CN103549488B - 一种魔芋复合鱼皮丸及其制备方法 - Google Patents
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Abstract
本发明的目的就是针对上述存在的缺陷而提供一种魔芋复合鱼皮丸及其制备方法,该鱼皮丸原材料为鱼皮和瘦肉,调味料包括大葱、食用油、味精、白酒、酱油、食盐,配料还包括大豆蛋白粉、魔芋精粉、卡拉胶、黄原胶和营养素。该种鱼皮丸食用方便、味道鲜美、香而不腻、营养丰富、口感好、有韧性,提供了人体所需的营养物质,起到了营养保健功效,具有广阔的市场空间,该方法工艺简单,生产成本低,产品质量稳定,适合规模化生产。
Description
技术领域
本发明涉及一种鱼皮丸及其制备方法,具体涉及一种魔芋复合鱼皮丸及其制备方法。
背景技术
随着国内水产品加工业的快速发展,水产品精深加工逐步趋于重点,而鱼皮作为加工过程中的下脚料,数量却逐年增多。鱼皮较多应用于制备胶液、皮革、动物饲料等,利用率不高,经济效益低。研究表明,鱼皮中含有大量的营养物质,权威部门化验资料显示:鱼皮中的蛋白质含量为67%,糖类含量为11%,还富含有钙、磷、铁等多种微量矿物质元素和维生素。因此,开发一种成本低廉、味道鲜美,营养丰富的鱼皮食品将有效提高鱼皮的附加值。
近年来,鱼皮食品的研发倍受关注。例如,申请号为201210244420.5的发明专利“一种风味鮰鱼鱼皮丸及其制作方法”(申请时间为2012.07.13),是以鱼皮为主要原料,加入各种调味料进行斩拌、混合、成型、煮制、冷却速冻制得。该鱼丸营养成分单一,成本较高,且肉糜结合不紧密,久煮易散,口感大大降低。申请号为201310169643.4的发明专利“一种泡椒鱼皮及其制备方法”(申请时间2013.05.10)是以鮰鱼皮为原料,经泡碱、熟化、定型、切段、调味制得。该种方法制得的鱼皮韧性过大,较难入味,口感欠佳。
发明内容
本发明的目的就是针对上述存在的缺陷而提供一种魔芋复合鱼皮丸及其制备方法,该种鱼皮丸食用方便、味道鲜美、香而不腻、营养丰富、口感好、有韧性,提供了人体所需的营养物质,起到了营养保健功效,具有广阔的市场空间,该方法工艺简单,生产成本低,产品质量稳定,适合规模化生产。
本发明的一种魔芋复合鱼皮丸及其制备方法技术方案为,该鱼皮丸原材料为鱼皮和瘦肉,调味料包括大葱、食用油、味精、白酒、酱油、食盐,配料还包括大豆蛋白粉、魔芋精粉、卡拉胶、黄原胶和营养素。
其中,瘦肉重量为鱼皮重量的20%-30%,调味料占鱼皮的重量百分比为:大葱2%-5%,食用油1%-2%,味精1%-1.5%,白酒0.5%-1%,酱油1%-2%,食盐2%-4%。
以下配料分别占鱼皮的重量百分比为:大豆蛋白粉5%-10%,魔芋精粉10%-20%,卡拉胶0.5%-1.5%,黄原胶0.5%-1.2%。
营养素包括维生素A、维生素E、硫酸钙。
营养素分别占鱼皮的重量百分比为:维生素A 0.5%-1%,维生素E0.5%-1%,硫酸钙1%-3%。
上述魔芋复合鱼皮丸的制备方法,包括以下步骤:
(1)原料预处理:从鱼体中取出新鲜的鱼皮,用蒸馏水漂洗至表面的粘液及污物除去,低温沥水1-2h,备用;
(2)脱腥:将步骤(1)中的鱼皮先放置到4.5%-5.5%的柠檬酸水溶液中浸泡20-30min,后将鱼皮取出,转移到3-5%的红茶溶液(3-5克红茶溶于100毫升沸水中,冷却后即得)中,在温度为40-50℃的茶水中浸泡脱腥,浸泡时间为20-30min,取出并用蒸馏水漂洗20-30min,低温沥水1-2h;
(3)斩拌、调味:将上述脱腥后的鱼皮,置于电动绞肉机中斩拌5-10min,再放入瘦肉,斩拌5-10min,后放入大葱、食用油、味精、白酒、酱油、食盐,继续斩拌5-10min,得到鱼皮丸糜备用;
(4)增加粘弹性、络合香气分子溶剂的配置:加入水,以200-300r/min的速度边搅拌边按比例加入大豆蛋白粉、魔芋精粉、卡拉胶、黄原胶,后调高搅拌速度至800-1000r/min搅拌20-30min,备用;
(5)混合、加入营养素:将步骤(3)制备的鱼皮丸糜与步骤(4)制备出的溶剂放入搅拌器中搅拌40-60min,后添加维生素A、维生素E、硫酸钙,继续搅拌20-30min,搅拌均匀后备用;
(6)成型:采用二次成型工艺,将步骤(5)中调制好的肉糜制成鱼皮丸;
(7)加热:将上述鱼皮丸取出后放入水温为80-90℃的锅中加热10-20min即可;
(8)冷却、速冻:鱼皮丸煮制后立即放于0-4℃环境中冷却1-2h,后置于低于-18℃的低温冷库中冷却18-24h;
(9)贮存、包装。
步骤(1)和步骤(2)中,低温沥水温度为0-4℃。
步骤(6)中二次成型具体为:将步骤(5)调制好的肉糜用机器或者手工成型,每个鱼皮丸重量在20±2g,成型后立即置于35-50℃的温水中浸泡20-30min进行第二次成型;然后将第二次成型后的鱼皮丸置于0-4℃条件下放置3-5h,使其充分凝胶化。
步骤(9)中贮存、包装条件为:将速冻成品置于-18℃以下的低温冷库中贮存6-8h;后在4-10℃,湿度为40%-55%的环境中真空包装。
本发明的有益效果为:本发明的魔芋复合鱼皮丸,以鱼皮为主要原料,利用魔芋精粉中的魔芋葡甘聚糖与鱼皮蛋白及大豆蛋白形成质地均匀、致密的三维凝胶网络结构,可以络合香气分子,利于入味,并提高了鱼皮糜的凝胶特性,提高口感,且鱼皮中含有大量的蛋白质、多糖、矿物质等营养物质,可以有效补充人体需求的营养物质,老少皆宜;魔芋葡甘聚糖是优质的膳食纤维,可以有助于通便、平稳血糖、减脂瘦身,具有降血脂和抗脂肪肝功效。本发明的魔芋复合鱼皮丸是一种提高鱼皮附加值的有效途径,且该种鱼皮丸食用方便、味道鲜美、香而不腻、营养丰富、口感好、有韧性,提供了人体所需的营养物质,起到了营养保健功效,具有广阔的市场空间。
本发明的魔芋复合鱼皮丸在色、香、营养等方面都各具特色,丸子颜色新鲜,成型好,口感细腻、润滑且富有弹性,营养丰富,久煮不烂,富含钙、维生素等物质,据检测每100g鱼丸中蛋白质含量为55g,钙含量为15mg,维生素含量为67??g,且在不添加各种防腐剂、人工色素、稳定剂等食品添加剂情况下能保存3个月以上,迎合了现代人饮食天然食品的观念,为现代人提供了物美价廉、味道鲜美、营养丰富的食品,符合现代的消费理念和市场需求。本发明制备方法工艺简单,生产成本低,产品质量稳定,适合规模化生产。
具体实施方式:
为了更好地理解本发明,下面用具体实例来详细说明本发明的技术方案,但是本发明并不局限于此。
以下涉及百分比为重量百分比,为占实施例中鱼皮重量百分比。
实施例1
一种魔芋复合鱼皮丸及其制备方法包括以下步骤:
(1) 原料预处理:从鱼体中取出新鲜的鱼皮,用蒸馏水漂洗至表面的粘液及污物除去,在0~4℃条件下低温沥水1h,取500g备用;
(2)脱腥:将步骤(1)中的鱼皮先放置到4.5%的柠檬酸水溶液中浸泡20min,后将鱼皮取出,转移到5%的红茶溶液中,在温度为45℃的茶水中浸泡脱腥,浸泡时间为30min,取出并用蒸馏水漂洗30min,在4℃条件下低温沥水1h;
