CN113854480A - 一种功能性常温贮藏的鱼糜制品的制备方法 - Google Patents
一种功能性常温贮藏的鱼糜制品的制备方法 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
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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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Health & Medical Sciences (AREA)
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
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- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
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- Inorganic Chemistry (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明提供了一种功能性常温贮藏的鱼糜制品的制备方法,即一种含葡萄糖二酸钙和魔芋的常温贮藏的鱼糜面条的制备方法,包括葡萄糖二酸钙的制备、魔芋胶的制备、酶解鱼糜的制备、调粉、熟化、成型、烘干步骤。由于本发明产品所用鱼糜经酶解而得,去除了淡水鱼产品的土腥味,又因含葡萄糖二酸钙,为此,其不仅用于人体钙补充,而且对高血糖、高胆固醇、肥胖以及癌症患者的疾病防治具有功能性作用,而魔芋具有的降血糖、降血脂、降压、散毒、养颜、通脉、减肥、通便、开胃等多重功能,使得该鱼糜面条的功能性进一步提高。
Description
技术领域
一种功能性常温贮藏的鱼糜制品的制备方法,属于食品加工与贮藏技术领域。
背景技术
作为一种深受消费者喜爱的水产品,鱼糜制品在我国已发展了20余年。鱼肉经漂洗、擂溃、拌馅、成型、熟制等深加工工序可制得鱼糜;将鱼糜添加食盐、辅料等,经擂溃、成型、加热或干燥处理可制得鱼糜制品。很显然,鱼糜制品继承了鱼肉所含有的优质蛋白、铁、钙、磷及维生素A、维生素D、维生素B1、维生素B2以及EPA(二十碳五烯酸)、DHA(二十二碳六烯酸)和磷脂等功能脂营养物质,并继承了其味道鲜美、口感独特、营养物质、易吸收、蛋白利用率高等特点;除作为食品制造业的原料辅料外,还可以作为餐饮业直接加工的食品原料,为此,在食品工业中应用广泛。近年来,随着我国渔业和加工技术的发展,我国鱼糜制品行业取得了长足进展,由过去生产鱿鱼丸、虾丸等单一品种,发展到机械化生产一系列新型高档次的鱼糜制品和冷冻调理食品,如鱼香肠、鱼肉香肠、模拟蟹肉、模拟虾肉、模拟贝柱、鱼糕、竹轮等鱼糜制品。国内现有鱼糜制品生产厂家400余家,产值近百亿元。
然而,目前的鱼糜制品主要是速冻食品,无论产品流通或产品食用方便度等均受到极大制约,鉴于此,近年来,许多厂家积极开展常温保存鱼糜制品的技术研发工作。然而,由于鱼糜制品是典型的高营养基产品,容易变质,故将鱼糜加工成可常温保存的高附加值功能性鱼糜食品,具有重要意义。
