CN106901244A - A kind of production method of deodorization, the health yeast dextran/minced fillet composite article of enhancing gel - Google Patents
A kind of production method of deodorization, the health yeast dextran/minced fillet composite article of enhancing gel Download PDFInfo
- Publication number
- CN106901244A CN106901244A CN201710065705.5A CN201710065705A CN106901244A CN 106901244 A CN106901244 A CN 106901244A CN 201710065705 A CN201710065705 A CN 201710065705A CN 106901244 A CN106901244 A CN 106901244A
- Authority
- CN
- China
- Prior art keywords
- production method
- yeast dextran
- yeast
- minced fillet
- surimi product
- 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.)
- Granted
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 78
- 229920002307 Dextran Polymers 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 239000002131 composite material Substances 0.000 title claims abstract description 11
- 238000004332 deodorization Methods 0.000 title claims abstract description 10
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 7
- 230000036541 health Effects 0.000 title claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 47
- 235000019465 surimi Nutrition 0.000 claims abstract description 26
- 150000001875 compounds Chemical class 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims abstract description 10
- 238000001879 gelation Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 241001275898 Mylopharyngodon piceus Species 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 239000001931 piper nigrum l. white Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 238000005119 centrifugation Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 210000001835 viscera Anatomy 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 2
- 230000009172 bursting Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 70
- 239000000499 gel Substances 0.000 description 33
- 238000007792 addition Methods 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 14
- 239000000523 sample Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 229920001503 Glucan Polymers 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 150000001299 aldehydes Chemical class 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 5
- 150000002500 ions Chemical class 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000004044 response Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 239000002781 deodorant agent Substances 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 4
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 4
- 238000000513 principal component analysis Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000009102 absorption Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- KIPLYOUQVMMOHB-MXWBXKMOSA-L [Ca++].CN(C)[C@H]1[C@@H]2[C@@H](O)[C@H]3C(=C([O-])[C@]2(O)C(=O)C(C(N)=O)=C1O)C(=O)c1c(O)cccc1[C@@]3(C)O.CN(C)[C@H]1[C@@H]2[C@@H](O)[C@H]3C(=C([O-])[C@]2(O)C(=O)C(C(N)=O)=C1O)C(=O)c1c(O)cccc1[C@@]3(C)O Chemical compound [Ca++].CN(C)[C@H]1[C@@H]2[C@@H](O)[C@H]3C(=C([O-])[C@]2(O)C(=O)C(C(N)=O)=C1O)C(=O)c1c(O)cccc1[C@@]3(C)O.CN(C)[C@H]1[C@@H]2[C@@H](O)[C@H]3C(=C([O-])[C@]2(O)C(=O)C(C(N)=O)=C1O)C(=O)c1c(O)cccc1[C@@]3(C)O KIPLYOUQVMMOHB-MXWBXKMOSA-L 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000011953 bioanalysis Methods 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 125000004122 cyclic group Chemical group 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- -1 hydroxyl radical free radical Chemical class 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 229940063650 terramycin Drugs 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010034018 Parosmia Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000001785 headspace extraction Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002808 molecular sieve Substances 0.000 description 1
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000011170 pharmaceutical development Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 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
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The invention belongs to food processing field, it is related to a kind of deodorization, the production method of the health yeast dextran/minced fillet composite article of enhancing gel.Comprise the following steps：Fresh Silver Carp is cleaned up rear " three go "（Decaptitate, scale, remove internal organ）, rinsed after adopting meat.Flesh of fish centrifugation after rinsing is drained, and rotten shape is cut into food processor, through plus salt beat after bursting, in proportion in minced fillet addition compound gross mass 1% 5% yeast dextrans, be prepared into surimi product through overmolding, gelation.Compared with traditional surimi product, the surimi product that the preparation method of the surimi product provided using the present invention is made, delicate mouthfeel, gel strength are high, fishlike smell is low, special odor with yeast dextran, appetite can be significantly improved, but also the health-care effect having with yeast dextran, the added value of surimi product can be significantly improved.
