CN117546989A - High-lipid minced fillet and preparation method thereof - Google Patents
High-lipid minced fillet and preparation method thereof Download PDFInfo
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- CN117546989A CN117546989A CN202311687549.8A CN202311687549A CN117546989A CN 117546989 A CN117546989 A CN 117546989A CN 202311687549 A CN202311687549 A CN 202311687549A CN 117546989 A CN117546989 A CN 117546989A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 10
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims description 17
- 235000019465 surimi Nutrition 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 241000269319 Squalius cephalus Species 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 235000013580 sausages Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 150000002632 lipids Chemical class 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 16
- 235000019198 oils Nutrition 0.000 abstract description 16
- 235000005687 corn oil Nutrition 0.000 abstract description 8
- 239000002285 corn oil Substances 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 230000001965 increasing effect Effects 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000004519 grease Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 239000000523 sample Substances 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 239000004964 aerogel Substances 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 238000005481 NMR spectroscopy Methods 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013341 fat substitute Nutrition 0.000 description 2
- 239000003778 fat substitute Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 101150036550 DRG1 gene Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 238000003384 imaging method Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 238000001208 nuclear magnetic resonance pulse sequence Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to high-lipid minced fillet and a preparation method thereof. According to the invention, the defatted coconut flour-based oil gel is added into the minced fillet gel instead of corn oil, so that not only can the deterioration of texture and gel characteristics of minced fillet products be avoided, but also the content of unsaturated fatty acid in the minced fillet gel can be increased, and the nutrition characteristics of the minced fillet gel can be improved.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to high-lipid minced fillet and a preparation method thereof.
Background
Oleogels are polymeric gel-like materials formed by encapsulating a liquid oil within crystalline particles or having a three-dimensional network structure. The preparation methods of oleogel can be roughly divided into two types: direct and indirect processes. The use of direct process prepared oleogels in the food industry is challenging due to the presence of undesirable waxy aroma and high melting temperatures. Therefore, indirect methods involving the formation of three-dimensional polymer network structures using hydrocolloids such as proteins and polysaccharides as gelators are receiving increasing attention.
Currently, several patent documents record the aspects of oleogels prepared from single proteins/polysaccharides or complexes of both. For example, chinese patent No. CN116420868A discloses a method for preparing a vegetable-based fat substitute rich in dietary fibers, which comprises compounding soluble dietary fibers in okara with soy protein in different proportions, and thermally inducing to form a soy protein oil gel fat substitute rich in fibers. The process has a fat-like taste, but the process for extracting the fiber and the protein is complicated, and the oxidation of the grease can be accelerated by long-time high temperature in the heat induction process, so that the nutritive value of the oleogel is reduced. The invention discloses a preparation method and application of a composite double-network zero-trans low-saturated fatty acid oil gel, wherein the preparation method comprises the steps of taking water-soluble polysaccharide as a construction raw material of a biopolymer network, preparing the water-soluble polysaccharide into water foam, removing water from the water foam to obtain porous aerogel, then using the porous aerogel for absorbing heated oil-soluble micromolecules or grease, and cooling and homogenizing the aerogel after oil absorption to obtain the composite double-network zero-trans low-saturated fatty acid oil gel. The foaming requirement of the invention on polysaccharide is higher, the nutritive value of the oleogel is reduced by heating the oil in the preparation process, and the high-concentration glyceryl monostearate is difficult to be accepted by consumers.
Minced fillet is a common food, and a large amount of grease is often required to be added due to processing and taste requirements. The addition of the oil gel instead of the grease can make the surimi product healthier, and no surimi preparation process using the oil gel instead of the grease has been reported at present.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of high-lipid minced fillet, which comprises the following steps:
s1, taking minced fillet, and chopping in a meat grinder;
s2, adding salt into the minced meat in the step S1, and continuously chopping;
s3, adding defatted coconut flour-based oil gel into the mixture in the step S2, and chopping again;
s4, performing sausage filling and sealing on the mixture obtained in the step S3, heating in two stages, immediately cooling to room temperature by ice water, and storing in a refrigerator at 4 ℃.
