CN106722381A - A kind of high tenacity swallow skin and preparation method thereof - Google Patents
A kind of high tenacity swallow skin and preparation method thereof Download PDFInfo
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- CN106722381A CN106722381A CN201611021205.3A CN201611021205A CN106722381A CN 106722381 A CN106722381 A CN 106722381A CN 201611021205 A CN201611021205 A CN 201611021205A CN 106722381 A CN106722381 A CN 106722381A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 47
- 239000000084 colloidal system Substances 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000002002 slurry Substances 0.000 claims abstract description 28
- 229920001592 potato starch Polymers 0.000 claims abstract description 17
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 16
- 239000002131 composite material Substances 0.000 claims abstract description 16
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 16
- 239000010452 phosphate Substances 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000005057 refrigeration Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 8
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 229920000161 Locust bean gum Polymers 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 235000010420 locust bean gum Nutrition 0.000 claims description 7
- 239000000711 locust bean gum Substances 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 2
- 229920006335 epoxy glue Polymers 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 abstract description 15
- 238000000034 method Methods 0.000 abstract description 12
- 238000009835 boiling Methods 0.000 abstract description 8
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 11
- 238000010411 cooking Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 5
- 239000000499 gel Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 4
- 229940048086 sodium pyrophosphate Drugs 0.000 description 4
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000000956 alloy Substances 0.000 description 1
- 229910045601 alloy Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 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 present invention discloses a kind of high tenacity swallow skin, and with minced fillet as primary raw material, the parts by weight of each raw material are the swallow skin：60~80 parts of frozen minced fillets, 10~20 parts of modified potato starch, 50~70 parts of frozen water, solidifying 5~10 parts of the slurry of colloid mixture, 0.3~0.6 part of TG enzymes, 0.5~1.5 part of edible salt, 0.03~0.1 part of 0.5~2.5 part of white granulated sugar, 0.03~0.06 part of composite phosphate and D-sorbite, the swallow skin are nutritious, crisp texture, with toughness and elasticity higher.The invention also discloses a kind of preparation method of high tenacity swallow skin, the method technique is easy, and operation is feasible, improves the gel strength of fish meat-oatmeal wrapper, improves the product quality of fish meat-oatmeal wrapper, enhances the boiling resistance of swallow skin.
Description
Technical field
The present invention relates to aquatic products intensive processing technical field, more particularly, to a kind of high tenacity swallow skin and its preparation side
Method.
Background technology
Meat swallow, also cries peaceful swallow, is the traditional properties snack very famous together of Fujian province Fuzhou City, even more good fortune
One famous dish essential in the traditional custom of state, or even have the saying of " without swallow not into seat, not grown up without swallow ".Traditional meat swallow
Swallow skin, into mud, is mixed starch, salt etc. and prolonged and be pressed into thin slice and be made by pig back leg lean meat bastinade.
With the development of social economy, growth in the living standard, eating habit and the demand of consumers there occurs substantially
Change, increasing consumer pursues more healthy food and life style, and oppresses nutritious easy to digest because of its, more
To be more subject to the favor and high praise of people.But to oppress the swallow skin for primary raw material because the gelling performance of the flesh of fish itself has
Limit, boiling fastness is poor, is not suitable for cooking (especially ODEN series of products) for a long time, therefore improve the gelling performance of the flesh of fish very
It is necessary.The method for improving minced fillet and its product gelling performance is a lot, except optimization rinsing and beating is burst in addition to technique, usually through adding one
A little additives improve minced fish gel quality.Such as adding high-quality frozen minced fillets, starch, TG enzymes can improve minced fish gel
Consistency and elasticity；The mouthfeel of fish meat-oatmeal wrapper can also greatly be improved.But it is tough to fish meat-oatmeal wrapper on additives at present
Property influence research it is less, and the laboratory research stage is rested essentially within, how by the theoretical research of gel performance of minced fish product
It is combined with surimi product industrialization production, improves flesh of fish swallow skin product quality extremely urgent.
The content of the invention
It is an object of the present invention to provide a kind of high tenacity swallow skin, the swallow skin is nutritious, crisp texture, elasticity ten
Foot, inoxidizability and boiling fastness are strong；
It is a further object to provide a kind of preparation method of high tenacity swallow skin, the preparation method technique is easy,
Operation is feasible, with good nutritive value and commercial value.
