CN104286964A - Surimi-based product with high jelly strength and preparation method thereof - Google Patents
Surimi-based product with high jelly strength and preparation method thereof Download PDFInfo
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- CN104286964A CN104286964A CN201410652897.6A CN201410652897A CN104286964A CN 104286964 A CN104286964 A CN 104286964A CN 201410652897 A CN201410652897 A CN 201410652897A CN 104286964 A CN104286964 A CN 104286964A
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- 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
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Abstract
The invention relates to a surimi-based product with high jelly strength, and a preparation method thereof. The method comprises the steps of cutting and mixing, cutting and mixing with salt, cutting and mixing with a water solution, and forming. The surimi-based product is 1010-1020 g*cm in the jelly strength 78-80 in the whiteness, and 82%-84% in water-holding capacity; the content of hydrosulphonyl in each one gram of protein is 2.0*10<-5> to -3.0*10<-5> mol/g. The surimi-based product provided by the invention is more elastic in taste, and is purer in flavor; the tissue structure is fine and smooth, and nutrition and health are realized; stability in batch is good, and safety is high.
Description
[technical field]
The invention belongs to food processing technology field.More specifically, the present invention relates to one and there is high-gel strength surimi product, also relate to the production method of described surimi product.
[background technology]
Surimi product is that a class is nutritious, multiple tastes, practical and convenient low cholesterol food, therefore very popular, is that a class develops fast aquatic food.
In recent years, because marine fishing intensity strengthens, Main Commercial Fishes is seriously withered, and produces fish high-quality aquatic products quantity that is rotten and goods and constantly declines, and therefore each state is all at searching fish gruel processing new raw material.Surimi product matter structure depends primarily on the gel formation ability of the rotten albumen of fish, and the formation of the rotten protein gel of fish is owing to forming albumen network structure in its process between protein, so become gel by colloidal sol.Some scholars, to the research of surimi product more and more systematization, adopt various method to improve its gel characteristic.These methods are generally divided into three kinds: first method is heat-induced gelation; Second method is by adding protease inhibitors or other food source property additive, reduces the activity of protease in surimi product, thus improves the texture characteristic of various surimi product; The third method uses glutamine to turn ammonia (TG) enzyme; it is that one can (or interior) acyl group transfer reaction between catalytic proteins; thus cause the enzyme that covalent cross-linking occurs between protein (or polypeptide), therefore as meat restructuring processing a kind of means and be applied.
In existing surimi product is produced, the two-period form mode of heating generally adopted is based on heat-induced gelation principle, the general mode adopting heat-induced gelation to combine with additive method.Second method adds the increase that additive is often introduced exogenous material or caused product cost.The third method adds the important means that TG enzyme has become a kind of meat restructuring processing, keeps away the hydrolysis of unavoidable endogenous protease equally, and moreover, people query to interpolation glutamine transaminage.For these reasons, the industrial production of method to surimi product finding new raising gel strength is significant.
Along with glucose oxidase (GOD) is in the generally use of Flour product industry, the effect of GOD to protein more and more receives publicity.Some scholars think that GOD can consume oxygen, thus catalysis glucose oxidase, obtain glucolactone, also discharge H simultaneously
2o
2.And H
2o
2-S-H radical oxidation in gluten can be become – S-S-group, contribute to like this forming good protein network structure between gluten protein, this is very favorable to raising noodles hardness, elasticity, chewiness.
Myofibrillar protein is the protein that a class has important biomolecule function, primarily of myosin and actin composition, accounts for the 60%-70% of fish gross protein gross mass, is main research and utilization object in aquatic food processing.The present inventor thinks according to its experimental studies results, GOD can affect the structure of myofibrillar protein and functional, make the sulfhydryl-group activity (-SH) oxidation on the adjacent side chain of cysteine in protein structure form intermolecular disulfide bond, thus improve the gel strength of surimi product.Therefore, the present invention is based on prior art, basic theories and lot of experiments, develop a kind of method adopting glucose oxidase to strengthen surimi product gel strength.
[summary of the invention]
[technical problem that will solve]
The object of this invention is to provide a kind of surimi product with high-gel strength.
Another object of the present invention is to provide the production method of described surimi product.
[technical scheme]
The present invention is achieved through the following technical solutions.
The present invention relates to a kind of production method with high-gel strength surimi product.
