CN107252034A - A kind of deodorization deodorization zymophyte and its application in preparation Islamic health fish ball - Google Patents
A kind of deodorization deodorization zymophyte and its application in preparation Islamic health fish ball Download PDFInfo
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- CN107252034A CN107252034A CN201710429377.2A CN201710429377A CN107252034A CN 107252034 A CN107252034 A CN 107252034A CN 201710429377 A CN201710429377 A CN 201710429377A CN 107252034 A CN107252034 A CN 107252034A
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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
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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
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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Abstract
The invention discloses a kind of deodorization deodorization zymophyte and its in the application of preparation Islamic health fish ball, the deodorization deodorization zymophyte material component is included (in parts by weight)：Lactobacillus plantarum, saccharomycete, Sucus Caulis et Folium Brassicae capitatae, corn flour, glucose, peptone, wheatfeed, Chinese medical concrete；The deodorization deodorization zymophyte is applied in the preparation of Islamic health fish ball, the organoleptic qualities such as gained fish ball smoothness, elasticity, structural state, mouthfeel are better than fish ball prepared by prior art, deodorization deodorizing effect significantly, and has the alcohol fragrance of the flesh of fish and the distinctive delicate flavour of dried small shrimp and Chinese anise and red wine；In addition gained fish ball stability is high, good in oxidation resistance.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of deodorization deodorization zymophyte and its supported preparing Islamic
The application of raw fish ball.
Background technology
China coastal areas and territorial seas is vast, while being also one of maximum country of territorial seas and inland area, contains abundant sea fishery
Resource.China's aquatic products total amount in 2012 is 51,200,000 tons, wherein 36,350,000 tons of aquaculture product yield, fishes for output of aquatic products
14850000 tons.With the fast development of China's aquatic products industry, output of aquatic products is substantially increased, and problem of industry gradually shows, and is gone out
Aquatic products edible quality is showed poor, the high-grade low problem of output of aquatic products seriously constrains China's fishery industry development and enterprise
Economic benefit.Therefore, how effectively to improve the quality of aquatic products, the competitiveness of China's aquatic products industry is improved, as me
The problem of state's aquatic products industry is survived and fast-developing one faced is most urgent.
Aquatic products fishy smell is denseer, and technology for removing offensive smell traditional at present largely uses WATER-WASHING METHOD deodorant, and deodorization effect is bad, raw meat
Taste residual is serious；And wash most of water soluble protein off, the muscle protein rate of recovery substantially reduces only 60-70%.Therefore
Need a kind of method that not only can be removed aquatic products bad smell but also fishery product protein can be maintained of research.
Patent document " a kind of fish ball and preparation method thereof " (application number：201510750751.X) in disclose a kind of fish ball
And preparation method thereof, the raw material of the fish ball includes minced fillet, egg-white powder, refined salt, water, soybean residue, soybean protein, yellow rice wine, rice mistake, taste
Essence, sodium alginate, minced pork and starch, by pre-processing, boning, rinse, refined filtration, dehydration, defishying, minced fillet beat burst, it is solidifying
The step such as glue, cooking, fried is prepared, so obtained from fish ball appoint have slight fishy smell, and by long-time preserve after
Meeting clump count is more, or even produces pathogenic bacteria.
Fish ball is to be best suitable for mass consumption, the product that pole is received by the market in aquatic products；The flesh of fish has high protein, low fat
Fat, vitamin, content of mineral substances enrich, features good taste, the advantage digested and assimilated of being easy to, but many cheap fishes in the market
Ball, shrimp ball are tasted especially fresh, but not how many fishes and shrimps, are addition starch, fishlike smell, grease, phosphate, edible glue mostly
Etc. redeployed, ball elasticity big but tender crisp and contained calcium and sodium without fishes and shrimps are generally than relatively low, and nutritive value is not
Height, is a kind of unhealthy food of the high oily salt of high heat.And at present fish ball also one problem of generally existing, i.e. fish bilgy odour compared with
The bitter bad smell of weight, especially deep-sea fish clearly, so fish ball major part currently on the market is to use spices or addition
Pork to cover its bilgy odour, if but deal with improperly, then can have a strong impact on the quality of product.
The content of the invention
It is an object of the invention to for problem above, propose a kind of deodorization deodorization zymophyte and its preparing Islamic health
The application of fish ball, to solve how to remove fish ball bad smell, suppression fish ball bacterium colony and pathogenic bacteria, improve asking for fish ball taste quality
Topic.
