Preparation Technology And Primary Study On The Gel Promoting Mechanism Of Canned High-calcium Luncheon-Fish

China is a large country of freshwater fish breeding and consumption,with an annual output of tens of millions of tons.However,due to the problems of many fishbone,which are difficult to remove,freshwater fish are still mainly fresh food,with few processed products.With the improvement of people's living standards,fish has become an essential food for people's dining table because of its high protein,high calcium,low fat and other advantages.Due to the problem of fishbone,which affect children,the elderly and other people's consumption,the development of surimi products with bone as the main raw material has become the mainstream trend.In this paper,grass carp was used as the main raw material,and fishbone marrow surimi was prepared by the whole fish ultrafine technology.The canned fish meat with high calcium was prepared by crushing,ultrafine grinding,fine filtration,compound and TG enzyme coagulating technology.The gelation mechanism of lunch meat was studied,the best formulation and preparation conditions were developed,and the factory design with an annual production capacity of 5000 t was carried out.The results of this study provide technical guidance for the transformation of comprehensive processing and utilization achievements and industrial production of whole fish.1.Formula and processing technology of high calcium nutrition lunch fish can:a new type of high calcium nutrition lunch fish can be prepared with grass carp as raw material by ultra-fine grinding,compounding,TG enzyme coagulation and other technologies.Taking sensory score and texture analysis as an index,single-factor test and response surface optimization were used to optimize the technological formula of high calcium lunch fish can,and the optimal production formula and technological conditions of high calcium lunch fish can be determined.When starch,soy protein isolate(SPI),complex phosphate and glutamine transaminase(TGase)are added in an amount of 8.0%,2.0%,0.25%,0.6%of the total mass of the product,fish surimi with bone was prepared,chopped,mixed with seasoning,stirred in a vacuum,heated in two stages(50?,1h+90?,30 min),120? high temperature and high-pressure sterilization.The quality and taste of the canned high calcium lunch fish were the best.Under this condition,the protein content,fat content and calcium content of the canned lunch fish were 15.7 g/100 g,3.0 g/100 g and 336 mg/100 g which reached the high calcium standard.It is a nutritious and high calcium product suitable for all age groups.2.A preliminary study on the gel promoting mechanism of canned fish with high calcium.In the process of canned fish,4 kinds of coagulants(starch,SPI,CP.TGase)have a synergistic effect.Starch can be filled in the network structure of lunch surimi by self-expanding gel.Compound phosphate can effectively enhance gel strength and water retention in the production of canned fish with high calcium,and chelate calcium ions form stable compounds to further enhance gel strength.SPI can oxidize the sulfhydryl group to two sulfur by changing the microenvironment of tryptophan in myofibrillar protein molecules.The key is to form a network structure;TGase can promote the gel properties of lunch surimi by affecting the intermolecular and intramolecular hydrogen bonds and the formation of network structure through enzyme crosslinking.The limited amount of SPI in luncheon meat is the main reason for its limited gel promoting effect.TGase is due to the temperature difference between the enzyme activity temperature and the gel temperature of surimi itself,so the promotion of gel is limited.3.According to the high-calcium lunch fish canned processing technology process,the factory design can produce 5000 t of high-calcium lunch fish canned products.The results show that the annual output of 5000 t of canned high-lunch lunch fish meat requires 5000 t of fresh grass carp,525 t of chicken meat,750 t of edible ice chips,40 t of starch,350 t of lard,100 t of soybean protein isolate,and 50 t of egg white,75 t of salt,75 t of white sugar,50t of cooking wine,25 t of MSG,25 t of carrageenan,5 t of white pepper powder,12.5 t of compound phosphate,30 t of glutamine transaminase,and 10 t of fish flavor paste,Red yeast red 1 t,onion white powder 1.5 t,ginger powder 25 t,Sodium D-isoascorbate 2 t.There are more than 25.55 million GB211 cans,53500 carton boxes,annual water consumption of 57834.2 t,and annual power consumption of 4.636 million kilowatt hours.The total annual cost is 90.9744 million yuan,the annual sales revenue is 200 million yuan,the annual profit is 70.2888 million yuan,and the annual net profit rate is 35.14%.