CN111449213A - Phosphate-free nutritional fish curd and preparation method thereof - Google Patents
Phosphate-free nutritional fish curd and preparation method thereof Download PDFInfo
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Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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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
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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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
- 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
- A23L3/3562—Sugars; Derivatives thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- 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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Abstract
The invention discloses a phosphate-free nutrient fish curd and a preparation method thereof, wherein the phosphate-free nutrient fish curd comprises the following components in percentage by weight: 45-65% of fish meat, 6-10% of starch, 15-20% of water, 5-8% of egg white, 2.5-3.5% of salt, 0-1.0% of monosodium glutamate, 1-2% of white granulated sugar, 0.5-0.8% of edible powder, 0.8-1.2% of maltodextrin, 2-5% of sodium alginate, 3-5% of soybean peptide, 0-6% of vegetable juice and 100% of the total. The nutritional fish curd disclosed by the invention solves the problem of shelf life of the fish curd under the condition that low-temperature protective agents such as phosphate, sugar and the like are not added, the taste of the fish curd is obviously improved, the fish curd has smooth and elastic feeling, the color uniformity is better, the nutritional value is high, the problems of unsightly appearance and slag formation of the taste of similar products on the market at present are solved, the taste experience of crisp outside and tender inside and smooth and elastic taste is really achieved, and the diversification demand of the fish curd products at present is met.
Description
Technical Field
The invention relates to the field of fish curd foods, in particular to a phosphate-free nutritional fish curd and a preparation method thereof.
Background
The fish curd is a fish product formed by mincing fish meat into muddy meat, adding an additive into the muddy meat and freezing, is a coagulation product of actomyosin in the fish meat, and is a fish curd product prepared from the fish curd, which is amandole and numerous and has become one of ten traditional gourmets in Guangdong province. In the aspect of making the fish curd, the best known result is that the fish curd processing in the Foshan Shunde region always inherits the processing technology for decades, although the product wins a public praise, the product is limited by the traditional technology, the product can only be made on the spot, the quality guarantee period is extremely short, the market development of the fish curd products is limited, in order to overcome the problem, certain processing enterprises add additives into the fish curd to prolong the quality guarantee period of the fish curd products, and the introduction of the additives solves the problem of the quality guarantee period, but the problem of the taste decay of the fish curd is not solved, and the market development of the fish curd products is still not widened.
In order to improve the taste and the shelf life, in the preparation of the fish curd, because the fish curd needs to be frozen, the sugar, the sorbitol and the polyphosphate which are low-temperature protective agents are added by the predecessors through research to prevent the fish meat from being denatured in the freezing process, so that the fish curd can be stored for a long time at a low temperature without changing the quality, the matching effect of the polyphosphate and the sucrose is optimal after continuous search, the addition amount of the polyphosphate is only 0.2%, the addition amount of the sucrose is about 2%, and the sweet taste of the fish curd is reduced. On the basis of the research, in order to improve the taste of the fish curd, starch can be added into the fish curd to strengthen the gel strength, meanwhile, egg white can be added to make the fish curd product white, the gel strength can also be strengthened, and in addition, some flavoring agents and flavoring agents can be added to improve the taste of the fish curd. However, no matter which additive is used, the fish curd contains phosphate which is mainly introduced by polyphosphate, and the polyphosphate is an important quality improver and is mainly used for keeping moisture of food, adjusting pH value, emulsifying, buffering, chelating metal ions and the like in the food industry. Meanwhile, polyphosphate can promote blood coagulation, the degradation product of phosphate can increase the possibility of occurrence of cardiovascular and cerebrovascular diseases of a person who ingests the polyphosphate, and the food containing the phosphate is eaten more frequently, so that in-vivo calculus can be caused, the phosphate is limited at present abroad, and the requirement is looser at present at home. In order to avoid the adverse effect of phosphate, if phosphate is not added, more sugar and sorbitol need to be added, which in turn makes the fish-rot product too sweet and is not beneficial to popularization.
In addition, the market also has diversified requirements on the taste and flavor of the fish curd, the taste of the fish curd is required to be more smooth and elastic, the fish curd is required to have the flavors with different flavors as required, the vegetable-flavor fish curd is not only beneficial to being taken by children, but also higher in nutrition provided by the fish curd, and the traditional process cannot meet the requirements.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the invention provides a phosphate-free nutrient fish curd and a preparation method thereof, the problem of shelf life of the fish curd is still solved under the condition that low-temperature protective agents such as phosphate and increasing sugar content are not added, and meanwhile, additives such as maltodextrin and sodium alginate are introduced, so that the taste of the fish curd is obviously improved, the fish curd has smooth and elastic feeling, particularly, when the fish curd with vegetable taste is prepared, the taste is obviously superior to that of similar products on the market, and the defects of the existing fish curd are overcome.
