CN110226719A - A kind of processing method improving the crisp crust quality of vegetables fish-skin - Google Patents
A kind of processing method improving the crisp crust quality of vegetables fish-skin Download PDFInfo
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- CN110226719A CN110226719A CN201910636919.2A CN201910636919A CN110226719A CN 110226719 A CN110226719 A CN 110226719A CN 201910636919 A CN201910636919 A CN 201910636919A CN 110226719 A CN110226719 A CN 110226719A
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Classifications
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- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
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- 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
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- 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
Abstract
The invention discloses a kind of processing methods for improving the crisp crust quality of vegetables fish-skin, it is after minced fillet addition salt cut and mixed, carrot juice is added and white sugar is mixed thoroughly, the mixed liquor for adding fish-skin enzymolysis liquid, curdlan, xanthan gum and lotus seed starch is mixed thoroughly, after being compressed into crust, the crisp crust of vegetables fish-skin is made through high steam secondary shaping tech and individual quick freezing technology (Individual Quick Freezing, IQF) again.The crisp crust water retention property of vegetables fish-skin prepared by the present invention is good, it is elastic it is high, cryoprotective effects are strong, not fugitive color, and product have high protein, high dietary-fiber, low fat nutritive peculiarity, there is bright market prospects.
Description
Technical field
The invention belongs to Yu Haiyang's based food processing technique fields, and in particular to a kind of to improve vegetables fish-skin crisp crust quality
Processing method.
Background technique
China's stock of fish is quite abundant, and total aquatic product production accounts for 1/3 of the world or more, with various fish minced fillets or light
Water fish minced fillet is that the deep processing marine food of raw material preparation is quickly grown.Minced fillet is fribrillin concentrate, is with fish
Meat is raw material, the addition ingredients such as salt, bursts by arena, cuts and the flexible gel-type food that processes are process such as mix.
2016, the annual value of production of Chinese minced fillet and its product alreadyd exceed 50,000,000,000, and domestic minced fillet industry is mainly distributed on coastal area,
Such as Zhejiang, Fujian.Wherein, fish-skin is crisp refers to a kind of skin material made using minced fillet as raw material, can be used in wrapping up fillings
And prepare the crisp product of fish-skin.The crisp crust of vegetables fish-skin passes through various vegetable juice (powder) Lai Fengfu such as compound carrot, celery, tomato
Nutritive value, mouthfeel and color of crust etc., the nutritive peculiarity with high protein, high dietary-fiber and low fat, and taste
Multiplicity, unique flavor, possess vast market prospect.However, the crisp product of vegetables fish-skin on the market is in cold storage, transport and sale
During, vulnerable to the influence of ambient temperature, there is the case where multigelation, leads to the elasticity and gel strength of product
Reduction, formation ice crystal become larger, and the problems such as bursting by freezing easily occur, influence the quality of the crisp product of fish-skin, seriously constrain the crisp product of fish-skin
The development of secondary industry.
Summary of the invention
In view of this, the purpose of the present invention is there is elasticity deficiency, gel for the crisp crust of vegetables fish-skin produced at present
The problems such as intensity is low, easy bursting by freezing, fugitive color, provides a kind of processing method that the crisp crust quality of vegetables fish-skin can be improved.
To achieve the goals above, the present invention is using following technical scheme:
A kind of processing method improving the crisp crust quality of vegetables fish-skin comprising following steps:
1) minced fillet is placed in high-speed vacuum cutmixer, salt is added, is cut with the revolving speed of 1800~2100r/min and mixes 3~7min；
2) after carrot juice and white sugar being added, 2~3min is stirred with the revolving speed of 1800~2100 r/min；
3) fish-skin enzymolysis liquid, curdlan, xanthan gum and starch are previously added in water, step is added to after being uniformly mixed
In the rapid minced fillet slurry 2) obtained, 5~10min is stirred with the revolving speed of 1500~1800 r/min, crust slurry is obtained, by crust
Slurry is pressed into crust with drum-type noodle press；
4) crust for obtaining step 3) carries out post forming using high steam；The pressure of the high steam is 0.8Mpa,
Saturated-steam temperature is 175 DEG C, and the processing time is 1~3min；
5) IQF(individual quick freezing technology is used after precooling the crust ice water that step 4) obtains) freeze, obtain the vegetable fish
The crisp crust of skin, freezing after vacuum packaging.
