CN101803759A - Production method for improving gel strength of frozen surimi - Google Patents
Production method for improving gel strength of frozen surimi Download PDFInfo
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- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
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- 239000007788 liquid Substances 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 5
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- 239000005913 Maltodextrin Substances 0.000 claims abstract description 3
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract 2
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- 239000002994 raw material Substances 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 4
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 4
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 2
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- 238000005057 refrigeration Methods 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
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- 239000013638 trimer Substances 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 abstract description 8
- 238000007710 freezing Methods 0.000 abstract description 8
- 239000007798 antifreeze agent Substances 0.000 abstract description 7
- 238000004925 denaturation Methods 0.000 abstract description 4
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- 239000000679 carrageenan Substances 0.000 abstract description 2
- 235000010418 carrageenan Nutrition 0.000 abstract description 2
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Abstract
一种提高冷冻鱼糜凝胶强度的生产方法，包括冷冻鱼糜制备的过程。以鱼肉重量100计，添加2％～4％蔗糖、3％～5％液体山梨醇、0.2％～0.3％混合磷酸盐、0％～3％丙三醇、0％～1％黄原胶、0％～1％卡拉胶、0％～5％麦芽糊精、0％～3％单甘酯，适量的水组成混合均匀低温冷藏的复合抗冻剂。能更有效地减少冷冻鱼糜蛋白质冷冻变性，提高冷冻鱼糜的凝胶强度。A production method for improving gel strength of frozen surimi, comprising a preparation process of frozen surimi. Add 2%-4% sucrose, 3%-5% liquid sorbitol, 0.2%-0.3% mixed phosphate, 0%-3% glycerol, 0%-1% xanthan gum, 0% to 1% carrageenan, 0% to 5% maltodextrin, 0% to 3% monoglyceride, and an appropriate amount of water to form a compound antifreeze agent that is uniformly mixed and refrigerated at low temperature. It can more effectively reduce the freezing denaturation of frozen surimi protein and improve the gel strength of frozen surimi.
Description
技术领域technical field
本发明属于水产品深加工技术领域，具体涉及一种提高冷冻鱼糜凝胶强度的生产方法。The invention belongs to the technical field of deep processing of aquatic products, and in particular relates to a production method for improving the gel strength of frozen surimi.
背景技术Background technique
鱼糜产业是水产品深加工的重要组成部分，是低值鱼加工发展的方向，鱼糜制品在我国的生产已有相当长的历史，其在水产食品加工中占有重要地位。因海洋渔业的休渔期、海洋气候、原料季节性、鱼糜制品销售季节性等特性，鱼糜企业为生产鱼糜规模效益的需要；鱼糜制品市场的需要；调节鱼糜原料的需要。都是先用原料鱼生产冷冻鱼糜，再用冷冻鱼糜生产鱼糜制品，或销售给生产鱼糜制品厂家。为防止鱼肉在冻结，冷藏过程冷冻变性，失去鱼糜制品的凝胶强度特性。一般冷冻鱼糜生产技术加的传统抗冻剂是采用日本上世纪50年代为加工狭鳕鱼冷冻鱼糜而研制的抗冻剂(4％蔗糖、4％山梨醇、0.2％～0.3％混合磷酸盐)。因狭鳕鱼是在海上捕获，在海上及时生产狭鳕鱼冷冻鱼糜。而中国冷冻鱼糜生产企业都是在陆地，因气候、渔场、鱼种等因素，狭鳕冷冻鱼糜的抗冻剂，不是全都适合用于中国的鱼糜生产，应该尽快开发适合中国鱼糜生产的抗冻剂。The surimi industry is an important part of the deep processing of aquatic products and the development direction of low-value fish processing. The production of surimi products in my country has a long history, and it occupies an important position in aquatic food processing. Due to the characteristics of the marine fishery's fishing moratorium, ocean climate, seasonality of raw materials, and sales of surimi products, surimi enterprises need to produce surimi for economies of scale; the needs of the surimi products market; and the need to adjust surimi raw materials. They all use raw fish to produce frozen surimi, and then use frozen surimi to produce surimi products, or sell them to manufacturers of surimi products. In order to prevent the fish meat from freezing, it will be denatured during refrigeration and lose the gel strength characteristics of surimi products. The traditional antifreeze added to the general frozen surimi production technology is the antifreeze developed by Japan in the 1950s for processing frozen pollock surimi (4% sucrose, 4% sorbitol, 0.2% to 0.3% mixed phosphate ). Because pollock is caught at sea, frozen surimi of pollock is produced in time at sea. However, Chinese frozen surimi production enterprises are all located on land. Due to factors such as climate, fishing grounds, and fish species, not all antifreeze agents for pollock frozen surimi are suitable for the production of surimi in China. They should be developed as soon as possible. Manufactured antifreeze.
