CN115251325B - Processing method for improving nutrition quality of hamburger shrimp steaks - Google Patents

Processing method for improving nutrition quality of hamburger shrimp steaks Download PDF

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Publication number
CN115251325B
CN115251325B CN202210661043.9A CN202210661043A CN115251325B CN 115251325 B CN115251325 B CN 115251325B CN 202210661043 A CN202210661043 A CN 202210661043A CN 115251325 B CN115251325 B CN 115251325B
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shrimp
hamburger
chopping
weight
meat
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CN115251325A (en
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蔡周林
孙德志
黄桂华
张永忠
郑宝东
郭泽镔
陆晓丹
欧雨嘉
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Fujian Yuweixiang Frozen Food Co ltd
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Fujian Yuweixiang Frozen Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method for improving the nutrition quality of hamburger shrimp chops, which comprises the steps of preparing high-moisture soybean tissue protein by a modularized double-screw extruder, reducing the gel degradation degree of minced fillet protein in a synergistic way by combining soybean protein isolate, improving the nutrition quality and water retention of hamburger fish paste, and solving the common problems of poor gel performance, weak water holding capacity, reduced nutrition quality and the like in hamburger shrimp chop prefabricated products; and secondly, a magnesium ion-algae compound polysaccharide compound system is constructed to replace phosphate, so that a homologous synergistic effect is generated, the quality degradation of frozen shrimp meat is protected, the water retention and the freezing resistance of hamburger shrimp steaks are effectively improved, and the shelf life is prolonged.

Description

Processing method for improving nutrition quality of hamburger shrimp steaks
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method for improving nutrition quality of hamburger shrimp steaks.
Background
Hamburger steak is a frozen prefabricated product, and is crispy in taste, Q-shaped, full in shrimp meat and popular with consumers. Generally, minced fish, chicken, fat and starch are mixed to prepare hamburger fish paste, then the minced shrimp is thawed and wrapped in the fish paste, the steps of pre-powdering, sizing, bran coating and the like are carried out after quick-freezing, quick-freezing is carried out for 40-50min below minus 30 ℃ for molding, and the fish paste is packaged into a warehouse (-18 ℃).
Current hamburger shrimp heads processing methods are limited to optimizing their mouthfeel by flavoring, and improving water retention and shelf life by adding phosphate. The technology for improving the water expelling property, the frost resistance, the nutrition quality and the like of the shrimps is lacking.
Disclosure of Invention
In order to solve the problems, the invention provides a processing method for improving the nutrition quality of the hamburger shrimp chops, which reduces the degradation degree of minced fillet protein gel in a synergic way by combining with soy isolate protein, improves the nutrition quality and the water retention of the hamburger fish paste, and solves the common problems of poor gel performance, weak water holding capacity, reduced nutrition quality and the like in the hamburger shrimp chop prefabricated products; and secondly, a magnesium ion-algae compound polysaccharide compound system is constructed to replace phosphate, so that a homologous synergistic effect is generated, the quality degradation of frozen shrimp meat is protected, the water retention and the freezing resistance of hamburger shrimp steaks are effectively improved, and the shelf life is prolonged.
In order to achieve the above purpose, the invention is realized by the following technical scheme:
a processing method for improving nutrition quality of hamburger shrimp steaks comprises the following steps:
1) Thawing the fat pork, the chicken breast meat and the fish paste, and mincing the fat pork, the chicken breast meat after thawing;
2) Mixing and feeding soybean protein isolate, wheat gluten and potato starch, and preparing tissue protein by a modularized double-screw extruder;
3) Combining the algae complex polysaccharide solution with MgCl 2 Mixing the solutions, collecting the liquid, filling the liquid into a dialysis bag for running water dialysis, and collecting the solution in the dialysis bag for freeze drying;
4) Thawing shelled shrimps until ice crystals are free, soaking in a soaking solution, intermittently stirring in the soaking process, standing for pickling after stirring for a preset period of time, and draining for later use after pickling is finished;
5) Adding chicken, minced fillet, pig fat, soybean wiredrawing protein and separated protein into a chopper to carry out high-speed chopping, then adding algae compound polysaccharide, then carrying out low-speed chopping, adding salt and ice water after chopping until the slurry is sticky, continuously chopping until the slurry is particle-free, fine and glossy, then adding a seasoning bag and egg white, chopping uniformly, then adding ice water, chopping uniformly, then adding corn flour and potato powder under the low-speed chopping, regulating the chopping to high speed after no splashing, and chopping uniformly for standby;
6) Standing and pickling the fish paste prepared in the step 5);
7) Adding seaweed compound polysaccharide into the shelled shrimps obtained in the step 4), uniformly stirring, and then adding fish paste and shelled shrimps into a hamburger shrimp chop mould;
8) Quick-freezing the semi-finished product formed by the die;
9) Demoulding the quick-frozen semi-finished product, then heating to the surface of the semi-finished product until no frost exists, scattering the pre-powdered seaweed compound polysaccharide into the semi-finished product, shaking and uniformly stirring;
10 Putting ice water into a beating machine, adding soy protein isolate, beating until no particles exist, and sizing the semi-finished product prepared in the step 9);
11 The semi-finished product after sizing is subjected to bran coating, and then the product is quick-frozen.
Further, after the fat pork in the step 1) is thawed, a meat grinder is used for grinding meat, and the pore diameter of the pore plate is 4-6mm; thawing chicken breast, mincing with meat mincer, and pore size of pore plate is 6-8mm; naturally thawing the fish paste, and stamping with finger for 2-3cm.
