CN105325910A - Method for preparing green chili pepper-red chili pepper fish eggs - Google Patents
Method for preparing green chili pepper-red chili pepper fish eggs Download PDFInfo
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- CN105325910A CN105325910A CN201510619274.3A CN201510619274A CN105325910A CN 105325910 A CN105325910 A CN 105325910A CN 201510619274 A CN201510619274 A CN 201510619274A CN 105325910 A CN105325910 A CN 105325910A
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Classifications
-
- 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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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing green chili pepper-red chili pepper fish eggs. The method includes the steps: selecting ingredients of fish meat, green chili pepper, red chili pepper, egg white, pork fat, water, starch, salt, sugar, monosodium glutamate, a white pepper powder, ethyl maltol and a meat flavor powder, after the materials are chosen, pretreating the green chili pepper and red chili pepper, chopping and mixing, forming, cooking, precooling and quick-freezing, and packaging and warehousing. The convenience, rapidness and amusement of a chili pepper and fish meat collocation eating method are achieved, an eating scope is expanded, and the green chili pepper-red chili pepper fish eggs having rich nutrition and unique taste, having the health-care function and being applicable to various eating ways are provided; the green chili pepper-red chili pepper fish eggs have a unique red-green alternated appearance and delicious taste, additionally have medicinal dietary therapy efficacy, enhance the food glamour of fish eggs to a certain extent, and better meet the requirements of consumers on food appearance and nutrition health.
Description
Technical field
The present invention relates to food processing field, is the preparation method of a kind of green grass or young crops red pair of green pepper fish egg specifically.
Background technology
Fish egg is
hong Kongcommon
snack, being made up of the flesh of fish, is namely fish egg.Oppress nutritious, containing rich in protein,
magnesium elements,
vitamin A,
iron, calcium,
phosphorusdeng, there is nourishing stomach invigorating, inducing diuresis for removing edema, lead to breast,
clearing heat and detoxicating, only to cough effect of lower gas, also have that nourishing the liver is enriched blood, effect of damp skin hair care fitness.Current fish egg is popular in the ground such as Fujian, Taiwan, Hong Kong, Macao, Guangdong, Guangxi, and progressively sweeps the country, and is snack bar, the indispensable food materials of chafing dish restaurant.
The fish egg of existing market is mainly based on the flesh of fish, do not focus on the interpolation to vegetable, therefore not only appearance colour is single, and nutritional labeling is also more single, application for a patent for invention (application number 201510040513X) discloses a kind of pre-packaged and ichthyophagy egg and processing method thereof, namely ichthyophagy egg is rotten primarily of fish, composite phosphate, edible salt, white granulated sugar curdlan, amylomaize, MTG modification tanimoto powder, the raw material compositions such as spice, pass through pretreatment, sky is cut, salt is cut, mix and cut, shaping, gel, slaking, fried, cooling, packaging, two sections of sterilizings, again cool procedure of processing, the pre-packaged that after providing a kind of high-temperature process, matter structure feature can not reduce and ichthyophagy egg, although matter structure feature can not reduce after the fish egg high-temperature process processed like this, but material composition is more single, nutrition and color is caused to be difficult to meet the requirement of people to healthy food.
Summary of the invention
Technical problem to be solved by this invention is to provide the preparation method of a kind of green grass or young crops red pair of green pepper fish egg, and the fish egg made not only outward appearance is beautiful mellow and full, and nutrition is abundanter.
For solving the problems of the technologies described above, technical scheme of the present invention is:
A preparation method for green grass or young crops red pair of green pepper fish egg, is characterized in that, comprise the following steps:
(1) the batching flesh of fish, green capsicum, pimiento, egg white, pork fat, water, starch, salt, sugar, monosodium glutamate, white pepper powder, ethyl maltol, meat fine powder is chosen;
(2) green capsicum and pimiento pretreatment: after fresh green capsicum and pimiento being selected, cleaning and drain, cuts into the graininess of 0.2 ~ 0.5cm3 size with cutmixer for subsequent use respectively;
(3) cut and mix: 1. drop in cutmixer by the flesh of fish, 750 ~ 1000r/min cuts and mixes 70 ~ 90s and cut to granule and slightly viscosity; 2. then put into salt 1300 ~ 1800r/min to cut and mix 55 ~ 65s and cut to meat stuffing toughness; 3. put into pork fat, starch, sugar, monosodium glutamate, white pepper powder, ethyl maltol, meat fine powder 1800 ~ 2200r/min cut and mix 45 ~ 55s and cut to particle and melt completely, filling has stronger viscosity, moist; 4. add egg, water 550 ~ 720r/min cuts and mix 90 ~ 110s and cut to egg and incorporate completely; 5. the green capsicum and pimiento that are cut into particle are put into mixer, 90 ~ 100r/min stirs 35 ~ 45s, and green capsicum particle and pimiento particle are mixed; 6. cutmixer is finally cut the fillings of mixing add green capsicum particle and pimiento particle mix after mixer in, 200 ~ 240s is stirred with 85 ~ 95r/min, i.e. obtained fillings after stirring, fillings is poured into totally, sterilize after filling car in, and it is for subsequent use to put 0 ~ 4 DEG C of fresh-keeping warehouse;
(4) shaping: the fillings stored by fresh-keeping warehouse, utilizes fish egg forming machine to carry out shaping, make raw fish egg;
(5) boiling: raw fish egg is put into steam box and carries out boiling, with 95 DEG C of boiling 6 ~ 10min to shortening;
(6) precooling and quick-frozen: the fish egg cooked is sent into chilling room and cools, chilling room temperature controls at 2 ~ 3 DEG C, the central temperature of moment detection fish egg, when fish egg central temperature less than 15 DEG C, send in quick freezing repository or mono-frozen machine again, quick freezing repository or mono-frozen machine temperature remain on less than-35 DEG C, are refrigerated to the central temperature of product below-20 DEG C;
(7) packaging warehouse-in: pack fish egg on request, packaged product detects through metal detector, detect qualified after be placed on less than-18 DEG C freezer refrigerate, storage period is 12 months.
