CN111466534A - Processing method of low-temperature storage type double-protein fish balls - Google Patents
Processing method of low-temperature storage type double-protein fish balls Download PDFInfo
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- CN111466534A CN111466534A CN201911170837.XA CN201911170837A CN111466534A CN 111466534 A CN111466534 A CN 111466534A CN 201911170837 A CN201911170837 A CN 201911170837A CN 111466534 A CN111466534 A CN 111466534A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
The invention relates to a processing method of low-temperature storage type double-protein fish balls, belonging to the technical field of processing and preservation of aquatic products. The fish ball is prepared from the following raw and auxiliary materials in parts by weight: 80-100 parts of minced fillet, 4-5 parts of soybean protein, 0.8-1.0 part of whey protein, 2.0-2.5 parts of salt, 0.4-0.5 part of glutamine transaminase, 4-5 parts of lard, 0.8-1.0 part of calcium gluconate, 6-8 parts of cassava starch, 1.0-1.5 parts of cooking wine, 2.0-2.5 parts of pepper water, 1.5-2.0 parts of white granulated sugar, 0.4-0.5 part of thirteen spices, 13-15 parts of purple cabbage vegetable juice and 8-10 parts of ice water, wherein the raw materials are processed by the processes of thawing, pulping, low-temperature gel forming, high-temperature heating, fresh-keeping treatment, vacuum packaging and microwave sterilization. The invention has the advantages of low technical consumption, high efficiency, no artificially synthesized additive, rich nutrition and long low-temperature storage period.
Description
Technical Field
The invention belongs to the technical field of processing and preservation of aquatic products, and particularly relates to a processing method of a low-temperature storage type double-protein fish ball.
Background
China has a wide water area and abundant fishery resources, the total yield of aquatic products is rapidly increased since the last 80 th century, and China has become the first fishery kingdom in the world. The silver carp as a freshwater fish has high yield, low price, high nutritional value, fresh and tender meat quality, high protein content of 15.6-17.0 percent, capability of better meeting the amino acid requirement of a human body and high quality protein. In addition, the silver carp is rich in docosahexaenoic acid, EPA, unsaturated fatty acid and the like, so that the silver carp is beneficial to the brain and vision of a human body and maintains unobstructed blood vessels. In addition, the chub fish meat gel has strong forming capability, and is a good choice as a minced fillet raw material, so that the production cost can be reduced, and the economic utilization value of low-value fish can be increased.
The concept of 'double protein' is put forward for the first time in 2006, emphasizes that the soybean protein is combined with the milk protein, develops a new product, and meets the health requirement of comprehensive nutrition supplement protein. It is a concept conforming to 'new nutrition science'. Special capital is invested in 2014 by the department of agriculture originally, research work of double-protein series is carried out by arranging nutrition, double-protein engineering is listed in national nutrition plan (2017-2030) in 2017, and novel nutritional and healthy foods such as double-protein food are developed according to health requirements of different groups and are deeply popularized. The soybean protein has the characteristics of low saturated fat and low cholesterol, but the content of methionine is very low, the content of whey protein is very high, the combination of the two can be mutually beneficial and mutually beneficial, the calcium, the vitamin D and the like can be better absorbed by the human body, and the potential danger caused by the eating of single protein can be avoided. After a proper amount of whey protein is added, the amino acid score of the soybean protein can reach 1.0, which is close to the standard amino acid mode, can provide 9 kinds of amino acids necessary for human body in balance, is easy to absorb, and is beneficial to maintaining the normal physiological function of the human body.
The fish ball is used as a masterforce of minced fillet products, is rich in nutrition and is convenient to eat. Most of fish balls on the market are mainly processed by the traditional processing method, and have few varieties and uneven nutritional ingredients. The traditional chub ball has light taste due to less fat in the chub body, heavy fishy smell, yellow color and lack of some water-soluble vitamins and dietary fibers. The added purple cabbage can improve the quality of the fish ball, the production cost is low, in addition, a large amount of cellulose contained in the purple cabbage can enhance the gastrointestinal function, promote the intestinal peristalsis and reduce the cholesterol level, and various vitamins such as vitamin C, vitamin E, vitamin B and the like are very abundant. The double-protein vegetable fish ball prepared by adding the double-protein, the purple cabbage and the minced fillet is beneficial to balanced diet, the taste of the fish ball is improved, and the nutritional value of the minced fillet product is greatly increased.
