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CN-122004424-A - Minced fillet product processing method and system with salted duck egg white added

CN122004424ACN 122004424 ACN122004424 ACN 122004424ACN-122004424-A

Abstract

The invention relates to a minced fillet product processing method and system with salted duck egg white, wherein the method comprises the steps of preparing minced fillet base material from fish meat through meat picking, rinsing and dehydration, placing salted duck egg white in a pretreatment unit, stirring, circulating and foaming through jet flow, controlling the temperature to be 4-10 ℃, preparing micro-puffing slurry containing uniform micro-bubbles, adding the slurry and auxiliary materials at low temperature after the minced fillet base material is subjected to air beating and salt beating, mixing to obtain mixed minced fillet, and carrying out gelation and curing treatment after molding to obtain the minced fillet product. The system comprises a minced fillet preparation unit, a pretreatment unit, a mixing and chopping unit and a gelation and curing unit. According to the invention, the salted duck egg white is pre-whipped into micro-puffing slurry and then mixed with the minced fillet, so that the problem of hard mouthfeel caused by direct addition is solved, the large-scale addition of the salted duck egg white can be realized, the cost is reduced, and meanwhile, the prepared minced fillet product has moderate gel strength, good whiteness, fine mouthfeel and basically consistent sensory quality with the traditional pure minced fillet product.

Inventors

  • DENG FENG
  • QI MING
  • LIN YULI
  • KONG FANYI
  • DENG JINGSHENG
  • WU JIANZHONG

Assignees

  • 汕尾市利群农业食品有限公司

Dates

Publication Date
20260512
Application Date
20260319

Claims (10)

  1. 1. A method for processing minced fillet products added with salted duck egg white is characterized by comprising the following steps: collecting, rinsing and dehydrating fish to obtain minced fillet base material; Placing salted duck egg white in a pretreatment unit, performing aeration and foaming through jet circulation and aeration under a stirring state, and controlling the foaming temperature to be 4-10 ℃ to prepare micro-puffing salted duck egg white slurry containing uniformly distributed micro-bubbles; after the minced fillet base materials are subjected to blank beating and salt beating, adding the micro-puffing salted duck egg white slurry and auxiliary materials under the low-temperature condition, and uniformly mixing to obtain mixed minced fillet; And (3) after the mixed minced fillet is molded, sequentially carrying out gelation treatment and curing treatment to obtain the minced fillet product.
  2. 2. The processing method according to claim 1, wherein during the aeration and aeration process, the stirring is carried out at a low speed of 60-120rpm for 2-3 minutes, then the stirring speed is increased to 300-500rpm, and simultaneously, the compressed air with the pressure of 0.03-0.05MPa is circulated through the ejector for 6-10 minutes.
  3. 3. The processing method according to claim 1, wherein the rinsing is three-stage rinsing, clear water, brine with a mass concentration of 0.3% and clear water are adopted for rinsing in sequence, and the water content of the dehydrated minced fillet base material is 80-85%.
  4. 4. The processing method according to claim 1, wherein the blank time is 4-5 minutes, the salt beating time is 5-8 minutes, and the salt addition amount is 2-2.5% of the mass of the minced fillet base.
  5. 5. The processing method according to claim 1, wherein the low temperature condition is that the temperature is controlled to be 4-10 ℃, the auxiliary materials comprise starch, sugar and composite phosphate, the addition amounts of the starch, sugar and composite phosphate are respectively 5-10%, 1-4% and 0.1-0.35% of the mass of the minced fillet base, and water is added in an amount of 8-12% of the mass of the minced fillet base.
  6. 6. The processing method of claim 1, wherein the micro-puffed salted duck egg white slurry is added in an amount of 15% -35% of the mass of the minced fillet base.
  7. 7. The method according to claim 1, wherein the gelation treatment is a standing at 50 to 55 ℃ for 30 to 50 minutes, and the aging treatment is a soaking in 90 to 95 ℃ water for 20 to 25 minutes.
  8. 8. A salted duck egg white added surimi product processing system for implementing the processing method of any one of claims 1 to 7, comprising: The minced fillet preparation unit comprises a meat collecting device, a rinsing device and a dehydration device, and is used for processing the fish meat into minced fillet base materials; the pretreatment unit is used for carrying out ventilation and foaming treatment on salted duck egg white, and comprises: the liquid tank comprises a tank body, wherein a feed inlet is formed in the upper part of the tank body, a discharge outlet is formed in the lower part of the tank body, and a liquid outlet and a liquid inlet are respectively formed in the side part of the tank body; the stirring assembly comprises a rotating shaft and at least one blade arranged on the rotating shaft, and the upper end of the rotating shaft is rotatably connected to the top of the tank body; The jet flow assembly comprises a pump body and a jet device which are arranged in series, wherein the input end of the pump body is connected with the liquid outlet of the tank body through a first pipeline, the output end of the jet device is connected with the liquid inlet of the tank body through a second pipeline, and the jet device is further provided with an air inlet; The temperature control assembly comprises a jacket sleeved on the outer wall of the tank body, a medium cavity is defined between the jacket and the tank body, and a medium inlet and a medium outlet which are communicated with the medium cavity are respectively formed on the jacket; The mixing and chopping unit is respectively connected with the minced fillet preparation unit and the pretreatment unit and is used for uniformly mixing the minced fillet base material with the micro-puffing salted duck egg white slurry and auxiliary materials after blank beating and salt beating to obtain mixed minced fillet; and the gelation and curing unit is connected with the mixing and chopping unit and is used for sequentially carrying out gelation treatment and curing treatment after the mixed minced fillet is molded to prepare the minced fillet product.
  9. 9. The processing system of claim 8, wherein the outlet end of the second pipe extends horizontally to the central axis of the tank and then bends upwards, the outlet end of the second pipe is located below the blade, and a plurality of air outlet holes are formed at the end of the outlet end of the second pipe.
  10. 10. The processing system of claim 8, wherein the stirring assembly further comprises a drive motor, the drive motor is fixed to the top of the tank, and an output shaft of the drive motor is in driving connection with the upper end of the rotating shaft.

