CN103907964A - 一种即食桂花香型鱼肉粒及其制备方法 - Google Patents
一种即食桂花香型鱼肉粒及其制备方法 Download PDFInfo
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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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Abstract
本发明公开了一种即食桂花香型鱼肉粒及其制备方法,其由以下重量份的原料制成:鱼片100、食用盐1.2-1.8、白砂糖6-14、味精1-1.4、呈味核苷酸二钠0.05-0.1、五香粉1-1.4、辣椒油2-2.5、白酒0.8-1.2、姜粉1.5-2、洋车前子壳粉3-5、石花菜粉2-4、大豆分离蛋白3-5、黄原胶0.5-0.8、桂花粉0.5-1、辣椒红0.05-0.08;将鱼片洗净,经熟制,炒制,成型,烘干,包装,杀菌等工艺步骤,制备得到即食桂花香型鱼肉粒产品。其成型性和感官性好,具有独特的桂花香味,且香气协调,色泽诱人,风味独特,口感鲜美,且营养价值高,保健功能强,克服了淡水鱼肉质差,不易成型,土腥味重等不足。
Description
技术领域
本发明属于水产品加工技术领域,具体涉及一种即食桂花香型鱼肉粒及其制备方法。
背景技术
鱼肉具有高蛋白、低脂肪等特点,且蛋白中必需氨基酸的含量和比例均适合人体吸收,因此鱼类产品的营养价值较高,是人们摄入营养的重要来源之一。同时,随着社会的发展,生活节奏的加快,人们对即食休闲食品的需求越来越大。该类食品通常具有风味独特、营养丰富和携带方便等优点,易受消费者的喜爱。开发即食鱼类休闲食品是水产品加工技术的一个重要研究方向。因此,开发类似牛肉粒的鱼肉粒休闲产品,既可以满足市场需求,又能提高鱼片产品的附加值。
发明内容
本发明的目的是为了克服淡水鱼肉质差,不易成型,土腥味重,保健功能不足,提供一种营养价值高,香气和口感更适宜的即食桂花香型鱼肉粒及其制备方法。
为实现上述目的,本发明采用的技术方案如下:
一种即食桂花香型鱼肉粒,由以下重量份的原料制成:鱼片100、食用盐1.2-1.8、白砂糖6-14、味精1-1.4、呈味核苷酸二钠0.05-0.1、五香粉1-1.4、辣椒油2-2.5、白酒0.8-1.2、姜粉1.5-2、洋车前子壳粉3-5、石花菜粉2-4、大豆分离蛋白3-5、黄原胶0.5-0.8、桂花粉0.5-1、辣椒红0.05-0.08。
本发明即食桂花香型鱼肉粒的制备方法,包括以下步骤:
(1)将鱼片洗净,沥干水分;
(2)将沥干水分后的鱼片置于蒸煮袋中,在75℃-80℃热水中加热9min-10min进行熟制;
(3)将熟制后的鱼片置于炒锅并加入上述的食用盐、白砂糖、味精、呈味核苷酸二钠、五香粉、辣椒油、白酒、姜粉、洋车前子壳粉、石花菜粉、大豆分离蛋白、黄原胶、桂花粉和辣椒红,小火炒制3min-4min;
(4)将炒制后的鱼肉置于成型器中压制成鱼肉块;
(5)将鱼肉块中的水分干燥至16%-17%后置于25℃无菌环境中回潮1h-2h,再切成颗粒状的鱼肉粒真空包装;
(6)将真空包装好的鱼肉粒置于钴源60Co下,使用辐照剂量为5kgy-10kgy的60Co进行辐照杀菌。
