CN109247527A - A kind of instant fish bean curd of grapefruit flavor and preparation method thereof - Google Patents
A kind of instant fish bean curd of grapefruit flavor and preparation method thereof Download PDFInfo
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- CN109247527A CN109247527A CN201810987392.3A CN201810987392A CN109247527A CN 109247527 A CN109247527 A CN 109247527A CN 201810987392 A CN201810987392 A CN 201810987392A CN 109247527 A CN109247527 A CN 109247527A
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
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- Fish Paste Products (AREA)
Abstract
The invention discloses instant fish bean curd of a kind of grapefruit flavor and preparation method thereof, instant fish bean curd is prepared by the component of following parts by weight meter: Silver Carp Surimi is 100 parts, digests 25-35 parts of grapefruit flavor liquid, 0.2-0.4 parts of TG enzyme, 2-4 parts of white sugar, 2-3 parts of salt, 1-2 parts of monosodium glutamate.Production method includes the following steps: the step of the step of the step of plastic emitting is slurried, molding boiling, draining frying, finally carries out packaging sterilizing processing.Present invention mainly solves the technological parameters that the enzymatic hydrolysis of pomelo peel is grapefruit flavor liquid, and grapefruit flavor liquid is applied in instant fish bean curd, to meet the needs of market, and promote the economic value of shaddock and Silver Carp.
Description
Technical field
The present invention relates to the instant fish bean curds and its production side of a kind of foods processing technique more particularly to a kind of grapefruit flavor
Method.
Background technique
Instant fish bean curd is the snack food being popular on the market, and protein content is high, and fat content is low, is a kind of battalion
Support the preferable product of structure.The raw material of instant fish bean curd is usually Silver Carp, silver carp rearing ranking in all fresh-water fishes simultaneously
First, Silver Carp is cheap, and cultivation amount is big, and meat is tender white, has wide processing prospect.Silver Carp is processed into fish beans
Corruption can not only increase the category of product, moreover it is possible to improve the market economy benefit of Silver Carp.Instant fish bean curd in the market is general
It is based on spicy and spicy equal flavors, homogeneity is serious, lacks characteristic.In addition, shaddock processing industry has a large amount of pomelo peel surplus
Remaining, most remaining pomelo peels are all directly to abandon, and cause biggish waste and environmental pollution.
Summary of the invention
For overcome the deficiencies in the prior art, one of the objects of the present invention is to provide a kind of i.e. ichthyophagy beans of grapefruit flavor
It is rotten.The present invention will process remaining pomelo peel using grapefruit flavor liquid is obtained after cellulase and pectinase enzymatic hydrolysis enzyme deactivation, by shaddock
The moisture needed in sub- liquid flavor substitution fish bean curd pulping process, finally obtains the instant fish bean curd with strong grapefruit flavor.
The second object of the present invention is to provide a kind of instant fish bean curd production method of grapefruit flavor.The present invention mainly solves
Certainly the enzymatic hydrolysis of pomelo peel is the technological parameter of grapefruit flavor liquid, and grapefruit flavor liquid is applied in instant fish bean curd, thus full
The demand in sufficient market, and promote the economic value of shaddock and Silver Carp.
The purpose of the present invention adopts the following technical scheme that realization: a kind of instant fish bean curd of grapefruit flavor is by following parts by weight
The component of number meter is prepared: Silver Carp Surimi is 100 parts, digests 25-35 parts of grapefruit flavor liquid, 0.2-0.4 parts of TG enzyme, white sugar 2-
4 parts, 2-3 parts of salt, 1-2 parts of monosodium glutamate.
Further, the instant fish bean curd is prepared by the component of following parts by weight meter: Silver Carp Surimi 100
Part, enzymatic hydrolysis 30 parts of grapefruit flavor liquid, 0.3 part of TG enzyme, 3 parts of white sugar, 2.5 parts of salt, 1.5 parts of monosodium glutamate.
Further, the enzymatic hydrolysis grapefruit flavor liquid is by pomelo peel through rubbing, complex enzyme zymohydrolysis, enzyme deactivation and filtering and removing slag
And it obtains.