Further, in the step 2), the mass ratio of the soy protein isolate, the wheat gluten and the potato starch is 7:2:1, naturally air-drying the raw materials processed by a double-screw extruder to obtain high-moisture soybean tissue protein, wherein the moisture content is more than 40%;
the process setting of the modularized double-screw extruder is specifically as follows: injecting water into the feeding area by 30-40%, and controlling the temperature to be 90-100 ℃; injecting water into the heating area by 40-50%, and controlling the temperature to 120-140 ℃; injecting water into the molding area by 50-60%, and controlling the temperature to 140-160 ℃; the cooling area is filled with water by 20-30% and the temperature is controlled by 70-80 ℃.
Further, in step 3), the algae complex polysaccharide solution and MgCl 2 The volume ratio of the solution is 2:1, a step of;
MgCl 2 the concentration of the solution is 5g/L, and the concentration of the alga compound polysaccharide solution is 20g/L; mixing the mixed solution with ultrasonic wave-microwave 300W at 40deg.C for 10-15min, collecting the liquid, and dialyzing with running water in dialysis bag with molecular weight cutoff of 3500-4000Da for 48-72 hr;
the preparation method of the algae compound polysaccharide solution comprises the following steps:
extracting carrageenan and algin from Eucheuma Gelatinosum and herba Zosterae Marinae respectively by ultrasonic-microwave assisted water extraction method, lyophilizing, pulverizing, and sieving;
the preparation method comprises the following steps of: algin = 4:6 is dissolved in pure water to prepare the alga 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 thawing, the water temperature of the thawing pool is controlled to be 5-10 ℃, the shelled shrimps are thawed until the shelled shrimps are free of ice crystals, and the temperature of the shelled shrimps is 0-6 ℃; the soaking solution is prepared from shelled shrimps, ice water, salt and algae compound polysaccharide according to the mass ratio of 100:95:2:3, configuring; the intermittent stirring is specifically as follows: stirring for 7min, stopping for 3min, and circulating in this way, wherein the stirring time is 2-4h; standing and curing at 0-12 ℃ for 0-6h, weighing after draining, and finishing soaking after controlling the total weight of 8 shrimps to 26.5-28.5g, and draining for later use.
Further, step 5) is specifically as follows:
5.1 Chicken, minced fillet, pig fat, soy wiredrawing protein and separation protein according to the mass ratio of 2:1:0.5:4:1 adding a chopper mixer, stirring at 4000-5000rpm for 2-5min, adding 1-2 parts by weight of algae compound polysaccharide, chopping at 1000-2000rpm for 1-2min until the slurry is viscous;
5.2 Adding 0.1-0.2 weight parts of salt and 15-30 weight parts of ice water, and chopping at 4000-5000rpm until the slurry is particle-free, fine and glossy;
5.3 Adding 2-3 parts by weight of egg white and flavoring bag after the slurry is fine, and chopping until uniform
5.4 Adding 5-10 parts by weight of ice water, and chopping until uniform;
5.5 2 parts by weight of corn flour and 2 parts by weight of potato powder are added into the chopper mixer at 1000-1500rpm, the chopper mixer is regulated to 3000-4000rpm after chopping and mixing are not splashed, the chopper mixer is chopped to be even, the pulp temperature is controlled below 10 ℃, and the chopper mixer is taken out of the kettle for standby;
the seasoning packet comprises white granulated sugar, edible salt, monosodium glutamate, sesame oil, ethyl maltol, a compound stabilizer and edible essence.
Preferably, in the step 6), the fish paste prepared in the step 5) is kept stand and cured for 2-4 hours at the temperature of 0-5 ℃.
Preferably, the adding amount of the seaweed compound polysaccharide in the step 7) is 3.2-3.5% of the weight of the shelled shrimps;
in the molding process of the fish paste and the shelled shrimp, firstly scraping the fish paste into a mold by using a scraping plate, then placing the shelled shrimp, and then scraping a fish paste smearing disc by using the scraping plate, so that the paste is leveled with the mold at the same height, and no hollow or shelled shrimp is required to be removed;
the mass of the shelled shrimp is 28+/-1 g.
