CN102132903A - Simulated meaty fish ball filling and method for preparing same - Google Patents
Simulated meaty fish ball filling and method for preparing same Download PDFInfo
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- CN102132903A CN102132903A CN2011100776061A CN201110077606A CN102132903A CN 102132903 A CN102132903 A CN 102132903A CN 2011100776061 A CN2011100776061 A CN 2011100776061A CN 201110077606 A CN201110077606 A CN 201110077606A CN 102132903 A CN102132903 A CN 102132903A
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Abstract
The invention discloses simulated meaty fish ball filling and a method for preparing the simulated meaty fish ball filling. The filling comprises the following raw materials in portions by weight: 45-60 portions of sailfish flesh, 25-35 portions of sleeve-fish flesh, 5-10 portions of textured bean albumen powder, 10-15 portions of water, and 2-8 portions of auxiliary seasoning. The producing method adopts protein extrusion technology to manufacture a plurality of raw materials into simulated food similar to the structure, chewing feeling and organoleptic attribute of meat. The invention is low in cost, simple in process and convenient to use, thus having greater application and popularization values.
Description
Technical field
The invention belongs to the manufacture field of fish ball filling material, be specifically related to a kind of bionical meat flavour fish ball filling material and processing method thereof.
Background technology
Tradition fish ball meat stuffing is to adopt livestock and poultry meat to make, but along with science and technology development and people to naturalization of local flavor, coordinate mellow property and nutrient healthization requirement more and more higher, meat stuffing batching product has also obtained great development.Raw material that some are new and new technology have also obtained good application in the meat stuffing batching is produced.When the consumer higher to the requirement of local flavor, they wish new batching can provide simultaneously nature mellow, lasting increase flavor and flavouring effect, and to require raw material must be safe, nutrition, natural.To be the consumer promote the healthy and demand of ticbit and the development of food technology the bionical meat stuffing of Development and Production.
Bionic meat food is a kind of simulated foods of making by the protein extrusion technique with structure, chewiness and organoleptic attribute of being similar to meat.Can improve its matter structure, organoleptic attribute and protein utilization by the reorganization of protein matter structure.Utilize plant protein resource to produce bionical meat products and can satisfy the appetite of people demand.Soybean is a kind of desirable protein raw material, and soybean protein contains 8 kinds of essential amino acids of needed by human body, and in all vegetable proteins, the amino acid structure optimum of soybean protein has reached the standard that FAO/WHO recommended.In order to obtain the vegetable protein particularly nutritive value and the health advantages of soybean protein, the main challenge that the food technology scholar faces is that the plant protein products produced under the condition that nutritive value and health advantages not have obviously to reduce must be delicious and consumer's acceptance of being willing to.Textured soybean protein is the product through extrusion, and through the HTHP effect, protein molecule is reset, and product has the mouthfeel of similar meat, and also can not scatter under normal culinary art condition.Therefore, textured soybean protein can replace the strong meaty food of meat production fibrillatable.But textured soybean protein's beany flavor is heavier, and color is yellow slightly, makes the bionical meat products of preparation can't have distinctive local flavor of fresh meat and color and luster.
Summary of the invention
First technical problem to be solved by this invention provides a kind of bionical meat flavour fish ball filling material.This filling material is compared with the bionical meat products that textured soybean protein produces relatively merely, added sailfish meat, it gives bionical meat flavour fish ball filling material distinctive color and luster, also contains squid meat simultaneously, and it makes bionical meat flavour fish ball filling have more the meat flavor mouthfeel as the meat base-material.
Second technical problem to be solved by this invention provides a kind of processing method of bionical meat flavour fish ball filling material.This method adopts the protein extrusion technique several raw materials to be made the simulated foods with structure, chewiness and organoleptic attribute of being similar to meat.
For solving above-mentioned first technical problem, the technical solution adopted in the present invention is:
A kind of bionical meat flavour fish ball filling material, it is made up of following materials based on weight:
Sailfish meat 45-60 part, squid meat 25-35 part, the powder 5-10 of textured soybean protein part, water 10-15 part, auxiliary and condiment 2-8 part.
Described auxiliary and condiment is made up of following materials based on weight:
Salt 45-55 part, sugared 35-45 part, soy sauce 5-10 part, I+G 1.5-3 part, meat flavor yeast medicinal extract 2-5 part, ethyl maltol 0.5-1.5 part.
