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Fat-reducing emulsified fish cake product and preparation method thereof

A kamaboko and fat-reducing technology is applied in the field of fat-reducing emulsified kamaboko products and their preparation, so as to achieve the effects of reducing the content of saturated fatty acids, reducing the risks of obesity and cardiovascular diseases, and satisfying a healthy diet

Pending Publication Date: 2022-04-12
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in order to reduce the content of saturated fatty acids in meat products, vegetable oil with high content of unsaturated fatty acids is generally used instead to increase the content of unsaturated fatty acids. However, vegetable oil can only replace 10%-20% of animal fat due to its strong fluidity

Method used

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  • Fat-reducing emulsified fish cake product and preparation method thereof
  • Fat-reducing emulsified fish cake product and preparation method thereof
  • Fat-reducing emulsified fish cake product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: A kind of preparation method of fat-reducing emulsified fish cake product

[0030] Including the following steps:

[0031] S1. Weigh the following raw materials and calculate by mass: 70 parts of frozen surimi, 27 parts of pig backfat, 3 parts of fat substitute (that is, the replacement amount of animal fat reaches 10%), 2.5 parts of table salt, and 0.06 part of D-isoascorbic acid.

[0032] S2, preparation of fat substitute

[0033] The fat substitute described in S1 is casein high internal phase milk or cod protein high internal phase milk.

[0034] When preparing casein high internal phase milk, the raw materials include the following components in terms of mass: 0.6 parts of casein, 19.4 parts of water, and 80 parts of soybean oil; preparation method: mix casein and water in proportion, adjust the pH to 11 first After stabilizing for 1 hour, adjust the pH to 6 and dissolve for 4 hours to 5 hours until there are no flocs. After mixing the obtained case...

Embodiment 2

[0040] Embodiment 2: A kind of preparation method of fat-reducing emulsified fish cake product

[0041] The difference from Example 1 is that there are 21 parts of pig backfat and 9 parts of fat substitute, that is, the substitution amount of animal fat reaches 30%.

Embodiment 3

[0042] Embodiment 3: A kind of preparation method of fat-reducing emulsified fish cake product

[0043] The difference from Example 1 is that there are 15 parts of pig backfat and 15 parts of fat substitute, that is, the amount of animal fat substitute reaches 50%.

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Abstract

The invention discloses a fat-reducing emulsified fish cake product and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: chopping minced fillet in a low-temperature environment, adding table salt, and continuously chopping and mixing to obtain high-viscosity minced fillet; the method comprises the following steps: mixing high-viscosity minced fillet, animal fat (pig fat) and high internal phase milk in proportion, and chopping to obtain fat-reduced emulsified minced fillet; and performing injection molding and shaping on the fat-reduced emulsified minced fillet, and performing cooking and cooling to obtain the fat-reduced emulsified fish cake. The content of saturated fatty acid is greatly reduced, so that the risks of obesity, cardiovascular diseases and the like caused by excessive fat intake are reduced, the taste requirements of current consumers are met, and the original intention of healthy diet of the consumers is met.

Description

technical field [0001] The invention relates to a fat-reduced emulsified fish cake product and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] According to the China Fishery Statistical Yearbook, the total amount of aquatic product processing in 2020 is 20.9078 million tons, of which surimi products total 1.2677 million tons, accounting for 6.06% of the total amount of aquatic product processing, and is the second largest aquatic product processing product. Compared with other fish products, the biggest advantage of surimi products is that there are no restrictions on the raw materials of fish meat. Whether it is seawater fish, freshwater fish, minced fish, or fish that are not suitable for other processing techniques, they can be used to make surimi products. Therefore, the advantages of abundant available resources, high nutritional value, and various processing methods make surimi products popular among ente...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/00
CPCA23L17/70A23L33/17A23L33/115A23L27/10A23L29/10
Inventor 董秀萍刘裕徐献兵韩琳丁浩宸黄一珍李胜杰王哲铭
Owner DALIAN POLYTECHNIC UNIVERSITY
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