CN107183572A - A kind of lotus root starch fish intestines and preparation method thereof - Google Patents
A kind of lotus root starch fish intestines and preparation method thereof Download PDFInfo
- Publication number
- CN107183572A CN107183572A CN201710347727.0A CN201710347727A CN107183572A CN 107183572 A CN107183572 A CN 107183572A CN 201710347727 A CN201710347727 A CN 201710347727A CN 107183572 A CN107183572 A CN 107183572A
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- parts
- lotus root
- root starch
- fish intestines
- minced fillet
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of lotus root starch fish intestines, belong to food processing field.Change fish intestines to be made up of the raw material of following parts by weight：100 150 parts of minced fillet；6 10 parts of lotus root starch；10 15 parts of frozen water；68 parts of vegetable oil；23 parts of salt；13 parts of soybean protein isolate；1 1.5 parts of white granulated sugar；0.3 0.8 parts of monosodium glutamate；24 parts of Ultra Tex 2；0.005 0.01 parts of nisin.Lotus root starch is added in fish intestines by the present invention, has both eliminated the fishlike smell of fish intestines, is improved the gelling performance of fish intestines, the nutritive value and health-care efficacy of fish intestines is improved again, with wide market prospects.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of lotus root starch fish intestines and preparation method thereof.
Background technology
Surimi product because have the advantages that low in calories, low fat, low cholesterol, high protein and it is very popular.With
Pursuit of the consumer to health-nutrition health food, exploitation multi items surimi product turns into a research direction.
Contain a large amount of aldehydes matters in lotus rhizome, there are some researches show total phenol content is 0.78% in rhizoma nelumbinis.Lotus root starch is by lotus rhizome
The processing technology such as cleaned, crushing, extraction separation, dehydration, dry, which is refined, to be formed, and has both maintained local flavor specific to lotus rhizome, together
When also contain various active nutritional ingredient.After measured, in lotus root starch non-binding aldehydes matter content up to more than 0.03%.Polyphenols
Compound has different physiological roles, the effect such as its anti-oxidant, antibacterial, antitumor anticancer, reducing blood sugar and blood fat, enhancing immunologic function
It is prerequisite of the development containing polyphenol compound health food.Aldehydes matter is easily oxidized to form quinone, and quinone is in side reaction
A dimer is formed, can react and be formed C-N or C-S covalent bond with the sulphur side chain of amino acid or polypeptide, regenerate to benzene
Diphenol, hydroquinones can be reoxidized with another polypeptide formation crosslinking or 2 quinones respectively with a chain into crosslinking, Polyphenols
Compound is crosslinked with protein formation, promotes the viscoelasticity of minced fish gel, improves gel performance of minced fillet.
The content of the invention
The purpose of the present invention be for consumer to the pursuit of health-nutrition health food there is provided a kind of gelling performance it is good,
It is of high nutritive value and has lotus root starch fish intestines of health-care efficacy and preparation method thereof.
Above-mentioned purpose is achieved through the following technical solutions：
A kind of lotus root starch fish intestines, are made up of the raw material of following parts by weight：100-150 parts of minced fillet；6-10 parts of lotus root starch；Frozen water 10-
15 parts；6-8 parts of vegetable oil；2-3 parts of salt；1-3 parts of soybean protein isolate；1-1.5 parts of white granulated sugar；0.3-0.8 parts of monosodium glutamate；Acetyl
Change 2-4 parts of PASELLI EASYGEL；0.005-0.01 parts of nisin.
Preferably, the lotus root starch fish intestines are made up of the raw material of following parts by weight：120 parts of minced fillet；10 parts of lotus root starch；Frozen water 15
Part；8 parts of vegetable oil；2.5 parts of salt；2 parts of soybean protein isolate；1.5 parts of white granulated sugar；0.5 part of monosodium glutamate；The starch phosphate of acetylation two
2 parts of ester；0.008 part of nisin.
A kind of method for preparing the lotus root starch fish intestines, including following methods step：
Minced fillet after freezing is thawed under the conditions of 4 DEG C with flowing water, the minced fillet sky after defrosting is cut to without bulk minced fillet, plus food
Salt, which is cut, mixes 10min, while water on the rocks is to reduce the temperature of minced fillet；Afterwards, lotus root starch, Ultra Tex 2, soybean are added
Protein isolate, which is cut, mixes 10min to stirring；Add vegetable oil and cut and mix complete to emulsification；White granulated sugar, monosodium glutamate is added to continue to cut
5min is mixed, nisin is eventually adding and cuts and mix uniform；Products therefrom carries out bowel lavage with quick sausage filler, deaerates, seals,
Heating water bath 40min at 40 DEG C, after heat 10min at 90 DEG C；Sterilize 10min at 120 DEG C, after be placed in it is naturally cold under normal temperature
But to room temperature storage.
