CN111296823A - Food quality composite improver and application thereof in fish bone paste additive food - Google Patents
Food quality composite improver and application thereof in fish bone paste additive food Download PDFInfo
- Publication number
- CN111296823A CN111296823A CN202010184855.XA CN202010184855A CN111296823A CN 111296823 A CN111296823 A CN 111296823A CN 202010184855 A CN202010184855 A CN 202010184855A CN 111296823 A CN111296823 A CN 111296823A
- Authority
- CN
- China
- Prior art keywords
- mackerel
- parts
- stuffing
- food
- fishbone
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000002131 composite material Substances 0.000 title claims abstract description 56
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 46
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 239000002639 bone cement Substances 0.000 title claims abstract description 28
- 239000000654 additive Substances 0.000 title claims abstract description 7
- 230000000996 additive effect Effects 0.000 title claims abstract description 7
- 241000269821 Scombridae Species 0.000 claims abstract description 67
- 235000020640 mackerel Nutrition 0.000 claims abstract description 67
- 235000019688 fish Nutrition 0.000 claims abstract description 45
- 239000003607 modifier Substances 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 229920000388 Polyphosphate Polymers 0.000 claims abstract description 27
- 239000001205 polyphosphate Substances 0.000 claims abstract description 27
- 235000011176 polyphosphates Nutrition 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 239000010452 phosphate Substances 0.000 claims abstract description 20
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 19
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 19
- 235000010485 konjac Nutrition 0.000 claims abstract description 19
- 239000012138 yeast extract Substances 0.000 claims abstract description 19
- 238000007710 freezing Methods 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 235000014102 seafood Nutrition 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 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 abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000014103 egg white Nutrition 0.000 claims abstract description 9
- 210000000969 egg white Anatomy 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 244000000383 Allium odorum Species 0.000 claims abstract description 7
- 235000018645 Allium odorum Nutrition 0.000 claims abstract description 7
- 235000005338 Allium tuberosum Nutrition 0.000 claims abstract description 7
- 241001622901 Scomberomorus commerson Species 0.000 claims description 29
- 241000209140 Triticum Species 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 19
- 210000000988 bone and bone Anatomy 0.000 claims description 18
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 8
- 240000000467 Carum carvi Species 0.000 claims description 7
- 235000005747 Carum carvi Nutrition 0.000 claims description 7
- 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 claims description 7
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 6
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 6
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 6
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 6
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 6
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 6
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 6
- 239000001488 sodium phosphate Substances 0.000 claims description 6
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 6
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 6
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 6
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 6
- 235000019801 trisodium phosphate Nutrition 0.000 claims description 6
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 230000001877 deodorizing effect Effects 0.000 claims description 4
- 235000019797 dipotassium phosphate Nutrition 0.000 claims description 4
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 4
- 241000237502 Ostreidae Species 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000020636 oyster Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000017550 sodium carbonate Nutrition 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 240000006108 Allium ampeloprasum Species 0.000 claims description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 24
- 235000019634 flavors Nutrition 0.000 abstract description 23
- 238000003860 storage Methods 0.000 abstract description 17
- 235000019640 taste Nutrition 0.000 abstract description 17
- 244000247812 Amorphophallus rivieri Species 0.000 abstract description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract description 16
- 239000000252 konjac Substances 0.000 abstract description 16
- 239000000047 product Substances 0.000 abstract description 15
- 238000012545 processing Methods 0.000 abstract description 14
- 235000013312 flour Nutrition 0.000 abstract description 13
- 239000006227 byproduct Substances 0.000 abstract description 7
- 244000018436 Coriandrum sativum Species 0.000 abstract description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 34
- 238000000034 method Methods 0.000 description 27
- 238000011156 evaluation Methods 0.000 description 21
- 230000008569 process Effects 0.000 description 19
- 206010016807 Fluid retention Diseases 0.000 description 15
- 230000001953 sensory effect Effects 0.000 description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- 239000011575 calcium Substances 0.000 description 7
- 229910052791 calcium Inorganic materials 0.000 description 7
- 239000000523 sample Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000019583 umami taste Nutrition 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
- 238000011161 development Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 150000002576 ketones Chemical class 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000011593 sulfur Substances 0.000 description 3
- 229910052717 sulfur Inorganic materials 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000019733 Fish meal Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000004467 fishmeal Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 150000002432 hydroperoxides Chemical class 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZQBZAOZWBKABNC-UHFFFAOYSA-N [P].[Ca] Chemical compound [P].[Ca] ZQBZAOZWBKABNC-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940069978 calcium supplement Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Images
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- 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
- 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
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a food quality composite modifier and application thereof in fish bone paste additive food, wherein the food quality composite modifier comprises a yeast extract, wheat phosphate monoester starch, konjac flour and polyphosphate; the boiled dumpling stuffing containing mackerel stuffing is prepared from mackerel minced fillet, superfine fishbone paste, egg white, diced fat meat, Chinese chives, coriander, salt, white sugar, monosodium glutamate, water, ginger juice, cooking wine, white pepper powder, light soy sauce, seafood juice, vegetable oil and a quality composite modifier according to a certain proportion. By adding the fishbone paste into the food, the utilization rate of fishbone which is a byproduct of aquatic product processing is improved; meanwhile, by adding the food quality composite modifier into the fishbone paste adding food, the technical problems that the taste of the mackerel dumpling or other fishbone paste adding food is influenced after the fishbone paste is added, and the stuffing of the mackerel dumpling loses water and loses flavor due to the addition and freezing storage of the fishbone paste are effectively solved.
