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A kind of preparation method of freshwater fish nutrition bar

A production method and technology of freshwater fish, which are applied in the shaping of food, food ingredients as emulsifiers, food ingredients as taste improvers, etc., can solve problems such as poor chewiness, dehydration and hardening during storage

Active Publication Date: 2021-09-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rare nutrition bars made of meat have problems such as poor chewiness, dehydration and hardening after being stored for a long time, and nutrition bars made of fish and meat are rarely reported.

Method used

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  • A kind of preparation method of freshwater fish nutrition bar
  • A kind of preparation method of freshwater fish nutrition bar
  • A kind of preparation method of freshwater fish nutrition bar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] After the sturgeon is stunned and slaughtered, the fish head, internal organs, fish skin and fish bones are removed, the fish body is cleaned, and the fish body is cut into 6cm×6cm×3cm pieces.

[0038] Place the cut fish pieces in 0.2% yeast deodorization solution (mass ratio of deodorization solution to pretreated fish pieces is 2:1), and deodorize at 35°C for 40 minutes.

[0039] Take by weighing 0.12g of glyceryl monostearate, 0.15g of sucrose fatty acid ester, and 0.15g of sodium caseinate to prepare a compound emulsifier, add 100g of 65°C hot water to dissolve, and mix uniformly with high-speed shear (high-speed shear 2min, rotating speed 3000rpm), and cooled to 30°C to obtain emulsion, set aside.

[0040] Take 2.5g of refined and filtered lard, add 0.8g of the emulsion, and fully emulsify at 25°C (high-speed shearing for 2min, rotation speed 3000rpm), and the obtained emulsified fat stands at 25°C for 2h, spare.

[0041] Take 50g of sturgeon meat after deodoriza...

Embodiment 2

[0049] After the sturgeon is stunned and slaughtered, the fish head, internal organs, fish skin and fish bones are removed, the fish body is cleaned, and the fish body is cut into 6cm×6cm×3cm pieces.

[0050] Place the cut fish pieces in 0.05% yeast deodorization solution (mass ratio of deodorization solution to pretreated fish pieces is 2:1), and deodorize at 35°C for 45 minutes.

[0051] Take by weighing 0.12g of glyceryl monostearate, 0.15g of sucrose fatty acid ester, and 0.15g of sodium caseinate to prepare a compound emulsifier, add 100g of 65°C hot water to dissolve, and mix uniformly with high-speed shear (high-speed shear 2min, rotating speed 3000rpm), and cooled to 28°C.

[0052] Take 2.5g of refined and filtered lard, add 0.8g of the compound emulsifier, fully emulsify at 25°C (high-speed shearing for 2min, rotation speed 3000rpm), and let the formed emulsified fat stand for 1.5h.

[0053] Take 50g of sturgeon meat after deodorization treatment, add 1.5g of salt an...

Embodiment 3

[0059] After the sturgeon is stunned and slaughtered, the fish head, internal organs, fish skin and fish bones are removed, the fish body is cleaned, and the fish body is cut into 6cm×6cm×3cm pieces.

[0060] Place the cut fish pieces in 0.3% yeast deodorization solution (mass ratio of deodorization solution to pretreated fish pieces is 2:1), and deodorize at 30°C for 30 minutes.

[0061] Take by weighing 0.12g of glyceryl monostearate, 0.15g of sucrose fatty acid ester, and 0.15g of sodium caseinate to prepare a compound emulsifier, add 100g of 65°C hot water to dissolve, and mix uniformly with high-speed shear (high-speed shear 2min, rotating speed 3000rpm), and cooled to 32°C.

[0062] Take 2.5g of refined and filtered lard, add 0.8g of the compound emulsifier, and fully emulsify at 40°C (high-speed shearing for 2min, rotating speed 3000rpm), and then leave the formed emulsified fat at 25°C 2h, get emulsified fat, set aside.

[0063] Take 50g of sturgeon meat after the de...

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PUM

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Abstract

The invention discloses a production method of a freshwater fish nutrition bar, which is characterized in that it comprises: raw material pretreatment, deodorization, preparation of emulsion, preparation of emulsified fat, chopping and seasoning, molding, drying, packaging and sterilization. The present invention applies fat pre-emulsification to the production of freshwater fish nutrition bars for the first time. By constructing an emulsified fat-myofibrillar protein composite gel system, the water retention and stability during processing / storage of sturgeon nutrition bars are significantly improved, and finally the The effect of improving texture can effectively solve the problem of dehydration and hardening of meat nutrition bars in the process of processing / preservation, and has broad market prospects and practical application value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making a freshwater fish nutrition bar. Background technique [0002] Freshwater fish species are abundant, the breeding cost is low, and the distribution range is wide. In recent years, sturgeon has become a new type of farmed freshwater fish, known as "living fossil", and the meat of sturgeon is delicious, the muscle is rich in nutritional value, the content of protein and essential amino acids is high, and the amino acid balance is good, in line with the FAO / WHO requirements, is a high-quality protein source, suitable for human digestion and absorption. In addition, the fat content in sturgeon is much higher than other types of freshwater fish, as high as 7.58%, and contains a large amount of unsaturated fatty acids, which is of great benefit to human health. At present, people mainly eat the roe parts of sturgeon to make caviar, but the utilization rat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L29/10A23L29/00A23P30/00
CPCA23V2002/00A23L17/00A23L29/04A23L29/10A23P30/00A23V2200/14A23V2200/15A23V2200/222A23V2250/1618A23V2250/18A23V2250/192A23V2250/76
Inventor 夏文水苏怡杨方姜启兴许艳顺于沛沛许学勤高沛
Owner JIANGNAN UNIV