It is raw materials used to be calculated by weight as: 45-60 parts of minced fillet, 5-10 parts of carrot juice, 5-8 parts of starch, curdlan
0.5-1 parts, 0.5-1 parts of xanthan gum, 1-3 parts of fish-skin enzymolysis liquid, 2-3 parts of salt, 1-2 parts of white sugar and 10-30 parts of water.
Wherein the fish-skin enzymolysis liquid is after mixing red coat fish-skin by weight 32:1 with alkali protease, in 50
DEG C, pH be 9 under conditions of digest 147 min；The content of red coat Fish skin antifreeze protein is 49.25% in gained fish-skin enzymolysis liquid
± 1.34%, heat stagnation activity is 1.2 DEG C.
The present invention is strong using the elastic and gel that hydrophilic colloid curdlan and xanthan gum improve the crisp crust of vegetables fish-skin
Degree；Using the fish-skin enzymolysis liquid of high anti-freezing protein content the vegetables fish-skin crisp crust large ice crystals in freezing process are formed
To inhibition, and the formation that ice crystal can be inhibited to recrystallize in multigelation, so that improving the freeze proof of the crisp crust of vegetables fish-skin splits effect
Fruit；Meanwhile the topological gel structure of curdlan and xanthan gum can effectively embed fish-skin enzymolysis liquid, reduce high-temperature process confrontation
The destruction for freezing protein active, while the problem of improvement crisp crust of fish-skin easy bursting by freezing, can prevent can in the crisp crust of vegetables fish-skin
It is crisp outer can to solve vegetables fish-skin further combined with high steam secondary shaping tech for the dissolution of dissolubility pigment --- carrotene
In skin processing and storage the problem of carrotene fugitive color；IQF freezing technology is finally used, large ice crystals can be effectively suppressed
It is formed, significantly improves and improve the crisp quality of vegetables fish-skin.
Compared with prior art, the beneficial effects of the present invention are: fish of (1) present invention addition containing high anti-freezing protein content
Skin enzymolysis liquid, and combination can form the hydrophilic gels such as the curdlan, xanthan gum and starch of high stability topology gel structure
Body can prevent the dissolution and thermal denaturation of antifreeze protein, significantly improve the water-retaining property and cryoprotective effects of system；(2) opening up described in
The crisp soluble pigment of vegetables fish-skin can also be embedded by flutterring gel structure --- carrotene, it is secondary further combined with high steam
Molding can avoid directly contacting with water, pigment thus prevented to dissolve out, and can effectively inhibit the crisp processing of vegetables fish-skin and store
In journey the problems such as fugitive color；(3) the crisp crust ice water of vegetables fish-skin uses IQF quick freezing finished product after precooling, and can reduce ice crystal
Formation and to cortical tissue's structural damage.
Detailed description of the invention
Fig. 1 is the heat stagnation activity figure (DSC heat flow curve figure) of red coat antifreeze protein used in embodiment, wherein a) to be freeze proof
The temperature lift-down curve of albumen and BSA；It b) is the DSC heat flow curve figure of Fish skin antifreeze protein.
Specific embodiment
In order to make content of the present invention easily facilitate understanding, With reference to embodiment to of the present invention
Technical solution is described further, but the present invention is not limited only to this.
Red coat fish-skin enzymolysis liquid the preparation method comprises the following steps: red coat fish-skin is mixed with alkali protease by weight 32:1
Afterwards, 147 min are digested under conditions of being 9 in 50 DEG C, pH；The content of red coat Fish skin antifreeze protein is in gained fish-skin enzymolysis liquid
49.25% ± 1.34%, heat stagnation activity is 1.2 DEG C.
