CN107334093A - Flavor is delicious, the preparation method of good, the flexible fish meat sausage of gelling performance - Google Patents
Flavor is delicious, the preparation method of good, the flexible fish meat sausage of gelling performance Download PDFInfo
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- CN107334093A CN107334093A CN201710654731.1A CN201710654731A CN107334093A CN 107334093 A CN107334093 A CN 107334093A CN 201710654731 A CN201710654731 A CN 201710654731A CN 107334093 A CN107334093 A CN 107334093A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 80
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 110
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
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- 229940029982 garlic powder Drugs 0.000 claims abstract description 7
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 6
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- 239000000706 filtrate Substances 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 9
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- 238000001694 spray drying Methods 0.000 claims description 8
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- 102000004882 Lipase Human genes 0.000 claims description 7
- 108090001060 Lipase Proteins 0.000 claims description 7
- 239000004367 Lipase Substances 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000019421 lipase Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 6
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 5
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- 108010010803 Gelatin Proteins 0.000 description 5
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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- ZAOCWQZQPKGTRN-UHFFFAOYSA-N nitrous acid;sodium Chemical compound [Na].ON=O ZAOCWQZQPKGTRN-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L17/20—Fish extracts
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Dispersion Chemistry (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses that a kind of flavor is delicious, the preparation method of good, the flexible fish meat sausage of gelling performance, weighs the following raw material component：Minced fillet, pig fat meat, water, salt, monosodium glutamate, white granulated sugar, ginger powder, garlic powder, five-spice powder, natrium nitrosum, chicken essence, fish-bone extract, licorice, Tea Polyphenols and Swine blood protein, minced fillet and pig fat meat are mixed mixed meat and to add water and carry out low speed and cut and mix, add ginger powder, garlic powder, five-spice powder and nitrite, which are cut at a high speed, to be mixed, meat gruel must be emulsified, fish-bone extract and Swine blood protein stirring reaction stewing process again are added into emulsification meat gruel, meat gruel must be reacted, meat gruel and salt will be reacted, monosodium glutamate, white granulated sugar, chicken essence, licorice and Tea Polyphenols, which mix, must season meat gruel, using the small intestine of animal or duodenum as casing, seasoning meat gruel is fillings, sausage is recorded to be made.The characteristics of fish meat sausage of the present invention is flexible good, Chewiness is good, safe and reliable, without healthy hidden danger, delicious flavour.
Description
Technical field
The invention belongs to flavor meat product technique field, and in particular to a kind of flavor is delicious, gelling performance is good, high resilience
Fish meat sausage preparation method.
Background technology
Fish is a kind of aquatic animal, and main edible freshwater fish includes carp, grass carp, crucian etc., edible fish
Including yellow croaker, hairtail, butterfish etc., fish meat exquisiteness is delicious, nutritious, is some microorganisms, mineral matter, amino acids battalion
Support the good source of material.The flesh of fish belongs to lean meat species, and per the 100g flesh of fish, institute is fatty few less than 2g, fat content, more healthy,
Moreover, the important sources of the flesh of fish or protein, contain several amino acids in the flesh of fish, ammonia necessary to human body can be supplemented
Base acid content, contain a variety of polyunsaturated fatty acids in the flesh of fish, can effectively avoid human body blood viscosity from increasing, prevent heart disease from sending out
It is raw, strong brain and the retina of nerve fiber and eyes, for some chronic inflammations, diabetes and some malignant tumours
With certain therapeutic action.Flesh of fish delicious flavour, whether eat meat or cook soup, all fresh and delicious taste, induce one appetite, is people
Than preferable food in diet.
Sausage is that a kind of meat by animal is broken into strip, then pours into elongated cylinder tubular-shaped food made of casing, mesh
Preceding sausage more using pork, beef, mutton or chicken as primary raw material, these meat because having good gelling performance, thus
Obtained sausage viscoelastic property can be made good, there is good texture, do not lose elasticity while soft taste.And the tissue of the flesh of fish
Loosely, the flesh of fish does not have good gelling performance yet, if it is difficult that fish meat sausage is made not increase other additives, even if system
Into fish meat sausage, its mouthfeel is also bad, and it is too soft integrally to eat mouthfeel, without elasticity, in order to solve it is above-mentioned this
One problem, existing fish meat sausage is to add various gelatin substances to make overall viscoelastic mouthfeel more preferable mostly, but these glue classes
Material is eaten too much can bring a series of healthy hidden dangers, have certain weak point.
