CN104783224B - A kind of minced fillet preparation method - Google Patents
A kind of minced fillet preparation method Download PDFInfo
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- CN104783224B CN104783224B CN201510203307.6A CN201510203307A CN104783224B CN 104783224 B CN104783224 B CN 104783224B CN 201510203307 A CN201510203307 A CN 201510203307A CN 104783224 B CN104783224 B CN 104783224B
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Abstract
The invention discloses a kind of minced fillet preparation methods, including standby fish step, take flesh of fish step, rinse step and beat step of bursting；Sea cucumber essence, agar-agar ester and starch are added after rinse step to carry out beating routed step again, albumen complex enzyme is added after beating routed step and is stirred evenly incubates again, so that the minced fillet albumen, agar-agar ester, sea cucumber essence, starch in minced fillet form compound material, realize minced fillet albumen, the sea cucumber albumen of sea cucumber essence, the sea cucumber polysaccharide of sea cucumber essence, sea cucumber essence selenka intramolecular and intermolecular cross-linking and coating selenka, to prepare minced fillet.It can have the following technical effects：It not only increases mouthfeel and more avoids the influence with high salt to health；So that it is carried out crosslinking coating with the albumen in the flesh of fish by the catalysis of albumen complex enzyme, further increases elastic flavor and the nutrition of minced fillet；Agar-agar ester, which has, improves immunity and antiviral functions, and sulfated polysaccharide is more easy to and protein-crosslinking.
Description
Technical field
The present invention relates to food making methods, and in particular to a kind of minced fillet preparation method.
Background technology
Surimi product extensively gets consumer reception, and research and development surimi product novel, healthy, full of nutrition is significant.It is most
Minced fillet processing enterprise is still using the gelling performance with high salt for improving surimi product, unfavorable health.Some Enterprises, which start to apply, turns paddy ammonia
The crosslinking of amidase-catalysed minced fillet albumen is to prepare the good surimi product of less salt, gelation.
Invention content
The purpose of the present invention is to provide a kind of minced fillet preparation method, this method has prepared a kind of less salt and full of nutrition
Minced fillet.
One of the technical solution is as follows：
A kind of minced fillet preparation method, including standby fish step, take flesh of fish step, rinse step and beat step of bursting；It is walked in rinsing
Suddenly sea cucumber essence, agar-agar ester and starch are added after to carry out beating routed step again, albumen complex enzyme is added after beating routed step and stirs evenly
It incubates again, so that the minced fillet albumen, agar-agar ester, sea cucumber essence, starch in minced fillet form compound material, realizes minced fillet albumen, sea
Join the sea cucumber albumen of essence, the sea cucumber polysaccharide of sea cucumber essence, sea cucumber essence selenka intramolecular and intermolecular cross-linking and
It is coated with selenka, to prepare minced fillet.
Among one embodiment：Per 2-5 grams of hectogram flesh of fish addition sea cucumber essence, 2-5 grams of agar-agar ester, 10-30 grams of starch, albumen
0.1-2 grams of complex enzyme.
Among one embodiment：The albumen complex enzyme includes glutamine transaminage and protein-crosslinking enzyme, the paddy
Glutamine transaminase and the weight ratio of protein-crosslinking enzyme are 1：0.5-1.
Among one embodiment：The protein-crosslinking enzyme is extracted from Chinese yam, and the protein-crosslinking enzyme includes polyphenol oxygen
Change enzyme and peroxidase.
Among one embodiment：The extracting method of the protein-crosslinking enzyme includes：
Chinese yam is removed the peel；
Phosphate buffer is added, waste takes supernatant after homogenate；
Cold acetone is added toward supernatant, taking precipitate is centrifuged after stirring；
Cold wind dries up sediment；
Sediment is added phosphate buffer and protein-crosslinking enzyme is made.
Among one embodiment：The agar-agar ester is the by-product collected by gelose preparation process；The agar-agar ester
Preparation process it is as follows：
Agar-agar, which adds to heat after water, to be made it dissolve, and is subsequently added into DEAE- celluosic resins, is then at the uniform velocity stirred, then stands
Heat preservation, then filters, is washed out filter cake while hot；
Filter cake is soaked in NaCl solution, is then at the uniform velocity stirred, is then filtered while hot, then filtrate is recycled；
It fully dialyses after filtrate is concentrated, concentrates, dries to obtain agar-agar ester.
