Fish deodorization (CaC12 calcium chloride, HCl hydrogen chloride)

0.15%CaC12 + 0.1% HCl solution CaCl2 has deodorizing effect, but its deodorizing effect is not as good as table salt, but after adding HCl, its deodorizing effect is stronger than that of table salt, and it also exceeds the deodorizing effect of table salt. Inferred from this, CaCl2 ten HCl can be used as a deodorant. Its deodorizing mechanism lies in the addition of acid hydrolysis to precipitate the fishy substances, and the salting out of CaCl2 and the crystal osmotic pressure also contribute to the precipitation. In cold water, CaCl2 and HCI remove fishy, ​​HCl can partially soften fish bones, and CaCl2 has the effect of inhibiting the swelling of fish flesh, and the residual Ca can gel the fish flesh. It is a fish flesh gel accelerator. As a deodorant, it can not only remove fishy, ​​but also increase the processing quality and edible quality of fish meat, which seems to have considerable meaning for fish meat to be convenient for ready-to-eat food processing.

Corn starch and calcium chloride were added to grass carp surimi, and the pH value, color, texture characteristics and water retention of surimi thermal gel were measured to evaluate the properties of corn starch and calcium chloride for surimi thermal gel. Impact. The results show that calcium chloride can increase the whiteness of the surimi thermal gel, increase its elasticity and cohesiveness, and reduce its pH and water holding capacity. The presence of corn starch can enhance the water retention of surimi gel. Adding the combination of corn starch and 2g/kg calcium chloride can improve the color, texture characteristics and water holding capacity of the surimi thermal gel to a certain extent.

The role of calcium chloride in fruit-flavored surimi

In the past, this kind of food is made by adding fruit juice, fruit pulp or synthetic fruit flavour to the minced meat of livestock and fish. However, when the added amount of fruit juice is large, it will cause the protein to change due to the pH effect of the fruit juice, which will reduce the food texture of the product, change the color and luster, and have poor storage. On the contrary, if the added amount of fruit juice is reduced, the flavor of the product will be insufficient.

Production method Add sodium alginate to natural fruit juice or pulp, then immerse it in calcium chloride solution to solidify it to make a heat-resistant jelly, then chop the jelly and mix it evenly with minced meat and fish. In this way, the above-mentioned problems can be solved, and an appropriate amount of fruit juice or fruit pulp can be added to make a fruity flavored food.

Example After smashing 3,500 grams of citrus, add 1,500 grams of granulated sugar solution (19% brix) and 160 grams of sodium alginate to completely dissolve them. Spray the mixture into a 2% calcium chloride solution through a nozzle with a diameter of 5 mm, leave it for 30 minutes, and then wash it with water. In this way, calcium chloride is soaked and stored at low temperature after being completely solidified. When using, chop up the jelly, mix it with livestock and minced fish at a ratio of 20%, heat it at 80-90℃ after packaging with packaging materials, and finally cool it to obtain the finished product.

In addition, anhydrous calcium chloride is highly dehydrating and helps the dehydration of surimi.