Description
Technical Field
The invention relates to the technical field of deep processing of aquatic products, in particular to a food quality composite improver and application thereof in fishbone paste additive food.
Background
With the rapid development of the aquatic product processing industry and the increasing expansion of the industrial scale, the yield of aquatic product processing byproducts is larger and larger, and the development and utilization of the aquatic product processing byproducts draw high attention to the industry. The fish bone steak is one of main byproducts generated in the processing process of fish products, and accounts for about 15 percent of the whole fish. Due to the lack of corresponding fine and deep processing technology, the processing byproducts such as the fish bone steaks are often sold to fish meal factories at low price, and the processing byproducts are simply made into low-added-value products such as fish meal, fertilizers and the like, thereby affecting the enterprise benefit and wasting food resources. The development of economical and practical fishbone steak processing technology and products improves the utilization rate and added value of the fishbone steak, and the fishbone steak processing technology and the products become the urgent technical requirements of numerous aquatic product processing enterprises.
In recent years, attention has been paid to the development of bone paste and bone paste foods. The bone paste food is prepared by taking fresh bones as raw materials, crushing the fresh bones into bone paste, and processing the bone paste into the food, is easy to absorb because the calcium-phosphorus ratio of the bone paste is close to that of a human body, is a good product for supplementing calcium for people, and is popular in Japan, European and American countries. The fish bone has calcium content as high as 4150mg/100g, and is a natural calcium supplement and an ideal raw material for developing bone paste food. Related researches have been carried out to process the fish bone steaks into the fish bone paste and the bone paste food, mainly focusing on the aspect of minced fillet products such as bone paste fish balls and bone paste fish sausages, and the calcium content of the food can be greatly improved after the fish bone paste is added, but if the adding amount of the fish bone paste is too large, the fineness, the palatability and the taste of the food are influenced, so that the adding amount of the fish bone paste is not too large.
The dumplings are Chinese characteristic traditional food, have reasonable compatibility of total nutrient components, are delicious and tasty, are deeply favored by consumers of Chinese and Chinese in the world, and particularly the dumplings made of seafood are more popular with Qingmi of people. In recent years, with the continuous improvement of cold chain and refrigeration terminal equipment, the quick-frozen dumpling industry in China has a vigorous development situation. The boiled dumplings stuffed with mackerel are famous and delicious in taste, unique in characteristics, nutritional and healthy, and are eaten by Shandong and the like.
The novel calcium-rich seafood dumpling is developed by adding the fishbone paste into the Spanish mackerel dumpling stuffing, so that the quick-frozen dumpling 'quick-run' can be carried, the large-scale and high-value utilization of fishbones is realized, meanwhile, the seafood dumpling variety can be enriched, the nutritional value is improved, the calcium can be supplemented to consumers from daily diet, and the market prospect is wide. But the water evaporation can occur in the process of freezing and storing the boiled dumplings stuffed with mackerel; sulfur-containing flavor substances generated by degradation of protein in the stuffing, hydroperoxides, aldehydes, ketones, lower fatty acids and the like generated by hydrolysis and oxidation of fat can influence the flavor of the dumplings, so that the palatability of the dumplings is reduced; after adding the fish bone paste in the filling, can aggravate the mince degree of filling, make the filling have the sediment and feel, the water that the fish bone paste can absorb in the filling takes place the inflation moreover to lead to the bright tender degree of dumpling filling to descend, make the dumpling taste rougher simultaneously.
Disclosure of Invention
In order to solve the technical problems, the invention provides a food quality composite modifier and an application thereof in fish bone paste additive food, wherein the quality composite modifier comprises yeast extract, wheat phosphate monoester starch, konjac flour and polyphosphate. By adding the quality composite modifier into the fishbone paste food, the problems of rough taste, reduced palatability and the like caused by adding the fishbone paste can be effectively improved, and the problems of water loss, taste loss and the like caused by adding the fishbone paste and freezing storage can be solved.
One of the technical schemes of the invention is as follows: a food quality composite modifier comprises yeast extract, wheat phosphate monoester starch, rhizoma Amorphophalli powder and polyphosphate; the yeast extract comprises wheat phosphate monoester starch, konjak powder and polyphosphate 1:4-5:1-1.5:1-2 in parts by weight.
Further, the polyphosphate is a compound preparation of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, dipotassium phosphate, trisodium phosphate, potassium chloride, disodium dihydrogen pyrophosphate, potassium dihydrogen phosphate and sodium carbonate, and the weight ratio of each component is as follows: 35% of sodium tripolyphosphate, 17.5% of sodium hexametaphosphate, 10.5% of sodium pyrophosphate, 11% of dipotassium phosphate, 6% of trisodium phosphate, 4% of potassium chloride, 5% of disodium dihydrogen pyrophosphate, 6% of potassium dihydrogen phosphate and 5% of sodium carbonate.
