CN104970403B - A kind of gel-type fish soup product and its production technology - Google Patents
A kind of gel-type fish soup product and its production technology Download PDFInfo
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Abstract
A kind of gel-type fish soup product and its production technology, belong to technical field of aquatic product processing.First fish body is pickled in preserved materials and is drained, then is clapped on fish body surface and applies starch, after frying and ginger, green onion are put into infusion in hot distilled water；By clean fish scale into horizontal high voltage infusion, fish scale glue is obtained；Fish scale glue is finally added in the fish soup after infusion, then it is heated, fish scale glue is equably mixed with fish soup, be cooled and shaped.The present invention makes full use of the collagen in the flesh of fish, fish-skin, air bladder and fish scale so that product is in solid gel shape, the characteristics of retaining traditional fish soup prototype, Normal juice, original flavor；It can be preserved in 0~4 DEG C of temperature environment, it is efficient and convenient at any time, it can both heat and eat whole fish soup, also direct-edible fish is frozen.Product amino acid composition is comprehensive, full of nutrition；Color and luster is dense white, it is fresh it is fragrant profusely, smooth oiliness, fish soup mellow in taste after heating, delicious flavour.
Description
Technical field
The invention belongs to technical field of aquatic product processing.
Background technology
China's inland waters are vast, and lake river gathers, aquatic resources very abundant, are the first in the world fishery big countries.Mesh
Preceding main economic fish there are about more than 50 and plant, wherein four large Chinese carps（Green grass or young crops, grass, silver carp, flathead）, carp, crucian etc. be that China is most important
Aquatic species, its cultivation amount accounts for more than the 70% of China's freshwater aquiculture total output.Due to the amino acid contained ratio of fish protein
Approached with human muscle, absorption rate is high, therefore aquatic products become important protein source, account for national animal protein
The 30% of supply.At present, utilization of the China to fish is mainly based on eating raw, supplemented by primary processing, wherein eating raw with braised in soy sauce and Baoshang
Based on.
Yet with the accelerating rhythm of life, the shortcomings that traditional Baoshang is time-consuming, increasingly highlights, urgent need develop nutrient health,
Quick convenient soup Casserole product.Soup Casserole product is broadly divided into fast food and reconstitutes type and vacuum packaging type currently on the market.Fast food
It is usually using stocks product as carrier to reconstitute type soup Casserole product, adds various spices, vegetables and auxiliary and condiment, but nutrition
Easily shortcoming.And vacuum packaging type soup Casserole product typically contain raw material bag, steamed dumping and seasoning bag, after vacuum packaging raw material easily by
Extruding, causes deformation of products, influences appearance；Raw material is easily rotten after autoclaving at the same time and has boiling taste.
The research of soup Casserole product is concentrated mainly on fowl poultry kind and greengrocery at present, and the research report to fish soup is less.In
State's patent document 201110457871.2 discloses a kind of fish soup compound condiment and preparation method thereof, first with flavor protease
Digest the flesh of fish in protein, then at 75~85 DEG C with other components（Yeast extract, white sugar, glucose, maltodextrin, jade
Rice starch etc.）Generation Maillard reaction, is cooled product, and the fish soup after reconstituting is easy to use, delicious flavour.But this article
Offer the flesh of fish in obtained fish soup to be decomposed, there is no the presence of the flesh of fish when edible, be difficult to receive for consumers, lose biography
The important appearance of system fish soup；The flesh of fish is rich in various nutriments in itself at the same time, and when digesting the flesh of fish, these nutriments are in difference
All incur loss in degree, influence the absorption of human body.In addition, Chinese patent literature 200810073955.4 discloses a kind of utilization
The processing method for processing wastes from tilapia piece production crucian soup seasoning, this method include：Waste materials pretreatment, protease
Hydrolysis, lipase hydrolysis, the enzyme hydrolysis of 5 '-di-phosphate ester, Maillard reaction and addition taste compound and perfume material are allocated, and are obtained
Obtain more harmonious, the strong gold carp soup flavor seasoning of flavor.Although the discarded object that the document produces processing Tilapia Fillet is fully sharp
With, but can not still solve fast food and reconstitute type soup Casserole product presence that can not be instant the defects of need to be reconstituted.
