CN103749936B - A kind of fish protein and the breaded fish stick of making thereof - Google Patents
A kind of fish protein and the breaded fish stick of making thereof Download PDFInfo
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- CN103749936B CN103749936B CN201410005767.3A CN201410005767A CN103749936B CN 103749936 B CN103749936 B CN 103749936B CN 201410005767 A CN201410005767 A CN 201410005767A CN 103749936 B CN103749936 B CN 103749936B
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Abstract
The invention discloses a kind of fish protein, it is prepared from by the following method: fish accessory substance is cleaned up, rub, add by weight 5-10 times of water homogenate, by slurries with sour adjust pH to 3 or by adjusting PH with base value to 12, then centrifugally make slurries layering, discard upper strata grease and lower floor's insoluble matter, get intermediate layer and be protein solution, again protein solution is regulated to pH value to 5.5, stirring makes protein precipitation, centrifugal, collecting precipitation and get final product. The invention also discloses the breaded fish stick of being made by described fish protein, the present invention takes full advantage of in fishery-ies product processing and produces the accessory substances such as a large amount of fish-bones, fish head, fish-skin, fish guts, turn waste into wealth, reduce the wasting of resources, the breaded fish stick of making is nutritious, and delicious flavour has good elasticity and color and luster, and cost is low, technique is simple.
Description
Technical field
The invention belongs to field of food, the breaded fish stick that is specifically related to a kind of fish protein and makes.
Background technology
In fishery-ies product processing, produce the accessory substances such as a large amount of fish-bones, fish head, fish-skin, fish guts (also claim " underPin material "), it is estimated, these protein residual above accessory substance can reach 10%～15%. And enterprise is many by thisA little accessory substances are processed into feed or discarded, cause the wasting of resources.
Breaded fish stick is the particularly traditional food of the Yangtze river basin of China, and it adopts fish gruel, egg and starch is mainRaw material processing steams and forms, and because the fresh perfume (or spice) of entrance is soft, delicate fragrance is good to eat, nutritious, has good bulletProperty and color and luster, be loved by the people, become feast among the people receive guests on product.
If the fish protein in accessory substance can be reclaimed, and then be processed into breaded fish stick, not only can improve raw materialUtilization rate, reduce enterprise production cost, and the lifting of raising to added value of product, the performance of enterprises andThe prolongation of processing industry chain has positive meaning.
Summary of the invention
The object of the invention is, for the existing deficiency to the processing of fish accessory substance, provides one to utilize fish by-productThing is prepared the method for fish protein, and the present invention also provides the breaded fish stick that contains described fish protein.
Above-mentioned purpose is achieved through the following technical solutions:
A kind of fish protein, it is prepared from by the following method: fish accessory substance is cleaned up, rubs,Add by weight 5-10 times of water homogenate, slurries are with sour adjust pH to 3 or by adjusting PH with base value to 12, rightThe rear centrifugal slurries layering that makes, discards upper strata grease and lower floor's insoluble matter, and get intermediate layer and be protein solution,Again protein solution is regulated to pH value to 5.5, stir and make protein precipitation, centrifugal, collecting precipitation and get final product.
The breaded fish stick of being made by described fish protein.
Preferably, described breaded fish stick is made up of the raw material of following weight proportioning: fish protein 80-120 part; Form sedimentPowder 6-12 part; TGase 0.4-1 part; Egg white 3-8 part; Lard 3-8 part; Flavouring 3-8 part.
Further preferably, described breaded fish stick is made up of the raw material of following weight proportioning: 100 parts of fish proteins;10 parts of starch; 0.6 part of TGase; 5 parts, egg white; 5 parts of lards; 6 parts of flavourings. Its transferThe effect of glutaminase is: catalysis fish protein is cross-linked to form ε-(γ-Glu)-Lys covalent bond, makes breaded fish stick toolThere are stronger hardness, elasticity and chewiness, promote breaded fish stick quality.
Further preferably, described flavouring is monosodium glutamate, bruised ginger and salt.
The invention has the beneficial effects as follows: the present invention take full advantage of in fishery-ies product processing, produce a large amount of fish-bones,The accessory substances such as fish head, fish-skin, fish guts, turn waste into wealth, and have reduced the wasting of resources. Adopt fish of the present inventionThe breaded fish stick that meat albumen is made is nutritious, and delicious flavour has good elasticity and color and luster, and cost is low,Technique is simple, all significant to improving the added value of fish products and extending processing industry chain.