Among one embodiment：10-100 points are placed in addition albumen complex enzyme and in 20-50 degree range inside holdings after stirring evenly
Clock is incubated.
Among one embodiment：It is first placed 10-20 minutes in 35-45 degree range inside holdings after adding albumen complex enzyme, with
Glutamine transaminage and polyphenol oxidase is allowed to play catalytic crosslinking effect；Then 5-20 minutes are kept the temperature under 55-65 degree to allow
Catalytic crosslinking effect occurs for oxide enzyme, allows minced fillet albumen in mixing minced fillet, the sea cucumber albumen of sea cucumber essence, sea cucumber essence
Sea cucumber polysaccharide, sea cucumber essence selenka intramolecular and intermolecular cross-linking and coating selenka.
The two of the technical solution are as follows：
A kind of minced fillet preparation method, including standby fish step, take flesh of fish step, rinse step and beat step of bursting to prepare fish
It is rotten；Sea cucumber essence, agar-agar ester, starch and albumen complex enzyme are added in minced fillet and stirs evenly and incubates again, so that the minced fillet in minced fillet
Albumen, agar-agar ester, sea cucumber essence, starch form compound material, realize minced fillet albumen, sea cucumber essence sea cucumber albumen, sea cucumber essence
The sea cucumber polysaccharide of China, the intramolecular of the selenka of sea cucumber essence and intermolecular cross-linking and coating selenka, to prepare
Mix minced fillet.
Among one embodiment：Arena is burst after sea cucumber essence, agar-agar ester, starch are added in minced fillet；It is multiple to beat addition albumen after bursting
Synthase and stirring evenly incubates again.
Among one embodiment：Per 2-5 grams of hectogram flesh of fish addition sea cucumber essence, 2-5 grams of agar-agar ester, 10-30 grams of starch, albumen
0.1-2 grams of complex enzyme.
Among one embodiment：The albumen complex enzyme includes glutamine transaminage and protein-crosslinking enzyme, the paddy
Glutamine transaminase and the weight ratio of protein-crosslinking enzyme are 1：0.5-1.
Among one embodiment：The protein-crosslinking enzyme is extracted from Chinese yam, and the protein-crosslinking enzyme includes polyphenol oxygen
Change enzyme and peroxidase.
Among one embodiment：The extracting method of the protein-crosslinking enzyme includes：
Chinese yam is removed the peel；
Phosphate buffer is added, waste takes supernatant after homogenate；
Cold acetone is added toward supernatant, taking precipitate is centrifuged after stirring；
Cold wind dries up sediment；
Sediment is added phosphate buffer and protein-crosslinking enzyme is made.
Among one embodiment：The agar-agar ester is the by-product collected by gelose preparation process；The agar-agar ester
Preparation process it is as follows：
Agar-agar, which adds to heat after water, to be made it dissolve, and is subsequently added into DEAE- celluosic resins, is then at the uniform velocity stirred, then stands
Heat preservation, then filters, is washed out filter cake while hot；
Filter cake is soaked in NaCl solution, is then at the uniform velocity stirred, is then filtered while hot, then filtrate is recycled；
It fully dialyses after filtrate is concentrated, concentrates, dries to obtain agar-agar ester.
Among one embodiment：10-100 points are placed in addition albumen complex enzyme and in 20-50 degree range inside holdings after stirring evenly
Clock is incubated.
Among one embodiment：It is first placed 10-20 minutes in 35-45 degree range inside holdings after adding albumen complex enzyme, with
Glutamine transaminage and polyphenol oxidase is allowed to play catalytic crosslinking effect；Then 5-20 minutes are kept the temperature under 55-65 degree to allow
Catalytic crosslinking effect occurs for oxide enzyme, allows minced fillet albumen in mixing minced fillet, the sea cucumber albumen of sea cucumber essence, sea cucumber essence
Sea cucumber polysaccharide, sea cucumber essence selenka intramolecular and intermolecular cross-linking and coating selenka.
