阅读说明：本技术 一种复合蛋白鱼糜制品的制备方法 (Preparation method of compound protein minced fillet product ) 是由 蒋利平 陈人辉 颜正勇 李秉业 李洪久 于 2021-03-09 设计创作，主要内容包括：本发明公开了一种复合蛋白鱼糜制品的制备方法,属于肉食品加工技术领域,包括鱼浆制备、鱼糜制备、芯料制备、包心鱼糜制备和外壳层制备,本发明的有益效果是：在鱼糜中加入胰蛋白酶剂能够抑制肌原纤维蛋白在冷冻条件下变性,在熟化过程中,能够与乳清蛋白、肌原纤维蛋白发生交联,从而提升鱼糜的弹性；鱼糜中包覆芯料,能够大幅度提升鱼糜制品的食用愉悦性,将奶酪、蛋黄液与麦芽糊精和熟化豆泥共混,可以有效地避免脂溶性物质的溶出；浆液在鱼糜的表面成型固化成膜,对鱼糜起着良好的锁水作用,能够很好地实现了芯料脂溶性物质的保持率。(The invention discloses a preparation method of a composite protein minced fillet product, belonging to the technical field of meat food processing, comprising the steps of preparing fish paste, preparing minced fillet, preparing core material, preparing core-wrapped minced fillet and preparing a shell layer, wherein the preparation method has the beneficial effects that: the trypsin agent is added into the minced fillet to inhibit the denaturation of the myofibrillar protein under the freezing condition, and the minced fillet can be crosslinked with the lactalbumin and the myofibrillar protein in the curing process, so that the elasticity of the minced fillet is improved; the surimi is coated with the core material, so that the eating pleasure of surimi products can be greatly improved, and the cheese, the yolk liquid, the maltodextrin and the cured bean paste are mixed, so that the dissolution of fat-soluble substances can be effectively avoided; the slurry is formed and cured on the surface of the minced fillet to form a film, which plays a good role in locking water for the minced fillet and can well realize the retention rate of core material fat-soluble substances.)

1. The preparation method of the compound protein minced fillet product is characterized by comprising the following steps:

(1) preparation of fish paste

Cleaning fresh fish at 0-4 deg.C, and collecting meat in drum-type meat collector to obtain fish paste; rinsing the fish paste with clear water, wherein the addition amount of the water is 1-10 times of the volume of the fish paste, rinsing the fish paste for 1 time with dilute alkaline water, and rinsing the fish paste again with 0.15% NaCl solution; rinsing for 3-5min at 0-4 deg.C; dewatering the rinsed fish paste, wherein the water content of the dewatered fish paste is 80-85%; collecting rinsing water after rinsing with clear water, and performing vacuum concentration at a concentration volume ratio of 1:3-5 to obtain concentrated rinsing water;

(2) minced fish preparation

Performing ultrasonic treatment on the fish paste at 0-4 ℃, adding a trypsin inhibitor, starch, whey protein and egg white liquid after the ultrasonic treatment, stirring, blending and kneading until the fish paste is viscous minced fillet sol to obtain a minced fillet prefabricated material;

(3) core preparation

Mixing yolk liquid, emulsifier, maltodextrin, cheese, antioxidant microcapsule, cured bean paste and phosphate, and plasticizing to form core material, wherein the surface of the core material is coated with a layer of corn oil, and the diameter of the core material is 0.8-1.2 cm;

(4) preparation of stuffed minced fillet

Coating the minced fillet prefabricated object on the surface of the core material, wherein the coating thickness is 1-2cm, forming the core-wrapped minced fillet, and curing and plasticity the core-wrapped minced fillet at-4- -0 ℃;

(5) preparation of the outer Shell layer

Mixing soybean polypeptide, konjac glucomannan, starch, 50% vegetable pulp and concentrated rinsing water to form pulp, spraying the pulp on the surface of the core-wrapped minced fillet, and immediately freezing.

2. The method for preparing a composite protein minced fillet product according to claim 1, wherein the 0.15% NaCl solution is added in an amount of 5 times the volume of the fish paste.

3. The method for preparing the composite protein minced fillet product according to claim 1, wherein the ultrasonic power of the ultrasonic treatment is 80Hz, and the ultrasonic time is 10-20 min.

