CN103584183A - Composite fish meat and vegetable cake, and making method thereof - Google Patents
Composite fish meat and vegetable cake, and making method thereof Download PDFInfo
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- CN103584183A CN103584183A CN201310612597.0A CN201310612597A CN103584183A CN 103584183 A CN103584183 A CN 103584183A CN 201310612597 A CN201310612597 A CN 201310612597A CN 103584183 A CN103584183 A CN 103584183A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 113
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- 239000002131 composite material Substances 0.000 title claims abstract description 45
- 235000013372 meat Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title abstract description 7
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- 239000000843 powder Substances 0.000 claims abstract description 26
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- 238000012545 processing Methods 0.000 claims abstract description 16
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 13
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- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
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- 238000000465 moulding Methods 0.000 claims abstract description 11
- 238000003860 storage Methods 0.000 claims abstract description 10
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 235000015895 biscuits Nutrition 0.000 claims description 37
- 240000008067 Cucumis sativus Species 0.000 claims description 20
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 20
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 20
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- 230000018044 dehydration Effects 0.000 claims description 15
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- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 12
- 239000001488 sodium phosphate Substances 0.000 claims description 12
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 12
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- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 12
- 239000013638 trimer Substances 0.000 claims description 12
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical group [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 10
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- 238000002360 preparation method Methods 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 6
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- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000008237 rinsing water Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 15
- 235000018102 proteins Nutrition 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
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- 235000019465 surimi Nutrition 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
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- 239000003925 fat Substances 0.000 abstract 1
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
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- 230000033764 rhythmic process Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
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- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a composite fish meat and vegetable cake. The composite fish meat and vegetable cake comprises, by weight, 55-73 parts of composite surimi, 10-16 parts of composite vegetable, 0.09-0.16 parts of phosphate, 0.6-1.3 parts of salt, 3-6 parts of modified cassava starch, 3-6 parts of modified corn starch, 1-2 pars of soybean protein isolate, 0.25-0.5 parts of konjac glucomannan, 0.2-0.5 parts of white granulated sugar, 0.1-0.2 parts of monosodium glutamate, 0.2-0.5 parts of white pepper powder, 0.2-0.5 pars of chicken essence powder, 0.07-0.1 parts of a fish meat essence and 8-14 parts of ice water. The invention also discloses a making method of the cake. The method comprises the following steps: processing raw material fish to form the surimi, adding vegetables and other raw materials, molding, carrying out ultrahigh pressure treatment, quickly freezing, and carrying out frozen pack storage. The cake is rich in proteins and mineral matters, contains dietary fibers and low fats, is tasty, smooth, tender and fine, has a strong slice ability, and is flexible.
Description
Technical field
The invention belongs to technical field of aquatic product processing, especially relate to a kind of composite fish vegetable biscuit and preparation method thereof.
Background technology
Quickening along with modern society people rhythm of life, people are increasing to the demand of instant food, although instant food is convenient and swift, but often nutrient is single, can not meet the demand of people to full nutrition element, thereby convenience, comprehensive nutrition, the fast food complex food that mouthfeel is good more cater to the high rhythm of modern, high-quality life requirement.
The flesh of fish has abundant nutritive value, contains 8 kinds of essential amino acids in its protein, and its fat mostly is unrighted acid, contains the indispensable trace elements of children growth such as iodine, zinc, calcium, and its nutrition is easily absorbed by the body and obtains consumer's favor.
The based article of development fish gruel faster at present has fish sausage, the rotten can of fish, simulation shrimp crab meat etc.The more existing enterprises of China produce the rotten based articles of fishes, but the section of product, adherence etc. are unsatisfactory, and raw materials used be substantially all fish, it is less that fresh-water fishes are applied, in surimi product, protein content is abundant, but dietary fiber content is few, and nutrient is comprehensive not.
Summary of the invention
The problem to be solved in the present invention is to provide a kind of protein, mineral matter of being rich in, and containing dietary fiber, low fat, the tender exquisiteness of tasty and refreshing cunning, section property is strong, whippy composite fish vegetable biscuit and preparation method thereof.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of composite fish vegetable biscuit, its raw material forms and parts by weight are: the rotten 55-73 part of compound fish, composite vegetable 10-16 part, phosphate 0.09-0.16 part, salt 0.6-1.3 part, cassava modified starch 3-6 part, modified corn starch 3-6 part, soybean protein isolate 1-2 part, konjac glucomannan 0.25-0.5 part, white granulated sugar 0.2-0.5 part, monosodium glutamate 0.1-0.2 part, white pepper powder 0.2-0.5 part, chicken fine powder 0.2-0.5 part, fish meat flavor 0.07-0.1 part, frozen water 8-14 part.
