CN113892602A - 一种鲭鱼淮山鱼签及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种鲭鱼淮山鱼签及其制作方法,属于食品加工技术领域。所述鲭鱼淮山鱼签由以下重量份的原料制成:鲭鱼鱼糜100份、木薯淀粉300份、玉米淀粉100份、酵母粉1份、淮山粉20~40份、十三香1.0份、盐3.0份、鸡精3.0份、白胡椒粉1.0份、料酒2.0份。制作方法是把冷冻鲭鱼解冻、预处理、采肉(刮肉、去鱼头、去尾、去内脏)、漂洗、绞肉、称取鱼糜、加入配料打浆、成型、蒸熟、冷藏、切片、干燥、油炸、冷却,即得成品。本发明制作的鲭鱼淮山鱼签,松软可口,营养丰富,改善传统鱼签的酥脆度,同时降低油炸鱼签的丙烯酰胺含量,充分发挥鲭鱼和淮山营养价值和保健功效。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种鲭鱼淮山鱼签及其制作方法。
背景技术
鱼签,作为闽南崇武地方的一种名小吃,主原料一般选用优质鱼,以马鲛、鳗、鲨等最佳,有的也用小杂鱼为原料。加工时先去掉骨头及内脏,余者用利刀细细刮下肉去掉皮,用手揉成泥浆状,揉时加进适量的盐水,最后加上精制地瓜粉、鸡蛋清、碎猪肉、青葱等佐料,用手搅拌调匀让鱼肉发酵油炸而成。目前鱼签产品主要有2种形式,一种是晒干包装出售,食客自己在家油炸,另一种是油炸好包装出售。但这两种出售的鱼签通常存在着酥脆度不佳、脂肪含量过高、有害物质丙烯酰胺含量较高等问题,这可能跟配料和加工有很大关系。
鲭鱼含有丰富的铁质、钙质、蛋白质、磷、钠、钾、烟碱酸及维他命B、D群,以及不饱和脂肪酸EPA和DHA,鱼肉每百克含蛋白质21.4克、脂肪7.4克,其肝可提炼鱼肝油。研究表明,其营养价值较高,脂肪中含有丰富的不饱和脂肪酸EPA和DHA,所含油脂成分较多、油脂清澈而且好吃,鲭鱼的DHA含量仅次于脂身鲔鱼。鲭鱼的鱼脂具有降低血脂肪、胆固醇且预防心血管疾病、摄护腺癌等功能,多吃鱼有益健康,还可补充人体内铁质的不足,对小孩和老人而言,鲭鱼是比较适合他们食用且易于补充所需的营养。尽管鲭鱼具有较高的营养价值和健康功能,但由于鲭鱼是低值鱼类,比马鲛、鳗鱼要便宜很多,因此,一直不受重视,除鲜食外,较多的做法是腌制和做罐头,极大限制了鲭鱼开发利用。多样化开发鲭鱼产品,既有利于发挥鲭鱼的营养价值和健康功效,也可以为海洋渔业增产创收。到目前为止,未有相关用鲭鱼为原料进行鱼签制作的相关报道。
丙烯酰胺是一种白色晶体化学物质,极易溶于水、乙醇中。动物实验表明丙烯酰胺具有神经、遗传和生殖毒性,过量的丙烯酰胺为中等毒性物质,会引起动物基因突变,损伤生物体内的DNA,并具有致癌性。丙烯酰胺常见于烘焙、油炸的高温含淀粉类食品。当温度过高时,食物中的油脂首先被水解成甘油和脂肪酸,甘油被降解为丙烯醛,除此之外,蛋白质中的氨基酸分解也会产生少量的丙烯醛,丙烯醛和氨基酸分解通过氨反应生成丙烯酰胺。另外也可由天门冬酰胺和还原性糖在高温加热过程中发生美拉德反应生成丙烯酰胺。
淮山味甘、性平,补脾养胃、生津益肺、补肾涩精,主治脾虚、久泻、肺虚,是一种药食同源的经济作物。其根状茎营养丰富,除含有多种碳水化合物、脂肪、蛋白质、维生素、微量元素等多种营养成分,还有人体所需的十几种氨基酸。具有增强免疫,促进肠胃,降低血糖,降低血脂,延缓衰老,抗肿瘤及调节酸碱平衡功能。目前国内淮山开发和应用仍处于初级阶段,投放市场的产品种类单一,除了淮山片、淮山粉、淮山冻片、淮山米粉等少数产品外,产品较少,而且这些产品不易携带和食用,不能充分利用淮山的保健价值和为农业带来更大的附加值。因此,把药食两用的淮山开发成风味独特的产品仍有很大的发展空间。另外,鲜淮山容易发霉、褐变、不易保存,季节性强,给淮山的加工贮藏及开发利用带来极大困难。
发明内容
