CN108669478A - 一种香菇保健河鲀鱼滑及其制备方法 - Google Patents
一种香菇保健河鲀鱼滑及其制备方法 Download PDFInfo
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Abstract
本发明涉及食品领域，具体涉及一种香菇保健河鲀鱼滑及其制备方法。本发明的提供香菇保健河鲀鱼滑，按重量比由以下组分组成：河鲀鱼肌肉250‑500；食盐5‑10；味精5‑10；白砂糖5‑10；大蒜20‑40；蛋清20‑50；黑胡椒5‑10；碎冰块10‑40；酵母膏5‑10；马铃薯淀粉10‑20；白醋5‑10；香菇8‑15。香菇河鲀鱼滑是一种绿色保健，营养全面，休闲方便的新型水产食品，正成为火锅餐饮服务行业的特色美食。
Description
技术领域
本发明涉及食品领域，具体涉及一种香菇保健河鲀鱼滑及其制备方法。
背景技术
河豚鱼又名巴鱼、气鼓鱼等，与鲥鱼、刀鱼并称为“长江三鲜”。养殖河豚鱼广受国内外消费者的欢迎，具有广阔的市场前景和经济价值。2016年9月，我国颁布了关于河豚产品购销的新政策，解禁了养殖的红鳍东方鲀和暗纹东方鲀，养殖无毒河豚鱼广受国内外消费者的欢迎，具有广阔的市场前景和经济价值。随着养殖河豚鱼产业迅猛发展，养殖河豚鱼的食用安全性越来越高，加之其营养丰富、肉质细嫩和味道鲜美，越来越广受消费者欢迎。养殖暗纹东方鲀作为销售的营养价值和经济价值都较高的鱼类，目前市场上的产品不多，且产品形式单一，无法满足日益扩大的消费需求。因此开发新的河鲀产品具有很大的现实意义。
香菇，又名花菇、香蕈、香信、香菌、冬菇、香菰，为侧耳科植物香蕈的子实体。香菇是世界第二大食用菌，也是我国特产之一，在民间素有“山珍”之称。它味道鲜美，香气沁人，营养丰富，是高蛋白、低脂肪的营养保健食品，主治食欲减退，少气乏力，中国历代医学家对香菇均有著名论述。现代医学和营养学不断深入研究，香菇的药用价值也不断被发掘。香菇中麦角甾醇含量很高，对防治佝偻病有效；香菇多糖(β～1，3葡聚糖)能增强细胞免疫能力，从而抑制癌细胞的生长；香菇含有六大酶类的40多种酶，可以纠正人体酶缺乏症；香菇中的脂肪所含脂肪酸，对人体降低血脂有益。
鱼糜制品具有高蛋白、低脂肪的特点，且蛋白中必需氨基酸的含量和比例均适合人体吸收，因此鱼类产品营养价值较高，是人类摄入营养的重要来源之一。开发方便、快捷、营养的鱼类食品是水产品加工技术的一个重要研究方向。现有的鱼糜制品不仅种类较少，且具有添加淀粉过多、加上高温蒸煮通常造成口感较差等缺点，难以满足人们对鱼糜制品营养与口感的双重追求。我国目前市场鱼糜制品形成单一，较少有鱼糜与蔬菜等其它结合形式的新型鱼糜制品。
发明内容
香菇不仅有一定的药用价值，且含有游离谷氨酸、天门冬氨酸、核苷酸和鲜味肽等滋味成分，其不仅可直接增强食品的口感，还与食盐、谷氨酸钠(MSG)等发生协同作用，提升食品鲜美醇厚的口感，故将香菇与河豚鱼结合将大大提高其本身所有具有的滋味特性，可展现良好鲜味特性，以满足消费者对鱼糜制品在健康、营养、美味等方面的追求，同时可提高我国鱼糜制品营养价值、改善其口感、丰富其多样性，因此利用营养价值高且味道鲜美的香菇和富含多种鲜味氨基酸及鲜味肽类物质的河鲀肌肉相结合开发出一种具有功能保健性的鲜美鱼滑，根据鲜味协同作用的原理，不仅提高鱼滑滋味，而且香菇切丁使口感Q弹，即可以满足市场需求，又能提高鱼糜制品的附加值，并且市场上并没有河鲀鱼这类高值鱼的鱼糜制品。
