CN103876199B - 一种新型复合营养鱼丸的制作方法 - Google Patents
一种新型复合营养鱼丸的制作方法 Download PDFInfo
- Publication number
- CN103876199B CN103876199B CN201410138266.2A CN201410138266A CN103876199B CN 103876199 B CN103876199 B CN 103876199B CN 201410138266 A CN201410138266 A CN 201410138266A CN 103876199 B CN103876199 B CN 103876199B
- Authority
- CN
- China
- Prior art keywords
- fish
- ball
- fish ball
- preparation
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 9
- 239000002131 composite material Substances 0.000 title claims description 7
- 230000035764 nutrition Effects 0.000 title claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 14
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 14
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 14
- 235000020232 peanut Nutrition 0.000 claims abstract description 14
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 9
- 229930003944 flavone Natural products 0.000 claims abstract description 9
- 235000011949 flavones Nutrition 0.000 claims abstract description 9
- 238000001879 gelation Methods 0.000 claims abstract description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 10
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 7
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 150000002212 flavone derivatives Chemical class 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000013594 poultry meat Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 210000003815 abdominal wall Anatomy 0.000 claims description 3
- 230000000740 bleeding effect Effects 0.000 claims description 3
- 230000009172 bursting Effects 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 230000009467 reduction Effects 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 235000006708 antioxidants Nutrition 0.000 abstract description 3
- 150000002213 flavones Chemical class 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 241001553178 Arachis glabrata Species 0.000 abstract 1
- 230000000845 anti-microbial effect Effects 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000019465 surimi Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001635430 Chironemus marmoratus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23L17/50—Molluscs
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种可增加成品鱼丸抗氧化、抗冻、抗菌性能、提高鱼丸营养品质的制作方法，涉及水产加工领域。所述鱼丸是将来源于花生壳的活性成分膳食纤维及黄酮与鱼糜混合，经过低温高压两阶段的凝胶化工艺，制备成一种具有营养保健功能、胶凝性适中的新型鱼丸。
Description
技术领域
本发明属于水产加工领域，涉及将花生壳膳食纤维及黄酮添加到鱼糜中制备出新型功能鱼丸的生产工艺。
背景技术
随着人们生活水平的提高，人们更加注重饮食的营养和健康。鱼丸作为鱼糜制品之一，具有蛋白质含量高、脂肪含量低的特点，深受人们的青睐。而黄酮类化合物和膳食纤维具有抗氧化、抗癌抗肿瘤、抗炎、抗心脑血管疾病、免疫调节、抑菌抗病毒、降血糖血脂等方面的生理活性。将花生壳黄酮及其膳食纤维添加至鱼丸中，不仅提高了鱼丸的营养价值、提高了花生副产物的附加值，还赋予鱼丸产品本省抗冻、抗菌、抗氧化的特点。该产品的开发对人们摄入具有保健功效的物质将起到一定的引导作用，并丰富了鱼丸制品的种类。
