CN104921181A - Preparation method of minced fillets with elasticity and water-retaining property - Google Patents
Preparation method of minced fillets with elasticity and water-retaining property Download PDFInfo
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- CN104921181A CN104921181A CN201510273667.3A CN201510273667A CN104921181A CN 104921181 A CN104921181 A CN 104921181A CN 201510273667 A CN201510273667 A CN 201510273667A CN 104921181 A CN104921181 A CN 104921181A
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- retaining property
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 241000251468 Actinopterygii Species 0.000 claims abstract description 122
- 238000010438 heat treatment Methods 0.000 claims abstract description 41
- 239000000137 peptide hydrolase inhibitor Substances 0.000 claims abstract description 24
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 230000008014 freezing Effects 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 239000003292 glue Substances 0.000 claims description 36
- 229920002472 Starch Polymers 0.000 claims description 31
- 235000019698 starch Nutrition 0.000 claims description 31
- 239000008107 starch Substances 0.000 claims description 31
- 239000002994 raw material Substances 0.000 claims description 27
- 229940042399 direct acting antivirals protease inhibitors Drugs 0.000 claims description 22
- 239000000084 colloidal system Substances 0.000 claims description 21
- 229920000297 Rayon Polymers 0.000 claims description 20
- 230000009172 bursting Effects 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 20
- 239000000693 micelle Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 240000003183 Manihot esculenta Species 0.000 claims description 17
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 12
- 229920002261 Corn starch Polymers 0.000 claims description 11
- 239000008120 corn starch Substances 0.000 claims description 11
- 229940099112 cornstarch Drugs 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 229940122618 Trypsin inhibitor Drugs 0.000 claims description 10
- 101710162629 Trypsin inhibitor Proteins 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 10
- 230000015572 biosynthetic process Effects 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000001935 peptisation Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 230000008961 swelling Effects 0.000 claims description 10
- 239000002753 trypsin inhibitor Substances 0.000 claims description 10
- 229910019142 PO4 Inorganic materials 0.000 abstract description 5
- 239000010452 phosphate Substances 0.000 abstract description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 5
- 229920002558 Curdlan Polymers 0.000 abstract description 4
- 239000001879 Curdlan Substances 0.000 abstract description 4
- 229940078035 curdlan Drugs 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 3
- 235000019316 curdlan Nutrition 0.000 abstract description 3
- 239000006071 cream Substances 0.000 abstract 3
- 229920000881 Modified starch Polymers 0.000 abstract 2
- 239000004368 Modified starch Substances 0.000 abstract 2
- 229940124158 Protease/peptidase inhibitor Drugs 0.000 abstract 2
- 235000019426 modified starch Nutrition 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000019465 surimi Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000012744 reinforcing agent Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- TVZISJTYELEYPI-UHFFFAOYSA-N hypodiphosphoric acid Chemical compound OP(O)(=O)P(O)(O)=O TVZISJTYELEYPI-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of minced fillets with elasticity and water-retaining property. The preparation method comprises the following steps: 1) preparing Curdlan gum particles; 2) blending: putting fish cream in a blending machine and adding 1-2% of table salt, 0.03-0.05% of a protease inhibitor and 5-10% of modified starch based on the amount of the fish cream for blending; 3) gel forming: adding the particles into the blended fish cream, and leaving the mixture to stand and heating the mixture after being moulded by a die to obtain an initial product of the minced fillets; and 4) freezing: putting the cooled and packaged initial product of the minced fillets in a freezer to be frozen to obtain a finished product minced fillets. According to the preparation method disclosed by the invention, the minced fillet product is developed by integrated utilization of natural thermal gel thermal gel-Curdlan gum, the protease inhibitor and the modified starch, so that the purpose of replacing phosphate or reducing the additive amount of phosphate is achieved, and the purchase of massive consumers on healthy and safe foods can be further satisfied.
Description
Technical field
The invention belongs to aquatic food manufacture field, be specifically related to a kind of preparation method with the fish gruel of elasticity and water-retaining property.
Background technology
Surimi product, be by fish raw material through cleaning, split, adopt meat, rinsing, dehydration, interpolation auxiliary material, beat the process such as to burst after form thickness pasted fish meat, reshaping, heat the fish food made.
