CN116898068A - Fishy smell-removed freshwater fish sausage and preparation method thereof - Google Patents
Fishy smell-removed freshwater fish sausage and preparation method thereof Download PDFInfo
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- CN116898068A CN116898068A CN202310888395.2A CN202310888395A CN116898068A CN 116898068 A CN116898068 A CN 116898068A CN 202310888395 A CN202310888395 A CN 202310888395A CN 116898068 A CN116898068 A CN 116898068A
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- chopping
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- freshwater fish
- fishy smell
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- 239000013505 freshwater Substances 0.000 title claims abstract description 50
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 49
- 235000013580 sausages Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 31
- 150000001875 compounds Chemical class 0.000 claims abstract description 26
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 17
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 16
- 239000005457 ice water Substances 0.000 claims abstract description 16
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 16
- 239000010452 phosphate Substances 0.000 claims abstract description 16
- 241000195493 Cryptophyta Species 0.000 claims abstract description 14
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 33
- 235000019198 oils Nutrition 0.000 claims description 33
- 239000000843 powder Substances 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 22
- 239000002562 thickening agent Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 12
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 10
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 10
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 10
- 239000008158 vegetable oil Substances 0.000 claims description 10
- 235000008939 whole milk Nutrition 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 7
- 235000018102 proteins Nutrition 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 230000005856 abnormality Effects 0.000 claims description 5
- 239000001068 allium cepa oil Substances 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 229940095672 calcium sulfate Drugs 0.000 claims description 5
- 235000011132 calcium sulphate Nutrition 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000010649 ginger oil Substances 0.000 claims description 5
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- 238000011002 quantification Methods 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims description 2
- 241001275898 Mylopharyngodon piceus Species 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 238000005429 filling process Methods 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
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- 241000269319 Squalius cephalus Species 0.000 description 5
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- 238000004332 deodorization Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000010419 fine particle Substances 0.000 description 3
- 229940071440 soy protein isolate Drugs 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
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- 235000008397 ginger Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 238000011978 dissolution method Methods 0.000 description 1
- 238000012851 eutrophication Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000003911 water pollution Methods 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a fishy smell-removed freshwater fish sausage and a preparation method thereof, wherein the fishy smell-removed freshwater fish sausage is prepared from the following raw materials in parts by weight: 65% -85% of freshwater minced fillet, 2% -3.5% of emulsified fat, 0.5% -1.5% of salt, 0.1% -0.5% of phosphate, 0.3% -1.2% of soybean protein, 0.5% -4.5% of starch, 1.5% -5% of powdery auxiliary materials, 0.2% -3% of compound spice oil, 0.1% -0.5% of DHA algae oil and 5% -25% of ice water. The preparation method comprises chopping, filling and sterilizing. The preparation method provided by the invention not only effectively reduces the earthy taste of the freshwater minced fillet, but also does not influence the flavor of the finished fish sausage; meanwhile, the whiteness and palatability of the product are comprehensively improved, the color and luster of the finished fish sausage are white, the flavor is attractive, and the nutrition and health care functions of the freshwater fish sausage are greatly improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a freshwater fish sausage capable of removing fishy smell and a preparation method thereof.
Background
Freshwater fish is a food resource rich in high-quality protein, unsaturated fatty acid beneficial to human body and essential trace elements. The minced fillet product prepared by the method has the characteristics of low fat content, high nutritive value and the like, and can meet the requirements of different consumers. However, compared with sea water fishes, the fresh water fishes often have unpleasant earthy smell due to the special living water areas, especially in the present day of water pollution and eutrophication, the fresh water surimi products have different degrees of earthy smell pollution, which greatly reduces the quality of the fresh water surimi products and is unfavorable for product sales.
