CN108142861A - A kind of glycan fish sausage and preparation method thereof - Google Patents
A kind of glycan fish sausage and preparation method thereof Download PDFInfo
- Publication number
- CN108142861A CN108142861A CN201711392814.4A CN201711392814A CN108142861A CN 108142861 A CN108142861 A CN 108142861A CN 201711392814 A CN201711392814 A CN 201711392814A CN 108142861 A CN108142861 A CN 108142861A
- Authority
- CN
- China
- Prior art keywords
- fish
- glycan
- flesh
- sausage
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of glycan fish sausage and preparation method thereof is provided, include the following steps：Glycan coarse powder is crushed into obtain glycan ultramicro whole powder through air-flow micronizer；It carries out adopting meat after fresh and alive fish is pre-processed, obtains the flesh of fish；It is dehydrated after being rinsed with Neutral Electrolysis water to the flesh of fish；The dewatered flesh of fish with high-density CO 2 technology is handled, then rubs adult fish meat particle；Flesh of fish grain is individually cut after mixing 3~5min, add in salt, monosodium glutamate, pepper powder, vinegar, cooking wine, the sapidity nucleotide disodium and glycan ultramicro whole powder, continue to cut and mix 5~8min, minced fillet is obtained, minced fillet is filled with albumen sausage casing, then carries out radio frequency processing and resistance heating successively, then it is packed after cooling down, target product is obtained, wherein, the dosage of salt accounts for the 1~1.5% of flesh of fish grain quality used.Glycan fish sausage salt content that the present invention is prepared is low, gel strength is good, softening is fine and smooth and flavor is good.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of glycan fish sausage and preparation method thereof.
Background technology
Fish sausage be using minced fillet as primary raw material, with salt, starch, fragrance etc. for auxiliary material, mixing cut mix it is rear filling to intestines
In clothing, by sealing, sterilizing, the operating units such as boiling are process.Fish sausage is as a kind of novel surimi product, due to it
Flavor and taste are unique, deep to be liked by consumers in general, using extensive especially in chafing dish.In fish sausage production process, coagulate
Glue intensity is important index, determines the quality of fish sausage quality.Surimi product is in gel process, endogenous protease meeting
Cause gel collapse phenomenon, established gel structure is caused gradually to collapse, be unfavorable for the stabilization of product.
In fish sausage manufacturing process, 2~3% salt of flesh of fish quality is often added, to promote flesh of fish salting-in protein (flesh
Fibrillin) dissolving, to form high-strength gel, assign the necessary water-retaining property of product, emulsibility and stickiness.In addition, addition
Salt also has the function of seasoning and sterilization etc..But Excess free enthalpy salt (NaCl) easily causes the angiocardiopathies such as hypertension, to strong
Health have it is potentially hazardous, therefore less salt surimi product exploitation have important market value.
But if being only the decline that simple reduction salt can lead to fish sausage shelf life and quality, influence mouthfeel and
Flavor.Meanwhile delicate flavour is the main feature of surimi product, but in processing and preserving process, delicate flavour material is easily degraded, and is influenced
Flavor adds exogenous delicate flavour material and is restricted by endogenous enzymes.
And as an improvement, the auxiliary materials such as starch are often added in the prior art, although improving the gel of product to a certain extent
Intensity, but improvement is bad, gel strength when being still unable to reach with high salt, and also result in product caking and quality is thick
It is rough.
Invention content
It is an object of the invention to overcome drawbacks described above, the glycan fish sausage of a kind of less salt and high-gel strength is provided,
There is provided a kind of preparation side for the glycan fish sausage that can improve fish sausage gel strength while fish sausage salt content is reduced simultaneously
Method.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
The present invention provides a kind of preparation method of glycan fish sausage, includes the following steps：
Step 1：By cross 60 mesh sieve glycan coarse powder through air-flow micronizer smash it through 400~600 mesh screens obtain it is fragrant
Taro ultramicro whole powder；It carries out adopting meat after fresh and alive fish is pre-processed, obtains the flesh of fish；
Step 2：It is that less than 20 DEG C of Neutral Electrolysis water carries out the step 1 gained flesh of fish rinsing 2~3 times with temperature, then into
Row dehydration；
Step 3：The dewatered flesh of fish of step 2 with high-density CO 2 technology is handled, then rubs and fish is made
Meat particle；
Step 4：The flesh of fish grain of step 3 is individually cut after mixing 3~5min, add in salt, monosodium glutamate, pepper powder, vinegar, material
The glycan ultramicro whole powder of wine, the sapidity nucleotide disodium and step 1, continues to cut and mixes 5~8min, obtain minced fillet, and minced fillet is filled with egg
White casing, wherein, the temperature control mixed is cut at 0~5 DEG C, and the dosage of the salt accounts for the 1~1.5% of flesh of fish grain quality used；
Step 5：Radio frequency processing is carried out, then carry out resistance heating to step 4 products obtained therefrom, is packed after then cooling down,
Obtain target product.
The present invention also provides a kind of glycan fish sausages according to made from above-mentioned preparation method.
