CN108142862A - 一种即食牛筋鱼丸及其制备方法 - Google Patents
一种即食牛筋鱼丸及其制备方法 Download PDFInfo
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- CN108142862A CN108142862A CN201711467502.5A CN201711467502A CN108142862A CN 108142862 A CN108142862 A CN 108142862A CN 201711467502 A CN201711467502 A CN 201711467502A CN 108142862 A CN108142862 A CN 108142862A
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- fish ball
- fish
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Classifications
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
-
- 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
Abstract
本发明涉及一种形态完整、味道鲜美的新型食品—即食牛筋鱼丸,由鸡肉、鱼糜、牛蹄筋等原料制成。本发明亦涉及一种即食牛筋鱼丸的制备方法,包括斩拌、熟化、卤制等步骤。本发明即食牛筋鱼丸色泽均一、形态完整、清香无异味,爽滑有弹性、味道鲜美。本发明采用的制备方法简单经济、易于操作。
Description
技术领域
本发明涉及食品加工领域,尤其是肉类制品加工技术领域。
背景技术
牛蹄筋中含有丰富的胶原蛋白质,脂肪含量也比肥肉低,并且不含胆固醇。能增强细胞生理代谢,使皮肤更富有弹性和韧性,延缓皮肤的衰老。有强筋壮骨之功效,对腰膝酸软、身体瘦弱者有很好的食疗作用。有助于青少年生长发育和减缓中老年妇女骨质疏松的速度。
中医认为,鸡肉味甘,性微温。能温中补脾,益气养血,补肾益精。鸡肉含有维生素C、E等,蛋白质的含量比例较高,种类多,而且消化率高,很容易被人体吸收利用,有增强体力、强壮身体的作用,另外含有对人体生长发育有重要作用的磷脂类,是中国人膳食结构中脂肪和磷脂的重要来源之一。对营养不良、畏寒怕冷、乏力疲劳、月经不调、贫血、虚弱等有很好的食疗作用。
鱼肉为鱼的肉,属于瘦肉型,100克鱼肉所含脂肪不足2克。鱼肉是蛋白质的重要来源。鱼肉容易被人体吸收,100克鱼肉保证人体每天所需的蛋白质的一半。鱼肉供给人体所需要的维生素A、D、E等。鱼肉中含有多种脂肪酸,这种物质能够防止血黏度增高,可有效防止心脏病的发生,并能强健大脑和神经组织以及眼睛的视网膜。对孕妇和婴儿来说,这些脂肪酸更是不可缺少。科学家的一项最新研究表明,脂肪酸还起到治疗慢性炎症、糖尿病和某些恶性肿瘤的作用。鱼肉是高钠食品,有利于人体的矿物质保持平衡。鱼肉以天然的方式供给人体硒、碘和氟。鱼肉味道鲜美,不论是食肉还是作汤,都清鲜可口,引人食欲,是人们日常饮食中比较喜爱的食物。
鱼糜为鱼肉粉碎成的肉糜。
紫苏(学名:Perilla frutescens(L.)Britt.),别名:桂荏、白苏、赤苏等;为唇形科一年生草本植物。全草干燥后可作为食品调料。
