CN115251325A - Processing method for improving nutrition quality of hamburger shrimp steaks - Google Patents
Processing method for improving nutrition quality of hamburger shrimp steaks Download PDFInfo
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- CN115251325A CN115251325A CN202210661043.9A CN202210661043A CN115251325A CN 115251325 A CN115251325 A CN 115251325A CN 202210661043 A CN202210661043 A CN 202210661043A CN 115251325 A CN115251325 A CN 115251325A
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Images
Classifications
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- A—HUMAN NECESSITIES
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- 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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- A23L17/40—Shell-fish
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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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- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a processing method for improving the nutritional quality of hamburger shrimp cutlet, which is characterized in that high-moisture soybean tissue protein is prepared by a modular double-screw extruder, the degradation degree of surimi protein gel is synergistically reduced by combining soybean protein isolate, the nutritional quality and the water retention of hamburger fish paste are improved, and the common problems of poor gel performance, weak water retention capacity, reduced nutritional quality and the like in hamburger shrimp cutlet prefabricated products are solved; secondly, a magnesium ion-algae compound polysaccharide compound system is constructed to replace phosphate, a homologous synergistic effect is generated, the quality deterioration of the frozen shrimp meat is protected, the water retention and frost resistance of the hamburger shrimp steaks are effectively improved, and the shelf life is prolonged.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method for improving the nutritional quality of hamburger shrimp cutlet.
Background
Hamburger shrimp steak is a frozen prefabricated product, and is crispy in taste, elastic in shape of Q, full in shrimp meat and popular with consumers. Generally, minced fish, chicken, fat and starch are mixed to prepare hamburger fish paste, then shrimp meat is unfrozen and wrapped in the fish paste, the steps of pre-powdering, starching, bran-coating and the like are carried out after quick freezing, the mixture is quickly frozen at the temperature of below 30 ℃ below zero for 40 to 50min for forming, and the formed mixture is packaged in a warehouse at the temperature of below 18 ℃.
The current processing method of hamburger shrimp cutlet is limited to optimizing the taste by seasoning, improving the water retention and prolonging the shelf life by adding phosphate. Lack of technology for improving the water retention, frost resistance and nutritional quality of the shrimps.
Disclosure of Invention
In order to solve the problems, the processing method for improving the nutritional quality of the hamburger shrimp cutlet provided by the invention has the advantages that the degradation degree of the surimi protein gel is synergistically reduced by combining the soybean protein isolate, the nutritional quality and the water retention of the hamburger fish paste are improved, and the common problems of poor gel performance, weak water retention capacity, reduced nutritional quality and the like in the hamburger shrimp cutlet prefabricated product are solved; secondly, a magnesium ion-algae compound polysaccharide compound system is constructed to replace phosphate, a homologous synergistic effect is generated, the quality deterioration of the frozen peeled shrimps is protected, the water retention and freezing resistance of the hamburger shrimp steaks are effectively improved, and the shelf life is prolonged.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a processing method for improving the nutritional quality of hamburger shrimp cutlet comprises the following steps:
1) Unfreezing the pig fat, the chicken breast and the fish paste, and mincing the unfrozen pig fat and the chicken breast;
2) Mixing and feeding soybean protein isolate, wheat gluten and potato starch, and preparing tissue protein by a modular double-screw extruder;
3) Compounding the algae polysaccharide solution with MgCl2Mixing the solutions, collecting the liquid, putting into a dialysis bag for running water dialysis, and collecting the solution in the dialysis bag for freeze drying;
4) Thawing the peeled shrimps until no crystal ice exists, then soaking the peeled shrimps in a soaking solution, carrying out intermittent stirring in the soaking process, standing for pickling after stirring for a preset time, and draining for later use after the pickling is finished;
5) Adding chicken, minced fillet, pig fat, soybean fiber protein and protein isolate into a chopping mixer for high-speed chopping, then adding algae composite polysaccharide, then carrying out low-speed chopping, adding salt and ice water for continuous chopping until the slurry is viscous, adding a seasoning packet and egg white for uniform chopping after chopping until the slurry is granular-free, fine and glossy, then adding ice water for uniform chopping, then adding corn flour and potato powder under low-speed chopping, mixing at high speed after chopping without splashing, and uniformly chopping for later use;
6) Standing and pickling the fish paste prepared in the step 5);
7) Mixing seaweed compound polysaccharide into the shrimp meat obtained in the step 4), uniformly stirring, and then adding fish paste and shrimp meat into a hamburger shrimp steak mould;
8) Carrying out quick-freezing treatment on the semi-finished product formed by the mould;
9) Demoulding the quick-frozen semi-finished product, heating to a temperature until the surface of the semi-finished product is frost-free, scattering the pre-powdered seaweed compound polysaccharide into the stored semi-finished product, shaking and stirring uniformly;
10 Putting ice water into a pulping machine, adding soybean protein isolate, and pulping the semi-finished product prepared in the step 9) after no particles exist;
11 The starched semi-finished product is subjected to bran coating, and then the product is subjected to quick freezing.
Further, mincing the pork fat in the step 1) by using a meat mincer after the pork fat is thawed, wherein the hole diameter of the hole plate is 4-6mm; after the chicken breast is unfrozen, mincing the chicken by using a meat mincer, wherein the hole diameter of a hole plate is 6-8mm; naturally thawing the fish paste, and pricking 2-3cm with fingers when thawing to the surface.