The beneficial effects of the present invention are：(1) present invention is surpassed by adding the glycan crushed through air-flow superfine communication technique
Micro- full powder to improve the compatible degree between the full powder of glycan and minced fillet albumen, improves the degree of cross linking of the two, in addition rich in the full powder of glycan
The gel strength that contains and the good glycan starch of characteristic is congealed into, and then effectively improve the gel strength and water holding of less salt fish sausage
Property so that less salt fish sausage mouthfeel is finer and smoother；(2) present invention is passivated fish by Neutral Electrolysis water and the bis- sterilization processings of DPCD
Phosphatase and endogenous protease in meat realize less salt fish sausage I+G and assign taste technique, alleviate gel collapse phenomenon, improve
The stability of fish sausage so that fish sausage flavor is unique；(3) present invention is effectively contracted by radio frequency-resistance heating gel process
The time of short heating so that fish sausage is heated evenly, and further alleviates the gel collapse of product, extends the shelf life of product,
Meanwhile the harmful substance in the full powder of glycan can be effectively removed, it is ensured that product safety；(4) glycan fish sausage produced by the present invention coagulates
Glue intensity is good, and the salt content in fish sausage is only the 1~1.5% of flesh of fish quality, lower by one than the salt content in traditional fish sausage
Half, it eats more healthy；(5) added with the sapidity nucleotide disodium (I+G) such that fish sausage is fresher in fish sausage of the invention
U.S. in addition containing glycan ultramicro whole powder, improves plant fiber content, and nutrition is more rich.
Specific embodiment
In order to describe the technical content, the structural feature, the achieved object and the effect of this invention in detail, below in conjunction with embodiment
It is explained in detail.
The present invention provides a kind of preparation method of glycan fish sausage, includes the following steps：
Step 1：By cross 60 mesh sieve glycan coarse powder through air-flow micronizer smash it through 400~600 mesh screens obtain it is fragrant
Taro ultramicro whole powder；It carries out adopting meat after fresh and alive fish is pre-processed, obtains the flesh of fish；
Step 2：It is that less than 20 DEG C of Neutral Electrolysis water carries out the step 1 gained flesh of fish rinsing 2~3 times with temperature, then into
Row dehydration；
Step 3：The dewatered flesh of fish of step 2 with high-density CO 2 technology is handled, then rubs and fish is made
Meat particle；
Step 4：The flesh of fish grain of step 3 is individually cut after mixing 3~5min, add in salt, monosodium glutamate, pepper powder, vinegar, material
The glycan ultramicro whole powder of wine, the sapidity nucleotide disodium and step 1, continues to cut and mixes 5~8min, obtain minced fillet, and minced fillet is filled with egg
White casing, wherein, the temperature control mixed is cut at 0~5 DEG C, and the dosage of the salt accounts for the 1~1.5% of flesh of fish grain quality used；
Step 5：Radio frequency processing is carried out, then carry out resistance heating to step 4 products obtained therefrom, is packed after then cooling down,
Obtain target product.
The principle of the present invention：Superfine communication technique refers to, by the impact to material, colliding, and shears, grinding, dispersion etc.
Means can be processed into raw material micron even smaller micro mist.Its crushing speed is fast, and operating temperature is low, can be to greatest extent
Reservation material powder active constituent.Meanwhile the crushing for overcoming the appearance of conventional size reduction technology is uneven, particle from caking etc. is asked
Topic.
Electrolysis water is a kind of emerging disinfection sanitizer, after referring to the water containing electrolyte by specific electrolytic tank electrolysis, acquirement
Acid or alkaline water with oxidability.In order to reach preferable bactericidal effect, at present, ground both at home and abroad about the application of electrolysis water
Study carefully, in terms of the overwhelming majority concentrates on acid relatively low (pH ＜ 2.7) electrolysis water, and ignore Neutral Electrolysis water.
High-density CO 2 technology (Dense Phase Carbon Dioxide, DPCD) be to be a kind of novel non-thermal plus
Work technology, DPCD technologies can be sterilized effectively under mild conditions, keep nutrition and the flavor of material to greatest extent.
Radio frequency (Radio Frequency, RF) is a kind of high-frequency ac electromagnetic wave, frequency range 3kHz-300MHz.
Radio frequency energy is penetrated into inside material, and the oscillation of the internally charged ion of material is caused to migrate, thermal energy is converted electrical energy into, so as to reach
The purpose of heating.Radio frequency heating processing can significantly reduce acid extraction, and obtain satisfied bactericidal effect, heating speed
Rate is about 30 times of conventional process mode, and can preferably keep the quality of product.Radio frequency heating, which can be improved effectively, to be added
Hot rate, but there is also lower shortcomings for radio frequency heating：RF energy is concentrated in the larger place of local moisture content, so as to cause office
There is thermal migration in portion's superheating phenomenon, meanwhile, if material is in irregular shape, RF energy will focus on thick in material
Spend big region.Thermal migration phenomenon will lead in heating process that material uneven heating is even, cause quality decline.
Glycan is also known as taro, containing multiple components such as crude protein, starch, multivitamins, there is tonifying Qi to support kidney, invigorating the spleen
Stomach, the effect of keeping fit and healthy.According to trophic analysis, glycan contains carbohydrate, dietary fiber, vitamin B complex, potassium, calcium, zinc etc.,
In it is most with dietary fiber and potassium content.Research shows that for taro starch compares other starch, thermal stability, cold stabilization
Property, gel strength and to congeal into the multifrequency natures such as characteristic more preferable, but glycan contains heavy starchiness and calcium oxalate crystal
Etc. harmful substances, calcium oxalate there is bitter taste and can make skin allergy.