Chinese patent literature 201010298027.5 discloses Yi Zhong Channel-catfish fish milk soup and preparation method thereof, and this method is to add
The steck or leftover pieces that Gong Channel-catfish fillet produce are raw material, selected cutting, deodorant, rinse, quick-boil it is boiling hot, wrap up in soup, be vacuum packaging, cold
Freeze, collocation seasoning is wrapped and is made.Although the document make use of the steck and leftover pieces that Jia Gong Channel-catfish fillet produce, and protected using freezing
The mode of Tibetan retains the intrinsic fragrance of fish soup to greatest extent；But pig bone plain soup is mixed in soup technique is wrapped up in, lose fish soup sheet
While body Normal juice Normal juice, since pig bone plain soup adding proportion is 5~13% so that product is thick, needs addition certain before consumption
The clear water of amount, can not heat instant.
Since fast food reconstitutes type and vacuum packaging type soup Casserole product all can not be with adopting in mouthfeel, flavor and nutrition etc.
The fresh soup stewed out with conventional method compares, so how to be developed with new processing technology genuine, conveniently new
Soup Casserole product becomes current new development trend.Chinese patent literature 201110185609.7 discloses a kind of full nutrient safe
Instant to use fish bouillon production technology, this method comprises the following steps：Pre-process, adopt meat, the infusion of pure flesh of fish stocks, collagen
The infusion of protein soup, pure flesh of fish stocks and the mixing of Isin glue collagen matter soup compound.Although this method is using pure flesh of fish infusion
Solve the problems, such as that fishbone during edible fish soup, fish-bone bring security risk to eater, but also destroy the whole fish of traditional fish soup or
The shape of fish block, and the flesh of fish may part decoction made from powder, then carry out re-pasteurization, the flesh of fish using high pressure mode during infusion
There to be boiling taste into paste completely, greatly affected the appearance and mouthfeel of product.On the other hand, traditional fish soup cooking process
In need to first carry out fried processing to fish, then with boiling water infusion, so cooking the fish soup taken just can be milky white fine and smooth, aromatic delicious, aobvious
The fish soup that right this method is produced can not be routed therewith.In conclusion although fish soup product category is various currently on the market,
It is that a kind of no product can approach traditional fish soup, therefore how with new technology produces genuineness, conveniently fish
Soup is extremely urgent.
The content of the invention
The object of the present invention is to provide a kind of gel-type fish soup for the characteristics of retaining traditional fish soup prototype, Normal juice, original flavor
Production technology.
The present invention comprises the following steps：
1）Fish scale, internal organ, clean fish body will be gone to be pickled in the preserved materials being made of salt, ginger, green onion, cooking wine and water
10~12 it is small when；
2）Fish body after will be marinated drains after being rinsed with water, then is clapped on fish body surface and apply starch, then at 100~300 DEG C
Oil temperature in 1~10min of frying；
3）Fried fish body and ginger, green onion are put into hot distilled water, infusion under the conditions of being 60~100 DEG C in soup temperature
30~150min；
4）Distilled water is added in clean fish scale into horizontal high voltage infusion, through removing fish scale residue, obtains fish scale glue；
5）Fish scale glue is added in fish soup after infusion, then it is heated, fish scale glue is equably mixed with fish soup, so
It is cooled and shaped afterwards under 4 DEG C of temperature environments.
The present invention makes full use of the collagen in the flesh of fish, fish-skin, air bladder and fish scale so that product is in solid gel
The characteristics of shape, the traditional fish soup prototype of reservation, Normal juice, original flavor；It can be preserved in 0~4 DEG C of temperature environment, it is efficient and convenient at any time,
Both it can heat and eat whole fish soup, also direct-edible fish is frozen.Product amino acid composition is comprehensive, full of nutrition；Color and luster is dense white, fresh
It is fragrant profusely, smooth oiliness, fish soup mellow in taste after heating, delicious flavour.
