Aquatic collagen fish bean curd and preparation method thereof

A technology of aquatic collagen and collagen fish, which is applied in the field of food processing, can solve the problems of difficult process, low protein content of fish tofu, and insufficient nutrition, and achieve the effects of rich nutrition, convenient consumption, and improved circulation

Inactive Publication Date: 2015-01-14
厦门美拉德食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention aims to solve the problems of low protein content and insufficient nutrition of the existing fish tofu; at the same time, it proposes a high protein content, ri...

Method used

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Examples

Experimental program
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preparation example Construction

[0027] The preparation method of aquatic collagen fish bean curd of the present invention comprises the following steps:

[0028] S001, first make the raw material of aquatic collagen into gelatin peptone with a mass concentration of 5-20% collagen; then cut it into 1cm small cubes, add it to a chopping machine to chop, and fully chop and mix until it becomes a slurry;

[0029] S002. Add soybean protein isolate to the slurry obtained in the above step S001, and beat until the soybean protein isolate is fully emulsified;

[0030] S003, add protein cross-linking agent to the slurry obtained in the above step S002, and mix thoroughly for 1-2 minutes;

[0031] S004. Add starch, egg white protein, fatty meat, vegetable protein, thermoreversible glue, thermoirreversible glue and seasoning to the slurry obtained in the above step S003 and stir evenly;

[0032] S005. Pour the slurry obtained in the above step S004 into a mold box, and mold it at 0-8°C for 6-24 hours to obtain a rough...

Embodiment 1

[0037] Embodiment 1 of the present invention Aquatic collagen fish bean curd is made up of the raw material of following mass percentage:

[0038] Aquatic collagen peptone 85%, soybean protein isolate 2.5%, protein cross-linking agent 0.2%, fatty pork 3%, egg white protein 1%, vegetable protein 3%, thermoreversible glue 0.1%, thermoirreversible glue 0.2%, seasoning 5%.

[0039] Among them, the aquatic collagen in this embodiment 1 is selected from various aquatic products such as meat, skin, scales, and bones; the protein crosslinking agent is gluconolactone; the vegetable protein is wheat protein; the thermoreversible glue Carrageenan is used; curdlan gum is used in thermoirreversible glue; 40% salt, 20% monosodium glutamate, 20% sugar, 10% yeast extract, 5% scallion white and 5% garlic are used in the seasoning.

[0040] The preparation method of the embodiment of the present invention 1 aquatic collagen fish tofu comprises the following steps:

[0041] S101. Choose meat, ...

Embodiment 2

[0050] Embodiment 2 of the present invention Aquatic collagen fish tofu consists of the following raw materials in mass percentage:

[0051] Aquatic collagen peptone 70%, soybean protein isolate 2.5%, protein cross-linking agent 0.2%, fat pork 5%, egg white protein 2%, vegetable protein 3.5%, starch 10%, thermoreversible glue 0.3%, thermoirreversible glue 0.5% %, seasoning 6%.

[0052] Among them, the aquatic collagen in this embodiment 2 is selected from various aquatic products such as meat, skin, scales, and bones; the protein cross-linking agent includes 0.15% gluconolactone and 0.05% glutamine transaminase; Wheat protein is used for protein; carrageenan is used for thermoreversible glue; curdlan gum is used for thermoirreversible glue, 40% salt, 20% monosodium glutamate, 20% sugar, 10% yeast extract, 5% scallion white, 5% garlic are used for seasoning %.

[0053] The preparation method of the embodiment of the present invention 2 aquatic collagen fish tofu comprises the...

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Abstract

The invention relates to an aquatic collagen fish bean curd and a preparation method thereof. The fish bean curd is composed of the following raw materials by mass: 65-90% of aquatic collagen glue peptone, 2.5% of soybean isolate protein, 0.1-0.5% of a protein cross-linking agent, 0.5-2% of egg white protein, 1-5% of vegetable protein, 0-10% of starch, 1-8% of pork fat, 0.1-2% of thermal reversible colloid, 0.1-1% of thermal irreversible glue, and 2-10% of a seasoning. The preparation method of the fish bean curd comprises: preparing the raw materials into a collagen gel peptone shape, then adding soybean isolate protein to perform pulping and adding the protein cross-linking agent to conduct chopping, then adding auxiliary materials and the seasoning, mixing the materials evenly and carrying out rough processing shaping, finally conducting deep processing to obtain a finished product and then carrying out vacuum packaging, sterilizing, cooling, encasement and warehousing. The fish bean curd provided by the invention has the characteristics of high protein content, rich nutrition and convenient eating, and solves the technical barrier that traditional collagen products have poor heat resistance. The preparation method of the fish bean curd provided by the invention has the advantages of simple and convenient operation and high efficiency, and is suitable for popularization and application.

Description

[0001] technical field [0002] The invention relates to the technical field of food processing, in particular to an aquatic collagen fish tofu and a preparation method thereof. [0003] Background technique [0004] Collagen protein is the most abundant and widely distributed protein in mammals. It can effectively increase the water storage function of skin tissue cells, making the skin soft and tender, and has special effects on human body anti-aging and beauty. , and does not contain cholesterol, it is a health food with high nutritional value and low calorie. Some colloidal foods, such as beef tendons, pig's trotters, chicken wings, chicken skin, fish skin and cartilage, all contain collagen. Due to limitations, the raw materials are mainly aquatic animals, and the composition and structure of fish is the closest to that of the human body, which is the source of collagen that is most recognized and absorbed by human tissues. However, because collagen gel is a kind of ...

Claims

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Application Information

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IPC IPC(8): A23L1/327A23L1/305A23L33/18A23L33/185A23L33/19
CPCA23L17/20A23L33/18A23L33/185A23V2002/00
Inventor 王美贵杨芳
Owner 厦门美拉德食品科技有限公司
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