D-葡萄糖二酸,是一种由葡萄糖的醛基及C-6上的羟基被氧化而形成的含有4个手性碳原子的高附加值有机酸,它为白色晶体、无毒、易溶于水,广泛存在于水果,蔬菜和哺乳动物体内,但其含量相对较低。D-葡萄糖二酸已被广泛应用于食品和医药技术领域。2019年Global Market Insights研究报告,全球D-葡萄糖二酸市场到2024年将超过440万美元。早在1996年,D-葡萄糖二酸已被证实在疾病防治方面具有潜在的应用价值,这包括用于癌症治疗和降低胆固醇等。研究者通过临床试验发现,正常人体内的D-葡萄糖二酸含量远高于癌症患者。众所周知,钙是人体不可缺少的元素,是人体维持肌肉、骨骼、神经以及毛细血管通透性的重要成分,D-葡萄糖二酸的衍生物葡萄糖二酸钙,不仅可用于人体钙补充;而且,在降低胆固醇、治疗肥胖、治疗糖尿病肾病、治疗癌症等方面均有广泛应用(巩旭,代谢工程改造酿酒酵母生产葡萄糖二酸,2018,博士论文;詹明等,现代实用医学,2018,30,4:433-435)。为此,含葡萄糖二酸钙功能性鱼糜食品的研发,在降低胆固醇、减轻肥胖、保护糖尿病人的肾脏并降低患癌风险等技术领域,具有积极作用。
魔芋属多年生块茎植物,主要分布于云南、贵州、四川、重庆、湖北、湖南、陕西等地。魔芋精粉中不仅含有大量的魔芋葡甘聚糖,而且还含有少量的蛋白质、淀粉、纤维素、氨基酸、维生素、铁、钙、磷等无机盐、生物碱等。在食品加工和保健品等技术领域具有广泛应用。魔芋低热、低脂、低糖,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,对防治糖尿病、高血压有特效,对预防和治疗结肠癌、乳腺癌、肥胖症的人群来说是一种既饱口福、又治病健体的健康食品,还可以防治多种肠胃消化系统的多种常见慢性疾病。
面条是大众主食之一,传统的面条一般采用面粉或掺入杂粮制作而成。随着人们生活水平的不断提高,人们对于食品营养的要求越来越高,传统口味和营养已经不能满足人们多层次的需求。鉴于此,研究开发含葡萄糖二酸钙和魔芋的鱼糜功能性营养面条,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,提供一种功能性常温贮藏的鱼糜制品的制备方法,具体提供一种含葡萄糖二酸钙和魔芋的常温贮藏的鱼糜面条的制备方法;本发明制备方法工艺简单、能耗低、操作方便、设备投资少,所用原料廉价易得,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鱼糜面条的功能,该鱼糜面条,含葡萄糖二酸钙和魔芋,葡萄糖二酸钙不仅可用于人体钙补充,而且对高血糖、高胆固醇、肥胖以及癌症患者的疾病防治具有功能性作用,而魔芋具有的降血糖、降血脂、降压、散毒、养颜、通脉、减肥、通便、开胃等多重功能,使得该鱼糜面条的功能性进一步提高。
本发明的技术方案如下:
(1)一种功能性常温贮藏的鱼糜制品的制备方法,所述功能性常温贮藏的鱼糜制品是由下述质量份的原料制得:
葡萄糖二酸钙 0.10-0.15
鱼糜 65-75
小麦面粉 130
魔芋胶 40-50
食盐 0.2-0.5
所述葡萄糖二酸钙,制备方法如下:
将1.0mol氯化钙、2mol葡萄糖二酸和1.8L水共混后,搅拌加热至85-90℃,继续搅拌并保温15分钟,停止搅拌并自然冷却到室温,制得葡萄糖二酸钙水凝胶;将葡萄糖二酸钙水凝胶在80℃陈化24小时,冷却到室温制得葡萄糖二酸钙;所述葡萄糖二酸钙为金属有机框架物MOF,其化学式为[Ca2(C6H8O8)2·4H2O·(HO)2]n;其一个结构单元由2个Ca2+、2个二价D-葡萄糖二酸负离子、4个水分子以及源于其它D-葡萄糖二酸负离子的2个羟基组成;
所述鱼糜,采用如下方法制备:
将鲜鱼去头、尾、鳞、内脏,将剩余的鱼身用流水去除杂物,用鱼肉采肉机或人工方法将鱼肉和含刺鱼骨分开;取其鱼肉,在筛网上沥干,放入斩拌机中擂溃5分钟;加入质量为0.5-1倍的水,搅拌均匀;用苏打调节其pH为7.5-8.0;加入鱼肉质量的0.4-0.6%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,得到鱼糜;
所述鲜鱼,为淡水鱼,选自有鲫鱼、鲤鱼、鲈鱼、鳝鱼、河鳗、泥鳅、柳条鱼、草鱼、鲢鱼、鲶鱼;
所述风味酶,其活力单位为1-2万U/g;
所述小麦面粉,是将小麦粉碎过100目筛所得;