To solve above technical problem, the present invention uses following technical scheme：
A kind of deodorization deodorization zymophyte, material component includes：0.05-0.1 parts of Lactobacillus plantarum, 0.1-0.2 parts of saccharomycete,
7-10 parts of Sucus Caulis et Folium Brassicae capitatae, 3.5-5.5 parts of corn flour, 2-4 parts of glucose, 1-2.5 parts of peptone, 1.5-3.5 parts of wheatfeed, Chinese medicine
5-11 parts of medicinal extract.
Further, the zymophyte material component includes：0.075 part of Lactobacillus plantarum, 0.15 part of saccharomycete, broccoli
8.5 parts of juice, 4.5 parts of corn flour, 3 parts of glucose, 1.5 parts of peptone, 2 parts of wheatfeed, 8 parts of Chinese medical concrete.
Further, the Chinese medical concrete is by prepared by tsaoko, cloves, the root of Dahurain angelica, dried peppermint leaf obtaining.
Further, the preparation process of the Chinese medical concrete includes：Tsaoko, cloves, the root of Dahurain angelica, dried peppermint leaf are weighed with 2-3 times
70-90 DEG C of water for measuring part is decocted 1 time, filtering, and filter residue is decocted 1-2 times with 50-80 DEG C of the water of 2-3 times of parts by weight again, is filtered, is merged
Ethanol is added after filtrate, decompression dehydration, cooling, closed refrigeration 22-30h, filtering, filtrate is concentrated into relative density 1.20-1.35,
Obtain Chinese medical concrete.
The deodorization deodorization zymophyte is that the process includes following step during being applied to prepare Islamic health fish ball
Suddenly：
S1：Deodorization deodorization is zymogenic to be prepared
S11 prepares culture matrix：Sucus Caulis et Folium Brassicae capitatae, corn flour, glucose, peptone, wheatfeed, Chinese medical concrete are mixed equal
Even, sterilizing obtains culture matrix；
S12 is inoculated with：Lactobacillus fermenti and saccharomycete are accessed in culture matrix, both ratios are 1:2, inoculum concentration is
0.5-1.0ml/100g culture matrix；
S13：Prepare zymophyte：The culture matrix quiescent culture of lactobacillus fermenti and saccharomycete will be accessed, obtain deodorization and remove
Smelly zymophyte；
S2：Islamic health fish ball is prepared using deodorization deodorization zymophyte
S21：It is fish fermented：Fish head, fish-skin, internal organ, fishbone are removed with flesh separator, flesh of fish part is taken, cuts fritter；By step
S1 deodorization deodorization zymophyte is added in the fritter flesh of fish and stirred, and the zymophyte addition is the 0.6-1.8% of flesh of fish amount,
Temperature be 30-45 DEG C, pH be that under the conditions of 6.8 ± 0.2, ferment 8-10h, is made without the bad smell flesh of fish；
S22：Prepare meat gruel：Meat grinder is put into after centrifugal dehydration treatment will be carried out without the bad smell flesh of fish made from step S21
It is middle to rub, then the flesh of fish rubbing is mixed evenly with shrimp powder, obtains batch mixing A, batch mixing A is put into leaching in the soak
Steep 14-20min；The batch mixing A soaked is put into the cooking machine that rotating speed is 320-400r/min the 10-14mim that polishes again, is made
Mixed meat；
S23：Beat and burst：Step S22 mixed meat is carried out to beat the 5-8min that bursts；Add salt and beat the 10-15min that bursts；Most
After addition cornstarch, egg white, ascorbyl stearate, vitamin E stir afterwards, the 8-10min that bursts is beaten；Mixed material B is made,
Whole process temperature of bursting of beating is 8-10 DEG C；
S24：Fish ball is molded：Step S23 mixed material B is put into prototype sizing, a diameter of 2.5cm fish ball is obtained, from
It is immediately placed in after being taken out in prototype in 35-45 DEG C of water and soaks 20-25min progress post formings；Finally by post forming
Fish ball be put into 20-30min in 100 DEG C of hot water, the Islamic health fish ball being molded；
Preferably, the step S13 quiescent culture conditional parameters are：26-29 DEG C of temperature, humidity 80-90%, pH6.8 ±
0.2, cultivate 6-12h.
Preferably, the step S21 zymophytes addition is the 0.6-1.8% of flesh of fish amount.
Preferably, the technological parameter of the centrifugal dehydration treatment of the step S22 is：150-250r/min, 10-15 DEG C, from
The heart is dehydrated 10-15min.