Description
Technical field
The present invention relates to a kind of processing of aquatic products, more particularly to a kind of deodorization, enhancing gel health yeast dextran/
The production method of minced fillet composite article.
Background technology
Surimi product refers to burst, cut the gel food mixed, the process such as be molded and be made through beating after the flesh of fish plus a certain amount of salt
Product.Such product is including breaded fish stick, fish ball, fish sausage, imitation crab meat etc. in the market.Surimi product is nutritious, with height
The low-fat feature of albumen, and it is instant, tasty, therefore suffer from the popular welcome of consumer.In recent years, with consumption
Person has been not limited to traditional surimi product to the increase year by year of aquatic products demand and the emphasis to health, and surimi product is carried
The requirement for updating is gone out, feature surimi product is increasingly becoming new study hotspot, such as less salt minced fillet, low sugar minced fillet, meals high
Fiber minced fillet etc..
In order to improve the gelation of minced fillet, mainly from the quality improver of the optimization of processing technology and addition excellent performance this
Two aspects are had in mind.At present, conventional quality improver mainly has：Starch, edibility hydrophilic colloid, protein matter etc..Additionally,
There is research to point out that some dietary fibers, aldehydes matter, vegetable oil etc. can also improve the gel strength of minced fillet.
China's aquatic resources enrich, and output of aquatic products increases year by year.Yet with moisture is high, in-vivo tissue enzyme activity jump
Etc. reason, aquatic products are easily putrid and deteriorated, fishy smell weight, and because the reasons such as environmental pollution cause aquatic products marketing fresh price low, system
The about development of aquatic products processing industry.In recent years, the control method on fish smell, is broadly divided into according to mechanism of action difference
Physical, chemical method, bioanalysis, sense organ screen method and compound deodorant method etc..
Physical mainly includes：Absorption method, investment, extraction etc..Absorption method is mainly will be oppressed by suction-operated
Fishy smell removal.At present, conventional adsorbent is mainly activated carbon, and other also include molecular sieve, silica gel, ion exchange resin
Deng.The fishy smell material parcel of the flesh of fish is reached investment the purpose of deodorant by using embedding medium, is using most embedding mediums
Cyclodextrine (β-cyclodextrin, β-CD), it has inner hydrophobic, a special cyclic structure of external hydrophilic, and it is nontoxic, can
Edible, good stability.Extraction mainly uses organic solvent to the dissolution extraction of fishy smell composition, reaches the purpose of deodorant.Often
With ethanol, ether as extractant.
Chemical method mainly includes：Acid/base facture, ozone facture, antioxidant facture etc..Acid/base facture master
If being dissolved in acid/base liquid using protein, being launched so that fishy smell material and the protein combined with protein are separated.Together
When, acid/base treatment additionally aids the dissolution of lipid and pigment, suppresses fat oxidation fishy smell.Conventional acid/base liquid mainly has vinegar
Acid, citric acid, malic acid, NaOH and calcium chloride etc..Ozone facture is unstable in water using ozone, and can degrade product
Raw monatomic state oxygen and hydroxyl radical free radical with strong oxidizing property, react with some organic matters, bring it about in various degree
Degraded, some of fishy smell composition material is changed into the big material of fishy smell threshold value, make fishy smell concentration reduction.At antioxidant
Logos is the purpose that deodorant is reached using the inoxidizability of antioxidant, such as Tea Polyphenols, flavones, terpenes and catechin chemical combination
Thing etc..
Bioanalysis mainly uses microorganism that metabolic response occurs in the flesh of fish, and the fishy smell material in the flesh of fish is in microbial enzyme
In the presence of structure change, be changed into the material without fishy smell.At present, the microorganism of selection mainly have saccharomycete, lactic acid bacteria,
Acetobacter etc..Sense organ screen method be it is most traditional remove deodorization method, cover water using spice or some characteristic taste compounds
The fishy smell of product, such as green onion, ginger, Chinese prickly ash, pepper, using extensive in food cooking.In order to reach preferably deodorization effect,
Often various fishy-removing-methods are combined, using the complementation between each method and synergistic function, more preferably deodorization effect is reached.
