CN102302195A - Fish bean curd and preparation method thereof - Google Patents

Abstract

The invention discloses fish bean curd, which comprises the following raw materials in percentage by mass: 47 to 48 percent of frozen minced fillet, 10 to 12 percent of starch, 2 to 3 percent of vegetable protein, 5 percent of fatty meat, 10 percent of egg white, 2 percent of table salt, 0.8 percent of monosodium glutamate, 0.5 percent of mirin, 1.0 percent of granulated sugar, 0.15 to 0.2 percent of marine biological polypeptides and the balance of purified water, wherein the marine biological polypeptides are enzymolysis liquid obtained by refining leftovers of fish, shellfish or shrimps which serve as raw materials and algae and performing enzymolysis and enzyme deactivation of the mixture and protease. The fish bean curd is fresh and delicious in taste and abundant in nutrition; and the marine biological polypeptides serving as an active additive are used in products directly, so that the products contain abundant multielement polypeptides, and the requirements of different consumers are met greatly.

Description

A kind of fish bean curd and preparation method thereof

Technical field

The invention belongs to the functional sea food field, specifically is a kind of fish bean curd and preparation method thereof.

Background technology

Along with the raising of expanding economy and people's living standard, also increasingly high to the requirement of food, not only delicious nice to the requirement of food, but also require natural food safety, nourishing healthy.Food in the past lacks active material and enough nutritional labelings, has satisfied not people's requirement.Patent project of the present invention, not only delicious flavour, and natural and safe, nourishing healthy meets the development trend of current natural foodization, nutrient laden, safe, hygienization, delicious foodization, meets the requirement of scientific development.

 

Summary of the invention

To achieve these goals, the present invention provides a kind of fish bean curd and preparation method thereof, and this fish bean curd has strong marine products local flavor; Delicious flavour; Nutritious, and add a kind of elite thing, i.e. marine organisms functional polypeptide (hereinafter to be referred as polypeptide); It has significant biologically active or physiologically active, and its nutritive value is very high.

Technical scheme of the present invention is achieved in that a kind of fish bean curd, contains following raw material, and its content is mass percent: frozen fish gruel 47 ~ 48%, starch 10 ~ 12%; Vegetable protein 2 ~ 3%, fat meat 5%, egg clear 10%; Salt 2%, monosodium glutamate 0.8%, flavor quinoline 0.5%; Granulated sugar 1.0%, marine organisms polypeptide 0.15 ~ 0.2%, all the other are for purifying waste water.

Described marine organisms polypeptide is leftover bits and pieces and the marine alga with raw material fish, shellfish or shrimps, through the enzymolysis liquid that carries out enzymolysis with protease after the refinement, obtains behind the enzyme that goes out.

The preparation method of said marine organisms polypeptide is: A, drain after raw material cleaned, smash refinement with pulverizer; B, the raw material of refinement is carried out enzymolysis in the stainless steel jacketed pan, the protease addition is raw material 2-3 ‰, hydrolysis temperature 45-50 ℃, and enzymolysis time 3h; C, the enzymolysis enzyme that goes out that finishes, enzyme-removal temperature 85-95 ℃, the time is 15-20min; It is for use that enzymolysis liquid installs in the bucket cooling behind D, the enzyme that goes out.

Particle≤0.2mm after the refinement in the said steps A.

Raw material can not surpass 2/3rds of jacketed pan volume among the said step B.

The preparation method of described fish bean curd, processing step is following:

1) the frozen fish gruel is put in the agitated kettle under half thawed state, added salt and stir 10-20min, protein in the fish gruel and colloid are come out to stirring;

2) add again that vegetable protein, fat meat, egg are clear, stir 20-30min after the monosodium glutamate, flavor quinoline, granulated sugar, marine organisms peptide, add starch at last and be mixed into the cake shape with purifying waste water;

3) cake shape material is put in the white steel disk makes real, shakeout;

4) the boiling 20min in 100 ℃ the steamer that packs into;

The quantitatively cutting of cooling back.

Enzymolysis liquid is polypeptide mixed liquor (hydrolyzed protein liquid), contains multiple peptide, and polypeptide liquid is directly used in the product as active additive, thereby has satisfied different consumer demands.Contain the 6%-7% polypeptide in the polypeptide liquid, polypeptide essence is that protein becomes little fragment under the catalysis of protease, also is amino acid whose organic synthesis thing, is small molecular protein.

Mainly contain anti-oxidation peptide, natineoplaston, antifatigue peptide, antihypertensive peptide, peptide complexing calcium, anti-inflammatory peptide, hormone peptide in the polypeptide, be several peptide species such as gustin, glutathione, their major functions are embodied in the following aspects.

