CN109619261A - A kind of processing method of plural gel food - Google Patents
A kind of processing method of plural gel food Download PDFInfo
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- CN109619261A CN109619261A CN201910096640.XA CN201910096640A CN109619261A CN 109619261 A CN109619261 A CN 109619261A CN 201910096640 A CN201910096640 A CN 201910096640A CN 109619261 A CN109619261 A CN 109619261A
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- 239000002253 acid Substances 0.000 claims abstract description 37
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- 239000013049 sediment Substances 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 229910019142 PO4 Inorganic materials 0.000 description 1
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- 235000014103 egg white Nutrition 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
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- 244000297694 fish poison bean Species 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention is a kind of processing method of plural gel food, it is related to the processing method of a kind of novel animal meat and the plural gel food of vegetable seeds powder, it includes the following steps: to obtain animal flesh homogenate 1) by high-shear homogenizer by animal flesh and aqueous mixtures homogeneous；2) make protein dissolution in animal flesh using acid solution and lye；3) the molten animal flesh protein liquid of acid and alkali soluble animal flesh protein liquid are obtained by centrifugation；4) the molten animal flesh protein liquid of acid or alkali soluble animal flesh protein liquid are mixed respectively with vegetable seeds powder, obtains acid mixed solution or alkaline mixed solution；5) acid mixed solution and alkaline mixed solution being mixed according to a certain percentage, obtains the mixture that pH value is 5.0~7.2, mixture is by can be obtained paste sediment using filter-cloth filtering after being centrifuged or standing；6) after by the paste sediment by bowel lavage or mould shape, gel food is made in heating.
Description
Technical field
The present invention relates to the processing methods of a kind of meat and vegetable seeds powder plural gel food.
Background technique
Meat gel food is a kind of important food variety, such as various ham sausage, minced fillet class crab stick, fish bean curd food
Product.Traditional meat gel food production needs that suitable NaCl or phosphate is added into meat gruel in neutral conditions, makes flesh
Meat fiber group is woven under the molten effect of salt and dissociates, then high speed beat whip or emulsification condition under form uniform protein paste.This
The necessity of one operation is to make myosin, actin etc. to be detached from muscle fibril group in the case where salt is molten and arena is whipped or emulsification condition
The constraint knitted is dissolved out, and forms equally distributed albumen system, myosin, actin etc. are advised during heating
Then assemble, the albumen network of formation rule, macroscopically the uniform flexible gel food of exhibit tissue.This molten condition of salt
The method whipped or emulsified of eliminating is the main machining method of current meat gel food, widely used in meat processing industry, but
The method requires that the impurity such as skin, connective tissue, bone, thorn, squama cannot be contained in raw meat, therefore many good protein raw materials,
The silver carp meat of such as thorniness, with the chicken carcasses of more muscle, be not used to the production of such gel food.
Wheat tail powder is a kind of by-product that gluten function is poor of generation during flour processing, mainly by close to wheat
The endosperm of kind skin portion is constituted.Wheat tail powder color is gloomy, and contained protein is not easy to form gluten, is not suitable for conventional wheat flour
The processing of product is mostly sold as animal feed or furniture industry adhesive, and price is far below long patent flour.But from nutrition angle
Degree from the point of view of, in wheat tail powder protein content be higher than long patent flour, minerals, B family vitamin and dietary fiber content also compared with
Height, these nutritional ingredients are more lacked in modern society's regular diet.The yield of wheat tail powder is probably long patent flour
10% or so, annual wheat flour milling industry has a large amount of tail powder to be wasted as low-value byproducts, and institute's nutrient containing can not obtain
To effective use.
Summary of the invention
In order to overcome the defects of the prior art, this application provides a kind of processing method of plural gel food, packets
Include following steps:
1) the molten first animal flesh protein liquid of acid is mixed with from the first powder of vegetable seeds, obtains acid mixed solution；
2) alkali soluble the second animal flesh protein liquid is mixed with from the second powder of vegetable seeds, obtains alkaline mixed solution；
3) alkaline mixed solution described in acid mixed solution described in step 1) and step 2) is mixed in a certain ratio uniformly,
Centrifugation then is carried out to gained mixture or filtration treatment obtains paste sediment；
4) the paste sediment optionally, is processed into prepared food.
