CN113854477B - 一种生鲜速冻鱼肉包子及其制作方法 - Google Patents
一种生鲜速冻鱼肉包子及其制作方法 Download PDFInfo
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Abstract
本发明提供了一种生鲜速冻鱼肉包子及其制作方法,属于食品加工与贮藏技术领域。所用馅料,主要原料为白鲢鱼鱼肉和含刺鱼骨经酶解所得,而面皮是白鲢鱼鱼肉和含刺鱼骨经酶解所得酶解液和小麦面粉为原料制成;本产品提高了白鲢鱼的利用率,并且工艺操作方便、能耗低、设备投资少;不仅可以满足人们日常饮食的需要,又可以起到营养、美味、方便和保健作用,具有广阔的市场应用潜力。
Description
技术领域
一种生鲜速冻鱼包子及其制作方法,属于食品加工与贮藏技术领域。
背景技术
白鲢鱼,又名鲢鱼和水鲢等,分布在全国各大水系,属于淡水宜养殖的主要优良鱼种之一,其产量高达淡水鱼总产量的15-20%;白鲢鱼生长快、疾病少、产量高、肉质鲜嫩,不仅含蛋白质种类多,并含人体必须的八种氨基酸和多种不饱和脂肪酸,鱼肉中还富含尼克酸、核黄素、磷、钙、铁等对人体都十分有益的物质,可谓营养丰富;为此,极具开发和综合利用价值和应用前景。但该鱼鱼腥味和土腥味较强,且鱼骨中含大量细刺,在食品加工或食用时一般是将鱼骨弃去,这使得白鲢鱼的利用率不高。众所周知,鱼骨含丰富的钙质和微量元素,营养学家还发现鱼骨和鱼刺含较多的卵磷脂、多种不饱和脂肪酸和多种矿物质,尤其以钙、磷含量高。鉴于此,开发充分利用白鲢鱼鱼肉以及鱼骨的技术方法,对促进白鲢鱼养殖及其相关食品的进一步发展具有重要意义。
包子已成为生活中不可或缺的一部分,现包、现蒸、现吃,固然口感较好,但制作过程需要时间。鉴于此,将白鲢鱼加工成营养、美味、方便的生鲜速冻鱼肉包子,不仅可以满足人们日常饮食的需要,又可以起到营养保健作用,无疑将具有广阔的市场应用潜力。
发明内容
本发明的技术任务之一是弥补现有技术的不足,提供一种生鲜速冻鱼肉包子及其制作方法,具体提供一种白鲢鱼生鲜速冻鱼肉包子及其制作方法,其制作工艺简单、能耗低、操作方便、设备投资少,具有良好的经济效益和应用前景。
本发明的技术任务之二是提升该生鲜速冻鱼肉包子的功能,该产品所用馅料,主要原料为酶解全鱼糜,即鱼肉和鱼骨酶解所得,鱼骨的利用,使得该产品不仅含钙丰富,另含小分子活性肽、微量元素和多种维生素,有利于人体吸收,除此之外,还含有降血糖、降血脂、降压、散毒、养颜、通脉、减肥、通便、开胃等多重功能的魔芋,使得该产品的功能性进一步提高。
本发明的技术方案如下:
1.一种生鲜速冻鱼肉包子
所述生鲜速冻鱼肉包子,其馅料主要原料是酶解全鱼糜,酶解全鱼糜是由白鲢鱼鱼肉和含刺鱼骨经酶解得到的鱼肉糜和鱼骨糜混合制成;而面皮是由白鲢鱼鱼肉和含刺鱼骨经酶解所得的酶解全鱼液和小麦面粉为原料制成;
所述酶解全鱼糜和酶解全鱼液,制备方法如下:
(1)去除白鲢鱼头、尾、鳞、内脏,将剩余的鱼身用流水去除杂物,在筛网上沥干;用鱼肉采肉机或人工方法将鱼肉和含刺鱼骨分开,备用;
(2)鱼肉酶解
将鱼肉在绞肉机中搅碎,加入质量为1.5-2倍、质量分数为1%的魔芋水溶胶,搅拌均匀,用苏打调节其pH为7.5-8.0,按鱼肉质量的0.5-0.7%加入风味酶,在53-55℃保温水解2-3小时,将其快速升温到90-95℃,灭酶10-15min,冷却至室温,过滤、分离,得到酶解鱼肉糜和酶解液;
