CN104432227A - Method for preparing leisure foods by utilizing tilapia surimi and fishbone - Google Patents

Method for preparing leisure foods by utilizing tilapia surimi and fishbone Download PDF

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Publication number
CN104432227A
CN104432227A CN201410595474.5A CN201410595474A CN104432227A CN 104432227 A CN104432227 A CN 104432227A CN 201410595474 A CN201410595474 A CN 201410595474A CN 104432227 A CN104432227 A CN 104432227A
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China
Prior art keywords
fish
bone
leisure food
restructuring
prepare
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CN201410595474.5A
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Chinese (zh)
Inventor
解万翠
杨锡洪
程东伟
吴帅
蔡秋萍
黄碧玉
林泽贵
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Guangdong Ocean University
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Guangdong Ocean University
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Priority to CN201410595474.5A priority Critical patent/CN104432227A/en
Publication of CN104432227A publication Critical patent/CN104432227A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes

Abstract

The invention relates to a method for preparing leisure foods by utilizing tilapia surimi and fishbone and belongs to the technical field of food processing. The method comprises the following steps: processing surimi and fishbone in leftovers by virtue of tilapia fillets, performing recombination and extrusion swelling (texturing) treatment, thereby producing dried fish leisure foods of various fish shapes. The leisure foods prepared by the method disclosed by the invention are of various fish shapes, are vivid in form and attractive in color and have strong fish taste; the leisure foods are good in texture and have certain chewiness; and moreover, nutritional ingredients of the fishbone are maintained, and the leisure foods have the characteristics of high calcium, high collagen content and the like.

