• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A process for treating and producing eel surimi by high pressure and CO2 in synergy with the enzyme, characterized in that it comprises the steps of: 1) pretreating a fresh eel to obtain fresh fish meat, then soaking the fish meat in a prepared one. Food cooking wine, placing in a refrigerator at a temperature of 0-4 ℃ and storing for 12-24 hours, so that the fish meat tastes. 2) Packing and evacuation of the eel surimi for 10-60 seconds, heat sealing at a medium temperature for 1-5 seconds to realize vacuum packaging, followed by ultrahigh pressure treatment at a pressure of 100-600MPa for 10-20 minutes. 3) soaking the treated surimi in a 0.1% -0.5% solution of transglutaminase at a temperature of 0-4 ℃ to perform enzymatic hydrolysis for 10-16 hours. 4) Place a CO2-filled bottle in an ultrahigh pressure vessel at a pressure of 100-600MPa and treat for 10-20 minutes.
    公开号:BE1025745B1
    申请号:E2018/5692
    申请日:2018-10-09
    公开日:2019-06-27
    发明作者:Zhenglong Li；Xueping Ling；Yuanpeng Wang；Yinghua Lu；Ning He
    申请人:Xiamen University；
    IPC主号:
    专利说明:

    The present invention relates to the technical field of food processing, in particular a method for producing eel surimi.
    State of the art
    With the rapid development of society, people have placed higher and newer demands on food and the demand for surimi and its products has been increasing steadily. This requires developing new food processes to meet the development of society. At the moment the surimi on the market is mostly cooked in a fire pot, before eating the surimi should be stored in the freezer and heated by the consumer at a high temperature before consumption, which means that the liquidity and convenience of surimi on the market are extremely limited. Because of this, great importance has been attached to the development of the surimi for years. Ready meals that do not require any processing can be eaten directly after shopping, so that the surimi products are more market-oriented and popular with consumers.
    Compared to conventional heat processing technology, the ultra-high pressure process is a purely physical process, which typically only affects hydrogen bonding and other covalent bonds that contribute to the protein and other macromolecular structure to ensure the integrity of the covalent bond during the nutrient composition is less affected by small molecular structures such as vitamins and pigments. Ultrahigh pressure technology has several functions and advantages - cold sterilization, inhibition of enzyme activity, prolongation of shelf life, maintenance of the original nutrients, improvement of the properties of the food structure as well as quality and taste etc. The transglutaminase is an enzyme that catalyzes an acyl transfer reaction can, it can covalent networking
    2018/5692
    BE2018 / 5692 between proteins and improve the nutritional value of the protein, which improves the gel properties of surimi.
    The patent with the publication number 106858412A discloses an instant surimi dessert and its processing technique, in which the patent is used to mold the gel inside the surimi by means of a conventional heating technique, then sterilization packaging takes place, however the patent incorporates the latest food processing techniques - the ultra-high pressure technique and the enzymatic hydrolysis technique - not introduced, so that the gel properties are relatively poor. Since the degree of crosslinking of protein can be improved with the ultra-high pressure technology and the enzymatic hydrolysis technology of transglutaminase, the quality of the food can be improved. Therefore, the application of new food processing technology in Surimi products represents the trend of today's social development.
    Content of the invention
    The present invention not only reflects the advantages of the new non-heat processing technology - the ultra-high pressure technology, but the quality of the food can also be further improved by the enzymatic hydrolysis of the transglutaminase. Then high-pressure enzyme inactivation is carried out, no high temperature is introduced in the entire process, this does not damage the nutrients in the food, in addition, simple processing, low costs, easy carrying and properties of health and hygiene are realized.
    In order to solve the above technical problems, the present invention uses the following technical solution:
    A process for the treatment and production of eel surimi by high pressure and
    CO2 in synergy with the enzyme, comprising the following steps:
    1) Pretreat a fresh eel to get fresh fish meat, then soak the fish meat in a prepared one
    Food cooked wine, placing in a refrigerator at a temperature of 0-4 ° C and storing for 12-24 hours so that the fish meat tastes good.