Owing to have employed technique scheme, pimiento is with pungent fragrance, can toward the fishy smell in dish, nutrient is worth high, have and keep out the cold, strengthen appetite, effect of sterilization, except containing except rich carrotene, the vitamin A of a pimiento also approximately containing 5000 international units, the demand everyday of adult can be met, in addition containing the vitamin C more than 100 milligrams, these rich antioxidants, harmful oxygen molecule free radical in energy and in body, be of value to health, taken long-term pimiento, also has anti-old and weak effect, in addition, also containing vegetalitas chemistry goods and materials " kind capsicim " in pimiento, can cleaning have a stuffy nose, except can make respiratory smooth without hindrance except, kind capsicim also has effect of lower reducing blood lipid.
Green capsicum is green pepper, the fruit of green capsicum is larger, picture lantern, therefore also cry " bell pepper ", pungent is lighter, what have is even substantially not peppery, mainly do vegetables and as flavoring unlike pimiento, green capsicum is the same with pimiento, containing rich vitamin C, in addition, it is also containing trace element and vitamin K, scurvy can be prevented and treated, to bleeding gums, the therapeutic action that the diseases such as anaemia are helpful, also containing capsicim in peppery green capsicum, palpitating speed can be thought after people eat up, skin heart expands, therefore the traditional Chinese medical science thinks that it has warming the middle warmer and descending qi, the medical value of cold scattering dehumidifying.
First green capsicum and pimiento are divided to cut in the inventive method and mix, be uniformly mixed again, green capsicum and pimiento granulomere are separated, separate when being convenient to following process, make the surface red of fish egg green alternate, pigment need not be added the appearance color of fish egg can be made more beautiful, increase edible appetite, and the nutritional labeling of green capsicum and pimiento is retained fully, nutrition arrangement is more balanced.
The present invention has following beneficial effect: the invention solves capsicum and convenient and swift property, the nature of leisure of oppressing eating method of arranging in pairs or groups, and expand its edible range, provide a kind of nutritious, special taste also has health care and is applicable to green grass or young crops red pair of green pepper fish egg of multiple eating method, this green grass or young crops red pair of green pepper fish egg has unique red green alternate outward appearance and good to eat taste, in addition there is medicinal dietotherapy effect, enhance the food glamour of fish egg to a certain extent, better meet the requirement of consumer to food appearance and nutrient health.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
A preparation method for green grass or young crops red pair of green pepper fish egg, comprises the following steps:
(1) the batching flesh of fish 6000g, green capsicum 800g, pimiento 400g, egg white 900g, pork fat 700g, water 1100g, starch 900g, salt 120g, sugared 100g, monosodium glutamate 50g, white pepper powder 3g, ethyl maltol 3g, meat fine powder 50g is chosen;
(2) green capsicum and pimiento pretreatment: after fresh green capsicum and pimiento being selected, cleaning and drain, cuts into the graininess of 0.2 ~ 0.5cm3 size with cutmixer for subsequent use respectively;
(3) cut and mix: 1. drop in cutmixer by the flesh of fish, 880r/min cuts and mixes 70 ~ 90s and cut to granule and slightly viscosity; 2. then put into salt 1560r/min to cut and mix 55 ~ 65s and cut to meat stuffing toughness; 3. put into pork fat, starch, sugar, monosodium glutamate, white pepper powder, ethyl maltol, meat fine powder 1960r/min cut and mix 45 ~ 55s and cut to particle and melt completely, filling has stronger viscosity, moist; 4. add egg, water 640r/min cuts and mix 90 ~ 110s and cut to egg and incorporate completely; 5. the green capsicum and pimiento that are cut into particle are put into mixer, 95r/min stirs 35 ~ 45s, and green capsicum particle and pimiento particle are mixed; 6. cutmixer is finally cut the fillings of mixing add green capsicum particle and pimiento particle mix after mixer in, 200 ~ 240s is stirred with 92r/min, namely fillings is obtained after stirring, fillings is poured into totally, sterilization after filling car in, and it is for subsequent use to put 0 ~ 4 DEG C of fresh-keeping warehouse, cuts temperature when mixing and stir and control in 10 DEG C;