Description

A kind of method utilizing Tilapia mossambica meat mincing and fish-bone to prepare leisure food
Technical field
The present invention relates to a kind of leisure food and preparation method thereof, be specifically related to leisure food prepared by a kind of Tilapia mossambica meat mincing and fish-bone restructuringization and extrusion and preparation method thereof, belong to food processing technology field.
Background technology
The Tilapia mossambica cultivation origin of China's Mainland starts from the 50's of last century, and the 80's started to form large-scale farming, and the Tilapia mossambica output of current China ranks first in the world for many years, and culturing area mainly concentrates on Guangdong, Guangxi, Hainan, Fujian and Shandong.Therefore, in deep processing level and comprehensive utilization ability that China strengthens Tilapia mossambica, developing processing series of products wide in variety to improve Tilapia mossambica self-value, is the large problem that fish processing industry is badly in need of solving.
Meat quality of java tilapia is delicate, flavour is delicious, nutritious, deeply liking by consumer, is the cultured freshwater fish of World Water industrial emphases development, and in China, cultivation scale rises year by year, export processing has become important project of earning foreign exchange, and is China's most competitive advantage outlet aquatic products.The export processing of Tilapia mossambica is mainly processed into freezing Tilapia Fillet, and the Tilapia mossambica utilized only accounts for raw material about 30%, and can produce the leftover bits and pieces of 65% in process, wherein can gather minced fish 20%, fish-bone 16.5%.Except a small amount of as except breeding feed, all the other are dropped mostly, without effective utilization; not only larger pollution is caused to environment; and add entreprise cost burden, waste valuable resource, how deep development utilizes fillet processing fent; improve the added value of aquatic products; reduce the cost of leading products, not only significant to processing of aquatic products comprehensive utilization, also can support and promote the development of aquatic product fishery and breeding production; also can protection of the environment, reduce waste water, waste discharge.Therefore, improving Tilapia mossambica processing level of comprehensive utilization is improve the key of Business Economic Benefit.
In recent years, for improving the value of aquatic products self and meeting the demand in market, the variation of Tilapia mossambica processing forward, multifunctional direction development.The meat mincing gathered from Tilapia Fillet processing fent, can prepare the rotten raw material of adult fish, and deep processing is fish ball, fish sausage, crab rod etc.; Tilapia bone is hyaloidin, be rich in collagen, also containing mineral matters such as calcium, phosphorus, magnesium, and mucopolysaccharide, chondroitin sulfate etc., have replenish the calcium, reducing blood lipid, the function such as antiviral and antitumor, there is huge market value, but also reasonably do not developed at present, only there are instant canned fish, seasoning dried fish, seasoning fish-bone etc., and the complete flesh of fish of the many employings of raw material, cost is higher, so far be difficult to promote, how to pass through intensive processing, exploitation Tilapia mossambica processing fent fish product, imperative.
Along with improving constantly of people's living standard, leisure food consumptio transforms to the even functional direction of flavor type, auxotype, enjoying type gradually, present leisure food production firm is publicizing the part that leisure food can become meals in a healthy and balanced way, and low in calories, low fat, high nutritive value leisure food is main flow from now on.But the complete flesh of fish of the many employings of leisure fish product on market, cost is high, and fish-bone utilizes less.Chinese invention " liquor-saturated tilapia snack food processed and processing method thereof " application number CN201310362846.5 discloses a kind of processing method about tilapia snack food, uses Tilapia Fillet, have not been reported with leftovers of tilapia processing leisure food.
Summary of the invention
The a large amount of leftover bits and pieces produced in Tilapia Fillet process, utilization rate is low, and deep processed product kind is few, and added value is low, constrains the development of aquatic products processing industry.The object of the invention is to utilize Tilapia mossambica to process the leftover bits and pieces produced, produce a kind of leisure food with high calcium, high collagen.
For achieving the above object, the technical solution adopted in the present invention is: comprise the steps:
1 Feedstock treating: Tilapia Fillet processing fent is removed internal organ, decaptitates, cleans up;
2 adopt meat: use flesh separator to adopt meat;
3 fishbone dusts: will adopt the fish-bone wet pulverizing after meat, cross 200 ~ 250 mesh sieves;
4 mixing: according to fishbone dust: fish flakes mass ratio is 2:1 ~ 1:2 mixing, fully stirs, obtains and slightly produce mixture;
5 restructuringization: add thick 0.01% ~ 0.5% glutamine transaminage (Tg) producing mixture quality, and (or) thick 0.5% ~ 5.0% soybean protein isolate producing mixture quality, 30 ~ 240min is processed at 0 ~ 10 DEG C, make to be formed between fish flakes, fish bone collagen albumen to be cross-linked, become restructuring Fish protein structure;
6 adjustment moisture: add batching, then by adding water or starch, make restructuring Fish protein water content be 30% ~ 60%;
7 matter structures: with twin (double) screw extruder, adopt screw extrusion method to restructuring fish protein structure;
8 is shaping: join various fish shaped mold at extruder outlet, extruded, single quality 1 ~ 5g;
9 dry: at 50 ~ 70 DEG C, smoke 30 ~ 120min, weighing and bagging, can individual packaging, also according to certain specification (example: 100g/ wraps) packaging, can obtain finished product.
Described batching is made up of the component of following mass percentage: 1.0% ~ 3.0% salt, 0.5% ~ 2.5% white granulated sugar, 5.0% ~ 20.0% starch of restructuring Fish protein total amount, 0.01% ~ 0.05% monosodium glutamate, 0.01% ~ 0.05% ginger, 0.01% ~ 0.05% fish flavour essence, pigment is appropriate.
Described twin (double) screw extruder, screw speed is at 60r/min ~ 120r/min.
Han Shui Liang≤20% in described oven dry to fish leisure food.
