CN109123477A - 一种核桃鱼肉丸 - Google Patents
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Abstract
本发明提供一种核桃鱼肉丸,主要原料包括:冰水、鱼糜、鸡肉、乳化浆、核桃仁、乙酰化二淀粉磷酸脂、乙酰化双淀粉己二酸酯、鸡蛋清、食盐、白砂糖、磷酸盐、海鲜素、谷氨酸钠、可得然、大蒜粉;其主要制备流程为:原辅料制备、生制、机械成型、熟制、冷却、速冻、分装冷藏。本产品富含核桃仁,含有多种维生素、矿物质,具有补肾健脑,补中益气的食疗效果,精选优质原料,以鱼糜为主要成分,高蛋白,易吸收,同时富含ω‑3脂肪酸,降血脂、防血栓,促进大脑发育。产品色泽金黄,口感独特细腻,味道纯正,营养价值突出,可制成核桃鱼肉丸、核桃鱼肉肠、核桃鱼肉烤肠、肉串、肉饼、肉片、肉丝、肉糕、核桃鱼肉豆腐、肉燕或类似食品,易于被消费者接受。
Description
技术领域
本发明涉及食品及食品制备领域,更具体地说是涉及一种核桃鱼肉丸。
背景技术
随着饮食文化的不断发展,鱼类以高蛋白、易吸收,不饱和脂肪,富含营养物质逐渐受到广大消费者的青睐,使鱼类产品越发丰富,而以鱼肉为原料制作的鱼丸、鱼饼、鱼排等,以其使用方便,适用于火锅、烹饪、小吃的适用性特点和独特的味道烧到人们的追捧,而市场上的同类产品,多为鱼糜及食用胶简单混合制成,口感及味道差强人意,卖相较差,原料单一,缺乏创新型口味,不能满足广大消费者的需求。
发明内容
本发明的目的在于提供一种原料多样,多重工艺制作,营养丰富的核桃鱼肉丸。
为实现上述目的,本发明提供如下技术方案:
一种核桃鱼肉丸,主要原料包括:冰水、鱼糜、鸡肉、乳化浆、核桃仁、乙酰化二淀粉磷酸脂、乙酰化双淀粉己二酸酯、鸡蛋清、食盐、白砂糖、磷酸盐、海鲜素、谷氨酸钠、可得然、大蒜粉。
优选的,在上述的一种核桃鱼肉丸中,所述原料配比为:冰水47%、鱼糜25%、乳化浆10%、核桃仁5%、乙酰化二淀粉磷酸脂4%、乙酰化双淀粉己二酸酯2.5%、鸡蛋清3.5%、食盐0.75%、白砂糖0.73%、磷酸盐0.45%、海鲜素0.45%、谷氨酸钠0.3%、可得然0.2%、大蒜粉0.12%。
优选的,在上述的一种核桃鱼肉丸中,所述乳化浆原料及配比为:鸡肉45.5%、冰水45.5%,大豆蛋白9%。
优选的,在上述的一种核桃鱼肉丸中,所述核桃鱼肉丸制备流程为:
(1)原辅料制备:制备乳化浆,将上述比例的鸡肉、冰水放入斩拌机,低速转高速,斩拌0.5-1.5min,停止机器,加入上述比例大豆蛋白,继续斩拌,低速转高速,0.5-1.5min即可;
(2)生制:将鱼糜、食盐、磷酸盐、部分冰水按上述比例放入斩拌机,斩拌1-2min,呈肉泥状;依次加入乳化浆、蛋清、白砂糖、谷氨酸钠、大蒜粉、海鲜素、及剩余冰水,继续斩拌1-3min;加入可得然、乙酰化二淀粉磷酸脂、乙酰化双淀粉己二酸酯斩拌0.5-1min;斩拌机调至低速,加入上述比例核桃仁,斩拌均匀,得到生制原料;
(3)机械成型:将步骤(2)所得生制原料放入不同类型模具中成型,得到成型原料;
(4)熟制:将步骤(3)所得成型原料通过水煮等熟制处理,成熟后进行冷却,并进行速冻处理,得到熟制产品;
(5)分装冷藏:将步骤(4)所得熟制产品进行称重后,按要求进行包装,并装箱冷藏。
优选的,在上述的一种核桃鱼肉丸中,所述出库冷藏温度保持3-5℃。
优选的,在上述的一种核桃鱼肉丸中,所述产品能制成核桃鱼肉丸或核桃鱼肉肠、核桃鱼肉烤肠、肉串、肉饼、肉片、肉丝、肉糕、核桃鱼肉豆腐、肉燕或类似食品。
经由上述的技术方案可知,与现有技术相比,本发明的一种核桃鱼肉丸,创新加入原料核桃仁,使产品在营养、维生素、矿物质得到补充,以鱼糜为主要原料,蛋白质含量高,吸收率高,其富含的ω-3脂肪酸中,EPA、DHA更具备降血脂、防血栓,保护心脑血管健康,促进大脑发育的功效。另加入鸡肉,蛋清,自制乳化浆,使产品在口感上更为细腻独特,成熟后色泽金黄,提高食欲;制作过程使用冰水,有效抑制细菌的滋生,防止原料腐败,安全性更高,可制成核桃鱼肉丸、核桃鱼肉肠、核桃鱼肉烤肠、肉串、肉饼、肉片、肉丝、肉糕、核桃鱼肉豆腐、肉燕或类似食品,经常食用可起到健脑补脑,养肾补益,润肤乌发的食疗效果。