In a specific embodiment, other than the heating process in step 4), other related material processing
Whole 0~10 DEG C of temperature control is needed with process.
In a specific embodiment, the first animal flesh protein liquid and the second animal flesh protein liquid be independently
Choose pure chicken, decaptitating truncates chicken carcasses, the pure flesh of fish or decaptitating eviscerated fish meat as raw material.
In a specific embodiment, it is described from the first powder of vegetable seeds and the second powder independently selected from wheat
Powder, rye meal, rice flour etc., preferably wheat flour, more preferable wheat tail powder.
In a specific embodiment, the molten first animal flesh protein liquid of acid is made by the steps: first will be described
Raw material is processed into the meat gruel that partial size is less than 3mm using cutmixer and meat grinder；Secondly, by the meat gruel and water with 1: (4~15)
Weight ratio mixing, after mixing using high-shear homogenizer under the speed of 18000~20000rpm 1~4min of homogeneous formed first
Animal flesh homogenate；The pH value of the first animal flesh homogenate is adjusted in 2.5~3.5 ranges using acid solution later, and is utilized
Blender stirs 5min with the speed of 50~100rpm, then by it under the conditions of 10000~15000g centrifugal force, 0~10 DEG C
It is centrifuged 10min or more, separates upper-layer fat and lower layer's impurity after centrifugation, obtains the molten first animal flesh protein liquid of acid.
In a specific embodiment, alkali soluble the second animal flesh protein liquid is made by the steps: firstly, will be described
Raw material is processed into the meat gruel that partial size is less than 3mm using cutmixer and meat grinder；Secondly, by the meat gruel and water with 1: (4~15)
Weight ratio mixing, after mixing using high-shear homogenizer under the speed of 18000~20000rpm 1~4min of homogeneous formed second
Animal flesh homogenate；Later, under blender stirring condition, the pH value of the second animal flesh homogenate is adjusted to using lye
In 10.5~12.0 ranges, and 5min is stirred with the speed of 50~100rpm, then by it in 10000~15000g centrifugal force, 0
It is centrifuged 10min or more under the conditions of~10 DEG C, upper-layer fat and lower layer's impurity are separated after centrifugation, obtain alkali soluble the second animal flesh egg
White liquor.
In a specific embodiment, the molten first animal flesh protein liquid of acid described in step 1) and described from plant
The mixed weight ratio of the first powder of seed is (3~10): 1, the animal flesh of alkali soluble second described in step 2) protein liquid comes from described
In the second powder of vegetable seeds mixed weight ratio be (3~10): 1.
In a specific embodiment, the acid mixed solution in step 3) and alkaline mixed solution be according to a certain percentage
Mixing, the pH value of gained mixture should control in the range of 5.0~7.2.
In a specific embodiment, by step 3) to centrifugal treating condition used by mixture be 3000~
12000g centrifugal force, 0~10 DEG C；Used filter condition is 200~400 mesh filter clothes.
In a specific embodiment, the acid is food-grade acid, and preferably food-grade, concentration are 0.5~3mol/L's
Hydrochloric acid.
In a specific embodiment, the alkali is food-grade alkali, and preferably food-grade, concentration are 0.5~3mol/L's
Sodium hydroxide.
In a specific embodiment, it in step 3), is mixed to the acid mixed solution and alkaline mixed solution
Before conjunction, it is also necessary to carry out vacuum ultrasonic gas exhaust treatment to both mixed liquors.
In a specific embodiment, it in step 4), is carried out shaping using sausage filler or mold, then passes through boiling
Or fried heating method makes paste sediment form gel food.
