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Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation

A processing method and technology of copper pan fish, which can be applied in the fields of preservation of meat/fish by freezing/cooling, food preparation, food science, etc., and can solve problems such as affecting elasticity and decreasing elasticity.

Active Publication Date: 2012-03-14
FUJIAN ANJOY FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005]Since copper plate surimi has good elasticity and whiteness, but if the processing technology is not proper, it will affect the elasticity more obviously, especially the storage after processing is different due to the formula and technology can cause a significant drop in elasticity

Method used

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  • Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation
  • Processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation

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Embodiment Construction

[0015] Now illustrate the present invention in conjunction with accompanying drawing and embodiment.

[0016] A processing method for improving the elasticity of surimi on a copper plate and preventing freezing and denaturation of protein in fish meat is characterized in that the processing process is as follows:

[0017] ① Meat harvesting process: Tongpan fish first goes through the previous process of manual fish killing, fish washing, and meat harvesting, and then goes through pre-spraying, rinsing, spraying and dehydration processes. The dehydration process includes fine filtration and dehydration;

[0018] ② chopping process: add 0.2-5% frozen egg white or protein powder during the chopping process of dehydrated surimi, the frozen egg white is frozen egg white or frozen duck egg white; the protein powder is egg powder or Duck egg powder. Use a high-speed mixer or chopping machine to mix and stir the dehydrated surimi and frozen egg whites, and ensure that the material te...

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Abstract

The invention discloses a processing method capable of improving pagrosomus major surimi elasticity and preventing fish protein frozen denaturation. The principle of the processing method comprises that frozen egg white or albumen powder and other food additives are added into pagrosomus major surimi and the mixture is subjected to high speed stirring and atomization. The adopted frozen egg white comprises frozen chicken egg white and frozen duck egg white. The adopted albumen powder comprises chicken albumen powder and duck albumen powder. The processing method realizes two purposes that 1, surimi elasticity is improved, and concretely, egg white has an irreversible coagulation capability and when egg albumin and original fish proteins are partly combined, a cysteine protease inhibitor component in egg white can inhibit fish protein degradation, guarantee fish protein content, and improve a surimi coagulation capability; and 2, a protein chain is shortened through stirring emulsification and atomization treatment, and thus protein aggregation denaturation caused by influences from ice crystals is difficult to occur.

Description

technical field [0001] The invention relates to a processing method of copper pan surimi, in particular to a processing method of adding egg white to improve elasticity and preventing frozen denaturation of fish meat protein during the production process of copper pan surimi. Background technique [0002] The surimi gel is mainly dissolved by the salt-dissolving action of F-actin (F-actin) and myosin (myosin) in the myofibrils (thin filaments and thick filaments) that make up myofibrils. During the process, the two absorb a large amount of water and combine to form actomyosin (actomyosin) sol. After gelation, it becomes elastic gel. Gelation phenomenon means that when actomyosin is heated, its high-level structure loosens, and bridges between molecules form a three-dimensional network structure. Due to the action of heat, the free water in the network structure is blocked in the mesh and cannot flow, thus forming an elastic gel. [0003] Freezing denaturation is caused by...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23B4/09A23L17/10
Inventor 张清苗
Owner FUJIAN ANJOY FOODS CO LTD
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