WO2009149609A1 - 一种海胆营养食品及其制备方法 - Google Patents
一种海胆营养食品及其制备方法 Download PDFInfo
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- WO2009149609A1 WO2009149609A1 PCT/CN2008/073093 CN2008073093W WO2009149609A1 WO 2009149609 A1 WO2009149609 A1 WO 2009149609A1 CN 2008073093 W CN2008073093 W CN 2008073093W WO 2009149609 A1 WO2009149609 A1 WO 2009149609A1
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- sea urchin
- yellow
- oil
- shell
- bionic
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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
- A23L17/50—Molluscs
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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
- A23L17/40—Shell-fish
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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
- 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
- A23L33/185—Vegetable proteins
Definitions
- the invention relates to a method for preparing a simulated bionic food, in particular to a preparation technology of sea urchin nutritional food, belonging to the field of food processing.
- sea urchin The edible part of sea urchin is the gonad, including the testis and ovaries.
- the ovary, the sea urchin egg commonly known as sea urchin yellow or sea urchin cream, accounts for about 8% to 15% of the weight of the sea urchin.
- Fresh sea urchin eggs have a protein content of 15.8%, a fat content of 8.5%, and a sugar content of 2.25%. They also contain sterols, mucopolysaccharides, phospholipids, vitamins, minerals and hormones.
- Sea urchins contain a wide range of essential amino acids and are easily absorbed by the body. They are high quality animal proteins. Due to the glutamate content of up to 6%, the taste of sea urchins is particularly delicious.
- the unsaturated fatty acid eicosapentaenoic acid (EPA) in fat accounts for more than 30% of total fatty acids. This is the main active ingredient in the market for "deep sea fish oil” which is good for human health and can prevent cardiovascular diseases. .
- Sea urchin hormone is also a good product for nourishing yin and nourishing kidney and nourishing skin care. Sea urchin also has excellent medicinal effects. It can clear away heat and reduce inflammation, soften and firm the knot, reduce swelling, calm the nerves, stimulate appetite, enhance human immunity and promote sexual function. Due to the extraordinary food value of sea urchins, the demand for sea urchin foods in the international market has increased year by year. Since the production of natural sea areas is far from meeting the requirements, artificial sea urchins have emerged, and China has made outstanding achievements in this respect.
- the object of the present invention is to utilize the food simulation bionic technology and the modern high-tech food to integrate the fresh elements of sea urchin into the food processing, and lay a good foundation for the comprehensive processing and utilization of sea urchin.
- the technical scheme of the invention is: processing raw bionic sea urchin shell with similar appearance and sea urchin shell and having good food texture by using raw materials such as vegetable protein and fresh surimi, and wrapping the processed sea urchin yellow with the outer shell to produce the original ecological novel Sea urchin ready-to-eat products.
- Raw material pretreatment Take fresh purple sea urchin raw material for processing, take fresh sea urchin with shell diameter of 5 cm (calculated by spine) as well. The shell was broken from the mouth of the sea urchin with a stainless steel clamp opener at the top of the sea urchin shell, and then all the urchins were carefully removed from the incision and the sea urchin was separated.
- [11] Preparation of vegetable protein material: The high-quality soybean powder and wheat flour are mixed according to the mass ratio of 1: 0.5 ⁇ 2.0, and the quality of the mixed powder of soybean powder and wheat flour is 0.05%. ⁇ 0.1%. Food coloring and 0.05%. ⁇ 0.1%. The sea urchin essence, etc., then add 0.5% ⁇ 2.0% of MSG, salt, five spices, spices and other condiments. Add the above-mentioned seasonings to the same amount of 30 ⁇ 80% of the mixed powder mass according to the mass ratio of 1:0.1 ⁇ 0.9. The edible oil mixed with the animal oil is mixed and kneaded, and set aside.
- Soy flour and wheat flour are mixed and pulverized by a pulverizer, and the particle size is 60-160 mesh.
- the vegetable edible oil is one or a combination of soybean salad oil, soybean oil, peanut oil, rapeseed oil, corn oil, sunflower oil, olive oil, and may be blended in any ratio.
- the animal fat is a blended oil of one or more of lard, tallow, and chicken oil, and may be blended in any ratio therebetween.
- Preparation of fish bran Fresh fish gizzard, add 1 ⁇ 3 times the quality of water, add the same quality as 1% ⁇ 4% salt and 0.5% ⁇ 1% MSG. The mixing is uniform to be fully collapsed by the smashing machine.
- the sea urchin yellow and bionic sea urchin shells have been processed and processed. They are placed in the shape of fresh sea urchin and cooked at 80 ⁇ 100 °C for 10 ⁇ 20min. Even if the sea urchin product is obtained.
- the invention also utilizes the remaining waste sea urchin inner membrane in the processing of sea urchin to prepare an auxiliary molding liquid, which is added to facilitate molding.
- the molding solution may be added without adding a molding liquid, and the molding liquid is preferably added.
- the simulated bionic sea urchin food produced by the food biomimetic technology overcomes a series of shortcomings of the edible inconvenience, the transportation is not easy, and the product shelf life is not long.
- the instant bionic sea urchin food of the invention is not only transported. Convenient and easy to store, and long shelf life, ensuring the nutritional value of the product The peers have greatly increased the scope of sales of the products.
- Simulation bionics technology is an emerging technology in the modern food industry, which is used in the deep processing of sea urchin.
- sea urchin On the basis of maintaining the nutritional value of the original sea urchin, the quality of the product is improved, and it is a delicious food. It not only greatly increased the added value of sea urchin products, but also enriched the development of other sea products such as sea urchins, opened up innovative methods for marine food processing, and opened up new ideas for the deep development of marine foods and laid a good foundation.
- the invention not only overcomes the disadvantages of easy breakage and low utilization rate of raw materials in sea urchin processing, but also finds new ways for utilizing the remaining debris in the process of sea urchin processing, and greatly improves sea urchin. Utilization.
- sea urchin product of the invention not only retains the original nutrient content of sea urchin yellow, but also adopts a unique sea urchin shape in appearance. , to create a new type of marine food with high nutritional value that can be eaten all.
- Example 1 Preparation of sea urchin nutrition food
- the purple sea urchin is processed with fresh raw materials with a shell diameter of 5 cm (calculated by spines).
- the shell was broken from the mouth of the sea urchin by a stainless steel pliers opener at the top of the sea urchin shell, and then all the urchins were carefully removed from the incision and the sea urchin was separated.
