CN104770751A - Chicken liver powder parfait and preparation method thereof - Google Patents
Chicken liver powder parfait and preparation method thereof Download PDFInfo
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Abstract
The present invention discloses a chicken liver powder parfait and a preparation method thereof, and belongs to the field of food processing. The raw materials in the formula comprise 100 parts of water, 5-10 parts of a chicken liver powder extract, 4-8 parts of fish skin gelatin, 2-4 parts of active carbon, 0.4-1.0 part of locust bean gum, 0.4-1.0 part of carrageenan, 2-4 parts of walnut powder, 3-5 parts of skim milk powder, 3-5 parts of medlar powder, 3-5 parts of mung bean powder, 3-5 parts of sesame powder, 3-6 parts of Isomalt, 0.04-0.10 part of potassium chloride, and 0.01-0.02 part of maltol. According to the present invention, the developed chicken liver powder parfait has health nutrition and is rich in proteins, vitamins, calcium, iron and zinc, the isomalt has the low calorie, and the product is suitable for people with high blood pressure, high blood sugar and high blood fat; the product has the non-decayed tooth formation characteristic, such that the decayed tooth formation can be effectively prevented, and the product is suitable for children; and the product has characteristics of easy digestible and absorption, and good taste, is the health and nutrition freezing cake food, is suitable for industrial production, and has broad market prospects.
Description
Technical field
The present invention relates to a kind of chicken liver meal parfait and preparation method thereof, belong to food processing field.
Background technology
In chicken liver meal, irony is enriched, and is food the most frequently used in food of enriching blood; In chicken gizzard, the content of vitamin A is considerably beyond food such as milk, egg, meat, fishes, has the effect maintaining normal growth and Reproductive Performance, can protect eyes, prevent eyes dry and astringent, tired; Also there is in chicken liver meal vitamin C and trace elements of selenium that general meat product do not contain, the immune response of human body can be strengthened, anti-oxidant, anti-aging, and can the generation of inhibition tumor cell.But chicken liver meal based food not yet obtains effective exploitation at present.
Containing abundant collagen and mucopolysaccharide in fish-skin, be called as " bone in bone, the skin in skin ", it is Ms's beauty care beauty and health care good merchantable brand, medical research finds, the leukin-leucine in " fish-skin " has antitumaous effect, has good health-care effect.
Isomalt is also known as isomalt, low in calories, stable chemical nature, and difficult decomposition, can not cause blood sugar and insulin obviously to rise, and is applicable to the patients such as diabetes, high fat of blood; Cause the S.matans of decayed tooth to decompose utilization, can not produce insoluble glucan and a large amount of lactic acid after edible, maltulose alcohol can not cause carious tooth, is applicable to children and eats.
Summary of the invention
The object of the present invention is to provide a kind of chicken liver meal parfait, the raw material components of described chicken liver meal parfait and the parts by weight of each component are 100 parts, water, chicken liver meal extract 5-10 part, fishskin gelatin 4-8 part, active carbon 2-4 part, locust bean gum 0.4-1.0 part, carragheen 0.4-1.0 part, walnut powder 2-4 part, skimmed milk power 3-5 part, wolfberry fruit powder 3-5 part, mung bean flour 3-5 part, black sesame powder 3-5 part, isomalt 3-6 part, potassium chloride 0.04-0.10 part, maltol 0.01-0.02 part.
Another object of the present invention is to the preparation method that described chicken liver meal parfait is provided, specifically comprise the following steps:
(1) chicken liver meal pretreatment: chicken liver meal is rubbed, filtration, and remove a small amount of insoluble matter, the chicken liver meal particle diameter obtained is between 30-50 order;
(2) chicken liver meal extract preparation: the ratio being 1:30-1:60 in mass ratio by chicken liver meal and water mixes, then be boil 40-60min under the condition of 75-100 DEG C to obtain chicken liver sauce in temperature, chicken liver sauce is dried to constant weight at 75-100 DEG C, obtained chicken liver meal extract;
(3) fish-skin pretreatment: remove the grease that fish-skin is unnecessary, the mass percent concentration adding equivalent after being rubbed by fish-skin is the food additive hydrochloric acid solution of 3.0-5.0 %, and be dipped into fish-skin color even, elasticity is good;
(4) neutralize and wash: it is 4.8-5.0 that the sodium hydroxide as food additives solution adding 0.25-0.35mol/L in fish-skin acid solution is neutralized to pH value, adds active carbon suction filtration, rinse with water, the pH value to fish-skin surface is 5.5-6.5;
(5) carry glue: the fish-skin after process is carried out twice water-bath and carries glue, temperature is 60-65 DEG C, it is 2.5 ~ 3 hours that first time carries the glue time, and second time submission time is 5.5 ~ 7 hours;
(6) degrease: leave standstill 4-12 hour in the water-bath of 60 DEG C, stratification removes upper strata grease, obtains pure glue;
(7) pretreatment of locust bean gum and carragheen: locust bean gum and carragheen are mixed in proportion, then add potassium chloride, pours remaining distilled water immersion into, until completely dissolved, is heated to boil, and heats 2 ~ 4 minutes under slight boiling condition.
