CN105707739A - High-dietary-fiber-content red bean-fish balls and processing method thereof - Google Patents
High-dietary-fiber-content red bean-fish balls and processing method thereof Download PDFInfo
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Abstract
The invention discloses high-dietary-fiber content red bean-fish balls and a processing method thereof, and belongs to the field of food processing. The processing method comprises the following processing steps: preparing ultrafine red bean powder, selecting materials, separating fish meat, and carrying out pre-treatment, rinsing, fine filtrating, dewatering, blending and kneading, shaping, Ohmic heating, gelling, cooling and freezing. Fresh marine fishes are utilized as the raw materials of the invention; the ultrafine red bean powder is prepared by an ultrafine grinding technology and utilized in the fish ball products, so that the disadvantages of easy agglomerations and rough tastes of the fish balls caused by addition of whole grain powder are thereby overcome while soluble dietary fiber contents of the fish balls are increased; moreover, the problems of weakened elasticity, worsened tastes and the like of the fish balls caused by addition of the dietary fiber are solved by utilizing the Ohmic heating gelling technology, so that the gel strengths and the water holding capacities of the fish balls are improved. The high-dietary-fiber-content red bean-fish balls disclosed by the invention are delicious in flavor, novel in color as well as fine and smooth in taste; thus, the high-dietary-fiber-content red bean-fish balls are novel fish balls which are appropriate in elasticity.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of high dietary-fiber Semen Phaseoli fish pill and processing method thereof.
Background technology
Fish pill is with minced fish for raw material, with edible salt, starch, soybean protein isolate, compounding fragrances for adjuvant, through mixing, cut mix, blend, the operation boiling such as molding process.Fish pill is as a kind of important surimi product, owing to it is smooth, fine and smooth and has good elasticity, uses extensively, deeply liked by consumer in chaffy dish, Tang Pin, household dish.But fish pill product category in the market is comparatively single, the single fish pill being mainly made up of the Fish of different cultivars, its flavour nutrient and mouthfeel cannot meet the market demand gradually, therefore, improve the nutritive value of fish pill product, realize fish pill product to develop to diversified and high-valued direction, be the new way of fish pill processing.
Semen Phaseoli, bright in colour, delicious good to eat, it is the functional miscellaneous grain crops of a kind of high protein, low fat, rich in nutritive value.Semen Phaseoli rich in saponin and dietary fiber, there is loosening bowel to relieve constipation, regulate the effect such as blood pressure and post-prandial glycemia, complete for Semen Phaseoli powder is added in fish pill, it is possible not only to improve the content of dietary fiber in fish pill product, the nutritive value of abundant fish pill, meet the market demand to less salt low fat high dietary-fiber surimi product, be simultaneously also beneficial to improve its retentiveness, give the special local flavor of fish pill product and mouthfeel.But, adopt conventional milling process to process, cereal material granule is relatively big, is easily generated a large amount of residue, so that fish pill coarse mouthfeel, fine and smooth not；Meanwhile, the introducing of dietary fiber, it is possible to reduce elasticity and the gel strength of surimi product to a certain extent.
Micronizing refers to and utilizes fluid or mechanokinetic method to overcome solid interior cohesiveness, makes that material is broken, a technology of miniaturization, and this technology has the advantages such as energy consumption low, no dust pollution, heating maintenance material primary characteristic little, easy；Obtained superfine powder has good dispersibility, dissolubility and adsorptivity, superfine communication technique is adopted to prepare Semen Phaseoli superfine powder, and it is applied in fish pill processing, water soluble dietary fiber ratio in red bean powder can be improved, increase the compatible degree between the full powder of Semen Phaseoli and minced fish albumen, give the mouthfeel that fish pill product is smooth.
Ohmic heating is to apply electric field at food material two ends, utilizes material self-resistance, electric energy is converted directly into a kind of mode of heating of heat energy.Compared with traditional heating mode, Ohmic heating overcomes the heat transfer rate of internal batch and depends on the defect of thermograde on heat transfer direction, and therefore, Ohmic heating has that the rate of heat addition is fast, homogeneous heating, capacity usage ratio high.In surimi product hot-working, Ohmic heating advantageously reduces endogenous protease activities, improves the retention rate of fribrillin heavy chain, promotes the formation of disulfide bond crosslinking network in minced fish gel.Based on this, the present invention, with marine fish for raw material, prepares Semen Phaseoli superfine powder by superfine communication technique, and adds it in fish pill product, secondary combined Ohmic heating gel process, develops a high dietary fiber content and elastic moderate Semen Phaseoli fish pill new product.