The content of the invention
For deficiencies of the prior art, a kind of flavor of present invention offer is delicious, gelling performance is good, high resilience
Fish meat sausage preparation method, make that sausage elasticity made from this method is good, and Chewiness is good, securely and reliably, without health
Hidden danger.
To achieve these goals, the technical solution adopted by the present invention is as follows：A kind of flavor is delicious, gelling performance is good, rich
The preparation method of flexible fish meat sausage, comprises the following steps：
1）Weigh the raw material components of following mass parts：70 ~ 80 parts of minced fillets, 8 ~ 15 portions of pig fat meat, 10 ~ 20 parts of water, 5 ~ 10 portions of salt,
3 ~ 4 portions of monosodium glutamates, 3 ~ 6 portions of white granulated sugars, 1 ~ 4 part of ginger powder, 2 ~ 4 parts of garlic powders, 4 ~ 6 parts of five-spice powders, 0.001 ~ 0.008 part of natrium nitrosum, 2
~ 4 parts of chicken essences, 2 ~ 5 parts of fish-bone extracts, 1 ~ 4 part of licorice, 0.5 ~ 1.5 part of Tea Polyphenols and 1 ~ 2 part of porcine haemoglobin
Powder；
2）By step 1）Minced fillet and pig the fat meat mixing weighed, it is stirred 3 under 100 ~ 300r/min stirring at low speed speed ~
6 min, obtain mixed meat；
3）To step 2）Step 1 is added in obtained mixed meat）Obtained water is weighed, prior to 300 ~ 500 r/min rotating speed
Lower low speed, which is cut, mixes 5 ~ 10 min, then step 1 is added into mixed meat）Ginger powder, garlic powder, five-spice powder and the nitrite weighed,
Cut at a high speed under 500 ~ 800r/min rotating speed and mix 3 ~ 5 min, obtain emulsifying meat gruel；
4）To step 3）Step 1 is added in obtained emulsification meat gruel）The fish-bone extract and Swine blood protein weighed, prior to 30 ~
The h of stirring reaction 1 ~ 2 at 40 DEG C, 20 ~ 30 min are stood at 20 ~ 25 DEG C, obtain reacting meat gruel；
5）By the reaction meat gruel and step 1）Salt, monosodium glutamate, white granulated sugar, chicken essence, licorice and the tea weighed is more
Phenol mixes, and stirs 2 ~ 3min, obtains seasoning meat gruel；
6）Using the small intestine of animal or duodenum as casing, the seasoning meat gruel is fillings, records sausage, it is fresh that the flavor is made
It is beautiful, gelling performance is good, flexible fish meat sausage.
The present invention is loose for structure of fish muscle, and without good gelling performance, obtained sausage mouthfeel is bad, excessively loose
The characteristics of soft, technical solution of the present invention is researched and proposed by creativeness, specifically, the present invention uses fish-bone extract, utilizes
The calcium element content of rich content makes in the flesh of fish myosin crosslink reaction to form non-two sulphur covalent bond in fish-bone extract,
To improve the overall network structure of protein so that the protein in the flesh of fish is interweaved into the network structure enriched with everybody,
And the active group of the expansion of induction myosin and exposed inner, be advantageous to protein and a variety of cross-linking reactions occurs so that egg
White matter entirety connecting performance strengthens, and can make cross-linking reaction of the minced fillet because of protein, and cause the flesh of fish be not easy when chewing by
Tooth pulverizes, i.e., the viscoelastic toughness of the flesh of fish is strengthened, the gel strength increase of minced fillet；The present invention in fish meat sausage by adding pig
Hemalbumin powder, on the one hand albumen endoplasmic reticular that Swine blood protein adds whole mixt containing more globulin contents are answered
Polygamy, the gelling performance of mixture is improved, on the other hand, pass through porcine haemoglobin and the collaboration compatibility effect of fish protein, sheet
The nutritive value of invention fish meat sausage is higher, and amino acid content and species more balance, and is extracted by porcine haemoglobin and fish-bone
The collaboration compatibility effect of thing so that fish meat sausage mouthfeel springiness of the present invention, gelling performance is good, is not easy to be pulverized and had by tooth
There is more preferable Chewiness；The present invention also added Tea Polyphenols, and Tea Polyphenols serves the work for preventing fat oxidation in fish meat sausage
With, during avoiding storage in become sour rotten, the quality of sausage is more guaranteed.Experiment proves that fish meat sausage phase of the present invention
It is more preferable than in existing fish meat sausage mouthfeel, it is more flexible, and do not contain in fish meat sausage of the present invention crucially more a variety of
Gelatin substance, security performance is more preferable, and existing fish meat sausage is because with the addition of a variety of gelatin substances, edible for a long time to cause sternly
The healthy hidden danger of weight.