Yeast dextran is a class by saccharomyces cerevisiae（Saccharomyces cerevisiae）Extraction purification obtain one
Structural polysaccharide is planted, is the main component for constituting yeast cell wall positioned at the innermost layer of cell membrane, account for the 30%- of cell membrane dry weight
60%.Research finds that yeast dextran is made up of β-(1 → 3)-glucan and β-(1 → 6)-glucan, and both ratios are 85:
15.Its structure is different from the special cyclic structure of beta-schardinger dextrin, be by suitable β-(1 → 6)-glucan side chain and single β-
The linear polysaccharide that (1 → 3)-dextran backbone is constituted.Because it has immunocompetence, antitumor activity, radiation resistance, reduction
Various unique physiological activities such as cholesterol and blood fat, the growth for promoting intestinal beneficial bacterium and increasingly paid close attention to by people.
Yeast dextran plays a role as dietary fiber in recent years, also serves as NMF, swelling agent, tissue generating agent and is applied to and bakes
In food, flavoring, chewing gum, candy, preserved fruit etc..Additionally, because yeast dextran is difficult to be disappeared in human digestive organ
Change and absorb, can simultaneously provide fat-like mouthfeel lipid is reduced in meat products as fat substitute.Also due to its have it is good
Retentiveness well, emulsibility are widely used in pharmaceutical developments, animal feeding, health food industry.
The content of the invention
High it is a primary object of the present invention to provide a kind of good, gel strength of elasticity, fishlike smell is low, can promote appetite and tool
There is the compound surimi product of yeast dextran healthcare function.
To achieve these goals, technical solution of the present invention is as follows：
A kind of production method of deodorization, the health yeast dextran/minced fillet composite article of enhancing gel, methods described includes：
1）Cut and mix：Fresh minced fillet adds salt after being cut through sky, cut mixing, and is subsequently adding yeast dextran and auxiliary material, cuts and mixes mixed
Close uniform, obtain compound；
2）Gelation：Will be through step 1）Compound is molded, heating, obtains surimi product.
2nd, a kind of production method of surimi product as claimed in claim 1, it is characterised in that：The step 1）It is hollow to cut
Time is 5-10min；The 2%-3% that the addition of the salt presses quality of fish filling is added, and salt cuts the time for 5-10min.
Preferably, the step 1）The addition of yeast dextran is by mass percentage the 1%-5% of compound gross mass.
The step 1）Yeast dextran is dispersed in water first, is added in minced fillet after stirring.
Preferably, the step 1）In, auxiliary material is added by the percentage composition for accounting for compound gross mass：Salt 3%-5%, sugar
2%-5%, starch 5%-6%, gingerade 10%-22%, white pepper powder 0.2%-0.6%, monosodium glutamate 0.3%-0.5%.
Preferably, the step 1）The raw material of minced fillet be silver carp or grass carp or bighead or black carp or other.
Preferably, the step 2）In, described heating-up temperature is first 40-60 DEG C, and the heat time is 50-60min, then
80-90 DEG C is placed in, the heat time is 20-30min.
