CN114391640B - Composite stable whole fish soup powder electuary and preparation method thereof - Google Patents

Composite stable whole fish soup powder electuary and preparation method thereof Download PDF

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CN114391640B
CN114391640B CN202210077474.0A CN202210077474A CN114391640B CN 114391640 B CN114391640 B CN 114391640B CN 202210077474 A CN202210077474 A CN 202210077474A CN 114391640 B CN114391640 B CN 114391640B
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fish soup
whole fish
soup
fish
powder
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CN114391640A (en
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董秀萍
郑佳楠
韩琳
阎星如
王哲铭
马骁骁
秦磊
金铮
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Dalian Polytechnic University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • A23L23/10Soup concentrates, e.g. powders or cakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03Organic compounds
    • A23L29/045Organic compounds containing nitrogen as heteroatom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00Shaping or working of foodstuffs characterised by the products
    • A23P10/30Encapsulation of particles, e.g. foodstuff additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention relates to a compound stable whole fish soup powder product and a preparation method thereof, belonging to the technical field of food processing. The invention develops and develops a compound stable whole fish soup powder electuary by taking snakeheads as raw materials. Mainly aims at the utilization rate of raw material fish blocks in the boiling process; frying the fishy smell removed fish blocks in oil, and then fishing out and draining the oil to obtain prefabricated fish blocks; boiling the prefabricated fish blocks and water in proportion under high pressure to obtain a high-pressure fish soup mixture; crushing and filtering the high-pressure fish soup mixture to obtain prefabricated whole fish soup; mixing the prefabricated whole fish soup with the seasonings, and concentrating to obtain concentrated whole fish soup; adding the concentrated whole fish soup into the wall material solution after screening to obtain microcapsule emulsion; homogenizing the microcapsule emulsion, uniformly mixing, and spray drying to obtain whole fish soup powder; mixing the whole fish soup powder with the compound food materials in proportion, and packaging to obtain the whole fish soup powder product with convenient nutrition and compound stability.

Description

Composite stable whole fish soup powder electuary and preparation method thereof
Technical Field
The invention relates to a compound stable whole fish soup powder product and a preparation method thereof, belonging to the technical field of food processing.
Background
Snakehead is a popular variety for consumption of national aquatic products in China, and has the advantages of more meat, less thorn and delicious taste; the chicken and beef food is rich in nutrition, has protein content higher than that of chicken and beef, and is deeply favored by consumers. The snakehead thick soup is more indispensable delicious on a household dining table, however, the traditional soup cooking process is complex and time-consuming, and the traditional soup cooking mode is not suitable for fast-paced office workers or people not good for cooking, if the delicious taste and nutrition of the snakehead thick soup can be reserved, the manufacturing process is simplified and the snakehead thick soup is put into industrial production, so that the soup cooking products can be greatly convenient for life of people. Patent CN111264824a prepares a re-dissolved fish head thick soup powder bag; patent CN111955703a prepares a white cuttlefish soup powder; patent CN108464457a prepares an instant crucian soup powder. The fish is prepared into fish soup powder which is convenient to eat, store and transport, and is more suitable for the current market demand.
From the current situation of research at home and abroad, the boiling process of the soup is an important link of the processing process of soup products, and the main processing technology at the present stage comprises the following steps: traditional boiling and pressurizing boiling and enzymolysis processes. The traditional multistage boiling process is closest to the flavor of the household cooking soup, but has the problems of high energy consumption and low raw material utilization rate; the high-pressure cooking improves the dissolution rate of the solid matters and simultaneously reduces the flavor quality of the soup. The drying technology mainly comprises freeze drying and spray drying, the original ingredients, taste, color and aroma of the food can be retained to the maximum extent by freeze drying, but the cost is 5 times that of spray drying. The spray drying has the advantages of quick heat transfer, quick drying, capability of reducing the influence of hot processing on the quality of products to the greatest extent, good product solubility, capability of directly packaging and preserving, and the like, and is widely applied to food processing.
