CN103330214A - Raw fish-like product and preparation method thereof - Google Patents
Raw fish-like product and preparation method thereof Download PDFInfo
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- CN103330214A CN103330214A CN2013102784593A CN201310278459A CN103330214A CN 103330214 A CN103330214 A CN 103330214A CN 2013102784593 A CN2013102784593 A CN 2013102784593A CN 201310278459 A CN201310278459 A CN 201310278459A CN 103330214 A CN103330214 A CN 103330214A
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Abstract
The invention provides a raw fish-like product and a preparation method thereof. The raw fish-like product provided by the invention is prepared from the following materials by weight: 60-120 parts of a soy isolate protein, 550-700 parts of water, 25-35 parts of modified starch, 1-2 parts of monosodium glutamate, 10-20 parts of compound colloid, 35-55 parts of soybean oil, 1-3 parts of salt and 1.5-2.5 parts of glutamine transaminase. The preparation method comprises the steps of: uniformly mixing weighed water, modified starch, isolate protein, soybean oil, compound colloid, salt and monosodium glutamate to prepare a paste, adding glutamine transaminase at 15-25 DEG C, and stirring for even mixing; then injecting the paste containing glutamine transaminase into a molding die, and allowing gelation effect to happen to obtain a gel product; then steaming the gel product; and finally demoulding to obtain a finished product.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of picture and give birth to fish product and preparation method thereof.
Background technology
Soybean protein is a kind of vegetable protein.Soya protein amino acid is formed close with milk protein, except methionine is lower slightly, all the other essential amino acids content are all abundanter, it is vegetal complete protein, on nutritive value, can be equal to animal protein, also be near the human amino acid, so be the phytoprotein of tool nutrition on gene structure.The human result of the test of FAO/WHO (1985) shows that the soybean protein essential amino acid is formed and is fit to the human body needs, and for the people more than two years old, it is 100 that the physiology of soybean protein is tired.Be rich in protein in the soybean, its protein content almost is meat, egg, fish two times.And human body " essential amino acid " content abundance in the contained protein of soybean, component are complete, belong to " good protein ".Human body to the demand of protein because of different differences to some extent such as age, sex, body weight, work post.In order to instruct people's meals, countries in the world work up " recommending diet nutrient quantity delivered every day " respectively (RDA) in conjunction with national actual conditions.1999, U.S. food drug surveilance office (FDA) issued a statement: take in 25 gram soybean proteins every day, have and reduce the risk of suffering from cardiovascular and cerebrovascular disease.
The needed food of modern crowd should be to cause appetite, does not have bad side effect again, and contains abundant nutrition.In existing food monoid, possess the abundant crops of above-mentioned condition, raw material sources no more than soybean.With the drink that soybean protein is made, be described as by the nutritionist in " green milk ".The people that soybean protein confrontation cholesterol is high has the effect of obvious reduction.Arginine content in the legumin drink is than milk height, and the ratio of its arginine and lysine is also more reasonable; Lipid wherein, linoleic acid very enrich and do not contain cholesterol, can prevent that the manhood angiocardiopathy from taking place.Abundant lecithin can be removed steroid unnecessary in the blood, and the laudatory title of " blood vessel street cleaner " is arranged.These soybean proteins are everyone essential nutrients, but mostly not enough by the diet intake, must replenish by the edible protein powder, particularly for some special population such as child, pregnant woman, wet nurse, older etc.But the soymilk powder mouthfeel is single, and a lot of people can accomplish to adhere to long-term drinking, so we need the product of all other kinds, remedy the shortcoming on the soymilk powder mouthfeel.
Summary of the invention
The purpose of this invention is to provide a kind of picture and give birth to fish product.
The present invention also aims to provide a kind of picture to give birth to the preparation method of fish product.
In order to realize above purpose, the present invention adopts following technical scheme:
A kind of picture is given birth to fish product, is formed by following feedstock production by weight: 60～120 parts of soybean protein isolates, 550～700 parts in water, 25～35 parts of converted starches, 1～2 part of monosodium glutamate, 10～20 parts of composite colloids, 35～55 parts of soybean oils, 1～3 part of edible salt, 1.5～2.5 parts of glutamine transaminages.
A kind of picture is given birth to the preparation method of fish product, may further comprise the steps:
(1) take by weighing following raw material by weight:
60～120 parts of soybean protein isolates, 550～700 parts in water, 25～35 parts of converted starches, 1～2 part of monosodium glutamate, 10～20 parts of composite colloids, 35～55 parts of soybean oils, 1～3 part of edible salt, 1.5～2.5 parts of glutamine transaminages;
(2) water, converted starch, protein isolate, soybean oil, composite colloid, edible salt, the monosodium glutamate that weighs up mixed, make paste;
(3) the paste temperature control that step 2 is made adds glutamine transaminage at 15～25 ℃, stirs 2 minutes, and it is mixed fully;
(4) the paste injection moulding mould that contains glutamine transaminage that step 3 is made makes it that gelling take place, and obtains gel product;
(5) gel product that step 4 is made pushes steamer and steams, and the demoulding obtains finished product then.
The picture that the present invention makes is given birth to fish product moulding uniqueness, grace, is particularly useful for apocleisis child particular about food, and animal-shaped meeting is caused that they to the interest of this product, cause their appetite.Simultaneously, this picture is given birth to fish product mouthfeel chewiness, bright fragrant, and is easy to make quick, can also replenish each seed amino acid of needed by human body, is of value to health.
The specific embodiment
For convenient the present invention is further understood, now describes the present invention in conjunction with specific embodiments:
Embodiment 1
A kind of picture is given birth to fish product, is formed by following feedstock production by weight: soybean protein isolate 65g, water 570g, converted starch 35g, monosodium glutamate 1.2g, composite colloid 19g, soybean oil 47g, edible salt 2.8g, glutamine transaminage 1.6g;
This picture is given birth to the preparation method of fish product, may further comprise the steps:
(1) take by weighing following raw material by weight:
Soybean protein isolate 65g, water 570g, converted starch 35g, monosodium glutamate 1.2g, composite colloid 19g, soybean oil 47g, edible salt 2.8g, glutamine transaminage 1.6g;
(2) water, converted starch, protein isolate, soybean oil, composite colloid, edible salt, the monosodium glutamate that weighs up mixed, make paste;
(3) the paste temperature control that step 2 is made adds glutamine transaminage at 17 ℃, stirs 2 minutes, and it is mixed fully;
(4) the paste injection moulding mould that contains glutamine transaminage that step 3 is made makes it that gelling take place, and obtains gel product;
(5) gel product that step 4 is made pushes steamer and steams, and the demoulding obtains finished product then.
Embodiment 2
A kind of picture is given birth to fish product, is formed by following feedstock production by weight: soybean protein isolate 115g, water 680g, converted starch 28g, monosodium glutamate 1.9g, composite colloid 12g, soybean oil 37g, edible salt 1.5g, glutamine transaminage 2.4g;
This picture is given birth to the preparation method of fish product, may further comprise the steps:
(1) take by weighing following raw material by weight:
Soybean protein isolate 115g, water 680g, converted starch 28g, monosodium glutamate 1.9g, composite colloid 12g, soybean oil 37g, edible salt 1.5g, glutamine transaminage 2.4g;
(2) water, converted starch, protein isolate, soybean oil, composite colloid, edible salt, the monosodium glutamate that weighs up mixed, make paste;
(3) the paste temperature control that step 2 is made adds glutamine transaminage at 19 ℃, stirs 2 minutes, and it is mixed fully;
(4) the paste injection moulding mould that contains glutamine transaminage that step 3 is made makes it that gelling take place, and obtains gel product;
(5) gel product that step 4 is made pushes steamer and steams, and the demoulding obtains finished product then.
Embodiment 3
A kind of picture is given birth to fish product, is formed by following feedstock production by weight: soybean protein isolate 92g, water 620g, converted starch 30g, monosodium glutamate 1.5g, composite colloid 15g, soybean oil 43g, edible salt 2.1g, glutamine transaminage 2.0g;
This picture is given birth to the preparation method of fish product, may further comprise the steps:
(1) take by weighing following raw material by weight:
Soybean protein isolate 92g, water 620g, converted starch 30g, monosodium glutamate 1.5g, composite colloid 15g, soybean oil 43g, edible salt 2.1g, glutamine transaminage 2.0g;
(2) water, converted starch, protein isolate, soybean oil, composite colloid, edible salt, the monosodium glutamate that weighs up mixed, make paste;
(3) the paste temperature control that step 2 is made adds glutamine transaminage at 23 ℃, stirs 2 minutes, and it is mixed fully;
(4) the paste injection moulding mould that contains glutamine transaminage that step 3 is made makes it that gelling take place, and obtains gel product;
(5) gel product that step 4 is made pushes steamer and steams, and the demoulding obtains finished product then.
Claims (2)
1. a picture is given birth to fish product, it is characterized in that, formed by following feedstock production by weight: 60～120 parts of soybean protein isolates, 550～700 parts in water, 25～35 parts of converted starches, 1～2 part of monosodium glutamate, 10～20 parts of composite colloids, 35～55 parts of soybean oils, 1～3 part of edible salt, 1.5～2.5 parts of glutamine transaminages.
2. the described picture of claim 1 is given birth to the preparation method of fish product, it is characterized in that, may further comprise the steps:
(1) take by weighing following raw material by weight:
60～120 parts of soybean protein isolates, 550～700 parts in water, 25～35 parts of converted starches, 1～2 part of monosodium glutamate, 10～20 parts of composite colloids, 35～55 parts of soybean oils, 1～3 part of edible salt, 1.5～2.5 parts of glutamine transaminages;
(2) load weighted water, converted starch, protein isolate, soybean oil, composite colloid, edible salt, monosodium glutamate are mixed, make paste;
(3) the paste temperature control that step 2 is made adds glutamine transaminage at 15～25 ℃, stirs 2 minutes, and it is mixed fully;
(4) the paste injection moulding mould that contains glutamine transaminage that step 3 is made makes it that gelling take place, and obtains gel product;
(5) gel product that step 4 is made pushes steamer and steams, and the demoulding obtains finished product then.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310278459.3A CN103330214B (en) | 2013-06-27 | 2013-06-27 | Raw fish-like product and preparation method thereof |
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| CN201310278459.3A CN103330214B (en) | 2013-06-27 | 2013-06-27 | Raw fish-like product and preparation method thereof |
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| CN103330214A true CN103330214A (en) | 2013-10-02 |
| CN103330214B CN103330214B (en) | 2015-03-25 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897763A (en) * | 2017-11-06 | 2018-04-13 | 明光市永言水产(集团)有限公司 | A kind of preparation process of crayfish gruel |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010018066A1 (en) * | 1999-04-09 | 2001-08-30 | Hahn Douglas Earl | Liquid soy nutritional products |
| CN101072512A (en) * | 2004-10-06 | 2007-11-14 | 索莱有限责任公司 | Soy protein containing food product and process for preparing same |
| CN101496567A (en) * | 2008-12-29 | 2009-08-05 | 山东万得福实业集团有限公司 | Soy protein isolate tofu |
| CN101548742A (en) * | 2009-04-09 | 2009-10-07 | 卢心东 | Preparing method of animal-shape spring festival cake |
| CN101690524A (en) * | 2009-10-12 | 2010-04-07 | 华东师范大学 | Preparation method for novel bean curd and frozen bean curd |
| CN102726593A (en) * | 2012-06-19 | 2012-10-17 | 安徽宝迪肉类食品有限公司 | Preparation method for soybean gel-type protein colloid added with TG enzyme |
| CN102232428B (en) * | 2010-12-02 | 2013-02-13 | 史百鸣 | Method for making beancurd by using beancurd coagulator |
-
2013
- 2013-06-27 CN CN201310278459.3A patent/CN103330214B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010018066A1 (en) * | 1999-04-09 | 2001-08-30 | Hahn Douglas Earl | Liquid soy nutritional products |
| CN101072512A (en) * | 2004-10-06 | 2007-11-14 | 索莱有限责任公司 | Soy protein containing food product and process for preparing same |
| CN101496567A (en) * | 2008-12-29 | 2009-08-05 | 山东万得福实业集团有限公司 | Soy protein isolate tofu |
| CN101548742A (en) * | 2009-04-09 | 2009-10-07 | 卢心东 | Preparing method of animal-shape spring festival cake |
| CN101690524A (en) * | 2009-10-12 | 2010-04-07 | 华东师范大学 | Preparation method for novel bean curd and frozen bean curd |
| CN102232428B (en) * | 2010-12-02 | 2013-02-13 | 史百鸣 | Method for making beancurd by using beancurd coagulator |
| CN102726593A (en) * | 2012-06-19 | 2012-10-17 | 安徽宝迪肉类食品有限公司 | Preparation method for soybean gel-type protein colloid added with TG enzyme |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897763A (en) * | 2017-11-06 | 2018-04-13 | 明光市永言水产(集团)有限公司 | A kind of preparation process of crayfish gruel |
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| CN103330214B (en) | 2015-03-25 |
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Effective date of registration: 20211231 Address after: 450000 room A22, No. 9-2, Liudong Road, Zhengzhou area (Jinshui), Henan pilot Free Trade Zone Patentee after: Miss Food Co.,Ltd. Address before: 450000 Xisha Road, Jinshui District, Henan, Zhengzhou Patentee before: ZHENGZHOU SYNEAR FOOD Co.,Ltd. |
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Effective date of registration: 20230915 Address after: No. 13 Yingcai Street, Yingbin Road Street, Huiji District, Zhengzhou City, Henan Province, 450000 Patentee after: Miss Food (Henan) Co.,Ltd. Address before: 450000 room A22, No. 9-2, Liudong Road, Zhengzhou area (Jinshui), Henan pilot Free Trade Zone Patentee before: Miss Food Co.,Ltd. |