CN113854335A - Preparation method of low-salt calcium-containing minced fillet product stored at normal temperature - Google Patents
Preparation method of low-salt calcium-containing minced fillet product stored at normal temperature Download PDFInfo
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- CN113854335A CN113854335A CN202111062252.3A CN202111062252A CN113854335A CN 113854335 A CN113854335 A CN 113854335A CN 202111062252 A CN202111062252 A CN 202111062252A CN 113854335 A CN113854335 A CN 113854335A
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- calcium
- minced fillet
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- salt
- glucarate
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- 239000011575 calcium Substances 0.000 title claims abstract description 45
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 41
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 50
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 50
- 235000005822 corn Nutrition 0.000 claims abstract description 50
- UGZVNIRNPPEDHM-SBBOJQDXSA-L calcium;(2s,3s,4s,5r)-2,3,4,5-tetrahydroxyhexanedioate Chemical compound [Ca+2].[O-]C(=O)[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O UGZVNIRNPPEDHM-SBBOJQDXSA-L 0.000 claims abstract description 44
- 229940095625 calcium glucarate Drugs 0.000 claims abstract description 43
- 235000015895 biscuits Nutrition 0.000 claims abstract description 35
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000000694 effects Effects 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
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- 241000251468 Actinopterygii Species 0.000 claims description 41
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 28
- 235000013372 meat Nutrition 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 16
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- 238000001816 cooling Methods 0.000 claims description 16
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 14
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 14
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 14
- 239000001099 ammonium carbonate Substances 0.000 claims description 14
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 14
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- DSLZVSRJTYRBFB-LLEIAEIESA-N D-glucaric acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O DSLZVSRJTYRBFB-LLEIAEIESA-N 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 11
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- 239000000017 hydrogel Substances 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- -1 D-glucaric acid anions Chemical class 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 230000003301 hydrolyzing effect Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
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- 230000001007 puffing effect Effects 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 4
- 241000252233 Cyprinus carpio Species 0.000 claims description 4
- 241001061111 Diretmoides veriginae Species 0.000 claims description 4
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000013505 freshwater Substances 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
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- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
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- 241000252185 Cobitidae Species 0.000 claims description 2
- 241000277331 Salmonidae Species 0.000 claims description 2
- 150000002500 ions Chemical class 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 10
- 206010028980 Neoplasm Diseases 0.000 abstract description 7
- 201000011510 cancer Diseases 0.000 abstract description 7
- 208000008589 Obesity Diseases 0.000 abstract description 6
- 235000020824 obesity Nutrition 0.000 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 5
- 208000007342 Diabetic Nephropathies Diseases 0.000 abstract description 3
- 208000033679 diabetic kidney disease Diseases 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract 3
- 241000209149 Zea Species 0.000 abstract 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000001465 calcium Nutrition 0.000 description 29
- 235000013305 food Nutrition 0.000 description 13
- 241000282414 Homo sapiens Species 0.000 description 5
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 4
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- 238000005516 engineering process Methods 0.000 description 3
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- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 2
- 229940090949 docosahexaenoic acid Drugs 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- XVYGMAIZBNNQTF-QRIOHSITSA-N (2s,3s,4s,5r)-2,3,4,5-tetrahydroxyhexanedioic acid Chemical compound OC(=O)[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O.OC(=O)[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O XVYGMAIZBNNQTF-QRIOHSITSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OCKGFTQIICXDQW-ZEQRLZLVSA-N 5-[(1r)-1-hydroxy-2-[4-[(2r)-2-hydroxy-2-(4-methyl-1-oxo-3h-2-benzofuran-5-yl)ethyl]piperazin-1-yl]ethyl]-4-methyl-3h-2-benzofuran-1-one Chemical compound C1=C2C(=O)OCC2=C(C)C([C@@H](O)CN2CCN(CC2)C[C@H](O)C2=CC=C3C(=O)OCC3=C2C)=C1 OCKGFTQIICXDQW-ZEQRLZLVSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 125000003172 aldehyde group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- XDVNRYBLLJRCFU-BTVCFUMJSA-N calcium;(2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal Chemical compound [Ca].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O XDVNRYBLLJRCFU-BTVCFUMJSA-N 0.000 description 1
- 210000001736 capillary Anatomy 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 244000297694 fish poison bean Species 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012269 metabolic engineering Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
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- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of a low-salt calcium-containing minced fillet product stored at normal temperature, namely a preparation method of a low-salt calcium-containing minced fillet biscuit stored at normal temperature, which mainly comprises the steps of calcium glucarate preparation, enzymolysis of minced fillet, cooked corn powder, raw corn powder and vegetable oil as raw materials, and comprises the steps of calcium glucarate preparation, preparation of enzymolysis of minced fillet, mixing of powder, molding, baking and vacuum packaging. The minced fillet biscuit prepared by the invention is not only nutritious and healthy, fragrant and dense in taste, good in color and uniform in tissue state, but also has improved functionality due to the addition of the calcium D-glucarate which has the effects of reducing cholesterol, treating obesity, treating diabetic nephropathy, treating cancer and the like.