Brief description of the drawings
Fig. 1 is the retentiveness comparison diagram of embodiment of the present invention 1-3 and traditional breaded fish stick.
Detailed description of the invention
Embodiment 1
A kind of fish protein, it is prepared from by the following method: by fish accessory substance (fish-bone, fish head,Fish-skin, fish guts) clean up, rub, add by weight 5 times of water refiner homogenate, slurries are used2mol/LHCl adjust pH to 3, then centrifugally makes slurries layering, discards upper strata grease and lower floor insoluble matter (fishSkin, fish-bone etc.), get intermediate layer and be protein solution, then protein solution is regulated to pH value to 5.5, stirMix and make protein precipitation, centrifugal, collecting precipitation and get final product.
The breaded fish stick that contains described fish protein, is grouped into by the one-tenth of following weight proportioning: fish protein 10Kg;Starch 1Kg; TGase 0.06Kg; Egg white 0.5Kg; Lard 0.5Kg; Monosodium glutamate 0.2Kg; Bruised ginger0.2Kg; Salt 0.2Kg.
The preparation method of breaded fish stick is: with beating and burst after 0.5mol/LNaOH adjusting fish protein pH to 7.0.First fish protein is put into cutmixer and is beaten and burst into pasty state, after add monosodium glutamate, bruised ginger, salt to continue to beat to burst,Finally starch, egg white, lard, TGase are added in fish paste, continue to beat and burst 15 minutes. Beat and burstAfter bed board moulding, boiling heating, cooling rear packaging and storage.
Embodiment 2
A kind of fish protein, it is characterized in that being prepared from by the following method: fish accessory substance is cleaned dryOnly, rub, add by weight 10 times of water homogenate, by 2mol/LNaOH adjust pH to 12 for slurries, soThe rear centrifugal slurries layering that makes, discards upper strata grease and lower floor's insoluble matter, and get intermediate layer and be protein solution,Again protein solution is regulated to pH value to 5.5 with watery hydrochloric acid, stir and make protein precipitation, centrifugal, it is heavy to collectForm sediment and get final product.
The breaded fish stick that contains described fish protein, is grouped into by the one-tenth of following weight proportioning: fish protein 8Kg;Starch 1.2Kg; TGase 0.04Kg; Egg white 0.8Kg; Lard 0.3Kg; Monosodium glutamate 0.1Kg; GingerEnd 0.1Kg; Salt 0.1Kg.
The preparation method of breaded fish stick is identical with embodiment 1.
Embodiment 3
A kind of fish protein, it is characterized in that being prepared from by the following method: fish accessory substance is cleaned dryOnly, rub, add by weight 8 times of water homogenate, by NaOH adjust pH to 12 for slurries, then centrifugalMake slurries layering, discard upper strata grease and lower floor's insoluble matter, get intermediate layer and be protein solution, then by eggWatery hydrochloric acid regulates pH value to 5.5 for white matter solution, and stirring makes protein precipitation, centrifugal, collecting precipitation and get final product.
The breaded fish stick that contains described fish protein, is grouped into by the one-tenth of following weight proportioning: fish protein 12Kg;Starch 0.6Kg; TGase 0.1Kg; Egg white 0.3Kg; Lard 0.8Kg; Monosodium glutamate 0.2Kg; Bruised ginger0.3Kg; Salt 0.3Kg.
The preparation method of breaded fish stick is identical with embodiment 1.
The Piglet s colibacillosis of albumen breaded fish stick and common flesh of fish breaded fish stick:
1. the mensuration of gel strength
As shown in the table, compared with the breaded fish stick made from traditional fish gruel, the breaded fish stick that embodiment 1-3 makes has higherFracture Force, disrumpent feelings distance and gel strength (P < 0.05).
The contrast of table 1 gel strength
| Sample | Fracture Force (g) | Disrumpent feelings distance (mm) | Gel strength (g × mm) |
| Tradition breaded fish stick | 162.36 | 8.12 | 1318.36 |
| Embodiment 1 | 318.02 | 8.87 | 2820.84 |
| Embodiment 2 | 250.41 | 8.56 | 2143.51 |
| Embodiment 3 | 231.29 | 8.33 | 1926.65 |
2. the mensuration of breaded fish stick matter structure character (TPA)
Can be found out by following table, the breaded fish stick that embodiment 1-3 makes than traditional breaded fish stick have stronger hardness, elasticity andChewiness value (P < 0.05), and on cohesive force and recovery, do not find negative effect (P > 0.05).