上述的桂花是一种药食同源性食材,传统中医认为桂花性温味辛,可醒脾开胃、化痰散淤、疏肝理气。它在我国有着悠久的食用历史,如利用桂花材料制成的桂花粥、桂花栗子、桂花山药、桂花糕等保健食品,因其具有良好的保健功能而深受人们的喜爱。此外,桂花含有桂花精油,其香气属花香,香气幽雅且浓郁悠长;同时,桂花还含有大量的总黄酮成分,是一种天然的抑菌剂和抗氧化剂。将桂花粉添加到鱼肉粒中,一方面可以发挥药食同源性食材其本身的保健功效,另一方面桂花的香气可以掩盖淡水鱼肉固有的土腥味,使鱼肉产品能够更好地被消费者接受;同时,桂花粉可以部分或者完全替代鱼肉粒产品中的油脂抗氧化剂和防腐剂,进而将鱼肉粒产品制备成绿色健康食品。
辣椒红属于类胡萝卜素,存在于辣椒中,是一种天然的,安全性高,着色效果好的食用色素,工业上以红辣椒果实为原料,通过萃取得到粉末状食用红色素。鱼肉粒在自然状态下呈白色或略带黄色,不易被消费者接受,将辣椒红添加到鱼肉粒中,能够赋予鱼肉粒类似传统牛肉粒的红色,更易被消费者接受,在营养方面,辣椒红具有强化免疫系统和增强抵抗力等保健功能,以及一定的抗氧化效果。
大豆分离蛋白是一种重要的植物蛋白,其必需氨基酸组成和含量易于人体吸收,因而大豆分离蛋白也是一种优质的蛋白资源。大豆分离蛋白由于能形成胶体状结构而具有胶凝性,添加至鱼肉粒中能够起到粘结鱼肉成型的作用。而黄原胶是一种水溶性的微生物多糖,其水溶液同样具有高粘性,是一种天然的食用胶体。本发明同时将大豆分离蛋白和黄原胶作为胶黏剂,更加有利于鱼肉粒的成型。
洋车前子壳粉是洋车前草的种子外壳经加工磨碎而制得的,富含胶质,由树胶醛醣、木糖、半乳胶醛酸、半干燥脂肪油及少量珊瑚木苷组成,且纤维含量占80%,而其他富含纤维谷物如燕麦和小麦的麸中纤维含量分别只有15%和10%,其他营养成分主要包括葡萄糖甙、蛋白质、多糖、维生素B1和胆碱。洋车前子壳粉具有极高的保水性和膨润性,通过大吸收水分和其他有害物质,增大粪便体积,使重金属和其他有害化学毒素被吸附在粪便团块内,消除肠道毒素;并且具有润肠通便的作用,促进肠道蠕动,加速排便,防止便秘。因其含有丰富的水溶性纤维,遇水会膨胀形成数十倍的凝胶团,本发明使用洋车前子壳粉还可以增加肉粒的饱满度。
石花菜,又名海冻菜、红丝、凤尾等,是红藻的一种。富含粘质,粘质的成分中有半乳糖、半乳糖硫酸酯、半乳糖硫酸酯钙盐、3,6-去水半乳糖、D-葡萄糖醛酸和D-木糖。石花菜中纤维素含量高,能在肠道中吸收水分,使肠内容物膨胀,刺激肠壁,促进肠道正常的排空,所含的淀粉类硫酸脂为多糖类物质,具有降脂功能,对高血压、高血脂有一定的防治作用。石花菜还具有清肺化痰、清热燥湿、滋阴降火、凉血止血之功效。石花菜琼脂含量很丰富,是一种天然的植物胶体,通体透明,犹如胶冻,口感爽利脆嫩,本发明使用石花菜粉可以提高肉粒的咀嚼口感,有弹性,韧劲好。
此外,辅料中的五香粉、姜粉和辣椒油等不仅有助于调味和去腥,而且也是天然的抗氧剂和防腐剂。因此,本发明的即食桂花香型鱼肉粒是一种集绿色保健,营养全面,休闲方便等优点的新型水产食品;采用本发明的制备方法制得的即食桂花香型鱼肉粒,色泽暗红色与市售牛肉粒颜色相仿,颜色诱人;鱼肉香中夹带有舒适的桂花香,香气协调,口感怡人;鱼肉粒成型性好,软硬适中,质地均匀,风味独特;且营养价值高,保健功能强;同时,本发明的制备方法工序简单,操作方便,实用性强。