Description
Technical Field
A preparation method of a low-salt calcium-containing minced fillet product stored at normal temperature belongs to the technical field of food processing and storage.
Background
In recent years, with the continuous improvement of the living standard and the continuous acceleration of the life rhythm of human beings, the requirements of consumers on food are higher and higher, and the safety, the convenience, the nutrition, the taste and the like are more emphasized. Surimi products are an aquatic product which is increasingly favored by consumers, and the consumption demand is increasing year by year. As is well known, minced fillet can be prepared from fish meat through deep processing procedures such as meat collection, rinsing, mincing, stuffing mixing, molding, cooking and the like; and (3) mincing the minced fillet, adding ingredients, forming, and heating or drying to obtain the minced fillet product. Obviously, the minced fillet product inherits high-quality protein, iron, calcium, phosphorus, vitamin A, vitamin D, vitamin B1, vitamin B2, EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), phospholipid and other functional lipid nutrient substances contained in fish meat, and inherits the characteristics of delicious taste, unique mouthfeel, nutrient substances, easy absorption, high protein utilization rate and the like. The minced fillet product can be directly eaten and can also be used as a raw material of other products, and the market share is high. The traditional minced fillet products mainly comprise frozen foods such as fish balls, fish bean curds, fish cakes and the like, and although the products have a longer storage period, the products require low-temperature environment for storage and transportation, so that the energy consumption is high, the requirements on equipment are high, and the products are inconvenient to carry and eat. Therefore, the method has important significance for processing the minced fillet into the functional minced fillet food with high added value at normal temperature and convenient eating.
At present, China and other countries actively develop minced fillet products which can be preserved at normal temperature, such as minced fillet sushi developed in Japan, and great progress is made, and the development path mainly adopts sterilization technology to prolong the preservation period; cheese fish sausages developed in korea mainly adopt a path of aseptic workshop plus pasteurization, have gained market acceptance and are popularized worldwide; chinese surimi products are continuously innovated in types, and fish sausages, fish hams, fish rolls and the like with delicious taste and unique mouthfeel are successfully researched and developed. The advent of these products not only enriches the types of surimi products, but also provides more options for consumers.
D-glucaric acid (D-glucaric acid) is a high value-added organic acid containing 4 chiral carbon atoms, which is formed by oxidizing aldehyde groups of glucose and hydroxyl groups on C-6, is white crystal, non-toxic, easily soluble in water, widely exists in fruits, vegetables and mammals, but the content of the D-glucaric acid is relatively low. D-glucaric acid has been widely used in the fields of food and pharmaceutical technology. The Global Market instruments study in 2019 reported that the Global D-glucaric acid Market would exceed $ 440 ten thousand by 2024. As early as 1996, D-glucarate has demonstrated potential applications in disease control, including cancer therapy and cholesterol reduction, among others. Through clinical tests, researchers find that the D-glucaric acid content in normal human bodies is far higher than that of cancer patients.