At present, rapidly, the conditioning of this series products is easy, and mouthfeel delicacy is smooth, nutritious, is subject to the welcome of consumer, and be applicable to large-scale industrialized production, thus market prospects are very wide for China's surimi product processing development.
But because unblemished fish slurry price rises steadily, enterprise, in order to reduce production cost, replaces with inferior raw material, causes deterioration in quality, as the problem such as poor flexibility, shade deviation.In order to address this problem, enterprise is Use out of range phosphate, chemical elastic reinforcing agent etc. often, causes surimi product to there is security-hidden trouble.
Summary of the invention
The object of the present invention is to provide a kind of preparation method with the fish gruel of elasticity and water-retaining property, realize the object substituting or lower phosphate adding quantity.
For achieving the above object, the present invention adopts following technical scheme:
There is a preparation method for the fish gruel of elasticity and water-retaining property, comprise the following steps:
1) swollen, the homogeneous of card Derain peptization, heating, cooling:
Be scattered in water by card Derain glue, make its abundant swelling formation colloid, the weight ratio of described card Derain glue and water is 1:50-70; Then described colloid be placed in the thermostat water bath heating of 50-60 DEG C and constantly stir, after being stirred to solution thickness, stopping stirring, continuing to be heated to central temperature when being more than 85 DEG C, stop heating, obtain colloidal solution; Then colloidal solution is cooled to solid blob of viscose fast at low temperature 0-5 DEG C; Then with meat grinder, blob of viscose is twisted into the micelle of 4-5mm size, for subsequent use;
2) burst in arena: fish slurry is placed in mixing and kneading machine, adds the salt of fish slurry amount 1-2%, and after beating the 5-10min that burst, add the protease inhibitors of fish slurry amount 0.03-0.05%, bursting after 5-10min in arena, then adds the converted starch of fish slurry amount 5-10%, beats the 5-10min that burst;
3) gel forming: add micelle prepared by step 1) in the fish slurry after bursting in above-mentioned arena, mix, after mould molding, left at room temperature 20-30min, then under 80-90 DEG C of condition, heating 35-45min, obtains the rotten early-products of fish;
Wherein, the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.3-0.5:100;
4) freezing: the water rotten for above-mentioned fish early-products being placed in 5-10 DEG C, cooling 20-30min, packaging is placed in freezer freezing, and get product fish gruel.
Described protease inhibitors is soybean trypsin inhibitor.
Described converted starch is one or more the combination in farina, tapioca or cornstarch.
Further, described converted starch is farina and tapioca, and its weight ratio is 1:1-3.
Preferably, the weight ratio of described farina and tapioca is 1:1.
Further, described converted starch is farina, tapioca and cornstarch, and its weight ratio is 1:1:1.
Further, described converted starch is farina, tapioca and cornstarch, and its weight ratio is 1:2:3.
The weight ratio that described raw material card Derain glue and raw material fish are starched is 0.5:100.
Described soybean trypsin inhibitor is bought in Sigma-Aldrich (Shanghai) trade Co., Ltd.
The present invention adopts above technical scheme, the natural Curdlan of integrated utilization-Ka Derain glue, and protease inhibitors exploitation hypophosphate surimi product.Because card Derain glue is not dissolved in water, by colloid mill and emulsifying, solve the dispersiveness of card Derain glue in minced fish gel and uniformity, form stable mixed system with the protein in minced fish gel, significantly improve the hardness of minced fish gel thing structure characteristic and surimi product, elasticity, water-retaining property, resistance toly freeze the product quality such as type and yield.
The present invention's application protease inhibitors, as the primary raw material of surimi product elastic reinforcing agent together with converted starch, starch specialized as surimi product of farina, tapioca and cornstarch has been filtered out from the starch of separate sources, denaturation way, and the compounded formula optimized between above-mentioned three kinds of starch, significantly improve the elasticity of surimi product.
The natural Curdlan of integrated utilization of the present invention-Ka Derain glue, protease inhibitors and converted starch exploitation surimi product, achieves the object substituting or lower phosphate adding quantity, more can meet consumers in general to pursuit that is healthy, safety food.