4. The method for preparing the composite protein minced fillet product according to claim 1, wherein the mass ratio of the fish paste, the trypsin inhibitor, the starch, the whey protein, the egg white liquid and the iodized salt is 100:0.01-0.03:8-15:4-8:3-8: 1-5.

5. The method for preparing the compound protein minced fillet product according to claim 1, wherein the mass ratio of the egg yolk liquid, the emulsifier, the maltodextrin, the cheese, the antioxidant microcapsule, the cured bean paste and the phosphate is 5-15:0.5-2:5-10:25-30:1-5:50-80: 0.02-0.08.

6. The method for preparing a composite protein surimi product according to claim 1, wherein the cooked mashed beans are soybeans or peas or soybeans; the antioxidant microcapsule is beta-cyclodextrin coated tartary buckwheat polyphenol.

7. The method for preparing the composite protein minced fillet product according to claim 1, wherein the mass ratio of the soybean polypeptide, the konjac glucomannan, the starch, 50% of vegetable pulp and the concentrated rinsing water is 5-15:1-2:8-15:10-30: 60-100.

The technical field is as follows:

the invention belongs to the technical field of meat food processing, and particularly relates to a preparation method of a compound protein minced fillet product.

Background art:

the minced fish product is fish food prepared by processing fish raw materials through the processing procedures of cleaning, cutting, meat picking, rinsing, dewatering, adding auxiliary materials, beating, kneading and the like to form viscous fish paste, and then molding and curing. The minced fillet product is favored by consumers due to the characteristics of simple preparation process, tender and smooth taste, rich nutrition, contribution to digestion and absorption of organisms and the like.

In order to facilitate transportation and storage of the minced fillet product, the minced fillet product is mostly frozen at present, and when the minced fillet product is eaten, the frozen minced fillet product is heated and cured. The minced fillet product is a minced fillet gel product, wherein the minced fillet gel is a thermosetting gel protein formed by forming a three-dimensional network structure through denaturation of myofibrillar protein in a heating process, and locking water absorbed in the protein to prevent water from flowing freely. However, when the minced fish product is frozen, myofibrillar proteins are denatured, which causes protein aggregation and protein polypeptide chain unfolding, thereby affecting the processability of the minced fish product. In addition, the existing minced fillet product has the problems of low elasticity and low water holding capacity. Therefore, how to avoid the freezing denaturation of the minced fillet product and improve the edible mouthfeel of the minced fillet product is a problem which needs to be solved urgently at present.

The invention content is as follows:

in order to solve the problems and overcome the defects of the prior art, the invention provides the preparation method of the compound protein minced fillet product, which can effectively prevent the frozen denaturation of the minced fillet product and improve the edible taste of the minced fillet product.

The specific technical scheme for solving the technical problems comprises the following steps: the preparation method of the compound protein minced fillet product is characterized by comprising the following steps:

(1) preparation of fish paste

Cleaning fresh fish at 0-4 deg.C, and collecting meat in drum-type meat collector to obtain fish paste; rinsing the fish paste with clear water, wherein the addition amount of the water is 1-10 times of the volume of the fish paste, rinsing the fish paste for 1 time with dilute alkaline water, and rinsing the fish paste again with 0.15% NaCl solution; rinsing for 3-5min at 0-4 deg.C; dewatering the rinsed fish paste, wherein the water content of the dewatered fish paste is 80-85%; collecting rinsing water after rinsing with clear water, and performing vacuum concentration at a concentration volume ratio of 1:3-5 to obtain concentrated rinsing water;

(2) minced fish preparation

Performing ultrasonic treatment on the fish paste at 0-4 ℃, adding a trypsin inhibitor, starch, whey protein and egg white liquid after the ultrasonic treatment, stirring, blending and kneading until the fish paste is viscous minced fillet sol to obtain a minced fillet prefabricated material;

(3) core preparation

Mixing yolk liquid, emulsifier, maltodextrin, cheese, antioxidant microcapsule, cured bean paste and phosphate, and plasticizing to form core material, wherein the surface of the core material is coated with a layer of corn oil, and the diameter of the core material is 0.8-1.2 cm;

(4) preparation of stuffed minced fillet

Coating the minced fillet prefabricated object on the surface of the core material, wherein the coating thickness is 1-2cm, forming the core-wrapped minced fillet, and curing and plasticity the core-wrapped minced fillet at-4- -0 ℃;

(5) preparation of the outer Shell layer

Mixing soybean polypeptide, konjac glucomannan, starch, 50% vegetable pulp and concentrated rinsing water to form pulp, spraying the pulp on the surface of the core-wrapped minced fillet, and immediately freezing.