As is known to all, calcium is an indispensable element of human bodies and is an important component for maintaining the permeability of muscles, bones, nerves and capillaries of the human bodies, and the derivative of D-glucaric acid, calcium glucarate, can be used for supplementing the calcium of the human bodies; moreover, the composition has wide application in the aspects of reducing cholesterol, treating obesity, treating diabetic nephropathy, treating cancer and the like (strengthening xu, producing glucaric acid by metabolic engineering saccharomyces cerevisiae, 2018, doctor paper; Zhanming and the like, modern practical medicine, 2018, 30, 4: 433-. Therefore, the research and development of the functional minced fillet food containing calcium glucarate has important significance in the technical fields of reducing cholesterol, reducing obesity, protecting the kidney of a diabetic patient, reducing the risk of cancer and the like.
The biscuit is one of main baked food, as the biscuit is convenient to store and transport, long in shelf life and suitable for both the old and the young, more and more people are used to the biscuit as meal replacement food, the market of the biscuit is rapidly developed in China, and nowadays with more importance on nutrition and functionality, the common biscuit obviously cannot meet the requirements of consumers, however, until now, the functional biscuit containing calcium glucarate has not been reported.
Disclosure of Invention
One of the technical tasks of the invention is to make up the defects of the prior art, provide a preparation method of a low-salt calcium-containing minced fillet product stored at normal temperature, and particularly provide a preparation method of a low-salt calcium-glucose-containing minced fillet biscuit stored at normal temperature; the preparation method has the advantages of simple process, low energy consumption, convenient operation, low equipment investment, cheap and easily obtained raw materials, and good economic benefit and application prospect.
The second technical task of the invention is to improve the function of the minced fillet biscuit, and the minced fillet biscuit has important effect on the eating of hyperglycemia patients, hypercholesterolemia patients, obesity patients and cancer patients due to the calcium glucarate, and also has the characteristics of nutrition, health, fragrant and strong taste, good color and luster, uniform tissue state and the like.
The technical scheme of the invention is as follows:
(1) a preparation method of a low-salt calcium-containing minced fillet product stored at normal temperature is characterized in that the low-salt calcium-containing minced fillet product stored at normal temperature is prepared from the following raw materials in parts by mass:
calcium glucarate 0.15-0.20
Minced fillet 150-
Cooked corn flour 20-25
20-25 of corn starch
10-15 parts of vegetable oil
Salt 0.1-0.5
Sodium bicarbonate 0.8-1.0
Ammonium bicarbonate 0.1-0.5
Cooking wine 2-5
The preparation method of the calcium glucarate comprises the following steps:
mixing 2.0mol of calcium chloride, 4mol of glucaric acid and 3.6L of water, stirring and heating to 85-90 ℃, continuing stirring and keeping the temperature for 15 minutes, stopping stirring and naturally cooling to room temperature to obtain calcium glucarate hydrogel; aging the calcium glucarate hydrogel at 80 ℃ for 24 hours, and cooling to room temperature to obtain calcium glucarate; the calcium glucarate is metal organic framework MOF with a chemical formula of [ Ca2(C6H8O8)2·4H2O·(HO)2]n(ii) a One structural unit of the strain consists of 2 Ca2+2 divalent D-glucaric acid anions, 4 water molecules and 2 hydroxyl groups derived from other D-glucaric acid anions.
The minced fillet is prepared by the following method:
removing head, tail, scale and viscera of fresh fish, removing impurities of the rest fish body with running water, and separating fish meat from bone containing spiny fish with fish meat separator or artificial method; taking the fish meat, draining on a screen mesh, and putting into a chopping and mixing machine to be mashed for 5 minutes; adding 0.5-1 times of water by mass, and uniformly stirring; adjusting pH to 7.5-8.0 with soda; adding flavor enzyme 0.4-0.6% of fish meat, and hydrolyzing at 53-55 deg.C for 2-3 hr; rapidly heating to 85-90 deg.C, inactivating enzyme for 10-15 min; cooling to room temperature, filtering and separating to obtain minced fillet;
the fresh fish is freshwater fish selected from crucian, carp, weever, eel, loach, salmonid, grass carp, silver carp and catfish;
the activity unit of the flavor enzyme is 1-2 ten thousand U/g;
the cooked corn flour is prepared by extruding and puffing raw corn flour, crushing the raw corn flour, and sieving the crushed raw corn flour with a 120-mesh sieve;
the raw corn flour is obtained by crushing corn and sieving the crushed corn with a 120-mesh sieve;
the vegetable oil is corn oil, olive oil, rapeseed oil or soybean oil;
the sodium bicarbonate and the ammonium bicarbonate are food grade;
(2) the preparation method of the low-salt calcium-containing minced fillet product stored at normal temperature comprises the following steps:
adding calcium glucarate and minced fillet into a dough mixer, stirring for 5-8 minutes at 34-36 ℃, continuously adding cooked corn flour, raw corn flour and vegetable oil into the dough mixer, adding a mixed solution of salt, sodium bicarbonate and ammonium bicarbonate dissolved in cooking wine, stirring for 25-30 minutes at 34-36 ℃ to prepare dough, putting the dough into a rolling mill, rolling for 10-15 times, processing into biscuit blanks with the thickness of 1-1.5cm by using a biscuit mold, baking the biscuit blanks, cooling to 160 ℃, 5 minutes, 180 ℃, 4 minutes, finally 200 ℃, 3 minutes, discharging from the furnace, cooling to 30-40 ℃, and carrying out vacuum packaging to prepare the minced fillet product containing calcium glucarate and stored at normal temperature, namely the minced fillet product containing calcium and stored at normal temperature.
