CN102366034A - Grilled fish leavening agent, its preparation method and application - Google Patents
Grilled fish leavening agent, its preparation method and application Download PDFInfo
- Publication number
- CN102366034A CN102366034A CN2011102290645A CN201110229064A CN102366034A CN 102366034 A CN102366034 A CN 102366034A CN 2011102290645 A CN2011102290645 A CN 2011102290645A CN 201110229064 A CN201110229064 A CN 201110229064A CN 102366034 A CN102366034 A CN 102366034A
- Authority
- CN
- China
- Prior art keywords
- grilled fish
- leavening agent
- diglyceride
- fish
- leavening
- 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.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 41
- 235000010855 food raising agent Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims abstract description 16
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims abstract description 16
- 229910000389 calcium phosphate Inorganic materials 0.000 claims abstract description 16
- 235000019691 monocalcium phosphate Nutrition 0.000 claims abstract description 16
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 14
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 17
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 14
- 239000011975 tartaric acid Substances 0.000 claims description 14
- 235000002906 tartaric acid Nutrition 0.000 claims description 14
- -1 diglyceride Chemical compound 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 13
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 235000013332 fish product Nutrition 0.000 abstract description 9
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 abstract 1
- 229940095064 tartrate Drugs 0.000 abstract 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 33
- 235000013305 food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 241000861914 Plecoglossus altivelis Species 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229940037003 alum Drugs 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 239000004411 aluminium Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001454694 Clupeiformes Species 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241000075376 Harpadon nehereus Species 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 241000356842 Larimichthys polyactis Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000005649 metathesis reaction Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food additive production, and aims to provide a grilled fish leavening agent special for grilled fish products. The leavening agent has reasonable formula, good leavening effect, and low production cost, and can maintain the good mouthfeel of grilled fish products. The grilled fish leavening agent of the invention is mixed by the following components by weight: 20-40% of sodium bicarbonate, 5-10% of citric acid, 10-15% of tartrate, 10-15% of diglyceride, 15-25% of calcium dihydrogen phosphate and 10-15% of sodium hexametaphosphate.
Description
Technical field
The present invention relates to the food additives production technical field, particularly a kind of grilled fish leavening agent and preparation method thereof, application.
Background technology
In recent years; Variation along with marine fishery resources; The traditional economy fish constantly descend like large yellow croaker, little yellow croaker, hairtail, inkfish Isoquant, can not form fishing season; And small fishes such as Bombay duck, Xiao Mei fish, anchovy are because natural enemy reduces, fertility is strong, it is fast to upgrade from generation to generation, quantity is big, it is wide to distribute, and output constantly rises.These small fishes were dropped or simply were processed into feed in the past, made full use of its value far away.Along with fishery resources are deficient, the high-valued development and use of small fishes are set about by processing of aquatic products enterprise, like the production petis, and fish protein powder and roasting sweetfish etc., wherein roasting sweetfish is instant ocean leisure food, liked by the consumer.But because roasting in the market sweetfish product is really up to the mark, is difficult for baiting and chews mashedly, limited consumer groups, influence the sales promotion of product.And the various leavening agents that sell the market all are used for starch food, are not suitable for when grilled fish is made to use.
The disclosure of the Invention of publication number CN101720877A a kind of food expander, mix by sodium acid carbonate, tartaric acid, diglyceride, alum, starch and to form.This food expander contains more starch, and the food expander that contains starch like this can make the easy moisture absorption of grilled fish product and mouthfeel variation after being applied to grilled fish and making, and this food expander is not suitable for the grilled fish production of products.
Summary of the invention
The object of the present invention is to provide a kind of grilled fish leavening agent that is exclusively used in the grilled fish production, its prescription is reasonable, and leavening effect is good, and production cost is low, can keep the good mouthfeel of grilled fish product.The present invention also provides the preparation method of above-mentioned grilled fish leavening agent, and method is simple.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of grilled fish leavening agent, described grilled fish leavening agent are mixed by following component in percentage by weight and form:
Sodium acid carbonate 20 ~ 40%
Citric acid 5 ~ 10%
Tartaric acid 10 ~ 15%
Diglyceride 10 ~ 15%
Calcium dihydrogen phosphate 15 ~ 25%
Calgon 10 ~ 15%.