- Collect the sea urchin inner membrane for use. Prepare the rinsing water with a concentration of 1% with edible salt. Put the whole sea urchin yellow in the dehydration basket and rinse gently in the brine. Pick up the viscera and other debris. After washing for 10 minutes, rinse in the clean salt water basin. 1 time.
- a hair dryer can be installed in the water control room to obtain a relatively dry sea urchin yellow, in which the complete sea urchin yellow is directly refrigerated for use.
- the treated complete sea urchin yellow is placed into the formed bionic sea urchin shell according to the fresh sea urchin shape, and the auxiliary molding liquid is injected into the inner volume of the bionic sea urchin shell at 4/5, and is cooked at 90 ° C for 15 minutes .
- Example 2 Preparation of sea urchin nutrition food
- the sea urchin yellow was taken out and isolated as in the method of Example 1. Place the complete sea urchin yellow in a dehydration basket and gently rinse in a 9% saline solution to remove the viscera and other debris. After 2 minutes, rinse in a clean salt water basin. Then take out, put a little water on the water control rack, then dip the sea urchin yellow in clean water for 3 times, and put the washed sea urchin yellow in the water control tray to control the water until there is no water drop. The dried sea urchin yellow is obtained under the blowing of the fan, and it is refrigerated for use.
- Fresh fish gizzard 250 g is added to 750 g of water, and the same gizzard is added to the gizzard mass. 10 g of salt and 2.5 g of MSG are mixed and fully collapsed with a smashing machine. 500 g of the above-mentioned fish meal was mixed with 1000 g of vegetable protein and injected into a shape similar to that of the outer shell of the sea urchin. It was initially formed by heat treatment at 70 ° C for 20 min.
- the sea urchin yellow was taken out and separated as in the method of Example 1.
- the whole sea urchin yellow was placed in a dehydration basket and gently rinsed in a 5% concentration of saline to remove the viscera and other debris, after washing for 6 minutes, Rinse once in a clean salt water basin. Then take out, put a little water on the water control rack, then dip the sea urchin yellow into the water for 2 times, and put the washed sea urchin yellow in the water control tray to control the water until there is no water drop. Air-dried to obtain a drier sea urchin yellow for storage.
- 0.2 g of pepsin was added to 200 g of sea urchin inner membrane at pH 4, temperature 45 ° C, enzymatic hydrolysis for 4 h, and the pH was adjusted to neutral heating and enzymatic hydrolysis after enzymatic hydrolysis, and trace impurities were removed by filtration to obtain sea urchin endometrium.
- Active liquid Take 100 grams of active liquid, add 1 gram of egg white powder, 0.5 gram of white granulated sugar, 0.5 gram of salt, and mix well to obtain auxiliary molding liquid.
- the treated complete sea urchin yellow is placed into the formed bionic sea urchin shell according to the shape of fresh sea urchin, and the auxiliary molding liquid is injected into 1/5 of the internal volume of the bionic sea urchin shell, and cooked at 100 ° C for 10 min, and naturally cooled. , film, packaging can get the finished product.
- Example 4 Preparation of sea urchin nutrition food
- the sea urchin yellow was taken out and separated as in the method of Example 1.
- the whole sea urchin yellow was placed in a dehydration basket and gently rinsed in a saline solution of 6%, the viscera and other debris were removed, and after washing for 7 minutes, Rinse once in a clean salt water basin. Then take it out and put it on the water control rack to remove the water slightly, then dip the sea urchin yellow in clean water for 3 times for the next processing. Put the washed sea urchin yellow in the water control tray to control the water until there is no water droplets. Air dry to get drier sea urchin yellow, refrigerated for use.
- 500 g of the above-mentioned fish meal was mixed with 500 g of vegetable protein, and then injected into a shape similar to that of the outer shell of the sea urchin.
- the treated complete sea urchin yellow is placed into the formed bionic sea urchin shell according to the shape of fresh sea urchin, and is cooked at 95 ° C for 15 min, naturally cooled, filmed, and packaged to obtain a finished product.
- Example 5 Preparation of sea urchin nutrition food
- the sea urchin yellow was taken out and isolated as in the method of Example 1. Place the complete sea urchin yellow in a dehydration basket and gently rinse in a concentration of 3% saline to remove the viscera and other debris. After washing for 8 minutes, rinse again in a clean salt water basin. Then take it out and put it on the water control rack to remove the water slightly, then dip the sea urchin yellow into the water for 2 times for the next processing. Put the washed sea urchin yellow in the water control tray to control the water until there is no water droplets. After drying, the dried sea urchin yellow is obtained, and the complete sea urchin yellow is directly refrigerated for use.
- Soy flour 1000 g and wheat flour 800 g were mixed and pulverized to 120 mesh, then 126 mg of food coloring and 162 mg of sea urchin essence were added, and 21.6 g of MSG, salt, five spices, spices and the like were added. Add 362.5 g of sunflower oil, 200 g of olive oil, and 337.5 g of butter to the same amount of the above seasoning, and mix and serve.
- Fresh fish gizzard 500 g add 500 g of water, add the gizzard quality of the gizzard, mix 1.5 g of salt and 0.6 g of MSG and mix evenly. The mixing is uniform to be fully collapsed by the smashing machine.
- 500 g of the above-mentioned fish meal and 750 g of plant protein were mixed and injected into a shell-like model of sea urchin, which was similarly shaped and heat-treated at 85 ° C for 12 min.
- the treated complete sea urchin yellow is placed in the shape of fresh sea urchin into the molded bionic sea shell, and cooked at 85 ° C for 15 min, naturally cooled, filmed, and packaged to obtain the finished product.
- sea urchin inner membrane In the process of taking sea urchin, 200 g of sea urchin inner membrane was added with 1.6 g of pepsin at pH 4.5, temperature of 48 ° C, enzymatic hydrolysis of 3.5 ⁇ , and the pH was adjusted to neutral heating and enzyme inhibition after enzymatic hydrolysis. Filtration removes trace impurities to obtain sea urchin inner membrane active liquid. Take 100 g of the active liquid, add 1.5 g of egg white powder, 0.8 g of white granulated sugar, 0.8 g of salt, and stir to obtain an auxiliary molding liquid.
- the sea urchin yellow petals prepared by the processed sea urchin are placed into the formed bionic sea urchin shell according to the fresh sea urchin shape, and the auxiliary molding liquid is injected into the internal volume of the bionic sea urchin shell at 4/5, at 100°. Cooking under the conditions of C for 12 minutes, natural cooling, filming, packaging can get the finished product.
