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Preparation method and application of high-gel-strength minced meat products of aquatic products

A technology of minced meat products and high gel, which is applied in the field of preparation of minced meat products of aquatic products with high gel strength, can solve problems such as gel deterioration, achieve the effects of energy saving and environmental protection in production technology, simple process operation, and easy gel deterioration

Pending Publication Date: 2020-10-13
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the phenomenon that gel deterioration occurs in current surimi products after heat treatment, and aims to provide a method of using high-pressure CO 2 The non-thermal processing technology carries out certain treatment to surimi or surimi products to improve the gel strength of surimi or surimi products

Method used

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  • Preparation method and application of high-gel-strength minced meat products of aquatic products
  • Preparation method and application of high-gel-strength minced meat products of aquatic products
  • Preparation method and application of high-gel-strength minced meat products of aquatic products

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Embodiment 1 A kind of method of passivation golden thread fish muscle tissue protease L

[0031] 1. Experimental method

[0032] S1. Take golden thread fish meat, extract cathepsin L solution, and store it at 4°C for later use;

[0033] S2, put cathepsin L solution in high pressure CO 2 In the treatment tank, CO in the reactor 2 The density is 0.8107g / mL, treated at 55°C and 25MPa for 55min.

[0034] 2. Experimental results

[0035] After being treated according to the method of this example, cathepsin L was inactivated by 95%.

Embodiment 2

[0036] Embodiment 2 A kind of method of passivation golden thread fish muscle tissue protease L

[0037] 1. Experimental method

[0038] S1. Take golden thread fish meat, extract cathepsin L solution, and store it at 4°C for later use;

[0039] S2, put cathepsin L solution in high pressure CO 2 In the treatment tank, CO in the reactor 2 The density is 0.9480g / mL, and it is treated at 30°C and 30MPa for 60min.

[0040] 2. Experimental results

[0041] After being treated according to the method of this example, cathepsin L was inactivated by 96%.

Embodiment 3

[0042] Embodiment 3 A kind of method of passivation Litopenaeus vannamei muscle tissue protease L

[0043] 1. Experimental method

[0044] S1. Take Litopenaeus vannamei muscle, extract cathepsin L solution, and store it at 4°C for later use;

[0045] S2, put cathepsin L solution in high pressure CO 2 In the treatment tank, CO in the reactor 2 The density is 0.2900g / mL, treated at 60°C and 10MPa for 60min;

[0046] 2. Experimental results

[0047] After treatment according to the method of this example, cathepsin L was inactivated by 100%.

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Abstract

The invention provides a preparation method and application of high-gel-strength minced meat products of aquatic products. According to the invention, in the preparation of minced fish or minced shrimp gel products, by a specific high-pressure CO2 non-thermal processing treatment method, cathepsin L which causes degradation of minced fish gel can be effectively passivated so as to improve gel strength of the minced fish or minced shrimp products and improve storage stability of the products; moreover, the process adopted by the invention is simple, energy-saving and environmental-friendly, andthe high-gel-strength minced fish or minced shrimp products can be produced; and special flavors and nutritional ingredients of the minced meat products can be kept.

Description

technical field [0001] The invention belongs to the technical field of aquatic product food processing. More specifically, it relates to a preparation method and application of a high-gel-strength aquatic product minced meat product. Background technique [0002] Surimi products are widely used in the food industry, not only as raw materials and auxiliary materials for food manufacturing, but also as food raw materials for direct processing in the catering industry. In recent years, with the development of my country's fishery and processing technology, my country's surimi products industry has made great progress, from the past production of squid balls, shrimp balls and other single species, to mechanized production of a series of new high-grade surimi products and Freeze prepared foods. The gel strength of surimi products is an important indicator for evaluating the quality of surimi products. At present, the main method of processing gelatinization of surimi products is...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/40A23L5/10
CPCA23L17/70A23L17/40A23L5/17
Inventor 刘书成孙钦秀魏帅曹晓杰董安迪罗帅张渊超吉宏武邵海艳
Owner GUANGDONG OCEAN UNIVERSITY
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