In conclusion, the soup product plays an important role in daily diet of people, and particularly, the soup prepared by taking snakeheaded fish as a raw material is a traditional nourishing good product. However, the traditional soup has long boiling time and complicated process, and cannot meet the fast rhythm of the current society and the 'zero' cooking requirement of people. Therefore, the novel convenient soup is developed by combining the modern food processing and forming technology with the nutrition compounding concept, and the soup powder electuary products which are healthy, nutritious and convenient to carry are prepared, so that the market demand is urgent and the prospect is broad.
Disclosure of Invention
[ technical problem ]
The invention aims to solve the technical problem of providing a compound mixed whole fish soup powder product with brewing stability.
According to the technical scheme, snakehead is used as a raw material, and a compound stable whole fish soup powder granule is developed and developed. Mainly aims at the utilization rate of raw material fish blocks in the boiling process; frying the fishy smell removed fish blocks in oil, and then fishing out and draining the oil to obtain prefabricated fish blocks; boiling the prefabricated fish blocks and water in proportion under high pressure to obtain a high-pressure fish soup mixture; crushing and filtering the high-pressure fish soup mixture to obtain prefabricated whole fish soup; mixing the prefabricated whole fish soup with the seasonings, and concentrating to obtain concentrated whole fish soup; adding the concentrated whole fish soup into the wall material solution after screening to obtain microcapsule emulsion; homogenizing the microcapsule emulsion, uniformly mixing, and spray drying to obtain whole fish soup powder; mixing the whole fish soup powder with the compound food materials in proportion, and packaging to obtain the whole fish soup powder product with convenient nutrition and compound stability.
In order to achieve the purpose of the invention, the specific technical scheme of the invention is as follows:
the first aim of the invention is to provide a preparation method of a compound stable whole fish soup powder granule, which comprises the following steps:
(1) Preparing concentrated whole fish soup: taking snakehead, killing, bleeding, removing viscera, cleaning, halving and cutting into blocks to obtain fish blocks; soaking the fish blocks in a salt solution for deodorization, rinsing and draining to obtain fishy smell removal fish blocks, frying the fishy smell removal fish blocks at the temperature of 150-170 ℃ for 1-3 min, and immediately fishing out the fish blocks after frying for controlling oil for 1-3 min to obtain prefabricated fish blocks; mixing the prefabricated fish blocks with water according to the mass ratio of 1:2-1:3, and placing the mixture in a high-pressure environment with the pressure of 50-70 KPa to be boiled for 0.5-1.5 h to obtain a fish soup mixture; transferring the fish soup mixture into a wall breaking machine for breaking, filtering with a 40-60 mesh screen, adding flavoring, and mixing to obtain flavored whole fish soup; concentrating and seasoning whole fish soup by rotary evaporation (the rotary evaporation condition is that the vacuum degree is 0.90-0.98 MPa, the temperature is 50-60 ℃ and the rotating speed is 70-90 r/min) until the content of soluble solid matters is 15-20%, so as to obtain concentrated whole fish soup;
(2) Preparing whole fish soup powder electuary: compounding a gelatin solution with the mass concentration of 5% and a maltodextrin solution with the mass concentration of 10% according to the volume ratio of 1:1-1:5 to obtain a wall material solution; adding the wall material solution into the concentrated whole fish soup obtained in the step (1), wherein the mass ratio of the wall material solution to the concentrated whole fish soup is 15:100-20:100, and homogenizing under high pressure to obtain microcapsule emulsion; and spray drying to obtain the composite stable whole fish soup powder granule.
Preferably, frying conditions are as follows: frying in oil at 160deg.C for 2min.
Preferably, the pressure cooker is used for boiling: the mass ratio of the prefabricated fish blocks to the water is 1:2; the high-pressure boiling time is 1.0h.