Further, the mass ratio of the isolated soy protein, the wheat gluten and the potato starch in the step 2) is 7:2:1, naturally air-drying the raw materials treated by a double-screw extruder to prepare high-moisture soybean tissue protein, wherein the moisture content is more than 40%;
the process setting of the modularized double-screw extruder is as follows: injecting water into the feeding area by 30-40 percent, and controlling the temperature to be 90-100 ℃; injecting water into the heating area for 40-50%, and controlling the temperature to be 120-140 ℃; 50 to 60 percent of water is injected into the forming area, controlling the temperature to be 140-160 ℃; water is injected into the cooling area for 20 to 30 percent, and the temperature is controlled to be 70 to 80 ℃.
Further, the algae complex polysaccharide solution and MgCl in the step 3)2The volume ratio of the solution is 2:1;
MgCl2the concentration of the solution is 5g/L, and the concentration of the algae composite polysaccharide solution is 20g/L; mixing the mixed solution with ultrasonic wave-microwave 300W at 40 deg.C for 10-15min, collecting liquid, and loading into dialysis bag with molecular weight cutoff of 3500-4000Da for water-flowing dialysis for 48-72 hr;
the preparation method of the algae composite polysaccharide solution comprises the following steps:
extracting carrageenin and algin from Eucheuma and herba Zosterae Marinae by ultrasonic-microwave assisted water extraction, pulverizing lyophilized powder, and sieving;
according to the formula of carrageenan: algin =4:6 dissolving the mixture in pure water to prepare the algae compound polysaccharide solution with the concentration of 20 g/L.
Further, in the step 4), the shelled shrimps are placed in a bubble pool for unfreezing, the water temperature of the unfreezing pool is controlled to be 5-10 ℃, and the shrimps are unfrozen until the shelled shrimps have no ice crystal, and the temperature of the shelled shrimps is 0-6 ℃; the soaking solution is prepared from shrimp meat, ice water, salt and algae compound polysaccharide in a mass ratio of 100:95:2:3, configuring the components; the intermittent stirring is specifically as follows: stirring for 7min, stopping for 3min, and circulating in such a way, wherein the stirring time is 2-4h; standing for pickling at 0-12 deg.C for 0-6 hr, draining, weighing, soaking 8 shrimps (26.5-28.5 g), and draining.
Further, the step 5) is specifically as follows:
5.1 Mixing chicken, minced fillet, pig fat, soybean fiber protein and protein isolate according to the mass ratio of 2:1:0.5:4:1 adding into a chopper mixer, stirring at 4000-5000rpm for 2-5min, adding 1-2 parts by weight of algae composite polysaccharide, chopping at 1000-2000rpm for 1-2min, and chopping until the slurry is viscous;
5.2 Adding 0.1-0.2 part of salt and 15-30 parts of ice water by weight, and chopping at 4000-5000rpm until the slurry is granular-free, fine and glossy;
5.3 2-3 parts of egg white and a seasoning bag are added after the slurry is in a fine and smooth state, and the mixture is chopped and mixed evenly
5.4 Adding 5-10 parts by weight of ice water, and chopping until the mixture is uniform;
5.5 Adjusting the speed of a chopping and mixing machine to 1000-1500rpm, adding 2 parts by weight of corn flour and 2 parts by weight of potato flour, adjusting the speed to 3000-4000rpm after chopping and mixing without splashing, chopping and mixing uniformly, controlling the pulp temperature to be below 10 ℃, and taking out of a pot for later use;
the seasoning packet comprises white granulated sugar, edible salt, monosodium glutamate, sesame oil, ethyl maltol, a compound stabilizer and edible essence.
Preferably, the fish paste prepared in the step 5) is kept still for salting for 2-4h at 0-5 ℃ in the step 6).
Preferably, the adding amount of the seaweed compound polysaccharide in the step 7) is 3.2-3.5% of the weight of the shrimp meat;
during the molding process of filling the fish paste and the shrimp meat into a mold, firstly, scraping the fish paste into the mold by using a scraper, then placing the shrimp meat, scraping the fish paste by using the scraper and smearing a plate, so that the paste is level and equal to the mold in height, and no cavity is formed or the shrimp meat is separated;
the mass of the shelled shrimps is 28 +/-1 g.
Preferably, the semi-finished product formed by the die in the step 8) is quickly frozen for 40-50min at the temperature of below-30 ℃;
step 9) scattering 0.5-1 weight part of pre-powdering seaweed compound polysaccharide.
