CN108378304A - Without phosphorus low albumen steck of one kind and preparation method thereof - Google Patents
Without phosphorus low albumen steck of one kind and preparation method thereof Download PDFInfo
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- CN108378304A CN108378304A CN201810149735.9A CN201810149735A CN108378304A CN 108378304 A CN108378304 A CN 108378304A CN 201810149735 A CN201810149735 A CN 201810149735A CN 108378304 A CN108378304 A CN 108378304A
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- Prior art keywords
- steck
- fish
- low albumen
- albumen
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of without phosphorus low albumen steck and preparation method thereof, belong to food processing technology field, and the present invention substitutes traditional water-retaining agent composite phosphate using fishskin gelatin peptide and glucan compounding as water-retaining agent；By extracting under alkaline condition, reduce protein content in trash fish, again by adding cornstarch, tapioca starch, potato starch complex role, simultaneously using transglutamin-ase 9 enzymatic fishskin gelatin peptide and the trash fish albumen crosslinking of itself, and it is cross-linked to form network structure between fishskin gelatin peptide and trash fish albumen so that trash fish gel characteristic improves.Steck production process prepared by the present invention is simple, at low cost, and the advantage with without phosphorus low albumen, is suitble to chronic kidney disease people edible.The trash fish made using the present invention can develop the steck of various tastes as raw material, can meet the needs of special population is to steck.
Description
Technical field
Present invention relates particularly to a kind of without phosphorus low albumen steck and preparation method thereof, belong to food processing technology field.
Background technology
According to incompletely statistics, China suffers from about 300,000,000 person-times of hypertensive patient at present, suffers from chronic kidney disease number about 1.4
Hundred million person-times, and the trend risen also is being presented.Hypertension, Patients With Kidney Diseases equally have the demand to processed fish meat product,
But traditional fish product has the characteristics that with high salt, high protein, can cause the hearts such as patient's hypertension, the imbalance of human body calcium phosphorus ration
Vascular diseases, while renal metabolism burden is aggravated, the consumer for keeping renal function bad hangs back.Therefore it develops and is suitble to height
The healthy fish product of blood pressure and Patients with Chronic Kidney Disease is significant.
Flavor, mouthfeel and water-retaining property etc. are the important quality characteristics of fish product in fish product process.Compound phosphorus
Hydrochlorate is the conventional additive for improving the above-mentioned quality characteristic of fish product.But excessive amount composite phosphate can cause flesh of fish system
Product flavor, color and luster deterioration and the imbalance of human body calcium phosphorus ration, while aggravating renal metabolism burden.Currently, domestic and foreign scholars utilize
The technological means such as non-meat albumen, hydrophilic polysaccharide, calcium salt, magnesium salts, sylvite reduce sodium salt and phosphatic usage amount.But it is hydrophilic more
Sugar only has improvement result to certain indexs in flavor, mouthfeel and water-retaining property, cannot be satisfied consumer to fish product flavor, mouth
The integrated demand of the quality characteristics such as sense and water-retaining property；Some non-meat albumens such as peanut protein, lactalbumin etc. can cause allergy,
There are security risks；Calcium salt, magnesium salts, sylvite can cause astringent taste or bitter taste.
Invention content
Low albumen steck of a kind of novel non-phosphate of present invention offer and preparation method thereof, it is multiple using fishskin gelatin peptide and glucan
With phosphate is substituted, by extracting under alkaline condition, protein content in trash fish is reduced, then by adding cornstarch, wood
Potato powder, potato starch complex role, while using transglutamin-ase 9 enzymatic fishskin gelatin peptide and the trash fish albumen friendship of itself
It is cross-linked to form network structure between connection and fishskin gelatin peptide and trash fish albumen so that trash fish gel characteristic improves.It realizes and improves
The texture characteristic of steck, while preparing novel non-phosphate steck.
To achieve the above object, the present invention adopts the following technical scheme that：
Without phosphorus low albumen steck of one kind and preparation method thereof, basic recipe is as follows by weight ratio：
100 parts of trash fish, 3 ~ 5 parts of plump and sturdy pork, 0.5 ~ 2 part of compound water retaining agent, 0.5 ~ 1 part of adhesive, 10 ~ 15 parts of composite starch.
