CN107439900A - 一种草鱼糜降脂休闲食品及其制备方法 - Google Patents
一种草鱼糜降脂休闲食品及其制备方法 Download PDFInfo
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- CN107439900A CN107439900A CN201710619853.7A CN201710619853A CN107439900A CN 107439900 A CN107439900 A CN 107439900A CN 201710619853 A CN201710619853 A CN 201710619853A CN 107439900 A CN107439900 A CN 107439900A
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- parts
- grass carp
- fish
- gruel
- lipid
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Classifications
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Abstract
本发明公开了一种草鱼糜降脂休闲食品及其制备方法,本发明选取鲜度好的草鱼,将草鱼去头、内脏等,清洗,取肉,漂洗,精滤,脱水,斩拌,成型得到草鱼糜;将草鱼糜为主要原料,辅以食盐、味精进行盐擂,再加入木薯变性淀粉、亚麻籽油、洋葱等辅料继续搅拌,挤压成型,制成所需大小的草鱼糜脆片,将脆片冷却后便可充氮包装。该产品添加木薯变性淀粉代替传统淀粉,大大增强鱼糜制品的白度、持水性和凝胶强度,使产品富有弹性,且嫩度高,咀嚼性能好。添加亚麻籽油,洋葱等辅料,辅料中活性成分能降血压、血脂,降低胆固醇,抗氧化、美容健肤,减肥,抗菌等作用。添加TBHQ、柠檬酸、维生素C和洋葱,能够有效抑菌,延长产品的保质期。
Description
技术领域
本发明属于食品加工领域,更具体地,涉及一种草鱼糜降脂休闲食品及其制备方法。
背景技术
鱼糜制品是新鲜鱼肉经擂溃、斩拌、成型等过程而制成的富有弹性凝胶食品,是全球生产、消费量最大的水产食品之一,是海洋食品加工中的一种重要功能性原料,其主要成分为盐溶性肌原纤维蛋白。此类制品包括鱼丸、鱼糕、鱼香肠、鱼卷等。由于鱼糜制品调理简便,细嫩味美,又耐储藏,颇适合城市消费,这类制品即能大规模工厂化制造,又能家庭式手工生产。
本发明采用草鱼作为主要原料,其生长迅速,饲料来源广,是四大家鱼之一。草鱼含有丰富的不饱和脂肪酸和硒,还含有维生素B1、B2、烟酸,以及钙、磷、铁、锌,对血液循环有利,能够降血脂、血糖,经常食用,还具有抗衰老、养颜的功效,而且对肿瘤也有一定的防治作用。对于身体瘦弱、食欲不振的人来说,草鱼肉嫩而不腻,可以开胃、滋补。草鱼味甘性温,有平肝、祛风、泊痹、暖胃、祛风等功能,是温中补虚的养生食品。采用草鱼作为原料,原料来源广,且产品口感好,营养丰富。
衡量鱼糜制品的品质的主要指标有凝胶强度、口味、质地和形态等,而凝胶性能是影响鱼糜品质的重要指标,直接影响到鱼糜制品的商品价值。本发明中添加木薯变性淀粉代替传统淀粉,经改良变性的木薯淀粉,相比于传统淀粉,其冻融稳定性、凝沉性及黏性、膨胀度均有不同程度的升高,能够大大增强鱼糜制品的白度、持水性和凝胶强度,使产品富有弹性,且嫩度高,咀嚼性能好。