Preferably, the mass ratio of the soy protein isolate to the ice water in the step 10) is 1:5; controlling the temperature of the slurry at 4-10 ℃;
step 11), the bread crumbs used for the chaffing are 8mm fresh white crumbs, and the unit weight of the chaffed products is 72-76g; quickly freezing the bran-coated product at-30 deg.C for 40-50min.
The invention has the following advantages:
1) The high-moisture soybean tissue protein is prepared by utilizing the modular double-screw extruder, and the interaction of the soybean protein isolate and the minced fillet is combined, so that the deterioration degree of the minced fillet protein gel is reduced, a stable three-dimensional network structure is formed for the minced fillet product, and the common problems of poor gel performance, weak water holding capacity, reduced nutritional quality and the like in the hamburger shrimp pre-product are solved; can also inhibit the fishy smell of the minced fillet and improve the flavor of the minced fillet product.
2) According to the invention, a magnesium ion-seaweed compound polysaccharide compound system is constructed to replace phosphate, so that the problems of product quality reduction caused by phosphate and the like can be avoided. The algae composite polysaccharide has high nutritive value and strong biological activity, contains a large amount of free hydroxyl groups, is firmly combined with water molecules through covalent bonds, effectively reduces the freezing of the water molecules into ice crystals and inhibits the growth of the ice crystals; meanwhile, the free hydroxyl groups can be activated by the magnesium ions, the combination of the free hydroxyl groups and protein molecules is enhanced, a stable three-dimensional network structure is formed, the freezing denaturation degree of the shrimp meat protein is inhibited, the high water-retention and anti-freezing effects are achieved, and the shelf life is prolonged.
Drawings
FIG. 1 is a graph of the sensory scores of hamburger shrimp cutlets of the examples and comparative examples;
FIG. 2 is a graph showing the water retention and freezing resistance measurements of the hamburger shrimps in the examples and comparative examples.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The processing method for improving the nutritional quality of the hamburger shrimp steaks, provided by the invention, comprises the following steps:
1) Pretreatment of raw materials:
1.1 ) mincing the pig fat by using a meat mincer after the pig fat is slightly thawed, wherein the hole diameter of the hole plate is 4-6mm.
1.2 ) slightly thawing chicken breast, mincing with meat mincer, and making into holes with diameter of 6-8mm.
1.3 ) thawing the fish paste naturally until the surface of the fish paste is thawed and can be poked into 2-3cm by fingers.
2) Preparation of high-moisture soybean tissue protein:
separating soybean protein isolate: gluten powder: potato starch =7:2:1 mixed feed, and preparing tissue protein by a modular twin-screw extruder. The method comprises the following specific steps: injecting water into the feeding area by 30-40 percent, and controlling the temperature to be 90-100 ℃; injecting water into the heating area for 40-50%, and controlling the temperature to be 120-140 ℃; injecting water into the molding area at a temperature of between 50 and 60 percent, and controlling the temperature to be between 140 and 160 ℃; injecting water into the cooling area by 20-30%, controlling the temperature at 70-80 ℃, demoulding, and naturally drying to obtain the high-moisture textured protein with the moisture content of more than 40%.
3) Preparing magnesium ion-algae composite polysaccharide:
extracting Carrageenan and algin from Eucheuma Gelatinosum and herba Zosterae Marinae respectively by ultrasonic-microwave (300W-40 deg.C) assisted water extraction method, pulverizing lyophilized powder, and sieving. According to the formula of carrageenan: algin =4:6, dissolving the mixture in pure water to prepare the algae composite polysaccharide solution with the concentration of 20g/L, wherein the weight ratio of the algae composite polysaccharide solution: mgCl2Solution (MgCl)2The solution concentration is 5 g/L) =2:1 mixing, mixing with ultrasonic wave-microwave (300W-40 deg.C) for 10-15min, collecting liquid, and packaging into dialysis bag with molecular weight cutoff of 3500-4000DaPerforming running water dialysis for 48-72h, collecting the solution in the dialysis bag, and freeze drying.
4) Pretreatment of shrimp meat:
4.1 Unfreezing: and (3) putting the shelled shrimps into a bubble pool for thawing, controlling the water temperature of the thawing pool at 5-10 ℃, thawing until the shelled shrimps have no ice crystal, taking out, draining water and weighing for later use, wherein the temperature of the shelled shrimps is 0-6 ℃.
4.2 Soaking: the components of the soaking solution comprise shrimp meat, ice water, salt and algae compound polysaccharide, wherein the shrimp meat: ice water: salt: algal complex polysaccharide =100:95:2:3.
4.3 Batch stirring: stirring for 2-4h (stirring for 7min, stopping for 3min, and circulating).
4.4 Standing for 0-6h, controlling the water temperature at 0-12 ℃, draining, weighing, finishing soaking after the total weight of each 8 shrimps is controlled at 26.5-28.5g, and fishing out and draining for later use.