Detailed description of the invention
There is a preparation method for the fish gruel of elasticity and water-retaining property, it is characterized in that: it comprises the following steps:
1) swollen, the homogeneous of card Derain peptization, heating, cooling:
Be scattered in water by card Derain glue, make its abundant swelling formation colloid, the weight ratio of described card Derain glue and water is 1:50-70; Then described colloid be placed in the thermostat water bath heating of 50-60 DEG C and constantly stir, after being stirred to solution thickness, stopping stirring, continuing to be heated to central temperature when being more than 85 DEG C, stop heating, obtain colloidal solution; Then colloidal solution is cooled to solid blob of viscose fast at 0-5 DEG C; Then with meat grinder, blob of viscose is twisted into the micelle of 4-5mm size, for subsequent use;
2) burst in arena: fish slurry is placed in mixing and kneading machine, adds the salt of fish slurry amount 1-2%, and after beating the 5-10min that burst, add the protease inhibitors of fish slurry amount 0.03-0.05%, bursting after 5-10min in arena, then adds the converted starch of fish slurry amount 5-10%, beats the 5-10min that burst;
Wherein, described protease inhibitors is soybean trypsin inhibitor;
Described converted starch is one or more the combination in farina, tapioca or cornstarch;
3) gel forming: add micelle prepared by step 1) in the fish slurry after bursting in above-mentioned arena, mix, after mould molding, left at room temperature 20-30min, then under 80-90 DEG C of condition, heating 35-45min, obtains the rotten early-products of fish;
Wherein, the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.3-0.5:100;
4) freezing: the water rotten for above-mentioned fish early-products being placed in 5-10 DEG C, cooling 20-30min, packaging is placed in freezer freezing, and get product fish gruel.
Embodiment 1
There is a preparation method for the fish gruel of elasticity and water-retaining property, it is characterized in that: it comprises the following steps:
1) swollen, the homogeneous of card Derain peptization, heating, cooling:
Be scattered in water by card Derain glue, make its abundant swelling formation colloid, the weight ratio of described card Derain glue and water is 1:50; Then described colloid be placed in the thermostat water bath heating of 50 DEG C and constantly stir, after being stirred to solution thickness, stopping stirring, continuing to be heated to central temperature when being more than 85 DEG C, stop heating, obtain colloidal solution; Then colloidal solution is cooled to solid blob of viscose fast at 0 DEG C; Then with meat grinder, blob of viscose is twisted into the micelle of 4mm size, for subsequent use;
2) burst in arena: fish slurry is placed in mixing and kneading machine, adds the salt of fish slurry amount 1%, and after beating 5 min that burst, add the protease inhibitors of fish slurry amount 0.03%, bursting after 5min in arena, then adds the converted starch of fish slurry amount 5%, beats 5 min that burst;
Wherein, described protease inhibitors is soybean trypsin inhibitor;
Described converted starch is farina and tapioca, and its weight ratio is 1:1;
3) gel forming: add micelle prepared by step 1) in the fish slurry after bursting in above-mentioned arena, mix, after mould molding, left at room temperature 20min, then under 80 DEG C of conditions, heating 35min, obtains the rotten early-products of fish;
Wherein, the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.5:100;
4) freezing: the water rotten for above-mentioned fish early-products being placed in 5 DEG C, cooling 20min, packaging is placed in freezer freezing, and get product fish gruel.
Embodiment 2
There is a preparation method for the fish gruel of elasticity and water-retaining property, it is characterized in that: it comprises the following steps:
1) swollen, the homogeneous of card Derain peptization, heating, cooling:
Be scattered in water by card Derain glue, make its abundant swelling formation colloid, the weight ratio of described card Derain glue and water is 1:70; Then described colloid be placed in the thermostat water bath heating of 60 DEG C and constantly stir, after being stirred to solution thickness, stopping stirring, continuing to be heated to central temperature when being more than 85 DEG C, stop heating, obtain colloidal solution; Then colloidal solution is cooled to solid blob of viscose fast at 5 DEG C; Then with meat grinder, blob of viscose is twisted into the micelle of 5mm size, for subsequent use;
2) burst in arena: fish slurry is placed in mixing and kneading machine, adds the salt of fish slurry amount 2%, and after beating the 10min that bursts, add the protease inhibitors of fish slurry amount 0.05%, bursting after 10min in arena, then adds the converted starch of fish slurry amount 10%, beats 5 10min that burst;
Wherein, described protease inhibitors is soybean trypsin inhibitor;
Described converted starch is farina and tapioca, and its weight ratio is: 1:3;
3) gel forming: add micelle prepared by step 1) in the fish slurry after bursting in above-mentioned arena, mix, after mould molding, left at room temperature 30min, then under 90 DEG C of conditions, heating 45min, obtains the rotten early-products of fish;
Wherein, the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.3:100;
4) freezing: the water rotten for above-mentioned fish early-products being placed in 10 DEG C, cooling 30min, packaging is placed in freezer freezing, and get product fish gruel.