The addition amount of the 0.15% NaCl solution is 5 times of the volume of the fish paste.

The ultrasonic power of the ultrasonic treatment is 80Hz, and the ultrasonic time is 10-20 min.

The mass ratio of the fish paste to the trypsin inhibitor to the starch to the whey protein to the egg white to the iodized salt is 100:0.01-0.03:8-15:4-8:3-8: 1-5.

The mass ratio of the yolk liquid to the emulsifier to the maltodextrin to the cheese to the antioxidant microcapsule to the cured bean paste to the phosphate is 5-15:0.5-2:5-10:25-30:1-5:50-80: 0.02-0.08.

The cured bean paste is soybean or pea or soybean; the antioxidant microcapsule is beta-cyclodextrin coated tartary buckwheat polyphenol.

The mass ratio of the soybean polypeptide, the konjac glucomannan, the starch, 50% of vegetable pulp and the concentrated rinsing water is 5-15:1-2:8-15:10-30: 60-100.

The invention has the beneficial effects that:

(1) adding a trypsin agent into the minced fillet can inhibit the denaturation of myofibrillar proteins under a freezing condition, adding whey protein and egg white liquid into the minced fillet, wherein the protein and the myofibrillar proteins are mutually crosslinked in the freezing process to avoid the aggregation of the myofibrillar proteins, and the egg white protein is heat-denatured gel and can be crosslinked with the whey protein and the myofibrillar proteins in the curing process so as to improve the elasticity of the minced fillet; the egg white contains a protease inhibitor, so that the degradation of protein and the depolymerization of polypeptide chain can be avoided;

(2) the minced fillet is coated with the core material, so that the eating pleasure of the minced fillet product can be greatly improved, and meanwhile, the core material contains cheese and yolk liquid, contains various vitamins and fat-soluble nutrient substances, so that the minced fillet product is full and juicy, the cheese and the yolk liquid are mixed with maltodextrin and cured bean paste, and the cheese and the yolk liquid are uniformly coated, so that the dissolution of the fat-soluble substances can be effectively avoided, and the nutrient loss is avoided;

(3) the slurry is sprayed on the surface of the surimi, and the slurry is formed, solidified and formed into a film on the surface of the surimi, so that a good water locking effect is exerted on the surimi, the moisture in the surimi can be prevented from escaping outwards in the heating process, and the water holding capacity of the surimi is improved; the soybean polypeptide is contained in the slurry, the solubility of the soybean polypeptide is increased after the soybean polypeptide is subjected to enzymolysis, and the soybean polypeptide and the konjac glucomannan form a protein-polysaccharide copolymer in the blending process, so that the agglomeration of the soybean polypeptide can be avoided; the konjac glucomannan is a polysaccharide with low energy, high viscosity and digestion resistance, has good film forming property, is not easy to break in the processing process, and can effectively achieve the water locking property;

(4) the surface of the minced fillet is sprayed with the slurry, and the slurry is formed, solidified and formed into a film on the surface of the minced fillet, so that the retention rate of liposoluble substances of the core material can be well realized.

The specific implementation mode is as follows:

in the description of the invention, specific details are given only to enable a full understanding of the embodiments of the invention, but it should be understood by those skilled in the art that the invention is not limited to these details for the implementation. In other instances, well-known structures and functions have not been described or shown in detail to avoid obscuring the points of the embodiments of the invention. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

The specific implementation mode of the invention is as follows:

(1) preparation of fish paste

Cleaning fresh fish at 0-4 deg.C, and collecting meat in drum-type meat collector to obtain fish paste; rinsing the fish paste with clear water, wherein the addition amount of the water is 1-10 times of the volume of the fish paste, rinsing the fish paste for 1 time with dilute alkaline water, and rinsing the fish paste again with 0.15% NaCl solution; rinsing for 3-5min at 0-4 deg.C; dewatering the rinsed fish paste, wherein the water content of the dewatered fish paste is 80-85%; collecting rinsing water after rinsing with clear water, and performing vacuum concentration at a concentration volume ratio of 1:3-5 to obtain concentrated rinsing water;

(2) minced fish preparation

Performing ultrasonic treatment on the fish paste at 0-4 ℃, adding a trypsin inhibitor, starch, whey protein and egg white liquid after the ultrasonic treatment, stirring, blending and kneading until the fish paste is viscous minced fillet sol to obtain a minced fillet prefabricated material;

(3) core preparation

Mixing yolk liquid, emulsifier, maltodextrin, cheese, antioxidant microcapsule, cured bean paste and phosphate, and plasticizing to form core material, wherein the surface of the core material is coated with a layer of corn oil, and the diameter of the core material is 0.8-1.2 cm;

(4) preparation of stuffed minced fillet

Coating the minced fillet prefabricated object on the surface of the core material, wherein the coating thickness is 1-2cm, forming the core-wrapped minced fillet, and curing and plasticity the core-wrapped minced fillet at-4- -0 ℃;

(5) preparation of the outer Shell layer

Mixing soybean polypeptide, konjac glucomannan, starch, 50% vegetable pulp and concentrated rinsing water to form pulp, spraying the pulp on the surface of the core-wrapped minced fillet, and immediately freezing.

The addition amount of the 0.15% NaCl solution is 5 times of the volume of the fish paste.

The ultrasonic power of the ultrasonic treatment is 80Hz, and the ultrasonic time is 10-20 min.

The mass ratio of the fish paste to the trypsin inhibitor to the starch to the whey protein to the egg white to the iodized salt is 100:0.01-0.03:8-15:4-8:3-8: 1-5.

The mass ratio of the yolk liquid to the emulsifier to the maltodextrin to the cheese to the antioxidant microcapsule to the cured bean paste to the phosphate is 5-15:0.5-2:5-10:25-30:1-5:50-80: 0.02-0.08.

The cured bean paste is soybean or pea or soybean; the antioxidant microcapsule is beta-cyclodextrin coated tartary buckwheat polyphenol.

The mass ratio of the soybean polypeptide, the konjac glucomannan, the starch, 50% of vegetable pulp and the concentrated rinsing water is 5-15:1-2:8-15:10-30: 60-100.

Respectively carrying out sensory evaluation on the minced fish sausage (the stuffed fish ball in the case), wherein the sensory evaluation comprises individual completeness, core water content, minced fish layer water content and meat elasticity;

wherein, the hardness and the elasticity are measured by a texture analyzer, and a measured sample is a whole fish ball;

the water holding capacity is measured by a centrifugal method, and a measured sample is the fish ball with the core material removed;

(2) the method comprises the steps of measuring the content of fat-soluble substances by adopting a fat-soluble measuring method of SNT 2879-2011 solid and liquid substances, measuring the fat-soluble content M1 of uncooked core-wrapped fish balls, measuring the fat-soluble content M2 of the cooked core-wrapped fish balls, wherein M2/M1 is the retention rate of the fat-soluble substances.

In order to more intuitively show the process advantages of the invention, the invention is compared with the equivalent replacement method adopted by the same process,

comparative example one:

the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, no trypsin inhibitor was added;

comparative example two:

the preparation method is the same as the embodiment except that: in the preparation process of the comparative example, egg white was not added;

table 1: sensory review results of surimi preparation process

	Hardness (g)	Elasticity (1)	Water holding capacity (%)
				The invention	780	0.94	82.4
Comparative example 1	701	0.91	79.1
				Comparative example No. two	664	0.87	74.5

