CN113424871A - Instant milk fish jelly and preparation method thereof - Google Patents
Instant milk fish jelly and preparation method thereof Download PDFInfo
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- CN113424871A CN113424871A CN202110696338.5A CN202110696338A CN113424871A CN 113424871 A CN113424871 A CN 113424871A CN 202110696338 A CN202110696338 A CN 202110696338A CN 113424871 A CN113424871 A CN 113424871A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
Abstract
The invention discloses a preparation method of instant milk fish jelly, which comprises the following steps: s1, adding the dried fish gelatin, ginger slices and lemon juice into water for boiling, cleaning the fish gelatin with clear water, and soaking the fish gelatin in pure water to obtain the foamed fish gelatin; s2, cutting the soaked and foamed fish gelatin into pieces, adding the soaked and foamed fish gelatin into water for first glue boiling, filtering, collecting filtrate, adding filter residues into water for second glue boiling, combining all the materials, and finally transferring the materials into a mold for freezing and forming to obtain fish gelatin jelly; s3, mixing the whole milk with a sweetener to obtain diluted sweetness milk with the sweetness of 3-15 degrees; s4, cutting the fish gelatin prepared in the step S2 into pieces, canning the fish gelatin pieces with the diluted sweetness milk, the tea powder and the red date powder prepared in the step S3 in proportion, exhausting, sealing and sterilizing to obtain the instant fish gelatin with good taste and rich nutrition.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to instant milk fish jelly and a preparation method thereof.
Background
The fish gelatin is a dry product of swim bladder, is a colloid sac, and has high nutritive value and health promotion function. Swimming bladder is recorded as a medicinal material in the Han dynasty in China, swimming bladder is already taken as a tribute in the Tang dynasty, and the Ming dynasty is recorded in Ben Cao gang mu: swimming bladder glue, with burning retention property, treats tetanus and spasm, stops hematemesis, removes blood stasis and eliminates swelling and toxin. In Qing Dynasty, swim bladder is listed as a tonic, which is famous with bird's nest and shark's fin and is known as "sea ginseng". In 2004, swim bladder is recommended as one of the key developed Chinese medicinal materials by the national administration of traditional Chinese medicine.
The fish gelatin mainly comprises collagen, mucopolysaccharide, vitamins, and trace elements such as calcium, zinc, ferrum, and selenium. Research shows that the swimming bladder contains a large amount of collagen, the protein content is up to more than 80 percent, the fat content is extremely low and only accounts for about 0.2 percent, the swimming bladder contains 20 common amino acids such as glycine, alanine and the like, the total amino acid content is more than 72 percent, in addition, 7 trace elements (iron, copper, manganese, zinc, chromium, cobalt and selenium) and 4 major elements (calcium, magnesium, potassium and sodium) are measured, the swimming bladder is rich in mineral elements (calcium, sodium, potassium, magnesium, iron, copper and zinc) and unsaturated fatty acid which are necessary for a human body, and the swimming bladder contains A, D rich in vitamin E and vitamin.
At present, domestic related researches on deep processing of fish gelatin are few, and the research on physicochemical properties such as fish gelatin quality standard, fishy smell removal treatment and processing property is lacked, so that most of fish gelatin is not fully utilized, only part of fish gelatin is circulated in the market in a dry product form, the variety is single, and the processing means is laggard. The conventional stewing mode is adopted by the existing families to treat the fish gelatin, the fish gelatin is not properly soaked, the nutrition loss is easily caused, and the time is consumed. In addition, a few fish glue is processed into an instant product, the fish glue of the product can cause partial nutrition loss and easy deterioration in the process of quick soaking at high temperature or long-time soaking, the fishy smell removing effect is poor, the taste is general, the nutritional ingredients of the fish glue can not be effectively utilized, and the requirements of people are difficult to meet.
