CN102302195A - Fish bean curd and preparation method thereof - Google Patents
Fish bean curd and preparation method thereof Download PDFInfo
- Publication number
- CN102302195A CN102302195A CN201110108589A CN201110108589A CN102302195A CN 102302195 A CN102302195 A CN 102302195A CN 201110108589 A CN201110108589 A CN 201110108589A CN 201110108589 A CN201110108589 A CN 201110108589A CN 102302195 A CN102302195 A CN 102302195A
- Authority
- CN
- China
- Prior art keywords
- percent
- fish
- bean curd
- raw material
- enzymolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The invention discloses fish bean curd, which comprises the following raw materials in percentage by mass: 47 to 48 percent of frozen minced fillet, 10 to 12 percent of starch, 2 to 3 percent of vegetable protein, 5 percent of fatty meat, 10 percent of egg white, 2 percent of table salt, 0.8 percent of monosodium glutamate, 0.5 percent of mirin, 1.0 percent of granulated sugar, 0.15 to 0.2 percent of marine biological polypeptides and the balance of purified water, wherein the marine biological polypeptides are enzymolysis liquid obtained by refining leftovers of fish, shellfish or shrimps which serve as raw materials and algae and performing enzymolysis and enzyme deactivation of the mixture and protease. The fish bean curd is fresh and delicious in taste and abundant in nutrition; and the marine biological polypeptides serving as an active additive are used in products directly, so that the products contain abundant multielement polypeptides, and the requirements of different consumers are met greatly.
Description
Technical field
The invention belongs to the functional sea food field, specifically is a kind of fish bean curd and preparation method thereof.
Background technology
Along with the raising of expanding economy and people's living standard, also increasingly high to the requirement of food, not only delicious nice to the requirement of food, but also require natural food safety, nourishing healthy.Food in the past lacks active material and enough nutritional labelings, has satisfied not people's requirement.Patent project of the present invention, not only delicious flavour, and natural and safe, nourishing healthy meets the development trend of current natural foodization, nutrient laden, safe, hygienization, delicious foodization, meets the requirement of scientific development.
Summary of the invention
To achieve these goals, the present invention provides a kind of fish bean curd and preparation method thereof, and this fish bean curd has strong marine products local flavor; Delicious flavour; Nutritious, and add a kind of elite thing, i.e. marine organisms functional polypeptide (hereinafter to be referred as polypeptide); It has significant biologically active or physiologically active, and its nutritive value is very high.
Technical scheme of the present invention is achieved in that a kind of fish bean curd, contains following raw material, and its content is mass percent: frozen fish gruel 47 ~ 48%, starch 10 ~ 12%; Vegetable protein 2 ~ 3%, fat meat 5%, egg clear 10%; Salt 2%, monosodium glutamate 0.8%, flavor quinoline 0.5%; Granulated sugar 1.0%, marine organisms polypeptide 0.15 ~ 0.2%, all the other are for purifying waste water.
Described marine organisms polypeptide is leftover bits and pieces and the marine alga with raw material fish, shellfish or shrimps, through the enzymolysis liquid that carries out enzymolysis with protease after the refinement, obtains behind the enzyme that goes out.
The preparation method of said marine organisms polypeptide is: A, drain after raw material cleaned, smash refinement with pulverizer; B, the raw material of refinement is carried out enzymolysis in the stainless steel jacketed pan, the protease addition is raw material 2-3 ‰, hydrolysis temperature 45-50 ℃, and enzymolysis time 3h; C, the enzymolysis enzyme that goes out that finishes, enzyme-removal temperature 85-95 ℃, the time is 15-20min; It is for use that enzymolysis liquid installs in the bucket cooling behind D, the enzyme that goes out.
Particle≤0.2mm after the refinement in the said steps A.
Raw material can not surpass 2/3rds of jacketed pan volume among the said step B.
The preparation method of described fish bean curd, processing step is following:
1) the frozen fish gruel is put in the agitated kettle under half thawed state, added salt and stir 10-20min, protein in the fish gruel and colloid are come out to stirring;
2) add again that vegetable protein, fat meat, egg are clear, stir 20-30min after the monosodium glutamate, flavor quinoline, granulated sugar, marine organisms peptide, add starch at last and be mixed into the cake shape with purifying waste water;
3) cake shape material is put in the white steel disk makes real, shakeout;
4) the boiling 20min in 100 ℃ the steamer that packs into;
The quantitatively cutting of cooling back.
