CN102379400A - Fishbone-puffed snack food and preparation method thereof - Google Patents
Fishbone-puffed snack food and preparation method thereof Download PDFInfo
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- CN102379400A CN102379400A CN201110313375XA CN201110313375A CN102379400A CN 102379400 A CN102379400 A CN 102379400A CN 201110313375X A CN201110313375X A CN 201110313375XA CN 201110313375 A CN201110313375 A CN 201110313375A CN 102379400 A CN102379400 A CN 102379400A
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Abstract
The invention discloses a fishbone-puffed snack food and a preparation method thereof. The fishbone-puffed snack food is prepared from fish wastes through the steps of cleaning and mincing the fish wastes; adding water to dilute the minced fish leftovers to a certain substrate concentration; after adding proteases so as to carry out enzymolysis for several hours on the conditions of an appropriate temperature and an appropriate pH value, sieving for removing meat, fat and other residues; carrying out fishy smell removal processing to obtain fishbones which are clean and free of fishy smell; drying the fishbones and carrying out superfine pulverization on the fishbones so as to obtain fishbone meal; and adding rice meal, white granulated sugar, other starches, salt and gourmet powder into the obtained fishbone meal, mixing, regulating moisture, and carrying out extruding and puffing and other processes obtain the fishbone-puffed snack food. By using the method disclosed by the invention, the utilization rate of wastes in aquatic product processing is improved, and the product added value is increased; the product is rich in organic phosphorus and calcium, therefore, the product is suitable for all people, especially children and old people and the like who need calcium supplement; and the process flow is simple, no swelling agent is required to be added, the energy consumption is low, the industrialized production is easy to realize, and byproducts such as fat and proteins can be recovered, therefore, the economic benefits and the social benefits are good.
Description
Technical field
The invention belongs to fish comprehensive utilization technique field, relate to a kind of fish-bone puffed leisure food and preparation method thereof.
Background technology
Fish-bone is the accessory substance of fish processing industry, is the general name of fish body axial bone, appendage bone and fishbone, be dropped together with other processing fent usually, or only as fertilizer sources, feed.Quick growth along with fish culture industry and fishery; The quantity of the various leftover bits and pieces the like waste that in fish products processing, produce is also more and more; A large amount of fish products processing wastes usually abandon or process the not high inferior feed of added value; Not only utilize level low and cause the waste of aquatic resources, and polluted surrounding enviroment.Therefore, how to improve the utilization rate of fish products processing waste, for improving the fishery economic benefit, seem particularly important.
Contain abundant organic calcium and phosphorus in the fish-bone, and they are optimal proportions of Absorption of Phosphorus in the body, calcium, are easily absorbed by the body that it is edible to be suitable for people, especially children, old man etc. are easier to calcium deficiency and the crowd that need replenish the calcium.Also contain trace elements such as zinc, magnesium, iron, copper in addition in the fish-bone, often eat and to replenish human body these micro-demands.
In recent years to fish aquatic products leftover bits and pieces research more be to utilize modern biotechnology processing and preparing such as enzymolysis to become fish protein powder or natural flavouring, but the research that fish-bone is utilized is less, especially in Application in Food.Fish-bone is high-calcium nutrient food such as preparation skeletonization mud, bone custard, bone paste or bone meal at the present majority of Application in Food; But these food consumption are got up all not too convenient; Must heat otherwise seasoning, and higher because of its moisture, be not easy to store and carry inconvenience.Patent of invention (publication number CN101176561A) is a raw material with the disposal from fishery product processing fish-bone; Through rinsing, go raw meat, washing, slaking and seasoning, make low fat fish leisure food, this invention utilizes autoclaving; Make the fish-bone slaking; Utilize microwave to remove moisture then, make the product embrittlement, but mouthfeel is not good.Therefore the present invention is prepared into puffed leisure food to fish-bone; Because of its have various in style, quality is crisp, tasty, easy to carry, be easy to characteristics such as storage; Particularly starch in the dilated food and protein react in puffing process; Make its nutriment be easier to digest and assimilate, improved its biological effectiveness and utilization rate.So as a kind of leisure food, dilated food receives deeply that the consumer is especially teen-age to be liked and welcome.
