鲢鱼-食用胶“低盐”复配体系在鱼糜藕夹中的应用研究

为研究新型鲢鱼-食用胶“低盐”复配体系在鱼糜藕夹配方中的应用,以鲢鱼鱼肉馅(鱼糜)取代传统的猪肉馅(肉糜),围绕新鲜鲢鱼成熟过程中pH值、挥发性盐基氮、菌落总数的变化以及不同斩拌方法和调制料配方进行研究。结果表明,新鲜鲢鱼肉置于0~4℃条件下,成熟4 h后进行机械斩拌,转速为1800 r/min,时间为90 s,该条件下鱼糜的持水性为79.3%,制得的鱼糜品质最佳。鱼糜夹馅的最佳制备工艺为鲢鱼糜100 g,添加魔芋胶0.15 g、食盐2.0 g、鸡蛋清15 g、复合磷酸盐0.4 g、葱姜汁10 g、植物油脂5 g、味精1.5 g。鱼糜夹馅的保水性、组织形态、气味、色泽以及熟化产品品质最佳。

Study on the Application of Silver Carp-Edible Gelatin Low-Salt Compound System in Surimi and Lotus Root Sandwiches

In order to study the application of new-type silver carp-edible gelatin low-salt compound system in the formula of surimi and lotus root sandwiches,the changes of pH value,total volatile basic nitrogen,total number of bacterial colonies,and different chopping methods and seasoning formula during the ripening process of fresh silver carp are studied by replacing the traditional minced pork with minced silver carp.The results show that the fresh silver carp is mechanically chopped at 1800 r/min for 90 s after ripening for 4 hours at 0~4℃,the water holding capacity of surimi is 79.3%,and the quality of surimi is the best under these conditions.The optimal preparation process of surimi and lotus root sandwiches is 100 g minced silver carp with 0.15 g konjac gum,2.0 g salt,15 g egg white,0.4 g complex phosphate,10 g onion and ginger juice,5 g vegetable oil and 1.5 g monosodium glutamate.The water holding capacity,texture,flavor,color and ripening quality of surimi and lotus root sandwiches are the best.