阅读说明：本技术 一种生产鱼糜制品的方法 (Method for producing minced fillet product ) 是由 郑明静 姜泽东 朱艳冰 李志朋 倪辉 杨远帆 陈艳红 杜希萍 于 2021-07-02 设计创作，主要内容包括：本发明公开了一种生产鱼糜制品的方法,其包括：将琼胶或者岩藻多糖与鱼糜原料混合、斩拌均匀后灌肠,即得鱼糜制品。该方法在鱼糜制品的生产过程中,采用琼胶或者岩藻多糖替代磷酸盐,琼胶或者岩藻多糖具有良好的结合水分子的能力,且可与鱼糜蛋白质交联形成复合凝胶,能够改善鱼糜凝胶体系的凝胶特性；因此,采用琼胶或者岩藻多糖替代磷酸盐,所生产的鱼糜制品风味口感保持稳定,能够与含磷酸盐的鱼糜制品一样具有良好的弹性、凝胶强度和持水力。再者,采用琼胶或者岩藻多糖替代磷酸盐生产鱼糜制品可解决鱼糜制品中磷酸盐超标的问题,并且琼胶与岩藻多糖具有调节人体血糖血脂、控制体重以及改善肠道健康的膳食元素的添加,具有潜在的有益机体健康作用,使产品具有较高的营养价值。(The invention discloses a method for producing a minced fillet product, which comprises the following steps: mixing agar or fucoidin with minced fillet raw materials, chopping and mixing uniformly, and then performing clysis to obtain the minced fillet product. According to the method, in the production process of the surimi product, phosphate is replaced by agar or fucoidin which has good water molecule binding capacity and can be crosslinked with surimi protein to form composite gel, so that the gel property of a surimi gel system can be improved; therefore, the agar or the fucoidin is adopted to replace the phosphate, and the produced minced fillet product keeps stable flavor and mouthfeel, and has good elasticity, gel strength and water holding capacity as the minced fillet product containing the phosphate. In addition, the agar or the fucoidin is adopted to replace phosphate to produce the minced fillet product, so that the problem that the phosphate in the minced fillet product exceeds the standard can be solved, and the agar and the fucoidin have the addition of dietary elements for regulating the blood sugar and the blood fat of a human body, controlling the weight and improving the intestinal health, have potential beneficial effects on body health and enable the product to have higher nutritional value.)

1. A method of producing a surimi product, comprising:

mixing agar or fucoidin with minced fillet raw materials, chopping and mixing uniformly, and then performing clysis to obtain the minced fillet product.

2. The method according to claim 1, wherein the agar is added in an amount of 0.05 to 0.25% by mass of the total mass.

3. The method of claim 1, wherein the fucoidan is added in an amount of 0.05% to 0.15% of the total mass.

4. The method of claim 1, wherein the minced fish material is freshwater fish minced fish, soybean oil, MQS-99 powder, salt, ice water, and TG enzyme.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for producing a minced fillet product.

Background

The minced fillet product is deeply favored by the market due to rich nutrition and delicious Q-bomb. The phosphate is one of the water retention agents commonly used in the production of the existing minced fillet products, and has obvious improvement effect on the problems of low water retention caused by heating in the production of the minced fillet products, hard texture, water loss and the like after frozen and stored minced fillets are thawed. However, improper addition of phosphate can cause deterioration of product flavor and rough tissue structure, and calcium phosphate is easily formed in human body, thereby reducing the absorption of calcium by human body. At present, in the market, in order to improve the water retention of products, a lot of merchants excessively add polyphosphate, so that the polyphosphate in the minced fillet products exceeds the standard. Therefore, finding a suitable substance to replace phosphate in the production process of surimi is of great importance.

Disclosure of Invention

In order to solve the problems, the invention provides a method for producing a minced fillet product, which can avoid adding phosphate in the production process of the minced fillet product, and simultaneously enables the minced fillet product to have the same flavor and taste as the minced fillet product produced by the phosphate and have the same good texture characteristics of gel strength, elasticity and the like.

To achieve the above objects, embodiments of the present invention in one aspect provide a method of producing a surimi product comprising: mixing agar or fucoidin with minced fillet raw materials, chopping and mixing uniformly, and then performing clysis to obtain the minced fillet product.

According to the method for producing the minced fillet product, in the production process of the minced fillet product, phosphate is replaced by agar or fucoidin, and the agar or the fucoidin has good water molecule binding capacity and can be crosslinked with minced fillet protein to form composite gel, so that the gel property of a minced fillet gel system can be improved; therefore, the agar or the fucoidin is adopted to replace the phosphate, and the produced minced fillet product keeps stable flavor and mouthfeel, and has good elasticity, gel strength and water holding capacity as the minced fillet product containing the phosphate. In addition, the agar or the fucoidin is adopted to replace phosphate to produce the minced fillet product, so that the problem that the phosphate in the minced fillet product exceeds the standard can be solved, and the agar and the fucoidin have the addition of dietary elements for regulating the blood sugar and the blood fat of a human body, controlling the weight and improving the intestinal health, have potential beneficial effects on body health and enable the product to have higher nutritional value.

