CN110638002A - Preparation method of sargassum fusiforme composite frozen food and sargassum fusiforme composite frozen food - Google Patents
Preparation method of sargassum fusiforme composite frozen food and sargassum fusiforme composite frozen food Download PDFInfo
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- CN110638002A CN110638002A CN201910978001.6A CN201910978001A CN110638002A CN 110638002 A CN110638002 A CN 110638002A CN 201910978001 A CN201910978001 A CN 201910978001A CN 110638002 A CN110638002 A CN 110638002A
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- sargassum fusiforme
- frozen food
- composite frozen
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Classifications
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
The invention discloses a preparation method of sargassum fusiforme composite frozen food and the sargassum fusiforme composite frozen food, and the preparation process comprises the following steps: pretreating, removing fishy smell, keeping crisp, performing anti-freezing treatment, seasoning, pickling, filling, cooking, quick-freezing and packaging. The invention has the following advantages and effects: the sargassum fusiforme composite frozen food prepared by the method has little loss of nutrient substances, neutralizes the mouthfeel and texture of meat and seaweed, shapes the dried bean curd and the dried bamboo shoots, has richer mouthfeel and taste, contains 18 important amino acids (including 8 essential amino acids which can not be synthesized by human bodies) and 14 important trace elements which are provided by the sargassum fusiforme and are required by the human bodies, supplements a large amount of meat protein, has high nutritional and health-care values, is a quick-frozen product, can enable the sargassum fusiforme to break the regional limitation, is convenient to transport, has extremely high applicability and popularization, and greatly improves the economic benefit of the sargassum fusiforme.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of sargassum fusiforme composite frozen food and the sargassum fusiforme composite frozen food.
Background
Sargassum fusiforme (sargassum), also known as antler tips and seaweed sprouts, is a perennial warm-natured seaweed which is a heterotrophic strain of the species Heteropappus, and belongs to the family Sargassaceae of the order Fucales of the Phaeophyta phylum. Sargassum fusiforme contains a large amount of carbohydrates including three sargassum fusiforme polysaccharides (algin, fucoidan and algin starch) and dietary fibers, 18 important amino acids (including 8 amino acids essential to human body) required by human body, 14 important mineral substances and trace elements, wherein the contents of iodine and calcium are high, and in addition to palmitic acid content, the contents of unsaturated fatty acids such as arachidonic acid and a small amount of EPA and DHA are high in fatty acids, and two vitamins of fat solubility and water solubility are rich in type and quantity in sargassum fusiforme. Therefore, the sargassum fusiforme is a seaweed food with low calorie, low fat, high protein, high dietary fiber and rich mineral elements, and has high development and utilization values. Since the fishermen living in coastal areas in China have eating habits of frying sargassum fusiforme, cooking soup and cooling, and the sargassum fusiforme is also used as a medicinal dish, and the modern medical research shows that: the Cyrtymenia Sparsa has effects of regulating thyroid, resisting blood coagulation, lowering blood pressure, reducing blood lipid and blood glucose, enhancing activity of cell superoxide dismutase and catalase, and promoting immunity. A large number of researches show that the blood sugar reducing effect of sargassum fusiforme is mainly related to sargassum fusiforme polysaccharide and dietary fiber. The sargassum fusiforme contains a large amount of dietary fibers, namely algin, seaweed starch, cellulose and hemicellulose, has high water binding capacity, is closely related to sugar metabolism in a human body, and has a certain blood sugar reducing effect.
The sargassum fusiforme can be made into various dishes, and can also be purchased to be quick-frozen for eating, but no sargassum fusiforme composite frozen food is available in the market, wherein the sargassum fusiforme is added into other fillings to be made into mixed fillings and is wrapped and molded by a wrapper. As is well known, quick frozen products such as dumplings have a wide range of applicability: chafing dish, spicy soup, and Kantong boiling. The Sargassum fusiforme composite frozen food can solve the problem of regional limitation of Sargassum fusiforme, improve the application range, the acceptance and the selectivity of the public and the economic applicability of the Sargassum fusiforme.
