CN107242477B - Shrimp protein-konjac glucomannan composite gel food and preparation method thereof - Google Patents
Shrimp protein-konjac glucomannan composite gel food and preparation method thereof Download PDFInfo
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- CN107242477B CN107242477B CN201710596200.1A CN201710596200A CN107242477B CN 107242477 B CN107242477 B CN 107242477B CN 201710596200 A CN201710596200 A CN 201710596200A CN 107242477 B CN107242477 B CN 107242477B
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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
- A23L17/40—Shell-fish
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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Abstract
The invention provides a shrimp protein-konjac glucomannan composite gel food and a preparation method thereof. The raw materials comprise: 20-80% of shrimp protein paste, 2-10% of starch, 1-8% of konjac glucomannan powder, 0.01-0.08% of edible alkali and the balance of water, wherein the percentages are mass percentages of the total amount of the raw materials. The preparation method comprises the following steps: 1) mixing the shrimp protein paste and starch; 2) adding konjac glucomannan powder into water, mixing, and standing until the konjac glucomannan powder is fully swelled; mixing the shrimp protein paste-starch mixture with the fully swollen konjac glucomannan gel; 3) adding edible alkali liquor and mixing; 4) standing for 0.5-4 hr, extrusion molding, steaming for 10-60 min, rapidly cooling, and rinsing in water. The invention has the special flavor of seafood, improves the taste of single konjac glucomannan gel, has good food safety and convenient storage and transportation, and can be used as a main material or an auxiliary material of various aquatic protein foods.
Description
Technical Field
The invention relates to the field of shrimp processed food, in particular to shrimp protein-konjac glucomannan composite gel food and a preparation method thereof.
Background
In the world, shrimps such as antarctic krill, arctic krill and the like have huge content, are rich in various nutritional active substances such as protein, amino acid, fatty acid, astaxanthin and the like, and become a new resource hotspot of food which is researched and developed globally. The shrimp protein contains various amino acids necessary for human body, and has wide development and utilization prospect. However, the autolysis of shrimp protein and excessive fluoride ion restrict the processing and utilization of shrimp, so that the processing of shrimp into products for human consumption is still not enough.
The konjac glucomannan has the potential effect of preventing cardiovascular and cerebrovascular diseases such as hypertension, hyperlipidemia and the like and constipation, and relatively meets the dietary requirements of modern people. In addition, konjac glucomannan has various characteristics of excellent water binding property, gelling property, thickening property, caking property and the like, and has wide application in the field of food. At present, konjac glucomannan and protein composite gel is researched, but most of konjac glucomannan and protein isolate composite gel is researched with plant protein and soybean isolate protein, and no report is found on the research on konjac glucomannan and antarctic krill protein composite gel.
Disclosure of Invention
The invention provides a shrimp protein-konjac glucomannan composite gel food and a preparation method thereof, aiming at the defect of lack of shrimp processed food.
Therefore, the technical scheme provided by the invention is as follows: a preparation method of a shrimp protein-konjac glucomannan composite gel food comprises the following raw materials: 20-80% of shrimp protein paste, 2-10% of starch, 1-8% of konjac glucomannan powder, 0.01-0.08% of edible alkali and the balance of water, wherein the percentages are mass percentages of the total amount of the raw materials;
the preparation method comprises the following steps:
1) mixing the shrimp protein paste and starch to obtain a shrimp protein paste-starch mixture;
2) adding konjac glucomannan powder into part of water, mixing, and standing until the konjac glucomannan powder is fully swelled to obtain konjac glucomannan gel; mixing the shrimp protein paste-starch mixture of the step 1) with the fully swollen konjac glucomannan gel to obtain a shrimp protein-konjac glucomannan composite gel;
3) adding edible alkalies into the rest water to dissolve to obtain edible alkali solution; adding edible alkali liquor into the shrimp protein-konjac glucomannan composite gel, and mixing to obtain the shrimp protein-konjac glucomannan composite gel treated by the edible alkali liquor;
4) standing the shrimp protein-konjac glucomannan composite gel treated by the edible alkali liquor for 0.5-4 hours, performing extrusion forming, cooking for 10-60 minutes, rapidly cooling, and rinsing in water to obtain the shrimp protein-konjac glucomannan composite gel food.