第一发明人具有鱼糜技术工程背景多样性，曾在央企、台资、民营等多家鱼糜企业从事20年鱼糜制品开发研究工作。是高校《组织实施省部企业科技特派员行动计划》，派出驻点通过鱼糜制品生产ISO22000：2005认证，鱼糜制品被评为《广东省名牌产品》的鱼糜制品企业，2009年第一批省部企业科技特派员。根据第一发明人到国内10多家鱼糜企业调研和科研合作，按照加传统抗冻剂的鱼糜经冻结/-35～-40℃，冷藏/-20℃过程，冷冻鱼糜的凝胶强度都有不同程度下降。The first inventor has a diverse background in surimi technology and engineering, and has been engaged in the development and research of surimi products for 20 years in many surimi enterprises such as central enterprises, Taiwan-funded companies, and private companies. It is the university's "organization and implementation of the action plan for the provincial and ministerial enterprise science and technology special commissioner", and the dispatched station has passed the ISO22000: 2005 certification for the production of surimi products. The surimi products were rated as "Guangdong Famous Brand Products" surimi products enterprise, and ranked first in 2009 Approved provincial and ministerial enterprise science and technology commissioner. According to the first inventor’s research and scientific research cooperation with more than 10 surimi enterprises in China, according to the process of freezing/-35～-40℃ and refrigerated/-20℃, the frozen surimi gel The intensity has decreased to varying degrees.
本发明能更有效地减少冷冻鱼糜蛋白质冷冻变性，提高冷冻鱼糜的凝胶强度的技术。对高值化利用低值鱼原料，提高鱼糜企业经济效益具有现实意义。The invention can more effectively reduce the freezing denaturation of the frozen surimi protein and improve the gel strength of the frozen surimi. It has practical significance for the high-value utilization of low-value fish raw materials and the improvement of the economic benefits of surimi enterprises.
发明内容Contents of the invention
本发明的目的是提供一种提高冷冻鱼糜凝胶强度的生产方法，以冰鲜鱼为原料，经过多道加工工序，按含水量为70％～75％的鱼肉重量100计，添加5％～10％的复合抗冻剂，能更有效地减少冷冻鱼糜蛋白质冷冻变性，提高冷冻鱼糜的凝胶强度。The object of the present invention is to provide a kind of production method that improves frozen minced surimi gel strength, take chilled fresh fish as raw material, through multiple processing steps, add 5% by weight of fish meat with water content of 70%～75% 100 ~10% compound antifreeze agent can more effectively reduce the freezing denaturation of frozen surimi protein and improve the gel strength of frozen surimi.
本发明是利用新鲜或冰鲜的原料鱼，去头去内脏，清洗，采肉，加入鱼肉3-7倍量的水慢速搅拌漂洗(反复漂洗2-4次，漂洗水的温度应控制在≤10℃)，精滤，脱水，(精滤，脱水的温度应控制在≤10℃)。脱水后的鱼肉含水量控制在70％～75％。按脱水后的鱼肉重量的100计，加溶解并混合均匀低温冷藏备用的复合抗冻剂5％～10％，搅拌总时间为8-20分钟，搅拌后鱼糜温度≤10℃，充填成型，装袋，称量(10kg)，冻结/-35℃～-40℃，装纸箱，冷藏/-22℃。The present invention utilizes fresh or chilled raw fish, removes the head and viscera, cleans, picks the meat, adds 3-7 times the amount of fish meat, stirs and rinses at a slow speed (repeated rinsing 2-4 times, the temperature of the rinsing water should be controlled at ≤10°C), fine filtration and dehydration, (the temperature of fine filtration and dehydration should be controlled at ≤10°C). The water content of the dehydrated fish meat is controlled at 70% to 75%. Based on 100% of the weight of the dehydrated fish meat, add 5% to 10% of the compound antifreeze agent that is dissolved and mixed uniformly for low-temperature storage, and the total stirring time is 8-20 minutes. Pack into bags, weigh (10kg), freeze at -35°C to -40°C, pack into cartons, and refrigerate at -22°C.