It can have the following technical effects：
1, on production surimi product, the use of albumen complex enzyme using with high salt instead of traditionally promoting surimi product
Gelling performance, not only increase mouthfeel and more avoid the influence with high salt to health；By agar-agar ester, sea cucumber essence, form sediment
Powder is added in minced fillet, so that it is carried out crosslinking coating with the albumen in the flesh of fish by the catalysis of albumen complex enzyme, further increases
The elastic flavor of minced fillet and nutrition；Agar-agar ester is the sulfated polysaccharide in marine red alga, has and improves immunity and antiviral functions,
And sulfated polysaccharide is more easy to and protein-crosslinking.
2, agar-agar ester, sea cucumber essence, the extraction process of protein-crosslinking enzyme simply more save its cost.
3,2-5 grams of addition sea cucumber essence, 2-5 grams of agar-agar ester, 10-30 grams of starch per the hectogram flesh of fish, cross-linking effect more preferably, mouth
Feel.
4, albumen complex enzyme includes glutamine transaminage and protein-crosslinking enzyme, protein-crosslinking enzyme includes polyphenol oxidase
And peroxidase, a variety of enzymes are used in mixed way, cross-linking effect is more preferably.
Specific implementation mode
Embodiment one
A kind of minced fillet preparation method, including：
Standby fresh fish step；
Peeling, extracts fresh flesh of fish step；
Rinse step is carried out using rinsing machine to carry for removing water soluble protein in the flesh of fish, pigment, smell and fat
The elasticity and whiteness of the high flesh of fish；Clear water rinsing or the rinsing of dilute saline-alkali water are for example selected in the rinsing；
Sea cucumber essence, agar-agar ester and starch is added；Wherein：Per 2-5 grams of hectogram flesh of fish addition sea cucumber essence, agar-agar ester 2-5
Gram, 10-30 grams of starch；The sea cucumber essence includes -25 parts by weight of sea cucumber protein 15, sea cucumber polysaccharide 15-25 parts by weight and sea
Join saponin(e 40-60 parts by weight, such as 50 parts by weight of sea cucumber protein 20 parts by weight, 20 parts by weight of sea cucumber polysaccharide and selenka, or, extra large
Join albumen about 17%, sea cucumber polysaccharide about 20%, selenka 52%；
Using mixing and kneading machine beat and burst, to prepare minced fillet, arena bursts and is commonly called as " mixing arena ", by stirring and abrasive action, makes fish
Meat muscle fiber tissue further destroys, and good condition is created for being fully dissolved out for salting-in protein；
Addition albumen complex enzyme is simultaneously stirred evenly, is incubated, so that minced fillet albumen, agar-agar ester in minced fillet, sea cucumber essence, starch group
At compound material, the sea cucumber of minced fillet albumen, the sea cucumber albumen of sea cucumber essence, the sea cucumber polysaccharide of sea cucumber essence, sea cucumber essence is realized
Saponin(e, their intramolecular and intermolecular cross-linking and coating selenka, so as to prepare novel advanced minced fillet；The egg
White complex enzyme includes glutamine transaminage and protein-crosslinking enzyme；The protein-crosslinking enzyme is extracted from Chinese yam, the egg
White cross-linking enzyme includes polyphenol oxidase and peroxidase.Add 0.1-2 grams of albumen complex enzyme per hectogram minced fillet, glutamine turns amine
Enzyme and protein-crosslinking enzyme 1：0.5-1.
The above-mentioned method that protein-crosslinking enzyme is extracted from Chinese yam includes：
Fresh Chinese yam is removed the peel；
Phosphate buffer is added, waste takes supernatant after homogenate；
Cold acetone is added toward supernatant, taking precipitate is centrifuged after being slowly stirred a period of time；
Cold wind dries up sediment；
Sediment is added phosphate buffer and protein-crosslinking enzyme is made, after measured its polyphenol oxidase and peroxidase activity
Property higher, Cord blood, such as -20 to 4 degree preserve.
