阅读说明：本技术 一种大麦若叶鱼脯及其制备方法 (barley-Ruoye fish preserved fruit and preparation method thereof ) 是由 施文正 黄海源 屠璐丹 王锡昌 王逸鑫 于 2020-04-08 设计创作，主要内容包括：本发明提供了一种大麦若叶鱼脯食品及其制备方法。该制备方法包括步骤：(1)取鱼肉去腥后斩至糊状；(2)加入淀粉和食盐,第一次擂溃；(3)加入大麦若叶粉,第二次擂溃至均匀；(4)加入混合溶液、食用油和糖,第三次擂溃；(5)经过步骤(4)处理的原料静置后处理成片状,烘烤。以鱼肉重量为100份计,所述的大麦若叶粉用量为0.4-0.6份。本发明充分利用了大麦若叶的保健作用,而且通过大麦若叶与淡水鱼肉的结合,不仅克服了大麦若叶本身口感差的缺点,而且可以提高低值水产品利用价值,所获得的鱼脯更为营养健康,风味独特,鲜味和嚼劲更好,有良好的应用前景和市场价值。(The invention provides a barley and young fish food and a preparation method thereof. The preparation method comprises the following steps: (1) removing fishy smell of fish meat, and chopping into paste; (2) adding starch and salt, and kneading for the first time; (3) adding barley leaf powder, and kneading for the second time until the mixture is uniform; (4) adding the mixed solution, edible oil and sugar, and kneading for the third time; (5) and (4) standing the raw materials treated in the step (4), processing the raw materials into sheets, and baking the sheets. The using amount of the barley and folium hedyotis powder is 0.4-0.6 part by weight of the fish meat as 100 parts. The invention fully utilizes the health care function of the barley young leaves, overcomes the defect of poor taste of the barley young leaves by combining the barley young leaves with fresh water fish, can improve the utilization value of low-value aquatic products, and has the advantages of more nutrition and health, unique flavor, better delicate flavor and chewy flavor, good application prospect and market value.)

1. A preparation method of a barley and Ruyeyu preserved fish is characterized by comprising the following steps:

(1) removing fishy smell of fish meat, and chopping into paste;

(2) adding starch and salt according to the proportion, and kneading for the first time;

(3) adding barley young leaf powder according to the proportion, and kneading for the second time until the mixture is uniform;

(4) adding the mixed solution, the edible oil and the sugar according to the proportion, and kneading for the third time;

(5) standing the raw materials treated in the step (4), processing the raw materials into sheets, and baking the sheets;

the weight portions of the raw materials are:

the fish meat is derived from freshwater fish;

the mixed solution is lemon juice, lemon juice concentrated solution or mixed solution of lemon juice dry powder and egg white, and the mass ratio of the lemon juice to the egg white is 0.5-1.5: 10.

2. the method according to claim 1, wherein the freshwater fish is at least one of a black carp, a grass carp, a silver carp, and a bighead carp.

3. The method according to claim 1, wherein the barley leaf powder is used in an amount of 0.4 to 0.6 parts.

4. The preparation method according to claim 1, wherein the deodorization in step (1) is carried out by: soaking fish in yellow wine for 15-30 min; the weight ratio of the fish to the yellow wine is 100 parts: 6-12 parts; the fish meat is chopped by a knife or a vacuum chopper to be pasty.

5. The method for preparing the meat paste according to claim 1, wherein the first kneading time in the step (2) is 5-10 min; the time for the third kneading in the step (4) is 15-20 min.

6. The method as claimed in claim 1, wherein in the step (5), the baking condition is 150-175 ℃ for 20-30 min.

7. The production method according to claim 1, further comprising step (6): evenly brushing honey water on the surface of the dried fish processed in the step (5), and drying for 15-20min at 65-70 ℃, wherein the honey water is prepared by mixing honey and water according to the weight ratio of 0.5-2: 1, the weight ratio of fish meat to honey water is 100 parts: 10-15 parts.

