High viscoelastic surimi products (1)

In the processing and production of all kinds of surimi food, the choice of fish species and the freshness of fish are very important; it affects the elasticity of the products, so there is a certain limit on the amount of soybeans and @ # 245 protein powder mixed into surimi raw materials. too much will weaken the elasticity of the products. In order to solve the elasticity problem of aquatic surimi products, a new method was used to make fish protein or mix it with plant protein to make protein fiber, and then mixed with surimi to produce surimi food with excellent viscoelasticity, which can make C-grade low-grade surimi elastic. Enhanced to more than A grade.

In the production method, the raw fish was ground by a meat grinder, water and alkali were added to make the pH value reach the range of 9: 12, the protein was extracted by continuous stirring, the insoluble residue was separated by centrifuge, hydrochloric acid and acetic acid were added, and the pH value was adjusted to 4: 6, so that the protein was precipitated at the isoelectric point, and then further separated by centrifuge, the protein curd was prepared.

Add water to the prepared protein coagulant, adjust the protein concentration to 520%, then add alkali and stir well with a blender to make an alkaline hydrogel with a pH value of 10: 13. The solution was squeezed into the acidic coagulant composed of acid and salt through fine pores to form a fiber, then decolorized, deodorized, washed with alkali or water, and the pH value was adjusted to 6: 7.

The protein gel can also be mixed with the protein curd made by defatted soybeans and other plant proteins in an appropriate proportion, and the protein concentration can be adjusted to 10: 20% with water, and then the protein fiber can be made according to the above-mentioned method.

The raw material for making fish protein fiber can be any edible fish. The raw materials of plant protein fiber can use grain and oil seed protein such as soybean, peanut and wheat protein.

The protein fiber can be mixed with surimi in any proportion (but can not be used alone) to make surimi food. When in use, you can first mix the protein fiber with the minced fish, and then crush it; or you can first crush the minced fish and then add the protein fiber, and then crush it.

In example 1, crucian carp was minced with a meat grinder, water and caustic soda were added while stirring, pH value was adjusted to 11 to extract protein, insoluble residue was removed by centrifuge, hydrochloric acid was added to adjust pH value to 5.5.The protein was precipitated and the protein curd was separated by centrifuge. Water and caustic soda are added to the prepared protein coagulant, the protein concentration is adjusted to 7%, and the pH value is adjusted to 12.2 to make an alkaline hydrogel solution, which is squeezed into a coagulant composed of 5% hydrochloric acid and 10% salt from a micropore with a diameter of 0.6 mm. After neutralization and washing, edible protein fiber containing 83% moisture is made.

50 portions of protein fiber and 50 portions of haddock C-grade frozen surimi were mixed, 3 portions of salt were added, crushed for 20 minutes with a crushing machine, 1 part of glutamate, 2 parts of sugar and 3 parts of starch were added, then crushed again, then shaped, and boiled at 80 ℃ for 30 minutes. The viscoelasticity of the product is better than that of surimi food made of super-grade surimi (without protein fiber).

Example 2 according to the method of example 1, the protein curd containing 24% solid was prepared from haddock.

In addition, the defatted soybean was added 10 times the amount of water and caustic soda, the pH value was adjusted to 10, the protein was extracted by continuous stirring, the insoluble residue was removed by centrifuge, the protein was precipitated by hydrochloric acid to 4.5, and then separated by centrifuge, the curd containing 22% soybean protein was obtained.

The two kinds of protein coagulants are mixed in the same amount, and an alkaline hydrolysate with a protein concentration of 12% and pH12.3 is prepared by adding water and caustic soda. The alkaline hydrolysate with a diameter of 0.5mm is squeezed into the coagulant containing 5% hydrochloric acid and 10% salt, and the edible protein fiber with pH6.8 and 75% moisture is obtained by neutralizing and washing.

Take 50 parts of protein fiber, add 50 parts of haddock A minced meat, 2.5 parts of salt, 1 part of monosodium glutamate, then add 5 parts of starch, 3 parts of flavor shower, 20 parts of ice water, and then crush again.

Coil the raw materials on the iron cuttings and bake for 5 minutes to produce a simple fish roll with excellent taste and flavor.