CN107996953A - The fish ball and preparation method that a kind of suitable nephrotic eats - Google Patents
The fish ball and preparation method that a kind of suitable nephrotic eats Download PDFInfo
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- CN107996953A CN107996953A CN201810095884.1A CN201810095884A CN107996953A CN 107996953 A CN107996953 A CN 107996953A CN 201810095884 A CN201810095884 A CN 201810095884A CN 107996953 A CN107996953 A CN 107996953A
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- albumen
- parts
- dephosphorization
- nephrotic
- fish
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000011574 phosphorus Substances 0.000 claims abstract description 22
- 229910052698 phosphorus Inorganic materials 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 239000000835 fiber Substances 0.000 claims abstract description 17
- 229920001592 potato starch Polymers 0.000 claims abstract description 17
- 240000008042 Zea mays Species 0.000 claims abstract description 16
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 16
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 16
- 235000005822 corn Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 238000005516 engineering process Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 7
- 108091005804 Peptidases Proteins 0.000 claims description 16
- 239000004365 Protease Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 239000003513 alkali Substances 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 10
- 238000001879 gelation Methods 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 8
- 230000002797 proteolythic effect Effects 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 240000007087 Apium graveolens Species 0.000 claims description 4
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 4
- 235000010591 Appio Nutrition 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 241000195493 Cryptophyta Species 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 241000233671 Schizochytrium Species 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 239000011324 bead Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 230000009172 bursting Effects 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 239000013505 freshwater Substances 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 235000015192 vegetable juice Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000003801 milling Methods 0.000 claims 1
- 239000002689 soil Substances 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 208000020832 chronic kidney disease Diseases 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 230000001934 delay Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 108010028690 Fish Proteins Proteins 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 21
- 208000017169 kidney disease Diseases 0.000 description 4
- 102000035195 Peptidases Human genes 0.000 description 3
- 102000004245 Proteasome Endopeptidase Complex Human genes 0.000 description 3
- 108090000708 Proteasome Endopeptidase Complex Proteins 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000002893 slag Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010029164 Nephrotic syndrome Diseases 0.000 description 1
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000009928 nephrosis Diseases 0.000 description 1
- 231100001027 nephrosis Toxicity 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000009423 ventilation Methods 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The fish ball and preparation method eaten the present invention relates to a kind of suitable nephrotic, belongs to food processing technology field.The fish ball that a kind of suitable nephrotic eats is counted in parts by weight, is made of following raw material：Low-phosphorous 100 ~ 150 parts of the flesh of fish, 5 ~ 10 parts of egg white, de- 5 ~ 10 parts of albumen dephosphorization potato starch, de- 3 ~ 5 parts of albumen dephosphorization corn flour, 10 ~ 20 parts of juice, de- 1 ~ 3 part of 10 ~ 20 parts of albumen dephosphorization tea grounds fiber, 5 ~ 10 parts of microalgae oil, 1 ~ 5 part of without phosphorus toppings and white sugar.Fish ball delicate mouthfeel prepared by the present invention, Q bullets, taste is unique, and full of nutrition rich in high-quality protein, fish ball of the invention is conducive to Patients with Chronic Renal Disease and eats, and improves nephrotic's quality of life, delays the development of kidney trouble, be of great significance to nephrotic.
Description
Technical field
The fish ball and preparation method eaten present invention relates particularly to a kind of suitable nephrotic, belongs to foods processing technique neck
Domain.
Background technology
According to incompletely statistics, Chinese hyperpietic there are about 300,000,000 person-times at present, about 1.4 hundred million person-times of Patients with Chronic Kidney Disease,
And the trend of rising also is being presented.Protein metabolism can aggravate kidney burden, but clinical medicine is found, nephrotic's blood
Middle amino acid content reduces substantially, and intake of the renal disease patient to nutrition needs stringent control, further influences patient
Nutrition condition, therefore the underfed symptom of nephrotic's generally existing.Actually hypertension, Patients With Kidney Diseases are to manufactured meat
Product has and the same demand of normal person, but high salt, the high protein feature that traditional meat products has, and can trigger human body height
The angiocardiopathies such as blood pressure, the imbalance of human body calcium phosphorus ration, while renal metabolism burden is aggravated, make the consumer that renal function is bad
Hang back.Therefore the healthy meat products for developing suitable nephrotic is significant.
The content of the invention
It is contemplated that for existing surimi product there are the problem of, there is provided a kind of fish ball that suitable nephrotic eats and
Preparation method, the fish ball were not only adapted to nephropathy patient to eat but also can meet nephropathy patient's nutrition equalization requirement.