It in a specific embodiment, can be to before paste sediment described in step 4) is processed into prepared food
It is added the food additives for improving food color, smell and taste in the paste sediment, such as thirteen spice, monosodium glutamate, cooking wine, red
The amount of bent pigment etc., additive can be determined according to the common knowledge of this field.
Beneficial effects of the present invention:
The present invention provides a kind of completely new production methods of gel based food, and protein-crosslinking can be realized by being sufficiently mixed
Aggregation is beaten instead of high speed and is whipped or emulsification treatment operation link.Gained gel food Fracture Force is up to 200~500g, degree of deformation
Reach 6~14mm, delicate mouthfeel, elastic more preferable, flexible, the texture characteristic with similar meat gel food.
The present invention can also make full use of chicken carcasses meat gruel or silver carp meat other than available conventional animal flesh is as raw material
Rotten this kind of low value meat albumen, eliminate it is cumbersome adopt meat and rinse cycle, reduce wastewater discharge, saved cost, improve
Albumen utilization efficiency.
Gained gel products fat content of the invention is lower than conventional meat products, can be effectively reduced to fat, especially full
With the intake of fatty acid, while the intake of protein can effectively improve.Such as use wheat tail powder, can also improve calcium,
The intake of the minerals such as phosphorus, iron, manganese, B family vitamin and dietary fiber is unreasonable to current social crowd's nutritive proportion
Adjustment has a certain effect.
Specific embodiment
The measuring method of gel food characteristic be using TA-XT2i type Texture instrument, with the spheric probe of diameter 5mm, with
It is 30mm that 1mm/s speed, which is pierced into diameter, with a thickness of the gel food 15mm of 30mm, using the maximum resistance of generation as Fracture Force
(g), the depth of probe insertion is as degree of deformation (mm) when being broken using gel.
Embodiment 1
(1) after taking freezing chicken carcasses to thaw, chicken head, chicken tail, cleaning are removed, and chicken carcasses are carried out for the first time in cutmixer
It cuts and mixes, after granularity diameter is less than 10mm, is crushed again using meat grinder and meat gruel is made to pass through the meat grinder in the aperture 3mm
Orifice plate obtains uniform chicken carcasses meat gruel.
(2) chicken carcasses meat gruel and 5 DEG C of water are mixed according to 1: 6 ratio, the high speed using homogeneous head outer diameter 18mm is equal
Matter machine carries out high speed homogenization 2min to the chicken carcasses meat gruel of 400mL and water mixed liquid under 20000rpm speed and obtains chicken carcasses meat
Homogenate.
(3) using blender under the continuous stirring condition of 80rpm revolving speed, to the chicken carcasses meat homogenate after homogenization
Middle sodium hydroxide (food-grade) solution that 2mol/L is added, makes the pH value of homogenate rise to 12.0, and continue to be kept stirring 5min.
Identical chicken carcasses meat homogenate is separately taken simultaneously, under the continuous stirring condition of 80rpm revolving speed, the salt of 2mol/L is added thereto
Sour (food-grade) solution, makes the pH value of homogenate be down to 2.5, and continue to be kept stirring 5min.
(4) the chicken carcasses meat homogenate of pH 12.0 and pH 2.5 is carried out under the conditions of 12000g centrifugal force, 5 DEG C respectively
High speed refrigerated centrifuge 10min after centrifugation, removes upper-layer fat layer and the insoluble impurity layer of lower layer, obtains alkali soluble chicken protein
Liquid and the molten chicken protein liquid of acid.
(5) the wheat tail powder of 50g is added into the alkali soluble of 400mL and the molten chicken protein liquid of acid respectively, and is sufficiently stirred
2min obtains alkaline mixed solution and acid mixed solution, both mixed liquors are exhausted respectively using vacuum ultrasonic later
Processing.
(6) after gas exhaust treatment, container is added with 400mL acid mixed solution in 250mL alkaline mixed solution simultaneously and is filled
Divide and be stirred, flavouring, pigment or other additives can be added in mixed process simultaneously, gained mixture ph is 5.6.It is mixed
It closes object after mixing evenly, is centrifuged 10min under the conditions of 10000g centrifugal force, 5 DEG C, obtains paste sediment.