The beneficial effects of the invention are as follows：(1) lotus root starch is added in fish intestines by the present invention, eliminates the fishy smell of fish intestines, is made
Fish intestines taste effect it is more preferable.
(2) invention also improves the gelling performance of fish sausage product, obtained fish intestines are disrumpent feelings, hardness, elasticity and chewiness
It is superior to existing product.
(3) present invention improves the nutritive value and health-care efficacy of fish intestines.
Brief description of the drawings
Fig. 1 is 1-3 of the embodiment of the present invention and traditional fish intestines retentiveness comparison diagram.
Embodiment
The present invention is described in detail below by embodiment.
Embodiment 1
Minced fillet 100Kg；Lotus root starch 6Kg；Frozen water 10Kg；Vegetable oil 6Kg；Salt 2Kg；Soybean protein isolate 1Kg；White granulated sugar
1Kg；Monosodium glutamate 0.4Kg；Ultra Tex 2 2Kg；Nisin 0.005Kg.
The preparation of lotus root starch therein include lotus root washing, broken, screenings separation, seitan separation, precipitation depigmentaton, dehydration,
Dry, finished product screen grades link.Its technological process is as follows:Previous cleaning → cleaning → conveying → broken → screening → desanding → filtering →
Seitan separation → dehydration → drying → screening → finished product.
The preparation method of lotus root starch fish intestines：Minced fillet after freezing is thawed under the conditions of 4 DEG C or so with flowing water, the fish after defrosting
Rotten sky is cut to without bulk minced fillet, adding salt and cut and mixes 10min, while water on the rocks is to reduce the temperature of minced fillet；Afterwards add lotus root starch,
Ultra Tex 2, soybean protein isolate, which are cut, mixes 10min to stirring；Add vegetable oil and cut and mix to having emulsified
Entirely；Add white granulated sugar, monosodium glutamate and continue to cut and mixes 5min, be eventually adding nisin and cut and mix uniform；Products therefrom is filled with quick
Intestines machine carry out bowel lavage, degassing, sealing, the heating water bath 40min at 40 DEG C, after heat 20min at 90 DEG C；Gone out at 120 DEG C
Bacterium 10min, after be placed under normal temperature and naturally cool to room temperature storage.
Embodiment 2
Minced fillet 100Kg；Lotus root starch 8Kg；Frozen water 12Kg；Vegetable oil 7Kg；Salt 2.5Kg；Soybean protein isolate 2Kg；White granulated sugar
1.5Kg；Monosodium glutamate 0.3Kg；Ultra Tex 2 2.5Kg；Nisin 0.008Kg.
Preparation method is same as Example 1.
Embodiment 3
Minced fillet 120Kg；Lotus root starch 10Kg；Frozen water 15Kg；Vegetable oil 8Kg；Salt 2.5Kg；Soybean protein isolate 2Kg；White sand
Sugared 1.5Kg；Monosodium glutamate 0.5Kg；Ultra Tex 2 2Kg；Nisin 0.008Kg.
Preparation method is same as Example 1.
The Piglet s colibacillosis of lotus root starch fish intestines and common fish intestines：
1. the measure of gel strength
As shown in the table, compared with common fish intestines, the fish intestines that embodiment 1-3 is made have higher Fracture Force, disrumpent feelings distance
With gel strength (P ＜ 0.05).
The contrast of the gel strength of table 1
| Sample | Fracture Force (g) | Disrumpent feelings distance (mm) | Gel strength (g × mm) |
| Common fish intestines | 372.60 | 1.12 | 417.31 |
| Embodiment 1 | 453.74 | 1.14 | 517.26 |
| Embodiment 2 | 458.98 | 1.17 | 537.00 |
| Embodiment 3 | 473.66 | 1.18 | 558.92 |
2. the measure of texture property (TPA)
The fish intestines that embodiment 1-3 is made it can be seen from following table have stronger hardness, elasticity and chewiness than common fish intestines
It is worth (P ＜ 0.05), and does not find to negatively affect (P on cohesive force>0.05).
The measure of the texture property (TPA) of table 2
| Sample | Hardness (g) | Elasticity | Cohesive force | Chewiness |
| Common fish intestines | 1439.23 | 0.941 | 0.790 | 1167.14 |
| Embodiment 1 | 1655.05 | 0.951 | 0.792 | 1251.43 |
| Embodiment 2 | 1665.36 | 0.960 | 0.795 | 1267.83 |
| Embodiment 3 | 1759.91 | 0.961 | 0.805 | 1362.87 |
3. the comparison of surimi product retention ability
Retentiveness is to weigh an important parameter of meat products quality.There is important influence to the mouthfeel of surimi product.From
Fig. 1 can be seen that in retention ability, and embodiment 1-3 surimi product is higher than common fish intestines.