Summary of the invention
It is an object of the invention to provide a kind of high dietary-fiber Semen Phaseoli fish pill and processing method thereof, the method is easy and simple to handle, the process-cycle is short, heat utilization efficiency is high, gained Semen Phaseoli fish pill product delicious flavour, color are novel, delicate mouthfeel is smooth, and there is higher soluble dietary fibre content, it is a there is better nutritivity be worth, elastic moderate novel fish pill.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of processing method of high dietary-fiber Semen Phaseoli fish pill, including Semen Phaseoli superfine powder preparation, select materials, adopt meat, pretreatment, rinsing, fine straining dehydration, blend molding, Ohmic heating gel, the step that cools down and freeze.
It specifically includes following steps:
1) preparation of Semen Phaseoli superfine powder: cleaned by Semen Phaseoli clear water, drying is placed in plant pulverizer and pulverizes, cross 60 mesh sieves, then adopt air-flow super micron mill to carry out micronizing process, obtain the Semen Phaseoli superfine powder that particle diameter is 10-50 μm；
2) select materials: choosing fresh ocean fishes is raw material；
3) pretreatment: fresh ocean fishes is scaled, dig abdomen, decaptitate, remove internal organs, and fish body is carried out；
4) meat is adopted: use drum-type meat separator that the pretreated ocean fishes of step 3) is adopted meat；
5) rinsing: for removing the endogenous tissue enzyme in the flesh of fish as far as possible, regulate and oppress normal pH-value, maintain flesh of fish fribrillin activity, the flesh of fish that step 4) is obtained by clear water is first adopted to rinse, add diluted alkaline saline solution by solid-liquid ratio 1:6-10 afterwards to carry out the flesh of fish soaking rinsing 10min, stand 10-20min after rinsing, make the flesh of fish fully precipitate, incline diluted alkaline saline solution, repeats aforesaid operations 3-5 time；
6) fine straining dehydration: for avoiding the flesh of fish and mechanical friction heating in fine straining process to make flesh of fish temperature too high, ice must be added in ice bank, to reduce body temperature, flesh of fish temperature is made to be maintained at less than 10 DEG C, the fish meat strainer adopting diameter to be 0.5-1mm again removes the impurity in the flesh of fish, including the fish skin of remaining, fish spicule and broken bone, rotation sieve is adopted to carry out dehydration afterwards, to reduce the loss of protein solid content in the flesh of fish, dehydrating speed is 2000-3000r/min, centrifugation time is 5-10min, makes the water content control of centrifugal rear minced fish at 78-82%；
7) blend molding: the minced fish sky after fine straining dehydration is beaten 5-10min, add by Sal, sodium tripolyphosphate afterwards, 5-8min beaten by the low sodium composite phosphate salt of sodium pyrophosphate composition, it is eventually adding Semen Phaseoli superfine powder, starch, soybean protein, sucrose, monosodium glutamate, the abundant blend 5-8min of spice, puts into molding in fish-meat ball making machine；
8) Ohmic heating gel: by the fish pill after molding in left at room temperature 60min so that minced fish albumen is sufficiently spread out, is then placed into molding fish pill in the canister of Ohmic heating device afterwards and carries out Ohmic heating；
9) cooling and freezing: the fish pill after being shaped by gel is positioned in 10-20 DEG C of cooling water and cools down rapidly, packaging warehouse-in preservation after afterwards fish pill low-temperature quick-freezing to central temperature being-10 DEG C.
The operating pressure that micronizing described in step 1) processes is 0.7MPa, and systematic air flow is 3-5m3/ min, grader rotating speed is 2400-4000r/min, and charging rate is 12kg/h.
Containing 0.1-0.15wt% Sal, 0.2-0.5wt% sodium bicarbonate in diluted alkaline saline solution described in step 5), its water temperature is 0-10 DEG C, and pH is 7-8.5.
In step 7), each component addition percentage is: flesh of fish 62-73%, starch 3-5%, Semen Phaseoli superfine powder 15-20%, soybean protein 2-3%, sucrose 2-4%, monosodium glutamate 1.5-2%, spice 0.5-1.5%, Sal 2-3%, sodium tripolyphosphate 0.1-0.15%, pyrophosphoric acid sodium salt 0.1-0.15%, the percetage by weight sum of each component is 100%.