The present invention by using superfine communication technique by glycan coarse powder smash into can mistake 400 mesh with the glycan ultra micro of upper screen cloth
Quan Fen, then be added in fish sausage, can effectively facilitate it is follow-up cut mix during contract between the full powder of glycan and minced fillet albumen
It is right, the degree of cross linking of the two is improved, the full powder of glycan is rich in starch in addition, and therefore, addition glycan ultramicro whole powder effectively improves
The gel strength and retentiveness of less salt fish sausage so that less salt fish sausage mouthfeel is finer and smoother, also avoids later product and easily ties
The problem of block, coarse quality；
Before fish sausage carries out tax taste, by Neutral Electrolysis water and high-density CO 2 technical tie-up use to the fresh and alive flesh of fish
Double sterilization processings are carried out, phosphatase and endogenous protease in the flesh of fish are passivated while sterilization, avoids cutting and mixes process addition
The sapidity nucleotide disodium (5'-inosinic acid disodium (IMP) and 5'-GMP2Na (GMP) are important taste compound, IMP and
The sapidity nucleotide disodium mixture (I+G) that GMP is mixed to get has significant collaboration fresh effect, is currently used primarily in sauce
In oil, under the action of the phosphatase in meat products, hydrolysis can occur and generate without for enhancing flavor substance, therefore limit it
Application in meat products) in phosphoric acid enzyme effect raw hydrolysis is issued, the inosine and guanosine of no flavour enhancing effect are generated, therefore,
The processing of above-mentioned double sterilization, can effectively facilitate the later stage while sterilization cuts the tax taste for the process of mixing, and then effectively alleviate the flesh of fish
Intestines enhance the stability of product in deuterogenesis's gel collapse；
The gelation processing for fish sausage is used in combination in radio frequency heating and resistance heating, the two is synergistic, mutually
Promote, while realizing rapidly and efficiently, compared to conventional gelization processing, the treatment temperature for effectively reducing gelation maintains
The quality of fish sausage, meanwhile, avoid the thermal migration phenomenon that single radio frequency heating occurs so that fish sausage is heated evenly, into one
Step alleviates the gel collapse of product, extends the shelf life of product；Meanwhile the two is used in combination, thermal penetration is stronger, can be effective
The structure of the harmful components in the full powder of ultra micro glycan is destroyed, is removed the harmful substance in the full powder of glycan；Above steps it
Between it is all linked with one another so that final obtained glycan fish sausage salt content is low and gel strength is good, while rich in plant fiber, relatively
For common fish sausage, nutrition is more rich, and less salt fish sausage eats healthier.
As can be seen from the above description, the beneficial effects of the present invention are：(1) present invention is by adding through air-flow ultramicro grinding skill
The glycan ultramicro whole powder that art crushes to improve the compatible degree between the full powder of glycan and minced fillet albumen, improves the degree of cross linking of the two, adds
The full powder of glycan in the gel strength that is rich in and congeal into the good glycan starch of characteristic, and then effectively improve less salt fish sausage
Gel strength and retentiveness so that less salt fish sausage mouthfeel is finer and smoother；(2) present invention passes through Neutral Electrolysis water and DPCD double plays
Bacterium is handled, and the phosphatase and endogenous protease being passivated in the flesh of fish realize less salt fish sausage I+G and assign taste technique, and it is bad to alleviate gel
Change phenomenon, improve the stability of fish sausage so that fish sausage flavor is unique；(3) present invention is coagulated by radio frequency-resistance heating
Adhesive process effectively shortens the time of heating so that fish sausage is heated evenly, and further alleviates the gel collapse of product, is extended
The shelf life of product, meanwhile, the harmful substance in the full powder of glycan can be effectively removed, it is ensured that product safety；(4) it is produced by the present invention
Glycan fish sausage gel strength is good, and the salt content in fish sausage is only the 1~1.5% of flesh of fish quality, than in traditional fish sausage
Salt content be at half, eat it is more healthy；(5) cause in fish sausage of the invention added with the sapidity nucleotide disodium (I+G)
Fish sausage is more delicious, in addition containing glycan ultramicro whole powder, improves plant fiber content, nutrition is more rich.
Further, the stream pressure in the air-flow micronizer crushing process of step 1 is 0.5-1.0MPa, and charging is fast
It spends for 80-110kg/h.
Further, in step 1, the pretreatment include carrying out successively it is first wash, scale, go fish head, go fish tail,
Go internal organ and secondary washing；The flesh of fish in step 1 is the flesh of fish eliminated after fishbone and fish-skin.
Seen from the above description, the present invention is used as raw material using fresh and alive fish after above-mentioned pretreatment, opposite to freeze fish
Nutrition retains more comprehensively for meat.
Further, the Neutral Electrolysis water of step 2 is in electric current 3A, the item of 4.8~5.2V of voltage with electrolysis hydrotreater
Processing obtains under part, and the chlorine ion concentration of the Neutral Electrolysis water is 0.015mol/L；The dehydration of step 2 flesh of fish is using spiral
What filter carried out.