Utilize the fish-bone that obtains behind the fish offal material enzymolysis to process the fish-bone puffed leisure food; Both can in food, replenish natural calcium; Can improve the utilization rate of processing of aquatic products discarded object again; Increased added value of product, comprehensive exploitation and resource rational and efficient use extra large, aquatic products have been played positive impetus.
Summary of the invention
The object of the invention: for improving the utilization rate of fish processing of aquatic products discarded object; Increase value-added content of product; That preparation has is various in style, quality is crisp, tasty, easy to carry, be easy to store, receive deeply especially teenager's leisure food of replenishing the calcium of liking and welcoming of consumer, a kind of fish-bone puffed leisure food and preparation method thereof is provided.
The present invention is achieved in that
A kind of fish-bone puffed leisure food, process by the raw material of following part by weight:
0 ~ 1 part of 20 ~ 30 parts of fishbone dusts, 40 ~ 70 parts of rice meals, 4 ~ 20 parts of other starch, 4 ~ 8 parts of white granulated sugars, 1 ~ 2 part of edible salt and monosodium glutamate.
Above-described other starch comprise in farina, sweet potato starch, tapioca and the cornstarch more than one starch or its converted starch.
A kind of preparation method of fish-bone puffed leisure food cleans the leftover bits and pieces process of fish, rubs; Enzymolysis cleans, and removes raw meat; Drying is pulverized and to be obtained fishbone dust, adds water according to the raw material of described formulation weight ratio again and mixes; Through the expanded fish-bone puffed leisure food that obtains of extruder, its processing step is then:
(1) fish-bone removal of impurities: with the cleaning of fish offal material, rubbing, thin up, add protease hydrolyzed, use 40 ~ 60 mesh filter screens to sieve then and clean again except that fleshing, fat and other residue, by conventional method recovery byproduct fat and protein;
(2) fish-bone removes raw meat: fish-bone is placed CaCl
2In the mixed aqueous solution of citric acid, at room temperature soak 10 ~ 30min, after the clear water washing, obtain fish-bone clean, no fishy smell;
(3) fish-bone is pulverized: fish-bone is 60 ~ 90 ° of C of control baking temperature under normal pressure or decompression, and drying time, 4 ~ 6h obtained fishbone dust through ultramicro grinding;
(4) materials allocating: rice, white granulated sugar, edible salt and monosodium glutamate are pulverized respectively, in container, added fishbone dust, rice meal, other starch, white granulated sugar, edible salt and monosodium glutamate, fully mix, add the moisture of entry adjustment mixed powder;
(5) expanded: as mixed material to be added heating while puffing in the twin-screw extruder, obtain the fish-bone puffed leisure food;
(6) packing: the material after expanded is cooled to room temperature, sieves, and packing obtains product.
Above-described fish comprises fresh-water fishes or seawater fish.
Above-described protease comprises papain, alkali protease or animal protease.
Above-described enzymolysis substrate weight concentration 8 ~ 12% adds protease amount 0.2 ~ 0.4% (in raw material weight), control enzymolysis pH value 6-8, temperature 50-60 ° of C, time 3 ~ 5h.
CaCl in the above mixed aqueous solution
2Weight concentration be 0.1 ~ 0.3%, the weight concentration of citric acid is 0.1 ~ 0.2%.
Above-described ultramicro grinding control raw meal particle size size is between 100 ~ 120 orders.
Above-described pulverizing control raw meal particle size size is between 60 ~ 100 orders.
The moisture Control part by weight of above-described mixed powder is between 9 ~ 13%.
45 ~ 55 ° of C of above-described heating while puffing control feeding section temperature, 125 ~ 135 ° of C of extruded segment temperature, 145 ~ 155 ° of C of the section of dissolving temperature.
Advantage of the present invention and good effect:
1, to be different from the maximum characteristics of prior art be the fish-bone that obtains with enzymolysis fish offal material in the present invention; Ultramicro grinding again after going raw meat to handle; Even with other mixing of materials of pulverizing then; Add entry and regulate moisture, utilize twin-screw extruder to process expanded fritter, after sieving, obtain product.Because fish-bone is handled through the past raw meat, so products obtained therefrom local flavor nature, no fishy smell does not have other peculiar smell.