The step of this production method is as follows:
A, sky are cut
Allow fish rotten in cutmixer under the condition of rotating speed 2000r/min ~ 3000r/min sky cut 2 ~ 3min;
B, salt are cut
To cut in fish gruel toward steps A sky according to 2 ~ 4% of the rotten weight of fish and add salt, mixing, then in cutmixer under the condition of rotating speed 2000r/min ~ 3000r/min salt cut 2 ~ 4min;
C, mixing are cut
Cut in fish gruel according to 0.1 ~ 0.9 ‰ salt obtained toward step B of the rotten weight of fish and add glucose oxidase enzyme aqueous solution, mixing, then cut 2 ~ 4min altogether at the Water Under of rotating speed 2000r/min ~ 3000r/min in cutmixer;
D, shaping
Step C is obtained mixing and cut the rotten slurry of fish with mechanical or manual shaping, boiling, obtain described there is high-gel strength surimi product.
A preferred embodiment of the invention, in steps A, step B and step C, described sky is cut, salt is cut or water is cut and point to be carried out for 4-6 time, cuts 28 ~ 32s at every turn, then allow cutmixer stop stirring 30s in cutmixer.
A preferred embodiment of the invention, in step C, described water is cut and point to be carried out for 6 times, and the concentration of at this moment adding glucose oxidase enzyme aqueous solution is by weight 0.0 ‰, 0.05 ~ 0.15 ‰, 0.25 ~ 0.35 ‰, 0.45 ~ 0.55 ‰, 0.65 ~ 0.75 ‰ and 0.85 ~ 0.95 ‰ successively respectively.
A preferred embodiment of the invention, in step C, the enzyme work of described glucose oxidase is 10000GODU/g, and its active ingredient can be completely water-soluble.
A preferred embodiment of the invention, when step D boiling, the water that step C obtains cuts fish rotten first boiling 30min, then boiling 20min under the condition of temperature 88 ~ 92 DEG C under the condition of temperature 38 ~ 42 DEG C.
A preferred embodiment of the invention, described surimi product is fish ball, breaded fish stick, fish sausage, crab rod, fish face or paupiette.
The invention still further relates to the surimi product adopting described production method to obtain.Its gel strength is 1010 ~ 1020g*cm; Whiteness is 78 ~ 80; Retention ability is 82% ~ 84%; Its every g protein sulfhydryl content is 2.0*10
-5~ 3.0*10
-5mol/g.
In more detail the present invention will be described below.
The present invention relates to a kind of production method with high-gel strength surimi product.
The step of this production method is as follows:
A, sky are cut
Allow fish rotten in cutmixer under the condition of rotating speed 2000r/min ~ 3000r/min sky cut 2 ~ 3min;
Fish gruel be by raw material fish through adopting meat, rinsing, essence filter, dewater, cut the pasted fish meat product step such as mixed and be processed into.Described raw material fish is the plain boiled pork fish of such as Silver Carp, copper basin fish or red coat and so on; The fish of red flesh of such as stripped tuna, saury, mackerel or sardine and so on and inkfish, shrimp etc.
Described fish gruel obtains according to following step: first adopt meat, namely the flesh separator sold in the market is used to be oppressed from separation fish, then with water, rinsing is carried out to the flesh of fish under adopting from flesh separator, to remove the impurity such as coloring matter, fat, blood of the flesh of fish, to improve its gelling property, then carry out essence filter, to remove the impurity such as residual spur, fish-skin, re-use dewaterer to dewater, then cut to mix and obtain fish gruel.
The fish gruel that the present invention uses is product sold in the market, such as rotten with trade name freshwater fish by Liu Wu aquatic food Co., Ltd of Qianjiang City, Zhong Pin group company is rotten with trade name freezing red coat fish, Going Tech Biotechnology Co., Ltd. with trade name frozen minced fillets, North Sea martial prowess food company with the rotten product sold of the cold loose fish of trade name.
In the present invention, described sky cut should be appreciated that be utilize die High Rotation Speed cut effect, the flesh of fish not adding other material any is cut uniformly fish meat puree.
The cutmixer that the present invention uses is the cutmixer sold with trade name " know into " board with trade name " application for issue " board or Shijiazhuang Xiaojin Machinery Manufacturing Co., Ltd. by Shanghai application for issue Machinery Co., Ltd..
B, salt are cut
To cut in fish gruel toward steps A sky according to 2 ~ 4% of the rotten weight of fish and add salt, mixing, then in cutmixer under the condition of rotating speed 2000r/min ~ 3000r/min salt cut 2 ~ 4min.
In the present invention, described salt cut should be appreciated that be utilize die High Rotation Speed cut effect, the fish gruel adding salt is proceeded to cut and mixes evenly.
The cutmixer that this step of the present invention uses is identical with the cutmixer that steps A uses.
In this step, the object of adding salt is to improve the ionic strength in the rotten slurry of fish, is the salt soluble protein generation solation in fish gruel, and then makes the rotten slurry of fish become thickness.If the amount of adding salt is less than 2%, then can ensure the abundant stripping of salt soluble protein in fish gruel; If the amount of adding salt is greater than 4%, then surimi product taste can be caused over-salty, sense organ cannot be made to accept; The amount of therefore adding salt is 2 ~ 4% is suitable, preferably 2.4 ~ 3.5%, more preferably 2.8 ~ 3.2%.