Preferably, in the step 8), the semi-finished product formed by the mould is quick-frozen for 40-50min at the temperature below minus 30 ℃;
and (3) sprinkling 0.5-1 weight part of pre-powderized seaweed compound polysaccharide in the step 9).
Preferably, the mass ratio of the soy protein isolate to ice water in step 10) is 1:5, a step of; the temperature of the slurry is controlled to be 4-10 ℃;
the bread crumbs used in the step 11) are fresh white crumbs with the particle size of 8mm, and the weight of the products after the bread crumbs are added is 72-76g; quick-freezing the bran-coated product below-30deg.C for 40-50min.
The invention has the following advantages:
1) The invention utilizes the modularized double screw extruder to prepare high-moisture soybean tissue protein, combines the interaction of soybean protein isolate and minced fillet, reduces the degradation degree of minced fillet protein gel, ensures that minced fillet products form a stable three-dimensional network structure, and solves the common problems of poor gel performance, weak water holding capacity, reduced nutrition quality and the like in hamburger shrimp chop prefabricated products; can also inhibit fishy smell of minced fillet and improve flavor of minced fillet product.
2) According to the invention, the magnesium ion-seaweed compound polysaccharide compound system is constructed to replace phosphate, so that the problems of product quality degradation and the like caused by phosphate can be avoided. The algae compound polysaccharide has high nutritive value and strong biological activity, contains a large amount of free hydroxyl groups and is firmly combined with water molecules through covalent bonds, so that the freezing of the water molecules into ice crystals is effectively reduced, and the growth of the ice crystals is inhibited; meanwhile, the magnesium ions can activate the free hydroxyl groups, enhance the combination of the free hydroxyl groups and protein molecules, form a stable three-dimensional network structure, inhibit the freezing denaturation degree of shrimp protein, achieve the effects of high water retention and freezing resistance, and prolong the shelf life.
Drawings
FIG. 1 is a chart of sensory scores of hamburger shrimp chops of examples and comparative examples;
FIG. 2 is a schematic diagram showing the results of measurement of the water retention and freezing resistance of the hamburger shrimp of examples and comparative examples.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described in the following in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The processing method for improving the nutrition quality of the hamburger shrimp steaks provided by the invention comprises the following steps:
1) Pretreatment of raw materials:
1.1 After the pig fat is slightly thawed, meat is minced by using a meat grinder, and the pore diameter of the pore plate is 4-6mm.
1.2 Slightly thawing chicken breast, mincing with a meat mincer, and pore-plate aperture of 6-8mm.
1.3 Naturally thawing the fish paste until the fish paste is thawed to the surface, and stamping with fingers for 2-3cm.
2) Preparing high-moisture soybean tissue protein:
soy protein isolate: wheat gluten: potato starch=7: 2:1, mixing and feeding, and preparing the tissue protein by a modularized double-screw extruder. The method comprises the following steps: injecting water into the feeding area by 30-40%, and controlling the temperature to be 90-100 ℃; injecting water into the heating area by 40-50%, and controlling the temperature to 120-140 ℃; injecting water into the molding area by 50-60%, and controlling the temperature to 140-160 ℃; injecting water into the cooling area by 20-30%, controlling the temperature by 70-80 ℃, demoulding, and naturally air-drying to obtain the high-moisture tissue protein with the moisture content of more than 40%.
3) Magnesium ion-algae complex polysaccharide preparation:
the carrageenan and the algin are extracted from eucheuma and kelp respectively by adopting an ultrasonic-microwave (300W-40 ℃) assisted water extraction method, and then the obtained product is freeze-dried, crushed and sieved. The preparation method comprises the following steps of: algin = 4:6, dissolving the mixture in pure water to prepare an alga compound polysaccharide solution with the concentration of 20g/L, and mixing the alga compound polysaccharide solution according to the following steps: mgCl 2 Solution (MgCl) 2 Solution concentration 5 g/L) =2: 1, mixing, ultrasonic-microwave (300W-40 ℃) mixing for 10-15min, collecting liquid, loading into dialysis bag with molecular weight cut-off of 3500-4000Da, dialyzing with running water for 48-72h, collecting solution in the dialysis bag, and freeze drying.
4) Pretreatment of shelled shrimps:
4.1 Thawing): and (3) placing the shelled shrimps in a bubble tank for thawing, controlling the water temperature of the thawing tank to be 5-10 ℃, taking out the shelled shrimps after thawing until the shelled shrimps are free of ice crystals, draining, weighing for standby, and controlling the temperature of the shelled shrimps to be 0-6 ℃.
4.2 Soaking: the components of the soaking liquid comprise shelled shrimps, ice water, salt and algae compound polysaccharide, wherein the shelled shrimps are prepared from the following components: ice water: salt: algal complex polysaccharide = 100:95:2:3.