The fish balls are popular among consumers in the market. However, because of its high water content and rich nutrients such as protein, it is easy to cause microbial contamination and deteriorate during storage and transportation, which severely restricts its development. It is therefore of great interest to find effective ways to inhibit spoilage and to extend shelf life. At present, the most widely used for aquatic product preservation is a low-temperature preservation technology, but the single low-temperature preservation technology has the problems of short preservation period, high energy consumption and the like, and cannot meet the market demand. The biological preservation technology is popular with people due to the characteristics of nature, no toxicity and safety, and the biological preservation research on aquatic products tends to be specialized, diversified and efficient. The biological preservative is a natural substance which is extracted from animals, plants and microorganisms or is obtained by utilizing the technical improvement of biological engineering and has the fresh-keeping effect on the safety of human bodies. The lysozyme, the lactic acid bacteria streptococcin and the chitosan are all good biological preservatives. Because of the characteristics of biocompatibility, biodegradability, non-toxicity, safety and the like, the chitosan is paid the attention of a plurality of researchers, some researches prove that the chitosan has higher application value in the field of food preservation, the chitosan can keep the quality of aquatic products for a longer time, and the required dosage is small, so the chitosan plays an important role in the aspects of corrosion prevention of the aquatic products and shelf life extension; nisin is a polypeptide compound extracted from streptococcus lactis fermentation products of streptococcus, is the only natural antibacterial peptide used as a food preservative and is approved by the food and drug administration and the world health organization; the lysozyme can well inhibit the activity of gram-positive bacteria as a preservative, but has poor inhibition effect on negative bacteria, so that the application of the lysozyme in food preservation is limited, and the lysozyme can inhibit the gram-negative bacteria by being combined with other antibacterial substances, so that the preservation effect is improved. The composite use of the biological preservative can expand the antibacterial spectrum and the preservation effect to different degrees, and the economic value of the biological preservative is improved to the maximum. Meanwhile, the quality of aquatic products can be effectively guaranteed by combining a low-temperature preservation technology, and the shelf life is prolonged.
At present, reports of combining the double-protein concept with vegetable fish balls are not found. In addition, the composite vegetable minced fillet product is short in development, so that the composite vegetable minced fillet product has great market space to meet the continuously following dietary requirements of modern people. The minced fillet and the purple cabbage are used as main raw materials, and the soybean protein and the whey protein are added by combining a double-protein engineering plan, so that the nutritional value of the minced fillet product can be increased, the application range of the purple cabbage is widened, and the economic value of low-value fish is improved. Through the determination of the product formula, the optimal processing technology and the preservation technology, the double-protein nutritional fish ball which is tender, fresh and fragrant, long in shelf life and rich in nutrition is developed and developed. Aims to provide technical support for making and producing the fish balls for ordinary consumer families or enterprises, so that vast consumers can eat the fish balls with more healthy and more nutritious, and provide reference basis for the deep research of the double-protein nutritional food. Is an aquatic product with a good development prospect and has a wide development prospect.
Disclosure of Invention
The invention aims to provide a low-temperature storage type double-protein fish ball and a processing method thereof, and the specific technical scheme is as follows: the silver carp minced fillet, the loach minced fillet, the crucian carp minced fillet, the hairtail minced fillet, the weever minced fillet, the yellow croaker minced fillet, the red sea bream minced fillet or the mackerel minced fillet are processed and finished by the processes of unfreezing, pulping, low-temperature gel forming, high-temperature heating, fresh-keeping treatment, vacuum packaging and the like, and the silver carp minced fillet, the loach minced fillet, the crucian carp minced fillet, the red sea bream minced fillet or the mackerel minced fillet: 80-100 parts of minced fillet, 4-5 parts of soybean protein, 0.8-1.0 part of whey protein, 2.0-2.5 parts of salt, 0.4-0.5 part of glutamine transaminase, 4-5 parts of lard, 0.8-1.0 part of calcium gluconate, 6-8 parts of cassava starch, 1.0-1.5 parts of cooking wine, 2.0-2.5 parts of pepper water, 1.5-2.0 parts of white granulated sugar, 0.4-0.5 part of thirteen spices, 13-15 parts of purple cabbage vegetable juice and 8-10 parts of ice water, and the processing method of the double-protein vegetable fish ball provided by the invention comprises the following steps:
(1) unfreezing: taking out the frozen minced fillet, and adopting water at 15-25 ℃ for unfreezing.