5) Mixing the hamburger fish paste:
5.1 Weighing chicken, minced fillet, pig fat, soybean fiber protein and protein isolate according to the mass ratio of 2:1:0.5:4:1 adding into a chopper mixer, stirring at 4000-5000rpm for 2-5min, adding 1-2 weight parts of algae composite polysaccharide, and chopping at 1000-2000rpm for 1-2min.
5.2 Chopping and mixing until the slurry is viscous, adding 0.1-0.2 part by weight of salt and 15-30 parts by weight of ice water, and chopping and mixing at 4000-5000rpm until the slurry is granular-free, fine and glossy.
5.3 Adding a seasoning packet prepared from 2-3 parts by weight of egg white, 30-35% of white granulated sugar, 10-12% of edible salt, 30-35% of monosodium glutamate, 0.2-0.3% of sesame oil, 1-1.5% of ethyl maltol, 0.5-1% of compound stabilizer and 2-3% of edible essence into the fine slurry, wherein the total amount of the seasoning packet is 100%, and chopping and mixing the mixture uniformly.
5.4 5-10 parts by weight of ice water are added and chopped until uniform.
5.5 The chopping and mixing machine is adjusted to 1000-1500rpm, 2 weight parts of corn flour and 2 weight parts of potato flour are added, the chopping and mixing speed is adjusted to 3000-4000rpm after the splashing is avoided, the chopping and mixing are carried out uniformly, and the pulp temperature is controlled below 10 ℃. Taking out of the pot for standby.
6) Pickling:
after stirring, the fish paste is placed at 0-5 ℃ for standing and pickling for 2-4h.
7) Molding:
7.1 And) mixing seaweed compound polysaccharide accounting for 3.2-3.5% of the weight of the shrimp meat into the shrimp meat pretreated in the step 4), and uniformly stirring.
7.2 The hamburger shrimp steak inner material mold is used for molding, firstly a proper amount of fish paste is scraped in the mold by a scraper, then shrimp meat with 8 shrimp meat (28 +/-1 g) is placed in the mold, the fish paste is scraped by the scraper and smeared on a plate, the paste is level and equal to the mold, no cavity is formed or the shrimp meat is separated, and the net weight of the whole plate is 1030 +/-20 g after the plate is smeared.
8) Quick-freezing:
placing the molded product below-30 deg.C, and quickly freezing for 40-50min.
9) Pre-powdering:
demoulding the quick-frozen semi-finished product, heating the surface of the semi-finished product until no frost exists on the surface, sprinkling 0.5-1 weight part of pre-powdering seaweed compound polysaccharide into a white basket containing the semi-finished product, shaking and stirring uniformly.
10 Sizing):
the coating component comprises soybean protein isolate and ice water (soybean protein isolate: ice water = 1:5), the ice water is put into a pulping machine, then the soybean protein isolate is added, and the soybean protein isolate is stirred at high speed until no particles exist. The temperature of the slurry is controlled to be 4-10 ℃. When the mortar is used for beating, the automatic sizing machine is used for sizing.
11 ) chaffing:
and (4) feeding bran by an automatic bran feeding machine. The bread crumbs are 8mm fresh white crumbs, the single weight of the product after crumbing is 72-76g, crumbs are wrapped uniformly, and defective products such as poor shapes and naked shrimp meat are picked out.
12 Secondary quick-freezing:
placing the product below-30 deg.C, and quick freezing for 40-50min.
13 Packaging, probing, coating, boxing, storing:
13.1 The quick frozen product was packed in boxes, using "70g hamburger shrimp chop-inner box". 24 pieces/box are stacked orderly, and the production date is sprayed on the top of the box.
13.2 Parameter setting): fe phi 2.0mm, nonferrous phi 3.0mm and stainless phi 3.0mm cannot be detected, and alarm products are removed and isolated.
13.3 Coating by a coating machine, 6 boxes/boxes, and requiring regular box sealing and orderly stacking, wherein the appearance of the outer box is free from abnormality such as damage, humidity and the like, and the code spraying production date on the side surface of the outer box is clear and visible. 3) Store in-18 ℃ storage.
Example 1
Step 1: pretreatment of raw materials: 1) After the pig fat is slightly thawed, mincing meat by using a meat mincer, wherein the hole diameter of a hole plate is 4-6mm. 2) Slightly thawing chicken breast, mincing with meat mincer, and making the hole plate have diameter of 6-8mm. 3) Naturally thawing the fish paste, and pricking 2-3cm with fingers when thawing to the surface.
Step 2: preparation of high-moisture soybean tissue protein: separating soybean protein isolate: gluten powder: potato starch =7:2:1 mixed feed, and preparing tissue protein by a modular twin-screw extruder. The method comprises the following specific steps: injecting water into the feeding area by 30-40%, and controlling the temperature to be 90-100 ℃; injecting water into the heating area for 40-50%, and controlling the temperature to be 120-140 ℃; injecting water into the molding area at a temperature of between 50 and 60 percent, and controlling the temperature to be between 140 and 160 ℃; injecting water into the cooling area by 20-30%, controlling the temperature at 70-80 ℃, demoulding, and naturally drying to obtain the high-moisture textured protein with the moisture content of more than 40%.
