CN109247525A - A kind of production method of fresh-water fishes nutrition bar - Google Patents
A kind of production method of fresh-water fishes nutrition bar Download PDFInfo
- Publication number
- CN109247525A CN109247525A CN201811148587.5A CN201811148587A CN109247525A CN 109247525 A CN109247525 A CN 109247525A CN 201811148587 A CN201811148587 A CN 201811148587A CN 109247525 A CN109247525 A CN 109247525A
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- Prior art keywords
- fresh
- nutrition bar
- fish
- water fishes
- emulsification
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Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 107
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 96
- 230000035764 nutrition Effects 0.000 title claims abstract description 96
- 239000013505 freshwater Substances 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 241000881711 Acipenser sturio Species 0.000 claims abstract description 66
- 238000004945 emulsification Methods 0.000 claims abstract description 58
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000002781 deodorant agent Substances 0.000 claims abstract description 32
- 239000002131 composite material Substances 0.000 claims abstract description 27
- 239000000839 emulsion Substances 0.000 claims abstract description 25
- 238000012545 processing Methods 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000000465 moulding Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 43
- 238000002156 mixing Methods 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 229930006000 Sucrose Natural products 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 29
- -1 sucrose fatty ester Chemical class 0.000 claims description 19
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 17
- 229910052708 sodium Inorganic materials 0.000 claims description 17
- 239000011734 sodium Substances 0.000 claims description 17
- 239000005720 sucrose Substances 0.000 claims description 17
- 239000010775 animal oil Substances 0.000 claims description 16
- 239000005018 casein Substances 0.000 claims description 16
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 16
- 235000021240 caseins Nutrition 0.000 claims description 16
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 14
- 239000006002 Pepper Substances 0.000 claims description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims description 14
- 235000017804 Piper guineense Nutrition 0.000 claims description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 235000019991 rice wine Nutrition 0.000 claims description 14
- 229910019142 PO4 Inorganic materials 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 12
- 239000010452 phosphate Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 238000003307 slaughter Methods 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000010935 polish filtration Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000007781 pre-processing Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 20
- 230000000694 effects Effects 0.000 abstract description 12
- 210000001268 chyle Anatomy 0.000 abstract description 10
- 230000018044 dehydration Effects 0.000 abstract description 7
- 238000006297 dehydration reaction Methods 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000003995 emulsifying agent Substances 0.000 description 30
- 238000005259 measurement Methods 0.000 description 20
- 102000011632 Caseins Human genes 0.000 description 18
- 108010076119 Caseins Proteins 0.000 description 18
- 239000003925 fat Substances 0.000 description 18
- 241000722363 Piper Species 0.000 description 12
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- 230000015572 biosynthetic process Effects 0.000 description 11
- 238000013329 compounding Methods 0.000 description 11
- 239000000499 gel Substances 0.000 description 11
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- 210000001835 viscera Anatomy 0.000 description 10
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- 230000009471 action Effects 0.000 description 6
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- 229920002472 Starch Polymers 0.000 description 2
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- 239000003797 essential amino acid Substances 0.000 description 2
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- 235000021247 β-casein Nutrition 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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- 235000021246 κ-casein Nutrition 0.000 description 1
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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The invention discloses a kind of production methods of fresh-water fishes nutrition bar, it is characterised in that: including pretreatment of raw material, deodorant prepare emulsion, preparation emulsification rouge, cut and mix seasoning, molding, drying, packaging, sterilization.Fatty pre-emulsification is applied to the production of fresh-water fishes nutrition bar by the present invention for the first time, by constructing chyle fat-fribrillin composite gel system, significantly improve water-retaining property and stability in sturgeon nutrition bar processing/storage, it is finally reached the effect for improving texture, it effectively solves the problems, such as that the dehydration in processing/preserving process of meat nutrition stick is hardened, has a vast market foreground and had a vast market foreground with practical application value and practical application value.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of production method of fresh-water fishes nutrition bar.
Background technique
Fresh-water fishes are wide in variety, and aquaculture cost is low, have a very wide distribution.In recent years, sturgeon becomes the Novel cultivation of fresh-water fishes
Fish have the laudatory title of " living fossil ", and the delicious meat of sturgeon, and nutritive value is abundant in muscle, protein and essential amino acid
Content is higher, and amino acid is balanced preferably, meets FAO/WHO requirement, is a kind of good protein source, is suitble to human consumption
It absorbs.In addition, the fat content in sturgeon is much higher than other type fresh-water fishes, up to 7.58%, and containing a large amount of unsaturated
Fatty acid, it is of great advantage to human health.Caviar is made in mainly the search for food roe position of sturgeon of people at present, but largely contains
There is the sturgeon utilization rate of good protein lower, therefore, the development prospect of sturgeon is more wide.
Currently, most of nutrition bar on the market is suppressed with albumen powder, cereal, carbohydrate by certain proportion allotment,
Its hardness height, poor taste.The problems such as nutrition bar of rare meat production, poor, the too long dehydration of period of storage that there are chewy textures is hardened,
The nutrition bar of flesh of fish class production is rarely reported at present.Therefore, sturgeon meat is fabricated to nutrition bar, in the money for improving sturgeon
While source utilization rate, overcome that chewy texture present in the nutrition bar of traditional meat production is poor, the too long dehydration of period of storage is hardened
Problem, has a vast market foreground and practical application value.
Summary of the invention
The purpose of this section is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferable implementations
Example.It may do a little simplified or be omitted to avoid our department is made in this section and the description of the application and the title of the invention
Point, the purpose of abstract of description and denomination of invention it is fuzzy, and this simplification or omit and cannot be used for limiting the scope of the invention.