For solving above-mentioned second technical problem, the technical solution adopted in the present invention is:
The processing method of above-mentioned bionical meat flavour fish ball filling material, this method may further comprise the steps:
(1) sailfish is gone internal organ, the deburring of decaptitating, clean up after, add meat grinder and rub standby;
(2) squid is gone internal organ, bone, clean up after, add meat grinder and rub standby;
(3) with sailfish meat, squid meat, textured soybean protein's powder, auxiliary and condiment according to following portions by weight, add in the mixer and mix:
Sailfish meat 45-60 part, squid meat 25-35 part, the powder 5-10 of textured soybean protein part, water 10-15 part, auxiliary and condiment 2-8 part;
(4) will go up the mixing raw material that step makes and add in the twin (double) screw extruder, and carry out pressing organization and handle, described extruding condition is: screw speed 150-180r/min, rate of feeding are 5-8kg/min;
(5) through cooling, packing promptly with the filling material behind the pressing organization.
Described auxiliary and condiment is made up of following materials based on weight: salt 45-55 part, sugared 35-45 part, soy sauce 5-10 part, I+G 1.5-3 part, meat flavor yeast medicinal extract 2-5 part, ethyl maltol 0.5-1.5 part.
In above-mentioned filling material and the processing method thereof, described meat flavor yeast medicinal extract is one or more in pork flavor yeast extract, beef flavour yeast extract, the chicken flavor yeast extract, also can select other meat flavor yeast medicinal extract according to actual needs.
Described I+G is that two kinds of flavor enhancements are in conjunction with the abbreviation that takes away an English alphabet.I.e. each 50% combination of 5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP.It is the ucleotides food freshener of a new generation.Can directly join in the food, play and increase bright effect.
The invention has the advantages that:
1, the present invention adopts the soybean vegetable protein and the flesh of fish to mix extrusion technique and makes the bionical meat flavour fish ball filling material with institutional framework, local flavor and mouthfeel of being similar to meat, recombinates by the extruding of protein and can improve its matter structure, organoleptic attribute and protein utilization.
2, the present invention adds soybean protein and carries out pressing organization and produce bionical meat flavour fish ball filling, is beneficial to bionical meat flavour fish ball filling and forms the distinctive structure of fibrous tissue of meat, makes bionical meat flavour fish ball filling material have the mouthfeel of meat.
3, the present invention is by adding sailfish meat in the fish ball filling, give bionical meat flavour fish ball filling meat color and luster more true to nature remedied merely with soybean protein produce bionical meat products on color and luster with the difference of meat product.
4, employing is added squid meat as the meat base-material among the present invention in the fish ball filling, because have striated muscle, oblique muscle in the squid musculature and do not have line flesh, the musculature fibroid is strong, makes bionical meat flavour fish ball filling material have distinctive fiber quality of meat and chewiness.
5, the present invention adds flavour nucleotide I+G and meat flavor yeast medicinal extract in bionical meat flavour fish ball falls into, and the two natural nutrition being flavor and enriching mellowly, has the synergy that increases the flavouring of distinguishing the flavor of, and strengthens and given prominence to the meat flavour of the mellow and full deliciousness of bionical meat flavour fish ball filling.
6, the present invention utilizes extrusion technique to produce bionical meat flavour fish ball filling material, and cost is low, technology is simple and easy, have good practical value and application prospect.
The specific embodiment mode
Below in conjunction with specific embodiment, advance-go on foot to set forth the present invention.Be not used in but these embodiment only limit to the present invention is described and limit the scope of the invention.
Use sailfish and squid to originate from Fujian Province in the embodiment of the invention, the sailfish of other kinds and squid all are applicable to the present invention.
Embodiment 1
1, sailfish is gone internal organ, the deburring of decaptitating, clean up after, add meat grinder and rub standby; After squid removed internal organ, bones, cleans up, add meat grinder and rub standby;
2, with raw material according to 50 parts of sailfish meat, 33 parts of squid meat, 5 parts in textured soybean protein's powder, 10 parts in water, the parts by weight that auxiliary and condiment is 2 parts add in the mixer and mix; Described auxiliary and condiment is made up of following materials based on weight: 50 parts of salt, 35 parts of sugar, 10 parts in soy sauce, 2 parts of I+G, 2.5 parts of pork flavor yeast extracts, 0.5 part of ethyl maltol;
3, the raw material behind the mixing is added in the twin (double) screw extruder, screw speed is 150r/min, and rate of feeding is 5kg/min, carries out pressing organization and handles;
4, the filling material behind the pressing organization is promptly got bionical meat flavour fish ball filling finished product through cooling, packing.
Embodiment 2
1, sailfish is gone internal organ, the deburring of decaptitating, clean up after, add meat grinder and rub standby; After squid removed internal organ, bones, cleans up, add meat grinder and rub standby;
2, with raw material according to 55 parts of sailfish meat, 25 parts of squid meat, 7 parts in textured soybean protein's powder, 10 parts in water, the parts by weight that auxiliary and condiment is 3 parts add in the mixer and mix; Described auxiliary and condiment is made up of following materials based on weight: 50 parts of salt, 36 parts of sugar, 8 parts in soy sauce, 2 parts of I+G, 3 parts of pork flavor yeast extracts, 1 part of ethyl maltol;
3, the raw material behind the mixing is added in the twin (double) screw extruder, screw speed is 160r/min, and rate of feeding is 6kg/min, carries out pressing organization and handles;
4, the filling material behind the pressing organization is promptly got bionical meat flavour fish ball filling finished product through cooling, packing.
