CN102038217A - Processing method of recombined braised tofu with seafood - Google Patents
Processing method of recombined braised tofu with seafood Download PDFInfo
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- CN102038217A CN102038217A CN2009100709445A CN200910070944A CN102038217A CN 102038217 A CN102038217 A CN 102038217A CN 2009100709445 A CN2009100709445 A CN 2009100709445A CN 200910070944 A CN200910070944 A CN 200910070944A CN 102038217 A CN102038217 A CN 102038217A
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Abstract
The invention relates to a recombined braised tofu with seafood and a processing method thereof, belonging to the food science and technology field. The method comprises the following steps of: adding accessories, such as soy protein, collagen of fish skin and fish bone, kelp extractives, and the like by using fresh-water minced fillet as a main raw material; and recombining, mixing (chopping in vacuum for 30 min), stewing and forming at a high temperature (for 30 min), frying with oil in vacuum, quickly cooling and packaging in vacuum to make a polymer of protein and amylase and form a tofu-shaped, fresh, tender and smooth product with seafood taste, i.e. the recombined braised tofu with seafood, and storing the finished product in the environment at 0-4 DEG C. The recombined braised tofu with seafood, which is produced by applying the technology, is rich in nutrition, has excellent consistency, white color and luster, great and strong seafood taste and long product shell life, and is widely suitable for Chinese and western foods.
Description
Technical field
The present invention relates to a kind of reorganization Braised Tofu with Seafood and processing method thereof.The invention belongs to technical field of food science.
Background technology
Do not have fish from ancient times and do not become not fete, China is fish big producing country, and nutritious because of fish has high protein, low fat, easy characteristics such as absorption, food flavor arranged, human body is had stronger health care, old friends generally like to eat fish.Fish is an intelligence development food, edible flesh release the pressure for children's intelligence development, the young and the middle aged produce refreshing effect to the mind, there is great effect the elderly's aspects such as good health and a long life.And contain abundant calcareously and micro-in the fish-bone, often eat and can prevent osteoporosis, for the elderly that the teenager who is in growth period and bone senesce, the place all is highly profitable.Moreover, the high-purity collagen that utilizes processing byproduct such as fish-skin fish-bone to produce can be added in the food, increases the water-retaining property of product, improves gelation, improves the texture characteristic of product, enriches mouthfeel.
Soy proteinaceous composition contains protein 40% approximately, wherein has 86%～88% soybean protein can dissolve in water.In this water soluble protein, globulin accounts for 85%, and albumin accounts for 5%, and peptone accounts for 4%, and nonprotein nitrogen accounts for 6%.Soybean protein be added into have emulsification in the food, effect such as water conservation and enhancing gelation.Emulsifying power promotes the formation of oil-water type latax, and produces protective layer, can promote the absorption of fat, or combines with fatty, and the loss of grease also can be played the effect of stabilizing food profile when reducing heating.The oil absorbency of histone can reach 60%～130% in butt.Soybean protein has a lot of polarity genes along its peptide chain backbone, makes albumen have water imbibition.Can form film at food surface, stop food taste to scatter and disappear, help food rehydrated, and make rehydrated product that desirable quality tissue be arranged, thereby reach the effect that improves the product gelation.
Sea-tangle is the very high marine alga of a kind of amount of iodine, generally contains iodine about 5 ‰.Many food sea-tangles can prevent and treat the goitre serious disease, can also harden by prevention of arterial, reduce gathering of cholesterol and fat.Also contain alginic acid in the sea-tangle, the function of pre-preventing leukemia and cancer of the stomach is arranged, can hypotensive, reducing blood lipid, arterial hamorrhage also there is anastalsis.Alginic acid is a kind of natural macromolecule carbohydrate that (sea-tangle) extracts from natural seaweed, and its sodium salt is commonly referred to algin, and algin is a kind of common food additives.As a kind of important stabilizing agent, thickener, emulsifying agent and gelling agent, sodium alginate is being brought into play important effect in fields such as food, chemical industry, environmental protection, pharmacy such as soybean protein isolate modified, health food, beer foam stabilisation, bacterial fertilizer, textile printing, desulfurizing oils always.