To reach above-mentioned purpose, the present invention uses following technical proposals：
A kind of high tenacity swallow skin, including following parts by weight raw material：60~80 parts of frozen minced fillets, modified potato starch
10~20 parts, 50~70 parts of frozen water, solidifying 5~10 parts of the slurry of colloid mixture, 0.3~0.6 part of TG enzymes, 0.5~1.5 part of edible salt, in vain
0.03~0.1 part of 0.5~2.5 part of granulated sugar, 0.03~0.06 part of composite phosphate and D-sorbite.
Wherein, it by mass ratio is 3-5 that the solidifying slurry of the colloid mixture is：20-25：The colloid of 70-75, modified potato starch
It is obtained after well mixed with water.
Preferably, it is in 55-65 DEG C of total Water 30% by colloid and modified potato starch that the colloid mixture coagulates slurry
After mixed on low speed is uniform in warm water, add total Water 70% 95-100 DEG C of hot water at a high speed stir it is prepared, after cooling
Put 4 DEG C of refrigerations standby.
Wherein, the low speed is 1000 revs/min；The high speed is 3000 revs/min.
It is furthermore preferred that the colloid be by mass ratio be 4-6：2-4：The carragheen of 1-2, locust bean gum, guar gum are mixed
It is obtained after conjunction.
A kind of preparation method of high tenacity swallow skin, comprises the following steps：
(1) by frozen minced fillets thaw to central temperature reach -6~-2 DEG C when, be made the minced fillet piece of thickness 0.5-0.8cm；
(2) under the conditions of 0~10 DEG C, minced fillet piece is cut and is mixed to without obvious particle, add frozen water, composite phosphate to cut afterwards
Mix to without careful slurry, adding edible salt, TG enzymes to cut and mix to uniform, obtain mixture；
(3) under the conditions of 5~15 DEG C, the mixture obtained by step (2) is added into modified potato starch, frozen water, is mixed
Rubber alloy body coagulates slurry, white granulated sugar, the tumbling of D-sorbite vacuum uniformly, obtains swallow surface group；
(4) the swallow surface obtained by step (3) is rolled into a ball into refrigeration；
(5) the swallow surface after refrigeration is rolled into a ball and is taken out, the thick sake skins of 0.5-1mm are pressed into using oodle maker, obtain final product high tenacity
Swallow skin.
Preferably, the vacuum of step (3) the vacuum tumbling is 0.05-0.09MPa, and built-in temperature is 5-10 DEG C, rolling
The time is rubbed for 10-15min.
Preferably, step (4) refrigeration is placed in 4 DEG C of 8~12h of refrigeration.
Beneficial effects of the present invention are as follows：
(1) fish meat-oatmeal wrapper prepared by the present invention, on the one hand replaces pig back leg meat to make swallow skin by using the flesh of fish, improves
The trophic structure and value of traditional swallow skin；Addition TG enzymes and colloid mixture coagulate slurry to improve the Gelatin Quality of swallow skin, improve the flesh of fish
The brittleness and toughness of swallow skin；On the other hand the gel strength of fish meat-oatmeal wrapper is improved by optimization processing technology, improves flesh of fish swallow
The product quality of skin, strengthens the boiling resistance of swallow skin.
(2) by the theoretical research of swallow skin gelling performance, with processing technology optimization, both are combined the present invention, are prepared for one kind
Nutritious, inoxidizability and boiling fastness are strong, crisp texture, and the flesh of fish of high-quality can be still kept by long-time soaking cooking
Swallow skin, can more meet consumer increasingly to food health, the demand of safety.
(3) processing method of the invention, technique is easy, and operation is feasible, with good nutritive value and commercial value.
Brief description of the drawings
Specific embodiment of the invention is described in further detail below in conjunction with the accompanying drawings.