Preferably, the soak of the step S22 presses 1-2 by ginger juice, Chinese anise, red wine, purple perilla:0.5-0.9:1.5-
1.9:1-2 ratio, which is mixed with, to be obtained.
Preferably, it is characterised in that the soak is to grind Chinese anise, purple perilla, 40 mesh sieve are crossed, then will sieving
Chinese anise and purple perilla and ginger juice, red wine mixing, 30-35 DEG C decocts 1 time, is filtrated to get.
The invention has the advantages that：
1st, the present invention is fermented using deodorization deodorization zymophyte and oppressed, utilize the fermentation by making deodorization deodorization zymophyte by oneself
Bacterium and material effect of being smelt as of rotten fish in the flesh of fish, so as to reach the effect of deodorant deodorization.
2nd, the different activities composition of each medicine in fermented tcm medicinal extract is directed in the present invention, is extracted and lived using water extract-alcohol precipitation method
Property composition, overcome only with water extraction extract active component impurity more than shortcoming, reduce the problem of its solid content is too high；No
Only purification culture matrix avoids being mixed into miscellaneous bacteria, increases the nutriment of culture matrix, the antibacterial energy of the flesh of fish can also be improved indirectly
Power and quality, so as to strengthen the cryoprotective effects and inoxidizability of the flesh of fish；Chinese medical concrete is by influenceing deodorization deodorization zymophyte simultaneously
Quality and biomass improve the organoleptic quality of the flesh of fish, especially structural state indirectly.
3rd, fermentation process is carried out to the flesh of fish using the deodorization deodorization zymophyte of the present invention and carried out with the soak of the present invention
Immersion treatment, both use coordinated, and the Islamic health fish ball produced is not in addle or peculiar smell phenomenon, if but
One of step is the absence of, then not only occurs peculiar smell as storage time is elongated and addles, bacterium colony is there is also and disease of causing a disease
Bacterium.
4th, using deodorization deodorization zymophyte prepare Islamic health fish ball, surface is smooth, elasticity is good, delicate mouthfeel, without raw meat
Stink, and the alcohol fragrance with the flesh of fish and the distinctive delicate flavour of dried small shrimp and Chinese anise and red wine, are adapted to popular taste, market prospects
Extensively.
Embodiment
The present invention is described in further detail with reference to embodiment.It is emphasized that the description below is only
Only it is exemplary, the scope being not intended to be limiting of the invention and its application.
Embodiment 1
A kind of deodorization deodorization zymophyte, material component includes：0.05 part of Lactobacillus plantarum, 0.1 part of saccharomycete, Sucus Caulis et Folium Brassicae capitatae
7 parts, 3.5 parts of corn flour, 2 parts of glucose, 1 part of peptone, 1.5 parts of wheatfeed, 5 parts of Chinese medical concrete.
The Chinese medical concrete is prepared by tsaoko, cloves, the root of Dahurain angelica, dried peppermint leaf, and preparation process includes：By tsaoko, cloves,
The root of Dahurain angelica, dried peppermint leaf are decocted 1 time with 70 DEG C of the water of 2 times of parts by weight, filtering, and filter residue is decocted 1 time with 50 DEG C of the water of 2 times of parts by weight again,
Filtering, merging filtrate, decompression dehydration adds ethanol after cooling, closed refrigeration 22h, filtering, filtrate is concentrated into relative density
1.20, obtain Chinese medical concrete.