" eat fish more, eat meat less ", though become people's common recognition the sixth of the twelve Earthly Branches, still, in the actual life, fishbone is the obstacle that people eat fish.The reorganization Braised Tofu with Seafood mainly is to make of fish gruel, soybean protein, collagen, Thallus Laminariae (Thallus Eckloniae) extract, water and auxiliary material to process, because shape is as bean curd, so we are its called after Braised Tofu with Seafood of recombinating.Fishbone can be done into Braised Tofu with Seafood the inside by pulverizing, and calcium content is very high, and the old and the children also can both eat, and has solved and has eaten the shortcoming that fish removes thorn and culinary art trouble usually.
But domestic this series products now seldom, and industry is demanded development urgently.The subject matter that the Braised Tofu with Seafood process technology exists is the effect that the auxiliary material of interpolation just plays increment, does not have functional; Secondly kind is more single, can not satisfy people's growing requirement on diet; The auxiliary material that adds is not enough to solve the water-retaining property of surimi product, and easily produces the shortcoming of gel cracking etc., thereby has influence on the shelf-life of product.
The reorganization Braised Tofu with Seafood that the present invention produces is a kind of natural green food, and white as congealed fat, no squama is stingless, does not contain chemical substance and anticorrisive agent.It is fresh and tender smooth to taste, and not only has the mouthfeel of fish, the local flavor of fish, simultaneously its perfume (or spice) is arranged in addition, and other has its look, easier absorption.And, wherein add auxiliary materials such as collagen and seaweed gel, make the reorganization Braised Tofu with Seafood become a kind of albumen and polysaccharide condensate, not only increase its nutritional labeling, also improve the texture characteristic of product greatly, improve water-retaining property, avoided problems such as gel cracking effectively, prolong the shelf-life of product, increased the social benefit and the economic benefit of product.
Summary of the invention
The objective of the invention is to invent a kind of reorganization Braised Tofu with Seafood processing method.
The objective of the invention is to realize by following technical scheme.
The present invention utilizes minced fish to be primary raw material, add auxiliary materials such as soybean protein, fish-skin fish-bone collagen and Thallus Laminariae (Thallus Eckloniae) extract, by main processes such as reorganization mixing, moulding, shortening and sterilizations, a kind of albumen made and polysaccharide condensate, form the bean curd shape, fresh and tender smooth, have the reorganization Braised Tofu with Seafood of seafood taste.
Technological process as shown in Figure 1.
Preliminary treatment of the present invention is to decaptitate, truncate, scale and remove internal organ, and the flesh of fish is separated with fish-skin, fish-bone, fishbone.
Rinsing of the present invention is meant that be that 1: 5 ratio mix cleaning with 5 ‰ NaCl solution in mass ratio with the flesh of fish, rinsing 2 times, and each rinsing 10～20min, and whole process temperature is controlled at below 10 ℃.Color and luster with the gruel of assurance fish is pure white, and non-variegation improves product quality.
Rubbing of the present invention is meant pulverizes the flesh of fish after the rinsing, can pass through 80 mesh sieve holes.
Bursting in arena of the present invention is that the flesh of fish that at first will rub is put into mixing and kneading machine, advances one one and destroys structure of fish muscle, and the time is about 5min; Then the fish gruel is added an amount of salt continuation arena and burst, make the abundant stripping of salting-in-protein in the flesh of fish, this macrura reevesii gruel progressively becomes thickness, and the time is about 15min; Be to burst in the seasoning arena at last, auxiliary materials such as granulated sugar, starch, protein added in the fish gruel that the order of pressing starch, albumen, water, white sugar adds auxiliary material, about time 15min.Beat the then protein mutability of overlong time of bursting; Too short then salting-in-protein is difficult for stripping, all can influence its gelation.The routed temperature in arena should be strict controlled in below 10 ℃ carries out.
