CN109674004A - A kind of production method of pure flesh of fish powder - Google Patents
A kind of production method of pure flesh of fish powder Download PDFInfo
- Publication number
- CN109674004A CN109674004A CN201910158704.4A CN201910158704A CN109674004A CN 109674004 A CN109674004 A CN 109674004A CN 201910158704 A CN201910158704 A CN 201910158704A CN 109674004 A CN109674004 A CN 109674004A
- Authority
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- China
- Prior art keywords
- fish
- powder
- temperature
- production method
- raw material
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Links
- 239000000843 powder Substances 0.000 title claims abstract description 53
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000012856 packing Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- 239000002781 deodorant agent Substances 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 241000277275 Oncorhynchus mykiss Species 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 244000273928 Zingiber officinale Species 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 238000010008 shearing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000002773 nucleotide Substances 0.000 claims description 6
- 125000003729 nucleotide group Chemical group 0.000 claims description 6
- 241000213006 Angelica dahurica Species 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 240000004784 Cymbopogon citratus Species 0.000 claims description 5
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 230000006978 adaptation Effects 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 238000000889 atomisation Methods 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 230000000740 bleeding effect Effects 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 238000009826 distribution Methods 0.000 claims 1
- 239000000284 extract Substances 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 235000021222 fish soup Nutrition 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 6
- 239000000839 emulsion Substances 0.000 abstract description 3
- 235000021323 fish oil Nutrition 0.000 abstract description 3
- 238000003475 lamination Methods 0.000 abstract description 2
- 235000020995 raw meat Nutrition 0.000 abstract description 2
- 241001327682 Oncorhynchus mykiss irideus Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 25
- 238000012545 processing Methods 0.000 description 10
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 4
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 4
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 4
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 3
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 229920002567 Chondroitin Polymers 0.000 description 1
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000012138 yeast extract Substances 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of production method that the present invention proposes pure flesh of fish powder comprising step: raw material preparation；Cleaning；Deodorant；Tanning；Shear at high temperature；It grinds；Allotment；Spray drying；And finished product packing.The production method of pure flesh of fish powder of the invention, it is raw material using rainbow trout bone and flesh, handled except raw meat, add auxiliary material, carry out high pressure-temperature tanning, shear at high temperature is emulsified, grinds, deploys, is spray-dried and manufactured product, it solves the problems, such as the fishy smell of product, ensure that the dense flavor of product, product taste flavor is made to reach people's hobby and hobby；It solves the lamination problem of the fish oil and fish soup that boil out, ensure that product at emulsion；The flavor of material can be enriched, the stereovision of fish soup delicate flavour is increased, guarantees the flavor of fish soup powder by spray drying technology, the loss of flavor is reduced to the greatest extent, extend shelf life of products simultaneously, improves the quality of finished product, provide the demand of more convenient and quicker for consumer.
Description
Technical field
The invention belongs to food processing technology field, the production method for relating generally to a kind of pure flesh of fish powder, including rainbow trout
The tanning deodorization of fish and fish-bone frame is dusted dry in fragrant technology, high temperature emulsification shearing technique, the blending technology of pure flesh of fish powder, embedding
Dry technology etc..
Background technique
China can generate 40-50% by-product in developing to marine resources in the process of fish products
Product, such as fish-bone, fish scale, fish guts and fish-skin, wherein fish-bone accounts for 15% or so, protein rich in fish-bone, excellent
Matter fat, calcium abundant, phosphorus etc. must microelements, the very high bioactive substance chondroitin of many biological values, fish-bone
Collagen etc.；Animal feed bone meal, part fish-bone deep processing are largely made to the utilization of fish-bone by-product currently on the market
Be that fish-bone mud is milled into using bone mud, add minced fillet class product in, this kind of product needs to save in a cold or frozen state, protect
It is saved as this increase, using also less extensively, limiting the processing capacity of this kind of product.In recent years, China introduces a fine variety the rainbow trout of cultivation
Fish crop constantly increases, and the amount of the byproduct fish-bone after processing also increases, and high-quality protein, fish oil in fish-bone are contained in rainbow trout fish-bone
Nutritive value is high, and ingredient contains eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, palmitinic acid etc., have it is very necessary into
The value of one step deep processing powdery flavoring products full of nutrition.
