CN107136293A - A kind of process technology of textured protein - Google Patents
A kind of process technology of textured protein Download PDFInfo
- Publication number
- CN107136293A CN107136293A CN201710318910.8A CN201710318910A CN107136293A CN 107136293 A CN107136293 A CN 107136293A CN 201710318910 A CN201710318910 A CN 201710318910A CN 107136293 A CN107136293 A CN 107136293A
- Authority
- CN
- China
- Prior art keywords
- parts
- fish
- textured protein
- flesh
- textured
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 61
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 45
- 241001125843 Trichiuridae Species 0.000 claims abstract description 27
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 238000005238 degreasing Methods 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 12
- 235000018102 proteins Nutrition 0.000 claims description 57
- 238000002156 mixing Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000284 extract Substances 0.000 claims description 15
- 239000003755 preservative agent Substances 0.000 claims description 14
- 230000002335 preservative effect Effects 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 9
- 102000004882 Lipase Human genes 0.000 claims description 8
- 108090001060 Lipase Proteins 0.000 claims description 8
- 239000004367 Lipase Substances 0.000 claims description 8
- 235000019421 lipase Nutrition 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 241000984231 Atractylodes chinensis Species 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 241000202726 Bupleurum Species 0.000 claims description 4
- 241000050051 Chelone glabra Species 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 235000020748 rosemary extract Nutrition 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 2
- 235000008599 Poria cocos Nutrition 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims description 2
- 235000019710 soybean protein Nutrition 0.000 claims description 2
- 244000197580 Poria cocos Species 0.000 claims 1
- 238000009413 insulation Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000001125 extrusion Methods 0.000 abstract description 6
- 108010028690 Fish Proteins Proteins 0.000 abstract description 2
- 235000013594 poultry meat Nutrition 0.000 abstract description 2
- 238000011109 contamination Methods 0.000 abstract 1
- 238000003672 processing method Methods 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
- 239000002351 wastewater Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 12
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000013332 fish product Nutrition 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000284 resting effect Effects 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 241001251949 Xanthium sibiricum Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000002639 bone cement Substances 0.000 description 2
- 229940106154 cocklebur extract Drugs 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 241000251556 Chordata Species 0.000 description 1
- 241000251464 Coelacanthiformes Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 244000248825 Peltandra virginica Species 0.000 description 1
- 235000001188 Peltandra virginica Nutrition 0.000 description 1
- 241000276618 Perciformes Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 241000251539 Vertebrata <Metazoa> Species 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 238000009940 knitting Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 210000000006 pectoral fin Anatomy 0.000 description 1
- 238000000554 physical therapy Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 229920001169 thermoplastic Polymers 0.000 description 1
- 239000004416 thermosoftening plastic Substances 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a kind of process technology of textured protein, comprise the steps：Degreasing；Boiling；Extruding；Cut-out；Wherein：The method of above-mentioned extruding is：The flesh of fish for being mixed with inserts after boiling, is poured into extruder, adds inserts, extrusion process is that extrusion temperature is 150 ~ 160 DEG C, and feeding speed is 33 ~ 40kg/h, 115 ~ 120rpm of screw speed.This method balances the moisture to needed for high-moisture textured protein by modes such as degreasing, boilings, and direct feeding enters after the processing of twin (double) screw extruder systematism, obtains the textured fish protein product of the chewiness with similar poultry meat.Manufacturing procedure is dried by hairtail textured protein of the invention of effectively having evaded, and reduces the waste of the energy and the discharge of waste water, is a kind of green, free of contamination processing method.
Description
Technical field
The invention belongs to field of processing of aquatic products, a kind of process technology of textured protein is specifically related to.