The yeast extract contains a large amount of amino acids, peptides and polypeptides, can obviously enhance the flavor of original proteins in the stuffing, has the functions of giving the flavor and fragrance to the stuffing, relieving the salty taste and sour taste of the product, covering up peculiar smell and the like, enhances the freshness, the delicacy and the mellow feeling of the product, and can improve the slicing performance, so that the tissue is more compact and the section is smoother; the wheat phosphate monoester starch can be used as an emulsifier and a thickener, can effectively improve the water retention rate of the stuffing, increase the freshness and tenderness, and ensure that the stuffing has better taste and stronger biting performance; the konjac flour has good water absorbability and high expansion rate, can form irreversible gel, improves the stuffing agglomeration effect, avoids stuffing dispersion in the boiling process after quick freezing, and simultaneously improves the water retention and water locking performance of the stuffing; the polyphosphate is a water retention agent with strong hydrophilicity, has larger affinity to water, and can well stabilize the water contained in food, so that the polyphosphate can obviously inhibit the fish bone paste from absorbing the water to expand, can effectively seal metal cations, thereby delaying the oxidation of fat in meat products, reducing the rancidity speed of products, enhancing the emulsifying property and the emulsifying stability of an emulsifier, effectively preventing the separation of fat and water, and can prevent the freezing denaturation of minced fillet protein through the combined action with carbohydrate substances. Through repeated adjustment and verification of the weight ratio of the substances, the synergistic effect of the components can be fully exerted when the yeast extract, the wheat phosphate monoester starch, the konjac flour and the polyphosphate are 1:4-5:1-1.5:1-2, so that the optimal water retention and flavor improvement effects are achieved.
The second technical scheme of the invention is as follows: the food quality composite modifier is applied to fish bone paste additive food.
The third technical scheme of the invention is as follows: a Spanish mackerel dumpling added with fishbone paste is characterized in that the dumpling stuffing is composed of the following raw materials in parts by weight: 100-120 parts of mackerel meat, 15-20 parts of fishbone paste, 10-15 parts of egg white, 15-20 parts of fat diced meat, 8-12 parts of Chinese chives, 3-5 parts of caraway, 1.5-2.5 parts of salt, 1-2 parts of white sugar, 1-1.5 parts of monosodium glutamate, 65-75 parts of water, 1-2 parts of ginger juice, 2-3 parts of cooking wine, 0.1-0.3 part of white pepper powder, 1-2 parts of light soy sauce, 0.5-1.5 parts of seafood juice, 8-10 parts of vegetable oil and 5-6 parts of the quality compound modifier. Wherein the quality composite modifier comprises yeast extract, wheat phosphate monoester starch, konjac flour and polyphosphate.
Further, the fishbone paste is prepared by decoloring, deodorizing and superfine grinding frozen fishbone steaks, and the mesh number of the fishbone paste is 150-mesh and 200-mesh.
Furthermore, the seafood juice is composed of one or two of oyster juice, clam juice and fish sauce, and the vegetable oil is composed of peanut oil and sesame oil.
The fourth technical scheme of the invention is as follows: the preparation method of the boiled dumplings stuffed with mackerel comprises the following steps:
1) cleaning fresh Spanish mackerel, removing head, skin and viscera, taking fish, removing fish blood and bony spur, and stirring the cleaned Spanish mackerel meat to obtain Spanish mackerel minced fillet;
2) mincing herba Coriandri and folium Allii tuberosi; cutting fat meat into dices; decolorizing and deodorizing the frozen fishbone steak, and micronizing to obtain fishbone paste with 200 meshes of 150 meshes;
3) adding ginger juice, cooking wine, water, uniformly mixed salt, monosodium glutamate, white sugar, white pepper powder, light soy sauce, seafood juice and egg white into the mackerel minced fillet obtained in the step 1), preparing diced fat meat, minced fish bone and a quality composite modifier obtained in the step 2), and fully stirring the minced caraway, the leek and the vegetable oil obtained in the step 2) until the mixture is uniform to prepare stuffing;
4) wrapping the stuffing obtained in the step 3) into dumpling wrappers, and kneading the stuffing tightly at the periphery to obtain dumplings;
5) carrying out quick-freezing treatment on the dumplings packaged in the step 4);
6) and (3) filling the quick-frozen dumplings treated in the step 5) into a packaging bag, sealing, and refrigerating at low temperature to obtain the boiled dumplings stuffed with mackerel.
Further, the temperature of the Spanish mackerel meat stuffing is kept to be lower than 10 ℃ in the operation process of the steps 1) and 3).
During the preparation process of the minced fillet, the temperature is kept to be lower than 10 ℃, the original freshness of the fish meat can be kept during the preparation process of the minced fillet, the flavor is not changed, and during the blending process of the stuffing, the temperature is kept to be lower than 10 ℃, so that each component in the seasoning and the quality composite modifier can be promoted to fully react with the minced fillet, and therefore, the phenomena that protein is degraded to generate sulfur-containing flavor substances, and fat is hydrolyzed and oxidized to generate hydroperoxide, aldehydes, ketones, lower fatty acid and the like to influence the flavor of dumplings during the preparation process of the stuffing are prevented. The material mixing method and the quality composite modifier act synergistically, so that the prepared boiled dumplings with mackerel stuffing have a more delicious taste.
Further, in the step 5), the freezing temperature is below-30 ℃, and the central temperature of the frozen dumplings is controlled below-18 ℃.
Further, the low-temperature refrigeration temperature in the step 6) is below-18 ℃.
The invention has the beneficial effects that: according to the invention, the fishbone paste has high calcium and phosphorus content and rich nutrition, but the taste and the overall quality of the stuffing are influenced by adding too much fishbone paste, the quality composite modifier comprising yeast extract, wheat phosphate monoester starch, konjac flour and polyphosphate is added into the Spanish mackerel dumpling stuffing added with the fishbone paste, and the content of each component is adjusted, so that the components fully play a synergistic effect: the wheat phosphate monoester starch and the konjac flour have good water absorption capacity, and can effectively improve the water retention and water locking rate of the stuffing; the polyphosphate is a water retention agent with strong hydrophilicity, further enhances the water retention of the stuffing, and can obviously reduce the expansion of the fish bone paste caused by water absorption; meanwhile, the polyphosphate, the wheat phosphate monoester starch and the carbohydrate substances contained in the konjac flour act together, so that the inhibition effect on the reactions of protein denaturation, fat hydrolysis oxidation and the like in the process of freezing and storing the stuffing can be achieved, and the generation of peculiar smell substances influencing the flavor of the stuffing can be effectively reduced; in addition, the yeast extract, the wheat phosphate monoester starch and the konjac flour act together, so that the stuffing can be better combined and agglomerated, the stuffing is more compact, and the mouthfeel is more flexible; in addition, the yeast extract can also endow the stuffing with flavor and aroma, so that the dumpling flavor is better. The quality composite modifier can be applied to not only dumpling fillings, but also all foods added with the fishbone paste, such as fish balls and hams.