Disclosure of Invention
The invention aims to provide a method for preparing a sargassum fusiforme composite frozen food with wide applicability, high public acceptance and selectivity and good economic applicability
The technical purpose of the invention is realized by the following technical scheme:
a preparation method of a Sargassum fusiforme composite frozen food comprises the following processing steps:
(1) pretreatment: soaking and softening sargassum fusiforme, and draining for later use;
(2) removing fishy smell: removing fishy smell of the sargassum fusiforme treated in the step (1) by using fishy smell removing liquid containing ginger and dried orange peel;
(3) keeping brittleness: putting the sargassum fusiforme treated in the step (2) into a crispness-keeping solution containing calcium carbonate and pectin methylesterase, soaking for 8-10h, taking out and draining;
(4) and (3) anti-freezing treatment: placing fresh meat in a vacuum chopper mixer, chopping at a high speed until no particles exist, adding phosphate and salt, continuously chopping until uniform and sticky meat paste is formed, then adding carboxymethyl cellulose, polydextrose, sucrose and xanthan gum, chopping at a low speed for 1-3 min, mixing uniformly, adding cheese particles and the processed sargassum fusiforme in the step (3), and chopping at a low speed uniformly to prepare stuffing;
(5) seasoning and pickling: adding the sargassum fusiforme treated in the step (4) into a low-temperature tank, then adding salt, white granulated sugar, monosodium glutamate, chili powder and ginger, stirring and mixing uniformly, and pickling for 4-6 h;
(6) filling and cooking: filling the stuffing in the step (5) into the bean curd sheets by a filling machine, fastening and sealing, then steaming at 95-100 ℃ for 8-10 min, and cooling;
(7) quick-freezing and packaging: and (4) quickly freezing and packaging the cooled product in the step (6), and freezing and preserving at the temperature below-18 ℃.
Further setting the following steps: the mass percentages of the ginger and the dried orange peel in the fishy smell removing liquid in the step (2) are respectively 1-5% and 0.5-2%.
Further setting the following steps: the ginger and the dried orange peel can be replaced by 1-5% of liquorice, nutmeg or cassia bark by mass percentage.
Further setting the following steps: the mass percent of the calcium carbonate in the step (3) is 0.05-0.5%, the dosage of the pectin methylesterase is 3000-10000U/L, and the PH and the temperature of the brittleness-keeping liquid in the step (3) are respectively 4-6 and 15-75 ℃.
Further setting the following steps: the contents of the carboxymethyl cellulose, the polydextrose, the sucrose and the xanthan gum in the step (4) are 1.5%, 4.0%, 3.0% and 2.0% respectively in percentage by mass. .
Further setting the following steps: in the step (5), 30-120g, 10-30g, 3-8g and 20-60g of salt, white granulated sugar, monosodium glutamate, chili powder and ginger are respectively used for every 500g of sargassum fusiforme.
Further setting the following steps: and (6) pricking and sealing the dried bean curd skin by using dried bamboo shoots.
Further setting the following steps: the mass ratio of the crisp-keeping liquid to the sargassum fusiforme in the step (3) is 1:1, 2: 1 or 2.5: 1.
Further setting the following steps: the temperature of the low-temperature tank is kept between-5 ℃ and 5 ℃.
Another object of the present invention is to provide a composite frozen food of sargassum fusiforme, which is prepared by the above method.
The invention has the advantages that:
(1) the sargassum fusiforme is subjected to fishy smell removal, crispness preservation and seasoning, and a unique formula is adopted, so that the purposes of fishy smell removal, crispness preservation and seasoning are achieved, and meanwhile, simple materials and fewer food additives are adopted, so that the sargassum fusiforme has taste which is in line with the public and has refreshing taste experience, the taste of the sargassum fusiforme is fully kept, and the nutrient substances of the sargassum fusiforme are greatly kept;
(2) exogenous pectin methylesterase is added, pectin in the raw materials can be converted into pectic acid under the action of enzyme, the content of calcium pectate is increased under the condition of calcium salt, and the brittleness of the sargassum fusiforme is greatly improved;
(3) in the anti-freezing treatment, the composite anti-freezing agent is used and is a harmless additive, the amount of the additive is very small, the edible quality of the product is effectively improved, and the product is easy to store and transport;
(4) mixing the sargassum fusiforme and the meat, matching meat with vegetables to accord with the rule of balanced diet, processing the meat into meat paste, facilitating the forming, having the tastes of dense meat and crisp sargassum fusiforme, heating the sargassum fusiforme and the meat before quick-freezing, enabling nutrient substances in the sargassum fusiforme to permeate into the meat paste, locking the nutrition by the meat paste, soaking the sargassum fusiforme in meat juice in the heating process to enable the sargassum fusiforme to have meat fragrance, not only solving the greasiness of the meat, but also enabling the sargassum fusiforme not to be single-thin in taste;
(5) the dried bean curd skin and the dried bamboo shoots have extremely high toughness and the capability of adsorbing soup, are used as skins and are tied up, so that finished products have strong strength and are not easy to damage in the processing process, the effect is also well reflected in the transportation process, the whole product can be eaten, and the taste and the flavor are very rich in level.