The low-salt calcium-containing minced fillet product stored at normal temperature has a shelf life of more than 12 months.
The beneficial technical effects of the invention are as follows:
(1) the preparation method of the low-salt calcium-containing minced fillet product stored at normal temperature comprises the steps of adding calcium glucarate which has the application of reducing cholesterol, treating obesity, treating diabetic nephropathy and treating cancer, so that the low-salt calcium-containing minced fillet product is particularly suitable for being eaten by hyperglycemia patients, hypercholesterolemia patients, obesity patients and cancer patients; in addition, the product is an instant minced fillet food, is convenient to eat, and meets the requirements of modern consumers on food nutrition, health, delicacy and fast-paced life.
(2) Because the minced fillet product is a high-nutrition base product, the traditional minced fillet product is easy to deteriorate, and the invention takes the minced fillet and the calcium glucarate as raw materials, adopts the normal-temperature high-added-value functional minced fillet biscuit which is developed to be convenient to eat, and adopts vacuum packaging, thereby effectively solving the contradiction.
(3) The minced fillet used by the invention is a product after the fermentation of flavor enzyme, removes the earthy taste of the freshwater fish and has a flavor.
(4) The invention provides a preparation method of calcium glucarate with a metal organic framework structure, which combines sol and aging technology; conveniently obtain the chemical formula of [ Ca2(C6H8O8)2·4H2O·(HO)2]nThe calcium glucarate has simple and convenient operation and good industrial prospect.
Detailed Description
The present invention is further described with reference to the following examples, but the scope of the present invention is not limited to the examples, and modifications made by those skilled in the art to the technical solutions of the present invention should fall within the scope of the present invention.
EXAMPLE 1 preparation of calcium glucarate
Mixing 2.0mol of calcium chloride, 4mol of glucaric acid and 3.6L of water, stirring and heating to 85-90 ℃, continuing stirring and keeping the temperature for 15 minutes, stopping stirring and naturally cooling to room temperature to obtain calcium glucarate hydrogel; aging calcium glucarate hydrogel at 80 deg.C for 24 hr, and coolingPreparing calcium glucarate at room temperature; the calcium glucarate is metal organic framework MOF with a chemical formula of [ Ca2(C6H8O8)2·4H2O·(HO)2]n(ii) a One structural unit of the strain consists of 2 Ca2+2 divalent D-glucaric acid anions, 4 water molecules and 2 hydroxyl groups derived from other D-glucaric acid anions.
Example 2A method for preparing a low-salt calcium-containing surimi product stored at ambient temperature
(1) The low-salt calcium-containing minced fillet product stored at normal temperature is prepared from the following raw materials:
0.15kg of calcium glucarate
Minced fillet 150kg
Cooked corn flour 20kg
20kg of corn starch
10kg of vegetable oil
0.1kg of salt
Sodium bicarbonate 0.8kg
Ammonium bicarbonate 0.1kg
Cooking wine 2kg
The calcium glucarate, prepared for example 1;
the minced fillet is prepared by the following method:
removing head, tail, scale and viscera of fresh carp, removing impurities from the rest of carp body with running water, and separating fish meat from bone containing spiny fish with fish meat separator or artificial method; taking the fish meat, draining on a screen mesh, and putting into a chopping and mixing machine to be mashed for 5 minutes; adding water with the mass of 0.5 time of that of the fish meat, and uniformly stirring; adjusting the pH value to 7.5 by using soda; adding flavor enzyme 0.4% of the fish meat, and hydrolyzing at 53 deg.C for 3 hr; rapidly heating to 850 deg.C, inactivating enzyme for 15 min; cooling to room temperature, filtering and separating to obtain minced fillet;
the activity unit of the flavor enzyme is 2 ten thousand U/g;
the cooked corn flour is prepared by extruding and puffing raw corn flour, crushing the raw corn flour, and sieving the crushed raw corn flour with a 120-mesh sieve;
the raw corn flour is obtained by crushing corn and sieving the crushed corn with a 120-mesh sieve;
the vegetable oil is corn oil;
the sodium bicarbonate and the ammonium bicarbonate are food grade;
(2) the preparation method of the low-salt calcium-containing minced fillet product stored at normal temperature comprises the following steps:
adding calcium glucarate and minced fillet into a dough mixer, stirring for 5 minutes at 36 ℃, continuously adding cooked corn flour, raw corn flour and vegetable oil into the dough mixer, adding a mixed solution of salt, sodium bicarbonate and ammonium bicarbonate dissolved in cooking wine, stirring for 25 minutes at 34 ℃ to prepare dough, putting the dough into a rolling machine, rolling for 10 times, then processing the dough into biscuit blanks with the thickness of 1cm by using a biscuit mold, baking the biscuit blanks at 160 ℃, 5 minutes, 180 ℃, 4 minutes, finally 200 ℃, 3 minutes, discharging the biscuit blanks out of the furnace, cooling to 30 ℃, and carrying out vacuum packaging to prepare the low-salt and normal-temperature stored minced fillet biscuits containing calcium glucarate, namely minced fillet products containing calcium and stored at normal temperature;
the low-salt calcium-containing minced fillet product stored at normal temperature has a shelf life of more than 12 months.
Example 3A method for preparing a Low-salt calcium-containing surimi product stored at ambient temperature
(1) The low-salt calcium-containing minced fillet product stored at normal temperature is prepared from the following raw materials:
0.20kg of calcium glucarate
Minced fillet 200kg
Cooked corn flour 25kg
Corn starch 25kg
15kg of vegetable oil
0.5kg of salt
Sodium bicarbonate 1.0kg
Ammonium bicarbonate 0.5kg
Cooking wine 5kg
The calcium glucarate, prepared for example 1;
the minced fillet is prepared by the following method:
removing head, tail, scale and viscera of fresh silver carp, removing impurities from the rest of silver carp body with running water, and separating fish meat from bone containing fish bone with fish meat separator or artificial method; taking the fish meat, draining on a screen mesh, and putting into a chopping and mixing machine to be mashed for 5 minutes; adding water with the mass 1 time of that of the fish meat, and uniformly stirring; adjusting the pH value to 8.0 by using soda; adding flavor enzyme 0.6% of the fish meat, and hydrolyzing at 53 deg.C for 3 hr; rapidly heating to 90 deg.C, inactivating enzyme for 10 min; cooling to room temperature, filtering and separating to obtain minced fillet;
the activity unit of the flavor enzyme is 2 ten thousand U/g;
the cooked corn flour is prepared by extruding and puffing raw corn flour, crushing the raw corn flour, and sieving the crushed raw corn flour with a 120-mesh sieve;
the raw corn flour is obtained by crushing corn and sieving the crushed corn with a 120-mesh sieve;
the vegetable oil is rapeseed oil;
the sodium bicarbonate and the ammonium bicarbonate are food grade;
(2) the preparation method of the low-salt calcium-containing minced fillet product stored at normal temperature comprises the following steps:
adding calcium glucarate and unfrozen minced fillet into a dough mixer, stirring for 5 minutes at 34 ℃, continuously adding cooked corn flour, raw corn flour and vegetable oil into the dough mixer, adding a mixed solution of salt, sodium bicarbonate and ammonium bicarbonate dissolved in cooking wine, stirring for 30 minutes at 36 ℃ to prepare dough, putting the dough into a rolling mill, rolling for 15 times, then processing the dough into a biscuit blank with the thickness of 1.5cm by using a biscuit mold, baking the biscuit blank at 160 ℃, 5 minutes, 180 ℃, 4 minutes, finally 200 ℃, 3 minutes, discharging the biscuit from the furnace, cooling to 40 ℃, and carrying out vacuum packaging to prepare the low-salt and normal-temperature stored minced fillet biscuit containing the calcium glucarate, namely the minced fillet product containing the calcium and the calcium at the low temperature;
the low-salt calcium-containing minced fillet product stored at normal temperature has a shelf life of more than 12 months.
Example 4A method for preparing a low-salt calcium-containing surimi product stored at ambient temperature
(1) The low-salt calcium-containing minced fillet product stored at normal temperature is prepared from the following raw materials:
calcium glucarate 0.17kg
Minced fillet 170kg
Cooked corn flour 23kg
Corn starch 23kg
12kg of vegetable oil
0.35kg of salt
Sodium bicarbonate 0.9kg
Ammonium bicarbonate 0.3kg
Cooking wine 3.5kg
The calcium glucarate, prepared for example 1;
the minced fillet is prepared by the following method:
removing head, tail, scale and viscera of fresh grass carp, removing impurities from the rest of grass carp body with running water, and separating fish meat from bone containing spiny fish with fish meat separator or artificial method; taking the fish meat, draining on a screen mesh, and putting into a chopping and mixing machine to be mashed for 5 minutes; adding water with the mass of 0.75 time of that of the fish meat, and uniformly stirring; adjusting the pH value to 7.7 by using soda; adding flavor enzyme 0.5% of fish meat, and hydrolyzing at 54 deg.C for 2.5 hr; rapidly heating to 87 deg.C, and inactivating enzyme for 103 min; cooling to room temperature, filtering and separating to obtain minced fillet;
the activity unit of the flavor enzyme is 1.5 ten thousand U/g;
the cooked corn flour is prepared by extruding and puffing raw corn flour, crushing the raw corn flour, and sieving the crushed raw corn flour with a 120-mesh sieve;
the raw corn flour is obtained by crushing corn and sieving the crushed corn with a 120-mesh sieve;
the vegetable oil is corn oil, olive oil, rapeseed oil or soybean oil;
the sodium bicarbonate and the ammonium bicarbonate are food grade;
(2) the preparation method of the low-salt calcium-containing minced fillet product stored at normal temperature comprises the following steps:
unfreezing the frozen minced fillet for later use;
adding calcium glucarate and unfrozen minced fillet into a dough mixer, stirring for 6.5 minutes at 35 ℃, continuously adding cooked corn flour, raw corn flour and vegetable oil into the dough mixer, adding a mixed solution of salt, sodium bicarbonate and ammonium bicarbonate dissolved in cooking wine, stirring for 27 minutes at 35 ℃ to prepare dough, putting the dough into a rolling mill, rolling for 10-15 times, then processing the dough into a biscuit blank with the thickness of 1.5cm by using a biscuit mold, baking the biscuit blank at 160 ℃, 5 minutes, 180 ℃, 4 minutes and finally 200 ℃, 3 minutes, discharging the biscuit out of the furnace, cooling to 35 ℃, and carrying out vacuum packaging to prepare the minced fillet biscuit containing calcium glucarate stored at low salt and normal temperature, namely the minced fillet product stored at low salt and normal temperature and containing calcium;
the low-salt calcium-containing minced fillet product stored at normal temperature has a shelf life of more than 12 months.
Claims (6)
1. The preparation method of the low-salt calcium-containing surimi product stored at normal temperature is characterized in that the low-salt calcium-containing surimi product stored at normal temperature is prepared from the following raw materials in parts by mass:
calcium glucarate 0.15-0.20
Minced fillet 150-
Cooked corn flour 20-25
20-25 of corn starch
10-15 parts of vegetable oil
Salt 0.1-0.5
Sodium bicarbonate 0.8-1.0
Ammonium bicarbonate 0.1-0.5
2-5 of cooking wine.
