CN101473964B - Nutrient fish meat prepared food for children and technique for preparing the same - Google Patents
Nutrient fish meat prepared food for children and technique for preparing the same Download PDFInfo
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Abstract
The invention provides a nutrient prepared fish food for children and a preparation technology thereof. A prescription comprises minced fillet, lean meat, egg white, drinking water, starch, soybean protein powder, wheat protein powder, edible salt, composite phosphate, monosodium glutamate, sesame oil, garlic, calcium carbonate, zinc lactate dehydrate, ferrous lactate trihydrate, vitamin A and vitamin D. The food contains the minced fillet that is rich in good quality protein as the main raw material, contains plant proteins such as soybean, wheat as auxiliary materials and is added with minerals such as zinc, calcium, iron and the like and vitamin A and vitamin D that are required by the growth of children, a functional nutrient composite meat-minced fillet gel product that has comprehensive and balanced nutrition and good quality without fishy smell is confected, and the composite meat-minced fillet gel product has the characteristics of low fat content, abundant nutrition, good elasticity and the like. The preparation method is scientific and reasonable, overcomes the disadvantage of traditional processing techniques, is fit for large scale popularization and application and has obvious economic benefit.
Description
Technical field
The invention belongs to food technology field, more specifically relate to a kind of nutrient fish meat prepared food for children and preparation technology.
Background technology
Nutrient imbalance, the sorrow of growth is along with Chinese economic development, and people's living standard improves constantly, and diet and nutrition become the problem of people's growing interest, and child nutrition is more extremely paid attention to.The children and youth growth level was significantly improved than 10 years at present; But owing to nutrient knowledge lacks, is familiar with reasons such as deviation and poor eating habits; China still exists the children of comparatively serious child nutrition unbalance problem, especially rural area still to exist higher malnutritive illness rate.It is malnutritive that part children exist protein, heat energy to mix to lack, and rate of growthretardation below 5 years old and under-weight rate are respectively 14.3% and 7.8%, deprived rural area even up to 29.3 and 14.4.Nutrient lacks problem equal ubiquity in China town and country children: the infant lacks the zinc ratio up to 39%; 1-3 year children calcium, zinc, sideropenic situation are comparatively serious; The daily intaking amount of students in middle and primary schools' calcium only reaches 40% to 50% of recommended amounts; 3-12 year vitamin A in children shortage rate is 9.3%.Current many heads of a family ignore the diet tendency of controlling children, and what child likes to eat what is just given, connive children partiality for a limited variety of food, particular about food, eat bad habit such as too much snacks, make meal structures for children unbalance, finally cause the nutrient shortage.Infringement is the critical period that physique and intelligence are grown the childhood of growing, and the nutrient shortage can cause damage to upgrowth and development of children: the insufficiency of intake of protein can cause upgrowth and development of children slow, and immunologic function descends, and is prone to suffer from infect; Calcium and vitamin D insufficiency of intake can influence the growth of children's bone tooth, even cause rickets; The iron intake is not enough or it is bad except anaemia appears in meeting to utilize, and also can influence children ' s intelligence development, has research to show, the normal children of its IQ of the children of hypoferric anemia on average will hang down 9 scoring points; Zinc deficiency can cause that children's anorexia, immunologic function reduce, poor wound healing; VAD can cause that children physical development is slow, and adaptive capacity descends.Children obesity it is generally acknowledged that working as children's body weight surpasses same sex, is obesity with height normal child average 20% above person.3-6 year children have a sweet tooth because appetite is good, occur fat easily.Investigation result shows that the fat incidence of Chinese children has reached 8.1%, but also increasing.
Summary of the invention
The objective of the invention is to Chinese children nutrient imbalance problem; Especially protein and mineral deficiency problem; A kind of nutrient fish meat prepared food for children and preparation technology are provided, and this food is primary raw material with the fish gruel of being rich in high-quality protein, is auxiliary material with the soybean vegetable protein; Add child growth and grow minerals and vitamins A and D such as required zinc, calcium, zinc, iron, be mixed with the compound pork minced fish gel goods of balanced functional, the no fishy smell of comprehensive nutrition, high-quality, high trophism.Series of products have characteristics such as fat content is low, nutritious, good springiness; Simultaneously, the preparation method is scientific and reasonable, has overcome traditional surimi product in heating process, and surimi product fragrance evanescence, fishy smell increase the weight of, and cause the local flavor variation, influences its acceptable shortcoming, is fit to large-scale promotion application, has remarkable economic efficiency.
Nutrient fish meat prepared food for children of the present invention is characterized in that: the prescription of said fish meat prepared food for children comprises: fish is rotten: 500-700kg; Lean meat: 100-300kg; Egg white: 60-150kg; Drinking water: 30-100kg, starch: 50-150kg; Soyabean protein powder: 30-100kg; Gluten powder: 20-80kg; Salt: 15-30kg; Composite phosphate: 0-30kg; Monosodium glutamate: 10-30kg; Sesame oil: 10-20kg; The head of garlic: 5-30kg; Calcium carbonate: 1-5kg; 2 hydration zinc lactate: 10-50g; 3 hydration ferrous lactate: 15-60g; Vitamin A: 5-30g; Vitamin D: 5-20g.