Further, in the step S1, the minced fillet is chub minced fillet, and the chopping time is 1min.
Further, in the step S2, the adding amount of the salt is 2% of the weight of the minced fish meat; the chopping time is 2min.
Further, the concentration of the defatted coconut flour-based oil gel added in the step S3 is 20% by weight.
Further, the specific temperature time of the two-stage heating in the step S4 is 40 ℃ in the first stage for 30min; the second stage is at 90 ℃ for 60min.
The invention also provides the high-lipid minced fillet prepared by the method.
The invention has the following beneficial effects:
according to the invention, the defatted coconut flour-based oil gel is added into the minced fillet gel instead of corn oil, so that not only can the deterioration of texture and gel characteristics of minced fillet products be avoided, but also the content of unsaturated fatty acid in the minced fillet gel can be increased, and the nutrition characteristics of the minced fillet gel can be improved.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 minced fillet added with oleogel for water holding capacity;
fig. 2 shows the water distribution (a) and imaging (B) of the oleogel-added surimi.
Detailed Description
Various exemplary embodiments of the invention will now be described in detail, with reference to the examples using conventional methods, unless otherwise indicated, and with reference to reagents, either conventional commercial reagents or reagents configured using conventional methods. The detailed description is not to be taken as limiting, but is to be understood as a more detailed description of certain aspects, features, and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in this disclosure, it is understood that each intermediate value between the upper and lower limits of the ranges is also specifically disclosed. Every smaller range between any stated value or stated range, and any other stated value or intermediate value within the stated range, is also encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the invention described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from consideration of the specification of the present invention. The specification and examples of the present invention are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are intended to be inclusive and mean an inclusion, but not limited to.
Example 1:
the defatted coconut flour-based oil gel is used as a substitute of vegetable oil to be added into the minced fillet product, the preparation process of the minced fillet product is controlled, and the minced fillet product has consistent size. The effect of the minced fillet without adding grease and the minced fillet with directly adding vegetable oil are compared as a control group.
1.1 preparation method of surimi: firstly, thawing commercial chub meat emulsion at a low temperature, taking 100g of meat emulsion after thawing, chopping for 1min by a household meat grinder, then adding 2g of edible salt, continuously chopping for 2min, then adding sample oil gel, and chopping for 3min. And then the pasty meat paste is subjected to sausage filling and sealing. And finally, carrying out two-stage heating (40 ℃,30min,90 ℃ and 60 min) on the product, and rapidly cooling the product to room temperature in ice water after the heating is finished, and preserving the product in a refrigerator for refrigeration.
1.2 texture and gel Property test method of minced fillet product
The texture and gel strength of surimi were measured by the P/0.5 and P/0.5S probes of the texture analyzer. The probe was pressed vertically against the top of the surimi gel at a speed of 1 mm/s. The test parameters were as follows: the sample height was 20mm, the trigger force was 0.2N and the strain was 60%. The hardness, cohesion, tack, elasticity, chewiness and gel strength of the gel were analyzed and calculated by texture analysis software (v 1.18) program. The test results are shown in Table 1:
TABLE 1 texture and gel Strength of surimi products prepared with corn oil and oleogel
As can be seen from table 1, the addition of liquid corn oil reduced the texture and gel strength of the surimi product, while the addition of oleogel had less disruption to the texture and gel strength of the surimi product.
1.3 Water holding Capacity test method of minced fillet product
The water holding capacity of the surimi product was determined by centrifugation. Cutting minced fillet into 5mm×5mm small pieces, weighing mass M 1 (about 3 g) gel, wrapping with two layers of filter paper, loading into a centrifuge tube, centrifuging at 10000r/min for 10min, taking out gel, and weighing to obtain gel with mass M after centrifugation 2 . The gel water retention was calculated as follows:
the test results are shown in FIG. 1. As can be seen from the figure, the water holding capacity of the surimi decreases upon addition of liquid corn oil. And the loss of water in the minced fillet is less due to the addition of the oil gel, which shows that the damage degree of the oil gel to the internal result of the minced fillet is lower.
