WO2023045260A1 - 一种金鲳鱼肉制品及其制备方法 - Google Patents

一种金鲳鱼肉制品及其制备方法 Download PDF

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WO2023045260A1
WO2023045260A1 PCT/CN2022/078711 CN2022078711W WO2023045260A1 WO 2023045260 A1 WO2023045260 A1 WO 2023045260A1 CN 2022078711 W CN2022078711 W CN 2022078711W WO 2023045260 A1 WO2023045260 A1 WO 2023045260A1
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parts
meat
golden pomfret
fish
preparation
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PCT/CN2022/078711
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English (en)
French (fr)
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胡亚芹
胡玲萍
胡之恒
裴志胜
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海南热带海洋学院
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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
    • A23L17/10—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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish
    • Y02A40/818—Alternative feeds for fish, e.g. in aquacultures

Definitions

  • the invention belongs to the technical field of food processing, and in particular relates to a golden pomfret meat product and a preparation method thereof.
  • Golden pomfret is a kind of high-protein and low-fat marine fish, rich in DHA, EPA and other unsaturated fatty acids, vitamins and minerals. At present, the amount of breeding is relatively large, but in addition to fresh sales and frozen supply, the deep processing of golden pomfret is very lacking. At the same time, because of its flat body, the internal organs are concentrated in the lower abdomen, the fish bones in the middle are relatively large, and the meat is easy to loosen, so there are many problems in processing. Thereby, be badly in need of developing the novel product of golden pomfret by novel processing method.
  • the purpose of the present invention is to provide a golden pomfret meat product and its preparation method.
  • the golden pomfret meat product provided by the present invention not only disperses the fish meat particles evenly, but also has a soft and delicate taste, rich nutrition and delicious taste, and is more suitable for children, the elderly and others to swallow. Difficult and other groups eat, and can realize the full utilization of golden pomfret resources.
  • the present invention provides the following technical solutions:
  • the invention provides a golden pomfret meat product, which comprises the following components in parts by weight: 80-200 parts of golden pomfret meat, 10-20 parts of egg white powder, 8-15 parts of whey protein powder, and 8-15 parts of soybean protein powder 10-15 parts of vegetable oil, 3-10 parts of starch, 2-5 parts of edible salt and 0.2-1 part of sodium glutamate.
  • the golden pomfret meat product includes the following components in parts by weight: 100 parts of golden pomfret meat, 15 parts of egg white powder, 10 parts of whey protein powder, 10 parts of soybean protein powder, 10 parts of vegetable oil, 5 parts of starch, 2 parts of edible salt and 0.5 parts of sodium glutamate.
  • the vegetable oil includes one or more of rapeseed oil, sunflower oil and olive oil.
  • the present invention also provides the preparation method of above-mentioned gold pomfret meat product, comprises the following steps:
  • the golden pomfret meat is matured sequentially, crushed for the first time, mixed with edible salt, and crushed for the second time to obtain fish pulp;
  • the fish pulp is mixed with egg white powder, whey protein powder, soybean protein powder, starch and sodium glutamate, and then mixed with vegetable oil to obtain golden pomfret meat products.
  • the second pulverization includes crushing or strong stirring before grinding, the time of crushing or strong stirring is 3-8 minutes; the particle size of the fish pulp obtained after the grinding is ⁇ 60 mesh; Before grinding, it also includes mixing crushed fish meat with 100-200 parts of water.
  • the first crushing method includes chopping or beating; the time for chopping or beating is 5-10 minutes.
  • the temperatures of crushing or vigorous stirring in the first crushing and the second crushing are independently 4-10°C.
  • the washing of the golden pomfret is also included, and the mass ratio of the golden pomfret meat to water is 1:(3-15) during the cleaning process.
  • the number of cleanings is 2-3 times, and each cleaning time is 8-15 minutes.
  • the aging method includes steaming; the steaming time is 10-20 minutes, and the steaming temperature is 90-100°C.
  • the invention provides a golden pomfret meat product, which comprises the following components in parts by weight: 80-200 parts of golden pomfret meat, 10-20 parts of egg white powder, 8-15 parts of whey protein powder, and 8-15 parts of soybean protein powder 10-15 parts of vegetable oil, 3-10 parts of starch, 2-5 parts of edible salt and 0.2-1 part of sodium glutamate.
  • the golden pomfret meat product provided by the invention is prepared by using golden pomfret meat as the main raw material, adding egg white powder, whey protein powder, soybean protein powder, vegetable oil, starch, edible salt, sodium glutamate and water. Among them, egg white powder, whey protein powder, and soybean protein powder are rich in protein.
  • the protein contained in them is not only used to supplement the protein in fish products, but also can be used as a macromolecular emulsifier to assist emulsifiers to maintain the quality of fish products. Sustained and stable effect; at the same time, under the compound ratio of egg white powder, whey protein powder and soybean protein powder of the present application, the taste of fish meat products can be improved.
  • the present invention crushes the muscle fibers in the fish meat and adds an appropriate amount of vegetable oil, so that the fish meat is emulsified under the action of oil, and then the fish meat particles are evenly dispersed to obtain a soft and delicate taste, which is more suitable for children, the elderly and other people who have difficulty swallowing.
  • the golden pomfret meat product provided by the present application is rich in nutrition and delicious, and can realize full utilization of golden pomfret resources.
  • the results of the examples show that the golden pomfret meat product provided by the present invention is smooth and fine, pale pink in color, without flocculation or agglomeration, and has the fresh and fragrant fish flavor of golden pomfret.
  • Fig. 1 is the cumulative distribution table of the fish meat particle size in each particle size range in the gold pomfret meat product of embodiment 1, wherein the abscissa is the particle size, and the ordinate is the cumulative proportion;
  • Fig. 2 is the sample figure before the autoclaving of gold pomfret meat product in embodiment 1;
  • Fig. 3 is the sample picture after autoclaving of golden pomfret meat product in embodiment 1.