4.3 Intermittent stirring: stirring time is 2-4h (stirring for 7min, stopping for 3min, and circulating).
4.4 Standing for pickling for 0-6h, controlling the water temperature at 0-12 ℃, weighing after draining, finishing soaking after controlling the total weight of each 8 shrimps at 26.5-28.5g, and fishing out and draining for later use.
5) Mixing hamburger fish paste:
5.1 Weighing chicken, minced fillet, pig fat, soybean wiredrawing protein and separation protein according to a mass ratio of 2:1:0.5:4:1 is added into a chopper mixer, and after being stirred for 2-5min at 4000-5000rpm, 1-2 parts by weight of algae compound polysaccharide is added, and chopped for 1-2min at 1000-2000 rpm.
5.2 After the slurry is chopped and stirred to be sticky, 0.1 to 0.2 weight part of salt and 15 to 30 weight parts of ice water are added, and 4000 to 5000rpm are used for chopping and stirring until the slurry is particle-free, fine and glossy.
5.3 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 are added into the slurry to prepare a seasoning packet, and the seasoning packet is chopped and stirred uniformly.
5.4 5-10 parts by weight of ice water is added and chopped and stirred until uniform.
5.5 2 parts by weight of corn flour and 2 parts by weight of potato powder are added into the chopper mixer at 1000-1500rpm, the chopper mixer is regulated to 3000-4000rpm at high speed after chopping without splashing, the chopper mixer is chopped until the chopper mixer is uniform, and the pulp temperature is controlled below 10 ℃. And taking out of the pot for standby.
6) Pickling:
after stirring, standing the fish paste at 0-5 ℃ for pickling for 2-4 hours.
7) And (3) forming:
7.1 Adding seaweed compound polysaccharide accounting for 3.2-3.5% of the weight of the shelled shrimp into the shelled shrimp pretreated in the step 4), and uniformly stirring.
7.2 Using a hamburger shrimp tail inner material mould to mould, firstly scraping a proper amount of fish paste into the mould by using a scraping plate, then placing shrimp meat, wherein the number of the shrimp meat is 8 (28+/-1 g), scraping a fish paste scraping plate by using the scraping plate, the paste is smooth and equal to the mould in height, and the hollow or the shrimp meat cannot be removed, and the net weight of the whole shrimp is 1030+/-20 g after the scraping plate is scraped.
8) Quick-freezing:
and (3) placing the formed product below-30 ℃, and quick-freezing for 40-50min.
9) Pre-powdering:
and (3) demolding the quick-frozen semi-finished product, then carrying out surface temperature return until the surface is free of frost, and scattering 0.5-1 parts by weight of pre-powdered seaweed compound polysaccharide into a white basket for holding the semi-finished product, and shaking and uniformly stirring.
10 Sizing:
the slurry-wrapping component comprises soy protein isolate and ice water (soy protein isolate: ice water=1:5), the ice water is put into a beater, and then the soy protein isolate is added and whipped at high speed until no particles are present. The temperature of the slurry is controlled to be 4-10 ℃. At present, the automatic sizing machine is used for sizing.
11 Bran) is added:
bran is added by an automatic bran adding machine. The bread crumbs are fresh white crumbs with the grain size of 8mm, the weight of the product after the bread crumbs are added is 72-76g, the bread crumbs are uniformly wrapped, and defective products such as bad shapes, bare shelled shrimps and the like are picked out.
12 Secondary quick-freezing:
and (3) quick-freezing the product below-30 ℃ for 40-50min.
13 Packaging, gold probing, coating, boxing and storing:
13.1 Boxing the quick-frozen product, and using 70g hamburger shrimp chop-inner box. 24 pieces/boxes are orderly stacked, and the top of each box is sprayed with the date of production.
13.2 Parameter setting): fe phi 2.0mm, non-iron phi 3.0mm, stainless steel phi 3.0mm cannot be detected, and alarm products are removed and isolated.
13.3 The film is coated by a film coating machine, the film is coated by 6 boxes/boxes, the film is required to be sealed in order, the outer box is orderly stacked, the appearance of the outer box is not damaged, moist and other anomalies, and the production date of the code spraying on the side face of the outer box is clear and visible. 3) Storing in-18deg.C warehouse.
Example 1
Step 1: pretreatment of raw materials: 1) And (3) after the pig fat is slightly thawed, meat mincing is carried out by using a meat mincer, and the pore diameter of the pore plate is 4-6mm. 2) The chicken breast is slightly thawed, minced with a meat grinder, and the aperture of the orifice plate is 6-8mm. 3) Naturally thawing fish paste, and stamping with finger for 2-3cm.
Step 2: preparing high-moisture soybean tissue protein: soy protein isolate: wheat gluten: potato starch=7: 2:1, mixing and feeding, and preparing the tissue protein by a modularized double-screw extruder. The method comprises the following steps: injecting water into the feeding area by 30-40%, and controlling the temperature to be 90-100 ℃; injecting water into the heating area by 40-50%, and controlling the temperature to 120-140 ℃; injecting water into the molding area by 50-60%, and controlling the temperature to 140-160 ℃; injecting water into the cooling area by 20-30%, controlling the temperature by 70-80 ℃, demoulding, and naturally air-drying to obtain the high-moisture tissue protein with the moisture content of more than 40%.
