CN103749936A - Fish protein and fish cake prepared from fish protein - Google Patents
Fish protein and fish cake prepared from fish protein Download PDFInfo
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- CN103749936A CN103749936A CN201410005767.3A CN201410005767A CN103749936A CN 103749936 A CN103749936 A CN 103749936A CN 201410005767 A CN201410005767 A CN 201410005767A CN 103749936 A CN103749936 A CN 103749936A
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Abstract
The invention discloses fish protein. The preparation method of the fish protein comprises the following steps of cleaning fish byproducts, rubbing the fish byproducts, adding 5 to 10 times of water to homogenize the solution, adjusting the pH value of the solution to be 3 by utilizing acid or regulating the pH value of the solution to be 12 by utilizing alkali, centrifugally layering the solution, removing the upper-layer grease and the lower-layer insoluble substances, taking the intermediate layer to obtain the protein solution, regulating the pH value of the protein solution to be 5.5, stirring protein solution so as to enable the protein to be precipitated, and centrifuging and collecting the precipitate. The invention also discloses a piece of fish cake which is prepared by the fish protein. By adopting the fish protein and the fish cake, the byproducts such as fish bones, fish heads, fish skin, fish internal organs and the like in the processing of the fish product can be adequately utilized, the waste is converted into treasure, the resource waste is reduced, and the prepared fish cake is rich in nutrients, delicious in taste, good in resilience and color, low in cost and simple to process.
Description
Technical field
The invention belongs to field of food, the breaded fish stick that is specifically related to a kind of fish protein and makes.
Background technology
In fishery-ies product processing, produce the accessory substances such as a large amount of fish-bones, fish head, fish-skin, fish guts (also claiming " leftover bits and pieces "), it is estimated, these protein residual above accessory substance can reach 10%～15%.And enterprise is many, these accessory substances are processed into feed or discarded, cause the wasting of resources.
Breaded fish stick is the particularly traditional food of the Yangtze river basin of China, and its adopts fish gruel, egg and starch is that primary raw material processing steams and forms, because the fresh perfume (or spice) of entrance is soft, delicate fragrance is good to eat, nutritious, has good elasticity and color and luster, be loved by the people, become feast among the people receive guests on product.
If the fish protein in accessory substance can be reclaimed, and then be processed into breaded fish stick, not only can improve the utilization rate of raw material, reduce enterprise's production cost, and the raising to added value of product, the lifting of the performance of enterprises and the prolongation of processing industry chain have positive meaning.
Summary of the invention
The object of the invention is, for the existing deficiency to the processing of fish accessory substance, provides a kind of method of utilizing fish accessory substance to prepare fish protein, and the present invention also provides the breaded fish stick that contains described fish protein.
Above-mentioned purpose is achieved through the following technical solutions:
A kind of fish protein, it is prepared from by the following method: fish accessory substance is cleaned up, rub, add by weight 5-10 times of water homogenate, by slurries with sour adjust pH to 3 or by adjusting PH with base value to 12, then centrifugally make slurries layering, discard upper strata grease and lower floor's insoluble matter, get intermediate layer and be protein solution, again protein solution is regulated to pH value to 5.5, stirring makes protein precipitation, centrifugal, collecting precipitation and get final product.
The breaded fish stick of being made by described fish protein.
Preferably, described breaded fish stick is made by the raw material of following weight proportioning: fish protein 80-120 part; Starch 6-12 part; TGase 0.4-1 part; Egg white 3-8 part; Lard 3-8 part; Flavouring 3-8 part.
Further preferably, described breaded fish stick is made by the raw material of following weight proportioning: 100 parts of fish proteins; 10 parts of starch; 0.6 part of TGase; 5 parts, egg white; 5 parts of lards; 6 parts of flavourings.Wherein the effect of TGase is: catalysis fish protein is cross-linked to form ε-(γ-Glu)-Lys covalent bond, makes breaded fish stick have stronger hardness, elasticity and chewiness, promotes breaded fish stick quality.
Further preferably, described flavouring is monosodium glutamate, bruised ginger and salt.
The invention has the beneficial effects as follows: the present invention takes full advantage of in fishery-ies product processing and produces the accessory substances such as a large amount of fish-bones, fish head, fish-skin, fish guts, turns waste into wealth, and has reduced the wasting of resources.The breaded fish stick that adopts fish protein of the present invention to make is nutritious, and delicious flavour has good elasticity and color and luster, and cost is low, and technique is simple, all significant to improving the added value of fish products and extending processing industry chain.
Accompanying drawing explanation
Fig. 1 is the retentiveness comparison diagram of embodiment of the present invention 1-3 and traditional breaded fish stick.