By controlling the temperature to be kept below 10 ℃ in the preparation process of the stuffing, each component in the seasoning and the quality composite improver can be promoted to fully react with the minced fillet, so that the problems that the protein is degraded to generate sulfur-containing flavor substances, and the hydrolysis and oxidation of fat generate hydroperoxides, aldehydes, ketones, lower fatty acid and the like to influence the flavor of dumplings are prevented. The material mixing method and the quality composite modifier act synergistically, so that the prepared boiled dumplings with mackerel stuffing have a more delicious taste.
The boiled dumplings stuffed with the mackerel have fine and smooth mouthfeel and delicious taste, the technical problems that the mouthfeel of the boiled dumplings stuffed with the mackerel is influenced after the mashed mackerel is added and the stuffing of the boiled dumplings stuffed with the mackerel loses water and loses taste due to the addition and freezing storage of the mashed mackerel are solved, and the boiled dumplings are rich in natural fishbone calcium, rich in nutrition and beneficial to health due to the addition of the mashed mackerel. According to the invention, the bone paste staple food product is developed by carrying the quick-frozen dumplings 'express car', so that large-scale and high-value utilization of the fish bone steaks can be realized, and the utilization rate of aquatic product processing byproducts and the economic benefits of enterprises are improved.
Drawings
Fig. 1 is a graph showing the change of sensory scores of boiled dumplings stuffed with spanish mackerel prepared in example 1 and comparative example 1 during the freezing storage process.
Fig. 2 is a graph showing the change of the water holding rate of the boiled dumpling stuffing in the frozen storage process of the boiled dumpling made of the fishbone paste mackerel prepared in example 1 and comparative example 1.
FIG. 3 is a diagram showing the analysis of the main components of the electronic tongue during the frozen storage of boiled dumplings stuffed with Spanish mackerel prepared in example 1 and comparative example 1; wherein D represents comparative example 1, S represents example 1, the number represents the number of days of storage, and D0 represents the major ingredient for 0 day of comparative example 1.
Fig. 4 is a graph showing changes in umami values of boiled dumplings stuffed with spanish mackerel prepared in example 1 and comparative example 1 during the freezing storage process.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
The preparation process flow of the invention can be summarized as follows: taking Spanish mackerel meat → chopping fish meat → adding ginger juice and cooking wine → adding water → adding flavoring agents such as salt, monosodium glutamate, white sugar, white pepper light soy sauce, and seafood juice which are mixed uniformly → adding egg white, fat diced meat, fish bone paste → adding quality composite modifier → adding caraway, Chinese chives and vegetable oil → stirring uniformly → wrapping dumpling skin → quick freezing → refrigerating.
Example 1
(1) Preparation of the mackerel minced fillet: cleaning fresh Spanish mackerel, removing head, skin and viscera, taking fish, removing fish blood and bone, stirring the cleaned Spanish mackerel meat in a stirrer to obtain minced Spanish mackerel with uniform tissue. The temperature of the Spanish mackerel meat is controlled below 10 ℃ in the operation process;
(2) mincing herba Coriandri and folium Allii tuberosi; cutting fat meat into dices; decolorizing and deodorizing the frozen fishbone steak, and micronizing to obtain fishbone paste with 200 meshes of 150 meshes;
(3) making stuffing: adding 1 part of ginger juice, 2 parts of cooking wine, 65 parts of water, 1.5 parts of uniformly mixed salt, 1 part of monosodium glutamate, 1 part of white sugar, 0.1 part of white pepper powder, 1 part of light soy sauce, 0.5 part of oyster juice and 10 parts of egg white into 100 parts of mackerel minced fillet, 15 parts of diced fat meat obtained in the step 2), 15 parts of 150-mesh fishbone paste, 5 parts of a quality composite modifier (a yeast extract, namely wheat phosphate monoester starch, namely konjac powder, namely polyphosphate, 1:5:1:1.5), 3 parts of coriander chopped in the step 2), 8 parts of Chinese chives, 6.7 parts of peanut oil and 1.3 parts of sesame oil in sequence, and fully stirring the mixture until the mixture is uniform to prepare the stuffing. Keeping the temperature of the mackerel meat stuffing below 10 ℃ in the stirring process;
wherein the polyphosphate in the quality composite modifier is a composite preparation of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, dipotassium hydrogen phosphate, trisodium phosphate, potassium chloride, disodium dihydrogen pyrophosphate, potassium dihydrogen phosphate and sodium carbonate, and the weight ratio of each component is as follows: 35% of sodium tripolyphosphate, 17.5% of sodium hexametaphosphate, 10.5% of sodium pyrophosphate, 11% of dipotassium phosphate, 6% of trisodium phosphate, 4% of potassium chloride, 5% of disodium dihydrogen pyrophosphate, 6% of potassium dihydrogen phosphate and 5% of sodium carbonate.