In view of above-mentioned technological deficiency, the present invention is proposed.
Therefore, as one aspect of the present invention, the present invention overcomes the deficiencies in the prior art, provides one kind
The production method of fresh-water fishes nutrition bar.
In order to solve the above technical problems, the present invention provides the following technical scheme that a kind of production side of fresh-water fishes nutrition bar
Method, it is characterised in that: including,
The preparation of emulsion: in terms of mass fraction, 0.12~0.2 part of glycerin monostearate, sucrose fatty ester are weighed
After 0.09~0.15 part, 0.08~0.15 part of casein sodium mixes, 100 parts 65 DEG C of hot water dissolving is added, by cutting at a high speed
It cuts after mixing, is cooled to 28~32 DEG C and obtains emulsion, it is spare；
It emulsifies the preparation of rouge: weighing 2.5 parts of animal oil, after 0.8 part of above-mentioned emulsion is added, cream is carried out at 25~40 DEG C
Change processing, it is spare after obtained emulsification rouge stands 1~2h under the conditions of 25 DEG C；
It cuts and mixes seasoning: 50 parts of the freshwater fish after weighing defishying, 1.5 parts of salt of addition, composite phosphate 0.05~
It 0.25 part, cuts after mixing 3min, 2.5 parts of animal oil is added and the mixing of above-mentioned emulsification rouge adds spice after emulsification minced fillet is made,
It mixes.
A kind of preferred embodiment of production method as fresh-water fishes nutrition bar of the present invention, in which: the animal oil is
Lard made of pig back fat Polish filtration.
A kind of preferred embodiment of production method as fresh-water fishes nutrition bar of the present invention, in which: the spice, by white
Sugar, ginger powder, five-spice powder, pepper powder, yellow rice wine, soy sauce composition；Wherein, to emulsify quality of fish filling percentages, the white sugar is
8%~10%, the ginger powder is 0.1%~0.2%, and the five-spice powder is 0.1%~0.2%, and the pepper powder is 0.1%
~0.2%, the yellow rice wine is 5%~7%, and the soy sauce is 3%~4%.
A kind of preferred embodiment of production method as fresh-water fishes nutrition bar of the present invention, in which: further include,
Pretreatment: by fresh-water fishes slaughter, clearing up fish body, after removal fish-skin, vertebrae, take the flesh of fish be cut into 6cm × 6cm ×
The fish block of 3cm size；
Deodorant: pretreated fish block is placed in deodorant liquid, and 30~45min is impregnated at 30~35 DEG C；
It evacuates: described cut is mixed seasoned emulsification minced fillet and carry out 6~10min of vacuum processing, slough and contain in minced fillet
Air；
Molding: by it is described evacuate treated emulsification minced fillet be pressed into the bar shaped article that diameter is 1cm, length is 6.5cm；
It is dry: the fresh-water fishes nutrition bar by forming processes being put into hot air drier and is dried；
Packaging: it after the fresh-water fishes nutrition bar cooling by drying process, is vacuum-packed；
Sterilization: the fresh-water fishes nutrition bar after vacuum packaging is sterilized, and sterilization temperature is 80~90 DEG C, when sterilization
Between be 30~40min.
A kind of preferred embodiment of production method as fresh-water fishes nutrition bar of the present invention, in which: described to pre-process
Fish block afterwards is placed in deodorant liquid, and deodorant liquid and pretreated fish block mass ratio are 2:1.
A kind of preferred embodiment of production method as fresh-water fishes nutrition bar of the present invention, in which: the deodorant liquid, by
Water is mixed with yeast, and with water quality percentages, the additive amount of yeast is 0.05%~0.3%.
A kind of preferred embodiment of production method as fresh-water fishes nutrition bar of the present invention, in which: the evacuation is taken out true
Empty vacuum degree is 0.8MPa~0.9MPa.
A kind of preferred embodiment of production method as fresh-water fishes nutrition bar of the present invention, in which: the drying, it is dry
Temperature be 65~70 DEG C, drying time be 2~3h.
A kind of preferred embodiment of production method as fresh-water fishes nutrition bar of the present invention, in which: the fresh-water fishes are
Sturgeon.
Beneficial effects of the present invention:
(1) sturgeon is as the class that cultivates fresh water fishes more popular in recent years, sturgeon have dietary is abundant, thorn less,
The features such as fiber is long, in good taste, and protein and essential amino acids content are higher in sturgeon, it is one that amino acid is balanced preferably
The good protein source of kind；Fat content is high, and especially unsaturated fatty acid content is abundant, often edible to rise to human health
Positive effect.The present invention selects sturgeon to be fabricated to fresh-water fishes nutrition bar, for sturgeon intensive processing provide it is a kind of feasible
Thinking.
(2) present invention introduces emulsification systems, are carried out at pre-emulsification using composite emulsifier to minced fish gel filler fat
Reason, the raw material of this method use and preparation, processing link are green, harmless；Several emulsifiers selected have emulsifying power high, newborn
Change function admirable, it is green non-poisonous, can the advantages that metabolic conversion is finally digested in vivo.The present invention solves commonly
Meat nutrition stick the problem of dehydration is hardened in processing/preserving process, at the same to other fish with similar materials characteristic and
Meat products prepare nutrition bar and provide thinking.
(3) fat is a kind of main filler in meat product gels, in the protein gel tridimensional network of minced fillet
In play a supporting role, while entire gel rubber system can be made to become soft.The present invention is emulsified filler fat in advance
Processing, before forming gel, by fat globule that dispersed phase is solid or liquid under the action of emulsifier in conjunction with water, formation
The chyle fat system of w/o type.After the present invention emulsifies a part of fat in advance, chyle fat is not only made to become three-dimensional netted solidifying
The filler of plastic structure can also make more fribrillins act on the formation and stabilization of tridimensional network
On, effectively improve the retentiveness and stability of entire emulsification minced fillet system.