At present, a plurality of deodorization means are applied to freshwater fish products, including embedding method, adsorption method, covering method, extraction method, microcapsule method, irradiation method, acid-base treatment and the like. However, these methods have certain limitations and disadvantages in the deodorization treatment of fresh water fish intestines. For example, the embedding method, the extraction method, the microcapsule method and the irradiation method are mainly applicable to the deodorization of fish juice and fish oil liquid products; the salt dissolution method and the acid-base treatment require soaking treatment of fish raw materials, which is time-consuming and labor-consuming; the adsorption method has obvious effect but great loss of fish protein. The masking method utilizes the peculiar flavors of the spice substances or certain flavor-developing substances to mask the undesirable peculiar smell, mainly relies on the masking effect of the spice substances, has the advantages of low cost and simple operation, but has no remarkable effect in the deodorization application of the freshwater fish intestines, mainly because the freshwater fish intestines have higher requirements on the color and flavor of the product, the common masking spice often has obvious color, the whiteness of the product can be influenced when the common masking spice is added into the freshwater fish intestines, even if the common masking spice is prepared into liquid spice, the liquid spice has deeper color, and the flavor of the spice is more stimulated, so that the coordination of the flavor of the freshwater fish intestines is easily damaged.
Disclosure of Invention
The invention aims to provide a freshwater fish sausage capable of removing fishy smell and a manufacturing method thereof.
In order to achieve the above purpose, the present invention provides the following technical solutions:
the fishy smell-removed freshwater fish sausage is prepared from the following raw materials in parts by weight: 65% -85% of freshwater minced fillet, 2% -3.5% of emulsified fat, 0.5% -1.5% of salt, 0.1% -0.5% of phosphate, 0.3% -1.2% of soybean protein, 0.5% -4.5% of starch, 1.5% -5% of powdery auxiliary materials, 0.2% -3% of compound spice oil, 0.1% -0.5% of DHA algae oil and 5% -25% of ice water.
Wherein the emulsified fat comprises vegetable oil and a commercially available compound thickener; the thickener comprises sodium alginate, calcium sulfate, sodium pyrophosphate, carrageenan and maltodextrin;
the phosphate is at least one of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate.
The freshwater minced fillet is at least one of silver carp minced fillet, grass carp minced fillet and black carp minced fillet.
The soybean protein is at least one of soybean isolated protein and soybean concentrated protein; the starch is at least one of corn starch, potato starch and tapioca modified starch.
The powdery auxiliary materials comprise at least one of full-fat milk powder, sugar, onion powder, white pepper powder, glutamine transaminase, water-soluble thirteen spices powder and potassium sorbate.
The compound spice oil is at least one of ginger oil and onion oil.
The manufacturing method of the freshwater fish sausage for removing fishy smell comprises chopping, filling and sterilizing; the chopping process comprises the following steps:
(1) Cutting and mixing: adding vegetable oil and thickener, chopping at low speed (500-1500 rpm/min), chopping at high speed (3000-5000 rpm/min), and taking out from the pot for 2-6 min, wherein the emulsified fat is required to be white, fine and smooth and shiny, and the temperature of the taken out from the pot is not more than 18 ℃;
(2) Cutting and mixing in two sections: adding fresh water minced fillet into a chopping pot, adding salt and phosphate, chopping for 2-10 minutes, adding emulsified fat, continuously chopping for 1-5 minutes, and adding about 60% ice water in the chopping process to control the temperature;
(3) Three-section chopping: the soybean protein, the starch, the powdery auxiliary materials, the compound spice oil, the DHA algae oil and the rest ice water are added in sequence, the total chopping and mixing time is 2-8 minutes, and the temperature of the discharged rice is less than or equal to 18 ℃.
Wherein the cutter speed of the chopping pot is 500-5000 rpm/min;
wherein, the filling process ensures that the sealing edge is good in heat sealing, the aluminum buckle molding is free from abnormality, the sausage body is uniform in thickness and accurate in quantification.
Wherein, the sterilization process includes: maintaining at 40-60deg.C for 25-40 min, maintaining at 110-121deg.C for 5-20 min, and cooling with cold water circulation for 5 min.
