CN100469252C - Fish noodle and its production method - Google Patents

Abstract

A kind of fish noodles is proportionally prepared from wheat flour, refined salt, composite soda, pigment, xanthan gum, water and liquefied fish protein, which is prepared from fish through hydrolyzing by proteinase, through pretreating xanthan gum, dissolving refined salt in water, mixing them with others, stirring, heating, pressing, cutting, shaping and drying. Its advantage is rich nutrients (free amino acids, arachidonic acid, trace elements, etc).

Description

A kind of fish face and production method thereof

Technical field

The present invention relates to a kind of fish face and production method thereof.

Background technology

Chinese diet is mainly still based on the grain crops, and rice and flour are as staple food, and assistant is the main source that most of common people's heat energy is supplied with other vegetables.Animal protein obtain the thing that concerning most people, is still a luxury.Yet rice and flour food is in the comparison with other food, from following table as can be seen, the biological value of refining flour has only 52, net utilization only 51, its power and scoring also are minimum, be respectively 0.60 and 0.34, so the shortage of protein all has generation among people's adult and the children in this section, the children of growth phase are particularly serious.

Food	Biological value	Net utilization	Power	Scoring
					Full egg	94	84	3.92	1.06
Full milk	87	82	3.09	0.98
					Fish	83	81	4.55	1.00
Beef	74	73	2.30	1.00
					Soybean	73	66	2.32	0.63
Refining flour	52	51	0.60	0.34
					Rice	63	63	2.16	0.59
Potato	67	60	/	0.48

Last table is selected from " Nutrition and Food Hygiene " the 3rd edition the 11st page.

As can be seen from the above table, be merely that staple food will inevitably cause potein deficiency and malnutrition with rice and flour.

China is the very abundant big producing country of a fish resource, and its fresh water low value fish all have breed in China various places, and as flower, silver carp fish, but its utilization rate is very low.From the table we as can be seen, the biological value of fish, net utilization, power and scoring are all very considerable.Therefore, make full use of the principle of complementary action of protein, fish albumen and cereal crops protein combination is edible, can greatly improve the nutritive value of cereal crops.According to this thinking, a lot of people have done various trials with racking one's brains, but are mostly fish is made adult fish paste, fish gruel or fish silk etc. earlier, mix with face again, this preparation method has only changed the size of flesh of fish particle, and its protein still is not decomposed, and could absorb after also needing the people to digest.

We know, eating the feed thing will be through a digestion process: food through the oral cavity, stomach is to small intestine.Food needs 3.5-4 hour approximately from the oral cavity to the gastric emptying, digestion rate is different, and wherein carbohydrate digestion is the fastest, needs 1.5-2 hour approximately, and gastric acidity reduces.Next is a protein, and protein is in digestion process, and Most amino-acids can very fast degraded, and is irregular if the absorption time has, even after 1-2 hour, do not match unnecessary amino acid and almost also all is converted into sugar or ammonia, excretes by kidney.Protein can be stored in vivo unlike other nutrient.It is the fish face that raw material is made with fish paste, fish gruel, fish silk, just changed the size structure of the flesh of fish, its base substance remains protein, because its digestion time is uneven, fish albumen can not be fully and vegetable protein carry out complementation, and do not reach the purpose that improves its nutritive value.

Summary of the invention

Purpose of the present invention is in order to make full use of the principle of plant animal protein complementation, a kind of fish face and production method thereof are provided, this method is that full fish is removed the gill and internal organ after clean, and by the protease hydrolytic method flesh of fish is resolved into amino acid and the peptide material fish albumen that just liquefies.The process of wanting people's digestion, move in the factory, people can directly be absorbed and be utilized, thereby have reached the purpose that absorbs synchronously with vegetable protein.Its two because the hydrolysis of protease, separating of a large amount of palatable taste types, aroma type free amino acid not only improved nutritive value of food, and increased flavours in food products.Its brain gold material as: arachidonic acid, eicosapentaenoic acid, DHA and other trace element are all very abundant.

A kind of fish face, it prepares burden content by weight:

100 parts of refined salt 0.8-1.2 of flour part

Compound alkali 0.10-0.20 part pigment is an amount of

Xanthans 0.15-0.25 part liquefaction fish albumen 8.0-10.0 part

Water 22.0-25.0 part

Described compound alkali is the mixture that contains 30% potash, 57% sodium carbonate, 7% dipotassium hydrogen phosphate, 2% calgon, 4% tertiary sodium phosphate;

Described liquefaction fish albumen is fish to be passed through protease hydrolytic handle afterwards and make.

