Method for processing squid surimi

A processing method, squid technology, applied in application, food preparation, food science, etc., can solve the problem of reduced actin and myosin content, tough surimi meat, poor gelation, squid muscle water-holding capacity and gelling ability It can achieve the effect of fine tissue, not easy to break, and reduce fibrous

Inactive Publication Date: 2013-08-21
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the existence of paramyosin, the content of actin and myosin in myofibrillar proteins is directly reduced, which in turn reduces the water holding capacity and gelation capacity of squid muscle
Therefore, using squid as raw material to make surimi meat is tough and gelatinous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Peel the squid, remove the head and viscera, wash the squid carcass with clean water, put the squid carcass into the cooking pot, cook at 80°C for 3 minutes, take it out, cool it, and cut it into 5mm squid strips .

[0018] 2. Submerge the cut squid strips in water, and then add papain and flavor protease at a ratio of 500U / g squid strips (the weight ratio of papain and flavor protease is 1:2), at pH 6.5, At a temperature of 50°C, enzymatically hydrolyze for 60 minutes, take it out, and place it under an ultrasonic power of 20 kHz for 30 minutes.

[0019] 3. Put the squid strips processed in the above step 2 into a crushing machine, add common auxiliary materials such as salt, sugar, starch, seasonings, etc., crush, shape, heat, and cool to get ready. The gel strength of squid surimi was determined to be 515g·cm, the shape was complete, the surface was smooth, the texture was delicate, the chewiness was good, and the meat quality did not break.

Embodiment 2

[0021] 1. Peel the squid, remove the head and viscera, wash the squid carcass with clean water, put the squid carcass into the cooking pot, cook at 100°C for 5 minutes, take it out, cool it, and cut it into 10mm squid strips .

[0022] 2. Submerge the cut squid strips in water, and then add papain and flavor protease at a ratio of 1000U / g squid strips (the weight ratio of papain and flavor protease is 1:3), at pH7.5, At a temperature of 60°C, enzymatically hydrolyze for 120 minutes, take it out, and place it under an ultrasonic power of 100 kHz for 50 minutes.

[0023] 3. Put the squid strips processed in the above step 2 into a crushing machine, add common auxiliary materials such as salt, sugar, starch, seasonings, etc., crush, shape, heat, and cool to get ready. The gel strength of the squid surimi was determined to be 520g·cm, the shape was complete, the surface was smooth, the texture was delicate, the chewiness was good, and the meat quality did not break.

Embodiment 3

[0025] 1. Peel the squid, remove the head and viscera, wash the squid carcass with clean water, put the squid carcass into the cooking pot, cook at 90°C for 4 minutes, take it out, cool it, and cut it into 8mm squid strips .

[0026] 2. Submerge the cut squid strips in water, then add papain and flavor protease at a ratio of 600U / g squid strips (the weight ratio of papain and flavor protease is 1:2.5), at pH 7, temperature 55 ℃, enzymatic hydrolysis for 90 minutes, taken out, and placed in an ultrasonic power of 60kHz for 40 minutes.

[0027] 3. Put the squid strips processed in the above step 2 into a crushing machine, add common auxiliary materials such as salt, sugar, starch, seasonings, etc., crush, shape, heat, and cool to get ready. The gel strength of squid surimi was determined to be 528g·cm, the shape was complete, the surface was smooth, the texture was delicate, the chewiness was good, and the meat quality did not break.

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PUM

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Abstract

The invention discloses a method for processing squid surimi. The method comprises a tenderizing step between a common cutting step and a blending step, wherein the tenderizing step comprises the processes of: adding water to soak the cut sleeve-fish strips, adding protease containing papain and flavourzyme to form compound protease according to the ratio of 500-1000 U/g of sleeve-fish strips; carrying out enzymolysis for 60-120 minutes when the pH is 6.5-7.5 and the temperature is 50-60 DEG C; and taking out the sleeve-fish strips, and then processing for 30-50 minutes when the ultrasonic power is 20-100 kHz. The tenderized squid surimi is fine and smooth in tissue, tender in mouthfeel, good in gelation ability and high viscosity; and the product does not easily crack.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of squid surimi. Background technique [0002] Surimi is a general term for various gelatinous foods made from fish through processes such as meat picking, rinsing, crushing, stuffing, molding, and cooking, including fish balls, fish cakes, fish rolls, and fish sausages. Wait. Because surimi is rich in nutrition, delicate in texture, delicious in taste and convenient to eat, it is deeply loved by consumers. [0003] Squid has a large output, high protein content, no bone spurs, and is easy to process. It is a good raw material for making surimi. However, the muscle tissue of squid is quite different from that of common fish. The squid carcass is composed of four layers of epidermis, two layers of inner skin and a muscle layer sandwiched in the middle. The epidermis is mainly composed of tough collagen fibers. The first and second layers have no reticu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 刘星伟
Owner 钦州市钦州港永健水产贸易有限公司
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