Above-mentioned deodorization deodorization zymophyte is applied in the preparation of Islamic health fish ball, and the preparation of the Islamic health fish ball includes
Following steps：
S1：Deodorization deodorization is zymogenic to be prepared
S11 prepares culture matrix：Sucus Caulis et Folium Brassicae capitatae, corn flour, glucose, peptone, wheatfeed, Chinese medical concrete are mixed equal
Even, sterilizing obtains culture matrix；
S12 is inoculated with：Lactobacillus fermenti and saccharomycete are accessed in culture matrix, both ratios are 1:2, inoculum concentration is
0.5-1.0ml/100g culture matrix；
S13：Prepare zymophyte：The culture matrix quiescent culture of lactobacillus fermenti and saccharomycete, condition of culture ginseng will be accessed
Number is：26 DEG C of temperature, humidity 80%, pH6.8 ± 0.2, culture 6h obtain deodorization deodorization zymophyte；
S2：Islamic health fish ball is prepared using deodorization deodorization zymophyte
S21：It is fish fermented：Fish head, fish-skin, internal organ, fishbone are removed with flesh separator, flesh of fish part is taken, cuts fritter；By step
S1 deodorization deodorization zymophyte is added in the fritter flesh of fish and stirred, and the zymophyte addition is the 0.6% of flesh of fish amount, in temperature
It is that under the conditions of 6.8 ± 0.2, ferment 8h for 30 DEG C, pH, is made without the bad smell flesh of fish；
S22：Prepare meat gruel：Made from step S21 the centrifugal dehydration under the conditions of 150r/min, 10 DEG C will be oppressed without bad smell
10min, places into meat grinder and rubs, the flesh of fish and the shrimp powder of rubbing are mixed evenly, batch mixing A is obtained, batch mixing A is put
Enter in the soak and soak 14min；The batch mixing A soaked is put into the cooking machine that rotating speed is 320r/min again and polished
10mim, is made mixed meat；
The raw material of the soak is ginger juice, Chinese anise, red wine, purple perilla, and Chinese anise, purple perilla are ground, and crosses 40 mesh
Sieve, then the Chinese anise of sieving and purple perilla and ginger juice, red wine are pressed 1:0.5:1.5:1 ratio mixing, 30 DEG C decoct 1 time,
Filtering, is prepared.
S23：Beat and burst：Step S22 mixed meat is carried out to beat the 5min that bursts；Add salt and beat the 10min that bursts；It is eventually adding
After cornstarch, egg white, ascorbyl stearate, vitamin E stir, the 8min that bursts is beaten；Mixed material B is made, whole beat is burst
Process temperature is 8 DEG C；
S24：Fish ball is molded：Step S23 mixed material B is put into prototype sizing, a diameter of 2.5cm fish ball is obtained, from
It is immediately placed in after being taken out in prototype in 35 DEG C of water and soaks 25min progress post formings；Finally by the fish ball of post forming
20min in 100 DEG C of hot water is put into, the Islamic health fish ball being molded.
Embodiment 2
A kind of deodorization deodorization zymophyte, material component includes：0.075 part of Lactobacillus plantarum, 0.15 part of saccharomycete, broccoli
8.5 parts of juice, 4.5 parts of corn flour, 3 parts of glucose, 1.5 parts of peptone, 2 parts of wheatfeed, 8 parts of Chinese medical concrete.
The Chinese medical concrete is prepared by tsaoko, cloves, the root of Dahurain angelica, dried peppermint leaf, and preparation process includes：By tsaoko, cloves,
The root of Dahurain angelica, dried peppermint leaf are decocted 1 time with 80 DEG C of the water of 2.5 times of parts by weight, filtering, and filter residue decocts 2 with 65 DEG C of the water of 2.5 times of parts by weight again
Secondary, filtering, merging filtrate, decompression dehydration adds ethanol after cooling, closed refrigeration 26h, filtering, filtrate is concentrated into relative density
1.30, obtain Chinese medical concrete.
Above-mentioned deodorization deodorization zymophyte is applied in the preparation of Islamic health fish ball, and the preparation of the Islamic health fish ball includes
Following steps：
S1：Deodorization deodorization is zymogenic to be prepared
S11 prepares culture matrix：Sucus Caulis et Folium Brassicae capitatae, corn flour, glucose, peptone, wheatfeed, Chinese medical concrete are mixed equal
Even, sterilizing obtains culture matrix；
S12 is inoculated with：Lactobacillus fermenti and saccharomycete are accessed in culture matrix, both ratios are 1:2, inoculum concentration is
0.5-1.0ml/100g culture matrix；
S13：Prepare deodorization deodorization zymophyte：The culture matrix quiescent culture of lactobacillus fermenti and saccharomycete, training will be accessed
Foster conditional parameter is：28 DEG C of temperature, humidity 85%, pH6.8 ± 0.2, culture 8h obtain deodorization deodorization zymophyte；
S2：Islamic health fish ball is prepared using deodorization deodorization zymophyte
S21：It is fish fermented：Fish head, fish-skin, internal organ, fishbone are removed with flesh separator, flesh of fish part is taken, cuts fritter；By step
S1 deodorization deodorization zymophyte is added in the fritter flesh of fish and stirred, and the zymophyte addition is the 0.6-1.8% of flesh of fish amount,
Temperature is 30-45 DEG C, pH is that under the conditions of 6.8 ± 0.2, ferment 8-10h, is made without the bad smell flesh of fish；
S22：Prepare meat gruel：It will be oppressed made from step S21 without bad smell under the conditions of 150-250r/min, 10-15 DEG C
Centrifugal dehydration 10-15min, places into meat grinder and rubs, the flesh of fish and the shrimp powder of rubbing are mixed evenly, batch mixing is obtained
A, batch mixing A is put into the soak and soaks 16min；The batch mixing A soaked is put into the cooking that rotating speed is 360r/min again
Polish 12mim in machine, and mixed meat is made；
The raw material of the soak is ginger juice, Chinese anise, red wine, purple perilla, and Chinese anise, purple perilla are ground, and crosses 40 mesh
Sieve, then the Chinese anise of sieving and purple perilla and ginger juice, red wine are pressed 1.5:0.7:1.7:1.5 ratio mixing, 33 DEG C decoct 1
Secondary, filtering is prepared.