The effect of each composition is following among the present invention:
The effect of sodium acid carbonate: neutralization reaction and metathesis reaction take place and produce CO under certain humidity and the condition of being heated in sodium acid carbonate and acidic materials
2Gas, thereby the volume and the bulkiness of increase raw material.
The effect of citric acid: citric acid not only can make sodium acid carbonate when chance acid is heated, can produce kickback immediately, accelerates CO
2The generation of gas, and data shows the leavening effect that adds citric acid even surpasses the effect of using alum.And citric acid itself do not contain aluminium, in production application, is not easy to cause aluminium to exceed standard, and can not produce toxic action to human body.
Tartaric effect: tartaric acid can promote CO in the sodium acid carbonate compound
2Gas can be controlledly, discharge fully, with the service efficiency of abundant raising leavening agent, thereby improves the quality of grilled fish product.
The effect of diglyceride: diglyceride mainly is the keeping quality of increase leavening agent, prevents that the moisture absorption from luming and inefficacy hinders acid-base function and adjustments of gas produces speed or makes the even generation of bubble etc., to meet the needs of production.
The effect of calcium dihydrogen phosphate: the character of calcium dihydrogen phosphate will be stablized than organic acid; Produce the COZ gas except that reacting with sodium acid carbonate; Phosphatic cushioning effect can make the pH value stabilization of finished product; Soda acid is moderate, can make the taste of grilled fish product and gloss all better when using calcium dihydrogen phosphate, also can be used as water retention agent and makes the grilled fish product keep mouthfeel preferably.
The effect of calgon: as water retention agent, increase the elasticity of the seasoned flesh of fish, make seasoned soft, increase the volume of seasoned, keep the good mouthfeel of grilled fish.
A kind of preparation method of grilled fish leavening agent mixes in proportion sodium acid carbonate, citric acid, tartaric acid, diglyceride, calcium dihydrogen phosphate and calgon and gets final product.
The application of a kind of grilled fish leavening agent when grilled fish is made.
The invention has the beneficial effects as follows: prescription is reasonable, and leavening effect is good, and production cost is low, can keep the good mouthfeel of grilled fish product, is specially adapted to the grilled fish production of products.
The specific embodiment
Through specific embodiment, technical scheme of the present invention is further specified below.
Embodiment 1
A kind of grilled fish leavening agent, described grilled fish leavening agent are mixed by following component in percentage by weight and form: sodium acid carbonate 20%, citric acid 10%, tartaric acid 15%, diglyceride 15%, calcium dihydrogen phosphate 25%, calgon 15%.
Sodium acid carbonate, citric acid, tartaric acid, diglyceride, calcium dihydrogen phosphate and calgon mixed in proportion get final product.
Embodiment 2
A kind of grilled fish leavening agent, described grilled fish leavening agent are mixed by following component in percentage by weight and form: sodium acid carbonate 40%, citric acid 5%, tartaric acid 15%, diglyceride 10%, calcium dihydrogen phosphate 20%, calgon 10%.
Sodium acid carbonate, citric acid, tartaric acid, diglyceride, calcium dihydrogen phosphate and calgon mixed in proportion get final product.
Embodiment 3
A kind of grilled fish leavening agent, described grilled fish leavening agent are mixed by following component in percentage by weight and form: sodium acid carbonate 40%, citric acid 8%, tartaric acid 10%, diglyceride 13%, calcium dihydrogen phosphate 15%, calgon 14%.
Sodium acid carbonate, citric acid, tartaric acid, diglyceride, calcium dihydrogen phosphate and calgon mixed in proportion get final product.
Embodiment 4
A kind of grilled fish leavening agent, described grilled fish leavening agent are mixed by following component in percentage by weight and form: sodium acid carbonate 35%, citric acid 7%, tartaric acid 12%, diglyceride 12%, calcium dihydrogen phosphate 20%, calgon 14%.