1.4 method for testing moisture distribution of minced fillet products
And testing the moisture distribution and composition of the minced fillet product by using a low-field nuclear magnetic resonance apparatus. The transverse relaxation time T2 of the gel was determined using a Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence. The measurement parameters were set as follows: sw=200khz, rg1=20, p1=18.00s, drg1=3, td=3999550, prg=2, tw=2500 ms, ns=8, p2=37.00s, te=0.250, nech=8000. Each sample was repeated 3 times.
The proton density profile of the surimi was then determined by nuclear magnetic resonance imaging software. Parameter setting: tr=500 ms, te=18.2 ms. The test results are shown in FIG. 2.
The results in fig. 2A show that the direct addition of corn oil resulted in a decrease in the non-flowing water area fraction and an increase in the free water area fraction in the surimi gel as compared to surimi prepared without the addition of grease, indicating that the direct addition of corn oil resulted in a significant loss of non-flowing water in the surimi gel. In contrast, the addition of oleogel has less effect on the no-flow water in the surimi gel. The results of FIG. 2B further demonstrate the results of low field nuclear magnetic resonance and water holding capacity.
Based on the results, the oleogel provided by the invention can be used as an effective substitute for plant-based fat, and has application prospects in the field of food processing.
EXAMPLE 2 preparation of defatted coconut flour-based gel
The defatted coconut flour was precisely weighed, 20ml of a defatted coconut flour solution with a mass fraction of 2.5% was prepared, 20ml of corn oil was added, and homogenized and emulsified for 2min using a high-speed homogenizer at 7000 rpm. The emulsified emulsion was poured into a petri dish, frozen at-20 ℃ for 24 hours, and then vacuum freeze-dried at-60 ℃ for 48 hours. Finally, the lyophilized sample was sheared for 2min at 500rpm using a homogenizer to obtain an oleogel.
The above embodiments are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solutions of the present invention should fall within the protection scope defined by the claims of the present invention without departing from the design spirit of the present invention.
Claims (6)
1. The preparation method of the high-lipid minced fillet is characterized by comprising the following steps of:
s1, taking minced fillet, and chopping in a meat grinder;
s2, adding salt into the minced meat in the step S1, and continuously chopping;
s3, adding defatted coconut flour-based oil gel into the mixture in the step S2, and chopping again;
s4, performing sausage filling and sealing on the mixture obtained in the step S3, heating in two stages, immediately cooling to room temperature by ice water, and storing in a refrigerator at 4 ℃.
2. The method according to claim 1, wherein the minced fillet in step S1 is chub minced fillet, and the chopping time is 1min.
3. The method according to claim 1, wherein the salt is added in an amount of 2% by weight of the minced fish meat in step S2; the chopping time is 2min.
4. The method according to claim 1, wherein the defatted coconut flour-based oil gel in step S3 is added at a concentration of 20% by weight.
5. The method according to claim 1, wherein the specific temperature time of the two-stage heating in the step S4 is 40 ℃ in the first stage for 30min; the second stage is at 90 ℃ for 60min.
6. A high lipid surimi prepared by the method of claims 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311687549.8A CN117546989A (en) | 2023-12-11 | 2023-12-11 | High-lipid minced fillet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311687549.8A CN117546989A (en) | 2023-12-11 | 2023-12-11 | High-lipid minced fillet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117546989A true CN117546989A (en) | 2024-02-13 |
Family
ID=89823187
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311687549.8A Pending CN117546989A (en) | 2023-12-11 | 2023-12-11 | High-lipid minced fillet and preparation method thereof |
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| Country | Link |
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| CN (1) | CN117546989A (en) |
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2023
- 2023-12-11 CN CN202311687549.8A patent/CN117546989A/en active Pending
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