Claims (3)
1. a kind of lotus root starch fish intestines, it is characterised in that be made up of the raw material of following parts by weight：100-150 parts of minced fillet；6-10 parts of lotus root starch；
10-15 parts of frozen water；6-8 parts of vegetable oil；2-3 parts of salt；1-3 parts of soybean protein isolate；1-1.5 parts of white granulated sugar；Monosodium glutamate 0.3-0.8
Part；2-4 parts of Ultra Tex 2；0.005-0.01 parts of nisin.
2. lotus root starch fish intestines as claimed in claim 1, it is characterised in that be made up of the raw material of following parts by weight：120 parts of minced fillet；Lotus root
10 parts of powder；15 parts of frozen water；8 parts of vegetable oil；2.5 parts of salt；2 parts of soybean protein isolate；1.5 parts of white granulated sugar；0.5 part of monosodium glutamate；Second
Acylated 2 parts of PASELLI EASYGEL；0.008 part of nisin.
3. a kind of method for preparing lotus root starch fish intestines described in claim 1 or 2, it is characterised in that including following methods step：
Minced fillet after freezing is thawed under the conditions of 4 DEG C with flowing water, the minced fillet sky after defrosting, which is cut to without bulk minced fillet, plus salt, to be cut
10min is mixed, while water on the rocks is to reduce the temperature of minced fillet；Afterwards, lotus root starch, Ultra Tex 2, soybean separation are added
Albumen, which is cut, mixes 10min to stirring；Add vegetable oil and cut and mix complete to emulsification；Addition white granulated sugar, monosodium glutamate, which continue to cut, to be mixed
5min, is eventually adding nisin and cuts and mix uniform；Products therefrom carries out bowel lavage, degassing, sealing, 40 with quick sausage filler
Heating water bath 40min at DEG C, after heat 10min at 90 DEG C；Sterilize 10min at 120 DEG C, after be placed in natural cooling under normal temperature
To room temperature storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710347727.0A CN107183572A (en) | 2017-05-17 | 2017-05-17 | A kind of lotus root starch fish intestines and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710347727.0A CN107183572A (en) | 2017-05-17 | 2017-05-17 | A kind of lotus root starch fish intestines and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107183572A true CN107183572A (en) | 2017-09-22 |
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| CN201710347727.0A Pending CN107183572A (en) | 2017-05-17 | 2017-05-17 | A kind of lotus root starch fish intestines and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480814A (en) * | 2019-11-26 | 2020-08-04 | 天津科技大学 | Processing method of double-protein vegetable fish sausage |
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| CN105309950A (en) * | 2015-07-08 | 2016-02-10 | 中国海洋大学 | Frozen minced fillet quality improver and preparation method and application thereof |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN106418288A (en) * | 2016-12-13 | 2017-02-22 | 天津科技大学 | Method for processing fish sausages containing oat and Herba Portulacae |
| CN106616485A (en) * | 2016-12-30 | 2017-05-10 | 烟台喜旺肉类食品有限公司 | Health care sausage and preparation method thereof |
-
2017
- 2017-05-17 CN CN201710347727.0A patent/CN107183572A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953476A (en) * | 2010-09-25 | 2011-01-26 | 浙江工业大学 | Method for improving gel characteristic of minced fish product by adding plant polyphenol |
| CN102068012A (en) * | 2010-11-16 | 2011-05-25 | 河南工业大学 | Method for improving gel performance of minced fillet for fresh-water carp |
| CN103053890A (en) * | 2013-01-25 | 2013-04-24 | 山东省农业科学院农产品研究所 | Composite plant protein jelly and preparation method thereof |
| CN103210999A (en) * | 2013-04-17 | 2013-07-24 | 江苏畜牧兽医职业技术学院 | Natural antistaling agent, modified atmosphere packaging and fish ball fresh-keeping method |
| CN103948075A (en) * | 2014-05-05 | 2014-07-30 | 明光市永言水产(集团)有限公司 | Preparation method of minced silver carp product |
| CN105309950A (en) * | 2015-07-08 | 2016-02-10 | 中国海洋大学 | Frozen minced fillet quality improver and preparation method and application thereof |
| CN105146323A (en) * | 2015-07-28 | 2015-12-16 | 蚌埠味多多学生营养餐有限公司 | Delavay soapberry seed-minced fish chewy noodles and preparation method thereof |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN106418288A (en) * | 2016-12-13 | 2017-02-22 | 天津科技大学 | Method for processing fish sausages containing oat and Herba Portulacae |
| CN106616485A (en) * | 2016-12-30 | 2017-05-10 | 烟台喜旺肉类食品有限公司 | Health care sausage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480814A (en) * | 2019-11-26 | 2020-08-04 | 天津科技大学 | Processing method of double-protein vegetable fish sausage |
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Application publication date: 20170922 |