Preferably, refrigerated after methods described is also packed including surimi product, refrigerated storage temperature is 0-4 DEG C, cold preservation time
It is 10-24h.The present invention has the beneficial effect that：
1st, by yeast dextran addition in surimi product, it is high to prepare a kind of good, gel strength of elasticity, with yeast for the present invention
The surimi product of the healthcare function of glucan.Yeast dextran is to the enhancing effect of minced fish gel characteristic, dominant mechanism：
（1）Yeast dextran is filled into the space of the network structure of protein formation as a kind of filler, makes structure finer and close,
Enhance the intensity of minced fish gel.（2）Yeast dextran granularity is superfine, good dispersion, can uniformly fill to protein macromolecule
In the network structure for being formed, interacted with the macromolecular chain for constituting network by non-covalent bond, do not hinder not only, destroy
Network structure, has consolidated the network system on the contrary, has maintained the elasticity that network colloform texture enhances gelinite.（3）Gather yeast Portugal
Though sugar is water insoluble, water imbibition is strong, and retention ability is high.Increase yeast glucose content and be equal to the water for reducing minced fillet combination,
The concentration that increased albumen is equivalent to, strengthens system gelling properties.（4）Yeast dextran water swelling, to a certain extent
The continuous matrix of minced fillet albumen formation is extruded, minced fish gel network structure is become fine and close, so as to improve gel strength.
2nd, surimi product prepared by the present invention, its retentiveness, gel strength are better than product prepared by traditional handicraft.
3rd, surimi product prepared by the present invention has the distinctive local flavor of yeast dextran, and fishlike smell is weak, and flesh of fish delicate flavour is strong.
4th, surimi product outward appearance prepared by the present invention can effectively facilitate appetite in faint yellow.
5th, surimi product prepared by the present invention has the healthcare function of yeast dextran.
6th, simple production process of the present invention, equipment requirement is low.
Brief description of the drawings
Fig. 1 is influence of the different yeast dextran contents to minced fish gel retentiveness；
Fig. 2 is influence of the different yeast dextran contents to minced fish gel elastic modelling quantity；
Fig. 3 is influence of the different yeast dextran contents to minced fish gel rupture strength and cup depth；
Fig. 4 is influence of the different yeast dextran contents to minced fish gel stress relaxation ability；
Fig. 5 is principal component analysis (PCA) figure of different yeast dextrans/minced fillet compound Electronic Nose determination data；
Fig. 6 is the total ion peak figure of yeast dextran/minced fillet compound volatile ingredient；
Fig. 7 is the total ion peak figure of minced fillet compound volatile ingredient；
Fig. 8 is the total ion peak figure of yeast dextran volatile ingredient.
Specific embodiment
With reference to subordinate list and specific embodiment, the present invention is further illustrated.
Embodiment 1
Fresh Silver Carp is cleaned up rear " three go "（Decaptitate, scale, remove internal organ）, adopted with flesh separator after must oppressing at 0-10 DEG C
Rinsed under water temperature.Flesh of fish rinsing 3 times, wherein, tap water rinse 2 times, 0.5%NaCl solution is rinsed 1 time.After rinsing
The flesh of fish is placed in a centrifuge centrifugation and drains, and rotten shape is cut into food processor, and stirring is allowed to pour into casing after fully mixing,
And sealed two ends with clipping machine.Using two sections of heatings, 1h is heated under the conditions of 40 DEG C, 30min is heated under the conditions of 90 DEG C, be obtained
Rapid flowing water is cooled down after minced fish gel, refrigerated overnight under the conditions of being placed in 0-4 DEG C.With the texture characteristic of instrumental test sample simultaneously
The difference of sample volatile flavor component is detected using Electronic Nose, HS-SPME-GC-MS methods.
Embodiment 2：
Fresh Silver Carp is cleaned up rear " three go "（Decaptitate, scale, remove internal organ）, adopted with flesh separator after must oppressing at 0-10 DEG C
Rinsed under water temperature.Flesh of fish rinsing 3 times, wherein, tap water rinse 2 times, 0.5%NaCl solution is rinsed 1 time.After rinsing
The flesh of fish is placed in a centrifuge centrifugation and drains, and rotten shape is cut into food processor.Yeast dextran is pre-dispersed in frozen water
In, more than 30min is stirred, its addition is the 1% of sample composites gross mass.Stirring is allowed to pour into casing after fully mixing, and
Two ends are sealed with clipping machine.Using two sections of heatings, 1h is heated under the conditions of 40 DEG C, 30min is heated under the conditions of 90 DEG C, fish is obtained
Rapid flowing water is cooled down after rotten gel, refrigerated overnight under the conditions of being placed in 0-4 DEG C.With the texture characteristic and profit of instrumental test sample
The difference of sample volatile flavor component is detected with Electronic Nose, HS-SPME-GC-MS methods.