C, mixing are cut
Cut in fish gruel according to 0.1 ~ 0.9 ‰ salt obtained toward step B of the rotten weight of fish and add glucose oxidase enzyme aqueous solution, mixing, then cut 2 ~ 4min altogether at the Water Under of rotating speed 2000r/min ~ 3000r/min in cutmixer;
The cutmixer that this step of the present invention uses is identical with the cutmixer that steps A uses.
In the present invention, described mixing cut (water is cut) should be appreciated that be utilize die High Rotation Speed cut effect, the fish gruel adding glucose oxidase enzyme aqueous solution is proceeded to cut and mixes evenly.
Glucose oxidase is a kind of aerobic dehydrogenase, and use glucose oxidase can remove the oxygen in food, thus effectively prevents food spoilage, therefore can be applied in milk powder, beer, fruit wine etc.It is the enzyme found from the moulds such as penicillium notatum (Penicillium notatum) and honey.It can catalysis D-Glucose+O2D-gluconic acid (delta-lactone)+H
2o
2reaction.
In the present invention, use the work of the enzyme of glucose oxidase to be 10000GODU/g, its active ingredient can be completely water-soluble.Certainly, use the enzyme of glucose oxidase to live or can be slightly higher, or can be slightly lower, this is all allow.
The present invention uses glucose oxidase to be product sold in the market, such as by Beijing Novi believe Bioisystech Co., Ltd with trade name glucose oxidase or by Sigma-Aldrich with trade name glucose oxidase product sold.
In this step, the object of adding glucose oxidase is to remove glucose, deoxidation, sterilization etc.If the amount of adding glucose oxidase is less than 0.1 ‰, then significantly can not affect minced fish gel intensity; If the amount of adding glucose oxidase is greater than 0.9 ‰, then can obviously reduce minced fish gel intensity; The amount of therefore adding glucose oxidase is 0.1 ~ 0.9 ‰ is suitable, preferably 0.2 ~ 0.8 ‰, more preferably 0.4 ~ 0.6 ‰.
In this step C, described mixing is cut and point to be carried out for 6 times, and the concentration of at this moment adding glucose oxidase enzyme aqueous solution is by weight 0.0 ‰, 0.05 ~ 0.15 ‰, 0.25 ~ 0.35 ‰, 0.45 ~ 0.55 ‰, 0.65 ~ 0.75 ‰ and 0.85 ~ 0.95 ‰ successively respectively.。
In above-mentioned steps A, step B and step C, described sky is cut, salt is cut or mix to cut all to divide and carry out for 4-6 time, cuts 28 ~ 32s in cutmixer at every turn, then allows cutmixer stop stirring 30s.
According to the present invention, adopt this intermittent mode to cut the object of mixing and be for stirring the temperature ensureing to mix and keep cutmixer.
D, shaping
The mixing obtained by step C cuts the rotten slurry of fish with mechanical or manual shaping, boiling, obtains described having high-gel strength surimi product.
When this step boiling, fish rotten first boiling 30min, then boiling 20min under the condition of temperature 88 ~ 92 DEG C under the condition of temperature 38 ~ 42 DEG C are cut in the mixing that step C obtains.
In this step, the compacting exhaust former used is product sold in the market, such as by Hengshui Hongbao Enterprise Co., Ltd. with the manual U-shaped punched-card machine of trade name or Rui'an City Weng Shi mace Mechanology Inc. with the manual U-shaped punched-card machine product sold of trade name.The boiling equipment used is product sold in the market, such as by Nanjing Xian Ou instrument manufacturing Co., Ltd with the gloomy reliable Instrument Ltd. that tests of trade name thermostat water bath or Shanghai with trade name electric-heated thermostatic water bath product sold.
The invention still further relates to the surimi product adopting described production method to obtain.Described surimi product is fish ball, breaded fish stick, fish sausage, crab rod, fish face or paupiette.
The gel strength of surimi product of the present invention is 1010 ~ 1020g*cm; Whiteness is 78 ~ 80; Retention ability is 82% ~ 84%; Its every g protein sulfhydryl content is 2.0*10
-5~ 3.0*10
-5mol/g.
The surimi product that the present invention makes is not containing any commercial fermentation agent composition, and obtained surimi product institutional framework is fine and smooth, and mouthfeel elastic force is pure.
The surimi product that the present invention is directed to the making of Different adding amount glucose oxidase has carried out Physical Property Analysis test, and concrete operations are as follows:
Surimi product the present invention prepared is cut into 25mm/ section and carries out physical property measurement analysis.