Under the preferable mode, the spin-steaming vacuum degree is 0.95MPa, the temperature is 55 ℃, and the rotating speed is 80r/min.
In step (2), a gelatin solution with a mass concentration of 5% and a maltodextrin solution with a mass concentration of 10% are compounded according to a volume ratio of 1:4 to obtain a wall material solution.
In one embodiment of the present invention, in the step (2), the mass ratio of the wall material solution to the concentrated whole fish soup is 20:100.
As an embodiment of the present invention, after step (2), the method further comprises the steps of:
(3) Preparing a compound whole fish soup powder bag: processing bean curd and kelp, freeze-drying, and mixing the bean curd freeze-drying and the kelp freeze-drying according to a mass ratio of 2:1-3:1 to obtain a compound food material; and (3) mixing the whole fish soup powder electuary obtained in the step (2) with the compound food materials according to the mass ratio of 5:1-10:1 to obtain the compound whole fish soup powder bag.
As an embodiment of the present invention, the conditions of high-pressure homogenization in step (2) are: the homogenization pressure is 30MPa, and the homogenization times are 3 times.
As an embodiment of the present invention, the spray drying conditions in step (2) are: the temperature of the feed inlet is 170 ℃, the feed rate is 20mL/min, and the feed concentration is 20%.
As one embodiment of the invention, the concentration of the salt solution in the step (1) is 5-15 g/L, the mass ratio of the salt solution to the fish blocks is 1:1-3:1, and the soaking time is 0.5-1.5 h.
In a preferred mode, the concentration of the salt solution is 10g/L, the mass ratio of the salt solution to the fish blocks is 2:1, and the soaking time is 1.0h.
As an embodiment of the present invention, the adding of the flavoring agent in the step (1) is specifically: 10-40 mL of cooking wine, 10-25 g of salt, 2-8 g of white pepper powder and 2-8 g of ginger powder are added into each 1kg of filtered soup.
In a preferred mode, 30mL of cooking wine, 20g of salt, 3g of white pepper powder and 3g of ginger powder are added into every 1kg of soup.
The second aim of the invention is to provide the compound stable whole fish soup powder electuary prepared by the method, wherein the whole fish soup powder electuary has fine and uniform powder quality.
The third object of the invention is to provide the application of the composite stable whole fish soup powder granule in food.
[ advantageous effects ]
(1) The invention provides a compound stable whole fish soup powder granule which is prepared by processing whole snakehead raw materials, wherein the whole fish soup powder granule comprises fish heads, fish bones, fish scales and fish skin substances, the yield of the whole fish soup is more than 80%, the resource waste is reduced, and the utilization value of snakeheads is improved.
(2) The invention provides a compound stable whole fish soup powder granule, and the preparation process uses a high-pressure decoction process and a microcapsule emulsification technology. The high-pressure boiling process not only can improve dissolution of snakehead nutrients, but also can boost pressure and raise temperature to boil the whole fish into soft and soft so as to facilitate crushing, and improve nutrition of the product. The microcapsule emulsification process ensures that the fish soup powder yield is higher and the brewing quality is more stable through the screening of wall materials and the determination of the addition amount.
(3) The invention provides a compound stable whole fish soup powder granule, wherein the preparation process uses a wall breaking and crushing technology and a homogenizing technology, so that nutrient components such as fish heads, fish meat, fish bones and fish skin of the boiled snakeheads can more fully enter fish soup, and the flavor of the whole fish soup powder product can be improved; the homogenization process refines the fish soup again, reduces the grain size of the fish in the fish soup, and ensures that the soup powder is finer and the product quality is more stable and uniform.
(4) The invention provides a compound stable whole fish soup powder granule, belongs to solid powder type whole fish soup products, is easier to store and transport, well solves the problems of long boiling time and difficult storage and transportation of fish soup, and has wider application range.