Embodiment 3
1, sailfish is gone internal organ, the deburring of decaptitating, clean up after, add meat grinder and rub standby; After squid removed internal organ, bones, cleans up, add meat grinder and rub standby;
2, with raw material according to 58 parts of sailfish meat, 25 parts of squid meat, 5 parts in textured soybean protein's powder, 10 parts in water, the parts by weight that auxiliary and condiment is 2 parts add in the mixer and mix; Described auxiliary and condiment is made up of following materials based on weight: 50 parts of salt, 35 parts of sugar, 6 parts in soy sauce, 3 parts of I+G, 5 parts of chicken flavor yeast extracts, 1 part of ethyl maltol;
3, the raw material behind the mixing is added in the twin (double) screw extruder, screw speed is 180r/min, and rate of feeding is 8kg/min, carries out pressing organization and handles;
4, the filling material behind the pressing organization is promptly got bionical meat flavour fish ball filling finished product through cooling, packing.
Embodiment 4
1, sailfish is gone internal organ, the deburring of decaptitating, clean up after, add meat grinder and rub standby; After squid removed internal organ, bones, cleans up, add meat grinder and rub standby;
2, with raw material according to 45 parts of sailfish meat, 35 parts of squid meat, 10 parts in textured soybean protein's powder, 15 parts in water, the parts by weight that auxiliary and condiment is 8 parts add in the mixer and mix; Described auxiliary and condiment is made up of following materials based on weight: 45 parts of salt, 45 parts of sugar, 5 parts in soy sauce, 1.5 parts of I+G, 2 parts of chicken flavor yeast extracts, 1.5 parts of ethyl maltols;
3, the raw material behind the mixing is added in the twin (double) screw extruder, screw speed is 180r/min, and rate of feeding is 8kg/min, carries out pressing organization and handles;
4, the filling material behind the pressing organization is promptly got bionical meat flavour fish ball filling finished product through cooling, packing.
Embodiment 5
1, sailfish is gone internal organ, the deburring of decaptitating, clean up after, add meat grinder and rub standby; After squid removed internal organ, bones, cleans up, add meat grinder and rub standby;
2, with raw material according to 60 parts of sailfish meat, 30 parts of squid meat, 7 parts in textured soybean protein's powder, 12 parts in water, the parts by weight that auxiliary and condiment is 5 parts add in the mixer and mix; Described auxiliary and condiment is made up of following materials based on weight: 55 parts of salt, 40 parts of sugar, 8 parts in soy sauce, 2 parts of I+G, 3 parts of pork flavor yeast extracts, 1 part of ethyl maltol;
3, the raw material behind the mixing is added in the twin (double) screw extruder, screw speed is 160r/min, and rate of feeding is 6kg/min, carries out pressing organization and handles;
4, the filling material behind the pressing organization is promptly got bionical meat flavour fish ball filling finished product through cooling, packing.
Obviously, the above embodiment of the present invention only is for example of the present invention clearly is described, and is not to be qualification to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (6)
1. bionical meat flavour fish ball filling material is characterized in that it is made up of following materials based on weight:
Sailfish meat 45-60 part, squid meat 25-35 part, the powder 5-10 of textured soybean protein part, water 10-15 part, auxiliary and condiment 2-8 part.
2. according to the described bionical meat flavour fish ball filling material of claim 1, it is characterized in that described auxiliary and condiment is made up of following materials based on weight:
Salt 45-55 part, sugared 35-45 part, soy sauce 5-10 part, I+G 1.5-3 part, meat flavor yeast medicinal extract 2-5 part, ethyl maltol 0.5-1.5 part.
3. according to the described bionical meat flavour fish ball filling material of claim 2, it is characterized in that described meat flavor yeast medicinal extract is one or more in pork flavor yeast extract, beef flavour yeast extract, the chicken flavor yeast extract.
4. the processing method of a bionical meat flavour fish ball filling material is characterized in that this method may further comprise the steps:
(1) sailfish is gone internal organ, the deburring of decaptitating, clean up after, add meat grinder and rub standby;
(2) squid is gone internal organ, bone, clean up after, add meat grinder and rub standby;
(3) with sailfish meat, squid meat, textured soybean protein's powder, auxiliary and condiment according to following portions by weight, add in the mixer and mix:
Sailfish meat 45-60 part, squid meat 25-35 part, the powder 5-10 of textured soybean protein part, water 10-15 part, auxiliary and condiment 2-8 part;
(4) will go up the mixing raw material that step makes and add in the twin (double) screw extruder, and carry out pressing organization and handle, described extruding condition is: screw speed 150-180r/min, rate of feeding are 5-8kg/min;
(5) through cooling, packing promptly with the filling material behind the pressing organization.