Sodium acid carbonate, citric acid, tartaric acid, diglyceride, calcium dihydrogen phosphate and calgon mixed in proportion get final product.
Use:
General seasoned production process is: material choice-cleaning-seasoning-oven dry-baking-packing.
When the present invention makes at seasoned, be applied between seasoning and the baking step flow process promptly: material choice-cleaning-seasoning-interpolation leavening agent-oven dry of the present invention-baking-packing.
Leavening agent use amount of the present invention is 1.0 ~ 2.0% of the good fillet weight of seasoning; During use, earlier that grilled fish leavening agent of the present invention is soluble in water, the amount of water is the quantity of solvent that makes the solute dissolving; Be added to again in the good fillet of seasoning; Fully stir, mix, and then carry out oven dry and the baking operation in the seasoned production process.Use the grilled fish product that leavening agent of the present invention obtains: color and luster is coke yellow and the color and luster of fish body own, the burned spot of no black, and flavour is delicious; Have the distinctive fragrance of baking dried fish, do not have other peculiar smell, meat is loose; Chew strength; The fish body is complete, same sized basically identical, and moisture is 20 ~ 25%.
Above-described embodiment is a kind of preferable scheme of the present invention, is not that the present invention is done any pro forma restriction, under the prerequisite that does not exceed the technical scheme that claim puts down in writing, also has other variant and remodeling.
Claims (3)
1. grilled fish leavening agent is characterized in that: described grilled fish leavening agent is mixed by following component in percentage by weight and forms:
Sodium acid carbonate 20 ~ 40%
Citric acid 5 ~ 10%
Tartaric acid 10 ~ 15%
Diglyceride 10 ~ 15%
Calcium dihydrogen phosphate 15 ~ 25%
Calgon 10 ~ 15%.
2. the preparation method of an a kind of grilled fish leavening agent as claimed in claim 1 is characterized in that: sodium acid carbonate, citric acid, tartaric acid, diglyceride, calcium dihydrogen phosphate and calgon are mixed in proportion get final product.
3. the application of an a kind of grilled fish leavening agent as claimed in claim 1 when grilled fish is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102290645A CN102366034B (en) | 2011-08-11 | 2011-08-11 | Grilled fish leavening agent, its preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102290645A CN102366034B (en) | 2011-08-11 | 2011-08-11 | Grilled fish leavening agent, its preparation method and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102366034A true CN102366034A (en) | 2012-03-07 |
| CN102366034B CN102366034B (en) | 2012-12-12 |
Family
ID=45758654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102290645A Active CN102366034B (en) | 2011-08-11 | 2011-08-11 | Grilled fish leavening agent, its preparation method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102366034B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564276A (en) * | 2013-11-21 | 2014-02-12 | 浙江海洋学院 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
| CN103583933A (en) * | 2013-11-21 | 2014-02-19 | 浙江海洋学院 | Leavening agent for grilled fish and preparation and application thereof |
| CN103610119A (en) * | 2013-11-21 | 2014-03-05 | 浙江海洋学院 | Processing technique of baked fish bone |
| CN103947914A (en) * | 2014-05-14 | 2014-07-30 | 王和绥 | Food swelling agent |
| CN105360972A (en) * | 2015-12-11 | 2016-03-02 | 统一企业(中国)投资有限公司昆山研究开发中心 | Pigment free, transparent, thin and crisp meat paper and processing method thereof |
| CN106387715A (en) * | 2016-08-31 | 2017-02-15 | 通威（成都）水产食品有限公司 | Making method of raw material fish for barbecue |
| CN106962824A (en) * | 2017-03-20 | 2017-07-21 | 舟山昌国食品有限公司 | A kind of instant hairtail vacuum oil-field food and production technology |
| CN107125541A (en) * | 2017-06-14 | 2017-09-05 | 道真自治县云庄农牧业发展有限公司 | A kind of spicy cumin roast rabbit and preparation method thereof |
| CN115381046A (en) * | 2022-07-08 | 2022-11-25 | 苏州市职业大学 | Preparation method of dried whitebait |
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2011
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| CN1077844A (en) * | 1992-04-21 | 1993-11-03 | 沈阳市第一粮库 | The prescription of special wheat flour for fried food and production technology |