Drawings
FIG. 1 is the effect of spin-concentration to different solids concentrations of example 1 on viscosity and consistency of concentrated whole fish soup at different temperatures (20℃. And 60℃.).
Fig. 2 is a photograph showing the appearance of the composite stable whole fish soup powder granule product I of example 2.
FIG. 3 is the effect of the different pressure cooking conditions of example 3 on the nutrition of the concentrated whole fish soup.
FIG. 4 is the effect of different homogenization conditions of example 4 on fish soup stability.
FIG. 5 is a graph showing the effect of different spray drying conditions of example 5 on the powder yield of whole fish soup granule.
FIG. 6 is the effect of different wall material types of example 6 on the powder yield and solubility of whole fish soup powder granule.
Fig. 7 is the effect of the ratio of the compound wall material solution of example 7 on the powder yield and solubility of the whole fish soup powder granule.
FIG. 8 is the effect of the ratio of the solution of the compound wall material of example 7 on the embedding rate of the whole fish soup granule.
FIG. 9 shows the effect of different wall material addition amounts of example 8 on the entrapment rate of whole fish soup granule.
Detailed Description
Yield of whole fish soup: after the high-pressure boiling is finished, all materials in the pot are crushed, and the materials are sieved by a sieve with 40-60 meshes, so that the obtained whole fish soup accounts for the mass percent of all materials in the pot before the high-pressure boiling.
Powder yield: (mass (g) of soup powder obtained after drying/total amount of solid matters (g) of materials before drying). Times.100%
Example 1: preparation of concentrated fish soup
A preparation method of concentrated whole fish soup comprises the following steps:
s1, raw material treatment and deodorization: taking snakehead, killing, bleeding, removing viscera, cleaning, halving and cutting into blocks to obtain fish blocks; soaking the fish blocks in a salt solution for deodorization, rinsing and draining to obtain fishy smell-removed fish blocks, wherein the salt solution is prepared by mixing edible salt and water, the concentration of the salt solution is 5-15 g/L, the mass ratio of the salt solution to the fish blocks is 1:1-3:1, and the soaking time is 0.5-1.5 h;
in a preferred mode, the concentration of the salt solution is 10g/L, the mass ratio of the salt solution to the fish blocks is 1:2, and the soaking time is 1.0h.
S2, flavor optimization and nutrition: frying the fishy smell-removed fish blocks obtained in the step S1 (frying the fish blocks in an electromagnetic oven at 150-170 ℃ for 1-3 min, and immediately taking out the fish blocks after frying for 1-3 min to obtain prefabricated fish blocks; placing the prefabricated fish blocks and water (the mass ratio of the prefabricated fish blocks to the water is 1:2-1:3) into an autoclave with 50-70 KPa, and boiling for 0.5-1.5 h to obtain a fish soup mixture; transferring the fish soup mixture into a wall breaking machine for breaking, filtering with a 40-60 mesh screen (the yield of the whole fish soup is more than 80%), adding flavoring, adding 10-40 mL of cooking wine, 10-25 g of salt, 2-8 g of white pepper powder and 2-8 g of ginger powder into each 1kg of soup, and uniformly mixing to obtain the seasoned whole fish soup;
preferably, frying conditions are as follows: frying in oil at 160deg.C for 2min.
Preferably, the pressure cooker is used for boiling: the mass ratio of the prefabricated fish blocks to the water is 1:2; the high-pressure boiling time is 1.0h.
In a preferred mode, 30mL of cooking wine, 20g of salt, 3g of white pepper powder and 3g of ginger powder are added into every 1kg of soup.
S3, physical property improvement: and (3) performing rotary evaporation concentration on the seasoned whole fish soup by using a rotary evaporator (the rotary evaporation condition is that the vacuum degree is 0.90-0.98 MPa, the temperature is 50-60 ℃, the rotating speed is 70-90 r/min, and the rotary evaporation concentration is carried out until the solid concentration range is 15-20%), so as to obtain the concentrated whole fish soup. As shown in figure 1, when the concentration of the solid matters is 15-20%, the viscosity and the consistency of the concentrated whole fish soup are moderate under normal temperature (20 ℃ for example) and heating condition (60 ℃ for example), so that the preparation of the subsequent whole fish soup powder electuary is convenient.