- Example 7 Preparation of sea urchin nutrition food with crushed sea urchin
- Fresh fish gizzard 500g is added to 750g water, and the same quality is added to the gizzard. 10g salt and 15g MSG are evenly mixed. 400 g of the above-mentioned fish meal and 600 g of vegetable protein were mixed and injected into a shell shape similar to that of the outer shell of the sea urchin, and heat-treated at 70 ° C for 16 minutes.
- sea urchin inner membrane was added with 6 g of pepsin at pH 4.5, temperature 40 ° C, enzymatic hydrolysis for 3 ⁇ , and the pH was adjusted to neutral heat inactivated enzyme after enzymatic hydrolysis. , Filter to remove trace impurities to obtain sea urchin inner membrane active liquid. 100 g of the active liquid was added to 1 g of egg white powder, 0.5 g of white granulated sugar, 0.6 g of salt, and stirred to obtain an auxiliary molding liquid.
- the sea urchin yellow flap prepared by the processed sea urchin is placed in the shape of the fresh sea urchin into the molded bionic sea urchin shell, and the auxiliary molding liquid is injected into the inner volume of the bionic sea urchin shell at 2/5, at 100°. Under the condition of C, it is cooked for 10 minutes, naturally cooled, filmed, and packaged to obtain the finished product.
- Example 8 Preparation of sea urchin nutrition food with crushed sea urchin
- Fresh fish gizzard 500g is added to 500g of water, and the same quality is added to the gizzard. 7.5g of salt and 5g of MSG are mixed evenly. 500 g of the above-mentioned fish meal was mixed with 500 g of vegetable protein and injected into a shape similar to that of the outer shell of the sea urchin. The sea urchin yellow petals prepared by the processed sea urchin are placed in the shape of fresh sea urchin into the formed bionic sea urchin shell, and cooked at 90 ° C for 17 minutes, naturally cooled, filmed, and packaged to obtain the finished product.
- Example 9 Preparation of sea urchin nutrition food with crushed sea urchin
- Fresh fish gizzard 500g add 500g water, add fish gizzard with 20g salt and 5g MSG and mix well.
- the above-mentioned fish meal 1000 g was mixed with 500 g of vegetable protein and injected into a shape similar to that of the outer shell of the sea urchin.
- the sea urchin yellow flap prepared by the processed sea urchin is placed into the formed bionic sea urchin shell according to the shape of fresh sea urchin, and the auxiliary molding liquid is injected into the internal volume of the bionic sea urchin shell at 3/5, at 95 ° C conditions. It is cooked for 18 minutes, naturally cooled, filmed, and packaged to obtain the finished product.
- Fresh fish gizzard 500 g 900 g water add the quality of the gills with the same clams, mix 17.5 g of salt and 10 g of MSG, and use the smashing machine to fully collapse and set aside.
- 500 g of the above-mentioned fish meal was mixed with 500 g of vegetable protein and injected into a shape similar to that of the outer shell of the sea urchin.