Step 3: magnesium ion-algae complex polysaccharide preparation: the carrageenan and the algin are extracted from eucheuma and kelp respectively by adopting an ultrasonic-microwave (300W-40 ℃) assisted water extraction method, and then the obtained product is freeze-dried, crushed and sieved. The preparation method comprises the following steps of: algin = 4:6, dissolving the mixture in pure water to prepare an alga compound polysaccharide solution with the concentration of 20g/L, and mixing the alga compound polysaccharide solution according to the following steps: mgCl 2 Solution (MgCl) 2 Solution concentration 5 g/L) =2: 1, mixing, ultrasonic-microwave (300W-40 ℃) mixing for 10-15min, collecting liquid, loading into dialysis bag with molecular weight cut-off of 3500-4000Da, dialyzing with running water for 48-72h, collecting solution in the dialysis bag, and freeze drying.
Step 4: pretreatment of shelled shrimps: 1) Thawing: and (3) placing the shelled shrimps in a bubble tank for thawing, controlling the water temperature of the thawing tank to be 5-10 ℃, taking out the shelled shrimps after thawing until the shelled shrimps are free of ice crystals, draining, weighing for standby, and controlling the temperature of the shelled shrimps to be 0-6 ℃. 2) Soaking: the proportion of the soaking solution is shrimp meat: ice water: salt: algal complex polysaccharide = 100:95:2:3. 3) Intermittent stirring: stirring time is 2-4h (stirring for 7min, stopping for 3min, and circulating). 4) Standing for pickling for 0-6h, controlling the water temperature at 0-12 ℃, weighing after draining, controlling the total weight of each 8 shrimps at 26.5-28.5g, ending soaking, and fishing out for draining for later use.
Step 5: mixing hamburger fish paste: 1) Weighing chicken, minced fillet, pig fat, soy wiredrawing protein and separation protein according to a mass ratio of 2:1:0.5:4:1 is added into a chopper mixer, and after being stirred for 2-5min at 4000-5000rpm, 1-2 parts by weight of algae compound polysaccharide is added, and chopped for 1-2min at 1000-2000 rpm. 2) After the slurry is chopped and mixed to be sticky, 0.1 to 0.2 weight part of salt and 15 to 30 weight parts of ice water are added, and 4000 to 5000rpm are used for chopping and mixing until the slurry is particle-free, fine and glossy. 3) After the slurry is fine, adding 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 flavoring essence into the seasoning packet, wherein the total amount of the seasoning packet is 100%, and chopping the mixture until the mixture is uniform. 4) Adding 5-10 parts by weight of ice water, and chopping until uniform. 5) The chopping machine is adjusted to 1000-1500rpm, 2 parts by weight of corn flour and 2 parts by weight of potato powder are added, the chopping is adjusted to 3000-4000rpm after no splashing, the chopping is carried out until the mixture is uniform, and the pulp temperature is controlled below 10 ℃. And taking out of the pot for standby.
Step 6: pickling: after stirring, standing the fish paste at 0-5 ℃ for pickling for 2-4 hours.
Step 7: and (3) forming: 1) And (3) mixing seaweed compound polysaccharide accounting for 3.2-3.5% of the weight of the shelled shrimp into the shelled shrimp pretreated in the step four, and uniformly stirring. 2) A hamburger shrimp steak internal material mould is used for forming, a proper amount of fish paste is scraped into the mould by a scraper, then, shrimp meat is placed, the number of the shrimp meat is 8 (28+/-1 g), a fish paste smearing disc is scraped by the scraper, the paste is smooth and equal to the mould in height, no cavity or shrimp meat is required to be separated, and the net weight of the whole shrimp meat is 1030+/-20 g after the smearing disc.
Step 8: quick-freezing: and (3) placing the formed product below-30 ℃, and quick-freezing for 40-50min.
Step 9: pre-powdering: and (3) demolding the quick-frozen semi-finished product, then carrying out surface temperature return until the surface is free of frost, and scattering 0.5-1 parts by weight of pre-powdered seaweed compound polysaccharide into a white basket for holding the semi-finished product, and shaking and uniformly stirring.
Step 10: sizing: the proportion of the components of the coating slurry is soy protein isolate: ice water = 1:5, putting ice water into a beater, adding the soy protein isolate, and beating at a high speed until no particles exist. The temperature of the slurry is controlled to be 4-10 ℃. At present, the automatic sizing machine is used for sizing.
Step 11: bran feeding: bran is added by an automatic bran adding machine. The bread crumbs are fresh white crumbs with the grain size of 8mm, the weight of the product after the bread crumbs are added is 72-76g, the bread crumbs are uniformly wrapped, and defective products such as bad shapes, bare shelled shrimps and the like are picked out.