Compared with the prior art, the invention has the beneficial effects that:
the manufacturing method of the freshwater fish sausage for removing fishy smell selects the decolorized and extracted onion and ginger spice oil to be mixed and compounded in a proper proportion, and the onion and ginger spice oil is added in the meat stuffing chopping process; and full-fat milk powder and DHA algae oil are added. The preparation method provided by the invention not only effectively reduces the earthy smell of the freshwater minced fillet, but also does not influence the flavor of the finished fish sausage; meanwhile, the whiteness and palatability of the product are comprehensively improved, the color and luster of the finished fish sausage are white, the flavor is attractive, and the nutrition and health care functions of the freshwater fish sausage are greatly improved.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only 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.
Example 1
The fishy smell-removed freshwater fish sausage is prepared from the following raw materials in parts by weight: 80% of class 2A chub surimi, 2.85% of emulsified fat, 0.82% of salt, 0.27% of phosphate, 0.45% of soy protein, 2.23% of starch, 2.67% of powdery auxiliary materials, 0.29% of compound spice oil, 0.16% of DHA algae oil and 10.26% of ice water.
The emulsified fat comprises: 2.68% vegetable oil and 0.17% commercial compound thickener (produced by Taixing east san Biotech Co., ltd.), wherein the main components of the compound thickener comprise sodium alginate, calcium sulfate, sodium pyrophosphate, carrageenan and maltodextrin.
The phosphate comprises: 0.27% sodium pyrophosphate.
The soybean protein comprises: 0.45% soy protein isolate.
The starch comprises: 2.23% potato starch.
The powdery auxiliary materials comprise: 0.45% sugar, 0.11% onion powder, 0.15% white pepper powder, 1.69% whole milk powder, 0.18% glutamine transaminase, 0.02% water-soluble thirteen spices powder, 0.07% potassium sorbate.
The formulated perfume oil comprises: 0.09% ginger oil and 0.20% onion oil.
The preparation method of the freshwater fish sausage comprises the following operation steps:
(1) Cutting and mixing: adding vegetable oil and a compound thickener, chopping at a low speed (rotating speed of 500-1500 rpm/min), and then chopping at a high speed (rotating speed of not less than 3900 rpm/min) for 3-4 minutes, discharging from the pot, wherein the emulsified fat is required to be white, fine and smooth and shiny in color, and the discharging temperature is not more than 15 ℃.
(2) Cutting and mixing in two sections: putting the class-2A chub paste into a chopping pot, chopping into uniform and fine particles, adding salt and phosphate, chopping at a high speed (the rotating speed is more than or equal to 3900 rpm/min) for 3-4 minutes, adding emulsified fat, continuously chopping for 2-3 minutes, and adding about 60% ice water in the chopping process to control the temperature.
(3) Three-section chopping: adding soybean protein isolate and residual ice water, chopping at high speed (the rotating speed is more than or equal to 3900 rpm/min) for 3-4 minutes, sequentially adding DHA algae oil, compound spice oil, powdery auxiliary materials and starch, chopping, and discharging the mixture to a pot temperature of less than or equal to 15 ℃.
(4) And (3) filling: the sealing edge is good in heat sealing, the aluminum buckle is formed without abnormality, the thickness of the sausage body is uniform, and the quantification is accurate.
(5) Sterilizing: maintaining at 45deg.C for 30 min, maintaining at 18deg.C for 6 min, and cooling with cold water circulation for 5 min.
Example 2
The fishy smell-removed freshwater fish sausage is prepared from the following raw materials in parts by weight: 80% of class 2A chub surimi, 2.85% of emulsified fat, 0.82% of salt, 0.27% of phosphate, 0.45% of soy protein, 2.23% of starch, 2.67% of powdery auxiliary materials, 0.29% of compound spice oil, 0.16% of DHA algae oil and 10.26% of ice water.
The emulsified fat comprises: 2.68% vegetable oil and 0.17% commercial compound thickener (produced by Taixing east san Biotech Co., ltd.), wherein the main components of the compound thickener comprise sodium alginate, calcium sulfate, sodium pyrophosphate, carrageenan and maltodextrin.
The phosphate comprises: 0.27% sodium pyrophosphate.
The soybean protein comprises: 0.23% soy protein isolate and 0.22% soy protein concentrate.