  • the invention provides a golden pomfret meat product, which comprises the following components in parts by weight: 80-200 parts of golden pomfret meat, 10-20 parts of egg white powder, 8-15 parts of whey protein powder, and 8-15 parts of soybean protein powder 10-15 parts of vegetable oil, 3-10 parts of starch, 2-5 parts of edible salt and 0.2-1 part of sodium glutamate.
  • the present invention has no special requirements on the source of each component, and conventional commercially available products can be used.
  • the golden pomfret meat product provided by the present invention comprises 80-200 parts of golden pomfret meat, preferably 80-150 parts, more preferably 100 parts.
  • the golden pomfret meat is preferably golden pomfret meat removed from both sides of the fish bone, and the golden pomfret meat on both sides of the fish bone has the advantages of firm muscle texture and good taste.
  • the golden pomfret meat is rich in protein, carbohydrates, unsaturated fatty acids and other nutritional components, and has the effects of nourishing qi and blood, nourishing stomach and essence, and lowering cholesterol.
  • the golden pomfret meat product provided by the present invention includes 10-20 parts of egg white powder, preferably 12-15 parts, more preferably 15 parts.
  • egg white powder can increase the protein source of golden pomfret meat products, and the protein contained in it can also be combined with the protein contained in whey protein powder and soybean protein powder except being used to supplement the protein in fish meat products.
  • the auxiliary emulsifier maintains the continuous and stable effect of fish products.
  • the invention uses egg white powder, whey protein powder and soybean protein powder in combination to solve the problem of poor effect of conventional protein emulsified meat products and improve the stability and durability of the obtained fish meat products.
  • the golden pomfret meat product provided by the present invention includes 8-15 parts of soybean protein powder, preferably 8-12 parts, more preferably 10 parts.
  • soybean protein powder is also used as protein, which can increase the protein source of golden pomfret meat products, and together with the protein contained in egg white powder and whey protein powder, realize the emulsification of fish meat and maintain the continuous and stable effect of fish meat products .
  • the golden pomfret meat product provided by the present invention includes 8-15 parts of whey protein powder, preferably 10-12 parts, more preferably 10 parts.
  • the whey protein powder is not only used as protein to supplement the protein content of fish products, but also emulsifies with egg white powder and soybean protein powder, and assists the emulsifier to maintain the continuous and stable effect of fish products.
  • the golden pomfret meat product provided by the present invention includes 10-15 parts of vegetable oil, preferably 12-14 parts, more preferably 10 parts.
  • the vegetable oil preferably includes one or more of rapeseed oil, sunflower oil and olive oil.
  • each vegetable oil is mixed according to equal weight.
  • the vegetable oil can make fish products have a soft and smooth mouthfeel and ensure the fragrance of fish products, and compared with animal oil, the vegetable oil contains a higher proportion of unsaturated fatty acids.
  • the type and amount of the vegetable oil are more in line with the World Health Organization's "energy intake and consumption should be balanced, the total amount of fat intake should not exceed 30% of the total energy, and the intake of saturated fat should not exceed 30% of the total energy. should be less than 10% of total energy, with a recommendation to shift fat intake from saturated to unsaturated fats".
  • the golden pomfret meat product provided by the present invention includes 3-10 parts of starch, preferably 3-6 parts, more preferably 5 parts.
  • the starch has the function of stabilizing and thickening fish meat products.
  • the golden pomfret meat product provided by the present invention includes 2-5 parts of edible salt, preferably 2-2.5 parts, more preferably 2 parts.
  • the salt can promote the dissolution of the salt-soluble protein in the golden pomfret meat, and can also be used for seasoning.
  • the golden pomfret meat product provided by the present invention includes 0.2-1 part of sodium glutamate, preferably 0.4-0.8 part, more preferably 0.5 part.
  • the sodium glutamate has the effect of increasing freshness and seasoning of golden pomfret.
  • the present invention also provides a method for preparing golden pomfret meat products described in the above technical solution, comprising aging the golden pomfret meat sequentially, pulverizing for the first time, mixing with edible salt, and pulverizing for the second time to obtain fish pulp; It is mixed with egg white powder, whey protein powder, soybean protein powder, starch and sodium glutamate, and then mixed with vegetable oil to obtain golden pomfret meat products.
  • the golden pomfret meat is matured to obtain cured golden pomfret meat.
  • the aging method preferably includes steaming or boiling over water, more preferably includes steaming.
  • the steaming time is preferably 10-20 min, more preferably 15 min; the steaming temperature is preferably 90-100°C, more preferably 90°C.
  • the present invention before the golden pomfret meat is cooked, the present invention preferably further includes cleaning and cleaning the golden pomfret meat.
  • the raw material cleaning preferably includes removing internal organs and gills to obtain gold pomfret meat.
  • the present invention has no special requirements on the source of the golden pomfret, and the sources known to those skilled in the art can be used.
  • the golden pomfret meat is preferably obtained from 600-800 g of golden pomfret, and the golden pomfret preferably includes one or more pieces, more preferably one piece.
  • the 600-800g golden pomfret has large fish pieces, which is convenient to get high-quality meat from the back and abdomen, and can avoid meat with poor taste at the head and tail.
  • there is no special limitation on the cleaning method of raw materials and conventional cleaning methods in the field can be used.
  • the golden pomfret meat obtained after cleaning is preferably cleaned, and the cleaning method preferably includes rinsing.
  • the mass ratio of golden pomfret meat to water in the cleaning process is preferably 1:(3-15), more preferably 1:(3-10), and even more preferably 1:9.
  • the cleaning times preferably include 2-3 times, more preferably 2 times; each cleaning time is preferably 8-15 minutes, more preferably 10 minutes. Adopting the number of times of cleaning in the present invention can prevent excessive loss of protein in the fish meat caused by too many times of washing, and the two times of cleaning can retain more than 85% of the protein in the fish meat.
  • the washing water is preferably ice water, which can prevent oxidation of the fish during washing.
  • the washing can remove pigments and enzymes in the fish flesh.
  • gauze is preferably used to filter excess water on the surface of the pomfret meat after cleaning.
  • the gauze used for filtering water is not particularly limited in the present invention, and conventional gauze in the field can be used.
