CN108497365A - 一种芝士虾滑及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
一种芝士虾滑由以下质量份的原料组成:虾仁50‑80质量份,鱼肉20‑40质量份,高熔点干酪5‑10质量份,脱脂奶粉2‑5质量份,水5‑10质量份,冷冻蛋清5‑10质量份,木薯粉1‑2质量份,马蹄淀粉1‑2质量份,黄豆粉0.5‑1质量份,玉米淀粉0.5‑2质量份,红薯淀粉0.5‑2质量份,0.5‑1.5质量份食盐,0.5‑1质量份酱油、2‑4质量份蔗糖、1‑2质量份绍兴老酒、1‑1.5质量份鸡精;其制备方法包括:将活虾制粒,将2种海水鱼制粒,将奶酪制粒,最后将虾丁、鱼肉浆、奶酪粒,按照一定的质量份加入混合淀粉、调味料进行搅拌混匀,放入抗冻剂中浸泡3‑10秒取出;混料摆盘冷冻成型,包装;制备方法简单,制得的虾滑口感顺滑,营养丰富,易于保存。
Description
技术领域
本发明涉及水产品精深加工的技术领域。更具体地,涉及一种芝士虾滑及其制备方法。
背景技术
虾,是一种生活在水中的长身动物,属节肢动物甲壳类,种类很多,包括青虾、河虾、草虾、小龙虾、对虾、基围虾、琵琶虾、龙虾等。虾具有超高的食疗价值,并用作于中药材。虾的加工,目前多采用冷冻油炸虾制品、单冻熟虾、生虾、去皮虾仁等,还可以将虾职称主要成分是虾肉、淀粉、白胡的虾滑。
奶酪(cheese),又名干酪,是一种发酵的牛奶制品,其性质与常见的酸牛奶有相似之处,都是通过发酵过程来制作的,也都含有可以保健的乳酸菌,但是奶酪的浓度比酸奶更高,近似固体食物,营养价值也因此更加丰富。每公斤奶酪制品都是由10公斤的牛奶浓缩而成,含有丰富的蛋白质、钙、脂肪、磷和维生素等营养成分,是纯天然的食品。
大豆异黄酮是大豆生长的次生代谢产物,一般是从大豆中提取的大豆异黄酮具有预防骨质疏松、抗癌、预防心血管疾病、缓解更年期综合征等,具有抗氧化活性,能一直皮肤成皮细胞的老化和一直皮肤癌症发生。
随着人们生活水平的提高,人们对饮食的保健和营养功能越来越重视,目前市场上的肉滑类产品多以动物蛋白为主,营养成分单一,不饱和脂肪酸含量较低,而且吃多了容易造成上火、营养过剩等问题,在储存过程中容易变质,解冻后脱水严重,弹性口感下降,继而威胁到人们的身体健康。
发明内容
本发明为了克服现有技术的缺点与不足,提供一种芝士虾滑,该虾滑口感柔滑鲜嫩、富有弹性、风味独特易于保存。
本发明的第二个目的是提供了一种芝士虾滑的制备方法,该加工方法适合餐饮行业食用,也可以进行产业化应用。
为实现上述目的,本发明采用的技术方案是:
一种芝士虾滑,由以下质量份的原料组成:虾仁50-80质量份,鱼肉20-40质量份,高熔点干酪5-10质量份,脱脂奶粉2-5质量份,水5-10质量份,冷冻蛋清5-10质量份,木薯粉1-2质量份,马蹄淀粉1-2质量份,黄豆粉0.5-1质量份,玉米淀粉0.5-2质量份,红薯淀粉0.5-2质量份,0.5-1.5质量份食盐,0.5-1质量份酱油、2-4质量份蔗糖、1-2质量份绍兴老酒、1-1.5质量份鸡精。
所述的芝士虾滑的制备方法,包括以下步骤:
(1)挑选鲜活对虾,洗净,去壳,去内脏;
(2)剥好的虾仁放入冰水混合液中浸泡30分钟捞出沥干水分,放入制粒机中制成粒径大小5-8毫米的颗粒;
(3)2种海水鱼采肉按照一定比例混合,放入打浆机在4-8℃温度下,加入冷冻蛋清低速打浆;
(4)高熔点干酪与脱脂奶粉、纯净水按照2:1:2的比例放入搅拌机中以3000转/分的速度进行打发后,放入-40℃速冻,放入制粒机造成粒径大小5-8毫米的颗粒;
