High viscoelastic fish gill products (2)

In general, when processing frozen fish meat, it is necessary to perform a process of rinsing with water in order to prevent fish meat from deteriorating the formability of fish meat due to freeze denaturation. During the rinsing process, many inorganic substances and water-soluble proteins that account for 10 to 20% of the total protein content are lost. A loss of aqueous protein, because it can not produce elastic effect like soluble protein, is not very useful, so it was not recycled in the past. This not only wastes protein resources but also causes water pollution problems. The new method makes the above problems effectively solved. Production method First, the fish rinse solution was added with acid and the corresponding coagulant to precipitate protein in the rinse solution. The recovered protein coagulum is diluted with water to make a 5 to 15% protein solution. The ungelatinized spinning solution having a pH of 10 to 13 is prepared with an alkali and squeezed from fine pores into an acidic coagulating solution prepared by mixing a mixture of acids such as acetic acid and hydrochloric acid, and a neutral salt such as Glauber's salt. Fibrous, decolorization, deodorization treatment, neutralization, and water washing were performed as required to obtain a protein fiber product having a pH of 5.5 to 6.5. Next, the protein fibers are crushed with a pestle for 5 to 10 minutes, and then a certain amount of fish meat is added and the mash is again mixed. Then add starch, seasonings, spices, etc., according to conventional methods made into surimi products. The mixing ratio of protein fiber and fish meat should be appropriately matched according to the viscoelasticity required by the product, but it must be a mixture of the two. If only protein fiber is used, the product will not produce viscoelasticity. The fish rinse used for recycling is a mixture of fish such as Narrow Sea Bass, Japanese Blue Gill and Bamboo Fish, and other fish rinses. According to the new method described above, the water soluble protein that generally inhibits the generation of elasticity of the surimi product in the fish rinse can be used as a quality modifier for frozen fish meat, and the elasticity of the fishery surimi product can be significantly improved. In the example, the rinse solution recovered from the processing of narrow-shelled fish was added with hydrochloric acid to adjust the pH value to 5.2 so that the protein precipitated and solidified and recovered by centrifugation. The recovered protein solid was added to water and sodium hydroxide to make a basic solution with a protein concentration of 11% and a pH of 12, and a micropore of 0.3 mm in diameter was squeezed into 5% hydrochloric acid and 10% of salt. In the prepared coagulation solution, it is gathered into fibrous form. The protein fibers were neutralized with sodium hydroxide and then washed with water to make edible protein fibers with a pH of 6.0, and then added with a C-grade narrow-boared fish meat with a flexibility of 20%.