Embodiment 3
There is a preparation method for the fish gruel of elasticity and water-retaining property, it is characterized in that: it comprises the following steps:
1) swollen, the homogeneous of card Derain peptization, heating, cooling:
Be scattered in water by card Derain glue, make its abundant swelling formation colloid, the weight ratio of described card Derain glue and water is 1:60; Then described colloid be placed in the thermostat water bath heating of 55 DEG C and constantly stir, after being stirred to solution thickness, stopping stirring, continuing to be heated to central temperature when being more than 85 DEG C, stop heating, obtain colloidal solution; Then colloidal solution is cooled to solid blob of viscose fast at 2 DEG C; Then with meat grinder, blob of viscose is twisted into the micelle of 4-5mm size, for subsequent use;
2) burst in arena: fish slurry is placed in mixing and kneading machine, adds the salt of fish slurry amount 1.5%, and after beating the 8min that bursts, add the protease inhibitors of fish slurry amount 0.04%, bursting after 8min in arena, then adds the converted starch of fish slurry amount 8%, beats the 8min that bursts;
Wherein, described protease inhibitors is soybean trypsin inhibitor;
Described converted starch is farina, tapioca and cornstarch, and its weight ratio is 1:1:1;
3) gel forming: add micelle prepared by step 1) in the fish slurry after bursting in above-mentioned arena, mix, after mould molding, left at room temperature 25min, then under 85 DEG C of conditions, heating 40min, obtains the rotten early-products of fish;
Wherein, the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.4:100;
4) freezing: the water rotten for above-mentioned fish early-products being placed in 8 DEG C, cooling 25min, packaging is placed in freezer freezing, and get product fish gruel.
Embodiment 4
There is a preparation method for the fish gruel of elasticity and water-retaining property, it is characterized in that: it comprises the following steps:
1) swollen, the homogeneous of card Derain peptization, heating, cooling:
Be scattered in water by card Derain glue, make its abundant swelling formation colloid, the weight ratio of described card Derain glue and water is 1:50; Then described colloid be placed in the thermostat water bath heating of 60 DEG C and constantly stir, after being stirred to solution thickness, stopping stirring, continuing to be heated to central temperature when being more than 85 DEG C, stop heating, obtain colloidal solution; Then colloidal solution is cooled to solid blob of viscose fast at 0 DEG C; Then with meat grinder, blob of viscose is twisted into the micelle of 4.5mm size, for subsequent use;
2) burst in arena: fish slurry is placed in mixing and kneading machine, adds the salt of fish slurry amount 1%, and after beating the 5min that bursts, add the protease inhibitors of fish slurry amount 0.03%, bursting after 10min in arena, then adds the converted starch of fish slurry amount 7%, beats the 10min that bursts;
Wherein, described protease inhibitors is soybean trypsin inhibitor;
Described converted starch is farina, tapioca and cornstarch, and its weight ratio is 1:2:3;
3) gel forming: add micelle prepared by step 1) in the fish slurry after bursting in above-mentioned arena, mix, after mould molding, left at room temperature 25min, then under 80 DEG C of conditions, heating 35min, obtains the rotten early-products of fish;
Wherein, the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.5:100;
4) freezing: the water rotten for above-mentioned fish early-products being placed in 10 DEG C, cooling 30min, packaging is placed in freezer freezing, and get product fish gruel.