(8) process of locust bean gum and carragheen: by locust bean gum, carragheen and potassium chloride to add among pure glue and mix, heating for dissolving, solution temperature 70 ~ 90 DEG C;
(9) mix: chicken liver meal extract is added in the solution of step (7), micro-heating 1 minute of boiling; Thermal transfer is little, and temperature is reduced to 40-60 DEG C, adds walnut powder, wolfberry fruit powder, mung bean flour, black sesame powder, skimmed milk power, isomalt and maltol, heats 1 minute;
(10) shaping: to be poured into by mixed liquor among mould, cooling is placed in refrigerator stores.
Beneficial effect of the present invention is:
(1) rational exploitation and utilization of the present invention chicken liver meal, develops a kind of chicken liver meal parfait product, and the delicious food taking full advantage of chicken gizzard is worth, and is rich in rich in protein, calcium, iron, vitamin.
(2) fish-skin contains a large amount of essential amino acids, not only delicious food but also healthy, and increase viscosity, make the unique flavor of parfait, mouthfeel is excellent simultaneously.
(3) pretreatment of fish-skin salt acid soak, hydrochloric acid is opened in tropocollagen molecule and intermolecular ionomer and hydrogen bond crosslinks, water-swellable, is conducive to the conversion ratio improving gelatin.
(4) fish-skin active carbon removes fishy smell, easy to operate, efficiently removes fishy smell, cheap, and health has no side effect.
(5) locust bean gum added and carragheen have good hydrophily, and tool gel water retention, has protective effect to protein, can greatly increase its viscosity, gelling ability and intensity, elasticity, keep moisture, promote mouthfeel; Strengthen the stability of dispersion, give the mouthfeel that product is good, the yield rate of product can also be improved simultaneously; There is the character of non-cariogenic tooth, effectively prevent the formation that children are decayed tooth.
(6) the present invention develops the product obtained and has health delicious, nutritious, containing rich in protein, calcium, iron and vitamin, easily absorb, and eating mouth feel ice silk of feeling well is sliding, is the ideal chose of dessert snacks, has wide market prospects.
(7) raw material of the present invention is easy to get, and production technology is simple, with low cost, is suitable for suitability for industrialized production.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further detail, but protection scope of the present invention is not limited to described content.
Embodiment 1
Chicken liver meal parfait described in the present embodiment is raw materials used and formula is as follows: water: 100 g, chicken liver meal extract: 5 g, fishskin gelatin: 4 g, active carbon: 2 g, locust bean gum: 0.4 g, carragheen: 0.4 g, walnut powder: 2 g, skimmed milk power: 2 g, wolfberry fruit powder: 3 g, mung bean flour: 3 g, black sesame powder: 3 g, isomalt: 3 g, potassium chloride: 0.04 g, maltol: 0.01 g.
Described in the present embodiment, chicken liver meal parfait preparation method is as follows:
(1) chicken liver meal pretreatment: chicken liver meal is rubbed, filtration, to remove a small amount of insoluble matter, obtains chicken liver meal powder between 30-50 order.
(2) chicken liver meal extract preparation: the ratio being 1:30 in mass ratio by chicken liver meal and water mixes, and is then boil 40min under the condition of 75 DEG C to obtain chicken liver sauce in temperature, chicken liver sauce is dried at 75 DEG C constant weight, obtained chicken liver meal extract;
(3) pretreatment of fish-skin: after fish-skin thaws, unnecessary grease is removed, again fish-skin is cut into the fritter of 1 square centimeter, adding with the concentration of fish-skin equivalent is the hydrochloric acid of 3.0 %, soaking temperature is 15 DEG C and changed the hydrochloric acid solution of 1 same concentrations every 6 hours, and change 1 time every diel after changing 3 times, the pickling time is 3 days, fish-skin color after pickling is even, and elasticity is good.