2. The method for preparing a low-salt calcium-containing minced fillet product stored at room temperature according to claim 1, wherein the calcium glucarate is prepared by the following steps:
mixing 2.0mol of calcium chloride, 4mol of glucaric acid and 3.6L of water, stirring and heating to 85-90 ℃, continuing stirring and keeping the temperature for 15 minutes, stopping stirring and naturally cooling to room temperature to obtain calcium glucarate hydrogel; aging the calcium glucarate hydrogel at 80 ℃ for 24 hours, and cooling to room temperature to obtain calcium glucarate;
the calcium glucarate is metal organic framework MOF with a chemical formula of [ Ca2(C6H8O8)2·4H2O·(HO)2]n(ii) a One structural unit of the strain consists of 2 Ca2+2 divalent D-glucaric acid anions, 4 water molecules and other D-glucide-derived anions2 hydroxyl groups of glucaric acid negative ions.
3. The method for preparing the low-salt calcium-containing minced fillet product stored at normal temperature according to claim 1, wherein the minced fillet product is prepared by the following method:
removing head, tail, scale and viscera of fresh fish, removing impurities of the rest fish body with running water, and separating fish meat from bone containing spiny fish with fish meat separator or artificial method; taking the fish meat, draining on a screen mesh, and putting into a chopping and mixing machine to be mashed for 5 minutes; adding 0.5-1 times of water by mass, and uniformly stirring; adjusting pH to 7.5-8.0 with soda; adding flavor enzyme 0.4-0.6% of fish meat, and hydrolyzing at 53-55 deg.C for 2-3 hr; rapidly heating to 85-90 deg.C, inactivating enzyme for 10-15 min; cooling to room temperature, filtering and separating to obtain minced fillet;
the fresh fish is freshwater fish selected from crucian, carp, weever, eel, loach, salmonid, grass carp, silver carp and catfish;
the activity unit of the flavor enzyme is 1-2 ten thousand U/g.
4. The method for preparing a low-salt calcium-containing minced fillet product stored at room temperature as claimed in claim 1, wherein the cooked corn flour is prepared by extruding and puffing raw corn flour, pulverizing, and sieving with a 120-mesh sieve; the raw corn flour is obtained by crushing corn and sieving the crushed corn with a 120-mesh sieve.
5. The method for preparing a low-salt calcium-containing surimi product for ambient storage according to claim 1, wherein the vegetable oil is corn oil, olive oil, rapeseed oil or soybean oil.
6. The method for preparing a low-salt calcium-containing normal-temperature storage minced fillet product according to claim 1, wherein the method for preparing the low-salt calcium-containing normal-temperature storage minced fillet product comprises the following steps:
adding calcium glucarate and minced fillet into a dough mixer, and stirring for 5-8 minutes at the temperature of 34-36 ℃; continuously adding the cooked corn flour, the raw corn flour and the vegetable oil into a dough mixer, adding a mixed solution of salt, sodium bicarbonate and ammonium bicarbonate dissolved in cooking wine, and stirring at the temperature of 34-36 ℃ for 25-30 minutes to prepare dough; putting the dough into a rolling machine, and rolling for 10-15 times; then, processing the biscuit into a biscuit prototype with the thickness of 1-1.5cm by using a biscuit mold; baking the biscuit prototypes at 160 ℃, 5 minutes, 180 ℃, 4 minutes, and finally 200 ℃, 3 minutes, and discharging; then cooling to 30-40 ℃, and carrying out vacuum packaging to obtain the low-salt normal-temperature storage minced fillet biscuit containing calcium glucarate, namely the low-salt calcium-containing normal-temperature storage minced fillet product.
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| CN110169431A (en) * | 2019-06-11 | 2019-08-27 | 江西师范大学 | A kind of high-calcium fish albumen crisp short cakes with sesame and preparation method thereof |
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2021
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH0767523A (en) * | 1993-08-30 | 1995-03-14 | Marutomo Kk | Preparation of dried fish for stock preparation |
| US20110129587A1 (en) * | 2009-11-27 | 2011-06-02 | Nippon Suisan Kaisha, Ltd. | Method for producing surimi and paste product from fish meat containing kidney |
| CN103271383A (en) * | 2013-05-23 | 2013-09-04 | 温州市强能食品有限公司 | Preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature |
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