CN106072053A - Thallus Porphyrae the kidney invigorating is nourished heart fish grain and preparation method thereof - Google Patents

Abstract

The invention discloses a main laver the kidney invigorating to nourish heart fish grain, be made up of following raw material: Ctenopharyngodon idellus 300 310, Thallus Porphyrae 20 24, nigecose 8 10, winter folium mori 34, Caulis Sacchari sinensis juice 30 35, corn starch 9 11, maltodextrin 8 10, carrageenan 4.5 5, Semen sojae atricolor degreasing and destinking egg albumen powder 57, flavouring agent and water are appropriate；In the fish grain course of processing of the present invention, raw material type is many, there are Thallus Porphyrae, nigecose, Caulis Sacchari sinensis juice etc., have employed predrainage before boiling is tasty to process, the nutritional labeling that can make the tasty absorption of boiling is many, and comprehensive nutrition is worth height, is eaten for a long time and is of value to healthy, can the kidney invigorating nourish heart, in the course of processing, repeatedly carry out defishying, go removing fishy odor effective, in the course of processing, additionally with the addition of binding agent also make the cohesiveness of fish grain of the present invention and chewability excellent.

Description

Thallus Porphyrae the kidney invigorating is nourished heart fish grain and preparation method thereof

Technical field

The present invention relates to leisure food and technology field thereof, mainly one main laver the kidney invigorating nourish heart fish grain and Preparation method.

Background technology

In leisure fish product, fish grain is a kind of high protein, low fat, nutritious and instant, delicious flavour Novel leisure food, is welcome by Children and teenager deeply.Therefore exploitation fish grain leisure food has good prospects, it is contemplated that has and compares Big market prospect, may create bigger economic benefit.

But from the point of view of pursuing the modern of health, nutrition, taste, utilize the native raw meat of the fish grain that fresh-water fishes Ctenopharyngodon idellus processes Taste is serious, and its bad smell problem has become the big bottleneck limiting its development and consuming, prior art fresh-water fishes processing fish grain mistake Mostly Cheng Zhong, be to be covered the fishy smell of freshwater fish products by the spice or the distinctive local flavor of some taste compounds using other, Remove fishy smell weak effect, thus fresh-water fishes except raw meat be focusing mainly now on one of problem.

Summary of the invention

The present invention is in order to make up the defect of prior art, it is provided that a main laver the kidney invigorating is nourished heart fish grain and preparation method thereof.

The present invention is achieved by the following technical solutions:

One main laver the kidney invigorating is nourished heart fish grain, it is characterised in that be made up of following raw material:

Ctenopharyngodon idellus 300-310, Thallus Porphyrae 20-24, nigecose 8-10, winter folium mori 3-4, Caulis Sacchari sinensis juice 30-35, corn starch 9-11, Fructus Hordei Germinatus are stuck with paste Essence 8-10, carrageenan 4.5-5, Semen sojae atricolor degreasing and destinking egg albumen powder 5-7, flavouring agent and water are appropriate；

Described flavouring agent, is made up of following raw material:

Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, five spice powder 2.4-3, Fructus Capsici powder 2-2.5.

A described main laver the kidney invigorating is nourished heart the preparation method of fish grain, it is characterised in that comprise the following steps:

(1) 5-6 times of water water of winter folium mori is carried 3-4 time, filter and remove residue, the extracting solution obtained is merged, and latter incorporated extraction Concentrated solution, concentrated solution and Caulis Sacchari sinensis juice mixing and stirring are made in liquid heating concentration；

(2) by Thallus Porphyrae water proof steaming and decocting, cook post-drying grinds, in powder, add 8-10 times of hot water heating brewing, then by nigecose also Admix wherein, agitating heating, until enduring of nigecose, then mix with the gained material of step 1, stir and make nutritional solution；

(3) select fresh and alive Ctenopharyngodon idellus, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Ctenopharyngodon idellus, fin, internal organs, then by fish Put into after leaching is scalded 3 ~ 5 seconds in boiling water and take out, remove fish skin, the cutting of fish body is carried out piecemeal, the wide 3 ~ 4cm of fish block；

