CN105707664A - Corn and fish flesh sausage processing method - Google Patents
Corn and fish flesh sausage processing method Download PDFInfo
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- CN105707664A CN105707664A CN201610050500.5A CN201610050500A CN105707664A CN 105707664 A CN105707664 A CN 105707664A CN 201610050500 A CN201610050500 A CN 201610050500A CN 105707664 A CN105707664 A CN 105707664A
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Abstract
The present invention discloses a corn and fish flesh sausage processing method. The processing method includes the following steps: corn crushing, minced fillet chopping and blending, sausage filling, gelling, and cooling and storing, wherein the corn crushing treatment uses a supersonic airflow to conduct ultrafine crushing on corns and the gelling treatment uses a combined adjuvant treatment of ultrasonic and microwave. The treatment method can improve the solubility of corn micro powder and gelling strength and nutritional value of the fish flesh sausages, enrich the color and luster of the fish flesh sausages, use a special aroma of the corn powder to mask the smell of fish and increase the fish flesh sausage flavor.
Description
Technical field
The invention belongs to surimi product processing technique field, the processing method being specifically related to a kind of Semen Maydis fish sausage.
Background technology
Fish sausage is with freezing or fresh minced fish as raw material, mixes through blend or cut, dispensing, makes the sticking meat minced fish of tool, by stuffing material fill in casing, by molding, seal, food that the operating unit such as sterilization processes.Fish sausage protein content is high, and fat content is low, and instant is tasty, favored by consumers.But tradition fish sausage is deficient in vitamin, the material such as mineral and dietary fiber, be of low nutritive value, and color and luster be single.
Semen Maydis has multiple nutritional components, wherein contains 7 kinds of maximally effective nutraceutical agents calcium, glutathion, vitamin, magnesium, selenium, vitamin E and fatty acid.Linoleic acid content in Semen Maydis fatty acid is up to more than 60%, can reduce serum cholesterol concentration with vitamin E synergism and prevent it to be deposited on blood vessel wall.In Semen Maydis carotenoid be mainly composed of zeaxanthin, be a kind of natural fat-soluble pigment, there is the strongest non-oxidizability.Additionally, containing multiple flavor substance, such as 3,4-dimethylhexane, dimethyl disulfide ether compound etc. in Semen Maydis, the fishy smell of tradition fish sausage can be covered.Therefore, Semen Maydis powder is added the fish sausage prepared in minced fish there is bright-coloured color and luster, unique local flavor, and can effectively make up the tradition unbalanced shortcoming of fish sausage nutrition, provide function more comprehensively for consumer, the food that nutrition more equalizes.
Supersonic airstream superfine communication technique is a kind of materiel machining new and high technology, it produces impact shear effect by air-flow to material particles, pulverizes speed fast, and moment can complete, crushing process is nearly free from heat, can retain the bioactive ingredients of Semen Maydis powder body to greatest extent.Simultaneously, this technology is avoided that the conventional part Semen Maydis bulky grain pulverizing residual, obtains the maize ultra-fine powder of even particle size distribution, materially increases the specific surface area of Fine Maize Powder, its adsorptivity, dissolubility etc. is made to increase accordingly, the beneficially production of high-quality fish sausage.
Ultrasonic-microwave Combined Treatment can promote the vibration of parapeptone, improves the gel strength of Semen Maydis fish sausage, and can preferably keep intrinsic nutritional labeling, local flavor and the color and luster of Semen Maydis fish sausage.
The present invention uses supersonic airstream superfine communication technique to pulverize maize raw material, the gel strength of Semen Maydis fish sausage is improved by ultrasonic-microwave Combined Treatment, significantly improve the local flavor of fish sausage, improve its nutritive value and gel strength, meet consumer's requirement to surimi product multiformity Yu trophism.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of Semen Maydis fish sausage, it adds micronizing Semen Maydis powder in surimi product is processed, dietary fiber, vitamin and the problem of mineral deficiency in tradition fish sausage can be made up, and fish sausage gel strength can be improved by ultrasonic-microwave Combined Treatment, improve product quality, make that gained Semen Maydis fish sausage is nutritious, bright in colour, unique flavor, provide a kind of new method for fish sausage processing.