Fig. 1 shows the gained swallow skin of embodiment 1 with the gained swallow skin brittleness of comparative example 1,2,3 and the Data Comparison of toughness；
Fig. 2 shows the Data Comparison of the gained swallow skin of embodiment 1 and the gained swallow skin cooking loss rate of comparative example 1,2,3；
Fig. 3 shows the Data Comparison of the gained swallow skin of embodiment 1 and the gained swallow integumentary sense organ's quality of comparative example 1,2,3.
Specific embodiment
In order to illustrate more clearly of the present invention, the present invention is done further with reference to preferred embodiments and drawings
It is bright.Similar part is indicated with identical reference in accompanying drawing.It will be appreciated by those skilled in the art that institute is specific below
The content of description is illustrative and be not restrictive, and should not be limited the scope of the invention with this.
A kind of preparation method of high tenacity swallow skin of embodiment 1
A kind of preparation method of high tenacity swallow skin, comprises the following steps：
(1) by 60 parts of frozen minced fillets thaw to central temperature reach -6 DEG C when, with flaking power blader into thickness 0.5cm minced fillet
Piece；
(2) under the conditions of 0 DEG C, the minced fillet piece that step (1) is obtained is cut using frequency conversion cutmixer is mixed to no obvious particle,
40 portions of frozen water, 0.04 part of composite phosphate are added to cut and mix to without careful slurry afterwards, addition 1 part of edible salt, 0.4 part of TG enzyme are cut and mixed
To uniform, mixture is obtained；The composite phosphate is sodium tripolyphosphate, sodium pyrophosphate, the mixture of calgon；
(3) under the conditions of 5 DEG C, mixture that step (2) is obtained add 15 parts of modified potato starch, 10 portions of frozen water,
10 parts of solidifying slurries of colloid mixture, 2.5 portions of white granulated sugars, 0.05 part of D-sorbite are added to vacuum tumbler, the uniform (vacuum of tumbling
0.05MPa, built-in temperature is 5 DEG C), after 10min, obtain swallow surface group；It by mass ratio is 3 that the solidifying slurry of the colloid mixture is：20：
It is obtained after 75 colloid, modified potato starch and water are well mixed；The colloid be by mass ratio be 4：2：1 carragheen,
It is obtained after locust bean gum, guar gum mixing；
(4) the swallow surface group obtained by step (3) is placed in 4 DEG C of freezers and places 10h；
(5) the swallow surface after refrigeration is rolled into a ball and is taken out, the thick sake skins of 0.5mm are pressed into using oodle maker, high tenacity swallow is obtained
Skin.
A kind of preparation method of high tenacity swallow skin of embodiment 2
A kind of preparation method of high tenacity swallow skin, comprises the following steps：
(1) by 70 parts of frozen minced fillets thaw to central temperature reach -4 DEG C when, with flaking power blader into thickness 0.7cm minced fillet
Piece；
(2) under the conditions of 5 DEG C, the minced fillet piece that step (1) is obtained is cut using frequency conversion cutmixer is mixed to no obvious particle,
50 portions of frozen water, 0.05 part of composite phosphate are added to cut and mix to without careful slurry afterwards, addition 1 part of edible salt, 0.5 part of TG enzyme are cut and mixed
To uniform, mixture is obtained；The composite phosphate is sodium tripolyphosphate, the mixture of sodium pyrophosphate；
(3) under the conditions of 10 DEG C, mixture that step (2) is obtained add 10 parts of modified potato starch of auxiliary material, 10 parts
Frozen water, 10 parts of solidifying slurries of colloid mixture, 2.5 portions of white granulated sugars, 0.06 part of D-sorbite are added to vacuum tumbler, and tumbling is uniform (true
Reciprocal of duty cycle 0.08MPa, built-in temperature is 8 DEG C), after 12min, obtain swallow surface group；The solidifying slurry of the colloid mixture is to be by mass ratio
1：5：It is obtained after 15 colloid, modified potato starch and water are well mixed；The colloid be by mass ratio be 3：2：1 OK a karaoke club
It is obtained after glue, locust bean gum, guar gum mixing；
(4) the swallow surface group obtained by step (3) is placed in 4 DEG C of freezers and places 10h；
(5) the swallow surface after refrigeration is rolled into a ball and is taken out, the thick sake skins of 0.7mm are pressed into using oodle maker, high tenacity swallow is obtained
Skin.
