CN111743145A - 一种果味三文鱼肉糊幼儿辅食及其加工方法 - Google Patents
一种果味三文鱼肉糊幼儿辅食及其加工方法 Download PDFInfo
- Publication number
- CN111743145A CN111743145A CN202010526936.3A CN202010526936A CN111743145A CN 111743145 A CN111743145 A CN 111743145A CN 202010526936 A CN202010526936 A CN 202010526936A CN 111743145 A CN111743145 A CN 111743145A
- Authority
- CN
- China
- Prior art keywords
- fruity
- chopping
- salmon
- meat
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 57
- 241000972773 Aulopiformes Species 0.000 title claims abstract description 42
- 235000019515 salmon Nutrition 0.000 title claims abstract description 42
- 235000013305 food Nutrition 0.000 title claims abstract description 33
- 230000000295 complement effect Effects 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 235000020235 chia seed Nutrition 0.000 claims abstract description 20
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 17
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 17
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000011550 stock solution Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 6
- 239000004006 olive oil Substances 0.000 claims abstract description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000009924 canning Methods 0.000 claims abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 239000011780 sodium chloride Substances 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 241000251468 Actinopterygii Species 0.000 claims description 19
- 235000019688 fish Nutrition 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 241000277334 Oncorhynchus Species 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 210000003128 head Anatomy 0.000 claims 1
- 210000003491 skin Anatomy 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 230000029087 digestion Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000011161 development Methods 0.000 description 7
- 235000005911 diet Nutrition 0.000 description 6
- 230000012010 growth Effects 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000000378 dietary effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 4