To achieve the above object, the present invention adopts the following technical scheme that：
The fish ball that a kind of suitable nephrotic eats, is counted in parts by weight, is made of following raw material：Low-phosphorous 100 ~ 150 parts of the flesh of fish,
5 ~ 10 parts of egg white, de- 5 ~ 10 parts of albumen dephosphorization potato starch, take off 3 ~ 5 parts of albumen dephosphorization corn flour, 10 ~ 20 parts of juice, take off
1 ~ 3 part of 10 ~ 20 parts of albumen dephosphorization tea grounds fiber, 5 ~ 10 parts of microalgae oil, 1 ~ 5 part of without phosphorus toppings and white sugar.
The low-phosphorous flesh of fish derives from the fresh-water fishes of low-phosphorous feedstuff feeding, and phosphorus content is less than 180 in every 100 g flesh of fish
mg。
The preparation method of the de- albumen dephosphorization potato starch is：Potato is cleaned, is homogenized, by homogenate and protease
Volume mass adds alkali protease than 1 ~ 5% ml/g, proteolytic treatment is carried out at 40 ~ 50 DEG C 30 ~ 60 minutes, centrifugation,
Precipitation is collected, washing, is dried to obtain de- albumen dephosphorization potato starch.
The preparation method of the de- albumen dephosphorization corn flour is：Corn is cleaned, is homogenized, by homogenate and proteasome
Product mass ratio 1 ~ 5% ml/g addition alkali proteases, carry out proteolytic treatment 30 ~ 60 minutes at 40 ~ 50 DEG C, centrifuge, receive
Collection precipitation, washing, is dried to obtain de- albumen dephosphorization cornstarch.
The preparation method of the juice is：By celery, carrot, tomato, orange and lemon according to weight ratio 1:1:
1:1:1 mixing, after squeezing the juice, filter and juice be made.
The preparation method of the de- albumen dephosphorization tea grounds fiber is：By the tea after Twin-Screw Extrusion Technology broken wall treatment
Slag presses mass volume ratio 1g with water:20ml~1g:60ml is mixed, and it is 8.0 ~ 8.5 to adjust pH, is heated to 50 ~ 55 DEG C；Then toward tea
Alkali protease is added in pulp water solution, additive amount is every gram of 2000 ~ 8000U of tea grounds, hydrolyzes 20 ~ 50min, and degree of hydrolysis control exists
8 ~ 10%, centrifuged after hydrolysis, will precipitation washing 3 ~ 5 times, 50 ~ 60 DEG C divulge information constant temperature oven in, be dried to moisture 4 ~
6wt%, takes out, and is crushed with nanometer impact grinding, obtains de- albumen dephosphorization tea grounds fiber.
The microalgae oil is by bead algae oil and schizochytrium oil by weight 1:1 mixes.
The without phosphorus toppings are according to weight ratio 1 by green onion, ginger, cooking wine and five-spice powder:0.5:3:1 mixes.
A kind of method for preparing the fish ball that suitable nephrotic as described above eats, comprises the following steps：
（1）Cleaning：The low-phosphorous flesh of fish is cleaned up, is drained；
（2）Once beat and burst：The low-phosphorous flesh of fish is put into beat in mixing and kneading machine and bursts into minced fillet；
（3）Secondary beat is burst：Egg white, de- albumen dephosphorization potato starch, de- albumen dephosphorization corn flour, juice, de- albumen are taken off
Phosphorus tea grounds fiber, microalgae be oily, without phosphorus toppings, white sugar are put into mixing and kneading machine and step（2）Obtained minced fillet is beaten routed together；
（4）Gelation：By step（3）Beat the minced fillet after bursting and be placed in 30 ~ 40 DEG C of climatic chambers and react 30 ~ 60 minutes；
（5）Shaping：Minced fillet after gelation is molded with fish-meat ball making machine；
（6）Curing：Fish ball after shaping is placed in 90 ~ 100 DEG C of boiling water and is heated 3 ~ 5 minutes；
（7）Increase bullet：Fish ball after curing is placed in 0 ~ 4 DEG C of frozen water and is soaked 3 ~ 5 minutes；
（7）Packaging, refrigeration：Fish ball after increasing bullet is packaged, is placed in stored refrigerated in -25 ~ -30 DEG C of freezers.
