CN104872724A - High-calcium nutrient dried fish floss and preparation method thereof - Google Patents
High-calcium nutrient dried fish floss and preparation method thereof Download PDFInfo
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Abstract
The invention relates to high-calcium nutrient dried fish floss which is prepared from the following components in parts by weight: fish, bone meal, dried small shrimp powder, olive oil, peanut oil, seasoners, black soybean powder, rock candy, seaweed powder, lemons, an additive and white ant powder; and the preparation method comprises the following steps: pretreating the raw materials; seasoning; baking; stewing; squeezing; roasting and rubbing; and packaging. The preparation method is easy and practical to operate; the high-calcium nutrient dried fish floss is good in color, aroma and taste, suitable for industrialized production and application, green, healthy, novel and convenient to eat, conforms to the requirements of all consumers, and is abundant in nutrient, free of a soybean odor, high in calcium content, delicious in taste, good in mouthfeel, convenient to eat and fast to digest and absorb; and the added algae components are relatively beneficial to health care and conform to the healthy consumption concept.
Description
Technical field
The invention belongs to technical field of aquatic product processing, relate to a kind of nutritious, features good taste, high-calcium nutrient dried fish floss that calcium content is high and preparation method thereof.
Background technology
Aquatic food is nutritious, delicious flavour, has low fat high protein, and the feature that nutrient balance is good is loved by the people.Fish is intelligence development food, and edible flesh is for the intelligence development of children, and the young and the middle aged releases the pressure and produces refreshing effect to the mind, and there is great effect the aspects such as the good health and a long life of the elderly, eats fish more, eats the common recognition that meat has become people less.
Fish floss is the emerging fish product in recent years market emerged, and it is obstinate that it effectively overcomes fish fishy smell, shaves the problems such as thorn difficulty, receive the favor of consumer, but in dried fish floss goods, the content of calcium is not high.
Chinese patent publication No. CN102379432A, date of publication on March 21st, 2012, disclose a kind of preparation method of fish floss, the method puts into pot the clean flesh of fish, add refined salt, cooking wine, ginger, green onion, atmospheric cooking 30 minutes, the well-done flesh of fish is detected fishbone while hot, ginger green onion, the flesh of fish is smashed to pieces, add seasoning soup juice, pot salad oil is lubricated, constantly to stir-fry the flesh of fish with little fire, when the flesh of fish is in golden yellow and when sending fragrance, add five-spice powder, continue to stir-fry loose to the flesh of fish, dry, play pine, can cease fire and take the dish out of the pot and naturally cool to room temperature, load in food film special bag and be fish floss finished product.Its weak point is, the different fishy smell of the flesh of fish is removed not thorough, and calcium content is not high.
Summary of the invention
The different fishy smell that the object of the invention is to solve existing dried fish floss is removed thorough, the defect that calcium content is not high and provide a kind of nutritious, features good taste, the high-calcium nutrient dried fish floss that calcium content is high.
Another object of the present invention is the preparation method in order to provide this high-calcium nutrient dried fish floss.
To achieve these goals, the present invention is by the following technical solutions:
A kind of high-calcium nutrient dried fish floss, the raw materials by weight portion meter of described high-calcium nutrient dried fish floss comprises following component: flesh of fish 225-345 part, bone meal 50-75 part, dried small shrimp powder 10-25 part, olive oil 3-5 part, peanut oil 4-7 part, flavoring 5-15 part, black bean powder 20-35 part, rock sugar 10-20 part, marine alga end 25-45 part, lemon 2-5 part, additive 5-9 part, white ant powder 5-10 part.In the technical program, the amino acid classes of marine alga is complete, and essential amino acids content is higher.Various saccharides material is the exclusive composition of marine alga, has antitumor action, promotes hematopoiesis function, promotes lymphocyte transformation, strengthens immunologic function, prevents thrombosis, reduces cholesterol and prevents the effects such as hypertension.Cellulose in marine alga has obvious benefit to constipation, effectively prevents the generation of anal and intestinal disease, has special efficacy to hypertension, colorectal cancer, anaemia, osteoporosis, diabetes, obesity, artery sclerosis.Calcium, iodine, iron, potassium, zinc etc. that marine alga is contained abundant, the especially required material that improves the health of people, can strengthen memory, treat anaemia, the function such as the growth of promotion bone, tooth and health care.Heat contained by marine alga is lower is a kind of fabulous low-heat diet food.Look good, smell good and taste good, be applicable to factorial praluction, Product Green is healthy, long shelf-life, and kind is novel, instant, and mouthfeel is tender crisp simultaneously, and sea food flavor is given prominence to, and adds algae component and is more conducive to health care, meet healthy consumption theory.