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 208000015181 infectious disease Diseases 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000019627 satiety Nutrition 0.000 description 3
- 230000036186 satiety Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108060003393 Granulin Proteins 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 229920001410 Microfiber Polymers 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000292604 Salvia columbariae Species 0.000 description 1
- 235000012377 Salvia columbariae var. columbariae Nutrition 0.000 description 1
- 235000001498 Salvia hispanica Nutrition 0.000 description 1
- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 231100000460 acute oral toxicity Toxicity 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000003542 behavioural effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000014167 chia Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000003658 microfiber Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000021332 multicellular organism growth Effects 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000002110 toxicologic effect Effects 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/294—Inorganic additives, e.g. silica
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种果味三文鱼肉糊幼儿辅食及其加工方法，所用原料以及各种原料的用量如下：三文鱼肉66％、百香果原液10％、奇亚籽5％、食盐2％、碳酸氢钠2％、白糖2％、橄榄油3％、冰10％，经过原料预处理、漂洗、初步绞碎、斩拌、真空低温烹饪、调味、装罐密封、超高压杀菌，制成具有风味独特、安全健康、营养丰富、利于消化的产品，经过真空低温烹饪的三文鱼肉更加安全，蛋白质和不饱和脂肪酸等更易于被幼儿身体消化吸收，奇亚籽和百香果原液的添加可以增加果味，并有利于幼儿饱腹和消化吸收，果味三文鱼肉糊是一种安全、美味、营养的幼儿辅食。
Description
技术领域
该发明涉及一种果味三文鱼肉糊幼儿辅食及其加工方法，属于食品加工技术领域。
背景技术
辅食是一周岁后婴儿的重要营养来源，其三要素是：安全、营养和美味。辅食的主要作用有以下几方面，第一，幼儿胃容积有限，但身体生长所需要的营养要求很高，在确保安全的前提下，辅食必须为幼儿提供高密度的营养与能量，以确保其良好的生长发育；第二，1-3岁的幼儿多处于母乳、乳粉喂养向常规饮食的饮食结构重要转变阶段，饮食习惯的培养对其生长发育与身体素质的奠定至关重要，因此为了帮助这一阶段的幼儿更好地接受饮食结构的转变，美味、有食欲、有吸引力的食物成为一种“饮食促进”；第三，在饮食结构奠定基础的阶段，不仅要解决孩子爱吃的问题，还要防止孩子过量饮食导致肥胖和健康问题，在这段期间，幼儿的消化***也面临一次全新的挑战，幼儿能摄入的食物量较少，各种营养易出现不均衡的现象，易导致消化紊乱的问题。因此，一种安全、美味、高密度营养、易饱腹、有益肠道健康的辅食是幼儿辅食的良好选择。