(5)上述虾丁、鱼肉浆、奶酪粒,按照一定的质量份加入混合淀粉、调味料进行搅拌混匀,放入抗冻剂中浸泡3-10秒取出;
(6)混料摆盘冷冻成型,包装。
进一步设置为所述的鲜活对虾为南美白对虾、中国对虾中的任一种。
进一步设置为步骤(3)中所述的海水鱼为鮸鱼和马鲛鱼,所述的比例为鮸鱼:马鲛鱼=2:1。
进一步设置为步骤(5)中的主要原料比例为:50份虾仁丁,20份鱼肉浆,20份奶酪粒;
进一步设置为步骤(5)中的混合淀粉成分为:木薯粉1-2质量份,马蹄淀粉1-2质量份,黄豆粉0.5-1质量份,玉米淀粉0.5-2质量份,红薯淀粉0.5-2质量份。
进一步设置为步骤(5)中的混合调味料成分为:0.5-1.5质量份食盐,0.5质量份酱油、2-4质量份蔗糖、1-2质量份绍兴老酒、1-1.5质量份鸡精。
进一步设置为步骤(5)所述的抗冻剂为海藻糖和β-环状糊精的混合物。
与已有的技术相比较,本发明的有益效果为本发明原料来源天然,通过本发明的实施得到的芝士虾滑具有丰富的营养成分,同时含有大豆异黄酮,具有预防骨质疏松、抗癌、预防心血管疾病、缓解更年期综合征等,具有抗氧化活性,能一直皮肤成皮细胞的老化和一直皮肤癌症发生。原料中马蹄淀粉含有丰富的维生素B和C、植物蛋白、磷质,具有抗癌,抗菌,利肠,清肺的功效;木薯粉具有良好的弹性,可以改善虾滑的口感,让芝士与虾滑能够完美的融合。该制备方法简单易操作,适用于大规模生产。
具体实施方式
下面结合具体实施例对本发明进行进一步的描述,但本发明的保护范围并不仅限于此。
实施例1
一种芝士虾滑,由以下质量份的原料组成:虾仁50质量份,鱼肉20质量份,高熔点干酪5质量份,脱脂奶粉2质量份,水5质量份,冷冻蛋清5质量份,木薯粉1质量份,马蹄淀粉1质量份,黄豆粉0.5质量份,玉米淀粉0.5质量份,红薯淀粉0.5质量份,0.5质量份食盐,0.5质量份酱油、2质量份蔗糖、1质量份绍兴老酒、1质量份鸡精。
实施例2
一种芝士虾滑,由以下质量份的原料组成:虾仁80质量份,鱼肉40质量份,高熔点干酪10质量份,脱脂奶粉5质量份,水10质量份,冷冻蛋清10质量份,木薯粉2质量份,马蹄淀粉2质量份,黄豆粉1质量份,玉米淀粉2质量份,红薯淀粉2质量份, 1.5质量份食盐,1质量份酱油、4质量份蔗糖、2质量份绍兴老酒、1.5质量份鸡精。
实施例3
一种芝士虾滑,由以下质量份的原料组成:虾仁65质量份,鱼肉30质量份,高熔点干酪7质量份,脱脂奶粉3.5质量份,水7.5质量份,冷冻蛋清7.5质量份,木薯粉1.5质量份,马蹄淀粉1.5质量份,黄豆粉0.75质量份,玉米淀粉1.25质量份,红薯淀粉1.25质量份,1质量份食盐,0.75质量份酱油、3质量份蔗糖、1.5质量份绍兴老酒、1.25质量份鸡精。
实施例4
芝士虾滑的制备方法,包括以下步骤:
(1)挑选鲜活对虾,优选南美白对虾或者中国对虾洗净,去壳,去内脏;
(2)剥好的虾仁放入冰水混合液中浸泡30分钟捞出沥干水分,放入制粒机中制粒;
(3)将2种海水鱼鮸鱼和马鲛鱼采肉按照2:1比例混合,放入打浆机在4-8℃温度下,加入冷冻蛋清低速打浆;
(4)高熔点干酪与脱脂奶粉、纯净水按照2:1:2的比例放入搅拌机中以3000转/分的速度进行打发后,放入-40℃速冻,放入制粒机造成粒径大小5-8毫米的颗粒。
(5)上述虾丁、鱼肉浆、奶酪粒,按照50份虾仁丁,20份鱼肉浆,20份奶酪粒加入混合淀粉、调味料进行搅拌混匀,放入抗冻剂中浸泡3-10秒取出;
(6)混料摆盘冷冻成型,包装。
混合淀粉成分为:木薯粉1质量份,马蹄淀粉1质量份,黄豆粉0.5质量份,玉米淀粉0.5质量份,红薯淀粉0.5质量份。
混合调味料成分为:0.5-1.5质量份食盐,0.5质量份酱油、2-4质量份蔗糖、1-2质量份绍兴老酒、1-1.5质量份鸡精。