Lemon has stomach invigorating, diuresis, prevents the effect of anaemia and skin care, has antibacterial ability simultaneously, can develop immunitypty, adds lemon, can improve the dried fish floss shelf-life to be worth with having additional nutrients.
As preferably, each component of described flavoring is respectively by the weighing scale of the flesh of fish of 100 parts: brown sugar 6-8 part, table salt 1-2 part, green onion ginger juice 5-6 part, white wine 1.5-2.5 part, egg 5-7 part, five-spice powder 1-1.5 part, vinegar 2-3 part, sorbierite 1.5-2.5 part, white button 2-3 part, fragrant sand 2-3 part, fructus amomi 2-3 part, dried orange peel 3-5 part.
As preferably, described additive is ethyl maltol, beta carotene and glucose lactones, and three's mass ratio is 5:2:3.
As preferably, bone meal makes soup-stock by fish-bone, ox bone, sheep bone, pig bone through 85-95 DEG C little fiery infusion 4-5h, fish-bone, ox bone, sheep bone, pig bone taken out to dry to be ground into 1-10 μm and make, and soup-stock is concentrated into paste.
As preferably, the mass ratio of fish-bone, ox bone, sheep bone, pig bone is 10:7:3:12.
A preparation method for high-calcium nutrient dried fish floss, described preparation method comprises the steps:
A) pretreatment of raw material: select fish that is fresh or that thaw through the flowing water of 0-4 DEG C, remove fish head, fish tail, fin and internal organ, deburring peeling obtains fillet, fillet are soaked 30-60min at 30-35 DEG C in soak, and carries out ultrasonic wave process simultaneously, drain after pulling out, then by fish material slitting, then be the citric acid ice water solution rinsing 30-80min of 1.7-2.2% by mass concentration, last clear water is cleaned and is drained, for subsequent use;
B) seasoning: add flavoring at 0-4 DEG C of pickled 18-24h in the fillet that step a) obtains, stir fillet once every 65-75min;
C) toast, boiling: with bone meal after the grilled 3-5min of the fillet that step b) is obtained, dried small shrimp powder, black bean powder, rock sugar, lemon, additive, after white ant powder mixes in the cooking liquor of 85-100 DEG C boiling 30-45min, obtain semi-finished product;
D) squeeze, fried dry rubs pine with the hands, packaging: semi-finished product step c) obtained carry out press dewatering, then carry out stir-fry and mix, press pine, be twisted into dried fish floss after fried dry, are packaged to be high-calcium nutrient dried fish floss finished product after cooling.
As preferably, bone meal used in step c) makes soup-stock by fish-bone, ox bone, sheep bone, pig bone through 85-95 DEG C little fiery infusion 4-5h, fish-bone, ox bone, sheep bone, pig bone are taken out to dry and be ground into 1-10 μm and make, soup-stock is concentrated into paste, obtains bone meal and soup-stock cream.
As preferably, when step c) is grilled, at fillet surface brush soup-stock cream, consumption is 1/3 of fillet quality.
As preferably, in step a), each compositions in weight percentage of soak is respectively: edible salt 1.5-2.5%, tealeaves 5-10%, sodium acid carbonate 1.0-2.0%, vitamin c 0.2-0.4%, glutathione 0.5-0.7%, surplus is water, and during step a) immersion treatment, hyperacoustic frequency is 35-55KHz.In the technical program; glutathione plays the effect of stabilizing agent and antioxidant; nutritional labeling not loss in following process easily oxidized in the flesh of fish can be protected; fish floss color simultaneously after glutathione process is golden yellow; brown stain can not be there is; enhance the local flavor of dried fish floss, dried fish floss is loose not easily to harden.