Further, the minced fillet is made up of cod minced fillet, crucian minced fillet and perch minced fillet, the cod minced fillet, crucian fish
Rotten and perch minced fillet mass ratio is 3 ~ 6：2~4：1~2.
Further, the five-spice powder is by star aniseed powder, cinnamomi cortex pulveratus, scented tea powder, zanthoxylum powder, Kaempferia galanga powder, Ground Cloves and fennel powder
Composition, the star aniseed powder, cinnamomi cortex pulveratus, scented tea powder, zanthoxylum powder, Kaempferia galanga powder, the mass ratio of Ground Cloves and fennel powder are 12 ~ 18：8~
12：6~12：7~9：3~5：2~4：1~3.
As optimization, the fish-bone extract obtains with the following method：The cod skeleton for rejecting the fish-bone surface flesh of fish is taken,
Break process is carried out after the cod skeleton is dried into 8 ~ 10h at 50 ~ 70 DEG C, thick fishbone dust is obtained, by the thick fishbone dust
Mixed with compound protein enzyme solutions, prior to 50 ~ 60 DEG C at 40 ~ 60min of enzymolysis carry out centrifugal treating again, collect centrifugal sediment and obtain
To enzymatic fishbone powder, the enzymatic fishbone powder is mixed with the phosphate aqueous solution that mass concentration is 20 ~ 30%, it is anti-at 40 ~ 50 DEG C
30 ~ 50 min are answered, filter to take filtrate, the filtrate is spray-dried, obtain the fish-bone extract.
As optimization, by the thick fishbone dust with compound protease according to 20 ~ 30 g：70 ~ 80 mL mass volume ratio mixes
Close, 40 ~ 60min is digested at 50 ~ 60 DEG C；Wherein, the compound protease is 2 ~ 4 by mass ratio：3 ~ 5 neutral proteinase and
Bromelain forms.
As further optimization, by the enzymatic fishbone powder and phosphate aqueous solution that mass concentration is 20 ~ 30% according to 40 ~
50 g：100 mL mass volume ratio mixing.
As an improvement mode, the condition of the spray drying are：100 ~ 120 DEG C of feeding temperature, drop temperature 130 ~
150 DEG C, the mL/min of inlet amount 2 ~ 3.
As another improved procedure, step 1）In weigh the raw material components of following mass parts：75 parts of minced fillets, 12 parts of pig fertilizer
Meat, 15 parts of water, 8 portions of salt, 4 portions of monosodium glutamates, 5 portions of white granulated sugars, 3 parts of ginger powders, 3 parts of garlic powders, 5 parts of five-spice powders, 0.006 part of nitrous acid
Sodium, 3 parts of chicken essences, 4 parts of fish-bone extracts, 3 parts of licorices, 1 part of Tea Polyphenols and 1 part of Swine blood protein.
As another improved procedure, the Swine blood protein is the pig blood powder after lipase ungrease treatment, is had
Body ungrease treatment method is as follows：By lipase and pig blood according to 3 ~ 5 g：100 mL mass volume ratio mixing, at 50 ~ 60 DEG C
High temperature enzyme deactivation after 15 ~ 20 min of reaction, is spray-dried to the pig blood after high temperature enzyme deactivation, obtains the Swine blood protein.
Preferably, the material of the exodermis is chitterlings.
Compared with prior art, the present invention has the advantages that：
1st, the present invention uses fish-bone extract, makes flesh ball egg in the flesh of fish using the calcium element content of rich content in fish-bone extract
White hair life cross-linking reaction forms non-two sulphur covalent bond, to improve the overall network structure of protein so that the protein in the flesh of fish
The network structure enriched with everybody is interweaved into, and induces the active group of myosin expansion and exposed inner, is advantageous to
A variety of cross-linking reactions occurs for protein so that protein entirety connecting performance strengthens, and can make crosslinking of the minced fillet because of protein
Reaction, and make it that the flesh of fish is not easy to be pulverized by tooth when chewing, i.e. the viscoelastic toughness of the flesh of fish is strengthened, and the gel strength of minced fillet increases
Add.