本步骤(6)中在冷冻成型前,还通过雾化器向虾滑半成品喷洒黄芩乙醇提取液,其喷射量为每1kg虾滑半成品,喷射1-5g黄芩乙醇提取液。
该黄芩乙醇提取液是将黄芩在52度的乙醇溶液浸泡,料液质量比为1:27,浸泡时间为1-2星期,然后过滤,取得黄芩乙醇提取液。
通过该喷洒黄芩乙醇提取液,利用黄芩内的活性成分,可以极大地抑制亚硝胺的形成,防止虾滑成品氧化变质,另外,黄芩乙醇提取液还可以显著去除虾滑本身带有的腥味,提鲜去腥效果好。
步骤(5)所述的抗冻剂为海藻糖和β-环状糊精的混合物。
混合淀粉中含有的黄豆粉来源于大豆,里面含有大豆异黄酮,具有预防骨质疏松、抗癌、预防心血管疾病、缓解更年期综合征等,具有抗氧化活性,能一直皮肤成皮细胞的老化和一直皮肤癌症发生马蹄淀粉含有丰富的维生素B和C、植物蛋白、磷质,具有抗癌,抗菌,利肠,清肺的功效;木薯粉具有良好的弹性,可以改善虾滑的口感,让芝士与虾滑能够完美的融合。
富含海藻糖和β-环状糊精的抗冻剂具有良好的抗冻性,不会因为冷冻之后造成脱水以及口感变差,依旧能够保持虾滑的新鲜度。
以上所揭露的仅为本发明较佳实施例而已,当然不能以此来限定本发明之权利范围,因此依本发明权利要求所作的等同变化,仍属本发明所涵盖的范围。
Claims (8)
1.一种芝士虾滑,其特征在于,所述的虾滑由以下质量份的原料组成:虾仁50-80质量份,鱼肉20-40质量份,高熔点干酪5-10质量份,脱脂奶粉2-5质量份,水5-10质量份,冷冻蛋清5-10质量份,木薯粉1-2质量份,马蹄淀粉1-2质量份,黄豆粉0.5-1质量份,玉米淀粉0.5-2质量份,红薯淀粉0.5-2质量份,0.5-1.5质量份食盐,0.5-1质量份酱油、2-4质量份蔗糖、1-2质量份绍兴老酒、1-1.5质量份鸡精。
2.一种根据权利要求1所述的芝士虾滑的制备方法,其特征在于,包括以下步骤:
挑选鲜活对虾,洗净,去壳,去内脏;
剥好的虾仁放入冰水混合液中浸泡30分钟捞出沥干水分,放入制粒机中制成粒径大小5-8毫米的颗粒;
(3)2种海水鱼肉以采肉形态混合,放入打浆机在4-8℃温度下,加入冷冻蛋清低速打浆;
(4)高熔点干酪与脱脂奶粉、纯净水按照2:1:2的比例放入搅拌机中以3000转/分的速度进行打发后,放入-40℃速冻,放入制粒机制成粒径大小5-8毫米的颗粒;
(5)上述虾丁、鱼肉浆、奶酪粒,按照一定的质量份加入混合淀粉、调味料进行搅拌混匀,放入抗冻剂中浸泡3-10秒取出;
(6)混料摆盘冷冻成型,包装。
3.如权利要求1所述的制备方法,其特征在于,所述的鲜活对虾为南美白对虾、中国对虾中的任一种。
4.如权利要求1所述的制备方法,其特征在于,步骤(3)中所述的海水鱼为鮸鱼和马鲛鱼,其质量比例为鮸鱼:马鲛鱼=2:1。
5.如权利要求1所述的制备方法,其特征在于,步骤(5)中的主要原料比例为:50份虾仁丁,20份鱼肉浆,20份奶酪粒。
6.如权利要求1所述的制备方法,其特征在于,步骤(5)中的混合淀粉成分为:木薯粉1-2质量份,马蹄淀粉1-2质量份,黄豆粉0.5-1质量份,玉米淀粉0.5-2质量份,红薯淀粉0.5-2质量份。
7.如权利要求1所述的制备方法,其特征在于,步骤(5)中的混合调味料成分为:0.5-1.5质量份食盐,0.5-1质量份酱油、2-4质量份蔗糖、1-2质量份绍兴老酒、1-1.5质量份鸡精。
8.如权利要求1所述的制备方法,其特征在于,步骤(5)所述的抗冻剂为海藻糖和β-环状糊精的混合物。
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