Step 12: quick-freezing for the second time: and (3) quick-freezing the product below-30 ℃ for 40-50min.
Step 13: packaging, gold exploration, coating, boxing and storing: 1) The quick-frozen product is boxed, and 70g of hamburger shrimp steak-inner box is used. 24 pieces/boxes are orderly stacked, and the top of each box is sprayed with the date of production. 2) Parameter setting: fe phi 2.0mm, non-iron phi 3.0mm, stainless steel 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 to be sealed, the boxes are orderly stacked, the appearance of the outer box is free from breakage, moisture and other anomalies, and the production date of the code spraying on the side face of the outer box is clear and visible. 3) Storing in-18deg.C warehouse.
Comparative example 1
Otherwise, the embodiment 1 is different in that: the comparative example does not include step 2, and the preparation process does not add high-moisture soybean tissue protein and soybean protein isolate, and other steps are unchanged.
Comparative example 2
Otherwise, the embodiment 1 is different in that: the comparative example does not include step 3, and no algal complex polysaccharide is added during the preparation process, and other steps are unchanged.
Comparative example 3
Otherwise, the embodiment 1 is different in that: the comparative example does not include step 3, and the algal complex polysaccharide is replaced with phosphate during the preparation process, and other steps are unchanged.
Product inspection
1) Measurement of the main nutrient contents of the hamburger shrimp bars obtained in example 1 and comparative examples 1 to 3 was performed according to national standards, and measurement of the moisture content was performed by a direct drying method as described in GB 5009.3-2016 "method for measuring moisture in food"; the determination of the protein content refers to the Kjeldahl nitrogen determination method in GB 5009.5-2016 method for determining protein in food; measurement of crude polysaccharide content reference NY/T1676-2008 using phenol-sulfuric acid method; the results are shown in Table 1 below.
TABLE 1 Table of the Main nutritional ingredients of the different treatments of hamburger shrimp heads
Figure BDA0003690864960000111
Note that: the same column of lowercase letters a-c in the table represent different examples of nutrient composition data with significant differences, p <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 moisture 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 heads; the magnesium ion-seaweed compound polysaccharide compound system is added to improve the polysaccharide content; the combination of the two not only improves the nutrition quality of the product, but also obviously improves the moisture content of the product.
2) The hamburger shrimp bars obtained in example 1 and comparative examples 1-3 were tested for hardness, elasticity, and chewiness. The results are shown in Table 2:
TABLE 2 hardness, elasticity and chewiness of hamburger steaks
Figure BDA0003690864960000121
Note that: the different letters a, b, c indicate significant differences in samples between groups at a level of P <0.05
As shown in table 2, the addition of high moisture soy tissue protein and soy isolate protein in example 1 significantly improved the texture characteristics of the hamburger shrimp cracker as compared to comparative example 1. The elasticity and chewiness of comparative example 2 are significantly reduced, indicating that the absence of the magnesium ion-seaweed complex polysaccharide complex system results in a reduced product texture. In addition, as compared with comparative example 2, the phosphate was added in comparative example 3, and it was found that the remaining values were not significantly different except for the increase in the elastic value, and the overall constitution was not the same as in example 1 and comparative example 1.
3) The hamburger shrimp bars obtained in example 1 and comparative examples 1-3 were fried and subjected to sensory scoring, and a panel consisted of 9 professionals trained in the relevant training of project content and evaluation index, the primary evaluation index being mouthfeel, color and texture, and the scoring details being given in the following table (table 3).
TABLE 3 Hamburg shrimp chop sensory scoring rules
Figure BDA0003690864960000131
The sensory scoring results of the hamburger shrimp heads are shown in figure 1. As can be seen from FIG. 1, example 1 has the highest overall sensory score and is highly favored by the panel. The sensory results of comparative examples 1, 2 and 3 are comparative example 2 < comparative example 3 < comparative example 1.
4) The hamburger shrimp heads obtained in example 1 and comparative examples 1, 2 and 3 were tested for water retention and freeze resistance, and the test results are shown in FIG. 2.
As can be seen from the figure 2, the magnesium ion-seaweed compound polysaccharide compound system has very high freezing resistance and water retention; compared with comparative example 2, the magnesium ion-seaweed compound polysaccharide compound system is added in example 1 and comparative example 1, and the result shows that the magnesium ion-seaweed compound polysaccharide compound system can remarkably improve the water retention and freezing resistance of the hamburger shrimp chops. The phosphate added in comparative example 3 slightly improved the water retention and freezing resistance, but did not reach the level of example 1 and comparative example 1. The magnesium ion-seaweed compound polysaccharide compound system can be added to effectively improve the water retention and freezing resistance of the product and improve the quality of the product.