(2) Pulping: the unfrozen minced fillet is ground for a period of time, the minced fillet is continuously ground to be in a viscous and uniform state after salt is added, finally, vegetable juice (the vegetable is cleaned and sterilized by wave-type electrolyzed water, a juicer is adopted to obtain the vegetable juice, the ratio of the vegetable to the water is 1: 1), pepper water (the ratio of the pepper to the water is 1: 1, the mixture is boiled and concentrated to 60-65 percent), soybean protein, lactalbumin, thirteen spices, cassava starch, cooking wine, ice water and the like are added, the minced fillet is fully ground and uniformly mixed, and the temperature of the minced fillet is kept below 10 ℃ in the grinding process.
(3) And (3) low-temperature gel forming: and (3) placing the mashed and mashed seasoning surimi into a water bath at 35-45 ℃ for 20-40 min for low-temperature gel forming so as to increase the elasticity and water retention of surimi products.
(4) High-temperature heating: and (3) putting the gel-formed minced fillet product into a high-temperature water bath at the temperature of 80-95 ℃ for 15-30 min for heating and curing.
(5) Fresh-keeping treatment: the formed fish balls are placed in a composite fresh-keeping liquid (2.0-2.5 g/kg of chitosan, 0.20-0.25 g/kg of lactic acid bacteria streptococcus, 0.20-0.25 g/kg of lysozyme) to be soaked for 10-20 min.
(6) And (3) vacuum packaging: and (4) draining the fish balls, and then carrying out vacuum packaging by using a vacuum packaging machine.
(7) Microwave sterilization: the power and material ratio is 6-10 (W/g), microwave sterilization is carried out under the condition of 90-150 s, and the product is stored at 4 ℃ after being cooled.
The invention has the advantages and effects that:
(1) the invention applies the technology of removing fishy smell by using pure natural ingredients. The pure natural spice is harmless to human body, fishy smell is removed and taste is improved in the processing and manufacturing process of meat products, and the product does not contain any artificially synthesized additive and is delicious and safe to eat.
(2) The chub surimi is used as a main material, the production cost is low, the processing level and the value of low-value chub are greatly improved, the chub surimi has a good development prospect, and the quality of the chub surimi is not influenced in the processing process.
(3) The product responds to a new nutrition concept of a 'double-protein engineering' national nutrition plan, and potential danger caused by eating of single protein is avoided by adding soybean protein and whey protein to enrich the nutritional value of the product. The vegetable fish ball prepared by mixing the purple cabbage vegetable juice and the minced fillet has good vegetable flavor, is beneficial to balanced diet, improves the mouthfeel of the fish ball, increases the economic utilization value of the raw materials and the nutritive value of the minced fillet product, and widens the research range of the minced fillet product.
(4) Compared with the traditional water bath or steam heating mode, the microwave heating mode is an environment-friendly heating mode which does not need heat transfer media and can quickly improve the quality of the minced fillet. Microwave heating can enhance the flavor and taste of food and inactivate microbial enzymes, and can promote lipid oxidation and flavor change. And has the advantages of short heating time, low cost and the like.
(5) The low-temperature and biological preservation technology is jointly adopted to preserve the double-protein nutritional vegetable fish balls, so that the increase of the total bacterial count, the pH value and the volatile basic nitrogen content of the fish balls can be better inhibited, the deterioration of the quality of the fish balls can be better delayed, the product quality is improved, the shelf life reaches 65 days, the energy consumption is obviously reduced, and the cost is saved. The defects of reduced eating quality of the minced fillet product caused by frozen storage, dark color, damaged gel structure, reduced water retention, deteriorated taste and flavor and the like caused by long-term frozen storage are avoided. Can effectively promote the development of aquatic product market and improve the economic value of aquatic products.