Above-mentioned sea cucumber essence is extracted from sea cucumber cooking liquor, and extracting method includes：It is big that sea cucumber cooking liquor is crossed into AB-8 types
Hole resin column collects (60-80) %, and such as 70% ethanol elution component is to get sea cucumber essence, and wherein albumen containing sea cucumber is about after measured
17%, sea cucumber polysaccharide about 20%, selenka 52%.New fresh sea cucumber carries out boiling because being easy to happen self-dissolving, after slaughtering to lose
Its autolytic enzyme living, this process generate a large amount of sea cucumber cooking liquor, are taken as discharge of wastewater.In the present embodiment, from sea cucumber boiling
Liquid extraction obtains the sea cucumber essence rich in selenka, sea cucumber albumen and sea cucumber polysaccharide, at low cost.
Above-mentioned agar-agar ester is the by-product collected by gelose preparation process；The preparation process of the agar-agar ester is such as
Under：
Agar-agar, which adds to heat after water, to be made it dissolve, and is subsequently added into pretreated DEAE- celluosic resins, is then at the uniform velocity stirred
It mixes, is at the uniform velocity stirred at 60 DEG C -80 DEG C 0.5-3 hours (2h is at the uniform velocity preferably stirred with rotating speed 15r/min at 70 DEG C)；
Then it stands after keeping the temperature 0.3-0.7 hours (such as 0.5 hour), filters while hot, be washed out filter cake, select 80-95
Degree distillation water washing (such as 90 DEG C of distilled water)；
Filter cake is soaked in 1.0-3.0mol/L (best 2.0mol/L) NaCl solution, then at the uniform velocity stir (such as 60 DEG C-
At the uniform velocity stirred at 80 DEG C 1-3 hours), it then filters while hot, then filtrate is recycled；
Fully dialyse after filtrate is concentrated, 40 DEG C -60 DEG C (such as 50 DEG C) concentration, dry agar-agar ester, after measured its have
Antiviral activity.The agar extracted from marine red alga, including two large divisions, one is the very low algal polysaccharides of sulfate radical content
(agarose), secondly being the higher seaweed polysaccharide sulfate of sulfate radical content (agar-agar ester).The process of agarose is extracted from agar
A large amount of agar-agar esters are generated, not utilized at present, the present embodiment is used, at low cost.
The preparation process of another agar-agar ester is as follows：Its preparation process with upper agar-agar ester the difference is that：Stirring bar
Part is：It is at the uniform velocity stirred at 65 DEG C 1 hour；Select boiling water washing.
A kind of preferred embodiment of incubation：10- is placed in addition albumen complex enzyme and in 20-50 degree range inside holdings after stirring evenly
Incubated within 100 minutes, allow mixing minced fillet in albumen (minced fillet albumen, sea cucumber albumen), polysaccharide (agar-agar ester, sea cucumber polysaccharide, shallow lake
Powder) and the macromolecule internals such as saponin(e, between crosslink and be coated with selenka.
The preferred embodiment that another kind incubates：First heat preservation placement allows for 10-20 minutes under 40 degree after adding albumen complex enzyme
Glutamine transaminage and polyphenol oxidase play catalytic crosslinking effect；Then 5-20 minutes are kept the temperature under 60 degree and allow peroxide
Enzyme occur catalytic crosslinking effect, allow mixing minced fillet in albumen (minced fillet albumen, sea cucumber albumen), (agar-agar ester, sea cucumber are more for polysaccharide
Sugar, starch) and the macromolecule internals such as saponin(e, between crosslink and be coated with selenka, cross-linking effect is good, in good taste.
Food protein crosslinking can be divided into Maillard reaction crosslinking, disulfide bond crosslinking, glutamine transaminage crosslinking, junket ammonia
The crosslinking of sour residue initiation and dehydrogenation protein cross etc..The enzyme that catalysis food protein crosslinks effect mainly has and turns paddy ammonia
Amidase, polyphenol oxidase and peroxidase etc., the catalytic mechanism between them is different, with several different protein-crosslinking enzyme structures
Minced fillet protein-crosslinking is carried out at complex enzyme, cross-linking effect is more preferably.And other than protein-protein can crosslink, albumen
Matter can also be carried out covalently with saponin(e and with polysaccharide Maillard reaction reality can also occur under certain condition for Non-covalent binding, protein
Existing covalent cross-linking.
As needed, may also include after a kind of incubation of minced fillet preparation method：Mix filling step, forming step and shortening step
Suddenly.