Embodiment 3：
Fresh Silver Carp is cleaned up rear " three go "（Decaptitate, scale, remove internal organ）, adopted with flesh separator and rinsed after must oppressing.
Flesh of fish rinsing 3 times, wherein, tap water rinse 2 times, 0.5%NaCl solution is rinsed 1 time.During rinsing, 5min is first slowly stirred, then
10min is stood, the flesh of fish is 1 with the ratio of water:5, water temperature is 10 DEG C or so.The flesh of fish after rinsing is placed in a centrifuge centrifugation drip
It is dry, and rotten shape is cut into food processor.3%-5% salt, 2%-5% sugar, 5%-6% starch, 10%-22% gingers are added respectively
Water, 0.2%-0.6% pepper powders and 0.3%-0.5% monosodium glutamates, cut the ferment of the 1%-5% for adding sample composites gross mass after mixing uniformly again
Female glucan.Shaping, is made fish ball manually.After heating shortening, sensory evaluation is carried out.
The surimi product that the following method being discussed in detail to being provided using the present invention is made carries out gelling value characteristic test, sense organ
Evaluation test, the detection of Electronic Nose prison, the detection of HS-SPME-GC-MS methods volatile ingredient.
1st, texture analysis
Sample is cut into 20mm cylinders long, in carrying out full texture analysis under room temperature condition with TA-XTPlus texture analysers
（TPA）, puncture resistance and stress relaxation ability measure.
2nd, sensory evaluation
Evaluation group is constituted by 5 Majors of Food university students to make the aspects such as the color and luster of sample, smell, structural state and flavour
Evaluation is given a mark respectively, and full marks are 100 points.
3rd, detection by electronic nose
2.0g samples are taken in sample bottle, analysis of volatile components is carried out using Fox4000 electric nasus systems.
4th, HS-SPME-GC-MS methods detection volatile ingredient
3.0 g samples are taken in the headspace extraction bottle of 20 mL, 7ml saturated nacl aqueous solutions are added, envelope is sealed rapidly, and
It is placed in magnetic force heating stirrer.With PDMS/DVB/CAR extracting head headspace absorptions.Extracting head is inserted into GC injection ports, is desorbed,
Then identification is analyzed by gas chromatograph-mass spectrometer.
Fig. 1 shows influence of the yeast dextran of different content to minced fish gel retentiveness.Yeast dextran can be significantly
The retentiveness of minced fish gel is improved, when the addition of yeast dextran is 2%, the retentiveness of minced fish gel has maximum.
Fig. 2 shows influence of the different yeast dextran contents to elasticity of minced fish modulus.Yeast dextran has synergy to G '
Effect, and the yeast dextran of addition 5% is maximum to minced fillet rheological behavior humidification.
Table 1 shows influence of the yeast dextran to minced fish gel TPA performances.The addition of yeast dextran is solidifying to minced fillet
The texture characteristic of glue has considerable influence, and appropriate addition yeast dextran can significantly improve the texture characteristic of minced fish gel.Its
In, when 2% yeast dextran is added, improve the texture characteristic best results of plural gel.
Fig. 3 shows influence of the yeast dextran to minced fish gel rupture strength and cup depth.As can be seen that yeast Portugal
Glycan can strengthen the rupture strength and cup depth of Silver Carp Surimi gel.When the addition of yeast dextran is 2%, minced fillet is coagulated
The rupture strength and cup depth of glue reach maximum.