The starch comprises: 1.13% potato starch and 1.1% corn starch.
The powdery auxiliary materials comprise: 0.45% sugar, 0.11% onion powder, 0.15% white pepper powder, 1.69% whole milk powder, 0.18% glutamine transaminase, 0.02% water-soluble thirteen spices powder, 0.07% potassium sorbate.
The formulated perfume oil comprises: 0.09% ginger oil and 0.20% onion oil.
The preparation method of the freshwater fish sausage comprises the following operation steps:
(1) Cutting and mixing: vegetable oil and a compound thickener are added, after being chopped and stirred uniformly at a low speed (500-1500 rpm/min), the mixture is chopped and stirred at a high speed (the rotating speed is more than or equal to 3900 rpm/min) for 3-4 minutes and discharged from a pot, and the emulsified fat is required to be white, fine and smooth and shiny in color, and the discharge temperature is less than or equal to 15 ℃.
(2) Cutting and mixing in two sections: putting the class-2A chub paste into a chopping pot, chopping into uniform and fine particles, adding salt and phosphate, chopping at a high speed (the rotating speed is more than or equal to 3900 rpm/min) for 3-4 minutes, adding emulsified fat, continuously chopping for 2-3 minutes, and adding about 60% ice water in the chopping process to control the temperature.
(3) Three-section chopping: adding soybean protein isolate, soybean protein concentrate and residual ice water, high-speed chopping (rotating speed is more than or equal to 3900 rpm/min) for 3-4 minutes, sequentially adding DHA algae oil, compound spice oil, powdery auxiliary materials and starch, chopping, and discharging the mixture to a pot temperature of less than or equal to 15 ℃.
(4) And (3) filling: the sealing edge is good in heat sealing, the aluminum buckle is formed without abnormality, the thickness of the sausage body is uniform, and the quantification is accurate.
(5) Sterilizing: maintaining at 45deg.C for 30 min, maintaining at 18deg.C for 6 min, and cooling with cold water circulation for 5 min.
Example 3
The fishy smell-removed freshwater fish sausage is prepared from the following raw materials in parts by weight: 80% of class 2A chub surimi, 2.85% of emulsified fat, 0.82% of salt, 0.27% of phosphate, 0.45% of soy protein, 2.23% of starch, 2.67% of powdery auxiliary materials, 0.29% of compound spice oil, 0.16% of DHA algae oil and 10.26% of ice water.
The emulsified fat comprises: 2.68% vegetable oil and 0.17% commercial compound thickener (produced by Taixing east san Biotech Co., ltd.), wherein the main components of the compound thickener comprise sodium alginate, calcium sulfate, sodium pyrophosphate, carrageenan and maltodextrin.
The phosphate comprises: 0.27% sodium pyrophosphate.
The soybean protein comprises: 0.45% soy protein isolate.
The starch comprises: 2.23% potato starch.
The powdery auxiliary materials comprise: 0.45% sugar, 0.21% onion powder, 0.25% white pepper powder, 1.41% whole milk powder, 0.18% glutamine transaminase, 0.10% water-soluble thirteen spices powder, 0.07% potassium sorbate.
The formulated perfume oil comprises: 0.09% ginger oil and 0.20% onion oil.
The preparation method of the freshwater fish sausage comprises the following operation steps:
(1) Cutting and mixing: vegetable oil and a compound thickener are added, after being chopped and stirred uniformly at a low speed (500-1500 rpm/min), the mixture is chopped and stirred at a high speed (the rotating speed is more than or equal to 3900 rpm/min) for 3-4 minutes and discharged from a pot, and the emulsified fat is required to be white, fine and smooth and shiny in color, and the discharge temperature is less than or equal to 15 ℃.
(2) Cutting and mixing in two sections: 2A silver carp minced fillet is put into a chopping pot, chopped into uniform fine particles, added with salt and phosphate, chopped at a high speed (the rotating speed is more than or equal to 3900 rpm/min) for 3-4 minutes, added with emulsified fat, chopped continuously for 2-3 minutes, and added with about 60% ice water in the chopping process for controlling the temperature.
