CN111480814A - Processing method of double-protein vegetable fish sausage - Google Patents

Processing method of double-protein vegetable fish sausage Download PDF

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Publication number
CN111480814A
CN111480814A CN201911170838.4A CN201911170838A CN111480814A CN 111480814 A CN111480814 A CN 111480814A CN 201911170838 A CN201911170838 A CN 201911170838A CN 111480814 A CN111480814 A CN 111480814A
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Prior art keywords
parts
protein
sausage
fish
minced fillet
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CN201911170838.4A
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Chinese (zh)
Inventor
郑捷
李莉
胡爱军
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Tianjin University of Science and Technology
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Tianjin University of Science and Technology
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Priority to CN201911170838.4A priority Critical patent/CN111480814A/en
Publication of CN111480814A publication Critical patent/CN111480814A/en
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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
    • 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
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fish Paste Products (AREA)

Abstract

The invention relates to a processing method of double-protein vegetable fish sausage, belonging to the technical field of aquatic product processing. The product is processed and finished by processes of unfreezing, vacuum kneading, sausage filling, radio frequency heating curing, sterilizing and cooling, and is prepared from the following raw and auxiliary materials in parts by weight: 90-100 parts of minced fillet, 3-5 parts of soybean protein, 0.6-0.8 part of whey protein, 6-8 parts of sea sedge, 8-10 parts of lotus root vegetable paste, 0.08-0.1 part of calcium lactate, 1.8-2.0 parts of salt, 5-10 parts of lard, 0.8-1.0 part of cassava starch, 0.5-1.0 part of cooking wine, 2.0-3.0 parts of white granulated sugar, 0.5-0.6 part of white pepper powder, 0.45-0.5 part of five spice powder and 10-15 parts of ice water. The product processed by the invention is rich in soy protein, lactalbumin, vitamins and minerals, and can enhance the immunity of human body. In addition, the product is tasty, refreshing, elastic and crisp, and has long shelf life.