The invention has the beneficial effects as follows: the present invention adopts restructuringization and matter structure technology in food processing, promote protein processing characteristics, to the minced fish in Tilapia Fillet processing fent and fish-bone, carry out intensive processing, develop various fish shape, fish local flavor, be of high nutritive value, the leisure food that mouthfeel is good, both improve the economic benefit of Tilapia mossambica secondary industry, turn increased leisure food new varieties, there are novelty and market prospects.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Be described in further details the present invention below by example, these examples are only used for the present invention is described, do not limit the scope of the invention;
Embodiment 1
Tilapia Fillet processing fent is removed internal organ, decaptitates, cleans up; Flesh separator is used to adopt meat; To the fish-bone wet pulverizing after meat be adopted, cross 200 mesh sieves; According to fishbone dust: fish flakes 2:1 mixes, and fully stirs, obtains and slightly produce mixture; Add 0.01% glutamine transaminage (Tg) slightly producing mixture quality, and thick 0.5% soybean protein isolate producing mixture quality, at 2 DEG C, process 30min, make to be formed between fish flakes, fish bone collagen albumen to be cross-linked, become restructuring Fish protein structure; Add 1.0% salt, 0.5% white granulated sugar, 5.0% starch of restructuring Fish protein total amount, 0.01% monosodium glutamate, 0.01% ginger, 0.01% fish flavour essence, pigment is appropriate, then by adding water or starch, makes restructuring Fish protein water content be 30%; With twin (double) screw extruder, screw speed at 60r/min, by screw extrusion method to restructuring fish protein structure; Various fish shaped mold is joined at extruder outlet, extruded, single quality 1g; At 50 DEG C, smoke 120min, Han Shui Liang≤20% to fish leisure food, according to 100g/ bag, weighing and bagging, obtains finished product.
Embodiment 2
Tilapia Fillet processing fent is removed internal organ, decaptitates, cleans up; Flesh separator is used to adopt meat; To the fish-bone wet pulverizing after meat be adopted, cross 230 mesh sieves; According to fishbone dust: fish flakes 1:1 mixes, and fully stirs, obtains and slightly produce mixture; Add 0.2% glutamine transaminage (Tg) slightly producing mixture quality, and thick 2.5% soybean protein isolate producing mixture quality, at 5 DEG C, process 150min, make to be formed between fish flakes, fish bone collagen albumen to be cross-linked, become restructuring Fish protein structure; Add 2.0% salt, 1.5% white granulated sugar, 12.0% starch of restructuring Fish protein total amount, 0.03% monosodium glutamate, 0.03% ginger, 0.03% fish flavour essence, pigment is appropriate, then by adding water or starch, makes restructuring Fish protein water content be 45%; With twin (double) screw extruder, screw speed at 90r/min, by screw extrusion method to restructuring fish protein structure; Various fish shaped mold is joined at extruder outlet, extruded, single quality 3g; At 60 DEG C, smoke 80min, Han Shui Liang≤20% to fish leisure food, single weighing and bagging, obtains finished product.
Embodiment 3
Tilapia Fillet processing fent is removed internal organ, decaptitates, cleans up; Flesh separator is used to adopt meat; To the fish-bone wet pulverizing after meat be adopted, cross 250 mesh sieves; According to fishbone dust: fish flakes 1:2 mixes, and fully stirs, obtains and slightly produce mixture; Add 0.5% glutamine transaminage (Tg) slightly producing mixture quality, and thick 5.0% soybean protein isolate producing mixture quality, at 10 DEG C, process 240min, make to be formed between fish flakes, fish bone collagen albumen to be cross-linked, become restructuring Fish protein structure; Add 3.0% salt, 2.5% white granulated sugar, 20.0% starch of restructuring Fish protein total amount, 0.05% monosodium glutamate, 0.05% ginger, 0.05% fish flavour essence, pigment is appropriate, then by adding water or starch, makes restructuring Fish protein water content be 60%; With twin (double) screw extruder, screw speed at 120r/min, by screw extrusion method to restructuring fish protein structure; Various fish shaped mold is joined at extruder outlet, extruded, single quality 5g; At 70 DEG C, smoke 30min, Han Shui Liang≤20% to fish leisure food, single weighing and bagging, obtains finished product.
Embodiment 4
Tilapia Fillet processing fent is removed internal organ, decaptitates, cleans up; Flesh separator is used to adopt meat; To the fish-bone wet pulverizing after meat be adopted, cross 220 mesh sieves; According to fishbone dust: fish flakes 2:1 mixes, and fully stirs, obtains and slightly produce mixture; Add thick 0.5% glutamine transaminage (Tg) producing mixture quality, at 4 DEG C, process 90min, make to be formed between fish flakes, fish bone collagen albumen to be cross-linked, become restructuring Fish protein structure; Add 1.5% salt, 1.2% white granulated sugar, 8% starch of restructuring Fish protein total amount, 0.02% monosodium glutamate, 0.02% ginger, 0.02% fish flavour essence, pigment is appropriate, then by adding water or starch, makes restructuring Fish protein water content be 40%; With twin (double) screw extruder, screw speed at 80r/min, by screw extrusion method to restructuring fish protein structure; Various fish shaped mold is joined at extruder outlet, extruded, single quality 2g; At 55 DEG C, smoke 60min, Han Shui Liang≤20% to fish leisure food, according to 50g/ bag, weighing and bagging, obtains finished product.
Embodiment 5
Tilapia Fillet processing fent is removed internal organ, decaptitates, cleans up; Flesh separator is used to adopt meat; To the fish-bone wet pulverizing after meat be adopted, cross 240 mesh sieves; According to fishbone dust: fish flakes 1:2 mixes, and fully stirs, obtains and slightly produce mixture; Add thick 5.0% soybean protein isolate producing mixture quality, at 8 DEG C, process 200min, make to be formed between fish flakes, fish bone collagen albumen to be cross-linked, become restructuring Fish protein structure; Add 2.5% salt, 2.0% white granulated sugar, 18.0% starch of restructuring Fish protein total amount, 0.04% monosodium glutamate, 0.04% ginger, 0.04% fish flavour essence, pigment is appropriate, then by adding water or starch, makes restructuring Fish protein water content be 50%; With twin (double) screw extruder, screw speed at 100r/min, by screw extrusion method to restructuring fish protein structure; Various fish shaped mold is joined at extruder outlet, extruded, single quality 4g; At 65 DEG C, smoke 100min, Han Shui Liang≤20% to fish leisure food, single weighing and bagging, obtains finished product.