A, gel strength
The physical property instrument used is the product produced by Stable Micro System company of Britain; Fast 5mm/s, test speed 2mm/s before test, fast 5mm/s after test.
, to 15mm place, every batch sample repeats 6 times to adopt P/5S type ball-type probe puncture sample (diameter 30mm, long 25mm).Its measurement result is listed in accompanying drawing 1.
The Physical Property Analysis result of Fig. 1 shows, use (example 2, lower same) or do not use (example 1, the surimi product that down together) glucose oxidase makes has very large difference in consistency and elasticity, when wherein glucose oxidase addition is 0.5 ‰, the gel strength of red coat surimi product is maximum, has good organoleptic quality; Blank set product then elasticity is low, coarse mouthfeel, illustrates that glucose oxidase can improve the gel strength of surimi product, improves product quality.
B, salting-in-protein
Also the extraction of salting-in-protein has been carried out, the difference of its salting-in-protein content of both analyses to the surimi product adding glucose oxidase simultaneously.Concrete operations are as follows:
(1) high orthophosphate salt buffer solution is prepared: by 0.5mol/LKCl, 0.01mol/LNaH
2pO
4with 0.03mol/LNa
2hPO
4composition, (2) lixiviate: 20g the present invention is made surimi product and grind, then according to the volume ratio 1:5 of surimi product and high orthophosphate salt buffer solution, grinding surimi product is immersed in high salt phosphate buffer, lixiviate 20h under the condition of temperature 4 DEG C, then under the condition of centrifugal force 8000g and temperature 4 DEG C, centrifugation 10min is carried out, then coomassie brilliant blue (document Zuo is adopted, S.-S.and Lundahl, P.A Micro-Bradford membrane protein assay, " Analyt.Biochem ", 2005, 284:162-164.) measure protein relative amount.Salting-in-protein content analysis the results are shown in Fig. 2.
Salting-in-protein content analysis result shows, the obtained surimi product salting-in-protein content of the method for the invention is utilized to reduce 7.3%, namely the surimi product utilizing glucose oxidase obtained can make more protein cross form macromolecular substances and water insoluble, thus decreases the content of salting-in-protein.
C, total sulfhydryl content measure
Also for the mensuration of adding the surimi product of glucose oxidase and carried out total sulfhydryl content in the preparation of actomyosin and actomyosin, be used for reflecting the crosslinking method adding protein after glucose oxidase.
Concrete operations are as follows:
(1) preparation contains the phosphate buffer A of 50MmKCl, 20Mm potassium ion and 0.05mM phenylmethylsulfonyl fluoride (PFMS), pH7.0;
The phosphate buffer B of preparation containing 0.6MKCl and 20mM potassium ion, pH7.0;
(2) preparation of red coat actomyosin: according to fish is rotten and the volume ratio 1:5 of phosphate buffer A, the gruel of 20g fish is allowed to carry out homogeneous 2min in cold phosphate buffer A, then under temperature 4 DEG C of environment with the centrifugal 10min of centrifugal force 5000g, the precipitation obtained with same buffer solution for cleaning once.Washing precipitation 500ml phosphate buffer B lixiviate, then under temperature 4 DEG C of environment with the centrifugal 5min of centrifugal force 10000g.The cold deionized water that the supernatant collected re-uses its supernatant triploid long-pending is diluted, then under temperature 4 DEG C of environment with the centrifugal 10min of centrifugal force 10000g.The sediment collected is actomyosin.
(3) total sulfydryl buffer solution preparation:
Buffer solution C is made up of 50mM kaliumphosphate buffer, 10mMEDTA, 0.6KCl and 8M urea, pH 7.0;
(4) mensuration of total sulfydryl: add 9ml buffer solution C in the actomyosin aqueous solution that often prepared by 1ml the present invention, obtain a kind of mixed liquor.0.4ml 0.1%5 is added, 5 two thiobis (3-nitrobenzoic acid) (DTNB) aqueous solution in 4ml mixed liquor.The DTNB aqueous solution is not added in blank test.
Then, in thermostatic protectiving incubator equipment, at temperature 40 DEG C, cultivate 25min, parallel test three times, use the spectrophotometer sold with trade name ultra-violet and visible spectrophotometer by Shimadzu Corporation to measure absorbance under wavelength 412nm.Total sulfhydryl content analysis result is listed in Fig. 3.
Shown by the changes of contents result of analyzing total sulfydryl, the surimi product sulfhydryl content adding glucose oxidase obtained reduces 62.5% relative to blank surimi product, effect highly significant, there is scholar (Yongsawatdigul, J.and Park, J.W. (2003) Thermal denaturation and aggregation ofthreadfin bream actomyosin.Food Chem., in press.) prove that the total sulfydryl in red coat actomyosin reduces gradually in temperature 40 DEG C to 80 DEG C is by heating process, along with opening of protein, the cause that disulfide bond is formed gradually.So show that glucose oxidase can form disulfide bond by oxidation sulfydryl and promote protein cross, thus improve quality of fish meat.
