CN106418442B - Preparation method of fish mixed rice sauce - Google Patents
Preparation method of fish mixed rice sauce Download PDFInfo
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- CN106418442B CN106418442B CN201610644249.5A CN201610644249A CN106418442B CN 106418442 B CN106418442 B CN 106418442B CN 201610644249 A CN201610644249 A CN 201610644249A CN 106418442 B CN106418442 B CN 106418442B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 5
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- 239000000843 powder Substances 0.000 claims abstract description 38
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 15
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
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- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical class [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
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- 238000001291 vacuum drying Methods 0.000 description 1
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
Abstract
The invention discloses a preparation method of fish mixed rice sauce, which comprises the following steps: cooking and squeezing fresh sea fish without head, tail and viscera to obtain fish meat powder and fish juice; drying the fish powder to obtain dry fish powder; deoiling the fish juice liquid, and concentrating to obtain concentrated fish juice; soaking dried gluten, dewatering, and pulping to obtain filamentous gluten; mixing and rolling the dried fish powder, the concentrated fish juice and the filamentous gluten, adding the seasoning A, and uniformly mixing to obtain a mixture; pressing the mixture into meat pie in a grinding tool, drying, cutting into pieces, and cutting into small meat blocks; and (4) frying the small meat blocks with edible oil and the seasoning B to prepare fish paste, adding an antioxidant, and sterilizing to prepare the fish mixed rice paste product. The invention deoils and concentrates the fish juice liquid, effectively reduces the fishy smell of fish while removing the fish oil which is easy to oxidize, and then recycles the fish juice liquid in the production to be mixed with the fish powder, so that the nutritional value is not lost, and the delicate flavor of the product is increased.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to a method for preparing fish mixed rice sauce by taking marine low-value trash fish as a raw material.
Background
China's oceans store abundant fishery resources, and the quantity of ocean fishing in China exceeds 1400 million tons by 2003. However, as the fishing strength is increased, the marine fishery resources are attenuated year by year, and the proportion of the low-value and medium-value fish caught by the sea in the sea catching amount is increased year by year. Meanwhile, the pollution of the marine environment causes the content of heavy metal and pesticide in the fish body to increase, the harmful substances are mainly concentrated in the head and viscera of the fish, and the content of fish meat is very low.
The small trash fish has rich free amino acid content in the body, delicious taste, small heads and high processing cost, and the heads and the viscera of a plurality of trash fish are directly processed into foods such as fish paste, spicy small fish and the like without being processed. The product has relatively high content of heavy metal and pesticide, and can cause certain influence on health of consumers after long-term consumption. Meanwhile, part of substances in the internal organs of the fish have great influence on the taste, and can cause food-induced allergy of part of people. The fish paste made of the small trash fish without removing heads and internal organs has poor sense, a plurality of bony spurs and harder fish meat, thus reducing the applicable population of the product. Therefore, how to effectively improve the texture of the product in the processing process and reduce the safety risk of the product is very important.
Disclosure of Invention
The invention provides a new idea for processing low-value marine fish, and relates to a preparation method of a fish mixed rice sauce.
In order to achieve the purpose, the invention adopts the following technical scheme
A method for preparing a fish-mixed rice paste, the method comprising the steps of:
(1) removing head, tail and viscera of fresh marine fish, steaming, and squeezing to obtain fish meat powder and fish juice;
(2) drying the fish powder to obtain dry fish powder;
(3) deoiling the fish juice liquid, and concentrating to obtain concentrated fish juice;
(4) soaking dried gluten, dewatering, and pulping to obtain filamentous gluten;
(5) mixing and rolling the dried fish powder, the concentrated fish juice and the filamentous gluten, adding the seasoning A, and uniformly mixing to obtain a mixture;
(6) pressing the mixture in a mould to prepare meat pie, drying, cutting into pieces, and cutting into small meat blocks;
(7) and (4) frying the small meat blocks with edible oil and the seasoning B to prepare fish paste, adding an antioxidant, and sterilizing to prepare the fish mixed rice paste product.
Specifically, the step (1) is operated according to the following method: removing head, tail and viscera of fresh marine fish, steaming, and squeezing in rotary squeezer to obtain fish meat powder and fish juice respectively
The cooking temperature is preferably 90-100 ℃, and more preferably 90-95 ℃.