Embodiment 1
1) 55 parts by weight of minced fillet, 5 parts by weight of carrot juice, 5 parts by weight of starch, 1 parts by weight of curdlan, xanthan are weighed according to the ratio
0.5 parts by weight of glue, 2 parts by weight of red coat fish-skin enzymolysis liquid, 27 parts by weight of 2.5 parts by weight of salt, 2 parts by weight of white sugar and water；
2) minced fillet is placed in high-speed vacuum cutmixer, salt is added, is cut with the revolving speed of 1800r/min and mixes 7min；
3) after carrot juice and white sugar being added in the minced fillet slurry that step (1) obtains, 3min is stirred with the revolving speed of 2100 r/min；
4) red coat fish-skin enzymolysis liquid, curdlan, xanthan gum and starch are pre-added in water, magnetic agitation 30min
Make it after mixing, be added in the vegetable fish gruel slurry that step 2 obtains, 8min is stirred with the revolving speed of 1600 r/min, is obtained
Crust slurry is pressed into crust using drum-type noodle press；
5) by the further high steam post forming of crust in step (3), the pressure of high steam is 0.8Mpa, and saturation is steamed
Stripping temperature is 175 DEG C, and the processing time is 3min；
6) using IQF quick freezing after the crust ice water for obtaining step (4) precools, freezing after vacuum packaging is obtained
The crisp skin material of vegetables fish-skin.
Embodiment 2
1) 55 parts by weight of minced fillet, 5 parts by weight of carrot juice, 5 parts by weight of starch, 1 parts by weight of curdlan, xanthan are weighed according to the ratio
1 parts by weight of glue, 2 parts by weight of red coat fish-skin enzymolysis liquid, 26.5 parts by weight of 2.5 parts by weight of salt, 2 parts by weight of white sugar and water；
2) minced fillet is placed in high-speed vacuum cutmixer, salt is added, is cut with the revolving speed of 2100r/min and mixes 3min；
3) after carrot juice and white sugar being added in the minced fillet slurry that step (1) obtains, 3min is stirred with the revolving speed of 2100 r/min；
4) red coat fish-skin enzymolysis liquid, curdlan, xanthan gum and starch are pre-added in water, magnetic agitation 50min
Make it after mixing, be added in the vegetable fish gruel slurry that step 2 obtains, 10min is stirred with the revolving speed of 1800 r/min, is obtained
To crust slurry, crust is pressed into using drum-type noodle press；
5) by the further high steam post forming of crust in step (3), the pressure of high steam is 0.8Mpa, and saturation is steamed
Stripping temperature is 175 DEG C, and the processing time is 3min；
6) using IQF quick freezing after the crust ice water for obtaining step (4) precools, freezing after vacuum packaging is obtained
The crisp skin material of vegetables fish-skin.
Embodiment 3
1) 55 parts by weight of minced fillet, 5 parts by weight of carrot juice, 5 parts by weight of starch, 1 parts by weight of curdlan, xanthan are weighed according to the ratio
1 parts by weight of glue, 3 parts by weight of red coat fish-skin enzymolysis liquid, 25.5 parts by weight of 2.5 parts by weight of salt, 2 parts by weight of white sugar and water；
2) minced fillet is placed in high-speed vacuum cutmixer, salt is added, is cut with the revolving speed of 2100r/min and mixes 3min；
3) after carrot juice and white sugar being added in the minced fillet slurry that step (1) obtains, 3min is stirred with the revolving speed of 2100 r/min；
4) red coat fish-skin enzymolysis liquid, curdlan, xanthan gum and starch are pre-added in water, magnetic agitation 50min
Make it after mixing, be added in the vegetable fish gruel slurry that step 2 obtains, 10min is stirred with the revolving speed of 1800 r/min, is obtained
To crust slurry, crust is pressed into using drum-type noodle press；
5) by the further high steam post forming of crust in step (3), the pressure of high steam is 0.8Mpa, and saturation is steamed
Stripping temperature is 175 DEG C, and the processing time is 3min；
6) using IQF quick freezing after the crust ice water for obtaining step (4) precools, freezing after vacuum packaging is obtained
The crisp skin material of vegetables fish-skin.