亚麻籽油中含有18种必需氨基,富含维生素A、维生素B、维生素E以及大量的微量元素,亚麻籽油中具有保健作用的主要成分是α-亚麻酸。α-亚麻酸是人体必需的脂肪酸,是生命合成中最基本的物质,被医学界称之为维生素F,其代谢产物具有降血脂、降血压、抑制血小板凝聚、减少血栓形。产品中添加亚麻籽油能够起到降血压、血脂,降低胆固醇,抗氧化、美容健肤,减肥等作用。
洋葱所含的化学成分和功效成分主要有含硫化合物、前列腺素A、洋葱类黄酮、硒、洋葱油树脂、苯丙素酚类和甾体皂苷类等,其具有抑菌、降血脂、降血糖、抗血栓、抗肿瘤和抗氧化等保健功效,是一种具有较高的食用和药用的植物资源。产品中添加洋葱,能够使产品具有上述功能,也能够进一步抑制微生物的生长,延长保质期。
通过调查鱼糜制品的开发情况,发现市场上有各式各样的鱼糜制品,但具有降脂作用的鱼糜制品还是很少,现在的鱼糜降脂产品大多是通过添加燕麦片、荞麦片或是具有降脂作用的药材来实现。但这些产品的制作过程较复杂,麻烦,而且有些产品的成本也是相对较高。鱼糜产品质量的好坏,在于产品的凝胶强度、口味、质地和形态,而在制作过程中的配料,斩拌力度,添加的辅料,都会影响产品的质量。
发明内容
本发明克服了现有技术中的缺点,提供了一种草鱼糜降脂休闲食品及其制备方法,具有口感美味、营养丰富并富有降血脂,降血糖,抗氧化,减肥美容等功能,制备方法简单快速。
为了解决上述技术问题,本发明是通过以下技术方案实现的:
一种草鱼糜降脂休闲食品,包括草鱼靡,再用食盐,味精、白砂糖,木薯变性淀粉,亚麻籽油,柠檬酸、洋葱、黑胡椒粉,水,茶多酚,TBHQ,L-抗坏血酸钠。
进一步,包括草鱼靡100份,以草鱼靡重量计,再用1-7份食盐,0.2-2份味精、1-7份白砂糖,木薯变性淀粉10-40份,亚麻籽油2-15份,柠檬酸0.01-0.2份、洋葱5-15份、黑胡椒粉0.01-0.2份,水30-60份,茶多酚0.01-0.2份,TBHQ 0.01-0.2份,L-抗坏血酸钠0.01-0.1份。
进一步,包括草鱼靡100份,以草鱼靡重量计,再用2-6份食盐,0.5-1.5份味精、2-6份白砂糖,木薯变性淀粉15-35份,亚麻籽油4-12份,柠檬酸0.05-0.1份、洋葱5-15份、黑胡椒粉0.05-0.1份,水35-55份,茶多酚0.05-0.1份,TBHQ 0.05-0.1份,L-抗坏血酸钠0.01-0.1份。
进一步,包括草鱼靡100份,以草鱼靡重量计,再用5份食盐,3份味精、5份白砂糖,木薯变性淀粉20份,亚麻籽油10份,柠檬酸0.1份、洋葱5-15份、黑胡椒粉0.1份,水50份,茶多酚0.1份,TBHQ 0.1份,L-抗坏血酸钠0.1份。
一种草鱼糜降脂休闲食品的制备方法,包括以下步骤:
S1.选择鲜度好的鱼,用工具对鱼体去头、去内脏,同时除去附在腹腔内侧的黑膜;
S2.将鱼体表面和腹腔内的污物充分洗净,然后用采肉机取肉,再将鱼肉漂白,使制品颜色变白、弹性好;
S3.用精滤机除去碎鱼肉中的一些细刺、鱼鳞、皮筋等杂质,可提高产品质量,再将精滤好的鱼浆进人螺旋式脱水机内进行脱水;
S4.将已脱水的鱼糜放入到细切机内,添加调料,进行斩拌;