- sea urchin inner membrane was added with 4 g of pepsin at pH 3, temperature 40 °C, 3 hours of enzymatic hydrolysis, and the pH was adjusted to neutral heating and enzyme inhibition after enzymatic hydrolysis. Filtration removes trace impurities to obtain sea urchin inner membrane active liquid. 100 g of the active liquid was added to 1 g of egg white powder, 0.6 g of white granulated sugar, 0.5 g of salt, and stirred to obtain an auxiliary molding liquid.
- the sea urchin yellow flap prepared by the processed sea urchin is placed into the formed bionic sea urchin shell according to the shape of fresh sea urchin, and the auxiliary molding liquid is injected into the internal volume of the bionic sea urchin shell at 3/5, at 90 °C. Under the conditions of cooking for 20min, natural cooling, filming, packaging can get the finished product.
- Example 11 Preparation of sea urchin nutrition food with crushed sea urchin
- Fresh fish gizzard 500g add 1000g water, add the same quality as the gizzard, mix 10g salt and 5g MSG.
- 500 g of the above-mentioned fish meal was mixed with 500 g of vegetable protein and injected into a shape similar to that of the outer shell of the sea urchin.
- the sea urchin yellow petals prepared by the processed sea urchin are placed in a molded bionic sea urchin shell according to the shape of fresh sea urchin, and cooked at 90 ° C for 17 minutes, naturally cooled, filmed, and packaged to obtain a finished product.
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Description
说明书 一种海胆营养食品及其制备方法
技术领域
[1] 本发明涉及一种模拟仿生食品的制备方法, 具体为海胆营养食品的制备技术, 属于食品加工领域。
背景技术
[2] 海胆的可食部分是生殖腺, 包括***和卵巢。 卵巢即海胆卵, 俗称海胆黄或海 胆膏, 约占海胆重量的 8%〜15%。 新鲜海胆卵的蛋白质含量 15.8%, 脂肪 8.5% , 糖类 2.25% , 还含有甾醇、 粘多糖、 磷脂、 维生素、 矿物质和激素等多种物质。 海胆含有种类齐全的人体必需的氨基酸且极易被人体吸收, 是高质量的动物蛋 白质。 由于谷氨酸含量高达 6%, 海胆的味道也特别鲜美。 脂肪中的不饱和脂肪 酸二十碳五烯酸 (EPA)占总脂肪酸的 30%以上, 这是目前市场上热销的有益于人 体健康、 能预防心血管疾病的 "深海鱼油"的主要有效成份。 海胆激素又是滋阴补 肾、 养颜护肤的佳品。 海胆还有极好的药用疗效。 可清热消炎、 软坚散结、 化 痰消肿、 安神、 刺激食欲、 增强人体免疫力和促进性功能。 由于海胆非凡的食 用价值, 国际市场上对海胆食品的需求量逐年增加, 由于自然海区的产量远不 能满足要求, 人工养殖海胆便应运而生, 我国在这方面也做出了出色的成绩。
[3] 目前, 我国沿海各省都有海胆食品加工业, 产品有酒精渍海胆卵 (海胆酱)、 盐 渍海胆、 冰鲜海胆等。 目前尚无有关海胆营养食品加工技术的报道, 国内外市 场上也无高营养价值、 方便卫生的海胆营养产品的问世。
对发明的公开
技术问题
[4] 本发明的目的是利用食品模拟仿生技术与现代食品高新技术, 将海胆这种新鲜 元素融入到食品加工中, 为海胆的综合加工利用奠定良好基础。 本发明技术方 案是: 用植物蛋白、 新鲜鱼糜等原辅料, 加工生产外观与海胆壳相似、 具有良 好食感的仿生海胆外壳, 并将加工后的海胆黄用此外壳包裹生产出原生态新型 海胆即食产品。
技术解决方案
[5] 本发明的技术方案按如下所述实现:
[6] 一、 海胆黄的制备
[7] 1.原料预处理: 取新鲜紫海胆原料进行加工, 取壳径 5厘米 (去棘计算)以上的新 鲜海胆为好。 在海胆壳顶端用不锈钢钳型开壳器从海胆的口面将壳破开, 然后 从切口中小心地取出所有的海胆内脏, 分离得到海胆黄。
[8] 2.漂洗除杂: 用食用精盐配制质量浓度为 1〜9%的漂洗用水, 将完整的海胆黄 放入脱水篮中在盐水中轻轻漂洗, 拣除内脏及其它杂物, 洗 2〜10min后, 再在 洁净的盐水盆内漂洗 1次。 然后取出, 摆在控水架上稍除水分, 再将海胆黄放入 清水中浸洗 1〜3次, 以便进行下一步加工。 把洗净的海胆黄置于控水盘内控水 , 直至无水滴为止。 亦可使用风吹使其干燥, 风干后得到较为干燥的海胆黄为 好。 其中完整的海胆黄直接冷藏备用。 对于不完整或破碎的海胆黄可用下述方 法进加工。
[9] 3.碎海胆黄的制备: 将开口取海胆黄、 漂洗等加工过程中不完整或破碎的海胆 黄收集并完成漂洗除杂的处理过程后, 加入其质量 1~5%的蛋黄粉, 0.5〜2%的卡 拉胶搅拌均匀, 注入类似海胆黄瓣的模具中成型。 所述成型过程中的到的海胆 黄瓣可以不加热直接待用, 也可以在 70〜100°C条件下热处理 10〜20min初步成 型。
[10] 二、 仿生海胆壳的制备
[11] 1.植物蛋白料的制备: 选用优质的大豆粉和小麦粉按照 1 : 0.5〜2.0的质量比例 混合, 同吋加入大豆粉和小麦粉混合粉质量的 0.05%。〜0.1%。食用色素和 0.05%。〜 0.1%。的海胆香精等, 再加入 0.5%〜2.0%的味精、 食盐、 五香料、 香辛料等佐料 。 在加入如上调味料的同吋加入混合粉质量的 30〜80%的按照 1 : 0.1〜0.9的质量 比例食用植物油与动物油脂混合的食用油脂, 进行搅拌捏和, 备用。
[12] 其中: 大豆粉和小麦粉混合后用粉碎机粉碎为好, 粒度为 60〜160目。 所述植 物食用油为大豆色拉油、 豆油、 花生油、 菜籽油、 玉米油、 葵花籽油、 橄榄油 中的一种或其中几种的调和油, 其之间可以以任何比例调和。 所述动物油脂为 猪油、 牛油、 鸡油中的一种或几种的调和油, 其之间可以以任何比例调和。