  • the cured golden pomfret meat is sequentially crushed for the first time, mixed with edible salt, and then crushed for the second time to obtain fish pulp.
  • the first crushing method preferably includes beating or beating; the time for beating or beating is preferably 3-8 minutes, more preferably 5 minutes.
  • the second pulverization preferably includes crushing or strong stirring followed by grinding, and the particle size of the fish pulp obtained after grinding is preferably ⁇ 60 mesh.
  • the present invention preferably includes mixing the crushed or vigorously stirred fish meat with water before grinding; based on the weight part of golden pomfret meat used for aging, the weight part of the water preferably includes 100 to 200 parts, more preferably Includes 150 servings.
  • the water is mainly used to assist the grinding and pulp breaking of golden pomfret meat.
  • the crushing time is preferably 2-5 minutes, more preferably 3 minutes.
  • the grinding preferably adopts a colloid mill or cooking machine, and grinds and breaks the slurry until the particle size of the fish pulp can pass through a 60-mesh sieve.
  • the function of the chopping or beating is to promote the dissolution of the salt-soluble protein. The invention not only ensures the dissolution of the salt-soluble protein, but also reduces the risk of oxidation of the fish by proper chopping and beating time.
  • the temperature during the crushing or vigorous stirring in the first crushing and the second crushing is independently preferably 4-10°C, more preferably 4-8°C, even more preferably 4°C.
  • the temperature of 4-10°C is preferably achieved by circulating ice water in the interlayer of the crushing equipment in a water bath; the temperature can reduce the oxidation of fish meat during the crushing process.
  • there is no special limitation on the types of equipment used for crushing such as chopping machines, crushing machines, powerful mixers, colloid mills or cooking machines, and conventional crushing equipment in the field can be used.
  • the invention mixes the fish pulp with egg white powder, whey protein powder, soybean protein powder, starch and sodium glutamate, and then mixes it with vegetable oil to obtain golden pomfret meat products.
  • the vegetable oil can emulsify the fish meat under the action of oil, and evenly disperse the fish meat particles, so that the fish meat product has a soft and delicate taste, which is more suitable for children, the elderly and other people who have difficulty swallowing.
  • the present invention preferably further includes canning, sealing and high-pressure steam sterilization of the fish meat product.
  • the high-pressure steam sterilization temperature is preferably 117° C.
  • the sterilization time is preferably 70 minutes.
  • the gold pomfret meat products were canned, sealed and sterilized by high pressure steam at 117°C for 70min.
  • the prepared golden pomfret meat products are smooth and delicate, 57.29% of the fish meat products have particles no higher than 60 mesh, light pink, and there is no flocculation or agglomeration inside the fish meat; taste the fresh and fragrant fish flavor of golden pomfret .
  • the gold pomfret meat products were canned, sealed and sterilized by high pressure steam at 117°C for 70min.
  • the gold pomfret meat products were canned, sealed and sterilized by high pressure steam at 117°C for 70min.
  • the prepared golden pomfret meat products are smooth and delicate, 54.01% of the fish meat products have particles no higher than 60 mesh, light pink, and there is no flocculation or agglomeration inside the fish meat; taste the fresh fish flavor of golden pomfret .
  • the prepared golden pomfret meat product has fine and uniform fish meat, 52.43% of the particles in the fish meat product are not higher than 60 mesh, the color is light powder, and there is no flocculation or agglomeration inside the fish meat; the taste has the fresh and fragrant fish flavor of golden pomfret.
  • the gold pomfret meat products were canned, sealed and sterilized by high pressure steam at 117°C for 70min.
  • the prepared golden pomfret meat product has fine and uniform fish flesh, 53.08% of the particles in the fish meat product are not higher than 60 mesh, the color is light powder, and there is no flocculation or agglomeration inside the fish meat; the taste has the fresh and fragrant fish flavor of golden pomfret .
  • the prepared golden pomfret meat product has light powder in color and no flocculation or agglomeration; it has the cooked fish flavor of golden pomfret, and the taste of the product is slightly poor.
  • 45.58% of the particles are not higher than 60 mesh. Slightly less scented.
  • the prepared golden pomfret meat product produces white flocs, a small part of which is agglomerated, and 15.11% of the particles in the fish meat product are not higher than 60 mesh; it has the smell of cooked fish of golden pomfret, and oil stains float on the surface.
  • the particle size of the golden pomfret meat products prepared in Examples 1 to 4 and Comparative Examples 1 to 3 was measured and detected using an external circulation wet dynamic image analyzer QICPIC&LIXELL particle size analyzer (Sympatec GmbH, Germany, Germany).
  • the detection principle is: the pulsed light emitted from the high-pulse light source passes through the beam expander to obtain parallel pulsed light, and the stroboscopic light is irradiated on the dispersed individual particles in the test area, and each particle is clearly obtained through the optical imaging system. images and particle size distributions of all samples.
  • the specific measurement method is: before measuring the sample, wash the sampling funnel and pipeline with pure water for 3 times, then add 500 mL of water and 1 mL of pre-mixed sample into the sampling funnel, and use an electric stirring rod at a speed of 300 r/min. Stir at high speed to mix the sample and pure water evenly. The mixture of sample and pure water is then passed through the test area and the particle size of the sample is recorded.
  • Table 1 Cumulative distribution table of fish meat particle size in each particle size range in golden pomfret meat product in Example 1.
  • the golden pomfret meat product provided by the present invention has smooth and fine meat, pale pink color, and no flocculation or agglomeration inside the fish meat; it tastes like fresh and fragrant fish of golden pomfret.
  • the meat quality is more delicate, the taste is more delicious, and it is more suitable for children, the elderly and other people who have difficulty swallowing.
  • the golden pomfret meat product provided by the present application is rich in nutrition and delicious, and can realize full utilization of golden pomfret resources.

