CN111772122A - Canned Atlantic salmon minced meat infant complementary food and preparation method thereof - Google Patents

Canned Atlantic salmon minced meat infant complementary food and preparation method thereof Download PDF

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CN111772122A
CN111772122A CN202010607379.8A CN202010607379A CN111772122A CN 111772122 A CN111772122 A CN 111772122A CN 202010607379 A CN202010607379 A CN 202010607379A CN 111772122 A CN111772122 A CN 111772122A
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parts
salmon
canned
food
meat
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刘宁
邹丹阳
金日天
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Northeast Agricultural University
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Northeast Agricultural University
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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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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

Abstract

A canned Atlantic salmon minced meat infant complementary food and a preparation method thereof belong to the technical field of food processing. In order to keep the quality and nutrition of salmon, reduce the generation of harmful substances in the processing process and overcome the defects of monotonous variety and unbalanced nutrition of the conventional infant auxiliary food, the invention provides canned Atlantic salmon minced meat infant complementary food which is prepared from the following raw materials in parts by weight: 65-67 parts of salmon, 6-8 parts of dietary fiber, 4-6 parts of sodium bicarbonate, 8-10 parts of soybean protein, 0.02-0.03 part of tea polyphenol, 1-3 parts of white sugar, 1-3 parts of salt, 2-4 parts of lemon juice, 2-4 parts of olive oil, 1-3 parts of mugwort raw juice and 0.5-2 parts of table vinegar.

Description

Canned Atlantic salmon minced meat infant complementary food and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to canned Atlantic salmon meat powder infant complementary food and a preparation method thereof.
Background
The effect of the complementary food added to the infant after one week is definite, the normal growth and development of the infant can be effectively promoted, and the incidence rate of malnutrition is reduced. The energy and various nutrients provided by the mother milk of the infant 6 months after birth cannot meet the requirements of growth and development; 50% of calcium required by infants 7-12 months old and young children 1 year old comes from supplementary food. Therefore, infants and young children must provide a high nutritional density and high energy density of a supplemental food to provide the various nutrients and energies required for growth and development under the limited gastric volume conditions. The infant is 1-3 years old, the physical growth speed of the infant is not as fast as that of the infant, but the infant is still in a faster stage, the function of the cerebral cortex is further improved, the intelligence development is rapid, the speech expression capability is gradually improved, the imitation capability is extremely strong, and the infant is curious about external things; the range of knowledge is rapidly expanded when the infant walks and moves independently, but the digestive system of the infant is in a development stage, and the digestive function is incomplete. Since the infants grow and develop fast, metabolize vigorously and have more demands for nutrients, they are prone to have digestive disorders and nutritional deficiencies. Therefore, the preparation of the infant supplementary food strictly follows the scientific principle, and nutrient substances such as energy improvement, high-quality protein and food containing high DHA and EPA are reasonably added according to the growth and development characteristics of the infant. The content of the supplementary food has great influence on the growth and development of the children, the quality of the supplementary food is particularly required to be noticed, for example, the DHA content meets the daily proper intake (AI) of 100mg, and the functional development of the brains and the eyes of the children of 1-3 years old can be met. If only starch food is simply added, the growth and development of children are not greatly influenced, and animal food such as eggs, fish, meat, milk, fruits, vegetables and the like is necessarily added at the same time. In recent years, the industry of minced fillet or minced fish products in China develops rapidly and is rich in variety. It is known that: salmon has small scales, few thorns and orange red flesh, and Atlantic salmon (salmon for short) is rich in bioactive substances such as n-3 series unsaturated fatty acids (about 27 g in each 100g of salmon flesh) and the like, wherein DHA, EPA and the like are important lipid components in human bodies: wherein, DHA