Disclosure of Invention
The invention aims to provide the instant milk fish jelly, and the existing fish jelly preparation method is improved, so that the method not only can effectively reduce the loss of the nutritional ingredients of the fish jelly, but also can effectively remove fishy smell, and has good taste and rich nutrition.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of instant fish milk jelly comprises the following steps:
s1, adding 1-50 parts by weight of dried fish gelatin, 2-12 parts by weight of ginger slices and 6-17 parts by weight of lemon juice into 40-90 parts by weight of water, boiling for 15-25min, cleaning the fish gelatin with clear water, and soaking the fish gelatin in pure water for 4-10h to obtain foamed fish gelatin;
s2, cutting the soaked and foamed fish gelatin into pieces, adding 27-50 parts of the soaked and foamed fish gelatin into 45-105 parts of water according to parts by weight, boiling the gelatin for 120-180 min at the temperature of 72-85 ℃ for the first time, filtering, collecting filtrate, adding filter residue into 1.0-1.5 times of water, boiling the gelatin for 30-60 min again at the temperature of 90-100 ℃, combining all the components, and finally transferring the mixture into a mold for freezing and forming to obtain fish gelatin jelly;
s3, mixing the whole milk with a sweetener to obtain diluted sweetness milk with the sweetness of 3-15 degrees;
s4, cutting the fish gelatin prepared in the step S2 into pieces, canning the fish gelatin pieces with the diluted sweetness milk, the tea powder and the red date powder prepared in the step S3 in proportion, exhausting air, sealing and sterilizing to obtain the instant milk fish gelatin.
Preferably, the instant fish mince jelly in the step S4 comprises the following raw materials in parts by weight: 20-50 parts of fish gelatin cutting blocks, 50-80 parts of diluted sweetness milk, 2-10 parts of tea powder and 2-10 parts of red date powder.
Preferably, the tea powder in step S4 is one or more of matcha powder, black tea powder, oolong tea powder or jasmine tea powder.
Preferably, the sweetener in step S3 is erythritol.
Preferably, the soaking temperature of the fish gelatin in the step S1 is 4-10 ℃.
Preferably, the foaming rate of the foamed fish gelatin in the step S1 is 1.3-3.5.
Preferably, the process of cutting the foamed fish gelatin in step S2 specifically includes: cutting the foamed fish gelatin into pieces of 0.8-1.2g along the fascia direction of the fish gelatin.
Preferably, in the step S2, the stirring speed of the first glue boiling is 250-400 rpm, and the stirring speed of the second glue boiling is 150-300 rpm.
Preferably, the sterilization conditions in step S4 are treatment at a temperature of 121 ℃ for 15 min.
An instant tuna jelly prepared by the method of preparing an instant tuna jelly according to any of claims 1 to 9.
After the technical scheme is adopted, compared with the background technology, the invention has the following beneficial effects: the fish gelatin can effectively improve immunity, inhibit cancer cells, activate cells, prevent skin aging, remove wrinkles, activate muscles and bones, relieve arthritis and ache, and has obvious effects on enriching blood, stopping bleeding, nourishing yin, moistening dryness and the like. In addition, the method combines short-term hot boiling and low-temperature soaking, so that loss of nutritional ingredients of the fish gelatin can be effectively reduced, synergistic fishy smell removing effects of ginger slices, lemon juice, whole milk and tea powder can be fully utilized, fishy smell can be effectively removed, and the fish gelatin is good in taste and rich in nutrition; the collagen content of the fish gelatin is up to more than 80 percent, the fat is only 0.2 percent, and the fish gelatin is a raw material for supplementing and synthesizing protein for human bodies, is easy to absorb and utilize, is an ideal high-protein low-fat food, and has better processing value and nutritive value.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A preparation method of instant fish milk jelly comprises the following steps:
s1, adding 40 parts by weight of dried fish gelatin, 5 parts by weight of ginger slices and 7 parts by weight of lemon juice into 75 parts by weight of water, boiling for 20min, cleaning the fish gelatin with clear water, and soaking the fish gelatin in pure water at 6 ℃ for 8h to obtain foamed fish gelatin;
s2, cutting the foam fish gelatin into 0.8g pieces along the fascia direction of the fish gelatin, adding 35 parts by weight of the foam fish gelatin into 70 parts by weight of water, boiling the gel for the first time for 140min under the conditions that the temperature is 80 ℃ and the stirring speed is 300 r/min, filtering, collecting filtrate, adding filter residues into 1.0 time of water, boiling the gel for the second time for 35min under the condition that the temperature is 95 ℃, combining all the components, and finally transferring the components into a mold for freezing and forming to obtain fish gelatin jelly;
s3, mixing the whole milk with erythritol to obtain diluted sweetness milk with the sweetness of 5 degrees;
s4, cutting the fish gelatin prepared in the step S2 into pieces, canning 45 parts of the fish gelatin pieces, 60 parts of diluted sweetness milk prepared in the step S3, 4 parts of matcha powder and 8 parts of red date powder, exhausting air, sealing, and sterilizing at 121 ℃ for 15min to obtain the instant milk fish gelatin.