复合抗冻剂是按脱水后的鱼肉重量的100计，含2％～4％蔗糖、3％～5％液体山梨醇、0.2％～0.3％混合磷酸盐(焦磷酸钠、三聚磷酸钠、六偏磷酸钠等量混合)、0％～3％丙三醇、0％～1％黄原胶、0％～1％卡拉胶、0％～5％麦芽糊精、0％～3％单甘酯，先用适量的水溶解并混合均匀低温冷藏备用。Composite antifreeze agent is based on 100% of the weight of dehydrated fish, containing 2% to 4% sucrose, 3% to 5% liquid sorbitol, 0.2% to 0.3% mixed phosphate (sodium pyrophosphate, sodium tripolyphosphate, Sodium hexametaphosphate equal mixture), 0% ~ 3% glycerin, 0% ~ 1% xanthan gum, 0% ~ 1% carrageenan, 0% ~ 5% maltodextrin, 0% ~ 3% mono Glycerides are first dissolved with an appropriate amount of water and mixed evenly and refrigerated at low temperature for later use.
本发明比传统生产冷冻鱼糜方法，能更有效地减少冷冻鱼糜蛋白质冷冻变性，提高冷冻鱼糜的凝胶强度。Compared with the traditional method for producing frozen surimi, the invention can more effectively reduce the freezing denaturation of the frozen surimi protein and improve the gel strength of the frozen surimi.
具体实施方式Detailed ways
实施例1Example 1
把冰藏保鲜的30％小带鱼、30％蛇鲻、40％深水金线鱼的新鲜原料鱼，去头去内脏，清洗，采肉，加入鱼肉3-7倍量的水慢速搅拌漂洗(反复漂洗3次，漂洗水的温度应控制在≤10℃)，精滤。把精滤后的鱼肉分为2份，一份按发明方法，脱水后的鱼肉含水量控制在74％。按脱水后鱼肉重量的100计，加7％复合抗冻剂混合、搅拌总时间为15分钟，搅拌后鱼糜温度控制≤10℃，充填成型，装袋，称量(10kg)，冻结/-35℃～-40℃，装纸箱，-22℃/冷藏8个月的冷冻鱼糜。一份按传统生产方法，脱水后的鱼肉含水量控制在79％。按脱水后鱼肉重量的100计加的抗冻剂是4％蔗糖、4％液体山梨醇、0.2％～0.3％混合磷酸盐(焦磷酸钠、三聚磷酸钠等量混合)。搅拌时间，搅拌鱼糜温度控制，冻结，冷藏温度、冷藏时间和发明方法一样。Remove the head and viscera of 30% small hairtail, 30% snake mullet, and 40% deep-water golden thread fish that are kept fresh in ice, clean them, pick the meat, add water 3-7 times the amount of fish, stir and rinse at a slow speed ( Repeated rinsing 3 times, the temperature of the rinsing water should be controlled at ≤ 10 ℃), fine filtration. The finely filtered fish meat is divided into two parts, one part is controlled at 74% by the invented method, and the water content of the dehydrated fish meat is controlled at 74%. Based on 100% of the weight of dehydrated fish meat, add 7% compound antifreeze agent to mix, and the total time of stirring is 15 minutes. After stirring, the temperature of surimi is controlled to be ≤10°C, filled and molded, bagged, weighed (10kg), and frozen/- 35℃～-40℃, packed in cartons, frozen surimi at -22℃/refrigerated for 8 months. According to the traditional production method, the water content of dehydrated fish meat is controlled at 79%. The antifreezing agent added by 100 of the dehydrated fish meat weight is 4% sucrose, 4% liquid sorbitol, 0.2%～0.3% mixed phosphate (sodium pyrophosphate, sodium tripolyphosphate are mixed in equal amounts). Stirring time, stirring surimi temperature control, freezing, refrigerating temperature, refrigerating time are the same as the invented method.
进行凝胶强度对比试验：Conduct gel strength comparison test:
发明方法的冷冻鱼糜先加2.8％食盐搅拌20分钟，加20％片冰，最后加5％淀粉、搅拌总时间为25分钟后做成鱼糜制品，95～100℃加热4分钟，冷却至常温，切成厚度为3mm的薄片，再将薄片进行四层折叠，进行凝胶强度对比试验观察四层折叠无产生龟裂。The frozen surimi of the inventive method is first added with 2.8% salt and stirred for 20 minutes, then added with 20% flake ice, and finally added with 5% starch, and the total stirring time is 25 minutes to make surimi products, heated at 95-100° C. for 4 minutes, cooled to At room temperature, cut into thin slices with a thickness of 3 mm, and then fold the thin slices in four layers, and conduct a gel strength comparison test to observe that there is no crack in the four-layer folds.