Under the preferable mode, the spin-steaming vacuum degree is 0.95MPa, the temperature is 55 ℃, and the rotating speed is 80r/min.
Example 2: preparation of composite stable whole fish soup powder electuary
A preparation method of compound stable whole fish soup powder granule comprises the following steps:
s4, emulsion stabilization and drying: the wall material solution is prepared by compounding 5% (w/w) gelatin solution and 10% (w/w) maltodextrin solution according to the volume ratio of 1:1-1:5, adding the wall material solution into the concentrated whole fish soup prepared in the embodiment 1, wherein the addition amount of the wall material solution accounts for 15% -20% of the mass of the concentrated whole fish soup, and homogenizing under high pressure (the homogenizing condition is 20-40 MPa, and the homogenizing times are 1-3 times) to obtain microcapsule emulsion; and (3) spray-drying the microcapsule emulsion (the temperature of a spray-drying feeding hole is 160-180 ℃, the feeding speed is 15-25 mL/min, and the feeding concentration is 10-25%) to obtain the whole fish soup powder granule, and packaging the whole fish soup powder granule to obtain a compound stable whole fish soup powder granule product I, wherein the product is milky white or light gray (see figure 2), and the powder quality is fine and uniform.
In the preferred mode, the wall material solution is prepared by compounding 5% (w/w) gelatin solution and 10% (w/w) maltodextrin solution according to a volume ratio of 1:4, and the wall material solution accounting for 20% of the mass of the concentrated whole fish soup is added.
Preferably, the homogenization condition is 30MPa and the number of homogenization is 3.
Preferably, the spray drying feed inlet temperature is 170 ℃, the feed rate is 20mL/min, and the feed concentration is 20%.
S5, nutrition compounding: and (3) processing the bean curd and the kelp, and freeze-drying, wherein the bean curd and the kelp are mixed according to the mass ratio of 2:1-3:1 to form a compound food material, the mass ratio of the whole fish soup powder granule to the compound food material is 5:1-10:1 to obtain a compound whole fish soup powder bag, and packaging to obtain a compound stable whole fish soup powder granule product II, wherein the product is yellowish, brownish or milk gray, and fine and uniform in particles.
Example 3: influence of different pressure conditions on nutrition of concentrated whole fish soup
The preparation method of the concentrated whole fish soup of example 3 refers to example 1, wherein:
s1, the concentration of a salt solution in raw material treatment and fishy smell removal is 10g/L, the mass ratio of the salt solution to the fish blocks is 1:2, and the soaking time is 1.0h;
s2, frying at 160 ℃ for 2min under the frying conditions in flavor optimization and nutrition; pressure cooker boiling conditions: the mass ratio of the prefabricated fish blocks to the water is 1:2; the high-pressure boiling time is as follows: 30min, 45min, 60min; 30mL of cooking wine, 20g of salt, 3g of white pepper powder and 3g of ginger powder are added into each 1kg of soup;
s3, the spin-steaming vacuum degree in the physical property improvement is 0.95MPa, the temperature is 55 ℃, and the rotating speed is 80r/min.
As shown in fig. 3, compared with the preparation of fish soup by boiling under normal pressure for 60min (other conditions are the same), when the boiling time under high pressure is 60min, the content of the nutrient components of the fish soup is obviously increased: the crude protein content is increased by 3.8 times, the crude fat content is increased by 5.0 times, the soluble solids content is increased by 2.2 times, and the hydroxyproline content is increased by 13%.
