CN104757684A - Fish extract beverage production method - Google Patents
Fish extract beverage production method Download PDFInfo
- Publication number
- CN104757684A CN104757684A CN201510214863.3A CN201510214863A CN104757684A CN 104757684 A CN104757684 A CN 104757684A CN 201510214863 A CN201510214863 A CN 201510214863A CN 104757684 A CN104757684 A CN 104757684A
- Authority
- CN
- China
- Prior art keywords
- fish
- slurry
- flesh
- protein slurry
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a fish extract beverage production method. The fish extract beverage production method comprises the following steps that 1 fish is killed mechanically; 2 fish serum is obtained by grinding; 3 fish grease slurry and fish protein slurry are separated and obtained by using pulse electric shock treatment; 4 antioxidant treatment is conducted on the fish grease slurry; 5 the fish protein slurry is treated by a papain enzymolysis technology; 6 the fish grease slurry and the fish protein slurry are mixed and matched, and emulsion quid is obtained by using homogeneous ultrafine treatment; 7 vacuum flash evaporation degassing treatment is conducted, and disinfection and disinfection are conducted; 8 an edible additive is added, and fish extract beverage is obtained. The method has the advantages that live fish can be stopped struggling as fast as possible, a glycogen component, capable of converting to lactic acid, of a fish body is effectively reserved, self anticorrosion effect of fish flesh is increased, the fresh quality of the fish flesh is improved, and the nutrition ingredient of the fish flesh is kept; self tenderization of the fish flesh can be further promoted, a next process of enzymolysis is conducted on the fish flesh smoothly, and it is effectively guaranteed that nutrient such as DHA and EPA of the fish grease slurry is not damaged by oxidation. The added value of silver carp and bighead carp is improved, and low-benefit fresh water breeding industry is promoted into a virtuous circle.
Description
Technical field
The present invention relates to technical field of food deep processing, specifically a kind of preparation method of anchovy sauce drink.
Background technology
China is a fresh water fishery cultivation big country, and cultured area and the output of fresh-water fishes all occupy first place in the world, and wherein more than 50% is low value-added silver carp bighead.Containing extremely abundant unrighted acid and high-grade protein in fresh-water fishes, but also containing nutritions such as the necessary DHA of a large amount of human body (DHA), EPA (eicosapentaenoic acid) and taurines.But fishy smell is dense, spur is many defect that silver carp bighead has, limits this kind of fish edibility.Infant cannot directly eat, and kindergarten also dare not eat to child, and children and even many adults are reluctant to eat.Further, the problem of fresh-keeping transport that always also exists of fresh-water fishes.The unrighted acid all with fresh-water fishes is the same, is very easy to oxidation and produces peculiar smell and rancid, is also even like this under refrigeration and freezing state.For above-mentioned reasons, people abandon edible fishes food and directly supplement the nutritions such as human body necessary DHA, EPA, result also in the vicious circle that silver carp bighead class faces cultivation loss simultaneously, significantly limit the sustainable development of China's freshwater fish culturing industry.
Summary of the invention
The object of the invention is to propose a kind of preparation method keeping effective nutritional labeling in pollution-free fish body, tasty mouthfeel, be convenient to the edible anchovy sauce drink of long-term preservation in order to avoid above-mentioned the deficiencies in the prior art.