The raw materials comprise: 20-80% of shrimp protein paste, 2-10% of starch, 1-8% of konjac glucomannan powder, 0.01-0.08% of edible alkali and the balance of water, wherein the percentages are mass percentages of the total amount of the raw materials. Wherein, the shrimp protein emulsion is 20-80%, preferably 27-58%. The starch is 2-10%, preferably 5%. The konjac glucomannan powder is 1-8%, preferably 2-5%. The edible alkali is 0.01-0.08%, preferably 0.02-0.05%.
The step 1) is as follows: mixing the shrimp protein paste and starch to obtain the shrimp protein paste-starch mixture. Wherein the shrimp protein mince is conventional and preferably prepared by a process comprising the steps of: shelling the harvested shrimps immediately to obtain shrimp muscles, rinsing with ice water twice, and chopping at low temperature (below 10 ℃) to obtain shrimp protein paste. Preferably, the composition can be stored frozen for later use. The method for mixing the shrimp protein mince and the starch is conventional, and preferably comprises adding the starch into the shrimp protein mince and uniformly chopping. The shrimp may be conventional shrimp, preferably antarctic krill.
The step 2) is as follows: adding konjac glucomannan powder into part of water, mixing, and standing until the konjac glucomannan powder is fully swelled to obtain konjac glucomannan gel; mixing the shrimp protein paste-starch mixture of the step 1) with the fully swelled konjac glucomannan gel to obtain the shrimp protein-konjac glucomannan composite gel. The method for mixing the shrimp protein emulsion-starch mixture and the fully swollen konjac glucomannan gel in the step 1) is conventional, and preferably comprises the steps of adding the fully swollen konjac glucomannan gel into the shrimp protein emulsion-starch mixture while stirring vigorously, and stirring until the mixture is uniformly dispersed to obtain the shrimp protein-konjac glucomannan composite gel.
Preferably, the raw materials further comprise: 1-10% of salt or 1-5% of white granulated sugar, wherein the percentage is the mass percentage of the total amount of the raw materials. Preferably, part of the water in step 2) is replaced by a flavor solution, and preferably, the flavor solution is prepared by a method comprising the following steps: adding salt and white granulated sugar into part of water to dissolve to obtain a flavoring solution. Preferably, in the step 2), the konjac glucomannan powder is added into the seasoning solution for mixing, and the mixture is kept stand until the konjac glucomannan powder is fully swelled, so that the konjac glucomannan gel is obtained. The portion of water is preferably a majority of the water in the feed, more preferably 99% of the water in the feed.
Preferably, the raw materials further comprise seasonings with the content not exceeding the food safety use regulation. The flavoring is conventional, preferably ginger powder and/or pepper powder. Preferably, the flavoring solution in the step 2) is further added with the flavoring and mixed.
The step 3) is as follows: adding edible alkalies into the rest water to dissolve to obtain edible alkali solution; adding edible alkali liquor into the shrimp protein-konjac glucomannan composite gel, and mixing to obtain the shrimp protein-konjac glucomannan composite gel treated by the edible alkali liquor. Wherein, the edible alkali is preferably selected from one or more of calcium hydroxide, calcium carbonate and gypsum powder, and more preferably calcium hydroxide. The dosage of the edible alkali is preferably 1% of the konjac glucomannan powder. The mixing is conventional and preferably is stirring. Preferably, the pH value of the shrimp protein-konjac glucomannan composite gel treated by the edible alkali liquor is 9-11.