2nd, on the one hand the present invention contains more ball eggs by adding Swine blood protein, Swine blood protein in fish meat sausage
Bai Hanliang and the albumen endoplasmic reticular complexity for adding whole mixt, improve the gelling performance of mixture.
3rd, by porcine haemoglobin and the collaboration compatibility effect of fish protein, the nutritive value of fish meat sausage of the present invention is higher,
Amino acid content and species more balance, and pass through porcine haemoglobin and the collaboration compatibility effect of fish-bone extract so that the present invention
Fish meat sausage mouthfeel springiness, gelling performance is good, is not easy to be pulverized by tooth and had more preferable Chewiness.
4th, the present invention also added Tea Polyphenols, and Tea Polyphenols serves the effect for preventing fat oxidation in fish meat sausage, avoided
Becoming sour in during storage is rotten, and the quality of sausage is more guaranteed.
5th, experiment proves that, fish meat sausage of the present invention is more preferable compared to existing fish meat sausage mouthfeel, more flexible, and more
Not contain a variety of gelatin substances in crucially fish meat sausage of the present invention, security performance is more preferable, and existing fish meat sausage because
A variety of gelatin substances are with the addition of, it is edible for a long time to cause serious healthy hidden danger.
Embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1
A kind of flavor is delicious, the preparation method of good, the flexible fish meat sausage of gelling performance, comprises the following steps：
1）Weigh the raw material components of following mass parts：70 parts of minced fillets, 8 portions of pig fat meat, 10 parts of water, 5 portions of salt, 3 portions of monosodium glutamates, 3 parts
White granulated sugar, 1 part of ginger powder, 2 parts of garlic powders, 4 parts of five-spice powders, 0.001 part of natrium nitrosum, 2 parts of chicken essences, 2 parts of fish-bone extracts, 1
Part licorice, 0.5 part of Tea Polyphenols and 1 part of Swine blood protein；
The minced fillet is made up of cod minced fillet, crucian minced fillet and perch minced fillet, the cod minced fillet, crucian minced fillet and perch minced fillet
Mass ratio be 3：2：1；
The five-spice powder is made up of star aniseed powder, cinnamomi cortex pulveratus, scented tea powder, zanthoxylum powder, Kaempferia galanga powder, Ground Cloves and fennel powder, and described eight
Angle powder, cinnamomi cortex pulveratus, scented tea powder, zanthoxylum powder, Kaempferia galanga powder, the mass ratio of Ground Cloves and fennel powder are 12：8：6：7：3：2：1；
The fish-bone extract obtains with the following method：The cod skeleton for rejecting the fish-bone surface flesh of fish is taken, by the cod bone
Frame carries out break process after drying 8h at 50 DEG C, obtains thick fishbone dust, and the thick fishbone dust is pressed with compound protein enzyme solutions
According to 20 g：70 mL mass volume ratio mixing, 40min is digested at 50 DEG C and carries out centrifugal treating again, collection centrifugal sediment obtains
To enzymatic fishbone powder, by the enzymatic fishbone powder and phosphate aqueous solution that mass concentration is 20% according to 40 g：100 mL quality
Volume ratio is mixed, and 30 min are reacted at 40 DEG C, filter to take filtrate, the filtrate is spray-dried, and obtains the fish-bone extraction
Thing；The condition of the spray drying is：100 DEG C of feeding temperature, 130 DEG C of drop temperature, the mL/min of inlet amount 2；
The Swine blood protein is the pig blood powder after lipase ungrease treatment, and specific ungrease treatment method is as follows：By fat
Fat enzyme is with pig blood according to 3 g：100 mL mass volume ratio mixing, reacts high temperature enzyme deactivation after 15 min, to high temperature at 50 DEG C
Pig blood spray drying after enzyme deactivation, obtains the Swine blood protein；
2）By step 1）Minced fillet and pig the fat meat mixing weighed, 3min is stirred under 100r/min stirring at low speed speed,
Obtain mixed meat；
3）To step 2）Step 1 is added in obtained mixed meat）Obtained water is weighed, it is low under the rotating speed prior to 300 r/min
Speed, which is cut, mixes 5min, then step 1 is added into mixed meat）Ginger powder, garlic powder, five-spice powder and the nitrite weighed, in 500r/
Cut at a high speed under min rotating speed and mix 3 min, obtain emulsifying meat gruel；
4）To step 3）Step 1 is added in obtained emulsification meat gruel）The fish-bone extract and Swine blood protein weighed, prior to 30 DEG C
The lower h of stirring reaction 1, stands 20 min at 20 DEG C, obtains reacting meat gruel；
5）By the reaction meat gruel and step 1）Salt, monosodium glutamate, white granulated sugar, chicken essence, licorice and the tea weighed is more
Phenol mixes, and stirs 2min, obtains seasoning meat gruel；
6）Using chitterlings as casing, the seasoning meat gruel is fillings, records sausage, obtained the flavor is delicious, gelling performance is good,
Flexible fish meat sausage.