S23：Beat and burst：Step S22 mixed meat is carried out to beat the 6min that bursts；Add salt and beat the 13min that bursts；It is eventually adding
After cornstarch, egg white, ascorbyl stearate, vitamin E stir, the 9min that bursts is beaten；Mixed material B is made, whole beat is burst
Process temperature is 9 DEG C；
S24：Fish ball is molded：Step S23 mixed material B is put into prototype sizing, a diameter of 2.5cm fish ball is obtained, from
It is immediately placed in after being taken out in prototype in 40 DEG C of water and soaks 23min progress post formings；Finally by the fish ball of post forming
25min in 100 DEG C of hot water is put into, the Islamic health fish ball being molded.
Embodiment 3
A kind of deodorization deodorization zymophyte, material component includes：0.1 part of Lactobacillus plantarum, 0.2 part of saccharomycete, Sucus Caulis et Folium Brassicae capitatae
10 parts, 5.5 parts of corn flour, 4 parts of glucose, 2.5 parts of peptone, 3.5 parts of wheatfeed, 11 parts of Chinese medical concrete.
The Chinese medical concrete is prepared by tsaoko, cloves, the root of Dahurain angelica, dried peppermint leaf, and preparation process includes：By tsaoko, cloves,
The root of Dahurain angelica, dried peppermint leaf are decocted 1 time with 90 DEG C of the water of 3 times of parts by weight, filtering, and filter residue is decocted 2 times with 80 DEG C of the water of 3 times of parts by weight again,
Filtering, merging filtrate, decompression dehydration adds ethanol after cooling, closed refrigeration 30h, filtering, filtrate is concentrated into relative density
1.35, obtain Chinese medical concrete.
Above-mentioned deodorization deodorization zymophyte is applied in the preparation of Islamic health fish ball, and the preparation of the Islamic health fish ball includes
Following steps：
S1：Deodorization deodorization is zymogenic to be prepared
S11 prepares culture matrix：Sucus Caulis et Folium Brassicae capitatae, corn flour, glucose, peptone, wheatfeed, Chinese medical concrete are mixed equal
Even, sterilizing obtains culture matrix；
S12 is inoculated with：Lactobacillus fermenti and saccharomycete are accessed in culture matrix, both ratios are 1:2, inoculum concentration is
0.5-1.0ml/100g culture matrix；
S13：Prepare deodorization deodorization zymophyte：The culture matrix quiescent culture of lactobacillus fermenti and saccharomycete, training will be accessed
Foster conditional parameter is：29 DEG C of temperature, humidity 90%, pH6.8 ± 0.2, culture 12h obtain deodorization deodorization zymophyte；
S2：Islamic health fish ball is prepared using deodorization deodorization zymophyte
S21：It is fish fermented：Fish head, fish-skin, internal organ, fishbone are removed with flesh separator, flesh of fish part is taken, cuts fritter；By step
S1 deodorization deodorization zymophyte is added in the fritter flesh of fish and stirred, and deodorization deodorization zymophyte addition is the 1.8% of flesh of fish amount,
Temperature be 45 DEG C, pH be that under the conditions of 6.8 ± 0.2, ferment 10h, is made without the bad smell flesh of fish；
S22：Prepare meat gruel：Made from step S21 the centrifugal dehydration under the conditions of 250r/min, 15 DEG C will be oppressed without bad smell
15min, places into meat grinder and rubs, the flesh of fish and the shrimp powder of rubbing are mixed evenly, batch mixing A is obtained, batch mixing A is put
Enter and 20min is soaked in soak；The batch mixing A soaked is put into the cooking machine that rotating speed is 400r/min the 14mim that polishes, system again
Obtain mixed meat；
The raw material of the soak is ginger juice, Chinese anise, red wine, purple perilla, and Chinese anise, purple perilla are ground, and crosses 40 mesh
Sieve, then the Chinese anise of sieving and purple perilla and ginger juice, red wine are pressed 2:0.9:1.9:2 ratio mixing, 35 DEG C decoct 1 time,
Filtering, is prepared.
