Application of calcium carbonate to minced fillet product

A technology of surimi products and calcium carbonate, which is applied in the field of food science and can solve problems such as not being allowed to be used, affecting people's appetite, and the color of surimi is dark yellow.

Inactive Publication Date: 2012-05-02
天津市宽达水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, domestic surimi is mainly hairtail surimi and miscellaneous fish surimi. The color of surimi is dark yellow, and the appearance of the products is dark, which affects people's appetite. The published food additives are not allowed to be used, and it is necessary to find a new type of whitening paste used in the production process of surimi products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The formula of fish ball, according to the weight percentage (%) of total amount is respectively: fish meat 50%, whitening pulp 5%, cassava modified starch 17.95%, cornstarch 14%, water 9%, salt 1.5%, white sugar 1.5%, MSG 0.65%, seasoning liquid 0.25%, sodium tripolyphosphate 0.15%.

[0035] The whitening pulp is made by stirring and mixing calcium carbonate and other auxiliary materials. The ingredients are as follows: edible carrageenan 1.21%, shortening 20.16%, tapioca modified starch 10.08%, and food grade calcium carbonate according to the weight percentage of the total amount. 20.16%, water 48.39%.

[0036] The seasoning liquid is formed by stirring and mixing the following ingredients, and the ingredients are as follows according to the weight percentage (%) of the total amount: 0.12% of L-leucine, 0.13% of fish meat extract, 30% of garlic juice, 30% of onion juice and ginger Juice 39.75%.

[0037] Proceed as follows:

[0038] (1) Acceptance of raw fish: use ...

Embodiment 2

[0050] The formula of fish ball, according to the weight percentage (%) of total amount is respectively: fish meat 45%, whitening pulp 2%, tapioca modified starch 22.25%, cornstarch 17%, water 10%, salt 1.3%, white sugar 1.4%, MSG 0.55%, seasoning liquid 0.25%, sodium tripolyphosphate 0.25%.

[0051] The whitening pulp is made by stirring and mixing calcium carbonate and other auxiliary materials. The ingredients are as follows: edible carrageenan 1.11%, shortening 20.06%, tapioca modified starch 10.28%, and food grade calcium carbonate according to the weight percentage of the total amount. 19.16%, water 49.39%.

[0052] The seasoning liquid is formed by stirring and mixing the following ingredients, and the ingredients are as follows according to the weight percentage (%) of the total amount: cysteine ​​hydrochloride 0.12%, fish meat extract 0.13%, garlic juice 35%, onion juice 25% and ginger ale 39.75%.

[0053] Proceed as follows:

[0054] (1) Acceptance of raw fish: us...

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Abstract

The invention provides a minced fillet product in which calcium carbonate is used as whitening slurry. The minced fillet product is prepared from the following raw materials in percentage by weight: 40%-65% of fish meat, 2%-6% of the whitening slurry, 8%-20% of modified cassava starch, 8%-20% of corn starch, 7%-15% of water, 1%-2.2% of salt, 1%-2.5% of white sugar, 0.5-0.8% of monosodium glutamate, 0.1%-0.3% of phosphate and 0.15%-0.3% of flavoring liquid. The invention further provides an application method of the calcium carbonate in the minced fillet product. In the method, calcium carbonate is added to the product so as to achieve obvious whitening effect and improve the functionality of the product; in addition, the product is healthier and more delicious.

Description

technical field [0001] The invention belongs to the technical field of food science, and in particular relates to a method for using calcium carbonate in surimi products. Background technique [0002] Calcium carbonate is an inorganic compound, the main component of limestone (referred to as limestone), and its molecular formula is CaCO 3 , the relative molecular mass is 100.09. [0003] Calcium carbonate can be used as a food additive, and it is advisable to add a small amount, usually no more than 2%, in food to ensure the intake of calcium necessary for the human body. Because under normal circumstances, the total amount of calcium in the human body is about 1200 grams, 99% of which exists in bones and teeth, and 1% is an essential component in human blood, so calcium carbonate is included in various food additives Also one of them. [0004] In food, calcium carbonate is mainly used as a leavening agent for flour products and a flour treatment agent. [0005] In some ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/275A23L17/10
Inventor 于冬梅王永强朱晓芳
Owner 天津市宽达水产食品有限公司
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