And step 3: preparing magnesium ion-algae composite polysaccharide: extracting carragheenan and algin from Eucheuma and herba Zosterae Marinae respectively by ultrasonic-microwave (300W-40 deg.C) assisted water extraction method, pulverizing lyophilized powder, and sieving. According to the formula of carrageenan: algin =4:6, dissolving the mixture in pure water to prepare the algae composite polysaccharide solution with the concentration of 20g/L, wherein the weight ratio of the algae composite polysaccharide solution: mgCl2Solution (MgCl)2The solution concentration was 5 g/L) =2:1 mixing, mixing with ultrasonic wave-microwave (300W-40 deg.C) for 10-15min, collecting liquid, adding into dialysis bag with molecular weight cutoff of 3500-4000Da, dialyzing with flowing water for 48-72h, collecting solution in dialysis bag, and freeze drying.
And 4, step 4: pretreatment of shrimp meat: 1) Unfreezing: and (3) putting the shelled shrimps into a bubble pool for thawing, controlling the water temperature of the thawing pool at 5-10 ℃, thawing until the shelled shrimps have no ice crystal, taking out, draining water and weighing for later use, wherein the temperature of the shelled shrimps is 0-6 ℃. 2) Soaking: the proportion of the soaking solution is that of shrimp meat: ice water: salt: algal complex polysaccharide =100:95:2:3. 3) Intermittent stirring: stirring for 2-4h (stirring for 7min, stopping for 3min, and circulating). 4) Standing and pickling for 0-6h, controlling the water temperature at 0-12 ℃, draining, weighing, finishing soaking after the total weight of each 8 shrimps is controlled at 26.5-28.5g, and fishing out and draining for later use.
And 5: mixing the hamburger fish paste: 1) Weighing chicken, minced fillet, pig fat, soybean fiber-drawing protein and protein isolate according to the mass ratio of 2:1:0.5:4:1 adding into a chopper mixer, stirring at 4000-5000rpm for 2-5min, adding 1-2 weight parts of algae composite polysaccharide, and chopping at 1000-2000rpm for 1-2min. 2) Chopping and mixing until the slurry is sticky, adding 0.1-0.2 part by weight of salt and 15-30 parts by weight of ice water, and chopping and mixing at 4000-5000rpm until the slurry is granular-free, fine and glossy. 3) After the slurry is in a fine and smooth shape, a seasoning packet prepared from 2-3 parts by weight of egg white, 30-35% of white granulated sugar, 10-12% of edible salt, 30-35% of monosodium glutamate, 0.2-0.3% of sesame oil, 1-1.5% of ethyl maltol, 0.5-1% of compound stabilizer and 2-3% of edible essence is added, the total amount of the seasoning packet is 100%, and the mixture is chopped and mixed uniformly. 4) Adding 5-10 parts by weight of ice water, and chopping and stirring uniformly. 5) The chopper mixer is adjusted to 1000-1500rpm, 2 weight parts of corn flour and 2 weight parts of potato flour are added, the chopping and mixing are carried out until the speed is 3000-4000rpm after the splashing is avoided, the chopping and mixing are carried out until the speed is uniform, and the pulp temperature is controlled below 10 ℃. Taking out of the pot for standby.
Step 6: pickling: after stirring, the fish paste is placed at 0-5 ℃ for standing and pickling for 2-4h.
And 7: molding: 1) And 4, mixing the seaweed compound polysaccharide accounting for 3.2 to 3.5 percent of the weight of the shrimp meat into the shrimp meat pretreated in the fourth step, and uniformly stirring. 2) The hamburger shrimp steak inner material mold is used for molding, a proper amount of fish paste is scraped into the mold by a scraper, shrimp meat with 8 shrimp meat (28 +/-1 g) is placed in the mold, the fish paste is scraped by the scraper and smeared on a plate, the paste is flat and equal to the mold in height, no cavity is formed or the shrimp meat is separated, and the net weight of the whole plate is 1030 +/-20 g after the plate is smeared.
And 8: quick-freezing: placing the molded product below-30 deg.C, and quickly freezing for 40-50min.
And step 9: pre-powdering: demoulding the quick-frozen semi-finished product, heating the surface of the semi-finished product until no frost exists on the surface, sprinkling 0.5-1 weight part of pre-powdering seaweed compound polysaccharide into a white basket containing the semi-finished product, shaking and stirring uniformly.
Step 10: sizing: the proportion of the pulp-wrapping components is soybean protein isolate: ice water =1:5, putting ice water into a pulping machine, adding the isolated soy protein, and stirring at a high speed until no particles exist. The temperature of the slurry is controlled to be 4-10 ℃. When the mortar is used for beating, the automatic sizing machine is used for sizing.
Step 11: and (3) bran loading: and (4) feeding bran by an automatic bran feeding machine. The bread crumbs are 8mm fresh white crumbs, the single weight of the product after crumbing is 72-76g, crumbs are wrapped uniformly, and defective products such as poor shapes and naked shrimp meat are picked out.