As preferably, the pressure dewatered in step d) is 4.5-5MPa/cm
2, stir-fry is mixed front peanut oil and is lubricated the bottom of a pan, then adds olive oil, marine alga end and semi-finished product; Fried dry is twisted into dried fish floss after water content is 8-10%.
Beneficial effect of the present invention:
1, the present invention's practicality simple to operate, product looks good, smell good and taste good, and is applicable to factorial praluction application;
2, Product Green of the present invention is healthy novel, and instant, meets the demand of consumers in general;
3, the dried fish floss that obtains of the present invention is nutritious, and be as good as fishy smell, calcium content is high, and delicious flavour mouthfeel is good, instant, digests and assimilates fast;
4, add algae component and be more conducive to health care, meet healthy consumption theory.
Detailed description of the invention
In order to understand the present invention further, below in conjunction with embodiment, the preferred embodiment of the invention is described, but should be appreciated that these describe just in order to further illustrate the features and advantages of the present invention, instead of limiting to the claimed invention.
Embodiment 1
Raw materials by weight portion is counted: mackerel 225 parts, bone meal 50 parts, 10 parts, dried small shrimp powder, 3 parts, olive oil, peanut oil 4 parts, flavoring 5 parts, black bean powder 20 parts, 10 parts, rock sugar, 25 parts, marine alga end, 2 parts, lemon, additive 5 parts, white ant powder 5 parts.
Each component of flavoring is respectively by the weighing scale of the flesh of fish of 100 parts: 6 parts, brown sugar, table salt 1 part, green onion ginger juice 5 parts, white wine 1.5 parts, egg 5 parts, five-spice powder 1 part, vinegar 2 parts, sorbierite 1.5 parts, 2 parts, white button, fragrant 2 parts, sand, fructus amomi 2 parts, dried orange peel 3 parts.
Additive is ethyl maltol, beta carotene and glucose lactones, and three's mass ratio is 5:2:3.
A preparation method for high-calcium nutrient dried fish floss, described preparation method comprises the steps:
A) pretreatment of raw material: select mackerel that is fresh or that thaw through the flowing water of 0-4 DEG C, remove fish head, fish tail, fin and internal organ, deburring peeling obtains fillet, fillet are soaked 30min at 30 DEG C in soak, and carries out ultrasonic wave process simultaneously, drain after pulling out, then by mackerel raw material slitting, then be the citric acid ice water solution rinsing 30min of 1.7% by mass concentration, last clear water is cleaned and is drained, for subsequent use; In step a), each compositions in weight percentage of soak is respectively: edible salt 1.5%, tealeaves 5%, sodium acid carbonate 1.0%, vitamin c 0.2%, glutathione 0.5%, and surplus is water; During step a) immersion treatment, hyperacoustic frequency is 35-55KHz;
B) seasoning: add flavoring at 0-4 DEG C of pickled 18h in the fillet that step a) obtains, stir fillet once every 65min;
C) toast, boiling: with bone meal after the grilled 3min of the fillet that step b) is obtained, dried small shrimp powder, black bean powder, rock sugar, lemon, additive, after white ant powder mixes in the cooking liquor of 85 DEG C boiling 30min, obtain semi-finished product; Wherein, bone meal used in step c) makes soup-stock by fish-bone, ox bone, sheep bone, pig bone through 85 DEG C little fiery infusion 4h, the mass ratio of fish-bone, ox bone, sheep bone, pig bone is 10:7:3:12, fish-bone, ox bone, sheep bone, pig bone are taken out to dry and be ground into 1-10 μm and make, soup-stock is concentrated into paste, obtains bone meal and soup-stock cream; When step c) is grilled, at fillet surface brush soup-stock cream, consumption is 1/3 of fillet quality;
D) squeeze, fried dry rubs pine with the hands, packaging: semi-finished product step c) obtained carry out press dewatering, then carry out stir-fry and mix, press pine, be twisted into dried fish floss after fried dry, are packaged to be high-calcium nutrient dried fish floss finished product after cooling.The pressure of dehydration is 4.5MPa/cm
2, stir-fry is mixed front peanut oil and is lubricated the bottom of a pan, then adds olive oil, marine alga end and semi-finished product; Fried dry is be twisted into dried fish floss after 8% up to water content.