Background technology
Hairtail, belongs to the Osteichthyes Perciformes Trichiuridae in Vertebrate under Chordata.It is called hairtail, skirt
Band, fertilizer band, oily band, dental strip fish etc., property is violent.Qingdao, the littoral city of the sunshine Huanghai Sea claim Dao fishes.The flat-sided such as band of build of hairtail,
In silver gray, dorsal fin and pectoral fin are light grey, with very tiny spot, and tail is in black, and belt fish head sharp-crested is big, to afterbody gradually
Attenuate, height is long 2 times, 1 meter or so of total length.Property it is violent, mainly using shrimp, cuttlefish to eat.It is distributed mainly on western peace
Ocean and the Indian Ocean, in the Huanghai Sea of China, the East Sea, the Bohai Sea until the South Sea is all distributed.The thick thorn of the band flesh of fish is few, nutritious.Have
Tonifying spleen, QI invigorating, warm stomach, nourishing the liver, damp skin, tonifying Qi, blood-nourishing, vigorous and graceful effect.It is adapted to physically weak people such as dizziness, shortness of breath, weak, battalion
Bad person is supported to eat, it is particularly suitable to weakness of the spleen and the stomach, indigestion, dry skin person.So, the people having no appetite, Ke Yikao
Worry eats a little hairtails more in summer.
Fish protein is generally acknowledged best high-quality animal protein, and its hydrolysate free aminoacid content is high, than
Example is rationally, it is necessary to which amino acid content can exceed that FDA/WHO mode standards.It may be used as the fortification in food processing
Agent, may be used as the physiotherapy food of patient, can also be processed to various flavorings, application space is very wide.
With the application of the new manufacturing process such as high pressure technique, extrusion cooking in the food industry, relevant fish meat protein
High pressure systematism and pressing organization technology be cured be intended to it is more practical.After aquatic products fish products is handled through extruder, material passes through
Complicated intermediate product is re-configured to completely different systematism new product, and most of these systematism products have threadiness
Structure, and still can keep in subsequent aquation and heat treatment good Chewiness and water retention characteristic.Organized fish
Albumen has the nutritional characteristics such as high protein, low fat, and can simulate the chewiness of poultry meat, can be used as and is applied to newly for meat
In type simulated foods.
Such as, Chinese invention granted patent document, Authorization Notice No. CN101194730B, invention is related to one kind to prior art
Weight systematism flavour fish product and production method, category fresh-water fishes deep process technology field.The product be fresh fish is handled through deodorization,
After cooking aging, by the bone of fish, meat separate, and to the flesh of fish be dehydrated, fish-bone rub into after bone paste with pre-gelatinized starch, salt, food
Mixed with raw materials such as Icing Sugar, tasty agents, chilli powder, sesame, glucose syrup, glycerine and aromatizing agents, extrusion forming, through heated-air drying
It is made with after the process such as microwave treatment.The product for solving existing fresh-water fishes deep processing hardens, and energy consumption is big, and inserts is more,
The problem of poor taste, protein, mineral matter and low calcareous content.The invention simple production process, by the bone paste backfill flesh of fish, subtracts
Few ratio of adjuvant amount, have additional nutrients composition, reduces production cost.Can keep oppress muscle fibre peculiar voluptuousness, again contain compared with
Many protein, mineral matter and calcareous.And long shelf-life, instant is no bilgy odour, in good taste, it is adaptable to industrialized production,
But the local flavor fish product preservation effect may be not ideal, also have in terms of the nutritional ingredient of fish product is effectively preserved certain
Room for promotion.
The content of the invention
The technical problem to be solved in the present invention is to provide that a kind of cost is low, the simple hairtail textured protein of technique plus
Work technology.
To solve the technical problem, technical scheme provided by the present invention is as follows：A kind of hairtail textured protein, it is described
Hairtail textured protein is made up of following component and its parts by weight：46-58 parts of hairtail textured protein, farina 14-22
Part, 5-10 parts of salt, 1-3 parts of preservative.
Preferably, preservative is made up of following component and its parts by weight：14-21 parts of garlic P.E, rosemary are extracted
Careless 0.2-0.7 parts of the extract of 7-13 parts of thing, 5-9 parts of Flos Caryophylli extract, 6-7 parts of atractylodes chinensis, mountain valley with clumps of trees and bamboo rubber, Folium Artemisiae Argyi extract 0.2-
0.7 part, 0.4-0.6 parts of bupleurum extract, loose 0.6-0.9 parts of tuckahoe extracts, 0.4-0.8 parts of Baical Skullcap root P.E, the formula is carried
The freshness for the raising textured protein that this preservative supplied can have, and extend the resting period of textured protein, it is ensured that disappear
Textured protein is still new when in use by the person of expense, while ensureing the quality of textured protein, prevents the mouldy change of textured protein
Matter influences the quality of textured protein, while the preservative can also strengthen the anti-cancer ability of consumer, improves and enhancing hairtail group
The function of knitting albumen.