发明内容
本发明所要解决的技术问题是提供一种功能鱼肉丸及其制备方法，以提高鱼糜制品营养价值，减少抗冻防腐添加剂的使用。
本发明所要解决的技术问题通过如下技术方案得以实现：
一种新型复合营养鱼肉丸，所述鱼肉丸的配料如下(以重量份计)：
墨鱼糜10-12
淀粉2.5-3.5
畜肉3-5
花生壳黄酮冻干粉0.1-0.3
花生壳膳食纤维冻干粉4-5
盐0.6-0.8
油1.3-1.5
料酒0-0.2
味精0.15-0.2
鸡蛋清0.1-0.3
葱姜汁0.1-0.13
一种制备海带鱼肉丸的方法，包括：
1)鱼糜的制备：对新鲜墨鱼剖腹、去头、去内脏；洗涤去除腹腔内壁黑膜等污物；用采肉机进行采肉；采用精滤机进行精滤以除去在鱼肉中残留的黑膜、鱼皮、筋、小骨刺等杂物，所述精滤机在采肉前需加冰冷却，精滤过程中不断加冰降低鱼肉温度，防止变性；加入5.5倍鱼肉量的10℃以下的冷却水，慢慢搅拌6-10min，静置沉析15min，倾去表层漂洗液后，纱布过滤；经离心机脱水2-3min，使鱼糜含水量在83-87%；
2)墨鱼丸的制备：按照如上配料比依次将所需调料加入鱼糜中，搅拌擂溃20-25min，放入鱼丸成型机成型；
3)凝胶化：擂溃的鱼糜成型后，放入22℃的水浴罐中，抽气减压，控制水浴罐中压力为15kPa，30min。
4)加热：向步骤3)中的水浴罐中泵入二氧化碳，控制水浴罐中压力为65kPa，加热温度为78℃，40min。
5)冷却：冷却机进行冷却。
新型营养复合鱼肉丸的配料(以重量份计)：
墨鱼糜10-12
淀粉2.5-3.5
畜肉3-5
花生壳黄酮冻干粉0.1-0.3
花生壳膳食纤维冻干粉4-5
盐0.6-0.8
油1.3-1.5
料酒0-0.2
味精0.15-0.2
鸡蛋清0.1-0.3
葱姜汁0.1-0.13
6)包装：将鱼肉丸称量后，采用清洁、透明的食品级薄膜塑料袋进行包装，冻藏。
本发明专利的有益效果是：所开发的功能鱼肉丸产品为添加了植物活性成分的动物性食品，不仅拓展了植物活性成分的应用，还赋予鱼丸产品抗氧化、抗冻、抗菌的特性，丰富了鱼糜制品的种类，引导新型的食品消费理念，进而提高产品的销量。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体例，进一步阐述本发明。
实施例1
1)鱼糜的制备：对新鲜墨鱼剖腹、去头、去内脏；洗涤去除腹腔内壁黑膜等污物；用采肉机进行采肉；采用精滤机进行精滤以除去在鱼肉中残留的黑膜、鱼皮、筋、小骨刺等杂物，所述精滤机在采肉前需加冰冷却，精滤过程中不断加冰降低鱼肉温度，防止变性；加入5.5倍鱼肉量的10℃以下的冷却水，慢慢搅拌6-10min，静置沉析15min，倾去表层漂洗液后，纱布过滤；经离心机脱水2-3min，使鱼糜含水量在83-87%；
2)墨鱼丸的制备：按照如上配料比依次将所需调料加入鱼糜中，搅拌擂溃20-25min，放入鱼丸成型机成型；
3)凝胶化：擂溃的鱼糜成型后，放入22℃的水浴罐中，抽气减压，控制水浴罐中压力为15kPa，30min。
4)加热：向步骤3)中的水浴罐中泵入二氧化碳，控制水浴罐中压力为65kPa，加热温度为78℃，40min。
5)冷却：冷却机进行冷却。
新型复合营养鱼肉丸的配料(以重量份计)：
墨鱼糜10
淀粉3.5
畜肉5
花生壳黄酮冻干粉0.3
花生壳膳食纤维冻干粉4
盐0.6
油1.5
料酒0.2
味精0.15
鸡蛋清0.3
葱姜汁0.13
6)包装：将鱼肉丸称量后，采用清洁、透明的食品级薄膜塑料袋进行包装，冻藏。
实施例2
新型复合营养鱼肉丸的配料(以重量份计)：
墨鱼糜12
淀粉2.5
畜肉5
花生壳黄酮冻干粉0.3
花生壳膳食纤维冻干粉5
盐0.8
油1.5
料酒0.2
味精0.2
鸡蛋清0.3
葱姜汁0.13
其余同实施例1。
以上所述，仅为本发明的具体实施方式，并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，可轻易想到变化或替换，都应涵盖在本发明的保护范围之内。
Claims (1)
1.一种新型复合营养鱼丸，其特征在于，以重量份计，所述鱼丸的配料如下：
墨鱼糜10-12，
淀粉2.5-3.5，
畜肉3-5，
花生壳黄酮冻干粉0.1-0.3，
花生壳膳食纤维冻干粉4-5，
盐0.6-0.8，
油1.3-1.5，
料酒0-0.2，
味精0.15-0.2，
鸡蛋清0.1-0.3，
葱姜汁0.1-0.13；
所述的复合营养鱼丸的制备方法如下：
1)鱼糜的制备：对新鲜墨鱼剖腹、去头、去内脏；洗涤去除腹腔内壁黑膜等污物；用采肉机进行采肉；采用精滤机进行精滤以除去在鱼肉中残留的黑膜、鱼皮、筋、小骨刺等杂物，所述精滤机在采肉前需加冰冷却，精滤过程中不断加冰降低鱼肉温度，防止变性；加入5.5倍鱼肉量的10℃以下的冷却水，慢慢搅拌6-10min，静置沉析15min，倾去表层漂洗液后，纱布过滤；经离心机脱水2-3min，使鱼糜含水量在83-87％；
2)墨鱼丸的制备：按照如上配料比依次将所需调料加入鱼糜中，搅拌擂溃20-25min，放入鱼丸成型机成型；
3)凝胶化：擂溃的鱼糜成型后，放入22℃的水浴罐中，抽气减压，控制水浴罐中压力为15kPa，30min；
4)加热：向步骤3)中的水浴罐中泵入二氧化碳，控制水浴罐中压力为65kPa，加热温度为78℃，40min；
5)冷却：冷却机进行冷却；
6)包装：将鱼肉丸称量后，采用清洁、透明的食品级薄膜塑料袋进行包装，冻藏。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410138266.2A CN103876199B (zh) | 2014-04-09 | 2014-04-09 | 一种新型复合营养鱼丸的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410138266.2A CN103876199B (zh) | 2014-04-09 | 2014-04-09 | 一种新型复合营养鱼丸的制作方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103876199A CN103876199A (zh) | 2014-06-25 |
| CN103876199B true CN103876199B (zh) | 2016-04-20 |