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Abstract

本发明属于食品加工技术领域，具体涉及一种金鲳鱼肉制品及其制备方法。本所述金鲳鱼肉制品包括以下重量份数的组分：金鲳鱼肉80～200份、蛋清粉10～20份、乳清蛋白粉8～15份、大豆蛋白粉8～15份、植物油10～15份、淀粉3～10份、食用盐2～5份和谷氨酸钠0.2～1份。本发明以金鲳鱼肉为主要原料，添加蛋清粉、乳清蛋白粉、大豆蛋白粉、植物油、淀粉、食用盐、谷氨酸钠和水制备而得。所得金鲳鱼肉制品营养丰富、味道鲜美，且可以实现金鲳鱼资源的充分利用。实施例结果表明，本发明提供的金鲳鱼肉制品鱼肉顺滑细腻，呈淡粉红色，鱼肉无絮凝状或结块，有金鲳鱼的鲜香鱼味。

Description

一种金鲳鱼肉制品及其制备方法
本申请要求于2021年09月23日提交中国专利局、申请号为CN202111113646.7、发明名称为“一种金鲳鱼肉制品及其制备方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明属于食品加工技术领域，具体涉及一种金鲳鱼肉制品及其制备方法。
背景技术
金鲳鱼是一类高蛋白低脂肪的海洋鱼类，富含DHA、EPA等不饱和脂肪酸、维生素和矿物质。目前养殖量较大，但是除鲜活销售、冷冻方式供应之外，金鲳鱼的深加工非常欠缺。同时，因其体型扁平，内脏集中在腹下部，中间鱼骨较大，肉质易松散，在加工上存在诸多问题。因而，急需通过新型加工方式来开发金鲳鱼的新型制品。
另外，随着人们生活水平的不断提高，饮食营养成为人们日渐关注的问题，尤其富含DHA、EPA等不饱和脂肪酸、维生素和矿物质的鱼肉制品更是受到了人们的推崇和喜爱。然而，常规的鱼肉制品存在结块、白色絮凝状等现象，影响儿童、老人和其他吞咽困难等人群的正常食用；同时，不恰当的制备工艺制备得到的鱼肉制品不仅严重影响了鱼肉制品的口感，并且使其营养成分大量流失。
发明内容
本发明的目的在于提供一种金鲳鱼肉制品及其制备方法，本发明提供的金鲳鱼肉制品，不仅鱼肉微粒均匀分散，口感柔软细腻，营养丰富、味道鲜美，更加适合儿童、老人以及其他吞咽困难等人群食用，并且可以实现金鲳鱼资源的充分利用。
为了实现上述目的，本发明提供如下技术方案：
本发明提供了一种金鲳鱼肉制品，包括以下重量份数的组分：金鲳鱼肉80～200份、蛋清粉10～20份、乳清蛋白粉8～15份、大豆蛋白粉8～15份、植物油10～15份、淀粉3～10份、食用盐2～5份和谷氨酸钠0.2～1份。
优选的，所述金鲳鱼肉制品包括以下重量份数的组分：金鲳鱼肉100份、蛋清粉15份、乳清蛋白粉10份、大豆蛋白粉10份、植物油10份、淀粉5份、 食用盐2份和谷氨酸钠0.5份。
优选的，所述植物油包括菜籽油、葵花籽油和橄榄油中的一种或者多种。
本发明还提供了上述金鲳鱼肉制品的制备方法，包括以下步骤：
将金鲳鱼肉依次经过熟化、第一次碎化、与食用盐混合后第二次碎化得到鱼肉浆；
将鱼肉浆与蛋清粉、乳清蛋白粉、大豆蛋白粉、淀粉和谷氨酸钠混合后再与植物油混合，得到金鲳鱼肉制品。
优选的，所述第二次碎化包括先擂溃或强力搅拌再研磨，所述擂溃或强力搅拌的时间为3～8min；所述研磨后得到的鱼肉浆的粒径≤60目；所述研磨前还包括将擂溃后的鱼肉与100～200份水混合。
优选的，所述第一次碎化的方式包括斩拌或擂溃；所述斩拌或擂溃的时间为5～10min。
优选的，所述第一次碎化和第二次碎化中的擂溃或强力搅拌的温度独立的为4～10℃。
优选的，所述熟化前，还包括金鲳鱼的清洗，所述清洗过程中金鲳鱼肉与水的质量比为1:(3～15)。
优选的，所述清洗的次数为2～3次，每次清洗时间为8～15min。
优选的，所述熟化方式包括蒸制；所述蒸制时间为10～20min，蒸制温度为90～100℃。
本发明的有益效果：
本发明提供了一种金鲳鱼肉制品，包括以下重量份数的组分：金鲳鱼肉80～200份、蛋清粉10～20份、乳清蛋白粉8～15份、大豆蛋白粉8～15份、植物油10～15份、淀粉3～10份、食用盐2～5份和谷氨酸钠0.2～1份。本发明提供的金鲳鱼肉制品是以金鲳鱼肉为主要原料，添加蛋清粉、乳清蛋白粉、大豆蛋白粉、植物油、淀粉、食用盐、谷氨酸钠和水制备而得。其中，蛋清粉、乳清蛋白粉、大豆蛋白粉中富含蛋白质，其所含有的蛋白质除用于补充鱼肉制品中的蛋白质之外，同时也可作为大分子乳化剂，辅助乳化剂维持鱼肉制品持续稳定的效果；同时，在本申请蛋清粉、乳清蛋白粉、大豆蛋白粉的复配比例下可使鱼肉制品的口感更好。
另外，本发明将鱼肉中的肌纤维破碎后加入适量植物油，使得鱼肉在油脂 作用下乳化，进而鱼肉微粒均匀分散，获得柔软细腻的口感，更加适合儿童、老人以及其他吞咽困难等人群食用。