In conclusion, the Sargassum fusiforme composite frozen food prepared by the method has little loss of nutrient substances, neutralizes the taste and texture of meat and seaweed, is molded by the dried bean curd sheets and the dried bamboo shoots, has richer taste, contains 18 important amino acids (including 8 essential amino acids which can not be synthesized by human bodies) and 14 important trace elements which are provided by the Sargassum fusiforme and are needed by human bodies, supplements a large amount of meat protein, has high nutritional and health-care values, is a quick-frozen product, can break the regional limitation of the Sargassum fusiforme, is convenient to transport, has extremely high applicability and popularization, and greatly improves the economic benefit of the Sargassum fusiforme.
Detailed Description
The present invention is described in detail below with reference to specific examples, but the use and purpose of the exemplary embodiments are merely to exemplify the present invention, and do not set forth any limitation on the actual scope of the present invention in any form, and the scope of the present invention is not limited thereto.
Example 1
Firstly, processing steps of sargassum fusiforme composite stuffing are as follows:
(1) pretreatment: soaking 500g of air-dried sargassum fusiforme for softening, and draining;
(2) removing fishy smell: the fishy smell is covered by adopting the conversion of spices such as ginger, dried orange peel and the like, and the formula of the fishy smell removing liquid is as follows: 1% of ginger and 0.5% of dried orange peel;
(3) keeping brittleness: the treatment is carried out by adopting 1000g of crisp-keeping liquid containing calcium carbonate and pectin methylesterase, and the specific formula is as follows: 0.05% of calcium carbonate and 10000U/L of pectin methylesterase, wherein the pH is 4, and the temperature is kept at 15 ℃; soaking the processed Cyrtymenia Sparsa in the solution for 8 hr, taking out, and draining;
(4) an anti-freezing process: placing fresh pork in a vacuum cutting and mixing machine, cutting at high speed until no particles exist, adding a proper amount of composite phosphate and salt, cutting at high speed until meat paste is uniform and sticky, adding 1.5% of carboxymethyl cellulose, 4.0% of polydextrose, 3.0% of sucrose and 2.0% of xanthan gum, cutting at low speed for 1min, mixing uniformly, adding cheese particles, and cutting pickled sargassum fusiforme at low speed for uniform mixing for later use;
(5) seasoning and pickling: 20g of table salt, 10g of white granulated sugar, 10g of monosodium glutamate, 3g of chili powder and 20g of ginger, and uniformly stirring the raw materials and the mixture of the sargassum fusiforme, putting the mixture into a low-temperature tank, and pickling the mixture for 4 hours at the temperature of 5 ℃;
secondly, a skin forming process:
(1) filling the stuffing into a filling machine, filling the stuffing into the bean curd sheets with the gram weight of 30g, and then tying the openings with dried bamboo shoots;
(2) cooking: steaming the obtained product at 95 deg.C for 8min until the central temperature reaches 85 deg.C, and cooling;
(3) quick-freezing and packaging, namely quickly freezing and packaging the cooled product, and freezing and preserving at the temperature below 18 ℃ below zero.
The sargassum fusiforme composite frozen food is prepared by the steps.
