CN107668578A - A kind of compound golden pomfret minced fillet and preparation method thereof - Google Patents
A kind of compound golden pomfret minced fillet and preparation method thereof Download PDFInfo
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- CN107668578A CN107668578A CN201711059578.4A CN201711059578A CN107668578A CN 107668578 A CN107668578 A CN 107668578A CN 201711059578 A CN201711059578 A CN 201711059578A CN 107668578 A CN107668578 A CN 107668578A
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- minced fillet
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- 241000630524 Taractes rubescens Species 0.000 title claims abstract description 69
- 150000001875 compounds Chemical class 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 241000251468 Actinopterygii Species 0.000 claims abstract description 42
- 241000276707 Tilapia Species 0.000 claims abstract description 27
- 244000025352 Artocarpus heterophyllus Species 0.000 claims abstract description 26
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 102000008186 Collagen Human genes 0.000 claims abstract description 15
- 108010035532 Collagen Proteins 0.000 claims abstract description 15
- 229920001436 collagen Polymers 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 52
- 239000012153 distilled water Substances 0.000 claims description 20
- 230000009172 bursting Effects 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 230000033228 biological regulation Effects 0.000 claims description 8
- 239000012266 salt solution Substances 0.000 claims description 8
- 239000004570 mortar (masonry) Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims 1
- 235000019688 fish Nutrition 0.000 abstract description 38
- 235000019465 surimi Nutrition 0.000 abstract description 23
- 241000276701 Oreochromis mossambicus Species 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000013505 freshwater Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 238000012360 testing method Methods 0.000 description 7
- 239000010813 municipal solid waste Substances 0.000 description 5
- 238000010009 beating Methods 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000002950 deficient Effects 0.000 description 3
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- 239000000203 mixture Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000013535 sea water Substances 0.000 description 3
- 241001675026 Larix potaninii Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 230000010076 replication Effects 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 230000006855 networking Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Manufacturing & Machinery (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The present invention relates to food processing field, discloses a kind of compound golden pomfret minced fillet and preparation method thereof.Described compound golden pomfret minced fillet includes following components：Golden pomfret meat, Tilapia, collagen, starch, Jack-fruit seeds.The invention also discloses the preparation method of above-mentioned compound golden pomfret minced fillet.The present invention produces surimi product in golden pomfret and Tilapia mossambica mixing, adds the utilization rate of fresh-water fishes, expands the raw material sources of minced fillet.Meanwhile combined by compatibility, the quality of compound surimi product greatly improves.Compound golden pomfret minced fillet preparation method of the present invention, it is simple to operate, it is easy to control operation parameter, is advantageously implemented extensive, factorial praluction.
Description
Technical field
The present invention relates to food processing field, particularly relates to a kind of compound golden pomfret minced fillet and preparation method thereof.
Background technology
Surimi product is to be burst after the flesh of fish is rubbed through dispensing, arena, turns into thick and rich sticking flesh of fish slurry, then make certain
The laggard water-filling of shape boils, it is fried, bake heating or the drying process such as drying and manufactured food.Surimi product can be as food
Raw material or auxiliary material, culinary art it is easy, nutritious the characteristics of it is liked by consumer, year production and consumption it is huge.
The raw materials for production of surimi product use fish more, but seawater fish resource is just increasingly deficient, and opposite China can be used for
The fresh water fish resource of minced fillet processing is very abundant.Different types of fresh water/seawater minced fillet is mixed, the gel of surimi product can be improved
Characteristic[7-8], increase minced fish utilization rate.For example, Chen Han brave generals hairtail, Tilapia mossambica and Chinese larch fish are mixed and made into minced fillet two-by-two,
It was found that the mixed proportion of Tilapia mossambica and Chinese larch fish reaches 1:Gel strength value highest (Chen Hanyong, 2013) when 1.Liu Jun is by sardine
Be added in minced Tilapia mossambica, research find 10% addition make the quality of compound minced fillet obtain preferably improve (Liu Jun,
2013)。
Golden pomfret also known as yellow cured silvery pomfret, golden silvery pomfret etc..Its flesh of fish is delicate, delicious flavour, is a kind of rare edible fishes, and cultivates
Survival rate is high, is one of coastal main sea-farming kind in south.Golden pomfret nutrition is very abundant, it was reported that golden pomfret contains
16 kinds of common amino acids, composition meets WHO/FAO standard, and essential amino acid ratio is more balanced；Containing 23 kinds of fat
Acid, the content of unrighted acid is high, and wherein content highest is palmitic acid and oleic acid, linoleic acid.Due to seawater fish resource just
Increasingly deficient, golden pomfret resource is increasingly deficient, along with golden pomfret price is higher, simply uses the golden pomfret flesh of fish and makes fish
Gruel, it is costly, and be difficult to mass produce.
