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Method for processing squid surimi by adopting phosphorylation modification and foam separation methods

A technology of foam separation and phosphorylation, which is applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems of low yield, high cost, and large water consumption, and achieve high yield, good elasticity, and reduced water consumption. volume effect

Active Publication Date: 2016-04-13
武汉梁子湖水产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method solves the problems of high water consumption, low yield and high cost in the production process of Peruvian squid surimi; the production process is simple, the processing equipment used is less, and it is easy to standardize

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for processing Peruvian squid surimi with phosphorylation modification and foam separation method, the steps are as follows:

[0026] (1) Weigh the fresh-frozen Peruvian squid carcass with a wet weight of 200Kg, peel it after thawing, add 60Kg of purified water after cutting into strips and homogenate;

[0027] (2) Rapidly raise the temperature of the homogenate to 45°C, stir and add 60g of sodium polyphosphate, and keep it warm for 20 minutes for phosphorylation modification;

[0028] (3) Add 5Kg of basic calcium carbonate suspension with a mass concentration of 2% to the modified protein solution. The basic calcium carbonate suspension is added by compressed air through the disc distributor at the bottom of the protein solution, and the final pH of the protein solution is 6.9 ;

[0029] (4) Release the water at the bottom after the separation interface between protein aggregates and water no longer rises, and the upper protein aggregates are squeezed with a ...

Embodiment 2

[0033] A method for processing Peruvian squid surimi with phosphorylation modification and foam separation method, the steps are as follows:

[0034] (1) Weigh the fresh-frozen Peruvian squid carcass with a wet weight of 500Kg, peel it after thawing, cut into strips, add 100Kg of pure water and homogenate;

[0035] (2) Rapidly raise the temperature of the homogenate to 40°C, stir and add 100g of sodium polyphosphate, and keep it warm for 45min to carry out phosphorylation modification of squid protein;

[0036] (3) Add 20Kg of basic calcium carbonate suspension with a mass concentration of 1% to the modified protein solution. The basic calcium carbonate suspension is added by compressed air through the disc distributor at the bottom of the protein solution, and the final pH of the protein solution is 6.5 ;

[0037] (4) Release the water at the bottom after the separation interface between protein aggregates and water no longer rises, and squeeze the protein aggregates on the ...

Embodiment 3

[0041] A method for processing Peruvian squid surimi with phosphorylation modification and foam separation method, the steps are as follows:

[0042] (1) Weigh the fresh-frozen Peruvian squid carcass with a wet weight of 800Kg, peel it after thawing, add 400Kg of purified water after cutting into strips and homogenate;

[0043] (2) Rapidly raise the temperature of the homogenate to 41°C, stir and add 480g of sodium polyphosphate, and keep it warm for 60min for phosphorylation modification;

[0044] (3) Add 48Kg of basic calcium carbonate suspension with a mass concentration of 1.5% to the modified protein solution. The basic calcium carbonate suspension is added by compressed air through the disc distributor at the bottom of the protein solution, and the final pH of the protein solution is 7.5 ;

[0045] (4) Release the water at the bottom after the separation interface between protein aggregates and water no longer rises, and squeeze the upper protein aggregates to remove ex...

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Abstract

The invention relates to a method for processing Peru squid surimi by adopting phosphorylation modification and foam separation methods. The method comprises the following steps of (1) skinning and finely cutting frozen Peru squid carcasses, and adding water for homogenization; (2) adding sodium polyphosphate which accounts for 0.02 to 0.06 percent by mass of starting materials, i.e. Peru squids, into a homogenized solution, and rapidly raising temperature of the homogenized solution to 40 to 45 DEG C to perform phosphorylation modification on squid proteins; (3) rapidly adding basic carbonate into a protein solution obtained by phosphorylation modification to control pH of the protein solution to be finally 6.5 to 7.5, and simultaneously separating the squid proteins from water by virtue of aggregation of a great number of bubbles instantaneously generated by reaction and the proteins; (4) squeezing the preliminarily separated squid proteins to further remove residual water; (5) adding an antifreeze into the dewatered proteins for chopping molding, and performing freezing to obtain frozen Peru squid surimi. According to the method, the problems of high water consumption, low yield, high cost and the like in a Peru squid surimi production process are solved; a production process is simple, less processing equipment is used, and easiness for standardization is ensured.

Description

technical field [0001] The invention relates to the technical field of deep processing of aquatic products, in particular to a method for processing Peruvian squid surimi by phosphorylation modification and foam separation. Background technique [0002] Squid are widely distributed in the Atlantic Ocean, Indian Ocean, and Pacific Ocean. Compared with other marine organisms, squid have the characteristics of short life cycle, strong fecundity, and rapid resource recovery. The moisture content of squid is 78.26%-85.76%, the protein content is as high as 14.33%-17.81%, and the fat content is less than 4.20%. It is rich in taurine, and its nutritional value is not inferior to beef and tuna. At the same time, the squid production fishery is far away from the land, less affected by industrial activities, and free of pollution. With the general decline of the world's traditional bottom fishery resources and the increasing human demand for marine protein, squid, as a source of high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L29/00
CPCA23V2002/00A23V2200/14
Inventor 何秋生陈春松任涛李向阳张凤娇黎彩汪兰吴文锦
Owner 武汉梁子湖水产品加工有限公司
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