所述魔芋胶,制备方法如下:
取魔芋精粉2.0份,加入100份水、0.03-0.05份的苏打,边搅拌边水浴加热至魔芋粉全部溶胀为胶体溶液;于90-100℃下加热4.0-5.0小时制成魔芋胶;
所述魔芋精粉,为食品级,湖北强森魔芋科技有限公司提供;
所述苏打为食品级;
(2)所述功能性常温贮藏的鱼糜制品,其制备方法如下:
按比例将葡萄糖二酸钙、魔芋胶和鱼糜加入到和面机中,以80-100r/min的转速,充分混合并搅拌5-7min;继续加入小麦面粉和食盐,以80-100r/min的转速,和面15-18min,以制得面团;
将面团静置或者放入熟化机中进行熟化,熟化温度30-35℃,熟化机转速为5-10r/min,时间为25-30min;
熟化好的面团入辊轧机中,辊轧10-15次,压成平整的面带;
面带经过切条机切成宽1.8-2.2mm的面条;
采用四段法在烘干机中烘干,第一阶段:25-35℃、时间为40-60min;第二阶段:35.1-45℃、时间为30-40min;第三阶段:45.1-50℃、30-40min;烘制水分含量低于10%即可;以1℃/min的降温速率,降温至25-30℃即可。
上述低盐含钙常温贮藏的鱼糜制品保质期8个月以上。
本发明有益的技术效果如下:
(1)本发明功能性常温贮藏的鱼糜制品即鱼糜面条的制备方法,不仅含有降低胆固醇、治疗肥胖、治疗糖尿病肾病、治疗癌症等作用的葡萄糖二酸钙,还含有具有降血糖、降血脂、降压、散毒、养颜、通脉、减肥、通便、开胃等多重功能的魔芋,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。
(2)本发明提供了一种具有金属有机框架结构的葡萄糖二酸钙的制备方法,该方法是将溶胶和陈化技术相结合,制得了化学式为[Ca2(C6H8O8)2·4H2O·(HO)2]n的葡萄糖二酸钙,操作简便,反应时间显著缩短,制备效率大大提高,具有良好的工业前景。
(3)本发明魔芋的加入,不仅仅增加了本鱼糜面条的功能性,而且结合面条烘干时间和温度,有效克服无魔芋添加时煮面条易浑汤的技术问题。
(4)本发明使用的鱼糜为风味酶发酵后产品,去除了淡水鱼的土腥味,并富有风味。
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1一种葡萄糖二酸钙的制备方法
将1.0mol氯化钙、2mol葡萄糖二酸和1.8L水共混后,搅拌加热至85-90℃,继续搅拌并保温15分钟,停止搅拌并自然冷却到室温,制得葡萄糖二酸钙水凝胶;将葡萄糖二酸钙水凝胶在80℃陈化24小时,冷却到室温制得葡萄糖二酸钙;所述葡萄糖二酸钙为金属有机框架物MOF,其化学式为[Ca2(C6H8O8)2·4H2O·(HO)2]n;其一个结构单元由2个Ca2+、2个二价D-葡萄糖二酸负离子、4个水分子以及源于其它D-葡萄糖二酸负离子的2个羟基组成。
实施例2一种功能性常温贮藏的鱼糜制品的制备方法
所述功能性常温贮藏的鱼糜制品是由下述原料制得:
葡萄糖二酸钙 0.10kg
鱼糜 65kg
小麦面粉 kg
魔芋胶 40kg
食盐 0.2kg
所述葡萄糖二酸钙的制备方法同实施例1;
所述鱼糜,采用如下方法制备:
将鲜鲈鱼去头、尾、鳞、内脏,将剩余的鱼身用流水去除杂物,用鱼肉采肉机或人工方法将鱼肉和含刺鱼骨分开;取其鱼肉,在筛网上沥干,放入斩拌机中擂溃5分钟;加入0.5倍鱼肉质量的水,搅拌均匀;用苏打调节其pH为7.5;加入0.6%鱼肉质量、活力单位为1万U/g的风味酶,在53℃保温水解3小时;将其快速升温到85℃,灭酶15min;冷却至室温,过滤、分离,得到鱼糜;
所述小麦面粉,是将小麦粉碎过100目筛所得;
所述魔芋胶,制备方法如下:
取魔芋精粉2.0kg,加入100kg水、0.03kg的苏打,边搅拌边水浴加热至魔芋粉全部溶胀为胶体溶液;于90℃下加热5.0小时制成魔芋胶;