The step (2) is preferably performed as follows: drying the fish powder at 90-95 ℃ under the vacuum degree of 0.9Mpa until the water content is less than 10%, and then sieving by a 30-mesh sieve to remove fish bones to obtain dried fish powder;
the step (3) is preferably operated as follows: heating the fish juice to 60-80 ℃, centrifuging in a centrifuge to remove oil, taking the oil-free liquid, performing rotary evaporation, and concentrating until the water content is 30-40% to prepare the concentrated fish juice.
The rotation speed of the centrifugation is preferably 4000-5000 r/min.
The step (4) is preferably operated as follows: taking dried gluten, fully soaking the dried gluten in warm water, dehydrating the soaked gluten in a centrifugal machine, and pulping the gluten in a pulping machine for 5-10 min to prepare the filamentous gluten.
The rotating speed of centrifugation in the step (4) is preferably 200-300 r/min.
The dehydration time is generally 5-10 min.
The soaking time is generally 20-40 minutes.
The rotating speed of the beater is preferably 2500-3000 r/m, and more preferably 2800 r/min.
The step (5) is preferably operated as follows:
mixing the dried fish powder, the concentrated fish juice and the filamentous gluten according to a mass ratio of 100: 50-60: 100-150, rolling and kneading for 10-20 minutes in a rolling and kneading machine, adding the seasoning A while rolling and kneading, and uniformly mixing to obtain a mixture;
the seasoning A is salt, composite phosphate, white granulated sugar, dark soy sauce and monosodium glutamate, and the dosage of the salt, the composite phosphate, the white granulated sugar, the dark soy sauce and the monosodium glutamate is 2-4%, 0.1-0.3%, 2-5%, 2.0-5.0% and 0.5-1.0% of the weight of the dried fish powder respectively.
The dark soy sauce is a soy sauce containing caramel pigment, and is convenient for coloring.
The step (6) is preferably operated as follows:
pressing the mixture in a mold to form a meat pie with the thickness of 0.4-0.6 cm, drying the meat pie by microwave until the moisture content is 25-30%, and cutting the dried meat pie into small meat blocks after being chopped and loosened on a loosening machine;
the particle size of the small meat blocks is 0.2-0.4 cm, and preferably 0.3 cm.
The thickness of the patty is preferably 0.5 cm.
The step (7) is preferably operated as follows:
heating edible oil to 180-190 ℃, adding the small meat blocks and the seasoning B, stir-frying until the water content of the materials is 13-18%, cooling, adding antioxidant tea polyphenol into the fish paste obtained, mixing uniformly, filling, and pasteurizing to obtain the fish mixed rice paste product.
The seasoning B is minced garlic, minced ginger, dried chili, peeled peanut, white sesame, salt, dark soy sauce and monosodium glutamate;
the edible oil can be soybean oil, oleum Rapae, oleum Arachidis Hypogaeae, oleum Maydis, oleum Olivarum, oleum Helianthi, oleum Lini, etc.
Further, it is more preferable that the step (7) is operated as follows:
heating soybean oil to 180-190 ℃, adding minced garlic and minced ginger, frying for 2-3 min, adding small meat blocks, simultaneously adding dried chili, peeled peanut and white sesame, quickly stir-frying for 5-6 min, then adding salt, dark soy sauce and monosodium glutamate, continuously stir-frying until the water content of the materials is 13-18%, cooling, adding antioxidant tea polyphenol into the obtained fish paste, uniformly mixing, filling, and pasteurizing to obtain the fish and rice paste product.
The mass ratio of the small meat blocks to the soybean oil to the garlic powder to the ginger powder to the dried chili, the peeled peanut, the white sesame, the salt to the dark soy sauce to the monosodium glutamate is 60: 60-65: 10-15: 5-8: 0.5-1: 10-15: 5-8: 3-5: 3.0-6.0: 0.5 to 1
The dosage of the antioxidant tea polyphenol is 0.03-0.05% of the weight of the fish meat paste.
The fish is squeezed into fish powder and fish juice liquid, and the fish powder is dried and then simply preserved at normal temperature; the production is not influenced by the supply period of raw material fish, and continuous production can be realized; at present, the stability and safety of the fish paste product prepared by using small trash fish as raw materials in the market are greatly influenced by the raw materials.
The squeezed fish juice is rarely utilized in the prior art and is discarded, and the nutritional value and the delicate flavor of food are wasted. The invention first deoils and concentrates the fish juice, can remove easily oxidized fish oil containing fishy substances, and can be reused in production to be mixed with fish powder, so that the nutritional value is not lost, and the delicate flavor of the product is increased.