Ohmic heating described in step 8) is to adopt the Ohmic heating device of 250V, 10kHz, and to 90 DEG C and fish pill heating is kept 3-5min, and the voltage gradient wherein applied is 5.0-15.0V/cm, and total heat time heating time is 5-10min.
In gained high dietary-fiber Semen Phaseoli fish pill, soluble dietary fibre content accounts for the 4-6% of solid content, and its hardness is 700-850, and elasticity is 0.830-0.880, and chewability is 540-610, and cohesion is 0.680-0.720, and gel strength is 400-500g cm-2。
Compared with prior art, the present invention has the effect that
1. the present invention adopts superfine communication technique to prepare Semen Phaseoli superfine powder, and is applied in fish pill product, not only increases the content of water soluble dietary fiber in fish pill product, enriches the nutritive value of fish pill；Enhance the compatible degree of the full powder of Semen Phaseoli and minced fish albumen so that Semen Phaseoli fish pill products taste is more fine and smooth smooth simultaneously.
2. the present invention adopts Ohmic heating gel process, solves the fish pill elasticity that high dietary-fiber brings and weakens, and the problem such as taste bad improves gel strength and the retentiveness of fish pill.
3. the present invention produces soluble dietary fibre content in the Semen Phaseoli fish pill obtained and accounts for the 4%-6% of fish pill solid content, hence it is evident that be better than other fish pill goods on the market.
Detailed description of the invention
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
1) preparation of Semen Phaseoli superfine powder: cleaned by 100g Semen Phaseoli clear water, drying is placed in plant pulverizer and pulverizes, cross 60 mesh sieves, then adopt air-flow super micron mill to carry out micronizing process, and the operating pressure of process is 0.7MPa, and systematic air flow is 3m3/ min, grader rotating speed is 2400r/min, and charging rate is 12kg/h, obtains the Semen Phaseoli superfine powder that particle diameter is 30-50 μm；
2) select materials: choosing wall scroll fish and focus on more than 0.5kg, the ocean fishes that freshness is higher is raw material；
3) pretreatment: fresh ocean fishes is scaled, dig abdomen, decaptitate, remove internal organs, and fish body is carried out to without blood and slime；
4) meat is adopted: use drum-type meat separator that the pretreated ocean fishes of step 3) is adopted meat；
5) rinsing: for removing the endogenous tissue enzyme in the flesh of fish as far as possible, regulate and oppress normal pH-value, maintain flesh of fish fribrillin activity, the clear water flesh of fish that step 4) is obtained first is adopted to rinse, afterwards by solid-liquid ratio 1:8(g/mL) add diluted alkaline saline solution and carry out the flesh of fish soaking and rinse, slowly stir 10min, 15min is stood after rinsing, making the flesh of fish fully precipitate, incline diluted alkaline saline solution, repeats aforesaid operations 3 times；Containing 0.1wt% Sal, 0.2wt% sodium bicarbonate in described diluted alkaline saline solution, its water temperature is 6 DEG C, and pH is 8；
6) fine straining dehydration: for avoiding the flesh of fish and mechanical friction heating in fine straining process to make flesh of fish temperature too high, ice must be added in ice bank, to reduce body temperature, flesh of fish temperature is made to be maintained at less than 10 DEG C, the fish meat strainer adopting diameter to be 1mm again removes the impurity in the flesh of fish, including the fish skin of remaining, fish spicule and broken bone, rotation sieve is adopted to carry out dehydration afterwards, to reduce the loss of protein solid content in the flesh of fish, dehydrating speed is 2500r/min, centrifugation time is 10min, makes the water content control of centrifugal rear minced fish 80%；
7) blend molding: the minced fish sky after fine straining dehydration is beaten 10min, add by Sal, sodium tripolyphosphate afterwards, 5min beaten by the low sodium composite phosphate salt of sodium pyrophosphate composition, it is eventually adding Semen Phaseoli superfine powder, starch, soybean protein, sucrose, monosodium glutamate, the abundant blend 5min of spice, puts into molding in fish-meat ball making machine；
Each component addition percentage is: the flesh of fish 73%, starch 3.25%, Semen Phaseoli superfine powder 15%, soybean protein 2%, sucrose 2%, monosodium glutamate 1.5%, spice 1%, Sal 2%, sodium tripolyphosphate 0.1%, pyrophosphoric acid sodium salt 0.15%；
8) Ohmic heating gel: by the fish pill after molding in left at room temperature 60min, minced fish albumen is sufficiently spread out, adopt the Ohmic heating device of 250V, 10kHz afterwards, molding fish pill is then placed in the canister of Ohmic heating device and carries out Ohmic heating, the voltage gradient applied is 5.0V/cm, to 90 DEG C and fish pill heating is kept 3min, and total heat time heating time is 8min；
9) cooling and freezing: the fish pill after being shaped by gel is positioned in 20 DEG C of cooling water and cools down rapidly, afterwards by fish pill low-temperature quick-freezing 2h, packaging warehouse-in preservation after being-10 DEG C to central temperature.
