CN108902249A - A kind of fish bread and preparation method thereof - Google Patents
A kind of fish bread and preparation method thereof Download PDFInfo
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- CN108902249A CN108902249A CN201811123026.XA CN201811123026A CN108902249A CN 108902249 A CN108902249 A CN 108902249A CN 201811123026 A CN201811123026 A CN 201811123026A CN 108902249 A CN108902249 A CN 108902249A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract
The present invention provides a kind of fish bread and preparation method thereof, formula includes the ingredient of following weight parts：90-100 parts of frozen minced fillets, 20 parts of shell egg, 300 parts of Strong flour, 10-20 parts of milk powder, 42 parts of sugar, 5-6 parts of salt, 20 parts of egg liquid, speed dry 5 parts of yeast, 30 parts of salt-free butter, 0.35 part of monosodium glutamate, 6 parts of sweet potato powder, 0.1-1 parts of compound protease；Preparation method includes that weighing, raw material thaw, preparation minced fillet protein enzymatic hydrolyzate and face, one time fermentation, shaping, secondary fermentation, bake, cool down.The fish bread texture that the present invention prepares is soft, mouthfeel is tender, entrance lasting, there is flesh of fish fragrance but without obvious fishlike smell, and it can be with preservation under room temperature, has many advantages, such as convenient transportation, simple to save, convenient, it is the ideal substitute of usual bread, not only nutrient breakfast, the dessert that work tea is had a rest can be used as, but also be suitble to be used as and eat matching for various western restaurants.
Description
Technical field
The present invention relates to food to bake field, in particular to a kind of fish bread and preparation method thereof.
Background technique
Frozen minced fillets are the products that fish adds antifreeze after adopting meat, rinsing, refined filtration, dehydration and freezed.Minced fillet
Product is to add salt and other additives after minced fillet or frozen minced fillets are thawed, after cutting and mixing or beat routed, molding, heating most
The gel-type food of final shaping unit.With the continuous growth of China's aquaculture amount, it is that China is important that surimi product, which has been increasingly becoming,
One of aquatic products processing product.Surimi product is not only convenient, but also protein content is high, fat content is low, is rich in human body institute
The whole essential amino acids needed.Although the minced fillet processing industry in China possesses domestic huge consumption market advantage, but its kind
Single, mainly typical " chafing dish raw material " freezing fish ball, crab meat stick, paupiette, fish bean curd etc., such as want to eat to heat again,
This greatly limits the convenient property of surimi products.With adding with economic fast-developing and social life rhythm
Fastly, requirements at the higher level are being proposed to the diversification of food processing, edible form and convenience.
Since the main component of frozen minced fillets is fribrillin, if simply by the faces such as minced fillet and Strong flour, milk
The mixing of packet primary raw material, the product being fabricated to will not have a distinctive soft, spongy quality of bread, and moisture content compared with
It is high, it is difficult to long term storage.And use protease that minced fillet albumen limited enzymatic hydrolysis can be improved the emulsifiability of minced fillet albumen,
And it can contribute to the formation and stabilization of foam.Minced fillet enzymolysis product fish protein powder is added to bread, bread can be made to become
Must be more soft, there is unique flavor.In addition, minced fillet enzymolysis product also has good oxidation resistance, it is able to extend
The shelf-life of bread.
The existing a small number of reports of adult fish bread are made currently, minced fillet is added in bread.Gao Xiangdeng etc. discloses a kind of eel
Flesh of fish bread and preparation method thereof (Chinese Patent Application No.：201010578618.8), using sea eel gruel and chicken, boiling is obtained
The sea eel flesh noodles packet arrived, product health care and nutritive effect are prominent, but product toasts the distinctive color of bread without tradition, and
The characteristics of quality is soft, just melt in the mouth.Pang Jie etc. discloses a kind of deep-sea fish minced fillet bread and preparation method thereof (Chinese patent Shen
Please number：201610361328.5) successively deep-sea minced fillet is cut and mixes, deodorization and face, kneads dough and bake operation, deep-sea fish fish is made
Rotten bread.Only simply by minced fillet, other want raw material to mix to the product with bread master, and the product quality being fabricated to is not soft enough, and
Moisture content is higher, it is difficult to long term storage.A kind of fish bread of addition minced fillet zymolyte disclosed in the invention and its production
Method is not appeared in the newspapers announcement.
Summary of the invention
For above-mentioned deficiency in the prior art, the present invention provides a kind of fish bread, not only delicate mouthfeel, soft, and
And it can be simple with preservation under room temperature, convenient transportation, preparation method.