Further, the concentration of salt is 1~10wt% in preserved materials of the present invention.With the increase of brine concentration, food
Na in salt+And Cl-The electric charge on protein molecule surface is not only increased, and also enhances the mutual of protein and hydrone
Effect so that collagen accelerates dissolution in fish；But brine concentration it is excessive when, ionic strength can be caused excessive so that
Salting out occurs for protein, and collagen dissolution rate reduces.Concentration it is advantageous to salt is 1~10wt%.
It is that raw material makes soluble and taste compound by certain heating in infusion fish body, on the infusion process nature of soup
The process being gradually dissolved into water, water is main medium.When amount of water is very few, it is unfavorable for the dissolution of collagen；Afterwards
As amount of water continues to increase, collagen dissolution increase is not notable；And when amount of water is excessive, fish soup concentration dilution is unfavorable
In later stage gel forming.So the volume ratio that feeds intake of the present invention preferably fried fish body and distilled water is 1:2~4.
The purpose that hot water is added after frying is in order to which soup is white, and the white principle of soup is containing hydrophilic radical and lipophilic group
The emulsifying agent such as lecithin water and oil dispersed are formed uniformly to the emulsion process of emulsion.Emulsifying temperature has emulsification quality very big
Influence, but stringent limitation is had no to temperature.In general when being emulsified, oil, the temperature of water two-phase are all can be controlled in
Between 70 DEG C~90 DEG C, so the temperature present invention is preferably used in the hot distilled water for putting into fried fish body is 70~90 DEG C.
With the rise of temperature, molecular motion velocities are accelerated, so as to promote protein to be dissolved out from raw material, accelerate fish
The degraded exudation of protein in meat；But after temperature is higher than 90 DEG C, dissolved rate of protein is remarkably decreased, may be due under hot conditions
Solidification denaturation no longer dissolution occurs for partially protein, the reason for hydrophobic polymeric or splitting action occurs.Selected so the present invention is excellent
Soup temperature is infusion under the conditions of 70~90 DEG C.
With the extension of heating time, protein hydrolysis time also accordingly extends in the flesh of fish and its fish-bone, and hydrolysis degree increases
Add, therefore promote nitrogen substance（Amino acid and peptide）Dissolution, makes dissolved rate of protein increase in fish soup, but adds for a long time
Heat can make protein denaturation, understand the hydrolysis of some protein, intermediate product peptide, peptide, the albumen of generation after continuing heating
The materials such as peptone are further hydrolyzed to amino acid, final that Maillard reaction generation volatile flavor substance occurs, and wave in gaseous form
Send out, the delicate flavour of fish soup then also decreases.Time it is advantageous to infusion fish body is 60~120min
Material-water ratio is an important factor for influencing collagen concentration in fish scale glue.Material-water ratio is too low, and water cannot not have fish
Squama did not had fish scale just, and when causing high pressure infusion, part fish scale is heated liquid level of emerging, and influences collagen extraction effect,；
Material-water ratio is too low at the same time, and it is dark to be easy to cause made fish glue from scale color, not sparkling and crystal-clear bright enough.On the other hand, material-water ratio pair
The recovery rate of collagen influences not notable, and material-water ratio is excessive, collagen concentration can be caused to reduce, be unfavorable for gel into
Type.So the present invention, in high pressure infusion fish scale, the mass ratio that feeds intake of preferably clean fish scale and distilled water is 1:5~10.