Summary of the invention
Therefore, one of the objects of the present invention is to provide a kind of production methods of pure flesh of fish powder, it is ensured that fish soup powder
Flavor, reduce the loss of flavor to the greatest extent, while extending shelf life of products, improve the quality of finished product, for consumption
Person provides the demand of more convenient and quicker.
For up to the purpose of the present invention, the present invention provides a kind of production method of pure flesh of fish powder, the production method includes
Following steps:
S1, raw material preparation: selection is fresh, free from extraneous odour take the lead or the not rainbow trout frame of belt fish head；
S2, cleaning: the raw material of preparation is picked, and removes outer packing, is carried out raw material cleaning in service sink, is removed blood
Water；
S3, deodorant: heating makes water temperature reach 100 DEG C in thermophilic digestion tank, then the rainbow trout fish-bone crossed through over cleaning
It is launched by extracting cage into cooker, keeps after five minutes, bleeding off water, rejoin the 40% of investment rainbow trout bone amount
Water, the cooking wine of 1%-1.5% of adding raw materials fish-bone weight, the ginger of 1.5%-3%, the shallot of 0.8%-2%, 0.01%-
0.03% lemongrass powder；It is warming up to 98-100 DEG C, under micro-boiling state of uncapping, keeps 30 ± 2 minutes removal fishy smell of this temperature；
Tanning: S4 adds addition bean curd 5- by weight percentage after cooker is precooked, and is precooked after raw material deodorant
8%, vitamin E oil 0.05%-0.1%, sodium isoascorbate 0.01%-0.02%, citric acid 0.02%-0.05%, white Hu
Green pepper powder 0.03%-0.05%, ginger powder 0.05%-0.08%, angelica dahurica powder 0.01%-0.02% are first opened after material adds
Exhaust valve is covered, cover is then shut off, starts to continue heat temperature raising, when temperature reaches 100.5 DEG C of closing drain taps, after of continuing rising
Temperature is to 120 DEG C of -122 DEG C of progress constant temperature, and 120-122 DEG C of thermostat temperature, constant temperature time 60 ± 3 minutes；
S5, shear at high temperature: after constant temperature, cooling down at once, temperature is dropped to 95-98 DEG C rapidly, starting tank side is stirred
The high-speed shearing machine mixed, emulsification shearing 30 ± 2 minutes；
S6 is ground: being utilized colloid mill, is ground by one, two, three to the feed liquid sheared, ground respectively by three-level
Material reaches the fineness of 100 mesh afterwards；The material ground is moved on in gravimetric tank by pump and is weighed；
S7, allotment: according to weighed quantity, adding materials in blend tank, addition salt 5%-6% by weight percentage,
Monosodium glutamate 0.2%-0.4%, the sapidity nucleotide disodium 0.01%-0.02%, maltodextrin 5%-8%, cornstarch 1%-2%,
Charging process opens stirring and cutter, and the time is 20 ± 1 minutes；It after stirring, begins to warm up, it is permanent to be warming up to 88 DEG C of beginnings
Temperature, 88-89 DEG C of thermostat temperature, constant temperature time 30 ± 2 minutes；
Spray drying: S8 after allotment sterilization constant temperature, starts delivery pump, material is transplanted in gravitation tank, is sprayed
Mist is dry；165-185 DEG C of inlet air temperature of setting first turns on atomizer after actually reaching inlet air temperature and reaching set temperature
Cooling water opens atomizer, 10000-12000 revs/min of revolving speed of atomization or more, after atomizer is stablized, opens feeding pump, feeding speed
It spends from low to high, feeding speed frequency 15-20HZ, according to the speed of feed powder moisture and color adaptation feeding out, powder temperature 45 C
Hereinafter, moisture content is less than 5%, product color canescence or taupe；Enter packing machine hopper after 20 mesh vibrating screens out；
Finished product packing: S9 carries out the fish-bone powder of collection to be packed after the assay was approved, it is desirable that 10 in X -ray inspection X
It is carried out between ten thousand -30 ten thousand grades of clean packagings.
Preferably, in the step S3, the life of the cooking wine, 2.0%-3% of the 1.2%-1.5% of adding raw materials fish-bone weight
Ginger, the shallot of 1.0%-1.8%, 0.01%-0.03% lemongrass powder.
Further preferably, in the step S3, dehydration soaking time is 30 minutes.