此外，本申请提供的金鲳鱼肉制品营养丰富、味道鲜美，且可以实现金鲳鱼资源的充分利用。实施例结果表明，本发明提供的金鲳鱼肉制品鱼肉顺滑细腻，呈淡粉红色，鱼肉无絮凝状或结块，有金鲳鱼的鲜香鱼味。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例中所需要使用的附图作简单地介绍。
图1为实施例1金鲳鱼肉制品中鱼肉粒径在各个粒径范围内的累积分布表，其中横坐标为粒径大小，纵坐标为累积占比；
图2为实施例1中金鲳鱼肉制品高压灭菌前的样品图；
图3为实施例1中金鲳鱼肉制品高压灭菌后的样品图。
具体实施方式
本发明提供了一种金鲳鱼肉制品，包括以下重量份数的组分：金鲳鱼肉80～200份、蛋清粉10～20份、乳清蛋白粉8～15份、大豆蛋白粉8～15份、植物油10～15份、淀粉3～10份、食用盐2～5份和谷氨酸钠0.2～1份。
下文如无特殊限定，本发明对各组分的来源没有特殊要求，采用常规市售产品即可。
以重量份计，本发明提供的金鲳鱼肉制品包括金鲳鱼肉80～200份，优选为80～150份，更优选为100份。在本发明中，所述金鲳鱼肉优选为从鱼骨两侧取下的金鲳鱼肉，所述鱼骨两侧的金鲳鱼肉具有肌肉质地紧实、口感较好的优点。在本发明中，所述金鲳鱼肉含有丰富的蛋白质、碳水化合物、不饱和脂肪酸等多种营养成分，具有益气养血、补胃益精、降低胆固醇等功效。
以所述金鲳鱼肉的重量份为基准，本发明提供的金鲳鱼肉制品包括蛋清粉10～20份，优选为12～15份，更优选为15份。在本发明中，蛋清粉可以增加金鲳鱼肉制品的蛋白来源，其所含蛋白质除用于补充鱼肉制品中的蛋白质之外，同时也可与乳清蛋白粉和大豆蛋白粉中所包含的蛋白质共同作为大分子乳化剂，辅助乳化剂维持鱼肉制品持续稳定的效果。本发明以蛋清粉、乳清蛋白粉和大豆蛋白粉配合使用，解决常规蛋白乳化肉制品效果欠佳的问题，提高所得鱼肉制品稳定性持久性。
以所述金鲳鱼肉的重量份为基准，本发明提供的金鲳鱼肉制品包括大豆蛋白粉8～15份，优选为8～12份，更优选为10份。在本发明中，大豆蛋白粉同样作为蛋白，可以增加金鲳鱼肉制品的蛋白来源，还与蛋清粉和乳清蛋白粉中所包含的蛋白质共同实现对鱼肉的乳化，维持鱼肉制品持续稳定的效果。
以所述金鲳鱼肉的重量份为基准，本发明提供的金鲳鱼肉制品包括乳清蛋白粉8～15份，优选为10～12份，更优选为10份。在本发明中，乳清蛋白粉既作为蛋白用以补充鱼肉制品的蛋白含量，还与蛋清粉和大豆蛋白粉发挥乳化作用，辅助乳化剂维持鱼肉制品持续稳定的效果。
以所述金鲳鱼肉的重量份为基准，本发明提供的金鲳鱼肉制品包括植物油10～15份，优选为12～14份，更优选为10份。在本发明中，所述植物油优选包括菜籽油、葵花籽油和橄榄油中的一种或多种。在本发明中，当植物油包括菜籽油、葵花籽油和橄榄油中的多种时，各植物油按照等重量混合。在本发明中，所述植物油可使鱼肉制品具有柔软顺滑的口感，保证鱼肉制品的香味，且与动物油相比，所述植物油中含有更高比例的不饱和脂肪酸。在本发明中，所述植物油的种类和用量更加符合世界卫生组织提出的“能量的摄入和消耗应保持平衡，摄入的脂肪总量不应超过总能量的30％，饱和脂肪的摄入应少于总能量的10％，并指出使脂肪的摄入从饱和脂肪转向不饱和脂肪”的建议。
以所述金鲳鱼肉的重量份为基准，本发明提供的金鲳鱼肉制品包括淀粉3～10份，优选为3～6份，更优选为5份。在本发明中，所述淀粉具有稳定和增稠鱼肉制品的作用。
以所述金鲳鱼肉的重量份为基准，本发明提供的金鲳鱼肉制品包括食用盐2～5份，优选为2～2.5份，更优选为2份。在本发明中，所述食盐可以促进金鲳鱼肉中盐溶性蛋白的溶出，同时也可用于调味。
以所述金鲳鱼肉的重量份为基准，本发明提供的金鲳鱼肉制品包括谷氨酸钠0.2～1份，优选为0.4～0.8份，更优选为0.5份。在本发明中，所述谷氨酸钠对金鲳鱼具有增鲜和调味的作用。
本发明还提供了上述技术方案所述金鲳鱼肉制品的制备方法，包括将金鲳鱼肉依次经过熟化、第一次碎化、与食用盐混合后第二次碎化得到鱼肉浆；将鱼肉浆与蛋清粉、乳清蛋白粉、大豆蛋白粉、淀粉和谷氨酸钠混合后再与植物油混合，得到金鲳鱼肉制品。
本发明将金鲳鱼肉进行熟化，得到熟化后的金鲳鱼肉。在本发明中，所述熟化的方式优选包括蒸制或隔水煮制，更优选包括蒸制。在本发明中，所述蒸制时间优选为10～20min，更优选为15min；所述蒸制温度优选为90～100℃，更优选为90℃。
在本发明中，所述将金鲳鱼肉熟化之前，本发明优选还包括对金鲳鱼进行原料清理和清洗。在本发明中，所述原料清理优选包括去除内脏和鳃，获得金鲳鱼肉。本发明对所述金鲳鱼的来源没有特殊要求，采用本领域技术人员所熟知的即可。在本发明的实施例中，所述金鲳鱼肉优选从600～800g金鲳鱼中获得，所述金鲳鱼优选包括一条或者多条，更优选为一条。在本发明的实施例中，所述600～800g金鲳鱼具有鱼块大，方便取到背部和腹部的优质肉，且可避开头部尾部口感较差的肉。本发明对原料的清理方式没有特殊限定，采用本领域常规清理方式即可。