For achieving the above object, the present invention adopts the following technical scheme that and realizes:
A kind of processing method of Semen Maydis fish sausage, including crush maize process, minced fish cut mix, coloclysis, gelation process, cooling storage, wherein, it is to use supersonic airstream that Semen Maydis carries out micronizing that described crush maize processes, and described gelation uses ultrasonic-microwave associating aid in treatment in processing.
It specifically includes following steps:
1) crush maize processes: corn distiller's dried grain is crossed after supersonic jet mill 200 mesh sieves, obtains maize ultra-fine powder；In its crushing process stream pressure be 0.60-0.80 MPa, charging rate be 100-130 kg/h；
2) minced fish is cut and is mixed: minced fish is cut to mix and included that sky is cut, salt is cut, mixes and cut three phases, and will put in high speed cutmixer by half defrosting minced fish, sky cuts 2-3
min；Adding Sal, salt is cut 5-8 min, is made the salting-in protein in the flesh of fish be fully dissolved out；Continue to cut and mix, and be sequentially added into starch, white sugar, monosodium glutamate, maize ultra-fine powder, then add meringue powder and cut and mix 5-8 min, cut and mix 2-3 addition frozen water of period point, to control the temperature of minced fish below 10 DEG C；
3) coloclysis: be filled with igelite casing by cutting the minced fish after mixing, obtains the Semen Maydis fish sausage of a diameter of 30 mm；
4) gelation processes: gained Semen Maydis fish sausage carries out zone heating, i.e. first heats 10 min in 40 DEG C of water-baths, is aided with ultrasonic Treatment simultaneously, then by Semen Maydis fish sausage by every gram of minced fish 20W setting power, carries out batch microwave process, finally remove casing；
5) cooling storage: the Semen Maydis fish sausage after processing cools down completely with frozen water rapidly, carries out quick-freezing in-18 DEG C and get final product.
Step 2) in the consumption of each raw material account for the percent of minced fish weight and be respectively as follows: Sal 2-3%, starch 5-10%, white sugar 3-5%, monosodium glutamate 0.2-0.3%, maize ultra-fine powder 10-15%, meringue powder 5-10%, frozen water 25-35%.
The power of ultrasonic Treatment described in step 4) is 100-150
W, frequency is 20-45 kHz；Described batch microwave is processed as heating 15 s and stops 10 s, acts on 75 s altogether.
The remarkable advantage of the present invention is:
(1) present invention uses supersonic airstream superfine communication technique that Semen Maydis is carried out micronizing, obtain the maize ultra-fine powder of even particle size distribution, add the specific surface area of maize ultra-fine powder, make Semen Maydis powder and the adsorptivity of minced fish, dissolubility is corresponding increases, and gives fish sausage mouthfeel evenly.Meanwhile, supersonic airstream micronizing can retain the bioactive ingredients in Semen Maydis powder body to greatest extent, improves the nutritional quality of Semen Maydis fish sausage.
(2) with the gel strength in Semen Maydis fish sausage, hardness, elasticity, chewiness, retentiveness, recovery as index, compare the Semen Maydis fish sausage of ultrasonic combined microwave treatment and the characteristic of the Semen Maydis fish sausage of traditional heating process, result shows, ultrasonic combined microwave treatment can improve the gel strength of Semen Maydis fish sausage, it is to avoid uses the food additive such as carrageenan, TG enzyme.
(3) present invention adds Semen Maydis powder manufacture Semen Maydis fish sausage in minced fish, find after testing, bad volatile flavor substance aldehyde C-9 main in gained Semen Maydis fish sausage, 1,3,5,7-cyclo-octatetraene, n-capric aldehyde, hexadecane etc. significantly reduce, add the flavor substance such as linoleic acid of Semen Maydis, 3,4-dimethylhexane, dimethyl disulfide ether compound etc., mask fishlike smell, add the local flavor of fish sausage.Meanwhile, rich in nutritional labelings such as natural dietary fiber, vitamin, mineral and carotenoid in the Semen Maydis fish sausage prepared, improve the nutrition of fish sausage, the kind of abundant fish sausage comprehensively.Simple operating steps of the present invention, is suitable for industrialized production.