A kind of process technology of textured protein, including following procedure of processing：
1）Pretreatment of raw material：Hairtail fish body naturally to thaw at room temperature, through over cleaning from carrying out cuing open piece after water, then is entered with flesh separator
Row adopts meat twice, obtains minced fish；
2）Degreasing：The flesh of fish is with water with 1：1 mixing, uses Na2CO3PH to 8 ~ 9 is adjusted, addition accounts for the lipase that the flesh of fish weighs 0.3 ~ 0.4%,
After being sufficiently mixed be incubated 2 ~ 3 hours, it is enzyme treated after rinsed again with clear water, most afterwards through press dewatering obtain degreasing the flesh of fish；
3）Boiling：After the flesh of fish after ungrease treatment is with same ratio mixing soya beans protein isolate, then add account for the flesh of fish 5.8 ~
6.0% farina and 1 ~ 3% salt, carry out boiling processing after sufficiently mixing；
4）Extruding：Using the type twin (double) screw extruders of ClextralBC -45；Extrudate contains 50 ~ 54% moisture, in 48 ~ 50 DEG C of bars
Constant pressure and dry is carried out under part；
5）Packaging：Room temperature is cooled to, is vacuum-packed, refrigeration.
Preferably, step 2）The flesh of fish with lipase be sufficiently mixed after 30 ~ 32 DEG C be incubated 2 ~ 3 hours, by lipase in
The flesh of fish improves enzymolysis fatty in the activity of lipase, the enhancing flesh of fish, by the fat in the flesh of fish fully in the temperature range
Removing.
Preferably, step 2）Degreasing is rinsed 2 ~ 3 times using distilled water, and surface will be oppressed after enzymolysis by distilled water
Fat is fully cleaned up, and the impurity on flesh of fish surface can be reduced using distilled water, improves the quality of the flesh of fish.
Preferably, step 3）Use with inserts for mixing method carry out moisture adjustment, inserts soybean protein isolate and
Farina.
Preferably, step 4）Extrusion process condition is 150 ~ 160 DEG C of cavity temperature, 33 ~ 40kg/h of feeding speed, screw rod
115 ~ 120rpm of rotating speed, is extruded during extruding by twin-screw, improves extruding efficiency, strengthens squeezing effect, and control feed
Speed, it is ensured that the flesh of fish can be extruded sufficiently.
Preferably, step 4）Extrudate constant pressure and dry to moisture is 8.5 ~ 9.0%, using constant pressure and dry, is expanded
The drying area of albumen powder, improves drying efficiency, improves and prepares production efficiency.
Compared with prior art, beneficial effects of the present invention are as follows：
The present invention can fundamentally change the side that traditional solution low-value aquatic product protein is utilized using thermoplastic extrusion boiling technology
The kind that method is brought is dull, edible function difference and the not high defect of aquatic product protein utilization rate, develops edible function by force, battalion
Support costly systematism aquatic product protein new product；The textured protein's moisture produced from angles of product this technology and true meat
Close, product is without rehydration, and quality densification wire-drawing effect is fabulous.
A kind of process technology of textured protein is provided present invention employs above-mentioned technical proposal, prior art is compensate for
Deficiency, it is reasonable in design, it is easy to operate.
Embodiment
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further, ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, and this should not be limited with this
The protection domain of invention.
Embodiment 1：
A kind of hairtail textured protein, hairtail textured protein is made up of following component and its parts by weight：Hairtail textured protein
46 parts, 14 parts of farina, 5 parts of salt, 1 part of preservative.