本发明优选将清理所得的金鲳鱼肉进行清洗，所述清洗的方式优选包括漂洗。在本发明中，所述清洗过程中金鲳鱼肉与水的质量比优选为1:(3～15)，更优选为1:(3～10)，进一步优选为1:9。在本发明中，所述清洗次数优选包括2～3次，更优选为2次；每次清洗时间优选为8～15min，更优选为10min。采用本发明所述的清洗次数可以防止清洗次数太多而导致鱼肉中的蛋白质过多流失，所述2次清洗可以保留鱼肉中85％以上的蛋白。在本发明中，所述清洗用水优选为冰水，所述冰水可防止鱼肉清洗过程中发生氧化。在本发明中，所述清洗可去除鱼肉中的色素和酶。本发明优选用纱布将清洗后金鲳鱼肉表面多余的水分过滤掉，本发明对过滤水分使用的纱布没有特殊限定，采用本领域常规纱布即可。
本发明将熟化后的金鲳鱼肉依次进行第一次碎化，与食用盐混合后第二次碎化得到鱼肉浆。在本发明中，所述第一次碎化的方式优选包括斩拌或擂溃；所述斩拌或擂溃的时间优选为3～8min，更优化为5min。在本发明中，所述第二次碎化依次优选包括先擂溃或强力搅拌再研磨，所述研磨后得到的鱼肉浆的粒径优选≤60目。本发明优选包括在研磨前将擂溃或强力搅拌后的鱼肉与水进行混合；以用于熟化的金鲳鱼肉重量份为基准，所述水的重量份数优选包括100～200份，进一步优选包括150份。在本发明中，所述水主要用于辅助金鲳鱼肉的研磨破浆。在本发明中，所述擂溃的时间优选为2～5min，更优选为3min。 在本发明中，所述研磨优选采用胶体磨或料理机，研磨破浆至鱼肉浆的粒径大小可过60目筛为止。在本发明中，所述斩拌或擂溃的作用是促进盐溶性蛋白的溶出。本发明以适当的斩拌和擂溃时间，既保证盐溶性蛋白的溶出，还能减小鱼肉发生氧化的风险。在本发明中，所述第一次碎化和第二次碎化中的擂溃或强力搅拌的过程中的温度独立的优选为4～10℃，更优选为4～8℃，进一步优选为4℃。在本发明中，所述4～10℃的温度优选采用冰水在破碎设备夹层中采用水浴循环的方式达到；所述温度可以减少碎化过程中鱼肉发生氧化。本发明对碎化所使用的设备如斩拌机、擂溃机、强力搅拌机、胶体磨或料理机的型号均没有特殊限定，采用本领域常规碎化设备即可。
得到鱼肉浆后，本发明将鱼肉浆与蛋清粉、乳清蛋白粉、大豆蛋白粉、淀粉和谷氨酸钠混合后再与植物油混合，得到金鲳鱼肉制品。在本发明中，所述植物油可以使鱼肉在油脂的作用下乳化，使鱼肉微粒均匀分散，使的鱼肉制品口感柔软细腻，更适合儿童、老人和吞咽困难的其他人群食用。
得到金鲳鱼肉制品后，本发明优选还包括对所述鱼肉制品装罐、封口和高压蒸汽灭菌。在本发明中，所述高压蒸汽灭菌温度优选为117℃，灭菌时间优选为70min。
为了进一步说明本发明，下面结合附图和实施例对本发明提供的技术方案进行详细地描述，但不能将它们理解为对本发明保护范围的限定。
实施例1
将4条200g左右的金鲳鱼去内脏和鳃，每次采用6.4kg水冲洗3次，每次10min，放在蒸锅架上，蒸15min，取下蒸架，用筷子拨下金鲳鱼肉，取掉鱼头连同鱼骨，合并剩余的鱼肉，此时鱼肉呈碎鱼肉状。
取100g的碎鱼肉放入斩拌机斩拌5min，然后加入2g食用盐擂溃3min。上述斩拌和擂溃过程中使冰水在夹层中循环以保持温度保持在4℃～10℃。在斩拌和擂溃之后得到的鱼肉糜中加入150g水并用胶体磨破碎磨浆得到鱼肉浆。在鱼肉浆中加入15g蛋清粉、10g乳清蛋白粉、10g大豆蛋白粉、5g淀粉和0.5g谷氨酸钠，继续搅拌均匀。加入葵花籽油和菜籽油各5g继续斩拌均匀，得到金鲳鱼肉制品。
将金鲳鱼肉制品装罐、封口并在117℃高压蒸汽灭菌70min。
制得的金鲳鱼肉制品的鱼肉顺滑细腻，鱼肉制品中有57.29％的颗粒不高于 60目，淡粉红色，鱼肉内部无絮凝状或结块；品尝有金鲳鱼的鲜香鱼味。
实施例2
将1条700g左右的金鲳鱼去内脏和鳃，每次采用2.1kg清水，共冲洗3次，每次10min，放在蒸锅架上，蒸15min，取下蒸架，用筷子拨下金鲳鱼肉，取掉鱼头连同鱼骨，合并剩余的鱼肉，此时鱼肉成碎鱼肉状。
取200g的碎鱼肉放入斩拌机斩拌5min，然后加入5g食用盐擂溃3min。上述斩拌和擂溃过程中使冰水在夹层中循环以保持温度保持在4℃～10℃。在斩拌和擂溃之后得到的鱼肉糜加入200g水并用料理机破碎磨浆得到鱼肉浆。
在鱼肉浆中加入8g蛋清粉、15g乳清蛋白粉、15g大豆蛋白粉、10g淀粉和1g谷氨酸钠继续搅拌均匀。加入葵花籽油和菜籽油各6g继续继续斩拌均匀，得到金鲳鱼肉制品。
将金鲳鱼肉制品装罐、封口并在117℃高压蒸汽灭菌70min。将金鲳鱼肉制品装罐、封口并在117℃高压蒸汽灭菌70min。
制得的金鲳鱼肉制品的鱼肉顺滑细腻，鱼肉制品中有54.01％的颗粒不高于60目，淡粉红色，鱼肉内部无絮凝状或结块；品尝有金鲳鱼的鲜香鱼味。
实施例3
将1条600g左右的金鲳鱼去内脏和鳃，每次采用3-4kg清水，共冲洗3次，每次10min，放在蒸锅架上，蒸15min，取下蒸架，用筷子拨下金鲳鱼肉，取掉鱼头连同鱼骨，合并剩余的鱼肉，此时鱼肉成碎鱼肉状。