Description

Processing method of double-protein vegetable fish sausage
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a processing method of double-protein vegetable fish sausage.
Background
The concept of double protein is put forward for the first time on the second round table of soybean food industry in 2006 and the development strategy of double protein is implemented, the scientific development strategy of combining plant protein and animal protein and complementing advantages is implemented, the advantages of two proteins of soybean protein and milk protein of animal protein in plant protein are combined, the utilization rate of protein can be optimized to the maximum, and the dietary nutrition structure of people in China can be greatly optimized. The soybean protein is rich and high in quality, especially lysine and leucine; the whey protein is called as the king of protein, is easy to absorb, has high activity, is rich in methionine, is one of accepted high-quality protein supplements for human bodies, and can meet the health requirements of people for comprehensively supplementing the protein.
China is the biggest vegetable producing country and agricultural enterprises with a large amount of single yield, and with the development of agricultural production, vegetable cultivation gradually rises, and the variety is continuously increased. Vegetables play an important role in human nutrition, mainly with low fat and carbohydrate content, but high vitamin, mineral and dietary fiber content.
The fish sausage products on the market are not uniform after a long time in the history of fish sausage processing. China has abundant water area resources and marine fishery resources, which provides important basic conditions for fishery development in China. The aquatic product processing industry develops from a primary frozen product to a deep-processed product with higher added value, thereby not only improving the added value of the product, but also realizing the fishery synergy.
In recent years, with the increase of health consciousness of consumers, deep-processed products are gradually towards the high-end development of health nutrition. At present, the fish sausage products produced by taking surimi and double proteins as raw materials are rare in the market, and in addition, the development of the compound vegetable surimi product is deficient, so that the fish sausage has a great market space to meet the continuously following dietary requirements of modern people, and the fish sausage has a wide development prospect.
Disclosure of Invention
The invention aims to provide a processing method of double-protein vegetable fish sausage, which has the specific technical scheme that: the sausage is processed by processes of unfreezing, vacuum kneading, sausage filling, radio frequency heating curing, sterilizing and cooling, and is prepared from the following raw and auxiliary materials in parts by weight: 90-100 parts of minced fillet, 3-5 parts of soybean protein, 0.6-0.8 part of whey protein, 6-8 parts of sea sedge, 8-10 parts of lotus root vegetable paste, 0.08-0.1 part of calcium lactate, 1.8-2.0 parts of salt, 5-10 parts of lard, 0.8-1.0 part of cassava starch, 0.5-1.0 part of cooking wine, 2.0-3.0 parts of white granulated sugar, 0.5-0.6 part of white pepper powder, 0.45-0.50 part of five spice powder and 10-15 parts of ice water, wherein the processing method of the double-protein vegetable fish sausage provided by the invention comprises the following steps:
(1) unfreezing: taking out the frozen minced fillet, and thawing at low temperature of 0-10 ℃;
(2) and (3) vacuum kneading: the unfrozen minced fillet is ground for 8-10 min in vacuum, salt is added, then salt grinding is continued until the minced fillet is in a viscous and uniform state, finally, ingredients such as sea sedge (ground into powder), lotus root vegetable paste (the ratio of lotus root to water is 2: 1, vegetable paste is obtained by a juicer), soybean protein, lactalbumin, calcium lactate, salt, lard, cassava starch, cooking wine, white granulated sugar, white pepper powder, five spice powder and ice water are added, the minced fillet is fully ground and uniformly mixed, and the temperature of the minced fillet is kept at 4-10 ℃ in the grinding process;
(3) performing clysis: selecting a sausage casing (the caliber is between 20 and 30 mm) without sand holes, soaking the sausage casing in warm water (40 ℃) to be soft, sleeving the sausage casing on a sausage filling machine, slowly filling the mashed fish, and ligating two ends of the mashed fish;
(4) radio frequency heating, curing and sterilizing: heating the filled fish intestines for 3-6 min by using radio frequency equipment with the power of 6kW and the frequency of 27.12 MHz;
(5) and (3) cooling: and (4) placing the sterilized fish intestines in cold water, cooling, draining surface water, and storing at normal temperature.
The invention has the advantages and effects that:
(1) the double-protein vegetable fish sausage is processed by applying a pure natural ingredient deodorization technology, is rich in minced fillet protein, soy protein and whey protein, is added with starch and vegetables, creates a 'full-nutrient' double-protein nutritional vegetable fish sausage, improves the elasticity of the product, improves the color of the product by using a natural pigment color-increasing technology, and stabilizes unsaturated fatty acid in the minced fillet product by using antioxidant components of vegetable paste; the product does not contain any artificially synthesized additive, is rich in nutrition, unique in flavor, delicious in taste, tasty, refreshing, elastic and crisp, and meets the health requirements of comprehensive nutrition of people.