Embodiment 2
Raw materials by weight portion is counted: pagrosomus fish 300 parts, bone meal 65 parts, 20 parts, dried small shrimp powder, 4 parts, olive oil, peanut oil 5 parts, flavoring 10 parts, black bean powder 25 parts, 15 parts, rock sugar, 30 parts, marine alga end, 4 parts, lemon, additive 7 parts, white ant powder 8 parts.
Each component of flavoring is respectively by the weighing scale of the flesh of fish of 100 parts: 7 parts, brown sugar, table salt 1.5 parts, green onion ginger juice 5.5 parts, white wine 2 parts, egg 6 parts, five-spice powder 1.25 parts, vinegar 2.5 parts, sorbierite 2 parts, 2.5 parts, white button, fragrant 2.5 parts, sand, fructus amomi 2.5 parts, dried orange peel 4 parts.
Additive is ethyl maltol, beta carotene and glucose lactones, and three's mass ratio is 5:2:3.
A preparation method for high-calcium nutrient dried fish floss, described preparation method comprises the steps:
A) pretreatment of raw material: select fish that is fresh or that thaw through the flowing water of 0-4 DEG C, remove fish head, fish tail, fin and internal organ, deburring peeling obtains fillet, fillet are soaked 45min at 33 DEG C in soak, and carries out ultrasonic wave process simultaneously, drain after pulling out, then by fish material slitting, then be the citric acid ice water solution rinsing 60min of 1.9% by mass concentration, last clear water is cleaned and is drained, for subsequent use; In step a), each compositions in weight percentage of soak is respectively: edible salt 2%, tealeaves 8%, sodium acid carbonate 1.5%, vitamin c 0.3%, glutathione 0.6%, and surplus is water; During step a) immersion treatment, hyperacoustic frequency is 35-55KHz;
B) seasoning: add flavoring at 0-4 DEG C of pickled 20h in the fillet that step a) obtains, stir fillet once every 70min;
C) toast, boiling: with bone meal after the grilled 4min of the fillet that step b) is obtained, dried small shrimp powder, black bean powder, rock sugar, lemon, additive, after white ant powder mixes in the cooking liquor of 90 DEG C boiling 40min, obtain semi-finished product; Wherein, bone meal used in step c) makes soup-stock by fish-bone, ox bone, sheep bone, pig bone through 90 DEG C little fiery infusion 4.5h, the mass ratio of fish-bone, ox bone, sheep bone, pig bone is 10:7:3:12, fish-bone, ox bone, sheep bone, pig bone are taken out to dry and be ground into 1-10 μm and make, soup-stock is concentrated into paste, obtains bone meal and soup-stock cream; When step c) is grilled, at fillet surface brush soup-stock cream, consumption is 1/3 of fillet quality;
D) squeeze, fried dry rubs pine with the hands, packaging: semi-finished product step c) obtained carry out press dewatering, then carry out stir-fry and mix, press pine, be twisted into dried fish floss after fried dry, are packaged to be high-calcium nutrient dried fish floss finished product after cooling.The pressure dewatered in step d) is 4.8MPa/cm
2, stir-fry is mixed front peanut oil and is lubricated the bottom of a pan, then adds olive oil, marine alga end and semi-finished product; Fried dry is be twisted into dried fish floss after 9% up to water content.
Embodiment 3
Raw materials by weight portion is counted: catfish 345 parts, bone meal 75 parts, 25 parts, dried small shrimp powder, 5 parts, olive oil, peanut oil 7 parts, flavoring 15 parts, black bean powder 35 parts, 20 parts, rock sugar, 45 parts, marine alga end, 5 parts, lemon, additive 9 parts, white ant powder 10 parts.