(4) neutralize and wash: after pickling process, in fish-skin acid solution, adding 0.25mol/L sodium hydroxide solution, to be neutralized to pH be 4.8, adds active carbon suction filtration, and rinse with water, then rinsing fish-skin with clear water, is 5.5 to fish-skin surface p H.
(5) glue is carried: first add isopyknic distilled water with fish-skin, in water-bath, carry glue; The temperature that first time carries glue is 60 DEG C, and the time is 2.5 hours; Isolate glue, in filter residue, add equal-volume distilled water, carry out the 2nd time and carry glue, the temperature carrying glue for the 2nd time is 65 DEG C, and the time is 5.5 hours.
(6) except degrease: mixed by the glue of each time, in the water-bath of 50 DEG C, leave standstill 4 hours, with separatory funnel removing upper strata grease after stratification, obtain pure glue.
(7) pretreatment of locust bean gum and carragheen: locust bean gum and carragheen are mixed in proportion, then add potassium chloride, pours 20ml distilled water immersion into, until completely dissolved, is heated to boil, and heats 4 minutes under slight boiling condition.
(8) process of locust bean gum and carragheen: pretreated locust bean gum and carragheen are joined heating in the pure sol solution of step (6) and boil dissolving, the temperature 70 C of dissolving.
(9) mix: chicken liver meal extract is added in firm well-done gelatin and locust bean gum and carrageenan solutions, micro-heating 1 minute of boiling; Again that thermal transfer is little, after temperature is reduced to 40 DEG C, add walnut powder, wolfberry fruit powder, mung bean flour, black sesame powder, skimmed milk power, isomalt and maltol, mixing heating 1 minute.
(10) shaping: pour in preprepared mould after solution mixing, under room temperature, be cooled to 25 ~ 30 DEG C, sealed by mould preservative film, the refrigerator putting into 0 ~ 4 DEG C is stored.
(11) pack: product vacuum packaging, the shelf-life is 3 days at normal temperatures, and 0 ~ 4 DEG C of storage lower shelf-life is 12 days.
Embodiment 2
The delicious parfait of a kind of chicken liver meal gelatin is raw materials used and formula is as follows: water: 100 g, chicken liver meal extract: 10 g, fishskin gelatin: 8 g, active carbon: 4 g, locust bean gum: 1 g, carragheen: 1 g, walnut powder: 4 g, skimmed milk power: 5 g, wolfberry fruit powder: 5 g, mung bean flour: 5 g, black sesame powder: 5 g, isomalt: 6 g, potassium chloride: 0.10 g, maltol: 0.02 g.
Making step is as follows:
(1) chicken liver meal pretreatment: thick chicken liver meal is rubbed, filtered, and removes a small amount of insoluble matter and larger chicken liver meal particle, obtains chicken liver meal between 30-50 order.
(2) chicken liver meal extract preparation: under the ratio of chicken liver meal and water is the condition of 1:50, control temperature is at 85 DEG C, and the time is 50min.The chicken liver sauce prepared is dried to constant weight at 85 DEG C, obtained chicken liver meal extract.
(3) pretreatment of fish-skin: after fish-skin thaws, unnecessary grease is removed, again fish-skin is cut into the fritter of 1 square centimeter, adding with the concentration of fish-skin equivalent is the hydrochloric acid of 4 %, and soaking temperature is 15 DEG C ~ 20 DEG C and within every 8 hours, changes 1 hydrochloric acid solution, after changing 3 times, every diel changes 1 time, the time of pickling is 6 days, and the fish-skin color after pickling is even, and elasticity is good.
(4) neutralize and wash: after pickling process, removing and soak fish-skin spent acid used, adding 0.3mol/L sodium hydroxide solution, to be neutralized to pH be 4.9, adds active carbon suction filtration, rinse, then rinse fish-skin with clear water, until fish-skin surface p H is 6.5 with water.