磷酸盐是目前世界各国应用最广泛的食品添加剂,目前我国已批准使用的磷酸盐共8种,包括三聚磷酸钠、六偏磷酸钠、焦磷酸钠、磷酸三钠、磷酸氢二钠、磷酸二氢钠、酸式焦磷酸钠、焦磷酸二氢二钠等,在食品中添加这些物质可以有助于食品品种的多样化,改善其色、香、味、形,保持食品的新鲜度和质量,并满足加工工艺过程的需求,在食品中是很重要的品质改良剂。复合磷酸盐就是在食品加工中应用的两种或两种以上的磷酸盐的统称。
现有技术中尚未见有将牛蹄筋、鸡肉和鱼糜混合起来制备即食食品的报道。
发明内容
本发明所要解决的技术问题是提供形态完整、味道鲜美、营养丰富、口感爽滑富有弹性的即食牛筋鱼丸。
本发明所要解决的另一个技术问题是提供一种即食牛筋鱼丸的制备方法,使得该方法经济、简便易于操作。
为了解决上述技术问题,本发明提出下列技术方案:
一种即食牛筋鱼丸,其特征在于所述即食牛筋鱼丸由下列原料制成:鸡肉、鱼糜、牛蹄筋。
优选的,制备所述即食牛筋鱼丸的原料还包括:木瓜蛋白酶、大豆分离蛋白、土豆变性淀粉、磷酸盐、结冷胶、玉米淀粉、冰水、食盐、味精、白糖、紫苏、海鲜粉、增稠稳定剂、防腐剂。
优选的,所述原料的质量配比如下:鸡肉5-15份、鱼糜20-40份、牛蹄筋5-15份、大豆分离蛋白0.5-1.5份、土豆变性淀粉5-10份、磷酸盐0.1-0.3份、结冷胶0.05-0.15份、玉米淀粉2-4份、冰水10-30份、食盐0.8-2.5份、味精0.2-0.5份、白糖0.5-2.5份、紫苏0.2-1.0份、海鲜粉0.02-0.10份、增稠稳定剂0.05-1.0份、防腐剂0.1-0.8份、酶活力为200000U/g的木瓜蛋白酶0.001-0.01份。
优选的,所述原料的质量配比如下:鸡肉10份、鱼糜30份、牛蹄筋10份、大豆分离蛋白1份、土豆变性淀粉7份、磷酸盐0.25份、结冷胶0.1份、玉米淀粉3份、冰水20份、食盐1.6份、味精0.3份、白糖1.1份、紫苏0.5份、海鲜粉0.05份、增稠稳定剂0.4份、防腐剂0.2份、酶活力为200000U/g的木瓜蛋白酶0.002份。
优选的,所述的鱼糜由食用鱼的鱼肉所制成。
即食牛筋鱼丸的制备方法,其特征在于所述的方法由下列步骤组成:
(1)将牛蹄筋切分为块段,按1:1的质量比加入水,加入木瓜蛋白酶,50-55℃下酶解1小时,再在110-120℃、1.2个标准大气压下处理30分钟,而后经打浆机打匀备用;
(2)先将鸡肉用绞肉机绞成肉糜,再将其与鱼糜混合放入斩拌机;
(3)斩拌4分钟,然后逐渐加入冰水;
(4)将食盐融入冰水中,并逐渐加入斩拌机;
(5)将味精、白糖、防腐剂、磷酸盐、海鲜粉、紫苏少量多次加入斩拌机;
(6)将土豆变性淀粉、玉米淀粉混合后,少量多次加入斩拌机;
(7)将斩拌好的鱼糜、鸡肉混合物取出放入打浆机,先慢后快逐步加速,并依次加入大豆分离蛋白和结冷胶;
(8)将牛蹄筋加入鱼糜、鸡肉混合物中搅打至分布均匀;
(9)将增稠稳定剂逐步加入打浆机;
(10)取出混合物,制作成丸状放入冷水中;
(11)将牛筋鱼丸放入90℃的热水中,加热10分钟,捞出,投入冷水;
(12)牛筋鱼丸加入卤水锅中,烧沸后,转小火卤制30分钟后捞出,冷却后真空包装,灭菌,即得。所述上述步骤依次进行。
所述的增稠稳定剂选自琼脂、褐藻胶、鹿角藻胶、红藻胶、瓜豆胶、松胶、阿拉伯胶、黄耆胶、羧甲基纤维素、果胶、明胶、魔芋胶中的一种或几种。