A kind of preparation method of high tenacity swallow skin of embodiment 3
A kind of preparation method of high tenacity swallow skin, comprises the following steps：
(1) by 80 parts of frozen minced fillets thaw to central temperature reach -2 DEG C when, with flaking power blader into thickness 0.8cm minced fillet
Piece；
(2) under the conditions of 10 DEG C, the minced fillet piece that step (1) is obtained is cut using frequency conversion cutmixer is mixed to without obvious
Grain, adds 60 portions of frozen water, 0.06 part of composite phosphate to cut and mix to without careful slurry afterwards, adds 1.5 parts of edible salts, 0.6 part of TG
Enzyme is cut and is mixed to uniform, obtains mixture；Wherein, the composite phosphate is the mixture of sodium pyrophosphate and calgon；
(3) under the conditions of 15 DEG C, mixture that step (2) is obtained add 20 parts of modified potato starch of auxiliary material, 10 parts
Frozen water, 10 parts of solidifying slurries of colloid mixture, 2.5 portions of white granulated sugars, 0.1 part of D-sorbite are added to vacuum tumbler, the uniform (vacuum of tumbling
Degree 0.09MPa, built-in temperature is 10 DEG C), after 15min, obtain swallow surface group；It by mass ratio is 2 that the solidifying slurry of the colloid mixture is：
11：It is obtained after 36 colloid, modified potato starch and water are well mixed；The colloid be by mass ratio be 5：3：1 OK a karaoke club
It is obtained after glue, locust bean gum, guar gum mixing；
(4) the swallow surface group obtained by step (3) is placed in 4 DEG C of freezers and places 10h；
(5) the swallow surface after refrigeration is rolled into a ball and is taken out, the thick sake skins of 1mm are pressed into using oodle maker, high tenacity swallow skin is obtained.
A kind of preparation method of high tenacity swallow skin of embodiment 4
A kind of preparation method of high tenacity swallow skin, comprises the following steps：
(1) by 70 parts of frozen minced fillets thaw to central temperature reach -5 DEG C when, with flaking power blader into thickness 0.6cm minced fillet
Piece；
(2) under the conditions of 3 DEG C, the minced fillet piece that step (1) is obtained is cut using frequency conversion cutmixer is mixed to no obvious particle,
50 portions of frozen water, 0.03 part of composite phosphate are added to cut and mix to without careful slurry afterwards, addition 0.5 part of edible salt, 0.3 part of TG enzyme are cut
Mix to uniform, obtain mixture；The composite phosphate is sodium tripolyphosphate, the mixture of calgon；
(3) under the conditions of 5 DEG C, the mixture that step (2) is obtained adds 15 parts of modified potato starch, 10 parts of frozen water, 5
The solidifying slurry of part colloid mixture, 0.5 portion of white granulated sugar, 0.03 part of D-sorbite are added to vacuum tumbler, the uniform (vacuum of tumbling
0.06MPa, built-in temperature is 6 DEG C), after 10min, obtain swallow surface group；It by mass ratio is 1 that the solidifying slurry of the colloid mixture is：4：
It is obtained after 14 colloid, modified potato starch and water are well mixed；The colloid be by mass ratio be 5：2：1 carragheen,
It is obtained after locust bean gum, guar gum mixing；
(4) the swallow surface group obtained by step (3) is placed in 4 DEG C of freezers and places 10h；
(5) the swallow surface after refrigeration is rolled into a ball and is taken out, the thick sake skins of 0.5mm are pressed into using oodle maker, high tenacity swallow is obtained
Skin.