具体实施方式
实施例1
取100kg冷冻的罗非鱼片在4℃环境中解冻后,用清水将鱼片洗净,沥干后置于蒸煮袋中,在75℃热水中加热10min进行熟制;熟制后的鱼片置于炒锅并加入1.4kg的食用盐、8kg的白砂糖、1kg的味精、0.05kg的呈味核苷酸二钠、1.2kg的五香粉、2kg的辣椒油、0.8kg的白酒、1.5kg的姜粉、4kg的洋车前子壳粉、3kg的石花菜粉、4kg的大豆分离蛋白、0.6kg的黄原胶、0.8kg的桂花粉和0.05kg的辣椒红,小火炒制3min后置于成型器中压制成大小为12cm×12cm×1.2cm的鱼肉块;将鱼肉块置于鼓风干燥箱中,70℃干燥4h,待鱼肉块的水分降至16%-17%时,取出鱼肉块,并置于25℃无菌环境中回潮1h,再切成颗粒状的鱼肉粒真空包装;将真空包装好的鱼肉粒置于钴源60Co下,使用辐照剂量为5kgy-10kgy的60Co进行辐照杀菌。
实施例2
取100kg冷冻的鮰鱼片在4℃环境中解冻后,用清水将鱼片洗净,沥干后置于蒸煮袋中,在80℃热水中加热8min进行熟制;熟制后的鱼片置于炒锅并加入1.2kg的食用盐、6kg的白砂糖、1.2kg的味精、0.06kg的呈味核苷酸二钠、1.4kg的五香粉、2.5kg的辣椒油、1kg的白酒、2kg的姜粉、5kg的洋车前子壳粉、4kg的石花菜粉、5kg的大豆分离蛋白、0.5kg的黄原胶、1kg的桂花粉和0.07kg的辣椒红,小火炒制4min后置于成型器中压制成大小为12cm×12cm×1.2cm的鱼肉块;将鱼肉块置于鼓风干燥箱中,75℃干燥6h,待鱼肉块的水分降至16%-17%时,取出鱼肉块,并置于25℃无菌环境中回潮2h,再切成颗粒状的鱼肉粒真空包装;将真空包装好的鱼肉粒置于钴源60Co下,使用辐照剂量为5kgy-10kgy的60Co进行辐照杀菌。
Claims (2)
1.一种即食桂花香型鱼肉粒,其特征在于,由以下重量份的原料制成:鱼片100、食用盐1.2-1.8、白砂糖6-14、味精1-1.4、呈味核苷酸二钠0.05-0.1、五香粉1-1.4、辣椒油2-2.5、白酒0.8-1.2、姜粉1.5-2、洋车前子壳粉3-5、石花菜粉2-4、大豆分离蛋白3-5、黄原胶0.5-0.8、桂花粉0.5-1、辣椒红0.05-0.08。
2. 一种如权利要求1所述的即食桂花香型鱼肉粒的制备方法,其特征在于包括以下步骤:
(1)将鱼片洗净,沥干水分;
(2)将沥干水分后的鱼片置于蒸煮袋中,在75℃-80℃热水中加热9min-10min进行熟制;
(3)将熟制后的鱼片置于炒锅并加入上述的食用盐、白砂糖、味精、呈味核苷酸二钠、五香粉、辣椒油、白酒、姜粉、洋车前子壳粉、石花菜粉、大豆分离蛋白、黄原胶、桂花粉和辣椒红,小火炒制3min-4min;
(4)将炒制后的鱼肉置于成型器中压制成鱼肉块;
(5)将鱼肉块中的水分干燥至16%-17%后置于25℃无菌环境中回潮1h-2h,再切成颗粒状的鱼肉粒真空包装;
(6)将真空包装好的鱼肉粒置于钴源60Co下,使用辐照剂量为5kgy-10kgy的60Co进行辐照杀菌。
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