Embodiment 2
1) preparation of Semen Phaseoli superfine powder: cleaned by 100g Semen Phaseoli clear water, drying is placed in plant pulverizer and pulverizes, cross 60 mesh sieves, then adopt air-flow super micron mill to carry out micronizing process, and the operating pressure of process is 0.7MPa, and systematic air flow is 4m3/ min, grader rotating speed is 3000r/min, and charging rate is 12kg/h, obtains the Semen Phaseoli superfine powder that particle diameter is 20-35 μm；
2) select materials: choosing wall scroll fish and focus on more than 0.5kg, the ocean fishes that freshness is higher is raw material；
3) pretreatment: fresh ocean fishes is scaled, dig abdomen, decaptitate, remove internal organs, and fish body is carried out；
4) meat is adopted: use drum-type meat separator that the pretreated ocean fishes of step 3) is adopted meat；
5) rinsing: for removing the endogenous tissue enzyme in the flesh of fish as far as possible, regulate and oppress normal pH-value, maintain flesh of fish fribrillin activity, the clear water flesh of fish that step 4) is obtained first is adopted to rinse, afterwards by solid-liquid ratio 1:10(g/mL) add diluted alkaline saline solution and carry out the flesh of fish soaking and rinse, slowly stir 10min, 20min is stood after rinsing, making the flesh of fish fully precipitate, incline diluted alkaline saline solution, repeats aforesaid operations 4 times；Containing 0.12wt% Sal, 0.3wt% sodium bicarbonate in described diluted alkaline saline solution, its water temperature is 10 DEG C, and pH is 7；
6) fine straining dehydration: for avoiding the flesh of fish and mechanical friction heating in fine straining process to make flesh of fish temperature too high, ice must be added in ice bank, to reduce body temperature, flesh of fish temperature is made to be maintained at less than 10 DEG C, the fish meat strainer adopting diameter to be 0.8mm again removes the impurity in the flesh of fish, including the fish skin of remaining, fish spicule and broken bone, rotation sieve is adopted to carry out dehydration afterwards, to reduce the loss of protein solid content in the flesh of fish, dehydrating speed is 2000r/min, centrifugation time is 8min, makes the water content control of centrifugal rear minced fish 78%；
7) blend molding: the minced fish sky after fine straining dehydration is beaten 8min, add by Sal, sodium tripolyphosphate afterwards, 6min beaten by the low sodium composite phosphate salt of sodium pyrophosphate composition, it is eventually adding Semen Phaseoli superfine powder, starch, soybean protein, sucrose, monosodium glutamate, the abundant blend 6min of spice, puts into molding in fish-meat ball making machine；
Each component addition percentage is: the flesh of fish 70%, starch 4%, Semen Phaseoli superfine powder 16.05%, soybean protein 2.5%, sucrose 3%, monosodium glutamate 1.7%, spice 0.5%, Sal 2%, sodium tripolyphosphate 0.15%, pyrophosphoric acid sodium salt 0.1%；
8) Ohmic heating gel: by the fish pill after molding in left at room temperature 60min, minced fish albumen is sufficiently spread out, adopt the Ohmic heating device of 250V, 10kHz afterwards, molding fish pill is then placed in the canister of Ohmic heating device and carries out Ohmic heating, the voltage gradient applied is 10.0V/cm, to 90 DEG C and fish pill heating is kept 2min, and total heat time heating time is 5min；
9) cooling and freezing: the fish pill after being shaped by gel is positioned in 15 DEG C of cooling water and cools down rapidly, afterwards by fish pill low-temperature quick-freezing 2h, packaging warehouse-in preservation after being-10 DEG C to central temperature.