The preparation method of liquefaction fish albumen in the described fish face, carry out according to the following steps:

(1), free of contamination fresh and alive grey silver carp is removed the gill and internal organ, and clean, stripping and slicing and make fish mud through meat grinder;

(2), fish mud is put into jacketed pan, the water yield that adds in the pot is the weight of fish mud, and water temperature is controlled between 55-59 ℃,

(3), drop into 0.5% 300,000 U/g animal proteases by the papain of 0.3% 800,000 U/g of fish mud weight and fish mud weight;

(4), to add concentration in the pot be 20% aqueous sodium carbonate, adjust the solution pH value at 6.5-7.0, and slowly stir hydrolysis 6-6.5 hour;

(5), after hydrolysis finishes,, carry out the centrifugal fish albumen supernatant that must liquefy with centrifuge again with 200 broken bone of order filter cloth elimination and impurity;

(6), the fish albumen supernatant that will liquefy moves to jacketed pan, and water temperature is risen to 100 ℃, enzyme 10 minutes goes out;

(7), when the liquid for the treatment of previous step is cooled to 70 ℃, add 0.25% natrium citricum of liquefaction fish albumen supernatant weight and 0.03% Tea Polyphenols, after in natrium citricum and the water-soluble little water of Tea Polyphenols, add again earlier;

(8), again 0.25% the beta-cyclodextrin that adds 0.20% biochemical antistaling agent of food of liquefaction fish albumen supernatant weight and liquefaction fish albumen supernatant weight adds after being dissolved in the biochemical antistaling agent of food and beta-cyclodextrin in the little water earlier again;

(9), will liquefy 1.5% rectifying monoglyceride of fish albumen supernatant weight, 8.5% warm water with liquefaction fish albumen supernatant weight carries out the αization processing, just slowly be heated to 68-70 ℃ at normal temperatures, and constantly stir, make it to form the dispersion of homogeneous transparent, naturally cool to room temperature, add jacketed pan again behind the formation gel;

(10), the liquid in the above-mentioned jacketed pan fully stirred 20 minutes after, naturally cool to room temperature, make liquefaction fish albumen.

The production method of fish face, carry out according to the following steps:

A, xanthans is dissolved in the part water, and stirs at a slow speed, continue to add water and be stirred to the pasty state slurry, stirred fast again 5-10 minute, take out colloidal solution and standing over night;

B, with the xanthans body temperatureization of standing over night, and through colloid mill mill one or two time;

C, refined salt, compound alkali, pigment is soluble in water is stirred to fully and dissolves;

D, the fish albumen that will liquefy maintain the temperature at 70 ℃, with the xanthans behind the mill, dissolve refined salt, compound alkali, pigment and add;

E, the mixture in D step dropped into together fully stir in the flour and even, add the water yield in right amount, with face with spare into dough, with dough slaking, calendering, tangent plane or ripple forming, at last through super-dry, making adult fish face.

The present invention makes full use of the principle of plant animal protein complementation, contains a large amount of free amino acids and brain gold material in the fish face that provides: as arachidonic acid, eicosapentaenoic acid, DHA and other trace element.

The specific embodiment

A kind of fish face, it prepares burden content by weight:

1.0 parts of 100 parts of refined salt of flour

0.16 part of pigment of compound alkali is an amount of

9.9 parts in 0.15 part of liquefaction of xanthans fish albumen

23.0 parts in water

Described compound alkali is the mixture that contains 30% potash, 57% sodium carbonate, 7% dipotassium hydrogen phosphate, 2% calgon, 4% tertiary sodium phosphate, and content is weight percentage;

Preparation method in the summary of the invention in the described liquefaction fish albumen by specification makes.

The production method of fish face, carry out according to the following steps:

A, xanthans is dissolved in the part water, and stirs at a slow speed, continue to add water and be stirred to lake shape slurry, amount of water is 13.2 parts, stirs a moment fast again, takes out colloidal solution and standing over night;

B, with the xanthans body temperatureization of standing over night, and through colloid mill mill one or two time;

C, refined salt, compound alkali, pigment are dissolved in 3.3 parts of water, are stirred to fully and dissolve;

D, the fish albumen that will liquefy maintain the temperature at 70 ℃, with the xanthans behind the mill, dissolve refined salt, compound alkali, pigment and add;

E, the mixture in D step dropped into together fully stir in the flour and even, add surplus water, with face with spare into dough, with dough slaking, calendering, tangent plane or ripple forming, at last through super-dry, making adult fish face.