The preparation method of a kind of anchovy sauce drink of the present invention, comprises the following steps:
(1) select fresh and alive, without the fresh-water fishes of pathogen contamination, cut fish with mechanical quick-cutting tool lethal, rinse fish blood, gill;
(2) retain the edible part flesh of fish, by the flesh of fish: water is the weight proportion of 1: 1 ~ 6, add ice cube or frozen water under cryogenic, wear into flesh of fish slurries;
(3) pulse electric shock process is implemented to flesh of fish slurries, and separating treatment obtains fish oil fat slurry and Fish protein slurry;
(4) the fish oil fat obtained to step (3) adds alkali protease Alcalase2.4L in starching and carries out anti-oxidant treatment, starches short-term never degenerate for making fish oil fat;
(5) with the Fish protein slurry that papain enzymolysis technical finesse step (3) obtains, the ratio adding 1.5-4mg papain according to every kilogram of Fish protein slurry adds papain in Fish protein slurry, until Fish protein slurry dissolves completely in aquosity;
(6) the Fish protein slurry mixture that fish oil fat slurry step (4) obtained and step (5) obtain, adopts colloid mill to carry out the process of homogeneous Ultrafine and obtains emulsion liquid;
(7). emulsion liquid step (6) obtained is carry out the degassed process of vacuum flashing under the condition of 0.01-0.015pa at pressure, then carries out sterilization process;
(8) required mouthfeel edible additive is added in anchovy sauce, obtained anchovy sauce beverage.
The pulse electric shock equipment adopted in described step (3), summer, voltage was 100 ~ 500 volts, and the time is 20 ~ 110 seconds, and winter, voltage was 150 ~ 600 volts, and the time is 30 ~ 120 seconds.
More, Fish protein slurry step (5) obtained adds in milk, obtained high-protein milk; Wherein each amounts of components is (%) by weight percentage:
Fish protein slurry 3-6%;
Sucrose 4-6%;
Emulsifying agent 0.1-0.3%;
Stabilizing agent 0.1-0.5%;
Antistaling agent 0.02-0.05%;
Flavor enhancement 0.01-0.08%;
Water surplus.
Described emulsifying agent is the one in sucrose fatty ester, fatty acid polyglycerol ester, stabilizing agent is the one in xanthans, carragheen, Sodium Caseinate, antistaling agent is the one in calcium disodium chelate, butylated hydroxy anisole, dibutyl hydroxy toluene, Tea Polyphenols, flavor enhancement is the one in cow's milk essence, egg essence, honey essence, cream jasmin france, and water is pure water.
The invention has the beneficial effects as follows: to the processing method of fresh fish moment electrocution, live fish can be made to stop as early as possible struggling, the glycogen component of lactic acid can be converted in effective reservation fish body, increase the self-preserving effect of the flesh of fish, improve the fresh and tender quality of the flesh of fish, keep fish meat nutrient, and the tenderization of the flesh of fish self can be impelled further to the again quick shock treatment of flesh of fish slurries, and make the enzymolysis of flesh of fish next procedure more smooth, and effect guarantees the not oxidized destructions of nutrient such as DHA and EPA in fish oil fat.Meanwhile, the present invention improves the added value of silver carp bighead significantly, promotes that the freshwater aquaculture industry of poor benefit enters benign cycle at a quick pace.
Detailed description of the invention
Embodiment one
The preparation method of anchovy sauce drink of the present invention, concrete implementation step is as follows:
1) fresh and alive fresh-water fishes, particularly silver carp bighead without pathogen contamination are selected to be raw material.
2) by lethal for the raw material pulse electric shock shock selected, make the preliminary tenderization of the flesh of fish fresh-keeping.The pulse electric shock equipment adopted, summer, voltage was 100 ~ 500 volts, and the time is 20 ~ 110 seconds, and winter, voltage was 150 ~ 600 volts, and the time is 30 ~ 120 seconds; Guarantee that fresh and alive fish moment is lethal and don't can shock by electricity excessively.
3) carry out conventional removal squama, the gill and internal organ process to the silver carp bighead of electrocution, this operation can adopt that fishery processing equipment is supporting to be completed.
4) select and adopt meat pulping equipment, by the flesh of fish: water is the weight proportion of 1: 3, the fish block after process is worn into flesh of fish slurries.
5) one fast-pulse shock treatment is implemented again, the pulse electric shock treatment facility adopted and shock treatment parameter and step 2 with flesh of fish slurries) the same.
6) with full-automatic grease and Protein Separation equipment, flesh of fish slurries are processed, thus obtain fish oil fat slurry and Fish protein slurry.