8. The method of claim 1, wherein the starch is tapioca starch.

9. The preparation method of claim 1, wherein the raw materials comprise, by weight:

10. a barley-flaked fish food product, prepared by the method of any one of claims 1 to 9.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a barley and young fish food and a preparation method thereof.

Background

The fish has the characteristics of low fat, high protein, large water content, high pH value, strong in-vivo enzyme activity and more unsaturated fatty acids, is a special food which is not easy to store and transport, and is more prone to putrefaction and deterioration compared with other meat products due to a series of influences of ecological environment and the like. With the development of aquatic product processing, the types of aquatic product processing products on the market are more and more abundant, and in order to meet the requirements of consumers on delicacy and nutrition, the aquatic product processing products which have unique flavor, are convenient to eat and are easy to store are imperatively developed. The fish is processed into the dried fish leisure food, which is convenient to eat and storage-resistant, and simultaneously meets the nutritional requirements of people.

At present, most of the commercial fish products are made of sea fish, the cost is higher, the freshwater fish is rich in variety, the culture cost is low, the distribution range is wide, and the cost can be saved by developing the fish products of freshwater fish instead of the sea fish. The four major Chinese carps are the most widely cultivated fresh water fishes in China. The pH values of the four fishes are 6.6-7, and the gel properties are similar. The meat of the black carp is delicious, and the meat collection rate is higher than that of the other three fishes; good texture property and high processing property. Therefore, the black carp can be used as a good raw material source for the preserved fish product. But the deep processing products of the aquatic products are few, the products have fishy smell, and the consumer acceptance degree is poor.

The barley leaves, namely barley seedlings, can be prepared into powder by freeze drying and crushing technology and used as a food raw material. The barley leaves are rich in nutrition, contain chlorophyll, protein, vitamins, trace elements, antioxidant active enzyme and the like, and have various physiological functions of reducing blood sugar, reducing blood fat, accelerating excretion of waste and toxin generated by food digestion and metabolism in intestines and stomach and the like. Currently, most of the barley and leaf products on the market are green juice powder, and the taste of the barley and leaf products is poor, so that the barley and leaf products are unacceptable to consumers.

If the barley leaves are added into the fish preserved fruit, the effects can be produced as follows:

1. the fish meat is acidic food, and excessive intake of the acidic food can increase the viscosity of blood of a human body, so that various cardiovascular and cerebrovascular diseases are easy to occur. If the leaves of barley are high-alkalinity matters, the alkalinity is as high as 66.5, and the barley is known as the king of alkaline food, and can neutralize acidic substances and balance acid and alkali, so that the fish preserved product is healthier.

2. The fish meat is used as high-sugar food, and obesity can be caused by excessive intake. Barley leaves contain about 45% of natural dietary fiber, and can inhibit sugar absorption and promote excretion.

However, the green juice powder of barley leaves is poor in taste, so that the green juice powder is rarely used in leisure food at present, and the patent finds that the color, the flavor and the like of the fish preserved product prepared by adding the barley leaves are remarkably improved and the nutrition is more comprehensive through earlier experimental research and verification, so that the green juice powder has a better market prospect.

Disclosure of Invention

The invention aims to provide a barley and young fish food with unique flavor and rich nutrition and a preparation method thereof.

In order to achieve the above purpose, the technical scheme adopted by the invention is as follows.

A preparation method of a barley and Ruyeyu preserved fish comprises the following steps:

(1) removing fishy smell of fish meat, and chopping into paste;

(2) adding starch and salt, and kneading for the first time;

(3) adding barley leaf powder, and kneading for the second time until the mixture is uniform;

(4) adding the mixed solution, edible oil and sugar, and kneading for the third time;

(5) standing the raw materials treated in the step (4), processing the raw materials into sheets, and baking the sheets;

the weight portions of the raw materials are:

the fish meat is derived from freshwater fish;

the mixed solution is lemon juice, lemon juice concentrated solution or mixed solution of lemon juice dry powder and egg white, and the mass ratio of the lemon juice to the egg white is 0.5-1.5: 10, preferably 1: 10.

if the water content of the barley leaf powder is less than 5 wt%, the barley leaf powder is microparticles with 100 meshes and 1000 meshes; preferably, the barley leaf powder is 500-1000 mesh microparticles.