Preservative is made up of following component and its parts by weight：14 parts of garlic P.E, 7 parts of Rosmarinus officinalis extract, cloves carry
Take careless 0.2 part of the extract of 5 parts of thing, 6 parts of atractylodes chinensis, mountain valley with clumps of trees and bamboo rubber, 0.2 part of Folium Artemisiae Argyi extract, 0.4 part of bupleurum extract, pine Fu
0.6 part of Siberian cocklebur extract, 0.4 part of Baical Skullcap root P.E, what this preservative that the formula is provided can have improves the new of textured protein
Freshness, and extend the resting period of textured protein, it is ensured that textured protein is still new when in use by consumer, ensures simultaneously
The quality of textured protein, prevents textured protein's moldy metamorphism from influenceing the quality of textured protein, while the preservative may be used also
Strengthen the anti-cancer ability of consumer, improve and strengthen the function of hairtail textured protein.
A kind of process technology of textured protein, including following procedure of processing：
1）Pretreatment of raw material：Hairtail fish body naturally to thaw at room temperature, through over cleaning from carrying out cuing open piece after water, then is entered with flesh separator
Row adopts meat twice, obtains minced fish；
2）Degreasing：The flesh of fish is with water with 1：1 mixing, uses Na2CO3PH to 8 ~ 9 is adjusted, addition accounts for the lipase that the flesh of fish weighs 0.3%, fully
Mixing after 30 DEG C be incubated 2 hours, it is enzyme treated after again with clear water rinse 2 times, most afterwards through press dewatering obtain degreasing the flesh of fish；
3）Boiling：After the flesh of fish after ungrease treatment is with same ratio mixing soya beans protein isolate, then adds and account for the flesh of fish 5.8%
Farina and 1% salt, after sufficiently mixing carry out boiling processing；
4）Extruding：Using the type twin (double) screw extruders of ClextralBC -45；Expressing technique condition is 150 DEG C of cavity temperature, feed
Speed 33kg/h, screw speed 115rpm；Extrudate contains 50% moisture, and constant pressure and dry to moisture is carried out under the conditions of 48 DEG C and is
8.5% or so；
5）Packaging：Room temperature is cooled to, is vacuum-packed, refrigeration.
The prior art of routine techniques dawn known to those skilled in the art in the present embodiment, does not make to chat in detail herein
State.
Embodiment 2：
A kind of hairtail textured protein, the hairtail textured protein is made up of following component and its parts by weight：Hairtail texturizes
Protein 58 part, 22 parts of farina, 10 parts of salt, 3 parts of preservative.
Preservative is made up of following component and its parts by weight：21 parts of garlic P.E, 13 parts of Rosmarinus officinalis extract, cloves carry
Take careless 0.7 part of the extract of 9 parts of thing, 7 parts of atractylodes chinensis, mountain valley with clumps of trees and bamboo rubber, 0.7 part of Folium Artemisiae Argyi extract, 0.6 part of bupleurum extract, pine Fu
0.9 part of Siberian cocklebur extract, 0.8 part of Baical Skullcap root P.E, what this preservative that the formula is provided can have improves the new of textured protein
Freshness, and extend the resting period of textured protein, it is ensured that textured protein is still new when in use by consumer, ensures simultaneously
The quality of textured protein, prevents textured protein's moldy metamorphism from influenceing the quality of textured protein, while the preservative may be used also
Strengthen the anti-cancer ability of consumer, improve and strengthen the function of hairtail textured protein.
A kind of process technology of textured protein, including following procedure of processing：
1）Pretreatment of raw material：Hairtail fish body naturally to thaw at room temperature, through over cleaning from carrying out cuing open piece after water, then is entered with flesh separator
Row adopts meat twice, obtains minced fish；
2）Degreasing：The flesh of fish is with water with 1：1 mixing, uses Na2CO3PH to 9 is adjusted, addition accounts for the lipase that the flesh of fish weighs 0.4%, fully mixed
Close after 32 DEG C be incubated 3 hours, it is enzyme treated after again with clear water rinse 3 times, most afterwards through press dewatering obtain degreasing the flesh of fish；
3）Boiling：After the flesh of fish after ungrease treatment is with same ratio mixing soya beans protein isolate, then adds and account for the flesh of fish 6.0%
Farina and 3% salt, after sufficiently mixing carry out boiling processing；
4）Extruding：Using the type twin (double) screw extruders of ClextralBC -45；Expressing technique condition is 160 DEG C of cavity temperature, feed
Speed 40kg/h, screw speed 120rpm；Extrudate contains 54% moisture, and constant pressure and dry to moisture is carried out under the conditions of 50 DEG C and is
9.0% or so；
5）Packaging：Room temperature is cooled to, is vacuum-packed, refrigeration.