S23：Beat and burst：Step S22 mixed meat is carried out to beat the 8min that bursts；Add salt and beat the 15min that bursts；It is eventually adding
After cornstarch, egg white, ascorbyl stearate, vitamin E stir, the 110min that bursts is beaten；Mixed material B is made, it is whole to beat
Process temperature of bursting is 10 DEG C；
S24：Fish ball is molded：Step S23 mixed material B is put into prototype sizing, a diameter of 2.5cm fish ball is obtained, from
It is immediately placed in after being taken out in prototype in 45 DEG C of water and soaks 25min progress post formings；Finally by the fish ball of post forming
30min in 100 DEG C of hot water is put into, the Islamic health fish ball being molded.
Comparative example 1
During the difference of comparative example 1 and embodiment 2 is the zymogenic raw material of deodorization deodorization, no Chinese medical concrete is added, its
His technical scheme is identical with embodiment 2.
Comparative example 2
The difference of comparative example 2 and embodiment 2 is that the mistake of Islamic health fish ball is being prepared using deodorization deodorization zymophyte
Cheng Zhong, not using soak；Other technologies scheme is identical with embodiment 2.
Comparative example 3
Comparative example 3 does not prepare Islamic health fish ball using deodorization deodorization zymophyte, the Islamic health fish ball
Preparation comprises the following steps：
A：Fish head, fish-skin, internal organ, fishbone are removed with flesh separator, flesh of fish part is taken, cuts fritter；
B：Prepare meat gruel：Fritter made from step A is oppressed into the centrifugal dehydration under the conditions of 150-250r/min, 10-15 DEG C
10-15min, places into meat grinder and rubs, the flesh of fish and the shrimp powder of rubbing are mixed evenly, batch mixing A is obtained, by batch mixing
A, which is put into the soak, soaks 14-20min；The batch mixing A soaked is put into the cooking machine that rotating speed is 320-400r/min again
Middle polishing 10-14mim, is made mixed meat；
The raw material of the soak is ginger juice, Chinese anise, red wine, purple perilla, and Chinese anise, purple perilla are ground, and crosses 40 mesh
Sieve, then the Chinese anise of sieving and purple perilla and ginger juice, red wine are pressed into 1-2:0.5-0.0.9:1.5-1.9:1-2 ratio is mixed
Close, 30-35 DEG C decocts 1 time, and filtering prepares soak.
C：Beat and burst：Step B mixed meat is carried out to beat the 5-8min that bursts；Add salt and beat the 10-15min that bursts；Finally plus
Enter after cornstarch, egg white, ascorbyl stearate, vitamin E stir, beat the 8-10min that bursts；Mixed material B is made, entirely
It is 8-10 DEG C to beat process temperature of bursting；
D：Fish ball is molded：Step C mixed material B is put into prototype sizing, a diameter of 2.5cm fish ball is obtained, from model
It is immediately placed in after being taken out in machine in 35-45 DEG C of water and soaks 20-25min progress post formings；Finally by the fish of post forming
Ball is put into 20-30min in 100 DEG C of hot water, the Islamic health fish ball being molded.
