CN113455626A - Nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids and preparation method thereof - Google Patents
Nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids and preparation method thereof Download PDFInfo
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Classifications
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a nutritional dried fish floss rich in omega-3 polyunsaturated fatty acid and a preparation method thereof, wherein the preparation method comprises the following steps: cutting fish into strips, and pickling for 2-4 hours at the temperature of 2-6 ℃; immersing the pickled fish sticks in nano milk, and carrying out 120W ultrasonic treatment for 30-60 min; the nano-emulsion is obtained by mixing 10% of fish oil with 1-6% of sodium caseinate solution, shearing and emulsifying at 10000-20000 rpm for 2-4 min, and then carrying out ultrasonic treatment at 200W for 1-3 min; and steaming, drying, loosening, frying and baking the ultrasonically treated fish fillets to obtain the dried fish floss. The invention discloses nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids, and belongs to a novel product in the field of aquatic product processing. The product has good taste and texture, high protein content, rich EPA and DHA, and high nutritive value. Meanwhile, the dried fish floss product can be eaten after being unpacked, has good color, aroma and taste, and provides great convenience for consumers.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids and a preparation method thereof.
Background
The fish products are one of the main sources of high-quality protein ingested by people, and the dried fish floss food is popular with consumers due to the advantages of rich nutrition, instant eating after opening the bag, easy carrying and the like. With the improvement of living standard, the food consumption concept of people is greatly changed, and healthy and nutritional food is paid more and more attention.
Omega-3 and omega-6 polyunsaturated fatty acids cannot be synthesized in the human body and belong to essential fatty acids. The optimal omega-3 and omega-6 ratio in the body is between 1:1 and 1: 4. In daily diet, the intake of omega-6 polyunsaturated fatty acids is relatively large, while the intake of omega-3 polyunsaturated fatty acids is seriously insufficient, so special attention needs to be paid to the supplement of omega-3 polyunsaturated fatty acids.
The fish oil is rich in omega-3 polyunsaturated fatty acids including Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA), and can provide energy and nutrient substances for organisms, and also has the functions of preventing cardiovascular diseases, reducing cancer risks, improving immunity of the organisms, resisting inflammation, reducing blood pressure, protecting retina, improving brain functions, resisting thrombus and the like. The fish oil rich in omega-3 polyunsaturated fatty acid is helpful for improving the taste and texture and improving the nutritional value of the dried fish floss, and can be used as a supplement of omega-3 fatty acid.
Disclosure of Invention
The invention aims to provide a nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids and a preparation method thereof.
The purpose of the invention is realized by the following technical scheme:
a method for making dried fish floss comprises the following steps:
(1) cutting fish into strips, adding 1-3% (based on the weight of the fish strips; the same below) of salt, 1-2% of white granulated sugar, 1-3% of cooking wine and 1-2% of shredded ginger, and pickling at 2-6 ℃ for 2-4 hours;
the fish meat is selected from tilapia, dace, grass carp, weever and carp;
(2) immersing the pickled fish sticks in nano milk for 30-60 min by 120W ultrasonic treatment to improve the content of omega-3 polyunsaturated fatty acids (DHA and EPA) in the dried fish floss; ice blocks are added in the whole ultrasonic stage to keep the temperature low;
the nano-emulsion is prepared by mixing 10% (accounting for the total mass percent of the nano-emulsion raw material) of fish oil and 1-6% (accounting for the total mass percent of the nano-emulsion raw material) of sodium caseinate solution, shearing and emulsifying at 10000-20000 rpm for 2-4 min, and then carrying out ultrasonic treatment at 200W for 1-3 min to finally obtain the nano-emulsion with the emulsion particle size of 500-800 nm and the emulsion Zeta potential of 15-25 mV;
the fish oil contains 50% of EPA and 18% of DHA;
(3) steaming, drying, loosening, frying and baking the ultrasonically treated fish fillets to obtain the dried fish floss;
the fish is dried, preferably at the temperature of 20-40 ℃ until the water content of the fish is 15-30%;
the fried floss is prepared by adding 10-12% of rice flour (accounting for the weight percentage of fish meat; the same below), 1-3% of soybean oil, 1-3% of brewed soy sauce and 0.5-1% of salt, and frying for 20-60 min;
and (3) baking, preferably baking at 150-200 ℃ for 1-3 min, so that the muscle fiber is further dehydrated, contracted and separated.
The dried fish floss prepared by the method has the advantages of velvet fiber, medium length, golden color, good taste and texture.