Compound water retaining agent described in formula is that fishskin gelatin peptide, glucan are 7 by weight:3 compositions；The fish-skin
Gelatin peptide preparation process includes the following steps：Using Java tilapia skin or sharkskin as raw material, fish-skin is shredded, according to fish-skin and distillation
Water weight ratio 1:500 are homogenized with high speed homogenization dispersion machine, according to enzyme and substrate weight ratio 1:40 addition alkali proteases, adjust pH
It is 8.0 ~ 9.0, is digested 3 ~ 5 hours at 37 DEG C, after enzymolysis, boiling water bath enzyme deactivation 10 minutes, 10000 after being cooled to room temperature
Rev/min, centrifuge 10 ~ 15 minutes at 4 DEG C, collect supernatant, supernatant is reduced to original volume one in 40 ~ 50 DEG C of backspin inspissations
Half, obtain fishskin gelatin peptide using freeze-drying；
The adhesive is transglutaminase；The composite starch is cornstarch, tapioca starch, potato starch by weight
Amount 3:3:4 compositions.
Specific make step is as follows：
（1）Cleaning：Trash fish and plump and sturdy pork are cleaned up, drained；
（2）It beats and bursts：By step（1）In drain after trash fish be put into mixing and kneading machine and beat the adult fish mud of bursting；
（3）Homogenate：By step（2）In fish mud and ice water according to w/v 1:10~1:20g/mL is homogenized 10 ~ 15 minutes,
Obtain fish slurry mixture；
（4）Removing protein：By step（3）Obtained fish slurry mixture is placed in that temperature is 50 ~ 70 DEG C, pH is water-bath under conditions of 8 ~ 11
30 ~ 60 minutes, centrifugation removed supernatant, and 50% ~ 60% protein is dissolved in supernatant in trash fish at this time, and obtained precipitation is
Low albumen fish mud；
（5）Secondary beat is burst：By compound water retaining agent, adhesive, composite starch and step（1）Obtained plump and sturdy pork, step
（4）Obtained low albumen fish mud is put into mixing and kneading machine fully to beat and burst, obtains meat gruel；
（6）Molding：By step（5）Obtained meat gruel is put into compression forming in molding machine；
（7）Reaction：By step（6）Meat gruel after molding is positioned in insulating box, the reaction 1 ~ 2 under the conditions of temperature is 35 ~ 45 DEG C
Hour, obtain recombination steck；
（8）Curing：By step（7）Obtained steck is placed in 90 ~ 95 DEG C of oven, is baked 15 ~ 20 minutes；
（9）Packing：By step（8）Baked steck stripping and slicing, vacuumizes packaging；
（10）Sterilizing：By step（8）Packaged steck was using 105 ~ 120 DEG C of high-temperature sterilizations 15 ~ 20 minutes.
The remarkable advantage of the present invention is：
（1）It is compounded as water-retaining agent, antifreeze, alternative composite phosphate using fishskin gelatin peptide and glucan, realizes phosphate
The purpose of zero addition, while fishskin gelatin peptide can form network structure with trash fish albumen by transglutamin-ase 9 enzymatic, be promoted
The texture characteristic of steck promotes the mouthfeel of steck；
（2）Protein content is substantially less than commercially available steck protein content in the steck prepared using the technology of the present invention, can meet
Demand of the specific group to low albumen meat products；
（3）Using cornstarch, tapioca starch, potato starch compounding synergistic effect, while adding plump and sturdy pork, overcome due to
Meat fat reduces, the juice loss problem brought, and makes steck succulence and has good viscoplasticity, increases product quality；
（4）Novel recombination steck prepared by the present invention approaches from indexs such as institutional framework, mouthfeels or is better than commercial like product.
Specific implementation mode
Embodiment 1
Low albumen steck of a kind of novel non-phosphate and preparation method thereof, basic recipe is as follows：
100 parts of trash fish, 3 parts of plump and sturdy pork, 1 part of compound water retaining agent, 0.5 part of adhesive, 10 parts of composite starch.
