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Method for processing instant flavor fish bean curd with high fish protein preserved at normal temperature

A processing method and technology of flavored fish, which are applied in the fields of aquatic product processing, food processing and storage, can solve the problems of poor taste, inability to store products at room temperature, and low protein content of fish meat, and achieve convenient eating, convenient storage, and good product quality Effect

Inactive Publication Date: 2014-07-23
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These disclosed patent technologies all cannot realize the room temperature preservation of product
Patent CN103271383A provides a method for making dried fish tofu preserved at room temperature, but the product has low fish protein content, mainly starch and soybean protein isolate, and has been fried and dehydrated, resulting in poor taste

Method used

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  • Method for processing instant flavor fish bean curd with high fish protein preserved at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 93% surimi, 0.5% egg white protein, 1% soybean protein isolate, 0.8% porcine plasma protein, 1% esterified starch, 0.5U / g surimi glutamine transaminase, 2% white sugar, 0.5% monosodium glutamate, add water Qi 100%;

[0024] The seasoning liquid formula can be formulated according to different tastes, such as spicy, spiced, barbecue and other flavors. Take the following formula as an example: 8.5% vegetable oil, 10% soy sauce, 5% white sugar, 1.5% cooking wine, 0.25% monosodium glutamate, 2% salt, 0.005% ethyl maltol, and add bone broth to 100%;

[0025] Add 2.5% salt to the frozen surimi after thawing, and chop and mix for 10 minutes with a chopping machine; then add egg white protein, esterified starch, soybean protein isolate, porcine plasma protein, transglutaminase and seasoning ingredients and continue chopping and mixing for 2 minutes to mix evenly. Note that the temperature of the surimi during the chopping process must be below 10°C. Pour the slurry into the s...

Embodiment 2

[0028] 85% surimi, 1.5% egg white protein, 2% soybean protein isolate, 2% porcine plasma protein, 3% esterified starch, 0.3U / g surimi glutamine transaminase, 2% white sugar, 0.3% monosodium glutamate, add water Qi 100%;

[0029] The seasoning liquid formula can be formulated according to different tastes, such as spicy, spiced, barbecue and other flavors. Take the following formula as an example: 8.5% vegetable oil, 10% soy sauce, 5% white sugar, 1.5% cooking wine, 0.25% monosodium glutamate, 2% salt, 0.005% ethyl maltol, and add bone broth to 100%;

[0030] Add 1.5% salt to the frozen surimi after thawing, and chop with a chopping machine for 5 minutes; then add egg white protein, esterified starch, soybean protein isolate, porcine plasma protein, transglutaminase and seasoning ingredients and continue chopping and mixing for 1 minute to mix well. Note that the temperature of the surimi during the chopping process must be below 10°C. Pour the slurry into the stainless steel...

Embodiment 3

[0033] 90% surimi, 1% egg white protein, 1.5% soybean protein isolate, 1.5% porcine plasma protein, 2% esterified starch, 0.4U / g surimi glutamine transaminase, 1.5% white sugar, 0.4% monosodium glutamate, add water It is 100% complete; the formula of seasoning liquid can be formulated according to different tastes, such as spicy, spiced, barbecue and other flavors. Other operation steps are with embodiment 1.

[0034] It has been determined that using the above method, the shelf life at room temperature is 12 to 14 months.

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Abstract

The invention discloses a method for processing instant flavor fish bean curd with high fish protein preserved at normal temperature. The method comprises the following steps: taking frozen minced fillet as a main raw material; chopping, mixing, molding, cooling, slicing, pickling, packaging and sterilizing to prepare the instant flavor fish bean curd preserved at normal temperature. The texture taste of the sterilized minced fillet product is improved by integrating a bio-enzyme crosslinking technology, an inhibiting effect of the plasma protein on an endogenous enzyme, a polysaccharide structure modifying technology and a variable temperature sterilization technology, long-term preservation of the product under a normal-temperature condition is achieved, and the product is convenient to eat and carry. Meanwhile, the fish protein content in the fish bean curd product is significantly improved by integrated application of the technologies, the product has high nutrient value and good flavor taste, is broad in market prospect, and the consumer demands of consumers on convenience, daintiness, nutrition and safety of the food are met.

Description

technical field [0001] The invention discloses a processing method of high-protein instant flavored fish tofu preserved at room temperature, and provides a processing method of high-protein nutritious and delicious instant fish tofu, which belongs to the field of food processing and storage, especially the technical field of aquatic product processing. Background technique [0002] Fish is delicious, nutritious, high in protein, low in fat, easy to absorb, and high in protein availability, so it is widely loved by consumers. The fat in fish is mostly composed of unsaturated fatty acids, rich in iron, calcium, phosphorus and VA, VD, VB 1 , VB 2 Nutrients such as EPA, DHA, phospholipids and other functional lipids. my country's fish production is large, especially large freshwater fish, but it has the characteristics of earthy smell, thin meat and many thorns, and it is troublesome to eat. Therefore, it can be processed into a new type of fish with high protein, low fat, ric...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10
Inventor 夏文水许艳顺高琪姜启兴许学勤于沛沛
Owner JIANGNAN UNIV
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