Mixing of the present invention is meant auxiliary materials such as fish-skin fish-bone collagen, soybean protein, seaweed gel are joined to stir in the fish gruel closes mixing, it stirs and closes blending process is about 8 ℃, carry out under the vacuum condition, in order to stop the source of oxygen, avoid fatty in the fish gruel because of the ingress of air oxidation, cutting the time of mixing is 30min, and it is even to reach batch mixing.
Seaweed gel of the present invention is meant to be made the sea-tangle chopped after cleaning again through soaking processes such as 6～12h, conversion, precipitating and drying; Fish-skin fish-bone collagen is that the fish-skin fish-bone degrease that will clean through 1%～5% saline solution, the processes such as foreign protein, enzymolysis, concentrate drying that remove are extracted and got.
The used various components in proportions (heavily is 100% in the fish gruel) of the present invention are: soybean protein 6%, fish-bone collagen 10%, seaweed gel 10%, salt 2%～2.5%, sugar 6%, water 25%～30%, composite phosphate 0.2%, and the part flavoring etc.
Boiling moulding of the present invention is that the make-up machine moulding is put in the fish gruel, carries out boiling then under 95 ± 5 ℃ condition, and digestion time is 30min, reaches slaking and kills or inhibitory enzyme is lived and the purpose of microorganism; Fried is that the goods of boiling are reached the purpose that strengthens local flavor and enrich product variety through frying course.
Of the present invention being cooled to is cooled to room temperature rapidly, to avoid product overdone taste arranged, and influences local flavor.
The present invention adopts vacuum packaging, uses vacuum packing machine that moulding shortening and rapid cooled reorganization Braised Tofu with Seafood are packed, warehouse-in refrigeration.
Described low-temperature preservation is meant carries out preservation in 0～4 ℃ environment.
With respect to the preparation technology of existing fish bean curd, this product reorganization Braised Tofu with Seafood has following advantage and beneficial effect:
(1) the rotten 5 ‰ NaCl solution rinsings with 5 times of quality of fish are 2 times, each rinsing 10～20min, and temperature is below 10 ℃, pure white with the color and luster that guarantees the fish gruel, and non-variegation, raising product quality;
(2) be primary raw material with the fish gruel, add collagen, laminarin and soybean protein, make this product be reassembled as a kind of albumen and polysaccharide condensate, not only improve water-retaining property, the gelation of this product, also increase its nutritional labeling, give product functionality;
(3) cut by vacuum and mix batch mixing, it is even to reach batch mixing, prevents to oppress fat oxidation, guarantees product with stable quality;
(4) adopt the high temperature, short time boiling, and be cooled to room temperature immediately, can guarantee its good springiness of this product, gelation is strong;
(5) adopt vacuum-packed, low-temperature preservation, effectively prolonged the shelf-life of product, prevented the oxidation and the loss of functional components.
The specific embodiment
Example one
1, with fresh or thaw after fresh-water fishes decaptitate, truncate and remove internal organ, then the flesh of fish is separated with fish-skin, fish-bone, fishbone.
2, under 10 ℃ of conditions, will oppress with 5 ‰ NaCl solution is that 1: 5 ratio is mixed cleaning in mass ratio, rinsing 2 times, each rinsing 10-20min.
3, the flesh of fish after the rinsing is pulverized, put into mixing and kneading machine, advance one one and destroy structure of fish muscle, the time is about 5min; Then the fish gruel is added 2%～2.5% salt continuation arena and burst, become thickness until the fish gruel, the time is about 15min; Last seasoning is beaten and is burst, and auxiliary materials such as 6% granulated sugar, 10% farina is added in the fish gruel in proportion, about time 15min.
4, the sea-tangle chopped after will cleaning is again through soaking 6-12h, NaCO
3Processes such as conversion, alcohol precipitating and drying are made seaweed gel; Fish-skin fish-bone collagen is cleaned with 1%～5% saline solution, and degrease, the processes such as foreign protein, enzymolysis, concentrate drying that remove are extracted collagen then.
5, auxiliary materials such as 10% fish-skin fish-bone collagen, 6% soybean protein, 10% seaweed gel are joined to stir in the fish gruel close mixing, it stirs and closes blending process is about 8 ℃, carries out under the vacuum condition, and cutting the time of mixing is 30min, and it is even to reach batch mixing.
6, the make-up machine moulding is put in the fish gruel, carry out boiling under 95 ± 5 ℃ condition, digestion time is 30min, reaches the slaking purpose, and is cooled to room temperature rapidly, vacuum-packed then warehouse-in refrigeration.
Example two
1, the fresh-water fishes after new fresh goods are thawed decaptitate, truncate and remove internal organ, then the flesh of fish are separated with fish-skin, fish-bone, fishbone.
2, under 10 ℃ of conditions, will oppress with 5 ‰ NaCl solution is that 1: 5 ratio is mixed cleaning in mass ratio, rinsing 2 times, each rinsing 10～20min.
3, the flesh of fish after the rinsing is pulverized, put into mixing and kneading machine, advance one one and destroy structure of fish muscle, the time is 5min; Then the fish gruel is added an amount of salt continuation arena and burst, become thickness until the fish gruel, the time is 15min; Last seasoning is beaten and is burst, and auxiliary materials such as granulated sugar, starch, protein are added in the fish gruel time 15min in proportion.
4, the sea-tangle chopped after will cleaning is again through soaking 6-12h, NaCO
3Processes such as conversion, alcohol precipitating and drying are made seaweed gel; Fish-skin fish-bone collagen is cleaned with the 1%-5% saline solution, and degrease, the processes such as foreign protein, enzymolysis, concentrate drying that remove are extracted collagen then.
5, auxiliary materials such as fish-skin fish-bone collagen, soybean protein, seaweed gel are joined to stir in the fish gruel in proportion close mixing, it stirs and closes blending process is at 8 ℃, carries out under the vacuum condition, and cutting the time of mixing is 30min, and it is even to reach batch mixing.
6, the make-up machine moulding is put in the fish gruel, carry out boiling then under 95 ± 5 ℃ condition, digestion time is 30min, afterwards, passes through fried again.
7, the reorganization Braised Tofu with Seafood after fried is cooled to room temperature, vacuum-packed then warehouse-in refrigeration.
The above, only be embodiments of the invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
As the advanced functionality nutraceutical, delicious flavour, sweet and refreshing good to eat, comprehensive nutrition, instant, the storage time is long, possesses pure natural quality, is widely used in Chinese and western dish, both can be used for western-style food, joins bread, hamburger and barbecue production etc.; Also can be used for Chinese meal, be suitable for stir-fry, burning, fort dish etc., also direct-edible.
Claims (8)
1. the processing method of the Braised Tofu with Seafood of recombinating, with the minced fish is primary raw material, add raw materials such as soybean protein, fish-skin fish-bone collagen and seaweed gel, the bean curd shape of making through main process such as reorganization mixing, moulding, shortening and sterilization, fresh and tender smooth, reorganization Braised Tofu with Seafood with seafood taste.
2. reorganization Braised Tofu with Seafood according to claim 1 is a kind of albumen and polysaccharide condensate, it is characterized by the product good springiness, nutritious, gelation is strong, and has functional.
3. rinsing according to claim 1 is meant that be that 1: 5 ratio mix cleaning with 5 ‰ NaCl solution in mass ratio with the flesh of fish, rinsing 2 times, and each rinsing 10～20min, and whole process temperature is controlled at below 10 ℃.
4. bursting in arena according to claim 1 is that the flesh of fish that at first will rub is put into mixing and kneading machine, further destroys structure of fish muscle, and the time is about 5min; To oppress then and add about the routed 15min in salt continuation arena; Granulated sugar, starch, albumen etc. are added in the flesh of fish at last, the order of pressing starch, albumen, water, white sugar adds again, and continues to beat and bursts about 15min.The routed temperature in arena should be controlled at below 10 ℃ carries out.
5. mixing according to claim 1 is meant auxiliary materials such as fish-skin fish-bone collagen, soybean protein, seaweed gel are joined to stir in the fish gruel closes mixing, and it stirs and closes blending process is about 8 ℃, cuts under the vacuum condition and mixes 30min.