Embodiment 5
There is a preparation method for the fish gruel of elasticity and water-retaining property, it is characterized in that: it comprises the following steps:
1) swollen, the homogeneous of card Derain peptization, heating, cooling:
Be scattered in water by card Derain glue, make its abundant swelling formation colloid, the weight ratio of described card Derain glue and water is 1:60; Then described colloid be placed in the thermostat water bath heating of 60 DEG C and constantly stir, after being stirred to solution thickness, stopping stirring, continuing to be heated to central temperature when being more than 85 DEG C, stop heating, obtain colloidal solution; Then colloidal solution is cooled to solid blob of viscose fast at 5 DEG C; Then with meat grinder, blob of viscose is twisted into the micelle of 4-5mm size, for subsequent use;
2) burst in arena: fish slurry is placed in mixing and kneading machine, adds the salt of fish slurry amount 2%, and after beating the 7min that bursts, add the protease inhibitors of fish slurry amount 0.04%, bursting after 10min in arena, then adds the converted starch of fish slurry amount 7%, beats the 10min that bursts;
Wherein, described protease inhibitors is soybean trypsin inhibitor;
Described converted starch is farina;
3) gel forming: add micelle prepared by step 1) in the fish slurry after bursting in above-mentioned arena, mix, after mould molding, left at room temperature 25min, then under 90 DEG C of conditions, heating 35min, obtains the rotten early-products of fish;
Wherein, the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.35:100;
4) freezing: the water rotten for above-mentioned fish early-products being placed in 5 DEG C, cooling 20min, packaging is placed in freezer freezing, and get product fish gruel.
Embodiment 6
There is a preparation method for the fish gruel of elasticity and water-retaining property, it is characterized in that: it comprises the following steps:
1) swollen, the homogeneous of card Derain peptization, heating, cooling:
Be scattered in water by card Derain glue, make its abundant swelling formation colloid, the weight ratio of described card Derain glue and water is 1:55; Then described colloid be placed in the thermostat water bath heating of 55 DEG C and constantly stir, after being stirred to solution thickness, stopping stirring, continuing to be heated to central temperature when being more than 85 DEG C, stop heating, obtain colloidal solution; Then colloidal solution is cooled to solid blob of viscose fast at 3 DEG C; Then with meat grinder, blob of viscose is twisted into the micelle of 4-5mm size, for subsequent use;
2) burst in arena: fish slurry is placed in mixing and kneading machine, adds the salt of fish slurry amount 1%, and after beating the 5min that bursts, add the protease inhibitors of fish slurry amount 0.05%, bursting after 10min in arena, then adds the converted starch of fish slurry amount 5%, beats the 10min that bursts;
Wherein, described protease inhibitors is soybean trypsin inhibitor;
Described converted starch is tapioca;
3) gel forming: add micelle prepared by step 1) in the fish slurry after bursting in above-mentioned arena, mix, after mould molding, left at room temperature 25min, then under 85 DEG C of conditions, heating 45min, obtains the rotten early-products of fish;
Wherein, the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.45:100;
4) freezing: the water rotten for above-mentioned fish early-products being placed in 10 DEG C, cooling 25min, packaging is placed in freezer freezing, and get product fish gruel.
Embodiment 7
There is a preparation method for the fish gruel of elasticity and water-retaining property, it is characterized in that: it comprises the following steps:
1) swollen, the homogeneous of card Derain peptization, heating, cooling:
Be scattered in water by card Derain glue, make its abundant swelling formation colloid, the weight ratio of described card Derain glue and water is 1:65; Then described colloid be placed in the thermostat water bath heating of 60 DEG C and constantly stir, after being stirred to solution thickness, stopping stirring, continuing to be heated to central temperature when being more than 85 DEG C, stop heating, obtain colloidal solution; Then colloidal solution is cooled to solid blob of viscose fast at 0 DEG C; Then with meat grinder, blob of viscose is twisted into the micelle of 4-5mm size, for subsequent use;
2) burst in arena: fish slurry is placed in mixing and kneading machine, adds the salt of fish slurry amount 1.2%, and after beating the 7min that bursts, add the protease inhibitors of fish slurry amount 0.045%, bursting after 8min in arena, then adds the converted starch of fish slurry amount 8%, beats the 8min that bursts;
Described converted starch is cornstarch;
3) gel forming: add micelle prepared by step 1) in the fish slurry after bursting in above-mentioned arena, mix, after mould molding, left at room temperature 30min, then under 80 DEG C of conditions, heating 45min, obtains the rotten early-products of fish;
Wherein, the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.35:100;
4) freezing: the water rotten for above-mentioned fish early-products being placed in 5 DEG C, cooling 20min, packaging is placed in freezer freezing, and get product fish gruel.