Compared with the prior art, the invention has the following advantages and effects:
the invention discloses nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids, and belongs to a novel product in the field of aquatic product processing. The product has good taste and texture, high protein content, rich EPA and DHA, and high nutritive value. Meanwhile, the dried fish floss product can be eaten after being unpacked, has good color, aroma and taste, and provides great convenience for consumers.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
A preparation method of nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids comprises the following steps:
(1) raw material fish: healthy live tilapia of fresh quality was selected with EPA and DHA contents of 0.72% and 1.01% (based on total fatty acid content), respectively. Each piece weighs about 1kg and totally 15kg, head and tail, internal organs, fish scales and fish fins of tilapia are removed, blood stain and black membranes are washed away by clear water, and fish is cut into fish strips with the length of 3-4 cm along fiber lines;
(2) pickling: adding 3% of salt, 2% of white granulated sugar, 1% of cooking wine and 2% of shredded ginger (based on the weight of the fish fillets) into the fish fillets, controlling the pickling temperature at 4 ℃, and pickling for 3 hours;
(3) ultrasonic: mixing 10% (accounting for the total mass percentage of the nano-emulsion raw material, the same below) of fish oil (containing 50% EPA and 18% DHA) (purchased from bioscience and technology Co., Ltd. of Taicano, Noradai) with 1% sodium caseinate solution, shearing and emulsifying for 2min by adopting a high-speed emulsifying machine at 15000rpm, then ultrasonically treating for 1min in an ice-water bath at 200W by adopting an ultrasonic cell disruptor to obtain the nano-emulsion with the particle size of 700-800 nm and the polydispersity of 0.325-0.423, placing the cut fish fillets in the nano-emulsion for 120W (30-60 min) by ultrasonic treatment, adding ice blocks in the whole ultrasonic stage to keep the temperature low, and wiping the fish fillets by using kitchen paper after ultrasonic treatment;
(4) drying and loosening: spreading the steamed fish fillets on a plate, setting the temperature at 25 ℃, the wind speed at 1.6cm/s and the relative humidity at 40%, and drying for 20 hours until the water content of the fish fillets is 25%; loosening the dried fish fillet in a food processor (for 2min) to make the fish floss fluffy and uniform;
(5) and (3) frying the pine: mixing the dried fish meat with ingredients, and putting into a bulking machine (BCSJ-I bulking machine of Aibo company), wherein the ingredients comprise the following components in percentage by weight: 10% of rice flour, 1% of soybean oil, 2% of brewed soy sauce and 0.5% of salt, and frying for 20 min;
(6) baking: baking at 150 deg.C for 1 min.
(7) Packaging: the dried fish floss is put into a packaging container, and each bag contains 50g of dried fish floss.
After treatment, the content of EPA and DHA in omega-3 polyunsaturated fatty acid of tilapia meat is respectively increased by 3 percent and 1 percent (based on the content of total fatty acid), and the prepared dried fish floss has good taste and good color, aroma and taste.
Example 2
A nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids comprises the following steps:
(1) raw material fish: selecting fresh healthy live tilapia mossambica with the weight of about 1kg each, and weighing 15kg in total, removing heads, tails, internal organs, fish scales and fish fins of the tilapia mossambica, washing off bloodiness and black membranes by using clear water, and cutting the fish into fish strips with the length of 3-4 cm along fiber grains;
(2) pickling: adding 1% of salt, 1% of white granulated sugar, 1% of cooking wine and 2% of shredded ginger (based on the weight of the fish fillets) into the fish fillets, controlling the pickling temperature at 4 ℃, and pickling for 4 hours;
(3) ultrasonic: mixing 10% (accounting for the total mass percentage of the nano-emulsion raw materials, the same below) of fish oil (containing 50% EPA and 18% DHA) with 2% sodium caseinate solution, shearing and emulsifying for 3min by adopting a high-speed emulsifying machine sleeved with 10000rpm, then ultrasonically treating for 2min in an ice water bath of 200W by adopting an ultrasonic cell crusher to obtain nano-emulsion with the particle size of 500-600 nm and the polydispersity of 0.355-0.435, placing the cut fish fillets in the nano-emulsion for ultrasonic treatment of 120W (30-60 min), adding ice blocks in the whole ultrasonic stage to keep the temperature low, and wiping the fish fillets by using kitchen paper after ultrasonic treatment;
(4) drying and loosening: spreading the steamed fish fillets on a plate, setting the temperature at 25 ℃, the wind speed at 1.6cm/s and the relative humidity at 40%, and drying for 20 hours until the water content of the fish fillets is 25%; loosening the dried fish fillet in a food processor (for 2min) to make the fish floss fluffy and uniform;
(5) and (3) frying the pine: mixing the dried fish meat with ingredients, and putting the mixture into a bulking machine, wherein the ingredients comprise the following components in percentage by weight: 12% of rice flour, 1.5% of soybean oil, 2% of brewed soy sauce and 0.5% of salt, and frying for 20 min;
(6) baking: baking at 160 deg.C for 1 min.