本发明的目的在于提供一种鲭鱼淮山鱼签及其制作方法。以鲭鱼和淮山粉为主料,制成一种便携营养美味的休闲食品,不但携带方便,营养丰富,改善传统鱼签的酥脆度,同时可以降低油炸鱼签的丙烯酰胺含量,还能充分发挥鲭鱼营养价值和淮山的保健功效,以及增加鲭鱼和淮山的附加价值,为渔业和农业增收,一举多得。
为实现上述目的,本发明采用如下技术方案:
一种鲭鱼淮山鱼签,包含以下重量份的原料:鲭鱼鱼糜100份、木薯淀粉300份、玉米淀粉100份、酵母粉1份、淮山粉20~40份、十三香1.0份、盐3.0份、鸡精3.0份、白胡椒粉1.0份、料酒2.0份。
制作方法包括以下步骤:
(1)解冻及预处理:挑选新鲜冷冻鲭鱼,解冻,去头、尾、皮、内脏,洗净备用;取100g木薯淀粉,加300g水,搅拌均匀后用蒸汽蒸,边蒸边搅拌,成透明状即为热浆;
(2)采肉:使用滚筒式采肉机采鲭鱼肉两次,鱼肉得率30~40%;
(3)漂洗:采得的鲭鱼肉用清水反复漂洗3~4次;
(4)绞肉制鱼糜:将洗净的鲭鱼肉放入绞肉机中搅碎,得鲭鱼鱼糜;
(5)打浆成型:把100g鲭鱼鱼糜、20-40g淮山粉、1g十三香、3g盐、3g鸡精、1g白胡椒粉、2g料酒、1g酵母粉、100g玉米淀粉和200g木薯淀粉放入打浆机内, 缓缓加入步骤(1)制得的热浆,打浆20分钟,得到鱼糜面团;
(6)蒸熟:将鱼糜面团蒸1小时使其糊化,自然冷却至室温;
(7)冷藏:将熟鱼糜面团用保鲜膜包裹,4℃冷藏老化24~36小时;
(8)切片、干燥:将冷藏后的鱼糜面团切成2~3mm厚的薄片,60~70℃热风干燥,至切片的含水量为8%~12%;
(9)油炸:将切片放入160~200℃的植物油中油炸20~40秒至酥脆,捞出控油,制得所述的鲭鱼淮山鱼签。
本发明的有益效果在于:以鲭鱼和淮山粉为主料,制成一种便携营养美味的休闲食品,不但携带方便,营养丰富,改善传统鱼签的酥脆度,同时可以降低油炸鱼签的丙烯酰胺含量,还能充分发挥鲭鱼营养价值和淮山的保健功效,以及增加鲭鱼和淮山的附加价值,为渔业和农业增收,一举多得。制作工艺简便易行,便于工业化生产。
附图说明
图1为淮山添加量对鱼签脆性的影响(不同的小写字母表示其具有显著差异,P<0.05);
图2为淮山添加量对鱼签硬度的影响(不同的小写字母表示其具有显著差异,P<0.05);
图3为淮山添加量对鱼签脂肪含量的影响(不同的小写字母表示其具有显著差异,P<0.05);
图4为丙烯酰胺标准曲线;
图5为淮山添加量对鱼签丙烯酰胺的影响(不同的小写字母表示其具有显著差异,P<0.05)。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施例1:即食鲭鱼白淮山鱼签制作
生产工艺流程:选取冷冻鲭鱼→解冻→预处理 →采肉(刮肉、去鱼头、去尾、去内脏)→漂洗→绞肉→称取鱼糜→加入配料打浆→成型→ 蒸熟→冷藏→切片→干燥→油炸。
基本配方:鲭鱼鱼糜100g、木薯粉300g、玉米淀粉100g、酵母粉1g、白淮山粉30g、十三香1.0g、盐3.0g、鸡精3.0g、白胡椒粉1.0g、料酒2.0g。
制作方法:(1)挑选新鲜冷冻鲭鱼,解冻,去头、尾、皮、内脏,洗净备用;取100g木薯淀粉打浆,用300g水搅拌均匀,再用蒸汽蒸,边蒸边搅拌,待成透明状即为热浆;(2)使用滚筒式采肉机,采鲭鱼肉两次,鱼肉得率在30~40%左右;(3)鲭鱼肉放入不锈钢漂洗槽, 用清水反复漂洗3~4次;(4)将洗净的鱼肉放入绞肉机中搅碎,并称取100g的鲭鱼鱼糜;(5)把100g鱼糜、30g白淮山粉、1g十三香、3g盐、3g鸡精、1g白胡椒粉、2g料酒、1g酵母粉与300g淀粉(100g玉米淀粉+200g木薯淀粉)同时放入打浆机内, 再把(1)热浆逐渐加入,打浆20分钟,待混合均匀后,取出倒入长为20厘米,宽高5厘米的模具中,用保鲜膜盖好保温;(6)将装好面团的模具放在蒸锅上蒸约1小时使其蒸熟和糊化,然后取出放在桌板上冷却至室温;(7)将模具中的熟鱼糜面团取出,用保鲜膜包裹,移入4℃左右的冷藏室中冷藏老化24~36小时;(8)把熟鱼糜面团切成2~3mm厚的薄片,放入干燥箱60~70℃热风干燥,直至鱼签切片的含水量在8%~12%即可;(9)以植物油在160~200℃进行油炸,炸至酥脆,捞出控油,冷却至室温,装袋包装,即可。