A kind of preparation method of high tenacity swallow skin of embodiment 5
A kind of preparation method of high tenacity swallow skin, comprises the following steps：
(1) by 60 parts of frozen minced fillets thaw to central temperature reach -3 DEG C when, with flaking power blader into thickness 0.7cm minced fillet
Piece；
(2) under the conditions of 10 DEG C, the minced fillet piece that step (1) is obtained is cut using frequency conversion cutmixer is mixed to without obvious
Grain, adds 40 portions of frozen water, 0.03 part of composite phosphate to cut and mix to without careful slurry afterwards, adds 0.5 part of edible salt, 0.6 part of TG
Enzyme is cut and is mixed to uniform, obtains mixture；The composite phosphate is sodium tripolyphosphate, sodium pyrophosphate, the mixing of calgon
Thing；
(3) under the conditions of 8 DEG C, the mixture that step (2) is obtained adds 10 parts of modified potato starch of auxiliary material, 10 parts of ice
Water, 5 parts of solidifying slurries of colloid mixture, 0.5 portion of white granulated sugar, 0.03 part of D-sorbite are added to vacuum tumbler, the uniform (vacuum of tumbling
0.07MPa, built-in temperature is 9 DEG C), after 13min, obtain swallow surface group；It by mass ratio is 1 that the solidifying slurry of the colloid mixture is：3：
It is obtained after 10 colloid, modified potato starch and water are well mixed；The colloid be by mass ratio be 2：2：1 carragheen,
It is obtained after locust bean gum, guar gum mixing；
(4) the swallow surface group obtained by step (3) is placed in 4 DEG C of freezers and places 10h；
(5) the swallow surface after refrigeration is rolled into a ball and is taken out, the thick sake skins of 0.06mm are pressed into using oodle maker, high tenacity swallow is obtained
Skin.
Comparative example 1
With embodiment 1, difference is to be added without TG enzymes to method.
Comparative example 2
With embodiment 1, difference is to be added without the solidifying slurry of colloid mixture to method.
Comparative example 3
With embodiment 1, difference is that swallow surface group is not used vacuum tumbling dough mixing machine to method.
The brittleness and toughness of comparing embodiment 1 and comparative example 1-3, cooking loss rate, organoleptic quality.
The brittleness and toughness of ripe swallow skin are determined using Texture instrument by shearing test, and ripe swallow skin is cut into the small of 6cm × 4cm
Block, tiles and is fixed on the objective table of Texture instrument, is popped one's head in HDP/BS and sheared, and specific test program and parameter are shown in Table 1, table 2,
Gathered data is calculated the brittleness and toughness of swallow skin.Texture instrument can simulate human mouth motion, be gathered according to sensor
The brittleness and toughness of stress and mobile high computational product, brittleness and toughness corresponding product quality more high are better.Fig. 1 is implementation
The gained swallow skin of example 1 and the gained swallow skin brittleness of comparative example 1,2,3, toughness Data Comparison, it can be seen that embodiment 1 is crisp
More preferably, mouthfeel is more preferably, hence it is evident that better than comparative example 1-3 for degree and toughness.
The program of the shearing test of table 1 is set
The cooking loss rate of swallow skin can to a certain extent reflect the stability of swallow skin structure, and cooking loss rate is got over
Low, its structure is more stable, can make it that organoleptic quality higher is kept in the digestion process of longer time.Specific assay method：
The swallow skin of certain mass is weighed, is placed in the boiling water of certain volume, after cooking certain hour, pull swallow skin out at once, continue to heat
Soup, when soup only remains a small amount of, soup is placed in 105 DEG C of baking ovens and is dried to constant weight, measures solid content.Swallow skin boiling
Loss late is calculated as follows：
Fig. 2 shows the gained swallow skin of embodiment 1 with the gained swallow skin cooking loss rate of comparative example 1,2,3 with swallow skin digestion time
Data variation, as can be seen from the figure the cooking loss rate of the gained swallow skin of embodiment 1 is minimum, and with the extension of digestion time,
The amplitude of cooking loss rate increase is minimum, and the most resistance to boiling of gained swallow skin of embodiment 1 is understood accordingly.
The subjective appreciation of swallow skin uses quantitative descriptive analysis method, and specific subjective appreciation index and standard are shown in Table 3.Fig. 3 shows
The Data Comparison of the gained swallow skin of embodiment 1 and the gained swallow integumentary sense organ's quality of comparative example 1,2,3, as can be seen from the figure embodiment 1
The organoleptic quality of gained swallow skin is optimal.
The sensory evaluation grade form of table 3
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not right
The restriction of embodiments of the present invention, for those of ordinary skill in the field, may be used also on the basis of the above description
To make other changes in different forms, all of implementation method cannot be exhaustive here, it is every to belong to this hair
Obvious change that bright technical scheme is extended out changes row still in protection scope of the present invention.