本发明的目的在于提供一种香菇保健河鲀鱼滑，按重量比由以下组分组成：
上述香菇保健河鲀鱼滑的制备方法，包括以下步骤：
S1将河豚肌肉制成肉糜状河豚肉，再将肉糜状河豚肉、食盐、味精进行擂溃3min-5min；其中河豚肌肉可以为将河鲀鱼去除内脏、鱼皮、头部、鱼鳍、鱼骨废弃物，取背脊肌肉得到。
S2放白砂糖、蛋清、大蒜进行擂溃5min-10min；；
S3放黑胡椒、碎冰块、酵母膏、白醋进行擂溃5min-10min；
S4加入香菇切丁擂溃5min-10min；
S5加入马铃薯淀粉擂溃5min，搅拌均匀即得河鲀鱼滑。
其中，所述河鲀为暗纹东方鲀。
其中，所述河豚肌肉为用养殖的无毒的暗纹东方鲀按照国标方法宰杀，取肌肉，使用3-5wt％的盐水漂洗5min、离心机中离心除去表面水分，切条2cm-5cm制成。
本发明河豚鱼除富含蛋白质外，还含17种氨基酸和牛磺酸、鱼精蛋白、胶原蛋白；又富含微量元素硒、锌等，其肌肉中硒的含量41.25微克/100克是团鱼硒含量15.19微克/100克的2.7倍、锌含量3.65毫克/100克，是团鱼锌含量2.31毫克/100克的1.58倍。
香菇,又名花菇、香蕈、香信、香菌、冬菇、香菰，为侧耳科植物香蕈的子实体。香菇是世界第二大食用菌，也是我国特产之一，在民间素有“山珍”之称。它是一种生长在木材上的真菌。味道鲜美，香气沁人，营养丰富。香菇富含维生素B群、铁、钾、维生素D原(经日晒后转成维生素D)、味甘，性平。主治食欲减退，少气乏力。
香菇素有山珍之王之称，是高蛋白、低脂肪的营养保健食品。中国历代医学家对香菇均有著名论述。现代医学和营养学不断深入研究，香菇的药用价值也不断被发掘。香菇中麦角甾醇含量很高，对防治佝偻病有效；香菇多糖(β～1，3葡聚糖)能增强细胞免疫能力，从而抑制癌细胞的生长；香菇含有六大酶类的40多种酶，可以纠正人体酶缺乏症；香菇中的脂肪所含脂肪酸，对人体降低血脂有益。
本发明方法制作的河鲀香菇鱼滑具有味道鲜美、滑嫩多汁且河鲀鱼糜制品含有人体所需的氨基酸、矿物质和微量元素，味道鲜美和口感滑嫩的特点，同时本方案采用独立速冻包装技术，克服了传统工艺鲜嫩鱼滑未经杀菌，不宜贮藏的缺点，还克服了传统的鱼糜制品因添加淀粉和经高温蒸煮导致口感坚硬等缺点。
与现有技术相比，本发明具有如下有益效果：
1、本方案的加工工艺将河鲀肌肉和辅料混合擂溃，不经杀菌和蒸煮，直接进行速冻包装于铝箔袋中，本方案操作简单，工序简便，食用方便。
2、首次将具有鲜味特性的植物性原料香菇与自身具有鲜味滋味的河鲀鱼肌肉相结合，使得产品的鲜味强度在协同作用下明显提升。
3、鲜味成分间的增效作用主要有两种：对比作用和相乘作用(协同作用)，其中鲜味成分与无机离子间的作用属于对比作用；鲜味成分之间的增效效应则属于协同作用。协同作用使鲜味大大提高，鲜味的增强程度可以达到单独成分的8倍。经擂溃工艺可使河鲀鱼糜具有良好的凝胶强度和持水率，根据NaCl和谷氨酸钠均对呈味氨基酸、核苷酸及鲜味肽有极大协同效应的原则，在擂溃前添加食盐、味精不仅能提高擂溃效率，亦能是在擂溃阶段溶出的游离核苷酸和氨基酸成分与谷氨酸钠发生协同作用，形成香菇鱼滑的早期风味。
4、由于谷氨酸钠的呈味强度可随pH的改变，产生咸、鲜、酸的风味变化，如当pH5.5～8.0时鲜味最强；当pH小于4.0时鲜味降低，并随pH下降由鲜味转为酸味；当pH大于8.0时鲜味消失。本发明的鱼滑，在擂溃工艺前经阅读大量文献和进行多次预实验尝试得到一个合适的白醋添加量为5-10g，此工艺可大大提高香菇鱼滑产品的鲜味度。