Islamic health fish ball flavor evaluation
1st, Islamic health fish ball organoleptic quality is evaluated
Embodiment 1,2,3 and comparative example 1,2,3 are evaluated as test example, using a kind of patent " fish ball
And preparation method thereof " (application number：201510750751.X) embodiment two evaluated as reference examples；It please receive
90 people of organoleptic examination training constitute 10 groups of evaluation groups, every group of people of evaluation group 10, according in standard GB/T18109-2011
Frozen fish product testing method and detected rule carry out fish ball flavor evaluation；Deodorization deodorization zymophyte is carried out in the form of score
Flavor evaluation, individual's marking highest is divided into 10 points, minimum to be divided into -10 points；Every group of final score for remove a best result and
One minimum point is made even respectively again, and average mark, which is obtained, just to be divided, and score value is higher, and quality is better；Otherwise average mark must be born point, bear and point get over
Low, quality is poorer；Evaluation result is as shown in the table：
The fish ball organoleptic quality of table 1 is evaluated
As known from Table 1, Chinese medical concrete is by influenceing the zymogenic quality of deodorization deodorization and biomass to affect indirectly the flesh of fish
Organoleptic quality, especially structural state do not add the deodorization deodorization zymophyte of Chinese medical concrete production during fish fermented
It can produce and occur substantial amounts of stomata in substantial amounts of carbon dioxide, the flesh of fish so that structure of fish muscle is laxed, bad smell is removed not exclusively,
Mouthfeel is not enough, and elasticity is poor；Soak has some improvement to the fishy smell tool for removing the flesh of fish and shrimp powder, passes through immersion one
The section time, the flesh of fish and shrimp powder fishy smell are not only removed, the fragrance of Chinese anise in soak and red wine can be also penetrated into the flesh of fish,
Increase the fragrant delicate flavour of fish ball；Fish fermented processing pair and the overall organoleptic quality of fish ball have strong influence, and non-hair is not carried out
The fish ball that the flesh of fish of ferment processing is made shade deviation compared with reference examples and embodiment 1,2,3 and comparative example 1,3, smells as of rotten fish
Taste is strong, flexibly, and fractography is laxed, and organoleptic quality scoring is extremely low.
2nd, Islamic health fish ball sundry item is evaluated
Take patent " a kind of fish ball and preparation method thereof " (application number：201510750751.X) two technical scheme system of embodiment
Standby reference examples fish ball, reference examples fish ball and fish ball of the present invention were preserved after 0-3,3-6,6-9 months, stability to fish ball and
Inoxidizability, VBN, content of microorganisms are detected that testing result is as follows：
The fish ball sundry item of table 2 is evaluated
As known from Table 2, in Chinese medical concrete be directed to Chinese medicine different activities composition, using water extract-alcohol precipitation method extract activity into
Point, overcome only with water extraction extract active component impurity more than shortcoming, reduce the problem of its solid content is too high；It is not only net
Change culture matrix and avoid being mixed into miscellaneous bacteria, increase the nutriment of culture matrix, can also improve indirectly the flesh of fish antibacterial ability and
Quality, so as to strengthen the cryoprotective effects and inoxidizability of the flesh of fish；As storage time is elongated, the volatility alkali of fish ball of the present invention
Nitrogen content is gradually reduced, and by the flesh of fish after deodorization deodorization zymophyte progress fermentation process, its volatility alkali is less, guarantees the quality
Phase is longer；The flesh of fish carries out fermentation process and carried out with the soak of the present invention after immersion treatment, is not in addle or peculiar smell
Phenomenon, if but be the absence of one of step, not only occur peculiar smell as storage time is elongated and addle, there is also bacterium colony
And pathogenic germ.
Above content is to combine specific/preferred embodiment made for the present invention be further described, it is impossible to
Assert that the specific implementation of the present invention is confined to these explanations.Come for general technical staff of the technical field of the invention
Say, without departing from the inventive concept of the premise, it can also make some replacements or modification to the embodiment that these have been described,
And these are substituted or variant should all be considered as belonging to protection scope of the present invention.
Claims (10)
1. a kind of deodorization deodorization zymophyte, it is characterised in that the zymophyte material component is included (in parts by weight)：Plant breast
0.05-0.1 parts of bacillus, 0.1-0.2 parts of saccharomycete, 7-10 parts of Sucus Caulis et Folium Brassicae capitatae, 3.5-5.5 parts of corn flour, 2-4 parts of glucose, egg
White 1-2.5 parts of peptone, 1.5-3.5 parts of wheatfeed, Chinese medical concrete 5-11.
2. deodorization deodorization zymophyte as claimed in claim 1, it is characterised in that the zymophyte material component is included (with weight
Part meter)：0.075 part of Lactobacillus plantarum, 0.15 part of saccharomycete, 8.5 parts of Sucus Caulis et Folium Brassicae capitatae, 4.5 parts of corn flour, 3 parts of glucose, albumen
1.5 parts of peptone, 2 parts of wheatfeed, 8 parts of Chinese medical concrete.
3. deodorization deodorization zymophyte as claimed in claim 2, it is characterised in that the Chinese medical concrete by tsaoko, cloves, the root of Dahurain angelica,
Dried peppermint leaf is prepared.