Detailed Description
The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.
Example one
A double-protein vegetable fish ball is prepared by processing the following raw and auxiliary materials (taking silver carp minced fillet as an example): 100kg of silver carp minced fillet, 5kg of soybean protein, 1kg of whey protein, 2.5kg of salt, 0.5kg of glutamine transaminase, 5kg of lard, 1kg of calcium gluconate, 8kg of cassava starch, 1.5kg of cooking wine, 2.5kg of pepper water, 2kg of white granulated sugar, 0.5kg of thirteen spices, 15kg of purple cabbage vegetable juice and 10kg of ice water, and the processing steps are as follows:
(1) unfreezing: taking out the frozen minced fillet, and adopting water with the temperature of 15 ℃ for unfreezing.
(2) Pulping: the unfrozen minced fillet is ground for a period of time, salt is added, then the minced fillet is continuously ground to be in a viscous and uniform state, finally vegetable juice is added (after 10kg of vegetables are cleaned and sterilized by wave-type electrolytic water, 10kg of water and 1kg of white vinegar are added, the mixture is soaked for 5min, a juicer is adopted to obtain the vegetable juice), pepper water (the proportion of pepper to water is 1: 1, the mixture is boiled and concentrated to 65%), soybean protein, whey protein, thirteen spices, cassava starch, cooking wine, ice water and the like are fully ground and uniformly mixed, and the temperature of the minced fillet is kept below 10 ℃ in the grinding process.
(3) And (3) low-temperature gel forming: and (3) placing the mashed seasoning minced fillet into a water bath at 35 ℃ for 40min for low-temperature gel forming so as to increase the elasticity and water retention of the minced fillet product.
(4) High-temperature heating: and (3) putting the gel-formed minced fillet product into a high-temperature water bath at 95 ℃ for 15min, and heating and curing.
(5) Fresh-keeping treatment: the formed fish balls are placed in a compound fresh-keeping solution (chitosan is 2g/kg, lactic acid bacteria streptococcus is 0.25g/kg, lysozyme is 0.25g/kg) to be soaked for 10 min.
(6) And (3) vacuum packaging: and (4) draining the fish balls, and then carrying out vacuum packaging by using a vacuum packaging machine.
(7) Microwave sterilization: the power and material ratio is 7(W/g), microwave sterilization is carried out under the condition of 130s, and the product is stored at 4 ℃ after cooling.
Example two
A double-protein vegetable fish ball is prepared by processing the following raw and auxiliary materials (taking silver carp minced fillet as an example): 90kg of minced fillet, 4.50kg of soybean protein, 0.90kg of whey protein, 2.25kg of salt, 0.45kg of glutamine transaminase, 4.50kg of lard, 0.90kg of calcium gluconate, 7kg of cassava starch, 1.35kg of cooking wine, 2.25kg of pepper water, 1.80kg of white granulated sugar, 0.45kg of thirteen-spices, 13kg of purple cabbage vegetable juice and 9kg of ice water, and the processing steps are as follows:
(1) unfreezing: taking out the frozen minced fillet, and adopting water with the temperature of 20 ℃ for unfreezing.
(2) Pulping: the unfrozen minced fillet is ground for a period of time, salt is added, then the minced fillet is continuously ground to be in a viscous and uniform state, finally vegetable juice is added (8kg of vegetables are cleaned and sterilized by wave-type electrolytic water, 8kg of water and 0.8kg of white vinegar are added, the vegetable juice is obtained by a juicer), pepper water (the proportion of pepper to water is 1: 1, the mixture is boiled and concentrated to 60 percent), soybean protein, whey protein, thirteen spices, cassava starch, cooking wine, ice water and other ingredients are fully ground and uniformly mixed, and the temperature of the minced fillet is kept below 10 ℃ in the grinding process.
(3) And (3) low-temperature gel forming: and (3) placing the mashed seasoning minced fillet into a water bath at 40 ℃ for 30min for low-temperature gel forming so as to increase the elasticity and water retention of the minced fillet product.