Each component of flavoring is respectively by the weighing scale of the flesh of fish of 100 parts: 8 parts, brown sugar, table salt 2 parts, green onion ginger juice 6 parts, white wine 2.5 parts, egg 7 parts, five-spice powder 1.5 parts, vinegar 3 parts, sorbierite 2.5 parts, 3 parts, white button, fragrant 3 parts, sand, fructus amomi 3 parts, dried orange peel 5 parts.
Additive is ethyl maltol, beta carotene and glucose lactones, and three's mass ratio is 5:2:3.
A preparation method for high-calcium nutrient dried fish floss, described preparation method comprises the steps:
A) pretreatment of raw material: select fish that is fresh or that thaw through the flowing water of 0-4 DEG C, remove fish head, fish tail, fin and internal organ, deburring peeling obtains fillet, fillet are soaked 60min at 35 DEG C in soak, and carries out ultrasonic wave process simultaneously, drain after pulling out, then by fish material slitting, then be the citric acid ice water solution rinsing 80min of 2.2% by mass concentration, last clear water is cleaned and is drained, for subsequent use; In step a), each compositions in weight percentage of soak is respectively: edible salt 2.5%, tealeaves 10%, sodium acid carbonate 2.0%, vitamin c 0.4%, glutathione 0.7%, and surplus is water; During step b) immersion treatment, hyperacoustic frequency is 35-55KHz;
B) seasoning: add flavoring at 0-4 DEG C of pickled 24h in the fillet that step a) obtains, stir fillet once every 75min;
C) toast, boiling: with bone meal after the grilled 5min of the fillet that step b) is obtained, dried small shrimp powder, black bean powder, rock sugar, lemon, additive, after white ant powder mixes in the cooking liquor of 100 DEG C boiling 45min, obtain semi-finished product; Wherein, bone meal used in step c) makes soup-stock by fish-bone, ox bone, sheep bone, pig bone through 95 DEG C little fiery infusion 5h, the mass ratio of fish-bone, ox bone, sheep bone, pig bone is 10:7:3:12, fish-bone, ox bone, sheep bone, pig bone are taken out to dry and be ground into 1-10 μm and make, soup-stock is concentrated into paste, obtains bone meal and soup-stock cream; When step c) is grilled, at fillet surface brush soup-stock cream, consumption is 1/3 of fillet quality;
D) squeeze, fried dry rubs pine with the hands, packaging: semi-finished product step c) obtained carry out press dewatering, then carry out stir-fry and mix, press pine, be twisted into dried fish floss after fried dry, are packaged to be high-calcium nutrient dried fish floss finished product after cooling.The pressure dewatered in step d) is 5MPa/cm
2, stir-fry is mixed front peanut oil and is lubricated the bottom of a pan, then adds olive oil, marine alga end and semi-finished product; Fried dry is be twisted into dried fish floss after 10% up to water content.
Claims (10)
1. a high-calcium nutrient dried fish floss, is characterized in that, the raw materials by weight portion meter of described high-calcium nutrient dried fish floss comprises following component: flesh of fish 225-345 part, bone meal 50-75 part, dried small shrimp powder 10-25 part, olive oil 3-5 part, peanut oil 4-7 part, flavoring 5-15 part, black bean powder 20-35 part, rock sugar 10-20 part, marine alga end 25-45 part, lemon 2-5 part, additive 5-9 part, white ant powder 5-10 part.
2. a kind of high-calcium nutrient dried fish floss according to claim 1, it is characterized in that, each component of described flavoring is respectively by the weighing scale of the flesh of fish of 100 parts: brown sugar 6-8 part, table salt 1-2 part, green onion ginger juice 5-6 part, white wine 1.5-2.5 part, egg 5-7 part, five-spice powder 1-1.5 part, vinegar 2-3 part, sorbierite 1.5-2.5 part, white button 2-3 part, fragrant sand 2-3 part, fructus amomi 2-3 part, dried orange peel 3-5 part.
3. a kind of high-calcium nutrient dried fish floss according to claim 1, is characterized in that, described additive is ethyl maltol, beta carotene and glucose lactones, and three's mass ratio is 5:2:3.