Fig. 4, table 2 show influence of the yeast dextran to minced fish gel stress relaxation ability.As yeast dextran adds
The increase of dosage, the equilibrium stress of plural gel gradually increases, and when addition is 2%, the equilibrium stress of plural gel is maximum,
Show that hardness is maximum.The minced fish gel of different yeast dextran additions, its stress relaxation parameter has larger otherness, addition
The minced fish gel E of 2% yeast dextran0、E1Maximum is, shows that the plural gel hardness, elasticity are maximum.
Table 3 shows the sensory evaluation scores of yeast dextran fish ball.The sensory evaluation scores numerical value of each sample is with yeast dextran
The increase of addition and have different degrees of rising, comprehensive color and luster, smell, structural state and flavour this four aspects work as yeast
When the addition of glucan is 2%, sensory evaluation scores highest.
Table 4 shows the response of different yeast dextrans/minced fillet compound Electronic Nose probe, it can be seen that
Most sensors effectively can be changed by response distinguishes this 4 kinds of samples, and with the addition of the compound system of the minced fillet of yeast dextran
The response of product is more than blank control group.The difference of response, may be relevant with Cucumber change.
Fig. 5 shows principal component analysis (PCA) figure of different yeast dextrans/minced fillet compound Electronic Nose determination data.
As can be seen that the smell change of the different flesh of fish samples of electronics nose energy effective district point.Add the flesh of fish and blank group of yeast dextran
The flesh of fish it is in larger distance, illustrate add yeast dextran minced fillet odour component it is different with blank minced fillet, significant difference.
Fig. 6 is the total ion peak figure of different yeast dextrans/minced fillet compound volatile ingredient.Good total quasi-molecular ions chart
Show that HS-SPME methods can preferably adsorb the volatile ingredient oppressed in sample, it is possible to volatile ingredient is entered by GC-MS
Row analysis detection.Confirm that Silver Carp Surimi identifies 24 kinds of volatile materials, yeast altogether through the retrieval of NIST picture libraries and bibliographic reference
Glucan/minced fillet composite article identifies 28 kinds of volatile materials, yeast dextrans and identifies 62 kinds of volatile materials altogether altogether.
Table 5 shows that yeast dextran oppresses part silver carp the influence of volatile ingredient.It can be seen that some are relatively low
The aldehyde compound of molecular mass is contributed to the characteristic chicken flavor of fish, the linear chain aldehyde for having document report saturation, such as aldehyde C-9, octanal,
Hexanal, enanthaldehyde etc. would generally produce some penetrating odors beastly such as fishlike smell, terramycin slage.Yeast Portugal is with the addition of to gather
In the volatile ingredient of the sugar flesh of fish, fishlike smell, the hexanal of terramycin slage, octanal, aldehyde C-9,1-OCOL and 2- 11 can be produced
Ketone equal size has declined or can't detect compared with blank group, shows that adding yeast dextran can be effectively improved the volatility of the flesh of fish
Composition.
Fig. 7 is the total ion peak figure of minced fillet compound volatile ingredient, and Fig. 8 is the total quasi-molecular ions of yeast dextran volatile ingredient
Figure.
The volatile ingredient that yeast dextran can be detected, it is relatively low with respect to smell activity value, shows the component to entirety
Local flavor contribution is little.The flesh of fish of yeast dextran is with the addition of, the aldehydes, alcohols material in its volatile ingredient are reduced, compared with blank
The additional material of group is mainly ketone and esters, but this two class is little to the contribution of overall local flavor.Therefore, yeast dextran can subtract
Aldehydes, the alcohols of penetrating odor are produced less, so as to reduce the fishy smell of the flesh of fish, its unique smell is assigned, and reach the mesh of deodorization
's.
In sum, the present invention adds yeast dextran in minced fillet, mixes, is molded, has been made yeast after gelation through cutting
Glucan/minced fillet composite article.Compound surimi product prepared by the present invention, the not only healthcare function with yeast dextran, and
And than traditional minced fillet, elasticity and gel strength are high, and fishlike smell is weak, with the distinctive local flavor of yeast dextran, outward appearance is in yellowish
Color, can effectively lift appetite.