(4) present invention is then added to fish by fat in conjunction with water is under the action of emulsifier by the effect emulsified in advance
Chyle fat-minced fish gel compound system is ultimately formed in gruel, to achieve the effect that improve retentiveness, stability, realizes sturgeon
The tender agreeable to the taste good taste of fish nutrition bar.Fatty pre-emulsification is applied to the production of fresh-water fishes nutrition bar by this method for the first time, is led to
Building pre-emulsification fat-minced fish gel compound system is crossed, significantly improves moisture in sturgeon nutrition bar processing/storage
Stability effectively solves the problems, such as that the dehydration in processing/preserving process of meat nutrition stick is hardened, have a vast market foreground and
Practical application value.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for this
For the those of ordinary skill of field, without any creative labor, it can also be obtained according to these attached drawings other
Attached drawing.Wherein:
Fig. 1 is the process flow chart of the invention.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, right combined with specific embodiments below
A specific embodiment of the invention is described in detail.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, but the present invention can be with
Implemented using other than the one described here other way, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by the specific embodiments disclosed below.
Secondly, " one embodiment " or " embodiment " referred to herein, which refers to, may be included at least one realization side of the invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
The same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiments.
Embodiment 1
After sturgeon is stunned slaughter, fish head, internal organ, fish-skin, fish-bone are removed, fish body is cleaned, is cut into 6cm × 6cm × 3cm
Fish block.
The fish block cut is placed in in 0.2% yeast deodorant liquid (deodorant liquid is with pretreated fish block mass ratio
2:1), the defishying 40min at 35 DEG C.
Glycerin monostearate 0.12g, sucrose fatty ester 0.15g are weighed, casein sodium is that 0.15g prepares compounding
Emulsifier adds 65 DEG C of 100g of hot water dissolving, and high speed shear is uniformly mixed (high speed shear 2min, revolving speed 3000rpm), and cold
But emulsion is obtained to 30 DEG C, it is spare.
2.5g refining and filtered lard are taken, the emulsion 0.8g is added, the fully emulsified (high speed shear at 25 DEG C
2min, revolving speed 3000rpm) after, it is spare after obtained emulsification rouge stands 2h under the conditions of 25 DEG C.
1.5g salt, 0.05g composite phosphate, meat grinder (1500r/ is added in 50g sturgeon after taking defishying
Min it) cuts after mixing 3min, lard made of 2.5g pig back fat Polish filtration and the mixing of above-mentioned emulsification rouge is added, emulsification minced fillet is made
Afterwards, 8% white sugar after 6% yellow rice wine of addition, 3% soy sauce and premix, 0.1% ginger powder, 0.15% five-spice powder, 0.2% pepper powder,
Mixing is mixed thoroughly.
Minced fillet is put into vacuum pump, 6min is evacuated with the vacuum degree of 0.08MPa.
It will evacuate that treated that minced fillet carries out molding compacting, and the bar shaped article that diameter is 1cm, length is 6.5cm be made, so
Sturgeon nutrition bar is placed in hot air drier, 70 DEG C of dry 2h afterwards.
After the dry sturgeon nutrition bar completed is cooling, it is vacuum-packed, to the product after the completion of packaging, is killed at 80 DEG C
Bacterium 40min is to get finished product.
Finished product obtained is neither too hard, nor too soft, and color smell is good.According to the subjective appreciation standard stated in table 1, it is scored at 7.9
Point.Water activity (referring to table 2) is measured with admeasuring apparatus for measuring moisture content of substance, referring to the moisture content (referring to table 2) of national standard measurement sample, uses rouge
Fat analyzer measures the fat content (referring to table 2) of sample, with the protein content (referring to table 2) of titration measuring sample, uses
The texture (referring to table 2) of instrumental test sample measures sturgeon nutrition bar color with high-precision spectrophotometric color measurement instrument (referring to table 3).
1 subjective appreciation standards of grading of table
Embodiment 2
After sturgeon is stunned slaughter, fish head, internal organ, fish-skin, fish-bone are removed, fish body is cleaned, is cut into 6cm × 6cm × 3cm
Fish block.
The fish block cut is placed in in 0.05% yeast deodorant liquid (deodorant liquid is with pretreated fish block mass ratio
2:1), the defishying 45min at 35 DEG C.
Glycerin monostearate 0.12g, sucrose fatty ester 0.15g are weighed, casein sodium is that 0.15g prepares compounding
Emulsifier adds 65 DEG C of 100g of hot water dissolving, and high speed shear is uniformly mixed (high speed shear 2min, revolving speed 3000rpm), and cold
But to 28 DEG C.
2.5g refining and filtered lard are taken, the composite emulsifier 0.8g, (high speed fully emulsified at 25 DEG C is added
Shear 2min, revolving speed 3000rpm) after the emulsification rouge of formation stood into 1.5h.
1.5g salt, 0.15g composite phosphate, meat grinder (1500r/ is added in 50g sturgeon after taking defishying
Min it) cuts after mixing 3min, 2.5g animal oil and the mixing of above-mentioned emulsification rouge is added, emulsification minced fillet is made.To emulsify quality of fish filling percentage
Than meter, 5% yellow rice wine, 10% white sugar after 4% soy sauce and premix, 0.2% ginger powder, 0.1% five-spice powder, 0.2% pepper is added
Powder, mixing are mixed thoroughly.
