Processing Technology of Non-rinsed Surimi Instant Food
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Abstract:
In order to determine the best formula of non-rinsed surimi instant food and investigate the quality changes during processing, single factor and orthogonal experiments were used to determine the optimum addition amounts of mashed potatoes, egg white powder, lard, and water using sensory and texture characteristics as reference indexes. Subsequently, the best processing technology was determined by analyzing the effects of drying methods and sterilization temperature on the water holding capacity, water loss rate, and product color. The results showed that the optimal formula of non-rinsed surimi instant food was 25% egg white powder, 30% mashed potatoes, 6% lard, and 100% water; the optimal drying process was cold air drying for 10 h; and the optimal sterilization temperature was 105 ℃. During processing of non-rinsed surimi instant food, the water loss rate increased significantly with the extension of drying time. When the cold air drying time was 10 h, the water loss and water holding rates of non-rinsed surimi were 39.06% and 84.33%, respectively. When the hot air drying time was 150 min, the water loss and water holding rates were 34.58% and 83.5%, respectively. As the sterilization temperature increased, the L* value of non-rinsed surimi products gradually decreased, whereas the a* and b* values gradually increased. These results could provide a theoretical basis for the development and utilization of non-rinsed surimi instant food.