传统方法的冷冻鱼糜先加2.8％食盐搅拌20分钟，加20％片冰，最后加5％淀粉，搅拌总时间为25分钟后做成鱼糜制品，95～100℃加热4分钟，冷却至常温，切成厚度为3mm的薄片，再将薄片进行四层折叠，进行凝胶强度对比试验观察四层折叠产生龟裂。The traditional method of frozen surimi is first added with 2.8% salt and stirred for 20 minutes, then 20% flake ice is added, and finally 5% starch is added. After the total stirring time is 25 minutes, the surimi product is made, heated at 95-100°C for 4 minutes, and cooled to At room temperature, cut into thin slices with a thickness of 3 mm, and then fold the thin slices in four layers, and conduct a gel strength comparison test to observe cracks in the four-layer folds.
实施例2Example 2
把冰藏保鲜的30％小的罗非鱼、30％鲱鲤、40％白姑鱼的新鲜原料鱼，去头去内脏，清洗，采肉，加入鱼肉3-7倍量的水慢速搅拌漂洗(反复漂洗3次，漂洗水的温度应控制在≤10℃)，精滤，把精滤后的鱼肉分为2份，一份按发明方法，脱水后的鱼肉含水量控制在73.5％。按脱水后鱼肉重量的100计，加8％复合抗冻剂混合、搅拌总时间为15分钟，搅拌后鱼糜温度控制≤10℃，充填成型，装袋，称量(10kg)，冻结/-35℃～-40℃，装纸箱，-22℃/冷藏10个月的冷冻鱼糜。一份按传统生产方法，脱水后的鱼肉含水量控制在79％。按脱水后鱼肉重量的100计加的抗冻剂是4％蔗糖、4％液体山梨醇、0.2％～0.3％混合磷酸盐(焦磷酸钠、三聚磷酸钠等量混合)。搅拌时间，搅拌鱼糜温度控制，冻结，冷藏温度、冷藏时间和发明方法一样。Take 30% small tilapia, 30% herring carp, and 40% white meager fresh raw fish stored in ice, remove the head and viscera, wash, pick the meat, add water 3-7 times the amount of fish, and stir slowly Rinsing (repeated rinsing 3 times, the temperature of rinsing water should be controlled at ≤ 10 ℃), fine filtration, the fish meat after the fine filtration is divided into 2 parts, a part is controlled at 73.5% by the inventive method, and the fish meat water content after dehydration. Based on 100% of the weight of the dehydrated fish meat, add 8% compound antifreeze agent to mix, and the total stirring time is 15 minutes. After stirring, the temperature of the surimi is controlled to be ≤10°C, filled and molded, bagged, weighed (10kg), and frozen/- 35℃～-40℃, packed in cartons, frozen surimi at -22℃/refrigerated for 10 months. According to the traditional production method, the water content of dehydrated fish meat is controlled at 79%. The antifreezing agent added by 100 of the dehydrated fish meat weight is 4% sucrose, 4% liquid sorbitol, 0.2%～0.3% mixed phosphate (sodium pyrophosphate, sodium tripolyphosphate are mixed in equal amounts). Stirring time, stirring surimi temperature control, freezing, refrigerating temperature, refrigerating time are the same as the invented method.
进行凝胶强度对比试验：Conduct gel strength comparison test:
发明方法的冷冻鱼糜先加2.8％食盐搅拌20分钟，加25％片冰，最后加5％淀粉、搅拌总时间为25分钟后做成鱼糜制品，95～100℃加热4分钟，冷却至常温，切成厚度为3mm的薄片，再将薄片进行四层折叠，进行凝胶强度对比试验观察四层折叠无产生龟裂。The frozen surimi of the invention method is first added with 2.8% salt and stirred for 20 minutes, then added with 25% flake ice, and finally added with 5% starch, and the total stirring time is 25 minutes to make surimi products, heated at 95-100°C for 4 minutes, cooled to At room temperature, cut into thin slices with a thickness of 3 mm, and then fold the thin slices in four layers, and conduct a gel strength comparison test to observe that there is no crack in the four-layer folds.
传统方法的冷冻鱼糜先加2.8％食盐搅拌20分钟，加25％片冰，最后加5％淀粉，搅拌总时间为25分钟后做成鱼糜制品，95～100℃加热4分钟，冷却至常温，切成厚度为3mm的薄片，再将薄片进行四层折叠，进行凝胶强度对比试验观察四层折叠产生龟裂。The traditional method of frozen surimi is first added with 2.8% salt and stirred for 20 minutes, then 25% flake ice is added, and finally 5% starch is added. After the total stirring time is 25 minutes, the surimi product is made, heated at 95-100°C for 4 minutes, and cooled to At room temperature, cut into thin slices with a thickness of 3 mm, and then fold the thin slices in four layers, and conduct a gel strength comparison test to observe cracks in the four-layer folds.