7) in obtained fish oil fat slurry and Fish protein are starched, Alcalase2.4L is added respectively and papain 1.5mg/kg carries out anti-oxidant treatment.The enzymolysis processing of the papain added can guarantee the quality of finished product.
8) the fish oil fat slurry after anti-oxidant treatment is starched together with mixture with the Fish protein after enzymolysis processing, adopt the equipment homogeneous Ultrafine process such as existing colloid mill, make product become milky milk shape liquid, the absorbability of its nutritional components can be fabulous, can be directly used in infant.
9) obtained milky white shape liquid is carried out the conventional degassed process of vacuum flashing, to guarantee that emulsion is without any off-flavors further, then add the edible additive of required various mouthfeel, make different taste product.
10) carry out conventional sterilant sterilization and filling process, different taste anchovy sauce beverage can be obtained.
By required proportioning, Fish protein slurry is added in milk, can high-protein milk be obtained, solve Dairy Enterprise refusal and receive milk not up to standard, for dairy farmer solves trouble and worry.
Wherein each amounts of components is (%) by weight percentage:
Fish protein juice 3%;
Sucrose 6%;
Emulsifying agent 0.1%;
Stabilizing agent 0.5%;
Antistaling agent 0.02%;
Flavor enhancement 0.08%;
Water surplus.
Select combined high-speed Frequency Conversion Technique of Centrifugal Spraying Drying Equipment to carry out freshness keeping dehydrated process to milky white liquid, make powder product, its function is identical.
Embodiment two
1) fresh and alive fresh-water fishes, particularly silver carp bighead without pathogen contamination are selected to be raw material.
2) by lethal for the raw material pulse electric shock shock selected, make the preliminary tenderization of the flesh of fish fresh-keeping.The pulse electric shock equipment adopted, summer, voltage was 100 ~ 500 volts, and the time is 20 ~ 110 seconds, and winter, voltage was 150 ~ 600 volts, and the time is 30 ~ 120 seconds, guaranteed that fresh and alive fish moment is lethal and don't can shock by electricity excessively.
3) carry out conventional removal squama, the gill and internal organ process to the silver carp bighead of electrocution, this operation can adopt that fishery processing equipment is supporting to be completed.
4) select and adopt meat pulping equipment, by the fish block after process with go raw meat auxiliary material to wear into flesh of fish slurries.If wherein full fish body weight 10000 grams, goes the fresh ginger in raw meat auxiliary material, the fresh head of garlic and fresh orange-juice to be respectively 100 grams, 50 grams and 200 grams.
5) one fast-pulse shock treatment is implemented again, the pulse electric shock treatment facility adopted and shock treatment parameter and step 2 with flesh of fish slurries) the same.
6) with full-automatic grease and Protein Separation equipment, flesh of fish slurries are processed, thus obtain fish oil fat slurry and Fish protein slurry.
7) in obtained fish oil fat slurry and Fish protein are starched, Alcalase2.4L is added respectively and papain 4mg/kg carries out anti-oxidant treatment.The enzymolysis processing of the papain added can guarantee the quality of finished product.
8) the fish oil fat slurry after anti-oxidant treatment is starched together with mixture with the Fish protein after enzymolysis processing, adopt the equipment homogeneous Ultrafine process such as existing colloid mill, make product become milky milk shape liquid, the absorbability of its nutritional components can be fabulous, can be directly used in infant.
9) obtained milky white shape liquid is carried out the conventional degassed process of vacuum flashing, in vacuum distilling apparatus, adjust pressure is 0.013pa, to guarantee that emulsion is without any off-flavors further, in kettle, 10 grams of chicken egg proteins are added in 60.06 grams of pure water again and boil stirring 10 minutes, be cooled to 70 DEG C with cold water, then add 20 grams of Fish protein liquid and 0.5 gram of stabilizing agent continuation stirring and dissolving;
3 grams of refined fish oils are placed in oil cauldron, 70 DEG C are warmed to after adding 0.3 gram of emulsifying agent, stirring makes emulsifying agent be dissolved in refined fish oil to pour in aforementioned kettle again, and add 0.06 gram of antistaling agent, 0.08 gram of flavor enhancement and 6 grams of sucrose, by high-shearing dispersion emulsifying machine effect 10 minutes, at 70 DEG C---75 DEG C, under 200 bar conditions, carry out homogeneous with homogenizer.