4. a kind of high-calcium nutrient dried fish floss according to claim 1, it is characterized in that, bone meal makes soup-stock by fish-bone, ox bone, sheep bone, pig bone through 85-95 DEG C little fiery infusion 4-5h, and fish-bone, ox bone, sheep bone, pig bone are taken out to dry and be ground into 1-10 μm and make, soup-stock is concentrated into paste.
5. a kind of high-calcium nutrient dried fish floss according to claim 4, is characterized in that, the mass ratio of fish-bone, ox bone, sheep bone, pig bone is 10:7:3:12.
6. a preparation method for a kind of high-calcium nutrient dried fish floss as claimed in claim 1, it is characterized in that, described preparation method comprises the steps:
A) pretreatment of raw material: select fish that is fresh or that thaw through the flowing water of 0-4 DEG C, remove fish head, fish tail, fin and internal organ, deburring peeling obtains fillet, fillet are soaked 30-60min at 30-35 DEG C in soak, and carries out ultrasonic wave process simultaneously, drain after pulling out, then by squid raw material slitting, then be the citric acid ice water solution rinsing 30-80min of 1.7-2.2% by mass concentration, last clear water is cleaned and is drained, for subsequent use;
B) seasoning: add flavoring at 0-4 DEG C of pickled 18-24h in the fillet that step a) obtains, stir fillet once every 65-75min;
C) toast, boiling: with bone meal after the grilled 3-5min of the fillet that step b) is obtained, dried small shrimp powder, black bean powder, rock sugar, lemon, additive, after white ant powder mixes in the cooking liquor of 85-100 DEG C boiling 30-45min, obtain semi-finished product;
D) squeeze, fried dry rubs pine with the hands, packaging: semi-finished product step c) obtained carry out press dewatering, then carry out stir-fry and mix, press pine, be twisted into dried fish floss after fried dry, are packaged to be high-calcium nutrient dried fish floss finished product after cooling.
7. the preparation method of a kind of high-calcium nutrient dried fish floss according to claim 6, it is characterized in that, bone meal used in step c) makes soup-stock by fish-bone, ox bone, sheep bone, pig bone through 85-95 DEG C little fiery infusion 4-5h, fish-bone, ox bone, sheep bone, pig bone are taken out to dry and be ground into 1-10 μm and make, soup-stock is concentrated into paste, obtains bone meal and soup-stock cream.
8. the preparation method of a kind of high-calcium nutrient dried fish floss according to claim 7, is characterized in that, when step c) is grilled, at fillet surface brush soup-stock cream, consumption is 1/3 of fillet quality.
9. the preparation method of a kind of high-calcium nutrient dried fish floss according to claim 6, it is characterized in that, in step a), each compositions in weight percentage of soak is respectively: edible salt 1.5-2.5%, tealeaves 5-10%, sodium acid carbonate 1.0-2.0%, vitamin c 0.2-0.4%, glutathione 0.5-0.7%, surplus is water, and during step a) immersion treatment, hyperacoustic frequency is 35-55KHz.
10. the preparation method of a kind of high-calcium nutrient dried fish floss according to claim 6, is characterized in that, the pressure dewatered in step d) is 4.5-5MPa/cm
2, stir-fry is mixed front peanut oil and is lubricated the bottom of a pan, then adds olive oil, marine alga end and semi-finished product; Fried dry is twisted into dried fish floss after water content is 8-10%.
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CN105661380A (en) * | 2016-01-23 | 2016-06-15 | 洪学金 | Fructus aurantii immaturus-flavored dried fish floss made of water chestnut and butterfish |
CN105901303A (en) * | 2016-05-06 | 2016-08-31 | 浙江海洋大学 | High-quality fish meal protein |
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CN105661380A (en) * | 2016-01-23 | 2016-06-15 | 洪学金 | Fructus aurantii immaturus-flavored dried fish floss made of water chestnut and butterfish |
CN105901303A (en) * | 2016-05-06 | 2016-08-31 | 浙江海洋大学 | High-quality fish meal protein |
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