阅读说明：本技术 一种基于植物色素和鱼肉蛋白的仿火龙果速冻切片的制备方法 (Preparation method of pitaya-like quick-frozen slices based on plant pigment and fish protein ) 是由 于冬梅 王宇晨 何弦 李志阳 朱晓芳 段清淇 王晓微 于 2020-07-24 设计创作，主要内容包括：本发明属于食品加工技术领域,尤其为一种基于植物色素和鱼肉蛋白的仿火龙果速冻切片的制备方法,包括以下步骤：将红心火龙果挑选后清洗、消毒、去皮,所得火龙果果肉放入破壁机内搅拌破碎,得到火龙果果浆,所得果浆瞬时灭菌后放入离心机,经离心分离除去火龙果籽及其果肉,得到纯净的火龙果果浆；将凝胶化的鱼肉蛋白进行切片,然后置于速冻机上进行速冻,然后在净化间内进行真空包装,得到防火龙果速冻切片,通过提取红心火龙果中的红色素,并将天然红色素添加到鱼肉蛋白的制作过程中,因此能够在鱼肉蛋白制品中加入天然色素,能够改变鱼肉蛋白制品的颜色,且不存在危害,还能够提升鱼肉蛋白制品的口味,以及营养价值。(The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a pitaya-like quick-frozen slice based on plant pigment and fish protein, which comprises the following steps: selecting red-core pitaya, cleaning, disinfecting and peeling, putting the obtained pulp of the pitaya into a wall breaking machine, stirring and crushing to obtain pulp of the pitaya, putting the pulp into a centrifugal machine after instantaneous sterilization, and removing seeds and pulp of the pitaya through centrifugal separation to obtain pure pulp of the pitaya; the method comprises the steps of slicing gelatinized fish protein, placing the sliced fish protein on a quick freezer for quick freezing, carrying out vacuum packaging in a purification room to obtain the anti-dragon fruit quick-frozen slices, extracting the red pigment in the red dragon fruit, and adding the natural red pigment into the production process of the fish protein, so that the natural pigment can be added into the fish protein product, the color of the fish protein product can be changed, no harm exists, and the taste and the nutritional value of the fish protein product can be improved.)

1. A preparation method of a dragon fruit-like quick-frozen slice based on plant pigment and fish protein is characterized by comprising the following steps: the method comprises the following steps:

step S1, selecting red-core pitaya, cleaning, disinfecting and peeling, putting the obtained pitaya pulp into a wall breaking machine, stirring and crushing to obtain pitaya pulp;

step S2, instantly sterilizing the pulp obtained in the step S1, putting the sterilized pulp into a centrifugal machine, and removing dragon fruit seeds and dragon fruit pulp through centrifugal separation to obtain pure dragon fruit pulp;

step S3, adding the color protection liquid into the dragon fruit pulp obtained in the step S2, stirring uniformly, and then carrying out conventional sterilization to obtain the red-core dragon fruit pulp;

step S4, selecting fish, cleaning, disinfecting and removing phosphorus, and placing the obtained fish and water into a pulverizer to mix and homogenize at high speed to obtain fish homogenate;

step S5, adjusting the pH value of the fish homogenate to be alkaline;

step S6, carrying out ultrasonic treatment on the alkaline fish homogenate to separate the fish homogenate to obtain a fish protein solution, and adjusting acid to precipitate to obtain fish protein;

step S7, putting the red-core dragon fruit pulp obtained in the step S3 and the fish protein obtained in the step S6 into a stirrer for fully mixing, adding seasonings into the stirrer for stirring and kneading;

s8, after the mashed fish protein is molded, placing the molded fish protein into a water bath tank at 23 ℃, exhausting air and reducing pressure, controlling the pressure in the water bath tank to be 16kPa for 40min, then pumping carbon dioxide into the water bath tank, controlling the pressure in the water bath tank to be 66kPa, heating the fish protein to be 80 ℃, and gelling the fish protein for 30 min;

and step S9, slicing the gelatinized fish protein, quickly freezing the sliced fish protein on a quick freezer, and then carrying out vacuum packaging in a purification room to obtain the fireproof dragon fruit quick-frozen slices.

2. The preparation method of the pitaya-like quick-frozen section based on the plant pigment and the fish protein as claimed in claim 1, is characterized in that: the ultrasonic treatment in the step S6 refers to ultrasonic treatment under the power of 20-33 kHz, and the ultrasonic treatment time is 5-8 min.

3. The preparation method of the pitaya-like quick-frozen section based on the plant pigment and the fish protein as claimed in claim 1, is characterized in that: and step S5, ultrasonic treatment is carried out before the pH value of the fish homogenate is adjusted.

4. The preparation method of the imitated pitaya quick-frozen section based on the plant pigment and the fish protein as claimed in claim 3, is characterized in that: the power of the ultrasonic treatment in the step S5 is 18-38 kHz.

5. The preparation method of the pitaya-like quick-frozen section based on the plant pigment and the fish protein as claimed in claim 1, is characterized in that: the mass ratio of the fish meat and the water used in the step S4 is 1: 7-1: 9.

6. The preparation method of the pitaya-like quick-frozen section based on the plant pigment and the fish protein as claimed in claim 1, is characterized in that: and in the step S5, the pH value is adjusted to 10.3-11.3.

7. The preparation method of the pitaya-like quick-frozen section based on the plant pigment and the fish protein as claimed in claim 1, is characterized in that: the acid adjustment in the step S6 means adjusting the pH to 5.5.