4. deodorization deodorization zymophyte as claimed in claim 3, it is characterised in that the preparation process of the Chinese medical concrete includes：Will
Tsaoko, cloves, the root of Dahurain angelica, dried peppermint leaf are decocted 1 time with 70-90 DEG C of the water of 2-3 times of parts by weight, filtering, and filter residue is again with 2-3 times of parts by weight
50-80 DEG C of water decoct 1-2 time, filter, merging filtrate, decompression dehydration adds ethanol, closed refrigeration 22-30h, mistake after cooling
Filter, filtrate is concentrated into relative density 1.20-1.35, obtains Chinese medical concrete.
5. deodorization deodorization zymophyte is preparing the application of Islamic health fish ball as described in claim 1-2 is any, it is characterised in that
The deodorization deodorization zymophyte is that the process comprises the following steps during being applied to prepare Islamic health fish ball：
S1：Deodorization deodorization is zymogenic to be prepared
S11 prepares culture matrix：Sucus Caulis et Folium Brassicae capitatae, corn flour, glucose, peptone, wheatfeed, Chinese medical concrete are well mixed,
Sterilizing, obtains culture matrix；
S12 is inoculated with：Lactobacillus fermenti and saccharomycete are accessed in culture matrix, both ratios are 1:2, inoculum concentration is 0.5-
1.0ml/100g culture matrix；
S13：Prepare zymophyte：The culture matrix quiescent culture of lactobacillus fermenti and saccharomycete will be accessed, obtain deodorization deodorization hair
Yeast-like fungi；
S2：Islamic health fish ball is prepared using deodorization deodorization zymophyte
S21：It is fish fermented：Fish head, fish-skin, internal organ, fishbone are removed with flesh separator, flesh of fish part is taken, cuts fritter；By step S1's
Deodorization deodorization zymophyte is added in the fritter flesh of fish and stirred, temperature be 30-45 DEG C, pH be fermentation under the conditions of 6.8 ± 0.2
8-10h, is made without the bad smell flesh of fish；
S22：Prepare meat gruel：Twisted without the bad smell flesh of fish be put into after centrifugal dehydration treatment in meat grinder made from step S21
It is broken, then the flesh of fish rubbing is mixed evenly with shrimp powder, obtains batch mixing A, batch mixing A is put into the soak and soaked
14-20min；The batch mixing A soaked is put into the cooking machine that rotating speed is 320-400r/min the 10-14mim that polishes again, is made mixed
Close meat gruel；
S23：Beat and burst：The mixed meat of step 22 is carried out to beat the 5-8min that bursts；Add salt and beat the 10-15min that bursts；It is eventually adding
After cornstarch, egg white, ascorbyl stearate, vitamin E stir, the 8-10min that bursts is beaten；Mixed material B is made, it is whole to beat
Process temperature of bursting is 8-10 DEG C；
S24：Fish ball is molded：Step S23 mixed material B is put into prototype sizing, a diameter of 2.5cm fish ball is obtained, from model
It is immediately placed in after being come out in machine in 35-45 DEG C of water and soaks 20-25min progress post formings；Finally by the fish ball of post forming
20-30min in 100 DEG C of hot water is put into, the Islamic health fish ball being molded.
6. deodorization deodorization zymophyte as claimed in claim 5 is preparing the application of Islamic health fish ball, it is characterised in that the step
Rapid S21 zymophytes addition is the 0.6-1.8% of flesh of fish amount.
7. deodorization deodorization zymophyte as claimed in claim 5 is preparing the application of Islamic health fish ball, it is characterised in that the step
Suddenly S13 quiescent culture conditional parameters are：26-29 DEG C of temperature, humidity 80-90%, pH6.8 ± 0.2, cultivate 6-12h.
8. deodorization deodorization zymophyte as claimed in claim 5 is preparing the application of Islamic health fish ball, it is characterised in that the step
Suddenly the technological parameter of S22 centrifugal dehydration treatment is：150-250r/min, 10-15 DEG C, centrifugal dehydration 10-15min.
9. deodorization deodorization zymophyte as claimed in claim 5 is preparing the application of Islamic health fish ball, it is characterised in that the step
Rapid S22 soak presses 1-2 by ginger juice, Chinese anise, red wine, purple perilla:0.5-0.0.9:1.5-1.9:1-2 ratio mixing system
It is standby to obtain.
10. deodorization deodorization zymophyte as claimed in claim 9 is preparing the application of Islamic health fish ball, it is characterised in that described
Soak is to grind Chinese anise, purple perilla, crosses 40 mesh sieve, then the Chinese anise of sieving and purple perilla and ginger juice, red wine are mixed
Close, 30-35 DEG C decocts 1 time, filtering is prepared.
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