(7) paste sediment is subjected to bowel lavage or pours into other shapes mold, boiling under the conditions of 90 DEG C later
20min obtains having uniform texture, the good gel food of elasticity.
(8) in above-mentioned material processing and process, other than heating digestion process, other processes need whole process temperature control 0~
10℃。
(9) for the obtained gel food solid content of the present embodiment close to 20%, the gel Fracture Force of formation is reachable
400g or more, degree of deformation reach 12mm or more, suitable with the Fracture Force of similar chicken meat sausage and degree of deformation in the market, show as one kind
The stronger gel food of elasticity.The present embodiment product albumen and fat content are lower than conventional meat products simultaneously, but are higher than common rice
Cereal preparation has the special dietary feature rich in minerals, dietary fiber and B family vitamin.
Embodiment 2
(1) fresh silver carp is taken, decaptitating after removing internal organ, it is carried out to cut for the first time in cutmixer and is mixed, when granularity diameter is small
After 10mm, carries out the meat grinder orifice plate for crushing and passing through the aperture 3mm again using meat grinder, obtain uniform silver carp meat gruel.
(2) silver carp meat gruel and 5 DEG C of water are mixed according to 1: 9 ratio, utilizes the high speed homogenization of homogeneous head outer diameter 18mm
Machine carries out high speed homogenization 2min to the silver carp meat gruel of 400mL and water mixed liquid under 20000rpm speed and obtains the homogenate of silver carp meat
Liquid.
(3) under the continuous stirring condition of blender 80rpm revolving speed, the hydrogen-oxygen of 2mol/L is added into silver carp meat homogenate
Change sodium (food-grade) solution, the pH value of homogenate is made to rise to 11.5, and continues to stir 5min.It is even separately to produce same silver carp meat simultaneously
Hydrochloric acid (food-grade) solution of 2mol/L is added thereto, makes homogenate under the continuous stirring condition of 80rpm revolving speed for slurries
PH value be down to 3.0, and continue stir 5min.
(4) the silver carp meat homogenate of pH 11.5 and pH 3.0 is carried out under the conditions of 12000g centrifugal force, 5 DEG C respectively high
Fast refrigerated centrifuge 10min after centrifugation, removes upper-layer fat layer and the insoluble impurity layer of lower layer, obtains alkali soluble sillver carp proteins
Liquid and the molten sillver carp proteins liquid of acid.
(5) the wheat tail powder of 80g is added into the alkali soluble of 400mL and the molten sillver carp proteins liquid of acid respectively, and carries out abundant
2min is stirred, uniform alkaline mixed solution and acid mixed solution is obtained, vacuum ultrasonic is carried out respectively to both mixed liquors later
Wave gas exhaust treatment.
(6) 300mL alkaline mixed solution is added in container simultaneously with 400mL acid mixed solution and be sufficiently stirred mixed
It closes, gained mixture ph is about 6.0.Flavouring, pigment or other additives can be added in mixed process simultaneously.Object to be mixed
After mixing evenly, 4h is stood, supernatant liquor is filtered off with 400 mesh filter clothes, obtains paste sediment.
(7) gained paste sediment is subjected to bowel lavage or pours into other shapes mold, boiling under the conditions of 90 DEG C later
20min obtains having uniform texture, the good gel food of elasticity.
(8) in above-mentioned material processing and process, other than heating digestion process, other processes need whole process temperature control 0~
10℃。
(9) for the obtained gel food solid content of the present embodiment close to 25%, the gel Fracture Force of formation is reachable
500g or more, degree of deformation reach 10mm or more, and color brilliant white is that a kind of toughness is stronger, the biggish gel food of Fracture Force.Simultaneously
The present embodiment product albumen and fat content are lower than conventional meat products, but are higher than common rice and flour based food, have rich in minerals,
The special dietary feature of dietary fiber and B family vitamin.