所述的防腐剂选自苯甲酸、苯甲酸钠、山梨酸、山梨酸钾、对羟基苯甲酸酯、丙酸盐、脱氢醋酸、脱氢醋酸钠、香辛料提取物中的一种或几种。
优选的,所述的鱼糜由食用鱼的鱼肉所制成。
优选的,所述食用鱼选自鲢鱼、鳙鱼、鲫鱼、草鱼、青鱼、带鱼、墨鱼、鲤鱼、黑鱼、鳟鱼、鲟鱼、鲶鱼、鳗鱼、泥鳅、石斑鱼中的一种或数种。
本发明的有益效果可以通过下列试验证明。
试验例即食牛筋鱼丸的感官评价
1材料
即食牛筋鱼丸,按实施例1-6以及对照例1、2、3方法自制。
2方法
感官评定方法本次感官评价是选取10个受过感官检验训练的食品专业人士组成评定小组,采用100分法,由评分小组先打出分值,再取其平均值,评定标准如表1。
表1感官评分标准
3结果
试验结果见表2
表2即食牛筋鱼丸感官评分结果
组别 | 感官总评分 | 口感评分 | 口感描述 |
实施例1 | 86.2 | 23.6 | 爽滑有弹性,味道鲜美 |
实施例2 | 84.3 | 21.5 | 爽滑有弹性,味道鲜美 |
实施例3 | 93.7 | 27.2 | 爽滑有弹性,味道鲜美 |
实施例5 | 83.5 | 21.7 | 爽滑有弹性,味道鲜美 |
实施例6 | 87.4 | 24.5 | 爽滑有弹性,味道鲜美 |
对照例1 | 73.3 | 14.4 | 弹性不足 |
对照例2 | 74.2 | 14.7 | 弹性不足 |
对照例3 | 77.2 | 15.9 | 弹性不足 |
结果表明,采用本发明加工的即食牛筋鱼丸色泽均一、形态完整、清香无异味,爽滑有弹性、味道鲜美。
结果还表明,单独加入冰水食盐溶液(即与其他调味料分开加入)能明显提高即食牛筋鱼丸的弹性。
为了更好的阐述技术方案,下面结合具体实施方式对本发明作进一步的说明,但本发明所要求的保护范围不限于下列实施例。凡依本发明申请范围所作的任何等同变化,均应处于本发明的保护范围之内。
具体实施方式
实施例1
即食牛筋鱼丸的制备
配方:
鸡肉5份、鱼糜(鲢鱼肉、鲤鱼肉混合糜)20份、牛蹄筋5份、大豆分离蛋白0.5份、土豆变性淀粉5份、磷酸盐0.1份、结冷胶0.05份、玉米淀粉2份、冰水10份、食盐0.8份、味精0.2份、白糖0.5份、紫苏0.2份、海鲜粉0.02份、增稠稳定剂(褐藻胶)0.05份、防腐剂(苯甲酸钠)0.1份、酶活力为200000U/g的木瓜蛋白酶0.001份。
制备方法:
(1)将牛蹄筋切分为块段,按1:1的质量比加入水,加入木瓜蛋白酶,50-55℃下酶解1小时,再在110-120℃、1.2个标准大气压下处理30分钟,而后经打浆机打匀备用;
(2)先将鸡肉用绞肉机绞成肉糜,再将其与鱼糜混合放入斩拌机;
(3)斩拌4分钟,然后逐渐加入冰水;
(4)将食盐融入冰水中,并逐渐加入斩拌机;
(5)将味精、白糖、防腐剂、磷酸盐、海鲜粉、紫苏少量多次加入斩拌机;
(6)将土豆变性淀粉、玉米淀粉混合后,少量多次加入斩拌机;
(7)将斩拌好的鱼糜、鸡肉混合物取出放入打浆机,先慢后快逐步加速,并依次加入大豆分离蛋白和结冷胶;
(8)将牛蹄筋加入鱼糜、鸡肉混合物中搅打至分布均匀;
(9)将增稠稳定剂逐步加入打浆机;
(10)取出混合物,制作成丸状放入冷水中;
(11)将牛筋鱼丸放入90℃的热水中,加热10分钟,捞出,投入冷水;
(12)牛筋鱼丸加入卤水锅中,烧沸后,转小火卤制30分钟后捞出,冷却后真空包装,灭菌,即得。
所述上述步骤依次进行。
实施例2
即食牛筋鱼丸的制备
配方:
鸡肉15份、鱼糜(草鱼肉、鲤鱼肉混合糜)40份、牛蹄筋15份、大豆分离蛋白1.5份、土豆变性淀粉10份、磷酸盐0.3份、结冷胶0.15份、玉米淀粉4份、冰水30份、食盐2.5份、味精0.5份、白糖2.5份、紫苏1.0份、海鲜粉0.10份、增稠稳定剂(质量比为1:1:1的琼脂、鹿角藻胶、果胶混合物)1.0份、防腐剂(质量比为1:1的山梨酸钾、香辛料提取物混合物)0.8份、酶活力为200000U/g的木瓜蛋白酶0.01份。
制备方法:
(1)将牛蹄筋切分为块段,按1:1的质量比加入水,加入木瓜蛋白酶,50-55℃下酶解1小时,再在110-120℃、1.2个标准大气压下处理30分钟,而后经打浆机打匀备用;
(2)先将鸡肉用绞肉机绞成肉糜,再将其与鱼糜混合放入斩拌机;
(3)斩拌4分钟,然后逐渐加入冰水;
(4)将食盐融入冰水中,并逐渐加入斩拌机;
(5)将味精、白糖、防腐剂、磷酸盐、海鲜粉、紫苏少量多次加入斩拌机;
(6)将土豆变性淀粉、玉米淀粉混合后,少量多次加入斩拌机;
(7)将斩拌好的鱼糜、鸡肉混合物取出放入打浆机,先慢后快逐步加速,并依次加入大豆分离蛋白和结冷胶;
(8)将牛蹄筋加入鱼糜、鸡肉混合物中搅打至分布均匀;
(9)将增稠稳定剂逐步加入打浆机;
(10)取出混合物,制作成丸状放入冷水中;
(11)将牛筋鱼丸放入90℃的热水中,加热10分钟,捞出,投入冷水;
(12)牛筋鱼丸加入卤水锅中,烧沸后,转小火卤制30分钟后捞出,冷却后真空包装,灭菌,即得。
所述上述步骤依次进行。
实施例3
即食牛筋鱼丸的制备
配方:
鸡肉10份、鱼糜(鲢鱼肉糜)30份、牛蹄筋10份、大豆分离蛋白1份、土豆变性淀粉7份、磷酸盐0.25份、结冷胶0.1份、玉米淀粉3份、冰水20份、食盐1.6份、味精0.3份、白糖1.1份、紫苏0.5份、海鲜粉0.05份、增稠稳定剂(质量比为1:2的果胶:魔芋胶混合物)0.4份、防腐剂(香辛料提取物)0.2份、酶活力为200000U/g的木瓜蛋白酶0.002份。
制备方法:
(1)将牛蹄筋切分为块段,按1:1的质量比加入水,加入木瓜蛋白酶,50-55℃下酶解1小时,再在110-120℃、1.2个标准大气压下处理30分钟,而后经打浆机打匀备用;
(2)先将鸡肉用绞肉机绞成肉糜,再将其与鱼糜混合放入斩拌机;
(3)斩拌4分钟,然后逐渐加入冰水;
(4)将食盐融入冰水中,并逐渐加入斩拌机;
(5)将味精、白糖、防腐剂、磷酸盐、海鲜粉、紫苏少量多次加入斩拌机;
(6)将土豆变性淀粉、玉米淀粉混合后,少量多次加入斩拌机;
(7)将斩拌好的鱼糜、鸡肉混合物取出放入打浆机,先慢后快逐步加速,并依次加入大豆分离蛋白和结冷胶;
(8)将牛蹄筋加入鱼糜、鸡肉混合物中搅打至分布均匀;
(9)将增稠稳定剂逐步加入打浆机;
(10)取出混合物,制作成丸状放入冷水中;
(11)将牛筋鱼丸放入90℃的热水中,加热10分钟,捞出,投入冷水;
(12)牛筋鱼丸加入卤水锅中,烧沸后,转小火卤制30分钟后捞出,冷却后真空包装,灭菌,即得。
所述上述步骤依次进行。
实施例4
即食牛筋鱼丸的制备
鱼糜为黑鱼肉、青鱼肉混合糜,余同实施例3。
实施例5
即食牛筋鱼丸的制备
除鱼糜为鲫鱼肉糜外,余同实施例3。
实施例6
即食牛筋鱼丸的制备
除鱼糜为鳟鱼肉、鲶鱼肉混合糜外,余同实施例3。
对照例1
即食牛筋鱼丸的制备
将步骤(4)、(5)合并为一步,即:将食盐、味精、白糖、防腐剂、磷酸盐、海鲜粉、紫苏少量多次加入斩拌机。余同实施例3.
