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Method for preparing normal-temperature fish intestines by virtue of glutamine transaminase and compound thickening agent

A technology of glutamine and thickener, which is applied in the field of preparing fish intestines at room temperature, and can solve problems such as loose protein structure

Inactive Publication Date: 2017-06-09
上海统益生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the tender meat, short muscle fibers, loose protein structure, and relatively high water content, fish meat is softer and tenderer to eat, easier to digest and absorb, and is also more likely to be damaged by high-temperature and high-pressure processing. It is made according to conventional methods. After the fish intestines are sterilized by high temperature and high pressure, the mouthfeel elasticity and loss rate exceed 50%, so how to solve this problem is very critical

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A method for preparing normal-temperature fish intestines by using transglutaminase and a compound thickener, comprising the following steps:

[0037] (1) Prepare the filling:

[0038] The mass ratio of fillings is: 15% 3A grade surimi, 10% single A grade surimi, 7.5% salad oil, 8.5% corn starch, 5% collagen, 0.5% transglutaminase, compound thickener 0.5%, edible salt 1.2%, white sugar 0.75%, monosodium glutamate 0.6%, compound phosphate 0.3%, compound seasoning 1.0%, ice water 49.15%.

[0039] Take 1 / 3 of the volume of ice water and add it to the chopping machine, then add the compound thickener and chop it at high speed for 5 minutes at a speed of about 4000r / min. After forming a uniform viscous slurry with a certain fluidity, take it out of the machine for later use ;

[0040] Take 1 / 3 of the volume of ice water and add it to the chopping machine, then add collagen powder and chop at a low speed for 2-3 minutes at a speed of 850-1000r / min; add surimi and continue c...

Embodiment 2

[0048] A method for preparing normal-temperature fish intestines by using transglutaminase and a compound thickener, comprising the following steps:

[0049] (2) Prepare the filling:

[0050] The mass ratio of the stuffing is: 10% 3A grade surimi, 15% single A grade surimi, 5.0% salad oil, 10% corn starch, 5% collagen, 0.5% transglutaminase, compound thickener 0.5%, edible salt 1.2%, white sugar 0.75%, monosodium glutamate 0.6%, compound phosphate 0.3%, compound seasoning 1.0%, ice water 50.15%.

[0051] Take 1 / 3 of the volume of ice water and add it to the chopping machine, then add the compound thickener and chop it at high speed for 5 minutes at a speed of about 4000r / min. After forming a uniform viscous slurry with a certain fluidity, take it out of the machine for later use ;

[0052]Take 1 / 3 of the volume of ice water and add it to the chopping machine, then add collagen powder and chop at a low speed for 2-3 minutes at a speed of 850-1000r / min; add surimi and continue...

Embodiment 3

[0060] A method for preparing normal-temperature fish intestines by using transglutaminase and a compound thickener, comprising the following steps:

[0061] (3) Prepare the filling:

[0062] The mass ratio of fillings is: 3A grade surimi 25%, single A grade surimi 15%, salad oil 7.5%, cornstarch 8.5%, collagen 5%, glutamine transaminase 0.3%, compound thickener 0.8%, edible salt 1.2%, white sugar 0.75%, monosodium glutamate 0.6%, compound phosphate 0.3%, compound seasoning 1.0%, ice water 34.05%.

[0063] Take 1 / 3 of the volume of ice water and add it to the chopping machine, then add the compound thickener and chop it at high speed for 5 minutes at a speed of about 4000r / min. After forming a uniform viscous slurry with a certain fluidity, take it out of the machine for later use ;

[0064] Take 1 / 3 of the volume of ice water and add it to the chopping machine, then add collagen powder and chop at a low speed for 2-3 minutes at a speed of 850-1000r / min; add surimi and conti...

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Abstract

The invention relates to the technical application field of foods and particularly discloses a method for preparing normal-temperature fish intestines by virtue of glutamine transaminase and a compound thickening agent. According to the method, health-source collagen powder and minced fish are taken as main raw materials for preparing the normal-temperature fish intestines by virtue of the glutamine transaminase and the compound thickening agent through processes of vacuum chopping, pulping, stuffing preparation, casing encapsulation and high-temperature steaming sterilization; and the method is a novel processing method for preparing the normal-temperature fish intestines from the main raw material, namely collagen, by virtue of specific functionalities of the glutamine transaminase and the compound thickening agent. According to the method for preparing the normal-temperature fish intestines, the problem that conventional minced fish type sausages cannot resist the high-temperature steaming sterilization is solved, the original elasticity and texture of the product are preserved, and the product is relatively good in taste, relatively convenient to eat and relatively safe and sanitary. The preparation method can meet the requirement on the guarantee period of the product in the links of normal temperature circulation and storage and the requirement of consumers on the food safety and hygiene.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing normal-temperature fish intestines by using transglutaminase and a compound thickener Background technique [0002] Normal temperature pork sausage, beef sausage and chicken sausage can be seen everywhere in the market, but normal temperature fish sausage with delicious taste and unique taste is rare. In the later stage, high temperature and high pressure sterilization is required to achieve the effect. However, due to the tender meat, short muscle fibers, loose protein structure, and relatively high water content, fish meat is softer and tenderer to eat, easier to digest and absorb, and is also more likely to be damaged by high temperature and high pressure processing. After high-temperature and high-pressure sterilization, the elasticity and loss rate of mouthfeel exceeds 50%, so how to solve this problem is very critical. [0003] Curdlan gum is a coagul...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L29/20A23L29/244A23L29/256A23L29/262
Inventor 陈道春
Owner 上海统益生物科技有限公司
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