CN101336731A - Method for increasing the elasticity of minced fish product - Google Patents
Method for increasing the elasticity of minced fish product Download PDFInfo
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- CN101336731A CN101336731A CNA2008100487799A CN200810048779A CN101336731A CN 101336731 A CN101336731 A CN 101336731A CN A2008100487799 A CNA2008100487799 A CN A2008100487799A CN 200810048779 A CN200810048779 A CN 200810048779A CN 101336731 A CN101336731 A CN 101336731A
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Abstract
The invention relates to a processing method for a minced fish product, specifically a method for improving the elasticity of the fresh water minced fish product, which comprises the steps of adding the gel-reinforcing agent before the blending technology, controlling the time of pounding for 10-90 minutes at 20-90 DEG C. The gel-reinforcing agent is composed of optionally 2-4 kinds in the fish collagen, modified fish collagen, agar, konjak powder, fenugreek gum, carrageenan and acid modified starch. The inventive method improves the elasticity and quality of the minced fish product greatly, raises the yield by 0.8-2.2%, does not change the traditional processing method and is suitable for the industrialization production.
Description
Technical field
The present invention relates to a kind of processing method of surimi product, specifically a kind of method that improves elasticity of minced fish product.
Background technology
China's freshwater resources are abundanter, and fresh-water fish-culture industry development speed is very fast, and the output of fresh-water fishes is very big.The fresh-water fishes that a part is fresh are directly edible for people, and the fresh-water fishes of quite a few generally are used for being processed into surimi product with convenient storage and deep processing.The rotten processing of fresh-water fishes fish is the important means of utilizing of aquatic products fish.But because flesh of fish gelation and elasticity are poor, mouthfeel was poor when therefore the surimi product that is processed into was edible, and this has just greatly limited the production and the development of fresh-water fishes surimi products.So gel elastomer is the important indicator of surimi product quality, improve surimi product elasticity (gelation) is the important topic of fish processing industry always, also is a difficult problem.
Forming process and mechanism about protein gel, many reports have been arranged, the viewpoint that obtains more approval at present is salt soluble protein-myofibrillar protein in the flesh of fish muscle, is the main component that the flesh of fish forms resilient gel, is to form the flexible important source of goods.
Myofibrillar protein in the flesh of fish muscle, be salt soluble protein under the salt effect, the crin of muscle fibril and filament begin dissolving, its main component myosin and actin absorb a large amount of moisture and in conjunction with forming actomyosin colloidal sol.This colloidal sol can lose plasticity at a certain temperature, forms whippy gelinite.Gelinite formed slowly when temperature was low, and temperature becomes gelinite when higher rapidly.
The height of the gel strength of the resilient gel of fish protein is the key factor of decision fish product quality good or not, directly influences tissue characteristics, water-retaining property, cementability and the product yield etc. of fish product.Its elasticity that how to improve fresh-water fishes is a problem that needs to be resolved hurrily, and never searches out suitable method at present and solves.
Summary of the invention
Purpose of the present invention is exactly the defective at existing product and technology, and a kind of method that improves elasticity of minced fish product is provided, and it can increase substantially surimi product elasticity and quality, has solved the key technology in the rotten production of fish.
The present invention is achieved through the following technical solutions: it is to add the gel reinforcing agent beat the technology of bursting in the rotten processing technology of fish before, the empty time of beating of control is 10-90 minute, the empty temperature control of beating is at 20-90 ℃, and described gel reinforcing agent comprises any 2-4 kind in Isin glue collagen, modification Isin glue collagen, agar, konjaku powder, combination of fenugreek gum, carragheen and the sour modified starch.
Wherein the use amount of gel additives is the 1-50% of the rotten weight of fish.The use amount of gel additives is preferably the 5-15% of the rotten weight of fish.
The described empty arena time is 10-30 minute, and the Optimal Control time is 5-20 minute.The empty arena adds the man-hour temperature and is controlled at 30-50 ℃.
The inventive method can increase substantially surimi product elasticity and quality, and yield improves 0.8-2.2%, and it does not change conventional machining process, is suitable for existing factory industry production.
The specific embodiment
Below in conjunction with embodiment the present invention is further described:
Production process route of the present invention is as follows:
Raw material fish → give handling → clean → adopt meat → rinsing → dehydration → rubbing → essence filter → arena (empty Lei → Pu arenas → seasoning arena) → moulding → gelling → heating → packing → quick-frozen → check → finished product of bursting.
Embodiment 1
Take by weighing the flesh of fish that 50kg handles well, add collagen 0.5kg, agar 0.3kg, phosphate ester starch 0.2kg mixes with the flesh of fish, carries out sky and beats, and controls 20 minutes empty arena time, and 20 ℃ of temperature are finished processing back testing product index:
Gel strength reaches the A grade standard by breakdown test
Depression degree 〉=0.8cm
Gel strength 〉=200-250g/cm
2
Embodiment 2
Take by weighing the flesh of fish that 50kg handles well, add modification Isin glue collagen 0.4kg, agar 0.3kg mixes with the flesh of fish, carries out sky and beats, and controls 10 minutes empty arena time, 20 ℃ of temperature, and it detects index:
Gel strength 〉=250-300g/cm
2
Embodiment 3
Take by weighing the flesh of fish that 50kg handles well, add modified collagen albumen 0.3kg, konjac glucomannan 0.3kg, acetic starch 0.2kg mixes with the flesh of fish, carries out sky and beats, and controls 10 minutes empty arena time, 30 ℃ of temperature.
Test rating
Gel strength 〉=350g/cm
2
Embodiment 4
Take by weighing the flesh of fish that 50kg handles well, add modified collagen albumen 0.3kg, konjac glucomannan 0.3kg, acetic starch 0.2kg, agar 0.3kg, carragheen 0.3kg, combination of fenugreek gum 0.2kg mixes with the flesh of fish, carries out sky and beats, and controls 60 minutes empty arena time, 30 ℃ of temperature.