(2) The sea sedge is added, so that the sea sedge is rich in vitamins, the riboflavin and the nicotinic acid are rich, the selenium and the iodine are particularly rich, and the minerals can help a human body to maintain the acid-base balance of the organism, are favorable for the growth and development of children and are also helpful for the aging delay of the old; the lotus root is added, is rich in microelements such as iron and calcium, contains a large amount of tannic acid, is rich in plant protein and vitamin, and has the effects of tonifying qi and blood and enhancing the immunity of a human body.
(3) The radio frequency heating is adopted for curing and sterilizing, so that the energy consumption is low, no residue and no pollution are caused, and the sterilization is thorough; the radio frequency penetration depth is large, and materials can be heated and microorganisms can be killed quickly; the product aging and sterilization are completed synchronously, the production cost is low, the large-scale production is easy, and the shelf life of the product is prolonged to more than 18 months.
Detailed Description
In order to understand the present invention, the following embodiments further illustrate the invention, and it should be noted that the following is only a preferred embodiment of the invention and is not intended to limit the invention, and any modification, equivalent replacement, and improvement made within the spirit and principle of the invention should be included in the protection scope of the invention.
Example one
The double-protein vegetable fish sausage is prepared by processing the following raw and auxiliary materials (taking silver carp minced fillet as an example): 90kg of silver carp minced fillet, 3kg of soybean protein, 0.6kg of whey protein, 6kg of sea sedge, 8kg of lotus root vegetable paste, 0.08kg of calcium lactate, 1.9kg of salt, 5kg of lard oil, 0.8kg of cassava starch, 0.5kg of cooking wine, 2.0kg of white granulated sugar, 0.5kg of white pepper powder, 0.45kg of five spice powder and 10kg of ice water, and the processing steps are as follows:
(1) unfreezing: taking out the frozen minced fillet, and thawing at low temperature of 0-10 ℃;
(2) and (3) vacuum kneading: the unfrozen minced fillet is ground for 8min in vacuum, salt is added, then salt grinding is continued until the minced fillet is viscous and uniform, finally, ingredients such as sea sedge (6 kg of sea sedge is ground into powder), lotus root vegetable paste (8 kg of lotus root is taken, 4kg of water is added, a juicer is adopted to obtain the vegetable paste), soybean protein, lactalbumin, calcium lactate, salt, lard, cassava starch, cooking wine, white granulated sugar, white pepper powder, five spice powder, 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 at 4-10 ℃ in the grinding process.
(3) Performing clysis: selecting a sausage casing (the caliber is between 20 and 30 mm) without sand holes, soaking the sausage casing in warm water (40 ℃) to be soft, sleeving the sausage casing on a sausage filling machine, slowly filling the mashed fish, and ligating two ends.
(4) Radio frequency heating, curing and sterilizing: heating the filled fish intestines for 5min by using radio frequency equipment with the power of 6kW and the frequency of 27.12 MHz;
(5) and (3) cooling: and (4) placing the sterilized fish intestines in cold water, cooling, draining surface water, and storing at normal temperature.
Example two
The double-protein vegetable fish sausage is prepared by processing the following raw and auxiliary materials (taking silver carp minced fillet as an example): 100kg of silver carp minced fillet, 4kg of soybean protein, 0.8kg of whey protein, 8kg of sea sedge, 6kg of lotus root vegetable paste, 0.1kg of calcium lactate, 2.0kg of salt, 8kg of lard oil, 1.0kg of cassava starch, 0.8kg of cooking wine, 2.5kg of white granulated sugar, 0.3kg of white pepper powder, 0.50kg of five spice powder and 15kg of ice water, and the processing steps are as follows:
(1) unfreezing: taking out the frozen minced fillet, and thawing at low temperature of 0-10 ℃;
(2) and (3) vacuum kneading: the unfrozen minced fillet is ground for 10min in vacuum, salt is added, then salt grinding is continued until the minced fillet is viscous and uniform, finally, ingredients such as sea sedge (8 kg of sea sedge is ground into powder), lotus root vegetable paste (6 kg of lotus root is taken, 3kg of water is added, and a juicer is adopted to obtain the vegetable paste), soybean protein, lactalbumin, calcium lactate, salt, lard, cassava starch, cooking wine, white granulated sugar, white pepper powder, five spice powder, 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 between 4 and 10 ℃ in the grinding process;
(3) performing clysis: selecting a sausage casing (the caliber is between 20 and 30 mm) without sand holes, soaking the sausage casing in warm water (40 ℃) to be soft, sleeving the sausage casing on a sausage filling machine, slowly filling the mashed fish, and ligating two ends of the mashed fish;
(4) radio frequency heating, curing and sterilizing: heating the filled fish intestines for 6min by using radio frequency equipment with the power of 6kW and the frequency of 27.12 MHz;
(5) and (3) cooling: and (4) placing the sterilized fish intestines in cold water, cooling, draining surface water, and storing at normal temperature.