The technical scheme adopted by the invention is as follows: a nutrient fish curd free of phosphate is characterized by comprising the following components in percentage by weight: 45-65% of fish meat, 6-10% of starch, 15-20% of water, 5-8% of egg white, 2.5-3.5% of salt, 0-1.0% of monosodium glutamate, 1-2% of white granulated sugar, 0.5-0.8% of edible powder, 0.8-1.2% of maltodextrin, 2-5% of sodium alginate, 3-5% of soybean peptide, 0-6% of vegetable juice and 100% of the total.
In the formula, the main innovation point of the invention is that maltodextrin, sodium alginate and soybean peptide substances are added, wherein the maltodextrin mainly plays a role in quick dissolving and thickening, although the strength and elasticity of gel can be enhanced by using starch, the fish curd products lack smooth feeling and are easy to agglomerate due to excessive starch, and the problem can be well solved by introducing the maltodextrin, so that the quality of the fish curd products is improved, and the consumption of the starch is reduced from the traditional 10-15% to 6-10% so as to avoid the adverse effect of the starch; sodium alginate is used as a quality stabilizer of the fish curd product, the sodium alginate is generally used as a thickening agent on food, the stability of the product can be improved, the liquid seepage is reduced, the water retention property is realized, the sodium alginate is added into the fish curd, the technical effect of using polyphosphate is achieved, the problem of shelf life of the fish curd is solved, the elasticity of the fish curd is obviously improved, particularly the elasticity of the fish curd product under the conditions of high temperature and freezing is avoided, the problem that the taste of the fish curd becomes slag after vegetable juice is added is solved, meanwhile, the sodium alginate and maltodextrin generate a synergistic effect, the sodium alginate increases the elasticity of the fish curd product while the mellow and fine taste is increased, so that the fish curd has smooth and elastic feeling, the taste is particularly important when the vegetable juice is introduced, and the problem that the traditional fish curd has insufficient smooth and elastic feeling is solved.
Furthermore, the soybean peptide is introduced to improve the swelling rate of the fish curd, has similar effect with the edible powder, is used for reducing the mouth feel hardness of the fish curd product to ensure that the tissue is soft, and the fried fish curd has crisp skin and soft and smooth mouth feel like bean curd, and is used for promoting additives such as sodium alginate, maltodextrin and the like to be uniformly mixed with the fish meat to improve the fluidity and improve the quality uniformity of the fish curd product.
Preferably, the fish meat is dace meat, and the dace meat is dace meat formed by removing bones and brisket and mincing.
Further, the weight ratio of the fish meat to the maltodextrin is 50-70: 1, preferably in a ratio of 60: 1.
further, the vegetable juice is selected from one or more of spinach juice, carrot juice, corn juice and cucumber juice.
The invention also comprises a preparation method of the nutrient fish curd without phosphate, which comprises the following steps:
s1, taking the minced fish meat, adding water and starch into the fish meat, and stirring and mixing uniformly;
s2, adding egg white into the mixture of S1, stirring and mixing uniformly, then adding monosodium glutamate, salt, white granulated sugar, edible powder and soybean peptide, stirring and mixing uniformly again;
s3, squeezing the vegetables to obtain juice, adding maltodextrin into the vegetable juice, stirring and mixing uniformly, adding the mixture and sodium alginate into the mixture of S2, and continuously stirring uniformly;
s4, adding the edible powder into the S3, stirring uniformly, and then forming into pills manually or by a machine;
s5, frying the fish balls at the oil temperature of 150-;
and S6, taking out of the pot, cooling, quickly freezing, and finally packaging into a product for storage and refrigeration.
Further, in S1, the mixture is stirred uniformly in a fixed stirring direction until the fish meat has toughness.