The content of the invention
The present invention proposes a kind of compound golden pomfret minced fillet and preparation method thereof, and golden pomfret and Tilapia mossambica are mixed into fish
Gruel, not only reduces the cost of manufacture of minced fillet, and improves the quality of minced fillet.
The technical proposal of the invention is realized in this way：
A kind of compound golden pomfret minced fillet, it is characterised in that including following components：Golden pomfret meat, Tilapia, collagen egg
In vain, starch, Jack-fruit seeds.
Further, above-mentioned compound golden pomfret minced fillet includes the component of following parts by weight：Golden pomfret meat 50-80 parts, Rofe
Flesh of fish 10-40 parts, starch 1-3 parts, Jack-fruit seeds 3-5 parts.
Further, described starch is cornstarch, starch from sweet potato and/or wheaten starch.
A kind of preparation method of compound golden pomfret minced fillet, comprises the following steps：
(1) first golden pomfret meat and Tilapia are rinsed with distilled water respectively, then uses saline rinse respectively 1 time, distilled water
0-10 DEG C is held in temperature during saline rinse；
(2) the formula ratio golden pomfret flesh of fish and Tilapia is taken to rub respectively, it is well mixed to mix minced fillet, adjust water content
To 75-85% or so；
(3) mixing minced fillet is positioned over to beat in mortar and burst, and beats 0-10 DEG C of keeping temperature during bursting；Jack-fruit seeds are removed the peel,
Crush；Beat after bursting, starch, collagen and the Jack-fruit seeds of crushing of addition formula ratio in minced fillet will be mixed, stirring is equal
It is even, pour into mould；
(4) mould filled is put into water-bath and heated, cooled down immediately after having heated, produced.
Further, in described step (1), the number of distilled water rinsing is 3-7 times, the flesh of fish and distilled water in rinse cycle
Ratio and the ratio of the flesh of fish and salt solution be 1:3-7；The mass concentration of salt solution is 0.1-0.5%；Rinsing time is each
2-4min。
Further, in described step (2), 0-10 DEG C of keeping temperature during the golden pomfret flesh of fish and Tilapia is rubbed.
Further, in the step (3), Jack-fruit seeds crushed 80-100 mesh sieves；It is 15-25min to beat the time of bursting.
Further, in the step (4), the concrete operations of heating are：30-35min is heated under the conditions of 90-95 DEG C.
Further, in the step (4), the concrete operations of cooling are：15-20 minutes are cooled down under the conditions of -20-0 DEG C.
Beneficial effects of the present invention：
The present invention produces surimi product in golden pomfret and Tilapia mossambica mixing, adds the utilization rate of fresh-water fishes, expands fish
Rotten raw material sources.Meanwhile it is common that starch, collagen and the Jack-fruit seeds of crushing, three are with the addition of in compound minced fillet
With using, the gel strength, hardness and chewiness of compound surimi product can be improved, the deadlocked property and elasticity of finished product is improved, carry
The retention ability of high minced fillet, the quality of compound surimi product greatly improve.Compound golden pomfret minced fillet preparation method of the present invention,
It is simple to operate, it is easy to control operation parameter, is advantageously implemented extensive, factorial praluction.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the present invention is clearly and completely described, it is clear that
Described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based on the implementation in the present invention
Example, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, is belonged to
The scope of protection of the invention.
Embodiment 1
A kind of compound golden pomfret minced fillet, include the component of following parts by weight：50 parts of golden pomfret meat, 40 parts of Tilapia,
1 part of collagen, 3 parts of wheaten starch, 3 parts of Jack-fruit seeds.
A kind of preparation method of compound golden pomfret minced fillet, comprises the following steps：
(1) first golden pomfret meat and Tilapia are rinsed 7 times, each 2min with distilled water respectively, the flesh of fish and distilled water
Ratio 1:3；Again respectively with the saline rinse 1 time that mass concentration is 0.1%, time 4min；The ratio of the flesh of fish and salt solution is 1:
3；Temperature is maintained at 0-10 DEG C during distilled water and saline rinse；To avoid temperature from raising, frozen water regulation water temperature can be added；
(2) the formula ratio golden pomfret flesh of fish and Tilapia is taken to rub respectively, minced fillet must be mixed by mixing, to avoid rubbing process
Middle temperature rise influences minced fillet quality, can add a small amount of frozen water during golden pomfret meat and Tilapia rub, make temperature
It is maintained at 0-10 DEG C or so；After mixing, minced fillet excessive moisture, regulation mixing minced fillet water content are drawn with filter cloth, blotting paper etc.