The specific embodiment
Embodiment 1
A kind of fish protein, it is prepared from by the following method: fish accessory substance (fish-bone, fish head, fish-skin, fish guts) is cleaned up, rub, add by weight 5 times of water refiner homogenate, by 2mol/L HCl adjust pH to 3 for slurries, then centrifugally make slurries layering, discard upper strata grease and lower floor's insoluble matter (fish-skin, fish-bone etc.), get intermediate layer and be protein solution, then protein solution is regulated to pH value to 5.5, stir and make protein precipitation, centrifugal, collecting precipitation and get final product.
The breaded fish stick that contains described fish protein, is grouped into by the one-tenth of following weight proportioning: fish protein 10Kg; Starch 1Kg; TGase 0.06Kg; Egg white 0.5Kg; Lard 0.5Kg; Monosodium glutamate 0.2Kg; Bruised ginger 0.2Kg; Salt 0.2Kg.
The preparation method of breaded fish stick is: with beating and burst after 0.5mol/L NaOH adjusting fish protein pH to 7.0.First fish protein is put into cutmixer and is beaten and burst into pasty state, after add monosodium glutamate, bruised ginger, salt to continue to beat to burst, finally starch, egg white, lard, TGase are added during fish sticks with paste, continue to beat and burst 15 minutes.Bed board moulding after arena is routed, boiling heating, cooling rear packing and storage.
Embodiment 2
A kind of fish protein, it is characterized in that being prepared from by the following method: fish accessory substance is cleaned up, rub, add by weight 10 times of water homogenate, by 2mol/L NaOH adjust pH to 12 for slurries, then centrifugally make slurries layering, discard upper strata grease and lower floor's insoluble matter, get intermediate layer and be protein solution, again protein solution is regulated to pH value to 5.5 with watery hydrochloric acid, stirring makes protein precipitation, centrifugal, collecting precipitation and get final product.
The breaded fish stick that contains described fish protein, is grouped into by the one-tenth of following weight proportioning: fish protein 8Kg; Starch 1.2Kg; TGase 0.04Kg; Egg white 0.8Kg; Lard 0.3Kg; Monosodium glutamate 0.1Kg; Bruised ginger 0.1Kg; Salt 0.1Kg.
The preparation method of breaded fish stick is identical with embodiment 1.
Embodiment 3
A kind of fish protein, it is characterized in that being prepared from by the following method: fish accessory substance is cleaned up, rub, add by weight 8 times of water homogenate, by NaOH adjust pH to 12 for slurries, then centrifugally make slurries layering, discard upper strata grease and lower floor's insoluble matter, get intermediate layer and be protein solution, again protein solution is regulated to pH value to 5.5 with watery hydrochloric acid, stirring makes protein precipitation, centrifugal, collecting precipitation and get final product.
The breaded fish stick that contains described fish protein, is grouped into by the one-tenth of following weight proportioning: fish protein 12Kg; Starch 0.6Kg; TGase 0.1Kg; Egg white 0.3Kg; Lard 0.8Kg; Monosodium glutamate 0.2Kg; Bruised ginger 0.3Kg; Salt 0.3Kg.
The preparation method of breaded fish stick is identical with embodiment 1.
The Piglet s colibacillosis of albumen breaded fish stick and common flesh of fish breaded fish stick:
1. the mensuration of gel strength
As shown in the table, compared with the breaded fish stick made from traditional fish gruel, the breaded fish stick that embodiment 1-3 makes has higher Fracture Force, disrumpent feelings distance and gel strength (P < 0.05).
The contrast of table 1 gel strength
| Sample | Fracture Force (g) | Disrumpent feelings distance (mm) | Gel strength (g × mm) |
| Tradition breaded fish stick | 162.36 | 8.12 | 1318.36 |
| Embodiment 1 | 318.02 | 8.87 | 2820.84 |
| Embodiment 2 | 250.41 | 8.56 | 2143.51 |
| Embodiment 3 | 231.29 | 8.33 | 1926.65 |
2. the mensuration of breaded fish stick matter structure character (TPA)
By following table, can be found out, the breaded fish stick that embodiment 1-3 makes has stronger hardness, elasticity and chewiness value (P < 0.05) than traditional breaded fish stick, and on cohesive force and recovery, does not find negative effect (P>0.05).