三文鱼主要分布在大西洋与太平洋、北冰洋交界的水域，三文鱼肉质鲜美，含有丰富的蛋白质、钙质及维生素A、维生素D等，与其他鱼类及肉类相比，更富含Ω-3不饱和脂肪酸、EPA和DHA等重要的营养物质，尤其是DHA，每100g三文鱼肉中约含有DHA 2.31g，对幼儿大脑和视力发育有着显著的重要意义，另外三文鱼中维生素E与多元不饱和脂肪酸的比例约为0.73，营养分配均衡堪称饮食营养的“黄金比例”。三文鱼种类众多，太平洋鲑是其中一种，近年来其捕获量大、营养价值丰富、食用安全等特点尤其适合幼儿食用，但幼儿免疫力尚待提升，刺身可能含有寄生虫，并不适合幼儿食用，有报道称，三文鱼在低温烹饪加热到63℃以上时，不仅可以杀灭大部分潜在危害，而且这种低温烹饪不仅不会破坏蛋白质和不饱和脂肪酸等营养成分，反而利于这些营养物质的吸收，以上结果都表明低温熟制三文鱼安全、营养易吸收，适合幼儿食用，目前最常见、成熟的低温烹饪方式之一就是真空低温烹饪技术，其确保营养和安全的同时，还能够最大程度保存三文鱼肉的口感和味道。
百香果味甘、酸，性平，有安神、促进消化的功效，它兼顾美味与营养，受到儿童喜爱，堪称最受儿童欢迎的营养水果之一。百香果中富含丰富的蛋白质、维生素、钙、磷、铁、钾、SOD酶和超纤维等对人体有益物质，尤其是其维生素C含量高于众多水果，有助于提高幼儿免疫力，有利于身体生长发育，还具有有美容功效。百香果中含有的超纤维能够抵达人体肠胃微小的褶皱部位，因此可以深层次排毒和清理，不会对肠壁造成损害，可以增强消化吸收功能，使得人体排便正常，不会阻塞肠道，以上优点都对幼儿的生长发育有显著帮助。
奇亚籽是薄荷类植物芡欧鼠尾草的种子，是体积较小易吞咽，吸水易膨胀并被一层润滑的胶状物包裹。奇亚籽营养丰富，优质奇亚籽蛋白质含量在20％以上，高于常食用的谷类，且含有人体所需的8种必需氨基酸，氨基酸组合接近FAO/WHO理想模式，奇亚籽维生素B含量较高，矿物质含量也较高，钙是牛奶的6倍以上，磷是牛奶的11倍，钾为牛奶的4倍，另外还含有铁、锌、铜等矿物质，其远远高于谷物的含量，此外，奇亚籽是含Ω-3不饱和脂肪酸最丰富的食物，可以降低甘油三酯含量，预防疾病，并且含有天然抗氧化剂，对幼儿生长发育十分重要，目前已经有利用它制备Ω-3营养补充剂的药物出现，另外，奇亚籽膳食纤维含量超过40％，这导致其吸水后提及可以膨胀为原来的数倍，易饱腹且利于排出，完美契合幼儿辅食的要求。如今奇亚籽的应用愈发广泛，在食品领域主要应用于饮料、谷物、面食、乳制品中，我国于2014年已正式批准其为新食品原料。
本发明公开了一种果味三文鱼肉糊幼儿辅食及其加工方法，本发明选用太平洋鲑为主要原料，经过低温熟制后加入百香果原液和奇亚籽，根据幼儿生长发育需求科学配比，制成一种幼儿喜爱、安全营养、利于消化吸收的幼儿辅助食品，解决了当下优势辅食品种单一、营养不均衡的缺陷，前景良好。
发明内容
本发明的目的是提供一种果味三文鱼肉糊幼儿辅食及其加工方法，以三文鱼为原料，在加工过程中经过斩拌和真空低温蒸煮，极大地保留了三文鱼的营养价值，是一种具有良好风味和保健功效的罐装肉制品。
本发明目的的实现，其特征在于：1.果味三文鱼肉糊幼儿辅食。2.加工方法。
本发明成品肉质粘稠且具有三文鱼和百香果的丰富香气，入口细腻并伴有爽滑的奇亚籽，易于咀嚼，可以直接食用也可以与米饭米粥等食物混合，本发明既具有丰富的营养，又具有增强饱腹和促进肠道蠕动的保健功效，有效防止幼儿过量饮食或排便不顺畅的症状，适合1-3岁幼儿食用。本发明的理化指标均符合《婴幼儿罐装辅食标准》，本发明中三文鱼含量(配料比)高达66％，提供优质蛋白质、Ω-3不饱和脂肪酸、DHA、EPA等物质，满足幼儿生长发育的需要；百香果原液富含维生素，风味怡人，使本发明具有芳香浓郁的果味，增加了产品的酸甜味，且利于消化吸收；奇亚籽营养丰富，且利于饱腹和刺激肠道蠕动。除以上原材料外，碳酸氢钠可以破坏肌纤维膜、基质蛋白等，使鱼肉结构疏松,达到嫩肉作用；食盐能够促进鱼肉中肌原纤维蛋白的溶解，使之与脂肪更好地发生交联，增强肉糊的粘稠性。
具体实施方式
下面对本发明的技术方案作进一步的说明，但并不局限于此，凡是对本发明技术方案进行修改或者等同替换，而不脱离本发明技术方案的精神和范围，均应涵盖在本发明的保护范围中。
实施例1：一种果味三文鱼肉糊幼儿辅食及其加工方法，包括以下步骤
一、果味三文鱼肉糊幼儿辅食的配方
配方：太平洋鲑肉66％，百香果原液10％，奇亚籽5％，食盐2％，碳酸氢钠2％，白糖2％，橄榄油3％，冰10％。
二、果味三文鱼肉糊幼儿辅食的加工方法
本发明的实现依托如下技术方案实施：
工艺流程：新鲜的三文鱼→清洗→去头、去皮、去内脏、去骨→切块→漂洗→绞肉→添加食盐→斩拌→真空低温烹饪(70℃，30min)→冷却→加奇亚籽→加百香果原液调味→充分搅拌、吸水→装罐→密封→超高压杀菌→成品