Seen from the above description, inhibition of the Neutral Electrolysis water being prepared using above-mentioned condition to the phosphatase in the flesh of fish
Effect is more preferable, and bactericidal effect is more preferable and does not influence the flavor quality of the flesh of fish.
Further, the treatment conditions of step 3 high-density CO 2 technology be 20~30MPa of pressure, temperature 32~37
DEG C, 12~15min of time.
Seen from the above description, the bactericidal effect handled under above-mentioned condition is good and does not influence the flavor of the flesh of fish.
Further, the percentage that the dosage of each raw material accounts for flesh of fish grain weight used in step 4 is respectively：Monosodium glutamate 0.5~
1.5%th, pepper powder 0.1~0.6%, vinegar 0.5~1.6%, cooking wine 1.0~2.4%, the sapidity nucleotide disodium 0.04~
0.10% and glycan ultramicro whole powder 25~30%.
Seen from the above description, glycan ultramicro whole powder 25~30% can effectively improve the soluble dietary fiber of fish sausage and contain
Amount, while the quality for the fish sausage that the control of each material composition is prepared in above range and taste is better.
Further, the frequency of step 5 radio frequency processing is 25~28MHz, and the temperature of radio frequency processing is 65~75 DEG C；Step
Resistance heating in 5 is that the product after radio frequency processing is heated to 90 DEG C and keeps 1~2min, wherein the voltage gradient applied is
4.0V/cm, total heating time are 5~8min.
Seen from the above description, heated gel processing being carried out to fish sausage under these conditions, temperature is low and the time is short,
The original local flavor of glycan fish sausage can be preferably kept while heating sterilization.
The present invention also provides a kind of glycan fish sausages according to made from above-mentioned preparation method.
As can be seen from the above description, the beneficial effects of the present invention are：Glycan fish sausage gel strength produced by the present invention is good,
And the salt content in fish sausage is only the 1~1.5% of flesh of fish quality, is at half than the salt content in traditional fish sausage, is eaten more
Add health；Added with the sapidity nucleotide disodium (I+G) so that fish sausage is more delicious in the fish sausage of the present invention, taste is better,
In addition containing glycan ultramicro whole powder, plant fiber content is improved, nutrition is more rich.
Embodiment 1
A kind of preparation method of glycan fish sausage, includes the following steps：
Step 1：Glycan is eluted with water, drying, which is placed in plant pulverizer, carries out preliminary crushing, crosses 60 mesh sieve series and obtains
Glycan coarse powder, by the glycan coarse powder of the sieve of 60 mesh excessively, through air-flow micronizer, (stream pressure 0.6MPa, charging rate are
It 90kg/h) smashes it through 400 mesh screens and obtains glycan ultramicro whole powder；
Fresh and alive fish is pre-processed (pretreatment include carrying out successively first wash, scale, going fish head, going
Fish tail goes internal organ and secondary washing) after carried out adopting meat with drum-type meat separator, the flesh of fish is detached into obtain the flesh of fish with spur and fish-skin；
Step 2：By the step 1 gained flesh of fish, (presetting electrolysis hydrotreater, setting electric current 3A, voltage are with Neutral Electrolysis water
(5 ± 0.2V, chlorine ion concentration 0.015mon/L) in mass ratio 1: 5 is mixed in rinsing bath, water temperature control at 20 DEG C hereinafter,
5min is mixed slowly, incline rinsing liquid, is repeated 2 times, and removes the impurity such as fishbone, broken bone of possible remaining in the flesh of fish, finally uses
Spiral filter carries out the dehydration of the flesh of fish；
Step 3：The dewatered flesh of fish of step 2 is put into high-density CO 2 processing kettle, in pressure 20MPa, temperature
Then processing time 15min under conditions of 37 DEG C is rubbed and flesh of fish grain is made；
Step 4：The flesh of fish grain of step 3 is individually cut under conditions of 0~5 DEG C after mixing 3min, add in flesh of fish grain quality
1.5% salt, 1.5% monosodium glutamate, 0.5% pepper powder, 1.0% vinegar, 2.4% cooking wine, 0.05% flavor core
The glycan ultramicro whole powder of thuja acid disodium (I+G) and 25% step 1 continues to cut and mixes 5min, obtains fish under conditions of 0~5 DEG C
Minced fillet is filled with albumen sausage casing by gruel, obtains the glycan fish sausage of a diameter of 26mm；
Step 5：Radio frequency processing is carried out under conditions of temperature is 70 DEG C, frequency is 27MHz to step 4 products obtained therefrom, then
It being put into the canister of the Ohmic heating device of 250V, 10kHz and carries out resistance heating, the voltage gradient of application is 4.0V/cm,
Glycan fish sausage is heated to 90 DEG C and keeps 2min, total heating time 5min cuts intestines, packaging seal after then cooling down, obtains
Target product.
Sensory evaluation, specific retention and texture testing is carried out to products obtained therefrom (to carry out using Britain's TA.XT Plus Texture instruments
Measure), the standard such as table 1 of sensory evaluation, results of sensory evaluation is shown in Table 2, and specific retention and texture testing the results are shown in Table 3.Sense organ product
Matter evaluation is carried out by 20 Majors of Food volunteers, and organoleptic quality standards of grading are as shown in table 1, score value 0-100/, 0
Point worst, 100 points best, as a result takes the average value of all scorings.