Optionally, the addition amount of the agar is 0.05-0.25% of the total mass.

Optionally, the addition amount of the fucoidin is 0.05-0.15% of the total mass.

Optionally, the minced fish raw material is freshwater fish minced fillet, soybean oil, MQS-99 powder, salt, ice water and TG enzyme.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

FIG. 1 is a graph of the water loss rate of a surimi product according to an embodiment of the present invention;

FIG. 2 is a graph of gel strength of surimi products according to embodiments of the present invention;

FIG. 3 is the elasticity of a surimi product according to an embodiment of the present invention;

FIG. 4 is a graph of the hardness of a surimi product according to an embodiment of the present invention;

fig. 5 is a color of a surimi product according to an embodiment of the present invention.

Detailed Description

The technical solution of the present invention is illustrated by specific examples below. It is to be understood that one or more method steps mentioned in the present invention do not exclude the presence of other method steps before or after the combination step or that other method steps may be inserted between the explicitly mentioned steps; it should also be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.

In order to better understand the above technical solutions, exemplary embodiments of the present invention are described in more detail below. While exemplary embodiments of the invention have been shown, it should be understood that the invention may be embodied in various forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The test materials adopted by the invention are all common commercial products and can be purchased in the market.

The room temperature of the invention is 25 ℃.

The invention will now be described with reference to specific examples, which are intended to be illustrative only and not to be limiting in any way.

Example 1

Minced fillet product production material: 315g of freshwater minced fillet, 0.625g (0.125%) of agar, 50g of soybean oil, 75g of ice water, 50g of MQS-99 powder, 10g of edible salt and 1.25g of TG enzyme.

Uniformly chopping and mixing the materials in a chopper under the ice-bath constant-temperature condition, taking out the materials, performing sausage filling treatment, preparing a cured minced fillet product by secondary step-by-step heating (heating in a water bath at 45 ℃ for 15min, and then heating in a water bath at 90 ℃ for 30min), adding ice to cool the cured minced fillet product for 30min, and refrigerating at 4 ℃ for 24h to promote the formation of minced fillet gel. Removing casings of the minced fillet products, cutting into 3cm squares, and placing in a refrigerator at 4 ℃ for storage.

Example 2

Minced fillet product production material: 315g of freshwater minced fillet, 1.25g (0.25%) of agar, 50g of soybean oil, 75g of ice water, 50g of MQS-99 powder, 10g of edible salt and 1.25g of TG enzyme.

Uniformly chopping and mixing the materials in a chopper under the ice-bath constant-temperature condition, taking out the materials, performing sausage filling treatment, preparing a cured minced fillet product by secondary step-by-step heating (heating in a water bath at 45 ℃ for 15min, and then heating in a water bath at 90 ℃ for 30min), adding ice to cool the cured minced fillet product for 30min, and refrigerating at 4 ℃ for 24h to promote the formation of minced fillet gel. Removing casings of the minced fillet products, cutting into 3cm squares, and placing in a refrigerator at 4 ℃ for storage.

Example 3

Minced fillet product production material: 315g of freshwater minced fillet, 0.625g (0.125%) of fucoidin, 50g of soybean oil, 75g of ice water, 50g of MQS-99 powder, 10g of edible salt and 1.25g of TG enzyme.

Uniformly chopping and mixing the materials in a chopper under the ice-bath constant-temperature condition, taking out the materials, performing sausage filling treatment, preparing a cured minced fillet product by secondary step-by-step heating (heating in a water bath at 45 ℃ for 15min, and then heating in a water bath at 90 ℃ for 30min), adding ice to cool the cured minced fillet product for 30min, and refrigerating at 4 ℃ for 24h to promote the formation of minced fillet gel. Removing casings of the minced fillet products, cutting into 3cm squares, and placing in a refrigerator at 4 ℃ for storage.

Comparative example 1

Minced fillet product production material: 315g of freshwater minced fillet, 0.05g of compound phosphate (the mass ratio of sodium pyrophosphate to sodium hexametaphosphate to sodium tripolyphosphate is 1:1:1), 50g of soybean oil, 75g of ice water, 50g of MQS-99 powder, 10g of edible salt and 1.25g of TG enzyme.

Uniformly chopping and mixing the materials in a chopper under the ice-bath constant-temperature condition, taking out the materials, performing sausage filling treatment, preparing a cured minced fillet product by secondary step-by-step heating (heating in a water bath at 45 ℃ for 15min, and then heating in a water bath at 90 ℃ for 30min), adding ice to cool the cured minced fillet product for 30min, and refrigerating at 4 ℃ for 24h to promote the formation of minced fillet gel. Removing casings of the minced fillet products, cutting into 3cm squares, and placing in a refrigerator at 4 ℃ for storage.