S5.把已斩拌的鱼浆放在成型机上成型,准确称量,及时填充成型机中鱼浆原料,并放人编号标签,快速冻结草鱼糜,及时脱盘、装箱并编号,冷藏备用;
S6.将冷冻的草鱼靡置于5℃中解冻,解冻后的草鱼糜置于溃擂机中空擂4min;
S7.加入食盐,味精进行盐擂,使其盐溶性蛋白充分溶出,获得具有粘性的草鱼糜原料;
S8.再依次加入白砂糖,木薯变性淀粉,亚麻籽油,柠檬酸,洋葱,黑胡椒等辅料,混合搅拌5-20min至形成有粘性的混料;
S9.制得的混合料通过双螺杆挤压成型机进行膨化,再通过切割装置将连续的出料切成所需大小的草鱼糜脆片;
S10.将草鱼糜脆片冷却至室温,按加工规格称重,再进行充氮用铝箔袋包装。
进一步,步骤S2中清洗鱼体的洗涤水需用冷水或加碎冰以降温,洗涤用水含氯浓度为50ppm;所述漂白鱼肉过程中,鱼肉与水的比例为1:5-1:10,慢速搅拌8-10分钟,然后静置5-10分钟,然后去掉上层杂物和清液,水温保持5-8℃,第二次漂洗时加人0.1%-0.3%的食盐溶液。
进一步,步骤S3中精滤过程所用精滤机的网孔直径约1.8mm,设备应该用冰水降温,保持鱼浆温度在10℃以下;所述鱼肉脱水时应调节脱水机,使水分不超过78%。
进一步,步骤S4中斩拌过程中的操作应先慢速斩拌1分钟,然后快速斩拌3分钟。
进一步,步骤S5中冻结温度控制在-30℃以下,成品中心温度控制在-18℃以下,贮藏温度在-20℃,温度允许波动±2℃。
进一步,步骤S7中所加食盐,味精,按重量计,食盐1-7份,味精0.2-2份
与现有技术相比,本发明的有益效果是:
1.本发明中添加木薯变性淀粉代替传统淀粉,经改良变性的木薯淀粉,相比于传统淀粉,其冻融稳定性、凝沉性及黏性、膨胀度均有不同程度的升高,能够大大增强鱼糜制品的白度、持水性和凝胶强度,使产品富有弹性,且嫩度高,咀嚼性能好。
2.本发明中添加了亚麻籽油,而亚麻籽油中含有18种必需氨基,富含维生素A、维生素B、维生素E以及大量的微量元素,其中具有保健作用的主要成分是α-亚麻酸。α-亚麻酸是人体必需的脂肪酸,是生命合成中最基本的物质,被医学界称之为维生素F,其代谢产物具有降血脂、降血压、抑制血小板凝聚、减少血栓形。产品中添加亚麻籽油能够起到降血压、血脂,降低胆固醇,抗氧化、美容健肤,减肥等作用。
3.本发明中添加了洋葱,经查资料显示,洋葱的多肽类成分体外对灰葡萄孢菌和尖孢镰刀菌等霉菌生长也有明显的抑制作用,也能够进一步抑制微生物的生长,延长保质期。同时,洋葱中的含硫化合物、醇类、黄酮类物质,洋葱多糖等能够起到降血脂,降血糖,抗血栓,抗氧化,抗肿瘤等作用。洋葱具有的特殊的辛辣气味,能够有效的祛除草鱼肉中的腥味,添加洋葱也使能使鱼糜产品具有独特风味,更加的可口。
4.本发明添加TBHQ,即特丁基对苯二酚,能够有效抑制枯草芽孢杆菌,金黄色葡萄球菌,大肠杆菌,产气短杆菌等细菌以及黑曲菌、杂色曲霉、黄曲霉等微生物生长,能延长产品保质期。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例1
(1)选择鲜度好的鱼,用工具对鱼体去头、去内脏,同时除去附在腹腔内侧的黑膜,处理好的鱼及时保鲜,防止鱼体鲜度下降。
(2)将鱼体表面和腹腔内的污物充分洗净,洗涤水用冷水或加碎冰以降温。鱼体在水中浸泡时间不能过长,洗涤用水含氯浓度为50ppm,及时清洗场地,回收杂质。