Example 2
A preparation method of instant fish milk jelly comprises the following steps:
s1, adding 25 parts by weight of dried fish gelatin, 2 parts by weight of ginger slices and 6 parts by weight of lemon juice into 60 parts by weight of water, boiling for 20min, cleaning the fish gelatin with clear water, and soaking the fish gelatin in pure water at 6 ℃ for 8h to obtain foamed fish gelatin;
s2, cutting the foam fish gelatin into 0.8g pieces along the fascia direction of the fish gelatin, adding 27 parts by weight of the foam fish gelatin into 45 parts by weight of water, boiling the gel for 120min under the conditions that the temperature is 75 ℃ and the stirring speed is 300 r/min, filtering, collecting filtrate, adding filter residues into 1.0 time of water, boiling the gel for 35min again under the condition that the temperature is 90 ℃, combining all the components, and finally transferring the components into a mould for freezing and forming to obtain fish gelatin jelly;
s3, mixing the whole milk with erythritol to obtain diluted sweetness milk with the sweetness of 5 degrees;
s4, cutting the fish gelatin prepared in the step S2 into pieces, canning 35 parts of the fish gelatin pieces, 65 parts of diluted sweetness milk prepared in the step S3, 6 parts of matcha powder and 2 parts of red date powder, exhausting air, sealing, and sterilizing at 121 ℃ for 15min to obtain the instant milk fish gelatin.
Example 3
A preparation method of instant fish milk jelly comprises the following steps:
s1, adding 10 parts by weight of dried fish gelatin, 12 parts by weight of ginger slices and 17 parts by weight of lemon juice into 90 parts by weight of water, boiling for 20min, cleaning the fish gelatin with clear water, and soaking the fish gelatin in pure water at 6 ℃ for 8h to obtain foamed fish gelatin;
s2, cutting the foam fish gelatin into 0.8g pieces along the fascia direction of the fish gelatin, adding 50 parts by weight of the foam fish gelatin into 105 parts by weight of water, boiling the gel for 180min under the conditions that the temperature is 85 ℃ and the stirring speed is 300 r/min, filtering, collecting filtrate, adding filter residues into 1.0 time of water, boiling the gel for 35min again under the condition that the temperature is 100 ℃, combining all the components, and finally transferring the components into a mould for freezing and forming to obtain fish gelatin jelly;
s3, mixing the whole milk with erythritol to obtain diluted sweetness milk with the sweetness of 5 degrees;
s4, cutting the fish gelatin prepared in the step S2 into pieces, canning 50 parts of the fish gelatin pieces, 80 parts of diluted sweetness milk prepared in the step S3, 10 parts of matcha powder and 10 parts of red date powder, exhausting air, sealing, and sterilizing at 121 ℃ for 15min to obtain the instant milk fish gelatin.