The water content of the solid product in the fish paste is very low, and in the prior art, the fish meat in the product prepared by directly taking the minced small trash fish as the raw material is very hard, the chewing taste is relatively hard, and meanwhile, the fishbone is visible. The fish mixed rice sauce prepared by compounding the fish protein powder and the gluten serving as raw materials has good elasticity, no bone spur visible to naked eyes, relatively uniform product state and improved palatability.
The fish meat, especially the sea fish, has rich polyunsaturated fatty acid content, is beneficial to human health, but is easy to oxidize, the commercially available fish meat paste is added with the antioxidant, and oil-consuming flavor is easy to generate after the cover of the product is opened.
Fishy smell is an important factor influencing the market popularization of fish products, and the fishy smell substances are mainly the oxidative decomposition and carbon oxides of free fatty acid and are mainly fat-soluble substances. The invention deoils and concentrates the fish juice liquid, effectively reduces the fishy smell of fish while deoiling and concentrating the fish juice liquid to remove the fish oil which is easy to oxidize, and simultaneously adopts vacuum drying and concentration in the drying of the fish powder and the concentration of the fish juice liquid, so that partial fishy smell substances are easy to disperse under negative pressure.
The fish mixed rice sauce has the beneficial effects that the problems of residual bone, hard mouthfeel, residual heavy metal, residual pesticide and the like in the fish mixed rice sauce prepared by taking trash fish as a raw material at present are effectively solved, the product quality is ensured, and the market acceptance of the product is improved.
The fish mixed rice sauce prepared by the method has good taste, high safety and good stability, improves the added value of the product to a certain extent, and deepens the comprehensive utilization of aquatic resources in China. The fish meat mixed with rice paste prepared by the method is attractive in color and luster, harmonious in fish flavor, delicious in taste, free of bony spur and low in fishy smell, and is suitable for wide crowds.
Detailed Description
The technical solution of the present invention is further described with specific examples, but the scope of the present invention is not limited thereto.
Example 1:
fish is selected as raw material
(1) Steaming fresh fish without head, tail and viscera at 95 deg.C for 20min until the fish is well cooked, squeezing in rotary squeezer to obtain fish powder and fish juice respectively
(2) Drying the fish powder at 95 ℃ under the vacuum degree of 0.9Mpa until the water content is 10%, and then sieving by a 30-mesh sieve to remove fish bones to obtain dried fish powder;
(3) heating the fish juice to 60 ℃, centrifuging in a 4000r/min centrifuge to remove oil, taking the oil-free liquid, performing rotary evaporation, and concentrating until the water content is 40% to prepare the concentrated fish juice.
(4) Soaking dried gluten in warm water for 30min, dewatering the soaked gluten in a centrifuge of 200r/min for 5min, and pulping in a beater of 2800r/min for 5min to obtain the filamentous gluten.
(5) And (3) mixing 100g of the dried fish meat powder obtained in the step (2), 50g of the concentrated fish juice obtained in the step (3) and 100g of the filamentous gluten obtained in the step (4), kneading in a kneading machine for 10min, kneading while adding 2.0g of table salt, 0.1g of composite phosphate, 2g of white granulated sugar, 2.0g of dark soy sauce and 0.5g of monosodium glutamate, and uniformly mixing to obtain a mixture.
(6) Pressing the mixture in a mold to obtain a patty with a thickness of 10cm by 60cm by 0.5cm, and microwave drying to water content of 30%. Taking out the dried meat pie, cutting into pieces of 0.3 x 0.3cm after being cut loose on a loosening mill.
(7) And (3) heating 60g of soybean oil to 180 ℃, adding 10g of chopped garlic and 5g of chopped ginger, frying for 2min, adding 60g of the small meat blocks obtained in the step (6), simultaneously adding 0.5g of dried chili, 10g of peeled peanut and 5g of white sesame, quickly stir-frying for 5min, then adding 3g of salt and 0.5g of monosodium glutamate in 3.0g of light soy sauce (with caramel color), and continuously stir-frying until the water content of the material is 13%. And cooling to obtain the fish paste which has enough fragrance and attractive color.
Adding tea polyphenol accounting for 0.03 percent of the weight of the fish paste into the fish paste, uniformly mixing, filling and pasteurizing to obtain the fish mixed rice paste product.
Example 2
Spanish mackerel is selected as raw material
(1) Steaming fresh fish without head, tail and viscera at 100 deg.C for 25min until the fish is well cooked, squeezing in rotary squeezer to obtain fish powder and fish juice respectively
(2) Drying the fish powder at 95 ℃ under the vacuum degree of 0.9Mpa until the water content is 10%, and then sieving by a 30-mesh sieve to remove fish bones to obtain dried fish powder;
(3) heating the fish juice to 70 ℃, centrifuging in a 4000r/min centrifuge to remove oil, taking the oil-free liquid, performing rotary evaporation, and concentrating until the water content is 40% to prepare the concentrated fish juice.
