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Freshwater fish leisure fish tofu and preparation method thereof

A technology for freshwater fish and fish tofu, applied in dairy products, cheese substitutes, food science and other directions, can solve the problems of poor gel formation energy, heavy freshwater fish smell, weak market competitiveness, etc., to improve volatilization Sexual ingredients, the effect of reducing fishy smell

Active Publication Date: 2018-06-29
湖北老巴王生态农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the leisure fish tofu sold in the market are all processed and produced with seawater surimi as the main raw material, while the fish tofu processed and produced with freshwater fish as the main raw material is extremely rare. The gel forming ability is poor, and the taste and flavor of the freshwater fish tofu processed and produced by it have a certain gap with the fish tofu made of seawater fish surimi as the main raw material. The acceptance and recognition of consumers are not high, and the market competitiveness is not strong

Method used

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  • Freshwater fish leisure fish tofu and preparation method thereof
  • Freshwater fish leisure fish tofu and preparation method thereof
  • Freshwater fish leisure fish tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A freshwater fish leisure fish tofu, said freshwater fish leisure fish tofu comprises the following components by weight:

[0051] 1-5 parts of fishy freshwater surimi, 0.5-1.5 parts of soybean protein isolate, 4-6 parts of ice water, 0.4-0.6 parts of starch, 0.3-0.5 parts of egg white, 0.32-0.38 parts of vegetable oil, 0.11-0.15 parts of white sugar , 0.08-0.12 parts of table salt;

[0052] The temperature of the ice water is 1-5°C.

[0053] Preferably, the freshwater fish leisure fish tofu includes the following components by weight:

[0054] MSG 0.02-0.05 parts, I+G 0.005-0.009 parts, ethyl maltol 0.003-0.006 parts, meat powder 0.004-0.008 parts, TG enzyme 0.02-0.05 parts, sodium polyphosphate 0.003-0.007 parts.

[0055] I+G is the abbreviation of the combination of two flavoring agents and the initial English letter. That is, 5'sodium inosinate-IMP (DISODIUMINOSINE5'-MONOPHOSPHATE) and 5'sodium guanylate-GMP (DISODIUM GUANOSINE5'-MONOPHOSPHATE) are each combined ...

Embodiment 2

[0086] A freshwater fish leisure fish tofu, said freshwater fish leisure fish tofu comprises the following components by weight:

[0087] 1 part deodorized freshwater surimi, 0.5 part soybean protein isolate, 4 parts ice water, 0.4 part starch, 0.3 part egg white, 0.32 part vegetable oil, 0.11 part white sugar, 0.08 part salt;

[0088] The temperature of the ice water is 1°C.

[0089] Preferably, the freshwater fish leisure fish tofu includes the following components by weight:

[0090] 0.02 parts of monosodium glutamate, 0.005 parts of I+G, 0.003 parts of ethyl maltol, 0.004 parts of meat powder, 0.02 parts of TG enzyme, and 0.003 parts of sodium polyphosphate.

[0091] I+G is the abbreviation of the combination of two flavoring agents and the initial English letter. That is, 5'sodium inosinate-IMP (DISODIUMINOSINE5'-MONOPHOSPHATE) and 5'sodium guanylate-GMP (DISODIUM GUANOSINE5'-MONOPHOSPHATE) are each combined by 50%. When monosodium glutamate and umami flavor (I+G) coex...

Embodiment 3

[0122] A freshwater fish leisure fish tofu, said freshwater fish leisure fish tofu comprises the following components by weight:

[0123] 5 parts deodorized freshwater surimi, 1.5 parts soybean protein isolate, 6 parts ice water, 0.6 parts starch, 0.5 parts egg white, 0.38 parts vegetable oil, 0.15 parts white sugar, 0.12 parts table salt;

[0124] The temperature of the ice water is 5°C.

[0125] Preferably, the freshwater fish leisure fish tofu includes the following components by weight:

[0126] 0.05 parts of monosodium glutamate, 0.009 parts of I+G, 0.006 parts of ethyl maltol, 0.008 parts of meat powder, 0.05 parts of TG enzyme, and 0.007 parts of sodium polyphosphate.

[0127] I+G is the abbreviation of the combination of two flavoring agents and the initial English letter. That is, 5'sodium inosinate-IMP (DISODIUMINOSINE5'-MONOPHOSPHATE) and 5'sodium guanylate-GMP (DISODIUM GUANOSINE5'-MONOPHOSPHATE) are each combined by 50%. When monosodium glutamate and umami flav...

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Abstract

The invention belongs to the field of food processing, and relates to freshwater fish leisure fish tofu and a preparation method thereof. The freshwater fish leisure fish tofu includes the following components by weight: 1-5 parts of de-fishy freshwater fish surimi, 0.5-1.5 parts of soy isolate protein, 4-6 parts of ice water, 0.4-0.6 part of starch, 0.3-0.5 part of egg white, 0.32-0.38 part of vegetable oil, 0.11-0.15 part of white granulated sugar, and 0.08-0.12 part of table salt; the ice water temperature is 1-5 DEG C. The sterilization temperature can be reduced from the traditional of 121 DEG C for 20 minutes to 114 DED C for 18-25 minutes by adding the two preservatives nisin and potassium sorbate and curdlan, the product can achieve the requirements of commercial sterility throughhigh-temperature sterilization, and the purpose of maintaining special flavor and taste of the product can also be reached.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to freshwater fish leisure fish tofu and a preparation method thereof. Background technique [0002] Leisure fish tofu is one of the best-selling products in surimi products in recent years. According to incomplete statistics. In 2016, the sales volume reached 500 million RMB. Market prospects. However, the leisure fish tofu sold in the market are all processed and produced with seawater surimi as the main raw material, while the fish tofu processed and produced with freshwater fish as the main raw material is extremely rare. The gel forming ability is poor, and the taste and flavor of freshwater fish tofu processed and produced by it have a certain gap with that of seawater fish surimi as the main raw material. Consumer acceptance and recognition are not high, and market competitiveness is not strong. Therefore, freshwater fish products have become a major bottleneck in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L17/00A23L5/20
CPCA23C20/025A23L5/27A23L17/70
Inventor 毛卫国喻绍平彭清江
Owner 湖北老巴王生态农业发展有限公司
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