The key of fish soup gel forming is the content of collagen.Collagen egg in fish-skin, the flesh of fish, fish scale, swim bladder tissue
Bai Hanliang is respectively 106.62,24.75,166.94,115.05mg/g, the content of collagen is 6 times in the flesh of fish in fish scale
It is more, by adding fish glue from scale, improve the collagen concentration in fish soup so that beneficial to gel forming；With fish scale gum concentration
Increase, the number increase of fish scale xanthan molecule in the solution of unit volume, molecule touches shape and the probability to tangle increase；Fish scale at the same time
Contain many polar groups on the side chain of glue, as fish scale gum concentration increases, the hydration of molecule interchain association and albumen is made
With increase, therefore gel strength increases.But gel strength food mouthfeel variation, surface bleed, fish soup while be continuously increased
Delicate flavour reduces.So the mixing quality ratio of the fish soup and fish scale glue after the present invention preferably infusion is 100:5~50.
The present invention can also add KCl, carragheen, salt in the fish soup after the infusion.
The height of gel strength depends primarily upon the power for the intermolecular interaction to form gel network, a certain amount of K+
Repulsive interaction weakens between making carrageenan molecule, and the extension of strand slackens, and then crimps, and be wound has to each other
The gel of network structure, so as to be beneficial to gel forming.But after KCl concentration exceedes extreme value concentration, excessive cation accelerates glue
Body aging, causes gel strength to reduce, and is unfavorable for being molded；Excessive KCl can produce bitter taste, influence the mouthfeel of final products.
With the increase of addition carrageenan concentrations, carrageenan molecule number increases therewith in system, and intermolecular crosslinking is mutual
Effect enhancing, the gel network structure of formation is closer, and system gel strength is bigger.But during carragheen is added,
With the increase of carragheen dosage, food mouthfeel variation, surface bleed while gel strength is continuously increased, this is probably due to card
Draw glue dosage larger, accounted for attraction leading in system between carrageenan molecule, be interconnected to form close gel network knot
Structure is compressed, and moisture is expelled from coming from gel rubber system, causes syneresis rate to increase.
Na in salt+Repulsive interaction weakens between equally can also making carrageenan molecule, and the extension of strand slackens, and then
Crimp, be wound the gel with network structure to each other, so as to be beneficial to gel forming.But the additive amount of salt is not
It can exceed that 3%, otherwise saline taste is overweight, influences the mouthfeel of final products.
Although add the fish soup of fish glue from scale under the conditions of 4 DEG C can gel forming, gel strength is little；In view of production
When product circulate, temperature is often higher than 4 DEG C, and product is yielding, so adding carragheen in fish soup to strengthen gel strength.Food
The effect of salt predominantly seasons, while a certain amount of Na+And the K in the KCl of addition+Make repulsive interaction between carrageenan molecule
Weaken, the extension of strand slackens, and then crimps, and is wound the gel with network structure to each other, and enhancing is final
The gel strength of product.But after gel strength is excessive, causes moisture to be expelled from coming from gel rubber system, cause syneresis rate to increase
Greatly, taste bad.So the mixing quality ratio of the fish soup after the present invention preferably KCl, carragheen, salt and infusion is 0.1~3:
0.1~5:0.1~3:100.
Compared with prior art, present invention process has the following advantages：
1）The present invention not only inherits the technique that traditional soup stews to the full extent, but also utilizes the gelation of collagen,
By while collagen is fully dissolved out in the flesh of fish, then discarded object will be slaughtered --- the infusion of fish scale high pressure is equal into fish glue from scale, mixing
Even cooling and shaping.
2）The present invention have studied KCl, carragheen and fish glue from scale to gel hardness for the realization of gel-type fish soup product
Influence, and gel-type fish soup formula is determined with reference to sense organ, start the new model of soup Casserole product, be also China's aquatic products deep processing
A kind of new product form is provided, and improves its added value.
The device have the advantages that：
1）The present invention uses whole fish infusion soup, while keeping fish integrality, also ensure that the quality of product.The opposing party
Face, remains the technological process of traditional fish soup, is further ensured that product color is dense white, delicious flavour.