Detailed description of the invention
A kind of processing method of Semen Maydis fish sausage, it specifically includes following steps:
1) crush maize processes: corn distiller's dried grain is crossed after supersonic jet mill 200 mesh sieves, obtains maize ultra-fine powder；In its crushing process stream pressure be 0.60-0.80 MPa, charging rate be 100-130 kg/h；
2) minced fish is cut and is mixed: minced fish is cut to mix and included that sky is cut, salt is cut, mixes and cut three phases, and will put in high speed cutmixer by half defrosting minced fish, sky cuts 2-3
min；Adding the Sal of minced fish weight 2-3%, 5-8 cut by salt
Min, makes the salting-in protein in the flesh of fish be fully dissolved out；Continue to cut and mix, and be sequentially added into the starch of minced fish weight 5-10%, the white sugar of 3-5%, the monosodium glutamate of 0.2-0.3%, the maize ultra-fine powder of 10-15%, then add the meringue powder of minced fish weight 5-10% and cut and mix 5-8
Min, cuts the frozen water mixing 2-3 addition minced fish weight 25-35% of period point, to control the temperature of minced fish below 10 DEG C；
3) coloclysis: be filled with igelite casing by cutting the minced fish after mixing, obtains the Semen Maydis fish sausage of a diameter of 30 mm；
4) gelation processes: gained Semen Maydis fish sausage carrying out zone heating, i.e. first heats 10 min in 40 DEG C of water-baths, be aided with ultrasonic Treatment simultaneously, the power of ultrasonic Treatment is 100-150
W, frequency is 20-45 kHz, then by Semen Maydis fish sausage by every gram of minced fish 20W setting power, stops 10 s carry out batch microwave process by heating 15 s, act on 75 s altogether, finally remove casing；
5) cooling storage: the Semen Maydis fish sausage after processing cools down completely with frozen water rapidly, carries out quick-freezing in-18 DEG C and get final product.
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Embodiment
1
A kind of processing method of Semen Maydis fish sausage, it specifically includes following steps:
1) crush maize processes: corn distiller's dried grain is crossed after supersonic jet mill 200 mesh sieves, obtains maize ultra-fine powder；In its crushing process stream pressure be 0.60 MPa, charging rate be 100 kg/h；
2) minced fish is cut and is mixed: minced fish is cut to mix and included that sky is cut, salt is cut, mixes and cut three phases, and will put in high speed cutmixer by half defrosting minced fish, sky cuts 3 min；Adding the Sal of minced fish weight 2%, salt is cut 5 min, is made the salting-in protein in the flesh of fish be fully dissolved out；Continue to cut and mix, and it is sequentially added into the starch of minced fish weight 5%, the white sugar of 3%, the monosodium glutamate of 0.2%, the maize ultra-fine powder of 10%, then add the meringue powder of minced fish weight 5% to cut and mix 5 min, cut and mix period point and add the frozen water of minced fish weight 25% for 2 times, to control the temperature of minced fish below 10 DEG C；
3) coloclysis: be filled with igelite casing by cutting the minced fish after mixing, obtains the Semen Maydis fish sausage of a diameter of 30 mm；
4) gelation processes: gained Semen Maydis fish sausage is carried out zone heating, i.e. first in 40 DEG C of water-baths, heat 10 min, it is aided with ultrasonic Treatment simultaneously, the power of ultrasonic Treatment is 100 W, frequency is 20 kHz, then by Semen Maydis fish sausage by every gram of minced fish 20W setting power, stops 10 s carry out batch microwave process by heating 15 s, act on 75 s altogether, finally remove casing；
5) cooling storage: the Semen Maydis fish sausage after processing cools down completely with frozen water rapidly, carries out quick-freezing in-18 DEG C and get final product.