Description

Minced fillet product processing method and system with salted duck egg white added Technical Field The invention relates to the technical field of food processing, in particular to a method and a system for processing minced fillet products added with salted duck egg white. Background Minced fillet products (such as minced fish roasted wheat, fish balls, fish cakes, fish tofu and the like) are deeply favored by consumers due to high nutritive value and delicious taste. However, the traditional pure surimi products are relatively costly to produce, limiting their market popularity. In order to meet the demands of different consumption levels, the development of new minced fillet products with low cost and rich nutrition has become an industry development trend. Salted duck egg white is a main byproduct in the processing process of salted egg yolk, and has high yield and low price. Researches show that the proper amount of salted duck egg white is added into minced fillet, so that the activity of endogenous heat activated protease of fish meat can be inhibited, the gel characteristic of minced fillet is improved, the cost of raw materials can be effectively reduced, and the market competitiveness of products is improved. Therefore, the application of the salted duck egg white in the minced fillet product has important economic value and popularization prospect. Currently, some businesses attempt to add salted duck egg white directly in minced fillet production. However, as the minced fillet processing process needs to be rapidly chopped and stirred in a low-temperature environment, the whipping speed is relatively slow and the whipping time is short, and the directly added salted duck egg white cannot be fully whipped, so that the directly added salted duck egg white is unevenly distributed in the minced fillet, a stable bubble structure is difficult to form, and finally, the minced fillet product has a hard taste and a rough texture. In order to avoid the reduction of the product quality, manufacturers have to strictly control the addition amount of salted duck egg white, and usually only a small amount of salted duck egg white can be added, so that the aim of greatly reducing the cost and enhancing the efficiency is difficult to realize. Aiming at the problems, a processing method or a special system for realizing the addition of salted duck egg white in a large proportion to reduce the production cost and ensuring the gel strength, the taste and the sensory quality of the minced fillet product is not known in the prior art. Therefore, how to develop a processing technology and a matched system capable of effectively preprocessing salted duck egg white to uniformly disperse the salted duck egg white in minced fillet and form a stable micropore structure is a problem which needs to be solved urgently at present. Disclosure of Invention Aiming at the technical problems in the prior art, the first aim of the invention is to provide a method for processing a surimi product with salted duck egg white, which comprises the steps of carrying out ventilation and foaming treatment on salted duck egg white in advance, preparing micro-puffing slurry containing uniformly distributed micro-bubbles, and then mixing with surimi, so that the salted duck egg white can be added in a large proportion, and the prepared surimi product has moderate gel strength, fine taste and sensory quality basically consistent with that of the traditional pure surimi product. The invention provides a minced fillet product processing system added with salted duck egg white, which is used for realizing the processing method and comprises a minced fillet preparation unit, a salted duck egg white pretreatment unit, a mixed chopping unit and a gelation and curing unit, wherein the pretreatment unit adopts a jet circulation ventilation foaming device and can quickly foam salted duck egg white into micro-puffing slurry at low temperature. In order to achieve the above purpose, the invention adopts the following technical scheme: a processing method of minced fillet products added with salted duck egg white comprises the following steps: collecting, rinsing and dehydrating fish to obtain minced fillet base material; Placing salted duck egg white in a pretreatment unit, performing aeration and foaming through jet circulation and aeration under a stirring state, and controlling the foaming temperature to be 4-10 ℃ to prepare micro-puffing salted duck egg white slurry containing uniformly distributed micro-bubbles; after the minced fillet base materials are subjected to blank beating and salt beating, adding the micro-puffing salted duck egg white slurry and auxiliary materials under the low-temperature condition, and uniformly mixing to obtain mixed minced fillet; And (3) after the mixed minced fillet is molded, sequentially carrying out gelation treatment and curing treatment to obtain the minced fillet product. Preferably, the whipping temperature of