To 75% or so；
(3) mixing minced fillet, which is positioned in mortar, beats the 15min that bursts, and beats 0-10 DEG C of keeping temperature during bursting, is burst to avoid beating
During temperature rise and influence minced fillet quality, can add a small amount of trash ice reduces temperature；Jack-fruit seeds are removed the peel, and are crushed, and cross 80 mesh
Sieve；Beat after bursting, wheaten starch, collagen and the Jack-fruit seeds powder of formula ratio added in minced fillet is mixed, is stirred,
Pour into mould；The a height of 38mm of a diameter of 25mm cylindrical die may be selected in mould, can also select as needed other shapes,
The mould of size；
(4) mould filled is put into water-bath and heats 30min under the conditions of 90 DEG C, immediately in -20-0 after having heated
Cool down 15 minutes, produce under the conditions of DEG C.
Embodiment 2
A kind of compound golden pomfret minced fillet, include the component of following parts by weight：80 parts of golden pomfret meat, 10 parts of Tilapia,
3 parts of collagen, 3 parts of cornstarch, 5 parts of Jack-fruit seeds.
A kind of preparation method of compound golden pomfret minced fillet, comprises the following steps：
(1) first golden pomfret meat and Tilapia are rinsed 3 times, each 4min with distilled water respectively, the flesh of fish and distilled water
Ratio 1:7；Again respectively with the saline rinse 1 time that mass concentration is 0.5%, time 4min；The ratio of the flesh of fish and salt solution is 1:
7；Temperature is maintained at 0-10 DEG C during distilled water and saline rinse；To avoid temperature from raising, frozen water regulation water temperature can be added；
(2) the formula ratio golden pomfret flesh of fish and Tilapia is taken to rub respectively, minced fillet must be mixed by mixing, to avoid rubbing process
Middle temperature rise influences minced fillet quality, can add a small amount of frozen water during golden pomfret meat and Tilapia rub, make temperature
It is maintained at 0-10 DEG C or so；After mixing, minced fillet excessive moisture, regulation water content to 85% are drawn with filter cloth, blotting paper etc.；
(3) mixing minced fillet, which is positioned in mortar, beats the 25min that bursts, and beats 0-10 DEG C of keeping temperature during bursting, is burst to avoid beating
During temperature rise, a small amount of trash ice keeping temperature can be added；Jack-fruit seeds are removed the peel, and are crushed, and cross 100 mesh sieves；Beat after bursting,
Wheaten starch, collagen and the Jack-fruit seeds powder that formula ratio is added in minced fillet will be mixed, stir, pour into mould；
A diameter of 25mm, a height of 38mm cylindrical die may be selected in mould, can also select the mould of other shapes, size as needed
Tool；
(4) mould filled is put into water-bath and heats 30min under the conditions of 95 DEG C, immediately in -20-0 after having heated
Cool down 20 minutes, produce under the conditions of DEG C.
Embodiment 3
A kind of compound golden pomfret minced fillet, include the component of following parts by weight：60 parts of golden pomfret meat, 35 parts of Tilapia,
1 part of collagen, 9 parts of starch from sweet potato, 4 parts of Jack-fruit seeds.
A kind of preparation method of compound golden pomfret minced fillet, comprises the following steps：
(1) first golden pomfret meat and Tilapia are rinsed 5 times, each 3min with distilled water respectively, the flesh of fish and distilled water
Ratio 1:5；Again respectively with the saline rinse 1 time that mass concentration is 0.2%, time 3min；The ratio of the flesh of fish and salt solution is 1:
5；Temperature is maintained at 0-10 DEG C during distilled water and saline rinse；To avoid temperature from raising, frozen water regulation water temperature can be added；
(2) the formula ratio golden pomfret flesh of fish and Tilapia is taken to rub respectively, golden pomfret meat and Tilapia mossambica, which are mixed, to be mixed
Minced fillet；, can be during golden pomfret meat and Tilapia rub to avoid temperature rise during rubbing from influenceing minced fillet quality
A small amount of frozen water is added, keeps the temperature at 0-10 DEG C or so；After mixing, minced fillet excessive moisture is drawn with filter cloth, blotting paper etc.,
Water content is adjusted to 80% or so；
(3) mixing minced fillet, which is positioned in mortar, beats the 20min that bursts, and beats 0-10 DEG C of keeping temperature during bursting, is burst to avoid beating
During temperature rise, a small amount of trash ice keeping temperature can be added；Jack-fruit seeds are removed the peel, and are crushed, and cross 100 mesh sieves；Beat after bursting,
Wheaten starch, collagen and the Jack-fruit seeds powder that formula ratio is added in minced fillet will be mixed, stir, pour into mould；
The a height of 38mm of a diameter of 25mm cylindrical die may be selected in mould, can also select the mould of other shapes, size as needed；
(4) mould filled is put into water-bath and heats 30min under the conditions of 90 DEG C, immediately in -20-0 after having heated
Cool down 15 minutes, produce under the conditions of DEG C.
