Method for preparing minced fillets without rinsing

A technology of surimi and protease inhibitors, which is applied in the field of surimi preparation, can solve the problems of water pollution, nutrient waste, and a large amount of manpower, and achieve the effects of improving gel performance, alleviating gel degradation, and improving gel performance

Inactive Publication Date: 2011-01-19
EAST CHINA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fish rinsing mainly brings two problems: first, rinsing requires a lot of water, if the rinsing wastewater cannot be treated in time, it will cause serious water pollution problems, and at the same time, large-scale wastewater treatment requires a lot of equipment and manpower; Second, after rinsing, a large amount of water-soluble protein, fat, vitamins and inorganic salts will be lost, resulting in waste of nutrients and reducing the yield of surimi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: the preparation method of surimi

[0031] Choose dogfish as the raw fish. Treatment and cleaning: remove the scales, skin, head and viscera, wash the residual inner tent, blood stains and black film in the abdominal cavity with clean water, and control the water temperature below 10°C. Meat harvesting: Use a drum-type meat harvester with a mesh aperture of 3mm. Then add 4% sucrose, 4% sorbitol, 0.2% sodium tripolyphosphate and 0.1% sodium pyrophosphate as antifreeze, choose 0.3% chicken plasma protein and 3% egg white as protease inhibitor, use Stir at a low temperature below 10°C for 10 minutes with the mixer, and then place it at 4°C for 30 min, so that the protease inhibitor can fully act on the protease. Next, pack the surimi into shape with a packaging machine, put it into a freezer for quick freezing below -35°C, and refrigerate it in a freezer below -18°C after 5-8 hours.

[0032] The gel strength of surimi was measured by TA-XT2i texture analyze...

Embodiment 2

[0039] Embodiment 2: the preparation method of surimi

[0040] Tilapia was selected as raw fish, 4% whey protein and 4% potato flour were selected as protease inhibitors, and other operating steps were referred to in Example 1. The gel strength of the unrinsed surimi was determined to be 500 g·cm.

[0041] Control group 1:

[0042] A conventional preparation method is adopted, that is, the raw fish is rinsed according to a conventional method after the meat harvesting process, and no protease inhibitor is added. The gel strength of the prepared surimi was determined to be 420 g·cm.

[0043] Control group 2:

[0044] The raw fish of control group 2 were not rinsed after the meat harvesting process, and protease inhibitors were not added at the same time. The gel strength of the prepared surimi was determined to be 100 g·cm.

[0045] The above experimental results show that with tilapia as raw material fish, the gel strength of the non-rinsed surimi obtained by the surimi p...

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PUM

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Abstract

The invention provides a method for preparing minced fillets without rinsing by applying food-grade protease inhibitors, which comprises the following steps: sequentially treating and cleaning raw fishes; extracting fish meat; adding antifreezes and protease inhibitors; stirring; standing at low temperature; packaging; quickly freezing; and then, preserving by freezing to obtain the minced fillets without rinsing. Because the rinsing process is not needed, the invention reduces the environmental pollution of the waste water, reduces the loss of the nutrient components of the minced fillets and improves the yield of the minced fillets. The invention also provides a minced fillet product without rinsing.

Description

technical field [0001] The invention relates to a method for preparing minced fish, in particular to a method for preparing minced fish without rinsing using a food-grade protease inhibitor. Background technique [0002] At present, the rinsing process is an indispensable process in the surimi preparation process. Rinsing means that the raw fish meat is washed with water or aqueous solution after the meat is harvested. The number of washings depends on the situation, ranging from one to several times. The main purpose of rinsing is to remove water-soluble proteins, pigments, vitamins, fats and some inorganic ions in fish meat, especially the removal of water-soluble proteins including protease, which has a great impact on the storage performance of surimi and the elasticity of surimi products. extremely important influence. [0003] Fish rinsing mainly brings two problems: first, rinsing requires a lot of water, if the rinsing wastewater cannot be treated in time, it will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 吴琳琳高红亮常忠义
Owner EAST CHINA NORMAL UNIV
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