8. The preparation method of the pitaya-like quick-frozen section based on the plant pigment and the fish protein as claimed in claim 1, is characterized in that: the seasonings in the step S7 comprise edible salt, edible oil, cooking wine, monosodium glutamate, egg white and shallot ginger juice.

9. The preparation method of the pitaya-like quick-frozen section based on the plant pigment and the fish protein as claimed in claim 8, is characterized in that: the seasoning comprises 6-8 parts of salt, 16-18 parts of oil, 3-4 parts of cooking wine, 17-19 parts of monosodium glutamate, 15-26 parts of egg white and 2-4 parts of onion and ginger juice.

10. The preparation method of the pitaya-like quick-frozen section based on the plant pigment and the fish protein as claimed in claim 1, is characterized in that: the quick-freezing in the step S9 includes the following specific steps: spreading the gelatinized fish protein slices on a fluidized bed, and blowing cold air from the fluidized bed to make the fish protein slices in suspension state and make the central temperature of the fish protein reach-15 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a pitaya-like quick-frozen slice based on plant pigment and fish protein.

Background

Minced fish is a novel raw material of aquatic product conditioning food, after being chopped and mixed, salt, auxiliary raw materials and the like are added for kneading, viscous fish paste is formed and heated after being formed, and elastic gel is formed.

In the existing minced fillet processing and making process, seasonings and other meat products are only added, and vitamins unique to fruits and vegetables are lacked, so that the nutritional ingredients are single, and most of the adopted coloring agents of the existing products such as fish balls, fish cakes, fish sausages and fish rolls are artificial pigment additives, and certain harm is still caused to human bodies when the edible amount is large.

Disclosure of Invention

To solve the problems set forth in the background art described above. The invention provides a preparation method of a dragon fruit-like quick-frozen section based on plant pigment and fish protein, which has the characteristics of a minced fillet product with natural fruit pigment and special fruit vitamins.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a dragon fruit-like quick-frozen slice based on plant pigment and fish protein comprises the following steps:

step S1, selecting red-core pitaya, cleaning, disinfecting and peeling, putting the obtained pitaya pulp into a wall breaking machine, stirring and crushing to obtain pitaya pulp;

step S2, instantly sterilizing the pulp obtained in the step S1, putting the sterilized pulp into a centrifugal machine, and removing dragon fruit seeds and dragon fruit pulp through centrifugal separation to obtain pure dragon fruit pulp;

step S3, adding the color protection liquid into the dragon fruit pulp obtained in the step S2, stirring uniformly, and then carrying out conventional sterilization to obtain the red-core dragon fruit pulp;

step S4, selecting fish, cleaning, disinfecting and removing phosphorus, and placing the obtained fish and water into a pulverizer to mix and homogenize at high speed to obtain fish homogenate;

step S5, adjusting the pH value of the fish homogenate to be alkaline;

step S6, carrying out ultrasonic treatment on the alkaline fish homogenate to separate the fish homogenate to obtain a fish protein solution, and adjusting acid to precipitate to obtain fish protein;

step S7, putting the red-core dragon fruit pulp obtained in the step S3 and the fish protein obtained in the step S6 into a stirrer for fully mixing, adding seasonings into the stirrer for stirring and kneading;

s8, after the mashed fish protein is molded, placing the molded fish protein into a water bath tank at 23 ℃, exhausting air and reducing pressure, controlling the pressure in the water bath tank to be 16kPa for 40min, then pumping carbon dioxide into the water bath tank, controlling the pressure in the water bath tank to be 66kPa, heating the fish protein to be 80 ℃, and gelling the fish protein for 30 min;

and step S9, slicing the gelatinized fish protein, quickly freezing the sliced fish protein on a quick freezer, and then carrying out vacuum packaging in a purification room to obtain the fireproof dragon fruit quick-frozen slices.

Preferably, the ultrasonic treatment in the step S6 is ultrasonic treatment under a power of 20 to 33kHz, and the ultrasonic treatment time is 5 to 8 min.

Preferably, the fish homogenate obtained in the step S5 is subjected to ultrasonic treatment before the pH value is adjusted, and the power of the ultrasonic treatment is 18-38 kHz.

Preferably, the power of the ultrasonic treatment in the step S5 is 18-38 kHz.

Preferably, the mass ratio of the fish meat and the water used in the step S4 is 1: 7-1: 9.

Preferably, the pH value is adjusted to 10.3-11.3 in the step S5.

Preferably, the acid adjustment in step S6 refers to adjusting the pH to 5.5.

Preferably, the seasonings in step S7 include edible salt, edible oil, cooking wine, monosodium glutamate, egg white and shallot ginger juice.

Preferably, the seasoning comprises 6-8 parts of salt, 16-18 parts of oil, 3-4 parts of cooking wine, 17-19 parts of monosodium glutamate, 15-26 parts of egg white and 2-4 parts of onion and ginger juice.

Preferably, the quick-freezing in step S9 includes the following specific steps: spreading the gelatinized fish protein slices on a fluidized bed, and blowing cold air from the fluidized bed to make the fish protein slices in suspension state and make the central temperature of the fish protein reach-15 ℃.

Compared with the prior art, the invention has the beneficial effects that:

according to the invention, the red pigment in the red-heart pitaya is extracted, and the natural red pigment is added into the fish protein product in the production process, so that the natural pigment can be added into the fish protein product, the color of the fish protein product can be changed, no harm exists, and the taste and the nutritional value of the fish protein product can be improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.