The preparation technology of nutrient fish meat prepared food for children of the present invention is:
(1) fish is rotten, lean meat is rotten partly thaws: frappe fish is rotten, lean meat at room temperature thaws reaches-5 ℃ to central temperature, and surface temperature is at-1 ℃;
(2) burst in the arena: empty arena, salt are beaten, burst 3 stages in the seasoning arena:
A) the empty arena: the sky arena that mixing and kneading machine carries out is put in the fish gruel that will partly thaw; Time is controlled at 15-25min, and temperature is at-2～5 ℃;
B) salt is beaten: add salt and composite phosphate continuation arena and burst, the salt arena time is 5min; The control temperature is at 2～5 ℃;
C) seasoning beat to be burst: add the soyabean protein powder emulsion paste and gluten powder emulsion paste, sesame oil, egg white, monosodium glutamate, the head of garlic, the starch that contain calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates after salt is beaten according to this, make it to stir full and uniform pulp; Time is controlled in the 10min, and temperature is at 0-10 ℃;
(3) gelation: rotten low temperature gelation, 2 ℃-8 ℃ of temperature, gelation time 12-36 hour of adopting of the fish after the allotment;
(4) moulding: the series of products that the fish gruel after the gelation are processed into definite shapes such as spheroidal, cylindrical, square, strip, flat and weight through various make-up machines.Said forming operation is burst to be operatively connected with the arena and is carried out, and at a distance from not surpassing 2 hours, whole process temperature control is not more than 10 ℃ between the two;
(5) add thermal maturation: the semi-finished product after the moulding adopt two sections heatings to boil the phase I: 40-55 ℃ of heating 20-40min, carry out high temperature Fast Heating 20-40min in second stage: the 80-95 ℃ temperature;
(6) cooling: the surimi product that finishes of heating drains after the quench cooled in aseptic cold water, or is placed on the cooling frame and is cooled to room temperature through high wind.Cooling chamber carries out sterilization with ultraviolet ray or ozone in advance;
(7) quick-frozen: will cool off good product and get into freeze tunnel immediately and carry out quick-frozen, solidification point is not higher than-30 ℃, in 40min, freezes to central temperature-18 ℃.
Remarkable advantage of the present invention is: the lean meat that adds 10-30% in the surimi product; Can improve the quality of surimi product greatly, add the soybean of 5-10% or the vegetable protein of wheat, optimize albumen and form; Increase the retentiveness of surimi product, can improve the quality of surimi product greatly; Add child growth and grow minerals and vitamins A and D such as required zinc, calcium, zinc, iron, be mixed with functional strong, good, the high fish food of quality of mouthfeel balanced in nutrition.Surimi product has good pardon for the nutriment that is added, and is the excellent carrier of development child nutrition condensed food, and its network structure can be good at the little molecular nutrition material that permanent domicile adds; In addition, the gel strength of surimi product is decided by the temperature of gelation to a great extent.
The protein content of child nutrition surimi product of the present invention has reached more than 16%; When preparation fish slurry, add the lean meat of 10-30%; Can improve the quality of surimi product greatly, add the soybean of 5-10% or the vegetable protein of wheat, optimize albumen and form; Increase the retentiveness of surimi product, can improve the quality of surimi product greatly.This product of 150g if children can ingest every day is with the high-quality animal protein that obtains 25g.According to children's Chinese DRIs every day that Chinese Soclety of Nutrition is recommended, protein mean value is 50g, and preferably wherein half derives from animal protein or bean protein.Then the children all day of the demand to animal protein has almost been satisfied in the absorption of these nutrient minced fish goods of 150g, has higher nutritive value.
Child nutrition surimi product of the present invention through reasonable raw material select, collocation, the insufficiency of intake that the calcium in the product, iron, zinc element and vitamin A and D can rational addition Chinese children these nutrients in the meals of every day.Simultaneously, therefore these several kinds of nutrition fortifier relative low price, when having improved the product nutritive value, can produce any influence to the cost of original surimi product hardly, have improved the market acceptability and the market competitiveness of this product.
The present invention has very strong pardon for the nutrients such as calcium, iron, zinc, vitamin A and D that add in surimi product, turnover rate all is no more than 15%, is a good nutrient carrier.Therefore, can be carrier further with the surimi product, develop other functional food; Be fit to large-scale promotion application, have remarkable economic efficiency.
Pulping process in the technology of the present invention adopts three sections pulp-making methods of low temperature.Slurrying is the most important technology in the surimi product processing, is the key that influences rotten retentiveness of fish and minced fish gelization.Be the muscle fibril of salt dissolubility more than 60% in the fish meat protein, wherein myosin accounts for 60%, also has 20% globular actin in addition.Cut in the process of mixing in surimi product processing, not only accomplished the mixing of supplementary material, the more important thing is the fribrillin stripping of the salt that added, make fish protein be a kind of collosol state, be the solation of muscle fibril the salt dissolubility.Adopt three sections pulp-making methods of low temperature, improve the minced fish gel degree, increase the rotten retentiveness of fish, improve quality.