The above embodiments are only the preferred technical solution of the present invention, and are not construed as limitation of the invention, this Shen
Please in embodiment and the feature in embodiment in the case where not conflicting, can mutually be combined.Protection model of the invention
Enclose the equivalent side of technical characteristic in the technical scheme that should be recorded with claim, including the technical scheme of claim record
Case is protection domain.Equivalent i.e. within this range is improved, also within protection scope of the present invention.
Claims (8)
1. a kind of deodorization, enhancing gel health yeast dextran/minced fillet composite article production method, it is characterised in that
Methods described includes：
1）Cut and mix：Fresh minced fillet adds salt after being cut through sky, cut mixing, and is subsequently adding yeast dextran and auxiliary material, cuts and mixes mixed
Close uniform, obtain compound；
2）Gelation：Will be through step 1）Compound is molded, heating, obtains surimi product.
2. production method as claimed in claim 1, it is characterised in that：The step 1）It is hollow to cut the time for 5-10min；It is described
The 2%-3% that the addition of salt presses quality of fish filling is added, and salt cuts the time for 5-10min.
3. production method as claimed in claim 1, it is characterised in that：The step 1）The addition of yeast dextran is by compound
The percentage composition addition of thing gross mass：1%-5%.
4. production method as claimed in claim 1, it is characterised in that step 1）In, described auxiliary material presses compound gross mass
Percentage composition is added：Salt 3%-5%, sugar 2%-5%, starch 5%-6%, gingerade 10%-22%, white pepper powder 0.2%-0.6%, monosodium glutamate
0.3%-0.5%。
5. production method as claimed in claim 1, it is characterised in that step 1）The raw material of minced fillet is silver carp or grass carp or bighead
Black carp or other.
6. production method as claimed in claim 1, it is characterised in that step 2）In, described heating-up temperature is 40-60 first
DEG C, the heat time is 50-70min, then is placed in 80-95 DEG C, and the heat time is 20-40min.
7. production method as claimed in claim 6, it is characterised in that step 2）In, described heating-up temperature is 40 DEG C first,
Heat time is 60min, then is placed in 90 DEG C, and the heat time is 30min.
8. production method as claimed in claim 1, it is characterised in that：Methods described also packs rear cold including surimi product
Hide, refrigerated storage temperature is 0-4 DEG C, and cold preservation time is 10-24h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710065705.5A CN106901244B (en) | 2017-02-06 | 2017-02-06 | Production method of health-care yeast glucan/minced fillet composite product with fishy smell removal and gel enhancement functions |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710065705.5A CN106901244B (en) | 2017-02-06 | 2017-02-06 | Production method of health-care yeast glucan/minced fillet composite product with fishy smell removal and gel enhancement functions |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106901244A true CN106901244A (en) | 2017-06-30 |
| CN106901244B CN106901244B (en) | 2021-02-19 |
Family
ID=59207684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710065705.5A Active CN106901244B (en) | 2017-02-06 | 2017-02-06 | Production method of health-care yeast glucan/minced fillet composite product with fishy smell removal and gel enhancement functions |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106901244B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581527A (en) * | 2017-08-04 | 2018-01-16 | 舟山佳竹水产有限公司 | A kind of preparation method of minced fillet typical local food |
| CN111887403A (en) * | 2020-08-05 | 2020-11-06 | 华中农业大学 | Preparation method of minced fillet gel product and application of yeast extract in preparation of minced fillet gel product |
| CN113068808A (en) * | 2021-05-06 | 2021-07-06 | 福建农林大学 | Processing method for improving quality of fried fish cake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382097A (en) * | 2014-11-17 | 2015-03-04 | 江南大学 | Low-temperature acid-induced minced fish product with high gel strength and production method of minced fish product |