[13] 2.鱼糜料的制备: 新鲜鱼糜, 加入 1〜3倍质量的水, 同吋加入鱼糜质量 1%〜4 %的食盐和 0.5%〜1%的味精混合均匀备用。 所述混合均匀以用擂溃机充分擂溃 后为好。
[14] 3.成型: 将上述鱼糜料与植物蛋白按照 1 : 0.5〜2.0的质量比例混合后注入到外 形类似与海胆外部壳棘模型中成型。 所述成型过程中得到的仿生海胆外壳可以 不加热直接待用, 也可以在 70〜100°C条件下热处理 10〜20min初步成型后待用
[15] 三、 海胆营养食品的制备
[16] 海胆黄和仿生海胆外壳均已处理、 加工完成, 按鲜活海胆形态将其摆放成型并 于 80〜100°C的条件下蒸煮 10〜20min熟制即得即使海胆产品。 本发明还利用海 胆加工中剩余的废料海胆内膜酶解制成辅助成型液, 加入其中以利于成型。 成 型中可加可不加成型液, 以加成型液为好。
[17] 1 . 辅助成型液的制备: 在取海胆黄过程中收集的海胆内膜中加入重量 0.05〜3.
00%的胃蛋白酶, 于 pH为 3〜5, 温度 35〜50°C, 酶解 2〜5h, 酶解后调 pH为中性 加热灭酶, 过滤去除微量杂质得到海胆内膜活性液。 在该活性液中加入其质量 的 0.5〜2%的蛋清粉, 0.2〜1%白砂糖, 0.2〜1%食盐, 搅拌均匀得到辅助成型液
[18] 2.将处理好的完整海胆黄或由碎海胆黄制备的海胆黄瓣, 按鲜活海胆形态摆放 入成型的仿生海胆外壳中, 注入辅助成型液至仿生海胆壳内部体积的 0〜4/5处, 于 80〜100°C的条件下蒸煮 10〜20min, 自然冷却, 起膜, 包装即可得成品。 该 新型海胆产品完全融合了海胆中的精华和鲜美的滋味, 仿生外壳的使用, 不仅 丰富了产品的营养价值, 还赋予了产品栩栩如生的海胆形象, 是一种食用方便 、 高营养、 的新型海洋食品。
有益效果
[19] 本发明与现有技术相比, 具有以下优点:
[20] 1.本发明利用食品仿生技术生产的模拟仿生海胆食品克服了以往海胆加工过程 中出现的食用不便, 运输不易, 产品保质期不长的一系列缺点, 本发明的即食 仿生海胆食品不但运输方便易于贮存, 而且货架期长, 保证了产品的营养价值
的同吋大大提高了产品的销售范围。
[21] 2.模拟仿生技术是近现代食品行业的新兴技术, 将其用于海胆的深度加工中。
在保持原有海胆营养价值的基础上, 提高了产品的品质, 是一道别有风味的美 肴。 不但大大提高了海胆产品的附加值, 更丰富了海胆等其他海产品开发的途 径, 开拓了海洋食品加工的创新性方法, 为海洋食品的深度开发打开了新的思 路并奠定了良好的基础。
[22] 3.本发明不仅克服了海胆加工过程中容易破损, 原料利用率低的弊端, 同吋, 也为以往海胆加工过程中剩余的碎料找到了新的利用途径, 极大程度提高海胆 的利用率。
[23] 4.目前对于海胆的加工主要在于海胆黄的有效活性物质提取或者海胆的鲜食, 本发明海胆产品不但保留了海胆黄原有的营养成份, 更在外观上釆用独特的海 胆外形, 打造出一种可全部食用的高营养价值的新型海洋食品。
附图说明
[24]
本发明的最佳实施方式
[25]
本发明的实施方式
[26] 实例 1 : 海胆营养食品的制备
[27] 紫海胆取壳径 5厘米 (去棘计算)以上的新鲜原料进行加工。 在海胆壳顶端用不锈 钢钳型开壳器从海胆的口面将壳破开, 然后从切口中小心地取出所有的海胆内 脏, 分离得到海胆黄。 收集海胆内膜备用。 用食用精盐配制质量浓度为 1%的漂 洗用水, 将完整的海胆黄放入脱水篮中在盐水中轻轻漂洗, 拣除内脏及其它杂 物, 洗 lOmin后, 再在洁净的盐水盆内漂洗 1次。 然后取出, 摆在控水架上稍除 水分, 再将海胆黄放入清水中浸洗 3次, 以便进行下一步加工。 把洗净的海胆黄 置于控水盘内控水, 直至无水滴为止。 为了加速脱水可在控水室内安装吹风机 , 得到较为干燥的海胆黄, 其中完整的海胆黄直接冷藏备用。
[28] 选用优质的大豆粉 500克, 小麦粉 250克, 混合后粉碎至 60目, 加入 37.5毫克食 用色素和 75毫克的海胆香精, 再加入 3.75克的味精、 食盐、 五香料、 香辛料等佐
料。 在加入如上调味料的同吋加入 25.56克大豆色拉油, 51.13克豆油, 127.81克 花生油, 5.13克猪油, 5.13克牛油, 10.25克鸡油, 搅拌捏和, 备用。 新鲜鱼糜 10 00克, 加入 1000克的水, 同吋加入 5克食盐和 2.5克味精混合均匀备用。 取上述鱼 糜料 2000克, 植物蛋白 1000克混合后注入到外形类似与海胆外部壳棘模型中成 型。
[29] 取海胆黄过程中收集的海胆内膜 200克, 加入 0.1克胃蛋白酶, 于 pH为 3, 温度 5 0°C, 酶解 2h, 酶解后调 pH为中性加热灭酶, 过滤去除微量杂质得到海胆内膜活 性液。 取该活性液 100克, 加入 0.5克的蛋清粉, 0.2克白砂糖, 0.2克食盐, 搅拌 均匀得到辅助成型液。 将处理好的完整海胆黄, 按鲜活海胆形态摆放入成型的 仿生海胆外壳中, 注入辅助成型液至仿生海胆壳内部体积的 4/5处, 于 90°C的条 件下蒸煮 l5min, 自然冷却, 起膜, 包装即可得成品。
[30] 实例 2: 海胆营养食品的制备
[31] 如实例 1的方法取出并分离得到海胆黄。 将完整的海胆黄放入脱水篮中在浓度 为 9%的盐水中轻轻漂洗, 拣除内脏及其它杂物, 2min后于洁净的盐水盆内漂洗 1 次。 然后取出, 摆在控水架上稍除水分, 再将海胆黄放入清水中浸洗 3次, 把洗 净的海胆黄置于控水盘内控水, 直至无水滴为止。 在风机的吹拂下得到较为干 燥的海胆黄, 冷藏备用。
[32] 选用优质的大豆粉 250克, 小麦粉 500克, 混合后粉碎至 160目, 然后加入混合 粉质量 75毫克食用色素和 37.5毫克海胆香精, 再加入 15克的味精、 食盐、 五香料 、 香辛料等佐料。 在加入如上调味料的同吋加入 189克油葵花籽油, 126克橄榄 油, 285克鸡油, 搅拌捏和, 备用。
[33] 新鲜鱼糜 250克加入 750克水, 同吋加入鱼糜质量 10克的食盐和 2.5克味精混合后 用擂溃机充分擂溃。 取上述鱼糜料 500克与植物蛋白 1000克混合后注入到外形类 似与海胆外部壳棘模型中成型。 在 70°C条件下热处理 20min初步成型。
[34] 海胆内膜 200克中加入 6克胃蛋白酶, 于 pH为 5, 温度 35°C, 酶解 5h, 酶解后调 p H为中性加热灭酶, 过滤去除微量杂质得到海胆内膜活性液。 取活性液 100克加 入 2克蛋清粉, 1克白砂糖, 1克食盐, 搅拌均匀得到辅助成型液。 将处理好的完 整海胆黄, 按鲜活海胆形态摆放入成型的仿生海胆外壳中, 注入辅助成型液至
仿生海胆壳内部体积的 3/5处, 于 80°C的条件下蒸煮 20min, 自然冷却, 起膜, 包 装即可得成品。
[35] 实例 3: 海胆营养食品的制备
[36] 如实例 1的方法取出并分离得到海胆黄, 将完整的海胆黄放入脱水篮中在浓度 为 5%的盐水中轻轻漂洗, 拣除内脏及其它杂物, 洗 6min后, 再在洁净的盐水盆 内漂洗 1次。 然后取出, 摆在控水架上稍除水分, 再将海胆黄放入清水中浸洗 2 次, 将洗净的海胆黄置于控水盘内控水, 直至无水滴为止。 风干得到较为干燥 的海胆黄冷藏备用。
[37] 优质大豆粉 500克和小麦粉 500克混合后粉碎至 120目, 然后加入混合粉质量的 0.