(4) High-temperature heating: and (3) putting the gel-formed minced fillet product into a high-temperature water bath at 85 ℃ for 25min, and heating and curing.
(5) Fresh-keeping treatment: the formed fish balls are placed in a compound fresh-keeping liquid (chitosan 2.5g/kg, lactic acid bacteria streptococcus 0.2g/kg, lysozyme 0.2g/kg) to be soaked for 10 min.
(6) And (3) vacuum packaging: and (4) draining the fish balls, and then carrying out vacuum packaging by using a vacuum packaging machine.
(7) Microwave sterilization: the power and material ratio is 9(W/g), microwave sterilization is carried out under the condition of 95s, and the product is stored at 4 ℃ after cooling.
Claims (3)
1. The processing method of the low-temperature storage type double-protein fish balls is characterized by being processed by the processes of unfreezing, pulping, low-temperature gel forming, high-temperature heating, fresh-keeping treatment, high-pressure steam sterilization, vacuum packaging and the like, and the low-temperature storage type double-protein fish balls are prepared from the following raw and auxiliary materials in parts by weight: 80-100 parts of minced fillet, 4-5 parts of soybean protein, 0.8-1.0 part of whey protein, 2.0-2.5 parts of salt, 0.4-0.5 part of glutamine transaminase, 4-5 parts of lard oil, 0.8-1.0 part of calcium gluconate, 6-8 parts of cassava starch, 1.0-1.5 parts of cooking wine, 2.0-2.5 parts of pepper water, 1.5-2.0 parts of white granulated sugar, 0.4-0.5 part of thirteen spices, 13-15 parts of purple cabbage vegetable juice and 8-10 parts of ice water.
2. The processing method of the low-temperature storage type double-protein fish ball as claimed in claim 1, wherein the minced fillet is cleaned fresh or frozen chub minced fillet, loach minced fillet, crucian minced fillet, hairtail minced fillet, weever minced fillet, yellow croaker minced fillet, red sea bream minced fillet or spanish mackerel minced fillet.
3. The method for processing the low-temperature storage type double-protein fish balls according to claim 1, wherein the processing method comprises the following steps:
(1) unfreezing: taking out the frozen minced fillet, and unfreezing the frozen minced fillet by adopting water at the temperature of 15-25 ℃;
(2) pulping: the unfrozen minced fillet is ground for a period of time, the minced fillet is continuously ground to be in a viscous and uniform state after salt is added, finally, vegetable juice (the vegetable is cleaned and sterilized by wave-type electrolyzed water, a juicer is adopted to obtain the vegetable juice, the ratio of the vegetable to the water is 1: 1), pepper water (the ratio of the pepper to the water is 1: 1, the mixture is boiled and concentrated to 60-65 percent), soybean protein, lactalbumin, thirteen spices, cassava starch, cooking wine, ice water and the like are added, the minced fillet is fully ground and uniformly mixed, and the temperature of the minced fillet is kept below 10 ℃ in the grinding process;
(3) and (3) low-temperature gel forming: placing the mashed and mashed seasoning minced fillet into water at the temperature of 35-45 ℃ for 20-40 min for low-temperature gel forming so as to increase the elasticity and water retention of the minced fillet product;
(4) high-temperature heating: placing the gel-formed minced fillet product into a high-temperature bath at the temperature of 80-95 ℃ for 15-30 min, and heating and curing;
(5) fresh-keeping treatment: placing the formed fish balls in a composite fresh-keeping solution (2.0-2.5 g/kg of chitosan, 0.20-0.25 g/kg of lactic acid bacteria streptococcus, 0.20-0.25 g/kg of lysozyme) for soaking for 10-20 min;
(6) and (3) vacuum packaging: draining the fish balls, and carrying out vacuum packaging by using a vacuum packaging machine;
(7) microwave sterilization: the power and material ratio is 6-10 (W/g), microwave sterilization is carried out under the condition of 90-150 s, and the product is stored at 4 ℃ after being cooled.
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Cited By (1)
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| CN113925143A (en) * | 2021-11-11 | 2022-01-14 | 渤海大学 | Preparation method of leisure seasoning puffed minced fillet product |
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