2）The present invention has certain gelation using collagen, and the collagen being fully dissolved out in the flesh of fish, have selected
Specifically slaughtering caused discarded object --- fish glue from scale and KCl and carragheen, traditional soup is stewed and changes over solid-state by liquid,
Good flavor is obtained at the same time, soup is createed and stews new model.
Brief description of the drawings
Fig. 1 is KCl and the graph of a relation of manufactured gel-type fish soup hardness.
Fig. 2 is carragheen and the graph of a relation of manufactured gel-type fish soup hardness.
Fig. 3 is fish glue from scale and the graph of a relation of manufactured gel-type fish soup hardness.
Fig. 4,5,6 respectively carragheen, fish glue from scale and KCl concentration interact pass with manufactured gel-type fish soup sensory evaluation
System's figure.
Embodiment
The present invention is described in further detail with reference to embodiments.
Embodiment 1：Snakeheaded fish is slaughtered, removes fish scale, internal organ, cleans up, be then placed in by 8wt% NaCl, ginger, green onion and
Marinated 12h is soaked in the pickling liquid of cooking wine composition.Marinated rear fish body to be taken out, is drained after cleaning up, an aspect powder is patted on surface,
4min is decocted in 120 DEG C of oil temperature, 70 DEG C of hot distilled water of 2 times of volumes are added after taking-up, ginger, green onion are put into, in soup temperature
Spend for infusion 60min at 90 DEG C.In addition the snakeheaded fish fish scale scraped is cleaned, adds 5 times of water high pressure infusion 30min, removed residual
Slag, by the glue after filtering in 4 DEG C of shapings.Mass ratio is added in snakeheaded fish soup after infusion as 1%KCl, 2% carragheen, 3% food
Salt, 30% fish glue from scale mix, 4 DEG C of cooling and shaping, up to gel-type snakeheaded fish soup.
Embodiment 2：Crucian is slaughtered, fish scale, internal organ are removed, after cleaning up；It is put into by 3wt% NaCl, ginger, green onion and material
10h is soaked in the pickling liquid of wine composition；Drained after cleaning up, an aspect powder is patted on surface, is decocted in 160 DEG C of oil temperature
3min；75 DEG C of hot distilled water of 3 times of volumes are added after taking-up, are put into ginger, green onion and bean curd, infusion 45min at 80 DEG C.Separately
Outside, the crucian squama scraped is cleaned, adds 8 times of water high pressure infusion 30min, remove residue, by the glue after filtering in 4 DEG C into
Type；Add mass ratio in the gold carp soup of infusion to mix for 0.5%KCl, 0.5% carragheen, 15% fish glue from scale, 1% salt, 4 DEG C cold
But it is molded, up to gel-type gold carp soup.
Embodiment 3：High stickleback is slaughtered, fish scale, internal organ are removed, after cleaning up；Be put into by 5wt% NaCl, ginger, green onion and
10h is soaked in the pickling liquid of cooking wine composition；Drained after cleaning up, an aspect powder is patted on surface, is decocted in 220 DEG C of oil temperature
2min；80 DEG C of hot distilled water of 4 times of volumes are added after taking-up, are put into ginger, green onion and bean curd, infusion 80min at 70 DEG C.Separately
Outside, fish scale is cleaned, adds 7 times of water high pressure infusion 30min, remove residue, by the glue after filtering in 4 DEG C of shapings；Enduring
Add mass ratio in the high stickleback soup boiled to mix for 1.5%KCl, 1.5% carragheen, 10% fish glue from scale, 1% salt, 4 DEG C are cooled to
Type, stickleback soup is held high up to gel-type.