The second object of the present invention adopts the following technical scheme that realization: a kind of production side of the instant fish bean curd of grapefruit flavor
Method includes the following steps:
The step of plastic emitting is slurried: by the Silver Carp Surimi of formula ratio, grapefruit flavor enzymolysis liquid, TG enzyme, white sugar, salt, monosodium glutamate
Mixing, arena are burst to gruel, guarantee all beating, plastic emitting is sufficiently slurried, obtains gelatinous Silver Carp Surimi；
The step of forming boiling: gelatinous Silver Carp Surimi is subjected to forming processes according to the shape of fish bean curd；Silver Carp Surimi
After molding, boiling is carried out, pulls out and drains after boiling；
The step of draining frying: draining the water after cooling, and fish bean curd is crossed hot oil, drains after oil cools, carries out packaging sterilizing
Processing.
Further, in the step of plastic emitting is slurried, arena is burst to when gruel, and temperature is controlled at l0 DEG C or less.
Further, in the step of plastic emitting is slurried, the Silver Carp Surimi, grapefruit flavor enzymolysis liquid, TG enzyme, white sugar, food
The formula ratio of salt, monosodium glutamate by weight is as follows: Silver Carp Surimi is 100 parts, digests 25-35 parts of grapefruit flavor liquid, TG enzyme 0.2-
0.4 part, 2-4 parts of white sugar, 2-3 parts of salt, 1-2 parts of monosodium glutamate.
Further, in the step of forming boiling, the setting temperature of the forming processes is 40-50 DEG C, setting time
35-45min；The boiling temperature is 85-95 DEG C, and the boiling time is 5-8min.
Further, in the step of draining frying, the temperature of the hot oil is 170-180 DEG C, and the time for crossing hot oil is
25-35s。
Further, it is described enzymatic hydrolysis grapefruit flavor liquid the preparation method is as follows: by pomelo peel collect, clean after using rub
Machine rubs pomelo peel；Adopt water as Extraction solvent, the solid-liquid ratio of water and pomelo peel is 30:1g/m L, and enzyme is cellulose
The complex enzyme that enzyme and pectase are combined with weight ratio 1:1, is digested, enzymatic hydrolysis condition are as follows: enzymatic hydrolysis pH is 5.8-6.2, is added
Enzyme amount is 1.6%, and enzymolysis time 1-1.4h, hydrolysis temperature are 45-55 DEG C；The enzymolysis liquid obtained after enzymatic hydrolysis is warming up to 85-95
DEG C keep 18-22min carry out enzyme deactivation；The screen to filtrate slagging-off is carried out after enzyme deactivation, sieve mesh number is 40 mesh to get enzymatic hydrolysis grapefruit flavor
Liquid.
Further, the Silver Carp Surimi the preparation method is as follows: collect the fish body of Silver Carp, it is clear in 3-8 DEG C of clear water
Wash clean washes rear Silver Carp material temperature control at 10 DEG C hereinafter, draining the water spare；To drain treated, fish body carries out adopting meat
2 times, 2 gained flesh of fish are merged, carry out refined filtration into strainer, remove spur and impurity to get minced fillet；Minced fillet is floated
Wash, minced fillet: water consumption ratio is 1:4, and rinsing temperature control is at 10 DEG C hereinafter, rinsing 2~3 times, each 2~3min of rinsing time；
Centrifugal dehydration is carried out with centrifuge to the minced fillet after rinsing, dehydration to water content is 80%~82% to get Silver Carp Surimi.
Compared with prior art, the beneficial effects of the present invention are:
This programme will be processed after remaining pomelo peel uses cellulase and pectinase enzymatic hydrolysis enzyme deactivation and obtain grapefruit flavor liquid,
Grapefruit flavor liquid is substituted to the moisture needed in fish bean curd pulping process, finally obtains the i.e. ichthyophagy beans with strong grapefruit flavor
It is rotten.The instant fish bean curd of this grapefruit flavor has filled up market for the blank of such flavor, improves Silver Carp and pomelo peel
Processing and utilization rate, provide reference to prepare the technological parameter of instant grapefruit flavor fish bean curd.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
In the present invention, if not refering in particular to, all parts, percentage are unit of weight, used equipment and raw material etc.
It is commercially available or commonly used in the art.Method in following embodiments is unless otherwise instructed the normal of this field
Rule method.
A kind of instant fish bean curd of grapefruit flavor is prepared by the component of following parts by weight meter: Silver Carp Surimi 100
Part, enzymatic hydrolysis 25-35 parts of grapefruit flavor liquid, 0.2-0.4 parts of TG enzyme, 2-4 parts of white sugar, 2-3 parts of salt, 1-2 parts of monosodium glutamate.