Two sections heatings are adopted in the moulding of technology of the present invention.Heating is the most important technology in the surimi product processing, is the key that influences minced fish gelization and gel deterioration.Protein forms gel process will experience three phases, i.e. gelation, gel deterioration and breaded fish stickization.Gelation usually occurs in below 50 ℃, the result of myosin and actin interaction of molecules.Gelation process is the process that forms the elastic construction of surimi product; The main interaction that relies on adjacent mhc molecule; Comprise the expansion (30～40 ℃) of mhc molecule afterbody α-Luo Xuanjiegou and the interaction (＞50 ℃) of hydrophobic region (head is rich in); Intermolecular generation is built bridge, and forms three-dimensional network structure, and bridge formation is relevant with the S-S base with hydrophobic group.As shown in Figure 1.
Semi-finished product after the moulding adopt two sections heatings to boil, and the phase I heating-up temperature is 40-50 ℃, and intermolecular generation is built bridge, and form three-dimensional network structure, have played styling; The heating-up temperature of second stage is 80-95 ℃, mainly is slaking product tissue, improves the products'texture effect.Adopt two sections heatings, lower nutrient loss, improve quality.
Description of drawings
The cross key structure of Fig. 1 base globulin.
Fig. 2 is a process chart of the present invention.
The specific embodiment
Fish is rotten: 500-700kg; Lean meat: 100-300kg; Egg white: 60-150kg; Drinking water: 30-100kg, starch: 50-150kg; Soyabean protein powder: 30-100kg; Gluten powder: 20-80kg; Salt: 15-30kg; Composite phosphate: 0-30kg; Monosodium glutamate: 10-30kg; Sesame oil: 10-20kg; The head of garlic: 5-30kg; Calcium carbonate: 1-5kg; 2 hydration zinc lactate: 10-50g; 3 hydration ferrous lactate: 15-60g; Vitamin A: 5-30g; Vitamin D: 5-20g.
The selection of fish slurry: when the various fishes gruel of processing and fabricating food, the selection of fingerling and the freshness of fish are very important, and it affects mouthfeel, elasticity and the trophic component of goods.
The effect of soybean and gluten powder: when the various fishes gruel of processing and fabricating food; Add an amount of soybean and gluten powder; Fish protein or itself and vegetable protein be mixed and made into azelon; Make the rotten food of the splendid fish of viscoplasticity, increase the quality and the grade of surimi product, solve the elastic problem of aquatic products surimi product.
The effect of nutrition fortifier: when the various fishes gruel of processing and fabricating food; Add child growth and grow mineral matter and vitamin A and D such as required zinc, calcium, zinc, iron; Strengthen the required nutrient of children, be mixed with functional strong, good, the high fish food of quality of mouthfeel balanced in nutrition.
According to said prescription, preparation technology's concrete steps are:
(1) fish is rotten, lean meat is rotten partly thaws: frappe fish is rotten, lean meat at room temperature thaws reaches about-5 ℃ to central temperature, and surface temperature is about-1 ℃.Thawing of appropriateness helps to cut carrying out smoothly of the process of mixing, and salting-in protein in the muscle and salt, phosphate fully act on, and make surimi product that better elasticity and brittleness arranged.
(2) burst in the arena: empty arena, salt are beaten, burst 3 stages in the seasoning arena:
A) the empty arena: the sky arena that mixing and kneading machine carries out is put in the fish gruel that will partly thaw; Time is controlled at 15-25min, and temperature is at-2～5 ℃.Through the agitation grinding effect, destroy flesh of fish cell tissue, for the stripping of salt soluble protein creates conditions.
B) salt is beaten: add salt and composite phosphate continuation arena and burst, the salt arena time is 5min; The control temperature is at 2～5 ℃.The surimi product elasticity that salt is beaten under this condition is best, and thickness is gradually oppressed in salt soluble protein stripping in the fish gruel, and the fish gruel becomes the very strong colloidal sol of viscosity, and can become the thick liquid of bulk, can take the circumstances into consideration the on the rocks or water of gradation, so that the abundant hydration of protein; Prevent excessively to beat the temperature of bursting and raise, the salt soluble protein sex change increases, control temperature＜10 ℃;
C) seasoning beat to be burst: add the soyabean protein powder emulsion paste and gluten powder emulsion paste, sesame oil, egg white, monosodium glutamate, the head of garlic, the starch that contain calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates after salt is beaten according to this, make it to stir full and uniform pulp; Time is controlled in the 10min, and temperature is at 0-10 ℃.
More than beat the temperature of the process of bursting and control through adding trash ice, low temperature is beaten and is burst, and surimi product elasticity is better; Beating the temperature of bursting raises; The surimi product flexibility decrease, this is to cause the actin sex change to lose hydrophilicity because temperature raises, and causes the goods flexibility decrease.