(3)斩拌、调味:将上述脱腥后的鱼皮,置于电动绞肉机中斩拌10min,再放入重量百分比为20%瘦肉,斩拌10min,后放入5%大葱,1%食用油,1.5%味精,0.5%白酒,1%酱油,2%食盐,继续斩拌10min,备用;
(4)增加粘弹性、络合香气分子溶剂的配置:300ml水,以230r/min的速度边搅拌边加入10%大豆蛋白粉,10%魔芋精粉,1.5%卡拉胶,1.2%黄原胶,后调高搅拌速度至800r/min搅拌30min,备用;
(5)混合、加入营养素:将步骤(3)制备的鱼皮丸糜与步骤(4)制备出的溶剂加入到搅拌器中搅拌40min;后添加1%维生素A,1%维生素E,2%硫酸钙,继续搅拌30min,搅拌均匀后备用;
(6)成型:将上述调制好的肉糜用机器或者手工成型,每个鱼皮丸重量在20±2g,成型后立即置于35℃的温水中浸泡20min进行第二次成型;然后将第二次成型后的鱼皮丸置于4℃条件下放置3h,使其充分凝胶化;
(7)加热:将上述鱼皮丸取出后放入水温为85℃的锅中加热20min即可;
(8)冷却、速冻:鱼皮丸煮制后立即放于4℃环境中冷却1h,后置于低于-18℃的低温冷库中冷却18h;
(9)贮存、包装:将速冻成品置于-18℃以下的低温冷库中贮存6h;后在10℃,湿度为55%的环境中,以每袋20个,每分钟50袋的速度进行真空包装。
该魔芋复合鱼皮丸在色、香、营养等方面都各具特色,丸子颜色新鲜,成型好,口感细腻、润滑且富有弹性,营养丰富,久煮不烂,富含钙、维生素等物质,据检测每100g鱼丸中蛋白质含量为55g,钙含量为15mg,维生素含量为67??g,且在不添加各种防腐剂、人工色素、稳定剂等食品添加剂情况下能保存3个月以上,迎合了现代人饮食天然食品的观念,为现代人提供了物美价廉、味道鲜美、营养丰富的食品,符合现代的消费理念和市场需求。
实施例2:
一种魔芋复合鱼皮丸及其制备方法包括以下步骤:
(1) 原料预处理:从鱼体中取出新鲜的鱼皮,用蒸馏水漂洗至表面的粘液及污物除去,在4℃条件下低温沥水2h,取500g备用;
(2)脱腥:将步骤(1)中的鱼皮先放置到4.5%的柠檬酸水溶液中浸泡30min,后将鱼皮取出,转移到5%的红茶溶液中,在温度为50℃的茶水中浸泡脱腥,浸泡时间为20min,取出并用蒸馏水漂洗20min,在4℃条件下低温沥水1.5h;
(3)斩拌、调味:将上述脱腥后的鱼皮,置于电动绞肉机中斩拌10min,再放入重量百分比为25%瘦肉,斩拌10min,后放入3%大葱,1.5%食用油,1.2%味精,1%白酒,1.8%酱油,3%食盐,继续斩拌10min,备用;
(4)增加粘弹性、络合香气分子溶剂的配置:200ml水,以200r/min的速度边搅拌边加入10%大豆蛋白粉,15%魔芋精粉,1.2%卡拉胶,0.8%黄原胶,后调高搅拌速度至800r/min以上搅拌30min,备用;
(5)混合、加入营养素:将步骤(3)制备的鱼皮丸糜与步骤(4)制备出的溶剂加入到搅拌器中搅拌1h.后添加1%维生素A,0.8%维生素E,3%硫酸钙,继续搅拌30min,搅拌均匀后备用;
(4)成型:将上述调制好的肉糜用机器或者手工成型,每个鱼皮丸重量在20±2g,成型后立即置于40℃的温水中浸泡25min进行第二次成型;然后将第二次成型后的鱼皮丸置于4℃条件下放置3.5h,使其充分凝胶化;
(5)加热:将上述鱼皮丸取出后放入水温为90℃的锅中加热20min即可;
(6)冷却、速冻:鱼皮丸煮制后立即放于4℃环境中冷却1h,后置于低于-18℃的低温冷库中冷却24h;
(7)贮存、包装:将速冻成品置于-18℃以下的低温冷库中贮存7h;后在8℃,湿度为50%的环境中,以每袋20个,每分钟40袋的速度进行真空包装。