Minced fillet is put into vacuum pump, 10min is evacuated with the vacuum degree of 0.08MPa.
It will evacuate that treated that minced fillet carries out molding compacting, the bar shaped article that diameter is 1cm, length is 6.5cm is made.So
Sturgeon nutrition bar is placed in hot air drier, 68 DEG C of dry 2.7h afterwards.
After the dry sturgeon nutrition bar completed is cooling, it is vacuum-packed.To the product after the completion of packaging, killed at 90 DEG C
Bacterium 30min is to get finished product.
Water activity (referring to table 2) is measured with admeasuring apparatus for measuring moisture content of substance, measures the moisture content of sample (referring to table referring to national standard
2), with the fat content (referring to table 2) of Milko-Tester measurement sample, with the protein content of titration measuring sample (referring to
Table 2), with the texture (referring to table 2) of instrumental test sample, (joined with high-precision spectrophotometric color measurement instrument measurement sturgeon nutrition bar color
It is shown in Table 3).
Embodiment 3
After sturgeon is stunned slaughter, fish head, internal organ, fish-skin, fish-bone are removed, fish body is cleaned, is cut into 6cm × 6cm × 3cm
Fish block.
The fish block cut is placed in in 0.3% yeast deodorant liquid (deodorant liquid is with pretreated fish block mass ratio
2:1), the defishying 30min at 30 DEG C.
Glycerin monostearate 0.12g, sucrose fatty ester 0.15g are weighed, casein sodium is that 0.15g prepares compounding
Emulsifier adds 65 DEG C of 100g of hot water dissolving, and high speed shear is uniformly mixed (high speed shear 2min, revolving speed 3000rpm), and cold
But to 32 DEG C.
2.5g refining and filtered lard are taken, the composite emulsifier 0.8g, (high speed fully emulsified at 40 DEG C is added
Shear 2min, revolving speed 3000rpm) after, the emulsification rouge of formation is stood into 2h under the conditions of 25 DEG C, obtains emulsification rouge, it is spare.
1.5g salt, 0.25g composite phosphate, meat grinder (1500r/ is added in 50g sturgeon after taking defishying
Min it) cuts after mixing 3min, 2.5g animal oil and the mixing of above-mentioned emulsification rouge is added, emulsification minced fillet is made, adds 7% yellow rice wine, 3%
8% white sugar after soy sauce and premix, 0.1% ginger powder, 0.2% five-spice powder, 0.1% pepper powder, mixing are mixed thoroughly.
Minced fillet is put into vacuum pump, 6min is evacuated with the vacuum degree of 0.09MPa.
It will evacuate that treated that minced fillet carries out molding compacting, the bar shaped article that diameter is 1cm, length is 6.5cm is made.So
Sturgeon nutrition bar is placed in hot air drier, 65 DEG C of dry 3h afterwards.
After the dry sturgeon nutrition bar completed is cooling, it is vacuum-packed.To the product after the completion of packaging, killed at 80 DEG C
Bacterium 40min is to get finished product.
Water activity (referring to table 2) is measured with admeasuring apparatus for measuring moisture content of substance, measures the moisture content of sample (referring to table referring to national standard
2), with the fat content (referring to table 2) of Milko-Tester measurement sample, with the protein content of titration measuring sample (referring to
Table 2), with the texture (referring to table 3) of instrumental test sample, (joined with high-precision spectrophotometric color measurement instrument measurement sturgeon nutrition bar color
It is shown in Table 3).
Product basis under the conditions of different dryings in 2 Examples 1 to 3 of table
Products'texture and chromatic aberration under the conditions of difference is dry in 3 Examples 1 to 3 of table
From table 2,3 it is found that 3 drying means of embodiment: 65 DEG C of heated-air drying, dry 3h, sturgeon nutrition bar hardness obtained
Minimum, elasticity is maximum, and chewiness is best, protein content highest.
Embodiment 4
After sturgeon is stunned slaughter, fish head, internal organ, fish-skin, fish-bone are removed, fish body is cleaned, is cut into 6cm × 6cm × 3cm
Fish block.
The fish block cut is placed in in 0.2% yeast deodorant liquid (deodorant liquid is with pretreated fish block mass ratio
2:1), the defishying 40min at 35 DEG C.
Glycerin monostearate 0.12g, sucrose fatty ester 0.15g are weighed, casein sodium is that 0.15g prepares compounding
Emulsifier adds 65 DEG C of 100g of hot water dissolving, and high speed shear is uniformly mixed (high speed shear 2min, revolving speed 3000rpm), and cold
But to 30 DEG C or so.
2.5g refining and filtered lard are taken, the composite emulsifier 0.8g, (high speed fully emulsified at 40 DEG C is added
Shear 2min, revolving speed 3000rpm) after the emulsification rouge of formation stood into 2h.
1.5g salt, 0.15g composite phosphate, meat grinder (1500r/ is added in 50g sturgeon after taking defishying
Min it) cuts after mixing 3min, 2.5g animal oil and the mixing of above-mentioned emulsification rouge is added, emulsification minced fillet is made.6% yellow rice wine, 4% sauce is added
8% white sugar after oil and premix, 0.1% ginger powder, 0.15% five-spice powder, 0.2% pepper powder, mixing are mixed thoroughly.
Minced fillet is put into vacuum pump, 7min is evacuated with the vacuum degree of 0.08MPa.
It will evacuate that treated that minced fillet carries out molding compacting, the bar shaped article that diameter is 1cm, length is 6.5cm is made.So
Sturgeon nutrition bar is placed in hot air drier, 65 DEG C of dry 3h afterwards.