Anti-oxidation peptide: can remove oxygen radical in the body, play blood street cleaner's effect.Therefore, play anti-ageing and effect beautifying face and moistering lotion;

Antifatigue peptide: can strengthen physical efficiency and muscle strength, promote the flesh red blood cell to restore, help to eliminate tired;

Natineoplaston: have repair cell, improve cellular metabolism, prevent cell ageing, thereby play anticancer, antidotal effect;

Antihypertensive peptide: have hemangiectasis, bring high blood pressure down and reduce the effect of cholesterol;

Peptide complexing calcium: can directly get in the blood, be deposited in the bone tissue, evident in efficacy to rheumatism, rheumatoid disease, the various color spots of diabetes, the nervous system disease;

Anti-inflammatory peptide: have enhancing human immune, the effect that wards off disease and take place;

Glutathione: have good effect to eliminating eye fatigue, disease of eye and anti-inflammatory;

Be gustin: have characteristics such as delicate flavour, sweet taste, bitter taste;

Polypeptide also has otherwise function, as improving memory etc.

The invention has the beneficial effects as follows: the fish bean curd delicious flavour that the present invention relates to, nutritious, the marine organisms polypeptide is directly used in the product as active additive, makes product contain abundant polynary polypeptide, has satisfied different consumer demands greatly.

The specific embodiment

A kind of fish bean curd contains following raw material, and its content is mass percent: frozen fish is rotten 47%, starch 10%, and vegetable protein 2%, fat meat 5%, egg is clear 10%, salt 2%, monosodium glutamate 0.8%, flavor quinoline 0.5%, granulated sugar 1.0%, marine organisms polypeptide 0.2%, all the other are for purifying waste water.

The preparation method of described marine organisms polypeptide is: raw material is the leftover bits and pieces and the marine alga of fish, shellfish or shrimps.A, drain after raw material cleaned, smash refinement with pulverizer, particle≤0.2mm after the refinement; B, the raw material of refinement is carried out enzymolysis in the stainless steel jacketed pan, raw material can not surpass 2/3rds of jacketed pan volume, and the protease addition is a raw material 3 ‰, 45 ℃ of hydrolysis temperatures, enzymolysis time 3h; C, the enzymolysis enzyme that goes out that finishes, 95 ℃ of enzyme-removal temperatures, the time is 15min; It is for use that enzymolysis liquid installs in the bucket cooling behind D, the enzyme that goes out.

The preparation method of fish bean curd, processing step is following:

1) the frozen fish gruel is put in the agitated kettle under half thawed state, added salt and stir 10-20min, protein in the fish gruel and colloid are come out to stirring;

2) add again that vegetable protein, fat meat, egg are clear, stir 20-30min after the monosodium glutamate, flavor quinoline, granulated sugar, marine organisms peptide, add starch at last and be mixed into the cake shape with purifying waste water,

3) cake shape material is put in the white steel disk makes real, shakeout;

4) the boiling 20min in 100 ℃ the steamer that packs into; The quantitatively cutting of cooling back, every heavy 13 ~ 14g.

The above; Be merely the preferable specific embodiment of the present invention; But protection scope of the present invention is not limited thereto; Any technical staff who is familiar with the present technique field is equal to replacement or change according to technical scheme of the present invention and inventive concept thereof in the technical scope that the present invention discloses, all should be encompassed within protection scope of the present invention.

Claims (6)

1. a fish bean curd is characterized in that, contains following raw material, and its content is mass percent: frozen fish rotten 47 ~ 48%; Starch 10 ~ 12%, vegetable protein 2 ~ 3%, fat meat 5%, egg clear 10%; Salt 2%, monosodium glutamate 0.8%, flavor quinoline 0.5%; Granulated sugar 1.0%, marine organisms polypeptide 0.15 ~ 0.2%, all the other are for purifying waste water.

2. fish bean curd according to claim 1 is characterized in that, described marine organisms polypeptide is leftover bits and pieces and the marine alga with raw material fish, shellfish or shrimps, through the enzymolysis liquid that carries out enzymolysis with protease after the refinement, obtains behind the enzyme that goes out.

3. fish bean curd according to claim 2 is characterized in that, the preparation method of said marine organisms polypeptide is: A, drain after raw material cleaned, smash refinement with pulverizer; B, the raw material of refinement is carried out enzymolysis in the stainless steel jacketed pan, the protease addition is raw material 2-3 ‰, hydrolysis temperature 45-50 ℃, and enzymolysis time 3h; C, the enzymolysis enzyme that goes out that finishes, enzyme-removal temperature 85-95 ℃, the time is 15-20min; It is for use that enzymolysis liquid installs in the bucket cooling behind D, the enzyme that goes out.

4. fish bean curd according to claim 3 is characterized in that, particle≤0.2mm after the refinement in the said steps A.

5. fish bean curd according to claim 3 is characterized in that, raw material can not surpass 2/3rds of jacketed pan volume among the said step B.

6. like the preparation method of each described fish bean curd of claim 1 ~ 5, it is characterized in that processing step is following:

1) the frozen fish gruel is put in the agitated kettle under half thawed state, added salt and stir 10-20min, protein in the fish gruel and colloid are come out to stirring;

2) add again that vegetable protein, fat meat, egg are clear, stir 20-30min after the monosodium glutamate, flavor quinoline, granulated sugar, marine organisms peptide, add starch at last and be mixed into the cake shape with purifying waste water,

3) cake shape material is put in the white steel disk makes real, shakeout;

4) the boiling 20min in 100 ℃ the steamer that packs into;

5) quantitatively cutting of cooling back.