Comparative example 2

Minced fillet product production material: 315g of freshwater minced fillet, 5.0g (1.00%) of agar, 50g of soybean oil, 75g of ice water, 50g of MQS-99 powder, 10g of edible salt and 1.25g of TG enzyme.

Uniformly chopping and mixing the materials in a chopper under the ice-bath constant-temperature condition, taking out the materials, performing sausage filling treatment, preparing a cured minced fillet product by secondary step-by-step heating (heating in a water bath at 45 ℃ for 15min, and then heating in a water bath at 90 ℃ for 30min), adding ice to cool the cured minced fillet product for 30min, and refrigerating at 4 ℃ for 24h to promote the formation of minced fillet gel. Removing casings of the minced fillet products, cutting into 3cm squares, and placing in a refrigerator at 4 ℃ for storage.

Comparative example 3

Minced fillet product production material: 315g of freshwater minced fillet, 5.0g (1.00%) of fucoidin, 50g of soybean oil, 75g of ice water, 50g of MQS-99 powder, 10g of edible salt and 1.25g of TG enzyme.

Uniformly chopping and mixing the materials in a chopper under the ice-bath constant-temperature condition, taking out the materials, performing sausage filling treatment, preparing a cured minced fillet product by secondary step-by-step heating (heating in a water bath at 45 ℃ for 15min, and then heating in a water bath at 90 ℃ for 30min), adding ice to cool the cured minced fillet product for 30min, and refrigerating at 4 ℃ for 24h to promote the formation of minced fillet gel. Removing casings of the minced fillet products, cutting into 3cm squares, and placing in a refrigerator at 4 ℃ for storage.

Test examples

The surimi products of examples 1 to 3 and comparative examples 1 to 3 were subjected to quality characteristic measurement.

Wherein, the gel strength is measured by a texture analyzer with the model of TA-XT2 and the model of a probe is P/5S. The samples were left at room temperature for a period of time for fracture evaluation. The test parameters were as follows: the mode is set as a compression mode, and the speed before the test is 4mm/s, the test speed is 1mm/s, and the speed after the test is 4 mm/s. Trigger force 5g, puncture depth is 20 mm.

Determination of Water loss: cutting the minced fillet product into 2mm slices, weighing and recording as W₀Placing in the middle of double-layer filter paper, centrifuging at 5000 × g for 10min, removing water, and weighing and recording as W₁(ii) a The water loss ratio (%) (W)₀-W₁)/W₀×100％。

Measurement of hardness and elasticity: measured by a TA-XT2 type texture analyzer: TPA mode determination, test speed 0.5mm/s and puncture depth 20mm, according to the system software calculated hardness and elasticity.

Measurement of whiteness: the whiteness of the surimi product is measured by using a whiteness meter, and the calculation formula is as follows:

whiteness ═ 100- [ (100-L ×)²+a*²+b*²]^1/2 (3)

Wherein, L represents brightness (0-100 from black to white), a represents red value (+) and green value (-), b represents yellow value (+) and blue value (-).

As shown in fig. 1 to 5, the method for producing surimi products by using agar or fucoidan instead of phosphate has good elasticity and gel strength and better water retention (i.e. lower water loss rate) as the same flavor and taste as the comparative example 1 (i.e. the surimi products containing phosphate currently on the market). From the results of comparative examples 2 to 3, it can be seen that the components interact and synergize with each other within the specific addition range of agar or fucoidin, and the water retention of the surimi product can be improved even if the addition range is exceeded, but the elasticity, gel strength and color and luster of the surimi product are obviously deteriorated, so that when the addition amount of agar or fucoidin is within the range of 0.05-0.25%, the prepared surimi product has the same flavor and taste as those of the surimi product produced by phosphate, and has the same good texture characteristics of gel strength, elasticity and the like.

In conclusion, according to the method provided by the embodiment of the invention, in the production process of the surimi product, phosphate is replaced by agar or fucoidin, and the agar and the fucoidin have good water molecule binding capacity and can be crosslinked with surimi protein to form composite gel, so that the gel property of a surimi gel system can be improved; therefore, the agar or the fucoidin is adopted to replace the phosphate, and the produced minced fillet product keeps stable flavor and mouthfeel, and has good elasticity, gel strength and water holding capacity as the minced fillet product containing the phosphate. In addition, the agar or the fucoidin is adopted to replace phosphate to produce the minced fillet product, so that the problem that the phosphate in the minced fillet product exceeds the standard can be solved, and the agar and the fucoidin have the addition of dietary elements for regulating the blood sugar and the blood fat of a human body, controlling the weight and improving the intestinal health, have potential beneficial effects on body health and enable the product to have higher nutritional value.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above should not be understood to necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples described in this specification can be combined and combined by those skilled in the art.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.