5. according to the processing method of the described bionical meat flavour fish ball filling material of claim 4, it is characterized in that described auxiliary and condiment is made up of following materials based on weight: salt 45-55 part, sugar 35-45 part, soy sauce 5-10 part, I+G 1.5-3 part, meat flavor yeast medicinal extract 2-5 part, ethyl maltol 0.5-1.5 part.
6. according to the processing method of the described bionical meat flavour fish ball filling material of claim 5, it is characterized in that described meat flavor yeast medicinal extract is one or more in pork flavor yeast extract, beef flavour yeast extract, the chicken flavor yeast extract.
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| CN2011100776061A CN102132903B (en) | 2011-03-30 | 2011-03-30 | Simulated meaty fish ball filling and method for preparing same |
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| CN2011100776061A CN102132903B (en) | 2011-03-30 | 2011-03-30 | Simulated meaty fish ball filling and method for preparing same |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102860535A (en) * | 2012-09-07 | 2013-01-09 | 蓬莱汇洋食品有限公司 | Squid ball steak and preparation method thereof |
| CN103125986A (en) * | 2011-11-25 | 2013-06-05 | 福建安井食品股份有限公司 | Organized high value utilization method for low value fish fingerling fish meat |
| CN103431448A (en) * | 2013-08-23 | 2013-12-11 | 福建海壹食品饮料有限公司 | Fish bean curd and preparation method thereof |
| CN103622074A (en) * | 2013-11-15 | 2014-03-12 | 福建安井食品股份有限公司 | Processing method of extraction recombinant low-value fish protein |
| CN106819952A (en) * | 2016-12-31 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of pumpkin beef fish ball and preparation method thereof |
| CN108094932A (en) * | 2017-12-27 | 2018-06-01 | 福建海壹食品饮料有限公司 | A kind of Bionic product and preparation method thereof |
| CN115444111A (en) * | 2022-08-26 | 2022-12-09 | 中国科学院天津工业生物技术研究所 | Application of edible mycelium protein in marine products |
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| JPH082278B2 (en) * | 1987-03-06 | 1996-01-17 | 日本水産株式会社 | Frozen seasoned surimi and method for producing the same |
| CN101946911A (en) * | 2010-09-30 | 2011-01-19 | 通威（成都）水产食品有限公司 | Succulent fish ball containing stuffing and preparation method thereof |
Family Cites Families (1)
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| JP3903856B2 (en) * | 2002-06-14 | 2007-04-11 | 株式会社デンソー | Vehicle control device, program |
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- 2011-03-30 CN CN2011100776061A patent/CN102132903B/en not_active Expired - Fee Related
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| JPH082278B2 (en) * | 1987-03-06 | 1996-01-17 | 日本水産株式会社 | Frozen seasoned surimi and method for producing the same |
| CN101946911A (en) * | 2010-09-30 | 2011-01-19 | 通威（成都）水产食品有限公司 | Succulent fish ball containing stuffing and preparation method thereof |
Non-Patent Citations (1)
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| 《食品与发酵工业》 20070130 刘鑫等 鱿鱼低温火腿肠的加工工艺 , 第01期 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125986A (en) * | 2011-11-25 | 2013-06-05 | 福建安井食品股份有限公司 | Organized high value utilization method for low value fish fingerling fish meat |
| CN102860535A (en) * | 2012-09-07 | 2013-01-09 | 蓬莱汇洋食品有限公司 | Squid ball steak and preparation method thereof |
| CN103431448A (en) * | 2013-08-23 | 2013-12-11 | 福建海壹食品饮料有限公司 | Fish bean curd and preparation method thereof |
| CN103431448B (en) * | 2013-08-23 | 2014-10-22 | 福建海壹食品饮料有限公司 | Fish bean curd and preparation method thereof |
| CN103622074A (en) * | 2013-11-15 | 2014-03-12 | 福建安井食品股份有限公司 | Processing method of extraction recombinant low-value fish protein |
| CN106819952A (en) * | 2016-12-31 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of pumpkin beef fish ball and preparation method thereof |
| CN108094932A (en) * | 2017-12-27 | 2018-06-01 | 福建海壹食品饮料有限公司 | A kind of Bionic product and preparation method thereof |
| CN115444111A (en) * | 2022-08-26 | 2022-12-09 | 中国科学院天津工业生物技术研究所 | Application of edible mycelium protein in marine products |
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| CN102132903B (en) | 2012-07-25 |
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