The remarkable advantage of the present invention is：
It is raw material that the product, which selects the low-phosphorous flesh of fish, and it is beautiful to prepare de- albumen dephosphorization potato starch, de- albumen dephosphorization by biotechnology
Rice flour, de- albumen dephosphorization tea grounds fiber, while add juice, prepare full of nutrition, are conducive to nephrotic and eat
Feature fish ball；Fish ball delicate mouthfeel prepared by the present invention, Q bullets, taste is unique, full of nutrition rich in high-quality protein, this hair
Bright fish ball is conducive to Patients with Chronic Renal Disease and eats, and improves nephrotic's quality of life, delays the development of kidney trouble, to nephrosis
Patient is of great significance.
Embodiment
For the further open rather than limitation present invention, below in conjunction with example, the present invention is described in further detail.
Embodiment 1
The fish ball that a kind of suitable nephrotic eats, is counted in parts by weight, is made of following raw material：Low-phosphorous 100 parts of the flesh of fish, egg
Clear 5 parts, de- 5 parts of albumen dephosphorization potato starch, de- 3 parts of albumen dephosphorization corn flour, 10 parts of juice, de- albumen dephosphorization tea grounds fiber
10 parts, microalgae oil 5 parts, 1 part of without phosphorus toppings, 1 part of white sugar.
The low-phosphorous flesh of fish derives from the fresh-water fishes of low-phosphorous feedstuff feeding, and phosphorus content is less than 180 in every 100 g flesh of fish
mg。
The preparation method of the de- albumen dephosphorization potato starch is：Potato is cleaned, is homogenized, by homogenate and protease
Volume mass adds alkali protease than 1% ml/g, proteolytic treatment is carried out at 40 DEG C 30 minutes, and centrifugation, collects precipitation,
Washing, is dried to obtain de- albumen dephosphorization potato starch.
The preparation method of the de- albumen dephosphorization corn flour is：Corn is cleaned, is homogenized, by homogenate and proteasome
Product mass ratio 1% ml/g addition alkali proteases, carry out proteolytic treatment 30 minutes, centrifugation, collects precipitation, water at 40 DEG C
Wash, be dried to obtain de- albumen dephosphorization cornstarch.
The preparation method of the juice is：By celery, carrot, tomato, orange, lemon according to weight ratio 1:1:
1:1:1 mixing is filtered after squeezing the juice and is made.
The de- albumen dephosphorization tea grounds fiber producing processes：By the tea grounds after Twin-Screw Extrusion Technology broken wall treatment with
Water is 1g by mass volume ratio:20ml is mixed, and is adjusted pH 8.0, is heated to 50 DEG C, basic protein is added into tea grounds aqueous solution
Enzyme, additive amount are every gram of tea grounds 2000U, hydrolyze 20min, and degree of hydrolysis control centrifuges after 8%, hydrolysis, precipitation is washed 3 times,
In 50 DEG C of ventilation constant temperature ovens, moisture 4wt% is dried to, is taken out, is crushed with nanometer impact grinding, obtain de- albumen dephosphorization tea
Slag fiber nanometer powder.
The microalgae oil is by bead algae oil and schizochytrium oil by weight 1:1 mixes.
The without phosphorus toppings are by green onion, ginger, cooking wine, five-spice powder according to weight proportion 1:0.5:3:1 is formulated.
A kind of method for preparing the fish ball that suitable nephrotic eats, concretely comprises the following steps：
（1）Cleaning：The low-phosphorous flesh of fish cleans up, and drains；
（2）Once beat and burst：The low-phosphorous flesh of fish is put into beat in mixing and kneading machine and bursts into minced fillet；
（3）Secondary beat is burst：Egg white, de- albumen dephosphorization potato starch, de- albumen dephosphorization corn flour, vegetable juice, de- albumen are taken off
Phosphorus tea grounds fiber, microalgae be oily, without phosphorus toppings and white sugar are put into mixing and kneading machine and step（2）Minced fillet beat together it is routed；
（4）Gelation：By step（3）Beat the minced fillet after bursting and be placed in 30 DEG C of climatic chambers and react 30 minutes；
（5）Shaping：Minced fillet after gelation is molded with fish-meat ball making machine；
（6）Curing：Fish ball after shaping is placed in 90 DEG C of boiling water and is heated 3 minutes；
（7）Increase bullet：Fish ball after curing is placed in 0 DEG C of frozen water and is soaked 3 minutes；
（7）Packaging, refrigeration：Fish ball after increasing bullet is packaged, is placed in stored refrigerated in -30 DEG C of freezers.