    2) packing and evacuating the eel surimi for 10-60 seconds, heat sealing at a medium temperature for 1-5 seconds to realize vacuum packaging,
    2018/5692
    BE2018 / 5692 subsequent ultra high pressure treatment at a pressure of 100-600MPa for 10-20 minutes.
    3) Soak the treated surimi in a 0.1% -0.5% transglutaminase solution at a temperature of 0-4 ° C to perform enzymatic hydrolysis for 10-16 hours.
    4) Place a bottle full of CO2 in an ultra high pressure container at a pressure of 100-600MPa and treat for 10-20 minutes.
    In one embodiment, in step 1) the soaked fish meat is in a refrigerator at 4 ° C. for 18 hours, so that the fish meat tastes complete.
    In one embodiment, the time for packaging and evacuating the eel surimi in step 2) is 40 seconds and for heat sealing at a medium temperature is 3 seconds, the pressure of the ultra-high pressure processing being 400MPa and the time for maintaining the pressure 15 minutes to produce an eel surimi after the Get Treat.
    In one embodiment, in step 3) the surimi is placed in a 0.1% transglutaminase after the high-pressure treatment, in which case enzymatic hydrolysis is then carried out in a refrigerator at a temperature of 4C for 12 hours.
    In one embodiment, in step 4) the bottle is placed in an ultra-high pressure container, the treatment pressure being 600MPa and the time for maintaining the pressure being 20 minutes.
    Compared to the state of the art, the technical solution has the following advantages:
    The eel surimi is produced with an ultra-high pressure technique and a technique of enzymatic hydrolysis of the transglutaminase, which can improve the quality of the eel surimi, while the nutrients are not lost.
    Detailed embodiments
    The content of the present invention is explained in more detail in connection with embodiments.
    First embodiment
    1) Packing and evacuating the surimi made with tasting fish meat for 40 seconds, heat sealing at a medium temperature for 3 seconds, followed by ultra high pressure treatment at a pressure of 400MPa for 15 minutes.
    2018/5692
    BE2018 / 5692
    2) Place the surimi after high pressure treatment in a 0.1% transglutaminase and then enzymatic hydrolysis in a refrigerator at a temperature of 4 ° C for 12 hours.
    3) Filtering and dripping drying of the surimi after the enzymatic hydrolysis and placing in a polyethylene bottle, filling the bottle with CO2 until the air in the bottle is deflated, placing the bottle in an ultra high pressure container, the treatment pressure being 600MPa and the Pressure maintenance time is 20 minutes.
    Vacuum packaging the treated surimi, placing in a refrigerator at a temperature of 4C. The surimi obtained in the present embodiment is regularly tasty and has a smooth, flat surface, extremely high hardness, flexibility, internal cohesion and other structural properties.
    Second embodiment
    1) Packing and evacuating the surimi made with tasting fish meat for 40 seconds, heat sealing at a medium temperature for 3 seconds, followed by ultra high pressure treatment at a pressure of 400MPa for 15 minutes.
    2) Place the surimi after high pressure treatment in a 0.1% transglutaminase and then enzymatic hydrolysis in a refrigerator at a temperature of 4C for 12 hours. Filtering and dripping drying of the surimi after enzymatic hydrolysis to remove excess enzyme. Vacuum packaging the treated surimi, placing in a refrigerator at a temperature of 4C. The surimi obtained in the present embodiment is regularly tasty, however there is no good efficiency for removing the enzyme, furthermore the surimi has a relatively high hardness, flexibility, internal cohesion and other structural properties.
    Third embodiment
    1) Packing and evacuating the surimi made with tasting fish meat for 40 seconds, heat sealing at a medium temperature for 3 seconds, followed by ultra high pressure treatment at a pressure of 400MPa for 15 minutes. Vacuum packaging the treated surimi, placing in a refrigerator at a temperature of 4C. The surimi obtained in the present embodiment is regularly tasty, while the hardness, flexibility, internal cohesion and other structural properties are somewhat improved.
    2018/5692
    BE2018 / 5692
    Fourth embodiment
    Vacuum packing the surimi made with tasty fish meat and placing in a refrigerator at a temperature of 4 ° C. The surimi obtained in the present embodiment is not sufficiently tasty on a regular basis, while the hardness, flexibility, internal cohesion and other structural properties are relatively poor.