(4) Making dumplings: wrapping the stuffing into the dumpling wrapper according to the conventional dosage, and kneading the stuffing tightly at the periphery;
(5) quick-freezing: quick-freezing the wrapped dumplings at a temperature below-30 ℃, and controlling the central temperature of the frozen dumplings to be below-18 ℃;
(6) packaging and storing: filling the dumplings into a packaging bag, sealing the bag, and refrigerating at a low temperature below-18 ℃.
Comparative example 1
The differences between the boiled dumplings stuffed with mackerel in the comparative example and the boiled dumplings stuffed with mackerel in the example 1 are as follows: the stuffing of the boiled dumpling stuffed with mackerel of the comparative example is not added with a quality composite modifier (yeast extract: wheat phosphate monoester starch: konjac flour: polyphosphate ═ 1:5:1:1.5)
Effect test example 1
The stuffing of the boiled dumplings filled with the fishbone paste mackerel added with the quality composite improver prepared in the embodiment 1 and the comparative example 1 and the stuffing of the boiled dumplings filled with the mackerel without the quality composite improver are subjected to sensory evaluation, water retention and electronic tongue flavor evaluation at the temperature of 18 ℃.
Sensory evaluation method: boiled Spanish mackerel dumplings with the same storage days in example 1 and comparative example 1, and a sensory evaluation group was composed of 10 professionals (5 men and 5 women) to perform comprehensive scoring in terms of dumpling smell, color, texture, taste, and the like. Each sample was rested for 2min and rinsed with purified water. The specific scoring criteria are shown in table 1, and the evaluation results are shown in table 2 and fig. 1.
TABLE 1 sense organ evaluation table for boiled dumplings stuffed with mackerel
Method for measuring water binding capacity: thawing dumpling stuffing of different storage time, cutting into 3g slices, and accurately weighing (W)1) Wrapping with three layers of filter paper, centrifuging at 4 deg.C and 5000 Xg for 15min, immediately taking out sample, and weighing W again2. The water binding capacity was calculated as follows: water retention (%) ═ W2/W1X 100%. The results are shown in Table 2 and FIG. 2.
The measuring method of the electronic tongue comprises the following steps: 30g of thawed dumpling stuffing of dumplings with different storage time is taken, distilled water is added for dilution at the ratio of 1:5, 6000r/min is centrifuged for 15min, and supernatant fluid is taken and filtered by 0.45 mu m and 0.22 mu m filter membranes for standby. And pouring the mixture into a special cup for the electronic tongue during measurement, and starting the electronic tongue test when the temperature is recovered to room temperature. Each sample was cycled 4 times, and the measurements were taken 3 cycles later. Before testing, the electronic tongue needs to be subjected to steps of self-checking, calibration, diagnosis and the like, so that the stability and reliability of data are ensured. The response characteristics of the instenssa 402B electronic tongue AAE, CT0, CA0, C00 and AE1 sensors were umami and richness, salty, sour, bitter and aftertaste B, astringent and aftertaste a. The sensor probe and the reference probe were immersed in the sample solution for 30 seconds to detect the membrane potential change, and the detection results are shown in fig. 3, table 2 and fig. 4.
As can be seen from fig. 1, the overall scores of the flavor, color, tissue morphology and taste of the boiled dumplings stuffed with fishbone paste with the quality composite modifier are significantly higher than those of the meat dumplings without the quality composite modifier. With the extension of the storage time, the sensory scores are all in a descending trend, but the sensory score of the added group is always higher than that of the group without the added group, which shows that the quality of the frozen mashed fish boiled mackerel dumpling with the addition of the quality composite modifying agent obviously improves the quality such as the smell of the frozen mashed fish boiled dumpling.
As can be seen from figure 2, the boiled dumplings stuffed with spanish mackerel, which are added with the quality composite modifier, have significantly higher water-holding capacity than those of the meat dumplings which are not added. The water-holding capacity of the group containing the quality improving agent was decreased with the increase of the storage time, but the water-holding capacity of the group containing the quality improving agent was still higher than that of the group containing no quality improving agent at 0 day after 28 days of storage. The added quality composite modifier can obviously improve and better maintain the water holding capacity of the dumpling stuffing of the quick-frozen fish bone paste mackerel dumplings.
As can be seen from fig. 3, the electronic tongue can well distinguish the overall taste of the boiled dumplings stuffed with fish bones and mackerel in different groups and different storage times, the boiled dumplings stuffed with fish bones and mackerel in the groups added with the quality composite modifier and the boiled dumplings stuffed with mackerel in the groups not added with the quality composite modifier have obvious difference in overall taste, and the boiled dumplings stuffed with fish bones and mackerel in different storage times also have obvious difference in overall taste.
As can be seen from the graph in FIG. 4, the electronic tongue umami response value of the boiled dumplings stuffed with fish bones and mackerel is in a descending trend in the freezing and storing process, but the umami value of the sample of the group added with the quality composite modifier is always remarkably higher than that of the sample of the group not added with the quality composite modifier, which shows that the added quality composite modifier can improve and well maintain the umami of the stuffing of the boiled dumplings stuffed with fish bones and mackerel.
Example 2
Steps (1) and (2) were the same as in example 1. (3) Making stuffing: adding 2 parts of ginger juice, 3 parts of cooking wine, 75 parts of water, 2.5 parts of uniformly mixed salt, 1.5 parts of monosodium glutamate, 2 parts of white sugar, 0.3 part of white pepper powder, 2 parts of light soy sauce, 1.5 parts of clam juice and other seasonings, 15 parts of egg white, 20 parts of diced fat meat, 20 parts of 200-mesh fishbone paste, 6 parts of a quality composite modifier (yeast extract: wheat phosphate monoester starch: konjac powder: polyphosphate: 1:4:1.5:1.8), 5 parts of caraway, 12 parts of Chinese chives, 8.3 parts of peanut oil and 1.7 parts of sesame oil into 120 parts of mackerel minced fillet, and fully and uniformly stirring to prepare the stuffing. The temperature of the stuffing is kept lower than 10 ℃ during the stirring process. The composition of the polyphosphate in the quality improving composition was the same as in example 1. Steps (4) to (6) were the same as in example 1.