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| CN101371669A (en) * | 2007-08-20 | 2009-02-25 | 安琪酵母股份有限公司 | Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564276A (en) * | 2013-11-21 | 2014-02-12 | 浙江海洋学院 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
| CN103583933A (en) * | 2013-11-21 | 2014-02-19 | 浙江海洋学院 | Leavening agent for grilled fish and preparation and application thereof |
| CN103610119A (en) * | 2013-11-21 | 2014-03-05 | 浙江海洋学院 | Processing technique of baked fish bone |
| CN103583933B (en) * | 2013-11-21 | 2015-01-28 | 浙江海洋学院 | Leavening agent for grilled fish and preparation and application thereof |
| CN103564276B (en) * | 2013-11-21 | 2015-02-25 | 浙江海洋学院 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
| CN103947914A (en) * | 2014-05-14 | 2014-07-30 | 王和绥 | Food swelling agent |
| CN105360972A (en) * | 2015-12-11 | 2016-03-02 | 统一企业(中国)投资有限公司昆山研究开发中心 | Pigment free, transparent, thin and crisp meat paper and processing method thereof |
| CN105360972B (en) * | 2015-12-11 | 2019-02-19 | 统一企业(中国)投资有限公司昆山研究开发中心 | Non-pigment, transparent crisp fritter meat paper and its processing method |
| CN106387715A (en) * | 2016-08-31 | 2017-02-15 | 通威（成都）水产食品有限公司 | Making method of raw material fish for barbecue |
| CN106962824A (en) * | 2017-03-20 | 2017-07-21 | 舟山昌国食品有限公司 | A kind of instant hairtail vacuum oil-field food and production technology |
| CN107125541A (en) * | 2017-06-14 | 2017-09-05 | 道真自治县云庄农牧业发展有限公司 | A kind of spicy cumin roast rabbit and preparation method thereof |
| CN115381046A (en) * | 2022-07-08 | 2022-11-25 | 苏州市职业大学 | Preparation method of dried whitebait |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102366034B (en) | 2012-12-12 |
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Application publication date: 20120307 Assignee: ZHOUSHAN NATIONAL OCEANIC FISHERY BASE TECHNOLOGY DEVELOPMENT Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2022330000185 Denomination of invention: A roasted fish swelling agent and its preparation method and Application Granted publication date: 20121212 License type: Common License Record date: 20220609 Application publication date: 20120307 Assignee: ZHEJIANG LAOZHOUSHAN MARINE BIOTECHNOLOGY Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2022330000183 Denomination of invention: A roasted fish swelling agent and its preparation method and Application Granted publication date: 20121212 License type: Common License Record date: 20220609 Application publication date: 20120307 Assignee: ZHOUSHAN JIJING AQUATIC PRODUCTS CO.,LTD. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2022330000184 Denomination of invention: A roasted fish swelling agent and its preparation method and Application Granted publication date: 20121212 License type: Common License Record date: 20220609 |
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Application publication date: 20120307 Assignee: ZHEJIANG ZHOUFU FOOD Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2022330000407 Denomination of invention: A kind of roasted fish leavening agent and preparation method and application thereof Granted publication date: 20121212 License type: Common License Record date: 20220811 Application publication date: 20120307 Assignee: Zhoushan Hengyang Food Co., Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2022330000403 Denomination of invention: A kind of roasted fish leavening agent and preparation method and application thereof Granted publication date: 20121212 License type: Common License Record date: 20220810 Application publication date: 20120307 Assignee: Zhoushan Huandao Food Co., Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2022330000402 Denomination of invention: A kind of roasted fish leavening agent and preparation method and application thereof Granted publication date: 20121212 License type: Common License Record date: 20220810 |
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Application publication date: 20120307 Assignee: ZHEJIANG YUPOPO FOOD CO.,LTD. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2023980043800 Denomination of invention: A Kind of Barbecued Fish Dilatant and Its Preparation Method and Application Granted publication date: 20121212 License type: Common License Record date: 20231019 |
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