(3)鱼骨酶解
将鱼骨在绞肉机中破碎,加入质量为2-3倍、质量分数为1%的魔芋水溶胶,搅拌均匀;用苏打调节其pH为7.5-8.0;按鱼骨质量的0.4-0.6%加入碱性蛋白酶,按鱼骨质量的0.5-0.7%加入风味酶,在53-55℃保温水解2-3小时;将其快速升温到85-90℃,灭酶10-15min;冷却至室温,过滤、分离,得到酶解鱼骨糜和酶解液;
(4)将酶解鱼肉糜和酶解鱼骨糜置于斩拌机中斩拌2min,得到酶解全鱼糜;将鱼肉和鱼骨酶解得到的酶解液混匀,即制得酶解全鱼液;
所述碱性蛋白酶,其活力单位为30-50万U/g;
所述风味酶,其活力单位为1-3万U/g;
所述馅料,由以下质量份的原料制成:
酶解全鱼糜120-140,食用菌30-40,大葱8-10,生姜8-10,食盐1.2-1.5,植物油3-5,生抽3-5,老抽2-3,味精0.5-0.8,黑胡椒粉2-3。
所述面皮,由以下质量份的原料制成:
小麦面粉96-105,酶解全鱼液40-45,干酵母0.8-0.9,食盐0.2-0.25。
2.所述生鲜速冻鱼肉包子的制作方法
(1)制作馅料
按比例将馅料原料酶解全鱼糜、食用菌、大葱、生姜、食盐、植物油、生抽、老抽、味精和黑胡椒粉混合均匀;
所述食用菌,选自香菇、平菇、红平菇、杏鲍菇、黑木耳、银耳、猴头菇、金针菇中的一种或多种;
食用菌、大葱和生姜均使用常规技术清洗和破碎即可;食盐、植物油、生抽、老抽、味精和黑胡椒粉均为食品级;
(2)制作面皮
按比例在小麦面粉中加入酶解全鱼液、干酵母和食盐进行和面,然后压成面皮备用;
(3)加工成产品
按常规技术将面皮包馅、醒发、自然冷却至30℃以下,然后速冻;
所述醒发,温度为35-40℃,湿度为80-85%,时间为35-40min;
所述速冻,是在零下20-30℃冷冻15-25分钟。
本发明有益的技术效果如下:
(1)本发明通过使用碱性蛋白酶对鱼骨酶解,将分离得到酶解液用于制作面皮,而含鱼骨肽的酶解鱼骨糜与酶解鱼肉混合制作包子馅料,实现了鱼骨和鱼肉的全利用,提高了白鲢鱼的综合利用率;鱼骨糜不仅含钙丰富,且含有小分子活性鱼骨多肽,并且含多种氨基酸、对人类有益的微量元素和多种维生素,利于人体吸收,对防治肝性脑病、改善蛋白质营养状况以及抗疲劳均有重要效果;
(2)鱼骨和鱼肉经风味酶发酵后再制作馅料,去除了淡水鱼的土腥味,并富有风味、柔软嚼劲也好,提高了食用体验;
(3)本发明利用将魔芋溶胶调馅料,一方面赋予了馅料低温增稠和胶凝效果,使产品质构优良,另外包子加热后食用,汤汁多;因魔芋具有降血糖、降血脂、降压、散毒、养颜、通脉、减肥、通便、开胃等多重功能,为此,该产品可满足现代消费者对食品功能性、营养性、健康和美味生活的需要。
(4)本发明面皮是由鱼肉和含刺鱼骨酶解所得的酶解液和小麦面粉为原料制成,营养丰富,并且因酶解液中含魔芋,能够有效提高面皮的保水性,降低产品在加工、贮藏等过程中的水分散失,锁住鲜香味。
(5)本发明馅料使用食用菌作为辅料,使其口味进一步鲜美,食用菌中富含多种天然活性成分如:高分子的多糖、蛋白质、β-葡萄糖和RNA复合体、天然有机锗、核酸降解物和三萜类化合物等,为此,该产品可满足现代消费者对食品营养性、健康、美味和功能性等的需求。