Family
ID=50945583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410138266.2A Expired - Fee Related CN103876199B (zh) | 2014-04-09 | 2014-04-09 | 一种新型复合营养鱼丸的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103876199B (zh) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831631B (zh) * | 2015-12-02 | 2021-02-09 | 浙江海洋学院 | 一种高水分调味鱿鱼产品及其加工工艺 |
| CN105707739A (zh) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | 一种高膳食纤维红豆鱼丸及其加工方法 |
| CN111011764A (zh) * | 2019-12-03 | 2020-04-17 | 河北农业大学 | 一种富含膳食纤维的鱼丸制备方法 |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088415B (zh) * | 2007-06-28 | 2010-06-09 | 陈志斌 | 芥辣墨鱼丸及其制备方法 |
| KR101095871B1 (ko) * | 2008-12-04 | 2011-12-21 | 한국식품연구원 | 칼슘, 콜라겐 및 오메가-3 지방산의 함량이 높은 어단의 제조방법 |
| CN101791134B (zh) * | 2010-01-21 | 2013-07-31 | 上海海洋大学 | 海带鱼肉丸及其制备方法 |
| CN102823889B (zh) * | 2012-09-13 | 2013-10-30 | 日照昌华海产食品有限公司 | 一种可增加成品凝胶性能的鱼丸制作方法 |
| CN102823892B (zh) * | 2012-09-21 | 2014-01-08 | 天津市宽达水产食品有限公司 | 一种膳食纤维鱼丸及其制备方法 |
| CN102885323B (zh) * | 2012-10-11 | 2014-01-22 | 宁波大学 | 一种功能性鸭肉饼或丸及其制备方法 |
-
2014
- 2014-04-09 CN CN201410138266.2A patent/CN103876199B/zh not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103876199A (zh) | 2014-06-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102283391B (zh) | 一种滋补牛肉及其制作工艺 | |
| CN102423089B (zh) | 一种包心鳗鱼丸及其制备方法 | |
| CN103907964A (zh) | 一种即食桂花香型鱼肉粒及其制备方法 | |
| CN105077377B (zh) | 一种金枪鱼肉松加工工艺 | |
| CN103610100A (zh) | 一种糟腊风味鹅肴肉及其制作方法 | |
| CN102178259B (zh) | 椰香型盐水鸭的制备方法 | |
| CN102178276B (zh) | 一种烤海带鱼丸的制作方法 | |
| CN103876199B (zh) | 一种新型复合营养鱼丸的制作方法 | |
| CN106819892A (zh) | 一种速冻猪肉卷 | |
| CN103535663A (zh) | 一种清热健胃糕点及其制作方法 | |
| CN103404914B (zh) | 一种螺旋藻海鲜肉丸 | |
| CN103238882A (zh) | 即食卤制花生米加工工艺 | |
| KR101423194B1 (ko) | 간장소스의 제조방법 | |
| CN102028264B (zh) | 一种鳗鱼肉面包及其制备方法 | |
| CN107251932A (zh) | 一鲁鲜制作工艺 | |
| CN103859247A (zh) | 一种枸杞果酱及其制备方法 | |
| CN103493950A (zh) | 一种盐津杨梅及其加工方法 | |
| CN102028082A (zh) | 一种休闲话梅的加工方法 | |
| CN102028083A (zh) | 一种盐金话梅的加工方法 | |
| CN104187913A (zh) | 一种脱腥海带橙汁复合饮料其制备方法及产品 | |
| CN103478771A (zh) | 一种促进伤口愈合的鱼糜制品及其制备方法 | |
| CN103493949A (zh) | 一种冰糖杨梅及其加工方法 | |
| CN106901150A (zh) | 一种虾仁小笼包及其制作方法 | |
| CN106306305A (zh) | 一种刺玫果蜜饯的加工工艺 | |
| CN106172854A (zh) | 一种柴籽豆腐及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200730 Address after: 266000 Shandong city of Qingdao province Chengyang Jihongtan Street North Community Patentee after: Qingdao Longao science and Trade Co.,Ltd. Address before: 266001 Shandong city of Qingdao province Huashan City Road 2, unit 4, 603 households Patentee before: QINGDAO BOZHIYUAN BIOTECHNOLOGY Co.,Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160420 |