Compound water retaining agent described in formula is that fishskin gelatin peptide, glucan are 7 by weight:3 compositions；The fish-skin
Gelatin peptide preparation process includes the following steps：Using Java tilapia skin as raw material, fish-skin is shredded, according to fish-skin and distilled water weight ratio
1:500 are homogenized with high speed homogenization dispersion machine, according to enzyme and substrate weight ratio 1:40 addition alkali proteases, it is 8.0 to adjust pH,
It is digested 3 hours at 37 DEG C, after enzymolysis, boiling water bath enzyme deactivation 10 minutes, after being cooled to room temperature at 10000 revs/min, 4 DEG C
Centrifugation 10 minutes, collects supernatant, and supernatant is reduced to original volume half in 40 DEG C of backspin inspissations, is obtained using freeze-drying
Fishskin gelatin peptide.
The adhesive is transglutaminase；The composite starch is cornstarch, tapioca starch, potato starch
By weight 3:3:4 compositions.
It is as follows：
（1）Cleaning：Trash fish and plump and sturdy pork are cleaned up, drained；
（2）It beats and bursts：By step（1）In drain after trash fish be put into mixing and kneading machine and beat the adult fish mud of bursting；
（3）Homogenate：By step（2）In fish mud and ice water according to w/v 1:10g/mL is homogenized 10 minutes, obtains fish slurry
Mixture；
（4）Removing protein：By step（3）Obtained fish slurry mixture is placed in that temperature is 50 DEG C, water-bath 30 divides under conditions of pH is 8
Clock, centrifugation remove supernatant, and 55% protein is dissolved in supernatant in trash fish at this time, and obtained precipitation is low albumen fish mud；
（5）Secondary beat is burst：By compound water retaining agent, adhesive, composite starch and step（1）Obtained plump and sturdy pork, step
（4）Obtained low albumen fish mud is put into mixing and kneading machine fully to beat and burst, obtains meat gruel；
（6）Molding：By step（5）Obtained meat gruel is put into compression forming in molding machine；
（7）Reaction：By step（6）Meat gruel after molding is positioned in insulating box, is reacted 1 hour under the conditions of temperature is 40 DEG C,
Obtain recombination steck
（8）Curing：By step（7）Obtained steck is placed in 90 DEG C of oven, is baked 20 minutes；
（9）Packing：By step（8）Baked steck stripping and slicing, vacuumizes packaging；
（10）Sterilizing：By step（8）Packaged steck was using 110 DEG C of high-temperature sterilizations 20 minutes.
Embodiment 2
Low albumen steck of a kind of novel non-phosphate and preparation method thereof, basic recipe is as follows：
100 parts of trash fish, 5 parts of plump and sturdy pork, 2 parts of compound water retaining agent, 1 part of adhesive, 15 parts of composite starch.
Compound water retaining agent described in formula is that fishskin gelatin peptide, glucan are 7 by weight:3 compositions；The fish-skin
Gelatin peptide preparation process includes the following steps：Using sharkskin as raw material, fish-skin is shredded, according to fish-skin and distilled water weight ratio 1:
500 are homogenized with high speed homogenization dispersion machine, according to enzyme and substrate weight ratio 1:40 addition alkali proteases, it is 9.0 to adjust pH, 37
Digested 5 hours at DEG C, after enzymolysis, boiling water bath enzyme deactivation 10 minutes, after being cooled to room temperature at 10000 revs/min, 4 DEG C from
The heart 15 minutes, collects supernatant, and supernatant is reduced to original volume half in 50 DEG C of backspin inspissations, fish is obtained using freeze-drying
Skin gelatin peptide.
The adhesive is transglutaminase；The composite starch is cornstarch, tapioca starch, potato starch
By weight 3:3:4 compositions.