The step 4) is as follows: standing the shrimp protein-konjac glucomannan composite gel treated by the edible alkali liquor for 0.5-4 hours, performing extrusion forming, cooking for 10-60 minutes, rapidly cooling, and rinsing in water to obtain the shrimp protein-konjac glucomannan composite gel food. Wherein the standing time is 0.5-4 hours, preferably 1 hour. The cooking time is 10-60 minutes, and a heating method is preferred, namely, the high-temperature cooking is 10-60 minutes, and the high temperature is preferably 85-100 ℃. Most preferably, the cooking is carried out in a water bath at 95 ℃ for 30 minutes. Preferably, the two-stage heating method further comprises low-temperature cooking for 10-30 minutes before the high-temperature cooking. The low temperature is preferably 55 ℃ to 70 ℃. Preferably, the cooking is carried out in a water bath at 60 deg.C for 20 minutes, and then in a water bath at 95 deg.C for 30 minutes. The rapid cooling is preferably rapidly removed from the autoclave and cooled in an ice bath. The rinsing time is preferably 20 to 24 hours. The water was changed several times during the rinsing. The rinsing can remove the alkali.
The invention also provides the shrimp protein-konjac glucomannan composite gel food prepared by the preparation method.
The invention has the following advantages:
1. the shrimp protein-konjac glucomannan composite gel food has the functions of disease prevention and health care, and has the effects of reducing blood fat, blood sugar and blood pressure, losing weight, beautifying, health care, relaxing the bowels and the like.
2. The shrimp protein-konjac glucomannan composite gel food has reasonable amino acid components, high nutritional value and unique seafood flavor.
3. The minced shrimp product has rich nutrition, various tastes, practicability, convenience and low cholesterol, is popular with consumers, and is a fast-developing aquatic food. Therefore, the method for developing and producing the high-quality minced fillet product by using the antarctic krill as the raw material has important significance for fully utilizing the antarctic krill resources. The konjac glucomannan changes the texture characteristics and the water retention property of minced shrimp, and prevents the denaturation of fish myofibrillar protein in the freezing storage process, thereby obviously improving the freezing denaturation resistance of fish protein. The euphausia superba protein-konjac glucomannan composite gel fully utilizes two resources of konjac and euphausia superba, and widens the application range of the euphausia superba.
4. The shrimp protein-konjac glucomannan composite gel food improves the taste of single konjac glucomannan gel, improves the added value of low-value konjac glucomannan, and meets the requirements of people on novel food.
5. The shrimp protein-konjac glucomannan composite gel food has good safety and convenient storage and transportation, and can be widely used as a main material or an auxiliary material of aquatic protein food in various processing modes.
6. The preparation method of the invention is easy to realize industrialization.
Detailed Description
The euphausia superba muscle obtained by shelling the obtained euphausia superba immediately after the fishery is used as a raw material for implementing the patent of the invention.
The invention is further illustrated by the following examples, which are not intended to be limiting.
Example 1
The raw materials are as follows: 85g of euphausia superba protein paste, 15g of starch, 5.3g of konjac glucomannan powder, 0.53g of edible calcium hydroxide, 3.9g of salt, 3g of sugar and 190g of water.
Preparing materials:
antarctic krill protein emulsion: rinsing the muscle of the shelled euphausia superba twice by ice water, and chopping at low temperature (10 ℃ or below) to obtain euphausia superba protein emulsion. And (5) freezing and storing for later use.
Konjac glucomannan gel: adding 3.9g of salt and 3g of white granulated sugar into water for dissolving to obtain a seasoning solution; adding 5.3g of konjac glucomannan powder into a seasoning solution stirred at a high speed to ensure that the konjac glucomannan powder is completely dispersed without caking phenomenon, and standing until the konjac glucomannan powder is fully swelled to obtain 200g of konjac glucomannan gel for later use.
Edible alkali liquor: adding 0.53g edible alkali into 2g water, and dissolving to obtain edible alkaline solution.
The preparation method comprises the following steps:
1) and (4) unfreezing the frozen euphausia superba protein emulsion, and weighing. Mixing 85g of euphausia superba protein emulsion and 15g of starch, chopping and uniformly mixing to obtain an euphausia superba protein emulsion-starch mixture.
2) Adding the fully swollen konjac glucomannan gel into the antarctic krill protein paste-starch mixture while vigorously stirring, and stirring until the mixture is uniformly dispersed to obtain the antarctic krill protein-konjac glucomannan composite gel.