Embodiment 3
(1) using identical method in Examples 1 and 2, uniform chicken carcasses meat gruel and silver carp meat gruel are obtained.
(2) silver carp meat gruel and chicken carcasses meat gruel are mixed with 5 DEG C of water according to 1: 9 ratio respectively, using homogeneous head outside
The high-shear homogenizer of diameter 18mm carries out high speed homogenization 2min to two kinds of mixed liquors of 400mL under 20000rpm speed respectively and obtains
Silver carp meat homogenate and chicken carcasses meat homogenate.
(3) it under the continuous stirring condition of blender 80rpm revolving speed, is added into the silver carp meat homogenate after homogenization
Sodium hydroxide (food-grade) solution of 2mol/L, makes the pH value of homogenate rise to 11.5, and be kept stirring 5min.Chicken is separately taken simultaneously
Hydrochloric acid (food-grade) solution of 2mol/L is added under the continuous stirring condition of 80rpm revolving speed in skeleton meat homogenate thereto,
So that the pH value of homogenate is down to 2.5, and is kept stirring 5min.
(4) by the chicken carcasses meat homogenate of the silver carp meat homogenate of pH 11.5 and pH 2.5 respectively 12000g centrifugal force,
High speed refrigerated centrifuge 10min is carried out under the conditions of 5 DEG C, after centrifugation, is removed upper-layer fat layer and the insoluble impurity layer of lower layer, is obtained
Alkali soluble sillver carp proteins liquid and the molten chicken carcasses meat albumen liquid of acid.
(5) wheat flour of 60g is added into the alkali soluble sillver carp proteins liquid of 400mL and the molten chicken carcasses meat albumen liquid of acid respectively
Powder, and carry out that 2min is sufficiently stirred, alkaline mixed solution and acid mixed solution are obtained, both mixed liquors are carried out respectively later true
Empty ultrasonic wave gas exhaust treatment.
(6) 300mL alkaline mixed solution is added in container at the same time with 400mL acid mixed solution be sufficiently stirred it is mixed
It closes, gained mixture ph is 5.8.Flavouring, pigment or other additives can be added in mixed process simultaneously.Mixture stirring
Uniformly after, by mixture stand 4h after, supernatant liquor is filtered off with 400 mesh filter clothes, gained paste sediment carry out bowel lavage or
Other shapes mold is poured into, later frying 10min under the conditions of 150 DEG C, obtains that there is the good gel food of uniform texture elasticity
Product.
(7) in above-mentioned material processing and process, other than fried heating process, other processes need whole process temperature control 0~
10℃。
(8) for the obtained gel food solid content of the present embodiment close to 20%, the gel Fracture Force of formation is reachable
300g or more, degree of deformation reach 13mm or more, are that a kind of elasticity is preferable, the slightly weak flexible gel food of gel strength.This implementation
Example products obtained therefrom is a kind of mixed protein gel, and the protein comprising three kinds of sources can effectively play amino acid complementation,
Improve protein digestibility.There is the present embodiment product saturated fatty acid content to contain lower than conventional meat products, albumen simultaneously
Amount is higher than common rice and flour based food, the special dietary feature rich in mineral dietary fiber and B family vitamin.
Claims (10)
1. a kind of processing method of plural gel food comprising following steps:
1.1 mix the molten first animal flesh protein liquid of acid with the first powder from vegetable seeds, obtain acid mixed solution；
1.2 mix alkali soluble the second animal flesh protein liquid with the second powder from vegetable seeds, obtain alkaline mixed solution；
1.3 are mixed in a certain ratio alkaline mixed solution described in acid mixed solution described in 1.1 and 1.2 uniformly, and to gained
Mixture using filter-cloth filtering obtains paste sediment after being centrifuged or being stood；
1.4 optionally, and the paste sediment is heated as plural gel food.