Comparative example 1
Other with embodiment 3, the difference is that, omit step (1) and (4) in curdlan and xanthan gum addition.
Comparative example 2
Other with embodiment 3, the difference is that, omit step (1) and (4) in red coat fish-skin enzymolysis liquid addition.
Comparative example 3
Other with embodiment 3, the difference is that, omit step (5) mesohigh secondary steam molding, replace with boiling water bath boiling
Molding, digestion time 10min.
Comparative example 4
Other with embodiment 3, the difference is that, omit step (6) in IQF quick freezing, directly vacuum packaging after freeze
Preservation.
To progress performance survey after the crisp multigelation of the vegetables fish-skin of 1 ~ embodiment of embodiment 3 and 1 ~ comparative example of comparative example 45 times
Examination, the results are shown in Table 1.
Table 1
As can be known from the results of Table 1, the crisp water retention property of vegetables fish-skin prepared by the present invention it is good, it is elastic it is high, cryoprotective effects are strong, are not easy to take off
Color, and product have high protein, high dietary-fiber, low fat nutritive peculiarity.It can from the result of 1 ~ comparative example of comparative example 4
Out, it interacts between each component of the present invention and each process, coordinate synergy, high-quality can not be made by omitting any of them
Vegetables fish-skin it is crisp.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (4)
1. a kind of processing method for improving the crisp crust quality of vegetables fish-skin, characterized by the following steps:
1) minced fillet is placed in high-speed vacuum cutmixer, salt is added, is cut with the revolving speed of 1800~2100r/min and mixes 3~7min；
2) after carrot juice and white sugar being added, 2~3min is stirred with the revolving speed of 1800~2100 r/min；
3) fish-skin enzymolysis liquid, curdlan, xanthan gum and starch are previously added in water, step is added to after being uniformly mixed
In the rapid minced fillet slurry 2) obtained, 5~10min is stirred with the revolving speed of 1500~1800 r/min, crust slurry is obtained, by crust
Slurry is pressed into crust with drum-type noodle press；
4) crust for obtaining step 3) carries out post forming using high steam；
5) freezed after precooling the crust ice water that step 4) obtains using IQF, obtain the crisp crust of vegetables fish-skin, vacuum packet
Freezing after dress.
2. the processing method according to claim 1 for improving the crisp crust quality of vegetables fish-skin, it is characterised in that: raw materials used
It is calculated by weight as: 45-60 parts of minced fillet, 5-10 parts of carrot juice, 5-8 parts of starch, 0.5-1 parts of curdlan, xanthan gum
0.5-1 parts, 1-3 parts of fish-skin enzymolysis liquid, 2-3 parts of salt, 1-2 parts of white sugar and 10-30 parts of water.
3. the processing method according to claim 1 or 2 for improving the crisp crust quality of vegetables fish-skin, it is characterised in that: described
Fish-skin enzymolysis liquid is enzyme under conditions of being 9 in 50 DEG C, pH after mixing red coat fish-skin by weight 32:1 with alkali protease
Solve 147 min.
4. the processing method according to claim 1 for improving the crisp crust quality of vegetables fish-skin, it is characterised in that: step 4) institute
The pressure for stating high steam is 0.8Mpa, and saturated-steam temperature is 175 DEG C, and the processing time is 1~3min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910636919.2A CN110226719A (en) | 2019-07-15 | 2019-07-15 | A kind of processing method improving the crisp crust quality of vegetables fish-skin |
Applications Claiming Priority (1)
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| CN112515156A (en) * | 2020-12-10 | 2021-03-19 | 湖南隆森生物科技有限公司 | Compound thickener for areca nut marinating process and application thereof |
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Application publication date: 20190913 |