1 organoleptic quality standards of grading of table
Embodiment 2
A kind of preparation method of glycan fish sausage, includes the following steps：
Step 1：Glycan is eluted with water, drying, which is placed in plant pulverizer, carries out preliminary crushing, crosses 60 mesh sieve series and obtains
Glycan coarse powder, by the glycan coarse powder of the sieve of 60 mesh excessively, through air-flow micronizer, (stream pressure 1.0MPa, charging rate are
It 110kg/h) smashes it through 600 mesh screens and obtains glycan ultramicro whole powder；
Fresh and alive fish is pre-processed (pretreatment include carrying out successively first wash, scale, going fish head, going
Fish tail goes internal organ and secondary washing) after carried out adopting meat with drum-type meat separator, the flesh of fish is detached into obtain the flesh of fish with spur and fish-skin；
Step 2：By the step 1 gained flesh of fish, (presetting electrolysis hydrotreater, setting electric current 3A, voltage are with Neutral Electrolysis water
(5 ± 0.2) V, chlorine ion concentration 0.015mon/L) in mass ratio 1: 10 be mixed in rinsing bath, water temperature control 20 DEG C with
Under, 2min is mixed slowly, incline rinsing liquid, is repeated 2 times, and removes the impurity such as fishbone, broken bone of possible remaining in the flesh of fish, finally adopts
The dehydration of the flesh of fish is carried out with spiral filter；
Step 3：The dewatered flesh of fish of step 2 is put into high-density CO 2 processing kettle, in pressure 30MPa, temperature
Then processing time 12min under conditions of 32 DEG C is rubbed and flesh of fish grain is made；
Step 4：The flesh of fish grain of step 3 is individually cut under conditions of 0~5 DEG C after mixing 5min, add in flesh of fish grain quality 1%
Salt, 0.5% monosodium glutamate, 0.1% pepper powder, 0.5% vinegar, 1.0% cooking wine, 0.10% flavour nucleotide two
The glycan ultramicro whole powder of sodium (I+G) and 30% step 1 continues to cut and mixes 8min, obtain minced fillet, by fish under conditions of 0~5 DEG C
Gruel is filled with albumen sausage casing, obtains the glycan fish sausage of a diameter of 26mm；
Step 5：Radio frequency processing is carried out under conditions of temperature is 75 DEG C, frequency is 28MHz to step 4 products obtained therefrom, then
It being put into the canister of the Ohmic heating device of 250V, 10kHz and carries out resistance heating, the voltage gradient of application is 4.0V/cm,
Glycan fish sausage is heated to 90 DEG C and keeps 1min, total heating time 8min cuts intestines, packaging seal after then cooling down, obtains
Target product.
Product is evaluated, evaluation method the results are shown in Table 2 and table 3 with embodiment 1.
Embodiment 3
A kind of preparation method of glycan fish sausage, includes the following steps：
Step 1：Glycan is eluted with water, drying, which is placed in plant pulverizer, carries out preliminary crushing, crosses 60 mesh sieve series and obtains
Glycan coarse powder, by the glycan coarse powder of the sieve of 60 mesh excessively, through air-flow micronizer, (stream pressure 0.8MPa, charging rate are
It 95kg/h) smashes it through 500 mesh screens and obtains glycan ultramicro whole powder；
Fresh and alive fish is pre-processed (pretreatment include carrying out successively first wash, scale, going fish head, going
Fish tail goes internal organ and secondary washing) after carried out adopting meat with drum-type meat separator, the flesh of fish is detached into obtain the flesh of fish with spur and fish-skin；
Step 2：By the step 1 gained flesh of fish, (presetting electrolysis hydrotreater, setting electric current 3A, voltage are with Neutral Electrolysis water
(5 ± 0.2) V, chlorine ion concentration 0.015mon/L) in mass ratio 1: 7.5 be mixed in rinsing bath, water temperature control 20 DEG C with
Under, 3min is mixed slowly, incline rinsing liquid, is repeated 3 times, and removes the impurity such as fishbone, broken bone of possible remaining in the flesh of fish, finally adopts
The dehydration of the flesh of fish is carried out with spiral filter；
Step 3：The dewatered flesh of fish of step 2 is put into high-density CO 2 processing kettle, in pressure 25MPa, temperature
Then processing time 13min under conditions of 35 DEG C is rubbed and flesh of fish grain is made；
Step 4：The flesh of fish grain of step 3 is individually cut under conditions of 0~5 DEG C after mixing 4min, add in flesh of fish grain quality
1.25% salt, 1.25% monosodium glutamate, 0.35% pepper powder, 1.1% vinegar, 1.6% cooking wine, 0.07% flavor
The glycan ultramicro whole powder of disodium 5 '-ribonucleotide (I+G) and 27.5% step 1 continues to cut and mixes 7min, obtains under conditions of 0~5 DEG C
To minced fillet, minced fillet is filled with albumen sausage casing, obtains the glycan fish sausage of a diameter of 26mm；
Step 5：Radio frequency processing is carried out under conditions of temperature is 75 DEG C, frequency is 26MHz to step 4 products obtained therefrom, then
It being put into the canister of the Ohmic heating device of 250V, 10kHz and carries out resistance heating, the voltage gradient of application is 4.0V/cm,
Glycan fish sausage is heated to 90 DEG C and keeps 2min, total heating time 7min cuts intestines, packaging seal after then cooling down, obtains
Target product.