is an important constituent of brain and retina, the content of DHA in the cerebral cortex of human body is up to 20%, the proportion of DHA in the retina is maximum, about 50%, DHA and ARA act together to maintain the normal physiological functions of brain and eyes, and can effectively promote the development of brain and vision of fetus, infant and pre-school children; EPA has effects of inhibiting thrombosis, preventing myocardial infarction and cerebral infarction, treating atherosclerosis and lowering blood pressure. In addition, EPA and DHA also have anticancer, antiinflammatory and immunoregulatory effects. The nutritional value of salmon also occupies the 'golden ratio' of an ideal diet, namely the ratio of ideal vitamin E to polyunsaturated fatty acids in salmon is about 0.73, so that the salmon has high nutritional value and balanced nutrition distribution. In addition, the salmon also contains rich protein, calcium, vitamin A, vitamin D and the like, and plays a very beneficial role in the growth and development of children. With the improvement of economy and living standard, the consumption demand of people on marine products is rapidly increased, and salmon is favored by more and more people due to fresh and tender quality, unique taste and rich nutrition. However, due to the dietary habits and cultural differences of Chinese people, and the cold storage temperature is not enough to inhibit the growth of harmful microorganisms, the uncooked salmon fillet has great potential safety hazard for infants, and consumers cannot completely accept the uncooked salmon; however, the traditional cooking methods such as high-temperature cooking, high-temperature stewing, frying, baking and the like mostly use 'cooked' as a center, too much pursuit of appearance and color is carried out, in the overheating process, not only the edible quality of aquatic products is reduced and the loss of nutritional ingredients is caused, but also toxic and harmful substances such as heterocyclic amine, benzopyrene and the like can be generated, and the harm is caused to the health of children.
Disclosure of Invention
In order to keep the quality and nutrition of salmon, reduce the generation of harmful substances in the processing process and overcome the defects of monotonous variety and unbalanced nutrition of the conventional infant auxiliary food, the invention provides canned Atlantic salmon minced meat infant complementary food which is prepared from the following raw materials in parts by weight: 65-67 parts of salmon, 6-8 parts of dietary fiber, 4-6 parts of sodium bicarbonate, 8-10 parts of soybean protein, 0.02-0.03 part of tea polyphenol, 1-3 parts of white sugar, 1-3 parts of salt, 2-4 parts of lemon juice, 2-4 parts of olive oil, 1-3 parts of mugwort raw juice and 0.5-2 parts of vinegar.
Preferably, the canned Atlantic salmon meat powder infant complementary food is prepared from the following raw materials in parts by weight: 66 parts of salmon, 7 parts of dietary fiber, 5 parts of sodium bicarbonate, 9 parts of soybean protein, 0.02-0.03 part of tea polyphenol, 2 parts of white sugar, 2 parts of salt, 3 parts of lemon juice, 3 parts of olive oil, 2 parts of mugwort raw juice and 1 part of vinegar.
The invention also provides a preparation method of the canned Atlantic salmon minced meat infant complementary food, which comprises the following steps:
1) pretreating salmon, cutting into small pieces, mixing the small pieces with saline-alkali water, and rinsing at 0-10 deg.C;
2) then mixing the rinsed salmon with soybean protein, dietary fiber, tea polyphenol and sodium bicarbonate, beating for 19-21s, vacuum packaging at 4 deg.C after draining, and vacuum cooking at 78-82 deg.C for 42-44 min;
3) cooling at 4 deg.C for 0.5-2 hr, bagging, adding white sugar, salt, olive oil, edible vinegar, lemon juice, and folium Artemisiae Argyi natural juice, stirring, canning, sealing, and sterilizing under ultrahigh pressure to obtain the final product.
Further limiting, the pretreatment in the step 1) is to clean salmon, remove internal organs, fish heads, fish bones and fish skins, and remove fishbones.
Further, the saline-alkali water in the step 1) contains 0.1% of common salt and 0.4% of sodium bicarbonate.
Further defined, the rinsing in step 1) is for 5 min.
Further defined, the fish fillet in step 1) has a size of 5 × 5 × 5 mm.
Further limiting, in the step 2), the rinsed salmon is mixed with soybean protein, dietary fiber, tea polyphenol and sodium bicarbonate, stirred for 20s, vacuum-packaged after draining water at 4 ℃, and then vacuum-cooked for 43min at 80 ℃.
Further limiting, the ultrahigh pressure sterilization conditions in the step 3) are that the ultrahigh pressure sterilization is carried out for 14-16min under the pressure of 395-.
Further, the ultra-high pressure sterilization in the step 3) is performed under the conditions of 400Mpa pressure and 46 ℃ for 15 min.