实施例2:即食鲭鱼紫淮山鱼签制作
生产工艺流程:选取冷冻鲭鱼→解冻→预处理 →采肉(刮肉、去鱼头、去尾、去内脏)→漂洗→绞肉→称取鱼糜→加入配料打浆→成型→ 蒸熟→冷藏→切片→干燥→油炸。
基本配方:鲭鱼鱼糜100g、木薯粉300g、玉米淀粉100g、酵母粉1g、紫淮山粉30g、十三香1.0g、盐3.0g、鸡精3.0g、白胡椒粉1.0g、料酒2.0g。
制作方法:(1)挑选新鲜冷冻鲭鱼,解冻,去头、尾、皮、内脏,洗净备用;取100g木薯淀粉打浆,用300g水搅拌均匀,再用蒸汽蒸,边蒸边搅拌,待成透明状即为热浆;(2)使用滚筒式采肉机,采鲭鱼肉两次,鱼肉得率在30~40%左右;(3)鲭鱼肉放入不锈钢漂洗槽, 用清水反复漂洗3~4次;(4)将洗净的鱼肉放入绞肉机中搅碎,并称取100g的鲭鱼鱼糜;(5)把100g鱼糜、30g紫淮山粉、1g十三香、3g盐、3g鸡精、1g白胡椒粉、2g料酒、1g酵母粉与300g淀粉(100g玉米淀粉+200g木薯淀粉)同时放入打浆机内, 再把(1)热浆逐渐加入,打浆20分钟,待混合均匀后,取出倒入长为20厘米,宽高5厘米的模具中,用保鲜膜盖好保温;(6)将装好面团的模具放在蒸锅上蒸约1小时使其蒸熟和糊化,然后取出放在桌板上冷却至室温;(7)将模具中的熟鱼糜面团取出,用保鲜膜包裹,移入4℃左右的冷藏室中冷藏老化24~36小时;(8)把熟鱼糜面团切成2~3mm厚的薄片,放入干燥箱60~70℃热风干燥,直至鱼签切片的含水量在8%~12%即可;(9)以植物油在160~200℃进行油炸,炸至酥脆,捞出控油,冷却至室温,装袋包装,即可。
实施例3:鱼签的脆性和硬度测定
取冷却至室温的鱼签进行质构特性测定。使用TA.XT Plus质构仪对鱼签进行质构测试,得鱼签质构测定值:硬度、脆性。质构仪参数设定:选用剪切式探头p5 s,测前速度1mm/s,测中速度为0.5 mm/s,侧后速度为1 mm/s,测前距离为15 mm,脆性单位为mm,硬度单位为N。选取8片鱼签进行测试,取平均值。脆性(Crispy):第一个波峰的相对应距离,表示为鱼签的脆性。平均硬度:第一个波峰到4 s之间的平均力值,表示硬度的指标。
由图1得知,随着淮山粉添加量的增加,鱼签的脆性呈现逐渐增加的趋势,当淮山粉添加量分别为2.5%、5%、7.5%、10%、12.5%时,相对于对照组(空白组),鱼签脆性均分别增加了3.30%、8.70%、13.59%和15.76%(P<0.05),与对照组相比,淮山粉添加量为5.0%、7.5%、10.0%和12.5%的鱼签的脆性有显著性差异(P<0.05)。
由图2得知,随着淮山粉添加量的增加,鱼签的硬度呈现逐渐减小的趋势,当淮山粉的添加量为2.5%、5%、7.5%、10%和12.5%,相比对照组,鱼签的硬度分别降低2.14%、5.71%、6.98%、10.80%和11.63%,并且有显著差异(P<0.05),添加淮山粉改善鱼签的结构,大大降低了鱼签的硬度。
实施例4:粗脂肪的测定
依据GB/T5009.6-2016《食品安全国家标准 食品中脂肪含量的测定方法》采用索氏抽提法对鱼签的脂肪含量进行测定。
由图3可知,当淮山粉添加量为2.5%和7.5%时,鱼签中的脂肪含量相对降低,分别为27.7 g/100g和28.8 g/100g,与空白组相比,脂肪含量有显著性差异(P<0.05)。淮山粉添加量对鱼签脂肪含量没有明显的规律,这可能鱼签在高油温条件下瞬时膨胀,形状变化不一致,鱼签内部结构疏松,形成大小不一致的气泡,当鱼签中水分迅速汽化,部分油脂进入气泡中,导致脂肪含量没有规律性变化。