08克食用色素和 0.07克海胆香精, 再加入 10克的味精、 食盐、 五香料、 香辛料等 佐料。 在加入如上调味料的同吋加入 114克花生油, 286克玉米油, 200克牛油, 搅拌捏和, 备用。
[38] 新鲜鱼糜 500克加 1000克水, 同吋加入鱼糜质量 10克的食盐和 4克味精混合均匀 备用。 所述混合均匀以用擂溃机充分擂溃后。 将上述鱼糜料 500克与植物蛋白 50 0克混合后注入到外形类似与海胆外部壳棘模型中, 然后在 100°C条件下热处理 10 min初步成型。
[39] 海胆内膜 200克中加入 0.2克的胃蛋白酶, 于 pH为 4, 温度 45°C, 酶解 4h, 酶解 后调 pH为中性加热灭酶, 过滤去除微量杂质得到海胆内膜活性液。 取活性液 100 克加入 1克的蛋清粉, 0.5克白砂糖, 0.5克食盐, 搅拌均匀得到辅助成型液。 将 处理好的完整海胆黄按鲜活海胆形态摆放入成型的仿生海胆外壳中, 注入辅助 成型液至仿生海胆壳内部体积的 1/5处, 于 100°C的条件下蒸煮 lOmin, 自然冷却 , 起膜, 包装即可得成品。
[40] 实例 4: 海胆营养食品的制备
[41] 如实例 1的方法取出并分离得到海胆黄, 将完整的海胆黄放入脱水篮中在浓度 为 6%的盐水中轻轻漂洗, 拣除内脏及其它杂物, 洗 7min后, 再在洁净的盐水盆 内漂洗 1次。 然后取出, 摆在控水架上稍除水分, 再将海胆黄放入清水中浸洗 3 次, 以便进行下一步加工。 把洗净的海胆黄置于控水盘内控水, 直至无水滴为 止。 风干得到较为干燥的海胆黄, 冷藏备用。
[42] 大豆粉 500克, 小麦粉 750克混合后粉碎至 80目, 然后加入 75毫克食用色素和 62. 5毫克海胆香精, 再加入 10克味精、 食盐、 五香料、 香辛料等佐料。 在加入如上 调味料的同吋加入 111克豆油、 222克花生油、 111克菜籽油, 56克鸡油混合的食 用油脂, 进行搅拌捏和, 备用。 新鲜鱼糜 500克, 加入 1000克水, 同吋加入鱼糜 质量 10克食盐和 3克味精混合均匀备用。 所述混合均匀以用擂溃机充分擂溃后, 将上述鱼糜料 500克与植物蛋白 500克混合后注入到外形类似与海胆外部壳棘模 型中成型。 将处理好的完整海胆黄按鲜活海胆形态摆放入成型的仿生海胆外壳 中, 于 95°C的条件下蒸煮 15min, 自然冷却, 起膜, 包装即可得成品。
[43] 实例 5: 海胆营养食品的制备
[44] 如实例 1的方法取出并分离得到海胆黄。 将完整的海胆黄放入脱水篮中在浓度 为 3%盐水中轻轻漂洗, 拣除内脏及其它杂物, 洗 8min后, 再在洁净的盐水盆内 漂洗 1次。 然后取出, 摆在控水架上稍除水分, 再将海胆黄放入清水中浸洗 2次 , 以便进行下一步加工。 把洗净的海胆黄置于控水盘内控水, 直至无水滴为止 。 风干后得到较为干燥的海胆黄, 其中完整的海胆黄直接冷藏备用。
[45] 大豆粉 1000克和小麦粉 800克混合后粉碎至 120目, 然后加入混合粉质量的 126 毫克食用色素和 162毫克海胆香精, 再加入 21.6克味精、 食盐、 五香料、 香辛料 等佐料。 在加入如上调味料的同吋加入 362.5克葵花籽油, 200克橄榄油, 337.5 克牛油搅拌捏和, 备用。
[46] 新鲜鱼糜 500克, 加入 500克水, 同吋加入鱼糜质量 1.5克食盐和 0.6克味精混合 均匀备用。 所述混合均匀以用擂溃机充分擂溃后为好。 将上述鱼糜料 500克与植 物蛋白 750克混合后注入到外形类似与海胆外部壳棘模型中, 在 85°C条件下热处 理 12min初步成型。 将处理好的完整海胆黄按鲜活海胆形态摆放入成型的仿生海 胆外壳中, 于 85°C的条件下蒸煮 15min, 自然冷却, 起膜, 包装即可得成品。
[47] 实例 6: 用碎海胆黄制备海胆营养食品
[48] 将开口取海胆黄、 漂洗等加工过程中不完整或破碎的海胆黄收集并完成漂洗除 杂的处理过程后, 取 500克, 加入 5克蛋黄粉, 10克卡拉胶搅拌均匀, 注入类似 海胆黄瓣模具中成型。
[49] 大豆粉 500克和小麦粉 600克混合后粉碎至 140目, 然后加入混合粉质量 66毫克
食用色素和 66毫克海胆香精, 再加入 5.5克味精、 食盐、 五香料、 香辛料等佐料 。 在加入如上调味料的同吋加入 321克玉米油, 64克猪油混合的食用油脂, 进行 搅拌捏和, 备用。
[50] 新鲜鱼糜 500克, 加入 500克水, 同吋加入鱼糜质量 7.5克食盐和 5克味精混合均 匀备用。 将上述鱼糜料 500克与植物蛋白 400克混合后注入到外形类似与海胆外 部壳棘模型中成型。
[51] 在取海胆黄过程中收集的海胆内膜 200克加入 1.6克胃蛋白酶, 于 pH为 4.5, 温度 48°C, 酶解 3.5小吋, 酶解后调 pH为中性加热灭酶, 过滤去除微量杂质得到海胆 内膜活性液。 取活性液 100克加入 1.5克蛋清粉, 0.8克白砂糖, 0.8克食盐, 搅拌 均匀得到辅助成型液。
[52] 将处理好的碎海胆黄制备的海胆黄瓣, 按鲜活海胆形态摆放入成型的仿生海胆 外壳中, 注入辅助成型液至仿生海胆壳内部体积的 4/5处, 于 100°C的条件下蒸煮 12min, 自然冷却, 起膜, 包装即可得成品。
[53] 实例 7: 用碎海胆黄制备海胆营养食品
[54] 将幵口取海胆黄、 漂洗等加工过程中不完整或破碎的海胆黄收集并完成漂洗除 杂的处理过程后, 称取 1000克, 加入 50克蛋黄粉, 5克卡拉胶搅拌均匀, 注入类 似海胆黄瓣的模具中, 在 70°C条件下热处理 20min初步成型。
[55] 优质大豆粉 500克和小麦粉 900克混合后粉碎至 120目, 然后加入混合粉质量的 1 40毫克食用色素和 1.12克海胆香精, 再加入 11.2克味精、 食盐、 五香料、 香辛料 等佐料。 在加入如上调味料的同吋加入 54克大豆色拉油, 269克豆油, 97克猪油 混合的食用油脂, 进行搅拌捏和, 备用。