Described compound fish gruel is the rotten composition of two or more fish.
Described compound fish gruel is that catfish fish is rotten rotten with perch fish, and catfish fish the weight ratio rotten and gruel of perch fish is (10-8): 1.
Described composite vegetable is cucumber, water chestnut, and the ratio that composite vegetable accounts for composite fish vegetable biscuit total amount is 8%-15%.
Described cucumber, the parts by weight of water chestnut are: cucumber 5-8 part, water chestnut 5-8 part.
Described phosphate is sodium phosphate trimer and sodium pyrophosphate, and the weight ratio of sodium phosphate trimer and sodium pyrophosphate is (1.5-3): 1.
Described raw material forms and parts by weight are: rotten 61.55 parts of catfish fish, rotten 6.84 parts of perch fish, 6.22 parts of cucumber, 6.22 parts of water chestnuts, 0.09 part of sodium phosphate trimer, 0.03 part of sodium pyrophosphate, 0.81 part of salt, 3.11 parts of cassava modified starch, 3.11 parts of modified corn starch, 1.24 parts of soybean protein isolates, 0.31 part of konjac glucomannan, 0.31 part of white granulated sugar, 0.12 part of monosodium glutamate, 0.31 part of white pepper powder, 0.31 part of chicken fine powder, 0.09 part of fish meat flavor, 9.33 parts of frozen water.
The present invention also provides a kind of preparation method who prepares above-mentioned composite fish vegetable biscuit, comprises the following steps:
(1) selection of raw material fish: the raw material fish of selecting 1-1.25kg alive;
(2) processing of raw material fish; As live fish is slaughtered, decaptitate, truncate, go the thing such as black film, crimson blood in internal organ, peeling, abdominal cavity, with cold water, clean;
(3) adopt meat: raw material fish is placed in fish body on flesh separator and adopts meat after processing, and once adopts meat;
(4) rinsing: by adopt the flesh of fish be placed in rinsing device, add 3-8 0.1-0.5% citric acid solution or 0.1-0.5% sodium chloride solution doubly, rinsing 10min under 2-12 ℃ of condition;
(5) essence filter: through the filter of strainer essence, remove the impurity in the flesh of fish, drain rinsing water;
(6) dehydration: will oppress dehydration with centrifuge;
(7) cut and mix: the flesh of fish after dehydration is put into cutmixer, add phosphate middling speed to cut and mix, the time is 2-5min, obtain described fish rotten; Add salt, white granulated sugar, monosodium glutamate, white pepper powder, chicken fine powder, fish meat flavor, konjac glucomannan, cassava modified starch, modified corn starch, soybean protein isolate, frozen water to cut and mix evenly, time is controlled at 10-15min, temperature is controlled at 2-10 ℃, obtains slurry;
(8) stir: the complete vegetables of dicing or cutting into slices of cleaning are joined in the described slurry of step (7) and are stirred to evenly, and temperature is controlled at 2-10 ℃;
(9) moulding: utilize the moulding of meat pie forming machine;
(10) ultra high pressure treatment: product step (9) Suo Shu is processed with extra-high tension unit: 300MPa/30min/15 ℃; If pressure is 300MPa, the rate of rise is 50MPa/s, and release speed is 100MPa/s, and the processing time is 30min, does not comprise the time of boosting with release, and temperature is 15 ℃;
(11) quick-frozen: cooling product is placed in to freeze tunnel quick-frozen, reaches below-18 ℃ to product center temperature;
(12) packing cold storage; As the product after quick-frozen carries out inner packing, by carrying out external packing after metal detector passed examination, be placed in freezer cold storage.
Described raw material all can be on market and buys.
Described flesh separator, centrifuge, strainer, cutmixer, extra-high tension unit, meat pie forming machine, quick freezing unit etc. all can be on market and buy.