The algae compound polysaccharide is a multicomponent saccharide mixture, comprises carrageenan and algin, has various biological activities of resisting sugar, delaying aging and the like, and simultaneously has a large number of free hydroxyl groups firmly combined with water molecules through covalent bonds, so that the water molecules are effectively reduced to be frozen into ice crystals and the growth of the ice crystals is inhibited, and the high water retention effect is achieved; wherein, magnesium element is one of the essential elements of human body, is the element with the second most abundant content in algae, has strong reducibility, can be used as an enzyme activator to participate in multiple enzymatic reactions of human body, and can promote bone formation, regulate the excitability of neuromuscular and protect gastrointestinal tract and hormone functions; in addition, metal magnesium ions can be used as an activator, and free hydroxyl groups of the polysaccharide are activated to carry out coordination reaction, so that the free hydroxyl groups can influence protein molecule rearrangement, aggregation and crosslinking to form a stable three-dimensional structure, and the stability of a composite system is improved. Compared with the single algal polysaccharide compound, the magnesium ion-algal compound polysaccharide compound system is constructed, so that the biological activities of polysaccharide and metal ions can be well reserved, the stability of the compound system can be effectively improved, the water retention is enhanced, the quality degradation of frozen shelled shrimps is protected, and the shelf life of the shelled shrimps is prolonged.
In addition, the invention enhances the water retention and oil absorption, gel property, emulsifying property and the like of the protein by mixing the high-moisture soybean tissue protein and the soybean protein isolate, and can improve the product quality, flavor and taste and effectively improve the product quality especially when the invention is applied to minced fillet products.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims (8)

1. A processing method for improving the nutrition quality of hamburger shrimp steaks is characterized by comprising the following steps:
1) Thawing the fat pork, the chicken breast meat and the minced fillet, and mincing the fat pork, the chicken breast meat after thawing;
2) Mixing and feeding the soybean protein isolate, the wheat gluten and the potato starch, and preparing high-moisture soybean tissue protein by a modularized double-screw extruder;
3) Combining the algae complex polysaccharide solution with MgCl 2 Mixing the solutions, collecting the liquid, filling the liquid into a dialysis bag for running water dialysis, collecting the solution in the dialysis bag, and freeze-drying to obtain magnesium ion-algae compound polysaccharide powder;
4) Thawing shelled shrimps until ice crystals are free, soaking in a soaking solution, intermittently stirring in the soaking process, standing for pickling after stirring for a preset period of time, and draining for later use after pickling is finished;
5) Adding chicken breast, minced fillet, pig fat, high-moisture soybean tissue protein and soybean protein isolate into a chopper for chopping at a high speed, then adding magnesium ion-algae compound polysaccharide powder, chopping at a low speed, adding salt and ice water for continuous chopping after the slurry is sticky, adding a seasoning packet and egg white for chopping uniformly after the slurry is non-granular, fine and glossy, then adding ice water for chopping uniformly, then adding corn flour and potato powder under the chopping at the low speed, regulating the chopping to a high speed after the chopping is not splashed, and chopping uniformly to obtain fish paste for later use;
6) Standing and pickling the fish paste prepared in the step 5);
7) Adding magnesium ion-algae compound polysaccharide powder into the pickled shrimp meat obtained in the step 4), uniformly stirring, and then adding fish paste and shrimp meat mixed with the magnesium ion-algae compound polysaccharide powder into a hamburger shrimp chop mould;
8) Quick-freezing the semi-finished product formed by the die;
9) Demoulding the quick-frozen semi-finished product, then heating to the surface of the semi-finished product until no frost exists, scattering magnesium ion-algae compound polysaccharide powder into the semi-finished product, shaking and uniformly stirring;
10 Putting ice water into a beating machine, adding soy protein isolate, beating until no particles exist, and sizing the semi-finished product prepared in the step 9);
11 The semi-finished product after sizing is subjected to bran feeding, and then the product is quick-frozen;
in the step 2), the mass ratio of the soy protein isolate, the wheat gluten and the potato starch is 7:2:1, naturally air-drying the raw materials processed by a double-screw extruder to obtain high-moisture soybean tissue protein, wherein the moisture content is more than 40%;
the process setting of the modularized double-screw extruder is specifically as follows: injecting water into the feeding area by 30-40%, and controlling the temperature to be 90-100 ℃; injecting water into the heating area by 40-50%, and controlling the temperature to 120-140 ℃; injecting water into the molding area by 50-60%, and controlling the temperature to 140-160 ℃; injecting water into the cooling area by 20-30%, and controlling the temperature to be 70-80 ℃;
step 3) algae complex polysaccharide solution and MgCl 2 The volume ratio of the solution is 2:1, a step of;
MgCl 2 the concentration of the solution is 5g/L, and the algae compound polysaccharide is dissolvedThe concentration of the liquid is 20g/L; mixing the mixed solution with ultrasonic wave-microwave 300W at 40deg.C for 10-15min, collecting the liquid, and dialyzing with running water in dialysis bag with molecular weight cut-off of 3500-4000Da for 48-72h;
the preparation method of the algae compound polysaccharide solution comprises the following steps:
extracting carrageenan and algin from Eucheuma Gelatinosum and herba Zosterae Marinae respectively by ultrasonic-microwave assisted water extraction method, lyophilizing, pulverizing, and sieving;
the preparation method comprises the following steps of: algin = 4:6 is dissolved in pure water to prepare the algae compound polysaccharide solution with the concentration of 20 g/L.