(4) fish block step 3 processed is put in water and is rinsed, and adds the Sal of oppress quality 0.1% in the water of rinsing, During rinsing, fish block is slowly stirred in water, take out afterflush clean, then fish block is put into 0.15% calcium chloride and 0.15% ice vinegar Acid mixed solution soaks 1-2 hour, further takes out flushing,

(5) fish block step 4 processed is laid on gauze, and in air dry oven, 60-65 DEG C carries out predrainage and be dried 1.5-2 Hour,

(6) the fish block of step 5 predrainage is put in step 2 nutritional solution of 3-4 times, in electric pressure cooker, carry out boiling, simultaneously Adding antioxidant tert-butylhydroquinone and synergist citric acid in nutritional solution, boiling is ceased fire after 25-30 minute and is continued leaching Stain 25-30 minute；Fish block after steaming and decocting again in air dry oven 60-65 DEG C carry out predrainage and be dried 1.5-2 hour；

(7) the fish block after dehydration step 6 processed is put in pulverizer and is pulverized, then is positioned in frying pan by the flesh of fish of pulverizing, Flavouring agent and carrageenan, corn starch, Semen sojae atricolor degreasing and destinking egg albumen powder, maltodextrin are also placed in after a small amount of water dissolution simultaneously In the flesh of fish, and mixing and stirring, then limit heating edge stirs stirring, stirs 10-12 minute；

(8) being put in fish grain mould by the flesh of fish that step 7 stirs compressing, the fish grain of molding is placed in baking box Baking, uses and carries out oven drying method from low temperature to high-temperature gradient segmentation, first 65 DEG C of bakings 2.5 hours, again 75 DEG C of bakings 1 hour, then Continuing regulation temperature to dry 0.5 hour at 85 DEG C, finally regulation temperature is toasted 2-3 minute at 130 DEG C, and water content is about 25%, After fish grain is cooled to room temperature, with compound tin platinum paper independent packaging, then be packaged into bag with laminated film bag.

The invention have the advantage that

Soaking dormancy 10 ~ 15 during fresh and alive Hypophthalmichthys molitrix puts into the cold water of 2-4 DEG C in step 3 of the present invention after rinsing well is in order to subtract Stress when slaughtering less, improves fillet quality, makes goods obtain good mouthfeel and outward appearance,

Hypophthalmichthys molitrix is soaked in cold water and fish body can be made the most hardening, is also convenient for subsequent slice operation；

In step 4, the purpose of fish block rinsing is to remove to affect the water-solubility protein of product quality, blood stains, enzyme etc., in post rinse water Also put into saline and can reduce fishy smell, place in 0.15% calcium chloride and 0.15% glacial acetic acid mixed solution soak be utilize neutralize, The chemical reactions such as oxidoreduction reach the purpose of eliminating sargassum smell, further remove removing fishy odor；

It is the tasty absorption nutrition in order to fish block can be faster and better in step 6 boiling process that step 5 fish block is dehydrated in advance, step 6 Nutritional solution in be also added with antioxidant tert-butylhydroquinone and synergist citric acid so that the fish block non-oxidizability of processing Good；

Step 7 adds in the flesh of fish pulverized carrageenan, corn starch, Semen sojae atricolor degreasing and destinking egg albumen powder and maltodextrin, energy Improve structure of fish muscle, its tackness, cohesiveness, deadlocked property, chewability, elasticity and toughness are improved；Because steaming and decocting After the flesh of fish, the degeneration of fish protein make the flesh of fish lose formed gel ability, so need add binding agent could realize product The molding of product, otherwise fish granule product easily ftractures in dry run, it is difficult to molding.And corn starch, maltodextrin, OK a karaoke club Glue, Semen sojae atricolor degreasing and destinking egg albumen powder are the binding agent in fish grain production process.These materials must limit stirring in mixed process Limit is heated, and so can make the additive gelatinizings such as starch, produce certain cohesive force, is beneficial to shape.