Product is evaluated, evaluation method the results are shown in Table 2 and table 3 with embodiment 1.
Comparative example 1
Other are with embodiment 1, the difference lies in no addition taro powder, using the system of the fish sausage with high salt of traditional handicraft
Preparation Method.Product is evaluated, evaluation method the results are shown in Table 2 and table 3 with embodiment 1.
Comparative example 2
Other with embodiment 1, the difference lies in：Using the radio frequency and resistance heating of traditional water bath heating step of replacing 5
Processing.Product is evaluated, evaluation method the results are shown in Table 2 and table 3 with embodiment 1.
Comparative example 3
Other with embodiment 1, the difference lies in：Using the radio frequency and resistance heating of independent radio frequency heating step of replacing 5
Processing.Product is evaluated, evaluation method the results are shown in Table 2 and table 3 with embodiment 1.
Comparative example 4
Other with embodiment 1, the difference lies in：Using the radio frequency and resistance heating of independent resistance heating step of replacing 5
Processing.Product is evaluated, evaluation method the results are shown in Table 2 and table 3 with embodiment 1.
The sensory evaluation scores of 2 fish sausage of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Sensory scores | 85.0 | 86.2 | 87.5 | 78.0 | 75.4 | 73.2 | 73.5 |
Volunteer eats that the fish sausage meat reported situations and show to process through the method for the present invention is close, and surface is smooth, flavor
Uniqueness, mouthfeel are best.
The characteristics index of 3 fish sausage of table
Note：Significant difference (P between different letters represent two groups<0.05)
By data comparison in table it is found that more preferably, being held using fish sausage finished product physical qualities made of present invention process
In water rate also there is apparent advantage, radio frequency heating and resistance heating are used in combination and handled for the gelation of fish sausage, two
Person is synergistic, mutually promotes, the specific retention and gel strength and other texture characteristics of the product obtained are best.
Comparative example 5
Neutral Electrolysis water is with the bis- sterilization processings of DPCD to phosphatase activity and I+G stability influences；
Embodiment 1 is repeated, the difference lies in Neutral Electrolysis water rinsing is not carried out, only carries out DPCD processing.
Phosphatase activity assay method：Using fish sausage as extraction material, 1 is pressed after rubbing：3 ratios add in 0.1mo1/L
NaAc-HAc buffer solutions (pH 5.0, l/L containing 5mmo mercaptoethanol and 30% glycerine).Homogenate extracts 5 hours after 4 DEG C, centrifugation
Supernatant, as crude enzyme liquid are taken after 30 minutes (12000r/min, 4 DEG C).Measure enzymatic activity：Take 1.0mL pH's 4.0
The citrate buffer of 0.2mol/L adds in 1.0mL carbonic acid benzene disodiums (0.02mol/L), and 37 DEG C preheat 5 minutes, rear to add in
0.1mL dilutes enzyme solution, and mixing keeps the temperature 1 hour after 37 DEG C, adds the alkaline solution of 2.0mL and the 3mL potassium ferricyanides,
Light absorption value is measured at 510nm.It is 1 enzyme activity that enzyme activity, which is defined as the enzyme amount per minute generated needed for 1 μm of ol phenol under this condition,
Unit U.It the results are shown in Table 4.
(2) to the influence of I+G stability
IMP, GMP content are measured using high performance liquid chromatograph:The drafting of standard curve weighs chromatographic grade IMP, GMP mark
Quasi- each 0.100g of product, with distillation water dissolution and constant volume is to 100mL, make final IMP, GMP Standard Reserving Solution it is a concentration of [c (IMP,
GMP)=1.00mg/mL].Then, draw suitable IMP, GMP Standard Reserving Solution, and be diluted to distilled water 5 respectively, 10,
100th, 200, the IMP of 500mg/mL and 5,10,100,200, the GMP of 500mg/mL.Each concentration mark in 20 μ L standard series of sample introduction
In liquid chromatograph, chromatographic column is analyzed using Phenomenex SAX using liquid for standard, in mobile phase (0.5 sodium dihydrogen phosphate, stream
Speed is 1.000mL/min, Gradient elution), column temperature：25 DEG C, wavelength：254nm can measure the peak face of various concentration IMP, GMP
Product, with a concentration of abscissa, corresponding peak area is ordinate, makees standard curve.Accurately 5 grams of fish sausage samples are weighed in 50ml
In plastics homogenate tube, each aggregate sample respectively takes 2 parts, adds the perchloric acid solution of 15ml 5%, and slurry is broken into high-speed homogenizer
Shape rinses homogenizer with 5% perchloric acid of 10ml, merges homogenate, 3500r/min centrifugation 10min, and supernatant is determined by middling speed
Filter paper filter is measured in 100ml beakers, precipitation centrifuges after vibrating 5min with 15ml perchloric acid solutions again, filters, merging filtrate.With
The sodium hydroxide solution tune pH of the 1% of 5% is 6.5, is gone in 100ml volumetric flasks, deionized water constant volume is as sample liquid, sample introduction
20 μ L sample solution, it is more quantitative with standard curve to measure peak area.It the results are shown in Table 4.
