CN106107617A - 一种基于荷叶保鲜的奶香味鱼丸及其制备方法 - Google Patents
一种基于荷叶保鲜的奶香味鱼丸及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Abstract
本发明公开了一种基于荷叶保鲜的奶香味鱼丸,由下列重量份的原料制成:鳙鱼鱼肉180‑200、干荷叶5‑6、木薯粉35‑40、比目鱼干5‑7、红茶汁6‑7、鲜羊奶5‑8、夏枯草2‑3、黄精3‑4、香堇菜1‑2、姜汁3‑4、鸡精4‑5、食盐适量、水适量。本发明采用的鲜羊奶等辅料具有养颜美容、舒缓喉咙的功能,采用的党参等中草药具有滋阴养胃、补益肾脏、润畅通便、解毒的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种基于荷叶保鲜的奶香味鱼丸及其制备方法。
背景技术
鱼丸(鱼圆)是我国传统的、最具代表性的鱼糜制品,深受人们喜爱。广东珠江三角洲一带传统的鱼丸是用鲮鱼肉制作的,但近年来鲮鱼资源越来越缺乏,开发新的鱼肉资源显得越来越重要。鳙鱼俗称胖头鱼,由于鱼头大而肥美,可烹调成佳味菜肴,因此鳙鱼鱼头市场价格较高,而鱼肉市场价格则较低。为了提高鳙鱼鱼肉的附加值,可以选用鳙鱼鱼肉为材料,加入食盐、辅料等擂溃成鱼浆,再成型、加热成弹性的凝胶状食品:鱼丸。目前鱼丸制品多采用冷冻贮藏和分销模式,在贮运和销售过程中存在能耗高、成本高等问题,并且冻藏还会影响鱼丸制品的食用品质。倘若能实现在0℃左右的冷藏条件下贮藏,达到较长的保质期,可节省能耗和成本,然而,这对保鲜技术以及鱼丸成品的凝胶强度和耐折度都有着较高的要求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种基于荷叶保鲜的奶香味鱼丸及其制备方法。
本发明是通过以下技术方案实现的:
一种基于荷叶保鲜的奶香味鱼丸,由下列重量份的原料制成:
鳙鱼鱼肉180-200、干荷叶5-6、木薯粉35-40、比目鱼干5-7、红茶汁6-7、鲜羊奶5-8、夏枯草2-3、黄精3-4、香堇菜1-2、姜汁3-4、鸡精4-5、食盐适量、水适量。
所述的一种基于荷叶保鲜的奶香味鱼丸的制备方法,包括以下步骤:
(1)将鳙鱼鱼肉置于5-10℃的5倍量的清水中漂洗1次,再置于5-10℃的5倍量的稀碱盐水中漂洗1次,稀碱盐水中含有0.15%的食盐、0.2%的碳酸氢,再置于5-10℃的5倍量的浓度为0.15%的食盐水溶液中漂洗1次,最后转至离心机中在5-10℃条件下脱水8-10min,工艺参数为:3000-3500r/min,水分控制在80-82%,备用;
(2)将干荷叶切成条状后置于超微粉碎机中,粉碎成100目以上的荷叶粉,备用;
(3)将夏枯草、黄精、香堇菜混合,加5-8倍水文火煎煮30-40min,过滤除渣,得中药液,再将中药液经喷雾干燥处理后得中药粉;
(4)将红茶汁与鲜羊奶勾兑,制成奶茶,将比目鱼干置于奶茶中浸泡20-30min,捞出沥干待用;将比目鱼干切成块后置于烤箱中烘干水分,研磨成粉;
(5)将步骤(1)脱水后的鳙鱼鱼肉置于绞肉机中在0-10℃条件下绞5-8min;将绞碎的鱼肉糜,进行空擂4min;加入鱼肉糜重量比2-3%的食盐,进行盐擂8min;加入步骤(2)、(3)、(4)处理后的物料以及剩余各原料,进行味擂16min;将擂溃后的物料置于模具中成型;
(7)将凝胶化成型的鱼丸先置于40℃的热水中保持35-40min,然后快速升温至90℃保持25-30min,最后快速冷却至室温,出料,即得。
本发明的优点是:本发明将荷叶制成粉末添加到鱼丸中,荷叶富含膳食纤维,其中水不溶性膳食纤维(纤维素、半纤维素等)具有较强的吸水力和溶胀性,吸水后体积增大,能够牢牢束缚水分,减少鱼丸在后期热处理过程中水分的流失,而水溶性膳食纤维(果胶等)具有良好的亲水性,其分子中暴露的游离羟基不仅与水相互作用,也与鱼肉中的部分脂肪酸结合,可减少脂肪流失,同时由于荷叶中富含叶绿素等脂溶性色素,可与脂肪结合,因此使得制成的鱼丸成品呈淡绿色,增强食欲;另外,荷叶粉颗粒会成为鱼肉糜中蛋白质网状结构的“填充物”,增强凝胶结构的致密性,从而使硬度增强;而且,荷叶粉中含有的黄酮、生物碱和挥发油等成分对细菌均有较强的抑制作用,是天然的保鲜剂;本发明对鳙鱼鱼肉进行三次漂洗,其中第二次漂洗采用稀碱盐水,既能更好的促进水溶性蛋白质的溶出和出去,有能将鱼肉的PH值提高至接近中性,从而增强鱼丸的凝胶强度和耐折度;本发明采用木薯粉代替传统的淀粉、将成型后的鱼丸进行先预热再迅速加热的方式,均可进一步提高鱼丸的弹性、凝胶强度;此外,本发明采用的鲜羊奶等辅料具有养颜美容、舒缓喉咙的功能,采用的党参等中草药具有滋阴养胃、补益肾脏、润畅通便、解毒的功效。