In order to achieve the above object of the invention, the technical solution adopted by the present invention is：
A kind of fish bread, the ingredient including following weight parts：90-100 parts of frozen minced fillets, 20 parts of shell egg, Strong flour 300
Part, 10-20 parts of milk powder, sugar 42 parts, 5-6 part of salt, 20 parts of egg liquid, speed hair shaft 5 parts of yeast, 30 parts of salt-free butter, 0.35 part of monosodium glutamate,
6 parts of sweet potato powder, 0.1-1 parts of compound protease；
A kind of preparation method of fish bread, includes the following steps：
(1) it weighs：It weighs according to above-mentioned weight proportion；
(2) raw material thaws：Frozen minced fillets are taken, 4-10 DEG C of environment defrosting 6-12 hours is placed in；
(3) minced fillet protein enzymatic hydrolyzate is prepared：The water of 2 times of volumes of minced fillet is added in the frozen minced fillets of defrosting, uses tissue
Minced fillet is uniformly dispersed by bruisher, compound protease, compound protease is added, then adjust pH with food acid-base modifier, in perseverance
40-60 DEG C of warm water bath enzymatic hydrolysis 2-6 hours, obtains minced fillet protein hydrolyzate；
(4) and face：By (3) resulting minced fillet protein enzymatic hydrolyzate and Strong flour, egg pulp, milk powder, sugar, salt, sweet potato powder,
Dry ferment, butter mixing are put into dough mixing machine, are mixed well until dough is smooth；
(5) one time fermentation：(4) resulting fish bread material embryo is poured into baking tray, is put into fermenting case, 26-28 DEG C of temperature,
Humidity 70-80% ferments 1 hour；
(6) shaping：The fish bread embryo of (5) resulting one time fermentation is taken out, exhaust is divided into the facet of 30 grams of sizes
Group, shaping after provocation 15 minutes are put into baking tray；
(7) secondary fermentation：Dough after (6) resulting shaping is put into fermenting case, 38 DEG C of temperature, humidity 85%, about
Continue within 40-60 minutes to ferment to twice big；
(8) it bakes：(7) resulting bread surface fermented is painted into egg liquid with brush, oven middle layer is put into and is roasted
Roasting, excessive internal heat temperature is 180 DEG C one 195 DEG C, and lower 175-180 DEG C of fire, baking times are 15-20 minutes；
(9) cooling：Bread after (8) are baked is placed on rack and is cooled to room temperature.
Preferably, the frozen minced fillets are fresh-water fishes minced fillet, ocean fish minced fillet or are combination object.
Preferably, the compound protease is flavor protease, papain, renin, alkali protease, pancreas
Protease, neutral proteinase, three kinds or more in bromelain mixture.
Preferably, the milk is whole milk, lowfat milk, skim milk, one in condensed milk products recovery product
Kind or four kinds of composition.
Beneficial effects of the present invention are：Protolysate after minced fillet is digested is used cooperatively with Strong flour, milk, system
It is made a kind of Novel fish bread full of nutrition, special taste, not only quality is soft, mouthfeel is tender, entrance lasting, has the flesh of fish fragrant
Taste but without obvious fishlike smell, and can have many advantages, such as convenient transportation, simple to save, convenient with preservation under room temperature, be usual
The ideal substitute of bread not only can be used as nutrient breakfast, the dessert that work tea is had a rest, but also be suitble to be used as matching for various western restaurants
Food.On the other hand, the quality of product is soft, just melt in the mouth, is also reason for the younger ones in an age group children of dysphagia and old man
The nutrition food materials thought.In addition, this bread has the advantages that more low in calories, high protein compared with commercially available bread, it will be young
The favorite millet cake snacks of female consumer.
Specific embodiment
In order that the present invention can be more clearly and readily understood, below by technical solution in the embodiment of the present invention
It is clearly and completely described.
A kind of fish bread, the ingredient including following weight parts：
Embodiment one：
A kind of fish bread, the ingredient including following weight parts：90 parts of frozen minced fillets, 20 parts of shell egg, 300 parts of Strong flour,
20 parts of milk powder, 42 parts of sugar, 6 parts of salt, 20 parts of egg liquid, 5 parts of dry ferment, 30 portions of salt-free butter is 0.35 part of monosodium glutamate, 6 parts of sweet potato powder, multiple
1 part of hop protein enzyme.