The compounded amino acid content sees the following form in the liquefaction fish albumen: mg/100ml

Project name	Testing result MG/100ML	Project name	Testing result MG/100ML	Project name	Testing result MG/100ML	Project name	Testing result MG/KG
								It radon propylhomoserin	16.7	Threonine	19.84	Methionine	135.0	Protein	4.9％
Serine	142.2	Alanine	229.2	Ornithine	164.1	DHA	2.52
								Glutamic acid	45.53	Proline	84.64	Lysine	274.8	EPA	3.12
Glycine	150.3	Isoleucine	140.5	Taurine	—	Calcium	41.7
								Histidine	119.0	Cystine	8.00	Leucine	249.5	Zinc	1.0
Hydroxy-proline	—	Tyrosine	96.98	Phenylalanine	177.2	Selenium	0.051
								Arginine	61.65	Valine	174.2	Tryptophan	42.92	Iron	0.78

Claims (3)

1, the preparation method of liquefaction fish albumen is characterized in that: carry out according to the following steps:

(1), free of contamination fresh and alive grey silver carp is removed the gill and internal organ, and clean, stripping and slicing and make fish mud through meat grinder;

(2), fish mud is put into jacketed pan, the water yield that adds in the pot is the weight of fish mud, and water temperature is controlled between 55-59 ℃,

(3), drop into 0.5% 300,000 U/g animal proteases by the papain of 0.3% 800,000 U/g of fish mud weight and fish mud weight;

(4), to add concentration in the pot be 20% aqueous sodium carbonate, adjust the solution pH value at 6.5-7.0, and slowly stir hydrolysis 6-6.5 hour;

(5), after hydrolysis finishes,, carry out the centrifugal fish albumen supernatant that must liquefy with centrifuge again with 200 broken bone of order filter cloth elimination and impurity;

(6), the fish albumen supernatant that will liquefy moves to jacketed pan, and water temperature is risen to 100 ℃, enzyme 10 minutes goes out;

(7), when the liquid for the treatment of previous step is cooled to 70 ℃, add 0.25% natrium citricum of liquefaction fish albumen supernatant weight and 0.03% Tea Polyphenols, add again after being dissolved in natrium citricum and Tea Polyphenols in the little water earlier;

(8), again 0.25% the beta-cyclodextrin that adds 0.20% biochemical antistaling agent of food of liquefaction fish albumen supernatant weight and liquefaction fish albumen supernatant weight adds after being dissolved in the biochemical antistaling agent of food and beta-cyclodextrin in the little water earlier again;

(9), will liquefy 1.5% rectifying monoglyceride of fish albumen supernatant weight, 8.5% warm water with liquefaction fish albumen supernatant weight carries out the αization processing, just slowly be heated to 68-70 ℃ at normal temperatures, and constantly stir, make it to form the dispersion of homogeneous transparent, naturally cool to room temperature, add jacketed pan again behind the formation gel;

(10), the liquid in the above-mentioned jacketed pan fully stirred 20 minutes after, naturally cool to room temperature, make liquefaction fish albumen.

2, a kind of production method of fish face, used batching content be by weight:

100 parts of refined salt 0.8-1.2 of flour part

Compound alkali 0.10-0.20 part pigment is an amount of

Xanthans 0.15-0.25 part water 22.0-25.0 part

Liquefaction fish albumen 8.0-10.0 part according to the preparation of the method for claim 1

Described compound alkali is the mixture that contains 30% potash, 57% sodium carbonate, 7% dipotassium hydrogen phosphate, 2% calgon, 4% tertiary sodium phosphate;

Carry out according to the following steps:

A, xanthans is dissolved in the part water, and stirs at a slow speed, continue to add water and be stirred to the pasty state slurry, stirred fast again 5-10 minute, take out colloidal solution and standing over night;

B, with the xanthans body temperatureization of standing over night, and through colloid mill mill one or two time;

C, refined salt, compound alkali, pigment is soluble in water is stirred to fully and dissolves;

D, claim 1 liquefaction fish albumen is maintained the temperature at 70 ℃, with the xanthans behind the mill, dissolve refined salt, compound alkali, pigment and add;

E, the mixture in D step dropped into together fully stir in the flour and even, add the water yield in right amount, with face with spare into dough, with dough slaking, calendering, tangent plane or ripple forming, at last through super-dry, making adult fish face.

3, according to the fish face of the method for claim 2 preparation.