Claims (6)

1. utilize Tilapia mossambica meat mincing and fish-bone to prepare a method for leisure food, it is characterized in that: comprise the steps:
(1) Feedstock treating: Tilapia Fillet processing fent is removed internal organ, decaptitates, cleans up, for subsequent use;
(2) meat is adopted: use flesh separator to adopt meat in leftover bits and pieces cleaned for step (1);
(3) fishbone dust: will adopt the fish-bone wet pulverizing after meat, crosses 200 ~ 250 mesh sieves;
(4) mix: by fishbone dust and fish flakes mixing, fully stir, obtain and slightly produce mixture;
(5) restructuringization: add the thick glutamine transaminage Tg producing mixture quality 0.01% ~ 0.5%, and/or the thick soybean protein isolate producing mixture quality 0.5% ~ 5.0%, 30 ~ 240min is processed at 0 ~ 10 DEG C, make to be formed between fish flakes, fish bone collagen albumen to be cross-linked, become restructuring Fish protein;
(6) adjust moisture: in the restructuring Fish protein after restructuringization, add batching, then by adding water or starch, make restructuring Fish protein water content be 30% ~ 60%;
(7) matter structure: with twin (double) screw extruder, adopts screw extrusion method to restructuring fish protein structure;
(8) shaping: to join various fish shaped mold at extruder outlet, extruded;
(9) dry: at 50 ~ 70 DEG C, smoke 30 ~ 120min, weighing and bagging obtains finished product.
2. a kind of method utilizing Tilapia mossambica meat mincing and fish-bone to prepare leisure food according to claim 1, is characterized in that: described in step (4) is 2:1 ~ 1:2 by the mass ratio of fishbone dust and fish flakes.
3. a kind of method utilizing Tilapia mossambica meat mincing and fish-bone to prepare leisure food according to claim 1, it is characterized in that: the batching described in step (6) is made up of the component of following mass percentage: salt, the white granulated sugar of 0.5% ~ 2.5%, the starch of 5.0% ~ 20.0% of restructuring Fish protein total amount 1.0% ~ 3.0%, the monosodium glutamate of 0.01% ~ 0.05%, the ginger of 0.01% ~ 0.05%, 0.01% ~ 0.05% fish flavour essence, pigment appropriate.
4. a kind of method utilizing Tilapia mossambica meat mincing and fish-bone to prepare leisure food according to claim 1, is characterized in that: the twin (double) screw extruder described in step (7), screw speed is at 60r/min ~ 120r/min.
5. a kind of method utilizing Tilapia mossambica meat mincing and fish-bone to prepare leisure food according to claim 1, is characterized in that: the oven dry described in step (9) is dried to Han Shui Liang≤20% in fish leisure food.
6. the leisure food utilizing Tilapia mossambica meat mincing and fish-bone to prepare, is characterized in that: described leisure food adopts method described in claim 1 ~ 5 any one claim to prepare.
CN201410595474.5A 2014-10-30 2014-10-30 Method for preparing leisure foods by utilizing tilapia surimi and fishbone Pending CN104432227A (en)

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Cited By (7)

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CN104705705A (en) * 2015-04-09 2015-06-17 王振祥 Ball processed by tilapia mossambica by-products
CN105661377A (en) * 2015-12-31 2016-06-15 广西壮族自治区农业科学院农产品加工研究所 High-protein and low-calorie fish flesh crisp slice preparation method
CN106666479A (en) * 2017-02-20 2017-05-17 集美大学 Method for preparing extruded food with squid leftovers
CN106901205A (en) * 2017-03-03 2017-06-30 江西师范大学 A kind of processing method of high calcium surimi product
CN107348401A (en) * 2017-08-28 2017-11-17 山东好当家海洋发展股份有限公司 A kind of manufacture method of Spanish mackerel meat slurry food
CN108244461A (en) * 2018-03-13 2018-07-06 浙江工业大学 A kind of processing method of flesh of fish recombination snack food
CN105010994B (en) * 2015-07-21 2018-11-09 武汉千汇德科技有限公司 High calcium face and preparation method thereof

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104705705A (en) * 2015-04-09 2015-06-17 王振祥 Ball processed by tilapia mossambica by-products
CN105010994B (en) * 2015-07-21 2018-11-09 武汉千汇德科技有限公司 High calcium face and preparation method thereof
CN105661377A (en) * 2015-12-31 2016-06-15 广西壮族自治区农业科学院农产品加工研究所 High-protein and low-calorie fish flesh crisp slice preparation method
CN106666479A (en) * 2017-02-20 2017-05-17 集美大学 Method for preparing extruded food with squid leftovers
CN106901205A (en) * 2017-03-03 2017-06-30 江西师范大学 A kind of processing method of high calcium surimi product
CN106901205B (en) * 2017-03-03 2020-03-20 江西师范大学 Processing method of high-calcium minced fillet product
CN107348401A (en) * 2017-08-28 2017-11-17 山东好当家海洋发展股份有限公司 A kind of manufacture method of Spanish mackerel meat slurry food
CN108244461A (en) * 2018-03-13 2018-07-06 浙江工业大学 A kind of processing method of flesh of fish recombination snack food

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Application publication date: 20150325