实施例5:鱼签中丙烯酰胺含量的测定
样品提取:取2 g的样品,放入50 mL聚丙烯离心管中,加入40 mL正己烷,涡旋振荡1 min,超声均质30 min,过滤,取滤液5 mL于新的离心管中,加入10 mL乙腈,3 mL正己烷,5g MgSO4和0.5 g NaCl,10000 r/min离心5 min,弃去正己烷层(即上清液),再取入5 mL乙腈提取物于25 mL梨形烧瓶中,用旋转蒸发仪干燥,干燥后的样品加2 mL超纯水重新溶解,备用。
固相萃取:(1)活化:先用2 mL甲醇过C18固相萃取小柱,后用2 mL水过柱;(2)上样:将待净化液2 mL移入固相萃取柱;(3)淋洗:将样液全部通过固相萃取柱后,用3 mL超纯水淋洗固相萃取柱,弃去前1 mL洗脱液,整个固相萃取过程流速不超过1 mL/min,收集剩余洗脱液,并通过0.22 μm水系滤膜过滤,供液相色谱测定。
HPLC分析条件:C18柱色谱柱(Supelco公司,250 mm×4.6 mm)、柱温25oC;流动相:乙腈-水(90:10,v/v);UV检测波长:205 nm;进样方式:自动;进样量:20 μL;流速:0.8 mL/min。
丙烯酰胺标准曲线的建立:配制质量浓度为0.1 mg/mL的丙烯酰胺溶液,稀释成不同质量浓度的丙烯酰胺溶液(0.10,0.15,0.30,0.45,0.5μg/mL)。在0.1~1.0 g/mL浓度范围内呈线性关系,采用HPLC检测不同浓度的丙烯酰胺吸收峰面积,建立以丙烯酰胺质量浓度为横坐标,吸收峰面积为纵坐标的标准曲线(图4)。
由图5得知,随着淮山粉添加量的增多,鱼签中丙烯酰胺呈逐渐减少的趋势。淮山粉添加量为0.0%、2.5%、5%和7.5%时,丙烯酰胺的含量有显著性差异,大于7.5%,则无显著性差异。随着淮山粉的增多,大量的鱼蛋白将淮山粉颗粒包裹,导致游离出的氨基酸含量降低,减弱美拉德反应的发生,所以丙烯酰胺含量减少。淮山粉添加量达到一定量时,对丙烯酰胺的生成无明显抑制作用,因此淮山粉添加量不低于7.5%为比较合适的添加量。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (2)
1.一种鲭鱼淮山鱼签,其特征在于:包含以下重量份的原料:鲭鱼鱼糜100份、木薯淀粉300份、玉米淀粉100份、酵母粉1份、淮山粉20~40份、十三香1.0份、盐3.0份、鸡精3.0份、白胡椒粉1.0份、料酒2.0份。
2.一种制作如权利要求1所述的鲭鱼淮山鱼签的方法,其特征在于:包括以下步骤:
(1)解冻及预处理:挑选新鲜冷冻鲭鱼,解冻,去头、尾、皮、内脏,洗净备用;取100g木薯淀粉,加300g水,搅拌均匀后用蒸汽蒸,边蒸边搅拌,成透明状即为热浆;
(2)采肉:使用滚筒式采肉机采鲭鱼肉两次,鱼肉得率30~40%;
(3)漂洗:采得的鲭鱼肉用清水反复漂洗3~4次;
(4)绞肉制鱼糜:将洗净的鲭鱼肉放入绞肉机中搅碎,得鲭鱼鱼糜;
(5)打浆成型:把100g鲭鱼鱼糜、20-40g淮山粉、1g十三香、3g盐、3g鸡精、1g白胡椒粉、2g料酒、1g酵母粉、100g玉米淀粉和200g木薯淀粉放入打浆机内, 缓缓加入步骤(1)制得的热浆,打浆20分钟,得到鱼糜面团;
(6)蒸熟:将鱼糜面团蒸1小时使其糊化,自然冷却至室温;
(7)冷藏:将熟鱼糜面团用保鲜膜包裹,4℃冷藏老化24~36小时;
(8)切片、干燥:将冷藏后的鱼糜面团切成2~3mm厚的薄片,60~70℃热风干燥,至切片的含水量为8%~12%;
(9)油炸:将切片放入160~200℃的植物油中油炸20~40秒至酥脆,捞出控油,制得所述的鲭鱼淮山鱼签。
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