CN104082792A - 回添了漂洗水中肌浆蛋白的鲶鱼火腿及其制备方法 - Google Patents
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Abstract
本发明涉及一种回添了漂洗水中肌浆蛋白的鲶鱼火腿及其制备方法,其鲶鱼火腿的组分及其重量份数比分别为:成品鲶鱼鱼糜;鲶鱼肌浆蛋白;TG酶;食盐;磷酸盐;姜粉;白胡椒粉;丁香粉;味精;白糖;无色酱油;黄酒;淀粉;大豆蛋白粉。本发明中有利回收了清洗鱼糜中流失的鲶鱼肌浆蛋白,使其结构上的改变克服了之前肌浆蛋白添加入鱼糜削弱鱼糜凝胶性的缺点。从营养角度看,鲶鱼肌浆蛋白的加入显著提高了鲶鱼火腿的蛋白含量,更有营养,为人体提供了更为丰富的蛋白质,降低了企业蛋白添加成本,使漂洗水中的肌浆蛋白变废为宝,同时也有效降低了废水排放后,水体的生物耗氧量。
Description
技术领域
本发明属于火腿制备领域,尤其是一种回添了漂洗水中肌浆蛋白的鲶鱼火腿及其制备方法。
背景技术
目前大宗淡水鱼的70%左右鲜销。这样不仅浪费水资源,增加运输成本,更主要的是宰杀鱼后的废弃物难以集中利用,污染环境,因为鲜活大宗淡水鱼大约有20%的废弃物,以年1500万吨鲜销计算,有300万吨的废弃物,数量惊人。这样做不仅浪费原材料,对环境影响亦很大,而且带刺吃鱼影响老人、儿童对鱼产品的消费。改变吃鱼方式,食用经过加工的成品或半成品,可随时吃鱼,做到少吃多餐。鲶鱼火腿市场上虽然能买到,但是由于工艺以及添加组分导致产品存在凝胶强度低、适口性差、腥味浓、保质期短、鲜度下降等质量缺陷和安全问题。
发明内容
本发明的目的在于提供一种回添了漂洗水中肌浆蛋白的鲶鱼火腿及其制备方法,该鲶鱼火腿制备方法简单易操作,生产成本低,生产质量可控,凝胶强度提高、适口性好、营养成分增加,更加符合消费者的口感要求。
本发明是通过以下技术方案实现的:
一种回添了漂洗水中肌浆蛋白的鲶鱼火腿,其鲶鱼火腿的组分及其重量份数比分别为:
而且,该鲶鱼火腿的组分及其最优重量份数比分别为:
而且,所述的复合磷酸盐为为焦磷酸纳、三聚磷酸钠和六偏磷酸钠的复合物。
一种回添了漂洗水中肌浆蛋白的鲶鱼火腿的制备方法,其制备方法步骤如下:
⑴鲶鱼鱼糜的制作:将鲶鱼用冰水致晕,鲶鱼致晕后去头、去内脏、去皮、采肉后,用绞肉机绞碎得到未清洗鲶鱼鱼糜;
⑵鱼糜漂洗:将鲶鱼鱼糜与清水按照质量比1:3的比例进行漂洗两次过滤后分别得到鱼糜漂洗水以及成品鲶鱼鱼糜;
⑶从鱼糜漂洗水中分离鲶鱼肌浆蛋白;
⑷按照配制比例将成品鲶鱼鱼糜、鲶鱼肌浆蛋白、TG酶、食盐以及磷酸盐,装入不锈钢模具90℃水浴煮制30min,取出迅速冷却,至4℃冷库中贮藏12h得到鲶鱼火腿成品。
而且,所述的从鱼糜漂洗水中分离鲶鱼肌浆蛋白的方法为:将鱼糜漂洗水采用两层纱布过滤,再利用4层纱布对漂洗水再次过滤,将过滤的鱼糜漂洗水收集后,用1mol/L的醋酸将其调至pH=3.0,然后用0.1mol/L的Na2CO3将其调至pH=7.0,静置1~2h,将上清液去除,对下层沉淀在4℃下离心20min,去掉上清液,得到鲶鱼肌浆蛋白。
本发明的优点及有益效果是:
本发明中有利回收了清洗鱼糜中流失的鲶鱼肌浆蛋白,使其结构上的改变克服了之前肌浆蛋白添加入鱼糜削弱鱼糜凝胶性的缺点。从营养角度看,鲶鱼肌浆蛋白的加入显著提高了鲶鱼火腿的蛋白含量,更有营养,为人体提供了更为丰富的蛋白质,并且在鲶鱼肌浆蛋白添加量为6份的组分配比时整个鲶鱼火腿的质地和口感都得到了一定程度上的提升,更加符合消费者的口感要求。从企业效益来讲,降低了企业蛋白添加成本,使漂洗水中的肌浆蛋白变废为宝,同时也有效降低了废水排放后,水体的生物耗氧量。本发明加入鲶鱼肌浆蛋白可以显著提高鲶鱼火腿的蛋白含量,肌浆蛋白的实际应用得到了充分体现。
具体实施方式
本发明通过以下实施例进一步详述。需要说明的是:下述实施例是说明性的,不是限定性的,不能以下述实施例来限定本发明的保护范围。
实施例1