Example 4
A preparation method of instant fish milk jelly comprises the following steps:
s1, adding 48 parts by weight of dried fish gelatin, 9 parts by weight of ginger slices and 15 parts by weight of lemon juice into 80 parts by weight of water, boiling for 20min, cleaning the fish gelatin with clear water, and soaking the fish gelatin in pure water at 6 ℃ for 8h to obtain foamed fish gelatin;
s2, cutting the foam fish gelatin into 0.8g pieces along the fascia direction of the fish gelatin, adding 47 parts by weight of the foam fish gelatin into 84 parts by weight of water, decocting the fish gelatin for 160min under the conditions that the temperature is 78 ℃ and the stirring speed is 300 r/min, filtering, collecting filtrate, adding filter residues into 1.0 time of water, decocting the fish gelatin for 35min again under the condition that the temperature is 95 ℃, combining all the fish gelatin, and finally transferring the fish gelatin into a mould for freezing and forming to obtain fish gelatin jelly;
s3, mixing the whole milk with erythritol to obtain diluted sweetness milk with the sweetness of 5 degrees;
s4, cutting the fish gelatin prepared in the step S2 into pieces, canning 36 parts of the fish gelatin pieces, 64 parts of diluted sweetness milk prepared in the step S3, 7 parts of matcha powder and 9 parts of red date powder, exhausting air, sealing, and sterilizing at 121 ℃ for 15min to obtain the instant milk fish gelatin.
Example 5
A preparation method of instant fish milk jelly comprises the following steps:
s1, adding 38 parts by weight of dried fish gelatin, 6 parts by weight of ginger slices and 12 parts by weight of lemon juice into 72 parts by weight of water, boiling for 20min, cleaning the fish gelatin with clear water, and soaking the fish gelatin in pure water at 6 ℃ for 8h to obtain foamed fish gelatin;
s2, cutting the foam fish gelatin into 0.8g pieces along the fascia direction of the fish gelatin, adding 35 parts by weight of the foam fish gelatin into 45 parts by weight of water, boiling the mixture for 120min under the conditions that the temperature is 80 ℃ and the stirring speed is 300 r/min, filtering, collecting filtrate, adding filter residues into 1.0 time of water, boiling the mixture for 35min again under the condition that the temperature is 92 ℃, combining all the components, and finally transferring the mixture into a mold for freezing and forming to obtain fish gelatin jelly;
s3, mixing the whole milk with erythritol to obtain diluted sweetness milk with the sweetness of 5 degrees;
s4, cutting the fish gelatin prepared in the step S2 into pieces, canning 38 parts of the fish gelatin pieces, 60 parts of diluted sweetness milk prepared in the step S3, 6 parts of matcha powder and 8 parts of red date powder, exhausting air, sealing, and sterilizing at 121 ℃ for 15min to obtain the instant milk fish gelatin.
The indexes of the instant fish milk jelly prepared in the embodiments of the invention are as follows:
sensory indexes are as follows: the instant milk fish jelly prepared in the embodiments 1 to 5 has uniform color, complete shape, rich solid content, fine tissue, certain elasticity, milk fragrance and no fishy smell.
