CN111887402A - 一种鱼籽虾滑及其制备方法 - Google Patents
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Abstract
本发明涉及一种虾滑,具体涉及一种鱼籽虾滑及其制备方法。鱼籽虾滑,主要由以下组分制备而成:虾仁、飞鱼卵、蛋清、马铃薯淀粉、豆油、变性淀粉和淀粉酶。鱼籽虾滑的制备方法具体为:将可得然胶、魔芋胶加入冰水,并缓慢加入调味料混合均匀,再加入冰水,搅拌,得到胶糊;第一次搅拌混合:将虾仁、调味料和飞鱼卵均匀搅拌,加入马铃薯淀粉均匀搅拌,加入淀粉酶搅拌,再加入变性淀粉搅拌,得到浆料;第二次搅拌混合:在浆料中加入蛋清、豆油和胶糊均匀搅拌得到鱼籽虾滑。本发明的鱼籽虾滑采用飞鱼籽联合变性淀粉、淀粉酶和可得然胶、魔芋胶制备成的鱼籽虾滑,可防止肉纤维收缩的鱼籽虾滑,具有更好的弹性且口感好等。
Description
技术领域
本发明涉及一种虾滑,具体涉及一种鱼籽虾滑及其制备方法。
背景技术
现有鱼籽虾滑加工过程中肉纤维收缩,影响口感和味道。
发明内容
(一)要解决的技术问题
为了解决现有技术的上述问题,本发明提供一种可防止虾肉纤维收缩的鱼籽虾滑;
相应的,本发明还提供一种可防止肉纤维收缩的鱼籽虾滑的制备方法。
(二)技术方案
为了达到上述目的,本发明采用的主要技术方案包括:
本发明提供一种鱼籽虾滑,其主要由以下组分制备而成:虾仁、飞鱼卵、蛋清、马铃薯淀粉、豆油、变性淀粉和淀粉酶。
本方案中,将变性淀粉和淀粉酶用于鱼籽虾滑,可防止虾肉纤维的收缩,防止淀粉老化。变性淀粉优选为α-淀粉。
鱼籽虾滑优选的方案中,各组分按重量份分别为:虾仁75~80份、飞鱼卵1~3份、蛋清2~3份、马铃薯淀粉3~5份和豆油2~3份、变性淀粉3~5份和淀粉酶3~5份。
虾滑优选的方案中,各组分按重量份分别为:虾仁78份、飞鱼卵2份、蛋清2.5份、马铃薯淀粉4份和豆油2.5份、变性淀粉4份和淀粉酶4份。
鱼籽虾滑优选的方案中,其还包括8~10重量份胶糊,所述胶糊主要由4~5重量份可得然胶和4~5重量份魔芋胶混合而成。
本方案,将变性淀粉和可得然胶、与魔芋胶连用作为改良剂,可促使虾肉组织和淀粉松软蓬松起泡,防止肉纤维收缩。
本发明提供一种鱼籽虾滑的制备方法,其包括以下步骤:
S1胶糊的制备:将可得然胶、魔芋胶加入0~3℃冰水,并缓慢加入调味料混合均匀,再加入0~3℃冰水,搅拌5~15min,得到胶糊;
S2第一次搅拌混合:将虾仁、调味料和飞鱼卵均匀搅拌3~7min,加入马铃薯淀粉均匀搅拌1~3min,加入淀粉酶搅拌3~5min,再加入变性淀粉搅拌3~5min,得到浆料;
S3第二次搅拌混合:在浆料中加入蛋清、豆油和步骤S1所得胶糊均匀搅拌2~5min得到鱼籽虾滑。
调味料包括盐、糖和味精。
本方案在冰水中将可得然胶、魔芋胶混合制成胶糊;将虾仁、调味料、马铃薯淀粉先混合之后,加入淀粉酶,当淀粉酶与马铃薯淀粉反应充分之后,加入变性淀粉,少量的淀粉酶与变性淀粉局部发生反应,保证马铃薯淀粉和变性淀粉的糊化保水特性,可以防止后续加工中马铃薯淀粉和变性淀粉的老化,并在胶糊的联合作用下,使虾肉组织松软蓬松起泡,防止虾肉纤维收缩鱼籽的脱水或破碎。