一种回添了漂洗水中肌浆蛋白的鲶鱼火腿,其鲶鱼火腿的组分及其重量分别为:成品鲶鱼鱼糜98-Kg;鲶鱼肌浆蛋白5Kg;TG酶0.4Kg;食盐1Kg;复合磷酸盐0.2Kg;姜粉0.2Kg;白胡椒粉0.08Kg;丁香粉0.08Kg;味精0.3Kg;白糖0.8Kg;无色酱油0.8Kg;黄酒0.8Kg;淀粉2Kg;大豆蛋白粉1Kg。复合磷酸盐为焦磷酸纳0.08Kg、三聚磷酸钠0.08Kg和六偏磷酸钠0.04Kg的复合物。
一种回添了漂洗水中肌浆蛋白的鲶鱼火腿的制备方法,其制备方法步骤如下:
⑴鲶鱼鱼糜的制作:将鲶鱼用冰水致晕,鲶鱼致晕后去头、去内脏、去皮、采肉后,用绞肉机绞碎得到未清洗鲶鱼鱼糜;
⑵鱼糜漂洗:将鲶鱼鱼糜与清水按照质量比1:3的比例进行漂洗两次过滤后分别得到鱼糜漂洗水以及成品鲶鱼鱼糜;
⑶从鱼糜漂洗水中分离鲶鱼肌浆蛋白:将鱼糜漂洗水采用两层纱布过滤,再利用4层纱布对漂洗水再次过滤,将过滤的鱼糜漂洗水收集后,用1mol/L的醋酸将其调至pH=3.0,然后用0.1mol/L的Na2CO3将其调至pH=7.0,静置1h,将上清液去除,对下层沉淀在4℃下离心20min,去掉上清液,得到鲶鱼肌浆蛋白
⑷按照配制比例将成品鲶鱼鱼糜、鲶鱼肌浆蛋白、TG酶、食盐以及磷酸盐,装入不锈钢模具90℃水浴煮制30min,取出迅速冷却,至4℃冷库中贮藏12h得到鲶鱼火腿成品。
实施例2
一种回添了漂洗水中肌浆蛋白的鲶鱼火腿,其鲶鱼火腿的组分及其重量分别为:成品鲶鱼鱼糜102Kg;鲶鱼肌浆蛋白7Kg;TG酶0.6Kg;食盐3Kg;复合磷酸盐0.4Kg;姜粉0.4Kg;白胡椒粉0.12Kg;丁香粉0.12Kg;味精0.5Kg;白糖1.2Kg;无色酱油1.2Kg;黄酒1.2Kg;淀粉4Kg;大豆蛋白粉3Kg。复合磷酸盐为焦磷酸纳0.16Kg、三聚磷酸钠0.16Kg和六偏磷酸钠的复合物0.08Kg。
本实施例的制备方法同实施例1。
实施例3
一种回添了漂洗水中肌浆蛋白的鲶鱼火腿,其鲶鱼火腿的组分及其重量分别为:成品鲶鱼鱼糜100Kg;鲶鱼肌浆蛋白6Kg;TG酶0.5Kg;食盐2Kg;复合磷酸盐0.3Kg;姜粉0.3Kg;白胡椒粉0.1Kg;丁香粉0.1Kg;味精0.4Kg;白糖1Kg;无色酱油1Kg;黄酒1Kg;淀粉3Kg;大豆蛋白粉2Kg。复合磷酸盐为焦磷酸纳0.12Kg、三聚磷酸钠0.12Kg和六偏磷酸钠0.06Kg的复合物。
本实施例的制备方法同实施例1。
Claims (5)
1.一种回添了漂洗水中肌浆蛋白的鲶鱼火腿,其特征在于:该鲶鱼火腿的组分及其重量份数比分别为:
2.根据权利要求1所述的回添了漂洗水中肌浆蛋白的鲶鱼火腿,其特征在于:该鲶鱼火腿的组分及其最优重量份数比分别为:
3.根据权利要求1或2所述的回添了漂洗水中肌浆蛋白的鲶鱼火腿,其特征在于:所述的复合磷酸盐为为焦磷酸纳、三聚磷酸钠和六偏磷酸钠的复合物。
4.一种回添了漂洗水中肌浆蛋白的鲶鱼火腿的制备方法,其特征在于:该制备方法步骤如下:
⑴鲶鱼鱼糜的制作:将鲶鱼用冰水致晕,鲶鱼致晕后去头、去内脏、去皮、采肉后,用绞肉机绞碎得到未清洗鲶鱼鱼糜;
⑵鱼糜漂洗:将鲶鱼鱼糜与清水按照质量比1:3的比例进行漂洗两次过滤后分别得到鱼糜漂洗水以及成品鲶鱼鱼糜;
⑶从鱼糜漂洗水中分离鲶鱼肌浆蛋白;
⑷按照配制比例将成品鲶鱼鱼糜、鲶鱼肌浆蛋白、TG酶、食盐以及磷酸盐,装入不锈钢模具90℃水浴煮制30min,取出迅速冷却,至4℃冷库中贮藏12h得到鲶鱼火腿成品。
5.根据权利要求4所述的回添了漂洗水中肌浆蛋白的鲶鱼火腿的制备方法,其特征在于:所述的从鱼糜漂洗水中分离鲶鱼肌浆蛋白的方法为:将鱼糜漂洗水采用两层纱布过滤,再利用4层纱布对漂洗水再次过滤,将过滤的鱼糜漂洗水收集后,用1mol/L的醋酸将其调至pH=3.0,然后用0.1mol/L的Na2CO3将其调至pH=7.0,静置1~2h,将上清液去除,对下层沉淀在4℃下离心20min,去掉上清液,得到鲶鱼肌浆蛋白。
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