(3)用采肉机取肉,速度快、温度低。将鱼皮、浸出物、水溶性蛋白质等漂白,使制品颜色变白、弹性好,鱼肉与水的比例为1:5,慢速搅拌8分钟,然后静置5分钟去掉上层杂物和清液,水温保持5℃,第二次漂洗时加人0.1%的食盐溶液。
(4)漂洗的碎鱼肉中还含有一些细刺、鱼鳞、皮筋等杂质,用精滤机(网孔直径约1.8mm)除去这些杂物,可提高产品质量,设备冷却用冰水降温,保持鱼浆温度在10℃以下。
(5)精滤好的鱼浆进人螺旋式脱水机内进行脱水,调节脱水机,使水分不超过78%。将已脱水的鱼糜放入到细切机内,添加调料,先慢速斩拌1分钟,然后快速斩拌3分钟,出料时注意冷却温度。
(6)准确称量,及时填充,在成型机上成型,并放人编号标签。将草鱼糜快速冻结,及时脱盘、装箱并编号,冻结温度控制在-27下,成品中心温度控制在-15℃,贮藏温度在-17℃。
(7)将100份冷冻的草鱼靡置于5℃中解冻,解冻后的草鱼糜置于溃擂机中空擂4min。
(8)向处理好的草鱼糜中加入3份食盐,0.5份味精,继续擂溃8min,使其盐溶性蛋白充分溶出,获得具有粘性的草鱼糜原料。
(9)拌料:向步骤(8)处理的草鱼糜中依次加入3份白砂糖,木薯变性淀粉10份,亚麻籽油10份,柠檬酸0.05份、洋葱10份、黑胡椒粉0.05份,水30份,茶多酚0.02份,TBHQ 0.02份,L-抗坏血酸钠0.02份,混合搅拌8min至形成有粘性的混料。
(10)将步骤(9)制得的混合料通过双螺杆挤压成型机进行膨化,再通过切割装置将连续的出料切成所需大小的草鱼糜脆片。
(11)冷却包装:将步骤(10)处理后的草鱼糜脆片冷却至室温,按加工规格称重,再进行充氮,用铝箔袋包装。
实施例2
(1)选择鲜度好的鱼,用工具对鱼体去头、去内脏,同时除去附在腹腔内侧的黑膜,处理好的鱼及时保鲜,防止鱼体鲜度下降。
(2)将鱼体表面和腹腔内的污物充分洗净,洗涤水用冷水或加碎冰以降温。鱼体在水中浸泡时间不能过长,洗涤用水含氯浓度为50ppm,及时清洗场地,回收杂质。
(3)用采肉机取肉,速度快、温度低。将鱼皮、浸出物、水溶性蛋白质等漂白,使制品颜色变白、弹性好,鱼肉与水的比例为1:7,慢速搅拌9分钟,然后静置7分钟去掉上层杂物和清液,水温保持6℃,第二次漂洗时加人0.2%的食盐溶液。
(4)漂洗的碎鱼肉中还含有一些细刺、鱼鳞、皮筋等杂质,用精滤机(网孔直径约1.8mm)除去这些杂物,可提高产品质量,设备冷却用冰水降温,保持鱼浆温度在10℃以下。
(5)精滤好的鱼浆进人螺旋式脱水机内进行脱水,调节脱水机,使水分不超过78%。将脱水鱼糜放入到细切机内,添加调料,慢速斩拌1分钟,然后快速斩拌3分钟,出料时注意冷却温度。
(6)准确称量,及时填充,在成型机上成型,并放人编号标签。将草鱼糜快速冻结,及时脱盘、装箱并编号,冻结温度控制在-28℃,成品中心温度控制在-16℃,贮藏温度在-19℃。
(7)将100份冷冻的草鱼靡置于5℃中解冻,解冻后的草鱼糜置于溃擂机中空擂4min。
(8)向处理好的草鱼糜中加入5份食盐,1份味精,继续擂溃10min,使其盐溶性蛋白充分溶出,获得具有粘性的草鱼糜原料。