Advantage and good effect that the present invention has are: the present invention prepares composite fish vegetable biscuit, lovely luster, and good taste is moderate, aftertaste is full, the tender exquisiteness of tasty and refreshing cunning, chewiness is moderate, and tangent plane state is fine and close, interface is clear, high resilience; Product is rich in protein, dietary fiber, mineral matter, and fat content is low; In product, contain the necessary amino acid of multiple human body, portfolio ratio is balanced, and essential amino acid accounts for total amino acid content and reaches more than 46%, contains dietary fiber, and dietary fiber can improve gastrointestinal function, reduces blood sugar and cholesterol; Product, through ultra high pressure treatment, in the situation that not adding anticorrisive agent and antioxidant, can extend the shelf life of product, improves elasticity, cohesiveness, hardness, the chewability of product.
Accompanying drawing explanation
Fig. 1 is technological process intention of the present invention.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A vegetable biscuit, its raw material forms and parts by weight are: rotten 61.55 parts of catfish fish, rotten 6.84 parts of perch fish, 6.22 parts of cucumber, 6.22 parts of water chestnuts, 0.09 part of sodium phosphate trimer, 0.03 part of sodium pyrophosphate, 0.81 part of salt, 3.11 parts of cassava modified starch, 3.11 parts of modified corn starch, 1.24 parts of soybean protein isolates, 0.31 part of konjac glucomannan, 0.31 part of white granulated sugar, 0.12 part of monosodium glutamate, 0.31 part of white pepper powder, 0.31 part of chicken fine powder, 0.09 part of fish meat flavor, 9.33 parts of frozen water.
The preparation process of described composite fish vegetable biscuit is as follows:
(1) selection of raw material fish: select 1-1.25kg catfish, 1-1.25kg perch alive;
(2) processing of raw material fish: live fish is slaughtered, decaptitated, truncate, go the thing such as black film, crimson blood in internal organ, peeling, abdominal cavity, clean with cold water;
(3) adopt meat: raw material fish is placed in fish body on flesh separator and adopts meat after processing, and once adopts meat;
(4) rinsing: by adopt the flesh of fish be placed in rinsing device, add 0.25% citric acid solution of 5 times, rinsing 10min under 2-6 ℃ of condition;
(5) essence filter: remove the impurity in the flesh of fish, drain rinsing water;
(6) dehydration: will oppress dehydration with centrifuge;
(7) cut and mix: the rear 61.55 parts of catfish of dehydration, 6.84 portions of perch flesh of fish are put into cutmixer, add 0.09 part of sodium phosphate trimer, 0.03 part of middling speed of sodium pyrophosphate to cut and mix, the time is 3min, obtains described catfish fish gruel, the gruel of perch fish; Add 0.81 part of salt, 3.11 parts of cassava modified starch, 3.11 parts of modified corn starch, 1.24 parts of soybean protein isolates, 0.31 part of konjac glucomannan, 0.31 part of white granulated sugar, 0.12 part of monosodium glutamate, 0.31 part of white pepper powder, 0.31 part of chicken fine powder, 0.09 part of fish meat flavor, 9.33 parts of frozen water are cut and are mixed evenly, time is 10min, and temperature is controlled at 2-10 ℃, obtains slurry;
(8) stir: by cleaning complete cucumber of dicing, water chestnut joins in the described slurry of step (7) and is stirred to evenly, temperature is controlled at 4-8 ℃, water chestnut, diced cucumber 2-5mm are square;
(9) moulding: utilize the moulding of meat pie forming machine;
(10) ultra high pressure treatment: product step (9) Suo Shu is processed with extra-high tension unit: 300MPa/30min/15 ℃; The about 50MPa/s of the rate of rise, the about 100MPa/s of release speed, the processing time does not comprise the time of boosting with release, temperature is 15 ℃;
(11) quick-frozen: cooling product is placed in to freeze tunnel quick-frozen, reaches below-18 ℃ to product center temperature;
(12) packing cold storage: the product after quick-frozen carries out inner packing, by carrying out external packing after metal detector passed examination, is placed in freezer cold storage.
Above-mentioned composite fish vegetable biscuit is bright in colour through sensory evaluation, and good taste is moderate, aftertaste is full, the tender exquisiteness of tasty and refreshing cunning, and chewiness is moderate, and tangent plane state is fine and close, interface is clear, high resilience, and the shelf-life of product was over 6 months.
The protein determination of composite fish vegetable biscuit: the protein content through Kjeldahl nitrogen determination product is: 14.2%.