(4) Soaking dried gluten in warm water for 30min, dewatering the soaked gluten in a centrifuge of 200r/min for 5min, and pulping in a beater of 2800r/min for 5min to obtain the filamentous gluten.
(5) And (3) mixing 100g of the dried fish powder obtained in the step (2), 50g of the concentrated fish juice obtained in the step (3) and 130g of the filamentous gluten obtained in the step (4), kneading for 15min in a kneading machine, adding 3.0g of table salt, 0.2g of composite phosphate, 3g of white granulated sugar, 3.0g of light soy sauce (containing caramel pigment) and 0.8g of monosodium glutamate, and uniformly mixing to obtain a mixture.
(6) Pressing the mixture in a mold to obtain a patty with a thickness of 10cm by 60cm by 0.5cm, and microwave drying to water content of 25%. Taking out the dried meat pie, cutting into pieces of 0.3 x 0.3cm after being cut loose on a loosening mill.
(7) And (3) heating 60g of soybean oil to 190 ℃, adding 12g of chopped garlic and 6g of chopped ginger, frying for 3min, adding 60g of the small meat blocks obtained in the step (6), simultaneously adding 0.5g of dried hot pepper, 12g of peeled peanut and 6g of white sesame, quickly stir-frying for 5min, then adding 4g of salt and 0.5g of monosodium glutamate in 4.0g of dark soy sauce, and continuously stir-frying until the water content of the material is 15%. And cooling to obtain the fish paste which has enough fragrance and attractive color.
Adding tea polyphenol accounting for 0.04 percent of the weight of the fish paste into the fish paste, uniformly mixing, filling and pasteurizing to obtain the fish mixed rice paste product.
Example 3
fish is selected as raw material
(1) Steaming fresh fish meat without head, tail and viscera at 90 deg.C for 30min until the fish meat is well cooked, squeezing in rotary squeezer to obtain fish meat powder and fish juice liquid
(2) Drying the fish powder at 95 ℃ under the vacuum degree of 0.9Mpa until the water content is 10%, and then sieving by a 30-mesh sieve to remove fish bones to obtain dried fish powder;
(3) heating the fish juice to 80 ℃, centrifuging in a 4000r/min centrifuge to remove oil, taking the oil-free liquid, performing rotary evaporation, and concentrating until the water content is 40% to obtain concentrated fish juice.
(4) Soaking dried gluten in warm water for 30min, dewatering the soaked gluten in a centrifuge of 200r/min for 5min, and pulping in a beater of 2800r/min for 5min to obtain the filamentous gluten.
(5) And (3) mixing 100g of the dried fish powder obtained in the step (2), 60g of the concentrated fish juice obtained in the step (3) and 150g of the filamentous gluten obtained in the step (4), kneading in a kneading machine for 20min, kneading while adding 4.0g of table salt, 0.3g of composite phosphate, 5g of white granulated sugar, 5.0g of dark soy sauce and 1g of monosodium glutamate, and uniformly mixing to obtain a mixture.
(6) Pressing the mixture in a mold to obtain a patty with a thickness of 10cm by 60cm by 0.5cm, and microwave drying to water content of 30%. Taking out the dried meat pie, cutting into pieces of 0.3 x 0.3cm after being cut loose on a loosening mill.
(7) Heating 60g of soybean oil to 180 ℃, adding 15g of chopped garlic and 8g of chopped ginger, frying for 2min, adding 65g of the small meat blocks obtained in the step (6), simultaneously adding 1g of dried hot pepper, 15g of peeled peanut and 8g of white sesame, quickly stir-frying for 6min, then adding 5g of salt and 1g of monosodium glutamate in 6.0 g of light soy sauce (containing caramel color), and continuously stir-frying until the water content of the material is 18%. And cooling to obtain the fish paste which has enough fragrance and attractive color.
Adding tea polyphenol accounting for 0.05 percent of the weight of the fish paste into the fish paste, uniformly mixing, filling and pasteurizing to obtain the fish mixed rice paste product.