(三)有益效果
本发明的有益效果是:
经实验表明本发明采用飞鱼籽联合变性淀粉、淀粉酶和可得然胶、魔芋胶制备成的鱼籽虾滑,可防止肉纤维收缩的鱼籽虾滑,相对于现有技术中的鱼籽虾滑其具有更好的弹性且口感好。
具体实施方式
为了更好的解释本发明,以便于理解,下面通过具体实施方式,对本发明作详细描述。
实施例1
一种鱼籽虾滑,其包括以下重量份的组分:虾仁80份、飞鱼3份、蛋清3份、马铃薯淀粉5份、豆油3份、5份可得然胶、5份魔芋胶、5份变性淀粉和5份淀粉酶。
本实施例鱼籽虾滑的制备方法,其包括以下步骤:
S1胶糊的制备:将可得然胶、魔芋胶加入0~3℃冰水,并缓慢加入调味料混合均匀,再加入0~3℃冰水使浆料保持在20℃以下,搅拌5min,得到胶糊;
S2第一次搅拌混合:将虾仁、调味料和飞鱼卵均匀搅拌7min,加入马铃薯淀粉均匀搅拌3min,加入淀粉酶搅拌5min,再加入变性淀粉搅拌5min,得到浆料;
S3第二次搅拌混合:在浆料中加入蛋清、豆油和步骤S1所得胶糊均匀搅拌5min得到鱼籽虾滑。
实施例2
一种鱼籽虾滑,其包括以下重量份的组分:虾仁75份、飞鱼卵1份、蛋清2份、马铃薯淀粉3份、豆油2份、4份可得然胶、4份魔芋胶、3份变性淀粉和3份淀粉酶。
本实施例鱼籽虾滑的制备方法,其包括以下步骤:
S1胶糊的制备:将可得然胶、魔芋胶加入0~3℃冰水,并缓慢加入调味料混合均匀,再加入0~3℃冰水使浆料保持在20℃以下,搅拌5min,得到胶糊;
S2第一次搅拌混合:将虾仁、调味料和飞鱼卵均匀搅拌3min,加入马铃薯淀粉均匀搅拌1min,加入淀粉酶搅拌3min,再加入变性淀粉搅拌3min,得到浆料;
S3第二次搅拌混合:在浆料中加入蛋清、豆油和步骤S1所得胶糊均匀搅拌2min得到鱼籽虾滑。
实施例3
一种鱼籽虾滑,其包括以下重量份的组分:虾仁80份、飞鱼卵2份、蛋清2份、马铃薯淀粉5份、豆油2.3份、4份可得然胶、5份魔芋胶、4份变性淀粉和3份淀粉酶。
本实施例鱼籽虾滑的制备方法,其包括以下步骤:
S1胶糊的制备:将可得然胶、魔芋胶加入0~3℃冰水,并缓慢加入调味料混合均匀,再加入0~3℃冰水使浆料保持在20℃以下,搅拌15min,得到胶糊;
S2第一次搅拌混合:将虾仁、调味料和飞鱼卵均匀搅拌5min,加入马铃薯淀粉均匀搅拌1min,加入淀粉酶搅拌5min,再加入变性淀粉搅拌4min,得到浆料;
S3第二次搅拌混合:在浆料中加入蛋清、豆油和步骤S1所得胶糊均匀搅拌2min得到鱼籽虾滑。
实施例4
一种鱼籽虾滑,其包括以下重量份的组分:虾仁78份、飞鱼卵1份、蛋清3份、马铃薯淀粉4份、豆油2份、5份可得然胶、4.5份魔芋胶、3份变性淀粉和5份淀粉酶。
本实施例鱼籽虾滑的制备方法,其包括以下步骤:
S1胶糊的制备:将可得然胶、魔芋胶加入0~3℃冰水,并缓慢加入调味料混合均匀,再加入0~3℃冰水使浆料保持在20℃以下,搅拌10min,得到胶糊;
S2第一次搅拌混合:将虾仁、调味料和飞鱼卵均匀搅拌3min,加入马铃薯淀粉均匀搅拌3min,加入淀粉酶搅拌4min,再加入变性淀粉搅拌3min,得到浆料;
