CN103564276A - Grilled fish bone swelling agent, and preparation method and application of swelling agent - Google Patents
Grilled fish bone swelling agent, and preparation method and application of swelling agent Download PDFInfo
- Publication number
- CN103564276A CN103564276A CN201310588558.1A CN201310588558A CN103564276A CN 103564276 A CN103564276 A CN 103564276A CN 201310588558 A CN201310588558 A CN 201310588558A CN 103564276 A CN103564276 A CN 103564276A
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- Prior art keywords
- grilled fish
- bone
- fish bone
- swelling agent
- fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
Abstract
The invention discloses a grilled fish bone swelling agent which comprises the following components by mass percentage: 30-40% of sodium bicarbonate, 10-15% of monocalcium phosphate, 0.5-1% of xanthan gum, 40-50% of gluconic acid-delta-lactone, and 5-9% of soybean phosphatide powder. The swelling agent is reasonable in formula, and good in swelling effect and storability, and can allow a grilled fish bone to have a loose structure and a crispy taste and be easy to chew. The invention further discloses a preparation method of the grilled fish bone swelling agent. The method comprises the step of uniformly mixing sodium bicarbonate, xanthan gum, gluconic acid-delta-lactone and soybean phosphatide in proportion. The preparation method is simple in processing step, high in operability and low in cost, and is suitable for industrial production.
Description
Technical field
The present invention relates to technical field of food additives, especially relate to a kind of grilled fish bone leavening agent.
Background technology
Fish body is after processing at present, and the low value-added products such as feed bone powder and fertilizer are discarded or made to fish-bone often as leftover bits and pieces.And in fish-bone, contain abundant calcium and trace element, be the good food of calcium replenishing.Therefore, be to improve the added value of fish-bone, had now some fish-bone food to occur, wherein, grilled fish bone the most commonly.But fish-bone quality is hard, be difficult to chew, and easily block larynx, therefore, when making grilled fish bone, need first fish-bone to be softened, then through fried, it is become fragile, so that edible.For example, application publication number CN102845771A, the Chinese patent of Shen Qing Publication day 2013.01.02 discloses a kind of preparation method of fish-bone food, the method be take fish-bone as raw material, through thawing, cleaning, seasoning, oven dry, soften, wrap up in powder, fried, baking and make, but the method is not used leavening agent, the fish-bone after fried only just becomes fragile and easily bites broken, and its hardness does not have much changes, mouthfeel is poor.
Granted publication CN102366034B, the Chinese patent of Granted publication day 2012.12.12 discloses a kind of grilled fish leavening agent, this grilled fish leavening agent is comprised of the composition mixing of following percentage by weight: sodium acid carbonate 20 ~ 40%, citric acid 5 ~ 10%, tartaric acid 10 ~ 15%, diglyceride 10 ~ 15%, calcium dihydrogen phosphate 15 ~ 25%, calgon 10 ~ 15%.Its weak point is, tartaric acid is with very strong acidity, once this leavening agent is soluble in water, sodium acid carbonate can react with tartaric acid immediately, make leavening agent be difficult to effectively infiltrate performance leavening effect in fish body, its actual leavening effect is poor, in addition, in this leavening agent, contain calgon, and calgon hygroscopicity very strong (often using as water-loss reducer), its effect is the elasticity that increases the seasoned flesh of fish, if for grilled fish bone, can make fish-bone in frying course, be difficult for dehydration, making fish-bone be difficult for fluffing becomes fragile, greatly affect mouthfeel, therefore, the leavening effect of this leavening agent is poor, and can not be applied in grilled fish bone.
Summary of the invention
Goal of the invention of the present invention is to provide the leavening agent of a kind of grilled fish bone special use, and this leavening agent formula is reasonable, and leavening effect and keeping quality are good, can make grilled fish bone have crisp mouthfeel.
The present invention also provides a kind of preparation method of grilled fish bone leavening agent, and this preparation method's processing step is simple, and strong operability cost is low, is applicable to suitability for industrialized production.
To achieve these goals, the present invention is by the following technical solutions:
A bone leavening agent, described grilled fish bone leavening agent is comprised of the component of following mass percent: sodium acid carbonate 30 ~ 40%, calcium dihydrogen phosphate 10 ~ 15%, xanthans 0.5 ~ 1%, glucono-δ-lactone 40 ~ 50%, soybean lecithin powder 5 ~ 9%.In the present invention, the effect of each component is respectively: sodium acid carbonate, calcium dihydrogen phosphate can react with acidic materials and generate CO under heated condition
2gas, makes the inner porous tissue that forms of fish spine, and fried rear change is loose; Glucono-δ-lactone itself is not acid, can be not directly after soluble in water and sodium acid carbonate react, be conducive to infiltrate in fish-bone, but after heating hydrolysis, be acidity, can produce CO with reaction of sodium bicarbonate
2thereby, increase the bulkiness of fish spine, make it more crisp after fried, and glucono-δ-lactone also have antioxidation, can effectively prevent rotten, the variable color of oil, be conducive to improve the quality of fish spine; Xanthans can make each component in leavening agent effectively be retained in fish spine, and can increase the micropore on fish spine when fried, makes the fish spine after fried more loose, easily chews; Soybean lecithin powder can improve the keeping quality of leavening agent, prevent from losing efficacy and caking, can also effectively control aerogenesis speed and intensity, and can make leavening agent dissolve rapidly and infiltrate fast in fish spine, lecithin itself also has foaming effect, can within the longer time, keep the foaming capacity needing, prevent adhesion and the coking of fish spine in frying course.
A preparation method for grilled fish bone leavening agent, mixes in proportion sodium acid carbonate, calcium dihydrogen phosphate, xanthans, glucono-δ-lactone and soybean lecithin powder.Directly mix in proportion, step is simple, and strong operability cost is low, is applicable to suitability for industrialized production.