具体操作：除低温烹饪过程以外，三文鱼的所有处理都在4℃条件下进行。使用台秤准确称量各种材料，将新鲜三文鱼去头、去皮、去内脏、去骨，得到纯净的三文鱼肉，洗净后的鱼肉分割成2×2×2cm的肉块，肉块体积过大则难以打碎，体积过小则易损失水分，使用盐碱水(食盐0.3％、碳酸氢钠0.4％)进行漂洗，随后用料理机进行初步绞碎，时间为15s，绞碎后的鱼肉放入斩拌机后加入2％的食盐和2％的碳酸氢钠，用最高速斩拌2min，过程中添加10％的冰，在斩拌过程中分三次加入，确保斩拌全过程鱼肉温度低于10℃，斩拌后将鱼肉真空包装，每包500g，包装前应将肉糊分布均匀，防止局部厚度不均匀影响受热，随后在70℃的温度下低温蒸煮30min，稍事冷却后加入奇亚籽、白糖和百香果原液，并充分搅拌使奇亚籽充分吸收汁水发生膨胀，最后加入橄榄油，其目的是进一步增强肉糊的润滑度和特殊清香，并能够减少鱼肉中水分的损失，鱼肉装罐后在400Mpa的压强、46℃的温度下超高压杀菌15min后制得成品，在4℃条件下贮藏。经检验，产品符合GB4789.26-2013相关规定，达到商业无菌标准。
三、毒理实验
参照GB 15193.3-2014《急性经口毒性试验》进行检测。动物选用体重18g-22g的清洁级ICR小鼠，雌雄各10只，采用限量法，灌胃剂量为10000mg/kg。染毒前动物禁食4h，染毒后，每天观察中毒症状和行为变化，每周称重一次，14d后未见小鼠死亡，在染毒14d内也无一例个体出现任何中毒迹象，雌雄动物的平均体重也未见异常且有小幅度增长趋势。实验观察结束后对受试动物进行大体解剖检查，未见异常变化。结果显示本发明为实际无毒。
四、质构分析
质构是反映水产品品质的重要指标，对三文鱼肉糊的粘附性、内聚性、胶黏性、咀嚼性进行检测。如表1所示，果味三文鱼肉糊幼儿辅食具有一定粘稠度，且粘稠度较好，同时不存在明显的异物感、颗粒感，其肉质细嫩便于幼儿咀嚼。
表1果味三文鱼肉糊质构特性
五、感官评价
经过筛选，选取5名男性，5名女性组成感官评定小组并进行培训，每个样品的感官评分数据去掉最高分和最低分后取算术平均值。最高得分为7分，最低得分为1分。
表2果味三文鱼肉糊感官评分标准
表3果味三文鱼肉糊感官评价结果
如表3所示，果味三文鱼肉糊色泽明亮、粘稠度适中、香气和滋味浓郁，口感细腻润滑总体可接受性高。
Claims (6)
1.一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于所述方法，步骤如下：
(1)该肉糊的原材料及含量如下：太平洋鲑肉66％，百香果原液10％，奇亚籽5％，食盐2％，碳酸氢钠2％，白糖2％，橄榄油3％，冰10％，以上原料使用台秤准确称量；
(2)将去头、去内脏、去皮、去骨的鱼肉分割成2×2×2cm的肉块，随后用含有0.3％食盐和0.4％碳酸氢钠的盐碱水漂洗，漂洗后用料理机绞碎15s初步绞碎；
(3)将初步绞碎的鱼肉放入斩拌机，添加2％的食盐后开始斩拌，提升转速到最高速后斩拌2min，期间分三次将总量为10％的冰加入其中，保证鱼肉在斩拌过程中温度低于10℃；
(4)斩拌后的鱼肉真空包装分装后，在70℃的温度下低温蒸煮30min，稍事冷却后加入5％的奇亚籽、2％的白糖和10％的百香果原液，并充分搅拌使奇亚籽充分吸收汁水发生膨胀，最后加入3％橄榄油，搅拌均匀后装罐密封；
(5)装罐后的鱼肉在400Mpa的压强、46℃的温度下超高压杀菌15min后制得成品，在4℃条件下贮藏。
2.按照权利要求1所述的一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于步骤(1)中所述的原料为太平洋鲑肉、百香果原液、奇亚籽、食盐、碳酸氢钠、白糖、橄榄油、冰，含量分别为66％、10％、5％、2％、2％、2％、3％、10％。
3.按照权利要求1所述的一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于步骤(2)中所述的初步绞碎前的鱼肉处理成2×2×2cm的肉块，盐碱水中食盐的含量为0.3％，碳酸氢钠的含量为0.4％，料理机绞碎时间为15s。
4.按照权利要求1所述的一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于步骤(3)中所述的斩拌要点为：鱼肉斩拌前添加食盐含量为2％，斩拌时在最高转速下斩拌2min，斩拌期间要添加三次冰，保证鱼肉在斩拌过程中温度低于10℃。
5.按照权利要求1所述的一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于步骤(4)中所述的真空低温蒸煮的温度为70℃，时间为30min，奇亚籽、白糖和百香果原液的添加量分别为5％、2％和10％，橄榄油是最后添加的，添加量为3％。
6.按照权利要求1所述的一种果味三文鱼肉糊幼儿辅食及其加工方法，其特征在于步骤(5)中所述的超高压杀菌要点为：压强为400Mpa，温度为46℃，时间为15min，产品贮藏温度为4℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010526936.3A CN111743145A (zh) | 2020-06-09 | 2020-06-09 | 一种果味三文鱼肉糊幼儿辅食及其加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010526936.3A CN111743145A (zh) | 2020-06-09 | 2020-06-09 | 一种果味三文鱼肉糊幼儿辅食及其加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111743145A true CN111743145A (zh) | 2020-10-09 |