Measuring brightness method:
Adopt the full-automatic colour examining colour-difference-metre of TC-P III G, measure L*, a*, b* value of minced fish gel, whiteness is calculated by following formula:
Whiteness=100-[(100-L*)
2+ a*
2+ b*
2] 1/2
Retention ability assay method:
Take 3.00 ± 0.5g minced fish gel sample (m1, g), wrap up in three metafiltration paper bags, be placed in 50mL centrifuge tube, in centrifuges after 5000g, 4 DEG C of centrifugal 20min, take out sample and claim its quality (m2, g), parallel three times.Be calculated as follows retention ability:
Retention ability (%)=m
2/ m
1x100
[beneficial effect]
The invention has the beneficial effects as follows:
Pure flavor: the surimi product that the present invention utilizes glucose oxidase to make, does not add any plasticizer, sticker etc., avoids on market and add the impure drawback of various additive surimi product local flavor.By controlling the temperature of different phase and adding appropriate glucose oxidase, a small amount of reduced sugar that glucose oxidase and fish gruel contain itself is interacted, produces H
2o
2, promote that protein cross enhances the gel strength of surimi product, make surimi product mouthfeel have more elasticity, local flavor is purer.
Institutional framework is fine and smooth: describedly utilize glucose oxidase ferment making steamed bun, and due to process optimization, in mechanism, glucose oxidase reduced sugar produces H
2o
2while consume oxygen in raw material, not only reduce the existence of gas, inhibit the gas produced in the growth of bacterium and growth course simultaneously, so make institutional framework fine and smooth, nutrient health.
Surimi product security is high: describedly utilize glucose oxidase ferment making steamed bun, due to process optimization, in mechanism, and the H that glucose oxidase reduced sugar produces
2o has good bactericidal action, consumes the oxygen in raw material simultaneously, not only reduces the existence of gas, inhibits the growth of aerobic bacteria bacterium simultaneously, decreases the use of the additives such as anticorrisive agent.So compare the processing of surimi product in market, obtained surimi product lot stability of the present invention is good, and security is high.
[accompanying drawing explanation]
Fig. 1 is the physical property measurement result figure of surimi product prepared by the present invention;
Fig. 2 is the salting-in-protein content analysis result figure that the present invention prepares surimi product;
Fig. 3 is total sulfhydryl content measurement result figure that the present invention prepares surimi product.
[detailed description of the invention]
The present invention can be understood better by following embodiment.
Embodiment 1: the production of high-gel strength surimi product
The implementation step of this embodiment is as follows:
A, sky are cut
Make red coat fish rotten in the cutmixer sold with trade name " application for issue " board by Shanghai application for issue Machinery Co., Ltd., under the condition of rotating speed 2800r/min, sky cuts total time 2.4min; Described sky is cut and point to be carried out for 5 times, cuts 28s in cutmixer at every turn, then allows cutmixer stop stirring 30s;
B, salt are cut
Cut in fish gruel according to 2.0% sky obtained toward steps A of the rotten weight of fish and add salt, mixing, then in this cutmixer under the condition of rotating speed 2800r/min salt cut 3.5min altogether; Described salt is cut and point to be carried out for 4 times, cuts 32s in cutmixer at every turn, then allows cutmixer stop stirring 30s
C, mixing are cut
Cut in fish gruel according to 0.4 ‰ salt obtained toward step B of the rotten weight of fish and add glucose oxidase enzyme aqueous solution, works of its enzyme is 10000GODU/g, mixes, then cut 3.5min altogether at the Water Under of rotating speed 2800r/min in this cutmixer; Described water is cut and point to be carried out for 6 times, and the concentration of its glucose oxidase enzyme aqueous solution is by weight ‰, 0.05 ‰, 0.28 ‰, 0.52 ‰, 0.75 ‰ and 0.85 ‰ successively respectively, cuts 32s at every turn, then allow cutmixer stop stirring 30s in cutmixer
D, shaping
The water obtained by step C is cut fish gruel and is used the compacting exhaust former compacting exhaust of being sold with the manual U-shaped punched-card machine of trade name by Hengshui Hongbao Enterprise Co., Ltd. shaping, boiling 30min under the condition of temperature 38 DEG C, then boiling 20min under the condition of temperature 92 DEG C, obtains described having high-gel strength surimi product.
It is 938g*cm that the method adopting present specification to describe determines gel strength; Whiteness is 80; Retention ability is 82%; Its every g protein sulfhydryl content is 2.2*10
-5mol/g.