Use when step 8 is dried and carry out oven drying method from low temperature to high-temperature gradient segmentation, so can make the soft or hard of fish grain goods Spend moderate, and there is strong fragrance.

In the fish grain course of processing of the present invention, raw material type is many, has Thallus Porphyrae, nigecose, Caulis Sacchari sinensis juice etc., have employed before boiling is tasty Predrainage process, the nutritional labeling that can make the tasty absorption of boiling is many, comprehensive nutrition be worth height, be eaten for a long time be of value to health be good for Health, can nourish heart, repeatedly carries out defishying, go removing fishy odor effective, additionally in the course of processing in the course of processing in the kidney invigorating With the addition of binding agent also makes the cohesiveness of fish grain of the present invention and chewability excellent.

Detailed description of the invention

One main laver the kidney invigorating is nourished heart fish grain, is made up of following raw material:

Ctenopharyngodon idellus 300-310, Thallus Porphyrae 20-24, nigecose 8-10, winter folium mori 3-4, Caulis Sacchari sinensis juice 30-35, corn starch 9-11, Fructus Hordei Germinatus are stuck with paste Essence 8-10, carrageenan 4.5-5, Semen sojae atricolor degreasing and destinking egg albumen powder 5-7, flavouring agent and water are appropriate；

Described flavouring agent, is made up of following raw material:

Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, five spice powder 2.4-3, Fructus Capsici powder 2-2.5.

One main laver the kidney invigorating is nourished heart the preparation method of fish grain, comprises the following steps:

(1) 5-6 times of water water of winter folium mori is carried 3-4 time, filter and remove residue, the extracting solution obtained is merged, and latter incorporated extraction Concentrated solution, concentrated solution and Caulis Sacchari sinensis juice mixing and stirring are made in liquid heating concentration；

(2) by Thallus Porphyrae water proof steaming and decocting, cook post-drying grinds, in powder, add 8-10 times of hot water heating brewing, then by nigecose also Admix wherein, agitating heating, until enduring of nigecose, then mix with the gained material of step 1, stir and make nutritional solution；

(3) select fresh and alive Ctenopharyngodon idellus, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Ctenopharyngodon idellus, fin, internal organs, then by fish Put into after leaching is scalded 3 ~ 5 seconds in boiling water and take out, remove fish skin, the cutting of fish body is carried out piecemeal, the wide 3 ~ 4cm of fish block；

(4) fish block step 3 processed is put in water and is rinsed, and adds the Sal of oppress quality 0.1% in the water of rinsing, During rinsing, fish block is slowly stirred in water, take out afterflush clean, then fish block is put into 0.15% calcium chloride and 0.15% ice vinegar Acid mixed solution soaks 1-2 hour, further takes out flushing,

(5) fish block step 4 processed is laid on gauze, and in air dry oven, 60-65 DEG C carries out predrainage and be dried 1.5-2 Hour,

(6) the fish block of step 5 predrainage is put in step 2 nutritional solution of 3-4 times, in electric pressure cooker, carry out boiling, simultaneously Adding antioxidant tert-butylhydroquinone and synergist citric acid in nutritional solution, boiling is ceased fire after 25-30 minute and is continued leaching Stain 25-30 minute；Fish block after steaming and decocting again in air dry oven 60-65 DEG C carry out predrainage and be dried 1.5-2 hour；

(7) the fish block after dehydration step 6 processed is put in pulverizer and is pulverized, then is positioned in frying pan by the flesh of fish of pulverizing, Flavouring agent and carrageenan, corn starch, Semen sojae atricolor degreasing and destinking egg albumen powder, maltodextrin are also placed in after a small amount of water dissolution simultaneously In the flesh of fish, and mixing and stirring, then limit heating edge stirs stirring, stirs 10-12 minute；

(8) being put in fish grain mould by the flesh of fish that step 7 stirs compressing, the fish grain of molding is placed in baking box Baking, uses and carries out oven drying method from low temperature to high-temperature gradient segmentation, first 65 DEG C of bakings 2.5 hours, again 75 DEG C of bakings 1 hour, then Continuing regulation temperature to dry 0.5 hour at 85 DEG C, finally regulation temperature is toasted 2-3 minute at 130 DEG C, and water content is about 25%, After fish grain is cooled to room temperature, with compound tin platinum paper independent packaging, then be packaged into bag with laminated film bag.