5、本发明提供的香菇河鲀鱼滑是一种绿色保健，营养全面，休闲方便的新型水产食品，正成为火锅餐饮服务行业的特色美食。
附图说明
图1为本发明中实施例和对比例1制备的河鲀鱼滑的电子舌检测中的整体鲜味强度值。
图2为本发明中实施例和对比例1制备的河鲀鱼滑的在电子舌检测中的整体滋味轮廓图。
具体实施方式
以下部分是具体实施方式对本发明做进一步说明，但以下实施方式仅仅是对本发明的进一步解释，不代表本发明保护范围仅限于此，凡是以本发明的思路所做的等效替换，均在本发明的保护范围。
实施例一种香菇保健河鲀鱼滑的制备方法
1.原料：河鲀鱼肌肉250-500g、食盐5-10g、味精5-10g、白砂糖5-10g、大蒜3瓣、蛋清2个、黑胡椒5-10g、碎冰块10～40g、酵母膏5-10g、淀粉10g-20g、白醋5-10g、香菇10g。
2.将养殖的无毒的暗纹东方鲀按照国标方法宰杀，取肌肉，漂洗使用3％-5％的盐水5min、离心机中离心(5000r/min、2min)除去表面水分，切条2cm-5cm备用。
3.用绞肉机将河豚肌肉绞成肉糜状，再将肉糜、食盐、味精进行擂溃3min-5min；
4.放白砂糖、蛋清、大蒜进行擂溃5min-10min；
5.放黑胡椒、碎冰块、酵母膏、白醋进行擂溃5min-10min；
6.加入香菇丁擂溃5min-10min；
7.加入淀粉擂溃5min，搅拌均匀即得河鲀鱼滑。
8.将河鲀鱼滑装入塑料食品包装盒中，放入铝箔食品包装袋中，进行真空无菌包装，进行-18℃以下冷冻贮存。
对比例1(不含香菇)
1.原料：河鲀鱼肌肉250-500g、食盐5-10g、味精5-10g、白砂糖5-10g、大蒜3瓣、蛋清2个、黑胡椒5-10g、碎冰块10～40g、酵母膏5-10g、淀粉10g-20g、白醋5-10g。
2.将养殖的无毒的暗纹东方鲀按照国标方法宰杀，取肌肉，漂洗使用3％-5％的盐水5min、离心机中离心(5000r/min、2min)除去表面水分，切条2cm-5cm备用。
3.用绞肉机将河豚肌肉绞成肉糜状，再将肉糜、食盐、味精进行擂溃3min-5min；
4.放白砂糖、蛋清、大蒜进行擂溃5min-10min；
5.放黑胡椒、碎冰块、酵母膏、白醋进行擂溃5min-10min；
6.加入淀粉擂溃5min，搅拌均匀即得河鲀鱼滑。
7.将河鲀鱼滑装入塑料食品包装盒中，放入铝箔食品包装袋中，进行真空无菌包装，进行-18℃以下冷冻贮存。
通过电子舌测试实施例和对比例1，结果如图1和图2，由图2可知实施例和对比例1的区分指数高达95。
Claims (4)
1.一种香菇保健河鲀鱼滑，其特征在于，按重量比由以下组分组成：
2.根据权利要求1所述的香菇保健河鲀鱼滑的制备方法，其特征在于，包括以下步骤：
S1将河豚肌肉制成肉糜状河豚肉，再将肉糜状河豚肉、食盐、味精进行擂溃3min-5min；
S2放白砂糖、蛋清、大蒜进行擂溃5min-10min；；
S3放黑胡椒、碎冰块、酵母膏、白醋进行擂溃5min-10min；
S4加入香菇切丁擂溃5min-10min；
S5加入马铃薯淀粉擂溃5min，搅拌均匀即得河鲀鱼滑。
3.根据权利要求2所述的制备方法，其特征在于：所述河鲀为暗纹东方鲀。
4.根据权利要求3所述的制备方法，其特征在于：所述河豚肌肉为用养殖的无毒的暗纹东方鲀按照国标方法宰杀，取肌肉，使用3-5wt％的盐水漂洗5min、离心机中离心除去表面水分，切条2cm-5cm制成。
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