CN102302200A - Vegetable fish sticks and preparation method thereof - Google Patents

Abstract

The invention discloses vegetable fish sticks, which comprise the following raw materials in percentage by mass: 48 percent of frozen minced fillet, 8 percent of starch, 6 percent of vegetable protein, 5 percent of egg white, 2.0 percent of table salt, 1.0 percent of granulated sugar, 0.3 percent of cooking wine, 8 percent of carrots, 8 percent of agarics, 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 sticks are 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

A kind of vegetables breaded fish stick and preparation method thereof

Technical field

The invention belongs to the functional sea food field, specifically is a kind of vegetables breaded fish stick and preparation method thereof.

 

Background technology

Along with the raising of expanding economy and people's living standard, also more and more higher 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 not satisfied 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 vegetables breaded fish stick and preparation method thereof; This breaded fish stick 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 vegetables breaded fish stick, contains following raw material, and its content is mass percent: frozen fish rotten 48%; Starch 8%; Vegetable protein 6%, egg is clear 5%, salt 2.0%; Granulated sugar 1.0%; Cooking wine 0.3%, carrot 8%, auricularia auriculajudae 8%; 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 vegetables breaded fish stick 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, egg are clear, stir 20-30min after the granulated sugar, cooking wine, marine organisms peptide, mix, add starch then and stir and become the cake shape with purifying waste water;

3) material that stirs is put in the mixing and kneading machine, added carrot again, auricularia auriculajudae stirs;

4) material that mixes is packed into make real in the white steel disk and shakeout, put into 100 ℃ of steamer boiling 20min subsequently.

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 vegetables breaded fish stick 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 vegetables breaded fish stick contains following raw material, and its content is mass percent: frozen fish gruel 48%, starch 8%, vegetable protein 6%; Egg is clear 5%, salt 2.0%, granulated sugar 1.0%, cooking wine 0.3%; Carrot 8%, auricularia auriculajudae 8%, marine organisms polypeptide 0.15%, 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 described vegetables breaded fish stick 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, egg are clear, stir 20-30min after the granulated sugar, cooking wine, marine organisms peptide, mix, add starch then and stir and become the cake shape with purifying waste water;

3) material that stirs is put in the mixing and kneading machine, added carrot again, auricularia auriculajudae stirs;

4) material that mixes is packed into make real in the white steel disk and shakeout, put into 100 ℃ of steamer boiling 20min subsequently.Cooling back quantitative package.

The above; Only be 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 in the technical scope that the present invention discloses; Be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.

Claims (6)

1. a vegetables breaded fish stick is characterized in that, contains following raw material, and its content is mass percent: frozen fish gruel 48%, starch 8%; Vegetable protein 6%, egg is clear 5%, salt 2.0%, granulated sugar 1.0%, cooking wine 0.3%; Carrot 8%, auricularia auriculajudae 8%, marine organisms polypeptide 0.15 ~ 0.2%, all the other are for purifying waste water.

2. vegetables breaded fish stick 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. vegetables breaded fish stick 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. vegetables breaded fish stick according to claim 3 is characterized in that, particle≤0.2mm after the refinement in the said steps A.

5. vegetables breaded fish stick 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 vegetables breaded fish stick 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, egg are clear, stir 20-30min after the granulated sugar, cooking wine, marine organisms peptide, mix, add starch then and stir and become the cake shape with purifying waste water;

3) material that stirs is put in the mixing and kneading machine, added carrot again, auricularia auriculajudae stirs;

4) material that mixes is packed into make real in the white steel disk and shakeout, put into 100 ℃ of steamer boiling 20min subsequently.