Example 3
Steps (1) and (2) were the same as in example 1. (3) Making stuffing: adding 1.4 parts of ginger juice, 2.6 parts of cooking wine, 70 parts of water, 2 parts of uniformly mixed salt, 1.2 parts of monosodium glutamate, 1.4 parts of white sugar, 0.2 part of white pepper powder, 1.6 parts of light soy sauce, 1 part of seafood juice and other seasonings, 12 parts of egg white, 18 parts of diced fat meat, 18 parts of 180-bone paste, 5.5 parts of a quality compound modifier (yeast extract: wheat phosphate monoester starch: konjac powder: polyphosphate 1:4.5:1.2:1.3), 4 parts of caraway, 10 parts of Chinese chives, 7.5 parts of peanut oil and 1.5 parts of sesame oil into 110 parts of mackerel minced fillet, and fully stirring the mixture until the mixture is uniform to prepare the stuffing. The temperature of the stuffing is kept lower than 10 ℃ during the stirring process. The composition of the polyphosphate in the quality improving composition was the same as in example 1. Steps (4) to (6) were the same as in example 1.
Comparative example 2
The differences between the boiled dumplings stuffed with mackerel in the comparative example and the boiled dumplings stuffed with mackerel in the example 1 are as follows: the composite quality modifier added into the Spanish mackerel stuffing of the boiled dumpling in the comparative example comprises wheat phosphate monoester starch, konjac flour and polyphosphate, wherein the polyphosphate is 5:1: 1.5.
Comparative example 3
The differences between the boiled dumplings stuffed with mackerel in the comparative example and the boiled dumplings stuffed with mackerel in the example 1 are as follows: the composite quality improver added into the Spanish mackerel stuffing of the boiled dumpling in the comparative example comprises yeast extract, konjac flour and polyphosphate, wherein the polyphosphate is 1:1: 1.5.
Comparative example 4
The differences between the boiled dumplings stuffed with mackerel in the comparative example and the boiled dumplings stuffed with mackerel in the example 1 are as follows: the composite quality improver added into the Spanish mackerel stuffing of the boiled dumpling in the comparative example comprises a yeast extract, wheat phosphate monoester starch and polyphosphate which are 1:5: 1.5.
Comparative example 5
The differences between the boiled dumplings stuffed with mackerel in the comparative example and the boiled dumplings stuffed with mackerel in the example 1 are as follows: the composite quality improver added into the Spanish mackerel stuffing of the boiled dumpling in the comparative example comprises a yeast extract, wheat phosphate monoester starch and konjac flour which are 1:5:1.
Comparative example 6
The differences between the boiled dumplings stuffed with mackerel in the comparative example and the boiled dumplings stuffed with mackerel in the example 1 are as follows: in the preparation process of the boiled dumplings stuffed with mackerel in the comparative example, the temperature in the preparation process of the stuffing in the step (3) is normal temperature.
Comparative example 7
The differences between the boiled dumplings stuffed with mackerel in the comparative example and the boiled dumplings stuffed with mackerel in the example 1 are as follows: in the comparative example, the Spanish mackerel dumpling stuffing is not added with the quality composite improver; in the preparation process of the boiled dumplings stuffed with mackerel, the temperature in the preparation process of the stuffing in the step (3) is normal temperature.
The sensory evaluation, the water retention and the electronic tongue flavor evaluation were performed on the fillings in the frozen storage process at-18 ℃ of the dumplings obtained in examples 2 to 3 and comparative examples 2 to 7 according to the method of the effect verification example 1, and the evaluation results are shown in table 2.
TABLE 2 Spanish mackerel dumpling sensory evaluation, Water binding Property and electronic tongue flavor evaluation results
As can be seen from the sensory evaluation, water retention and electronic tongue flavor evaluation results of the boiled dumplings with spanish mackerel obtained in examples 1 to 3 and comparative examples 2 to 5 in table 2, the sensory evaluation, water retention, umami value and the like of the boiled dumplings obtained by deleting any one component in the quality composite modifier are improved compared with the boiled dumplings without adding the quality composite modifier, but the results of all indexes are inferior to the boiled dumplings with the quality composite modifier containing all four components.
As can be seen from the sensory evaluation, water retention and electronic tongue flavor evaluation results of the boiled dumplings stuffed with mackerel obtained in the comparative example 1 and the comparative example 7 in the table 2, on the premise that no quality compound modifier is added into the stuffing, the temperature in the making process of the stuffing is 10 ℃ or room temperature, and the evaluation index results of the boiled dumplings stuffed with mackerel are basically not different; as can be seen from the sensory evaluation, water retention and electronic tongue flavor evaluation results of the boiled dumplings stuffed with mackerel obtained in the example 1 and the comparative example 6 in the table 2, after the quality compound modifier is added into the stuffing, the evaluation index results of the boiled dumplings stuffed with mackerel obtained at the temperature of 10 ℃ in the stuffing making process are obviously better than the evaluation results of boiled dumplings stuffed with mackerel obtained at room temperature. Therefore, in the making process of the stuffing, the low-temperature environment can promote the quality composite modifier to better play a role, so that the flavor, the water holding rate, the delicate flavor value and the like of the boiled dumplings stuffed with mackerel are obviously improved.