Advantageous effects
The invention uses vacuum low temperature cooking technology (SV) in the process of preparing canned Atlantic salmon minced meat infant complementary food, solves the problem of harmful substances generated in the salmon processing process to a certain extent, better retains the quality and nutrition of salmon and reduces the generation of harmful substances in the processing process on the premise of ensuring food safety. In addition, the cooking temperature and time are accurately controlled by the vacuum low-temperature cooking, so that the consistency of the cooking result every time is ensured, and the repeatability is high, which is unreachable by the traditional cooking method; the technical operation is simple, no professional personnel are required, and the labor cost can be reduced.
For the supplementary food of children, the sterilization mode is also extremely important. The invention adopts an ultrahigh pressure sterilization mode, which not only can ensure the safety of the infant complementary food in the aspect of microorganisms, but also can effectively retain the inherent nutrient components and freshness of the product; the color, the fragrance, the taste and other qualities of the food can be well maintained, and the food has wide market prospect.
The finished product prepared by the invention has fine and smooth meat quality, is rich in nutrition, can be eaten instantly after being opened, and is suitable for infants at the age of 1-3 years. In the ingredients except for salmon, 5% of soybean protein is added to increase the nutrition and taste of the minced meat; the vinegar is added, so that the fishy smell of the salmon can be reduced, and the tenderness of the salmon meat paste can be improved; the saccharides can be used for seasoning, the effect of preventing the denaturation of the protein is good, but the addition amount of the saccharides cannot be too much, otherwise, the product is excessively sweet or browned, and the fish quality is influenced; the addition of the dietary fiber can promote gastrointestinal motility of infants, facilitate digestion of infants and improve the immunity of infant organisms; the tea polyphenol can effectively prolong the preservation time of the salmon meat paste under the refrigeration condition; the combination of the mugwort and the salmon leads the product to obtain extra flavor, and the product supplements the fresh and fragrant of the salmon and has unique fragrance; the sodium bicarbonate can destroy substances such as muscle fiber membranes, matrix proteins and the like, so that the internal structure of the meat paste is loose, the muscle tissue is relaxed, the meat tendering effect is achieved, and the baby can easily absorb and digest the meat paste. The physical and chemical indexes of the product meet the infant canned supplementary food standard, and the content (ingredient ratio) of salmon is 66% or more than 8%; the DHA content of each 100g of salmon meat powder reaches 2.31g, which is beneficial to the functional development of eyes and brains of infants and meets the requirements of the growth and development of the infants.
Detailed Description
The invention takes salmon, dietary fiber and soy protein as main raw materials, and the salmon meat powder is prepared by operating and culturing ingredients and scientifically processing according to the growth and development requirements of infants, and the raw materials used in the invention can be purchased and obtained by a commercial way:
wherein the dietary fiber is purchased from Quantum Gaokou biological shares, Inc., Cat number: 308066-66-2.
Soy protein was purchased from hagacaceae, cat #: AS 09-569.
Tea polyphenols were purchased from sienna vitamin biotechnology limited, cat #: j58, the usage amount of the tea polyphenol in the invention meets the GB2760-2014 standard.
The method for obtaining the mugwort raw juice comprises the following steps: buying fresh folium artemisiae argyi from a market, putting the folium artemisiae argyi into water, soaking and cleaning the folium artemisiae argyi, boiling water in a pot, putting 1-2g of baking soda after the water is boiled, wherein the baking soda can protect chlorophyll of the leaves, putting the cleaned folium artemisiae argyi after the water is boiled, blanching the water for one minute, putting the blanched folium artemisiae argyi into a wall breaking machine, and pouring boiling water in a small bowl, wherein the material-liquid ratio is the folium artemisiae argyi: adding 5g of water to 1ml of water, plugging a power supply, and clicking a wall breaking function for three or five minutes. Filtering the folium Artemisiae Argyi juice with filter screen, and removing residue. The preparation method of the canned salmon meat powder infant supplementary food of the present invention is described in detail below.
Example 1. preparation of salmon meat powder.