对照例2
即食牛筋鱼丸的制备
将步骤(3)、(4)中的冰水替换成室温水(25±5℃)。余同实施例3。
对照例3
将步骤(4)、(5)合并为一步,即:将食盐、味精、白糖、防腐剂、磷酸盐、海鲜粉、紫苏加入到冰水中,混合均匀,并逐渐加入斩拌机。余同实施例3。
对实施方式的上述说明,旨在使本领域的技术人员能够实现或使用本发明。对上述实施例的多种修改对于本领域的专业技术人员来说将是显而易见的。因此,本发明所保护的范围将不会被限制于上文开示的这些实施例。
Claims (8)
1.一种即食牛筋鱼丸,其特征在于所述即食牛筋鱼丸由下列原料制成:鸡肉、鱼糜、牛蹄筋。
2.根据权利要求1所述一种即食牛筋鱼丸,其特征在于制备所述即食牛筋鱼丸的原料还包括:木瓜蛋白酶、大豆分离蛋白、土豆变性淀粉、磷酸盐、结冷胶、玉米淀粉、冰水、食盐、味精、白糖、紫苏、海鲜粉、增稠稳定剂、防腐剂。
3.根据权利要求2所述的一种即食牛筋鱼丸,其特征在于所述原料的质量配比如下:鸡肉5-15份、鱼糜20-40份、牛蹄筋5-15份、大豆分离蛋白0.5-1.5份、土豆变性淀粉5-10份、磷酸盐0.1-0.3份、结冷胶0.05-0.15份、玉米淀粉2-4份、冰水10-30份、食盐0.8-2.5份、味精0.2-0.5份、白糖0.5-2.5份、紫苏0.2-1.0份、海鲜粉0.02-0.10份、增稠稳定剂0.05-1.0份、防腐剂0.1-0.8份、酶活力为200000U/g的木瓜蛋白酶0.001-0.01份。
4.根据权利要求3所述的一种即食牛筋鱼丸,其特征在于所述原料的质量配比如下:鸡肉10份、鱼糜30份、牛蹄筋10份、大豆分离蛋白1份、土豆变性淀粉7份、磷酸盐0.25份、结冷胶0.1份、玉米淀粉3份、冰水20份、食盐1.6份、味精0.3份、白糖1.1份、紫苏0.5份、海鲜粉0.05份、增稠稳定剂0.4份、防腐剂0.2份、酶活力为200000U/g的木瓜蛋白酶0.002份。
5.根据权利要求1-4任一项所述的一种即食牛筋鱼丸,其特征在于所述的鱼糜由食用鱼的鱼肉所制成。
6.根据权利要求2-5任一项所述即食牛筋鱼丸的制备方法,其特征在于所述的方法由下列步骤组成:
(1)将牛蹄筋切分为块段,按1:1的质量比加入水,加入木瓜蛋白酶,50-55℃下酶解1小时,再在110-120℃、1.2个标准大气压下处理30分钟,而后经打浆机打匀备用;
(2)先将鸡肉用绞肉机绞成肉糜,再将其与鱼糜混合放入斩拌机;
(3)斩拌4分钟,然后逐渐加入冰水;
(4)将食盐融入冰水中,并逐渐加入斩拌机;
(5)将味精、白糖、防腐剂、磷酸盐、海鲜粉、紫苏少量多次加入斩拌机;
(6)将土豆变性淀粉、玉米淀粉混合后,少量多次加入斩拌机;
(7)将斩拌好的鱼糜、鸡肉混合物取出放入打浆机,先慢后快逐步加速,并依次加入大豆分离蛋白和结冷胶;
(8)将牛蹄筋加入鱼糜、鸡肉混合物中搅打至分布均匀;
(9)将增稠稳定剂逐步加入打浆机;
(10)取出混合物,制作成丸状放入冷水中;
(11)将牛筋鱼丸放入90℃的热水中,加热10分钟,捞出,投入冷水;
(12)牛筋鱼丸加入卤水锅中,烧沸后,转小火卤制30分钟后捞出,冷却后真空包装,灭菌,即得。
7.根据权利要求6所述即食牛筋鱼丸的制备方法,其特征在于所述的增稠稳定剂选自琼脂、褐藻胶、鹿角藻胶、红藻胶、瓜豆胶、松胶、阿拉伯胶、黄耆胶、羧甲基纤维素、果胶、明胶、魔芋胶中的一种或几种。
8.根据权利要求6、7所述即食牛筋鱼丸的制备方法,其特征在于所述的防腐剂选自苯甲酸、苯甲酸钠、山梨酸、山梨酸钾、对羟基苯甲酸酯、丙酸盐、脱氢醋酸、脱氢醋酸钠、香辛料提取物中的一种或几种。
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