The application of a kind of grilled fish bone leavening agent when making grilled fish bone.
Therefore, the invention has the beneficial effects as follows: this leavening agent formula is reasonable, and leavening effect and keeping quality are good, can make grilled fish bone there is crisp mouthfeel.
The specific embodiment
Below by the specific embodiment, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional.Method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
A bone leavening agent, is comprised of the component of following mass percent: sodium acid carbonate 30%, calcium dihydrogen phosphate 15%, xanthans 1%, glucono-δ-lactone 45%, soybean lecithin powder 5 ~ 9%.
Sodium acid carbonate, calcium dihydrogen phosphate, xanthans, glucono-δ-lactone and soybean lecithin powder are mixed in proportion
Embodiment 2
A bone leavening agent, is comprised of the component of following mass percent: sodium acid carbonate 34.5%, calcium dihydrogen phosphate 10%, xanthans 0.5%, glucono-δ-lactone 50%, soybean lecithin powder 5%.
Sodium acid carbonate, calcium dihydrogen phosphate, xanthans, glucono-δ-lactone and soybean lecithin powder are mixed in proportion.
Embodiment 3
A bone leavening agent, is comprised of the component of following mass percent: sodium acid carbonate 40%, calcium dihydrogen phosphate 11%, xanthans 0.6%, glucono-δ-lactone 40%, soybean lecithin powder 8.4%.
Sodium acid carbonate, calcium dihydrogen phosphate, xanthans, glucono-δ-lactone and soybean lecithin powder are mixed in proportion.
Concrete application:
The preparation method of general grilled fish bone is: clean → softening → seasoning of fish-bone → wrap up in powder → fried → baking.Leavening agent of the present invention time is to be added in baste in application, soaks fish-bone (leavening agent also can be before wrapping up in powder step independent wiring solution-forming fish-bone is soaked) with baste after mixing, and the addition of leavening agent is preferably 1 ~ 3% of fish-bone quality.
Apply the grilled fish bone that leavening agent of the present invention obtains, color and luster is even, and profile is complete, short texture, and mouthfeel is crisp, easily chews.
Above-described embodiment is a kind of preferably scheme of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (3)
1. a grilled fish bone leavening agent, is characterized in that, described grilled fish bone leavening agent is comprised of the component of following mass percent: sodium acid carbonate 30 ~ 40%, calcium dihydrogen phosphate 10 ~ 15%, xanthans 0.5 ~ 1%, glucono-δ-lactone 40 ~ 50%, soybean lecithin 5 ~ 9%.
2. a preparation method for grilled fish bone leavening agent as claimed in claim 1, is characterized in that, sodium acid carbonate, calcium dihydrogen phosphate, xanthans, glucono-δ-lactone and soybean lecithin are mixed in proportion.
3. a grilled fish bone leavening agent as claimed in claim 1 application when making grilled fish bone.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588558.1A CN103564276B (en) | 2013-11-21 | 2013-11-21 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588558.1A CN103564276B (en) | 2013-11-21 | 2013-11-21 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
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| Publication Number | Publication Date |
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| CN103564276A true CN103564276A (en) | 2014-02-12 |
| CN103564276B CN103564276B (en) | 2015-02-25 |
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| CN201310588558.1A Active CN103564276B (en) | 2013-11-21 | 2013-11-21 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432250A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Minced shrimp bulking agent as well as preparation method and application thereof |
| CN104432251A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Processing technology of dried squillid meat floss |
| CN104432253A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Minced shrimp processing technology |
| CN104432252A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Mantis shrimp meat floss quality improver and preparation method and application thereof |
| CN105028547A (en) * | 2015-06-29 | 2015-11-11 | 广州市天惠食品有限公司 | Food leavening agent and preparation method thereof |
| CN105941527A (en) * | 2016-07-19 | 2016-09-21 | 郑州容大食品有限公司 | Aluminum-free composite leavening agent for pizzas, preparation method thereof, pizzas and manufacturing method thereof |
| CN108850890A (en) * | 2018-04-20 | 2018-11-23 | 浙江工商大学 | A kind of production method of crisp-fried loach bone |
| CN115572200A (en) * | 2022-11-15 | 2023-01-06 | 湖北中烟工业有限责任公司 | Preparation method of tobacco stem organic fertilizer for preventing and treating bacterial wilt |
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| CN102132713A (en) * | 2010-01-27 | 2011-07-27 | 广州市食品工业研究所有限公司 | Aluminum-free baking powder |
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| CN102907465A (en) * | 2011-08-02 | 2013-02-06 | 叶芳 | Modified food bulking agent |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104432250A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Minced shrimp bulking agent as well as preparation method and application thereof |
| CN104432251A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Processing technology of dried squillid meat floss |
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| CN104432251B (en) * | 2014-11-17 | 2017-08-01 | 浙江省海洋水产研究所 | A kind of mantis shrimp dried meat floss processing technology |
| CN105028547A (en) * | 2015-06-29 | 2015-11-11 | 广州市天惠食品有限公司 | Food leavening agent and preparation method thereof |
| CN105941527A (en) * | 2016-07-19 | 2016-09-21 | 郑州容大食品有限公司 | Aluminum-free composite leavening agent for pizzas, preparation method thereof, pizzas and manufacturing method thereof |
| CN108850890A (en) * | 2018-04-20 | 2018-11-23 | 浙江工商大学 | A kind of production method of crisp-fried loach bone |
| CN115572200A (en) * | 2022-11-15 | 2023-01-06 | 湖北中烟工业有限责任公司 | Preparation method of tobacco stem organic fertilizer for preventing and treating bacterial wilt |
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| CN103564276B (en) | 2015-02-25 |
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