The fat test of composite fish vegetable biscuit: measure fat content through soxhlet extraction, the fat content that result records the said goods is 2.1%.
The dietary fiber of composite fish vegetable biscuit is measured: through GB/T5009.88-2003, and the assay method of dietary fiber, the content of dietary fiber is 0.474mg/100g.
The decoction loss late of composite fish vegetable biscuit is 11.56%, and the decoction loss late of not adding the fish cake of cucumber water chestnut is 9.19%.
After refrigerating 4 weeks, the colibacillary number in the said goods is 0/gram, and not carrying out colibacillary number in the product of super-pressure is 414/gram;
The elasticity of product is 0.91, and cohesiveness is 0.78, and hardness is 450, and chewability is 320, and the elasticity of product of not carrying out the product of super-pressure is 0.81, and cohesiveness is 0.74, and hardness is 350, and chewability is 259;
The oxidation situation of product is: be the ORP(oxidation-reduction potential of the said goods)-2mv, the said goods that does not carry out super-pressure is-14.85mv, utilize TBARS method to measure lipid peroxidation situation, its result is that the lipid peroxy of the said goods turns to 0.8mg MDA/kg meat, and the result of not carrying out the said goods of super-pressure is 0.97mg MDA/kg meat.
Embodiment 2
A vegetable biscuit, its raw material forms and parts by weight are: rotten 63 parts of catfish fish, rotten 7 parts of perch fish, 7 parts of cucumber, 5 parts of water chestnuts, 0.1 part of sodium phosphate trimer, 0.04 part of sodium pyrophosphate, 0.95 part of salt, 3 parts of cassava modified starch, 3 parts of modified corn starch, 1.2 parts of soybean protein isolates, 0.23 part of konjac glucomannan, 0.3 part of white granulated sugar, 0.1 part of monosodium glutamate, 0.2 part of white pepper powder, 0.3 part of chicken fine powder, 0.08 part of fish meat flavor, 9 parts of frozen water.
The preparation process of described composite fish vegetable biscuit is as follows:
(1) selection of raw material fish: select 1-1.25kg catfish, 1-1.25kg perch alive;
(2) processing of raw material fish: live fish is slaughtered, decaptitated, truncate, go the thing such as black film, crimson blood in internal organ, peeling, abdominal cavity, clean with cold water;
(3) adopt meat: raw material fish is placed in fish body on flesh separator and adopts meat after processing, and once adopts meat;
(4) rinsing: by adopt the flesh of fish be placed in rinsing device, add 0.25% sodium chloride solution of 5 times, rinsing 10min under 6-10 ℃ of condition;
(5) essence filter: remove the impurity in the flesh of fish, drain rinsing water;
(6) dehydration: will oppress dehydration with centrifuge;
(7) cut and mix: the rear 63 parts of catfish of dehydration, 7 portions of perch flesh of fish are put into cutmixer, add 0.1 part of sodium phosphate trimer, 0.04 part of middling speed of sodium pyrophosphate to cut and mix, the time is 5min, obtains described catfish fish gruel, the gruel of perch fish; Add 0.95 part of salt, 3 parts of cassava modified starch, 3 parts of modified corn starch, 1.2 parts of soybean protein isolates, 0.23 part of konjac glucomannan, 0.3 part of white granulated sugar, 0.1 part of monosodium glutamate, 0.2 part of white pepper powder, 0.3 part of chicken fine powder, 0.08 part of fish meat flavor, 9 parts of frozen water are cut and are mixed evenly, time is 12min, and temperature is controlled at 2-5 ℃, obtains slurry;
(8) stir: by cleaning complete cucumber of dicing, water chestnut joins in the described slurry of step (7) and is stirred to evenly, temperature is controlled at 2-5 ℃, water chestnut, diced cucumber 2-5mm are square;
(9) moulding: utilize the moulding of meat pie forming machine;
(10) ultra high pressure treatment: product step (9) Suo Shu is processed with extra-high tension unit: 300MPa/30min/15 ℃; The about 50MPa/s of the rate of rise, the about 100MPa/s of release speed, the processing time does not comprise the time of boosting with release, temperature is 15 ℃;
(11) quick-frozen: cooling product is placed in to freeze tunnel quick-frozen, reaches below-18 ℃ to product center temperature;
(12) packing cold storage: the product after quick-frozen carries out inner packing, by carrying out external packing after metal detector passed examination, is placed in freezer cold storage.