As most preferably scheme, the instant fish bean curd is prepared by the component of following parts by weight meter: Silver Carp
Gruel is 100 parts, digests 30 parts of grapefruit flavor liquid, 0.3 part of TG enzyme, 3 parts of white sugar, 2.5 parts of salt, 1.5 parts of monosodium glutamate.
Wherein, the enzymatic hydrolysis grapefruit flavor liquid by pomelo peel through rubbing, complex enzyme zymohydrolysis, enzyme deactivation and filtering and removing slag and
?.
The production method of the instant fish bean curd of the grapefruit flavor, includes the following steps:
The step of plastic emitting is slurried: by the Silver Carp Surimi of formula ratio, grapefruit flavor enzymolysis liquid, TG enzyme, white sugar, salt, monosodium glutamate
Mixing, arena are burst to gruel, and temperature control hereinafter, preferably 5 DEG C, guarantees all beating, plastic emitting is sufficiently slurried, obtains glue at l0 DEG C
Silver Carp Surimi；
The step of forming boiling: gelatinous Silver Carp Surimi is subjected to forming processes, forming processes according to the shape of fish bean curd
Setting temperature be 40-50 DEG C, setting time 35-45min；Preferably, the setting temperature of forming processes is 45 DEG C, setting time
40min；After Silver Carp Surimi molding, boiling is carried out, boiling temperature is 85-95 DEG C, and the boiling time is 5-8min, it is preferable that boiling
Temperature is 90 DEG C, and the boiling time is 6min, pulls out and drains after boiling；
The step of draining frying: draining the water after cooling, and fish bean curd is crossed hot oil, the temperature of hot oil is 170-180 DEG C, overheat
The time of oil is 25-35s, it is preferable that the temperature of hot oil is 175 DEG C, and the time for crossing hot oil is 30s, drains after oil cools, carries out
Packaging sterilizing processing.
Wherein, it is described enzymatic hydrolysis grapefruit flavor liquid the preparation method is as follows: by pomelo peel collect, clean after use pulverizer pair
Pomelo peel is rubbed；Adopt water as Extraction solvent, the solid-liquid ratio of water and pomelo peel is 30:1g/m L, enzyme be cellulase and
The complex enzyme that pectase is combined with weight ratio 1:1, is digested, enzymatic hydrolysis condition are as follows: enzymatic hydrolysis pH is 5.8-6.2, enzyme concentration
It is 1.6%, enzymolysis time 1-1.4h, hydrolysis temperature are 45-55 DEG C；As further preferred enzymatic hydrolysis condition: enzymatic hydrolysis pH is 6,
Enzyme concentration is 1.6%, and enzymolysis time 1.2h, hydrolysis temperature are 50 DEG C；The enzymolysis liquid obtained after enzymatic hydrolysis is warming up to 85-95 DEG C of guarantor
It holds 18-22min and carries out enzyme deactivation；It is preferred that being warming up to 90 DEG C of holding 20min；The screen to filtrate slagging-off is carried out after enzyme deactivation, sieve mesh number is
40 mesh are to get enzymatic hydrolysis grapefruit flavor liquid.Preferably, the purity of polysaccharide of enzymatic hydrolysis grapefruit flavor liquid is 45%.
As further embodiment, the Silver Carp Surimi the preparation method is as follows: collect Silver Carp fish body, in 3-
It is cleaned up in 8 DEG C of clear water, washes the control of rear Silver Carp material temperature at 10 DEG C hereinafter, preferably 5 DEG C, drain the water spare；It will drip
Fish body after dry-cure adopt meat 2 times, and 2 gained flesh of fish are merged, refined filtration is carried out into strainer, removes spur and miscellaneous
Matter is to get minced fillet；Minced fillet is rinsed, minced fillet: water consumption ratio is 1:4, and rinsing temperature control is at 10 DEG C hereinafter, preferably 5
DEG C, rinsing 2~3 times, preferably 3 times, each 2~3min of rinsing time, preferably 3min；To the minced fillet centrifuge after rinsing
Centrifugal dehydration is carried out, dehydration to water content is 80%~82%, and preferably 81% to get Silver Carp Surimi.
It is specific embodiment of the present invention below, used raw material, equipment etc. remove special limit in the following embodiments
It can be obtained by buying pattern outside fixed.