The prior art of routine techniques dawn known to those skilled in the art in the present embodiment, does not make to chat in detail herein
State.
Above example is further intended to the citing description present invention, rather than limits the present invention in any way.Fan Yiben
The equivalent changes and modifications that application for a patent for invention scope is done, or other correlative technology fields are directly or indirectly used in, together
Reason is included within the scope of the present invention.
Claims (8)
1. a kind of hairtail textured protein, it is characterised in that the hairtail textured protein is by following component and its parts by weight group
Into：46-58 parts of hairtail textured protein, 14-22 parts of farina, 5-10 parts of salt, 1-3 parts of preservative.
2. a kind of hairtail textured protein according to claim 1, it is characterised in that the preservative by following component and
Its parts by weight is constituted：14-21 parts of garlic P.E, 7-13 parts of Rosmarinus officinalis extract, 5-9 parts of Flos Caryophylli extract, atractylodes chinensis
6-7 parts, careless 0.2-0.7 part of the extract of mountain valley with clumps of trees and bamboo rubber, 0.2-0.7 parts of Folium Artemisiae Argyi extract, 0.4-0.6 parts of bupleurum extract, pine Poria cocos carry
Take 0.6-0.9 parts of thing, 0.4-0.8 parts of Baical Skullcap root P.E.
3. a kind of process technology of textured protein, it is characterised in that including following procedure of processing：
1）Pretreatment of raw material：Hairtail fish body naturally to thaw at room temperature, through over cleaning from carrying out cuing open piece after water, then is entered with flesh separator
Row adopts meat twice, obtains minced fish；
2）Degreasing：The flesh of fish is with water with 1：1 mixing, uses Na2CO3PH to 8 ~ 9 is adjusted, addition accounts for the lipase that the flesh of fish weighs 0.3 ~ 0.4%, filled
Point mixing insulation 2 ~ 3 hours, it is enzyme treated after rinsed again with clear water, most afterwards through press dewatering obtain degreasing the flesh of fish；
3）Boiling：After the flesh of fish after ungrease treatment is with same ratio mixing soya beans protein isolate, then add account for the flesh of fish 5.8 ~
6.0% farina and 1 ~ 3% salt, carry out boiling processing after sufficiently mixing；
4）Extruding：Using extruder, extrudate contains 50% ~ 54% moisture, constant pressure and dry is carried out under the conditions of 48 ~ 50 DEG C；
5）Packaging：Room temperature is cooled to, is vacuum-packed, refrigeration.
4. a kind of process technology of textured protein according to claim 3, it is characterised in that：The step 2）The flesh of fish with
Lipase is sufficiently mixed is incubated 2 ~ 3 hours after 30 ~ 32 DEG C.
5. a kind of process technology of textured protein according to claim 3, it is characterised in that：The step 2）Degreasing is adopted
Rinsed 2 ~ 3 times with distilled water.
6. a kind of process technology of textured protein according to claim 3, it is characterised in that：The step 3）Using with
Inserts is that mixing method carries out moisture adjustment, inserts soybean protein isolate and farina.
7. a kind of process technology of textured protein according to claim 3, it is characterised in that：The step 4）Extrude work
Skill condition is 150 ~ 160 DEG C of cavity temperature, 33 ~ 40kg/h of feeding speed, 115 ~ 120rpm of screw speed.