Embodiment 4：Yellow croaker is slaughtered, fish scale, internal organ are removed, after cleaning up；It is put into by 6wt% NaCl, ginger, green onion and material
12h is soaked in the pickling liquid of wine composition；Drained after cleaning up, an aspect powder is patted on surface, is decocted in 170 DEG C of oil temperature
6min；85 DEG C of hot distilled water of 2 volumes are added after taking-up, are put into ginger, green onion and potherb mustard, infusion 120min at 60 DEG C；In addition,
Fish scale is cleaned, adds 10 times of water high pressure infusion 30min, removes residue, by the glue after filtering in 4 DEG C of shapings；In infusion
Yellow croaker soup in add mass ratio for 0.3%KCl, 4% carragheen, 40% fish glue from scale, 2% salt mix, 4 DEG C cooling and shaping, to obtain the final product
Gel-type yellow croaker soup.
Embodiment 5：Carp is slaughtered, fish scale, internal organ are removed, after cleaning up；Be put into by 10wt% NaCl, ginger, green onion and
12h is soaked in the pickling liquid of cooking wine composition；Drained after cleaning up, an aspect powder is patted on surface, is decocted in 250 DEG C of oil temperature
6min；90 DEG C of hot distilled water of 4 times of volumes are added after taking-up, are put into ginger, green onion, infusion 100min at 65 DEG C；In addition, it will scrape
Under carp fish scale clean, add 6 times of water high pressure infusion 30min, remove residue, by the glue after filtering in 4 DEG C of shapings；
Add mass ratio in the carp soup of infusion to mix for 0.8%KCl, 2.5% carragheen, 25% fish glue from scale, 0.1% salt, 4 DEG C are cooled to
Type, up to gel-type carp soup.
Embodiment 6：Mandarin fish is slaughtered, fish scale, internal organ are removed, after cleaning up；It is put into by 2wt% NaCl, ginger, green onion and material
12h is soaked in the pickling liquid of wine composition；Drained after cleaning up, an aspect powder is patted on surface, is decocted in 200 DEG C of oil temperature
6min；75 DEG C of hot distilled water of 3 times of volumes are added after taking-up, are put into ginger, green onion, infusion 75min at 85 DEG C.In addition, by fish
Squama is cleaned, and adds 9 times of water high pressure infusion 30min, removes residue, by the glue after filtering in 4 DEG C of shapings.In the mandarin fish of infusion
Add mass ratio in soup to mix for 0.1%KCl, 0.6% carragheen, 18% fish glue from scale, 0.8% salt, 4 DEG C of cooling and shaping, up to solidifying
Glue-type mandarin fish soup.
Embodiment 7：Dace is slaughtered, fish scale, internal organ are removed, after cleaning up；It is put into by 4wt% NaCl, ginger, green onion and material
12h is soaked in the pickling liquid of wine composition；Drained after cleaning up, an aspect powder is patted on surface, is decocted in 140 DEG C of oil temperature
6min；85 DEG C of hot distilled water of 3 times of volumes are added after taking-up, are put into ginger, green onion, Pachyrhizua angulatus, candied date, infusion 30min at 75 DEG C.
In addition, fish scale is cleaned, 5 times of water high pressure infusion 30min is added, removes residue, by the glue after filtering in 4 DEG C of shapings.
Add mass ratio in the dace soup of infusion to mix for 2%KCl, 5% carragheen, 35% fish glue from scale, 0.7% salt, 4 DEG C of cooling and shaping,
Up to gel-type dace soup.
Embodiment 8：Perch is slaughtered, fish scale, internal organ are removed, after cleaning up；It is put into by 2wt% NaCl, ginger, green onion and material
12h is soaked in the pickling liquid of wine composition；Drained after cleaning up, an aspect powder is patted on surface, is decocted in 180 DEG C of oil temperature
6min；80 DEG C of hot distilled water of 4 times of volumes are added after taking-up, are put into ginger, green onion, lily, Chinese yam, matrimony vine, infusion at 95 DEG C
110min.In addition, fish scale is cleaned, 5 times of water high pressure infusion 30min is added, residue is removed, by the glue after filtering in 4 DEG C
Shaping.Add mass ratio in the perch soup of infusion to mix for 2.8%KCl, 3.5% carragheen, 5% fish glue from scale, 0.4% salt, 4 DEG C
It is cooled and shaped, up to gel-type perch soup.