Example 4: influence of different homogenization conditions on stability of fish soup
The preparation method of the whole fish soup powder granule of the example 4 refers to the example 2, wherein:
s4, compounding a 5% (w/w) gelatin solution and a 10% (w/w) maltodextrin solution according to a volume ratio of 1:4; adding wall material solution accounting for 20% of the mass of the concentrated whole fish soup; the spray drying feed inlet temperature was 170℃and the feed rate was 20mL/min, with a feed concentration of 20%.
And (3) respectively carrying out stability test on the whole fish soup powder electuary obtained by the high-pressure homogenization conditions in S4 and emulsification stable drying with the homogenization pressure of 0-40 MPa (the homogenization time is 3 times) and the homogenization time of 0-3 times (the homogenization pressure is 30 MPa), wherein the stability test method comprises the following steps: and (3) expressing the stability of the soup powder granule by using a centrifugal precipitation rate (centrifugal condition: after shaking the rehydrated fish soup powder solution placed for a period of time, accurately weighing 10g of samples, centrifuging at 3000r/min for 15min, weighing the weight of sediment at the bottom of a centrifuge tube, and repeating each sample for 3 times).
As can be seen from fig. 4, when the homogenization pressure is 30MPa, the centrifugal sedimentation rate is reduced by 32% compared to the inhomogeneity; when homogenizing for 3 times, the centrifugal precipitation rate is reduced by 35% compared with that of the non-homogenizing, which proves that the homogenizing has good effect on the stability of the fish soup, the homogenizing pressure is increased, and the increasing of the homogenizing times is beneficial to improving the stability of the fish soup; preferably, the homogenization process conditions are 30MPa, and the homogenization is carried out for 3 times, so that the fish soup has higher stability and is beneficial to reducing the cost of the homogenization process.
Example 5: influence of different spray drying conditions on the powder yield
The preparation method of the whole fish soup powder granule of the example 5 is referred to the example 2, wherein:
s4, compounding a 5% (w/w) gelatin solution and a 10% (w/w) maltodextrin solution according to a volume ratio of 1:4; adding wall material solution accounting for 20% of the mass of the concentrated whole fish soup; homogenizing for 3 times under 30 MPa;
the spray drying condition optimization experiments were as follows:
experiment one: spray drying the mixture at 160-180 deg.c and 20mL/min and 20% concentration;
experiment II: spray drying the mixture at 170 deg.c and feed rate of 15-25 mL/min and feed concentration of%
Experiment III: spray drying the feed inlet temperature of 170 ℃ and the feed rate of 20mL/min, and the feed concentration of 10-25%
The effect of different spray drying conditions on the powder yield of the whole fish soup granule is shown in figure 5. Preferably, the spray drying feed inlet temperature is 170 ℃, the feed rate is 20mL/min, and the feed concentration is 20%.
Example 6: influence of wall Material type on powder yield and solubility
The preparation method of the whole fish soup powder granule of the example 6 refers to the example 2, wherein:
s4, emulsion stabilization and drying: the wall material solutions are any one of 5% (w/w) gelatin solution, 0.2% (w/w) carrageenan solution, 0.2% (w/w) sodium alginate solution and 10% (w/w) maltodextrin solution respectively, and the wall material solutions accounting for 20% of the mass of the concentrated whole fish soup prepared in the example 1 are respectively added into the concentrated whole fish soup, and high-pressure homogenization (the homogenization pressure is 30MPa, and the homogenization times are 3 times) is carried out to obtain microcapsule emulsion; spray drying the microcapsule emulsion (spray drying feed inlet temperature 170 deg.C, feed rate 20mL/min, feed concentration 20%) to obtain whole fish soup powder granule.
According to the application range of the selected different wall materials in food, the respective proper concentrations are selected for application. The effect of different wall material types on the powder yield and the solubility of the whole fish soup powder electuary is shown in figure 6. As a comparison, 5% (w/w) gelatin and 10% (w/w) maltodextrin are used as wall materials, and the comprehensive performance is optimal: the powder yield of the soup powder is above 68%, and the solubility is above 85%.