It is proper to beat routed time control: insufficient if burst in the arena, then the viscosity of fish gruel is indefinite, heating back goods poor flexibility.Beat the overlong time of bursting, make protein denaturation lose hydrophilicity, also can cause flexibility decrease because of the rotten temperature of fish raises.The arena time of bursting generally is controlled at 20-45min
Salt adds best when sky is beaten back flesh of fish temperature at 2～5 ℃, with the salt purpose: seasoning; Make the abundant stripping of salt soluble protein in the flesh of fish, improve goods elasticity.
For improving the quality of surimi product, generally can use vacuum mixing and kneading machine and vacuum to cut the machine of stumbling, so that the bubble of in processing such as the arena is routed, sneaking into the fish gruel is driven away, make its influence be reduced to minimum level to quality.
(3) gelation: rotten low temperature gelation, 2 ℃-8 ℃ of temperature, gelation time 12-36 hour of adopting of the fish after the allotment;
(4) moulding: various shapes are processed in the fish gruel that will beat after bursting; Have very strong viscosity and certain plasticity, can be processed into various shapes and kind according to the demands of different of each kind; Said forming operation carries out with beat bursting to be operatively connected, and the time can not surpass 2 hours between the two, otherwise, beat the fish gruel gel phenomenon of placement meeting at room temperature after bursting and lose viscosity and plasticity, and can't moulding;
(5) heating: the fish of gelation is rotten adopts two sections heatings to boil: the fish gruel after the moulding at 40-55 ℃ of heating 20-40min, is put into 85-95 ℃ of temperature again and carried out high temperature Fast Heating 20-40min; In order to realize industrialization; Adopt two sections heatings: the heating process of salt arena fish gruel has very big influence to the elasticity of goods; And the temperature that finally reaches is influential to the keeping quality of goods; So that the fish gruel at leisure the temperature band through gelation make it avoid constructing deterioration through gel deterioration band fast again and then can obtain goods to promote cancellated formation than strong elasticity, not only can be fast through gelation degradation temperatures band; And the central temperature that can make surimi product reaches 80-85 ℃, reaches the purpose of pasteurization.
(6) cooling: the surimi product that finishes of heating drains after the quench cooled in aseptic cold water, or is placed on the cooling frame and is cooled to room temperature through high wind.Cooling chamber carries out sterilization with ultraviolet ray or ozone in advance;
(7) quick-frozen packing warehouse-in: will cool off the product of getting well and get into freeze tunnel immediately and carry out quick-frozen, solidification point is not higher than-30 ℃, in 40min, freezes to central temperature-18 ℃.Measure, pack by the weight that is indicated above the packaging bag at once, the carton of packing into then, packaging and warehousing, Cold Storage Control is below-18 ℃.
Below be several specific embodiment of the present invention, further specify the present invention, but the present invention be not limited only to this.Instance one: prescription: fish is rotten: 650kg; Lean meat: 150kg; Egg white: 80kg; Drinking water: 50kg, starch: 100kg; Soyabean protein powder: 35kg; Gluten powder: 35kg; Salt: 20kg; Composite phosphate: 5kg; Monosodium glutamate: 15kg; Sesame oil: 10kg; The head of garlic: 10kg; Calcium carbonate: 2kg; 2 hydration zinc lactate: 30g; 3 hydration ferrous lactate: 25g; Vitamin A: 10g; Vitamin D: 8g.
According to prescription, preparation technology's concrete steps are:
(1) fish is rotten, lean meat is rotten partly thaws: frappe fish is rotten, lean meat at room temperature thaws reaches-5 ℃ to central temperature, and surface temperature is at-1 ℃;
(2) burst in the arena: empty arena, salt are beaten, burst 3 stages in the seasoning arena: empty arena, salt are beaten and burst in the seasoning arena all adopts vacuum mixing and kneading machine and vacuum to cut the machine of stumbling.
A) the empty arena: the sky arena that mixing and kneading machine carries out is put in the fish gruel that will partly thaw; Time is controlled at 20min, and temperature is at 3 ℃;
B) salt is beaten: add salt and composite phosphate continuation arena and burst, the salt arena time is 8min; The control temperature is 5 ℃; Salt and composite phosphate add when being lower than 5 ℃ in flesh of fish temperature; Adopt borneol or frozen water control temperature, burst so that the abundant hydration of protein through beating.
C) seasoning is beaten and is burst: earlier calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates are dissolved in an amount of frozen water, add soyabean protein powder and gluten powder again, be emulsified into soybean protein emulsion paste and wheat gluten emulsion paste through colloid mill.Add the soyabean protein powder emulsion paste and gluten powder emulsion paste, sesame oil, egg white, monosodium glutamate, the head of garlic, the starch that contain calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates after salt is beaten according to this, make it to stir full and uniform pulp; Beating the time of bursting is 6min, and whole process temperature is 6 ℃.
