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Method for processing longsnout catfish tailing protein sausage

A processing method and a technology for leftovers, which are applied in the processing field of fish protein gel food, can solve problems such as lack of systematic research on protein gel products, and achieve the effects of avoiding the decrease of fish gel strength, avoiding fish protein denaturation and improving quality.

Inactive Publication Date: 2012-10-03
JIANGSU FOOD SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although my country currently pays more attention to the application of new technologies in the application of agricultural and sideline product waste, there is a lack of systematic research on the comprehensive utilization of livestock, fishery and agricultural by-product waste into protein gel products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1:Use a drum with a diameter of 5 mm to debone the leftovers of catfish slices, rinse them three times with water at 0°C that is three times the weight of the raw material, filter to remove fish skin and broken bones, and drain to obtain minced fish meat. Add 4% sucrose, 3% sorbitol, and 0.1% tripolyphosphate to the weight of minced meat, and freeze at -20°C; take 2000 mL of minced fish solution with a mass concentration of 10%, adjust its final pH to 9 with 2M NaOH, and adjust NaCl Concentration to 0.4M, let stand for 30 min, centrifuge (4000 rpm, 20 min); take the supernatant, adjust pH to 4 with 2M HCL, let stand at 4°C for 30 min, centrifuge (4000 rpm, 20 min), The lower layer is fish protein powder; according to the mass of fish protein powder, add 15% potato starch and 0.5% CaCl to the fish protein powder in sequence. 2 , 0.2% polyphosphate, 0.1% transglutaminase, 0.3% TiO 2 , 1% table salt, 1.6% rice wine, 1.4% monosodium glutamate, 0.5% minced green o...

Embodiment 2

[0026] Example 2: Use a drum with a diameter of 6mm to remove the bones from the cutlets of catfish, rinse them with water at 0°C that is 4 times the weight of the raw materials for 4 times, filter to remove the fish skin and broken bones, and drain to obtain minced fish meat. Add 5% sucrose, 4% sorbitol, and 0.175% tripolyphosphate to the mass meter, and freeze at -20°C for later use; take 2000 mL of minced fish solution with a mass depth of 12.5%, adjust its final pH to 10.5 with 2 M NaOH, and adjust NaCl concentration to 0.5 M, let stand for 45 min, centrifuge (5000 rpm, 20 min); take the supernatant, adjust pH to 5 with 2M HCL, let stand at 4°C for 45 min, centrifuge (5000 rpm, 20 min), The lower layer is minced fish protein; according to the mass of minced fish protein, add 20% potato starch, 0.6% CaCl 2 , 0.4% polyphosphate, 0.2% transglutaminase, 0.4% TiO 2 , 2.5% table salt, 2.05% rice wine, 1.95% monosodium glutamate, 1.25% minced green onion, 0.6% minced ginger, a...

Embodiment 3

[0027] Example 3: Use a drum with a diameter of 7 mm to debone the leftovers after slicing catfish, rinse them with 0°C water five times the weight of the raw materials for 5 times, filter to remove fish skin and broken bones, and drain to obtain minced fish meat. Add 6% sucrose, 5% sorbitol, and 0.25% tripolyphosphate to the weight of minced meat, and freeze it at -20°C for later use; take 2000 mL of minced fish solution with a mass concentration of 15%, and adjust its final pH to 12 with 2 M NaOH. Adjust the NaCl concentration to 0.45 M, let stand for 60 min, and centrifuge (6000 rpm, 20 min); take the supernatant, adjust the pH to 6 with 2M HCL, let stand at 4°C for 60 min, and centrifuge (6000 rpm, 20 min) ), the lower layer is fish protein mince; according to the mass of fish protein mince, add 25% potato starch, 0.7% CaCl 2 , 0.6% polyphosphate, 0.3% transglutaminase, 0.5% TiO 2 , 4% table salt, 2.5% rice wine, 2.5% monosodium glutamate, 2% minced green onion, 1% minc...

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PUM

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Abstract

The invention discloses a method for processing a longsnout catfish tailing protein sausage. The method comprises the following steps that the tailings obtained by slicing longsnout catfishes are subjected to bone removal, rinsing and filtration to remove fish skin and broken bones so as to obtain minced fish meat, the fish proteins of the minced fish meat are recovered by an isoelectric retrogradation recombinant technology, and the recovered fish proteins are processed into the fish protein sausage by a gel color and tissue improving technology. The recovered fish protein has high content of gel protein, low fat content, high ash content, high nutritive value, high breaking strength of gel, indentation and strength of gel and perfect processing property; and moreover, the method is positively meaningful for promoting the application research on the isoelectric retrogradation recombinant technology of protein, realizing the diversified application of tailings of iced fish products, improving the quality of fish protein gel products and guiding processers and exporters of iced longsnout catfish fillets to walk on a road of sound development.

Description

technical field [0001] The invention relates to a processing method of fish meat protein gel food, in particular to a method for processing catfish leftover protein sausage by integrated application of electrocoagulation recombination technology such as protein and gel color and texture improvement technology. Background technique [0002] channel catfish full name channel catfish (Channel catfish) , which belongs to the family Brachiiformes and Scorpionidae. Its meat is delicious, tender and nutritious, and it has obvious effects of lowering blood pressure and blood lipids, and is deeply loved by consumers. In addition, the channel catfish is white in color, has no intervertebral spines, and has good gelling properties, so it is the new darling of the frozen fish processing industry. At present, most of the processing methods of catfish are frozen fish fillets. The leftovers produced by slicing generally account for 50%-60% of the total raw materials, which greatly reduce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/305A23L17/10
Inventor 贡汉坤焦云鹏
Owner JIANGSU FOOD SCI COLLEGE
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