Further preferably, in the step S4, raw material adds addition bean curd 5.5- by weight percentage after precooking
7.6%, vitamin E oil 0.07%-0.1%, sodium isoascorbate 0.01%-0.02%, citric acid 0.02%-0.05%, white
Pepper powder 0.03%-0.05%, ginger powder 0.05%-0.08%, angelica dahurica powder 0.01%-0.02%.
Further preferably, in the step S7, salt 5.5%-6%, monosodium glutamate are added by weight percentage in blend tank
0.2%-0.4%, the sapidity nucleotide disodium 0.01%-0.02%, maltodextrin 6%-7.8%, cornstarch 1.2%-
1.8%.
The production method of the pure flesh of fish powder of the present invention is raw material using rainbow trout bone and flesh, handle except raw meat, adds auxiliary
Material carries out high pressure-temperature tanning, shear at high temperature is emulsified, grinds, deploys, is spray-dried and manufactured product；It is natural by adding
Spice pepper, shallot, ginger, cooking wine etc. solve the problems, such as the fishy smell of product；Add bean curd and rainbow trout fish-bone at high temperature under high pressure
Tanning, the abundant generation and fusion of product taste compound, ensure that the dense flavor of product, product taste flavor is made to reach people
Hobby and hobby；Shear at high temperature solves the lamination problem of the fish oil and fish soup that boil out, ensure that product at emulsion；Using
Grinding solid matter in fish soup refine is scattered in it uniformly in the emulsion of fish soup；By addition food, monosodium glutamate, it is in
Flavor nucleotide, yeast extract etc. enrich the flavor of material, increase the stereovision of fish soup delicate flavour, and addition cycloheptaamylose reaches
The effect of embedding guarantees the flavor of fish soup powder by spray drying technology, reduces the loss of flavor to the greatest extent, extend simultaneously
Shelf life of products improves the quality of finished product, provides the demand of more convenient and quicker for consumer.
Detailed description of the invention
Through the following detailed description taken in conjunction with the accompanying drawings, present invention objects, features and advantages above-mentioned and other will become
Obviously.Wherein:
Fig. 1 show the procedure of processing schematic diagram of the production method of pure flesh of fish powder of the invention.
Specific embodiment
In conjunction with the processing step of production method of attached drawing pure flesh of fish powder of the invention, details are as follows.
The procedure of processing schematic diagram of the production method of pure flesh of fish powder of the invention, the production shown in referring to Fig.1
Method includes the following steps:
S1, raw material preparation: selection is fresh, free from extraneous odour take the lead or the not rainbow trout frame of belt fish head；
S2, cleaning: the raw material of preparation is picked, and removes outer packing, is carried out raw material cleaning in service sink, is removed blood
Water；
S3, deodorant: heating makes water temperature reach 100 DEG C in thermophilic digestion tank, then the rainbow trout fish-bone crossed through over cleaning
It is launched by extracting cage into cooker, keeps after five minutes, bleeding off water, rejoin the 40% of investment rainbow trout bone amount
Water, the cooking wine of 1%-1.5% of adding raw materials fish-bone weight, the ginger of 1.5%-3%, the shallot of 0.8%-2%, 0.01%-
0.03% lemongrass powder；It is warming up to 98-100 DEG C, under micro-boiling state of uncapping, keeps 30 minutes removal fishy smell of this temperature；
Tanning: S4 adds addition bean curd 5- by weight percentage after cooker is precooked, and is precooked after raw material deodorant
8%, vitamin E oil 0.05%-0.1%, sodium isoascorbate 0.01%-0.02%, citric acid 0.02%-0.05%, white Hu
Green pepper powder 0.03%-0.05%, ginger powder 0.05%-0.08%, angelica dahurica powder 0.01%-0.02% are first opened after material adds
Exhaust valve is covered, cover is then shut off, starts to continue heat temperature raising, when temperature reaches 100.5 DEG C of closing drain taps, after of continuing rising
Temperature is to 120 DEG C of progress constant temperature, and 120-122 DEG C of thermostat temperature, constant temperature time 60 minutes；