Step 12: and (3) quick-freezing for the second time: placing the product below-30 deg.C, and quick freezing for 40-50min.
Step 13: packaging, probing, coating, boxing and storing: 1) The quick-frozen products are boxed, and 70g of hamburger shrimp steaks-inner boxes are used. 24 pieces/box are stacked orderly, and the production date is sprayed on the top of the box. 2) Setting parameters: fe phi 2.0mm, nonferrous phi 3.0mm and stainless phi 3.0mm cannot be detected, and alarm products are removed and isolated. 3) The film is coated by a film coating machine, 6 boxes/boxes are required, the box sealing is regular and orderly stacked, the appearance of the outer box is free of abnormality such as damage and humidity, and the code spraying production date is clear and visible on the side surface of the outer box. 3) Store in-18 ℃ storage.
Comparative example 1
The other points are the same as example 1: the comparative example does not include step 2, and high-moisture textured soy protein and soy protein isolate are not added during the preparation process, and other steps are not changed.
Comparative example 2
The other points are the same as example 1: the comparative example does not include step 3, and does not add the algal polysaccharide complex during the preparation process, and the other steps are unchanged.
Comparative example 3
The other points are the same as example 1: the comparative example does not include step 3, and the algal polysaccharides were replaced with phosphate during the preparation process, and the other steps were not changed.
Product detection
1) The main nutrient content of the hamburger shrimp steaks obtained in example 1 and comparative examples 1-3 was determined according to the national standard, and the water content was determined by direct drying method in GB 5009.3-2016 method for determining water in food; the protein content is measured by a Kjeldahl method in GB 5009.5-2016 method for measuring protein in food; measuring the content of the crude polysaccharide by a phenol-sulfuric acid method according to NY/T1676-2008; the results are shown in Table 1 below.
TABLE 1 Table of main nutrients of hamburger shrimp cutlet treated differently
Note: in the table, the lower case letters a-c in the same column represent that the nutrient content data of different examples are remarkably different, and p is less than 0.05
As can be seen from the data in the table 1, the hamburger shrimp steak prepared by the technical scheme of the invention has high protein content and polysaccharide content, sufficient water content and high nutritional value. The addition of high-moisture soybean tissue protein and soybean protein isolate can obviously improve the protein content of the hamburger shrimp cutlet; the polysaccharide content can be improved by adding a magnesium ion-seaweed compound polysaccharide compound system; the combination of the two not only improves the nutritional quality of the product, but also obviously improves the moisture content of the product.
2) Hardness, elasticity and chewiness measurements were made on the hamburger shrimp steaks obtained in Ming example 1 and comparative examples 1-3. The results are shown in table 2:
TABLE 2 hamburger shrimp cutlet hardness, elasticity, and chewiness
Note: the different letters a, b, c indicate that at a P <0.05 level, there is a significant difference between the groups for samples
As shown in table 2, the high-moisture textured soybean protein and isolated soybean protein can improve the texture of the product, and compared to comparative example 1, the addition of the high-moisture textured soybean protein and isolated soybean protein in example 1 significantly improved the texture of the hamburger shrimp steak. The elasticity and chewiness are remarkably reduced in comparative example 2, which illustrates that the quality structure is reduced due to no addition of the magnesium ion-seaweed complex polysaccharide compound system. In addition, in comparative example 3 in which phosphate was added as compared with comparative example 2, it was found that there was no significant difference in the remaining values except for the increase in the elasticity value, and the overall texture was not as good as in example 1 and comparative example 1.
3) The hamburger shrimp cutlets obtained in example 1 and comparative examples 1-3 were fried and then subjected to sensory evaluation, and 9 professionals who received training concerning the content of the items, evaluation indexes and the like constituted an evaluation group, and the main evaluation indexes were mouthfeel, color and texture, and the detailed evaluation was shown in the following table (table 3).
TABLE 3 Fine sensory evaluation of hamburger shrimp cutlet
The hamburger shrimp cutlet sensory scoring results are shown in figure 1. As can be seen from fig. 1, example 1 has the highest overall sensory score and is favored by the panel. Comparative examples 1, 2 and 3 sensory results are comparative example 2 < comparative example 3 < comparative example 1.
4) The water retention and freezing resistance of the hamburger shrimp steaks obtained in example 1 and comparative examples 1, 2 and 3 were measured and the results are shown in FIG. 2.
As can be seen from the attached figure 2, the magnesium ion-seaweed compound polysaccharide compound system has high freezing resistance and water retention; compared with the comparative example 2, the magnesium ion-seaweed compound polysaccharide compound system is added in the example 1 and the comparative example 1, and the result shows that the magnesium ion-seaweed compound polysaccharide compound system can obviously improve the water retention and frost resistance of the hamburger shrimp steaks. Comparative example 3, in which phosphate was added, water retention and freezing resistance were slightly improved, but both of them were not at the level of example 1 and comparative example 1. The magnesium ion-seaweed compound polysaccharide compound system can effectively improve the water retention and frost resistance of the product and improve the product quality.