(3) gelation: rotten low temperature gelation, 7 ℃ of temperature, the gelation time 20 hours of adopting of the fish after the allotment;
(4) moulding: the fish gruel after the gelation is processed into the spheroidal shape through various make-up machines, and each weight is the spray ball of 25g.Said forming operation is burst to be operatively connected with the arena and is carried out, and at a distance from not surpassing 2 hours, whole process temperature control is not more than 10 ℃ between the two;
(5) add thermal maturation: the semi-finished product after the moulding adopt two sections heatings to boil the phase I: 50 ℃ of heating 40min, second stage: carry out high temperature Fast Heating 35min in 95 ℃ of temperature;
(6) cooling: the surimi product that finishes of heating drains after the quench cooled in aseptic cold water, or is placed on the cooling frame and is cooled to room temperature through high wind.Cooling chamber carries out sterilization with ultraviolet ray or ozone in advance;
(7) quick-frozen: will cool off good product and get into freeze tunnel immediately and carry out quick-frozen, solidification point is-33 ℃, in 30min, freezes to central temperature-18 ℃;
(8) packing warehouse-in: the weighing pack, every bag 850g, the carton of packing into then, every case 24 bags, packaging and warehousing, Cold Storage Control is below-18 ℃.
Instance two:
Prescription: fish is rotten: 800kg; Lean meat: 100kg; Egg white: 110kg; Drinking water: 70kg, starch: 120kg; Soyabean protein powder: 45kg; Gluten powder: 25kg; Salt: 25kg; Composite phosphate: 5kg; Monosodium glutamate: 15kg; Sesame oil: 10kg; The head of garlic: 10kg; Calcium carbonate: 3kg; 2 hydration zinc lactate: 35g; 3 hydration ferrous lactate: 30g; Vitamin A: 15g; Vitamin D: 10g.
According to prescription, preparation technology's concrete steps are:
(1) fish is rotten, lean meat is rotten partly thaws: frappe fish is rotten, lean meat at room temperature thaws reaches-5 ℃ to central temperature, and surface temperature is at-1 ℃;
(2) burst in the arena: empty arena, salt are beaten, burst 3 stages in the seasoning arena: empty arena, salt are beaten and burst in the seasoning arena all adopts vacuum mixing and kneading machine and vacuum to cut the machine of stumbling.
A) the empty arena: the sky arena that mixing and kneading machine carries out is put in the fish gruel that will partly thaw; Time is controlled at 25min, and temperature is at 2 ℃;
B) salt is beaten: add salt and composite phosphate continuation arena and burst, the salt arena time is 9min; The control temperature is 4 ℃; Salt and composite phosphate add when being lower than 5 ℃ in flesh of fish temperature; Adopt borneol or frozen water control temperature, burst so that the abundant hydration of protein through beating.
C) seasoning is beaten and is burst: earlier calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates are dissolved in an amount of frozen water, add soyabean protein powder and gluten powder again, be emulsified into soybean protein emulsion paste and wheat gluten emulsion paste through colloid mill.Add the soyabean protein powder emulsion paste and gluten powder emulsion paste, sesame oil, egg white, monosodium glutamate, the head of garlic, the starch that contain calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates after salt is beaten according to this, make it to stir full and uniform pulp; Beating the time of bursting is 8min, and whole process temperature is 6 ℃.
(3) gelation: rotten low temperature gelation, 7 ℃ of temperature, the gelation time 24 hours of adopting of the fish after the allotment;
(4) moulding: the fish gruel after the gelation is processed into cylinder form through various make-up machines, and each weight is 20g.Said forming operation is burst to be operatively connected with the arena and is carried out, and at a distance from not surpassing 1.5 hours, whole process temperature control is not more than 9 ℃ between the two;
(5) add thermal maturation: the semi-finished product after the moulding adopt two sections heatings to boil the phase I: 50 ℃ of heating 25min, second stage: carry out high temperature Fast Heating 30min in 92 ℃ of temperature;
(6) cooling: the surimi product that finishes of heating drains after the quench cooled in aseptic cold water, or is placed on the cooling frame and is cooled to room temperature through high wind.Cooling chamber carries out sterilization with ultraviolet ray or ozone in advance;
(7) quick-frozen: will cool off good product and get into freeze tunnel immediately and carry out quick-frozen, solidification point is-34 ℃, in 35min, freezes to central temperature-18 ℃;
(8) packing warehouse-in: the weighing pack, every bag 500g, the carton of packing into then, every case 36 bags, packaging and warehousing, Cold Storage Control is below-18 ℃.
Instance three:
Prescription: fish is rotten: 550kg; Lean meat: 250kg; Egg white: 50kg; Drinking water: 30kg, starch: 70kg; Soyabean protein powder: 45kg; Gluten powder: 40kg; Salt: 20kg; Composite phosphate: 5kg; Monosodium glutamate: 15kg; Sesame oil: 15kg; The head of garlic: 15kg; Calcium carbonate: 3kg; 2 hydration zinc lactate: 35g; 3 hydration ferrous lactate: 35g; Vitamin A: 15g; Vitamin D: 10g.