[56] 新鲜鱼糜 500克加入 750克水, 同吋加入鱼糜质量 10克食盐和 15克味精混合均匀 , 用擂溃机充分擂溃后备用。 将上述鱼糜料 400克与植物蛋白 600克混合后注入 到外形类似与海胆外部壳棘模型中, 在 70°C条件下热处理 16min初步成型。
[57] 在取海胆黄过程中收集的海胆内膜 200克加入 6克胃蛋白酶, 于 pH为 4.5, 温度 4 0°C, 酶解 3小吋, 酶解后调 pH为中性加热灭酶, 过滤去除微量杂质得到海胆内 膜活性液。 取活性液 100克加入 1克蛋清粉, 0.5克白砂糖, 0.6克食盐, 搅拌均匀 得到辅助成型液。
[58] 将处理好的碎海胆黄制备的海胆黄瓣, 按鲜活海胆形态摆放入成型的仿生海胆 外壳中, 注入辅助成型液至仿生海胆壳内部体积的 2/5处, 于 100°C的条件下蒸煮 lOmin, 自然冷却, 起膜, 包装即可得成品。
[59] 实例 8: 用碎海胆黄制备海胆营养食品
[60] 将开口取海胆黄、 漂洗等加工过程中不完整或破碎的海胆黄收集并完成漂洗除 杂的处理过程后, 取 500克, 加入其质量 15克蛋黄粉, 5克卡拉胶搅拌均匀, 注 入类似海胆黄瓣的模具中, 在 100°C条件下热处理 lOmin初步成型。
[61] 选用优质的大豆粉 500克和小麦粉 300克混合后粉碎至 60目, 然后加入混合粉质 量 80毫克食用色素和 56毫克海胆香精, 再加入 6.4克味精、 食盐、 五香料、 香辛 料等佐料。 在加入如上调味料的同吋加入 430克豆油, 78克鸡油、 52克牛油混合 的食用油脂, 进行搅拌捏和, 备用。
[62] 新鲜鱼糜 500克加入 500克水, 同吋加入鱼糜质量 7.5克食盐和 5克味精混合均匀 , 用擂溃机充分擂溃后备用。 将上述鱼糜料 500克与植物蛋白 500克混合后注入 到外形类似与海胆外部壳棘模型中成型。 将处理好的碎海胆黄制备的海胆黄瓣 , 按鲜活海胆形态摆放入成型的仿生海胆外壳中, 于 90°C的条件下蒸煮 17min, 自然冷却, 起膜, 包装即可得成品。
[63] 实例 9: 用碎海胆黄制备海胆营养食品
[64] 将开口取海胆黄、 漂洗等加工过程中不完整或破碎的海胆黄收集并完成漂洗除 杂的处理过程后, 取 500克, 加入 15克蛋黄粉, 6克卡拉胶搅拌均匀, 注入类似 海胆黄瓣的模具中, 在 80°C条件下热处理 15min初步成型。
[65] 选用优质的大豆粉 500克和小麦粉 900克混合后粉碎至 120目, 然后加入 112毫克 食用色素和 140毫克海胆香精等, 再加入 11.2克味精、 食盐、 五香料、 香辛料等 佐料。 在加入如上调味料的同吋加入 130克花生油、 65克豆油、 195克橄榄油, 6 2克鸡油、 248克牛油混合的食用油脂, 进行搅拌捏和, 备用。
[66] 新鲜鱼糜 500克, 加入 500克水, 同吋加入鱼糜质量 20克食盐和 5克味精混合均 匀备用。 将上述鱼糜料 1000克与植物蛋白 500克混合后注入到外形类似与海胆外 部壳棘模型中成型。
[67] 在取海胆黄过程中收集的海胆内膜 200克中加入 1克胃蛋白酶, 于 pH为 5, 温度 5
0°C, 酶解 2小吋, 酶解后调 pH为中性加热灭酶, 过滤去除微量杂质得到海胆内 膜活性液。 取该活性液 100克加入 1克蛋清粉, 0.2克白砂糖, 0.6克食盐, 搅拌均 匀得到辅助成型液。 将处理好的碎海胆黄制备的海胆黄瓣, 按鲜活海胆形态摆 放入成型的仿生海胆外壳中, 注入辅助成型液至仿生海胆壳内部体积的 3/5处, 于 95°C的条件下蒸煮 18min, 自然冷却, 起膜, 包装即可得成品。
[68] 实例 10: 用碎海胆黄制备海胆营养食品
[69] 将幵口取海胆黄、 漂洗等加工过程中不完整或破碎的海胆黄收集并完成漂洗除 杂的处理过程后, 取 500克, 加入 20克蛋黄粉, 4克卡拉胶搅拌均匀, 注入类似 海胆黄瓣模具中成型。
[70] 选用优质的大豆粉 500克和小麦粉 600克混合后粉碎至 120目, 然后加入混合粉 质量的 880毫克食用色素和 55毫克海胆香精等, 再加入 16.5克味精、 食盐、 五香 料、 香辛料等佐料。 在加入如上调味料的同吋加入 73.5克玉米油、 220.5克葵花 籽油, 97克鸡油、 49克猪油混合的食用油脂, 进行搅拌捏和, 备用。
[71] 新鲜鱼糜 500克 900克水, 同吋加入鱼糜质量 17.5克食盐和 10克味精混合均匀, 用擂溃机充分擂溃后备用。 将上述鱼糜料 500克与植物蛋白 500克混合后注入到 外形类似与海胆外部壳棘模型中成型。
[72] 在取海胆黄过程中收集的海胆内膜 200克加入 4克胃蛋白酶, 于 pH为 3, 温度 40 °C, 酶解 3小吋, 酶解后调 pH为中性加热灭酶, 过滤去除微量杂质得到海胆内膜 活性液。 取该活性液 100克加入 1克蛋清粉, 0.6克白砂糖, 0.5克食盐, 搅拌均匀 得到辅助成型液。 将处理好的碎海胆黄制备的海胆黄瓣, 按鲜活海胆形态摆放 入成型的仿生海胆外壳中, 注入辅助成型液至仿生海胆壳内部体积的 3/5处, 于 9 0°C的条件下蒸煮 20min, 自然冷却, 起膜, 包装即可得成品。
[73] 实例 11 : 用碎海胆黄制备海胆营养食品
[74] 将幵口取海胆黄、 漂洗等加工过程中不完整或破碎的海胆黄收集并完成漂洗除 杂的处理过程后, 取 500克, 加入 15克蛋黄粉, 5克卡拉胶搅拌均匀, 注入类似 海胆黄瓣模具中成型。
[75] 选用优质的大豆粉 500克和小麦粉 300克混合后粉碎至 140目, 然后加入混合粉 质量 64毫克食用色素和 64毫克海胆香精等, 再加入 6.4克味精、 食盐、 五香料、
香辛料等佐料。 在加入如上调味料的同吋加入 277克豆油, 28克鸡油, 55克牛油 混合的食用油脂, 进行搅拌捏和, 备用。