The edible oil is preferably odorless or low-odor edible oil, such as refined soybean oil, refined rapeseed oil, or blend oil thereof.

Preferably, the freshwater fish is at least one of herring, grass carp, silver carp and bighead carp, and more preferably is herring.

Preferably, the barley leaf powder is used in an amount of 0.4 to 0.6 part, more preferably 0.5 part, based on 100 parts by weight of fish meat.

Preferably, the starch is tapioca starch, potato starch, sweet potato starch or wheat starch, and more preferably is tapioca starch.

Preferably, the method for removing fishy smell in the step (1) comprises the following steps: soaking fish in yellow wine for 15-30 min; the weight ratio of the fish to the yellow wine is 100 parts: 6-12 parts, more preferably 100 parts: 10 parts.

Preferably, in step (1), the fish meat is chopped with a knife or a vacuum chopper to a paste.

The time of the first beating in the step (2) is 5-10 min; the time for the third kneading in the step (4) is 15-20 min.

The standing conditions in the step (5) are as follows: standing at 0-5 ℃ for 0.5-2 h, preferably at 2-5 ℃ for 0.8-1.5 h, and more preferably at 4 ℃ for 1 h.

The baking condition in the step (5) is baking for 20-30min at 150-175 ℃. Preferably, the baking is carried out for 20-30min at 160-170 ℃.

Preferably, the preparation method further comprises the step (6): and (4) uniformly brushing honey water on the surface of the dried fish fillet baked in the step (5), and drying for 15-20min at 65-70 ℃.

The honey water in the step (6) is prepared by mixing honey and water according to the weight ratio of 0.5-2: 1, preferably 1: 1; the weight ratio of the fish meat to the honey water is 100 parts: 10-15 parts, preferably 100 parts: 10 parts.

And (4) drying in the step (6) is wind-heat drying or baking drying.

Cutting out burnt part of the edge and corner of the dried fish, slicing and packaging.

A preserved fish food containing barley and folium Rumicis Japonici is prepared by the above method.

In a preferred mode of the invention, the preparation method of the barley and young leaf fish preserved food comprises the following steps:

(1) soaking freshwater fish meat in yellow wine for 20-30min to remove fishy smell, and chopping to paste with a knife or vacuum chopper mixer; preferably knife chopping.

(2) Adding tapioca starch and salt, and kneading for 5-10 min;

(3) adding barley leaf powder, and kneading for the second time until the mixture is uniform;

(4) adding the mixed solution, edible oil and sugar, and kneading for 15-20min for the third time;

(5) standing the raw materials treated in the step (4) at 1-5 ℃ for 0.8-1.2 h, pressing into sheets, and baking at 160-170 ℃ for 20-30 min;

(6) uniformly brushing honey water on the surface of the dried fish slice baked in the step (5), and drying the dried fish slice by hot air at 65-70 ℃ or baking for 15-20 min;

the preparation raw materials and the weight ratio thereof are as follows:

wherein the fish meat can be derived from black carp, grass carp, silver carp and bighead carp, and the black carp is preferably selected because the meat collection rate and the texture property of the black carp are superior to those of other fishes and the gel property is similar; slaughtering raw fish, removing head and viscera, cleaning, and collecting fish meat.