S5, shear at high temperature: after constant temperature, cooling down at once, temperature is dropped to 95-98 DEG C rapidly, starting tank side is stirred
The high-speed shearing machine mixed, emulsification shearing 30 minutes；
S6 is ground: being utilized colloid mill, is ground by one, two, three to the feed liquid sheared, ground respectively by three-level
Material reaches the fineness of 100 mesh afterwards；The material ground is moved on in gravimetric tank by pump and is weighed；
S7, allotment: according to weighed quantity, adding materials in blend tank, addition salt 5%-6% by weight percentage,
Monosodium glutamate 0.2%-0.4%, the sapidity nucleotide disodium 0.01%-0.02%, maltodextrin 5%-8%, cornstarch 1%-2%,
Charging process opens stirring and cutter, and the time is 20 minutes；It after stirring, begins to warm up, is warming up to 88 DEG C of beginning constant temperature,
88-89 DEG C of thermostat temperature, constant temperature time 30 minutes；
Spray drying: S8 after allotment sterilization constant temperature, starts delivery pump, material is transplanted in gravitation tank, is sprayed
Mist is dry；165-185 DEG C of inlet air temperature of setting first turns on atomizer after actually reaching inlet air temperature and reaching set temperature
Cooling water opens atomizer, 10000-12000 revs/min of revolving speed of atomization or more, after atomizer is stablized, opens feeding pump, feeding speed
It spends from low to high, feeding speed frequency 15-20HZ, according to the speed of feed powder moisture and color adaptation feeding out, powder temperature 45 C
Hereinafter, moisture content is less than 5%, product color canescence or taupe；Enter packing machine hopper after 20 mesh vibrating screens out；
Finished product packing: S9 carries out the fish-bone powder of collection to be packed after the assay was approved, it is desirable that 10 in X -ray inspection X
It is carried out between ten thousand -30 ten thousand grades of clean packagings.
Fish-bone powder using preparation method preparation of the invention is detected, testing result is as follows:
Pure flesh of fish powder of the invention uses raw material for rainbow trout fish-bone, total protein, collagen, total amino in rainbow trout fish-bone
Acid, fat content are respectively that the use of 21.32%, 4.56%, 19.08%, the 18.38% invention production process is pure physics
Method does not destroy the nutriment of raw material, which also has very high nutritive value；Contain in raw material rainbow trout fish-bone of the present invention
Some unsaturated fatty acids and saturated fatty acid are respectively 13.36g/100g, 5.25g/100g, wherein eicosapentaenoic acid
(EPA)+docosahexaenoic acid (DHA) content is that 3.36g/100g, EPA and DHA are bioactive substances, as biological function
The factor, the invention product have healthcare function.
The preparation method of pure flesh of fish powder of the invention makes the fish-bone extracted using being sheared at high operating temperatures
Oil forms stable emulsified state with fish-bone albumen, solves going on smoothly for next procedure spray-drying process；Pass through allotment
The flavour enhancing substance of addition ensure that the flavor of invention product is stronger, and fishbone soup feature more enhances；It is carried out using embedding is lower
Spray drying, the flavor for reducing product to the greatest extent cause damages because of heating.The present invention uses rainbow trout fish-bone for raw material, right
The complete utilization of rainbow trout fish-bone, the processing for solving rainbow trout fish processing by-product provide an approach.Pure fish bouillon of the invention
Powder final products are solid forms, guarantee the shelf-life of product, increase providing convenience property of flesh of fish flavor for more multiclass product；
The present invention is not limited to the described embodiments, and those skilled in the art is not departing from spirit of the invention i.e. public affairs
Open in range, still may make some modifications or changes, thus the range that is limited with claims of the scope of the present invention as
It is quasi-.
