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 ...

Examples

Embodiment 1

[0020] A kind of baked fish bone leavening agent, is made up of the component of following mass percentage: sodium bicarbonate 30%, calcium dihydrogen phosphate 15%, xanthan gum 1%, glucono-delta-lactone 45%, soybean lecithin powder 5~9%.

[0021] Mix sodium bicarbonate, calcium dihydrogen phosphate, xanthan gum, glucono-delta-lactone and soybean phospholipid powder evenly in proportion

Embodiment 2

[0023] A kind of baked fish bone leavening agent, is made up of the component of following mass percentage: sodium bicarbonate 34.5%, calcium dihydrogen phosphate 10%, xanthan gum 0.5%, glucono-delta-lactone 50%, soybean lecithin powder 5%.

[0024] Sodium bicarbonate, calcium dihydrogen phosphate, xanthan gum, glucono-δ-lactone and soybean lecithin powder are mixed evenly in proportion.

[0025]

Embodiment 3

[0027] A kind of baked fish bone leavening agent, is made up of the component of following mass percentage: sodium bicarbonate 40%, calcium dihydrogen phosphate 11%, xanthan gum 0.6%, glucono-delta-lactone 40%, soybean lecithin powder 8.4%.

[0028] Sodium bicarbonate, calcium dihydrogen phosphate, xanthan gum, glucono-δ-lactone and soybean lecithin powder are mixed evenly in proportion.

[0029]

[0030] concrete application:

[0031] The general preparation method of grilled fish bones is: fish bones cleaning→softening→seasoning→wrapping→frying→baking. The leavening agent of the present invention is added in the seasoning liquid during application, soaks the fish bones after mixing with the seasoning liquid (the leavening agent can also be made into a solution separately to soak the fish bones before the powder coating step), the leavening agent The amount added is preferably 1-3% of the fish bone mass.

[0032] The grilled fish bone obtained by using the leavening agent...

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 ...

Examples

Embodiment 1

[0020] A kind of baked fish bone leavening agent, is made up of the component of following mass percentage: sodium bicarbonate 30%, calcium dihydrogen phosphate 15%, xanthan gum 1%, glucono-delta-lactone 45%, soybean lecithin powder 5~9%.

[0021] Mix sodium bicarbonate, calcium dihydrogen phosphate, xanthan gum, glucono-delta-lactone and soybean phospholipid powder evenly in proportion

Embodiment 2

[0023] A kind of baked fish bone leavening agent, is made up of the component of following mass percentage: sodium bicarbonate 34.5%, calcium dihydrogen phosphate 10%, xanthan gum 0.5%, glucono-delta-lactone 50%, soybean lecithin powder 5%.

[0024] Sodium bicarbonate, calcium dihydrogen phosphate, xanthan gum, glucono-δ-lactone and soybean lecithin powder are mixed evenly in proportion.

[0025]

Embodiment 3

[0027] A kind of baked fish bone leavening agent, is made up of the component of following mass percentage: sodium bicarbonate 40%, calcium dihydrogen phosphate 11%, xanthan gum 0.6%, glucono-delta-lactone 40%, soybean lecithin powder 8.4%.

[0028] Sodium bicarbonate, calcium dihydrogen phosphate, xanthan gum, glucono-δ-lactone and soybean lecithin powder are mixed evenly in proportion.

[0029]

[0030] concrete application:

[0031] The general preparation method of grilled fish bones is: fish bones cleaning→softening→seasoning→wrapping→frying→baking. The leavening agent of the present invention is added in the seasoning liquid during application, soaks the fish bones after mixing with the seasoning liquid (the leavening agent can also be made into a solution separately to soak the fish bones before the powder coating step), the leavening agent The amount added is preferably 1-3% of the fish bone mass.

[0032] The grilled fish bone obtained by using the leavening agent...