3) Adding edible alkali liquor, and stirring to obtain Euphausia superba protein-konjac glucomannan composite gel treated by the edible alkali liquor.
4) Standing the composite gel for 1 hour, performing extrusion forming, boiling in water bath at 95 ℃ for 30 minutes, quickly taking out, and cooling in ice bath. Rinsing in clear water for 20-24 hr to remove alkali, and replacing clear water several times. Obtaining the euphausia superba protein-konjac glucomannan composite gel food.
The antarctic krill protein-konjac glucomannan composite gel food is cooked at high temperature, the antarctic krill enzyme is inactivated, and the autolysis of the antarctic krill is inhibited.
Examples 2 to 3
Other process conditions and experimental steps are the same as those in example 1, but the proportion of the euphausia superba protein paste to the konjac glucomannan gel is different, so that the euphausia superba protein-konjac glucomannan composite gel food is obtained. The test results are shown in table 1, the sensory test is shown in table 2, and the water holding capacity test is shown in table 3.
The test method comprises the following steps:
and (3) performance testing: taking out the prepared euphausia superba protein-konjac glucomannan composite gel food, standing at room temperature, balancing the temperature to room temperature, then cutting the euphausia superba protein-konjac glucomannan composite gel food into 25mm long segments, and directly measuring the hardness, the adhesion, the cohesion, the elasticity, the adhesiveness and the chewiness by adopting a texture analyzer.
Sensory test: the euphausia superba protein-konjac glucomannan composite gel food section is subjected to sensory evaluation on the aspects of color, smell, taste, tissue state and the like by a sensory evaluation group according to evaluation standards, and the sensory evaluation standard is shown in table 4.
And (3) water retention test: the Euphausia superba protein-konjac glucomannan composite gel food was cut into 5mm thick slices and weighed (m)1) 3 pieces of filter paper are placed on the lower side, 2 pieces of filter paper are placed on the upper side, the mixture is pressed and kept for 2min by a weight of 5kg, the filter paper is removed, and the sample is weighed (m)2) The calculation formula is as follows: water loss rate (m)1-m2)/m1×100％。
The prepared euphausia superba protein-konjac glucomannan composite gel food not only improves the taste of single konjac glucomannan gel, but also widens the application range of euphausia superba.
TABLE 1
TABLE 2
TABLE 3
| Item | Water holding capacity (%) |
| Example 1 | 1.53±0.83 |
| Example 2 | 1.91±0.39 |
| Example 3 | 1.53±0.06 |
TABLE 4
Example 4
The raw materials are as follows: 20% of shrimp protein paste, 10% of starch, 8% of konjac glucomannan powder, 0.01% of edible alkali (gypsum powder), 1% of salt, 1% of white granulated sugar, 0.1% of ginger powder, 0.01% of pepper powder and the balance of water, wherein the percentages are mass percentages of the total amount of the raw materials.
Preparing materials:
antarctic krill protein emulsion: rinsing the muscle of the shelled euphausia superba twice by ice water, and chopping at low temperature (10 ℃ or below) to obtain euphausia superba protein emulsion. And (5) freezing and storing for later use.
Konjac glucomannan gel: adding salt, white granulated sugar, ginger powder and pepper powder into water for dispersion to obtain a seasoning solution; putting the konjac glucomannan powder into a seasoning solution which is stirred at a high speed, completely dispersing the konjac glucomannan powder without generating a caking phenomenon, and standing until the konjac glucomannan powder is fully swelled to obtain the konjac glucomannan gel for later use.
Edible alkali liquor: dissolving edible alkali in water to obtain edible alkali solution.
The preparation method comprises the following steps:
1) and (4) unfreezing the frozen euphausia superba protein emulsion, and weighing. And mixing and chopping the euphausia superba protein paste and the starch uniformly to obtain the euphausia superba protein paste-starch mixture.
2) Adding the fully swollen konjac glucomannan gel into the antarctic krill protein paste-starch mixture while vigorously stirring, and stirring until the mixture is uniformly dispersed to obtain the antarctic krill protein-konjac glucomannan composite gel.