Embodiment 3
1) preparation of Semen Phaseoli superfine powder: cleaned by Semen Phaseoli clear water, drying is placed in plant pulverizer and pulverizes, cross 60 mesh sieves, then adopt air-flow super micron mill to carry out micronizing process, and the operating pressure of process is 0.7MPa, and systematic air flow is 5m3/ min, grader rotating speed is 4000r/min, and charging rate is 12kg/h, obtains the Semen Phaseoli superfine powder that particle diameter is 10-30 μm；
2) select materials: choosing wall scroll fish and focus on more than 0.5kg, the ocean fishes that freshness is higher is raw material；
3) pretreatment: fresh ocean fishes is scaled, dig abdomen, decaptitate, remove internal organs, and fish body is carried out；
4) meat is adopted: use drum-type meat separator that the pretreated ocean fishes of step 3) is adopted meat；
5) rinsing: for removing the endogenous tissue enzyme in the flesh of fish as far as possible, regulate and oppress normal pH-value, maintain flesh of fish fribrillin activity, the clear water flesh of fish that step 4) is obtained first is adopted to rinse, afterwards by solid-liquid ratio 1:6(g/mL) add diluted alkaline saline solution and carry out the flesh of fish soaking and rinse, slowly stir 10min, 10min is stood after rinsing, making the flesh of fish fully precipitate, incline diluted alkaline saline solution, repeats aforesaid operations 5 times；Containing 0.15wt% Sal, 0.5wt% sodium bicarbonate in described diluted alkaline saline solution, its water temperature is 0 DEG C, and pH is 8.5；
6) fine straining dehydration: for avoiding the flesh of fish and mechanical friction heating in fine straining process to make flesh of fish temperature too high, ice must be added in ice bank, to reduce body temperature, flesh of fish temperature is made to be maintained at less than 10 DEG C, the fish meat strainer adopting diameter to be 0.5mm again removes the impurity in the flesh of fish, including the fish skin of remaining, fish spicule and broken bone, rotation sieve is adopted to carry out dehydration afterwards, to reduce the loss of protein solid content in the flesh of fish, dehydrating speed is 3000r/min, centrifugation time is 5min, makes the water content control of centrifugal rear minced fish 82%；
7) blend molding: the minced fish sky after fine straining dehydration is beaten 5min, add by Sal, sodium tripolyphosphate afterwards, 8min beaten by the low sodium composite phosphate salt of sodium pyrophosphate composition, it is eventually adding Semen Phaseoli superfine powder, starch, soybean protein, sucrose, monosodium glutamate, the abundant blend 8min of spice, puts into molding in fish-meat ball making machine；
Each component addition percentage is: the flesh of fish 62.3%, starch 5%, Semen Phaseoli superfine powder 20%, soybean protein 3%, sucrose 4%, monosodium glutamate 2%, spice 0.5%, Sal 3%, sodium tripolyphosphate 0.1%, pyrophosphoric acid sodium salt 0.1%；
8) Ohmic heating gel: by the fish pill after molding in left at room temperature 60min, minced fish albumen is sufficiently spread out, adopt the Ohmic heating device of 250V, 10kHz afterwards, molding fish pill is then placed in the canister of Ohmic heating device and carries out Ohmic heating, the voltage gradient applied is 15.0V/cm, to 90 DEG C and fish pill heating is kept 5min, and total heat time heating time is 10min；
9) cooling and freezing: the fish pill after being shaped by gel is positioned in 10 DEG C of cooling water and cools down rapidly, afterwards by fish pill low-temperature quick-freezing 2h, packaging warehouse-in preservation after being-10 DEG C to central temperature.
1. the determination of dietary fiber: adopting the method in GB GB/T5009.88-2008 that the soluble dietary fibre content of fish pill is measured, measurement result is in Table 1；
2. matter structure is analyzed: gained fish pill is cut into the square body that thickness is 2.5cm, it is positioned on TA.XTPlus texture analyser table top, it is respectively adopted P/5S probe and gel strength and the TPA matter structure of sample are tested by the flat cylindrical probe of P/36R type, test speed is 1.0mm/s, trigger force is 5g, experiment parallel assay three times, averages；Analyze result in Table 1.
The characteristics index of table 1 Semen Phaseoli fish pill
From table 1, in gained fish pill of the present invention, soluble dietary fibre content is 4% ~ 6%, and has better elasticity, chewiness etc., is a novel fish pill product.
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention.
Claims (7)
1. the processing method of a high dietary-fiber Semen Phaseoli fish pill, it is characterised in that: include the preparation of Semen Phaseoli superfine powder, select materials, adopt meat, pretreatment, rinsing, fine straining dehydration, blend molding, Ohmic heating gel, the step that cools down and freeze.