The mixed solution is prepared by mixing the following components in percentage by weight 1: 10 weight ratio of lemon juice and egg white mixed;

the honey water is prepared by the following steps of 1: 1 weight ratio of mixed honey and drinking water;

the barley leaf powder is dried powder of barley seedlings, the water content is less than or equal to 5 wt%, and the particle size is 200-1000 meshes, preferably 500-1000 meshes. Preferably a freeze-dried powder of barley seedlings.

The invention has the following beneficial technical effects:

(1) the fish meat is acidic food, and excessive intake of the acidic food can increase the viscosity of blood of a human body, so that various cardiovascular and cerebrovascular diseases are easy to occur. If the barley leaves are high-alkalinity matters, the alkalinity is as high as 66.5, and the barley leaves are known as 'the king of alkaline food', can neutralize acidic substances and balance acid and alkali, so that the fish preserved product is healthier;

(2) the fish meat is used as high-sugar food, and obesity can be caused by excessive intake. If the barley leaves contain about 45% of natural dietary fiber, the sugar absorption can be inhibited, and the excretion of the preserved fish is promoted to have high protein content, rich nutrition and easy digestion and absorption; the chewing is very chewy, the flavor is unique, and the eating is convenient;

(3) the raw material fish used by the invention is a low-value aquatic product, has sufficient sources and lower cost; by adding the barley young leaf powder and utilizing the plant protein of the barley young leaf powder, the barley young leaf powder and myofibrillar protein can form a mutually interwoven network structure in minced fillet, and the barley young leaf powder can also play a role of an enzyme inhibitor to prevent protease from hydrolyzing fish protein, so that the gel property of freshwater fish such as black carp and the like is improved, the chewy property of the preserved fish is improved, and the freshwater fish can replace seawater fish to prepare a preserved fish product;

(4) through reasonable proportioning and processing method, the fish preserved product is healthier, has better taste, flavor and flavor, is more easily accepted than barley leaf powder or green juice, has delicate flavor, and has no over-heavy green grass flavor like green juice or barley leaf powder;

(5) the invention is a dry product, has low moisture content and is convenient to store.

Therefore, the method and the product of the invention fully utilize the health care function of the barley young leaves, and through the combination of the barley young leaves and fresh water fish meat, the defect of poor taste of the barley young leaves is overcome, the utilization value of low-value aquatic products can be improved, the obtained fish product is more comprehensive in nutrition, convenient to eat, healthier, better in delicate flavor and chewy flavor, and unique in flavor, so that the acceptance degree of consumers is increased, and the invention has good application prospect and market value.

Drawings

In order to illustrate the embodiments of the present invention or the technical solutions in the prior art more clearly, the drawings of the embodiments will be briefly described below, it is obvious that the drawings described below are only some embodiments of the present invention, and that other drawings can be obtained by those skilled in the art without inventive step.

FIG. 1 is a process flow chart of the preparation method of the preserved barley-longleaf fish of the invention.

Detailed Description

The invention will be further illustrated with reference to the following specific examples. The specific embodiment is implemented on the premise of the technical scheme of the invention, and a detailed implementation mode and an operation process are given. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The experimental methods in the following examples, which are not specified under specific conditions, are generally carried out under conventional conditions. Percentages and parts are by weight unless otherwise indicated.

The preparation method of the barley young leaf powder comprises the following steps: after cleaning the barley seedlings, freeze-drying the barley seedlings until the water content is less than or equal to 5 wt%, and crushing the barley seedlings into 500-1000-mesh microparticles.

The preparation method of the mixed solution comprises the following steps: mixing lemon juice and egg white according to the proportion of 1: mixing at a weight ratio of 10.

The edible oil is low-odor or odorless blend oil, and low-odor or odorless refined soybean oil or refined rapeseed oil can be used.

The preparation method of the honey water comprises the following steps of mixing honey and purified water according to the proportion of 1: 1 weight ratio.

The pretreatment method for obtaining fish meat comprises the following steps: slaughtering raw fish, removing head and viscera, cleaning, and collecting fish meat. The raw material fish is black carp.