The mensuration of table 2 breaded fish stick matter structure character (TPA)
| Sample | Hardness (g) | Elasticity | Cohesive force | Chewiness | Recovery |
| Tradition breaded fish stick | 842.92 | 0.907 | 0.706 | 555.94 | 0.374 |
| Embodiment 1 | 1514.83 | 0.934 | 0.705 | 1004.76 | 0.375 |
| Embodiment 2 | 1336.75 | 0.925 | 0.703 | 821.45 | 0.373 |
| Embodiment 3 | 1011.34 | 0.918 | 0.705 | 689.13 | 0.374 |
3. the comparison of breaded fish stick retention ability
Retentiveness is to weigh an important parameter of meat products quality, and the mouthfeel of breaded fish stick is had to important impact.As can be seen from Figure 1, in retention ability, the breaded fish stick of embodiment 1-3 is higher than traditional breaded fish stick (WM).
Claims (1)
1. a preparation method for breaded fish stick, is characterized in that being made up of following raw material: fish protein 10Kg;Starch 1Kg; TGase 0.06Kg; Egg white 0.5Kg; Lard 0.5Kg; Monosodium glutamate 0.2Kg; Bruised ginger0.2Kg; Salt 0.2Kg,
The preparation method of breaded fish stick is: with beating and burst after 0.5mol/LNaOH adjusting fish protein pH to 7.0,First fish protein is put into cutmixer and is beaten and burst into pasty state, after add monosodium glutamate, bruised ginger, salt to continue to beat to burst,Finally starch, egg white, lard, TGase are added in fish paste, continue to beat and burst 15 minutes, beat routedAfter bed board moulding, boiling heating, cooling rear packaging and storage,
Described fish protein is prepared from by the following method: fish accessory substance is cleaned up, rub, pressWeight adds 5 times of water, uses refiner homogenate, by 2mol/LHCl adjust pH to 3 for slurries, then centrifugalMake slurries layering, discard upper strata grease and lower floor's insoluble matter, get intermediate layer and be protein solution, then by eggWhite matter solution regulates pH value to 5.5, and stirring makes protein precipitation, centrifugal, collecting precipitation and get final product.
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| CN201410005767.3A CN103749936B (en) | 2014-01-07 | 2014-01-07 | A kind of fish protein and the breaded fish stick of making thereof |
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| CN201410005767.3A CN103749936B (en) | 2014-01-07 | 2014-01-07 | A kind of fish protein and the breaded fish stick of making thereof |
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| CN103749936A CN103749936A (en) | 2014-04-30 |
| CN103749936B true CN103749936B (en) | 2016-05-18 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351849A (en) * | 2014-10-31 | 2015-02-18 | 华南理工大学 | High-yield extraction method for fish protein by alkali dissolution method and minced fillet thereof |
| CN106974207B (en) * | 2016-01-17 | 2020-11-06 | 华中农业大学 | Baked instant crisp fish cake and preparation method thereof |
| CN108902788B (en) * | 2018-05-14 | 2022-03-25 | 湖北省崇湖生态农业有限公司 | Preparation method of sandwich fish cake |
| CN109874994A (en) * | 2019-04-28 | 2019-06-14 | 福建省波蓝食品有限责任公司 | A kind of black and white breaded fish stick and preparation method thereof |
| CN110236142A (en) * | 2019-07-05 | 2019-09-17 | 华中农业大学 | A kind of fish protein compounding powder and preparation method thereof |
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| US6288216B1 (en) * | 1996-12-21 | 2001-09-11 | Advanced Protein Technology, Inc. | Process for isolating a protein composition from a muscle source and protein composition |
| CN101595939A (en) * | 2009-06-30 | 2009-12-09 | 华南理工大学 | A kind of fish protein powder and preparation method thereof |
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| CN102599551A (en) * | 2012-04-14 | 2012-07-25 | 龙岩市益美佳食品工贸有限公司 | Fish-cake making method |
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| US6288216B1 (en) * | 1996-12-21 | 2001-09-11 | Advanced Protein Technology, Inc. | Process for isolating a protein composition from a muscle source and protein composition |
| CN101595939A (en) * | 2009-06-30 | 2009-12-09 | 华南理工大学 | A kind of fish protein powder and preparation method thereof |
| CN101904405A (en) * | 2010-07-05 | 2010-12-08 | 许淑贤 | Method for extracting protein and chitin from shrimp heads and shrimp shells by using edible acid |
| CN102599551A (en) * | 2012-04-14 | 2012-07-25 | 龙岩市益美佳食品工贸有限公司 | Fish-cake making method |
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