Embodiment
2
A kind of processing method of Semen Maydis fish sausage, it specifically includes following steps:
1) crush maize processes: corn distiller's dried grain is crossed after supersonic jet mill 200 mesh sieves, obtains maize ultra-fine powder；In its crushing process stream pressure be 0.80 MPa, charging rate be 130 kg/h；
2) minced fish is cut and is mixed: minced fish is cut to mix and included that sky is cut, salt is cut, mixes and cut three phases, and will put in high speed cutmixer by half defrosting minced fish, sky cuts 2 min；Adding the Sal of minced fish weight 3%, salt is cut 6 min, is made the salting-in protein in the flesh of fish be fully dissolved out；Continue to cut and mix, and it is sequentially added into the starch of minced fish weight 8%, the white sugar of 4%, the monosodium glutamate of 0.2%, the maize ultra-fine powder of 12%, then add the meringue powder of minced fish weight 8% to cut and mix 6 min, cut and mix period point and add the frozen water of minced fish weight 30% for 2 times, to control the temperature of minced fish below 10 DEG C；
3) coloclysis: be filled with igelite casing by cutting the minced fish after mixing, obtains the Semen Maydis fish sausage of a diameter of 30 mm；
4) gelation processes: gained Semen Maydis fish sausage is carried out zone heating, i.e. first in 40 DEG C of water-baths, heat 10 min, it is aided with ultrasonic Treatment simultaneously, the power of ultrasonic Treatment is 150 W, frequency is 45 kHz, then by Semen Maydis fish sausage by every gram of minced fish 20W setting power, stops 10 s carry out batch microwave process by heating 15 s, act on 75 s altogether, finally remove casing；
5) cooling storage: the Semen Maydis fish sausage after processing cools down completely with frozen water rapidly, carries out quick-freezing in-18 DEG C and get final product.
Embodiment
3
A kind of processing method of Semen Maydis fish sausage, it specifically includes following steps:
1) crush maize processes: corn distiller's dried grain is crossed after supersonic jet mill 200 mesh sieves, obtains maize ultra-fine powder；In its crushing process stream pressure be 0.70 MPa, charging rate be 120 kg/h；
2) minced fish is cut and is mixed: minced fish is cut to mix and included that sky is cut, salt is cut, mixes and cut three phases, and will put in high speed cutmixer by half defrosting minced fish, sky cuts 2 min；Adding the Sal of minced fish weight 3%, salt is cut 8 min, is made the salting-in protein in the flesh of fish be fully dissolved out；Continue to cut and mix, and it is sequentially added into the starch of minced fish weight 10%, the white sugar of 5%, the monosodium glutamate of 0.3%, the maize ultra-fine powder of 15%, then add the meringue powder of minced fish weight 10% to cut and mix 8 min, cut and mix period point and add the frozen water of minced fish weight 35% for 3 times, to control the temperature of minced fish below 10 DEG C；
3) coloclysis: be filled with igelite casing by cutting the minced fish after mixing, obtains the Semen Maydis fish sausage of a diameter of 30 mm；
4) gelation processes: gained Semen Maydis fish sausage is carried out zone heating, i.e. first in 40 DEG C of water-baths, heat 10 min, it is aided with ultrasonic Treatment simultaneously, the power of ultrasonic Treatment is 120 W, frequency is 30 kHz, then by Semen Maydis fish sausage by every gram of minced fish 20W setting power, stops 10 s carry out batch microwave process by heating 15 s, act on 75 s altogether, finally remove casing；
5) cooling storage: the Semen Maydis fish sausage after processing cools down completely with frozen water rapidly, carries out quick-freezing in-18 DEG C and get final product.
The Semen Maydis fish sausage that the Semen Maydis fish sausage by commercial fish meal intestinal, using traditional heating process and embodiment 1-3 prepare, decocting in water 20 min respectively, then full Texture instrument is used, the gel strength of fish sausage, elasticity, hardness, retentiveness, chewiness, recovery is measured respectively with P36R probe, METHOD FOR CONTINUOUS DETERMINATION three times, averaging, it the results are shown in Table 1.
Table 1 measurement result
From table 1 result, compared with the fish sausage being not added with Semen Maydis, the fish sausage of addition Semen Maydis, without fishlike smell, has corn fragrance, illustrates that adding Semen Maydis can improve product special flavour；Meanwhile, compared with traditional handicraft, use ultrasonic combined microwave treatment can improve the gel strength of Semen Maydis fish sausage, thus avoid using the food additive such as carrageenan, TG enzyme.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.