Embodiment two
It with embodiment one the difference is that：A kind of minced fillet preparation method, including：
Standby fresh fish step；
Peeling, extracts fresh flesh of fish step；
Rinse step is carried out using rinsing machine；
Using mixing and kneading machine beat and burst；
Sea cucumber essence, agar-agar ester, starch is added, beats and bursts；
Albumen complex enzyme is added, stirs evenly, incubate, so that minced fillet albumen, agar-agar ester in minced fillet, sea cucumber essence, starch group
At compound material, the sea cucumber of minced fillet albumen, the sea cucumber albumen of sea cucumber essence, the sea cucumber polysaccharide of sea cucumber essence, sea cucumber essence is realized
Saponin(e, their intramolecular and intermolecular cross-linking and coating selenka, so as to prepare novel advanced minced fillet.
The above, only present pre-ferred embodiments, therefore cannot limit the scope of implementation of the present invention according to this, i.e., according to
Equivalent changes and modifications made by the scope of the claims of the present invention and description all should still belong in the range of the present invention covers.
Claims (10)
1. a kind of minced fillet preparation method, including standby fish step, takes flesh of fish step, rinse step and beat step of bursting；It is characterized in that：
Sea cucumber essence, agar-agar ester and starch are added after rinse step to carry out beating routed step again, albumen is added after beating routed step
Complex enzyme and stirring evenly incubates again, so that the minced fillet albumen, agar-agar ester, sea cucumber essence, starch in minced fillet form compound material, realizes
Minced fillet albumen, the sea cucumber albumen of sea cucumber essence, the sea cucumber polysaccharide of sea cucumber essence, sea cucumber essence selenka intramolecular and point
It is crosslinked between son and is coated with selenka, to prepare minced fillet；Wherein：Sea cucumber essence is extracted from sea cucumber cooking liquor, described
Extracting method includes：Sea cucumber cooking liquor is crossed into AB-8 type macroporous resin columns, collect the ethanol elution component of 60%-80% to get
Sea cucumber essence；
Per 2-5 grams of hectogram flesh of fish addition sea cucumber essence, 2-5 grams of agar-agar ester, 10-30 grams of starch, 0.1-2 grams of albumen complex enzyme；Institute
The albumen complex enzyme stated includes protein-crosslinking enzyme,
The protein-crosslinking enzyme is extracted from Chinese yam, including polyphenol oxidase and peroxidase, the albumen complex enzyme
Further include glutamine transaminage, the weight ratio of the glutamine transaminage and protein-crosslinking enzyme is 1：0.5-1.
2. a kind of minced fillet preparation method according to claim 1, it is characterised in that：The extraction side of the protein-crosslinking enzyme
Method includes：
Chinese yam is removed the peel；
Phosphate buffer is added, waste takes supernatant after homogenate；
Cold acetone is added toward supernatant, taking precipitate is centrifuged after stirring；
Cold wind dries up sediment；
Sediment is added phosphate buffer and protein-crosslinking enzyme is made.
3. a kind of minced fillet preparation method according to claim 1, it is characterised in that：The agar-agar ester is prepared for gelose
The by-product of process collection；The preparation process of the agar-agar ester is as follows：
Agar-agar, which adds to heat after water, to be made it dissolve, and is subsequently added into DEAE- celluosic resins, is then at the uniform velocity stirred, then stands heat preservation,
Then it filters while hot, is washed out filter cake；
Filter cake is soaked in NaCl solution, is then at the uniform velocity stirred, is then filtered while hot, then filtrate is recycled；
It fully dialyses after filtrate is concentrated, concentrates, dries to obtain agar-agar ester.
4. a kind of minced fillet preparation method according to claim 1, it is characterised in that：In addition albumen complex enzyme and after stirring evenly
It places 10-100 minutes and is incubated in 20-50 degree range inside holdings.
5. a kind of minced fillet preparation method according to claim 1, it is characterised in that：First exist after adding albumen complex enzyme
35-45 degree range inside holdings are placed 10-20 minutes, are made with allowing glutamine transaminage and polyphenol oxidase to play catalytic crosslinking
With；Then 5-20 minutes are kept the temperature under 55-65 degree and allowed peroxidase and catalytic crosslinking effect occurs, allow minced fillet in mixing minced fillet
Albumen, the sea cucumber albumen of sea cucumber essence, the sea cucumber polysaccharide of sea cucumber essence, the intramolecular of selenka of sea cucumber essence and intermolecular
Crosslinking and coating selenka.