Embodiment 4
A kind of compound golden pomfret minced fillet, include the component of following parts by weight：70 parts of golden pomfret meat, 20 parts of Tilapia,
5 parts of collagen, 4 parts of starch from sweet potato, 3 parts of Jack-fruit seeds.
A kind of preparation method of compound golden pomfret minced fillet, comprises the following steps：
(1) first golden pomfret meat and Tilapia are rinsed 4 times, each 3min with distilled water respectively, the flesh of fish and distilled water
Ratio 1:6；Again respectively with the saline rinse 1 time that mass concentration is 0.3%, time 4min；The ratio of the flesh of fish and salt solution is 1:
5；Temperature is maintained at 0-10 DEG C during distilled water and saline rinse；To avoid temperature from raising, frozen water regulation water temperature can be added；
(2) the formula ratio golden pomfret flesh of fish and Tilapia is taken to rub respectively, by Jack-fruit seeds juice, golden pomfret meat and Rofe
Fish, which mixes, must mix minced fillet；, can be in golden pomfret meat and Tilapia to avoid temperature rise during rubbing from influenceing minced fillet quality
A small amount of frozen water is added during rubbing, keeps the temperature at 0-10 DEG C or so；After mixing, drawn with filter cloth, blotting paper etc.
Minced fillet excessive moisture, regulation water content to 83% or so；
(3) mixing minced fillet, which is positioned in mortar, beats the 20min that bursts, and beats 0-10 DEG C of keeping temperature during bursting, is burst to avoid beating
During temperature rise, a small amount of trash ice keeping temperature can be added；Jack-fruit seeds are removed the peel, and are crushed, and cross 80 mesh sieves；Beat after bursting,
The wheaten starch and collagen, Jack-fruit seeds powder that formula ratio is added in minced fillet will be mixed, stir, pour into mould；
The a height of 38mm of a diameter of 25mm cylindrical die may be selected in mould, can also select the mould of other shapes, size as needed；
(4) mould filled is put into water-bath and heats 33min under the conditions of 92 DEG C, immediately in -20-0 after having heated
Cool down 17 minutes, produce under the conditions of DEG C.For the ease of operation, will directly can be carried out in the mould for being inoculated with minced fillet embedment trash ice cold
But.
Quality of fish meat evaluates determination experiment
Surimi product made from 4 embodiments is taken to remove Tilapia in component as experimental group, control group 1 respectively,
Control group 2 removes starch in component, and control group 3 removes Jack-fruit seeds in component, and control group 4 removes collagen in component
Albumen, remaining component are constant.Each control group makes surimi product with reference to the preparation method of embodiment 3.According to the methods below
Analyze its quality.Its result is as shown in table 1-3.
(1) gel strength determines
Testing sample is cut into height as the cylindric of 25mm, and the gel that surimi product is determined using CT3 physical property measurements instrument is strong
Degree.Test condition：Popped one's head in from TA41, speed 2mm/s after speed 2mm/s before survey, test speed 2mm/s are surveyed, depression distance is
5mm, trigger value 5g.Record Fracture Force and disrumpent feelings distance, every group of replication 4 times, average.Gel strength be Fracture Force with
The product of disrumpent feelings distance.
(2) full texture analysis (TPA)
Testing sample is cut into height as the cylindric of 25mm, and full texture is carried out to surimi product using CT3 physical property measurements instrument
Analysis.Test condition：Popped one's head in from TA41, speed 2mm/s after speed 2mm/s before survey, test speed 2mm/s are surveyed, depression distance
For 5mm, trigger value 5g.Record hardness, elasticity, cohesion, the value of deadlocked property and chewiness, every group of replication 4 times, be averaged
Value.(note：Deadlocked property, chewiness and cohesion use the data after correction)
(3) can squeeze out Water content determination
Testing sample is cut into 5mm or so thin slice, extrudes filter paper absorption process using weight, i.e. product to be tested respectively puts 3 layers up and down
Filter paper, extruded 5 minutes with 5kg weight, weigh the quality of surimi product before and after extruding.The water content of squeezing out of sample is by this formula
Calculate：
M1For the quality of surimi product before extruding, M2For the quality of surimi product after extruding.