Family
ID=72674893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010526936.3A Pending CN111743145A (zh) | 2020-06-09 | 2020-06-09 | 一种果味三文鱼肉糊幼儿辅食及其加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111743145A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680303A (zh) * | 2022-04-19 | 2022-07-01 | 海南丰佳食品有限公司 | 一种儿童低钠三文鱼鲜松的制备方法 |
-
2020
- 2020-06-09 CN CN202010526936.3A patent/CN111743145A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114680303A (zh) * | 2022-04-19 | 2022-07-01 | 海南丰佳食品有限公司 | 一种儿童低钠三文鱼鲜松的制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102228225B (zh) | 一种鲍鱼干贝酱及其制备方法 | |
| CN102423089A (zh) | 一种包心鳗鱼丸及其制备方法 | |
| CN105639556A (zh) | 一种藻蓝蛋白保健果冻及其制作方法 | |
| CN101658261A (zh) | 山珍系列挂面 | |
| CN103202401A (zh) | 一种黄鳝饲料及其制备方法 | |
| CN105815694A (zh) | 一种红烧带鱼罐头的配方及加工工艺 | |
| Shegelman et al. | Supply chain management application in functional food industry | |
| KR20170036886A (ko) | 배, 석세포 및 딸기를 이용한 음료의 제조방법 | |
| KR101930433B1 (ko) | 밀웜을 함유한 양갱의 제조방법 및 이에 따라 제조된 밀웜 양갱 | |
| CN107927332A (zh) | 一种提高免疫力的宠物狗粮及其制备方法 | |
| CN111743145A (zh) | 一种果味三文鱼肉糊幼儿辅食及其加工方法 | |
| CN104222219A (zh) | 一种浒苔菜饼 | |
| JPH1189539A (ja) | ステビア植物の葉や茎枝を入れた食品、飲料、飼料、 漢方薬材 | |
| KR20130027108A (ko) | 양(소의 혹위, 제1위)과 찹쌀을 주원료로 하는 약선죽의 제조방법 | |
| CN106306840B (zh) | 一种产妇催乳食品及其制备方法 | |
| CN104323190B (zh) | 一种松茸酸菜牛羊肉麻辣全料 | |
| KR101412836B1 (ko) | 고칼슘 돈족 곰탕 및 그 제조방법 | |
| CN106387750A (zh) | 一种发酵富硒无花果丹 | |
| KR20170133151A (ko) | 닭발묵의 제조방법 및 그 닭발묵 | |
| KR20210121877A (ko) | 반려동물의 위생적인 취식방식을 위한 반려동물용 기능성 영양습식 간식사료 및 이의 제조방법 | |
| KR20170035280A (ko) | 닭가슴살을 함유한 전복 통조림 및 그 제조방법 | |
| CN107136496A (zh) | 一种降脂菱角泡和菱角茎及其制作方法 | |
| CN102423085A (zh) | 一种鱼乳饮品及其制备方法 | |
| CN1064520C (zh) | 母婴保健营养品系列及其制备方法 | |
| CN106262375A (zh) | 一种酸辣开胃无花果酱 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201009 |
|
| WD01 | Invention patent application deemed withdrawn after publication |