Claims (6)
1. A preparation method of a fish mixed rice sauce is characterized by comprising the following steps:
(1) boiling fresh sea fish without head, tail and viscera, and squeezing in a rotary squeezer to obtain fish meat powder and fish juice respectively;
(2) drying the fish powder at 90-95 ℃ under the vacuum degree of 0.9Mpa until the water content is less than 10%, and then sieving by a 30-mesh sieve to remove fish bones to obtain dried fish powder;
(3) heating the fish juice to 60-80 ℃, centrifuging in a centrifuge to remove oil, taking the oil-free liquid, performing rotary evaporation, and concentrating until the water content is 30-40% to prepare concentrated fish juice;
(4) soaking dried gluten, dewatering, and pulping to obtain filamentous gluten;
(5) mixing the dried fish powder, the concentrated fish juice and the filamentous gluten according to a mass ratio of 100: 50-60: 100-150, rolling and kneading for 10-20 minutes in a rolling and kneading machine, adding the seasoning A while rolling and kneading, and uniformly mixing to obtain a mixture; the seasoning A is salt, composite phosphate, white granulated sugar, dark soy sauce and monosodium glutamate, and the dosage of the salt, the composite phosphate, the white granulated sugar, the dark soy sauce and the monosodium glutamate is respectively 2-4%, 0.1-0.3%, 2-5%, 2.0-5.0% and 0.5-1.0% of the weight of the dried fish powder;
(6) pressing the mixture in a mould to prepare meat pie, drying, cutting into pieces, and cutting into small meat blocks;
(7) and (4) frying the small meat blocks with edible oil and the seasoning B to prepare fish paste, adding an antioxidant, and sterilizing to prepare the fish mixed rice paste product.
2. The method of claim 1, wherein said step (4) is performed by: taking dried gluten, fully soaking the dried gluten in warm water, dehydrating the soaked gluten in a centrifugal machine, and pulping the gluten in a pulping machine for 5-10 min to prepare the filamentous gluten.
3. The method of claim 1, wherein said step (6) is performed by:
pressing the mixture in a mold to obtain meat patties with the thickness of 0.4-0.6 cm, drying the meat patties by microwave until the moisture content is 25-30%, and cutting the dried meat patties into small meat blocks after being chopped and loosened on a loosening machine.
4. A process according to claim 3, wherein the meat pieces have a particle size of 0.2 to 0.4 cm.
5. The method of claim 1, wherein said step (7) is performed by:
heating soybean oil to 180-190 ℃, adding minced garlic and minced ginger, frying for 2-3 min, adding small meat blocks, simultaneously adding dried chili, peeled peanuts and white sesame, quickly stir-frying for 5-6 min, then adding salt, dark soy sauce and monosodium glutamate, continuously stir-frying until the water content of the materials is 13-18%, cooling, adding antioxidant tea polyphenol into the obtained fish paste, uniformly mixing, filling and pasteurizing to obtain a fish and rice paste product;
the mass ratio of the small meat blocks to the soybean oil to the garlic powder to the ginger powder to the dried chili, the peeled peanut, the white sesame, the salt to the dark soy sauce to the monosodium glutamate is 60: 60-65: 10-15: 5-8: 0.5-1: 10-15: 5-8: 3-5: 3.0-6.0: 0.5 to 1.
6. A process as claimed in claim 5, wherein the antioxidant tea polyphenol is present in an amount of 0.03% to 0.05% by weight of the fish paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610644249.5A CN106418442B (en) | 2016-08-05 | 2016-08-05 | Preparation method of fish mixed rice sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101926478A (en) * | 2009-06-26 | 2010-12-29 | 武汉思迈拓科技有限公司 | Method for preparing seafood gluten pickles |
| CN103750419A (en) * | 2014-01-03 | 2014-04-30 | 青岛崂好人海洋生物技术有限公司 | Extraction method for natural instant oyster powder |
| CN105361094A (en) * | 2015-12-10 | 2016-03-02 | 安徽冉升食品有限公司 | Spicy fish meat seasoning and preparation method thereof |
| CN105595221A (en) * | 2015-12-18 | 2016-05-25 | 梅照付 | King fish head, sauce pepper material used for making king fish head and raw baking juice making method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926478A (en) * | 2009-06-26 | 2010-12-29 | 武汉思迈拓科技有限公司 | Method for preparing seafood gluten pickles |
| CN103750419A (en) * | 2014-01-03 | 2014-04-30 | 青岛崂好人海洋生物技术有限公司 | Extraction method for natural instant oyster powder |
| CN105361094A (en) * | 2015-12-10 | 2016-03-02 | 安徽冉升食品有限公司 | Spicy fish meat seasoning and preparation method thereof |
| CN105595221A (en) * | 2015-12-18 | 2016-05-25 | 梅照付 | King fish head, sauce pepper material used for making king fish head and raw baking juice making method |
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