Above-mentioned composite fish vegetable biscuit is bright in colour through sensory evaluation, and good taste is moderate, aftertaste is full, the tender exquisiteness of tasty and refreshing cunning, and chewiness is moderate, and tangent plane state is fine and close, interface is clear, high resilience, and the shelf-life of product was over 6 months.
The protein determination of composite fish vegetable biscuit: the protein content through Kjeldahl nitrogen determination product is: 14.5%.
The fat test of composite fish vegetable biscuit: measure fat content through soxhlet extraction, the fat content that result records the said goods is 2.2%.
The dietary fiber of composite fish vegetable biscuit is measured: through GB/T5009.88-2003, and the assay method of dietary fiber, the content of dietary fiber is 0.452mg/100g.
The decoction loss late of composite fish vegetable biscuit is 11.8%, and the decoction loss late of not adding the fish cake of cucumber water chestnut is 11.87%.
After refrigerating 4 weeks, the colibacillary number in the said goods is 0/gram, and not carrying out colibacillary number in the product of super-pressure is 398/gram;
The elasticity of product is 0.92, and cohesiveness is 0.76, and hardness is 443, and chewability is 306, and the elasticity of product of not carrying out the product of super-pressure is 0.81, and cohesiveness is 0.74, and hardness is 350, and chewability is 262;
The oxidation situation of product is: be the ORP(oxidation-reduction potential of the said goods)-2.1mv, the said goods that does not carry out super-pressure is-14mv, utilize TBARS method to measure lipid peroxidation situation, its result is that the lipid peroxy of the said goods turns to 0.81mg MDA/kg meat, and the result of not carrying out the said goods of super-pressure is 0.95mg MDA/kg meat.
Embodiment 3
A vegetable biscuit, its raw material forms and parts by weight are: rotten 60 parts of catfish fish, rotten 5.8 parts of perch fish, 6 parts of cucumber, 6 parts of water chestnuts, 0.1 part of sodium phosphate trimer, 0.04 part of sodium pyrophosphate, 1.2 parts of salt, 3.6 parts of cassava modified starch, 3.6 parts of modified corn starch, 1.3 parts of soybean protein isolates, 0.3 part of konjac glucomannan, 0.3 part of white granulated sugar, 0.16 part of monosodium glutamate, 0.2 part of white pepper powder, 0.3 part of chicken fine powder, 0.1 part of fish meat flavor, 11 parts of frozen water.
The preparation process of described composite fish vegetable biscuit is as follows:
(1) selection of raw material fish: select 1-1.25kg catfish, 1-1.25kg perch alive;
(2) processing of raw material fish: live fish is slaughtered, decaptitated, truncate, go the thing such as black film, crimson blood in internal organ, peeling, abdominal cavity, clean with cold water;
(3) adopt meat: raw material fish is placed in fish body on flesh separator and adopts meat after processing, and once adopts meat;
(4) rinsing: by adopt the flesh of fish be placed in rinsing device, add 0.1% sodium chloride solution of 4 times, rinsing 10min under 10-12 ℃ of condition;
(5) essence filter: remove the impurity in the flesh of fish, drain rinsing water;
(6) dehydration: will oppress dehydration with centrifuge;
(7) cut and mix: the rear 60 parts of catfish of dehydration, 5.8 portions of perch flesh of fish are put into cutmixer, add 0.1 part of sodium phosphate trimer, 0.04 part of middling speed of sodium pyrophosphate to cut and mix, the time is 2min, obtains described catfish fish gruel, the gruel of perch fish; Add 1.2 parts of salt, 3.6 parts of cassava modified starch, 3.6 parts of modified corn starch, 1.3 parts of soybean protein isolates, 0.3 part of konjac glucomannan, 0.3 part of white granulated sugar, 0.16 part of monosodium glutamate, 0.2 part of white pepper powder, 0.3 part of chicken fine powder, 0.1 part of fish meat flavor, 11 parts of frozen water are cut and are mixed evenly, time is 15min, and temperature is controlled at 6-10 ℃, obtains slurry;
(8) stir: by cleaning complete cucumber of dicing, water chestnut joins in the described slurry of step (7) and is stirred to evenly, temperature is controlled at 6-10 ℃, water chestnut, diced cucumber 2-5mm are square;
(9) moulding: utilize the moulding of meat pie forming machine;
(10) ultra high pressure treatment: product step (9) Suo Shu is processed with extra-high tension unit: 300MPa/30min/15 ℃; The about 50MPa/s of the rate of rise, the about 100MPa/s of release speed, the processing time does not comprise the time of boosting with release, temperature is 15 ℃;
(11) quick-frozen: cooling product is placed in to freeze tunnel quick-frozen, reaches below-18 ℃ to product center temperature;
(12) packing cold storage: the product after quick-frozen carries out inner packing, by carrying out external packing after metal detector passed examination, is placed in freezer cold storage.