Firstly, the formula (taking 100g of minced meat as a standard): 66g of salmon, 7g of dietary fiber, 5g of sodium bicarbonate, 9g of soybean protein, 0.02g of tea polyphenol, 2g of white sugar, 2g of salt, 3g of lemon juice, 3g of olive oil, 2g of mugwort raw juice and 1g of vinegar.
II, a process flow comprises: selecting fresh salmon, cleaning, removing head, skin, viscera and bone, cutting into pieces, rinsing, adding natural protein (soybean protein), tea polyphenol, sodium bicarbonate, dietary fiber, mincing meat, cooking at low temperature under vacuum (80 deg.C, 43min), cooling, flavoring, canning, sealing, and sterilizing under ultrahigh pressure to obtain the final product.
Thirdly, the concrete steps are as follows:
1) accurately weighing raw materials such as salmon, soy protein, tea polyphenol and the like for later use, cleaning the salmon, removing internal organs, fish heads, fish bones and fish skins, and repeatedly checking and removing fishbones. Cutting salmon into small pieces of 5 × 5 × 5mm, mixing with small pieces of fish meat and a certain proportion of dilute saline-alkali water containing 0.1% (by mass) of salt and 0.4% (by mass) of sodium bicarbonate, and rinsing for 5min at 10 deg.C.
2) Adding the pre-dissolved soybean protein, dietary fiber, tea polyphenol and sodium bicarbonate into the rinsed salmon, fully and uniformly mixing, beating for 20s by using a processor, draining off more water at 4 ℃, carrying out vacuum packaging by using a vacuum packaging sealing machine, then putting the salmon into a constant-temperature water bath, and cooking for 43min at 80 ℃ in vacuum at low temperature.
3) Cooling at 4 deg.C for 1 hr, opening bag, adding white sugar, salt, olive oil, vinegar, lemon juice, and folium Artemisiae Argyi natural juice, flavoring, stirring, canning, sealing, sterilizing under 400Mpa and 46 deg.C under ultrahigh pressure for 15min, and storing at 4 deg.C.
Fourthly, the eating method of the salmon meat powder comprises the following steps:
the product can be eaten after being eaten together with rice or bread.
Example 2. preparation of salmon meat powder.
Example 1 was repeated, with the difference from example 1 that the formulation in this example (based on 100g of meat powder): 67g of salmon, 8g of dietary fiber, 6g of sodium bicarbonate, 10g of soybean protein, 0.03g of tea polyphenol, 3g of white sugar, 3g of salt, 3g of lemon juice, 4g of olive oil, 3g of mugwort raw juice and 2g of table vinegar.
Example 3. preparation of salmon meat foam.
Example 1 was repeated, with the difference from example 1 that the formulation in this example (based on 100g of meat powder): 65g of salmon, 6g of dietary fiber, 4g of sodium bicarbonate, 8g of soybean protein, 0.03g of tea polyphenol, 1g of white sugar, 1g of salt, 2g of lemon juice, 2g of olive oil, 1g of mugwort raw juice and 0.5g of table vinegar.
Example 4. example 1 was repeated, which is different from example 1 in that salmon meat powder in this example was specifically prepared by the following steps:
1) accurately weighing raw materials such as salmon, soy protein, tea polyphenol and the like for later use, cleaning the salmon, removing internal organs, fish heads, fish bones and fish skins, and repeatedly checking and removing fishbones. Cutting salmon into small pieces of 5 × 5 × 5mm, mixing with a certain proportion of dilute saline-alkali solution containing 0.1% (by mass) of salt and 0.4% (by mass) of sodium bicarbonate, and rinsing for 5min at 0 deg.C.
2) Adding the pre-dissolved soybean protein, dietary fiber, tea polyphenol and sodium bicarbonate into the rinsed salmon, fully and uniformly mixing, beating for 21s by using a processor, draining off more water at 4 ℃, carrying out vacuum packaging by using a vacuum packaging sealing machine, then putting the salmon into a constant-temperature water bath, and carrying out vacuum low-temperature cooking for 44min at 81 ℃.
3) Cooling at 4 deg.C for 2 hr, opening bag, adding white sugar, salt, olive oil, vinegar, lemon juice, and folium Artemisiae Argyi natural juice, flavoring, stirring, canning, sealing, sterilizing at 47 deg.C under 405Mpa for 16min to obtain final product, and storing at 4 deg.C.
Example 5. example 1 was repeated, which is different from example 1 in that salmon meat powder in this example was specifically prepared by the following steps:
1) accurately weighing raw materials such as salmon, soy protein, tea polyphenol and the like for later use, cleaning the salmon, removing internal organs, fish heads, fish bones and fish skins, and repeatedly checking and removing fishbones. Cutting salmon into small pieces of 5 × 5 × 5mm, mixing with a certain proportion of dilute saline-alkali solution containing 0.1% (by mass) of salt and 0.4% (by mass) of sodium bicarbonate, and rinsing with water at 5 deg.C.
2) Adding the pre-dissolved soybean protein, dietary fiber, tea polyphenol and sodium bicarbonate into the rinsed salmon, fully and uniformly mixing, beating for 19s by using a processor, draining off more water at 4 ℃, carrying out vacuum packaging by using a vacuum packaging sealing machine, then putting the salmon into a constant-temperature water bath, and carrying out vacuum low-temperature cooking for 42min at 79 ℃.
3) Cooling at 4 deg.C for 1 hr, opening bag, adding white sugar, salt, olive oil, vinegar, lemon juice, and folium Artemisiae Argyi natural juice, flavoring, stirring, canning, sealing, sterilizing at 395MPa and 45 deg.C under ultrahigh pressure for 14min, and storing at 4 deg.C.
Example 6 evaluation of canned Atlantic salmon meat meal baby diet.
Firstly, texture analysis:
the texture is an important index reflecting the quality of meat products and the acceptability of consumers, the hardness, the adhesiveness, the cohesiveness, the stickiness and the chewiness of salmon meat foam are detected, and the detection results are shown in table 1. The salmon meat powder has certain viscosity, certain fish tissues exist in the meat powder, but the hardness is low, and the meat is tender and convenient for children to chew. The result shows that the minced meat is suitable for being eaten as supplementary food for children of 1-3 years old.
TABLE 1 Salmon meat texture characteristics
Figure BDA0002561335850000051
Figure BDA0002561335850000061
Secondly, sensory evaluation:
inviting a plurality of researchers of food specialty to screen early-stage sensory evaluation tests, finally selecting 10 (5 males and 5 females) for training and forming a sensory evaluation group, and taking an arithmetic mean value after removing the highest score and the lowest score from sensory scoring data of each sample. The highest score was 7 points and the lowest score was 1 point.
TABLE 2 sensory evaluation criteria for salmon meat meal
Figure BDA0002561335850000062
TABLE 3 sensory evaluation results of salmon meat meal
Figure BDA0002561335850000063
Figure BDA0002561335850000071
As shown in Table 3, sensory evaluation results show that the salmon meat powder has bright color, moderate wettability, rich fish fragrance and taste, fine and soft mouthfeel, and is easy for infants to swallow.
In conclusion, the canned salmon meat powder complementary food for the children is rich in nutrition, delicious and safe, and is suitable for the children aged 1-3 years.
Thirdly, nutrition evaluation:
and (3) measuring the moisture content: refer to direct drying method in GB 5009.3-2016 (determination of moisture in food safety national standard food); and (3) measuring the content of crude protein: refer to Kjeldahl method in GB 5009.5-2016 (determination of protein in food safety national standard food); and (3) measuring the content of crude fat: refer to Soxhlet extraction method in GB 5009.6-2016 (determination of fat in food safety national standard food); fatty acid: referring to GB 5009.168-2016 (national food safety Standard) for determination of fatty acid in food, the internal standard substance is methyl heptadecanoate; vitamin a, vitamin D, vitamin E: refer to GB 5009.82-2016 determination of vitamin A, D, E in national food safety Standard food; dietary fiber: the Method described in AOAC office Method 2009.01Total digital Fiber in Food was used. Ash content: the firing method is carried out by a box type resistance furnace at 550 ℃ (GB/T5009.4-2003). Each nutritional indicator was measured 3 times in parallel and the final results were averaged 3 times (example 1).
TABLE 4 Salmon minced meat nutritional assessment
Figure BDA0002561335850000072
As shown in Table 4, the salmon meat powder has the advantages of good texture, high-quality protein, high fatty acid content, rich vitamin types, high dietary fiber content and DHA content meeting the requirement of growth and development of infants. Therefore, the product is rich in nutrition, delicious in taste and high in edible value, is suitable for being eaten by children aged 1-3 years old, and has a good market prospect.
Fourthly, toxicological experiments:
the detection method refers to GB 15193.3-2014 acute oral toxicity test. The experimental animals adopt ICR mice, the cleaning level is 18 g-22 g, the weight is 20, and the number of the animals is half of that of the mice. The gavage dose is 10000mg/kg by adopting a limiting method. Animals before infection are fasted for 4h, after infection, toxic symptoms and behavioral changes are observed every day, and animals died from the intermediate toxicity and animals living after infection for 14d are roughly anatomically observed after weighing once a week. The experimental animals have no toxic symptoms and toxic death phenomenon in the infected 14d, and the average body weight of the male and female animals is not abnormal. After the experimental observation is finished, the tested animal is subjected to gross dissection examination, and abnormal changes are not found. The result shows that the salmon meat foam prepared by the invention has the oral toxicity LDso of more than 5000mg/kg, is classified according to acute toxicity and is practically nontoxic.
Fifthly, reducing the initial microbial quantity of the canned salmon meat foam through ultrahigh pressure sterilization treatment:
in order to investigate the influence of ultra-high pressure sterilization on the total number of colonies, the total number of spores and the like of salmon meat, microorganisms in the salmon meat were detected according to the national food microorganism inspection standard (GB 4789): the salmon meat powder is processed under the pressure of 200, 300, 400, 500 and 600Mpa for 15min, and the relationship between the processing pressure and the total number of bacterial colonies and spores is shown in the following table.
TABLE 5 reduction of microorganisms in salmon meat meal by ultra-high pressure treatment
Figure BDA0002561335850000081
As can be seen from the above table, the killing effect of the ultra-high pressure sterilization on the total number of colonies and the total number of spores is remarkable. And the higher the pressure is, the more remarkable the effect of ultrahigh pressure sterilization is. The microbiological indexes of the canned salmon meat powder after sterilization meet GB 4789.26-2013. The canned salmon meat powder meets the commercial sterility standard (example 1) at a pressure of 400 Mpa.
Sixthly, the influence of vacuum low-temperature cooking on the nutritional ingredients of the salmon meat powder is as follows:
the nutrient substances in the salmon meat powder can be well reserved by the vacuum low-temperature cooking, the nutrient substances sensitive to heat in the salmon meat powder before and after the vacuum low-temperature cooking are measured by using a nutrient substance measuring method in the third part, each nutrient index is measured in parallel for 3 times, and the final result is an average value of 3 times (taking example 1 as an example), and the results are as follows.
TABLE 6 Effect of Low temperature vacuum cooking on the nutritional content of salmon meat
Figure BDA0002561335850000082
Figure BDA0002561335850000091
As shown in the table above, the vacuum low-temperature cooking has little influence on heat-sensitive vitamin a, vitamin D, vitamin E, DHA and the like in the salmon meat meal, and can well retain the nutrient substances of the salmon meat meal.
Seventhly, the influence of ultrahigh pressure sterilization on the nutritional ingredients of the salmon meat meal is as follows:
ultra-high pressure sterilization is one of the sterilization methods of cold sterilization. The ultrahigh pressure sterilization mode can not only ensure the safety of the infant complementary food in the aspect of microorganisms, but also effectively retain the inherent nutrient components and freshness of the product; the color, the fragrance, the taste and other qualities of the food can be well maintained. Now, the nutrient components in the salmon meat powder before and after the ultra-high pressure sterilization are measured by using the nutrient substance measuring method of the third part, each nutrient index is measured in parallel for 3 times, and the final result is an average value of 3 times (taking example 1 as an example), and the results are as follows.
TABLE 7 Effect of ultra-high pressure treatment on the nutritional content of salmon meat meal
Figure BDA0002561335850000092
As shown in the above table, the ultra-high pressure treatment is applied to the nutritional components in the salmon meat foam, such as: DHA, protein, vitamin A, vitamin E and the like have little influence, and can better retain the nutrient substances of the salmon meat foam.