(3) Three-section chopping: adding soybean protein isolate and residual ice water, chopping at high speed (the rotating speed is more than or equal to 3900 rpm/min) for 3-4 minutes, sequentially adding DHA algae oil, compound spice oil, powdery auxiliary materials and starch, chopping, and discharging the mixture to a pot temperature of less than or equal to 15 ℃.
(4) And (3) filling: the sealing edge is good in heat sealing, the aluminum buckle is formed without abnormality, the thickness of the sausage body is uniform, and the quantification is accurate.
(5) Sterilizing: maintaining at 45deg.C for 30 min, maintaining at 18deg.C for 6 min, and cooling with cold water circulation for 5 min.
To highlight the beneficial effects of the present invention, the following comparative experiments are exemplified.
Comparative example 1
The difference between this comparative example and example 1 is that: the raw materials omitted the compounding perfume oil, all other things being equal to example 1.
Comparative example 2
The difference between this comparative example and example 1 is that: the whole milk powder was omitted from the raw material, and the other components were the same as in example 1.
Comparative example 3
The difference between this comparative example and example 1 is that: DHA algae oil is omitted from raw materials, and the other components are the same as those in the embodiment 1.
The fish intestines prepared in examples 1-3 and comparative examples 1-3 were subjected to experimental comparison. The relevant experiments were as follows:
(1) The test method comprises the following steps: the fish intestines prepared in examples 1-3 and comparative examples 1-3 were selected, and the hardness, elasticity and gel strength of the fish intestines were measured using a ta.xt Plus texture analyzer, and each sample was repeatedly measured 3 times, and the average value was taken, and the experimental results were shown in the following table.
TABLE 1 freshwater fish intestinal texture detection results
| Sample of | Hardness (N) | Elasticity of | Gel strength (g cm) |
| Example 1 | 3.47 | 0.93 | 4690 |
| Example 2 | 3.01 | 0.83 | 4578 |
| Example 3 | 3.45 | 0.93 | 4687 |
| Comparative example 1 | 3.48 | 0.9 | 4708 |
| Comparative example 2 | 3.98 | 0.88 | 4642 |
| Comparative example 3 | 3.35 | 0.94 | 4675 |
As can be seen from table 1: the hardness, elasticity and gel strength of example 1 are not much different from example 3, but are significantly higher than example 2, and it is known that adjusting the composition of starch and protein has a greater effect on the product structure. The hardness and gel strength of example 1 are not much different from those of comparative examples 1 and 3, and the addition of powdered milk contributes to elasticity and gel strength.
(2) The test method comprises the following steps: the intestines prepared in examples 1 to 3 and comparative examples 1 to 3 of the present invention were measured using a KONICA MINOLTA CR-400 portable color difference meter, each sample was repeatedly measured 3 times, and an average value was taken, and the experimental results were as follows.
TABLE 2 detection results of color difference and whiteness of freshwater fish intestines
| Sample of | L (brightness) | A (Red/green) | B (yellow/blue) | Whiteness degree |
| Example 1 | 70.89 | -1.12 | 8.77 | 69.58 |
| Example 2 | 67.36 | -1.13 | 8.99 | 67.76 |
| Example 3 | 69.11 | -1.15 | 8.56 | 68.94 |
| Comparative example 1 | 69.77 | -1.01 | 8.67 | 68.54 |
| Comparative example 2 | 66.33 | -1.09 | 8.33 | 65.30 |
| Comparative example 3 | 70.56 | -1.11 | 8.59 | 69.31 |
As can be seen from table 2: the brightness and whiteness of example 1 are superior to those of examples 2 and 3 and comparative examples 1 to 3, and especially the addition of full-fat milk powder, the brightness and whiteness of the product are improved remarkably. The whiteness and brightness of the product are also adversely affected by adjusting the proportion of starch and protein. The compound spice oil and DHA algae oil have light color and low addition amount, and do not have adverse effect on the whiteness of the product after being added.