3) Adding edible alkali liquor, and stirring to obtain Euphausia superba protein-konjac glucomannan composite gel treated by the edible alkali liquor.
4) Standing the composite gel for 4 hours, carrying out extrusion forming, boiling in a water bath of 85-degree centigrade for 60 minutes, quickly taking out, and cooling in an ice bath. Rinsing in clear water for 20 hr to remove alkali, and replacing clear water several times. Obtaining the euphausia superba protein-konjac glucomannan composite gel food.
Example 5
The raw materials are as follows: 80% of shrimp protein paste, 2% of starch, 1% of konjac glucomannan powder, 0.08% of edible alkali (calcium carbonate), 10% of salt, 5% of white granulated sugar, 0.1% of ginger powder, 0.01% of pepper powder and the balance of water, wherein the percentages are mass percentages of the total amount of the raw materials.
Preparing materials:
antarctic krill protein emulsion: rinsing the muscle of the shelled euphausia superba twice by ice water, and chopping at low temperature (10 ℃ or below) to obtain euphausia superba protein emulsion. And (5) freezing and storing for later use.
Konjac glucomannan gel: adding salt, white granulated sugar, ginger powder and pepper powder into water for dispersion to obtain a seasoning solution; putting the konjac glucomannan powder into a seasoning solution which is stirred at a high speed, completely dispersing the konjac glucomannan powder without generating a caking phenomenon, and standing until the konjac glucomannan powder is fully swelled to obtain the konjac glucomannan gel for later use.
Edible alkali liquor: dissolving edible alkali in water to obtain edible alkali solution.
The preparation method comprises the following steps:
1) and (4) unfreezing the frozen euphausia superba protein emulsion, and weighing. And mixing and chopping the euphausia superba protein paste and the starch uniformly to obtain the euphausia superba protein paste-starch mixture.
2) Adding the fully swollen konjac glucomannan gel into the antarctic krill protein paste-starch mixture while vigorously stirring, and stirring until the mixture is uniformly dispersed to obtain the antarctic krill protein-konjac glucomannan composite gel.
3) Adding edible alkali liquor, and stirring to obtain Euphausia superba protein-konjac glucomannan composite gel treated by the edible alkali liquor.
4) Standing the composite gel for 0.5 hour, extruding and molding, boiling in water bath at 00 ℃ for 10 minutes, quickly taking out, and cooling in ice bath. Rinsing in clear water for 24 hr to remove alkali, and replacing clear water several times. Obtaining the euphausia superba protein-konjac glucomannan composite gel food.
Example 6
The raw materials are as follows: 40% of shrimp protein paste, 5% of starch, 4% of konjac glucomannan powder, 0.04% of edible alkalies (calcium hydroxide and calcium carbonate), 5% of salt, 3% of white granulated sugar, 0.1% of ginger powder, 0.01% of pepper powder and the balance of water, wherein the percentages are mass percentages of the total amount of the raw materials.
Preparing materials:
antarctic krill protein emulsion: rinsing the muscle of the shelled euphausia superba twice by ice water, and chopping at low temperature (10 ℃ or below) to obtain euphausia superba protein emulsion. And (5) freezing and storing for later use.
Konjac glucomannan gel: adding salt, white granulated sugar, ginger powder and pepper powder into water for dispersion to obtain a seasoning solution; putting the konjac glucomannan powder into a seasoning solution which is stirred at a high speed, completely dispersing the konjac glucomannan powder without generating a caking phenomenon, and standing until the konjac glucomannan powder is fully swelled to obtain the konjac glucomannan gel for later use.
Edible alkali liquor: dissolving edible alkali in water to obtain edible alkali solution.
The preparation method comprises the following steps:
1) and (4) unfreezing the frozen euphausia superba protein emulsion, and weighing. And mixing and chopping the euphausia superba protein paste and the starch uniformly to obtain the euphausia superba protein paste-starch mixture.
2) Adding the fully swollen konjac glucomannan gel into the antarctic krill protein paste-starch mixture while vigorously stirring, and stirring until the mixture is uniformly dispersed to obtain the antarctic krill protein-konjac glucomannan composite gel.