    The above content is only the preferred embodiment of the present invention. The scope of the present invention cannot be limited to this. All equivalent changes and modifications made based on the scope of the patent and the content of the description of the present invention are to be considered as being covered by the scope of the present invention.
    权利要求:
    Claims (5)
    [1]
    1) Pretreat a fresh eel to get fresh fish meat, then soak the fish meat in a prepared one
    Food cooked wine, placing in a refrigerator at a temperature of 0-4 ° C and storing for 12-24 hours so that the fish meat tastes good.
    1. A method for treating and producing eel surimi by high pressure and CO2 in synergy with the enzyme, characterized in that it comprises the following steps:
    [2]
    2. Process for the treatment and production of eel surimi by high pressure and CO2 in synergy with the enzyme, characterized in that in step 1) the soaked fish meat is in a refrigerator at 4 ° C for 18 hours, so that the fish meat tastes complete ,
    2) Packing and evacuating the eel surimi for 10-60 seconds, heat sealing at medium temperature for 1-5 seconds to realize vacuum packaging, then ultra high pressure treatment at a pressure of 100-600MPa for 10-20 minutes.
    [3]
    3. A method for treating and producing the eel surimi by high pressure and CO2 in synergy with the enzyme, characterized in that the time for packaging and evacuating the eel surimi in step 2) 40 seconds and for heat sealing at a medium temperature 3 Seconds, the pressure of the ultra-high pressure processing is 400MPa and the pressure holding time is 15 minutes to obtain an eel surimi after treatment.
    3) Soak the treated surimi in a 0.1% -0.5% transglutaminase solution at a temperature of 0-4 ° C to perform enzymatic hydrolysis for 10-16 hours.
    [4]
    4. A method for treating and producing eel surimi by high pressure and CO2 in synergy with the enzyme, characterized in that in step 3) the surimi is placed in a transglutaminase of 0.1% after the high pressure treatment, then
    2018/5692
    BE2018 / 5692 an enzymatic hydrolysis is carried out in a refrigerator at a temperature of 4 ° C for 12 hours.
    4) Place a bottle full of CO2 in an ultra high pressure container at a pressure of 100-600MPa and treat for 10-20 minutes.
    [5]
    5. Process for the treatment and production of eel surimi by high pressure and CO2 in synergy with the enzyme, characterized in that in step 4) the bottle is placed in an ultra-high pressure container, the treatment pressure being 600MPa and the time for maintaining the pressure being 20 minutes.
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    同族专利:
    公开号 | 公开日
    BE1025745B9|2020-06-03|
    CN108576691A|2018-09-28|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO2004030473A1|2002-10-01|2004-04-15|Consejo Superior De Investigaciones Científicas|Method of producing a nonnat analogue|
    EP2253229A1|2008-03-17|2010-11-24|Ajinomoto Co., Inc.|Method of producing fish paste product and enzyme preparation for fish paste products|
    CN107373453A|2017-08-03|2017-11-24|厦门大学|A kind of preparation method of high-quality eel fish ball|
    GB0119068D0|2001-08-04|2001-09-26|Navital Uk Ltd|Shellfish product and process|
    CN103815435B|2014-01-27|2015-12-09|华南农业大学|A kind of high-quality six tooth red coat surimi product and preparation method thereof|
    CN106993740A|2017-04-14|2017-08-01|厦门大学|A kind of method of air pressure combination high hydrostatic pressure processing food|BE1026359B1|2018-10-09|2020-01-14|Univ Xiamen|A process for gas pressure combined with high hydrostatic pressure for the treatment of food|
    法律状态:
    2019-07-10| FG| Patent granted|Effective date: 20190627 |
    优先权:
    申请号 | 申请日 | 专利标题
    CN201810400935.7|2018-04-28|
    CN201810400935.7A|CN108576691A|2018-04-28|2018-04-28|High pressure and CO2The method for cooperateing with enzymatic treatment to prepare sea eel minced fillet|
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