Claims (4)
1. the processing method of a Semen Maydis fish sausage, including crush maize process, minced fish cut mix, coloclysis, gelation process, cooling storage, it is characterized in that: it is to use supersonic airstream that Semen Maydis carries out micronizing that described crush maize processes, and described gelation uses ultrasonic-microwave associating aid in treatment in processing.
The processing method of Semen Maydis fish sausage the most according to claim 1, it is characterised in that: specifically include following steps:
1) crush maize processes: corn distiller's dried grain is crossed after supersonic jet mill 200 mesh sieves, obtains maize ultra-fine powder；In its crushing process stream pressure be 0.60-0.80 MPa, charging rate be 100-130 kg/h；
2) minced fish is cut and is mixed: minced fish is cut to mix and included that sky is cut, salt is cut, mixes and cut three phases, and will put in high speed cutmixer by half defrosting minced fish, sky cuts 2-3 min；Adding Sal, salt is cut 5-8 min, is made the salting-in protein in the flesh of fish be fully dissolved out；Continue to cut and mix, and be sequentially added into starch, white sugar, monosodium glutamate, maize ultra-fine powder, then add meringue powder and cut and mix 5-8 min, cut and mix 2-3 addition frozen water of period point, to control the temperature of minced fish below 10 DEG C；
3) coloclysis: be filled with igelite casing by cutting the minced fish after mixing, obtains the Semen Maydis fish sausage of a diameter of 30 mm；
4) gelation processes: gained Semen Maydis fish sausage carries out zone heating, i.e. first heats 10 min in 40 DEG C of water-baths, is aided with ultrasonic Treatment simultaneously, then by Semen Maydis fish sausage by every gram of minced fish 20W setting power, carries out batch microwave process, finally remove casing；
5) cooling storage: the Semen Maydis fish sausage after processing cools down completely with frozen water rapidly, carries out quick-freezing in-18 DEG C and get final product.
The processing method of Semen Maydis fish sausage the most according to claim 2, it is characterised in that: step 2) in the consumption of each raw material account for the percent of minced fish weight and be respectively as follows: Sal 2-3%, starch 5-10%, white sugar 3-5%, monosodium glutamate 0.2-0.3%, maize ultra-fine powder 10-15%
Meringue powder 5-10%, frozen water 25-35%.
The processing method of Semen Maydis fish sausage the most according to claim 2, it is characterised in that: the power of ultrasonic Treatment described in step 4) is 100-150 W, and frequency is 20-45 kHz；
Described batch microwave is processed as heating 15 s and stops 10
S, acts on 75 s altogether.
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| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN106579053A (en) * | 2016-11-29 | 2017-04-26 | 安徽富煌三珍食品集团有限公司 | Processing method of refreshing fish ball meat and fish balls made by processing method |
| CN107095204A (en) * | 2017-04-28 | 2017-08-29 | 渤海大学 | High calcium cheese's fish sausage and preparation method thereof |
| CN107259413A (en) * | 2017-07-18 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of sandwich fish-skin intestines of minced fillet and preparation method thereof |
| CN107897762A (en) * | 2017-12-21 | 2018-04-13 | 福建农林大学 | A kind of seaweed fish sausage and preparation method thereof |
| CN108142861A (en) * | 2017-12-21 | 2018-06-12 | 福建农林大学 | A kind of glycan fish sausage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
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| CN107095204A (en) * | 2017-04-28 | 2017-08-29 | 渤海大学 | High calcium cheese's fish sausage and preparation method thereof |
| CN107259413A (en) * | 2017-07-18 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of sandwich fish-skin intestines of minced fillet and preparation method thereof |
| CN107897762A (en) * | 2017-12-21 | 2018-04-13 | 福建农林大学 | A kind of seaweed fish sausage and preparation method thereof |
| CN108142861A (en) * | 2017-12-21 | 2018-06-12 | 福建农林大学 | A kind of glycan fish sausage and preparation method thereof |
| CN108142861B (en) * | 2017-12-21 | 2021-06-25 | 福建农林大学 | Taro and fish sausage and preparation method thereof |
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