(4) shaping: the fillings stored by fresh-keeping warehouse, utilizes fish egg forming machine to carry out shaping, make raw fish egg;
(5) boiling: raw fish egg is put into steam box and carries out boiling, steam preheating sizing first with 110 DEG C ~ 120 DEG C before boiling, during preheating, steam is discharged from the both sides of fish egg simultaneously, and preheating time is 7 ~ 9s, steam box boiling is put into again, with 95 DEG C of boiling 6 ~ 10min to shortening after sizing;
(6) precooling and quick-frozen: the fish egg cooked is sent into chilling room and cools, chilling room temperature controls at 2 ~ 3 DEG C, the central temperature of moment detection fish egg, when fish egg central temperature less than 15 DEG C, send in quick freezing repository or mono-frozen machine again, quick freezing repository or mono-frozen machine temperature remain on less than-35 DEG C, are refrigerated to the central temperature of product below-20 DEG C;
(7) packaging warehouse-in: pack fish egg on request, packaged product detects through metal detector, detect qualified after be placed on less than-18 DEG C freezer refrigerate, storage period is 12 months.
embodiment 2 the present invention is to the influence research of mouse hyperlipemia
Select ICR kind mouse, ICR kind mouse in the lab growth characteristics is seen the following form:
Feed ingredient
Powdered base feed: corn flour 30%, flour 30%, wheat bran 35%, fish meal 2%, bone meal 2%, salt 1%;
Powdery high lipid food (using with other feed collocations): containing cholesterol 1.5%, sodium taurocholate 0.5%, lard 5%;
This experiment selects mouse mouse age to be 4 weeks, and only, male, after basal feed adapts to 1 week, mouse is divided into 4 groups to body weight 20 ~ 24g/ at random, often organizes 11.(1) Normal group (A group): raise with powdered base feed, 24h feeds water; (2) high fat control group (B group): raise with the powdery high lipid food of 7% and the powdered base feed of 93%, 24h feeds water; (3) model high fat control group (C group): raise with the powdery high lipid food of 7%, the powdered base feed of 73% and 20% the fish egg that processes of application number 201510040513X, 24h feeds water; (4) model experiment group (D group): raise with the powdery high lipid food of 7%, the powdered base feed of 73% and 20% the fish egg produced of the present invention; Feeding manner adopts and freely takes food, and feeding time is 20 days.
Body weight: the weight (g) claiming every mouse before and after experiment process respectively with balance weighing apparatus.
Blood plasma lipide: take a blood sample after 20 days, fasting 12h before blood sampling, eye socket gets blood 0.75ml, 5000r/min centrifugation serum after 37 DEG C of insulations, records serum total cholesterol (TC), serum levels of triglyceride (TG), HDL-C (HDL-C), LDL-C (LDL-C).
The body weight (g) of mouse before and after raising
| Before and after raising | A | B | C | D |
| Before | 28.1±1.0 | 28.3±1.3 | 28.2±1.1 | 28.1±1.1 |
| After | 31.9±1.6 | 33.2±1.8 | 32.1±1.7 | 26.9±1.2 |
The each group of impact on bloodlipids character index (mmol/L)
| Group | TG | TC | HDL-C | LDL-C |
| A | 0.68±0.22 | 2.73±0.35 | 1.06±0.28 | 1.38±0.17 |
| B | 1.47±0.33 | 7.80±1.28 | 5.79±1.56 | 1.74±0.21 |
| C | 1.36±0.32 | 7.61±1.23 | 5.50±1.21 | 1.69±0.16 |
| D | 0.89±0.25 | 6.23±1.35 | 4.36±1.24 | 1.42±0.15 |
Can be drawn by upper table, C group compares with B group (high fat control group), the analyses of serum total cholesterol (TC), serum levels of triglyceride (TG), HDL-C (HDL-C), LDL-C (LDL-C) show to there is not significant difference, therefore can think that fish egg that the application number 201510040513X that C group is added processes does not have the function of reducing blood lipid; D group and A group (Normal group) are although compare gap to some extent, but D group compares with B group (high fat control group), serum levels of triglyceride (TG), serum total cholesterol (TC), HDL-C (HDL-C), LDL-C (LDL-C) reduce by 39%, 20.5%, 24.7%, 18.4% respectively, decline comparatively obvious, the fish egg of the present invention that D group is added obviously has certain hypolipemic function.