Claims (8)
1. there is a preparation method for the fish gruel of elasticity and water-retaining property, it is characterized in that: it comprises the following steps:
1) swollen, the homogeneous of card Derain peptization, heating, cooling:
Be scattered in water by card Derain glue, make its abundant swelling formation colloid, the weight ratio of described card Derain glue and water is 1:50-70; Then described colloid be placed in the thermostat water bath heating of 50-60 DEG C and constantly stir, after being stirred to solution thickness, stopping stirring, continuing to be heated to central temperature when being more than 85 DEG C, stop heating, obtain colloidal solution; Then colloidal solution is cooled to solid blob of viscose fast at 0-5 DEG C; Then with meat grinder, blob of viscose is twisted into the micelle of 4-5mm size, for subsequent use;
2) burst in arena: fish slurry is placed in mixing and kneading machine, adds the salt of fish slurry amount 1-2%, and after beating the 5-10min that burst, add the protease inhibitors of fish slurry amount 0.03-0.05%, bursting after 5-10min in arena, then adds the converted starch of fish slurry amount 5-10%, beats the 5-10min that burst;
3) gel forming: add micelle prepared by step 1) in the fish slurry after bursting in above-mentioned arena, mix, after mould molding, left at room temperature 20-30min, then under 80-90 DEG C of condition, heating 35-45min, obtains the rotten early-products of fish;
Wherein, the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.3-0.5:100;
4) freezing: the water rotten for above-mentioned fish early-products being placed in 5-10 DEG C, cooling 20-30min, packaging is placed in freezer freezing, and get product fish gruel.
2. a kind of preparation method with the fish gruel of elasticity and water-retaining property according to claim 1, is characterized in that: described protease inhibitors is soybean trypsin inhibitor.
3. a kind of preparation method with the fish gruel of elasticity and water-retaining property according to claim 1, is characterized in that: described converted starch is one or more the combination in farina, tapioca or cornstarch.
4. a kind of preparation method with the fish gruel of elasticity and water-retaining property according to claim 3, it is characterized in that: described converted starch is farina and tapioca, its weight ratio is 1:1-3.
5. a kind of preparation method with the fish gruel of elasticity and water-retaining property according to claim 4, is characterized in that: the weight ratio of described farina and tapioca is 1:1.
6. a kind of preparation method with the fish gruel of elasticity and water-retaining property according to claim 3, it is characterized in that: described converted starch is farina, tapioca and cornstarch, its weight ratio is 1:1:1.
7. a kind of preparation method with the fish gruel of elasticity and water-retaining property according to claim 3, it is characterized in that: described converted starch is farina, tapioca and cornstarch, its weight ratio is 1:2:3.
8. a kind of preparation method with the fish gruel of elasticity and water-retaining property according to claim 1, is characterized in that: the weight ratio that described raw material card Derain glue and raw material fish are starched is 0.5:100.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510273667.3A CN104921181B (en) | 2015-05-27 | 2015-05-27 | A kind of preparation method with elasticity and the minced fillet of water-retaining property |
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| CN201510273667.3A CN104921181B (en) | 2015-05-27 | 2015-05-27 | A kind of preparation method with elasticity and the minced fillet of water-retaining property |
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| CN104921181A true CN104921181A (en) | 2015-09-23 |
| CN104921181B CN104921181B (en) | 2018-05-01 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN108378304A (en) * | 2018-02-13 | 2018-08-10 | 福州大学 | Without phosphorus low albumen steck of one kind and preparation method thereof |
| WO2021100766A1 (en) * | 2019-11-18 | 2021-05-27 | 三菱商事ライフサイエンス株式会社 | Molded-food processing composition |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798263A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | A kind of regulation and control method for improving the shaping of defrosting minced fillet system and 3D precise Printing performances |
| US10842180B2 (en) | 2017-01-16 | 2020-11-24 | Jiangnan University | Control method for improving forming and 3D precise printing performance of thawed surimi system |
| CN108378304A (en) * | 2018-02-13 | 2018-08-10 | 福州大学 | Without phosphorus low albumen steck of one kind and preparation method thereof |
| WO2021100766A1 (en) * | 2019-11-18 | 2021-05-27 | 三菱商事ライフサイエンス株式会社 | Molded-food processing composition |
| CN114727637A (en) * | 2019-11-18 | 2022-07-08 | 三菱商事生命科学株式会社 | Composition for processing shaped food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104921181B (en) | 2018-05-01 |
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