According to prescription, preparation technology's concrete steps are:
(1) fish is rotten, lean meat is rotten partly thaws: frappe fish is rotten, lean meat at room temperature thaws reaches-3 ℃ to central temperature, and surface temperature is at 0 ℃;
(2) burst in the arena: empty arena, salt are beaten, burst 3 stages in the seasoning arena: empty arena, salt are beaten and burst in the seasoning arena all adopts vacuum mixing and kneading machine and vacuum to cut the machine of stumbling.
A) the empty arena: the sky arena that mixing and kneading machine carries out is put in the fish gruel that will partly thaw; Time is controlled at 25min, and temperature is at 4 ℃;
B) salt is beaten: add salt and composite phosphate continuation arena and burst, the salt arena time is 5min; The control temperature is 6 ℃; Salt and composite phosphate add when being lower than 6 ℃ in flesh of fish temperature; Adopt borneol or frozen water control temperature, burst so that the abundant hydration of protein through beating.
C) seasoning is beaten and is burst: earlier calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates are dissolved in an amount of frozen water, add soyabean protein powder and gluten powder again, be emulsified into soybean protein emulsion paste and wheat gluten emulsion paste through colloid mill.Add the soyabean protein powder emulsion paste and gluten powder emulsion paste, sesame oil, egg white, monosodium glutamate, the head of garlic, the starch that contain calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates after salt is beaten according to this, make it to stir full and uniform pulp; Beating the time of bursting is 8min, and whole process temperature is 8 ℃.
(3) gelation: rotten low temperature gelation, 8 ℃ of temperature, the gelation time 30 hours of adopting of the fish after the allotment;
(4) moulding: the fish gruel after the gelation is processed into square configuration through various make-up machines, and each weight is 20g.Said forming operation is burst to be operatively connected with the arena and is carried out, and at a distance from not surpassing 1 hour, whole process temperature control is not more than 10 ℃ between the two;
(5) add thermal maturation: the semi-finished product after the moulding adopt two sections heatings to boil the phase I: 50 ℃ of heating 25min, second stage: carry out high temperature Fast Heating 20min in 95 ℃ of temperature;
(6) cooling: the surimi product that finishes of heating drains after the quench cooled in aseptic cold water, or is placed on the cooling frame and is cooled to room temperature through high wind.Cooling chamber carries out sterilization with ultraviolet ray or ozone in advance;
(7) quick-frozen: will cool off good product and get into freeze tunnel immediately and carry out quick-frozen, solidification point is-34 ℃, in 28min, freezes to central temperature-18 ℃;
(8) packing warehouse-in: the weighing pack, every bag 600g, the carton of packing into then, every case 30 bags, packaging and warehousing, Cold Storage Control is below-18 ℃.
Instance four:
Fish is rotten: 700kg; Lean meat: 120kg; Egg white: 140kg; Drinking water: 80kg, starch: 90kg; Soyabean protein powder: 50kg; Gluten powder: 40kg; Salt: 20kg; Composite phosphate: 10kg; Monosodium glutamate: 15kg; Sesame oil: 10kg; The head of garlic: 20kg; Calcium carbonate: 3kg; 2 hydration zinc lactate: 40g; 3 hydration ferrous lactate: 45g; Vitamin A: 25g; Vitamin D: 15kg.
According to prescription, preparation technology's concrete steps are:
(1) fish is rotten, lean meat is rotten partly thaws: frappe fish is rotten, lean meat at room temperature thaws reaches-4 ℃ to central temperature, and surface temperature is at-1 ℃;
(2) burst in the arena: empty arena, salt are beaten, burst 3 stages in the seasoning arena: empty arena, salt are beaten and burst in the seasoning arena all adopts vacuum mixing and kneading machine and vacuum to cut the machine of stumbling.
A) the empty arena: the sky arena that mixing and kneading machine carries out is put in the fish gruel that will partly thaw; Time is controlled at 25min, and temperature is at 2 ℃;
B) salt is beaten: add salt and composite phosphate continuation arena and burst, the salt arena time is 7min; The control temperature is 4 ℃; Salt and composite phosphate add when being lower than 5 ℃ in flesh of fish temperature; Adopt borneol or frozen water control temperature, burst so that the abundant hydration of protein through beating.
C) seasoning is beaten and is burst: earlier calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates are dissolved in an amount of frozen water, add soyabean protein powder and gluten powder again, be emulsified into soybean protein emulsion paste and wheat gluten emulsion paste through colloid mill.Add the soyabean protein powder emulsion paste and gluten powder emulsion paste, sesame oil, egg white, monosodium glutamate, the head of garlic, the starch that contain calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates after salt is beaten according to this, make it to stir full and uniform pulp; Beating the time of bursting is 7min, and whole process temperature is 6 ℃.