The equipment used in the present invention is the common equipment of this area, does not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (5)
1. a preparation method for green grass or young crops red pair of green pepper fish egg, is characterized in that, comprise the following steps:
(1) the batching flesh of fish, green capsicum, pimiento, egg white, pork fat, water, starch, salt, sugar, monosodium glutamate, white pepper powder, ethyl maltol, meat fine powder is chosen;
(2) green capsicum and pimiento pretreatment: after fresh green capsicum and pimiento being selected, cleaning and drain, cuts into the graininess of 0.2 ~ 0.5cm3 size with cutmixer for subsequent use respectively;
(3) cut and mix: 1. drop in cutmixer by the flesh of fish, 750 ~ 1000r/min cuts and mixes 70 ~ 90s and cut to granule and slightly viscosity; 2. then put into salt 1300 ~ 1800r/min to cut and mix 55 ~ 65s and cut to meat stuffing toughness; 3. put into pork fat, starch, sugar, monosodium glutamate, white pepper powder, ethyl maltol, meat fine powder 1800 ~ 2200r/min cut and mix 45 ~ 55s and cut to particle and melt completely, filling has stronger viscosity, moist; 4. add egg, water 550 ~ 720r/min cuts and mix 90 ~ 110s and cut to egg and incorporate completely; 5. the green capsicum and pimiento that are cut into particle are put into mixer, 90 ~ 100r/min stirs 35 ~ 45s, and green capsicum particle and pimiento particle are mixed; 6. cutmixer is finally cut the fillings of mixing add green capsicum particle and pimiento particle mix after mixer in, 200 ~ 240s is stirred with 85 ~ 95r/min, i.e. obtained fillings after stirring, fillings is poured into totally, sterilize after filling car in, and it is for subsequent use to put 0 ~ 4 DEG C of fresh-keeping warehouse;
(4) shaping: the fillings stored by fresh-keeping warehouse, utilizes fish egg forming machine to carry out shaping, make raw fish egg;
(5) boiling: raw fish egg is put into steam box and carries out boiling, with 95 DEG C of boiling 6 ~ 10min to shortening;
(6) precooling and quick-frozen: the fish egg cooked is sent into chilling room and cools, chilling room temperature controls at 2 ~ 3 DEG C, the central temperature of moment detection fish egg, when fish egg central temperature less than 15 DEG C, send in quick freezing repository or mono-frozen machine again, quick freezing repository or mono-frozen machine temperature remain on less than-35 DEG C, are refrigerated to the central temperature of product below-20 DEG C;
(7) packaging warehouse-in: pack fish egg on request, packaged product detects through metal detector, detect qualified after be placed on less than-18 DEG C freezer refrigerate, storage period is 12 months.
2. the preparation method of a kind of green grass or young crops as claimed in claim 1 red pair of green pepper fish egg, it is characterized in that: in described step (1), the green capsicum chosen and the weight ratio of pimiento are 2:1.
3. the preparation method of a kind of green grass or young crops as claimed in claim 1 red pair of green pepper fish egg, it is characterized in that, described batching is made up of the raw material of following weight portion: oppress 55 ~ 65 parts, green capsicum 6 ~ 10 parts, pimiento 3 ~ 5 parts, 8 ~ 10 parts, egg white, pork fat 6 ~ 8 parts, 10 ~ 12 parts, water, starch 8 ~ 10 parts, salt 0.5 ~ 2 part, sugar 0.3 ~ 1.5 part, monosodium glutamate 0.2 ~ 0.8 part, white pepper powder 0.01 ~ 0.05 part, ethyl maltol 0.01 ~ 0.05 part, meat fine powder 0.03 ~ 1 part.
4. the preparation method of a kind of green grass or young crops as claimed in claim 1 red pair of green pepper fish egg, is characterized in that: in described step (3), cuts temperature when mixing and stir and controls in 10 DEG C.
5. the preparation method of a kind of green grass or young crops as claimed in claim 1 red pair of green pepper fish egg, it is characterized in that: in described step (5), steam preheating sizing first with 110 DEG C ~ 120 DEG C before boiling, during preheating, steam is discharged from the both sides of fish egg simultaneously, preheating time is 7 ~ 9s, puts into steam box boiling again after sizing.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661374A (en) * | 2016-03-01 | 2016-06-15 | 佟明光 | Production process of fish food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661374A (en) * | 2016-03-01 | 2016-06-15 | 佟明光 | Production process of fish food |
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Application publication date: 20160217 |