Claims (5)
1. a kind of production method of pure flesh of fish powder, which is characterized in that the production method includes the following steps: that S1, raw material are quasi-
Standby: selection is fresh, free from extraneous odour take the lead or the not rainbow trout frame of belt fish head；
S2, cleaning: the raw material of preparation is picked, and removes outer packing, is carried out raw material cleaning in service sink, is removed watery blood；
S3, deodorant: heating makes water temperature reach 100 DEG C in thermophilic digestion tank, and then the rainbow trout fish-bone crossed through over cleaning is passed through
It extracts cage to launch into cooker, keeps after five minutes, bleeding off water, rejoin 40% water of investment rainbow trout bone amount, add
Add the lemongrass of the cooking wine of 1%-1.5% of raw material fish-bone weight, the ginger of 1.5%-3%, the shallot of 0.8%-2%, 0.01%-0.03%
Powder；It is warming up to 98-100 DEG C, under micro-boiling state of uncapping, keeps 30 ± 2 minutes removal fishy smell of this temperature；
Tanning: S4 is added after cooker is precooked, and is precooked after raw material deodorant and is added bean curd 5-8%, dimension by weight percentage
Raw element E oil 0.05%-0.1%, sodium isoascorbate 0.01%-0.02%, citric acid 0.02%-0.05%, white pepper powder 0.03%-
0.05%, ginger powder 0.05%-0.08%, angelica dahurica powder 0.01%-0.02% after material adds, are first opened and are covered exhaust valve, then
Cover is closed, starts to continue heat temperature raising, when temperature reaches 100.5 DEG C of closing drain taps, continues to be warming up to 120 DEG C -122 DEG C
Progress constant temperature, 120-122 DEG C of thermostat temperature, constant temperature time 60 ± 3 minutes；
S5, shear at high temperature: after constant temperature, cooling down at once, and temperature is dropped to 95-98 DEG C rapidly, the stirring of starting tank side
High-speed shearing machine, emulsification shearing 30 ± 2 minutes；
S6 is ground: being utilized colloid mill, is ground respectively by one, two, three to the feed liquid sheared, grind rear object by three-level
Material reaches the fineness of 100 mesh；The material ground is moved on in gravimetric tank by pump and is weighed；
S7, allotment: according to weighed quantity, adding materials in blend tank, by weight percentage addition salt 5%-6%, monosodium glutamate
0.2%-0.4%, the sapidity nucleotide disodium 0.01%-0.02%, maltodextrin 5%-8%, cornstarch 1%-2%, charging process are opened
Stirring and cutter, time are 20 ± 1 minutes；It after stirring, begins to warm up, is warming up to 88 DEG C of beginning constant temperature, thermostat temperature
88-89 DEG C, constant temperature time 30 ± 2 minutes；
Spray drying: S8 after allotment sterilization constant temperature, starts delivery pump, material is transplanted in gravitation tank, is done by spraying
It is dry；It is cooling to first turn on atomizer after actually reaching inlet air temperature and reaching set temperature for 165-185 DEG C of inlet air temperature of setting
Water, opens atomizer, atomization 10000-12000 revs/min of revolving speed or more, after atomizer is stablized, opens feeding pump, feeding speed by
It is low to high, feeding speed frequency 15-20HZ, according to the speed of feed powder moisture and color adaptation feeding out, powder temperature 45 C hereinafter,
Moisture content is less than 5%, product color canescence or taupe；Enter packing machine hopper after 20 mesh vibrating screens out；
Finished product packing: S9 carries out the fish-bone powder of collection to be packed after the assay was approved, it is desirable that 100,000-30 in X -ray inspection X
It is carried out between ten thousand grades of clean packagings.
2. a kind of production method of pure flesh of fish powder as described in claim 1, which is characterized in that in the step S3, addition
The cooking wine of 1.2%-1.5% of raw material fish-bone weight, the ginger of 2.0%-3%, the shallot of 1.0%-1.8%, 0.01%-0.03% lemongrass
Powder.
3. a kind of production method of pure flesh of fish powder as described in claim 1, which is characterized in that in the step S3, dehydration
Soaking time is 30 minutes.
4. a kind of production method of pure flesh of fish powder as described in claim 1, which is characterized in that in the step S4, raw material
Addition bean curd 5.5-7.6%, vitamin E oil 0.07%-0.1%, sodium isoascorbate by weight percentage is added after precooking
0.01%-0.02%, citric acid 0.02%-0.05%, white pepper powder 0.03%-0.05%, ginger powder 0.05%-0.08%, angelica dahurica powder
0.01%-0.02%。
5. a kind of production method of pure flesh of fish powder as described in claim 1, which is characterized in that in the step S7, adjusting
Salt 5.5%-6%, monosodium glutamate 0.2%-0.4%, the sapidity nucleotide disodium 0.01%-0.02%, wheat are added in distribution tank by weight percentage
Bud dextrin 6%-7.8%, cornstarch 1.2%-1.8%.
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| CN111955703A (en) * | 2020-08-28 | 2020-11-20 | 成都中医药大学 | Black fish soup powder and preparation method thereof |
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