(9)拌料:向步骤(8)处理的草鱼糜中依次加入5份白砂糖,木薯变性淀粉20份,亚麻籽油20份,柠檬酸0.1份、洋葱15份、黑胡椒粉0.1份,水40份,茶多酚0.03份,TBHQ 0.03份,L-抗坏血酸钠0.03份,混合搅拌10min至形成有粘性的混料。
(10)将步骤(9)制得的混合料通过双螺杆挤压成型机进行膨化,再通过切割装置将连续的出料切成所需大小的草鱼糜脆片。
(11)冷却包装:将步骤(10)处理后的草鱼糜脆片冷却至室温,按加工规格称重,再进行充氮,用铝箔袋包装。
实施例3
(1)选择鲜度好的鱼,用工具对鱼体去头、去内脏,同时除去附在腹腔内侧的黑膜,处理好的鱼及时保鲜,防止鱼体鲜度下降。
(2)将鱼体表面和腹腔内的污物充分洗净,洗涤水用冷水或加碎冰以降温。鱼体在水中浸泡时间不能过长,洗涤用水含氯浓度为50ppm,及时清洗场地,回收杂质。
(3)用采肉机取肉,速度快、温度低。将鱼皮、浸出物、水溶性蛋白质等漂白,使制品颜色变白、弹性好,鱼肉与水的比例为1:10,慢速搅拌10分钟,然后静置10分钟去掉上层杂物和清液,水温保持8℃,第二次漂洗时加人0.3%的食盐溶液。
(4)漂洗的碎鱼肉中还含有一些细刺、鱼鳞、皮筋等,用精滤机(网孔直径约1.8mm)除去这些杂物,提高产品质量,设备冷却用冰水降温,保持鱼浆温度在10℃以下。
(5)精滤好的鱼浆进人螺旋式脱水机内进行脱水,调节脱水机,使水分不超过78%。将脱水鱼糜放入到细切机内,添加调料,慢速斩拌1分钟,然后快速斩拌3分钟,出料时注意冷却温度。
(6)准确称量,及时填充,在成型机上成型,并放人编号标签。将草鱼糜快速冻结,及时脱盘、装箱并编号,冻结温度控制在-30℃,成品中心温度控制在-18℃,贮藏温度在-19℃。
(7)将100份冷冻的草鱼靡置于5℃中解冻,解冻后的草鱼糜置于溃擂机中空擂4min。
(8)向处理好的草鱼糜中加入6份食盐,1.5份味精,继续擂溃15min,使其盐溶性蛋白充分溶出,获得具有粘性的草鱼糜原料。
(9)拌料:向步骤(8)处理的草鱼糜中依次加入6份白砂糖,木薯变性淀粉25份,亚麻籽油15份,柠檬酸0.1份、洋葱20份、黑胡椒粉0.1份,水40份,茶多酚0.03份,TBHQ 0.03份,L-抗坏血酸钠0.03份,混合搅拌15min至形成有粘性的混料。
(10)将步骤(9)制得的混合料通过双螺杆挤压成型机进行膨化,再通过切割装置将连续的出料切成所需大小的草鱼糜脆片。
(11)冷却包装:将步骤(10)处理后的草鱼糜脆片冷却至室温,按加工规格称重,再进行充氮,用铝箔袋包装。
最后应说明的是:以上仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,但是凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种草鱼糜降脂休闲食品,其特征在于:包括草鱼靡,再用食盐,味精、白砂糖,木薯变性淀粉,亚麻籽油,柠檬酸、洋葱、黑胡椒粉,水,茶多酚,TBHQ,L-抗坏血酸钠。
2.根据权利要求1所述一种草鱼糜降脂休闲食品,其特征在于:包括草鱼靡100份,以草鱼靡重量计,再用1-7份食盐,0.2-2份味精、1-7份白砂糖,木薯变性淀粉10-40份,亚麻籽油2-15份,柠檬酸0.01-0.2份、洋葱5-15份、黑胡椒粉0.01-0.2份,水30-60份,茶多酚0.01-0.2份,TBHQ 0.01-0.2份,L-抗坏血酸钠0.01-0.1份。