具体实施方式
本发明实施例提供一种核桃鱼肉丸的制备方法,其步骤如下:
准备原材料:冰水47%、鱼糜25%、乳化浆10%、核桃仁5%、乙酰化二淀粉磷酸脂4%、乙酰化双淀粉己二酸酯2.5%、鸡蛋清3.5%、食盐0.75%、白砂糖0.73%、磷酸盐0.45%、海鲜素0.45%、谷氨酸钠0.3%、可得然0.2%、大蒜粉0.45%;其中,所述乳化浆原料及配比为:鸡肉45.5%、冰水45.5%,大豆蛋白9%;
(1)原辅料制备:制备乳化浆,将上述比例的鸡肉、冰水放入斩拌机,低速转高速,斩拌0.5-1.5min,停止机器,加入上述比例大豆蛋白,继续斩拌,低速转高速,0.5-1.5min即可;
(2)生制:将鱼糜、食盐、磷酸盐、部分冰水按上述比例放入斩拌机,斩拌1-2min,呈肉泥状;依次加入乳化浆、蛋清、白砂糖、谷氨酸钠、大蒜粉、海鲜素、及剩余冰水,继续斩拌1-3min;加入可得然、乙酰化二淀粉磷酸脂、乙酰化双淀粉己二酸酯斩拌0.5-1min;斩拌机调至低速,加入上述比例核桃仁,斩拌均匀,得到生制原料;
(3)机械成型:将步骤(2)所得生制原料放入不同类型模具中成型,得到成型原料;
(4)熟制:将步骤(3)所得成型原料通过水煮等熟制处理,成熟后进行冷却,并进行速冻处理,得到熟制产品;
(5)分装冷藏:将步骤(4)所得熟制产品进行称重后,按要求进行包装,并装箱冷藏。
为了进一步优化上述技术方案,出库冷藏温度保持3-5℃。
为了进一步优化上述技术方案,本发明能制成核桃鱼肉肠、核桃鱼肉烤肠、肉串、肉饼、肉片、肉丝、肉糕、核桃鱼肉豆腐、肉燕或类似食品。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。对于实施例公开的装置而言,由于其与实施例公开的方法相对应,所以描述的比较简单,相关之处参见方法部分说明即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (6)
1.一种核桃鱼肉丸,主要原料包括:冰水、鱼糜、鸡肉、乳化浆、核桃仁、乙酰化二淀粉磷酸脂、乙酰化双淀粉己二酸酯、鸡蛋清、食盐、白砂糖、磷酸盐、海鲜素、谷氨酸钠、可得然、大蒜粉。
2.根据权利要求1所述的一种核桃鱼肉丸,其特征在于,所述原料配比为:冰水47%、鱼糜25%、乳化浆10%、核桃仁5%、乙酰化二淀粉磷酸脂4%、乙酰化双淀粉己二酸酯2.5%、鸡蛋清3.5%、食盐0.75%、白砂糖0.73%、磷酸盐0.45%、海鲜素0.45%、谷氨酸钠0.3%、可得然0.2%、大蒜粉0.12%。
3.根据权利要求2所述的一种核桃鱼肉丸,其特征在于,所述乳化浆原料及配比为:鸡肉45.5%、冰水45.5%,大豆蛋白9%。
4.根据权利要求2或3所述的一种核桃鱼肉丸,其特征在于,所述核桃鱼肉丸制备流程为:
原辅料制备:制备乳化浆,将上述比例的鸡肉、冰水放入斩拌机,低速转高速,斩拌0.5-1.5min,停止机器,加入上述比例大豆蛋白,继续斩拌,低速转高速,0.5-1.5min即可;
生制:将鱼糜、食盐、磷酸盐、部分冰水按上述比例放入斩拌机,斩拌1-2min,呈肉泥状;依次加入乳化浆、蛋清、白砂糖、谷氨酸钠、大蒜粉、海鲜素、及剩余冰水,继续斩拌1-3min;加入可得然、乙酰化二淀粉磷酸脂、乙酰化双淀粉己二酸酯斩拌0.5-1min;斩拌机调至低速,加入上述比例核桃仁,斩拌均匀,得到生制原料;
机械成型:将步骤(2)所得生制原料放入不同类型模具中成型,得到成型原料;
熟制:将步骤(3)所得成型原料通过水煮等熟制处理,成熟后进行冷却,并进行速冻处理,得到熟制产品;
分装冷藏:将步骤(4)所得熟制产品进行称重后,按要求进行包装,并装箱冷藏。
5.根据权利要求4所述的一种核桃鱼肉丸,其特征在于,所述出库冷藏温度保持3-5℃。
6.根据权利要求1-4所述的一种核桃鱼肉丸,其特征在于,所述产品能制成核桃鱼肉丸或核桃鱼肉肠、核桃鱼肉烤肠、肉串、肉饼、肉片、肉丝、肉糕、核桃鱼肉豆腐、肉燕或类似食品。
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