Therefore, in the application, the water retention, taste improvement and mouthfeel improvement functions of the quality composite modifier are the result of synergistic interaction of the components, and the effect of the quality composite modifier cannot be achieved due to the lack of any component. In addition, a low-temperature environment is kept in the preparation process of the stuffing, and the synergistic effect is achieved on the performance of the quality composite modifier, so that the dumpling quality is better.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. A food quality composite modifier is characterized by comprising yeast extract, wheat phosphate monoester starch, konjak powder and polyphosphate; the yeast extract comprises wheat phosphate monoester starch, konjak powder and polyphosphate 1:4-5:1-1.5:1-2 in parts by weight.
2. The food quality composite improver according to claim 1, wherein the polyphosphate is a composite preparation of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, dipotassium hydrogen phosphate, trisodium phosphate, potassium chloride, disodium dihydrogen pyrophosphate, potassium dihydrogen phosphate and sodium carbonate, and the weight ratio of each component is as follows: 35% of sodium tripolyphosphate, 17.5% of sodium hexametaphosphate, 10.5% of sodium pyrophosphate, 11% of dipotassium phosphate, 6% of trisodium phosphate, 4% of potassium chloride, 5% of disodium dihydrogen pyrophosphate, 6% of potassium dihydrogen phosphate and 5% of sodium carbonate.
3. The use of the composite food quality improver according to claim 1 in a fish bone paste additive food.
4. A Spanish mackerel dumpling added with mashed fish bones is characterized in that the dumpling stuffing comprises, by weight, 100-120 parts of Spanish mackerel minced fillet, 15-20 parts of mashed fish bones, 10-15 parts of egg white, 15-20 parts of fat diced meat, 8-12 parts of Chinese chives, 3-5 parts of caraway, 5-6 parts of a quality composite modifier according to claim 1, 65-75 parts of water, 8-10 parts of vegetable oil, 1.5-2.5 parts of salt, 1-2 parts of white sugar, 1-1.5 parts of monosodium glutamate, 1-2 parts of ginger juice, 2-3 parts of cooking wine, 0.1-0.3 part of white pepper powder, 1-2 parts of light soy sauce and 0.5-1.5 parts of seafood juice.
5. The boiled dumplings stuffed with mackerel according to claim 4, wherein the fishbone paste is made of frozen fishbone steaks which are decolorized, deodorized and superfine-pulverized and has the mesh number of 150-200.
6. Boiled dumplings stuffed with mackerel according to claim 4, wherein the seafood juice is composed of one or two of oyster juice, clam juice and fish sauce, and the vegetable oil is composed of peanut oil and sesame oil.
7. A preparation method of boiled dumplings stuffed with mackerel according to any one of claims 4 to 6, is characterized by comprising the following steps:
1) cleaning fresh Spanish mackerel, removing head, skin and viscera, taking fish, removing fish blood and bone, and stirring the cleaned Spanish mackerel meat into minced Spanish mackerel;
2) mincing herba Coriandri and folium Allii tuberosi; cutting fat meat into dices; decolorizing and deodorizing the frozen fishbone steak, and micronizing to obtain fishbone paste with 200 meshes of 150 meshes;
3) adding ginger juice, cooking wine, water, uniformly mixed salt, monosodium glutamate, white sugar, white pepper powder, light soy sauce, seafood juice and egg white into the mackerel minced fillet obtained in the step 1), preparing diced fat meat, minced fish bone and a quality composite modifier obtained in the step 2), and fully stirring the minced caraway, the leek and the vegetable oil obtained in the step 2) until the mixture is uniform to prepare stuffing;
4) wrapping the stuffing obtained in the step 3) into dumpling wrappers, and kneading the stuffing tightly at the periphery to obtain dumplings;
5) carrying out quick-freezing treatment on the dumplings packaged in the step 4);
6) and (3) filling the quick-frozen dumplings treated in the step 5) into a packaging bag, sealing, and refrigerating at low temperature to obtain the boiled dumplings stuffed with mackerel.
8. The preparation method of the boiled dumplings stuffed with mackerel according to claim 7, wherein the temperature of the stuffing of the mackerel meat is kept to be lower than 10 ℃ during the operation in the steps 1) and 3).
9. The preparation method of the boiled dumplings stuffed with mackerel according to claim 7, wherein the freezing temperature in the step 5) is below-30 ℃, and the central temperature of the frozen boiled dumplings is controlled below-18 ℃.