After the dry sturgeon nutrition bar completed is cooling, it is vacuum-packed.To the product after the completion of packaging, killed at 80 DEG C
Bacterium 40min is to get finished product.
With instrumental test nutrition bar texture (being shown in Table 4), (it is shown in Table with high-precision spectrophotometric color measurement instrument measurement nutrition bar color
5), nutrition bar emulsion stability (being shown in Table 6) is measured.
Embodiment 5
After sturgeon is stunned slaughter, fish head, internal organ, fish-skin, fish-bone are removed, fish body is cleaned, is cut into 6cm × 6cm × 3cm
Fish block.
The fish block cut is placed in in 0.2% yeast deodorant liquid (deodorant liquid is with pretreated fish block mass ratio
2:1), the defishying 40min at 35 DEG C.
Glycerin monostearate 0.12g, sucrose fatty ester 0.15g are weighed, casein sodium is that 0.15g prepares compounding
Emulsifier adds 65 DEG C of 100g of hot water dissolving, and high speed shear is uniformly mixed (high speed shear 2min, revolving speed 3000rpm), and cold
But to 30 DEG C or so.
2.5g refining and filtered lard are taken, the composite emulsifier 0.8g, (high speed fully emulsified at 35 DEG C is added
Shear 2min, revolving speed 3000rpm) after the emulsification rouge of formation stood into 2h.
1.5g salt, 0.15g composite phosphate, meat grinder (1500r/ is added in 50g sturgeon after taking defishying
Min it) cuts after mixing 3min, 2.5g animal oil and the mixing of above-mentioned emulsification rouge is added, emulsification minced fillet is made.6% yellow rice wine, 5% sauce is added
9% white sugar after oil and premix, 0.1% ginger powder, 0.1% five-spice powder, 0.15% pepper powder, mixing are mixed thoroughly.
Minced fillet is put into vacuum pump, 9min is evacuated with the vacuum degree of 0.09MPa.
It will evacuate that treated that minced fillet carries out molding compacting, the bar shaped article that diameter is 1cm, length is 6.5cm is made.So
Sturgeon nutrition bar is placed in hot air drier, 65 DEG C of dry 3h afterwards.After the dry sturgeon nutrition bar completed is cooling, vacuum is carried out
Packaging.
To the product after the completion of packaging, 40min is sterilized at 80 DEG C to get finished product.
With instrumental test nutrition bar texture (being shown in Table 4), (it is shown in Table with high-precision spectrophotometric color measurement instrument measurement nutrition bar color
5), nutrition bar emulsion stability (being shown in Table 6) is measured.
Embodiment 6
After sturgeon is stunned slaughter, fish head, internal organ, fish-skin, fish-bone are removed, fish body is cleaned, is cut into 6cm × 6cm × 3cm
Fish block.
The fish block cut is placed in in 0.2% yeast deodorant liquid (deodorant liquid is with pretreated fish block mass ratio
2:1), the defishying 40min at 35 DEG C.
Glycerin monostearate 0.12g, sucrose fatty ester 0.15g are weighed, casein sodium is that 0.15g prepares compounding
Emulsifier adds 65 DEG C of 100g of hot water dissolving, and high speed shear is uniformly mixed (high speed shear 2min, revolving speed 3000rpm), and cold
But to 30 DEG C.
2.5g refining and filtered lard are taken, the composite emulsifier 0.8g, (high speed fully emulsified at 25 DEG C is added
Shear 2min, revolving speed 3000rpm) after the emulsification rouge of formation stood into 2h.
1.5g salt, 0.15g composite phosphate, meat grinder (1500r/ is added in 50g sturgeon after taking defishying
Min it) cuts after mixing 3min, 2.5g animal oil and the mixing of above-mentioned emulsification rouge is added, emulsification minced fillet is made.6% yellow rice wine, 3% sauce is added
8% white sugar after oil and premix, 0.1% ginger powder, 0.15% five-spice powder, 0.2% pepper powder, mixing are mixed thoroughly.
Minced fillet is put into vacuum pump, 7min is evacuated with the vacuum degree of 0.08MPa.To evacuate treated minced fillet carry out at
Type compacting, is made the bar shaped article that diameter is 1cm, length is 6.5cm.
Then sturgeon nutrition bar is placed in hot air drier, 65 DEG C of dry 3h.The dry sturgeon nutrition bar completed is cooling
Afterwards, it is vacuum-packed.To the product after the completion of packaging, 40min is sterilized at 80 DEG C to get finished product.
With instrumental test nutrition bar texture (being shown in Table 4), (it is shown in Table with high-precision spectrophotometric color measurement instrument measurement nutrition bar color
5), nutrition bar emulsion stability (being shown in Table 6) is measured.
The different emulsifying temperatures of table 4 handle lower products'texture variation
The different emulsifying temperatures of table 5 handle lower product color variation
The different emulsifying temperatures of table 6 handle lower product emulsion stability
From table 4,5,6 it is found that emulsion stability highest, color is preferable, hardness when emulsifying temperature is 25 DEG C in embodiment 6
Low, elasticity is preferably.Disperse in protein-water-fat-body system the possible reason is the raising of temperature is conducive to emulsifier
Uniformly；But it is excessively high to work as emulsifying temperature, may be influenced on protein-water-fat-body system stabilization, make the emulsification of nutrition bar
Stability is affected.
Embodiment 7
After sturgeon is stunned slaughter, fish head, internal organ, fish-skin, fish-bone are removed, fish body is cleaned, is cut into 6cm × 6cm × 3cm
Fish block.
The fish block cut is placed in in 0.2% yeast deodorant liquid (deodorant liquid is with pretreated fish block mass ratio
2:1), the defishying 40min at 35 DEG C.