| CN105876673A (en) * | 2016-04-28 | 2016-08-24 | 福建农林大学 | Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation |
| CN105942299A (en) * | 2016-04-28 | 2016-09-21 | 福建农林大学 | Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation |
-
2017
- 2017-02-06 CN CN201710065705.5A patent/CN106901244B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382097A (en) * | 2014-11-17 | 2015-03-04 | 江南大学 | Low-temperature acid-induced minced fish product with high gel strength and production method of minced fish product |
| CN105876673A (en) * | 2016-04-28 | 2016-08-24 | 福建农林大学 | Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation |
| CN105942299A (en) * | 2016-04-28 | 2016-09-21 | 福建农林大学 | Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation |
Non-Patent Citations (4)
| Title |
|---|
| 佘文熙 等: ""酵母葡聚糖鲭鱼鱼丸的研制及其质构特性和防腐效果的研究"", 《食品工业》 * |
| 关荣发 等: "《食品加工基础》", 30 April 2016 * |
| 林亲录 等: "《食品工艺学》", 30 June 2013 * |
| 王淼: ""酵母葡聚糖在肉制品中的应用研究"", 《食品与机械》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581527A (en) * | 2017-08-04 | 2018-01-16 | 舟山佳竹水产有限公司 | A kind of preparation method of minced fillet typical local food |
| CN111887403A (en) * | 2020-08-05 | 2020-11-06 | 华中农业大学 | Preparation method of minced fillet gel product and application of yeast extract in preparation of minced fillet gel product |
| CN113068808A (en) * | 2021-05-06 | 2021-07-06 | 福建农林大学 | Processing method for improving quality of fried fish cake |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106901244B (en) | 2021-02-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104207035A (en) | Non-beany high protein meat-like vegetarian food and preparation method thereof | |
| WO2019224327A1 (en) | Food product having flavor-active substance made from raw materials of animal origin or from extracts of same | |
| CN106901244A (en) | A kind of production method of deodorization, the health yeast dextran/minced fillet composite article of enhancing gel | |
| Yuan et al. | Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus | |
| CN103907935B (en) | A kind of alcohol molten tea powder flavour nutrient sausage and making method thereof | |
| KR101049420B1 (en) | Manufacturing method of blood sausage using kimchi powder | |
| WO2022157313A1 (en) | Method of making a seafood analogue | |
| KR20170136781A (en) | Method for Manufacturing Chemical Additive-free Natural leek Sausage | |
| KR101968503B1 (en) | A manufacturing method of sausage having rice | |
| KR102294295B1 (en) | Method for preparing of duck jerky and duck jerky prepared thereby | |
| CN102640899A (en) | Processing process of boiled dumplings stuffed with mackerel | |
| KR101322290B1 (en) | Manufacturing method of korean cake using a Dioscorea japonica Thunb. | |
| KR101275734B1 (en) | Manufacturing method of low-fat chicken sausages containing dietary fiber extracted from pumpkin | |
| JP2011087487A (en) | Konjac processed food product and method for producing the same | |
| CN105011251B (en) | A kind of preparation method of the convenient soup of edible fungi preserving raw material with clearing lung-heat fat-reducing effect | |
| Asmare et al. | Development and evaluation of dry fermented sausages processed from blends of chickpea flour and beef | |
| KR101353119B1 (en) | The manufacturing method of fermentation sausages additional herb | |
| CN108740847A (en) | A kind of instant kelp cake and preparation method thereof | |
| JP2016149972A (en) | Method for producing ginkgo processed food | |
| KR101809823B1 (en) | Kimchi manufacture Method for Child | |
| KR102674494B1 (en) | Senior-Friendly Jerky and manufacturing method thereof | |
| CN108771105A (en) | A kind of preparation method of seaweed fishy-smell removing agent | |
| KR102360914B1 (en) | A process for the preparation of taste soy sauce and the taste soy sauce prepared therefrom | |
| CN116391849B (en) | Plant-based goose liver paste and preparation method thereof | |
| KR102598460B1 (en) | Vinegar comprising Chionoecetes opilio and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |