CN107981252A - 一种新型鱼糜制品 - Google Patents
一种新型鱼糜制品 Download PDFInfo
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- CN107981252A CN107981252A CN201711270060.5A CN201711270060A CN107981252A CN 107981252 A CN107981252 A CN 107981252A CN 201711270060 A CN201711270060 A CN 201711270060A CN 107981252 A CN107981252 A CN 107981252A
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- 235000019465 surimi Nutrition 0.000 title claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims abstract description 16
- 235000004611 garlic Nutrition 0.000 claims abstract description 16
- 229920001592 potato starch Polymers 0.000 claims abstract description 14
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 239000012267 brine Substances 0.000 claims abstract description 13
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 13
- 235000019688 fish Nutrition 0.000 claims description 18
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 11
- 229910052708 sodium Inorganic materials 0.000 claims description 11
- 239000011734 sodium Substances 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000015192 vegetable juice Nutrition 0.000 claims description 4
- 240000007087 Apium graveolens Species 0.000 claims description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 2
- 235000010591 Appio Nutrition 0.000 claims description 2
- 241000972773 Aulopiformes Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 241000276435 Gadus Species 0.000 claims description 2
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 2
- 241001327682 Oncorhynchus mykiss irideus Species 0.000 claims description 2
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 2
- 235000019515 salmon Nutrition 0.000 claims description 2
- 235000020384 spinach juice Nutrition 0.000 claims description 2
- 235000015193 tomato juice Nutrition 0.000 claims description 2
- 235000015190 carrot juice Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 abstract description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 abstract description 2
- 235000010081 allicin Nutrition 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000007596 consolidation process Methods 0.000 abstract description 2
- 235000019187 sodium-L-ascorbate Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 108010085238 Actins Proteins 0.000 description 1
- 102000007469 Actins Human genes 0.000 description 1
- 108010043137 Actomyosin Proteins 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
Abstract
本发明提供一种新型鱼糜制品，包括以下重量份的成分：鱼肉100‑120份、淀粉25‑45份、蒜泥2‑5份、L‑抗坏血酸钠0.02‑0.04份、质量浓度为5％冰盐水40‑50份；淀粉包括土豆淀粉和红薯淀粉，所述土豆淀粉占淀粉总量的60％‑70％。本发明实施方式的有益效果是：利用土豆淀粉粘性佳和红薯淀粉吸水性强的特点组合，使鱼糜制品成型后结构更紧实，含水量更高，口感清脆不至软烂。在鱼糜中参入蒜泥，可以综合鱼肉的腥味，蒜泥中的大蒜素可以提升鱼糜制品的抗菌能力，延长保质期。
Description
技术领域
本发明涉及一种食品加工配方，尤其是一种新型鱼糜制品。
背景技术
鱼糜是一种的水产调理食品原料。将鱼肉斩拌后，加食盐、淀粉等进行擂溃，成粘稠的鱼肉糊。再成型后加热，变成具有弹性的凝胶体，通过鱼糜生产的制品包括鱼丸、鱼糕、鱼香肠、鱼卷等。鱼糜产品具备高蛋白、低脂肪、风味佳的特点拥有广阔的市场。
鱼糜肌肉中的蛋白质一般分为盐溶性蛋白质、水溶性蛋白质和不溶性蛋白质三类。而能溶于中性盐溶液.并在加热后能形成具有弹性凝胶体的蛋白质主要是盐溶性蛋白质，即肌原纤维蛋白质，它是由肌球蛋白、肌动蛋白和肌动球蛋白组成，是鱼糜形成弹性凝胶体的主要成分。鱼糜产品的弹性如何是质量好坏的关键。
发明内容
本发明为增强鱼糜产品的弹性，而提供一种新型鱼糜制品。
为解决上述技术问题，本发明提供采用的一个技术方案是：
一种新型鱼糜制品，包括以下重量份的成分：鱼肉100-120份、淀粉25-45份、蒜泥2-5份、L-抗坏血酸钠0.02-0.04份、质量浓度为5％冰盐水40-50份；淀粉包括土豆淀粉和红薯淀粉，所述土豆淀粉占淀粉总量的60％-70％。
优选地，鱼肉为鳕鱼、马哈鱼、虹鳟、金枪鱼、罗非鱼、草鱼或者鲢鱼中任何一种或多种混合的鱼肉。
优选地，鱼糜制品还包括以下重量份的成分：蔬菜汁10-15份，所述的蔬菜汁为胡萝卜汁、菠菜汁、芹菜汁、西红柿汁、黄青椒汁中的一种。
本发明实施方式的有益效果是：利用土豆淀粉粘性佳和红薯淀粉吸水性强的特点组合，使鱼糜制品成型后结构更紧实，含水量更高，口感清脆不至软烂。在鱼糜中参入蒜泥，可以综合鱼肉的腥味，蒜泥中的大蒜素可以提升鱼糜制品的抗菌能力，延长保质期。
具体实施方式
为详细说明本发明的技术内容、所实现目的及效果，以下结合实施方式予以说明。
实施例一：
按质量份数取鱼肉100份、蒜泥2份、L-抗坏血酸钠0.02份、5％冰盐水40份；土豆淀粉15份和红薯淀粉10份。将土豆淀粉和红薯淀粉混合均匀，将蒜泥和L-抗坏血酸钠与5％冰盐水混合，利用搅拌混合设备鱼肉和淀粉混合物混合、并在设备中逐步加入冰盐水、L-抗坏血酸钠和蒜泥混合物，直至搅拌均匀形成鱼糜成品。利用有色蔬菜汁与鱼糜产品混合着色，以用于不同用途。
实施例二：
按质量份数取鱼肉120份、蒜泥5份、L-抗坏血酸钠0.04份、5％冰盐水50份；土豆淀粉31.5份和红薯淀粉13.5份。将土豆淀粉和红薯淀粉混合均匀，将蒜泥和L-抗坏血酸钠与5％冰盐水混合，利用搅拌混合设备鱼肉和淀粉混合物混合、并在设备中逐步加入冰盐水、L-抗坏血酸钠和蒜泥混合物，直至搅拌均匀形成鱼糜成品。利用有色蔬菜汁与鱼糜产品混合着色，以用于不同用途。
实施例三：
按质量份数取鱼肉110份、蒜泥4份、L-抗坏血酸钠0.03份、5％冰盐水45份；土豆淀粉30份和红薯淀粉13份。将土豆淀粉和红薯淀粉混合均匀，将蒜泥和L-抗坏血酸钠与5％冰盐水混合，利用搅拌混合设备鱼肉和淀粉混合物混合、并在设备中逐步加入冰盐水、L-抗坏血酸钠和蒜泥混合物，直至搅拌均匀形成鱼糜成品。利用有色蔬菜汁与鱼糜产品混合着色，以用于不同用途。
在实施例中，土豆淀粉粘性上佳，但是吸水性一般，红薯淀粉吸水性好，但是粘性一般，土豆淀粉和红薯淀粉按比例混合后，粘性和吸水性互相弥补，冰盐水亦可以提升鱼肉蛋白弹性。
以上所述仅为本发明的实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书内容所作的等同变换，或直接或间接运用在相关的技术领域，均同理包括在本发明的专利保护范围内。
Claims (3)
1.一种新型鱼糜制品，包括以下重量份的成分：鱼肉100-120份、淀粉25-45份、蒜泥2-5份、L-抗坏血酸钠0.02-0.04份、质量浓度为5％冰盐水40-50份；其特征在于，所述淀粉包括土豆淀粉和红薯淀粉，所述土豆淀粉占淀粉总量的60％-70％。
2.根据权利要求1所述的新型鱼糜制品，其特征在于：所述鱼肉为鳕鱼、马哈鱼、虹鳟、金枪鱼、罗非鱼、草鱼或者鲢鱼中任何一种或多种混合的鱼肉。
3.根据权利要求1所述的新型鱼糜制品，其特征在于：所述鱼糜制品还包括以下重量份的成分：蔬菜汁10-15份，所述的蔬菜汁为胡萝卜汁、菠菜汁、芹菜汁、西红柿汁、黄青椒汁中的一种。
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| CN201711270060.5A CN107981252A (zh) | 2017-12-05 | 2017-12-05 | 一种新型鱼糜制品 |
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| CN107981252A true CN107981252A (zh) | 2018-05-04 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012057826A1 (en) * | 2010-10-27 | 2012-05-03 | Nestec S.A. | Fabricated fish chunks |
| CN106174147A (zh) * | 2016-07-20 | 2016-12-07 | 大连工业大学 | 一种新型鱼糜制品 |
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- 2017-12-05 CN CN201711270060.5A patent/CN107981252A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012057826A1 (en) * | 2010-10-27 | 2012-05-03 | Nestec S.A. | Fabricated fish chunks |
| CN106174147A (zh) * | 2016-07-20 | 2016-12-07 | 大连工业大学 | 一种新型鱼糜制品 |
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