Example 7: influence of the ratio of the compound wall material solution on the powder yield, the solubility and the embedding rate
Referring to example 6, the difference is only that in S4, emulsion stabilizing drying:
the wall material solution is prepared by compounding 5% (w/w) gelatin solution and 10% (w/w) maltodextrin solution according to the volume ratio of 0:1, 1:0, 1:1, 1:2, 1:3, 1:4 and 1:5.
The effect of the ratio of the compound wall material solution on the powder yield and the solubility of the whole fish soup powder electuary is shown in figure 7. Comparing the powder yield and the solubility of the whole fish soup powder electuary are obviously improved after the 5% gelatin solution and the 10% maltodextrin solution are compounded according to a certain proportion. With the increase of the proportion of maltodextrin in the wall material solution, the solubility of the whole fish soup powder granule shows a trend of rising firstly and then falling secondly, and when the compound proportion of 5% gelatin solution and 10% maltodextrin solution is 1:4 by volume, the increasing amplitude of the powder yield and the solubility reach the highest.
The effect of the ratio of the compound wall material solution on the embedding rate of the whole fish soup powder electuary is shown in figure 8. Compared with the prior art, the wall material solution is prepared by compounding 5% gelatin solution and 10% maltodextrin solution according to the volume ratio of 1:4, the embedding rate of the wall material on soup powder is optimal, the embedding rate reaches 87%, the embedding rate is increased by 25% compared with the embedding rate of only adding gelatin wall material, and the embedding rate is increased by 21% compared with the embedding rate of only adding maltodextrin wall material.
Example 8: influence of different wall material addition amounts on embedding rate
Referring to example 6, the difference is only that in S4, emulsion stabilizing drying:
the wall material solution is prepared by compounding 5% (w/w) gelatin solution and 10% (w/w) maltodextrin solution according to a volume ratio of 1:4; wall material solutions of 15%, 20% and 25% by mass were added to the concentrated whole fish soup of example 1.
The effect of different wall material addition amounts on the embedding rate of the whole fish soup granule is shown in figure 9. Compared with the wall material, the wall material has better effect at 20 percent, the embedding rate can reach 80 percent, and the embedding rate is improved by more than 21 percent compared with the embedding rate corresponding to the wall material with the adding amount of 15 percent. Further increasing the addition amount of the wall material can lead to the relative reduction of the content of the core fish soup in the microcapsule, has no practical significance and is not beneficial to application. Therefore, the wall material addition amount of preferably 20% is effective.
While the invention has been described with respect to the preferred embodiments, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention, and it is intended that the scope of the invention be limited only by the claims.

Claims (7)

1. The preparation method of the compound stable whole fish soup powder granule is characterized by comprising the following steps of:
(1) Preparing concentrated whole fish soup: taking snakehead, killing, bleeding, removing viscera, cleaning, halving and cutting into blocks to obtain fish blocks; soaking the fish blocks in a salt solution for deodorization, rinsing and draining to obtain fishy smell removal fish blocks, frying the fishy smell removal fish blocks at the temperature of 150-170 ℃ for 1-3 min, and immediately fishing out the fish blocks after frying for controlling oil for 1-3 min to obtain prefabricated fish blocks; mixing the prefabricated fish blocks with water according to the mass ratio of 1:2-1:3, and then placing the mixture in a high-pressure environment with the pressure of 50-70 KPa for boiling for 60min to obtain a fish soup mixture; transferring the fish soup mixture into a wall breaking machine for breaking, filtering with a 40-60 mesh screen, adding flavoring, and mixing to obtain flavored whole fish soup; concentrating the concentrated and seasoned whole fish soup by rotary evaporation to obtain concentrated whole fish soup, wherein the content of soluble solids is 15% -20%;
(2) Preparing whole fish soup powder electuary: compounding a gelatin solution with the mass concentration of 5% and a maltodextrin solution with the mass concentration of 10% according to the volume ratio of 1:4 to obtain a wall material solution; adding the wall material solution into the concentrated whole fish soup obtained in the step (1), wherein the mass ratio of the wall material solution to the concentrated whole fish soup is 20:100, and homogenizing under high pressure to obtain microcapsule emulsion; spray drying to obtain compound stable whole fish soup powder;
wherein, the spray drying conditions in the step (2) are as follows: the temperature of the feed inlet is 170 ℃, the feed rate is 20mL/min, and the feed concentration is 20%.