取80g的碎鱼肉放入斩拌机斩拌5min，然后加入2g食用盐擂溃3min。上述斩拌和擂溃过程中使冰水在夹层中循环以保持温度保持4℃～10℃。在斩拌和擂溃之后得到的鱼肉糜加入100g水并用胶体磨破碎磨浆得到鱼肉浆。
在鱼肉浆中加入20g蛋清粉、8g乳清蛋白粉、8g大豆蛋白粉、3g淀粉和0.2g谷氨酸钠继续搅拌均匀。加入葵花籽油和菜籽油各5g继续继续斩拌均匀，得到金鲳鱼肉制品。将金鲳鱼肉制品装罐、封口并在117℃高压蒸汽灭菌70min。
制得的金鲳鱼肉制品的鱼肉细腻均匀，鱼肉制品中有52.43％的颗粒不高于60目，色泽淡粉，鱼肉内部无絮凝状或结块；品尝有金鲳鱼的鲜香鱼味。
实施例4
将1条600g左右的金鲳鱼去内脏和鳃，每次采用5kg清水，共冲洗3次，每次10min，用耐热真空包装袋真空包装后放入沸水中煮15min，取出并趁热打 开包装袋，取出加热后的鱼，用筷子拨下金鲳鱼肉，取掉鱼头连同鱼骨，合并剩余的鱼肉，此时鱼肉呈碎鱼肉状。
取100g的碎鱼肉放入斩拌机斩拌5min，然后加入2g食用盐擂溃3min。上述斩拌和擂溃过程中使冰水在夹层中循环以保持温度4℃～10℃。在斩拌和擂溃之后得到的鱼肉糜中加入150g水并用胶体磨破碎磨浆得到鱼肉浆。在鱼肉浆中加入15g蛋清粉、10g乳清蛋白粉、10g大豆蛋白粉、5g淀粉和0.5g谷氨酸钠，继续搅拌均匀。加入葵花籽油和菜籽油各5g继续斩拌均匀，得到金鲳鱼肉制品。
将金鲳鱼肉制品装罐、封口并在117℃高压蒸汽灭菌70min。
制得的金鲳鱼肉制品的鱼肉细腻均匀，鱼肉制品中有53.08％的颗粒是不高于60目，色泽淡粉，鱼肉内部无絮凝状或结块；品尝有金鲳鱼的鲜香鱼味。
对比例1
将1条700g左右的金鲳鱼去内脏和鳃，每次采用6.4kg清水，共冲洗3次，每次10min，放在蒸锅架上，蒸15min，取下蒸架，用筷子拨下金鲳鱼肉，取掉鱼头连同鱼骨，合并剩余的鱼肉，此时鱼肉成碎鱼肉状。
取100g的碎鱼肉放入斩拌机斩拌5min，然后加入2g食用盐擂溃3min。上述斩拌和擂溃过程中使冰水在夹层中循环以保持温度4℃～10℃。在斩拌和擂溃之后的鱼肉糜加入120g水并用胶体磨破碎磨浆得到鱼肉浆。
在磨好的鱼肉浆中加入15g蛋清粉、10g乳清蛋白粉、10g大豆蛋白粉、5g淀粉和0.5g谷氨酸钠继续搅拌均匀。加入花生油和玉米油各5g继续斩拌均匀，得到金鲳鱼肉制品。将金鲳鱼肉制品装罐、封口并在117℃高压蒸汽灭菌70min。
制得的金鲳鱼肉制品鱼肉色泽淡粉，无絮凝状或结块；有金鲳鱼的熟鱼味，品尝产品细腻度略差，鱼肉制品中有45.58％的颗粒是不高于60目，略少一点香味。
对比例2
将1条700g左右的金鲳鱼去内脏和鳃，每次采用6.4kg清水，共冲洗3次，每次10min，去皮后取金鲳鱼生鱼肉100g，放入斩拌机斩拌5min，然后加入2g食用盐擂溃3min。上述斩拌和擂溃过程中使冰水在夹层中循环以保持温度4℃～10℃。在斩拌和擂溃之后的鱼肉糜加入120g水并用胶体磨破碎磨浆获得鱼肉浆。
在鱼肉浆中加入15g蛋清粉、10g乳清蛋白粉、10g大豆蛋白粉、5g淀粉 和0.5g谷氨酸钠继续搅拌均匀。加入花生油和玉米油各5g继续斩拌均匀，得到金鲳鱼肉制品。将金鲳鱼肉制品鱼肉制品装罐、封口并在117℃高压蒸汽灭菌70min。
制得的金鲳鱼肉制品鱼肉产生白色絮凝状，小部分结块，鱼肉制品中有15.11％的颗粒不高于60目；有金鲳鱼的熟鱼味，表面有油迹漂浮。
对比例3
将1条600g左右的金鲳鱼去内脏和鳃，每次采用6.4kg清水，共冲洗3次，每次10min，放在蒸锅架上，蒸15min，取下蒸架，用筷子拨下金鲳鱼肉，取掉鱼头连同鱼骨，合并剩余的鱼肉，此时鱼肉成碎鱼肉状。
取80g的碎鱼肉放入斩拌机斩拌5min，然后加入2g食用盐擂溃3min。上述斩拌和擂溃过程中使冰水在夹层中循环以保持温度保持在4℃～10℃。在斩拌和擂溃之后的鱼肉糜加入100g水并用料理机破碎磨浆得到鱼肉浆。
在鱼肉浆中加入20g蛋清粉、8g乳清蛋白粉、8g大豆蛋白粉、3g淀粉和0.2g谷氨酸钠继续搅拌均匀。加入葵花籽油和菜籽油各20g继续继续斩拌均匀，得到金鲳鱼肉制品。将金鲳鱼肉制品鱼肉制品装罐、封口并在117℃高压蒸汽灭菌70min。
制得的金鲳鱼肉制品表面有植物油滴漂浮、葵花籽油比较浓烈；刮去表面一层带油层(偏白色)，内层鱼肉颜色粉中带白，品尝后偏油腻，鱼肉制品中有50.16％的颗粒不高于60目。
利用外循环湿法动态图像分析仪QICPIC&LIXELL粒径仪(Sympatec GmbH，Germany德国新帕泰克公司)对实施例1～4和对比例1～3制备得到的金鲳鱼肉制品的粒径进行测定进行检测，检测原理为：从高脉冲光源发出的脉冲光，经过光束扩束器，得到平行的脉冲光，在测试区域频闪光照射在分散好的单个颗粒上，经过光学成像系统，得到每个颗粒清晰的图像和全部样品的粒径分布。