具体实施方式
一种基于荷叶保鲜的奶香味鱼丸,由下列重量份的原料制成:
鳙鱼鱼肉180、干荷叶5、木薯粉35、比目鱼干5、红茶汁6、鲜羊奶5、夏枯草2、黄精3、香堇菜1、姜汁3、鸡精4、食盐适量、水适量。
所述的一种基于荷叶保鲜的奶香味鱼丸的制备方法,包括以下步骤:
(1)将鳙鱼鱼肉置于5℃的5倍量的清水中漂洗1次,再置于5℃的5倍量的稀碱盐水中漂洗1次,稀碱盐水中含有0.15%的食盐、0.2%的碳酸氢,再置于5℃的5倍量的浓度为0.15%的食盐水溶液中漂洗1次,最后转至离心机中在5℃条件下脱水8min,工艺参数为:3000r/min,水分控制在80%,备用;
(2)将干荷叶切成条状后置于超微粉碎机中,粉碎成100目以上的荷叶粉,备用;
(3)将夏枯草、黄精、香堇菜混合,加5倍水文火煎煮30min,过滤除渣,得中药液,再将中药液经喷雾干燥处理后得中药粉;
(4)将红茶汁与鲜羊奶勾兑,制成奶茶,将比目鱼干置于奶茶中浸泡20min,捞出沥干待用;将比目鱼干切成块后置于烤箱中烘干水分,研磨成粉;
(5)将步骤(1)脱水后的鳙鱼鱼肉置于绞肉机中在0℃条件下绞5min;将绞碎的鱼肉糜,进行空擂4min;加入鱼肉糜重量比2%的食盐,进行盐擂8min;加入步骤(2)、(3)、(4)处理后的物料以及剩余各原料,进行味擂16min;将擂溃后的物料置于模具中成型;
(7)将凝胶化成型的鱼丸先置于40℃的热水中保持35min,然后快速升温至90℃保持25min,最后快速冷却至室温,出料,即得。
Claims (2)
1.一种基于荷叶保鲜的奶香味鱼丸,其特征在于由下列重量份的原料制成:
鳙鱼鱼肉180-200、干荷叶5-6、木薯粉35-40、比目鱼干5-7、红茶汁6-7、鲜羊奶5-8、夏枯草2-3、黄精3-4、香堇菜1-2、姜汁3-4、鸡精4-5、食盐适量、水适量。
2.根据权利要求1所述的一种基于荷叶保鲜的奶香味鱼丸的制备方法,其特征在于包括以下步骤:
(1)将鳙鱼鱼肉置于5-10℃的5倍量的清水中漂洗1次,再置于5-10℃的5倍量的稀碱盐水中漂洗1次,稀碱盐水中含有0.15%的食盐、0.2%的碳酸氢,再置于5-10℃的5倍量的浓度为0.15%的食盐水溶液中漂洗1次,最后转至离心机中在5-10℃条件下脱水8-10min,工艺参数为:3000-3500r/min,水分控制在80-82%,备用;
(2)将干荷叶切成条状后置于超微粉碎机中,粉碎成100目以上的荷叶粉,备用;
(3)将夏枯草、黄精、香堇菜混合,加5-8倍水文火煎煮30-40min,过滤除渣,得中药液,再将中药液经喷雾干燥处理后得中药粉;
(4)将红茶汁与鲜羊奶勾兑,制成奶茶,将比目鱼干置于奶茶中浸泡20-30min,捞出沥干待用;将比目鱼干切成块后置于烤箱中烘干水分,研磨成粉;
(5)将步骤(1)脱水后的鳙鱼鱼肉置于绞肉机中在0-10℃条件下绞5-8min;将绞碎的鱼肉糜,进行空擂4min;加入鱼肉糜重量比2-3%的食盐,进行盐擂8min;加入步骤(2)、(3)、(4)处理后的物料以及剩余各原料,进行味擂16min;将擂溃后的物料置于模具中成型;
(7)将凝胶化成型的鱼丸先置于40℃的热水中保持35-40min,然后快速升温至90℃保持25-30min,最后快速冷却至室温,出料,即得。
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林日高等: "加工条件、淀粉、食用胶对鱼丸 凝胶强度和耐折度的影响", 《食品科技》 * |
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