2. The processing method for improving the nutritional quality of hamburger shrimp chops according to claim 1, wherein in the step 1), meat is minced by a meat grinder after the fat meat of the pigs is thawed, and the pore diameter of a pore plate is 4-6mm; after the chicken breast meat is thawed, a meat grinder is used for grinding the chicken breast meat, and the pore diameter of the pore plate is 6-8mm; the surimi is naturally thawed, and the surimi can be poked into 2-3cm by fingers after being thawed to the surface.
3. The processing method for improving the nutritional quality of the hamburger shrimp chops according to claim 1, wherein in the step 4), the shelled shrimps are placed in a bubble pool for thawing, the water temperature of the thawing pool is controlled to be 5-10 ℃, the shelled shrimps are thawed until the shelled shrimps are free of ice crystals, and the temperature of the shelled shrimps is 0-6 ℃; the soaking solution is prepared from shrimp meat, ice water, salt and magnesium ion-algae compound polysaccharide powder according to the mass ratio of 100:95:2:3, configuring; the intermittent stirring is specifically as follows: stirring for 7min, stopping for 3min, and circulating in this way, wherein the stirring time is 2-4h; standing and curing at 0-12 ℃ for a period of time not exceeding 6h, weighing after draining, and ending soaking after controlling the total weight of each 8 shrimps at 26.5-28.5g, and draining for later use.
4. The processing method for improving the nutritional quality of hamburger shrimp chops of claim 1, wherein step 5) specifically comprises the following steps:
5.1 Chicken breast, minced fillet, pig fat, high-moisture soybean tissue protein and soybean protein isolate according to the mass ratio of 2:1:0.5:4:1 adding a chopper mixer, stirring at 4000-5000rpm for 2-5min, adding 1-2 parts by weight of magnesium ion-algae compound polysaccharide powder, chopping at 1000-2000rpm for 1-2min until the slurry is sticky;
5.2 Adding 0.1-0.2 weight parts of salt and 15-30 weight parts of ice water, and chopping at 4000-5000rpm until the slurry is particle-free, fine and glossy;
5.3 Adding 2-3 parts by weight of egg white and a seasoning packet after the slurry is fine, and chopping until uniform;
5.4 Adding 5-10 parts by weight of ice water, and chopping until uniform;
5.5 2 parts by weight of corn flour and 2 parts by weight of potato powder are added into the chopper mixer at 1000-1500rpm, the chopper mixer is regulated to 3000-4000rpm after chopping and mixing are not splashed, the chopper mixer is chopped to be even, the pulp temperature is controlled below 10 ℃, and the chopper mixer is taken out of the kettle for standby;
the seasoning packet comprises white granulated sugar, edible salt, monosodium glutamate, sesame oil, ethyl maltol, a compound stabilizer and edible essence.
5. The processing method for improving the nutritional quality of hamburger shrimp chops of claim 1, wherein in step 6), the fish paste prepared in step 5) is kept stand at 0-5 ℃ for curing 2-4h.
6. The processing method for improving the nutritional quality of hamburger shrimp chops according to claim 1, wherein the magnesium ion-algae composite polysaccharide powder in the step 7) is added in an amount of 3.2-3.5% of the weight of the shrimp meat;
in the molding process of the fish paste and the shelled shrimp, firstly scraping the fish paste into a mold by using a scraping plate, then placing the shelled shrimp, and then scraping a fish paste smearing disc by using the scraping plate, so that the paste is leveled with the mold at the same height, and no hollow or shelled shrimp is required to be removed;
the mass of the shelled shrimp is 28+/-1 g.
7. The processing method for improving the nutritional quality of the hamburger shrimp chops according to claim 1, wherein in the step 8), the semi-finished product formed by a mould is quick-frozen for 40-50min at the temperature below minus 30 ℃;
and (3) sprinkling 0.5-1 weight part of magnesium ion-algae compound polysaccharide powder in the step 9).
8. The processing method for improving the nutritional quality of hamburger shrimp chops of claim 1, wherein the mass ratio of the soy protein isolate to the ice water in step 10) is 1:5, a step of; the temperature of the slurry is controlled to be 4-10 ℃;
the bread crumbs used in the step 11) are 8mm fresh white crumbs, and the single weight of the products after the bran is added is 72-76g; quick-freezing the bran-coated product below-30deg.C for 40-50min.
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