10) carry out conventional sterilant sterilization (121 DEG C, 20 minutes) and filling process, different taste anchovy sauce beverage can be obtained.
Fish protein slurry is added in milk, obtained high-protein milk; Wherein each amounts of components is (%) by weight percentage:
Fish protein juice 6%;
Sucrose 4%;
Emulsifying agent 0.3%;
Stabilizing agent 0.1%;
Antistaling agent 0.05%;
Flavor enhancement 0.01%;
Water surplus.
Claims (4)
1. a preparation method for anchovy sauce drink, is characterized in that comprising the following steps:
(1) select fresh and alive, without the fresh-water fishes of pathogen contamination, cut fish with mechanical quick-cutting tool lethal, rinse fish blood, gill;
(2) retain the edible part flesh of fish, by the flesh of fish: water is the weight proportion of 1: 1 ~ 6, add ice cube or frozen water under cryogenic, wear into flesh of fish slurries;
(3) pulse electric shock process is implemented to flesh of fish slurries, and separating treatment obtains fish oil fat slurry and Fish protein slurry;
(4) the fish oil fat obtained to step (3) adds alkali protease Alcalase2.4L in starching and carries out anti-oxidant treatment, starches short-term never degenerate for making fish oil fat;
(5) with the Fish protein slurry that papain enzymolysis technical finesse step (3) obtains, the ratio adding 1.5-4mg papain according to every kilogram of Fish protein slurry adds papain in Fish protein slurry, until Fish protein slurry dissolves completely in aquosity;
(6) the Fish protein slurry mixture that fish oil fat slurry step (4) obtained and step (5) obtain, adopts colloid mill to carry out the process of homogeneous Ultrafine and obtains emulsion liquid;
(7). emulsion liquid step (6) obtained is carry out the degassed process of vacuum flashing under the condition of 0.01-0.015pa at pressure, then carries out sterilization process;
(8) required mouthfeel edible additive is added in anchovy sauce, obtained anchovy sauce beverage.
2. the preparation method of anchovy sauce drink as claimed in claim 1, it is characterized in that: the pulse electric shock equipment adopted in described step (3), summer, voltage was 100 ~ 500 volts, and the time is 20 ~ 110 seconds, winter, voltage was 150 ~ 600 volts, and the time is 30 ~ 120 seconds.
3. method described in claim 1 obtains a purposes for anchovy sauce drink, it is characterized in that: add in milk by Fish protein slurry, obtained high-protein milk; Wherein each amounts of components is by weight percentage:
The Fish protein slurry 3-6% that step (5) obtains;
Sucrose 4-6%;
Emulsifying agent 0.1-0.3%;
Stabilizing agent 0.1-0.5%;
Antistaling agent 0.02-0.05%;
Flavor enhancement 0.01-0.08%;
Water surplus.
