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Nutritional fish sausage for old people and preparation method thereof

A technology of nutritious fish and meat sausage, which is applied in the field of food processing, can solve the problems of single nutritional components, inability to protect human health, and small selectivity, and achieve the effects of excellent texture, excellent sensory quality, water holding capacity and good elasticity

Pending Publication Date: 2019-07-19
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the current problems that the food eaten by the elderly has little choice, single nutritional components, and cannot guarantee human health, the present invention provides a nutritional fish sausage for the elderly and a preparation method thereof

Method used

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  • Nutritional fish sausage for old people and preparation method thereof
  • Nutritional fish sausage for old people and preparation method thereof
  • Nutritional fish sausage for old people and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: An aged nutritional fish sausage is prepared by mixing main ingredients, auxiliary ingredients and seasonings according to the following parts by weight: the main ingredients are: 200-300 parts of seawater surimi, 200-300 parts of freshwater surimi, chicken breast 80-120 parts, 40-60 parts of shrimp, 15-30 parts of egg liquid, 1-3 parts of konjac flour, 25-35 parts of tapioca starch, 20-50 parts of ice water;

[0020] Based on the total weight of seawater surimi, freshwater (leatherbeard catfish) surimi, chicken breast and shrimp meat, the auxiliary materials are 1.0% pumpkin powder, 1.0% inulin, 1.2% carrot powder and 0.5% Mixed Vegetable Powder with Whole Potato Powder;

[0021] The seasoning is: 2-4 parts of compound phosphate, 0.5-2 parts of sodium ascorbate, 8-11 parts of table salt, 12-15 parts of water, 30-38 parts of soybean protein isolate, 1-3 parts of TGase, gellan gum 1-3 parts, 30-60 parts of vegetable oil, 0.1-0.3 parts of fish oil, 8-12 par...

experiment example 1

[0071] Experimental Example 1: In order to evaluate the nutritional value of prepared NFSE, the national standard method was used to measure the content of moisture, protein, fat, total sugar, ash and the composition of fatty acids, and the content of amino acids, vitamins and dietary fiber was determined by Beijing Institute of Nutrient Sources. Composition and content, and nutritional evaluation.

[0072] 1. Test materials: fatty acid methyl ester mixed standard, Sigma-Aldrich (Shanghai) Trading Co., Ltd.; copper sulfate, potassium sulfate, concentrated sulfuric acid, boric acid, sodium hydroxide, methyl red, bromocresol green, hydrochloric acid, anhydrous Diethyl ether, phenol, glucose, amylase, potassium iodide, iodine, potassium chromate, phenolphthalein, nitric acid, ethanol (purity ≥ 95%), pyrogallic acid, petroleum ether, boron trifluoride methanol, anhydrous sodium sulfate, chloride Sodium was analytically pure, from Sinopharm Chemical Reagent Co., Ltd.; methanol, n-h...

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Abstract

The invention belongs to the technical field of food processing, and provides a nutritional fish sausage for old people and a preparation method thereof to solve the problems of small selectivity, single nutritional ingredient, human health protection unavailability and the like of current foods for old people. According to the basic formula, quality protein of frozen minced fillet, shrimp meat and chicken breast adopted as main materials are added with a certain percentage of glutamine transaminase, soybean isolate protein powder, tapioca starch and the like to serve as a basic formula, and mixed vegetable powder containing 1.0 percent of pumpkin powder, 1.0 percent of inulin, 1.2 percent of carrot powder and 0.5 percent of whole potato powder is adopted as auxiliary materials. The sausage has relatively good elasticity which is 0.89, relatively good cohesiveness which is 0.75, high water-holding capacity (9.89 percent of moisture can be squeezed out), has a non-flowing water proportion being 87.66 percent. In general, the nutritional fish sausage for old people has delicious flavor and quality texture and has relatively good water holding capacity and jelly strength. Studying results can provide accordance to product production or researches and development of similar products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an aged nutritional fish sausage and a preparation method thereof. Background technique [0002] With the rapid economic growth and the improvement of medical conditions, the number of elderly people in China is increasing day by day. Therefore, the research and development of food for the elderly, which is severely undersupplied in the market, has been put on the national agenda. The "General Principles of National Food Safety Standards for Elderly Foods (Draft for Comment)" jointly promulgated by the National Health Commission and the State Administration for Market Regulation puts forward the definition of elderly foods, and divides elderly foods into easy-to-eat foods, elderly nutritional formula foods and elderly foods. Nutritional supplement food. This standard provides a direct reference for the development of high protein, high dietary fiber, high vi...

Claims

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Application Information

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IPC IPC(8): A23L17/00
CPCA23V2002/00A23L17/70A23V2250/5118A23V2250/5062
Inventor 马俪珍鲍佳彤杨淇越宁云霞陈文静姜皓梁丽雅李玲
Owner TIANJIN AGRICULTURE COLLEGE
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