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A method for improving the appearance of surimi products during the cooking process by microwave

A surimi product and curing technology, which is applied in the field of food processing, can solve the problems of limiting the universality of microwave-heated surimi products and the single form of heated surimi products, so as to shorten the production cycle, improve the appearance, avoid disappearance and The effect of deterioration

Active Publication Date: 2020-05-08
FUJIAN ANJOY FOODS CO LTD +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this also greatly limits the universality of microwave heating surimi products, and the form of heating surimi products is relatively single

Method used

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  • A method for improving the appearance of surimi products during the cooking process by microwave
  • A method for improving the appearance of surimi products during the cooking process by microwave
  • A method for improving the appearance of surimi products during the cooking process by microwave

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The slaking process operation is carried out by using microwave steam combined with surimi product processing equipment, which has been disclosed in the invention patent with application number 201610893370.1.

[0043] Mix surimi with auxiliary raw materials such as starch, soybean protein, egg white, salt, etc., adjust the moisture content of surimi products to 78% to 82%, and connect to the end of the slurry line, and the surimi product slurry passes through the grouting head to form a cross section It is in the shape of 2*1.2cm strips, falls on the conveyor belt, and is transported by the motor to the microwave action box. 1 minute before the slurry enters the microwave box, steam is introduced into the box through the steam component, so that the box is filled with steam, and the inside of the box is preheated.

[0044] The cooking method is mainly microwave heating, supplemented by steam heating, and the center temperature of the surimi products after microwave cur...

Embodiment 2

[0062] The slurry produced by the grouting head is a long cylindrical shape with a diameter of 3 cm. The power of controlling microwave curing is 35kW, the pressure of the steam used is 0.6MPa, the temperature is 158°C, and the steam flow rate is 0.43m 3 / h, the heating time is 1min30s, the center temperature of the heated surimi product is 83°C, and its appearance is as follows Figure 4 As shown in B, the apparent morphology has been significantly improved, and the surface is smooth without holes, which meets the production requirements. The photos of the appearance of cylindrical surimi products after being treated with microwave (35kW) for the same time (1min 30s) are as follows: Figure 4 As shown in A, it can be seen that the surface of the surimi product has obvious holes, and there is a phenomenon of rough dry burnt.

Embodiment 3

[0064] Taking block fish tofu as an example, the slurry produced by the grouting head is in a long strip shape, and the final size of fish tofu is 2*2*1.5cm. Simply using 35kW microwave power for aging treatment, the photos of the appearance of cylindrical surimi products are as follows: Figure 5 As shown in A, the surface of the surimi product is rough and dry. The combination of microwave and steam is used for treatment, the power of microwave curing is 30kW, the pressure of steam used is 0.6MPa, the temperature is 158°C, and the steam flow rate is 0.37m 3 / h, the heating time is 1min 10s, the central temperature of the heated surimi product is 85°C, and the appearance of the processed surimi product is as follows Figure 5 As shown in B, the surface is smooth and the appearance is obviously improved, meeting the production requirements.

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Abstract

The invention discloses a method for improving apparent appearance of a minced fish product with microwaves in the curing process and belongs to the technical field of food processing. According to the method, a minced fish product is subjected to curing treatment in a microwave heating mode together with steam heating, and the steam is adhered to the surface of the minced fish product while microwave heating. By adopting the method, the phenomenon that the surface of the minced fish product is dry-coked and rough in the microwave heating process is remarkably alleviated, and the surface of the minced fish product after microwave curing is relatively flat and smooth. Moreover, moisture is supplemented to the minced fish product in the microwave curing process, the gel strength of a product is improved, the moisture content of the product is increased, and novel ideas for further industrial comprehensive development and utilization of microwave techniques in the minced fish product processing industry are provided.

Description

technical field [0001] The invention relates to a method for improving the appearance appearance of surimi products during the ripening process with microwaves, and belongs to the technical field of food processing. Background technique [0002] Since the birth of surimi products, people have done a lot of research on the quality evaluation of surimi products. It is generally believed that high-quality surimi products require good gel properties, flavor, color and appearance structure. important indicator of quality. In the processing industry of surimi products, heating is an important link in the gelation of surimi products. The main heating methods are traditional water bath and steam heating, ohmic heating, microwave heating and high-pressure treatment. Although the traditional water bath heating method is simple to operate, it has the disadvantages of long preheating time, large temperature gradient of the material, and the deterioration of the gel due to long-term hea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L5/10
CPCA23L5/13A23L5/15A23L17/70A23V2002/00A23V2250/5118A23V2250/5488A23V2300/24
Inventor 范大明黄建联曹洪伟李学鹏张灏周文果焦熙栋余腾晖张文海叶伟建陈江平赵建新张清苗陈卫
Owner FUJIAN ANJOY FOODS CO LTD
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