2, the preparation method of fish-bone puffed leisure food of the present invention, can produce granule size is Φ (15 ~ 20) mm * (15 ~ 20) mm cylinder, fish-bone content is greater than 20% fish-bone puffed leisure food; The product colour off-white, good looking appearance, crisp good to eat; Excellent flavor is easy to store.Also can change template and adjust the product that cutting speed obtains different profiles and different grain size magnitude range according to demand.When the fish-bone grinding particle size less than 60 orders, the food after expanded is easy to generate gritty sense.The granule size that fish-bone is pulverized among the present invention is better at 100 ~ 120 orders, the product delicate mouthfeel, and no foreign body sensation is the leisure food of replenishing the calcium, and also contains trace elements such as zinc, magnesium, iron, copper, receives deeply that the consumer is especially teen-age to be liked and welcome.
3, utilize the preparation method of fish-bone puffed leisure food of the present invention to prepare puffed leisure food, its technological process is simple, need not add swelling agent; Energy consumption is low; Be easy to realize suitability for industrialized production, and reclaim byproduct fat and protein, economic benefit and social benefit are better.
The specific embodiment
Through embodiment, further bright specifically below to technical scheme of the present invention.
Embodiment 1
The Tilapia mossambica raw material clear water of getting a foothold is cleaned; Meat grinder rubs back thin up to substrate weight concentration 10%, adds the papain of leftover bits and pieces raw material weight 0.2%, control enzymolysis pH value 7; 50 ° of C of temperature; Time 5h sieves with 40 mesh filter screens then and cleans except that fleshing, fat and other residue again, reclaims byproduct fat and protein by conventional method; Fish-bone is placed CaCl
2Weight concentration be 0.1% with the weight concentration of citric acid be in 0.1% mixed aqueous solution, at room temperature soak 10min, take out and after the clear water washing, obtain fish-bone clean, no fishy smell; Fish-bone is controlled 90 ° of C of baking temperature under normal pressure, drying time, 4h was that 100 orders obtain fishbone dust through ultramicro grinding raw meal particle size size.
25 parts of 100 order fishbone dusts, 55 parts of 80 order rice meals, 12 parts of farinas, 6 parts of 80 order white granulated sugars, 80 order edible salts are fully mixed for 2 parts, and the moisture part by weight that adds entry adjustment mixed powder is 11%; Mixed material is added heating while puffing in the twin-screw extruder, control charging rate 30kg/h, screw speed 300r/min, 45 ° of C of feeding section temperature; 125 ° of C of extruded segment temperature, 145 ° of C of the section of dissolving temperature are cooled to room temperature after expanded; Sieve, packing obtains the fish-bone puffed leisure food.
Embodiment 2
The grass carp raw material clear water of getting a foothold is cleaned; Meat grinder rubs back thin up to substrate weight concentration 8%, adds the animal protease of leftover bits and pieces raw material weight 0.3%, control enzymolysis pH value 6.5; 55 ° of C of temperature; Time 4h sieves with 50 mesh filter screens then and cleans except that fleshing, fat and other residue again, reclaims byproduct fat and protein by conventional method; Fish-bone is placed CaCl
2Weight concentration be 0.2% with the weight concentration of citric acid be in 0.15% mixed aqueous solution, at room temperature soak 20min, take out and after the clear water washing, obtain fish-bone clean, no fishy smell; With fish-bone-0.07 ~-0.08MPa under 60 ° of C of control baking temperature, drying time, 6h was that 110 orders obtain fishbone dust through ultramicro grinding raw meal particle size size.
20 parts of 110 order fishbone dusts, 70 parts of 60 order rice meals, 4 parts of tapiocas, 4 parts of 60 order white granulated sugars, 1 part of 60 order edible salt and 60 order monosodium glutamates are fully mixed for 1 part, and the moisture part by weight that adds entry adjustment mixed powder is 9%; Mixed material is added heating while puffing in the twin-screw extruder, control charging rate 30kg/h, screw speed 300r/min, 50 ° of C of feeding section temperature; 130 ° of C of extruded segment temperature, 150 ° of C of the section of dissolving temperature are cooled to room temperature after expanded; Sieve, packing obtains the fish-bone puffed leisure food.
