High viscoelastic fish gill products (a)

In the processing of various kinds of surimi foods, the choice of fish species and the freshness of fish are very important; it affects the elasticity of the products, so the amount of soybean protein and wheat protein powder mixed in surimi raw materials is limited to a certain extent. This will weaken the elasticity of the product. In order to solve the problem of the elasticity of aquatic products, a new method is used to mix fish protein or vegetable protein into protein fiber, and then use fish gills to produce fishy foods with excellent viscoelasticity. The low-grade fish is elastic and enhanced to a special grade A or above. The method comprises the following steps: the raw fish is minced and minced with a meat grinder, water and alkali are added to make the pH reach 9-12, the protein is extracted through continuous stirring, and the insoluble residue is separated by a centrifuge, and hydrochloric acid, acetic acid and the like are added; The pH was adjusted to 4-6 to allow the protein to precipitate at the isoelectric point and then further separated by a centrifuge to obtain a protein rennet. Water was added to the prepared protein curd, and the protein concentration was adjusted to 5 to 20%. Then, the base was stirred with a stirrer to prepare a basic anti-adhesive solution having a pH of 10 to 13. The solution is squeezed through the fine pores into the acidic coagulation solution of acid and salt to form a fibrous form, which is then decolorized, deodorized, washed with alkali or water, and the pH is adjusted to 6-7. Protein fiber. The prepared protein gel can also be mixed with a protein curd made from plant proteins such as defatted soybeans in an appropriate ratio, and then the protein concentration can be adjusted to 10 to 20% with water, and protein fibers can be produced as described above. The raw material for making fish protein fiber can be any edible fish. As a raw material for plant protein fiber, soybean seed oil, peanut seed oil, grain protein seed, wheat protein and the like can be used. The resulting protein fiber can be mixed with fish flesh (but not alone) in any proportion. When it is used, the protein fiber can be mixed with the fish flesh and then crushed; or the fish flesh can be added and then the protein fiber can be added before the crushing. Example 1 Caulis spears were minced and minced with a meat grinder. Water and caustic soda were added with stirring. The pH was adjusted to 11 to extract protein. The insoluble residue was removed by a centrifuge and hydrochloric acid was added to adjust the pH to 5.5. The protein was precipitated and separated by a centrifuge to obtain a protein mash. Water and caustic soda were added to the prepared protein rennet, the protein concentration was adjusted to 7%, and the pH was adjusted to 12.2. An alkaline gelling solution was prepared and squeezed from a 0.6 mm diameter microwell into 5% of the solution. In the coagulation solution prepared with hydrochloric acid and 10% salt, after being neutralized and washed with water, 83% of edible protein fibers containing water content were prepared. After mixing the obtained protein fiber and 50-degree frozen caviar, each containing 3 parts of salt, and adding 3 parts of salt, smashing for 20 minutes with a smashing machine, adding 1 part of sodium glutamate, 2 parts of sugar, and 3 parts of starch. Once again crushed and then shaped, cook at 80°C for 30 minutes. The viscoelasticity of the product is better than that of the surimi-based food made of special-grade surimi (without protein fiber). Example 2 According to the method of Example 1, a 24% solids-containing protein condensate was prepared from narrow-tailed salmon. The defatted soybeans were added 10 times the amount of water and caustic soda, the pH value was adjusted to 10, the protein was continuously stirred, the insoluble residue was removed by a centrifuge, the pH was adjusted to 4.5 with hydrochloric acid to precipitate the protein, and then separated by a centrifuge That is, a soybean protein curd containing 22% of a solid content was obtained. Combine the two protein rennets in equal amounts, add water and caustic soda to obtain a 12% protein alkaline solution with a pH of 12.3. From a 0.5 mm diameter micro hole, squeeze out 5% hydrochloric acid and 10 % of the coagulation solution was washed with neutralized water to obtain edible protein fibers having a pH of 6.8 and a moisture content of 75%. Take 50 parts of the above protein fiber and crush it. Add 50 parts of Narrow A grade meat emulsion, 2.5 parts of salt and 1 part of sodium glutamate. After fully mixing, add 5 parts of starch, 3 parts of mirin, 20 parts of ice water. , break it again. The coiled material was coiled on iron ladles and baked for 5 minutes to obtain a simple fish roll with excellent taste and flavor.