Further, in S3, if it is not necessary to add vegetable juice, the step of S3 is: dissolving maltodextrin and sodium alginate in water, stirring and mixing, and adding into the mixture of S2.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the nutritional fish curd still solves the problem of shelf life of the fish curd under the condition that low-temperature protective agents such as phosphate, sugar and the like are not added, and meanwhile, the mouthfeel of the fish curd is obviously improved due to the introduced maltodextrin and sodium alginate, and the fish curd has smooth and elastic feeling; when the soybean peptide is introduced to prepare the vegetable-flavor fish curd, the color uniformity is better, the taste is smooth and elastic, the nutritive value is high, and the problems of unsightly appearance and partial slag of the taste of similar products in the current market are solved. Because the addition amounts of the maltodextrin and the sodium alginate are small, the fish curd has almost no toxic or side effect, so that the fish curd has higher nutritional value, really achieves the taste experience of crisp outside and tender inside, smooth and elastic mouthfeel, widens the application market of the fish curd products, and meets the requirement of diversification of the fish curd products at present.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Taking dace as an example, the preparation method of the nutritional fish curd comprises the following steps:
s1, removing scales of fresh dace, cleaning, cutting into two sides, removing spines and brisket, spreading on a cutting board, scraping fish, and mincing the fish with a meat mincer to form meat paste for later use;
s2, adding water and starch into the meat paste, and stirring and mixing uniformly; during stirring, uniformly stirring in a fixed stirring direction, namely stirring along one direction until the fish meat has toughness;
s3, adding egg white into the mixture of S2, stirring and mixing uniformly, then adding monosodium glutamate, salt, white granulated sugar, edible powder and soybean peptide, stirring and mixing uniformly again;
s4, squeezing the vegetables to obtain juice, adding maltodextrin into the vegetable juice, stirring and mixing uniformly, adding the mixture and sodium alginate into the mixture of S3, and continuously stirring uniformly;
s5, adding the edible powder into the S4, stirring uniformly, and then forming into pills manually or by a machine;
s6, frying the fish balls at the oil temperature of 150-;
and S7, taking out of the pot, cooling, quickly freezing, and finally packaging into a product for storage and refrigeration.
In order to better carry out the invention, the following specific formulations focusing on the different products of fish-decay
TABLE 1 original flavor nutritious fermented fish meat recipe
TABLE 2 carrot nutritional fish-bean curd formula
TABLE 3 spinach nutritive fish-bean curd formula
The obtained nutritious fish curd has crisp skin, smooth and elastic inner part like bean curd, good chewing property, fish flavor, and shelf life of 270 days, is suitable for freezing storage, and can be mixed with soup powder for eating. After the fish paste is released, the fish paste is deeply favored by the citizens in the Foshan Shunde region, the traditional food is innovated, the nutritive value of the fish paste is increased, the taste of the product is better, and the product can adapt to more market choices.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. A nutrient fish curd free of phosphate is characterized by comprising the following components in percentage by weight: 45-65% of fish meat, 6-10% of starch, 15-20% of water, 5-8% of egg white, 2.5-3.5% of salt, 0-1.0% of monosodium glutamate, 1-2% of white granulated sugar, 0.5-0.8% of edible powder, 0.8-1.2% of maltodextrin, 2-5% of sodium alginate, 3-5% of soybean peptide, 0-6% of vegetable juice and 100% of the total.
2. The phosphate-free nutritional fish gravy of claim 1, wherein the fish meat is dace meat, and the dace meat is dace meat formed by removing bones and brisket and mincing.
3. The phosphate-free nutritional fish mash of claim 2, wherein the weight ratio of fish meat to maltodextrin is from 50 to 70: 1.
4. a phosphate-free nutritional fish curd as claimed in any of claims 1 to 3, wherein the vegetable juice is selected from one or more of spinach juice, carrot juice, corn juice and cucumber juice.
5. The method of preparing a phosphate-free nutritive fish gravy of claim 4 comprising the steps of:
s1, taking the minced fish meat, adding water and starch into the fish meat, and stirring and mixing uniformly;
s2, adding egg white into the mixture of S1, stirring and mixing uniformly, then adding monosodium glutamate, salt, white granulated sugar, edible powder and soybean peptide, stirring and mixing uniformly again;
s3, squeezing the vegetables to obtain juice, adding maltodextrin into the vegetable juice, stirring and mixing uniformly, adding the mixture and sodium alginate into the mixture of S2, and continuously stirring uniformly;
s4, adding the edible powder into the S3, stirring uniformly, and then forming into pills manually or by a machine;
s5, frying the fish balls at the oil temperature of 150-;
and S6, taking out of the pot, cooling, quickly freezing, and finally packaging into a product for storage and refrigeration.
6. The method of preparing nutritious fish curd containing no phosphate as claimed in claim 5, wherein in S1, the stirring is performed uniformly in a fixed stirring direction until the fish meat has toughness.
7. The method of preparing a phosphate-free nutritive fish curd as claimed in claim 5, wherein in S3, if vegetable juice is not required, the step of S3 is: dissolving maltodextrin and sodium alginate in water, stirring and mixing, and adding into the mixture of S2.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113598223A (en) * | 2021-08-05 | 2021-11-05 | 广西大学 | Formula of meat ball combined water-retaining agent |
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| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
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| CN113598223A (en) * | 2021-08-05 | 2021-11-05 | 广西大学 | Formula of meat ball combined water-retaining agent |
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