具体的测定方法为：在测定样品之前先用纯水清洗进样漏斗和管路3次，然后在进样漏斗中加入500mL水和1mL预先混匀的样品，用电动搅拌棒以300r/min的速度搅拌，使样品和纯水混合均匀。然后使样品和纯水的混合体系通过测试区域并记录样品的粒径。如：经过测定得到的实施例1中金鲳鱼肉制品的索特直径SMD＝240.54μm，卷中值粒径VMD＝243.34μm，转换成目之后 约为60目。其原始数据如表1所示：
表1实施例1中金鲳鱼肉制品中鱼肉粒径在各个粒径范围内的累积分布表。
X 0/μm 197.87 205.85 214.15 222.78 231.76 241.1 250.81 260.93 271.44 282.38
Q 3/％ 0 8.64 8.64 30.7 43.57 57.29 57.29 57.29 78.24 100
根据表1及附图1可知，金鲳鱼制品的粒径小于197.87μm所占的百分比为0，197.87～205.85μm所占的百分比为8.64，从205.85～214.15μm所占的百分比为0，从214.15.85～222.78μm所占的百分比为30.7减去8.64，即22.06，依次类推得出，在本发明实施例1中所述的鱼肉制品中有57.29％的颗粒是不高于60目的。实施例1～4及对比例1～3的测定结果如表2。
表2实施例1～4及对比例1～3鱼肉制品中不高于60目的颗粒的占比
Figure PCTCN2022078711-appb-000001
由上表可知，在本发明实施例1～4中所述的鱼肉制品中不高于60目的颗粒的比例为有52.43～57.29％，显著高于对比例1～3中的15.11～50.16％。而此结果是可被本领域认定为本发明中的金鲳鱼肉制品是比较细腻的，在此种情况下，肉制品经过口腔咀嚼加工过程中是基本感觉不到颗粒感的，甚至可以直接吞咽。
由以上实施例和对比例可知，本发明提供的金鲳鱼肉制品鱼肉顺滑细腻，淡粉红色，鱼肉内部无絮凝状或结块；品尝有金鲳鱼的鲜香鱼味。与对比例相比，肉质更加细腻，味道更加鲜美，更加适合儿童、老人以及其他吞咽困难等人群食用。
此外，本申请提供的金鲳鱼肉制品营养丰富、味道鲜美，且可以实现金鲳鱼资源的充分利用。
虽然本发明已以较佳的实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可以做各种改动和修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (14)

  1. 一种金鲳鱼肉制品，其特征在于，包括以下重量份数的组分：
    金鲳鱼肉80～200份、蛋清粉10～20份、乳清蛋白粉8～15份、大豆蛋白粉8～15份、植物油10～15份、淀粉3～10份、食用盐2～5份和谷氨酸钠0.2～1份。
  2. 根据权利要求1所述的金鲳鱼肉制品，其特征在于，包括以下重量份数的组分：金鲳鱼肉100份、蛋清粉15份、乳清蛋白粉10份、大豆蛋白粉10份、植物油10份、淀粉5份、食用盐2份和谷氨酸钠0.5份。
  3. 根据权利要求1或2所述的金鲳鱼肉制品，其特征在于，所述植物油包括菜籽油、葵花籽油和橄榄油中的一种或者多种。
  4. 权利要求1～3任意一项所述金鲳鱼肉制品的制备方法，其特征在于，包括以下步骤：
    将金鲳鱼肉依次经过熟化、第一次碎化、与食用盐混合后第二次碎化得到鱼肉浆；
    将鱼肉浆与蛋清粉、乳清蛋白粉、大豆蛋白粉、淀粉和谷氨酸钠混合后再与植物油混合，得到金鲳鱼肉制品。
  5. 根据权利要求4所述的制备方法，其特征在于，所述第二次碎化包括先擂溃或强力搅拌再研磨。
  6. 根据权利要求5所述的制备方法，其特征在于，所述擂溃或强力搅拌时间为3～8min。
  7. 根据权利要求4或5所述的制备方法，其特征在于，所述鱼肉浆的粒径≤60目。
  8. 根据权利要求5所述的制备方法，其特征在于，所述研磨前还包括将擂溃后的鱼肉与100～200份水混合。
  9. 根据权利要求4所述的制备方法，其特征在于，所述第一次碎化的方式包括斩拌或擂溃。
  10. 根据权利要求9所述的制备方法，其特征在于，所述斩拌或擂溃的时间为5～10min。
  11. 根据权利要求5所述的制备方法，其特征在于，所述第一次碎化和第二次碎化中的擂溃或强力搅拌的温度独立地为4～10℃。
  12. 根据权利要求4所述的制备方法，其特征在于，所述熟化前，还包括金 鲳鱼的清洗，所述清洗过程中金鲳鱼肉与水的质量比为1:(3～15)。
  13. 根据权利要求4或12所述的制备方法，其特征在于，所述清洗的次数为2～3次，每次清洗时间为8～15min。
  14. 根据权利要求4所述的制备方法，其特征在于，所述熟化方式包括蒸制；所述蒸制时间为10～20min，蒸制温度为90～100℃。
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