[76] 新鲜鱼糜 500克, 加入 1000克水, 同吋加入鱼糜质量 10克食盐和 5克味精混合均 匀。 将上述鱼糜料 500克与植物蛋白 500克混合后注入到外形类似与海胆外部壳 棘模型中成型。 将处理好的碎海胆黄制备的海胆黄瓣, 按鲜活海胆形态摆放入 成型的仿生海胆外壳中, 于 90°C的条件下蒸煮 17min, 自然冷却, 起膜, 包装即 可得成品。
工业实用性
[77]
序列表自由内容
[78]
Claims
(1) 模拟海胆棘壳由鱼糜料和植物蛋白按照 1 : 0.5〜2.0的质量比例混合铸 模而成;
①鱼糜料为新鲜鱼糜与 1〜3倍水及其质量 1〜5%食盐和 1〜5%味精组成; ②
植物蛋白由大豆粉、 小麦粉、 食用色素、 食用香精、 调料、 动植物油组成 ; 其组成比例: 以 1 : 0.5〜2.0的质量比例的制成大豆粉和小麦粉混合粉, 混合粉质量 0.05%。〜0.1%。的食用色素, 0.05%。〜0.1%。的食用香精, 0.5%〜2 .0%的调料, 30〜80%的动植物油;
其中所述调料为味精、 食盐、 五香料、 香辛料; 动植物油为植物食用油和 动物油的混合油脂, 植物食用油和动物油的质量比为 1 : 0.1-0.9; 其中所述植物食用油为大豆色拉油、 豆油、 花生油、 菜籽油、 玉米油、 葵 花籽油、 橄榄油中的一种或其中几种的调和油, 其间可以以任何比例混合 ; 所述动物油脂为猪油、 牛油、 鸡油中的一种或几种的调和油, 其间可以 以任何比例混合。
(2) 海胆黄为除去海胆内脏分别经过盐水、 清水漂洗过并控干和风干的完 整海胆黄。
[2] 根据权利要求 1所述的一种海胆营养食品, 其特征在于在成型的模拟海胆棘 壳与摆放入其中的海胆黄之间有由海胆内膜经胃蛋白酶酶解而成的辅助成 型液。
[3] 根据权利要求 1或 2所述的一种海胆营养食品, 其特征在于所述模拟海胆棘 壳铸模经 70〜 100°C加热 10〜20min成型。
[4] 根据权利要求 1至 3任一项所述的一种海胆营养食品, 其特征在于所述海胆 黄为将开口取海胆黄、 漂洗加工过程中不完整或破碎的海胆黄收集并完成 漂洗除杂的处理过程后不完整或碎海胆与其质量 1~5%的蛋黄粉、 0.5〜2% 的卡拉胶再次成型制备而成的海胆黄瓣。
[5] 一种海胆营养食品的制备方法, 其特征在于工艺步骤为:
(一) 海胆黄的制备
(1) 原料预处理: 在海胆壳顶端将壳破开, 然后从切口中取出所有的海胆 内脏, 分离得到海胆黄;
(2) 漂洗除杂: 将海胆黄放入脱水篮中在浓度为 1〜9%的盐水中轻轻漂洗
, 拣除内脏及其它杂物, 洗 2〜10min后, 再在洁净的盐水盆内漂洗 1次, 取 出控水后, 再将其放入清水中浸洗 1〜3次, 置于控水盘内控水、 干燥备用
(二) 仿生海胆壳的制备
(1) 植物蛋白料的制备: 大豆粉和小麦粉按照 1 : 0.5〜2.0的质量比例混合 , 同吋加入混合粉质量的 0.05%。〜0.1%。的食用色素、 0.05%。〜0.1%。的海胆 香精、 0.5%〜2.0%的味精、 食盐、 五香料、 香辛料佐料、 30〜80%的按照 1 : 0.1〜0.9的比例食用植物油与动物油脂混合的食用油脂, 进行搅拌捏和, 备用;
(2) 鱼糜料的制备: 新鲜鱼糜, 加入 1〜3倍质量的水, 同吋加入鱼糜质量 1 %〜4%的食盐和 0.5%〜 1 %的味精混合均匀备用;
(3) 成型: 将上述鱼糜料与植物蛋白按照 1 : 0.
5〜2.0的比例混合后注入到 外形类似与海胆外部壳棘模型中成型得仿生海胆外壳, 待用;
(三) 海胆营养食品的制备
将处理好的完整海胆黄或由碎海胆黄、 蛋黄粉和卡拉胶制成的海胆黄瓣, 按鲜活海胆形态摆放入成型的仿生海胆外壳中, 于 80〜100°C的条件下蒸煮 10〜20min, 自然冷却, 起膜, 包装即可得成品。
[6] 根据权利要求 5所述的一种模拟仿生海胆营养食品的制备方法, 其特征在于 所述 (一) 海胆黄的制备中的海胆黄为将开口取海胆黄、 漂洗加工过程中 不完整或破碎的海胆黄收集并完成漂洗除杂的处理过程后, 加入其质量 1~5 %的蛋黄粉, 0.5〜2%的卡拉胶搅拌均匀, 注入类似海胆黄瓣模具中成型, 待用。
[7] 根据权利要求 6所述的一种模拟仿生海胆营养食品的制备方法, 其特征在于
所述成型过程中得到的海胆黄瓣在 70〜100°C条件下热处理 10〜20min, 待 用。
[8] 根据权利要求 5所述的一种模拟仿生海胆营养食品的制备方法, 其特征在于 所述 (二) 仿生海胆壳的制备的 (2) 鱼糜料的制备中, 新鲜鱼糜、 水、 食 盐和味精的充分混合为用擂溃机充分擂溃。
[9] 根据权利要求 5所述的一种模拟仿生海胆营养食品的制备方法, 其特征在于 所述 (二) 仿生海胆壳的制备中的成型的仿生海胆壳在 70〜100°C条件下热 处理 10〜20min。
[10] 根据权利要求 5所述的一种模拟仿生海胆营养食品的制备方法, 其特征在于 所述 (三) 海胆营养食品的制备中, 将处理好的完整海胆黄或由碎海胆黄 、 蛋黄粉好卡拉胶制成的海胆黄瓣, 按鲜活海胆形态摆放入成型的仿生海 胆外壳中后, 注入辅助成型液至仿生海胆壳内部体积的 0〜4/5处; 所述辅助成型液的制备方法为: 在取海胆黄过程中收集的海胆内膜中加入 其质量 0.05〜3.00%的胃蛋白酶, 于 pH为 3〜5, 温度 35〜50°C下酶解 2〜5h , 酶解后调 pH为中性加热灭酶, 过滤去除微量杂质得到海胆内膜活性液; 在该活性液中加入其质量 0.5〜2%的蛋清粉, 0.2〜1%白砂糖, 0.2〜1%食 盐, 搅拌均匀即成。
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CN101301095B (zh) | 2011-05-11 |
CN101301095A (zh) | 2008-11-12 |
JP2011504729A (ja) | 2011-02-17 |
JP5069797B2 (ja) | 2012-11-07 |
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