4 different operation unit of table influences fish sausage phosphatase and (I+G) content (total amount mg/L)
Note：Significant difference (P between different letters represent two groups<0.05)
From table 4, it can be seen that Neutral Electrolysis water carries out the flesh of fish double sterilization processings with DPCD, flavor nucleosides can be effectively facilitated
The tax taste of acid disodium (I+G) helps to improve the flavor of fish sausage.
In conclusion the glycan fish sausage made of present invention process, relatively low product salinity and shorter is being obtained
While process time, the gel strength and flavor of fish sausage ensure that, be a safe and healthy less salt fish sausage.
In conclusion glycan fish sausage provided by the invention and preparation method thereof, by adding through air-flow ultramicro grinding skill
The glycan ultramicro whole powder that art crushes to improve the compatible degree between the full powder of glycan and minced fillet albumen, improves the degree of cross linking of the two, adds
The full powder of glycan in the gel strength that is rich in and congeal into the good glycan starch of characteristic, and then effectively improve less salt fish sausage
Gel strength and retentiveness so that less salt fish sausage mouthfeel is finer and smoother；The present invention passes through Neutral Electrolysis water and DPCD double play bacterium
Processing, the phosphatase and endogenous protease being passivated in the flesh of fish realize less salt fish sausage I+G and assign taste technique, alleviate gel collapse
Phenomenon improves the stability of fish sausage so that fish sausage flavor is unique；The present invention passes through radio frequency-resistance heating gel work
Skill effectively shortens the time of heating so that fish sausage is heated evenly, and further alleviates the gel collapse of product, extends product
Shelf life, meanwhile, the harmful substance in the full powder of glycan can be effectively removed, it is ensured that product safety；Glycan fish produced by the present invention
Sausage gel strength is good, and the salt content in fish sausage is only the 1~1.5% of flesh of fish quality, is contained than the salt in traditional fish sausage
Amount is at half, and eats more healthy；Cause fish sausage more added with the sapidity nucleotide disodium (I+G) in the fish sausage of the present invention
It is delicious, in addition containing glycan ultramicro whole powder, plant fiber content is improved, nutrition is more rich
The foregoing is merely the embodiment of the present invention, are not intended to limit the scope of the invention, every to utilize this hair
The equivalent structure or equivalent flow shift that bright description is made directly or indirectly is used in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (8)
1. a kind of preparation method of glycan fish sausage, which is characterized in that include the following steps：
Step 1：It the glycan coarse powder for crossing 60 mesh sieve through air-flow micronizer is smashed it through into 400~600 mesh screens obtains glycan and surpass
Micro- full powder；It carries out adopting meat after fresh and alive fish is pre-processed, obtains the flesh of fish；
Step 2：Rinsing 2~3 times is carried out to the step 1 gained flesh of fish, then taken off with the Neutral Electrolysis water that temperature is less than 20 DEG C
Water；
Step 3：The dewatered flesh of fish of step 2 with high-density CO 2 technology is handled, then rubs and flesh of fish grain is made；
Step 4：The flesh of fish grain of step 3 is individually cut after mixing 3~5min, add in salt, monosodium glutamate, pepper powder, vinegar, cooking wine, be in
The glycan ultramicro whole powder of flavor nucleotide disodium and step 1, continues to cut and mixes 5~8min, obtain minced fillet, and minced fillet is filled with albumen intestines
Clothing, wherein, the temperature control mixed is cut at 0~5 DEG C, and the dosage of the salt accounts for the 1~1.5% of flesh of fish grain quality used；
Step 5：Radio frequency processing is carried out, then carry out resistance heating to step 4 products obtained therefrom, is packed, obtained after then cooling down
Target product.
2. the preparation method of glycan fish sausage according to claim 1, which is characterized in that the air-flow ultramicro grinding of step 1
Stream pressure in machine crushing process is 0.5-1.0MPa, charging rate 80-110kg/h.
3. the preparation method of glycan fish sausage according to claim 1, which is characterized in that in step 1, the pretreatment packet
Carry out successively first is included to wash, scale, go fish head, remove fish tail, going internal organ and secondary washing；The flesh of fish in step 1 is rejects
The flesh of fish after fishbone and fish-skin.
4. the preparation method of glycan fish sausage according to claim 1, which is characterized in that the Neutral Electrolysis water of step 2 is
It is handled and obtained under conditions of electric current 3A, 4.8~5.2V of voltage with electrolysis hydrotreater, the chlorion of the Neutral Electrolysis water is dense
It spends for 0.015mol/L；The dehydration of step 2 flesh of fish is carried out using spiral filter.
5. the preparation method of glycan fish sausage according to claim 1, which is characterized in that step 3 high-density CO 2
The treatment conditions of technology be 20~30MPa of pressure, 32~37 DEG C of temperature, 12~15min of time.