Enzymolysis liquid is polypeptide mixed liquor (hydrolyzed protein liquid), contains multiple peptide, and polypeptide liquid is directly used in the product as active additive, thereby has satisfied different consumer demands.Contain the 6%-7% polypeptide in the polypeptide liquid, polypeptide essence is that protein becomes little fragment under the catalysis of protease, also is amino acid whose organic synthesis thing, is small molecular protein.
Mainly contain anti-oxidation peptide, natineoplaston, antifatigue peptide, antihypertensive peptide, peptide complexing calcium, anti-inflammatory peptide, hormone peptide in the polypeptide, be several peptide species such as gustin, glutathione, their major functions are embodied in the following aspects.
Anti-oxidation peptide: can remove oxygen radical in the body, play blood street cleaner's effect.Therefore, play anti-ageing and effect beautifying face and moistering lotion;
Antifatigue peptide: can strengthen physical efficiency and muscle strength, promote the flesh red blood cell to restore, help to eliminate tired;
Natineoplaston: have repair cell, improve cellular metabolism, prevent cell ageing, thereby play anticancer, antidotal effect;
Antihypertensive peptide: have hemangiectasis, bring high blood pressure down and reduce the effect of cholesterol;
Peptide complexing calcium: can directly get in the blood, be deposited in the bone tissue, evident in efficacy to rheumatism, rheumatoid disease, the various color spots of diabetes, the nervous system disease;
Anti-inflammatory peptide: have enhancing human immune, the effect that wards off disease and take place;
Glutathione: have good effect to eliminating eye fatigue, disease of eye and anti-inflammatory;
Be gustin: have characteristics such as delicate flavour, sweet taste, bitter taste;
Polypeptide also has otherwise function, as improving memory etc.
The invention has the beneficial effects as follows: the fish bean curd delicious flavour that the present invention relates to, nutritious, the marine organisms polypeptide is directly used in the product as active additive, makes product contain abundant polynary polypeptide, has satisfied different consumer demands greatly.
The specific embodiment
A kind of fish bean curd contains following raw material, and its content is mass percent: frozen fish is rotten 47%, starch 10%, and vegetable protein 2%, fat meat 5%, egg is clear 10%, salt 2%, monosodium glutamate 0.8%, flavor quinoline 0.5%, granulated sugar 1.0%, marine organisms polypeptide 0.2%, all the other are for purifying waste water.
The preparation method of described marine organisms polypeptide is: raw material is the leftover bits and pieces and the marine alga of fish, shellfish or shrimps.A, drain after raw material cleaned, smash refinement with pulverizer, particle≤0.2mm after the refinement; B, the raw material of refinement is carried out enzymolysis in the stainless steel jacketed pan, raw material can not surpass 2/3rds of jacketed pan volume, and the protease addition is a raw material 3 ‰, 45 ℃ of hydrolysis temperatures, enzymolysis time 3h; C, the enzymolysis enzyme that goes out that finishes, 95 ℃ of enzyme-removal temperatures, the time is 15min; It is for use that enzymolysis liquid installs in the bucket cooling behind D, the enzyme that goes out.
The preparation method of fish bean curd, processing step is following:
1) the frozen fish gruel is put in the agitated kettle under half thawed state, added salt and stir 10-20min, protein in the fish gruel and colloid are come out to stirring;
2) add again that vegetable protein, fat meat, egg are clear, stir 20-30min after the monosodium glutamate, flavor quinoline, granulated sugar, marine organisms peptide, add starch at last and be mixed into the cake shape with purifying waste water,
3) cake shape material is put in the white steel disk makes real, shakeout;
4) the boiling 20min in 100 ℃ the steamer that packs into; The quantitatively cutting of cooling back, every heavy 13 ~ 14g.
The above; Be merely the preferable specific embodiment of the present invention; But protection scope of the present invention is not limited thereto; Any technical staff who is familiar with the present technique field is equal to replacement or change according to technical scheme of the present invention and inventive concept thereof in the technical scope that the present invention discloses, all should be encompassed within protection scope of the present invention.
Claims (6)
1. a fish bean curd is characterized in that, contains following raw material, and its content is mass percent: frozen fish rotten 47 ~ 48%; Starch 10 ~ 12%, vegetable protein 2 ~ 3%, fat meat 5%, egg clear 10%; Salt 2%, monosodium glutamate 0.8%, flavor quinoline 0.5%; Granulated sugar 1.0%, marine organisms polypeptide 0.15 ~ 0.2%, all the other are for purifying waste water.
2. fish bean curd according to claim 1 is characterized in that, described marine organisms polypeptide is leftover bits and pieces and the marine alga with raw material fish, shellfish or shrimps, through the enzymolysis liquid that carries out enzymolysis with protease after the refinement, obtains behind the enzyme that goes out.
3. fish bean curd according to claim 2 is characterized in that, the preparation method of said marine organisms polypeptide is: A, drain after raw material cleaned, smash refinement with pulverizer; B, the raw material of refinement is carried out enzymolysis in the stainless steel jacketed pan, the protease addition is raw material 2-3 ‰, hydrolysis temperature 45-50 ℃, and enzymolysis time 3h; C, the enzymolysis enzyme that goes out that finishes, enzyme-removal temperature 85-95 ℃, the time is 15-20min; It is for use that enzymolysis liquid installs in the bucket cooling behind D, the enzyme that goes out.
4. fish bean curd according to claim 3 is characterized in that, particle≤0.2mm after the refinement in the said steps A.
5. fish bean curd according to claim 3 is characterized in that, raw material can not surpass 2/3rds of jacketed pan volume among the said step B.
6. like the preparation method of each described fish bean curd of claim 1 ~ 5, it is characterized in that processing step is following:
1) the frozen fish gruel is put in the agitated kettle under half thawed state, added salt and stir 10-20min, protein in the fish gruel and colloid are come out to stirring;
2) add again that vegetable protein, fat meat, egg are clear, stir 20-30min after the monosodium glutamate, flavor quinoline, granulated sugar, marine organisms peptide, add starch at last and be mixed into the cake shape with purifying waste water,
3) cake shape material is put in the white steel disk makes real, shakeout;
4) the boiling 20min in 100 ℃ the steamer that packs into;
5) quantitatively cutting of cooling back.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201110108589A CN102302195A (en) | 2011-04-28 | 2011-04-28 | Fish bean curd and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201110108589A CN102302195A (en) | 2011-04-28 | 2011-04-28 | Fish bean curd and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN102302195A true CN102302195A (en) | 2012-01-04 |
Family
ID=45376192
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201110108589A Pending CN102302195A (en) | 2011-04-28 | 2011-04-28 | Fish bean curd and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN102302195A (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102871157A (en) * | 2012-11-05 | 2013-01-16 | 南京大地冷冻食品有限公司 | Quick-frozen fish tofu and processing 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 |
CN103431448A (en) * | 2013-08-23 | 2013-12-11 | 福建海壹食品饮料有限公司 | Fish bean curd and preparation method thereof |
CN103734793A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Sandwich fish bean curd and manufacturing 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 |
CN103960690A (en) * | 2014-04-04 | 2014-08-06 | 陆静 | Squid-flavored fish bean curd |
CN110892972A (en) * | 2019-12-06 | 2020-03-20 | 湖南渔米之湘食品有限公司 | Instant fish egg with compound flavor and preparation method thereof |
CN111690703A (en) * | 2020-05-26 | 2020-09-22 | 淮阴工学院 | Preparation method of antioxidant peptide hydrolysate and application of antioxidant peptide hydrolysate in preparation of fish tofu |
CN111955639A (en) * | 2020-08-04 | 2020-11-20 | 淮阴工学院 | Preparation method of natural antioxidant peptide, application of natural antioxidant peptide in fish tofu and preparation method of natural antioxidant peptide |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1680578A (en) * | 2005-01-26 | 2005-10-12 | 江南大学 | Preparation of oyster bioactive peptide |
CN101066139A (en) * | 2006-10-27 | 2007-11-07 | 天津雪赢世纪专利技术有限公司 | Fish bean curd |
CN200973328Y (en) * | 2006-11-30 | 2007-11-14 | 湖南省湘潭亚太机电研究院 | Fish bean curd producing apparatus |
-
2011
- 2011-04-28 CN CN201110108589A patent/CN102302195A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1680578A (en) * | 2005-01-26 | 2005-10-12 | 江南大学 | Preparation of oyster bioactive peptide |
CN101066139A (en) * | 2006-10-27 | 2007-11-07 | 天津雪赢世纪专利技术有限公司 | Fish bean curd |
CN200973328Y (en) * | 2006-11-30 | 2007-11-14 | 湖南省湘潭亚太机电研究院 | Fish bean curd producing apparatus |
Non-Patent Citations (4)
Title |
---|
《农产品加工》 20081231 黄道永 鱼豆腐机帮助"小粉刷匠"梦想成真 46 , 第08期 * |
潘跃华: "鱼豆腐的制作技术", 《生意通》 * |
百度经验: "鱼豆腐、鱼豆腐的做法", 《百度经验/美食/菜肴》 * |
黄道永: "鱼豆腐机帮助"小粉刷匠"梦想成真", 《农产品加工》 * |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102871157A (en) * | 2012-11-05 | 2013-01-16 | 南京大地冷冻食品有限公司 | Quick-frozen fish tofu and processing 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 |
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 |
CN103431448A (en) * | 2013-08-23 | 2013-12-11 | 福建海壹食品饮料有限公司 | Fish bean curd and preparation method thereof |
CN103431448B (en) * | 2013-08-23 | 2014-10-22 | 福建海壹食品饮料有限公司 | Fish bean curd and preparation method thereof |
CN103734793A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Sandwich fish bean curd and manufacturing 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 |
CN103960690A (en) * | 2014-04-04 | 2014-08-06 | 陆静 | Squid-flavored fish bean curd |
CN110892972A (en) * | 2019-12-06 | 2020-03-20 | 湖南渔米之湘食品有限公司 | Instant fish egg with compound flavor and preparation method thereof |
CN111690703A (en) * | 2020-05-26 | 2020-09-22 | 淮阴工学院 | Preparation method of antioxidant peptide hydrolysate and application of antioxidant peptide hydrolysate in preparation of fish tofu |
CN111955639A (en) * | 2020-08-04 | 2020-11-20 | 淮阴工学院 | Preparation method of natural antioxidant peptide, application of natural antioxidant peptide in fish tofu and preparation method of natural antioxidant peptide |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102302194A (en) | Fish balls and preparation method thereof | |
CN102302195A (en) | Fish bean curd and preparation method thereof | |
Lapeña et al. | Comparative assessment of enzymatic hydrolysis for valorization of different protein-rich industrial byproducts | |
EP3407737B1 (en) | A process for preparing fish bone powder | |
CN101912027B (en) | Method for preparing protein hydrolyzate from abalone viscera through complex enzyme hydrolysis | |
JP2000325044A (en) | Health food, feed and health seasoning consisting mainly of soybean curd and lees of bean curd | |
US20190090521A1 (en) | Method of ecological utilization of silver carp | |
CN103609832A (en) | Andrias activity protein powder and preparation method thereof | |
CN102302197A (en) | Fish noodles and preparation method thereof | |
CN102669714B (en) | Method for processing meat product rich in natural dietary fiber | |
CN109007746A (en) | A kind of preparation method of sturgeon head seasoning | |
CN101130800A (en) | Method for preparing antihypertensive peptide by enzymolysis of hairtail chine | |
CN103829230A (en) | Health product having anti-fatigue effect and preparation method thereof | |
CN101579037A (en) | Method for extracting proteins from heads and shells of prawns | |
CN102028264B (en) | Eel bread and preparation method thereof | |
CN101744291B (en) | Spirulina-containing western ham and preparation method thereof | |
CN104664315A (en) | Preparation method of seafood soy sauce specially used for cooking diets for pregnant women and lying-in women | |
CN102132904A (en) | Fish rolls and manufacturing method thereof | |
CN110915850A (en) | Method for simultaneously preparing fishy smell removed fishbone powder and antioxidant by utilizing fishbone | |
CN101822377B (en) | Jujube fruit healthcare food and processing method thereof | |
CN102302198A (en) | Fish cake and preparation method thereof | |
CN107950997A (en) | Sea eel meat tartar sauce and preparation method thereof | |
CN102302113A (en) | Season vegetable cake and preparation method thereof | |
CN107319486B (en) | Fish roe solid soy sauce and processing method thereof | |
CN110637986A (en) | Technological method for preparing Sangong paste by enzymolysis method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
AD01 | Patent right deemed abandoned | ||
AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20120104 |