Example 2
Firstly, processing steps of sargassum fusiforme composite stuffing are as follows:
(1) pretreatment: soaking 500g of air-dried sargassum fusiforme for softening, and draining;
(2) removing fishy smell: the fishy smell is covered by adopting the conversion of spices such as ginger, dried orange peel and the like, and the formula of the fishy smell removing liquid is as follows: 3% of ginger and 1% of dried orange peel;
(3) keeping brittleness: the treatment is carried out by adopting 500g of crispness-keeping liquid containing calcium carbonate and pectin methylesterase, and the specific formula is as follows: 0.5 percent of calcium carbonate and 3000U/L of pectin methylesterase, the pH is 5, and the temperature is kept at 55 ℃; soaking the processed Cyrtymenia Sparsa in the solution for 9 hr, taking out, and draining;
(4) an anti-freezing process: placing fresh pork in a vacuum cutting and mixing machine, cutting at high speed until no particles exist, adding a proper amount of composite phosphate and salt, cutting at high speed until meat paste is uniform and sticky, adding 1.5% of carboxymethyl cellulose, 4.0% of polydextrose, 3.0% of sucrose and 2.0% of xanthan gum, cutting at low speed for 1min, mixing uniformly, adding cheese particles, and cutting pickled sargassum fusiforme at low speed for uniform mixing for later use;
(5) seasoning and pickling: 120g of table salt, 30g of white granulated sugar, 30g of monosodium glutamate, 8g of chili powder and 60g of ginger, and the mixture of the raw materials and the sargassum fusiforme is uniformly stirred and put into a low-temperature tank to be pickled for 5 hours at the temperature of minus 5 ℃;
secondly, a skin forming process:
(1) filling the stuffing into a filling machine, filling into the bean curd skin with the gram weight of 35g, and then tying with dried bamboo shoots;
(2) cooking: steaming the obtained product at 100 deg.C for 9min until the central temperature reaches 90 deg.C, and cooling;
(3) quick-freezing and packaging, namely quickly freezing and packaging the cooled product, and freezing and preserving at the temperature below 18 ℃ below zero.
The sargassum fusiforme composite frozen food is prepared by the steps.
Example 3
Firstly, processing steps of sargassum fusiforme composite stuffing are as follows:
(1) pretreatment: soaking 500g of sargassum fusiforme for softening, and draining;
(2) removing fishy smell: the fishy smell is covered by adopting the conversion of spices such as ginger, dried orange peel and the like, and the formula of the fishy smell removing liquid is as follows: 5% of ginger and 2% of dried orange peel;
(3) keeping brittleness: 1250g of crisp-keeping liquid containing calcium carbonate and pectin methylesterase is adopted for treatment, and the specific formula is as follows: 0.5 percent of calcium carbonate and 8100U/L of pectin methylesterase, the pH is 6, and the temperature is kept at 75 ℃; soaking the processed Cyrtymenia Sparsa in the solution for 10 hr, taking out, and draining;
(4) an anti-freezing process: placing fresh pork in a vacuum cutting and mixing machine, cutting at high speed until no particles exist, adding a proper amount of composite phosphate and salt, cutting at high speed until meat paste is uniform and sticky, adding 1.5% of carboxymethyl cellulose, 4.0% of polydextrose, 3.0% of sucrose and 2.0% of xanthan gum, cutting at low speed for 3min, mixing uniformly, adding cheese particles, and cutting pickled sargassum fusiforme at low speed for uniform mixing for later use;
(5) seasoning and pickling: 100g of table salt, 10g of white granulated sugar, 10g of monosodium glutamate, 3g of chili powder and 20g of ginger, and uniformly stirring the raw materials and the mixture of the sargassum fusiforme, and putting the mixture into a low-temperature tank to be pickled for 6 hours at the temperature of 5 ℃;
secondly, a skin forming process:
(1) filling the stuffing into a filling machine, filling into the bean curd skin with the gram weight of 35g, and then tying with dried bamboo shoots;
(2) cooking: steaming the obtained product at 100 deg.C for 10min until the central temperature reaches 90 deg.C, and cooling;
(3) quick-freezing and packaging, namely quickly freezing and packaging the cooled product, and freezing and preserving at the temperature below 18 ℃ below zero.
The sargassum fusiforme composite frozen food is prepared by the steps.