6. the preparation method of glycan fish sausage according to claim 1, which is characterized in that the dosage of each raw material in step 4
The percentage of flesh of fish grain weight is respectively used in accounting for：Monosodium glutamate 0.5~1.5%, pepper powder 0.1~0.6%, vinegar 0.5~
1.6%th, cooking wine 1.0~2.4%, the sapidity nucleotide disodium 0.04~0.10% and glycan ultramicro whole powder 25~30%.
7. the preparation method of glycan fish sausage according to claim 1, which is characterized in that the frequency of step 5 radio frequency processing
For 25~28MHz, the temperature of radio frequency processing is 70~80 DEG C；Resistance heating in step 5 is to add the product after radio frequency processing
Heat is to 90 DEG C and keeps 1~2min, wherein the voltage gradient applied is 4.0V/cm, total heating time is 5~8min.
8. a kind of glycan fish sausage made from preparation method according to claim 1~7 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711392814.4A CN108142861B (en) | 2017-12-21 | 2017-12-21 | Taro and fish sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711392814.4A CN108142861B (en) | 2017-12-21 | 2017-12-21 | Taro and fish sausage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108142861A true CN108142861A (en) | 2018-06-12 |
| CN108142861B CN108142861B (en) | 2021-06-25 |
Family
ID=62464877
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711392814.4A Active CN108142861B (en) | 2017-12-21 | 2017-12-21 | Taro and fish sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142861B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2101867B (en) * | 1981-05-08 | 1984-09-05 | Pa Management Consult | Texturised water-insoluble milk materials |
| CN105685847A (en) * | 2016-01-22 | 2016-06-22 | 福建农林大学 | Processing method of fish ball with high elasticity and enriched in laminarin |
| CN105707664A (en) * | 2016-01-26 | 2016-06-29 | 福建农林大学 | Corn and fish flesh sausage processing method |
-
2017
- 2017-12-21 CN CN201711392814.4A patent/CN108142861B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2101867B (en) * | 1981-05-08 | 1984-09-05 | Pa Management Consult | Texturised water-insoluble milk materials |
| CN105685847A (en) * | 2016-01-22 | 2016-06-22 | 福建农林大学 | Processing method of fish ball with high elasticity and enriched in laminarin |
| CN105707664A (en) * | 2016-01-26 | 2016-06-29 | 福建农林大学 | Corn and fish flesh sausage processing method |
Non-Patent Citations (4)
| Title |
|---|
| 张愍，等: "《水产类调理食品加工过程品质调控理论与实践》", 31 January 2013, 中国医药科技出版社 * |
| 王岩: ""紫山药香芋鲐鱼鱼丸的制作"，王岩，第17-18页，肉制品加工与新产品开发，第2期", 《肉制品加工与新产品开发》 * |
| 章超桦，等: "《贝类加工与利用》", 30 November 2014, 中国轻工业出版社 * |
| 陈晶: ""中性电解水在冷冻鲐鱼加工中的应用研究"，陈晶晶，B024-166，中国优秀硕士学位论文全文数据库工程科技Ⅰ辑", 《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108142861B (en) | 2021-06-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105231156A (en) | Method for promoting flavor of sauce | |
| CN107897762A (en) | A kind of seaweed fish sausage and preparation method thereof | |
| CN110074373A (en) | A kind of preparation method of Luzhou-flavor ox bone plain soup | |
| CN101461479B (en) | Orange peel pure jelly and preparation method thereof | |
| CN103976201A (en) | Preparation method for seasoning by utilizing ghost crab | |
| CN103719970A (en) | Preparation method for Maca compound beverage | |
| CN107581420A (en) | A kind of the Black Mulberry Juice and preparation method thereof | |
| KR20090099074A (en) | Natural salt substitute | |
| CN101536804B (en) | Rice beverage and manufacturing method thereof | |
| CN110338362B (en) | Production method of cuttlefish ink-flavored black spicy duck necks | |
| CN108142861A (en) | A kind of glycan fish sausage and preparation method thereof | |
| CN111227074A (en) | Processing method of matcha product | |
| CN110916153A (en) | Compound spicy spice for improving emotion, application and preparation method | |
| KR20130049289A (en) | Method for manufacturing pickled egg bulgogi sauce | |
| CN105918725A (en) | Natural low-sugar red fruit juice and processing technology thereof | |
| CN1299614C (en) | Dictyophyord and strawberry beverage and its production and use of dregs | |
| CN115444104A (en) | Black sesame black soymilk and preparation method thereof | |
| KR102083608B1 (en) | Process of fabricating sauce with hot taste and sauce with hot sacue | |
| KR20150066757A (en) | Meat processing methods using enzymes and jijangsu petals | |
| KR101911650B1 (en) | Method for manufacturing fish meat for cooking fish, method for producing fish meat using the same, and method for producing fish meat using the same | |
| JP7228960B2 (en) | Method for producing vegetable juice/fruit juice-containing beverage and raw materials thereof | |
| CN104664529A (en) | Fresh bone tankage drink and producing method thereof | |
| CN106901305B (en) | Pickled vegetable-flavor carmine radish powder and processing method thereof | |
| JPH0411871A (en) | Production of food containing gruel-like kelp extract | |
| KR102073982B1 (en) | Salted fish made from milt and bean curd of pollack and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |