CN111838532B - Sturgeon flour product and making process thereof - Google Patents

Sturgeon flour product and making process thereof Download PDF

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Publication number
CN111838532B
CN111838532B CN202010817232.1A CN202010817232A CN111838532B CN 111838532 B CN111838532 B CN 111838532B CN 202010817232 A CN202010817232 A CN 202010817232A CN 111838532 B CN111838532 B CN 111838532B
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sturgeon
flour
parts
cartilage
flour product
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CN111838532A (en
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赵元晖
陈泽凡
刘恒阁
蒋博
李钰金
吴浩浩
徐芃菲
钱思宇
刘宇辰
李雪飞
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Ocean University of China
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Ocean University of China
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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
    • 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
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
    • 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
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention relates to the technical field of food processing, in particular to a sturgeon flour product and a preparation process thereof. The sturgeon noodle product comprises sturgeon bone liquid, wheat flour and fishy smell removing seasoning; the sturgeon bone liquid is prepared by steaming and boiling sturgeon cartilage at high temperature and high pressure and concentrating. Compared with the existing flour products, the sturgeon flour product is characterized by most grains and extremely high carbohydrate content, has obvious sturgeon flavor, good color and elasticity quality of the noodles, low noodle breaking rate of the prepared noodles, and is tasty and non-sticky; the sturgeon fishbone and the sturgeon meat are matched with the flour, so that the defects of single type and lack of nutrition of flour products are overcome, and a feasible selection is provided for high-value utilization of sturgeon leftover fishbone.

Description

Sturgeon flour product and making process thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a sturgeon flour product and a making process thereof.
Background
Sturgeon is the only activated stone living in water in the world, is the fish with the highest nutritional value in all fishes, contains a large amount of amino acids, unsaturated fatty acids and the like, and is gradually used in the industries of food, beauty cosmetics, biological medicines and the like. In the food industry, sturgeon meat is added into flour products, which is beneficial to improving the protein content and the nutritive value of the flour products. The existing report of increasing the protein content of flour products by adding high-protein fish meat, but the actual protein content and the nutrient content of the flour products are limited, the requirements of supplementing fish protein and other nutrient components are difficult to achieve, if the effective protein content of the flour products is increased, a mode of increasing the adding proportion of the fish meat is generally adopted, but the mode is difficult to realize in cost and manufacturing process, and mainly comprises the following steps: (1) The flour product belongs to popular food, the cost is limited, and if the proportion of fish meat is increased, the cost burden of raw materials is increased; (2) At present, in order to improve the nutrition of flour products, a mode of increasing the proportion of fish is adopted, but minced fillet is required to be prepared firstly when the fish is added into the flour products, the minced fillet does not have the formation characteristics of gel type, elasticity and the like, the increase of the addition amount can influence the dough forming of the flour products, particularly, the flour products such as noodles and the like are prepared, the dough is easy to be excessively loosened and softened, the dough cannot be well agglomerated in the dough kneading process, the dough outlet and drying in the later period can be influenced, and even the problems of noodle fracture, dry cracking and the like are caused; (3) The flour product added with the fish meat is affected by the peculiar fishy smell of the fish meat and is easy to affect the mouthfeel of the flour product. The existing fishy smell removing seasonings such as cooking wine, vinegar and the like are used as liquid fishy smell removing materials, the adding proportion is not strict, and agglomeration is easily influenced in the preparation of flour products; the fishy smell removing materials such as lemon, oyster sauce and the like do not increase the flavor and nutrition of the product, and easily cover the peculiar delicate flavor of the fish meat flour product, and easily influence the color and the look and feel of the flour product.
In addition, sturgeon fishbone belongs to fish leftovers, contains rich nutrients such as collagen, chondroitin sulfate, glucosamine and unsaturated fatty acid, has considerable health care effect on human health, particularly has certain effects of preventing and relieving symptoms such as arthralgia, rheumatism and osteoporosis, but is low in utilization rate at present. With the gradual increase of the output of sturgeons, more fish bones are used as byproducts of sturgeon industry after the sturgeon industry is used for caviar, which is not favorable for high-value utilization of sturgeon.
Disclosure of Invention
Compared with the existing flour products, the prepared sturgeon flour product has the characteristics of grains and high carbohydrate content, has obvious sturgeon flavor, good color and elastic quality of noodles, low noodle breaking rate of the prepared noodles, and is tasty and non-sticky; the sturgeon fishbone and the sturgeon meat are matched with the flour, the protein nutrient content is high, the defects of single type and lack of nutrition of flour products are overcome, a feasible selection is provided for high-value utilization of sturgeon leftover fishbone, and the problems in the prior art are solved.
One of the technical schemes adopted by the invention is as follows:
a sturgeon flour product comprises 240-260 parts of sturgeon bone liquid, 5500-5510 parts of wheat flour and 1-1.5 parts of fishy smell removing seasoning by weight; the sturgeon bone liquid is prepared by steaming and boiling sturgeon cartilage at high temperature and high pressure and concentrating.
Further, the wheat flour is high gluten wheat flour, and the fishy smell removing seasoning at least comprises ginger powder.
Further, the sturgeon flour product mainly comprises the following raw materials: fishbone liquid, high gluten wheat flour, edible purified water, whole egg liquid, edible salt, a stretched noodle agent and ginger powder.
Further, the sturgeon flour product also comprises sturgeon minced fillet.
Further, the sturgeon flour product mainly comprises the following raw materials: sturgeon surimi, high gluten wheat flour, fishbone liquid, whole egg liquid, edible salt, a flour-pulling agent, a fishy smell removing seasoning, wheat gluten and sodium alginate.
Further, the fishy smell removing seasoning is a combination of onion powder, chive powder, garlic powder and ginger powder.
Further, the sturgeon flour product comprises the following main raw materials in parts by weight: 1000-1010 parts of sturgeon surimi, 3990-4000 parts of high gluten wheat flour, 600-610 parts of fishbone liquid, 190-200 parts of whole egg liquid, 100-110 parts of edible salt, 7-8 parts of a dough-pulling agent, 3-3.5 parts of onion powder, 3-3.5 parts of chive powder, 2-2.5 parts of garlic powder, 2-2.5 parts of ginger powder, 100-110 parts of gluten powder and 2-3 parts of sodium alginate.
Further, the sturgeon flour product is noodles, flour cakes, wheat gluten or leisure biscuits.
The second technical scheme adopted by the invention is as follows:
a method for preparing a sturgeon flour product as described above, comprising the following operative steps:
(1) The sturgeon pretreatment comprises taking sturgeon spinal cartilage, sturgeon bone marrow and sturgeon head, boiling the sturgeon head in boiling water for a certain time, and taking out sturgeon head cartilage;
(2) The sturgeon bone liquid is prepared by putting sturgeon spine cartilage, sturgeon head cartilage and sturgeon bone marrow into a high-pressure cooking pot, adding edible purified water, heating for a certain time to fully dissolve the sturgeon spine cartilage, sturgeon head cartilage and sturgeon bone marrow, filtering with gauze, heating for concentrating to obtain bone liquid, and freezing for use;
(3) Dough mixing, namely adding high gluten wheat flour, whole egg liquid, edible salt, a dough pulling agent and ginger powder into the unfrozen fish bone liquid, mixing and kneading until the materials are uniformly dispersed;
(4) Leavening and ripening, namely standing the dough obtained in the step (3) for a certain time; the dough kneading and dough standing operations are repeated twice.
Further, in the step (2), heating is carried out for 60-80min under the condition of 70KPa, preferably for 70min; the heating concentration operation is to concentrate to half of the original volume.
Further, the mixing and kneading time of the step (3) is 20-30min.
Further, the dough in the step (4) is kept still for 20-30min at the temperature of 25-30 ℃.
The third technical scheme adopted by the invention is as follows:
a method for preparing a sturgeon flour product as described above, comprising the following operative steps:
(1) The sturgeon pretreatment comprises taking sturgeon fish meat, sturgeon spinal cartilage, sturgeon bone marrow and sturgeon head, boiling the sturgeon head in boiling water for a certain time, and taking out sturgeon head cartilage;
(2) Preparing sturgeon surimi: chopping sturgeon fish meat, adding other raw materials except high gluten wheat flour and gluten flour, continuously chopping and mixing until the materials are uniformly mixed to obtain minced fillet, and freezing for later use;
(3) The sturgeon bone liquid is prepared by putting sturgeon spine cartilage, sturgeon head cartilage and sturgeon bone marrow into a high-pressure cooking pot, adding edible purified water, heating for a certain time to fully dissolve the sturgeon spine cartilage, sturgeon head cartilage and sturgeon bone marrow, filtering with gauze, heating for concentrating to obtain bone liquid, and freezing for use;
(4) Dough kneading, namely adding high gluten wheat flour and wheat gluten into the unfrozen minced fillet paste and fishbone liquid, mixing and kneading until the materials are uniformly dispersed;
(5) Leavening and ripening, namely standing the dough obtained in the step (3) for a certain time; the dough kneading and dough standing operations are repeated twice.
Further, the sturgeon head cooking time in the step (1) is 20-30min.
The invention has the beneficial effects that:
compared with the fish flour products on the market, the sturgeon flour product has higher fish content, well avoids the defects of flour product manufacturing process possibly caused by the increase of fish proportion on the basis of increasing the protein content and the nutritional ingredients of the flour product, such as difficulty in forming flour products and noodles, easiness in cracking and breaking of the manufactured flour product and the like, improves the sensory quality and the nutritional value while ensuring the cost, solves the problem that the existing single flour product cannot meet the market demand, and improves the level of development of flour product processing towards the direction of nutrition and high added value.
The sturgeon flour product can be independently prepared into a fishbone flour product and a flour product mixed with fishbone and fish meat, the fishbone flour product fully utilizes sturgeon cartilage, the problem that the existing sturgeon bone can only be used as leftovers is solved, the sturgeon bone is completely liquefied into bone glue by carrying out specific high-temperature high-pressure cooking and concentration treatment on the sturgeon bone, the formation of gluten protein of the flour product is promoted to a certain extent, the bone glue is white to light yellow in color and unique in fragrance, the health care value of the flour product can be improved when the sturgeon bone flour product is used in noodles of the flour product, and the sturgeon bone flour product is more chewy and has a good food supplementing effect on teenagers in a growth stage and middle-aged and old people paying attention to protecting bones. The minced fillet paste is continuously and fully chopped after the auxiliary materials are added, so that the precipitation of salt-soluble protein in the minced fillet is promoted, and the effective content of the protein is increased. In addition, the sturgeon bone and sturgeon surimi are matched to prepare the flour product, so that the protein content of the flour product is further improved, and the problems that the flour product is not easy to form and the noodle breaking rate is high due to the fact that the fish adding amount is generally increased due to the fact that the flour product is high in protein and high in nutritional value in the prior art are solved. Moreover, the fishy smell removing seasoning in the sturgeon flour product adopts garlic powder, onion powder and ginger powder which are natural seasoning food materials, is scientific and reasonable in matching, solves the problems of large using amount and limited fishy smell removing effect of the conventional seasoning, has no spicy peculiar smell, and further highlights the sturgeon flavor. The ginger powder is light yellow, has a good color generation effect when being properly added into flour products, and effectively avoids the influence on the mouthfeel caused by the existence of ginger coarse particles due to the direct addition of the ginger; the ginger powder contains gingerol, has good antibacterial property and oxidation resistance, is beneficial to prolonging the shelf life of the flour product, and has good covering effect on the fishy smell of sturgeons. The matching of the ginger powder and the onion powder, the garlic powder and the onion powder can not only avoid the excessive spicy taste possibly caused by single or few components, but also avoid the influence of the single or few components on the color and luster of the facial product.
The sturgeon flour product has few additives, the added sodium alginate can be combined with a gluten network in dough, so that the flour product has a compact structure, the extensibility, the recoverability and the toughness are improved, the sodium alginate has good water-holding capacity, and after water absorption and swelling, the sodium alginate and gluten form a three-dimensional network structure to wrap starch particles in the three-dimensional network structure, so that the cooking time, the dry matter loss rate and the protein loss rate are reduced. The flour product of the invention keeps the original flavor and nutrition of sturgeon, has low cost and good sensory quality, and gradually develops the simplified traditional flour products, especially noodles, to the direction of deep processing and high added value of flavor, nutrition, health care and the like.
Detailed Description
In order to clearly illustrate the technical features of the present invention, the present invention is explained in detail by the following embodiments.
1) The formula of the sturgeon fishbone fine dried noodles is as follows:
Figure BDA0002633163170000051
example 1
The sturgeon fishbone fine dried noodles comprise the following raw materials in parts by weight: 250g of fish bone liquid, 5500g of high gluten wheat flour, 955g of edible purified water, 800g of whole egg liquid, 100g of edible salt, 1g of stretched noodles agent and 1g of ginger powder.
The making process of the sturgeon fishbone fine dried noodles comprises the following operation steps:
(1) Pretreatment of sturgeons: killing sturgeon, cutting, taking out sturgeon fish meat, sturgeon spinal cartilage and sturgeon bone marrow (keel), boiling sturgeon head in boiling water for 20min, and taking out sturgeon head cartilage;
(2) Preparing sturgeon bone liquid: putting 250g of sturgeon marrow (spine cartilage, sturgeon head cartilage and sturgeon bone keel) into a high-pressure cooking pot, adding 955g of edible purified water, heating for about 70min under the condition of 70KPa to fully dissolve the sturgeon spine cartilage, the sturgeon head cartilage and the sturgeon bone marrow (keel) in water, filtering by using three layers of gauze, heating and concentrating to half of the original volume to obtain a bone liquid, and freezing for later use;
(3) Adding high gluten wheat flour, whole egg liquid, edible salt, dough-pulling agent and ginger powder into the unfrozen fish bone liquid according to a corresponding proportion, putting into a vacuum dough kneading machine, mixing and kneading for 25min until all materials are uniformly dispersed;
(4) Standing the kneaded dough for 25min at 25-30 ℃ to promote the formation of gluten and the crosslinking of fishbone protein and gluten protein in the dough; repeating the steps of dough kneading and dough standing for 2 times; the method can be used for preparing the dried noodles.
2) The formula of the sturgeon flavor flour product is as follows:
Figure BDA0002633163170000061
example 2
A sturgeon flavor flour product comprises the following raw materials by weight: 1006g of sturgeon minced fillet, 4000g of high gluten wheat flour, 605g of fishbone liquid, 195g of whole egg liquid, 106g of edible salt, 7g of flour-pulling agent, 3g of onion powder, 3g of chive powder, 2g of garlic powder, 2g of ginger powder, 105g of gluten powder and 2g of sodium alginate.
The making process of the sturgeon flavor flour product comprises the following operation steps:
(1) Pretreatment of sturgeons: killing sturgeon, cutting, taking out sturgeon fish meat, sturgeon spinal cartilage and sturgeon bone marrow (keel), boiling sturgeon head in boiling water for 30min, and taking out sturgeon head cartilage;
(2) Preparing minced fillet paste: putting 1010g of sturgeon fish meat into a chopping mixer, adding other auxiliary materials and additives except flour, flour-pulling agent and vital gluten according to the proportion: chopping and mixing 100g of edible salt, 190g of whole egg liquid, 3g of onion powder, 3g of chive powder, 2g of garlic powder, 2g of ginger powder, 105g of gluten powder and 2g of sodium alginate fully until the materials are mixed uniformly to obtain minced fillet paste, and freezing for later use;
(3) Preparing sturgeon bone liquid: putting 260g of sturgeon marrow (spine cartilage, sturgeon head cartilage and sturgeon bone keel) into a high-pressure cooking pot, adding 960g of edible purified water, heating for about 70min under the condition of 70KPa to fully dissolve the sturgeon spine cartilage, the sturgeon head cartilage and the sturgeon bone marrow (keel) in water, filtering by using three layers of gauze, heating and concentrating to half of the original volume to obtain bone liquid, and freezing for later use;
(4) Kneading: adding high gluten wheat flour, flour-pulling agent and wheat gluten into the defrosted minced fillet paste and fishbone liquid according to corresponding proportion, putting into a vacuum dough kneading machine, mixing and kneading for 20min until all materials are uniformly dispersed;
(5) Leavening and ripening: standing the kneaded dough for 30min at 25-30 ℃ to promote the formation of gluten and the crosslinking of fish/fishbone protein and gluten protein in the dough; the steps of dough kneading and dough waking were repeated 2 times.
The flour product can be further processed into noodles, gluten, etc.
1. Sensory evaluation:
a20-person sensory evaluation group is established, sensory evaluation is respectively carried out on the sturgeon flavor flour product sample in the example 2, and the sensory evaluation is carried out on the product from five items of appearance before water boiling, tissue state after water boiling, smell after water boiling, mouthfeel after water boiling and taste after water boiling, wherein each dimension evaluation adopts 20 scores respectively. The results are given in table 1 below.
TABLE 1
Figure BDA0002633163170000071
Figure BDA0002633163170000081
The evaluation shows that the flavored flour product has good sensory scores before and after water boiling, has obvious sturgeon characteristic flavor, no fishy smell and thick soup, has enough elasticity, is easy to eat and bounce, is proper in saltiness, and is a good flour product.
2. Determination of nutrient content
2.1 determination of crude protein
With reference to GB 5009.5-2016, the content of crude protein in the sturgeon flavor flour product is determined by adopting a Kjeldahl method.
2.2 measurement of crude fat
With reference to GB 5009.6-2016, the content of crude fat in the sturgeon-flavor flour product is determined by a Soxhlet extraction method.
2.3 determination of carbohydrates
And (3) measuring the content of crude polysaccharide in the sturgeon flavor flour product by a phenol-sulfuric acid method with reference to SN/T4260-2015.
2.4 determination of sodium
With reference to GB 5009.91-2017, the content of sodium in the sturgeon flavor flour product is measured by flame atomic absorption spectrometry.
TABLE 2 nutrient content of flavored flour products
Figure BDA0002633163170000082
3. Making the sturgeon flavor flour product into a spherical sample with the diameter of 20mm, and putting part of the sample into boiling water for cooking for 15min and then cooling.
TPA texture characteristics of sturgeon flavor flour product samples before and after cooking are analyzed respectively, a TMS-Pro physical property analyzer is adopted, a TPA special extrusion disc probe is selected, the diameter of the probe is 75mm, the probe is pressed to a test sample at a speed from an initial position, the sample is compressed at the test speed for a certain distance after contacting the surface of the sample, then the sample returns to a compression trigger point, the sample is continuously compressed downwards for the same distance after staying for a period of time, and then the sample returns to the position before the probe is measured. In the test, the target distance is 25mm, the testing speed is 60mm/s, the deformation coefficient is 40 percent, the recovery time is 0.2s, the prepared dough is extruded for the second time, the change of the sample when being chewed is researched, and 6 parameters of hardness, elasticity, adhesiveness, cohesiveness, adhesiveness and chewiness of the dough TPA test are collected in the test.
TABLE 3
Figure BDA0002633163170000091
The analysis result of the measured data shows that the sturgeon flavor flour product has better elasticity, adhesiveness, chewiness and the like, the TPA texture characteristics of the sturgeon flavor flour product are improved to a great extent after the sturgeon flavor flour product is cooked, the dough is chewy, and the sturgeon flavor flour product is very suitable for making various flour products.

Claims (2)

1. A sturgeon flour product is characterized by comprising 1000-1010 parts of sturgeon surimi, 3990-4000 parts of high gluten wheat flour, 600-610 parts of sturgeon bone liquid, 190-200 parts of whole egg liquid, 100-110 parts of edible salt, 7-8 parts of flour-pulling agent, 3-3.5 parts of onion powder, 3-3.5 parts of chive powder, 2-2.5 parts of garlic powder, 2-2.5 parts of ginger powder, 100-110 parts of gluten powder and 2-3 parts of sodium alginate;
the method for preparing the sturgeon flour product comprises the following operation steps:
(1) The sturgeon pretreatment comprises taking sturgeon fish meat, sturgeon spinal cartilage, sturgeon bone marrow and sturgeon head, boiling the sturgeon head in boiling water for a certain time, and taking out sturgeon head cartilage;
(2) Preparing sturgeon surimi: chopping sturgeon fish meat, adding other raw materials except high gluten wheat flour and gluten flour, continuously chopping and mixing until the materials are uniformly mixed to obtain minced fillet, and freezing for later use;
(3) The sturgeon bone liquid is prepared by placing sturgeon spine cartilage, sturgeon head cartilage and sturgeon bone marrow in a high-pressure cooking pot, heating at 70kPa for 70min, adding edible purified water, heating for a certain time to fully dissolve the sturgeon spine cartilage, the sturgeon head cartilage and the sturgeon bone marrow, filtering with gauze, heating and concentrating to obtain bone liquid, and freezing for use;
(4) Dough kneading, namely adding high gluten wheat flour and wheat gluten into the unfrozen minced fillet paste and fishbone liquid, mixing and kneading for 20min until the materials are uniformly dispersed;
(5) And (3) leavening and ripening, standing the dough obtained in the step (4) for 30min, and repeating the dough kneading and leavening operations twice.
2. The sturgeon flour product according to claim 1, wherein the sturgeon flour product is noodles, flour cake, gluten or crackers.
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