(7) Packaging: the dried fish floss is put into a packaging container, and each bag contains 50g of dried fish floss.
Through ultrasonic treatment, the contents of EPA and DHA in omega-3 polyunsaturated fatty acid in tilapia meat are respectively increased by 5 percent and 2 percent (based on the total fatty acid content), and the prepared dried fish floss has good taste, good color, flavor and taste and no greasy feeling.
Example 3
A preparation method of nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids comprises the following steps:
(1) raw material fish: selecting fresh healthy live tilapia mossambica with the weight of about 1kg each, and weighing 15kg in total, removing heads, tails, internal organs, fish scales and fish fins of the tilapia mossambica, washing off bloodiness and black membranes by using clear water, and cutting the fish into fish strips with the length of 3-4 cm along fiber grains;
(2) pickling: adding 1% of salt, 2% of white granulated sugar, 3% of cooking wine and 2% of shredded ginger (based on the weight of the fish fillets) into the fish fillets, controlling the pickling temperature at 4 ℃, and pickling for 3 hours;
(3) ultrasonic: mixing 10% (accounting for the total mass percentage of the nano-emulsion raw materials, the same below) of fish oil (containing 50% EPA and 18% DHA) with a 4% sodium caseinate solution, sleeving 18000rpm by using a high-speed emulsifying machine, shearing and emulsifying for 3min, performing ultrasonic treatment on the mixture for 2min in an ice water bath with 200W by using an ultrasonic cell crusher to obtain nano-emulsion with the particle size of 300-400 nm and the polydispersity of 0.295-0.323, placing the cut fish fillets in the nano-emulsion for ultrasonic treatment for 160W (30-60 min), adding ice blocks in the whole ultrasonic stage, keeping the temperature at a low temperature, and wiping the fish fillets by using kitchen paper after ultrasonic treatment;
(4) drying and loosening: spreading the steamed fish fillets on a plate, setting the temperature at 25 ℃, the wind speed at 1.6cm/s and the relative humidity at 40%, and drying for 20 hours until the water content of the fish fillets is 25%; loosening the dried fish fillet in a food processor (for 1min) to make the fish floss fluffy and uniform;
(5) and (3) frying the pine: mixing the dried fish meat with ingredients, and putting the mixture into a bulking machine, wherein the ingredients comprise the following components in percentage by weight: 10% of rice flour, 1% of soybean oil, 2% of brewed soy sauce and 0.5% of salt, and frying for 20 min;
(6) baking: baking at 150 deg.C for 1 min.
(7) Packaging: the dried fish floss is put into a packaging container, and each bag contains 50g of dried fish floss.
Through ultrasonic treatment, the contents of EPA and DHA in omega-3 polyunsaturated fatty acid in tilapia meat are respectively increased by 8% and 3% (based on the total fatty acid content), and the prepared dried fish floss has good taste, good color, flavor and taste and no greasy feeling.
Example 4
A preparation method of nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids comprises the following steps:
(1) raw material fish: selecting fresh healthy live tilapia mossambica with the weight of about 1kg each, and weighing 15kg in total, removing heads, tails, internal organs, fish scales and fish fins of the tilapia mossambica, washing off bloodiness and black membranes by using clear water, and cutting the fish into fish strips with the length of 3-4 cm along fiber grains;
(2) pickling: adding 1% of salt, 2% of white granulated sugar, 1% of cooking wine and 1% of shredded ginger (based on the weight of the fish fillets) into the fish fillets, controlling the pickling temperature at 4 ℃, and pickling for 3 hours;
(3) ultrasonic: mixing 10% (accounting for the total mass percentage of the nano-emulsion raw materials, the same below) of fish oil (containing 50% EPA and 18% DHA) with 6% sodium caseinate solution, shearing and emulsifying for 4min by adopting a high-speed emulsifying machine for 20000rpm sleeving, then ultrasonically treating for 3min in an ice water bath of 200W by adopting an ultrasonic cell crusher to obtain nano-emulsion with the emulsion particle size of 200-300 nm and the polydispersity of 0.305-0.398, placing the cut fish fillets in the nano-emulsion for ultrasonic treatment of 200W (30-60 min), adding ice blocks in the whole ultrasonic stage to keep the temperature low, and wiping the fish fillets by using kitchen paper after ultrasonic treatment;
(4) drying and loosening: spreading the steamed fish fillets on a plate, setting the temperature at 20 ℃, the wind speed at 1.6cm/s and the relative humidity at 40%, and drying for 20 hours until the water content of the fish fillets is 30%; loosening the dried fish fillet in a food processor (for 1min) to make the fish floss fluffy and uniform;
(5) and (3) frying the pine: mixing the dried fish meat with ingredients, and putting the mixture into a bulking machine, wherein the ingredients comprise the following components in percentage by weight: 10% of rice flour, 1% of soybean oil, 2% of brewed soy sauce and 0.5% of salt, and frying for 20 min;
(6) baking: baking at 200 deg.C for 30 s.
(7) Packaging: the dried fish floss is put into a packaging container, and each bag contains 50g of dried fish floss.
Through ultrasonic treatment, the content of EPA and DHA in omega-3 polyunsaturated fatty acid in tilapia meat is respectively increased by 10 percent and 3 percent (based on the total fatty acid content), and the prepared dried fish floss has good taste, good color, flavor and taste and no greasy feeling.
Comparative example
A method for preparing nutritional dried fish floss rich in omega-3 polyunsaturated fatty acids, which is the same as example 4;
the difference is that the ultrasonic step in the step (3) is to directly place the cut fish fillets in fish oil for ultrasonic 200W (30-60 min), ice blocks are added in the whole ultrasonic stage to keep low temperature, and after ultrasonic, kitchen paper is used for wiping the fish oil on the surfaces of the fish fillets;
the comparative example was sonicated and the levels of EPA and DHA in the omega-3 polyunsaturated fatty acids in the tilapia meat were slightly increased, 1.52% and 1.43%, respectively (based on total fatty acid content), but the prepared dried fish floss had a slightly poorer color and flavor.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (7)
1. The making method of the dried fish floss is characterized by comprising the following steps:
(1) cutting fish into strips, adding 1-3% of salt, 1-2% of white granulated sugar, 1-3% of cooking wine and 1-2% of shredded ginger, and pickling at the temperature of 2-6 ℃ for 2-4 hours;
(2) immersing the pickled fish sticks in nano milk for 120W ultrasonic treatment for 30-60 min, and adding ice blocks in the ultrasonic stage to keep the temperature low;
the nano-emulsion is obtained by mixing 10% of fish oil with 1-6% of sodium caseinate solution, shearing and emulsifying at 10000-20000 rpm for 2-4 min, and then carrying out ultrasonic treatment at 200W for 1-3 min;
(3) and steaming, drying, loosening, frying and baking the ultrasonically treated fish fillets to obtain the dried fish floss.
2. The method of manufacturing according to claim 1, wherein: the fish meat obtained in the step (1) is selected from tilapia, dace, grass carp, weever or carp.
3. The method of manufacturing according to claim 1, wherein: the fish oil in the step (2) contains 50% of EPA and 18% of DHA.
4. The method of manufacturing according to claim 1, wherein: and (3) drying at 20-40 ℃ until the water content of the fish meat is 15-30%.
5. The method of manufacturing according to claim 1, wherein: and (3) frying the pine seeds in the step (3) for 20-60 min by adding 10-12% of rice flour, 1-3% of soybean oil, 1-3% of brewed soy sauce and 0.5-1% of salt.
6. The method of manufacturing according to claim 1, wherein: and (4) baking at 150-200 ℃ for 1-3 min.
7. A dried fish floss, which is characterized in that: is prepared by the method of any one of claims 1 to 6.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH1099053A (en) * | 1996-09-27 | 1998-04-21 | Chuo Suisan Kenkyusho | Fish meat-emulsified ground meat containing high concentration of fat and oil using water-soluble protein from fish meat and its production |
| CN108185176A (en) * | 2017-11-30 | 2018-06-22 | 兰溪市酉泽饲料技术服务有限公司 | With the feedstuff for live pigs for improving immune performance |
| CN108523035A (en) * | 2018-04-19 | 2018-09-14 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of low-fat flavour dace dried meat floss and its simple making method |
| CN109892578A (en) * | 2019-01-25 | 2019-06-18 | 浙江工商大学 | A kind of dietary fiber nano-emulsion overlay film dried fish floss and its processing method |
| CN111557415A (en) * | 2019-12-31 | 2020-08-21 | 黄维玲 | Production method of dried fish floss and product |
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2021
- 2021-07-06 CN CN202110760758.5A patent/CN113455626A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1099053A (en) * | 1996-09-27 | 1998-04-21 | Chuo Suisan Kenkyusho | Fish meat-emulsified ground meat containing high concentration of fat and oil using water-soluble protein from fish meat and its production |
| CN108185176A (en) * | 2017-11-30 | 2018-06-22 | 兰溪市酉泽饲料技术服务有限公司 | With the feedstuff for live pigs for improving immune performance |
| CN108523035A (en) * | 2018-04-19 | 2018-09-14 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of low-fat flavour dace dried meat floss and its simple making method |
| CN109892578A (en) * | 2019-01-25 | 2019-06-18 | 浙江工商大学 | A kind of dietary fiber nano-emulsion overlay film dried fish floss and its processing method |
| CN111557415A (en) * | 2019-12-31 | 2020-08-21 | 黄维玲 | Production method of dried fish floss and product |
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