Embodiment 1-3
The proportion according to the form below 1 weighs raw material respectively, is prepared according to following conditions, the difference is that added
Raw material proportioning is different, prepares product, and specific see Table 1 for details:
Table 1: embodiment 1-3 raw material proportioning table
Wherein, Silver Carp Surimi the preparation method is as follows: collect Silver Carp fish body, cleaned up in 5 DEG C of clear water, after washing
Silver Carp material temperature is controlled at 5 DEG C, is drained the water spare；To drain treated, fish body adopt meat 2 times, by 2 gained fishes
Meat merges, and carries out refined filtration into strainer, removes spur and impurity to get minced fillet；Minced fillet is rinsed, minced fillet: water consumption
Than for 1:4, rinsing temperature is controlled at 5 DEG C, rinse 3 times, each rinsing time 3min；Minced fillet after rinsing is carried out with centrifuge
Centrifugal dehydration, dehydration to water content are 81% to get Silver Carp Surimi.
Digest grapefruit flavor liquid the preparation method is as follows: by pomelo peel collect, clean after using pulverizer to pomelo peel into
Row rubs；Adopt water as Extraction solvent, the solid-liquid ratio of water and pomelo peel is 30:1g/m L, enzyme be cellulase and pectase with
The complex enzyme that weight ratio 1:1 is combined, is digested, enzymatic hydrolysis condition are as follows: enzymatic hydrolysis pH is 6, enzyme concentration 1.6%, when enzymatic hydrolysis
Between be 1.2h, hydrolysis temperature is 50 DEG C；The enzymolysis liquid obtained after enzymatic hydrolysis is warming up to 90 DEG C of holding 20min and carries out enzyme deactivation；After enzyme deactivation
The screen to filtrate slagging-off is carried out, sieve mesh number is 40 mesh to get enzymatic hydrolysis grapefruit flavor liquid.Enzymatic hydrolysis grapefruit flavor liquid purity of polysaccharide be
45%.
The production method of the instant fish bean curd of the grapefruit flavor, includes the following steps:
The step of plastic emitting is slurried: by the Silver Carp Surimi of formula ratio, grapefruit flavor enzymolysis liquid, TG enzyme, white sugar, salt, monosodium glutamate
Mixing, arena are burst to gruel, and temperature is controlled at 5 DEG C, guarantees all beating, plastic emitting is sufficiently slurried, obtains gelatinous Silver Carp Surimi；
The step of forming boiling: gelatinous Silver Carp Surimi is subjected to forming processes, forming processes according to the shape of fish bean curd
Setting temperature be 45 DEG C, setting time 40min；After Silver Carp Surimi molding, boiling is carried out, boiling temperature is 90 DEG C, when boiling
Between be 6min, pull out and drain after boiling；
The step of draining frying: draining the water after cooling, and fish bean curd is crossed hot oil, and the temperature of hot oil is 175 DEG C, crosses hot oil
Time is 30s, drains after oil cools, carries out packaging sterilizing processing.
Effect assessment and performance detection
1. pair instant fish bean curd of embodiment 1-3 uses sensory evaluation method, specific embodiment is as follows:
The personnel for specializing in food research and development by ten carry out Blind Test, carry out sense organ by organoleptic indicator's requirement of product and comment
It is fixed, and it is weighted evaluation total score.Total score calculation formula are as follows: overall score=Σ XiYi (i=1,2,3 ... n；X is that evaluation refers to
Mark, Y is weight), full marks are 10 points, and the results are shown in Table 2:
The instant fish bean curd sense organ comprehensive score table of 2 grapefruit flavor of table
2. the measurement of products'texture characteristic
The cube for being side length 2cm by the fish bean curd cutting of embodiment 1-3, cools to room temperature, using CT3-
The hardness and deformation quantity of 10000Brookfield instrumental test sample, and then measure: gel strength (gcm)=hardness (g)
× deformation quantity (cm).Wherein, gel strength is higher, shows that the mouthfeel of fish bean curd is better, the results are shown in Table 3.
The instant fish bean curd gel strength table of 3 grapefruit flavor of table
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (10)
1. a kind of instant fish bean curd of grapefruit flavor, which is characterized in that be prepared by the component of following parts by weight meter: silver carp
Minced fillet is 100 parts, digests 25-35 parts of grapefruit flavor liquid, 0.2-0.4 parts of TG enzyme, 2-4 parts of white sugar, 2-3 parts of salt, monosodium glutamate 1-2
Part.
2. instant fish bean curd as described in claim 1, which is characterized in that be prepared by the component of following parts by weight meter:
Silver Carp Surimi is 100 parts, digests 30 parts of grapefruit flavor liquid, 0.3 part of TG enzyme, 3 parts of white sugar, 2.5 parts of salt, 1.5 parts of monosodium glutamate.