Embodiment 2
The fish ball that a kind of suitable nephrotic eats, is counted in parts by weight, is made of following raw material：Low-phosphorous 150 parts of the flesh of fish, egg
Clear 10 parts, de- 10 parts of albumen dephosphorization potato starch, de- 5 parts of albumen dephosphorization corn flour, 20 parts of juice, de- albumen dephosphorization tea grounds it is fine
3 parts of 20 parts of dimension, 10 parts of microalgae oil, 5 parts of without phosphorus toppings and white sugar.
The low-phosphorous flesh of fish derives from the fresh-water fishes of low-phosphorous feedstuff feeding.
The preparation method of the de- albumen dephosphorization potato starch is：Potato is cleaned, is homogenized, by homogenate and protease
Alkali protease is added than 5% ml/g by volume mass, proteolytic treatment is carried out at 50 DEG C 60 minutes, centrifugation, it is heavy to collect
Form sediment, washing, is dried to obtain de- albumen dephosphorization potato starch.
The preparation method of the de- albumen dephosphorization corn flour is：Corn is cleaned, is homogenized, by homogenate and proteasome
Product mass ratio 5% ml/g addition alkali proteases, carry out proteolytic treatment 60 minutes, centrifugation, collects precipitation, water at 50 DEG C
Wash, be dried to obtain de- albumen dephosphorization cornstarch.
The preparation method of the juice is：By celery, carrot, tomato, orange and lemon by weight 1:1:1:
1:1 mixing is filtered after squeezing the juice and is made.
The preparation method of the de- albumen dephosphorization tea grounds fiber is：By after Twin-Screw Extrusion Technology broken wall treatment
Tea grounds is 1g by mass volume ratio with water:60ml is mixed, and is adjusted pH 8.5, is heated to 55 DEG C, alkali is added into tea grounds aqueous solution
Property protease, additive amount is every gram of tea grounds 8000U, hydrolyze 50min, degree of hydrolysis control centrifuged after 10%, hydrolysis, water will be precipitated
Wash 5 times, in 60 DEG C of constant temperature ovens of divulging information, be dried to moisture 6wt%, take out, crushed with nanometer impact grinding, obtain de- egg
Butter phosphorus tea grounds fiber nanometer powder.
The microalgae oil is by bead algae oil and schizochytrium oil by weight 1:1 mixes.
The without phosphorus toppings are by green onion, ginger, cooking wine, five-spice powder according to weight ratio 1:0.5:3:1 is formulated.
A kind of method for preparing the fish ball that suitable nephrotic eats, concretely comprises the following steps：
（1）Cleaning：The low-phosphorous flesh of fish cleans up, and drains；
（2）Once beat and burst：The low-phosphorous flesh of fish is put into beat in mixing and kneading machine and bursts into minced fillet；
（3）Secondary beat is burst：Egg white, de- albumen dephosphorization potato starch, de- albumen dephosphorization corn flour, juice, de- albumen are taken off
Phosphorus tea grounds fiber, microalgae be oily, without phosphorus toppings, white sugar are put into mixing and kneading machine and step（2）Minced fillet beat together it is routed；
（4）Gelation：By step（3）Beat the minced fillet after bursting and be placed in 40 DEG C of climatic chambers and react 60 minutes；
（5）Shaping：Minced fillet after gelation is molded with fish-meat ball making machine；
（6）Curing：Fish ball after shaping is placed in 100 DEG C of boiling water and is heated 5 minutes；
（7）Increase bullet：Fish ball after curing is placed in 4 DEG C of frozen water and is soaked 5 minutes；
（7）Packaging, refrigeration：Fish ball after increasing bullet is packaged, is placed in stored refrigerated in -30 DEG C of freezers.
1 fish ball physical and chemical index analysis result of table
As it can be seen from table 1 the fish ball high-quality protein content that a kind of suitable nephrotic of the present invention eats is higher than market fish ball,
Phosphorus content is well below the fish ball that market is sold, and the fat added in fish ball of the present invention is unrighted acid, more favorably
In nephrotic.
2 fish ball texture characteristic analysis result of table
Table 2 the result shows that, the low-phosphorous high high-quality protein fish ball texture characteristic of the present invention is close with commercially available fish ball, or even is slightly better than commercially available
Product group.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (9)
- A kind of 1. fish ball that suitable nephrotic eats, it is characterised in that：Count, be made of following raw material in parts by weight：It is low-phosphorous 100 ~ 150 parts of the flesh of fish, 5 ~ 10 parts of egg white, de- 5 ~ 10 parts of albumen dephosphorization potato starch, de- 3 ~ 5 parts of albumen dephosphorization corn flour, fruit 10 ~ 20 parts of vegetable juice, de- 10 ~ 20 parts of albumen dephosphorization tea grounds fiber, 5 ~ 10 parts of microalgae oil, 1 ~ 5 part of without phosphorus toppings and white sugar 1 ~ 3 Part.