From the data analysis in table 1, it can be seen that:

the present invention is compared with the data of comparative example one and comparative example two to show that: the hardness, elasticity and water retention of the prepared minced fillet have certain difference, because the trypsin agent is added into the minced fillet to inhibit the denaturation of myofibrillar protein under the freezing condition, the whey protein and egg white liquid are added into the minced fillet, and in the freezing process, the protein and the myofibrillar protein are mutually crosslinked to avoid the aggregation of the myofibrillar protein, and the egg white protein is heat-denatured gel and can be crosslinked with the whey protein and the myofibrillar protein in the curing process, thereby improving the elasticity of the minced fillet; the egg white contains a protease inhibitor, so that the degradation of protein and the depolymerization of polypeptide chain can be avoided;

in order to more intuitively show the process advantages of the invention, the invention is compared with the equivalent replacement method adopted by the same process,

comparative example three:

the preparation method is the same as the embodiment except that: in the preparation process of this comparative example, no outer shell layer was added;

comparative example four:

the prepared core-spun fish ball of the invention patent 201010298257.1 with succulent and the preparation method is compared in an citation way;

table 2: sensory review results of surimi preparation process

	Hardness (g)	Elasticity (1)	Water holding capacity (%)
				The invention	795	0.95	82.6
Comparative example No. three	634	0.77	64.2
				Comparative example No. four	704	0.89	76.1

The data of the invention is compared with the data of the third comparative example and the fourth comparative example to show that: the hardness, elasticity and water-holding capacity of the prepared minced fillet have certain difference,

the slurry is sprayed on the surface of the surimi, and the slurry is formed, solidified and formed into a film on the surface of the surimi, so that a good water locking effect is exerted on the surimi, the moisture in the surimi can be prevented from escaping outwards in the heating process, and the water holding capacity of the surimi is improved; the soybean polypeptide is contained in the slurry, the solubility of the soybean polypeptide is increased after the soybean polypeptide is subjected to enzymolysis, and the soybean polypeptide and the konjac glucomannan form a protein-polysaccharide copolymer in the blending process, so that the agglomeration of the soybean polypeptide can be avoided;

table 3: fat-soluble substance retention rate result of minced fillet preparation process

	Retention ratio of fat-soluble substance (%)
		The invention	85％
Comparative example No. three	68％
		Comparative example No. four	76％

The data of the invention is compared with the data of the third comparative example and the fourth comparative example to show that: the surface of the minced fillet is sprayed with the slurry, and the slurry is formed, solidified and formed into a film on the surface of the minced fillet, so that the retention rate of liposoluble substances of the core material can be well realized.

In summary, the following steps: (1) adding a trypsin agent into the minced fillet can inhibit the denaturation of myofibrillar proteins under a freezing condition, adding whey protein and egg white liquid into the minced fillet, wherein the protein and the myofibrillar proteins are mutually crosslinked in the freezing process to avoid the aggregation of the myofibrillar proteins, and the egg white protein is heat-denatured gel and can be crosslinked with the whey protein and the myofibrillar proteins in the curing process so as to improve the elasticity of the minced fillet; the egg white contains a protease inhibitor, so that the degradation of protein and the depolymerization of polypeptide chain can be avoided;

(2) the minced fillet is coated with the core material, so that the eating pleasure of the minced fillet product can be greatly improved, and meanwhile, the core material contains cheese and yolk liquid, contains various vitamins and fat-soluble nutrient substances, so that the minced fillet product is full and juicy, the cheese and the yolk liquid are mixed with maltodextrin and cured bean paste, and the cheese and the yolk liquid are uniformly coated, so that the dissolution of the fat-soluble substances can be effectively avoided, and the nutrient loss is avoided;

(3) the slurry is sprayed on the surface of the surimi, and the slurry is formed, solidified and formed into a film on the surface of the surimi, so that a good water locking effect is exerted on the surimi, the moisture in the surimi can be prevented from escaping outwards in the heating process, and the water holding capacity of the surimi is improved; the soybean polypeptide is contained in the slurry, the solubility of the soybean polypeptide is increased after the soybean polypeptide is subjected to enzymolysis, and the soybean polypeptide and the konjac glucomannan form a protein-polysaccharide copolymer in the blending process, so that the agglomeration of the soybean polypeptide can be avoided; the konjac glucomannan is a polysaccharide with low energy, high viscosity and digestion resistance, has good film forming property, is not easy to break in the processing process, and can effectively achieve the water locking property;

(4) the surface of the minced fillet is sprayed with the slurry, and the slurry is formed, solidified and formed into a film on the surface of the minced fillet, so that the retention rate of liposoluble substances of the core material can be well realized.