所述魔芋精粉,为食品级,湖北强森魔芋科技有限公司提供;
所述苏打为食品级;
(2)所述功能性常温贮藏的鱼糜制品,其制备方法如下:
按比例将葡萄糖二酸钙、魔芋胶和鱼糜加入到和面机中,以80r/min的转速,充分混合并搅拌5min;继续加入小麦面粉和食盐,以80r/min的转速,和面15min,以制得面团;
将面团静置或者放入熟化机中进行熟化,熟化温度30℃,熟化机转速为10r/min,时间为30min;
熟化好的面团入辊轧机中,辊轧10次,压成平整的面带;
面带经过切条机切成宽1.8mm的面条;
采用四段法在烘干机中烘干,第一阶段:25℃、时间为60min;第二阶段:45℃、时间为30min;第三阶段:50℃、30min;烘制水分含量低于10%;以1℃/min的降温速率,降温至25℃;
上述低盐含钙常温贮藏的鱼糜制品保质期8个月以上。
实施例3一种功能性常温贮藏的鱼糜制品的制备方法
所述功能性常温贮藏的鱼糜制品是由下述原料制得:
葡萄糖二酸钙 0.15kg
鱼糜 75kg
小麦面粉 130kg
魔芋胶 50kg
食盐 0.5kg
所述葡萄糖二酸钙的制备方法同实施例1;
所述鱼糜,采用如下方法制备:
所述鱼糜,采用如下方法制备:
将鲜草鱼去头、尾、鳞、内脏,将剩余的鱼身用流水去除杂物,用鱼肉采肉机或人工方法将鱼肉和含刺鱼骨分开;取其鱼肉,在筛网上沥干,放入斩拌机中擂溃5分钟;加入1倍鱼肉质量的水,搅拌均匀;用苏打调节其pH为8.0;加入0.4%鱼肉质量、活力单位为2万U/g的风味酶,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,得到鱼糜;
所述小麦面粉和苏打同实施例1;
所述魔芋胶,制备方法如下:取魔芋精粉2.0kg,加入100kg水、0.05kg的苏打,边搅拌边水浴加热至魔芋粉全部溶胀为胶体溶液;于100℃下加热4.0小时制成魔芋胶;
(2)所述功能性常温贮藏的鱼糜制品,其制备方法如下:
按比例将葡萄糖二酸钙、魔芋胶和鱼糜加入到和面机中,以100r/min的转速,充分混合并搅拌5min;继续加入小麦面粉和食盐,以100r/min的转速,和面15min,以制得面团;
将面团静置或者放入熟化机中进行熟化,熟化温度35℃,熟化机转速为10r/min,时间为25min;
熟化好的面团入辊轧机中,辊轧15次,压成平整的面带;
面带经过切条机切成宽2.2mm的面条;
采用四段法在烘干机中烘干,第一阶段:35℃、时间为40min;第二阶段:45℃、时间为30min;第三阶段:50℃、30min;烘制水分含量低于10%;以1℃/min的降温速率,降温至30℃;
上述低盐含钙常温贮藏的鱼糜制品保质期8个月以上。
实施例4一种功能性常温贮藏的鱼糜制品的制备方法
所述功能性常温贮藏的鱼糜制品是由下述原料制得:
葡萄糖二酸钙 0.13kg
鱼糜 70kg
小麦面粉 130kg
魔芋胶 45kg
食盐 0.35kg
所述葡萄糖二酸钙的制备方法同实施例1;
所述鱼糜,采用如下方法制备:
将鲜鲢鱼去头、尾、鳞、内脏,将剩余的鱼身用流水去除杂物,用鱼肉采肉机或人工方法将鱼肉和含刺鱼骨分开;取其鱼肉,在筛网上沥干,放入斩拌机中擂溃5分钟;加入0.75倍鱼肉质量的水,搅拌均匀;用苏打调节其pH为7.7;加入0.5%鱼肉质量、活力单位为1.5万U/g的风味酶,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,得到鱼糜;
所述小麦面粉,是将小麦粉碎过100目筛所得;
所述魔芋胶,制备方法如下:
取魔芋精粉2.0kg,加入100kg水、0.04kg的苏打,边搅拌边水浴加热至魔芋粉全部溶胀为胶体溶液;于95℃下加热4.5小时制成魔芋胶;
所述魔芋精粉,为食品级,湖北强森魔芋科技有限公司提供;
所述苏打为食品级;
(2)所述功能性常温贮藏的鱼糜制品,其制备方法如下:
按比例将葡萄糖二酸钙、魔芋胶和鱼糜加入到和面机中,以90r/min的转速,充分混合并搅拌6min;继续加入小麦面粉和食盐,以90r/min的转速,和面16.5min,以制得面团;
将面团静置或者放入熟化机中进行熟化,熟化温度33℃,熟化机转速为8r/min,时间为27min;
熟化好的面团入辊轧机中,辊轧13次,压成平整的面带;
面带经过切条机切成宽2.0mm的面条;
采用四段法在烘干机中烘干,第一阶段:30℃、时间为50min;第二阶段:40℃、时间为35min;第三阶段:47℃、35min;烘制水分含量低于10%;以1℃/min的降温速率,降温至27℃。
上述低盐含钙常温贮藏的鱼糜制品保质期8个月以上。
Claims (6)
1.一种功能性常温贮藏的鱼糜制品的制备方法,其特征在于,所述功能性常温贮藏的鱼糜制品是由下述质量份的原料制得:
葡萄糖二酸钙 0.10-0.15
鱼糜 65-75
小麦面粉 130
魔芋胶 40-50
食盐 0.2-0.5。
2.根据权利要求1所述的功能性常温贮藏的鱼糜制品的制备方法,其特征在于,所述葡萄糖二酸钙,制备方法如下:
将1.0mol氯化钙、2mol葡萄糖二酸和1.8L水共混后,搅拌加热至85-90℃,继续搅拌并保温15分钟,停止搅拌并自然冷却到室温,制得葡萄糖二酸钙水凝胶;将葡萄糖二酸钙水凝胶在80℃陈化24小时,冷却到室温制得葡萄糖二酸钙。
3.根据权利要求1所述的功能性常温贮藏的鱼糜制品的制备方法,其特征在于,所述葡萄糖二酸钙,为金属有机框架物MOF,其化学式为[Ca2(C6H8O8)2·4H2O·(HO)2]n;其一个结构单元由2个Ca2+、2个二价D-葡萄糖二酸负离子、4个水分子以及源于其它D-葡萄糖二酸负离子的2个羟基组成。
4.根据权利要求1所述的功能性常温贮藏的鱼糜制品的制备方法,其特征在于,所述鱼糜,采用如下方法制备:
将鲜鱼去头、尾、鳞、内脏,将剩余的鱼身用流水去除杂物,用鱼肉采肉机或人工方法将鱼肉和含刺鱼骨分开;取其鱼肉,在筛网上沥干,放入斩拌机中擂溃5分钟;加入质量为0.5-1倍的水,搅拌均匀;用苏打调节其pH为7.5-8.0;加入鱼肉质量的0.4-0.6%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,得到鱼糜;
所述鲜鱼,为淡水鱼,选自有鲫鱼、鲤鱼、鲈鱼、鳝鱼、河鳗、泥鳅、柳条鱼、草鱼、鲢鱼、鲶鱼;
所述风味酶,其活力单位为1-2万U/g。
5.根据权利要求1所述的功能性常温贮藏的鱼糜制品的制备方法,其特征在于,所述魔芋胶,制备方法如下:
取魔芋精粉2.0份,加入100份水、0.03-0.05份的苏打,边搅拌边水浴加热至魔芋粉全部溶胀为胶体溶液;于90-100℃下加热4.0-5.0小时制成魔芋胶。
6.根据权利要求1所述的功能性常温贮藏的鱼糜制品的制备方法,其特征在于,所述功能性常温贮藏的鱼糜制品,其制备方法如下:
(1)按比例将葡萄糖二酸钙、魔芋胶和鱼糜加入到和面机中,以80-100r/min的转速,充分混合并搅拌5-7min;继续加入小麦面粉和食盐,以80-100r/min的转速,和面15-18min,以制得面团;
(2)将面团静置或者放入熟化机中进行熟化,熟化温度30-35℃,熟化机转速为5-10r/min,时间为25-30min;
(3)熟化好的面团入辊轧机中,辊轧10-15次,压成平整的面带;
(4)面带经过切条机切成宽1.8-2.2mm的面条;
(5)采用四段法在烘干机中烘干,第一阶段:25-35℃、时间为40-60min;第二阶段:35.1-45℃、时间为30-40min;第三阶段:45.1-50℃、30-40min;烘制水分含量低于10%即可;以1℃/min的降温速率,降温至25-30℃即可。
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