鱼糜凝胶制备.ppt

肌球蛋白分子(肌球蛋白低于4.5?g ml-1)形成凝胶的基本机制－－－基本清楚 4. Those that exhibit considerable gel strengthening during “setting” (30 to 50°C) and little gel softening during heating (50 to 70°C); this group included flying fish, barracuda梭鱼类。 第三节 鱼糜制品加工 The export of surimi seafood (crabstick) from China reached 15,745 t in 1997, and the major markets of China are Russia and Europe. In 2002, there were more than 25 crabstick manufacturing companies in China. Most of them are located in either Dalian or Qingdao. Annual production reached more than 85,000 t in 2002. However, the Chinese industry has struggled since 2002. The EU has banned all seafood imports from China due to residual contents of antibiotics for over a year. The EU also actively participated in the crabstick price war in Russia, reaching below U.S.$1.00/kg delivered in Russia in 2003. As a result, the quality of crabstick sold in Russia is extremely low, and Chinese crabstick manufacturing industry is undergoing a serious business struggle. The production of crabstick in China was consequently reduced to 60,000 t in 2003, with one third for domestic consumption and two thirds for export. 一、鱼糕(Kamaboko) It is the most typical surimi based product in Japan. 鱼糕成品外形整齐美观，肉质细嫩，富有弹性，色泽白，具有鱼糕制品的特有风味，咸淡适中，可做成双色或三色鱼糕。食用时切成各种形状，和其他菜料配制烹调。 油炸制品保藏性好，并可消除腥臭味并产生金黄色泽。一般使用精炼植物油，油炸鱼丸产量较大的连续生产，应设有低油温锅，使鱼丸定形，可周转使用，待鱼丸表面受热凝固后，再转入高油温锅中油炸，油炸开始时油温保持在180-200℃之间，否则鱼丸投入后油温下降，产品易老化，失去鲜香味。油炸1-2min，待鱼丸炸至表面坚实，浮起呈浅黄色时捞起，沥油片刻。 用自动油炸锅则经二次油炸，第一次油温120-150℃，鱼丸中心温度至60℃左右，第二次油温160-180℃，鱼丸中心温度75-80℃。味节省用油，可将鱼丸先在中煮熟，沥干水分后再油炸，这种产品弹性较好，缩短油炸时间，提高产品出率，且可减少或避免成型后直接油炸所出现的表面皱摺，但此法制作的产品的口味较差。 （6）冷却 熟化后的鱼丸用水冷或风冷方法快速冷却。 （7）包装 剔除不成型、焦枯、油炸不透等不合格品，凉透后按规定用塑料袋分装或采用罐头包装。 （8）冷藏 塑料包装的鱼丸在5℃以下可保存3-5天，冻藏品和罐藏品可保存数月。 第四节、新型鱼糜配制食品 一、快餐模拟干虾仁 快餐模拟干虾仁是日本最近研制的新产品，其制作方法是： 1、取狭鳕鱼糜8kg?，经95℃3分钟热水中烧煮后取出备用 2、另取鲇鱼肉2kg放入擂溃机中擂溃15分钟，加入精盐250g，山梨糖200g，谷氨酸钠100g，料酒200g，大豆蛋白500g，小虾2kg，擂溃搅拌均匀。 3、将煮好的鳕鱼糜和擂溃好的鲇鱼糜混合搅拌10分钟，放入挤压机中挤压成虾仁状。 4、成型后以85℃蒸熟，再用1.2kW，30s微波照射。 5、真空冷冻干燥后