10. The preparation method of the boiled dumplings stuffed with mackerel according to claim 7, wherein the low-temperature refrigeration temperature in step 6) is below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010184855.XA CN111296823A (en) | 2020-03-17 | 2020-03-17 | Food quality composite improver and application thereof in fish bone paste additive food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010184855.XA CN111296823A (en) | 2020-03-17 | 2020-03-17 | Food quality composite improver and application thereof in fish bone paste additive food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111296823A true CN111296823A (en) | 2020-06-19 |
Family
ID=71158848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010184855.XA Pending CN111296823A (en) | 2020-03-17 | 2020-03-17 | Food quality composite improver and application thereof in fish bone paste additive food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111296823A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317488A (en) * | 2021-06-30 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | Composite quality modifier, composite preservative and application of composite preservative in preparation of phylla cakes |
| CN113475709A (en) * | 2021-07-20 | 2021-10-08 | 安琪酵母股份有限公司 | Yeast extract product with fresh-keeping and taste-enhancing functions, preparation method and application thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690595A (en) * | 2009-09-30 | 2010-04-07 | 尹渭元 | Ocean fish stuffing and preparation method thereof |
| CN102845765A (en) * | 2012-09-19 | 2013-01-02 | 刘志刚 | Stuffing used for bone paste food and production method thereof |
| CN103549229A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method of Spanish Mackerel dumpling |
| CN106036790A (en) * | 2016-06-06 | 2016-10-26 | 江苏如意食品有限责任公司 | Improver for stuffing of wonton |
| CN106174095A (en) * | 2016-07-21 | 2016-12-07 | 河南隆霄生物科技有限公司 | A kind of meat products modifying agent and application thereof |
| CN106942387A (en) * | 2016-11-30 | 2017-07-14 | 宁波市素莲食品有限公司 | Plain dried pork slice and preparation method thereof |
| CN107594323A (en) * | 2017-11-13 | 2018-01-19 | 郑州研霖生物科技有限公司 | A kind of improving agent of stuffing material, boiled dumpling and preparation method thereof |
| CN107736568A (en) * | 2017-12-06 | 2018-02-27 | 郑州研霖生物科技有限公司 | A kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and preparation method thereof |
| CN108967917A (en) * | 2018-05-04 | 2018-12-11 | 临沂金锣文瑞食品有限公司 | A kind of compounding meat products modifying agent and its application |
| CN109363102A (en) * | 2018-10-26 | 2019-02-22 | 山东荣信水产食品集团股份有限公司 | A kind of flavor modulator approach of fish-bone seafood sausage |
-
2020
- 2020-03-17 CN CN202010184855.XA patent/CN111296823A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690595A (en) * | 2009-09-30 | 2010-04-07 | 尹渭元 | Ocean fish stuffing and preparation method thereof |
| CN102845765A (en) * | 2012-09-19 | 2013-01-02 | 刘志刚 | Stuffing used for bone paste food and production method thereof |
| CN103549229A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method of Spanish Mackerel dumpling |
| CN106036790A (en) * | 2016-06-06 | 2016-10-26 | 江苏如意食品有限责任公司 | Improver for stuffing of wonton |
| CN106174095A (en) * | 2016-07-21 | 2016-12-07 | 河南隆霄生物科技有限公司 | A kind of meat products modifying agent and application thereof |
| CN106942387A (en) * | 2016-11-30 | 2017-07-14 | 宁波市素莲食品有限公司 | Plain dried pork slice and preparation method thereof |
| CN107594323A (en) * | 2017-11-13 | 2018-01-19 | 郑州研霖生物科技有限公司 | A kind of improving agent of stuffing material, boiled dumpling and preparation method thereof |
| CN107736568A (en) * | 2017-12-06 | 2018-02-27 | 郑州研霖生物科技有限公司 | A kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and preparation method thereof |
| CN108967917A (en) * | 2018-05-04 | 2018-12-11 | 临沂金锣文瑞食品有限公司 | A kind of compounding meat products modifying agent and its application |
| CN109363102A (en) * | 2018-10-26 | 2019-02-22 | 山东荣信水产食品集团股份有限公司 | A kind of flavor modulator approach of fish-bone seafood sausage |
Non-Patent Citations (2)
| Title |
|---|
| 姜绍通等: "小麦磷酸单酯淀粉在速冻水饺中的应用研究", 《食品科学》 * |
| 沈硕等: "酵母抽提物在速冻包子馅料中的应用研究", 《肉类工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317488A (en) * | 2021-06-30 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | Composite quality modifier, composite preservative and application of composite preservative in preparation of phylla cakes |
| CN113475709A (en) * | 2021-07-20 | 2021-10-08 | 安琪酵母股份有限公司 | Yeast extract product with fresh-keeping and taste-enhancing functions, preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| KR101825883B1 (en) | Meat processing products manufacturing method and Meat processing products manufactured therefrom | |
| CN111838532B (en) | Sturgeon flour product and making process thereof | |
| KR20170126222A (en) | Method for Manufacturing Chemical Additive-free Natural Sausage | |
| CN111296823A (en) | Food quality composite improver and application thereof in fish bone paste additive food | |
| CN109393350A (en) | A kind of improving eyesight sheep liver is dry and preparation method thereof | |
| JPH0556939B2 (en) | ||
| KR20050035715A (en) | Cooking herb sauce containing oriental medicine material | |
| CN106418448A (en) | Seafood and chicken meat sauce and making method thereof | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| KR100473183B1 (en) | Recipe for a seasoned chicken | |
| CN107334117A (en) | A kind of spontaneous heating edible fungi chafing dish and preparation method thereof | |
| Šojić et al. | The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages | |
| KR20170136781A (en) | Method for Manufacturing Chemical Additive-free Natural leek Sausage | |
| CN112869112A (en) | Spicy beef sauce and preparation method thereof | |
| KR100398938B1 (en) | Method for Manufacturing a functional Pork Cutlet | |
| CN104738581A (en) | Low-salt pleurotus eryngii seasoning sauce and preparation method thereof | |
| CN101524157B (en) | Method for braising chicken with durian | |
| KR101604115B1 (en) | Manufacturing Method of Bean Curd Korean Sausage Containing Rice Bran | |
| JP2018050607A (en) | Meat-like food and production method of the same | |
| JP2002272401A (en) | Foodstuff made of okara (lees of bean curd) | |
| RU2297164C1 (en) | Salad from sargasso weed | |
| JP2008142035A (en) | Method of manufacturing meat substitutional food raw material | |
| KR102568463B1 (en) | Jjamppong source and manufacturing method of the same | |
| RU2134046C1 (en) | Minced meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200619 |