2nd, product analysis：
1st, the processing technology of gel-type gold carp soup
Crucian is slaughtered, fish scale, internal organ are removed, after cleaning up；It is put into and is made of 3wt% NaCl, ginger, green onion and cooking wine
Pickling liquid in soak 10h；Drained after cleaning up, an aspect powder is patted on surface, and 3min is decocted in 160 DEG C of oil temperature；Take out
75 DEG C of hot distilled water of 3 times of volumes are added afterwards, are put into ginger, green onion and bean curd, infusion 45min at 80 DEG C.In addition, it will scrape
Crucian squama is cleaned, and adds 8 water high pressure infusion 30min, removes residue, by the glue after filtering in 4 DEG C of shapings；In the crucian carp of infusion
Add mass ratio in fish soup to mix for KCl, carragheen, fish glue from scale, 1% salt, 4 DEG C of cooling and shaping, up to gel-type gold carp soup.
1）Study influences of the KCl to gel-type gold carp soup gel hardness
0,0.2,0.4,0.6,0.8% (m/v) additions by KCl by gold carp soup, wherein fish glue from scale are 15%, carragheen is
0.3%, salt 1%.
2）Study influences of the KCl to gel-type gold carp soup gel hardness
0,0.1,0.2,0.3,0.4% (m/v) additions by carragheen by gold carp soup, wherein fish glue from scale are 15%, KCl is
0.2%, salt 1%.
3）Study influence of the fish glue from scale to solid gel gold carp soup gel hardness
0,5,10,15,20,25% (m/v) additions by fish glue from scale by gold carp soup, wherein carragheen are 0.3%, KCl is
0.2%, salt 1%.
4）Response surface optimization is tested
According to the experimental design principles of Box-Behnken, determine that 3 factor, 3 level optimizes with experiment of single factor, wherein
As independent variable, sensory evaluation scores are worth in response carries out response surface optimization experiment for KCl, carragheen, fish glue from scale.Its Combination Design water
Flat value and coding are shown in Table 1.Each experiment carries out 3 repetitions, and experimental result is averaged.
1 Box-Behnken design factor level code tables of table
2nd, test, score
1）Hardness measuring method：The accurate drying for weighing the gel-type gold carp soup product after 20g is allocated and being put into 50 × 30mm
In ware, with the gel hardness of each sample of instrumental test, texture analysis is measured using TVT-300XP Texture instruments, measures institute
Choosing probe model P-Cy35S, speed before test：2.0mm/s, test speed：1.0mm/s, speed after test：1.0mm/s, examination
Sample deforms (compression ratio)：30%, the dead time in two second compressions：5.0s, measurement result mainly take hardness (Hardness) and bullet
Property (Springiness), each sample parallel testing 3 times, is repeated 5 times.
2）Product sensory evaluation method：8 composition of personnel groups for having food subjective appreciation experience are selected, with the color of product
Pool, smell, stability, flavour etc. are the quality of index evaluation gel gold carp soup, and standards of grading are shown in Table 2.According to the items in table 2
Criterion scores, and the average value for taking 8 people scoring is the final assessment of indices as a result, the subjective appreciation of gel gold carp soup is total
It is divided into 10 points, each index weights are color and luster 0.2, smell 0.2, stability 0.2, flavour 0.4.
2 sensory evaluation scores standard of table
As shown in Figure 1, during no KCl additions, hardness is relatively low；With the increase of KCl additive amounts, gel hardness significantly raises（P
<0.05）, and peak is reached, then first it is remarkably decreased（P<0.05）, then tend to balance.
As shown in Figure 2, during no carragheen addition, although gel gold carp soup adds a certain amount of fish glue from scale but still is in liquid
Shape, hardness are very low；With the increase of carragheen dosage, hardness also dramatically increases（P<0.05）, it is changed into Weak Gels paste from liquid
Shape, eventually forms the product with preferable hardness.
