CN103689671A - 一种催乳鱼糜制品及其制备方法 - Google Patents
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Abstract
一种催乳鱼糜制品,包括原料和辅料,所述原料包括按重量份数计:鱼糜13-15份,木瓜粉0.5-1份,八月瓜2-3份,淀粉1.5-2份,盐0.3-0.5份,油1.0-1.3份;所述辅料包括按重量份数计:料酒0.1-0.2份,味精0.05-0.15份,鸡蛋清0.3-0.5份,葱汁0.02-0.04份,姜汁0.02-0.04份。其制备方法包括鱼糜的制备、鱼香肠或鱼糕的制备。本制品为水产动物性食品和植物性食品很好的组合,不仅可以提供优质的蛋白质,还含有许多人体必需的营养物质,可以补充产妇的营养,促进乳汁的生成及分泌。木瓜及八月瓜配合鲫鱼、鲤鱼等催乳食物一起食用,既可为哺乳期妇女滋补身体,还可以催乳增乳。
Description
技术领域
本发明涉及水产品加工领域,具体涉及一种催乳鱼糜制品及其制备方法。
背景技术
母乳中含有婴儿成长发育所需的全部营养物质,还含有多种免疫球蛋白、生长因子、抗感染因子等,是现代科学公认的最佳的哺育婴儿的食物。遗憾的是,有相当数量的产妇由于生产过程中体力消耗较多,情绪波动较大以及其它各种生理或心理因素,使得产后母乳分泌量不足。西医认为乳汁分泌障碍与营养不良有关,中国民间也有许多催乳的食疗方法,如:鲫鱼汤、木瓜鱼头汤、炖猪蹄等。这些传统方法虽然有效,但无法工业化生产。
鲫鱼营养全面,含有丰富的蛋白质、多种维生素、微量元素及人体必需氨基酸,具有益气健脾、通脉下乳、利水消肿等功效,历来被民间用作通乳的食物。鲤鱼肉质鲜嫩,营养丰富,其化学组成与人体肌肉的化学组成很接近,故其消化吸收率极高,滋补健身,有开胃健脾、消除寒气催生乳汁之功效,是妇女的通乳佳品。
目前,鱼糜制品主要包括鱼丸、 鱼香肠和鱼面等,现有鱼糜制品的种类少,功能普通,销量不高,水产品的加工比例及产值不高,没有一种可以补充产妇的营养并促进乳汁的生成及分泌的鱼糜制品。
发明内容
本发明为了丰富产妇的催乳营养即食食品,同时解决鱼糜制品种类少、销量不高的现状,提供一种催乳鱼糜制品及其制备方法,所开发的催乳鱼香肠或催乳鱼糕将丰富鱼糜制品的种类,引导新型的食品消费理念,进而提高产品销量,提高我国的水产品加工比例。
为了解决上述问题本发明的技术方案是这样的:
一种催乳鱼糜制品,包括原料和辅料,其特征在于,所述原料包括按照重量份数计:鱼糜13-15份,木瓜粉0.5-1份,八月瓜2-3份,淀粉1.5-2份,盐0.3-0.5份,油1.0-1.3份;所述辅料包括按照重量份数计:料酒0.1-0.2份,味精0.05-0.15份,鸡蛋清0.3-0.5份,葱汁0.02-0.04份,姜汁0.02-0.04份。
一种催乳鱼糜制品,包括原料和辅料,其特征在于,所述原料包括按照重量份数计:鱼糜14份,木瓜粉0.8份,八月瓜2.5份,淀粉1.8份,盐0.48份,油1.2份;所述辅料包括按照重量份数计:料酒0.2份,味精0.1份,鸡蛋清0.4份,葱汁0.03份,姜汁0.03份。
所述淀粉为玉米淀粉、马铃薯淀粉、醋酸酯淀粉或红薯淀粉中的一种或几种。
所述油为大豆色拉油、玉米油、花生油、棕榈油或猪油中的一种或几种。
所述的鱼糜为鲫鱼或鲤鱼中的一种或二者组合。
所述鱼糜制品形式为鱼香肠或鱼糕。
一种催乳鱼糜制品的制备方法,其特征在于,包括如下步骤:
(1)鱼糜的制备:将鱼宰杀去头去内脏,洗净,用精滤机对新鲜鱼进行采肉,采肉过程中需要不断加冰,降低鱼肉温度;加入4-8倍鱼肉量的冷却水,慢慢搅拌2-5min,静置沉析6-20min,倾去表层漂洗液后,纱布过滤;离心机脱水,鱼糜含水量在78-82%;
(2)催乳鱼香肠的制备:将其它原料和辅料加入鱼糜中,斩拌均匀,将鱼糜泵入连续式香肠扭结机料斗中,开启扭结机,进行充填扎口;将扎口的催乳鱼香肠装盘送入自动杀菌锅杀菌20min,杀菌温度为 120℃,杀菌完毕检查,擦干,粘贴标签,装箱入库;
(3)催乳鱼糕的制备:将其它原料和辅料加入鱼糜中,斩拌均匀,将鱼糜以2.5-3.5厘米的厚度铺于蒸笼中,用旺火沸水蒸25-35分钟,得到鱼糕,根据产品需要进行切片、包装,送入自动杀菌锅杀菌20min,杀菌温度为 120℃,杀菌完毕检查,擦干,粘贴标签,装箱入库。
所述步骤(1)中,冷却水为10℃以下。
所述步骤(2)和步骤(3)中,杀菌锅杀菌20min为升温5min,恒温10min,降温5min,最后减压降温处理。
本发明的有益效果:本发明催乳鱼糜制品为水产动物性食品和植物性食品很好的组合,不仅可以提供优质的蛋白质,还含有许多人体必需的营养物质,可以补充产妇的营养,促进乳汁的生成及分泌。木瓜是一种营养丰富的水果,能补益脾胃,滋补催乳;八月瓜活血通脉,主治乳汁不通,子宫下垂,对产妇产后通乳,身体恢复有较好效果。木瓜及八月瓜配合鲫鱼、鲤鱼等催乳食物一起食用,既可为哺乳期妇女滋补身体,还可以催乳增乳。同时本发明将丰富鱼糜制品的种类,引导新型的食品消费理念,进而提高产品的销量,提高我国的水产品加工比例。
具体实施方式
下面的实施例可更详细地说明本发明,但不以任何形式限制本发明。
实施例1:一种催乳鱼香肠,选鲫鱼鱼糜13 kg,木瓜粉0.5 kg,八月瓜2kg,玉米淀粉1.5 kg,盐0.3 kg,大豆色拉油1.0 kg,料酒0.1 kg,味精0.05 kg,鸡蛋清0.3 kg,葱汁0.02 kg,姜汁0.02 kg。鱼糜的制备:将鲫鱼宰杀去头去内脏,洗净,用精滤机对新鲜鱼进行采肉,采肉过程中需要不断加冰,降低鱼肉温度;加入4-8倍鱼肉量的10℃以下冷却水,慢慢搅拌2-5min,静置沉析6-20min,倾去表层漂洗液后,纱布过滤;离心机脱水,鱼糜含水量在78-82%。然后将其它原料和辅料加入鱼糜中,斩拌均匀,将鱼糜泵入连续式香肠扭结机料斗中,开启扭结机,进行充填扎口;将扎口的催乳鱼香肠装盘送入自动杀菌锅杀菌20min,杀菌温度为 120℃,杀菌完毕检查,擦干,粘贴标签,装箱入库。
实施例2:一种催乳鱼香肠,选鲫鱼鱼糜14 kg,木瓜粉0.8 kg,八月瓜2.5kg,马铃薯淀粉1.8 kg,盐0.48 kg,玉米油1.2 kg,料酒0.2 kg,味精0.1 kg,鸡蛋清0.4 kg,葱汁0.03 kg,姜汁0.03 kg。鱼糜的制备方法和鱼香肠的制备方法与实施例1相同。
实施例3:一种催乳鱼香肠,选鲫鱼鱼糜15 kg,木瓜粉1 kg,八月瓜3kg,红薯淀粉2 kg,盐0.5 kg,花生油1.3 kg,料酒0.2 kg,味精0.15 kg,鸡蛋清0.5 kg,葱汁0.04 kg,姜汁0.04 kg。鱼糜的制备方法和鱼香肠的制备方法与实施例1相同。