Above-mentioned composite fish vegetable biscuit is bright in colour through sensory evaluation, and good taste is moderate, aftertaste is full, the tender exquisiteness of tasty and refreshing cunning, and chewiness is moderate, and tangent plane state is fine and close, interface is clear, high resilience, and the shelf-life of product was over 6 months.
The protein determination of composite fish vegetable biscuit: the protein content through Kjeldahl nitrogen determination product is: 14.00%.
The fat test of composite fish vegetable biscuit: measure fat content through soxhlet extraction, the fat content that result records the said goods is 2.02%.
The dietary fiber of composite fish vegetable biscuit is measured: through GB/T5009.88-2003, and the assay method of dietary fiber, the content of dietary fiber is 0.460mg/100g.
The decoction loss late of composite fish vegetable biscuit is 11.4%, and the decoction loss late of not adding the fish cake of cucumber water chestnut is 10.15%.
After refrigerating 4 weeks, the colibacillary number in the said goods is 0/gram, and not carrying out colibacillary number in the product of super-pressure is 405/gram;
The elasticity of product is 0.9, and cohesiveness is 0.73, and hardness is 458, and chewability is 315, and the elasticity of product of not carrying out the product of super-pressure is 0.81, and cohesiveness is 0.74, and hardness is 350, and chewability is 265;
The oxidation situation of product is: be the ORP(oxidation-reduction potential of the said goods)-1.97mv, the said goods that does not carry out super-pressure is-13mv, utilize TBARS method to measure lipid peroxidation situation, its result is that the lipid peroxy of the said goods turns to 0.78mg MDA/kg meat, and the result of not carrying out the said goods of super-pressure is 0.93mg MDA/kg meat.
As can be seen from the above results, the said goods, after ultra high pressure treatment, can reach good fungistatic effect, in the situation that not adding anticorrisive agent, extends shelf-life and the shelf life of food, and makes product safer; Compare with the product that does not carry out super-pressure, product is after super-pressure, the elasticity of food, cohesiveness, hardness, chewability make moderate progress, super-pressure can destroy in protein molecule and intermolecular non-covalent bond, and make it to form new adhesion, and then the structure of protein in the impact flesh of fish, improve elasticity, cohesiveness, hardness, the chewability of food; Compare with the product that does not carry out super-pressure, the oxidation rate of product after super-pressure slows down relatively, can extend the shelf life of food from another side explanation super-pressure.
Above one embodiment of the present of invention are had been described in detail, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variations of doing according to the present patent application scope and improvement etc., within all should still belonging to patent covering scope of the present invention.
Claims (8)
1. a composite fish vegetable biscuit, is characterized in that: its raw material forms and parts by weight are: the rotten 55-73 part of compound fish, composite vegetable 10-16 part, phosphate 0.09-0.16 part, salt 0.6-1.3 part, cassava modified starch 3-6 part, modified corn starch 3-6 part, soybean protein isolate 1-2 part, konjac glucomannan 0.25-0.5 part, white granulated sugar 0.2-0.5 part, monosodium glutamate 0.1-0.2 part, white pepper powder 0.2-0.5 part, chicken fine powder 0.2-0.5 part, fish meat flavor 0.07-0.1 part, frozen water 8-14 part.
2. composite fish vegetable biscuit according to claim 1, is characterized in that: the rotten fish for two or more of described compound fish is rotten to be formed.
3. composite fish vegetable biscuit according to claim 1 and 2, is characterized in that: described compound fish is rotten is that catfish fish is rotten rotten with perch fish, and catfish fish the weight ratio rotten and gruel of perch fish is (10-8): 1.