6. a kind of minced fillet preparation method, including standby fish step, takes flesh of fish step, rinse step and beat step of bursting to prepare fish
It is rotten；It is characterized in that：
Sea cucumber essence, agar-agar ester, starch and albumen complex enzyme are added in minced fillet and stirs evenly and incubates again, so that the minced fillet in minced fillet
Albumen, agar-agar ester, sea cucumber essence, starch form compound material, realize minced fillet albumen, sea cucumber essence sea cucumber albumen, sea cucumber essence
The sea cucumber polysaccharide of China, the intramolecular of the selenka of sea cucumber essence and intermolecular cross-linking and coating selenka, to prepare
Mix minced fillet；Wherein：Sea cucumber essence is extracted from sea cucumber cooking liquor, and the extracting method includes：Sea cucumber cooking liquor is crossed into AB-
8 type macroporous resin columns collect the ethanol elution component of 60%-80% to get sea cucumber essence；
Per 2-5 grams of hectogram flesh of fish addition sea cucumber essence, 2-5 grams of agar-agar ester, 10-30 grams of starch, 0.1-2 grams of albumen complex enzyme；Institute
The albumen complex enzyme stated includes protein-crosslinking enzyme, and the protein-crosslinking enzyme is extracted from Chinese yam, including polyphenol oxidase and mistake
Oxide enzyme, the albumen complex enzyme further includes glutamine transaminage, the glutamine transaminage and protein-crosslinking
The weight ratio of enzyme is 1：0.5-1.
7. a kind of minced fillet preparation method according to claim 6, it is characterised in that：The extraction side of the protein-crosslinking enzyme
Method includes：
Chinese yam is removed the peel；
Phosphate buffer is added, waste takes supernatant after homogenate；
Cold acetone is added toward supernatant, taking precipitate is centrifuged after stirring；
Cold wind dries up sediment；
Sediment is added phosphate buffer and protein-crosslinking enzyme is made.
8. a kind of minced fillet preparation method according to claim 6, it is characterised in that：The agar-agar ester is prepared for gelose
The by-product of process collection；The preparation process of the agar-agar ester is as follows：
Agar-agar, which adds to heat after water, to be made it dissolve, and is subsequently added into DEAE- celluosic resins, is then at the uniform velocity stirred, then stands heat preservation,
Then it filters while hot, is washed out filter cake；
Filter cake is soaked in NaCl solution, is then at the uniform velocity stirred, is then filtered while hot, then filtrate is recycled；
It fully dialyses after filtrate is concentrated, concentrates, dries to obtain agar-agar ester.
9. a kind of minced fillet preparation method according to claim 6, it is characterised in that：In addition albumen complex enzyme and after stirring evenly
It places 10-100 minutes and is incubated in 20-50 degree range inside holdings.
10. a kind of minced fillet preparation method according to claim 6, it is characterised in that：First exist after adding albumen complex enzyme
35-45 degree range inside holdings are placed 10-20 minutes, are made with allowing glutamine transaminage and polyphenol oxidase to play catalytic crosslinking
With；Then 5-20 minutes are kept the temperature under 55-65 degree and allowed peroxidase and catalytic crosslinking effect occurs, allow minced fillet in mixing minced fillet
Albumen, the sea cucumber albumen of sea cucumber essence, the sea cucumber polysaccharide of sea cucumber essence, the intramolecular of selenka of sea cucumber essence and intermolecular
Crosslinking and coating selenka.
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| 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 |
| CN108669477A (en) * | 2018-05-17 | 2018-10-19 | 江苏鸣生物股份有限公司 | A kind of preparation method of freezing sea cucumber fish ball using glutamine transaminage |
| CN109077257A (en) * | 2018-09-30 | 2018-12-25 | 大连工业大学 | A kind of 3D printing sea cucumber-minced fillet complex material preparation method and application |
| CN113647578A (en) * | 2021-07-02 | 2021-11-16 | 集美大学 | Method for producing minced fillet product |
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