3) Adding edible alkali liquor, and stirring to obtain Euphausia superba protein-konjac glucomannan composite gel treated by the edible alkali liquor.
4) Standing the composite gel for 2 hours, performing extrusion forming, boiling in water bath at 60 ℃ for 20 minutes, boiling in water bath at 95 ℃ for 30 minutes, quickly taking out, and cooling in ice bath. Rinsing in clean water for 22 hr to remove alkali, and replacing clean water several times. Obtaining the euphausia superba protein-konjac glucomannan composite gel food.
Claims (9)
1. The preparation method of the shrimp protein-konjac glucomannan composite gel food is characterized in that the shrimp protein-konjac glucomannan composite gel food comprises the following raw materials: 20-80% of shrimp protein paste, 2-10% of starch, 1-8% of konjac glucomannan powder, 0.01-0.08% of edible alkali, 1-10% of salt and 1-5% of white granulated sugar, and the balance of water, wherein the percentage is the mass percentage of the total amount of the raw materials, and the shrimp is antarctic krill;
the preparation method comprises the following steps:
1) shelling the harvested shrimps immediately to obtain shrimp muscles, rinsing with ice water twice, chopping at low temperature to obtain shrimp protein paste, and mixing the shrimp protein paste with starch to obtain a shrimp protein paste-starch mixture;
2) adding salt and white granulated sugar into partial water for dissolving to obtain a seasoning solution, adding konjac glucomannan powder into the seasoning solution for mixing, and standing until the konjac glucomannan powder is fully swelled to obtain konjac glucomannan gel; mixing the shrimp protein paste-starch mixture of the step 1) with the fully swollen konjac glucomannan gel to obtain a shrimp protein-konjac glucomannan composite gel;
3) adding edible alkalies into the rest water to dissolve to obtain edible alkali solution; adding edible alkali liquor into the shrimp protein-konjac glucomannan composite gel, and mixing to obtain the shrimp protein-konjac glucomannan composite gel treated by the edible alkali liquor;
4) standing the shrimp protein-konjac glucomannan composite gel treated by the edible alkali liquor for 0.5-4 hours, carrying out extrusion forming, cooking for 10-60 minutes, taking out the shrimp protein-konjac glucomannan composite gel from the high-temperature cooking, cooling in an ice bath, and rinsing in water for 20-24 hours to obtain the shrimp protein-konjac glucomannan composite gel food.
2. The method of claim 1, wherein the shrimp protein paste is 27-58%, the starch is 5%, the konjac glucomannan powder is 2-5%, and the edible alkali is 0.02-0.05%.
3. The method of claim 1, wherein the raw materials further comprise flavoring agents in an amount not exceeding food safety regulations, and the flavoring agents are further added to and mixed with the flavoring solution of step 2).
4. The method of claim 3, wherein the flavoring is ginger powder and/or pepper powder.
5. The method of claim 1, wherein the edible alkali is one or more selected from the group consisting of calcium hydroxide, calcium carbonate and gypsum powder, or,
the dosage of the edible alkali is 1 percent of the konjac glucomannan powder, or,
the pH value of the shrimp protein-konjac glucomannan composite gel treated by the edible alkali liquor in the step 3) is 9-11.
6. The method according to claim 1, wherein the standing time in the step 4) is 1 hour.
7. The method of claim 1, wherein in step 4), the cooking is a one-stage heating method, i.e., cooking at a high temperature of 85 ℃ to 100 ℃ for 10 to 60 minutes.
8. The method of claim 1, wherein in step 4), said cooking is a two-stage heating method, comprising a low temperature cooking for 10-30 minutes before said high temperature cooking, said high temperature cooking being 85-100 ℃ for 10-60 minutes, said low temperature cooking being 55-70 ℃.
9. A shrimp protein-konjac glucomannan composite gel food prepared by the preparation method according to any one of claims 1 to 8.
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| CN1289004C (en) * | 2005-03-03 | 2006-12-13 | 上海交通大学 | Preparation method of heat reversible konjak gel food |
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