8. a kind of process technology of textured protein according to claim 3, it is characterised in that：The step 4）Middle normal pressure
It is 8.5 ~ 9.0% to dry to moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710318910.8A CN107136293A (en) | 2017-05-08 | 2017-05-08 | A kind of process technology of textured protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710318910.8A CN107136293A (en) | 2017-05-08 | 2017-05-08 | A kind of process technology of textured protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107136293A true CN107136293A (en) | 2017-09-08 |
Family
ID=59778295
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710318910.8A Pending CN107136293A (en) | 2017-05-08 | 2017-05-08 | A kind of process technology of textured protein |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107136293A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171210A (en) * | 1997-08-15 | 1998-01-28 | 姚儒英 | Method for producing meat and fish mixed food and its products |
| CN102026553A (en) * | 2006-12-28 | 2011-04-20 | 索莱有限责任公司 | Ground meat and meat analog compositions having improved nutritional properties |
| CN103622074A (en) * | 2013-11-15 | 2014-03-12 | 福建安井食品股份有限公司 | Processing method of extraction recombinant low-value fish protein |
| CN103874420A (en) * | 2011-10-03 | 2014-06-18 | 特种宠物食品公司 | Meat tissue digests having enhanced palatability for use in pet food |
| CN103932351A (en) * | 2014-05-14 | 2014-07-23 | 王和绥 | Food preservative |
| CN106579066A (en) * | 2016-11-29 | 2017-04-26 | 宁波大学 | Ready-to-eat tuna milt and processing method thereof |
-
2017
- 2017-05-08 CN CN201710318910.8A patent/CN107136293A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171210A (en) * | 1997-08-15 | 1998-01-28 | 姚儒英 | Method for producing meat and fish mixed food and its products |
| CN102026553A (en) * | 2006-12-28 | 2011-04-20 | 索莱有限责任公司 | Ground meat and meat analog compositions having improved nutritional properties |
| CN103874420A (en) * | 2011-10-03 | 2014-06-18 | 特种宠物食品公司 | Meat tissue digests having enhanced palatability for use in pet food |
| CN103622074A (en) * | 2013-11-15 | 2014-03-12 | 福建安井食品股份有限公司 | Processing method of extraction recombinant low-value fish protein |
| CN103932351A (en) * | 2014-05-14 | 2014-07-23 | 王和绥 | Food preservative |
| CN106579066A (en) * | 2016-11-29 | 2017-04-26 | 宁波大学 | Ready-to-eat tuna milt and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘俊荣等: "鱼肉脱脂对双轴挤压组织化的影响", 《水产学报》 * |
| 刘强等: "《中药新产品开发》", 31 March 2013, 中国医药科技出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN106387716A (en) | Making method of fish sausages | |
| CN102823817A (en) | Fish rice dumpling and processing method of fish rice dumping | |
| CN108013369A (en) | A kind of processing method of spicy beef jerky | |
| CN103976377B (en) | A kind of strengthening the spleen and replenishing qi dried meat floss and preparation method thereof | |
| CN103689538A (en) | Bamboo shoot beef sauce and preparation method thereof | |
| KR101825429B1 (en) | Fermentation-suspended kimchi seasoning package and the method of manufacturing the same | |
| CN110089702B (en) | Diced fruit and vegetable dried meat slice and making method thereof | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN109430746A (en) | A kind of processing method of Ba Lang fish snack food | |
| CN1452908A (en) | Fish sausage with fish cubes and its making process | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN109965229A (en) | A kind of spiced beef preparation method in good taste | |
| KR20050043906A (en) | Pure aquatic animal meat sausage containing fish and the process thereof | |
| CN115736180B (en) | Delicious marmite porridge and preparation method thereof | |
| KR101994701B1 (en) | Method for manufacturing Food using Dried meat/fish with herb medicine extract | |
| CN105942230A (en) | Rose flower flavored beef preserves and manufacturing method thereof | |
| CN112335855A (en) | Steamed jujube processing technology | |
| CN105747120A (en) | Dried pork slice with green tea flavor and making method of dried pork slice | |
| CN106036555A (en) | Konjac glucomannan dried minced freshwater fish meat slices and preparation method thereof | |
| CN104814455A (en) | Tea flavored roasted trachidermus fasciatus and preparation method thereof | |
| CN107136293A (en) | A kind of process technology of textured protein | |
| CN106235234A (en) | Preparation method of Chinese chestnut sauce and products thereof | |
| CN106360508A (en) | Producing method of spicy cabbage | |
| CN111096420A (en) | Method for making dried chicken breast shreds |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170908 |