Embodiment 2: the production of high-gel strength surimi product
The implementation step of this embodiment is as follows:
A, sky are cut
Make red coat fish rotten in the cutmixer sold with trade name " application for issue " board by Shanghai application for issue Machinery Co., Ltd., under the condition of rotating speed 2000r/min, sky cuts 2.0min altogether; Described sky is cut and point to be carried out for 4 times, cuts 30s in cutmixer at every turn, then allows cutmixer stop stirring 30s;
B, salt are cut
Cut in fish gruel according to 2.8% sky obtained toward steps A of the rotten weight of fish and add salt, mixing, then in same cutmixer under the condition of rotating speed 2000r/min salt cut 4.0min altogether; Described salt is cut and point to be carried out for 6 times, cuts 28s in cutmixer at every turn, then allows cutmixer stop stirring 30s
C, mixing are cut
Cut in fish gruel according to 0.1 ‰ salt obtained toward step B of the rotten weight of fish and add glucose oxidase enzyme aqueous solution, works of its enzyme is 10000GODU/g, mixes, then cut 2.0min altogether at the Water Under of rotating speed 2000r/min in this cutmixer; Described water is cut and point to be carried out for 5 times, and the concentration of glucose oxidase enzyme aqueous solution is by weight 0.08 ‰, 0.32 ‰, 0.55 ‰, 0.65 ‰ and 0.88 ‰ successively respectively, cuts 28s at every turn, then allow cutmixer stop stirring 30s in cutmixer
D, shaping
The water obtained by step C is cut fish gruel and is used the compacting exhaust former compacting exhaust of being sold with the manual U-shaped punched-card machine of trade name by Hengshui Hongbao Enterprise Co., Ltd. shaping, boiling 30min under the condition of temperature 42 DEG C, then boiling 20min under the condition of temperature 88 DEG C, obtains described having high-gel strength surimi product.
It is 914g*cm that the method adopting present specification to describe determines gel strength; Whiteness is 78; Retention ability is 84%; Its every g protein sulfhydryl content is 3.0*10
-5mol/g.
Embodiment 3: the production of high-gel strength surimi product
The implementation step of this embodiment is as follows:
A, sky are cut
Make red coat fish rotten in the cutmixer sold with trade name " application for issue " board by Shanghai application for issue Machinery Co., Ltd., under the condition of rotating speed 2400r/min, sky cuts 2.8min altogether; Described sky is cut and point to be carried out for 5 times, cuts 32s in cutmixer at every turn, then allows cutmixer stop stirring 30s;
B, salt are cut
Cut in fish gruel according to 4.0% sky obtained toward steps A of the rotten weight of fish and add salt, mixing, then in same cutmixer under the condition of rotating speed 2400r/min salt cut 2.0min altogether; Described salt is cut and point to be carried out for 5 times, cuts 30s in cutmixer at every turn, then allows cutmixer stop stirring 30s
C, mixing are cut
Cut in fish gruel according to 0.9 ‰ salt obtained toward step B of the rotten weight of fish and add glucose oxidase enzyme aqueous solution, works of its enzyme is 10000GODU/g, mixes, then cut 4.0min altogether at the Water Under of rotating speed 2400r/min in this cutmixer; Described water is cut and point to be carried out for 4 times, and the concentration of glucose oxidase enzyme aqueous solution is by weight 0.35 ‰, 0.45 ‰, 0.68 ‰ and 0.92 ‰ successively respectively, cuts 30s at every turn, then allow cutmixer stop stirring 30s in cutmixer
D, shaping
The water obtained by step C is cut fish gruel and is used the compacting exhaust former compacting exhaust of being sold with the manual U-shaped punched-card machine of trade name by Hengshui Hongbao Enterprise Co., Ltd. shaping, boiling 30min under the condition of temperature 40 DEG C, then boiling 20min under the condition of temperature 90 DEG C, obtains described having high-gel strength surimi product.
It is 927g*cm that the method adopting present specification to describe determines gel strength; Whiteness is 79; Retention ability is 83%; Its every g protein sulfhydryl content is 2.3*10
-5mol/g.
