CN106722381B - High-toughness swallow skin and preparation method thereof - Google Patents
High-toughness swallow skin and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a high-toughness swallow skin, which takes minced fillet as a main raw material, and comprises the following raw materials in parts by weight: 60-80 parts of frozen minced fillet, 10-20 parts of potato modified starch, 50-70 parts of ice water, 5-10 parts of mixed colloid curdling, 0.3-0.6 part of TG enzyme, 0.5-1.5 parts of edible salt, 0.5-2.5 parts of white granulated sugar, 0.03-0.06 part of composite phosphate and 0.03-0.1 part of sorbitol. The invention also discloses a preparation method of the high-toughness swallow skin, which is simple and convenient in process and feasible in operation, improves the gel strength of the fish swallow skin, improves the product quality of the fish swallow skin, and enhances the boiling resistance of the swallow skin.
Description
Technical Field
The invention relates to the technical field of deep processing of aquatic products, in particular to high-toughness swallow skin and a preparation method thereof.
Background
The meat swallow, also called Taiping swallow, is a very famous traditional local flavor snack in Fuzhou city of Fujian province in China, is an essential famous dish in the traditional folk custom of Fuzhou, and even has a saying that no swallow can not be formed and cannot be grown. The traditional swiftlet skin is made by beating the lean meat of the hind leg of a pig into paste, mixing with starch, salt and the like, and then pressing into slices.
With the development of social economy and the improvement of living standard, the dietary habits and requirements of consumers are obviously changed, more and more consumers seek healthier food and life style, and fish meat is more and more favored and advocated by people due to rich nutrition and easy digestion. However, since the fish meat itself has limited gelling properties and poor boiling resistance, and is not suitable for long-term boiling (especially for the Kanto series products), the swallow skin using fish meat as the main raw material is necessary to improve the gelling properties of fish meat. The method for improving the gel performance of the minced fillet and the product thereof is various, and the gel quality of the minced fillet is improved by adding some exogenous additives besides optimizing the rinsing and beating processes. If high-quality frozen minced fillet, starch, TG enzyme and the like are added, the hardness and the elasticity of the minced fillet gel can be improved; can also greatly improve the taste of the fish swallow skin. However, at present, the research on the influence of exogenous additives on the toughness of the fish swallow skin is less, the research basically stays in the laboratory research stage, how to combine the theoretical research on the gel performance of the minced fillet product with the industrial production of the minced fillet product, and the improvement of the quality of the fish swallow skin product is urgent.
Disclosure of Invention
The invention aims to provide high-toughness cubilose skin which is rich in nutrition, crisp and tasty in taste, full in elasticity, and strong in oxidation resistance and boiling resistance;
the invention also aims to provide a preparation method of the high-toughness swallow skin, which has the advantages of simple process, feasible operation and good nutritional value and commercial value.
In order to achieve the purpose, the invention adopts the following technical scheme:
the high-toughness swallow skin comprises the following raw materials in parts by weight: 60-80 parts of frozen minced fillet, 10-20 parts of potato modified starch, 50-70 parts of ice water, 5-10 parts of mixed colloid curdling, 0.3-0.6 part of TG enzyme, 0.5-1.5 parts of edible salt, 0.5-2.5 parts of white granulated sugar, 0.03-0.06 part of composite phosphate and 0.03-0.1 part of sorbitol.
Wherein the mixed colloid gel slurry is prepared by mixing the following components in a mass ratio of (3-5): 20-25: 70-75 of colloid, modified potato starch and water.
Preferably, the mixed colloid gel slurry is prepared by uniformly mixing colloid and potato modified starch in 55-65 ℃ warm water with 30% of total water at a low speed, adding 95-100 ℃ hot water with 70% of total water, sufficiently stirring at a high speed, cooling, and refrigerating at 4 ℃ for later use.
Wherein the low speed is 1000 revolutions per minute; the high speed was 3000 rpm.
More preferably, the colloid is prepared by mixing 4-6: 2-4: 1-2 parts of carrageenan, locust bean gum and guar gum.
A preparation method of high-toughness swallow skin comprises the following steps:
(1) unfreezing the frozen minced fillet until the central temperature reaches-6 to-2 ℃, and preparing into minced fillet slices with the thickness of 0.5-0.8 cm;
(2) chopping and mixing minced fillet at the temperature of 0-10 ℃ until no obvious particles exist, adding ice water and composite phosphate, chopping and mixing until no thick slurry exists, adding edible salt and TG enzyme, chopping and mixing uniformly to obtain a mixture;
(3) adding the mixture obtained in the step (2) into modified potato starch, ice water, mixed colloid slurry, white granulated sugar and sorbitol, and rolling and kneading uniformly in vacuum at 5-15 ℃ to obtain a swallow skin dough;
(4) refrigerating the swallow skin dough obtained in the step (3);
(5) taking out the refrigerated swallow skin dough, and pressing into thin wrappers with the thickness of 0.5-1mm by using a noodle press to obtain the high-toughness swallow skin.
Preferably, the vacuum degree of the vacuum kneading in the step (3) is 0.05-0.09MPa, the temperature in the machine is 5-10 ℃, and the kneading time is 10-15 min.
Preferably, the refrigeration in the step (4) is performed at 4 ℃ for 8-12 h.
The invention has the following beneficial effects:
(1) according to the fish meat cubilose skin prepared by the invention, on one hand, the fish meat is used for replacing the pig back leg meat to prepare the cubilose skin, so that the nutritional structure and the value of the traditional cubilose skin are improved; TG enzyme and mixed colloid gel slurry are added to improve the gel quality of the swallow skin and improve the brittleness and toughness of the fish swallow skin; on the other hand, the gel strength of the fish swallow skin is improved, the product quality of the fish swallow skin is improved, and the steaming resistance of the fish swallow skin is enhanced by optimizing the processing technology.
(2) The invention combines the theoretical research on the gel performance of the swallow skin and the optimization of the processing technology, and prepares the fish swallow skin which has rich nutrition, strong oxidation resistance and boiling resistance, crisp mouthfeel and high quality after long-time soaking and boiling, and can better meet the increasing requirements of consumers on the health and safety of food.
(3) The processing method of the invention has simple and convenient process, feasible operation and good nutritive value and commercial value.
Drawings
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.
FIG. 1 shows a comparison of the data for the brittleness and toughness of the bird's skin obtained in example 1 and the bird's skin obtained in comparative examples 1, 2 and 3;
FIG. 2 shows a comparison of the cooking loss of the swallow skin obtained in example 1 with that obtained in comparative examples 1, 2 and 3;
figure 3 shows the sensory quality data of the bird's skin obtained in example 1 compared with the bird's skin obtained in comparative examples 1, 2 and 3.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below with reference to preferred embodiments and the accompanying drawings. Similar parts in the figures are denoted by the same reference numerals. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
Example 1 preparation of high toughness bird's skin
A preparation method of high-toughness swallow skin comprises the following steps:
(1) thawing 60 parts of frozen minced fillet until the central temperature reaches-6 ℃, and shaving into minced fillet slices with the thickness of 0.5cm by using a shaving machine;
(2) chopping the minced fillet obtained in the step (1) by using a variable frequency chopper mixer at the temperature of 0 ℃ until no obvious particles exist, adding 40 parts of ice water and 0.04 part of composite phosphate, chopping until no thick slurry exists, adding 1 part of edible salt and 0.4 part of TG enzyme, and chopping uniformly to obtain a mixture; the composite phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate;
(3) adding 15 parts of potato modified starch, 10 parts of ice water, 10 parts of mixed colloid curdling, 2.5 parts of white granulated sugar and 0.05 part of sorbitol into the mixture obtained in the step (2) at the temperature of 5 ℃, adding into a vacuum kneading machine, and kneading uniformly (the vacuum degree is 0.05MPa, the temperature in the machine is 5 ℃) to obtain a swallow skin dough after 10 min; the mixed colloid gel slurry is prepared by mixing the following components in percentage by mass of 3: 20: 75, the modified potato starch and water are uniformly mixed to obtain the starch adhesive; the colloid is prepared by mixing the following components in percentage by mass: 2: 1, mixing carrageenan, locust bean gum and guar gum;
(4) placing the swallow skin dough obtained in the step (3) in a refrigerator at 4 ℃ for 10 hours;
(5) and taking out the refrigerated swallow skin dough, and pressing into a thin skin with the thickness of 0.5mm by using a noodle press to obtain the high-toughness swallow skin.
Example 2 preparation method of high-toughness swallow skin
A preparation method of high-toughness swallow skin comprises the following steps:
(1) thawing 70 parts of frozen minced fillet until the central temperature reaches-4 ℃, and shaving into minced fillet slices with the thickness of 0.7cm by using a shaving machine;
(2) chopping the minced fillet obtained in the step (1) by using a variable frequency chopper mixer at the temperature of 5 ℃ until no obvious particles exist, adding 50 parts of ice water and 0.05 part of composite phosphate, chopping and mixing until no thick slurry exists, adding 1 part of edible salt and 0.5 part of TG enzyme, and chopping and mixing uniformly to obtain a mixture; the composite phosphate is a mixture of sodium tripolyphosphate and sodium pyrophosphate;
(3) adding the mixture obtained in the step (2) into auxiliary materials of 10 parts of modified potato starch, 10 parts of ice water, 10 parts of mixed colloid curdling, 2.5 parts of white granulated sugar and 0.06 part of sorbitol at the temperature of 10 ℃, adding the mixture into a vacuum kneading machine, and kneading uniformly (the vacuum degree is 0.08MPa, the temperature in the machine is 8 ℃) to obtain a swallow skin dough after 12 min; the mixed colloid gel slurry is prepared by mixing the following components in a mass ratio of 1: 5: 15, the modified potato starch and water are uniformly mixed to obtain the starch adhesive; the colloid is prepared by mixing the following components in percentage by mass: 2: 1, mixing carrageenan, locust bean gum and guar gum;
(4) placing the swallow skin dough obtained in the step (3) in a refrigerator at 4 ℃ for 10 hours;
(5) and taking out the refrigerated swallow skin dough, and pressing into a thin skin with the thickness of 0.7mm by using a noodle press to obtain the high-toughness swallow skin.
Example 3 preparation of high toughness bird's nest
A preparation method of high-toughness swallow skin comprises the following steps:
(1) thawing 80 parts of frozen minced fillet until the central temperature reaches-2 ℃, and shaving into minced fillet slices with the thickness of 0.8cm by using a shaving machine;
(2) chopping and mixing the minced fillet obtained in the step (1) by using a variable frequency chopper mixer at the temperature of 10 ℃ until no obvious particles exist, adding 60 parts of ice water and 0.06 part of composite phosphate, chopping and mixing until no thick slurry exists, adding 1.5 parts of edible salt and 0.6 part of TG enzyme, and chopping and mixing uniformly to obtain a mixture; wherein the composite phosphate is a mixture of sodium pyrophosphate and sodium hexametaphosphate;
(3) adding the mixture obtained in the step (2) into 20 parts of potato modified starch, 10 parts of ice water, 10 parts of mixed colloid curdling slurry, 2.5 parts of white granulated sugar and 0.1 part of sorbitol at 15 ℃, adding into a vacuum kneading machine, and kneading uniformly (the vacuum degree is 0.09MPa, the temperature in the machine is 10 ℃) for 15min to obtain a swallow skin dough; the mixed colloid gel slurry is prepared by mixing the following components in percentage by mass: 11: 36, potato modified starch and water are uniformly mixed to obtain the product; the colloid is prepared by mixing the following components in percentage by mass: 3: 1, mixing carrageenan, locust bean gum and guar gum;
(4) placing the swallow skin dough obtained in the step (3) in a refrigerator at 4 ℃ for 10 hours;
(5) and taking out the refrigerated swallow skin dough, and pressing into a thin skin with the thickness of 1mm by using a noodle press to obtain the high-toughness swallow skin.
Example 4 preparation of high toughness bird's nest
A preparation method of high-toughness swallow skin comprises the following steps:
(1) thawing 70 parts of frozen minced fillet until the central temperature reaches-5 ℃, and shaving into minced fillet slices with the thickness of 0.6cm by using a shaving machine;
(2) chopping the minced fillet obtained in the step (1) by using a variable frequency chopper mixer at the temperature of 3 ℃ until no obvious particles exist, adding 50 parts of ice water and 0.03 part of composite phosphate, chopping until no thick slurry exists, adding 0.5 part of edible salt and 0.3 part of TG enzyme, and chopping until the mixture is uniform to obtain a mixture; the composite phosphate is a mixture of sodium tripolyphosphate and sodium hexametaphosphate;
(3) adding 15 parts of potato modified starch, 10 parts of ice water, 5 parts of mixed colloid curdling, 0.5 part of white granulated sugar and 0.03 part of sorbitol into the mixture obtained in the step (2) at the temperature of 5 ℃, adding into a vacuum kneading machine, kneading uniformly (the vacuum degree is 0.06MPa, the temperature in the machine is 6 ℃) and obtaining the swallow skin dough after 10 min; the mixed colloid gel slurry is prepared by mixing the following components in a mass ratio of 1: 4: 14, uniformly mixing the colloid, the modified potato starch and water; the colloid is prepared by mixing the following components in percentage by mass: 2: 1, mixing carrageenan, locust bean gum and guar gum;
(4) placing the swallow skin dough obtained in the step (3) in a refrigerator at 4 ℃ for 10 hours;
(5) and taking out the refrigerated swallow skin dough, and pressing into a thin skin with the thickness of 0.5mm by using a noodle press to obtain the high-toughness swallow skin.
Example 5 preparation of high toughness bird's nest
A preparation method of high-toughness swallow skin comprises the following steps:
(1) thawing 60 parts of frozen minced fillet until the central temperature reaches-3 ℃, and shaving into minced fillet slices with the thickness of 0.7cm by using a shaving machine;
(2) chopping the minced fillet obtained in the step (1) by using a variable frequency chopper mixer at the temperature of 10 ℃ until no obvious particles exist, adding 40 parts of ice water and 0.03 part of composite phosphate, chopping until no thick slurry exists, adding 0.5 part of edible salt and 0.6 part of TG enzyme, and chopping until the mixture is uniform to obtain a mixture; the composite phosphate is a mixture of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate;
(3) adding the mixture obtained in the step (2) into auxiliary materials of 10 parts of potato modified starch, 10 parts of ice water, 5 parts of mixed colloid curdling, 0.5 part of white granulated sugar and 0.03 part of sorbitol at the temperature of 8 ℃, adding into a vacuum kneading machine, kneading uniformly (the vacuum degree is 0.07MPa, the temperature in the machine is 9 ℃) and obtaining the swallow skin dough after 13 min; the mixed colloid gel slurry is prepared by mixing the following components in a mass ratio of 1: 3: 10, uniformly mixing the colloid, the modified potato starch and water; the colloid is prepared by mixing the following components in percentage by mass: 2: 1, mixing carrageenan, locust bean gum and guar gum;
(4) placing the swallow skin dough obtained in the step (3) in a refrigerator at 4 ℃ for 10 hours;
(5) and taking out the refrigerated swallow skin dough, and pressing into a thin skin with the thickness of 0.06mm by using a noodle press to obtain the high-toughness swallow skin.
Comparative example 1
The procedure is as in example 1, except that no TG enzyme is added.
Comparative example 2
The process is the same as in example 1, except that no mixed colloidal cement is added.
Comparative example 3
The process is the same as example 1 except that the swallow skin dough is not vacuum tumbled in the dough mixer.
The brittleness and toughness, the cooking loss rate, the sensory quality of example 1 and comparative examples 1 to 3 were compared.
The brittleness and toughness of the cooked swallow skin are measured by a texture analyzer through a shearing test, the cooked swallow skin is sheared into small blocks of 6cm multiplied by 4cm, the small blocks are flatly paved and fixed on an object stage of the texture analyzer, the small blocks are sheared by an HDP/BS probe, specific test procedures and parameters are shown in tables 1 and 2, and the brittleness and toughness of the swallow skin are calculated by collecting data. The texture analyzer can simulate human oral cavity movement, and the brittleness and the toughness of the product are calculated according to the stress and the moving height collected by the sensor, wherein the higher the brittleness and the toughness, the better the corresponding product quality. FIG. 1 is a comparison of the crispness and toughness data of the swallow skin obtained in example 1 and the swallow skins obtained in comparative examples 1, 2 and 3, and it can be seen from the figure that the crispness and toughness of example 1 are better, the mouthfeel is better, and the crispness and toughness are obviously better than those of comparative examples 1-3.
Table 1 program set-up for shear test
The cooking loss rate of the swallow skin can reflect the stability of the swallow skin structure to a certain extent, and the lower the cooking loss rate is, the more stable the structure is, so that the swallow skin can keep higher sensory quality in a longer cooking process. The specific determination method comprises the following steps: weighing a certain mass of swallow skin, placing the swallow skin in a certain volume of boiling water, boiling for a certain time, immediately fishing out the swallow skin, continuously heating the soup, placing the soup in a 105 ℃ oven to dry to constant weight when only a small amount of the soup remains, and measuring the solid content. The cooking loss rate of the swallow skin is calculated according to the following formula:
fig. 2 shows the cooking loss rate of the swallow skin obtained in example 1 and the swallow skin obtained in comparative examples 1, 2 and 3 as a function of the cooking time of the swallow skin, and it can be seen from the figure that the cooking loss rate of the swallow skin obtained in example 1 is the lowest, and the increase of the cooking loss rate is the smallest as the cooking time is prolonged, so that the swallow skin obtained in example 1 is the most resistant to cooking.
The sensory evaluation of the swallow skin adopts a quantitative description analysis method, and specific sensory evaluation indexes and standards are shown in table 3. Fig. 3 shows the sensory quality data of the bird's skin obtained in example 1 compared with those of the bird's skins obtained in comparative examples 1, 2 and 3, and it can be seen from the figure that the sensory quality of the bird's skin obtained in example 1 is the best.
TABLE 3 sensory evaluation score sheet
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (4)
1. The high-toughness swallow skin is characterized by comprising the following raw materials in parts by weight: 60-80 parts of frozen minced fillet, 10-20 parts of potato modified starch, 50-70 parts of ice water, 5-10 parts of mixed colloid curdling, 0.3-0.6 part of TG enzyme, 0.5-1.5 parts of edible salt, 0.5-2.5 parts of white granulated sugar, 0.03-0.06 part of composite phosphate and 0.03-0.1 part of sorbitol;
the mixed colloid gel slurry is prepared by mixing 3-5 mass percent: 20-25: 70-75 of colloid, modified potato starch and water are uniformly mixed to obtain the product;
the colloid is prepared by mixing the following components in a mass ratio of 4-6: 2-4: 1-2 parts of carrageenan, locust bean gum and guar gum;
the composite phosphate is at least two of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate;
the preparation method of the high-toughness swallow skin comprises the following steps:
(1) unfreezing the frozen minced fillet until the central temperature reaches-6 to-2 ℃, and preparing into minced fillet slices with the thickness of 0.5-0.8 cm;
(2) chopping and mixing minced fillet at the temperature of 0-10 ℃ until no obvious particles exist, adding ice water and composite phosphate, chopping and mixing until no thick slurry exists, adding edible salt and TG enzyme, chopping and mixing uniformly to obtain a mixture;
(3) adding the mixture obtained in the step (2) into modified potato starch, ice water, mixed colloid slurry, white granulated sugar and sorbitol, and rolling and kneading uniformly in vacuum at 5-15 ℃ to obtain a swallow skin dough; vacuum degree of vacuum kneading is 0.05-0.09MPa, temperature in the machine is 5-10 deg.C, and kneading time is 10-15 min;
(4) refrigerating the swallow skin dough obtained in the step (3);
(5) taking out the refrigerated swallow skin dough, and pressing into thin wrappers with the thickness of 0.5-1mm by using a noodle press to obtain the high-toughness swallow skin.
2. The high toughness swallow skin of claim 1, wherein: the mixed colloid gel slurry is prepared by uniformly stirring colloid and potato modified starch in 55-65 ℃ warm water with 30% of total water at low speed, adding 95-100 ℃ hot water with 70% of total water, stirring at high speed, cooling, and refrigerating at 4 ℃ for later use.
3. The high toughness swallow skin of claim 2, wherein: the low-speed stirring is 1000 revolutions per minute; the high speed stirring was 3000 rpm.
4. The high toughness swallow skin of claim 1, wherein: and (4) refrigerating at 4 ℃ for 8-12 h.
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| CN107549680A (en) * | 2017-09-15 | 2018-01-09 | 东山县启昌冷冻加工有限公司 | A kind of swallow skin containing vitamin |
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