Embodiment 3
The cod raw material clear water of getting a foothold is cleaned; Meat grinder rubs back thin up to substrate weight concentration 12%, adds the alkali protease of leftover bits and pieces raw material weight 0.4%, control enzymolysis pH value 9; 50 ° of C of temperature; Time 3h sieves with 60 mesh filter screens then and cleans except that fleshing, fat and other residue again, reclaims byproduct fat and protein by conventional method; Fish-bone is placed CaCl
2Weight concentration be 0.3% with the weight concentration of citric acid be in 0.2% mixed aqueous solution, at room temperature soak 30min, take out and after the clear water washing, obtain fish-bone clean, no fishy smell; Fish-bone is controlled 75 ° of C of baking temperature under normal pressure, drying time, 5h was that 120 orders obtain fishbone dust through ultramicro grinding raw meal particle size size.
30 parts of 120 order fishbone dusts, 40 parts of 100 order rice meals, 10 parts of cornstarch, 10 parts of tapiocas, 8 parts of 100 order white granulated sugars, 1.5 parts of 100 order edible salts and 100 order monosodium glutamates are fully mixed for 0.5 part, and the moisture part by weight that adds entry adjustment mixed powder is 13%; Mixed material is added heating while puffing in the twin-screw extruder, control charging rate 30kg/h, screw speed 300r/min, 55 ° of C of feeding section temperature; 135 ° of C of extruded segment temperature, 155 ° of C of the section of dissolving temperature are cooled to room temperature after expanded; Sieve, packing obtains the fish-bone puffed leisure food.
Claims (10)
1. fish-bone puffed leisure food, it is characterized in that: the raw material by following part by weight is processed:
0 ~ 1 part of 20 ~ 30 parts of fishbone dusts, 40 ~ 70 parts of rice meals, 4 ~ 20 parts of other starch, 4 ~ 8 parts of white granulated sugars, 1 ~ 2 part of edible salt and monosodium glutamate.
2. fish-bone puffed leisure food according to claim 1 is characterized in that: described other starch comprise in farina, sweet potato starch and the cornstarch more than one starch or its converted starch.
3. the preparation method of a fish-bone puffed leisure food is characterized in that: the leftover bits and pieces process of fish is cleaned, rub; Enzymolysis cleans, and removes raw meat; Drying is pulverized and to be obtained fishbone dust, adds water according to the raw material of described formulation weight ratio again and mixes; Through the expanded fish-bone puffed leisure food that obtains of extruder, its processing step is then:
(1) fish-bone removal of impurities: with the cleaning of fish offal material, rubbing, thin up, add protease hydrolyzed, use 40 ~ 60 mesh filter screens to sieve then and clean again except that fleshing, fat and other residue, by conventional method recovery byproduct fat and protein;
(2) fish-bone removes raw meat: fish-bone is placed CaCl
2In the mixed aqueous solution of citric acid, at room temperature soak 10 ~ 30min, after the clear water washing, obtain fish-bone clean, no fishy smell;
(3) fish-bone is pulverized: fish-bone is 60 ~ 90 ° of C of control baking temperature under normal pressure or decompression, and drying time, 4 ~ 6h obtained fishbone dust through ultramicro grinding;
(4) materials allocating: rice, white granulated sugar, edible salt and monosodium glutamate are pulverized respectively, in container, added fishbone dust, rice meal, other starch, white granulated sugar, edible salt and monosodium glutamate, fully mix, add the moisture of entry adjustment mixed powder;
(5) expanded: as mixed material to be added heating while puffing in the twin-screw extruder, obtain the fish-bone puffed leisure food;
(6) packing: the material after expanded is cooled to room temperature, sieves, and packing obtains product.
4. fish-bone puffed leisure food preparation method according to claim 3 is characterized in that: described fish comprises fresh-water fishes or seawater fish.
5. fish-bone puffed leisure food preparation method according to claim 3 is characterized in that: described protease comprise papain, alkali protease and animal protease one or more.
6. fish-bone puffed leisure food preparation method according to claim 3; It is characterized in that: described enzymolysis substrate weight concentration 8 ~ 12% adds protease amount 0.2 ~ 0.4% (in raw material weight), control enzymolysis pH value 6-8; Temperature 50-60 ° of C, time 3 ~ 5h.
7. fish-bone puffed leisure food preparation method according to claim 3 is characterized in that: CaCl in the said mixed aqueous solution
2Weight concentration be 0.1 ~ 0.3%, the weight concentration of citric acid is 0.1 ~ 0.2%.