It should be noted that in examples 1 to 3, the ginger and the dried orange peel in the fishy smell removing solution can be replaced by 1 to 5% of liquorice, netmeg or cinnamon, the skin of soya-bean milk can be replaced by dough skin, cake skin, fish skin and animal casing, the dried bamboo shoots can be replaced by cotton rope, leek and shredded palm, and the pork can be replaced by beef, mutton, fish and other meat.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art will appreciate that they may still make modifications to the technical solutions described in the foregoing embodiments, or may make equivalents to some or all of the technical features; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A manufacturing method of a sargassum fusiforme composite frozen food is characterized by comprising the following steps: the method comprises the following processing steps:
(1) pretreatment: soaking and softening sargassum fusiforme, and draining for later use;
(2) removing fishy smell: removing fishy smell of the sargassum fusiforme treated in the step (1) by using fishy smell removing liquid containing ginger and dried orange peel;
(3) keeping brittleness: putting the sargassum fusiforme treated in the step (2) into a crispness-keeping solution containing calcium carbonate and pectin methylesterase, soaking for 8-10h, taking out and draining;
(4) and (3) anti-freezing treatment: placing fresh meat in a vacuum chopper mixer, chopping at a high speed until no particles exist, adding phosphate and salt, continuously chopping until uniform and sticky meat paste is formed, then adding carboxymethyl cellulose, polydextrose, sucrose and xanthan gum, chopping at a low speed for 1-3 min, mixing uniformly, adding cheese particles and the processed sargassum fusiforme in the step (3), and chopping at a low speed uniformly to prepare stuffing;
(5) seasoning and pickling: adding the sargassum fusiforme treated in the step (4) into a low-temperature tank, then adding salt, white granulated sugar, monosodium glutamate, chili powder and ginger, stirring and mixing uniformly, and pickling for 4-6 h;
(6) filling and cooking: filling the stuffing in the step (5) into the bean curd sheets by a filling machine, fastening and sealing, then steaming at 95-100 ℃ for 8-10 min, and cooling;
(7) quick-freezing and packaging: and (4) quickly freezing and packaging the cooled product in the step (6), and freezing and preserving at the temperature below-18 ℃.
2. The method for preparing a sargassum fusiforme composite frozen food according to claim 1, wherein the method comprises the following steps: the mass percentages of the ginger and the dried orange peel in the fishy smell removing liquid in the step (2) are respectively 1-5% and 0.5-2%.
3. The method for preparing a sargassum fusiforme composite frozen food as claimed in claim 2, wherein the method comprises the following steps: the ginger and the dried orange peel can be replaced by 1-5% of liquorice, nutmeg or cassia bark by mass percentage.
4. The method for preparing a sargassum fusiforme composite frozen food according to claim 1, wherein the method comprises the following steps: the mass percent of the calcium carbonate in the step (3) is 0.05-0.5%, the dosage of the pectin methylesterase is 3000-10000U/L, and the PH and the temperature of the brittleness-keeping liquid in the step (3) are respectively 4-6 and 15-75 ℃.
5. The method for preparing a sargassum fusiforme composite frozen food according to claim 1, wherein the method comprises the following steps: the contents of the carboxymethyl cellulose, the polydextrose, the sucrose and the xanthan gum in the step (4) are 1.5%, 4.0%, 3.0% and 2.0% respectively in percentage by mass.
6. The method for preparing a sargassum fusiforme composite frozen food according to claim 1, wherein the method comprises the following steps: in the step (5), every 500g of the sargassum fusiforme respectively contains 30-120g of salt, 10-30g of white granulated sugar, 10-30g of monosodium glutamate, 3-8g of chili powder and 20-60g of ginger.
7. The method for preparing a sargassum fusiforme composite frozen food according to claim 1, wherein the method comprises the following steps: and (6) pricking and sealing the dried bean curd skin by using dried bamboo shoots.
8. The method for preparing a sargassum fusiforme composite frozen food according to claim 1, wherein the method comprises the following steps: the mass ratio of the crisp-keeping liquid to the sargassum fusiforme in the step (3) is 1:1, 2: 1. or 2.5: 1.
9. The method for preparing a sargassum fusiforme composite frozen food according to claim 1, wherein the method comprises the following steps: the temperature of the low-temperature tank is kept between-5 ℃ and 5 ℃.
10. A sargassum fusiforme composite frozen food is characterized in that: manufactured by any one of the methods of claims 1-9.
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| CB03 | Change of inventor or designer information | ||
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Inventor after: Dai Luyi Inventor after: Wu Sinan Inventor after: Lin Shengli Inventor after: Xu Yangli Inventor after: Ye Jian Inventor after: Zheng Xiaojie Inventor after: Su Laijin Inventor after: Wang Mengting Inventor after: Liu Kaikai Inventor after: Wang Qingzhou Inventor before: Dai Luyi Inventor before: Lin Shengli Inventor before: Xu Yangli Inventor before: Ye Jian Inventor before: Zheng Xiaojie Inventor before: Su Laijin |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200103 |