4. purposes as claimed in claim 3, it is characterized in that: described emulsifying agent is the one in sucrose fatty ester, fatty acid polyglycerol ester, stabilizing agent is the one in xanthans, carragheen, Sodium Caseinate, antistaling agent is the one in calcium disodium chelate, butylated hydroxy anisole, dibutyl hydroxy toluene, Tea Polyphenols, flavor enhancement is the one in cow's milk essence, egg essence, honey essence, cream jasmin france, and water is pure water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510214863.3A CN104757684A (en) | 2015-04-30 | 2015-04-30 | Fish extract beverage production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510214863.3A CN104757684A (en) | 2015-04-30 | 2015-04-30 | Fish extract beverage production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757684A true CN104757684A (en) | 2015-07-08 |
Family
ID=53640060
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510214863.3A Pending CN104757684A (en) | 2015-04-30 | 2015-04-30 | Fish extract beverage production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104757684A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490512A (en) * | 2016-10-19 | 2017-03-15 | 江苏省农业科学院 | A kind of production method of instant leisure fish |
| CN106616139A (en) * | 2016-08-31 | 2017-05-10 | 邓志程 | Children's functional drink |
| CN110495498A (en) * | 2019-07-26 | 2019-11-26 | 江苏大学 | A kind of fish protein raw walnut pulp and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443465A (en) * | 2002-03-11 | 2003-09-24 | 刘仲翔 | Production method of fish juice milk beverage |
| CN1473481A (en) * | 2003-05-28 | 2004-02-11 | 陆巧琴 | Fish milk and its producing process |
| CN1561855A (en) * | 2004-03-31 | 2005-01-12 | 武汉咪可企业策划中心 | Method for producing fish milk |
-
2015
- 2015-04-30 CN CN201510214863.3A patent/CN104757684A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443465A (en) * | 2002-03-11 | 2003-09-24 | 刘仲翔 | Production method of fish juice milk beverage |
| CN1473481A (en) * | 2003-05-28 | 2004-02-11 | 陆巧琴 | Fish milk and its producing process |
| CN1561855A (en) * | 2004-03-31 | 2005-01-12 | 武汉咪可企业策划中心 | Method for producing fish milk |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616139A (en) * | 2016-08-31 | 2017-05-10 | 邓志程 | Children's functional drink |
| CN106490512A (en) * | 2016-10-19 | 2017-03-15 | 江苏省农业科学院 | A kind of production method of instant leisure fish |
| CN106490512B (en) * | 2016-10-19 | 2019-11-26 | 江苏省农业科学院 | A kind of production method of instant leisure fish |
| CN110495498A (en) * | 2019-07-26 | 2019-11-26 | 江苏大学 | A kind of fish protein raw walnut pulp and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108497365B (en) | Cheese shrimp paste and processing method thereof | |
| JP2002536984A (en) | Animal feed supplements to enhance the nutritional value of animal products | |
| CN105995628A (en) | Preparation method of canned liquid-smoked procypris mera | |
| CN104719488A (en) | Edible goat milk fruit-vegetable paper and preparation process thereof | |
| CN104305273A (en) | Hemoglobin-rich livestock blood product and processing method thereof | |
| CN102370005A (en) | Production technology of nutrition enhancing liquid milk | |
| CN104757684A (en) | Fish extract beverage production method | |
| CN106923207B (en) | Beef ball and preparation method thereof | |
| CN104413477A (en) | Cuttlefish ball and production method thereof | |
| CN101664218A (en) | Instant medlar juice solid beverage and processing method thereof | |
| CN106107620A (en) | A kind of Rhizoma amorphophalli stomach invigorating breaded fish stick and preparation method thereof | |
| CN102388968A (en) | Baby juice milk drink | |
| RU2440765C2 (en) | Preserves production method | |
| WO2005094618A1 (en) | A process for producing fish milk | |
| CN106666483A (en) | Stuffed cheese sea eel ball | |
| CN1310594C (en) | Production method of fish juice milk beverage | |
| RU2386260C1 (en) | Production method of fermented milk drink "acidophilous honey" | |
| CN103960370A (en) | Soymilk and preparation method thereof | |
| JP2021090412A (en) | Unpleasant taste masking agent, acidic protein beverage, unpleasant taste masking method, and method for producing acidic protein beverage | |
| CN105962161A (en) | Raisin qi-tonifying blood-enriching shrimp cake and preparation method thereof | |
| CN105918935A (en) | Minty fish cake containing tea polyphenol and preparation method of minty fish cake | |
| CN103027181A (en) | Green ice cream and its preparation method | |
| RU2775398C1 (en) | Method for obtaining composition for producing sausage products from fish meat | |
| Wang | Modern milk processing technology | |
| CN103859130B (en) | A kind of ice cream containing shrimp protein and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150708 |
|
| RJ01 | Rejection of invention patent application after publication |