4. according to the composite fish vegetable biscuit described in claim 1-3 any one, it is characterized in that: described composite vegetable is cucumber, water chestnut, the ratio that composite vegetable accounts for composite fish vegetable biscuit total amount is 8%-15%.
5. composite fish vegetable biscuit according to claim 4, is characterized in that: described cucumber, the parts by weight of water chestnut are: cucumber 5-8 part, water chestnut 5-8 part.
6. according to the composite fish vegetable biscuit described in claim 1-5 any one, it is characterized in that: described phosphate is sodium phosphate trimer and sodium pyrophosphate, the weight ratio of sodium phosphate trimer and sodium pyrophosphate is (1.5-3): 1.
7. according to the composite fish vegetable biscuit described in claim 1-6 any one, it is characterized in that: described raw material forms and parts by weight are: rotten 61.55 parts of catfish fish, rotten 6.84 parts of perch fish, 6.22 parts of cucumber, 6.22 parts of water chestnuts, 0.09 part of sodium phosphate trimer, 0.03 part of sodium pyrophosphate, 0.81 part of salt, 3.11 parts of cassava modified starch, 3.11 parts of modified corn starch, 1.24 parts of soybean protein isolates, 0.31 part of konjac glucomannan, 0.31 part of white granulated sugar, 0.12 part of monosodium glutamate, 0.31 part of white pepper powder, 0.31 part of chicken fine powder, 0.09 part of fish meat flavor, 9.33 parts of frozen water.
8. a preparation method who prepares composite fish vegetable biscuit described in 1-7 any one, comprises the following steps:
(1) selection of raw material fish: the raw material fish of selecting 1-1.25kg alive;
(2) processing of raw material fish;
(3) adopt meat: raw material fish is placed in fish body on flesh separator and adopts meat after processing, and once adopts meat;
(4) rinsing: by adopt the flesh of fish be placed in rinsing device, add 3-8 0.1-0.5% citric acid solution or 0.1-0.5% sodium chloride solution doubly, rinsing 10min under 2-12 ℃ of condition;
(5) essence filter: through the filter of strainer essence, remove the impurity in the flesh of fish, drain rinsing water;
(6) dehydration: will oppress dehydration with centrifuge;
(7) cut and mix: the flesh of fish after dehydration is put into cutmixer, add phosphate middling speed to cut and mix, the time is 2-5min, obtain described fish rotten; Add salt, white granulated sugar, monosodium glutamate, white pepper powder, chicken fine powder, fish meat flavor, konjac glucomannan, cassava modified starch, modified corn starch, soybean protein isolate, frozen water to cut and mix evenly, time is controlled at 10-15min, temperature is controlled at 2-10 ℃, obtains slurry;
(8) stir: the complete vegetables of dicing or cutting into slices of cleaning are joined in the described slurry of step (7) and are stirred to evenly, and temperature is controlled at 2-10 ℃;
(9) moulding: utilize the moulding of meat pie forming machine;
(10) ultra high pressure treatment: product step (9) Suo Shu is processed with extra-high tension unit: 300MPa/30min/15 ℃;
(11) quick-frozen: cooling product is placed in to freeze tunnel quick-frozen, reaches below-18 ℃ to product center temperature;
(12) packing cold storage.
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| CN104068414A (en) * | 2014-06-25 | 2014-10-01 | 山东佳士博食品有限公司 | Chicken burger and preparation method thereof |
| CN104172288A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for preparing fish cakes by using ground salmon meat |
| CN104172288B (en) * | 2014-07-22 | 2016-05-11 | 安徽富煌三珍食品集团有限公司 | A kind of method of utilizing salmon meat mincing to make fish cake |
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| CN106579053A (en) * | 2016-11-29 | 2017-04-26 | 安徽富煌三珍食品集团有限公司 | Processing method of refreshing fish ball meat and fish balls made by processing method |
| CN110897105A (en) * | 2018-09-15 | 2020-03-24 | 盐津铺子食品股份有限公司 | Processing method of minced fillet food compounded by vegetable grains and minced fillet |
| CN110024975A (en) * | 2019-04-03 | 2019-07-19 | 天津农学院 | A kind of geriatric nutrition fish sausage and preparation method thereof |
| CN112155035A (en) * | 2020-10-26 | 2021-01-01 | 九洲风味餐饮管理股份有限公司 | Golden fried vegetable leaf cake and making process thereof |
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