Production method for preventing texture change of refrigerated minced fish products

A technology of surimi products and production methods, applied in the direction of preservation of meat/fish through freezing/cooling

Inactive Publication Date: 2009-11-04
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Retrieve patents, achievements and papers of surimi products No related reports have been found on the research and technology of preventing the texture change of surimi products in cold storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] 1000g frozen surimi of deep-water golden thread fish with gel strength of AA grade, 280g flake ice, 29g salt, 150g starch, 30g edible hydrogenated oil, 80g compound additives to prevent texture changes of surimi products in cold storage, 12g compound umami additives, Spices 10g. Total chopping time was 22 minutes. Molding, gelation time at 45°C for 15 minutes, final heating temperature at 95-98°C for 3 minutes, cooling, packaging, quick freezing, and refrigeration to obtain surimi products with high elasticity and beautiful flavor. Stored under -18°C for 12 months, compared with fresh surimi products produced by the same raw materials and the same production method for sensory evaluation, the texture and taste are the same. It can prevent texture changes such as hardening of surimi products, dry consumption and dehydration, dry texture, poor elasticity and taste, poor flavor, and fat oxidation and rancidity. Compared with the surimi products produced by the traditiona...

Embodiment 2

[0010] 1000g of frozen minced snake mullet with gel strength of A grade, 300g of flake ice, 31g of salt, 180g of starch, 35g of edible hydrogenated oil, 90g of compound additives to prevent texture changes of surimi products in cold storage, 12g of compound umami additives, spices 11g. Total chopping time was 26 minutes. Molding, gelation time at 45°C for 18 minutes, final heating temperature at 95-98°C for 3 minutes, cooling, packaging, quick freezing, and refrigeration to obtain surimi products with high elasticity and beautiful flavor. Stored under -18°C for 12 months, compared with fresh surimi products produced by the same raw materials and the same production method for sensory evaluation, the texture and taste are the same. It can prevent texture changes such as hardening of surimi products, dry consumption and dehydration, dry texture, poor elasticity and taste, poor flavor, and fat oxidation and rancidity. Compared with the surimi products produced by the traditiona...

Embodiment 3

[0012] 1000g of tilapia frozen surimi with grade AA gel strength, 280g of flake ice, 29g of salt, 160g of starch, 25g of edible hydrogenated oil, 85g of compound additives for preventing texture changes of surimi products in cold storage, 12g of compound umami additives, spices 8g. Total chopping time is 25 minutes. Forming, gelling time at 50°C for 15 minutes, final heating temperature at 95-98°C for 3 minutes, cooling, packaging, quick freezing, and refrigeration to obtain surimi products with high elasticity and beautiful flavor. Stored under -18°C for 12 months, compared with fresh surimi products produced by the same raw materials and the same production method for sensory evaluation, the texture and taste are the same. It can prevent texture changes such as hardening of surimi products, dry consumption and dehydration, dry texture, poor elasticity and taste, poor flavor, and fat oxidation and rancidity. Compared with the surimi products produced by the traditional meth...

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PUM

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Abstract

The invention provides a production method for preventing texture change of refrigerated minced fish products, which comprises preparation of minced fish products and addition of a compound additive for preventing the texture change of the refrigerated minced fish products; and the compound additive comprises the following compositions by calculating 100 percent of frozen minced fish with gel strength AA level or A level by mass: 2.8 to 3.2 percent of table salt, 1 to 5 percent of edible hydrogenated fat, 8 to 20 percent of starch, 0.5 to 2 percent of wheat gluten, 0.4 to 1.5 percent of casein, 1 to 5 percent of isolated soy protein, 0.01 to 0.5 percent of food grade calcium chloride, 0.5 to 1.5 percent of glyceryl monoaliphatic ester, 0.5 to 2.5 percent of sodium alginate, compound delicate flavor additive, 10 to 35 percent of flake ice and 0.5 to 1.5 percent of spice. The method can effectively prevent the minced fish products under storage condition 18 DEG C below zero for 12 months from having texture change defects such as product hardening, drying loss and dehydration, dull texture, poor elastic mouthfeel, poor flavor, fat oxidation and rancidity and the like.

Description

technical field [0001] The invention belongs to the technical field of deep processing of aquatic products, and in particular relates to a production method for preventing texture changes of surimi products in cold storage. Background technique [0002] my country is a country of traditional surimi products. The surimi products processed by using freshwater and seawater low-value small fish are an important source of fish food for people. Due to factors such as convenience, good taste, and simple cooking, Deeply loved by consumers. Most of the surimi products are frozen prepared foods, stored under -18°C, and the shelf life is 12 months. However, the texture of the product generally undergoes the following changes to varying degrees during the shelf life: the product becomes hard, the product is dry and dehydrated, the product texture is boring, the elasticity of the taste becomes poor, the flavor becomes poor, and the fat oxidizes and becomes rancid, which affects the value...

Claims

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Application Information

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IPC IPC(8): A23B4/09
Inventor 陈良王维民毛伟杰谌素华
Owner GUANGDONG OCEAN UNIVERSITY
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