Claims (9)
1. a kind of high tenacity swallow skin, it is characterised in that the raw material including following parts by weight：60~80 parts of frozen minced fillets, Ma Ling
10~20 parts of potato converted starch, 50~70 parts of frozen water, solidifying 5~10 parts of the slurry of colloid mixture, 0.3~0.6 part of TG enzymes, edible salt 0.5
~1.5 parts, 0.5~2.5 part of white granulated sugar, 0.03~0.1 part of 0.03~0.06 part of composite phosphate and D-sorbite.
2. high tenacity swallow skin according to claim 1, it is characterised in that：It by mass ratio is 3- that the solidifying slurry of the colloid mixture is
5：20-25：It is obtained after the colloid of 70-75, modified potato starch and water are well mixed.
3. high tenacity swallow skin according to claim 2, it is characterised in that：The solidifying slurry of the colloid mixture is by colloid and Ma Ling
Potato converted starch adds 95-100 DEG C of total Water 70% after mixed on low speed is uniform in 55-65 DEG C of warm water of total Water 30%
Hot water stirs at a high speed prepared, cools down rearmounted 4 DEG C of refrigeration standby.
4. high tenacity swallow skin according to claim 3, it is characterised in that：The low speed is 1000 revs/min；The high speed
It is 3000 revs/min.
5. according to any described high tenacity swallow skins of claim 2-4, it is characterised in that：The colloid be by mass ratio be 4-6：
2-4：It is obtained after carragheen, locust bean gum, the guar gum mixing of 1-2.
6. high tenacity swallow skin according to claim 1, it is characterised in that：The composite phosphate is sodium tripolyphosphate, Jiao
At least two in sodium phosphate, calgon.
7. the preparation method of the high tenacity swallow skin described in claim 1, it is characterised in that comprise the following steps：
(1) by frozen minced fillets thaw to central temperature reach -6~-2 DEG C when, be made the minced fillet piece of thickness 0.5-0.8cm；
(2) under the conditions of 0~10 DEG C, minced fillet piece is cut mix to without obvious particle, add frozen water, composite phosphate to cut afterwards to mix to
There is no careful slurry, add edible salt, TG enzymes to cut and mix to uniform, obtain mixture；
(3) under the conditions of 5~15 DEG C, the mixture obtained by step (2) is added into modified potato starch, frozen water, epoxy glue
Body coagulates slurry, white granulated sugar, the tumbling of D-sorbite vacuum uniformly, obtains swallow surface group；
(4) the swallow surface obtained by step (3) is rolled into a ball into refrigeration；
(5) the swallow surface after refrigeration is rolled into a ball and is taken out, the thick sake skins of 0.5-1mm are pressed into using oodle maker, obtain final product high tenacity swallow skin.
8. preparation method according to claim 7, it is characterised in that：The vacuum of step (3) the vacuum tumbling is
0.05-0.09MPa, built-in temperature is 5-10 DEG C, and tumbling time is 10-15min.
9. preparation method according to claim 7, it is characterised in that：Step (4) it is described refrigeration be placed in 4 DEG C refrigeration 8~
12h。
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| CN107549680A (en) * | 2017-09-15 | 2018-01-09 | 东山县启昌冷冻加工有限公司 | A kind of swallow skin containing vitamin |
| CN107927619A (en) * | 2017-09-15 | 2018-04-20 | 东山县启昌冷冻加工有限公司 | A kind of high calcium swallow skin and preparation method thereof |
| CN108013321A (en) * | 2017-12-01 | 2018-05-11 | 武汉新华扬生物股份有限公司 | A kind of fresh boiled dumpling paper modifying agent and preparation method thereof and fresh dumpling wrapper |
| CN110226719A (en) * | 2019-07-15 | 2019-09-13 | 福建农林大学 | A kind of processing method improving the crisp crust quality of vegetables fish-skin |
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| CN107927619A (en) * | 2017-09-15 | 2018-04-20 | 东山县启昌冷冻加工有限公司 | A kind of high calcium swallow skin and preparation method thereof |
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| CN106722381B (en) | 2020-04-14 |
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