Glycerin monostearate 0.12g, sucrose fatty ester 0.15g are weighed, casein sodium is that 0.15g prepares compounding
Emulsifier adds 65 DEG C of 100g of hot water dissolving, and high speed shear is uniformly mixed (high speed shear 2min, revolving speed 3000rpm), and cold
But to 30 DEG C or so.
2.5g refining and filtered lard are taken, the composite emulsifier 1.25g is added, it is fully emulsified at 25 DEG C (high
Speed shearing 2min, revolving speed 3000rpm) after the emulsification rouge of formation stood into 2h.
1.5g salt, 0.15g composite phosphate, meat grinder (1500r/ is added in 50g sturgeon after taking defishying
Min it) cuts after mixing 3min, 2.5g animal oil and the mixing of above-mentioned emulsification rouge is added, emulsification minced fillet is made.6% yellow rice wine, 3% sauce is added
8% white sugar after oil and premix, 0.1% ginger powder, 0.15% five-spice powder, 0.2% pepper powder, mixing are mixed thoroughly.
Minced fillet is put into vacuum pump, 7min is evacuated with the vacuum degree of 0.08MPa.To evacuate treated minced fillet carry out at
Type compacting, is made the bar shaped article that diameter is 1cm, length is 6.5cm.Then sturgeon nutrition bar is placed in hot air drier,
65 DEG C of dry 3h.After the dry sturgeon nutrition bar completed is cooling, it is vacuum-packed.To the product after the completion of packaging, in 80 DEG C
Lower sterilization 40min is to get finished product.
With instrumental test nutrition bar texture (being shown in Table 7), (it is shown in Table with high-precision spectrophotometric color measurement instrument measurement nutrition bar color
8), nutrition bar emulsion stability (being shown in Table 9) is measured.
Embodiment 8
After sturgeon is stunned slaughter, fish head, internal organ, fish-skin, fish-bone are removed, fish body is cleaned, is cut into 6cm × 6cm × 3cm
Fish block.
The fish block cut is placed in in 0.2% yeast deodorant liquid (deodorant liquid is with pretreated fish block mass ratio
2:1), the defishying 40min at 35 DEG C.
Glycerin monostearate 0.12g, sucrose fatty ester 0.15g are weighed, casein sodium is that 0.15g prepares compounding
Emulsifier adds 65 DEG C of 100g of hot water dissolving, and high speed shear is uniformly mixed (high speed shear 2min, revolving speed 3000rpm), and cold
But to 30 DEG C or so.
2.5g refining and filtered lard are taken, the composite emulsifier 0.8g, (high speed fully emulsified at 25 DEG C is added
Shear 2min, revolving speed 3000rpm) after the emulsification rouge of formation stood into 2h.
1.5g salt, 0.15g composite phosphate, meat grinder (1500r/ is added in 50g sturgeon after taking defishying
Min it) cuts after mixing 3min, 2.5g animal oil and the mixing of above-mentioned emulsification rouge is added, emulsification minced fillet is made.6% yellow rice wine, 3% sauce is added
8% white sugar after oil and premix, 0.1% ginger powder, 0.15% five-spice powder, 0.2% pepper powder, mixing are mixed thoroughly.
Minced fillet is put into vacuum pump, 7min is evacuated with the vacuum degree of 0.08MPa.To evacuate treated minced fillet carry out at
Type compacting, is made the bar shaped article that diameter is 1cm, length is 6.5cm.Then sturgeon nutrition bar is placed in hot air drier,
65 DEG C of dry 3h.After the dry sturgeon nutrition bar completed is cooling, it is vacuum-packed.To the product after the completion of packaging, in 80 DEG C
Lower sterilization 40min is to get finished product.
With instrumental test nutrition bar texture (being shown in Table 7), (it is shown in Table with high-precision spectrophotometric color measurement instrument measurement nutrition bar color
8), nutrition bar emulsion stability (being shown in Table 9) is measured.
Embodiment 9
After sturgeon is stunned slaughter, fish head, internal organ, fish-skin, fish-bone are removed, fish body is cleaned, is cut into 6cm × 6cm × 3cm
Fish block.
The fish block cut is placed in in 0.2% yeast deodorant liquid (deodorant liquid is with pretreated fish block mass ratio
2:1), the defishying 40min at 35 DEG C.
Glycerin monostearate 0.12g, sucrose fatty ester 0.15g are weighed, casein sodium is that 0.15g prepares compounding
Emulsifier adds 65 DEG C of 100g of hot water dissolving, and high speed shear is uniformly mixed (high speed shear 2min, revolving speed 3000rpm), and cold
But to 30 DEG C.
2.5g refining and filtered lard are taken, the composite emulsifier 0.63g is added, it is fully emulsified at 25 DEG C (high
Speed shearing 2min, revolving speed 3000rpm) after the emulsification rouge of formation stood into 2h.
1.5g salt, 0.15g composite phosphate, meat grinder (1500r/ is added in 50g sturgeon after taking defishying
Min it) cuts after mixing 3min, 2.5g animal oil and the mixing of above-mentioned emulsification rouge is added, emulsification minced fillet is made.6% yellow rice wine, 3% sauce is added
8% white sugar after oil and premix, 0.1% ginger powder, 0.15% five-spice powder, 0.2% pepper powder, mixing are mixed thoroughly.Minced fillet is put into
In vacuum pump, 7min is evacuated with the vacuum degree of 0.08MPa.It will evacuate that treated that minced fillet carries out molding compacting, diameter, which is made, is
1cm, the bar shaped article that length is 6.5cm.Then sturgeon nutrition bar is placed in hot air drier, 65 DEG C of dry 3h.It has dried
At sturgeon nutrition bar it is cooling after, be vacuum-packed.To the product after the completion of packaging, sterilized at 80 DEG C 40min to get at
Product.