From the figure 3, it may be seen that with the increase of fish glue from scale dosage, regular growth is presented in hardness, is first slowly to rise, then
Dramatically increase（P<0.05）.
As shown in Figs. 4-6, Open Side Down for three surface charts, convex surface is presented for the response surface design of each factor interaction,
It can be obtained from figure, with the increase of each independent variable, response gradually increases, but after response increases to certain extreme value, with change certainly
Amount continues to increase, and response has the trend of reduction.By Design-Expert 8.0.6 software analysis, finally determine to work as fish
The sensory evaluation of solid gel gold carp soup reaches maximum 9.202 when squama glue 16.33%, KCl 0.24%, carragheen 0.34%.
Confirmatory experiment is carried out on the basis of this, the sensory evaluation of gel gold carp soup is respectively 9.15,9.11 and 9.08 in 3 parallel laboratory tests,
Average value is 9.11, and the relative error with theoretical expectation values is 1.01%.Illustrate that the model can preferably reflect gel-type crucian
The Optimizing Technical of soup, has actual operability.
Claims (1)
1. a kind of production technology of gel-type fish soup, it is characterised in that comprise the following steps：
1）To go fish scale, internal organ, clean fish body in the preserved materials being made of salt, ginger, green onion, cooking wine and water pickle 10~
12 it is small when；The concentration of salt is 1~10wt% in the preserved materials；
2）Fish body after will be marinated drains after being rinsed with water, then is clapped on fish body surface and apply starch, then in 100~300 DEG C of oil
1~10min of middle benefit gas frying；
3）Fried fish body and ginger, green onion are put into hot distilled water, soup temperature be 70~90 DEG C under the conditions of infusion 60~
120min；In infusion fish body, the volume ratio that feeds intake of fried fish body and distilled water is 1:2~4；It is fried for putting into
The temperature of the hot distilled water of fish body is 70~90 DEG C；
4）Distilled water is added in clean fish scale into horizontal high voltage infusion, through removing fish scale residue, obtains fish scale glue；In high pressure
During infusion fish scale, the mass ratio that feeds intake of clean fish scale and distilled water is 1:5~10；
5）Fish scale glue, KCl, carragheen and salt, fish soup and fish glue from scale after the infusion are added in fish soup after infusion
The mixing quality ratio of liquid is 100:5~50, the mixing quality ratio of the fish soup after the KCl, carragheen, salt and infusion is 0.1
~3:0.1~5:0.1~3:100；It is heated again, fish scale glue is equably mixed with fish soup, then in 4 DEG C of temperature environments
Lower cooling and shaping.
Priority Applications (1)
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| CN106387749A (en) * | 2016-09-09 | 2017-02-15 | 安徽省怡果生态科技有限公司 | Canned fish gel containing common fig |
| CN107439908A (en) * | 2017-09-08 | 2017-12-08 | 徐州汇尔康食品有限公司 | A kind of preparation method of crucian cans |
| CN107712658A (en) * | 2017-10-13 | 2018-02-23 | 高志 | A kind of formula of flesh of fish class flummery and preparation method thereof |
| CN110403172A (en) * | 2018-04-27 | 2019-11-05 | 陈嘉宇 | A kind of preparation method emulsifying plain soup chafing dish bottom flavorings |
| CN110960066A (en) * | 2018-09-30 | 2020-04-07 | 九阳股份有限公司 | Method for making fish soup for food processing machine |
| CN110638020A (en) * | 2019-10-31 | 2020-01-03 | 四川省内江市农业科学院 | Black fish soup and preparation method thereof |
| CN114246316B (en) * | 2021-12-30 | 2023-11-07 | 大连工业大学 | Preparation method of gel-type fish soup instant food |
| CN115211545B (en) * | 2022-06-14 | 2024-03-12 | 福建省水产研究所（福建水产病害防治中心） | Production process of eel head soup product |
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