Influence of the 1 different preparation methods of table to surimi product gel strength
As can be seen from Table 1, in 4 embodiments of the invention the gel strength of obtained compound surimi product apparently higher than 3
Individual control group, difference are fairly obvious.Illustrate to improve the gel strength of surimi product by combination matching in the present invention, lack
One component of few any of which, is difficult to the effect for reaching the application.
Influence of the 2 different preparation methods of table to surimi product texture
As can be seen from Table 2, obtained minced fillet in 4 embodiments, its hardness, deadlocked property, chewiness and cohesion have
It is significant to improve, relative to 3 control group significant differences.Illustrate using combination matching of the present invention, phase between each component
Mutually influence, the quality of surimi product can be significantly improved, change its composition, the quality of surimi product substantially reduces.
3 different preparation methods of table can squeeze out the influence of water content to surimi product
The water content that can squeeze out reflects the water retention property of minced fish gel, and its value is bigger, and explanation water retention property is poorer.And water holding
Performance can reflect the internal networking structure of minced fish gel and the binding ability of water to a certain extent.As can be seen from Table 3, this hair
4 bright embodiments water content that can squeeze out is significantly lower than 3 control groups.Illustrate compound minced fillet combination of the present invention, can increase
The binding ability of network structure and water inside strong minced fish gel, compared with control group, significant difference.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (9)
1. a kind of compound golden pomfret minced fillet, it is characterised in that including following components：Golden pomfret meat, Tilapia,
Collagen, starch, Jack-fruit seeds.
A kind of 2. compound golden pomfret minced fillet as claimed in claim 1, it is characterised in that：Include the component of following parts by weight：
Golden pomfret meat 50-80 parts, Tilapia 10-40 parts, starch 1-3 parts, Jack-fruit seeds 3-5 parts.
A kind of 3. compound golden pomfret minced fillet as claimed in claim 1 or 2, it is characterised in that：Described starch be cornstarch,
Starch from sweet potato and/or wheaten starch.
4. a kind of preparation method of compound golden pomfret minced fillet as claimed in claim 1 or 2, comprises the following steps：
(1) first golden pomfret meat and Tilapia are rinsed with distilled water respectively, then uses saline rinse respectively 1 time, distilled water and salt
Temperature is held in 0-10 DEG C in water rinse cycle；
(2) take the formula ratio golden pomfret flesh of fish and Tilapia to rub respectively, it is well mixed to mix minced fillet, regulation water content to
75-85% or so；
(3) mixing minced fillet is positioned over to beat in mortar and burst, and beats 0-10 DEG C of keeping temperature during bursting；Jack-fruit seeds are removed the peel, and are crushed；
Beat after bursting, starch, collagen and the Jack-fruit seeds of crushing of addition formula ratio in minced fillet will be mixed, stir, fill
Enter in mould；
(4) mould filled is put into water-bath and heated, cooled down immediately after having heated, produced.
A kind of 5. preparation method of compound golden pomfret minced fillet as claimed in claim 4, it is characterised in that：Described step (1)
In, the number of distilled water rinsing is 3-7 times, and the ratio and the flesh of fish of the flesh of fish and distilled water and the ratio of salt solution are equal in rinse cycle
For 1:3-7；The mass concentration of salt solution is 0.1-0.5%；Rinsing time is each 2-4min.
A kind of 6. preparation method of compound golden pomfret minced fillet as claimed in claim 4, it is characterised in that：Described step (2)
In, rub 0-10 DEG C of keeping temperature during the golden pomfret flesh of fish and Tilapia.
A kind of 7. preparation method of compound golden pomfret minced fillet as claimed in claim 4, it is characterised in that：In the step (3),
Jack-fruit seeds crushed 80-100 mesh sieves；It is 15-25min to beat the time of bursting.
A kind of 8. preparation method of compound golden pomfret minced fillet as claimed in claim 4, it is characterised in that：In the step (4),
The concrete operations of heating are：30-35min is heated under the conditions of 90-95 DEG C.
A kind of 9. preparation method of compound golden pomfret minced fillet as claimed in claim 4, it is characterised in that：In the step (4),
The concrete operations of cooling are：15-20 minutes are cooled down under the conditions of -20-0 DEG C.
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