With instrumental test nutrition bar texture (being shown in Table 7), (it is shown in Table with high-precision spectrophotometric color measurement instrument measurement nutrition bar color
8), nutrition bar emulsion stability (being shown in Table 9) is measured.
The different rouge water of table 7 are than handling lower products'texture variation
The different rouge water of table 8 are than handling lower product color variation
The different rouge water of table 9 are than handling lower product emulsion stability variation
From table 7,8,9 it is found that when rouge water ratio is 3:1 in embodiment 8, emulsion stability highest, and hardness is lower, elasticity compared with
Good, color is preferable.The possible reason is fat can be preferably in conjunction with water under the action of emulsifier, shape under this ratio
At more stable W/O system, chyle fat is more stable in protein gel system, therefore effect is preferable.
Embodiment 10
After sturgeon is stunned slaughter, fish head, internal organ, fish-skin, fish-bone are removed, fish body is cleaned, is cut into 6cm × 6cm × 3cm
Fish block.
The fish block cut is placed in in 0.2% yeast deodorant liquid (deodorant liquid is with pretreated fish block mass ratio
2:1), the defishying 40min at 35 DEG C.
Weigh glycerin monostearate 0.12g, 0.15g, 0.20g, sucrose fatty ester 0.09g, 0.12g, 0.15g,
Casein sodium is that 0.08g, 0.12g, 0.15g prepare composite emulsifier, adds 100g65 DEG C of hot water dissolving, high speed shear mixing
Uniformly (high speed shear 2min, revolving speed 3000rpm), and it is cooled to 30 DEG C.
2.5g refining and filtered lard are taken, the composite emulsifier 0.63g is added, it is fully emulsified at 25 DEG C (high
Speed shearing 2min, revolving speed 3000rpm) after the emulsification rouge of formation stood into 2h.
1.5g salt, 0.15g composite phosphate, meat grinder (1500r/ is added in 50g sturgeon after taking defishying
Min it) cuts after mixing 3min, 2.5g animal oil and the mixing of above-mentioned emulsification rouge is added, emulsification minced fillet is made.6% yellow rice wine, 3% sauce is added
8% white sugar after oil and premix, 0.1% ginger powder, 0.15% five-spice powder, 0.2% pepper powder, mixing are mixed thoroughly.Minced fillet is put into
In vacuum pump, 7min is evacuated with the vacuum degree of 0.08MPa.It will evacuate that treated that minced fillet carries out molding compacting, diameter, which is made, is
1cm, the bar shaped article that length is 6.5cm.Then sturgeon nutrition bar is placed in hot air drier, 65 DEG C of dry 3h.It has dried
At sturgeon nutrition bar it is cooling after, be vacuum-packed.To the product after the completion of packaging, sterilized at 80 DEG C 40min to get at
Product.Measure the hardness of sample.
10 emulsifier of table compounds factor level table
The analysis of 11 Orthogonal experiment results of table
The orthogonal experiments of composite emulsifier are as shown in table 11.Range analysis is carried out to orthogonal result, it can be seen that right
The primary and secondary sequence of chyle fat system influence factor is respectively B > A > C, i.e. influence of the sucrose fatty ester to emulsification system is maximum,
It secondly is respectively glycerin monostearate and casein sodium.Optimum emulsification agent group is combined into A1B3C3, i.e., single in terms of mass fraction
0.12 part of tristerin, 0.15 part of sucrose fatty ester, 0.15 part of casein sodium.
Casein sodium: it is a kind of good emulsifier, is made of 4 kinds of main protein: α s1- casein, α s2- junket
Albumen, beta-casein, κ-casein, wherein beta-casein and α s1- casein are contributed the stability of emulsification system maximum.Junket
Protein acid sodium has very strong emulsifiability, can act on respectively with water and lipid, emulsifies the fully emulsified grease in interface in water oil.
It is evenly distributed in it in meat products, grease is prevented to separate with substances such as albumen therein, starch and product is caused to be hardened, become
It is dry, while also having the function of tenderization and having additional nutrients.
Glycerin monostearate: emulsification is stronger, and the raw material of fats can be made preferably to disperse, with moisture, starch
Firm connection inhibits bleed, contraction or hardening phenomenon.
Sucrose fatty ester: emulsifiability is excellent, and also there is wet, dispersion, adjustment viscosity, improvement mouthfeel, antibacterial etc. to make
With.It is a kind of more satisfactory meat products emulsifier that high-hydrophilic, which produces sucrose fatty ester, and toxicity is low, in vivo metabolic conversion,
It ultimately generates glucose, fructose and fatty acid and is absorbed and used.
The present invention obtains emulsion by compounding between casein sodium, glycerin monostearate, sucrose fatty ester, and
By preferably going out optimal compound proportion, the emulsifying effectiveness of complex emulsion is improved.Animal oil, complex emulsion are mixed again
It closes, carries out emulsification treatment, by fat in conjunction with water is under the action of emulsion, form W/O structure, construct the chyle fat of W/O
System mixes seasoning in conjunction with cutting, and forms chyle fat-albumen composite gel system, under the action of fribrillin to mention
High Water-saving effect.
The present inventors have additionally discovered that influencing the promising emulsifying temperature of factor of emulsifying effectiveness, emulsification times, rouge water ratio, compounding cream
Agent additive amount, and using the emulsion stability of product, texture and color difference as response, the best of each factor is gone out by optimum experimental
Parameter realizes the tender agreeable to the taste good taste of sturgeon nutrition bar to achieve the effect that improve retentiveness, stability.