The present embodiment fish meat sausage and certain commercially available fish meat sausage are tested using Texture instrument, as a result show this reality
The chewiness for applying a fish meat sausage reaches 47000 N/cm, and elasticity is 3.4 cm, and commercial fish meal sausage as a comparison is chewed
Property be 39000N/cm, elasticity is 2.8 cm, and in contrast, the elasticity of the present embodiment fish meat sausage is more preferable, gelling performance more preferably,
And it can be seen that with the addition of a variety of glue class additives from the component list of commercial fish meal sausage, security performance is bad, and this implementation
For example without any glue class additive is added, added material is natural prodcuts, is had a safety feature.
Embodiment 2
A kind of flavor is delicious, the preparation method of good, the flexible fish meat sausage of gelling performance, comprises the following steps：
1）Weigh the raw material components of following mass parts：80 parts of minced fillets, 15 portions of pig fat meat, 20 parts of water, 10 portions of salt, 4 parts of monosodium glutamates, 6
Portion white granulated sugar, 4 parts of ginger powders, 4 parts of garlic powders, 6 parts of five-spice powders, 0.008 part of natrium nitrosum, 4 parts of chicken essences, 5 parts of fish-bone extracts,
4 parts of licorices, 1.5 parts of Tea Polyphenols and 2 parts of Swine blood proteins；
The minced fillet is made up of cod minced fillet, crucian minced fillet and perch minced fillet, the cod minced fillet, crucian minced fillet and perch minced fillet
Mass ratio be 6：4：1；
The five-spice powder is made up of star aniseed powder, cinnamomi cortex pulveratus, scented tea powder, zanthoxylum powder, Kaempferia galanga powder, Ground Cloves and fennel powder, and described eight
Angle powder, cinnamomi cortex pulveratus, scented tea powder, zanthoxylum powder, Kaempferia galanga powder, the mass ratio of Ground Cloves and fennel powder are 12 ~ 18：8~12：12：9：5：4：
3；
The fish-bone extract obtains with the following method：The cod skeleton for rejecting the fish-bone surface flesh of fish is taken, by the cod bone
Frame carries out break process after drying 10h at 70 DEG C, obtains thick fishbone dust, and the thick fishbone dust is pressed with compound protein enzyme solutions
According to 30 g：80 mL mass volume ratio mixing, 60min is digested at 60 DEG C and carries out centrifugal treating again, collection centrifugal sediment obtains
To enzymatic fishbone powder, by the enzymatic fishbone powder and phosphate aqueous solution that mass concentration is 30% according to 50 g：100 mL quality
Volume ratio is mixed, and 50 min are reacted at 50 DEG C, filter to take filtrate, the filtrate is spray-dried, and obtains the fish-bone extraction
Thing；The condition of the spray drying is：120 DEG C of feeding temperature, 150 DEG C of drop temperature, the mL/min of inlet amount 3；
The Swine blood protein is the pig blood powder after lipase ungrease treatment, and specific ungrease treatment method is as follows：By fat
Fat enzyme is with pig blood according to 5 g：100 mL mass volume ratio mixing, reacts high temperature enzyme deactivation after 20 min, to high temperature at 60 DEG C
Pig blood spray drying after enzyme deactivation, obtains the Swine blood protein；
2）By step 1）Minced fillet and pig the fat meat mixing weighed, 6 min are stirred under 300r/min stirring at low speed speed,
Obtain mixed meat；
3）To step 2）Step 1 is added in obtained mixed meat）Obtained water is weighed, it is low under the rotating speed prior to 500 r/min
Speed, which is cut, mixes 10 min, then step 1 is added into mixed meat）Ginger powder, garlic powder, five-spice powder and the nitrite weighed, in 800r/
Cut at a high speed under min rotating speed and mix 5 min, obtain emulsifying meat gruel；
4）To step 3）Step 1 is added in obtained emulsification meat gruel）The fish-bone extract and Swine blood protein weighed, prior to 40 DEG C
The lower h of stirring reaction 2, stands 30 min at 25 DEG C, obtains reacting meat gruel；
5）By the reaction meat gruel and step 1）Salt, monosodium glutamate, white granulated sugar, chicken essence, licorice and the tea weighed is more
Phenol mixes, and stirs 3min, obtains seasoning meat gruel；
6）Using chitterlings as casing, the seasoning meat gruel is fillings, records sausage, obtained the flavor is delicious, gelling performance is good,
Flexible fish meat sausage.