The mensuration of table 2 breaded fish stick matter structure character (TPA)
| Sample | Hardness (g) | Elasticity | Cohesive force | Chewiness | Recovery |
| Tradition breaded fish stick | 842.92 | 0.907 | 0.706 | 555.94 | 0.374 |
| Embodiment 1 | 1514.83 | 0.934 | 0.705 | 1004.76 | 0.375 |
| Embodiment 2 | 1336.75 | 0.925 | 0.703 | 821.45 | 0.373 |
| Embodiment 3 | 1011.34 | 0.918 | 0.705 | 689.13 | 0.374 |
3. the comparison of breaded fish stick retention ability
Retentiveness is to weigh an important parameter of meat products quality, and the mouthfeel of breaded fish stick is had to important impact.As can be seen from Figure 1, in retention ability, the breaded fish stick of embodiment 1-3 is higher than traditional breaded fish stick (WM).
Claims (5)
1. a fish protein, it is characterized in that being prepared from by the following method: fish accessory substance is cleaned up, rub, add by weight 5-10 times of water homogenate, by slurries with sour adjust pH to 3 or by adjusting PH with base value to 12, then centrifugally make slurries layering, discard upper strata grease and lower floor's insoluble matter, get intermediate layer and be protein solution, again protein solution is regulated to pH value to 5.5, stirring makes protein precipitation, centrifugal, collecting precipitation and get final product.
2. the breaded fish stick of being made by fish protein described in claim 1.
3. breaded fish stick according to claim 2, is characterized in that being made by the raw material of following weight proportioning: fish protein 80-120 part; Starch 6-12 part; TGase 0.4-1 part; Egg white 3-8 part; Lard 3-8 part; Flavouring 3-8 part.
4. breaded fish stick according to claim 3, is characterized in that the weight proportion of described raw material is: 100 parts of fish proteins; 10 parts of starch; 0.6 part of TGase; 5 parts, egg white; 5 parts of lards; 6 parts of flavourings.
5. according to the breaded fish stick described in claim 3 or 4, it is characterized in that: described flavouring is monosodium glutamate, bruised ginger and salt.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410005767.3A CN103749936B (en) | 2014-01-07 | 2014-01-07 | A kind of fish protein and the breaded fish stick of making thereof |
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| CN201410005767.3A CN103749936B (en) | 2014-01-07 | 2014-01-07 | A kind of fish protein and the breaded fish stick of making thereof |
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| CN103749936A true CN103749936A (en) | 2014-04-30 |
| CN103749936B CN103749936B (en) | 2016-05-18 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351849A (en) * | 2014-10-31 | 2015-02-18 | 华南理工大学 | High-yield extraction method for fish protein by alkali dissolution method and minced fillet thereof |
| CN106974207A (en) * | 2016-01-17 | 2017-07-25 | 华中农业大学 | A kind of instant sharp and clear breaded fish stick of baking-type and its manufacture method |
| CN108902788A (en) * | 2018-05-14 | 2018-11-30 | 湖北省崇湖生态农业有限公司 | A kind of sandwich breaded fish stick preparation method |
| CN109874994A (en) * | 2019-04-28 | 2019-06-14 | 福建省波蓝食品有限责任公司 | A kind of black and white breaded fish stick and preparation method thereof |
| CN110236142A (en) * | 2019-07-05 | 2019-09-17 | 华中农业大学 | A kind of fish protein compounding powder and preparation method thereof |
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| CN101595939A (en) * | 2009-06-30 | 2009-12-09 | 华南理工大学 | A kind of fish protein powder and preparation method thereof |
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2014
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351849A (en) * | 2014-10-31 | 2015-02-18 | 华南理工大学 | High-yield extraction method for fish protein by alkali dissolution method and minced fillet thereof |
| CN106974207A (en) * | 2016-01-17 | 2017-07-25 | 华中农业大学 | A kind of instant sharp and clear breaded fish stick of baking-type and its manufacture method |
| CN106974207B (en) * | 2016-01-17 | 2020-11-06 | 华中农业大学 | Baked instant crisp fish cake and preparation method thereof |
| CN108902788A (en) * | 2018-05-14 | 2018-11-30 | 湖北省崇湖生态农业有限公司 | A kind of sandwich breaded fish stick preparation method |
| CN108902788B (en) * | 2018-05-14 | 2022-03-25 | 湖北省崇湖生态农业有限公司 | Preparation method of sandwich fish cake |
| CN109874994A (en) * | 2019-04-28 | 2019-06-14 | 福建省波蓝食品有限责任公司 | A kind of black and white breaded fish stick and preparation method thereof |
| CN110236142A (en) * | 2019-07-05 | 2019-09-17 | 华中农业大学 | A kind of fish protein compounding powder and preparation method thereof |
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| CN103749936B (en) | 2016-05-18 |
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Granted publication date: 20160518 Termination date: 20190107 |