Claims (2)

1. a main laver the kidney invigorating is nourished heart fish grain, it is characterised in that be made up of following raw material:

Ctenopharyngodon idellus 300-310, Thallus Porphyrae 20-24, nigecose 8-10, winter folium mori 3-4, Caulis Sacchari sinensis juice 30-35, corn starch 9-11, Fructus Hordei Germinatus are stuck with paste Essence 8-10, carrageenan 4.5-5, Semen sojae atricolor degreasing and destinking egg albumen powder 5-7, flavouring agent and water are appropriate；

Described flavouring agent, is made up of following raw material:

Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, five spice powder 2.4-3, Fructus Capsici powder 2-2.5.

A main laver the kidney invigorating the most according to claim 1 is nourished heart the preparation method of fish grain, it is characterised in that include following step Rapid:

(1) 5-6 times of water water of winter folium mori is carried 3-4 time, filter and remove residue, the extracting solution obtained is merged, and latter incorporated extraction Concentrated solution, concentrated solution and Caulis Sacchari sinensis juice mixing and stirring are made in liquid heating concentration；

(2) by Thallus Porphyrae water proof steaming and decocting, cook post-drying grinds, in powder, add 8-10 times of hot water heating brewing, then by nigecose also Admix wherein, agitating heating, until enduring of nigecose, then mix with the gained material of step 1, stir and make nutritional solution；

(3) select fresh and alive Ctenopharyngodon idellus, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Ctenopharyngodon idellus, fin, internal organs, then by fish Put into after leaching is scalded 3 ~ 5 seconds in boiling water and take out, remove fish skin, the cutting of fish body is carried out piecemeal, the wide 3 ~ 4cm of fish block；

(4) fish block step 3 processed is put in water and is rinsed, and adds the Sal of oppress quality 0.1% in the water of rinsing, During rinsing, fish block is slowly stirred in water, take out afterflush clean, then fish block is put into 0.15% calcium chloride and 0.15% ice vinegar Acid mixed solution soaks 1-2 hour, further takes out flushing,

(5) fish block step 4 processed is laid on gauze, and in air dry oven, 60-65 DEG C carries out predrainage and be dried 1.5-2 Hour,

(6) the fish block of step 5 predrainage is put in step 2 nutritional solution of 3-4 times, in electric pressure cooker, carry out boiling, simultaneously Adding antioxidant tert-butylhydroquinone and synergist citric acid in nutritional solution, boiling is ceased fire after 25-30 minute and is continued leaching Stain 25-30 minute；Fish block after steaming and decocting again in air dry oven 60-65 DEG C carry out predrainage and be dried 1.5-2 hour；

(7) the fish block after dehydration step 6 processed is put in pulverizer and is pulverized, then is positioned in frying pan by the flesh of fish of pulverizing, Flavouring agent and carrageenan, corn starch, Semen sojae atricolor degreasing and destinking egg albumen powder, maltodextrin are also placed in after a small amount of water dissolution simultaneously In the flesh of fish, and mixing and stirring, then limit heating edge stirs stirring, stirs 10-12 minute；

(8) being put in fish grain mould by the flesh of fish that step 7 stirs compressing, the fish grain of molding is placed in baking box Baking, uses and carries out oven drying method from low temperature to high-temperature gradient segmentation, first 65 DEG C of bakings 2.5 hours, again 75 DEG C of bakings 1 hour, then Continuing regulation temperature to dry 0.5 hour at 85 DEG C, finally regulation temperature is toasted 2-3 minute at 130 DEG C, and water content is about 25%, After fish grain is cooled to room temperature, with compound tin platinum paper independent packaging, then be packaged into bag with laminated film bag.