The algae compound polysaccharide is a multi-component saccharide mixture, comprises carrageenan and algin, has various biological activities such as sugar resistance and aging delay, and simultaneously has a large amount of free hydroxyl groups which are firmly combined with water molecules through covalent bonds, so that the freezing of the water molecules into ice crystals is effectively reduced, the growth of the ice crystals is inhibited, and the high water retention effect is achieved; the magnesium element is one of essential elements of a human body, is a second rich element contained in algae, has strong reducibility, can be used as an enzyme activator, participates in a plurality of enzymatic reactions of the human body, can promote bone formation, regulates the excitability of neuromuscular and protects gastrointestinal tract and hormone functions; in addition, the metal magnesium ions can be used as an activator, free hydroxyl groups of the polysaccharide are activated to perform a coordination reaction, and the free hydroxyl groups can also influence the rearrangement, aggregation and crosslinking of protein molecules to form a stable three-dimensional structure, so that the stability of a composite system is improved. Compared with single algae polysaccharide compounding, the magnesium ion-algae compound polysaccharide compounding system is constructed, so that the biological activity of polysaccharide and metal ions can be well kept, the stability of the compounding system can be effectively improved, the water retention property is enhanced, the quality deterioration of the frozen shrimp meat is protected, and the shelf life of the shrimp meat is prolonged.
In addition, the invention enhances the water and oil retention and absorption, the gel property, the emulsibility and the like of the protein by mixing the high-moisture soybean tissue protein and the soybean protein isolate, and particularly can improve the texture, the flavor and the mouthfeel of the product when being applied to the minced fillet product, thereby effectively improving the quality of the product.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it should be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A processing method for improving the nutritional quality of hamburger shrimp cutlet is characterized by comprising the following steps:
1) Unfreezing the pig fat, the chicken breast and the fish paste, and mincing the unfrozen pig fat and the chicken breast;
2) Mixing and feeding soybean protein isolate, wheat gluten and potato starch, and preparing tissue protein by a modular double-screw extruder;
3) Compounding the algae polysaccharide solution with MgCl2Mixing the solutions, collecting the liquid, and filling into dialysis bagPerforming water dialysis, and collecting the solution in the dialysis bag for freeze drying;
4) Thawing the peeled shrimps until no crystal ice exists, then soaking the peeled shrimps in a soaking solution, carrying out intermittent stirring in the soaking process, standing for pickling after stirring for a preset time, and draining for later use after the pickling is finished;
5) Adding chicken, minced fillet, pig fat, soybean fiber protein and protein isolate into a chopping mixer for high-speed chopping, then adding algae composite polysaccharide, then carrying out low-speed chopping, adding salt and ice water for continuous chopping until the slurry is viscous, adding a seasoning packet and egg white for uniform chopping after chopping until the slurry is granular-free, fine and glossy, then adding ice water for uniform chopping, then adding corn flour and potato powder under low-speed chopping, mixing at high speed after chopping without splashing, and uniformly chopping for later use;
6) Standing and pickling the fish paste prepared in the step 5);
7) Mixing the seaweed compound polysaccharide into the shrimp meat obtained in the step 4), uniformly stirring, and then adding the fish paste and the shrimp meat into a hamburger shrimp cutlet mold;
8) Carrying out quick-freezing treatment on the semi-finished product formed by the die;
9) Demoulding the quick-frozen semi-finished product, heating to a temperature until the surface of the semi-finished product is frost-free, scattering the pre-powdered seaweed compound polysaccharide into the stored semi-finished product, shaking and stirring uniformly;
10 Putting ice water into a pulping machine, adding soybean protein isolate, and pulping the semi-finished product prepared in the step 9) after no particles exist;
11 The starched semi-finished product is subjected to bran coating, and then the product is subjected to quick freezing.
2. The processing method for improving the nutritional quality of the hamburger shrimp steaks as claimed in claim 1, wherein in step 1), the pork fat is minced by a meat grinder after being thawed, and the hole diameter of the hole plate is 4-6mm; after the chicken breast is unfrozen, mincing the chicken by using a meat mincer, wherein the hole diameter of a hole plate is 6-8mm; naturally thawing the fish paste, and pricking 2-3cm with fingers when thawing to the surface.
3. The processing method for improving the nutritional quality of the hamburger shrimp steaks as claimed in claim 1, wherein the mass ratio of the soy protein isolate, the wheat gluten and the potato starch in step 2) is 7:2:1, naturally air-drying the raw materials treated by a double-screw extruder to prepare high-moisture soybean tissue protein, wherein the moisture content is more than 40%;
the process setting of the modularized double-screw extruder is as follows: injecting water into the feeding area by 30-40 percent, and controlling the temperature to be 90-100 ℃; injecting water into the heating area by 40-50%, and controlling the temperature to be 120-140 ℃; injecting water into the molding area at a temperature of between 50 and 60 percent, and controlling the temperature to be between 140 and 160 ℃; water is injected into the cooling area for 20 to 30 percent, and the temperature is controlled to be 70 to 80 ℃.