In conclusion the present invention exists mostly for current a small number of meat nutrition sticks only on the market, hardness is higher, chews
The defects of strength is poor, the long dehydration of period of storage is hardened, proposes a kind of production method of fresh-water fishes nutrition bar.With fresh-water fishes (sturgeon)
For raw material, by pretreatment of raw material, deodorant, emulsion is prepared, preparation emulsification rouge, cuts and mix seasoning, evacuation, molding, drying, packet
Dress, sterilisation step processing, while significantly improving the water-retaining property of fresh-water fishes nutrition bar, moreover it is possible to improve products'texture.Using pre-
The effect first emulsified is then added in minced fillet finally after forming the structure of W/O by fat in conjunction with water is under the action of emulsifier
Chyle fat-minced fish gel compound system is formed, to achieve the effect that improve retentiveness, stability, and combines suitable do
Dry condition realizes the tender agreeable to the taste good taste of sturgeon nutrition bar, effectively solves meat nutrition stick and loses in processing/preserving process
The problem of water is hardened.Fatty pre-emulsification is applied to the production of fresh-water fishes nutrition bar by the present invention for the first time, by constructing chyle fat-
Fribrillin composite gel system significantly improves water-retaining property and stability in sturgeon nutrition bar processing/storage, most
Achieve the effect that improve texture eventually, effectively solve the problems, such as that the dehydration in processing/preserving process of meat nutrition stick is hardened, has wide
Wealthy market prospects and practical application value have a vast market foreground and practical application value.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to preferable
Embodiment describes the invention in detail, those skilled in the art should understand that, it can be to technology of the invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered in this hair
In bright scope of the claims.
Claims (9)
1. a kind of production method of fresh-water fishes nutrition bar, it is characterised in that: including,
The preparation of emulsion: in terms of mass fraction, 0.12~0.2 part of glycerin monostearate, sucrose fatty ester 0.09 are weighed
After~0.15 part, 0.08~0.15 part of casein sodium mixes, 100 parts 65 DEG C of hot water dissolving is added, it is mixed by high speed shear
After closing uniformly, it is cooled to 28~32 DEG C and obtains emulsion, it is spare；
It emulsifies the preparation of rouge: weighing 2.5 parts of animal oil, after 0.8 part of above-mentioned emulsion is added, carried out at emulsification at 25~40 DEG C
Reason, it is spare after obtained emulsification rouge stands 1~2h under the conditions of 25 DEG C；
Cut and mix seasoning: 1.5 parts of salt, composite phosphate 0.05~0.25 is added in 50 parts of the freshwater fish after weighing defishying
Part, it cuts after mixing 3min, 2.5 parts of animal oil is added and the mixing of above-mentioned emulsification rouge adds spice after emulsification minced fillet is made, mixes.
2. the production method of fresh-water fishes nutrition bar as described in claim 1, it is characterised in that: the animal oil is pig back fat
Lard made of Polish filtration.
3. the production method of fresh-water fishes nutrition bar as described in claim 1, it is characterised in that: the spice, by white sugar, ginger
Powder, five-spice powder, pepper powder, yellow rice wine, soy sauce composition；Wherein, to emulsify quality of fish filling percentages, the white sugar is 8%~
10%, the ginger powder be 0.1%~0.2%, the five-spice powder be 0.1%~0.2%, the pepper powder be 0.1%~
0.2%, the yellow rice wine is 5%~7%, and the soy sauce is 3%~4%.
4. the production method of fresh-water fishes nutrition bar as described in claim 1, it is characterised in that: further include pre-processing: by fresh water
Fish body is cleared up in fish slaughter, after removing fish-skin, vertebrae, the flesh of fish is taken to be cut into 6cm × 6cm × 3cm size fish block；
Deodorant: pretreated fish block is placed in deodorant liquid, and 30~45min is impregnated at 30~35 DEG C；
It evacuates: described cut being mixed seasoned emulsification minced fillet and carry out 6~10min of vacuum processing, the air contained in minced fillet is sloughed；
Molding: by it is described evacuate treated emulsification minced fillet be pressed into the bar shaped article that diameter is 1cm, length is 6.5cm；
It is dry: the fresh-water fishes nutrition bar by forming processes being put into hot air drier and is dried；
Packaging: it after the fresh-water fishes nutrition bar cooling by drying process, is vacuum-packed；
Sterilization: the fresh-water fishes nutrition bar after vacuum packaging is sterilized, and sterilization temperature is 80~90 DEG C, and sterilizing time is
30~40min.
5. the production method of fresh-water fishes nutrition bar as described in claim 1, it is characterised in that: described by pretreated fish block
It is placed in deodorant liquid, deodorant liquid and pretreated fish block mass ratio are 2:1.
6. the production method of fresh-water fishes nutrition bar as described in claim 4 or 5, it is characterised in that: the deodorant liquid, by water with
Yeast mixes, and with water quality percentages, the additive amount of yeast is 0.05%~0.3%.
7. the production method of fresh-water fishes nutrition bar as claimed in claim 4, it is characterised in that: the evacuation, what is vacuumized is true
Reciprocal of duty cycle is 0.8MPa~0.9MPa.
8. the production method of fresh-water fishes nutrition bar as claimed in claim 4, it is characterised in that: the drying, dry temperature
It is 65~70 DEG C, drying time is 2~3h.
9. the production method of the fresh-water fishes nutrition bar as described in any in claim 1~8, it is characterised in that: the fresh-water fishes
For sturgeon.
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