Eighth, determination of shelf life
Comparative example: example 1 was repeated, differing from the example in that no tea polyphenols were added in this example.
The shelf life or shelf life of the salmon meat powder prepared by the invention is evaluated by judging before and after at 4 ℃ by adopting methods of colony total number detection, sensory evaluation and commercial sterility related standards, and the shelf life or shelf life of the salmon meat powder is detected by GB2726-2016 before ultrahigh pressure sterilization and canning, and then is canned after ultrahigh pressure sterilization, and the detection result is detected by GB 4789.26-2013, so that the shelf life of the salmon meat powder is obviously prolonged and the edible safety is improved compared with the salmon meat powder without tea polyphenol.
TABLE 8 influence of tea polyphenols on shelf life of salmon meat before and after ultra-high pressure sterilization
Figure BDA0002561335850000101

Claims (10)

1. The canned Atlantic salmon meat powder supplementary food for the children is characterized by being prepared from the following raw materials in parts by weight: 65-67 parts of salmon, 6-8 parts of dietary fiber, 4-6 parts of sodium bicarbonate, 8-10 parts of soybean protein, 0.02-0.03 part of tea polyphenol, 1-3 parts of white sugar, 1-3 parts of salt, 2-4 parts of lemon juice, 2-4 parts of olive oil, 1-3 parts of mugwort raw juice and 0.5-2 parts of vinegar.
2. The canned Atlantic salmon meat powder infant supplementary food as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 66 parts of salmon, 7 parts of dietary fiber, 5 parts of sodium bicarbonate, 9 parts of soybean protein, 0.02-0.03 part of tea polyphenol, 2 parts of white sugar, 2 parts of salt, 3 parts of lemon juice, 3 parts of olive oil, 2 parts of mugwort raw juice and 1 part of vinegar.
3. A process for the preparation of a canned Atlantic salmon meat froth baby supplement as claimed in claim 1 or 2, characterized by the steps of:
1) pretreating salmon, cutting into small pieces, mixing the small pieces with saline-alkali water, and rinsing at 0-10 deg.C;
2) then mixing the rinsed salmon with soybean protein, dietary fiber, tea polyphenol and sodium bicarbonate, beating for 19-21s, vacuum packaging at 4 deg.C after draining, and vacuum cooking at 78-82 deg.C for 42-44 min;
3) cooling at 4 deg.C for 0.5-2 hr, bagging, adding white sugar, salt, olive oil, edible vinegar, lemon juice, and folium Artemisiae Argyi natural juice, stirring, canning, sealing, and sterilizing under ultrahigh pressure to obtain the final product.
4. The preparation method according to claim 3, wherein the pretreatment in step 1) is to wash salmon, remove viscera, head, bone and skin of salmon, and remove fishbone.
5. The process according to claim 3, wherein the saline-alkali water in step 1) contains 0.1% of common salt and 0.4% of sodium bicarbonate.
6. The method according to claim 3, wherein the rinsing in step 1) is carried out for 5 min.
7. The method for preparing fish meat of claim 3, wherein the fish meat pieces in step 1) have a size of 5 x 5 mm.
8. The preparation method according to claim 3, wherein the rinsed salmon is mixed with soy protein, dietary fiber, tea polyphenol and sodium bicarbonate in the step 2), whipped for 20s, vacuum-packed after draining water at 4 ℃, and then vacuum-cooked for 43min at a temperature of 80 ℃.
9. The method as claimed in claim 3, wherein the ultra-high pressure sterilization conditions in step 3) are that the pressure of 395-405MPa and the ultra-high pressure sterilization is carried out at 45-47 ℃ for 14-16 min.
10. The method as claimed in claim 9, wherein the ultra-high pressure sterilization condition in the step 3) is an ultra-high pressure sterilization under a pressure of 400Mpa and a temperature of 46 ℃ for 15 min.
CN202010607379.8A 2020-06-30 2020-06-30 Canned Atlantic salmon minced meat infant complementary food and preparation method thereof Pending CN111772122A (en)

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