(6)本发明产品制备方法,工艺简单、能耗低、操作方便、设备投资少,具有良好的经济效益和应用前景。
具体实施方式
下面结合实施例对本发明作进一步描述,但本发明的保护范围不仅局限于实施例,该领域专业人员对本发明技术方案所作的改变,均应属于本发明的保护范围内。
实施例1一种酶解全鱼糜和酶解全鱼液的制备方法
(1)去除白鲢鱼头、尾、鳞、内脏,将剩余的鱼身用流水去除杂物,在筛网上沥干;用鱼肉采肉机或人工方法将鱼肉和含刺鱼骨分开,备用;
(2)鱼肉酶解
将鱼肉在绞肉机中搅碎,加入质量为1.5倍、质量分数为1%的魔芋水溶胶,搅拌均匀,用苏打调节其pH为7.5,按鱼肉质量的0.5%加入风味酶,在53℃保温水解3小时,将其快速升温到90℃,灭酶15min,冷却至室温,过滤、分离,得到酶解鱼肉糜和酶解液;
(3)鱼骨酶解
将鱼骨在绞肉机中破碎,加入质量为2倍、质量分数为1%的魔芋水溶胶,搅拌均匀;用苏打调节其pH为7.5;按鱼骨质量的0.4%加入碱性蛋白酶,按鱼骨质量的0.5%加入风味酶,在53℃保温水解3小时;将其快速升温到85℃,灭酶10min;冷却至室温,过滤、分离,得到酶解鱼骨糜和酶解液;
(4)将酶解鱼肉糜和酶解鱼骨糜置于斩拌机中斩拌2min,得到酶解全鱼糜;将鱼肉和鱼骨酶解得到的酶解液混匀,即制得酶解全鱼液;
所述碱性蛋白酶,其活力单位为40万U/g;
所述风味酶,其活力单位为2万U/g。
实施例2一种酶解全鱼糜和酶解全鱼液的制备方法
(1)去除白鲢鱼头、尾、鳞、内脏,将剩余的鱼身用流水去除杂物,在筛网上沥干;用鱼肉采肉机或人工方法将鱼肉和含刺鱼骨分开,备用;
(2)鱼肉酶解
将鱼肉在绞肉机中搅碎,加入质量为2倍、质量分数为1%的魔芋水溶胶,搅拌均匀,用苏打调节其pH为8.0,按鱼肉质量的0.7%加入风味酶,在55℃保温水解2小时,将其快速升温到95℃,灭酶10min,冷却至室温,过滤、分离,得到酶解鱼肉糜和酶解液;
(3)鱼骨酶解
将鱼骨在绞肉机中破碎,加入质量为3倍、质量分数为1%的魔芋水溶胶,搅拌均匀;用苏打调节其pH为8.0;按鱼骨质量的0.6%加入碱性蛋白酶,按鱼骨质量的0.7%加入风味酶,在55℃保温水解2小时;将其快速升温到90℃,灭酶10min;冷却至室温,过滤、分离,得到酶解鱼骨糜和酶解液;
(4)将酶解鱼肉糜和酶解鱼骨糜置于斩拌机中斩拌2min,得到酶解全鱼糜;将鱼肉和鱼骨酶解得到的酶解液混匀,即制得酶解全鱼液;
所述碱性蛋白酶,其活力单位为30万U/g;
所述风味酶,其活力单位为1万U/g;
实施例3一种酶解全鱼糜和酶解全鱼液的制备方法
(1)去除白鲢鱼头、尾、鳞、内脏,将剩余的鱼身用流水去除杂物,在筛网上沥干;用鱼肉采肉机或人工方法将鱼肉和含刺鱼骨分开,备用;
(2)鱼肉酶解
将鱼肉在绞肉机中搅碎,加入质量为1.7倍、质量分数为1%的魔芋水溶胶,搅拌均匀,用苏打调节其pH为7.7,按鱼肉质量的0.6%加入风味酶,在54℃保温水解2.5小时,将其快速升温到93℃,灭酶13min,冷却至室温,过滤、分离,得到酶解鱼肉糜和酶解液;
(3)鱼骨酶解
