Grilled fish bone swelling agent, and preparation method and application of swelling agent

Abstract

The invention discloses a grilled fish bone swelling agent which comprises the following components by mass percentage: 30-40% of sodium bicarbonate, 10-15% of monocalcium phosphate, 0.5-1% of xanthan gum, 40-50% of gluconic acid-delta-lactone, and 5-9% of soybean phosphatide powder. The swelling agent is reasonable in formula, and good in swelling effect and storability, and can allow a grilled fish bone to have a loose structure and a crispy taste and be easy to chew. The invention further discloses a preparation method of the grilled fish bone swelling agent. The method comprises the step of uniformly mixing sodium bicarbonate, xanthan gum, gluconic acid-delta-lactone and soybean phosphatide in proportion. The preparation method is simple in processing step, high in operability and low in cost, and is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a leavening agent for grilled fish bones. [0002] Background technique [0003] At present, after fish bodies are processed, fish bones are often discarded as leftovers or made into low-value-added products such as feed bone meal and fertilizers. Fish bones are rich in calcium and trace elements, which are good food for human body to supplement calcium. Therefore, in order to increase the added value of fish bones, some fish bone foods have appeared, and the most common one is grilled fish bones. However, the fish bones are hard, hard to chew, and easy to get stuck in the throat. Therefore, when making grilled fish bones, the fish bones need to be softened first, and then fried to make them crispy for easy consumption. For example, the application publication number CN102845771A, the Chinese patent application publication date 2013.01.02 discloses a preparation method ...

AI Technical Summary

Problems solved by technology

Its shortcoming is that tartaric acid has very strong acidity, and once this leavening agent is dissolved in water, sodium bicarbonate will react with tartaric acid immediately, making it difficult for the leavening agent to effectively infiltrate the fish body to exert leavening effect, and its actual swelling The loosening effect is poor. In addition, the leavening agent contains sodium hexametaphosphate, and sodium hexametaphosphate is very hygroscopic (often used as a water-retaining agent). Its function is to increase the elasticity of grilled fish fillets. In the fish bones, the fish bones will not be easily dehydrated during the frying process, making the fish bones not easy to become loose and brittle, which will greatly affect the taste. Therefore, the leavening agent has a poor leavening effect and cannot be used in grilled fish bones