The present embodiment fish meat sausage and certain commercially available fish meat sausage are tested using Texture instrument, as a result show this reality
The chewiness for applying a fish meat sausage reaches 44000 N/cm, and elasticity is 3.3cm, and commercial fish meal sausage chewiness as a comparison
For 39000N/cm, elasticity is 2.8 cm, and in contrast, the elasticity of the present embodiment fish meat sausage is more preferable, gelling performance more preferably, and
It can be seen that with the addition of a variety of glue class additives from the component list of commercial fish meal sausage, security performance is bad, and the present embodiment
Any glue class additive is not added, added material is natural prodcuts, is had a safety feature.
Embodiment 3
A kind of flavor is delicious, the preparation method of good, the flexible fish meat sausage of gelling performance, comprises the following steps：
1）Weigh the raw material components of following mass parts：75 parts of minced fillets, 12 portions of pig fat meat, 15 parts of water, 8 portions of salt, 4 portions of monosodium glutamates, 5 parts
White granulated sugar, 3 parts of ginger powders, 3 parts of garlic powders, 5 parts of five-spice powders, 0.006 part of natrium nitrosum, 3 parts of chicken essences, 4 parts of fish-bone extracts, 3
Part licorice, 1 part of Tea Polyphenols and 1 part of Swine blood protein；
The minced fillet is made up of cod minced fillet, crucian minced fillet and perch minced fillet, the cod minced fillet, crucian minced fillet and perch minced fillet
Mass ratio be 5：3：2；
The five-spice powder is made up of star aniseed powder, cinnamomi cortex pulveratus, scented tea powder, zanthoxylum powder, Kaempferia galanga powder, Ground Cloves and fennel powder, and described eight
Angle powder, cinnamomi cortex pulveratus, scented tea powder, zanthoxylum powder, Kaempferia galanga powder, the mass ratio of Ground Cloves and fennel powder are 15：11：8：8：4：3：2；
The fish-bone extract obtains with the following method：The cod skeleton for rejecting the fish-bone surface flesh of fish is taken, by the cod bone
Frame carries out break process after drying 9h at 60 DEG C, obtains thick fishbone dust, and the thick fishbone dust is pressed with compound protein enzyme solutions
According to 25 g：75 mL mass volume ratio mixing, 50min is digested at 55 DEG C and carries out centrifugal treating again, collection centrifugal sediment obtains
To enzymatic fishbone powder, by the enzymatic fishbone powder and phosphate aqueous solution that mass concentration is 25% according to 45 g：100 mL quality
Volume ratio is mixed, and 40 min are reacted at 45 DEG C, filter to take filtrate, the filtrate is spray-dried, and obtains the fish-bone extraction
Thing；The condition of the spray drying is：110 DEG C of feeding temperature, 140 DEG C of drop temperature, the mL/min of inlet amount 3；
The Swine blood protein is the pig blood powder after lipase ungrease treatment, and specific ungrease treatment method is as follows：By fat
Fat enzyme is with pig blood according to 4 g：100 mL mass volume ratio mixing, high temperature enzyme deactivation after 18min is reacted at 55 DEG C, high temperature is gone out
Pig blood spray drying after enzyme, obtains the Swine blood protein；
2）By step 1）Minced fillet and pig the fat meat mixing weighed, 5 min are stirred under 200r/min stirring at low speed speed,
Obtain mixed meat；
3）To step 2）Step 1 is added in obtained mixed meat）Obtained water is weighed, it is low under the rotating speed prior to 400 r/min
Speed, which is cut, mixes 8 min, then step 1 is added into mixed meat）Ginger powder, garlic powder, five-spice powder and the nitrite weighed, in 700r/
Cut at a high speed under min rotating speed and mix 4min, obtain emulsifying meat gruel；
4）To step 3）Step 1 is added in obtained emulsification meat gruel）The fish-bone extract and Swine blood protein weighed, prior to 35 DEG C
The lower h of stirring reaction 2, stands 25 min at 25 DEG C, obtains reacting meat gruel；
5）By the reaction meat gruel and step 1）Salt, monosodium glutamate, white granulated sugar, chicken essence, licorice and the tea weighed is more
Phenol mixes, and stirs 3 min, obtains seasoning meat gruel；
6）Using chitterlings as casing, the seasoning meat gruel is fillings, records sausage, obtained the flavor is delicious, gelling performance is good,
Flexible fish meat sausage.