2. the processing method of high dietary-fiber Semen Phaseoli fish pill according to claim 1, it is characterised in that: specifically include following steps:
1) preparation of Semen Phaseoli superfine powder: cleaned by Semen Phaseoli clear water, drying is placed in plant pulverizer and pulverizes, cross 60 mesh sieves, then adopt air-flow super micron mill to carry out micronizing process, obtain the Semen Phaseoli superfine powder that particle diameter is 10-50 μm；
2) select materials: choosing fresh ocean fishes is raw material；
3) pretreatment: fresh ocean fishes is scaled, dig abdomen, decaptitate, remove internal organs, and fish body is carried out；
4) meat is adopted: use drum-type meat separator that the pretreated ocean fishes of step 3) is adopted meat；
5) rinsing: first adopt the flesh of fish that step 4) is obtained by clear water to rinse, add diluted alkaline saline solution by solid-liquid ratio 1:6-10 afterwards to carry out the flesh of fish soaking rinsing 10min, stand 10-20min after rinsing, make the flesh of fish fully precipitate, incline diluted alkaline saline solution, repeats aforesaid operations 3-5 time；
6) fine straining dehydration: make flesh of fish temperature be maintained at less than 10 DEG C, the fish meat strainer adopting diameter to be 0.5-1mm removes the impurity in the flesh of fish, rotation sieve is adopted to carry out dehydration afterwards, dehydrating speed is 2000-3000r/min, centrifugation time is 5-10min, makes the water content control of centrifugal rear minced fish at 78-82%；
7) blend molding: the minced fish sky after fine straining dehydration is beaten 5-10min, add the low sodium composite phosphate salt being made up of Sal, sodium tripolyphosphate, sodium pyrophosphate afterwards and beat 5-8min, it is eventually adding Semen Phaseoli superfine powder, starch, soybean protein, sucrose, monosodium glutamate, the abundant blend 5-8min of spice, puts into molding in fish-meat ball making machine；
8) Ohmic heating gel: by the fish pill after molding in left at room temperature 60min, is then placed in the canister of Ohmic heating device and carries out Ohmic heating；
9) cooling and freezing: the fish pill after being shaped by gel is positioned in 10-20 DEG C of cooling water and cools down rapidly, packaging warehouse-in preservation after afterwards fish pill low-temperature quick-freezing to central temperature being-10 DEG C.
3. the processing method of high dietary-fiber Semen Phaseoli fish pill according to claim 1, it is characterised in that: the operating pressure that micronizing described in step 1) processes is 0.7MPa, and systematic air flow is 3-5m3/ min, grader rotating speed is 2400-4000r/min, and charging rate is 12kg/h.
4. the processing method of high dietary-fiber Semen Phaseoli fish pill according to claim 1, it is characterised in that: containing 0.1-0.15wt% Sal, 0.2-0.5wt% sodium bicarbonate in diluted alkaline saline solution described in step 5), its water temperature is 0-10 DEG C, and pH is 7-8.5.
5. the processing method of high dietary-fiber Semen Phaseoli fish pill according to claim 1, it is characterized in that: in step 7), each component addition percentage is: the flesh of fish 62-73%, starch 3-5%, Semen Phaseoli superfine powder 15-20%, soybean protein 2-3%, sucrose 2-4%, monosodium glutamate 1.5-2%, spice 0.5-1.5%, Sal 2-3%, sodium tripolyphosphate 0.1-0.15%, pyrophosphoric acid sodium salt 0.1-0.15%, the percetage by weight sum of each component is 100%.
6. the processing method of high dietary-fiber Semen Phaseoli fish pill according to claim 1, it is characterized in that: Ohmic heating described in step 8) is that to 90 DEG C and fish pill heating is kept 2-5min, the voltage gradient wherein applied is 5.0-15.0V/cm, and total heat time heating time is 5-10min.
7. the high dietary-fiber Semen Phaseoli fish pill that a processing method as claimed in claim 1 prepares, it is characterized in that: in gained Semen Phaseoli fish pill, soluble dietary fibre content accounts for the 4-6% of solid content, its hardness is 700-850, elasticity is 0.830-0.880, chewability is 540-610, cohesion is 0.680-0.720, and gel strength is 400-500g cm-2。
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| CN109077256A (en) * | 2018-09-30 | 2018-12-25 | 大连工业大学 | A kind of preparation method and application of 3D printing minced fillet material |
| CN109247496A (en) * | 2018-08-08 | 2019-01-22 | 中国计量大学 | A kind of black fungus dietary fiber fish ball and preparation method |
| CN116458551A (en) * | 2023-04-06 | 2023-07-21 | 浙江工业大学 | Preparation method of stabilized butter emulsion |
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