4. The processing method for improving the nutritional quality of hamburger shrimp steak as claimed in claim 1, wherein the algae complex polysaccharide solution and MgCl in step 3)2The volume ratio of the solution is 2:1; mgCl2The concentration of the solution is 5g/L, and the concentration of the algae composite polysaccharide solution is 20g/L; mixing the mixed solution with ultrasonic wave-microwave 300W at 40 deg.C for 10-15min, collecting liquid, and loading into dialysis bag with molecular weight cutoff of 3500-4000Da for water-flowing dialysis for 48-72 hr;
the preparation method of the algae composite polysaccharide solution comprises the following steps:
extracting carrageenin and algin from Eucheuma and herba Zosterae Marinae by ultrasonic-microwave assisted water extraction, pulverizing lyophilized powder, and sieving;
according to the formula of carrageenan: algin =4:6 dissolving in pure water to prepare the algae compound polysaccharide solution with the concentration of 20 g/L.
5. The processing method for improving the nutritional quality of the hamburger shrimp steaks as claimed in claim 1, wherein in the step 4), the shrimp meat is unfrozen in a bubble pool, the water temperature of the unfreezing pool is controlled to be 5-10 ℃, the shrimp meat is unfrozen until the shrimp meat has no ice crystal, and the temperature of the shrimp meat is 0-6 ℃; the soaking solution is prepared from shrimp meat, ice water, salt and algae compound polysaccharide in a mass ratio of 100:95:2:3, configuring the components; the intermittent stirring is specifically as follows: stirring for 7min, stopping for 3min, and circulating in such a way, wherein the stirring time is 2-4h; standing for pickling at 0-12 deg.C for 0-6 hr, draining, weighing, soaking 8 shrimps (26.5-28.5 g), and draining.
6. The processing method for improving the nutritional quality of the hamburger shrimp steaks as claimed in claim 1, wherein the step 5) is as follows:
5.1 Mixing chicken, minced fillet, pig fat, soybean fiber protein and protein isolate according to the mass ratio of 2:1:0.5:4:1 adding into a chopper mixer, stirring at 4000-5000rpm for 2-5min, adding 1-2 parts by weight of algae composite polysaccharide, chopping at 1000-2000rpm for 1-2min, and chopping until the slurry is viscous;
5.2 Adding 0.1-0.2 part of salt and 15-30 parts of ice water by weight, and chopping at 4000-5000rpm until the slurry is granular-free, fine and glossy;
5.3 2-3 parts of egg white and a seasoning bag are added after the slurry is in a fine and smooth state, and the mixture is chopped and mixed evenly
5.4 Adding 5-10 parts by weight of ice water, and chopping until the mixture is uniform;
5.5 Adjusting the speed of a chopping and mixing machine to 1000-1500rpm, adding 2 parts by weight of corn flour and 2 parts by weight of potato flour, adjusting the speed to 3000-4000rpm after chopping and mixing without splashing, chopping and mixing uniformly, controlling the pulp temperature to be below 10 ℃, and taking out of a pot for later use;
the seasoning packet comprises white granulated sugar, edible salt, monosodium glutamate, sesame oil, ethyl maltol, a compound stabilizer and edible essence.
7. The processing method for improving the nutritional quality of the hamburger shrimp steaks as claimed in claim 1, wherein the fish paste obtained in step 5) in step 6) is left to stand and marinate for 2-4h at 0-5 ℃.
8. The processing method for improving the nutritional quality of the hamburger shrimp steaks as claimed in claim 1, wherein the addition amount of the seaweed compound polysaccharide in step 7) is 3.2-3.5% of the weight of the shrimp meat;
during the molding process of filling the fish paste and the shrimp meat into a mold, firstly, scraping the fish paste into the mold by using a scraper, then placing the shrimp meat, scraping the fish paste by using the scraper and smearing a plate, so that the paste is level and equal to the mold in height, and no cavity is formed or the shrimp meat is separated;
the mass of the shelled shrimps is 28 +/-1 g.
9. The processing method for improving the nutritional quality of the hamburger shrimp steaks as claimed in claim 1, wherein the semi-finished product formed in the step 8) is quickly frozen at-30 ℃ for 40-50min;
step 9) scattering 0.5-1 weight part of pre-powdering seaweed compound polysaccharide.
10. The processing method for improving the nutritional quality of the hamburger shrimp steaks as claimed in claim 1, wherein the mass ratio of the soy protein isolate to the ice water in step 10) is 1:5; controlling the temperature of the slurry to be 4-10 ℃;
step 11), the bread crumbs used for the chaffing are 8mm fresh white crumbs, and the unit weight of the chaffed products is 72-76g; quickly freezing the bran-coated product at-30 deg.C for 40-50min.
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