(5) carry glue: add isopyknic distilled water with fish-skin, carry out carrying glue in water-bath, it is 65 DEG C that first time puies forward glue temperature, 2.5 hours time; Be separated glue, in filter residue, add equal-volume distilled water again, carry out 2 times and carry glue, the 2nd time is put forward glue temperature is 60 DEG C, 7.5 hours time.
(6) remove grease: mixed by each road glue, in the water-bath of 60 DEG C, leave standstill 12 hours, with separatory funnel removing upper strata grease after stratification, finally obtain pure gelatin solution.
(7) pretreatment of locust bean gum and carragheen: the locust bean gum of total amount 2 g and carragheen are mixed in certain proportion, ratio is locust bean gum: carragheen=1:1, add 0.10 g potassium chloride again, pour 30ml distilled water immersion into, until completely dissolved, be heated to micro-boiling, under slight boiling condition, then heat 3 minutes.
(8) process of locust bean gum and carragheen: pretreated locust bean gum and carragheen are joined heating in the pure sol solution of step (6) and boil dissolving, solution temperature 80 DEG C.
(9) mix: chicken liver meal extract is added in firm well-done gelatin and locust bean gum and carrageenan solutions, micro-heating 1 minute of boiling; Thermal transfer is little, and temperature is reduced to after after 50 DEG C and adds walnut powder, wolfberry fruit powder, mung bean flour, black sesame powder, skimmed milk power, isomalt and maltol, heats 1 minute.
(10) shaping: after solution mixing, pour preprepared mould into, under room temperature, be cooled to 25 ~ 30 DEG C, sealed by mould preservative film, the refrigerator putting into 0 ~ 4 DEG C is stored.
(11) pack: finished product adopts vacuum packaging, and the shelf-life is 3 days at normal temperatures, 0 ~ 4 DEG C of storage lower shelf-life is 12 days.
Embodiment 3
The delicious parfait of a kind of chicken liver meal gelatin is raw materials used and formula is as follows: water: 100 g, chicken liver meal extract: 50 g, fishskin gelatin: 6 g, active carbon: 3 g, locust bean gum: 0.6 g, carragheen: 0.6 g, walnut powder: 3 g, skimmed milk power: 3 g, wolfberry fruit powder: 4 g, mung bean flour: 4 g, black sesame powder: 4 g, isomalt: 5 g, potassium chloride: 0.08 g, maltol: 0.015 g.
Making step is as follows:
(1) chicken liver meal pretreatment: thick chicken liver meal is rubbed, filtered, and removes a small amount of insoluble matter and larger chicken liver meal particle, obtains chicken liver meal between 50 orders.
(2) chicken liver meal extract preparation: under the ratio of chicken liver meal and water is the condition of 1:60, control temperature is at 100 DEG C, and the time is 60min.The chicken liver sauce prepared is dried to constant weight at 100 DEG C, obtained chicken liver meal extract.
(3) pretreatment of fish-skin: after fish-skin thaws, unnecessary grease is removed, again fish-skin is cut into the fritter of 1 square centimeter, adding with the concentration of fish-skin equivalent is the hydrochloric acid of 5 %, and soaking temperature is 15 DEG C and within every 8 hours, changes 1 hydrochloric acid solution, after changing 3 times, every diel changes 1 time, the time of pickling is 6 days, and the fish-skin color after pickling is even, and elasticity is good.
(4) neutralize and wash: after pickling process, removing and soak fish-skin spent acid used, adding 0.35mol/L sodium hydroxide solution, to be neutralized to pH be 5.0, adds active carbon suction filtration, rinse, then rinse fish-skin with clear water, until fish-skin surface p H is 6.0 with water.
(5) carry glue: add isopyknic distilled water with fish-skin, carry out carrying glue in water-bath.It is 62 DEG C that first time puies forward glue temperature, 3 hours time; Be separated glue, in filter residue, add equal-volume distilled water again, carry out 2 times and carry glue, the 2nd time is put forward glue temperature is 63 DEG C, 6 hours time.
(6) remove grease: mixed by each road glue, in the water-bath of 60 DEG C, leave standstill 10 hours, with separatory funnel removing upper strata grease after stratification, finally obtain pure gelatin solution.
