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Low-salt cuttlefish paste with high cuttlefish meat content and preparation method of low-salt cuttlefish paste

A technology of cuttlefish slippery and cuttlefish, applied in the direction of freezing/cooling preservation of meat/fish, food science, etc., to achieve the effect of improving whiteness, increasing mass ratio, and improving gel performance

Pending Publication Date: 2022-03-22
江苏里物食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, existing methods have limitations for producing high-quality cuttlefish slips that meet modern health concepts

Method used

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  • Low-salt cuttlefish paste with high cuttlefish meat content and preparation method of low-salt cuttlefish paste
  • Low-salt cuttlefish paste with high cuttlefish meat content and preparation method of low-salt cuttlefish paste
  • Low-salt cuttlefish paste with high cuttlefish meat content and preparation method of low-salt cuttlefish paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Remove the head, skin, and viscera of the frozen cuttlefish, wash and cut into pieces; grind the fish pieces, and wring them out through a 4-6 mm sieve plate. The fish meat was rinsed with 0.2% (w / v) sodium bicarbonate, 0.2% (w / v) sodium citrate, 0.1% (w / v) sodium carbonate and 0.2% (w / v) yeast extract Rinse twice with the rinsing liquid, the mass ratio of the fish meat to the rinsing liquid is 1:2.5, stir while rinsing, 10 min each time, and centrifuge and dehydrate at a speed of 3000-3500 r / min for 3-5 min; the fish after rinsing and dehydration is empty Chop until the hand feels no grainy, and the fish paste is smooth; add 1.0% (w / w) salt and 2.0% (w / w) calcium ascorbate to the above fish paste and continue beating for 3-5 minutes; add other auxiliary materials to the slurry, including 1.0% (w / w) TGase, 2.0% (w / w) white sugar, 3.0% (w / w) egg white liquid, 2.0% (w / w) vegetable oil, 2.0% (w / w) potato starch, mixed uniform; the above slurry is poured into a plastic pac...

Embodiment 2

[0033] Remove the head, skin, and viscera of fresh cuttlefish, wash and cut into pieces; grind the fish pieces, and wring them out through a 4-6 mm sieve plate. The fish meat was rinsed with 0.2% (w / v) sodium bicarbonate, 0.2% (w / v) sodium citrate, 0.1% (w / v) sodium carbonate and 0.1% (w / v) yeast extract Rinse twice with the rinsing liquid, the mass ratio of the fish meat to the rinsing liquid is 1:2, stir while rinsing, 10 min each time, and centrifuge and dehydrate at a speed of 3000-3500 r / min for 3-5 min; the fish after rinsing and dehydration is empty Chop until the hand feels no grainy, and the fish paste is smooth; add 1.0% (w / w) salt and 2.5% (w / w) calcium ascorbate to the above fish paste and continue beating for 3-5 minutes; add other auxiliary materials to the paste, including 1.0% (w / w) TGase, 2.0% (w / w) white sugar, 3.0% (w / w) egg white liquid, 2.0% (w / w) vegetable oil, 2.0% (w / w) potato starch, mixed uniform; the above slurry is poured into a plastic packaging b...

Embodiment 3

[0035]Remove the head, skin, and viscera of the frozen cuttlefish, wash and cut into pieces; grind the fish pieces, and wring them out through a 4-6 mm sieve plate. The fish meat was rinsed with 0.2% (w / v) sodium bicarbonate, 0.2% (w / v) sodium citrate, 0.1% (w / v) sodium carbonate and 0.3% (w / v) yeast extract Rinse twice with rinsing solution, the mass ratio of fish meat to rinsing solution is 1:3, stir while rinsing, 10 minutes each time, and centrifuge and dehydrate at a speed of 3000-3500 r / min for 3-5 minutes; the fish after rinsing and dehydration is empty Chop until the hand feels no grainy, and the fish paste is smooth; add 1.0% (w / w) salt and 1.5% (w / w) calcium ascorbate to the above fish paste and continue beating for 3-5 minutes; add other auxiliary materials to the slurry, including 1.0% (w / w) TGase, 2.0% (w / w) white sugar, 3.0% (w / w) egg white liquid, 2.0% (w / w) vegetable oil, 2.0% (w / w) potato starch, mixed uniform; the above slurry is poured into a plastic packag...

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PUM

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Abstract

The invention discloses low-salt cuttlefish paste with high cuttlefish meat content and a preparation method of the low-salt cuttlefish paste. The preparation method comprises the following steps: (1) removing heads, peels and viscera of raw materials, cleaning and cutting into blocks; (2) mincing the fish dices (with a sieve plate of 4-6 mm), wherein the minced fish dices are required to be complete and pasty; (3) rinsing the minced fish meat twice with rinsing liquid, and performing centrifugal dewatering; (4) carrying out air chopping on the rinsed fish meat until the hand feeling is not granular and the fish cream is smooth; (5) adding table salt and calcium ascorbate into the fish paste, and continuing pulping treatment; (6) adding other auxiliary materials, and uniformly mixing and beating to form slurry; and (7) sequentially carrying out forming and quick-freezing treatment on the formed paste to obtain the cuttlefish paste. The composite salt and the yeast extract are used for rinsing, and calcium ascorbate is added for treatment, so that the gel strength of the product is guaranteed, the health risk caused by salt is reduced, and meanwhile, the product has relatively high cuttlefish meat content.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a cuttlefish slip with high meat content and low salt and a preparation method thereof. Background technique [0002] As a high-quality protein product, surimi products are widely welcomed by consumers at home and abroad. Cuttlefish slip is currently a surimi processed product that is made of cuttlefish ketones and is popular among consumers. Cuttlefish is an animal of the mollusk phylum Cephalopoda squid, and it is an important high-protein and low-fat protein resource. However, due to the characteristics of raw materials, cephalopods do not have good thermal gel formation ability like other fishes, mainly in the following aspects: (1) Myofibrillar protein contains unique paramyosin, which can be formed at higher ionic strength Dissolution, no transglutaminase (TGase) activity, and the presence of paramyosin (25%) leads to a relative decrease in the proportio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23B4/06A23L5/20A23L29/00A23L31/15A23L33/165
CPCA23L17/70A23L5/27A23L5/276A23L29/015A23L31/15A23L29/06A23L33/165A23B4/06
Inventor 李陈姜启兴高沛李婷婷
Owner 江苏里物食品科技有限公司
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