8. fish-bone puffed leisure food preparation method according to claim 3 is characterized in that: described ultramicro grinding control raw meal particle size size is between 100 ~ 120 orders; Described pulverizing control raw meal particle size size is at 60 ~ 100 orders.
9. fish-bone puffed leisure food preparation method according to claim 3 is characterized in that: the moisture Control part by weight of described mixed powder is between 9 ~ 13%.
10. fish-bone puffed leisure food preparation method according to claim 3 is characterized in that: 45 ~ 55 ° of C of described heating while puffing control feeding section temperature, 125 ~ 135 ° of C of extruded segment temperature, 145 ~ 155 ° of C of the section of dissolving temperature.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103284157A (en) * | 2013-06-07 | 2013-09-11 | 浙江老州山海洋生物科技有限公司 | A preparation method for fish bone calcium soluble granules |
| CN103689464A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Papaya fish bone powder |
| CN107279825A (en) * | 2017-08-28 | 2017-10-24 | 山东好当家海洋发展股份有限公司 | A kind of method that the flesh of fish is removed from fish-bone |
| CN107440004A (en) * | 2017-08-28 | 2017-12-08 | 山东好当家海洋发展股份有限公司 | A kind of method that fish-bone removes fishy smell |
| CN107467553A (en) * | 2017-09-11 | 2017-12-15 | 浙江海洋大学 | A kind of aquatic products dilated product technique |
| CN108471788A (en) * | 2016-01-26 | 2018-08-31 | 泰万盛集团（大众）有限公司 | A method of preparing fishbone dust |
| CN108618008A (en) * | 2018-05-15 | 2018-10-09 | 福建闽威食品有限公司 | A kind of puffing dried fish floss and preparation method thereof |
| CN108651897A (en) * | 2018-05-15 | 2018-10-16 | 福建闽威食品有限公司 | A kind of puffing fishes dried meat is dry and preparation method thereof |
| CN110810786A (en) * | 2019-11-14 | 2020-02-21 | 合肥工业大学 | Meat-flavored puffed food suitable for diabetics and preparation method thereof |
| CN111713654A (en) * | 2020-07-27 | 2020-09-29 | 大连工业大学 | Leisure food containing polysaccharide and fishbone calcium and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284157B (en) * | 2013-06-07 | 2015-01-28 | 浙江老州山海洋生物科技有限公司 | A preparation method for fish bone calcium soluble granules |
| CN103284157A (en) * | 2013-06-07 | 2013-09-11 | 浙江老州山海洋生物科技有限公司 | A preparation method for fish bone calcium soluble granules |
| CN103689464A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Papaya fish bone powder |
| CN108471788A (en) * | 2016-01-26 | 2018-08-31 | 泰万盛集团（大众）有限公司 | A method of preparing fishbone dust |
| CN107279825A (en) * | 2017-08-28 | 2017-10-24 | 山东好当家海洋发展股份有限公司 | A kind of method that the flesh of fish is removed from fish-bone |
| CN107440004A (en) * | 2017-08-28 | 2017-12-08 | 山东好当家海洋发展股份有限公司 | A kind of method that fish-bone removes fishy smell |
| CN107440004B (en) * | 2017-08-28 | 2020-11-13 | 山东好当家海洋发展股份有限公司 | Method for removing fishy smell of fishbone |
| CN107467553A (en) * | 2017-09-11 | 2017-12-15 | 浙江海洋大学 | A kind of aquatic products dilated product technique |
| CN107467553B (en) * | 2017-09-11 | 2020-11-13 | 浙江海洋大学 | Aquatic product puffed product process |
| CN108618008A (en) * | 2018-05-15 | 2018-10-09 | 福建闽威食品有限公司 | A kind of puffing dried fish floss and preparation method thereof |
| CN108651897A (en) * | 2018-05-15 | 2018-10-16 | 福建闽威食品有限公司 | A kind of puffing fishes dried meat is dry and preparation method thereof |
| CN110810786A (en) * | 2019-11-14 | 2020-02-21 | 合肥工业大学 | Meat-flavored puffed food suitable for diabetics and preparation method thereof |
| CN111713654A (en) * | 2020-07-27 | 2020-09-29 | 大连工业大学 | Leisure food containing polysaccharide and fishbone calcium and preparation method thereof |
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| CN102379400B (en) | 2013-01-30 |
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