将鱼骨在绞肉机中破碎,加入质量为2.5倍、质量分数为1%的魔芋水溶胶,搅拌均匀;用苏打调节其pH为7.7;按鱼骨质量的0.5%加入碱性蛋白酶,按鱼骨质量的0.6%加入风味酶,在54℃保温水解2.5小时;将其快速升温到87℃,灭酶13min;冷却至室温,过滤、分离,得到酶解鱼骨糜和酶解液;
(4)将酶解鱼肉糜和酶解鱼骨糜置于斩拌机中斩拌2min,得到酶解全鱼糜;将鱼肉和鱼骨酶解得到的酶解液混匀,即制得酶解全鱼液;
所述碱性蛋白酶,其活力单位为35万U/g;
所述风味酶,其活力单位为2万U/g。
实施例4一种生鲜速冻鱼肉包子的制作方法
(1)制作馅料
馅料是由以下原料制成:酶解全鱼糜(源自实施例1方法制备)120kg,食用菌30kg,大葱8kg,生姜8kg,食盐1.2kg,植物油3kg,生抽3kg,老抽2kg,味精0.5kg,黑胡椒粉2kg;
按比例将馅料原料酶解全鱼糜、食用菌、大葱、生姜、食盐、植物油、生抽、老抽、味精和黑胡椒粉混合均匀;
所述食用菌,选自香菇;
食用菌、大葱和生姜均使用常规技术清洗和破碎即可;食盐、植物油、生抽、老抽、味精和黑胡椒粉均为食品级;
(2)制作面皮
面皮由以下原料制成:小麦面粉96kg,酶解全鱼液(源自实施例1方法制备)40kg,干酵母0.8kg,食盐0.2kg;
按比例在小麦面粉中加入酶解全鱼液、干酵母和食盐进行和面,然后压成面皮备用;
(3)加工成产品
按常规技术将面皮包馅、醒发、自然冷却至30℃以下,然后速冻;
所述醒发,温度为35℃,湿度为80%,时间为40min;
所述速冻,是在零下20℃冷冻25分钟。
实施例5一种生鲜速冻鱼肉包子的制作方法
(1)制作馅料
馅料是由以下原料制成:酶解全鱼糜(源自实施例2方法制备)140kg,食用菌40kg,大葱10kg,生姜10kg,食盐1.5kg,植物油5kg,生抽5kg,老抽3kg,味精0.8kg,黑胡椒粉3kg;
按比例将馅料原料酶解全鱼糜、食用菌、大葱、生姜、食盐、植物油、生抽、老抽、味精和黑胡椒粉混合均匀;
所述食用菌,由黑木耳和金针菇按质量比1:1混合而成;
食用菌、大葱和生姜均使用常规技术清洗和破碎即可;食盐、植物油、生抽、老抽、味精和黑胡椒粉均为食品级;
(2)制作面皮
面皮由以下质量份的原料制成:小麦面粉105kg,酶解全鱼液(源自实施例2方法制备)45kg,干酵母0.9kg,食盐0.25kg;
按比例在小麦面粉中加入酶解全鱼液、干酵母和食盐进行和面,然后压成面皮备用;
(3)加工成产品
按常规技术将面皮包馅、醒发、自然冷却至30℃以下,然后速冻;
所述醒发,温度为40℃,湿度为85%,时间为35min;
所述速冻,是在零下30℃冷冻15分钟。
实施例6一种生鲜速冻鱼肉包子的制作方法
(1)制作馅料
馅料由以下质量份的原料制成:酶解全鱼糜(源自实施例3方法制备)130kg,食用菌35kg,大葱9kg,生姜9kg,食盐1.3kg,植物油4kg,生抽4kg,老抽2.5kg,味精0.7kg,黑胡椒粉2.5kg;
按比例将馅料原料酶解全鱼糜、食用菌、大葱、生姜、食盐、植物油、生抽、老抽、味精和黑胡椒粉混合均匀;
所述食用菌,选自金针菇;
食用菌、大葱和生姜均使用常规技术清洗和破碎即可;食盐、植物油、生抽、老抽、味精和黑胡椒粉均为食品级;
(2)制作面皮
面皮由以下质量份的原料制成:小麦面粉100kg,酶解全鱼液43kg,干酵母0.85kg,食盐0.23kg;