- 2. the fish ball that suitable nephrotic according to claim 1 eats, it is characterised in that：The low-phosphorous flesh of fish source In the fresh-water fishes of low-phosphorous feedstuff feeding.
- 3. the fish ball that suitable nephrotic according to claim 1 eats, it is characterised in that：The de- albumen dephosphorization soil The preparation method of beans starch is：Potato is cleaned, is homogenized, alkali is added by homogenate and 1 ~ 5% ml/g of protease volume mass ratio Property protease, proteolytic treatment 30 ~ 60 minutes is carried out at 40 ~ 50 DEG C, precipitation is collected in centrifugation, washing, is dried to obtain de- egg Butter phosphorus potato starch.
- 4. the fish ball that suitable nephrotic according to claim 1 eats, it is characterised in that：The de- albumen dephosphorization is beautiful The preparation method of rice flour is：Corn is cleaned, is homogenized, alkalescence is added by homogenate and 1 ~ 5% ml/g of protease volume mass ratio Protease, carries out proteolytic treatment 30 ~ 60 minutes at 40 ~ 50 DEG C, and centrifugation, collects precipitation, washing, is dried to obtain de- albumen Dephosphorization cornstarch.
- 5. the fish ball that suitable nephrotic according to claim 1 eats, it is characterised in that：The preparation of the juice Method is：By celery, carrot, tomato, orange and lemon according to weight ratio 1:1:1:1:1 mixing, after squeezing the juice, filter and be made Juice.
- 6. fish ball and production method that suitable nephrotic according to claim 1 eats, it is characterised in that：Described is de- The preparation method of albumen dephosphorization tea grounds fiber is：Tea grounds after Twin-Screw Extrusion Technology broken wall treatment and water are pressed into quality volume Compare 1g:20ml~1g:60ml is mixed, and it is 8.0 ~ 8.5 to adjust pH, is heated to 50 ~ 55 DEG C；Then toward adding alkali in tea grounds aqueous solution Property protease, additive amount is every gram of 2000 ~ 8000U of tea grounds, hydrolyze 20 ~ 50min, degree of hydrolysis control after 8 ~ 10%, hydrolysis from The heart, by precipitation washing 3 ~ 5 times, in 50 ~ 60 DEG C of constant temperature ovens of divulging information, is dried to 4 ~ 6wt% of moisture, takes out, rushed with nanometer It is broken to hit milling, obtains de- albumen dephosphorization tea grounds fiber.
- 7. the fish ball that suitable nephrotic according to claim 1 eats, it is characterised in that：The microalgae oil is by bead Algae oil and schizochytrium oil are by weight 1:1 mixes.
- 8. the fish ball that suitable nephrotic according to claim 1 eats, it is characterised in that：The without phosphorus toppings are By green onion, ginger, cooking wine and five-spice powder according to weight ratio 1:0.5:3:1 mixes.
- 9. a kind of method for preparing the fish ball for being adapted to nephrotic to eat such as claim 1-8 any one of them, its feature exist In：Comprise the following steps：（1）Cleaning：The low-phosphorous flesh of fish is cleaned up, is drained；（2）Once beat and burst：The low-phosphorous flesh of fish is put into beat in mixing and kneading machine and bursts into minced fillet；（3）Secondary beat is burst：Egg white, de- albumen dephosphorization potato starch, de- albumen dephosphorization corn flour, juice, de- albumen are taken off Phosphorus tea grounds fiber, microalgae be oily, without phosphorus toppings, white sugar are put into mixing and kneading machine and step（2）Obtained minced fillet is beaten routed together；（4）Gelation：By step（3）Beat the minced fillet after bursting and be placed in 30 ~ 40 DEG C of climatic chambers and react 30 ~ 60 minutes；（5）Shaping：Minced fillet after gelation is molded with fish-meat ball making machine；（6）Curing：Fish ball after shaping is placed in 90 ~ 100 DEG C of boiling water and is heated 3 ~ 5 minutes；（7）Increase bullet：Fish ball after curing is placed in 0 ~ 4 DEG C of frozen water and is soaked 3 ~ 5 minutes；（7）Packaging, refrigeration：Fish ball after increasing bullet is packaged, is placed in stored refrigerated in -25 ~ -30 DEG C of freezers.
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