根据上述魔芋复合鱼皮丸的制备方法,按比例扩大原料的配置量即可进行工业化生产。
该魔芋复合鱼皮丸在色、香、营养等方面都各具特色,丸子颜色新鲜,成型好,口感细腻、润滑且富有弹性,营养丰富,久煮不烂,富含钙、维生素等物质,据检测每100g鱼丸中蛋白质含量为55g,钙含量为15mg,维生素含量为67??g,且在不添加各种防腐剂、人工色素、稳定剂等食品添加剂情况下能保存3个月以上,迎合了现代人饮食天然食品的观念,为现代人提供了物美价廉、味道鲜美、营养丰富的食品,符合现代的消费理念和市场需求。
Claims (3)
1. 一种魔芋复合鱼皮丸,其特征在于,原材料为鱼皮和瘦肉,调味料包括大葱、食用油、味精、白酒、酱油、食盐,配料还包括大豆蛋白粉、魔芋精粉、卡拉胶、黄原胶和营养素,瘦肉重量为鱼皮重量的20%-30%,调味料占鱼皮的重量百分比为:大葱2%-5%,食用油1%-2%,味精1%-1.5%,白酒0.5%-1%,酱油1%-2%,食盐2%-4%,以下配料分别占鱼皮的重量百分比为:大豆蛋白粉5%-10%,魔芋精粉10%-20%,卡拉胶0.5%-1.5%,黄原胶0.5%-1.2%,营养素包括维生素A、维生素E、硫酸钙,营养素分别占鱼皮的重量百分比为:维生素A 0.5%-1%,维生素E0.5%-1%,硫酸钙1%-3%;所述魔芋复合鱼皮丸的制备方法,包括以下步骤:
(1)原料预处理:从鱼体中取出新鲜的鱼皮,用蒸馏水漂洗至表面的粘液及污物除去,低温沥水1-2h,备用;
(2)脱腥:将步骤(1)中的鱼皮先放置到4.5%-5.5%的柠檬酸水溶液中浸泡20-30min,后将鱼皮取出,转移到3%-5%的红茶溶液中,在温度为40-50℃的茶水中浸泡脱腥,浸泡时间为20-30min,取出并用蒸馏水漂洗20-30min,低温沥水1-2h;
(3)斩拌、调味:将上述脱腥后的鱼皮,置于电动绞肉机中斩拌5-10min,再放入瘦肉,斩拌5-10min后放入大葱、食用油、味精、白酒、酱油、食盐,继续斩拌5-10min,得到鱼皮丸糜备用;
(4)增加粘弹性、络合香气分子溶剂的配置:加入水,以200-300r/min的速度边搅拌边按比例加入大豆蛋白粉、魔芋精粉、卡拉胶、黄原胶后调高搅拌速度至800-1000r/min搅拌20-30min,备用;
(5)混合、加入营养素:将步骤(3)制备的鱼皮丸糜与步骤(4)制备出的溶剂放入搅拌器中搅拌40-60min后添加维生素A、维生素E、硫酸钙,继续搅拌20-30min,搅拌均匀后备用;
(6)成型:采用二次成型工艺,将步骤(5)中调制好的肉糜制成鱼皮丸;
(7)加热:将上述鱼皮丸取出后放入水温为80-90℃的锅中加热10-20min即可;
(8)冷却、速冻:鱼皮丸煮制后立即放于0-4℃环境中冷却1-2h后置于低于-18℃的低温冷库中冷却18-24h;
(9)贮存、包装;
步骤(6)中二次成型具体为:将步骤(5)调制好的肉糜用机器或者手工成型,每个鱼皮丸重量在20±2g,成型后立即置于35-50℃的温水中浸泡20-30min进行第二次成型;然后将第二次成型后的鱼皮丸置于0-4℃条件下放置3-5h,使其充分凝胶化。
2. 根据权利要求1所述的一种魔芋复合鱼皮丸,其特征在于,步骤(1)和步骤(2)中低温沥水温度为0-4℃。
3. 根据权利要求1所述的一种魔芋复合鱼皮丸,其特征在于,步骤(9)中贮存、包装条件为:将速冻成品置于-18℃以下的低温冷库中贮存6-8h后在4-10℃,湿度为40%-55%的环境中真空包装。
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