实施例4:一种催乳鱼糕,选鲤鱼鱼糜14kg,木瓜粉0.8 kg,八月瓜2.5 kg,醋酸酯淀粉1.8 kg,盐0.48 kg,棕榈油1.2 kg,料酒0.2 kg,味精0.1 kg,鸡蛋清0.4 kg,葱汁0.03 kg,姜汁0.03 kg。鱼糜的制备:将鲤鱼宰杀去头去内脏,洗净,用精滤机对新鲜鱼进行采肉,采肉过程中需要不断加冰,降低鱼肉温度;加入4-8倍鱼肉量的10℃以下冷却水,慢慢搅拌2-5min,静置沉析6-20min,倾去表层漂洗液后,纱布过滤;离心机脱水,鱼糜含水量在78-82%。然后将其它原料和辅料加入鱼糜中,斩拌均匀,将鱼糜以2.5-3.5厘米的厚度铺于蒸笼中,用旺火沸水蒸25-35分钟,得到鱼糕,根据产品需要进行切片、包装,送入自动杀菌锅杀菌20min,杀菌温度为 120℃,杀菌完毕检查,擦干,粘贴标签,装箱入库。
Claims (9)
1.一种催乳鱼糜制品,包括原料和辅料,其特征在于,所述原料包括按照重量份数计:鱼糜13-15份,木瓜粉0.5-1份,八月瓜2-3份,淀粉1.5-2份,盐0.3-0.5份,油1.0-1.3份;所述辅料包括按照重量份数计:料酒0.1-0.2份,味精0.05-0.15份,鸡蛋清0.3-0.5份,葱汁0.02-0.04份,姜汁0.02-0.04份。
2.根据权利要求1所述的一种催乳鱼糜制品,包括原料和辅料,其特征在于,所述原料包括按照重量份数计:鱼糜14份,木瓜粉0.8份,八月瓜2.5份,淀粉1.8份,盐0.48份,油1.2份;所述辅料包括按照重量份数计:料酒0.2份,味精0.1份,鸡蛋清0.4份,葱汁0.03份,姜汁0.03份。
3.根据权利要求1或2所述的一种催乳鱼糜制品,其特征在于,所述淀粉为玉米淀粉、马铃薯淀粉、醋酸酯淀粉或红薯淀粉中的一种或几种。
4.根据权利要求1或2所述的一种催乳鱼糜制品,其特征在于,所述油为大豆色拉油、玉米油、花生油、棕榈油或猪油中的一种或几种。
5.根据权利要求1或2所述的一种催乳鱼糜制品,其特征在于,所述的鱼糜为鲫鱼或鲤鱼中的一种或二者组合。
6.根据权利要求1或2所述的一种催乳鱼糜制品,其特征在于,鱼糜制品形式为鱼香肠或鱼糕。
7.制备如权利要求1所述的催乳鱼糜制品的方法,其特征在于,包括如下步骤:(1)鱼糜的制备:将鱼宰杀去头去内脏,洗净,用精滤机对新鲜鱼进行采肉,采肉过程中需要不断加冰,降低鱼肉温度;加入4-8倍鱼肉量的冷却水,慢慢搅拌2-5min,静置沉析6-20min,倾去表层漂洗液后,纱布过滤;离心机脱水,鱼糜含水量在78-82%;
(2)催乳鱼香肠的制备:将其它原料和辅料加入鱼糜中,斩拌均匀,将鱼糜泵入连续式香肠扭结机料斗中,开启扭结机,进行充填扎口;将扎口的催乳鱼香肠装盘送入自动杀菌锅杀菌20min,杀菌温度为 120℃,杀菌完毕检查,擦干,粘贴标签,装箱入库;
(3)催乳鱼糕的制备:将其它原料和辅料加入鱼糜中,斩拌均匀,将鱼糜以2.5-3.5厘米的厚度铺于蒸笼中,用旺火沸水蒸25-35分钟,得到鱼糕,根据产品需要进行切片、包装,送入自动杀菌锅杀菌20min,杀菌温度为 120℃,杀菌完毕检查,擦干,粘贴标签,装箱入库。
8.根据权利要求7所述的催乳鱼糜制品的制备方法,其特征在于,所述步骤(1)中,冷却水为10℃以下。
9.根据权利要求7所述的催乳鱼糜制品的制备方法,其特征在于,所述步骤(2)和步骤(3)中,杀菌锅杀菌20min为升温5min,恒温10min,降温5min,最后减压降温处理。
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