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| CN101946820A (en) * | 2010-09-09 | 2011-01-19 | 山西大学 | Minced fish freezing point conditioning agent and conditioning method thereof |
| CN101946912A (en) * | 2010-10-18 | 2011-01-19 | 华东师范大学 | Method for enhancing gel elasticity of minced fish product |
| CN101965987A (en) * | 2010-10-20 | 2011-02-09 | 黎秋萍 | Method for processing fillets |
| CN101972003A (en) * | 2010-10-18 | 2011-02-16 | 华东师范大学 | Method for improving gel performance of minced fish product |
| CN103238725A (en) * | 2012-09-24 | 2013-08-14 | 河北同和生物制品有限公司 | Preparation method of antifreeze egg albumen powder with high gel property |
| CN103416470A (en) * | 2013-03-19 | 2013-12-04 | 华中农业大学 | Frost-resisting gel fortifier and application thereof |
| CN103431024A (en) * | 2013-07-31 | 2013-12-11 | 中国水产科学研究院南海水产研究所 | Low-sugar and low-calorie cryoprotectant for minced fillet and application of cryoprotectant |
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| CN104839774A (en) * | 2015-04-16 | 2015-08-19 | 广东海洋大学 | Production method for improving gel strength of golden pomfret frozen surimi |
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| US9497976B2 (en) | 2013-03-26 | 2016-11-22 | South China University Of Technology | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process |
| CN107242283A (en) * | 2017-07-11 | 2017-10-13 | 华南理工大学 | A kind of application of albumen antifreeze soluble soybean polysaccharide in frozen minced fillets |
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| CN101946820A (en) * | 2010-09-09 | 2011-01-19 | 山西大学 | Minced fish freezing point conditioning agent and conditioning method thereof |
| CN101946820B (en) * | 2010-09-09 | 2013-01-23 | 山西大学 | Minced fish freezing point conditioning agent and conditioning method thereof |
| CN101946912A (en) * | 2010-10-18 | 2011-01-19 | 华东师范大学 | Method for enhancing gel elasticity of minced fish product |
| CN101972003A (en) * | 2010-10-18 | 2011-02-16 | 华东师范大学 | Method for improving gel performance of minced fish product |
| CN101946912B (en) * | 2010-10-18 | 2012-04-18 | 华东师范大学 | Method for Improving Gel Elasticity of Surimi Products |
| CN101965987A (en) * | 2010-10-20 | 2011-02-09 | 黎秋萍 | Method for processing fillets |
| CN101965987B (en) * | 2010-10-20 | 2012-09-05 | 黎秋萍 | Method for processing fillets |
| CN103238725A (en) * | 2012-09-24 | 2013-08-14 | 河北同和生物制品有限公司 | Preparation method of antifreeze egg albumen powder with high gel property |
| CN103416470A (en) * | 2013-03-19 | 2013-12-04 | 华中农业大学 | Frost-resisting gel fortifier and application thereof |
| CN103416470B (en) * | 2013-03-19 | 2014-12-31 | 华中农业大学 | Frost-resisting gel fortifier and application thereof |
| US9497976B2 (en) | 2013-03-26 | 2016-11-22 | South China University Of Technology | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process |
| CN103431024A (en) * | 2013-07-31 | 2013-12-11 | 中国水产科学研究院南海水产研究所 | Low-sugar and low-calorie cryoprotectant for minced fillet and application of cryoprotectant |
| CN103549510A (en) * | 2013-10-18 | 2014-02-05 | 上海海洋大学 | Production process of on-board euphausia superba mince |
| CN103549510B (en) * | 2013-10-18 | 2015-06-17 | 上海海洋大学 | Production process of on-board euphausia superba mince |
| CN103859467A (en) * | 2014-03-20 | 2014-06-18 | 上海海洋大学 | Processing method for producing high-quality freshwater fish paste |
| CN103859467B (en) * | 2014-03-20 | 2016-01-20 | 上海海洋大学 | A kind of processing method of producing high-quality minced fish |
| CN104839774A (en) * | 2015-04-16 | 2015-08-19 | 广东海洋大学 | Production method for improving gel strength of golden pomfret frozen surimi |
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