2. The method of claim 1, further comprising, after step (2), the steps of:
(3) Preparing a compound whole fish soup powder bag: processing bean curd and kelp, freeze-drying, and mixing the bean curd freeze-drying and the kelp freeze-drying according to a mass ratio of 2:1-3:1 to obtain a compound food material; and (3) mixing the whole fish soup powder electuary obtained in the step (2) with the compound food materials according to the mass ratio of 5:1-10:1 to obtain the compound whole fish soup powder bag.
3. The method according to claim 1, wherein the conditions of high pressure homogenization in step (2) are: the homogenization pressure is 30MPa, and the homogenization times are 3 times.
4. The method according to claim 1, wherein the concentration of the salt solution in the step (1) is 5-15 g/L, the mass ratio of the salt solution to the fish mass is 1:1-3:1, and the soaking time is 0.5-1.5 h.
5. The method according to claim 1, wherein the adding of the flavoring in step (1) is specifically: 10-40 mL of cooking wine, 10-25 g of salt, 2-8 g of white pepper powder and 2-8 g of ginger powder are added into each 1kg of filtered soup.
6. The compound stable whole fish soup powder granule prepared by the method of any one of claims 1 to 5, wherein the whole fish soup powder granule has fine and uniform powder quality.
7. The use of the composite stable whole fish soup powder granule of claim 6 in food.
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CN107183639A (en) * 2017-05-25 2017-09-22 浙江工商大学 A kind of processing method of bighead fish head soybean curd soup product
CN107411011A (en) * 2017-06-12 2017-12-01 北京麦迪海实业有限公司 A kind of fish soup product of instant and preparation method thereof
WO2018077147A1 (en) * 2016-10-24 2018-05-03 桂林吉福思罗汉果有限公司 Siraitia grosvenorii flavor instant drink and preparation method therefor
CN109170757A (en) * 2018-10-29 2019-01-11 恩施硒谷科技股份有限公司 A kind of selenium-rich crucian carps nutrition fish soup powder and preparation method
CN111264824A (en) * 2020-03-26 2020-06-12 江西师范大学 Method for making re-soluble powder packet of fish head thick soup pot
CN111955703A (en) * 2020-08-28 2020-11-20 成都中医药大学 Black fish soup powder and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101584450A (en) * 2009-06-24 2009-11-25 哈尔滨商业大学 A kind of production method of live stock and fowl bone soup seasoning powder
CN105211969A (en) * 2015-11-06 2016-01-06 广元市青川县山客山珍有限公司 A kind of cepe composite instant ox bone soup stock and preparation method thereof
WO2018077147A1 (en) * 2016-10-24 2018-05-03 桂林吉福思罗汉果有限公司 Siraitia grosvenorii flavor instant drink and preparation method therefor
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CN107411011A (en) * 2017-06-12 2017-12-01 北京麦迪海实业有限公司 A kind of fish soup product of instant and preparation method thereof
CN109170757A (en) * 2018-10-29 2019-01-11 恩施硒谷科技股份有限公司 A kind of selenium-rich crucian carps nutrition fish soup powder and preparation method
CN111264824A (en) * 2020-03-26 2020-06-12 江西师范大学 Method for making re-soluble powder packet of fish head thick soup pot
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