(7) pretreatment of locust bean gum and carragheen: the locust bean gum of total amount 2 g and carragheen are mixed in certain proportion, ratio is locust bean gum: carragheen=1:1, add 0.10 g potassium chloride again, pour 30ml distilled water immersion into, until completely dissolved, be heated to micro-boiling, under slight boiling condition, then heat 2 minutes.
(8) process of locust bean gum and carragheen: pretreated locust bean gum and carragheen are joined after being heated to 90 DEG C in the pure sol solution of step (6) and dissolve.
(9) mix: chicken liver meal extract is added in firm well-done gelatin and locust bean gum and carrageenan solutions, micro-heating 1 minute of boiling; Thermal transfer is little, and temperature adds walnut powder, wolfberry fruit powder, mung bean flour, black sesame powder, skimmed milk power, isomalt and maltol after being reduced to 60 DEG C, heats 1 minute.
(10) shaping: after solution mixing, pour preprepared mould into, under room temperature, be cooled to 25 ~ 30 DEG C, sealed by mould preservative film, the refrigerator putting into 0 ~ 4 DEG C is stored.
(11) pack: finished product adopts vacuum packaging, and the shelf-life is 3 days at normal temperatures, 0 ~ 4 DEG C of storage lower shelf-life is 12 days.
The above is better case study on implementation of the present invention, and all equalizations done according to the present patent application the scope of the claims change and modify, and all belong to covering scope of the present invention.
Claims (2)
1. a chicken liver meal parfait, is characterized in that: the raw material components of described chicken liver meal parfait and the parts by weight of each component are 100 parts, water, chicken liver meal extract 5-10 part, fishskin gelatin 4-8 part, active carbon 2-4 part, locust bean gum 0.4-1.0 part, carragheen 0.4-1.0 part, walnut powder 2-4 part, skimmed milk power 3-5 part, wolfberry fruit powder 3-5 part, mung bean flour 3-5 part, black sesame powder 3-5 part, isomalt 3-6 part, potassium chloride 0.04-0.10 part, maltol 0.01-0.02 part.
2. the preparation method of chicken liver meal parfait described in claim 1, is characterized in that, specifically comprise the following steps:
(1) chicken liver meal pretreatment: chicken liver meal is rubbed, filtration, and remove a small amount of insoluble matter, the chicken liver meal particle diameter obtained is between 30-50 order;
(2) chicken liver meal extract preparation: the ratio being 1:30-1:60 in mass ratio by chicken liver meal and water mixes, then be boil 40-60min under the condition of 75-100 DEG C to obtain chicken liver sauce in temperature, chicken liver sauce is dried to constant weight at 75-100 DEG C, obtained chicken liver meal extract;
(3) fish-skin pretreatment: remove the grease that fish-skin is unnecessary, the mass percent concentration adding equivalent after being rubbed by fish-skin is the hydrochloric acid solution of 3.0-5.0 %, and be dipped into fish-skin color even, elasticity is good;
(4) neutralize and wash: it is 4.8-5.0 that the sodium hydroxide solution adding 0.25-0.35mol/L in fish-skin acid solution is neutralized to pH value, adds active carbon suction filtration, rinse with water, the pH value to fish-skin surface is 5.5-6.5;
(5) carry glue: the fish-skin after process is carried out twice water-bath and carries glue, temperature is 60-65 DEG C, it is 2.5 ~ 3 hours that first time carries the glue time, and second time submission time is 5.5 ~ 7 hours;
(6) degrease: leave standstill 4-12 hour in the water-bath of 50 ~ 60 DEG C, stratification removes upper strata grease, obtains pure glue;
(7) pretreatment of locust bean gum and carragheen: locust bean gum and carragheen are mixed in proportion, then add potassium chloride, pours remaining distilled water immersion into, until completely dissolved, is heated to boil, and heats 2 ~ 4 minutes under slight boiling condition;
(8) process of locust bean gum and carragheen: by locust bean gum, carragheen and potassium chloride to add among pure glue and mix, heating for dissolving, solution temperature 70 ~ 90 DEG C;
(9) mix: chicken liver meal extract is added in the solution of step (7), micro-heating 1 minute of boiling; Thermal transfer is little, and temperature is reduced to 40-60 DEG C, adds walnut powder, wolfberry fruit powder, mung bean flour, black sesame powder, skimmed milk power, isomalt and maltol, heats 1 minute;
(10) shaping: to be poured into by mixed liquor among mould, cooling is placed in refrigerator stores.
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