3. instant fish bean curd as claimed in claim 1 or 2, which is characterized in that the enzymatic hydrolysis grapefruit flavor liquid is passed through by pomelo peel
Rubbing, complex enzyme zymohydrolysis, enzyme deactivation and filtering and removing slag and obtain.
4. a kind of production method of the instant fish bean curd of grapefruit flavor, which comprises the steps of:
The step of plastic emitting is slurried: the Silver Carp Surimi of formula ratio, grapefruit flavor enzymolysis liquid, TG enzyme, white sugar, salt, monosodium glutamate are mixed,
Arena is burst to gruel, guarantees all beating, plastic emitting is sufficiently slurried, obtains gelatinous Silver Carp Surimi；
The step of forming boiling: gelatinous Silver Carp Surimi is subjected to forming processes according to the shape of fish bean curd；Silver Carp Surimi molding
Afterwards, boiling is carried out, pulls out and drains after boiling；
The step of draining frying: draining the water after cooling, and fish bean curd is crossed hot oil, drains after oil cools, carries out packaging sterilizing processing.
5. production method as claimed in claim 4, which is characterized in that in the step of plastic emitting is slurried, arena is burst to when gruel, temperature
Control is at l0 DEG C or less.
6. production method as claimed in claim 4, which is characterized in that in the step of plastic emitting is slurried, the Silver Carp Surimi, shaddock
Sub- flavor enzymolysis liquid, TG enzyme, white sugar, salt, the formula ratio of monosodium glutamate by weight are as follows: Silver Carp Surimi is 100 parts, digests shaddock
Sub- liquid flavor 25-35 parts, 0.2-0.4 parts of TG enzyme, 2-4 parts of white sugar, 2-3 parts of salt, 1-2 parts of monosodium glutamate.
7. production method as claimed in claim 4, which is characterized in that in the step of forming boiling, the forming processes
Setting temperature is 40-50 DEG C, setting time 35-45min；The boiling temperature is 85-95 DEG C, and the boiling time is 5-8min.
8. production method as claimed in claim 4, which is characterized in that in the step of draining frying, the temperature of the hot oil
It is 170-180 DEG C, the time for crossing hot oil is 25-35s.
9. such as the described in any item production methods of claim 4-8, which is characterized in that the preparation side of the enzymatic hydrolysis grapefruit flavor liquid
Method is as follows: pomelo peel is collected, clean after pomelo peel is rubbed using pulverizer；Adopt water as Extraction solvent, water and shaddock
The solid-liquid ratio of sub- skin is 30:1g/m L, and enzyme is the complex enzyme that cellulase and pectase are combined with weight ratio 1:1, is carried out
Enzymatic hydrolysis, enzymatic hydrolysis condition are as follows: enzymatic hydrolysis pH is 5.8-6.2, enzyme concentration 1.6%, enzymolysis time 1-1.4h, hydrolysis temperature 45-
55℃；The enzymolysis liquid obtained after enzymatic hydrolysis is warming up to 85-95 DEG C of holding 18-22min and carries out enzyme deactivation；The screen to filtrate is carried out after enzyme deactivation to remove
Slag, sieve mesh number are 40 mesh to get enzymatic hydrolysis grapefruit flavor liquid.
10. such as the described in any item production methods of claim 4-8, which is characterized in that the preparation method of the Silver Carp Surimi is such as
Under: the fish body of Silver Carp is collected, is cleaned up in 3-8 DEG C of clear water, washes rear Silver Carp material temperature control at 10 DEG C hereinafter, drip
Solid carbon dioxide is spare；To drain treated, fish body adopt meat 2 times, and 2 gained flesh of fish are merged, carry out refined filtration into strainer,
Spur and impurity are removed to get minced fillet；Minced fillet is rinsed, minced fillet: water consumption ratio is 1:4, and rinsing temperature is controlled at 10 DEG C
Hereinafter, rinsing 2~3 times, each 2~3min of rinsing time；Centrifugal dehydration is carried out with centrifuge to the minced fillet after rinsing, dehydration is extremely
Water content is 80%~82% to get Silver Carp Surimi.
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| CN201810987392.3A CN109247527A (en) | 2018-08-28 | 2018-08-28 | A kind of instant fish bean curd of grapefruit flavor and preparation method thereof |
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| CN201810987392.3A CN109247527A (en) | 2018-08-28 | 2018-08-28 | A kind of instant fish bean curd of grapefruit flavor and preparation method thereof |
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