production of protein-vitamin-mineral concentrate | |
| CN109198152A (en) | The Rofe fish protein powder and application that a kind of fishy-removing-method of Rofe fish protein powder, this method obtain | |
| KR101312831B1 (en) | Processing method of squid legs | |
| CN107594391B (en) | Cheese fish ball and processing method thereof | |
| CN1676015A (en) | Glutamine transferase soy-bean protein fish and meat product and the like | |
| RU2604007C1 (en) | Meat-and-vegetable pate | |
| CN109619261A (en) | A kind of processing method of plural gel food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20051012 Termination date: 20150331 |
|
| EXPY | Termination of patent right or utility model |