Include the following steps：
（1）Cleaning：Trash fish and plump and sturdy pork are cleaned up, drained；
（2）It beats and bursts：By step（1）In drain after trash fish be put into mixing and kneading machine and beat the adult fish mud of bursting；
（3）Homogenate：By step（2）In fish mud and ice water according to w/v 1:20g/mL is homogenized 15 minutes, obtains fish slurry
Mixture；
（4）Removing protein：By step（3）Obtained fish slurry mixture is placed in that temperature is 70 DEG C, water-bath 60 divides under conditions of pH is 10
Clock, centrifugation remove supernatant, and 50% protein is dissolved in supernatant in fish at this time, and obtained precipitation is low albumen fish mud；
（5）Secondary beat is burst：By compound water retaining agent, adhesive, composite starch and step（1）Obtained plump and sturdy pork, step
（4）Obtained low albumen fish mud is put into mixing and kneading machine fully to beat and burst, obtains meat gruel；
（6）Molding：By step（5）Obtained meat gruel is put into compression forming in molding machine；
（7）Reaction：By step（6）Meat gruel after molding is positioned in insulating box, is reacted 1 hour under the conditions of temperature is 45 DEG C,
Obtain recombination steck；
（8）Curing：By step（7）Obtained steck is placed in 95 DEG C of oven, is baked 15 minutes；
（9）Packing：By step（8）Baked steck stripping and slicing, vacuumizes packaging；
（10）Sterilizing：By step（8）Packaged steck was using 120 DEG C of high-temperature sterilizations 15 minutes.
The without phosphorus low albumen steck physical and chemical index analysis result of table 1
As it can be seen from table 1 the novel steck protein content of the present invention is substantially less than commercial product, composite phosphate additive amount
It is 0, is really achieved zero addition of composite phosphate, which disclosure satisfy that pursuit of the consumer to low-phosphorous low albumen.
The without phosphorus low albumen steck texture characteristic analysis result of table 2
Table 2 the result shows that, the low albumen steck texture characteristic of novel non-phosphate of the present invention is close with commercial product, or even is slightly better than commercially available
Product group.
The foregoing is merely the preferable embodiment of the present invention, all equivalent changes done according to scope of the present invention patent
With modification, it should all belong to the covering scope of the present invention.
Claims (5)
1. a kind of without phosphorus low albumen steck, it is characterised in that：The steck is using trash fish and plump and sturdy pork as primary raw material, accessory package
Include compound water retaining agent, adhesive, composite starch；The primary raw material and auxiliary material include by weight：100 parts of trash fish, pig
3 ~ 5 parts of fat meat, 0.5 ~ 2 part of compound water retaining agent, 0.5 ~ 1 part of adhesive, 10 ~ 15 parts of composite starch.
2. the without phosphorus low albumen steck of one kind according to claim 1, it is characterised in that：The compound water retaining agent raw material
For：Fishskin gelatin peptide, glucan；Wherein the weight ratio of fishskin gelatin peptide and glucan is 7:3；It is prepared by the fishskin gelatin peptide
Technique includes the following steps：Using Java tilapia skin or sharkskin as raw material, fish-skin is shredded, according to fish-skin and distilled water weight ratio 1:
500 are homogenized with high speed homogenization dispersion machine, according to enzyme and substrate weight ratio 1:40 addition alkali proteases, it is 8.0 ~ 9.0 to adjust pH,
Digested 3 ~ 5 hours at 37 DEG C, after enzymolysis, boiling water bath enzyme deactivation 10 minutes, after being cooled to room temperature 10000 revs/min, 4
It is centrifuged 10 ~ 15 minutes at DEG C, collects supernatant, supernatant is reduced to original volume half in 40 ~ 50 DEG C of backspin inspissations, using cold
Jelly is dried to obtain fishskin gelatin peptide.
3. the without phosphorus low albumen steck of one kind according to claim 1, it is characterised in that：The adhesive is to turn glutamy
Amine enzyme.
4. the without phosphorus low albumen steck of one kind according to claim 1, it is characterised in that：The composite starch raw material is jade
Rice starch, tapioca starch, potato starch；Wherein the weight ratio of cornstarch, tapioca starch and potato starch is 3:3:4.
5. a kind of production method of without phosphorus low albumen steck as described in claim 1-4 is any, which is characterized in that according to raw material
Proportioning weighs each raw material, and production process includes the following steps：
（1）Cleaning：Trash fish and plump and sturdy pork are cleaned up, drained；
（2）It beats and bursts：By step（1）In drain after trash fish be put into mixing and kneading machine and beat the adult fish mud of bursting；
（3）Homogenate：By step（2）In fish mud and ice water according to w/v 1:10~1:20g/mL is homogenized 10 ~ 15 minutes,
Obtain fish slurry mixture；
（4）Removing protein：By step（3）Obtained fish slurry mixture is placed in that temperature is 50 ~ 70 DEG C, pH is water-bath under conditions of 8 ~ 11
30 ~ 60 minutes, centrifugation removed supernatant, and 50% ~ 60% protein is dissolved in supernatant in trash fish at this time, and obtained precipitation is
Low albumen fish mud；
（5）Secondary beat is burst：By compound water retaining agent, adhesive, composite starch and step（1）Obtained plump and sturdy pork, step
（4）Obtained low albumen fish mud is put into mixing and kneading machine fully to beat and burst, obtains meat gruel；
（6）Molding：By step（5）Obtained meat gruel is put into compression forming in molding machine；
（7）Reaction：By step（6）Meat gruel after molding is positioned in insulating box, the reaction 1 ~ 2 under the conditions of temperature is 35 ~ 45 DEG C
Hour, obtain recombination steck；
（8）Curing：By step（7）Obtained steck is placed in 90 ~ 95 DEG C of oven, is baked 15 ~ 20 minutes；
（9）Packing：By step（8）Baked steck stripping and slicing, vacuumizes packaging；
（10）Sterilizing：By step（8）Packaged steck was using 105 ~ 120 DEG C of high-temperature sterilizations 15 ~ 20 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810149735.9A CN108378304A (en) | 2018-02-13 | 2018-02-13 | Without phosphorus low albumen steck of one kind and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810149735.9A CN108378304A (en) | 2018-02-13 | 2018-02-13 | Without phosphorus low albumen steck of one kind and preparation method thereof |
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ID=63069625
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810149735.9A Pending CN108378304A (en) | 2018-02-13 | 2018-02-13 | Without phosphorus low albumen steck of one kind and preparation method thereof |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997033600A1 (en) * | 1996-03-12 | 1997-09-18 | Midwest Grain Products, Inc. | Modified wheat glutens and use thereof in fabrication of films |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN104921181A (en) * | 2015-05-27 | 2015-09-23 | 福建海壹食品饮料有限公司 | Preparation method of minced fillets with elasticity and water-retaining property |
| CN106173829A (en) * | 2016-07-06 | 2016-12-07 | 武汉好多多生物科技有限公司 | A kind of processing method of ourishing rice flour |
| CN106577975A (en) * | 2016-12-12 | 2017-04-26 | 中山火炬职业技术学院 | Compound meat product non-phosphorous water-retaining agent, and preparation method and application thereof |
| CN106805152A (en) * | 2015-12-02 | 2017-06-09 | 上海统益生物科技有限公司 | A kind of method that use glutamine transaminage and compounding thickener prepare normal temperature fish intestines |
| CN107259408A (en) * | 2017-05-19 | 2017-10-20 | 天津农学院 | One kind conditioning Spanish mackerel row's product and preparation method |
| CN107625074A (en) * | 2017-11-06 | 2018-01-26 | 明光市永言水产(集团)有限公司 | The preparation technology of Yi Zhong Channel-catfish fish minced fillets |
-
2018
- 2018-02-13 CN CN201810149735.9A patent/CN108378304A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997033600A1 (en) * | 1996-03-12 | 1997-09-18 | Midwest Grain Products, Inc. | Modified wheat glutens and use thereof in fabrication of films |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
| CN104921181A (en) * | 2015-05-27 | 2015-09-23 | 福建海壹食品饮料有限公司 | Preparation method of minced fillets with elasticity and water-retaining property |
| CN106805152A (en) * | 2015-12-02 | 2017-06-09 | 上海统益生物科技有限公司 | A kind of method that use glutamine transaminage and compounding thickener prepare normal temperature fish intestines |
| CN106173829A (en) * | 2016-07-06 | 2016-12-07 | 武汉好多多生物科技有限公司 | A kind of processing method of ourishing rice flour |
| CN106577975A (en) * | 2016-12-12 | 2017-04-26 | 中山火炬职业技术学院 | Compound meat product non-phosphorous water-retaining agent, and preparation method and application thereof |
| CN107259408A (en) * | 2017-05-19 | 2017-10-20 | 天津农学院 | One kind conditioning Spanish mackerel row's product and preparation method |
| CN107625074A (en) * | 2017-11-06 | 2018-01-26 | 明光市永言水产(集团)有限公司 | The preparation technology of Yi Zhong Channel-catfish fish minced fillets |
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Application publication date: 20180810 |