按比例在小麦面粉中加入酶解全鱼液(源自实施例3方法制备)、干酵母和食盐进行和面,然后压成面皮备用;
(3)加工成产品
按常规技术将面皮包馅、醒发、自然冷却至30℃以下,然后速冻;
所述醒发,温度为37℃,湿度为83%,时间为37min;
所述速冻,是在零下25℃的速冻隧道内冷冻17分钟。
Claims (4)
1.一种生鲜速冻鱼肉包子,其特征在于,所述生鲜速冻鱼肉包子,其馅料主要原料是酶解全鱼糜,酶解全鱼糜是白鲢鱼鱼肉和含刺鱼骨经酶解得到的鱼肉糜和鱼骨糜混合制成;而面皮是由白鲢鱼鱼肉和含刺鱼骨经酶解所得的酶解全鱼液和小麦面粉为原料制成;
所述酶解全鱼糜和酶解全鱼液,制备方法如下:
(1)去除白鲢鱼头、尾、鳞、内脏,将剩余的鱼身用流水去除杂物,在筛网上沥干;用鱼肉采肉机或人工方法将鱼肉和含刺鱼骨分开,备用;
(2)鱼肉酶解
将鱼肉在绞肉机中搅碎,加入质量为1.5-2倍、质量分数为1%的魔芋水溶胶,搅拌均匀,用苏打调节其pH为7.5-8.0,按鱼肉质量的0.5-0.7%加入风味酶,在53-55℃保温水解2-3小时,将其快速升温到90-95℃,灭酶10-15min,冷却至室温,过滤、分离,得到酶解鱼肉糜和酶解液;
(3)鱼骨酶解
将鱼骨在绞肉机中破碎,加入质量为2-3倍、质量分数为1%的魔芋水溶胶,搅拌均匀;用苏打调节其pH为7.5-8.0;按鱼骨质量的0.4-0.6%加入碱性蛋白酶,按鱼骨质量的0.5-0.7%加入风味酶,在53-55℃保温水解2-3小时;将其快速升温到85-90℃,灭酶10-15min;冷却至室温,过滤、分离,得到酶解鱼骨糜和酶解液;
(4)将酶解鱼肉糜和酶解鱼骨糜置于斩拌机中斩拌2min,得到酶解全鱼糜;将鱼肉和鱼骨酶解得到的酶解液混匀,即制得酶解全鱼液;
所述碱性蛋白酶,其活力单位为30-50万U/g;
所述风味酶,其活力单位为1-3万U/g。
2.根据权利要求1所述的一种生鲜速冻鱼肉包子,其特征在于,所述馅料,由以下质量份的原料制成:
酶解全鱼糜120-140,食用菌30-40,大葱8-10,生姜8-10,食盐1.2-1.5,植物油3-5,生抽3-5,老抽2-3,味精0.5-0.8,黑胡椒粉2-3。
3.根据权利要求1所述的一种生鲜速冻鱼肉包子,其特征在于,所述面皮,由以下质量份的原料制成:
小麦面粉96-105,酶解全鱼液40-45,干酵母0.8-0.9,食盐0.2-0.25。
4.根据权利要求1所述的一种生鲜速冻鱼肉包子,其特征在于,所述生鲜速冻鱼肉包子,其制作方法如下:
(1)制作馅料
按比例将馅料原料酶解全鱼糜、食用菌、大葱、生姜、食盐、植物油、生抽、老抽、味精和黑胡椒粉混合均匀;
所述食用菌,选自香菇、平菇、红平菇、杏鲍菇、黑木耳、银耳、猴头菇、金针菇中的一种或多种;
食用菌、大葱和生姜均使用常规技术清洗和破碎即可;食盐、植物油、生抽、老抽、味精和黑胡椒粉均为食品级;
(2)制作面皮
按比例在小麦面粉中加入酶解全鱼液、干酵母和食盐进行和面,然后压成面皮备用;
(3)加工成产品
按常规技术将面皮包馅、醒发、自然冷却至30℃以下,然后速冻;
所述醒发,温度为35-40℃,湿度为80-85%,时间为35-40min;
所述速冻,是在零下20-30℃冷冻15-25分钟。
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