(3) The test method comprises the following steps: the sensory panel consisted of 10 professionals, 5 men, 5 women, ages 25-40, 2 of which had more than 10 years of development experience, and the remaining 8 were trained for evaluation. The sensory evaluation of the fish intestines is shown in Table 3, and the specific sensory evaluation results are shown in Table 4.
TABLE 3 freshwater fish intestine sensory evaluation chart
TABLE 4 results of freshwater fish intestinal sensory evaluation
As can be seen from Table 4, the sensory evaluation of example 1 gave the highest total score. The color, aroma and flavor evaluations of example 1 were all superior to examples 2, 3 and comparative examples 1-3, with slightly lower mouth feel scores than comparative examples 2 and 3. Increasing the spice proportion (example 3) has a greater impact on the fish-sausage flavor; the addition of the compound spice oil can effectively remove fishy smell, and the flavor and aroma of the product are obviously improved.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A freshwater fish sausage for removing fishy smell, which is characterized in that: the material is prepared from the following raw materials in parts by weight: 65% -85% of freshwater minced fillet, 2% -3.5% of emulsified fat, 0.5% -1.5% of salt, 0.1% -0.5% of phosphate, 0.3% -1.2% of soybean protein, 0.5% -4.5% of starch, 1.5% -5% of powdery auxiliary materials, 0.2% -3% of compound spice oil, 0.1% -0.5% of DHA algae oil and 5% -25% of ice water.
2. The fishy smell removed freshwater fish sausage of claim 1, wherein: the emulsified fat comprises vegetable oil and a commercially available compound thickener; the thickener comprises sodium alginate, calcium sulfate, sodium pyrophosphate, carrageenan and maltodextrin;
the phosphate is at least one of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate.
3. The fishy smell removed freshwater fish sausage of claim 1, wherein: the freshwater minced fillet is at least one of silver carp minced fillet, grass carp minced fillet and black carp minced fillet.
4. The fishy smell removed freshwater fish sausage of claim 1, wherein: the soybean protein is at least one of soybean isolated protein and soybean concentrated protein.
5. The fishy smell removed freshwater fish sausage of claim 1, wherein: the starch is at least one of corn starch, potato starch and tapioca modified starch.
6. The fishy smell removed freshwater fish sausage of claim 1, wherein: the powdery auxiliary materials comprise at least one of full-fat milk powder, sugar, onion powder, white pepper powder, glutamine transaminase, water-soluble thirteen spices powder and potassium sorbate.
7. The fishy smell removed freshwater fish sausage of claim 1, wherein: the compound spice oil is at least one of ginger oil and onion oil.
8. The method for producing the deodorized freshwater fish sausage according to any one of claims 1-7, characterized in that: comprises the steps of chopping, filling and sterilizing; the chopping process comprises the following steps:
(1) Cutting and mixing: adding vegetable oil and thickener, chopping at low speed of 500-1500rpm/min, chopping at high speed of 3000-5000rpm/min, and discharging from the pot for 2-6 min, wherein the emulsified fat is required to be white, fine and smooth and shiny, and the discharging temperature is not more than 18deg.C;
(2) Cutting and mixing in two sections: adding fresh water minced fillet into a chopping pot, adding salt and phosphate, chopping for 2-10 minutes, adding emulsified fat, continuously chopping for 1-5 minutes, and adding 60% ice water in the chopping process for temperature control;
(3) Three-section chopping: the soybean protein, the starch, the powdery auxiliary materials, the compound spice oil, the DHA algae oil and the rest ice water are added in sequence, the total chopping and mixing time is 2-8 minutes, and the temperature of the discharged rice is less than or equal to 18 ℃.
9. The method for producing the fishy smell removed freshwater fish sausage according to claim 8, wherein: the filling process ensures good sealing and heat sealing, the aluminum buckle molding is free from abnormality, the sausage body is uniform in thickness and accurate in quantification.
10. The method for producing the fishy smell removed freshwater fish sausage according to claim 8, wherein: the sterilization process comprises the following steps: maintaining at 40-60deg.C for 25-40 min, maintaining at 110-121deg.C for 5-20 min, and cooling with cold water circulation for 5 min.
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