The physical and chemical indexes are obtained according to GB28050-2011, and the test result of the example 1 is shown in the table 1:
TABLE 1
| Item | The result of the detection | Reference value of nutrient, NRV% |
| (Energy) | 354KJ/100g | 5％ |
| Protein | 6.5g/100g | 11％ |
| Fat | 3.1g/100g | 3％ |
| Carbohydrate compound | 9.3g/100g | 4％ |
| Sodium salt | 25mg/100g | 1％ |
The microbial indicators obtained by testing GB10136-2015 and GB29921-2013 show that the test results of example 1 are shown in Table 2:
TABLE 2
| Item | The result of the detection | Unit of | Singleton decision |
| Total number of colonies | <10.0 | CFU/g | / |
| Coliform group bacteria | <10.0 | CFU/g | / |
| Staphylococcus aureus | <10.0 | CFU/g | Qualified |
| Vibrio parahaemolyticus | <3.1 | MPV/g | Qualified |
As can be seen from tables 1 and 2, according to the invention, through reasonable formula design, the fish gelatin is soaked and then boiled to form the fish gelatin jelly, no coagulant or additive is additionally added, the coagulability and the elastic toughness are stronger, and then the fish gelatin jelly and the sweet milk are mixed according to a proportion, so that the obtained instant milk fish gelatin product has the advantages of uniform color and luster, complete shape, rich solid content, fine and smooth tissue, elastic toughness, high nutritional value of the fish gelatin, good taste, full removal of fishy smell and more accordance with the eating preference of consumers.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. A preparation method of instant fish milk jelly is characterized by comprising the following steps:
s1, adding 1-50 parts by weight of dried fish gelatin, 2-12 parts by weight of ginger slices and 6-17 parts by weight of lemon juice into 40-90 parts by weight of water, boiling for 15-25min, cleaning the fish gelatin with clear water, and soaking the fish gelatin in pure water for 4-10h to obtain foamed fish gelatin;
s2, cutting the soaked and foamed fish gelatin into pieces, adding 27-50 parts of the soaked and foamed fish gelatin into 45-105 parts of water according to parts by weight, boiling the gelatin for 120-180 min at the temperature of 72-85 ℃ for the first time, filtering, collecting filtrate, adding filter residue into 1.0-1.5 times of water, boiling the gelatin for 30-60 min again at the temperature of 90-100 ℃, combining all the components, and finally transferring the mixture into a mold for freezing and forming to obtain fish gelatin jelly;
s3, mixing the whole milk with a sweetener to obtain diluted sweetness milk with the sweetness of 3-15 degrees;
s4, cutting the fish gelatin prepared in the step S2 into pieces, canning the fish gelatin pieces with the diluted sweetness milk, the tea powder and the red date powder prepared in the step S3 in proportion, exhausting air, sealing and sterilizing to obtain the instant milk fish gelatin.
2. The method for preparing the instant tuna jelly according to claim 1, wherein the instant tuna jelly in step S4 comprises the following raw materials in parts by weight: 20-50 parts of fish gelatin cutting blocks, 50-80 parts of diluted sweetness milk, 2-10 parts of tea powder and 2-10 parts of red date powder.
3. The method for preparing instant tuna jelly according to claim 1, wherein: in the step S4, the tea powder is one or more of matcha powder, black tea powder, oolong tea powder or jasmine tea powder.
4. The method for preparing instant tuna jelly according to claim 1, wherein: the sweetener in step S3 is erythritol.
5. The method for preparing instant tuna jelly according to claim 1, wherein: in the step S1, the soaking temperature of the fish glue is 4-10 ℃.
6. The method for preparing instant tuna jelly according to claim 1, wherein: the foaming rate of the foamed fish gelatin in the step S1 is 1.3-3.5.
7. The preparation method of the instant fish gelatin jelly as claimed in claim 1, wherein the cutting process of the frothed fish gelatin in the step S2 is specifically as follows: cutting the foamed fish gelatin into pieces of 0.8-1.2g along the fascia direction of the fish gelatin.
8. The method as claimed in claim 1, wherein the stirring rate of the first gel-cooking step S2 is 400 rpm, and the stirring rate of the second gel-cooking step S2 is 150 rpm and 300 rpm.
9. The method for preparing instant fish jelly of claim 1, wherein the sterilization condition in step S4 is treatment at 121 ℃ for 15 min.
10. An instant tuna jelly prepared by the method of preparing an instant tuna jelly according to any of claims 1 to 9.
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| CN114176198A (en) * | 2021-10-22 | 2022-03-15 | 广东润康药业有限公司 | Cleaning and fishy smell removing method for preventing instant sericin loss |
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