2. the method according to claim 1, wherein the first animal flesh protein liquid and second animal flesh
Protein liquid truncates chicken carcasses, the pure flesh of fish or decaptitating eviscerated fish meat independently selected from chicken, decaptitating；It is described from vegetable seeds
The first powder and the second powder independently selected from wheat flour, rye meal, rice flour etc., preferably wheat flour, more preferable wheat tail powder.
3. method according to claim 1 or 2, which is characterized in that the molten first animal flesh egg of acid is made by the steps
White liquor:
3.1 are processed into raw meat the first animal meat gruel that partial size is less than 3mm using cutmixer and meat grinder；
3.2 by the first animal flesh meat gruel with water with 1: the weight ratio of (4~15) mixes, and is existed after mixing using high-shear homogenizer
1~4min of homogenization under the revolving speed of 8000~12000rpm forms the first animal flesh homogenate；
3.3 utilize blender under the mixing speed of 50~100rpm, and using acid solution, (the preferably hydrochloric acid of 0.5~3.0mol/L is molten
Liquid) by the pH value adjusting most 2.5~3.5 of the first animal flesh homogenate, continue to stir 5min or more later, it then will be even
Slurries are centrifuged 10min or more under conditions of the centrifugal force of 3000~12000g and 0~10 DEG C, isolate upper-layer fat and lower layer
Insoluble impurity obtains the molten first animal flesh protein liquid of acid positioned at middle layer.
4. method according to claim 1 or 2, which is characterized in that alkali soluble the second animal flesh egg is made by the steps
White liquor:
4.1 are processed into raw meat the second animal meat gruel that partial size is less than 3mm using cutmixer and meat grinder；
4.2 by the second animal meat gruel with water with 1: the weight ratio of (4~15) mixes, and is existed after mixing using high-shear homogenizer
1~4min of homogenization under the revolving speed of 8000~12000rpm forms the second animal flesh homogenate；
4.3 utilize blender under the mixing speed of 50~100rpm, utilize lye (the preferably hydroxide of 0.5~3.0mol/L
Sodium solution) by the pH value adjusting most 10.5~12.0 of the second animal flesh homogenate, continue to stir 5min or more later, so
Homogenate is centrifuged to 10min or more under conditions of the centrifugal force of 3000~12000g and 0~10 DEG C afterwards, isolates upper-layer fat
Impurity insoluble with lower layer obtains alkali soluble the second animal flesh protein liquid positioned at middle layer.
5. the method described in any one of according to claim 1, which is characterized in that the molten first animal flesh protein liquid of acid with
The mixed weight ratio of the first powder of vegetable seeds is (3~10): 1, alkali soluble the second animal flesh protein liquid and vegetable seeds second
The mixed weight ratio of powder is (3~10): 1.
6. the method according to claim 1, wherein in step 1.3, before centrifugation (filtering), to the acid
Property mixed liquor and alkaline mixed solution carry out vacuum ultrasonic gas exhaust treatment.
7. the method described in any one of according to claim 1, which is characterized in that the acid mixed solution in step 1.3
After mixing according to a certain percentage with alkaline mixed solution, gained mixture ph should be controlled in 5.0~7.2 ranges.
8. the method described in any one of according to claim 1, which is characterized in that described two mixed liquors in step 1.3
After mixing, gained mixture obtains paste sediment, the preferably described paste sediment by centrifugation or filter-cloth filtering method
By 3000~12000g centrifugal force, it is centrifuged and obtains under conditions of 0~10 DEG C.
9. the method described in any one of according to claim 1, other than the heating process in 1.4 steps, involved by other
And material processing need whole 0~10 DEG C of temperature control with process.
10. the method described in any one of according to claim 1, which is characterized in that in step 1.4, using sausage filler or
Mold carries out shaping, and then so that paste sediment is formed gel food by the heating method of boiling or frying, is preferably heating
Before, the food additives for improving color, smell and taste are added in Xiang Suoshu paste sediment.
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| CN111034756A (en) * | 2019-12-02 | 2020-04-21 | 河南科技学院 | Novel processing method of frozen dough |
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