6. the various components in proportions used according to claim 1 (heavily is 100% in the fish gruel) are: soybean protein 6%, fish-bone collagen 10%, Thallus Laminariae (Thallus Eckloniae) extract 10%, salt 2%～2.5%, sugar 6%, water 25%～30%, composite phosphate 0.2%, and the part flavoring etc.
7. shortening moulding according to claim 1 be with behind the product molding in about 90～100 ℃ of following boiling 30min, this shortening process is high temperature, short time heating, to guarantee its good springiness, gelation is strong.
8. be cooled to room temperature rapidly according to described being cooled to of claim 1.
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| CN2009100709445A CN102038217A (en) | 2009-10-23 | 2009-10-23 | Processing method of recombined braised tofu with seafood |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894102A (en) * | 2012-10-16 | 2013-01-30 | 九三粮油工业集团有限公司 | Beautifying and body slimming bean curd product |
| CN103027131A (en) * | 2011-09-30 | 2013-04-10 | 福建安井食品股份有限公司 | Freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and preparation method thereof |
| CN103271383A (en) * | 2013-05-23 | 2013-09-04 | 温州市强能食品有限公司 | Preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature |
| CN103609731A (en) * | 2013-11-06 | 2014-03-05 | 安徽省佳食乐食品加工有限公司 | Bean curd with seafood flavor and preparation method thereof |
| CN103932240A (en) * | 2014-03-27 | 2014-07-23 | 江南大学 | Method for processing instant flavor fish bean curd with high fish protein preserved at normal temperature |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN104273572A (en) * | 2013-07-05 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish bean curd and preparation method thereof |
| CN104304640A (en) * | 2014-10-14 | 2015-01-28 | 中国水产舟山海洋渔业公司 | Q fish peptone production process |
| 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 |
| CN108236084A (en) * | 2018-01-09 | 2018-07-03 | 青岛鲁鲜食品有限公司 | A kind of production method for seasoning deep-sea fish and sliding |
| CN109619261A (en) * | 2019-01-23 | 2019-04-16 | 新乡学院 | A kind of processing method of plural gel food |
| CN110169461A (en) * | 2019-07-03 | 2019-08-27 | 邵阳学院 | A kind of abalone bean curd and preparation method thereof |
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2009
- 2009-10-23 CN CN2009100709445A patent/CN102038217A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027131A (en) * | 2011-09-30 | 2013-04-10 | 福建安井食品股份有限公司 | Freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and preparation method thereof |
| CN102894102A (en) * | 2012-10-16 | 2013-01-30 | 九三粮油工业集团有限公司 | Beautifying and body slimming bean curd product |
| CN103271383A (en) * | 2013-05-23 | 2013-09-04 | 温州市强能食品有限公司 | Preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature |
| CN103271383B (en) * | 2013-05-23 | 2014-04-16 | 温州市强能食品有限公司 | Preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature |
| CN104273572A (en) * | 2013-07-05 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish bean curd and preparation method thereof |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN103609731A (en) * | 2013-11-06 | 2014-03-05 | 安徽省佳食乐食品加工有限公司 | Bean curd with seafood flavor and preparation method thereof |
| CN103932240A (en) * | 2014-03-27 | 2014-07-23 | 江南大学 | Method for processing instant flavor fish bean curd with high fish protein preserved at normal temperature |
| CN104304640A (en) * | 2014-10-14 | 2015-01-28 | 中国水产舟山海洋渔业公司 | Q fish peptone production process |
| 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 |
| CN108236084A (en) * | 2018-01-09 | 2018-07-03 | 青岛鲁鲜食品有限公司 | A kind of production method for seasoning deep-sea fish and sliding |
| CN109619261A (en) * | 2019-01-23 | 2019-04-16 | 新乡学院 | A kind of processing method of plural gel food |
| CN110169461A (en) * | 2019-07-03 | 2019-08-27 | 邵阳学院 | A kind of abalone bean curd and preparation method thereof |
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Application publication date: 20110504 |