The present embodiment fish meat sausage and certain commercially available fish meat sausage are tested using Texture instrument, as a result show this reality
The chewiness for applying a fish meat sausage reaches 42000 N/cm, and elasticity is 3.1 cm, and commercial fish meal sausage as a comparison is chewed
Property be 39000N/cm, elasticity is 2.8 cm, and in contrast, the elasticity of the present embodiment fish meat sausage is more preferable, gelling performance more preferably,
And it can be seen that with the addition of a variety of glue class additives from the component list of commercial fish meal sausage, security performance is bad, and this implementation
For example without any glue class additive is added, added material is natural prodcuts, is had a safety feature.
The above embodiment of the present invention is only example to illustrate the invention, and is not the implementation to the present invention
The restriction of mode.For those of ordinary skill in the field, other can also be made not on the basis of the above description
With the change and variation of form.Here all embodiments can not be exhaustive.It is every to belong to technical scheme
Row of the obvious changes or variations amplified out still in protection scope of the present invention.
Claims (10)
1. a kind of flavor is delicious, the preparation method of good, the flexible fish meat sausage of gelling performance, it is characterised in that including such as
Lower step：
1）Weigh the raw material components of following mass parts：70 ~ 80 parts of minced fillets, 8 ~ 15 portions of pig fat meat, 10 ~ 20 parts of water, 5 ~ 10 portions of salt,
3 ~ 4 portions of monosodium glutamates, 3 ~ 6 portions of white granulated sugars, 1 ~ 4 part of ginger powder, 2 ~ 4 parts of garlic powders, 4 ~ 6 parts of five-spice powders, 0.001 ~ 0.008 part of natrium nitrosum, 2
~ 4 parts of chicken essences, 2 ~ 5 parts of fish-bone extracts, 1 ~ 4 part of licorice, 0.5 ~ 1.5 part of Tea Polyphenols and 1 ~ 2 part of porcine haemoglobin
Powder；
2）By step 1）Minced fillet and pig the fat meat mixing weighed, it is stirred 3 under 100 ~ 300r/min stirring at low speed speed ~
6 min, obtain mixed meat；
3）To step 2）Step 1 is added in obtained mixed meat）Obtained water is weighed, prior to 300 ~ 500 r/min rotating speed
Lower low speed, which is cut, mixes 5 ~ 10 min, then step 1 is added into mixed meat）Ginger powder, garlic powder, five-spice powder and the nitrite weighed,
Cut at a high speed under 500 ~ 800r/min rotating speed and mix 3 ~ 5 min, obtain emulsifying meat gruel；
4）To step 3）Step 1 is added in obtained emulsification meat gruel）The fish-bone extract and Swine blood protein weighed, prior to 30 ~
The h of stirring reaction 1 ~ 2 at 40 DEG C, 20 ~ 30 min are stood at 20 ~ 25 DEG C, obtain reacting meat gruel；
5）By the reaction meat gruel and step 1）Salt, monosodium glutamate, white granulated sugar, chicken essence, licorice and the tea weighed is more
Phenol mixes, and stirs 2 ~ 3min, obtains seasoning meat gruel；
6）Using the small intestine of animal or duodenum as casing, the seasoning meat gruel is fillings, records sausage, it is fresh that the flavor is made
It is beautiful, gelling performance is good, flexible fish meat sausage.
2. flavor is delicious according to claim 1, the preparation method of good, the flexible fish meat sausage of gelling performance, it is special
Sign is that the minced fillet is made up of cod minced fillet, crucian minced fillet and perch minced fillet, the cod minced fillet, crucian minced fillet and perch
The mass ratio of minced fillet is 3 ~ 6：2~4：1~2.