S3第二次搅拌混合:在浆料中加入蛋清、豆油和步骤S1所得胶糊均匀搅拌5min得到鱼籽虾滑。
实施例5
一种鱼籽虾滑,其包括以下重量份的组分:虾仁75份、飞鱼卵3份、蛋清2.5份、马铃薯淀粉3份、豆油3份、4.5份可得然胶、4份魔芋胶、5份变性淀粉和4份淀粉酶。
本实施例鱼籽虾滑的制备方法,其包括以下步骤:
S1胶糊的制备:将可得然胶、魔芋胶加入0~3℃冰水,并缓慢加入调味料混合均匀,再加入0~3℃冰水使浆料保持在20℃以下,搅拌5min,得到胶糊;
S2第一次搅拌混合:将虾仁、调味料和飞鱼卵均匀搅拌7min,加入马铃薯淀粉均匀搅拌2min,加入淀粉酶搅拌3min,再加入变性淀粉搅拌5min,得到浆料;
S3第二次搅拌混合:在浆料中加入蛋清、豆油和步骤S1所得胶糊均匀搅拌3min得到鱼籽虾滑。
实施例6
一种鱼籽虾滑,其包括以下重量份的组分:虾仁78份、飞鱼卵2份、蛋清2.5份、马铃薯淀粉4份和豆油2.5份、变性淀粉4份、淀粉酶4份、可得然胶4.5份和魔芋胶4.5份。
本实施例鱼籽虾滑的制备方法,其包括以下步骤:
S1胶糊的制备:将可得然胶、魔芋胶加入0~3℃冰水,并缓慢加入调味料混合均匀,再加入0~3℃冰水使浆料保持在20℃以下,搅拌10min,得到胶糊;
S2第一次搅拌混合:将虾仁、调味料和飞鱼卵均匀搅拌6min,加入马铃薯淀粉均匀搅拌2min,加入淀粉酶搅拌4min,再加入变性淀粉搅拌4min,得到浆料;
S3第二次搅拌混合:在浆料中加入蛋清、豆油和步骤S1所得胶糊均匀搅拌3min得到鱼籽虾滑。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
Claims (4)
1.一种鱼籽虾滑,其特征在于,其主要由以下组分制备而成:虾仁、飞鱼卵、蛋清、马铃薯淀粉、豆油、变性淀粉、淀粉酶、可得然胶和魔芋胶。
2.如权利要求1所述的鱼籽虾滑的制备方法,其特征在于,各组分按重量份分别为:
虾仁75~80份、飞鱼卵1~3份、蛋清2~3份、马铃薯淀粉3~5份和豆油2~3份、变性淀粉3~5份、淀粉酶3~5份、可得然胶4~5份和魔芋胶4~5份。
3.如权利要求1所述的鱼籽虾滑的制备方法,其特征在于,各组分按重量份分别为:
虾仁78份、飞鱼卵2份、蛋清2.5份、马铃薯淀粉4份和豆油2.5份、变性淀粉4份、淀粉酶4份、可得然胶4.5份和魔芋胶4.5份。
4.如权利要求1所述的鱼籽虾滑的制备方法,其特征在于,其包括以下步骤:
S1胶糊的制备:将可得然胶、魔芋胶加入0~3℃冰水,并缓慢加入调味料混合均匀,再加入0~3℃冰水,搅拌5~15min,得到胶糊;
S2第一次搅拌混合:将虾仁、调味料和飞鱼卵均匀搅拌3~7min,加入马铃薯淀粉均匀搅拌1~3min,加入淀粉酶搅拌3~5min,再加入变性淀粉搅拌3~5min,得到浆料;
S3第二次搅拌混合:在浆料中加入蛋清、豆油和步骤S1所得胶糊均匀搅拌2~5min得到鱼籽虾滑。
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