Embodiment 4: the production of high-gel strength surimi product
The implementation step of this embodiment is as follows:
A, sky are cut
Make red coat fish rotten in the cutmixer sold with trade name " application for issue " board by Shanghai application for issue Machinery Co., Ltd., under the condition of rotating speed 3000r/min, sky cuts 3.0min altogether; Described sky is cut and point to be carried out for 6 times, cuts 30s in cutmixer at every turn, then allows cutmixer stop stirring 30s;
B, salt are cut
Cut in fish gruel according to 3.2% sky obtained toward steps A of the rotten weight of fish and add salt, mixing, then in same cutmixer under the condition of rotating speed 3000r/min salt cut 2.6min altogether; Described salt is cut and point to be carried out for 5 times, cuts 30s in cutmixer at every turn, then allows cutmixer stop stirring 30s
C, mixing are cut
Cut in fish gruel according to 0.7 ‰ salt obtained toward step B of the rotten weight of fish and add glucose oxidase enzyme aqueous solution, works of its enzyme is 10000GODU/g, mixes, then cut 2.6min altogether at the Water Under of rotating speed 3000r/min in this cutmixer; Described water is cut and point to be carried out for 5 times, and the concentration of glucose oxidase enzyme aqueous solution is by weight 0.12 ‰, 0.35 ‰, 0.45 ‰, 0.68 ‰ and 0.92 ‰ successively respectively, cuts 30s at every turn, then allow cutmixer stop stirring 30s in cutmixer
D, shaping
The water obtained by step C is cut fish gruel and is used the compacting exhaust former compacting exhaust of being sold with the manual U-shaped punched-card machine of trade name by Hengshui Hongbao Enterprise Co., Ltd. shaping, boiling 30min under the condition of temperature 39 DEG C, then boiling 20min under the condition of temperature 89 DEG C, obtains described having high-gel strength surimi product.
It is 981*cm that the method adopting present specification to describe determines gel strength; Whiteness is 80; Retention ability is 82%; Its every g protein sulfhydryl content is 2.8*10
-5mol/g.
Embodiment 5: the production of high-gel strength surimi product
The implementation step of this embodiment is as follows:
A, sky are cut
Make red coat fish rotten in the cutmixer sold with trade name " application for issue " board by Shanghai application for issue Machinery Co., Ltd., under the condition of rotating speed 2600r/min, sky cuts 2.6min altogether; Described sky is cut and point to be carried out for 5 times, cuts 29s in cutmixer at every turn, then allows cutmixer stop stirring 30s;
B, salt are cut
Cut in fish gruel according to 2.5% sky obtained toward steps A of the rotten weight of fish and add salt, mixing, then in same cutmixer under the condition of rotating speed 2900r/min salt cut 3.0min altogether; Described salt is cut and point to be carried out for 4 times, cuts 29s in cutmixer at every turn, then allows cutmixer stop stirring 30s
C, mixing are cut
Cut in fish gruel according to 0.6 ‰ salt obtained toward step B of the rotten weight of fish and add glucose oxidase enzyme aqueous solution, works of its enzyme is 10000GODU/g, mixes, then cut 3.0min altogether at the Water Under of rotating speed 2900r/min in this cutmixer; Described water is cut and point to be carried out for 5 times, and the concentration of glucose oxidase enzyme aqueous solution is by weight 0.12 ‰, 0.35 ‰, 0.45 ‰, 0.69 ‰ and 0.91 ‰ successively respectively, cuts 29s at every turn, then allow cutmixer stop stirring 30s in cutmixer
D, shaping
The water obtained by step C is cut fish gruel and is used the compacting exhaust former compacting exhaust of being sold with the manual U-shaped punched-card machine of trade name by Hengshui Hongbao Enterprise Co., Ltd. shaping, boiling 30min under the condition of temperature 42 DEG C, then boiling 20min under the condition of temperature 88 DEG C, obtains described having high-gel strength surimi product.
It is 1012g*cm that the method adopting present specification to describe determines gel strength; Whiteness is 78; Retention ability is 82%; Its every g protein sulfhydryl content is 2.5*10
-5mol/g.
Embodiment 6: the production of high-gel strength surimi product
The implementation step of this embodiment is as follows:
A, sky are cut
Make red coat fish rotten in the cutmixer sold with trade name " application for issue " board by Shanghai application for issue Machinery Co., Ltd., under the condition of rotating speed 2500r/min, sky cuts 2.5min altogether; Described sky is cut and point to be carried out for 4 times, cuts 28s in cutmixer at every turn, then allows cutmixer stop stirring 30s;
B, salt are cut
Cut in fish gruel according to 3.6% sky obtained toward steps A of the rotten weight of fish and add salt, mixing, then in same cutmixer under the condition of rotating speed 2500r/min salt cut 3.8min altogether; Described salt is cut and point to be carried out for 6 times, cuts 28s in cutmixer at every turn, then allows cutmixer stop stirring 30s
C, mixing are cut
Cut in fish gruel according to 0.6 ‰ salt obtained toward step B of the rotten weight of fish and add glucose oxidase enzyme aqueous solution, works of its enzyme is 10000GODU/g, mixes, then cut 3.8min altogether at the Water Under of rotating speed 2500r/min in this cutmixer; Described water is cut and point to be carried out for 5 times, and the concentration of glucose oxidase enzyme aqueous solution is by weight 0.15 ‰, 0.26 ‰, 0.53 ‰, 0.74 ‰ and 0.86 ‰ successively respectively, cuts 32283030s at every turn, then allow cutmixer stop stirring 30s in cutmixer
D, shaping
The water obtained by step C is cut fish gruel and is used the compacting exhaust former compacting exhaust of being sold with the manual U-shaped punched-card machine of trade name by Hengshui Hongbao Enterprise Co., Ltd. shaping, boiling 30min under the condition of temperature 38 DEG C, then boiling 20min under the condition of temperature 90 DEG C, obtains described having high-gel strength surimi product.