3. flavor is delicious according to claim 1, the preparation method of good, the flexible fish meat sausage of gelling performance, it is special
Sign is that the five-spice powder is made up of star aniseed powder, cinnamomi cortex pulveratus, scented tea powder, zanthoxylum powder, Kaempferia galanga powder, Ground Cloves and fennel powder, described
Star aniseed powder, cinnamomi cortex pulveratus, scented tea powder, zanthoxylum powder, Kaempferia galanga powder, the mass ratio of Ground Cloves and fennel powder are 12 ~ 18：8~12：6~12：7~
9：3~5：2~4：1~3.
4. flavor is delicious according to claim 1, the preparation method of good, the flexible fish meat sausage of gelling performance, it is special
Sign is that the fish-bone extract obtains with the following method：The cod skeleton for rejecting the fish-bone surface flesh of fish is taken, by the cod
Skeleton carries out break process after drying 8 ~ 10h at 50 ~ 70 DEG C, obtains thick fishbone dust, by the thick fishbone dust and compound protein
Enzyme solutions mix, prior to 50 ~ 60 DEG C at 40 ~ 60min of enzymolysis carry out centrifugal treating again, collect centrifugal sediment and obtain enzymatic fishbone
Powder, the enzymatic fishbone powder is mixed with the phosphate aqueous solution that mass concentration is 20 ~ 30%, 30 ~ 50 are reacted at 40 ~ 50 DEG C
Min, filtrate is filtered to take, the filtrate is spray-dried, obtain the fish-bone extract.
5. flavor is delicious according to claim 4, the preparation method of good, the flexible fish meat sausage of gelling performance, it is special
Sign is, by the thick fishbone dust with compound protease according to 20 ~ 30 g：70 ~ 80 mL mass volume ratio mixing, in 50 ~ 60
40 ~ 60min is digested at DEG C；Wherein, the compound protease is 2 ~ 4 by mass ratio：3 ~ 5 neutral proteinase and bromelain
Composition.
6. flavor is delicious according to claim 4, the preparation method of good, the flexible fish meat sausage of gelling performance, it is special
Sign is, by the enzymatic fishbone powder and phosphate aqueous solution that mass concentration is 20 ~ 30% according to 40 ~ 50 g：100 mL quality
Volume ratio mixes.
7. flavor is delicious according to claim 4, the preparation method of good, the flexible fish meat sausage of gelling performance, it is special
Sign is that the condition of the spray drying is：100 ~ 120 DEG C of feeding temperature, 130 ~ 150 DEG C of drop temperature, the mL/ of inlet amount 2 ~ 3
min。
8. flavor is delicious according to claim 1, the preparation method of good, the flexible fish meat sausage of gelling performance, it is special
Sign is, step 1）In weigh the raw material components of following mass parts：75 parts of minced fillets, 12 portions of pig fat meat, 15 parts of water, 8 parts of salt, 4
Part monosodium glutamate, 5 portions of white granulated sugars, 3 parts of ginger powders, 3 parts of garlic powders, 5 parts of five-spice powders, 0.006 part of natrium nitrosum, 3 parts of chicken essences, 4 portions of fishes
Bone extract, 3 parts of licorices, 1 part of Tea Polyphenols and 1 part of Swine blood protein.
9. flavor is delicious according to claim 1, the preparation method of good, the flexible fish meat sausage of gelling performance, it is special
Sign is that the Swine blood protein is the pig blood powder after lipase ungrease treatment, and specific ungrease treatment method is as follows：Will
Lipase is with pig blood according to 3 ~ 5 g：100 mL mass volume ratio mixing, high temperature goes out after reacting 15 ~ 20 min at 50 ~ 60 DEG C
Enzyme, the pig blood after high temperature enzyme deactivation is spray-dried, obtains the Swine blood protein.
10. flavor is delicious according to claim 1, the preparation method of good, the flexible fish meat sausage of gelling performance, it is special
Sign is that the material of the exodermis is chitterlings.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111820379A (en) * | 2020-07-22 | 2020-10-27 | 合肥工业大学 | Salami sausage and processing technology thereof |
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| CN102907709A (en) * | 2012-11-09 | 2013-02-06 | 沈阳信达信息科技有限公司 | Surimi sausage |
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