Claims (3)

1. The processing method of the double-protein vegetable fish sausage is characterized by being completed by unfreezing, vacuum kneading, sausage filling, curing, sterilizing and cooling, and the double-protein vegetable fish sausage is prepared from the following raw and auxiliary materials in parts by weight: 90-100 parts of minced fillet, 3-5 parts of soybean protein, 0.6-0.8 part of whey protein, 6-8 parts of sea sedge, 8-10 parts of lotus root vegetable paste, 0.08-0.1 part of calcium lactate, 1.8-2.0 parts of salt, 5-10 parts of lard, 0.8-1.0 part of cassava starch, 0.5-1.0 part of cooking wine, 2.0-3.0 parts of white granulated sugar, 0.5-0.6 part of white pepper powder, 0.45-0.5 part of five spice powder and 10-15 parts of ice water.
2. The method for processing the double-protein vegetable fish sausage as claimed in claim 1, wherein the kneading is performed by vacuum kneading, and the aging and sterilization are performed by radio frequency heating.
3. The method of processing the double protein vegetable fish sausage as claimed in claim 1, wherein the method comprises the steps of:
(1) unfreezing: taking out the frozen minced fillet, and thawing at low temperature of 0-10 ℃;
(2) and (3) vacuum kneading: the unfrozen minced fillet is ground for 8-10 min in vacuum, salt is added, then salt grinding is continued until the minced fillet is in a viscous and uniform state, finally, ingredients such as sea sedge (ground into powder), lotus root vegetable paste (the ratio of lotus root to water is 2: 1, vegetable paste is obtained by a juicer), soybean protein, lactalbumin, calcium lactate, salt, lard, cassava starch, cooking wine, white granulated sugar, white pepper powder, five spice powder and ice water are added, the minced fillet is fully ground and uniformly mixed, and the temperature of the minced fillet is kept at 4-10 ℃ in the grinding process;
(3) performing clysis: selecting a sausage casing (the caliber is between 20 and 30 mm) without sand holes, soaking the sausage casing in warm water (40 ℃) to be soft, sleeving the sausage casing on a sausage filling machine, slowly filling the mashed fish, and ligating two ends of the mashed fish;
(4) radio frequency heating, curing and sterilizing: heating the filled fish intestines for 3-6 min by using radio frequency equipment with the power of 6kW and the frequency of 27.12 MHz;
(5) and (3) cooling: and (4) placing the sterilized fish intestines in cold water, cooling, draining surface water, and storing at normal temperature.
CN201911170838.4A 2019-11-26 2019-11-26 Processing method of double-protein vegetable fish sausage Pending CN111480814A (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102742868A (en) * 2011-04-18 2012-10-24 天津市海发珍品实业发展有限公司 Preparation method of vegetable diet fish sausage
CN106333278A (en) * 2016-09-19 2017-01-18 广西大学 Fruit and vegetable compound fish sausage
CN106387716A (en) * 2016-09-18 2017-02-15 浙江渔夫食品有限公司 Making method of fish sausages
CN106418288A (en) * 2016-12-13 2017-02-22 天津科技大学 Method for processing fish sausages containing oat and Herba Portulacae
CN107183572A (en) * 2017-05-17 2017-09-22 华中农业大学 A kind of lotus root starch fish intestines and preparation method thereof
CN107410937A (en) * 2017-05-10 2017-12-01 华中农业大学 A kind of herbal cuisine fish intestines and preparation method thereof
CN107821999A (en) * 2017-09-18 2018-03-23 河南尚品食品有限公司 A kind of fish sausage and preparation method thereof
CN110024975A (en) * 2019-04-03 2019-07-19 天津农学院 A kind of geriatric nutrition fish sausage and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102742868A (en) * 2011-04-18 2012-10-24 天津市海发珍品实业发展有限公司 Preparation method of vegetable diet fish sausage
CN106387716A (en) * 2016-09-18 2017-02-15 浙江渔夫食品有限公司 Making method of fish sausages
CN106333278A (en) * 2016-09-19 2017-01-18 广西大学 Fruit and vegetable compound fish sausage
CN106418288A (en) * 2016-12-13 2017-02-22 天津科技大学 Method for processing fish sausages containing oat and Herba Portulacae
CN107410937A (en) * 2017-05-10 2017-12-01 华中农业大学 A kind of herbal cuisine fish intestines and preparation method thereof
CN107183572A (en) * 2017-05-17 2017-09-22 华中农业大学 A kind of lotus root starch fish intestines and preparation method thereof
CN107821999A (en) * 2017-09-18 2018-03-23 河南尚品食品有限公司 A kind of fish sausage and preparation method thereof
CN110024975A (en) * 2019-04-03 2019-07-19 天津农学院 A kind of geriatric nutrition fish sausage and preparation method thereof

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