Claims (5)
1, a kind of method that improves elasticity of minced fish product, it is to add the gel reinforcing agent beat the technology of bursting in the rotten processing technology of fish before, the empty time of beating of control is 10-90 minute, the empty temperature control of beating is at 20-90 ℃, and described gel reinforcing agent comprises any 2-4 kind in Isin glue collagen, modification Isin glue collagen, agar, konjaku powder, combination of fenugreek gum, carragheen and the sour modified starch.
2, according to the described a kind of method that improves elasticity of minced fish product of claim 1, wherein the use amount of gel additives is the 1-50% of the rotten weight of fish.
3, according to claim 1 or 2 described a kind of methods that improve elasticity of minced fish product, wherein the use amount of gel additives is the 5-15% of the rotten weight of fish.
4, according to the described a kind of method that improves elasticity of minced fish product of claim 1, the wherein said empty arena time is 10-30 minute.
5, according to the described a kind of method that improves elasticity of minced fish product of claim 1, the empty arena adds the man-hour temperature and is controlled at 30-50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100487799A CN101336731B (en) | 2008-08-12 | 2008-08-12 | Method for increasing the elasticity of minced fish product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100487799A CN101336731B (en) | 2008-08-12 | 2008-08-12 | Method for increasing the elasticity of minced fish product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101336731A true CN101336731A (en) | 2009-01-07 |
| CN101336731B CN101336731B (en) | 2012-01-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100487799A Active CN101336731B (en) | 2008-08-12 | 2008-08-12 | Method for increasing the elasticity of minced fish product |
Country Status (1)
| Country | Link |
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| CN (1) | CN101336731B (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946910A (en) * | 2010-08-23 | 2011-01-19 | 华东师范大学 | Method for enhancing gel property of minced squid product |
| CN101972003A (en) * | 2010-10-18 | 2011-02-16 | 华东师范大学 | Method for improving gel performance of minced fish product |
| CN103564494A (en) * | 2013-10-31 | 2014-02-12 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish cake as well as preparation method thereof |
| CN104273572A (en) * | 2013-07-05 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish bean curd and preparation method thereof |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN104757605A (en) * | 2015-04-23 | 2015-07-08 | 海南大学 | Method for preparing minced fish sausages with fish skin gelatin |
| CN106562255A (en) * | 2016-10-17 | 2017-04-19 | 浙江大学 | Method for enhancing gelation property of minced hairtail by using electrostatic field |
| CN106579053A (en) * | 2016-11-29 | 2017-04-26 | 安徽富煌三珍食品集团有限公司 | Processing method of refreshing fish ball meat and fish balls made by processing method |
| CN107897763A (en) * | 2017-11-06 | 2018-04-13 | 明光市永言水产(集团)有限公司 | A kind of preparation process of crayfish gruel |
| CN108272037A (en) * | 2017-01-05 | 2018-07-13 | 华中农业大学 | A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique |
| CN108519468A (en) * | 2018-03-12 | 2018-09-11 | 苏州闻达食品配料有限公司 | A kind of carragheen effect detection method in meat products |
| CN111109550A (en) * | 2020-02-14 | 2020-05-08 | 大连工业大学 | Processing method of minced fillet with controllable gel strength |
| CN115067502A (en) * | 2022-07-12 | 2022-09-20 | 大连民族大学 | Minced fillet gel strength modifier and preparation method and use method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101224018B (en) * | 2008-02-01 | 2011-08-24 | 浙江工商大学 | High starch contained fish meat restructured food and producing method thereof |
-
2008
- 2008-08-12 CN CN2008100487799A patent/CN101336731B/en active Active
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946910A (en) * | 2010-08-23 | 2011-01-19 | 华东师范大学 | Method for enhancing gel property of minced squid product |
| CN101972003A (en) * | 2010-10-18 | 2011-02-16 | 华东师范大学 | Method for improving gel performance of minced fish product |
| CN104273572A (en) * | 2013-07-05 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish bean curd and preparation method thereof |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN103564494A (en) * | 2013-10-31 | 2014-02-12 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish cake as well as preparation method thereof |
| CN104757605A (en) * | 2015-04-23 | 2015-07-08 | 海南大学 | Method for preparing minced fish sausages with fish skin gelatin |
| CN106562255A (en) * | 2016-10-17 | 2017-04-19 | 浙江大学 | Method for enhancing gelation property of minced hairtail by using electrostatic field |
| CN106579053A (en) * | 2016-11-29 | 2017-04-26 | 安徽富煌三珍食品集团有限公司 | Processing method of refreshing fish ball meat and fish balls made by processing method |
| CN108272037A (en) * | 2017-01-05 | 2018-07-13 | 华中农业大学 | A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique |
| CN107897763A (en) * | 2017-11-06 | 2018-04-13 | 明光市永言水产(集团)有限公司 | A kind of preparation process of crayfish gruel |
| CN108519468A (en) * | 2018-03-12 | 2018-09-11 | 苏州闻达食品配料有限公司 | A kind of carragheen effect detection method in meat products |
| CN111109550A (en) * | 2020-02-14 | 2020-05-08 | 大连工业大学 | Processing method of minced fillet with controllable gel strength |
| CN115067502A (en) * | 2022-07-12 | 2022-09-20 | 大连民族大学 | Minced fillet gel strength modifier and preparation method and use method thereof |
| CN115067502B (en) * | 2022-07-12 | 2024-03-12 | 大连民族大学 | Minced fillet gel strength improver and preparation method and use method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101336731B (en) | 2012-01-18 |
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