(3) gelation: rotten low temperature gelation, 7 ℃ of temperature, the gelation time 25 hours of adopting of the fish after the allotment;
(4) moulding: through various make-up machine processing strip shapes, each weight is 12kg with the fish gruel after the gelation.Said forming operation is burst to be operatively connected with the arena and is carried out, and at a distance from not surpassing 1 hour, whole process temperature control is not more than 10 ℃ between the two;
(5) add thermal maturation: the semi-finished product after the moulding adopt two sections heatings to boil the phase I: 45 ℃ of heating 20min, second stage: carry out high temperature Fast Heating 20min in 90 ℃ of temperature;
(6) cooling: the surimi product that finishes of heating drains after the quench cooled in aseptic cold water, or is placed on the cooling frame and is cooled to room temperature through high wind.Cooling chamber carries out sterilization with ultraviolet ray or ozone in advance;
(7) quick-frozen: will cool off good product and get into freeze tunnel immediately and carry out quick-frozen, solidification point is-32 ℃, in 25min, freezes to central temperature-18 ℃;
(8) packing warehouse-in: the weighing pack, every bag 1000kg, the carton of packing into then, every case 12 bags, packaging and warehousing, Cold Storage Control is below-18 ℃.
Instance five:
Fish is rotten: 650kg; Lean meat: 150kg; Egg white: 110kg: drinking water: 85kg, starch: 80kg; Soyabean protein powder: 65kg; Gluten powder: 35kg; Salt: 25kg; Composite phosphate: 10kg; Monosodium glutamate: 20kg; Sesame oil: 20kg; The head of garlic: 25kg; Calcium carbonate: 5kg; 2 hydration zinc lactate: 45g; 3 hydration ferrous lactate: 50g; Vitamin A: 25g; Vitamin D: 15g.
According to prescription, preparation technology's concrete steps are with instance one.
Instance six:
Fish is rotten: 500kg; Lean meat: 100kg; Egg white: 80kg; Drinking water: 35kg, starch: 55kg; Soyabean protein powder: 40kg; Gluten powder: 25kg; Salt: 15kg; Composite phosphate: 5kg; Monosodium glutamate: 10kg; Sesame oil: 15kg; The head of garlic: 10kg; Calcium carbonate: 1.5kg; 2 hydration zinc lactate: 1.5g; 3 hydration ferrous lactate: 20g; Vitamin A: 15g; Vitamin D: 15g.According to prescription, preparation technology's concrete steps are with instance two.
Instance seven:
Fish is rotten: 600kg; Lean meat: 120kg; Egg white: 85kg; Drinking water: 65kg, starch: 100kg; Soyabean protein powder: 30kg; Gluten powder: 20kg; Salt: 15kg; Composite phosphate: 10kg; Monosodium glutamate: 15kg; Sesame oil: 10kg; The head of garlic: 15kg; Calcium carbonate: 1kg; 2 hydration zinc lactate: 20g; 3 hydration ferrous lactate: 35g; Vitamin A: 25g; Vitamin D: 35g.
According to prescription, preparation technology's concrete steps are with instance three.
Instance eight:
Fish is rotten: 650kg; Lean meat: 95kg; Egg white: 75kg; Drinking water: 55kg, starch: 95kg; Soyabean protein powder: 45kg; Gluten powder: 35kg; Salt: 20kg; Composite phosphate: 5kg; Monosodium glutamate: 10kg; Sesame oil: 20kg; The head of garlic: 25kg; Calcium carbonate: 2kg; 2 hydration zinc lactate: 45g; 3 hydration ferrous lactate: 25g; Vitamin A: 15g; Vitamin D: 10g.According to prescription, preparation technology's concrete steps are with instance four.
Instance nine:
Fish is rotten: 650kg; Lean meat: 145kg; Egg white: 75kg; Drinking water: 55kg, starch: 85kg; Soyabean protein powder: 55kg; Gluten powder: 25kg; Salt: 15kg; Composite phosphate: 5kg; Monosodium glutamate: 10kg; Sesame oil: 20kg; The head of garlic: 30kg; Calcium carbonate: 2kg; 2 hydration zinc lactate: 25g; 3 hydration ferrous lactate: 35g; Vitamin A: 15g; Vitamin D: 20g.According to prescription, preparation technology's concrete steps are with instance one.
Instance ten:
Fish is rotten: 600kg; Lean meat: 125kg; Egg white: 60kg; Drinking water: 80kg, starch: 80kg; Soyabean protein powder: 50kg; Gluten powder: 30kg; Salt: 15kg; Composite phosphate: 10kg; Monosodium glutamate: 25kg; Sesame oil: 20kg; The head of garlic: 25kg; Calcium carbonate: 3kg; 2 hydration zinc lactate: 15g; 3 hydration ferrous lactate: 35g; Vitamin A: 30g; Vitamin D: 20g.
According to prescription, preparation technology's concrete steps are with instance two.