3.根据权利要求1所述一种草鱼糜降脂休闲食品,其特征在于:包括草鱼靡100份,以草鱼靡重量计,再用2-6份食盐,0.5-1.5份味精、2-6份白砂糖,木薯变性淀粉15-35份,亚麻籽油4-12份,柠檬酸0.05-0.1份、洋葱5-15份、黑胡椒粉0.05-0.1份,水35-55份,茶多酚0.05-0.1份,TBHQ 0.05-0.1份,L-抗坏血酸钠0.01-0.1份。
4.根据权利要求1所述一种草鱼糜降脂休闲食品,其特征在于:包括草鱼靡100份,以草鱼靡重量计,再用5份食盐,3份味精、5份白砂糖,木薯变性淀粉20份,亚麻籽油10份,柠檬酸0.1份、洋葱5-15份、黑胡椒粉0.1份,水50份,茶多酚0.1份,TBHQ 0.1份,L-抗坏血酸钠0.1份。
5.一种草鱼糜降脂休闲食品的制备方法,其特征在于,包括以下步骤:
S1.选择鲜度好的鱼,用工具对鱼体去头、去内脏,同时除去附在腹腔内侧的黑膜;
S2.将鱼体表面和腹腔内的污物充分洗净,然后用采肉机取肉,再将鱼肉漂白,使制品颜色变白、弹性好;
S3.用精滤机除去碎鱼肉中的一些细刺、鱼鳞、皮筋等杂质,可提高产品质量,再将精滤好的鱼浆进人螺旋式脱水机内进行脱水;
S4.将已脱水的鱼糜放入到细切机内,添加调料,进行斩拌;
S5.把已斩拌的鱼浆放在成型机上成型,准确称量,及时填充成型机中鱼浆原料,并放人编号标签,快速冻结草鱼糜,及时脱盘、装箱并编号,冷藏备用;
S6.将冷冻的草鱼靡置于5℃中解冻,解冻后的草鱼糜置于溃擂机中空擂4min;
S7.加入食盐,味精进行盐擂,使其盐溶性蛋白充分溶出,获得具有粘性的草鱼糜原料;
S8.再依次加入白砂糖,木薯变性淀粉,亚麻籽油,柠檬酸,洋葱,黑胡椒等辅料,混合搅拌5-20min至形成有粘性的混料;
S9.制得的混合料通过双螺杆挤压成型机进行膨化,再通过切割装置将连续的出料切成所需大小的草鱼糜脆片;
S10.将草鱼糜脆片冷却至室温,按加工规格称重,再进行充氮用铝箔袋包装。
6.根据权利要求5所述一种草鱼糜降脂休闲食品的制备方法,其特征在于,步骤S2中清洗鱼体的洗涤水需用冷水或加碎冰以降温,洗涤用水含氯浓度为50ppm;所述漂白鱼肉过程中,鱼肉与水的比例为1:5-1:10,慢速搅拌8-10分钟,然后静置5-10分钟,然后去掉上层杂物和清液,水温保持5-8℃,第二次漂洗时加人0.1%-0.3%的食盐溶液。
7.根据权利要求5所述一种草鱼糜降脂休闲食品的制备方法,其特征在于,步骤S3中精滤过程所用精滤机的网孔直径约1.8mm,设备应该用冰水降温,保持鱼浆温度在10℃以下;所述鱼肉脱水时应调节脱水机,使水分不超过78%。
8.根据权利要求5所述一种草鱼糜降脂休闲食品的制备方法,其特征在于,步骤S4中斩拌过程中的操作应先慢速斩拌1分钟,然后快速斩拌3分钟。
9.根据权利要求5所述一种草鱼糜降脂休闲食品的制备方法,其特征在于,步骤S5中冻结温度控制在-30℃以下,成品中心温度控制在-18℃以下,贮藏温度在-20℃,温度允许波动±2℃。
10.根据权利要求5所述一种草鱼糜降脂休闲食品的制备方法,其特征在于,步骤S7中所加食盐,味精,按重量计,食盐1-7份,味精0.2-2份。
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