It is 1011g*cm that the method adopting present specification to describe determines gel strength; Whiteness is 79; Retention ability is 83%; Its every g protein sulfhydryl content is 2.8*10
-5mol/g.
Claims (7)
1. there is a production method for high-gel strength surimi product, it is characterized in that the step of the method is as follows:
A, sky are cut
Allow fish rotten in cutmixer under the condition of rotating speed 2000r/min ~ 3000r/min sky cut 2 ~ 3min;
B, salt are cut
To cut in fish gruel toward steps A sky according to 2 ~ 4% of the rotten weight of fish and add salt, mixing, then in cutmixer under the condition of rotating speed 2000r/min ~ 3000r/min salt cut 2 ~ 4min;
C, mixing are cut
Cut in fish gruel according to 0.1 ~ 0.9 ‰ salt obtained toward step B of the rotten weight of fish and add glucose oxidase enzyme aqueous solution, mixing, then cut 2 ~ 4min altogether at the Water Under of rotating speed 2000r/min ~ 3000r/min in cutmixer;
D, shaping
The mixing obtained by step C cuts the rotten slurry of fish with mechanical or manual shaping, boiling, obtains described having high-gel strength surimi product.
2. production method according to claim 1, is characterized in that in steps A, step B and step C, and described sky is cut, salt is cut or water is cut and point to be carried out for 4-6 time, cuts 28 ~ 32s at every turn, then allow cutmixer stop stirring 30s in cutmixer.
3. production method according to claim 1, it is characterized in that in step C, described water is cut and point to be carried out for 6 times, and the concentration of at this moment adding glucose oxidase enzyme aqueous solution is by weight 0.0 ‰, 0.05 ~ 0.15 ‰, 0.25 ~ 0.35 ‰, 0.45 ~ 0.55 ‰, 0.65 ~ 0.75 ‰ and 0.85 ~ 0.95 ‰ successively respectively.
4. production method according to claim 1, is characterized in that in step C, and the enzyme work of described glucose oxidase is 10000GODU/g, and its active ingredient can be completely water-soluble.
5. production method according to claim 1, is characterized in that when step D boiling, and the water that step C obtains cuts fish rotten first boiling 30min, then boiling 20min under the condition of temperature 88 ~ 92 DEG C under the condition of temperature 38 ~ 42 DEG C.
6. production method according to claim 1, is characterized in that described surimi product is fish ball, breaded fish stick, fish sausage, crab rod, fish face or paupiette.
7. the surimi product that production method obtains according to claim arbitrary in claim 1-5, is characterized in that its gel strength is 1010 ~ 1020g*cm; Whiteness is 78 ~ 80; Retention ability is 82% ~ 84%; Its every g protein sulfhydryl content is 2.0 × 10
-5~ 3.0 × 10
-5mol/g.
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| CN105249302A (en) * | 2015-11-02 | 2016-01-20 | 福建安井食品股份有限公司 | High-fragility minced fish product and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249302A (en) * | 2015-11-02 | 2016-01-20 | 福建安井食品股份有限公司 | High-fragility minced fish product and processing method thereof |
| CN106174139A (en) * | 2016-06-29 | 2016-12-07 | 黄世仁 | The manufacture method that mix of flavors Eriocheir sinensis is sliding |
| CN108272037A (en) * | 2017-01-05 | 2018-07-13 | 华中农业大学 | A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique |
| CN107319394A (en) * | 2017-08-03 | 2017-11-07 | 泉州市知产茂业工业设计有限公司 | A kind of local flavor is delicious, gelling performance is good, high resilience fish meat sausage |
| 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 |
| CN108813428A (en) * | 2018-06-26 | 2018-11-16 | 浙江工商大学 | Sturgeon fish intestines production method and measuring method based on the superposition sterilization of F value |
| CN108813428B (en) * | 2018-06-26 | 2021-06-22 | 浙江工商大学 | Sturgeon fish sausage making method and determination method based on F value superposition sterilization |
| CN109393383A (en) * | 2018-10-30 | 2019-03-01 | 福建安井食品股份有限公司 | A method of minced fillet whiteness and gel strength high in fat are promoted using lipase rinsing |
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