Claims (5)
1. a nutrient fish meat prepared food for children is characterized in that: the prescription of said fish meat prepared food for children: fish gruel: 500-700kg; Lean meat: 100-200kg; Egg white: 60-150kg; Drinking water: 30-100kg, starch: 50-150kg; Soyabean protein powder: 30-100kg; Gluten powder: 20-80kg; Salt: 15-30kg; Composite phosphate: 0-30kg; Monosodium glutamate: 10-30kg; Sesame oil: 10-20kg; The head of garlic: 5-30kg; Calcium carbonate: 1-5g; 2 hydration zinc lactate: 10-50g; 3 hydration ferrous lactate: 15-60g; Vitamin A: 5-30g; Vitamin D: 5-20g; According to said prescription, preparation technology's concrete steps are:
(1) fish is rotten, lean meat is rotten partly thaws: frappe fish is rotten, lean meat at room temperature thaws reaches-5 ℃ to central temperature, and surface temperature is at-1 ℃;
(2) burst in the arena: empty arena, salt are beaten, burst 3 stages in the seasoning arena:
A) the empty arena: the sky arena that mixing and kneading machine carries out is put in the fish gruel that will partly thaw; Time is controlled at 15-25min, and temperature is at-2～5 ℃;
B) salt is beaten: add salt and composite phosphate continuation arena and burst, the salt arena time is 5min; The control temperature is at 2～5 ℃;
C) seasoning beat to be burst: add the soyabean protein powder emulsion paste that contains calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates and gluten powder emulsion paste, sesame oil, egg white, monosodium glutamate, the head of garlic, starch after salt is beaten according to this; Make it to stir full and uniform pulp; Time is controlled in the 10min, and temperature is at 0-10 ℃;
Soyabean protein powder emulsion paste and gluten powder emulsion paste that the adding that said seasoning is added in beating and bursting contains calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates are earlier calcium carbonate, vitamin A, vitamin D, 2 hydration zinc lactates and 3 hydration ferrous lactates to be dissolved in frozen water; Add soyabean protein powder and gluten powder again, be emulsified into soybean protein emulsion paste and wheat gluten emulsion paste through colloid mill;
(3) gelation: rotten low temperature gelation, 2 ℃-8 ℃ of temperature, gelation time 12-36 hour of adopting of the fish after the allotment;
(4) moulding: the series of products that the fish gruel after the gelation are processed into spheroidal, cylindrical, square, strip, flat definite shape and weight through various make-up machines; Said forming operation is burst to be operatively connected with the arena and is carried out, and at a distance from not surpassing 2 hours, whole process temperature control is not more than 10 ℃ between the two;
(5) add thermal maturation: the semi-finished product after the moulding adopt two sections heatings to boil the phase I: 40-55 ℃ of heating 20-40min, carry out high temperature Fast Heating 20-40min in second stage: the 80-95 ℃ temperature;
(6) cooling: the surimi product that finishes of heating drains after the quench cooled in aseptic cold water, or is placed on the cooling frame and is cooled to room temperature through high wind; Cooling chamber carries out sterilization with ultraviolet ray or ozone in advance;
(7) quick-frozen: will cool off good product and get into freeze tunnel immediately and carry out quick-frozen, solidification point is not higher than-30 ℃, in 40min, freezes to central temperature-18 ℃.
2. nutrient fish meat prepared food for children according to claim 1 is characterized in that: said fish meat prepared food is packaged into finished product through packing machine, is placed on freezer-18 ℃ storage immediately.
3. nutrient fish meat prepared food for children according to claim 1; It is characterized in that: in the salt arena process in the said step (2); Salt adds when oppressing temperature at 2-5 ℃; For controlling this temperature range, adopt interpolation ice or frozen water to lower the temperature, beat so that the abundant hydration of protein through salt simultaneously.
4. nutrient fish meat prepared food for children according to claim 1; It is characterized in that: in the said step (4) the fish gruel after the gelation is processed into spheroidal, cylindrical, square, strip, flat definite shape through various make-up machines and refers to and receive outward appearance children enjoy, edible safety and size, said constant weight to be meant the series of products of each weight between 5-30g.
5. nutrient fish meat prepared food for children according to claim 1 is characterized in that: the sky in the said step (2) is beaten, salt is beaten and burst in the seasoning arena all adopts vacuum mixing and kneading machine and vacuum to cut the machine of stumbling.
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| KR101240084B1 (en) * | 2010-04-16 | 2013-03-18 | 주식회사 동원에프앤비 | Method for manufacturing of cube shaped fish food and product obtained thereby |
| CN101991145B (en) * | 2010-10-26 | 2013-04-03 | 北京市水产科学研究所 | Fish cake and preparation method thereof |
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| CN102429259A (en) * | 2011-12-14 | 2012-05-02 | 天津市宽达水产食品有限公司 | Application of calcium carbonate to minced fillet product |
| CN102640944B (en) * | 2012-05-04 | 2013-11-20 | 集美大学 | Preparation method of surimi product |
| TWI606785B (en) * | 2015-12-02 | 2017-12-01 | 財團法人金屬工業研究發展中心 | Refined product manufacturing method |
| CN109068702A (en) * | 2016-07-13 | 2018-12-21 | 泰万盛集团（大众）有限公司 | Innovative tuna processing flow |
| CN106666488A (en) * | 2016-12-30 | 2017-05-17 | 广州禄仕食品有限公司 | Novel fish meat product and preparation method thereof |
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