(1) it weighs：It weighs according to above-mentioned weight proportion；
(2) raw material thaws：Frozen minced fillets are taken, 4-10 DEG C of environment defrosting 6-12 hours is placed in；
(3) minced fillet protein enzymatic hydrolyzate is prepared：The water of 2 times of volumes of minced fillet is added in the frozen minced fillets of defrosting, uses tissue
Minced fillet is uniformly dispersed by bruisher, compound protease, compound protease is added, then adjusting pH with sodium bicarbonate(edible) is 7.0, in perseverance
50 DEG C of enzymatic hydrolysis 2h of warm water bath, obtain minced fillet protein hydrolyzate；
(4) and face：By (3) resulting minced fillet protein enzymatic hydrolyzate and Strong flour, egg pulp, milk powder, sugar, salt, sweet potato powder,
Dry ferment, butter mixing are put into dough mixing machine, are mixed well until dough is smooth；
(5) one time fermentation：(4) resulting fish bread material embryo is poured into baking tray, is put into fermenting case, 26-28 DEG C of temperature,
Humidity 70-80% ferments 1 hour；
(6) shaping：The fish bread embryo of (5) resulting one time fermentation is taken out, exhaust is divided into the facet of 30 grams of sizes
Group, shaping after provocation 15 minutes are put into baking tray；
(7) secondary fermentation：Dough after (6) resulting shaping is put into fermenting case, 38 DEG C of temperature, humidity 85%, about
Continue within 40-60 minutes to ferment to twice big；
(8) it bakes：(7) resulting bread surface fermented is painted into egg liquid with brush, oven middle layer is put into and is roasted
Roasting, excessive internal heat temperature is 192 DEG C, and lower fiery 175 DEG C, baking times are 15 minutes golden yellow to color；
(9) cooling：Bread after (8) are baked is placed on rack and is cooled to room temperature.
A kind of preparation method of fish bread, includes the following steps：
Embodiment two：
A kind of fish bread, the ingredient including following weight parts：90 parts of frozen minced fillets, 20 parts of shell egg, 300 parts of Strong flour,
20 parts of milk powder, 42 parts of sugar, 6 parts of salt, 20 parts of egg liquid, 5 parts of dry ferment, 30 portions of salt-free butter is 0.35 part of monosodium glutamate, 6 parts of sweet potato powder, multiple
1 part of hop protein enzyme.
(1) it weighs：It weighs according to above-mentioned weight proportion；
(2) raw material thaws：Frozen minced fillets are taken, 4-10 DEG C of environment defrosting 6-12 hours is placed in；
(3) minced fillet protein enzymatic hydrolyzate is prepared：The water of 2 times of volumes of minced fillet is added in the frozen minced fillets of defrosting, uses tissue
Minced fillet is uniformly dispersed by bruisher, compound protease, compound protease is added, then adjusting pH with food acid-base modifier is 7.0,
And keep pH constant with the NaOH of 1.0mol/L, in 50 DEG C of enzymatic hydrolysis 2h of thermostat water bath, later, 95 DEG C of enzyme deactivation 15min obtain fish
Rotten protein hydrolyzate；
(4) and face：By (3) resulting minced fillet protein enzymatic hydrolyzate and Strong flour, egg pulp, milk powder, sugar, salt, sweet potato powder,
Dry ferment, butter mixing are put into dough mixing machine, are mixed well until dough is smooth；
(5) one time fermentation：(4) resulting fish bread material embryo is poured into baking tray, is put into fermenting case, 26-28 DEG C of temperature,
Humidity 70-80% ferments 1 hour；
(6) shaping：The fish bread embryo of (5) resulting one time fermentation is taken out, exhaust is divided into the facet of 30 grams of sizes
Group, shaping after provocation 15 minutes are put into baking tray；
(7) secondary fermentation：Dough after (6) resulting shaping is put into fermenting case, 38 DEG C of temperature, humidity 85%, about
Continue within 40-60 minutes to ferment to twice big；
(8) it bakes：(7) resulting bread surface fermented is painted into egg liquid with brush, oven middle layer is put into and is roasted
Roasting, excessive internal heat temperature is 187 DEG C, and lower fiery 180 DEG C, baking times are 20 minutes golden yellow to color；
(9) cooling：Bread after (8) are baked is placed on rack and is cooled to room temperature.
Beneficial effects of the present invention are：Protolysate after minced fillet is digested is used cooperatively with Strong flour, milk, system
Be made a kind of Novel fish bread full of nutrition, special taste, not only quality is soft, mouthfeel is tender, entrance lasting, without obvious fish
Fishy smell, and can have many advantages, such as convenient transportation, simple to save, convenient with preservation under room temperature, be that the ideal of usual bread is replaced
Dai Pin not only can be used as nutrient breakfast, the dessert that work tea is had a rest, but also is suitble to be used as and eat matching for various western restaurants.On the other hand, it produces
The quality of product is soft, just melt in the mouth, is also ideal nutrition food materials for the younger ones in an age group children of dysphagia and old man.This
Outside, compared with commercially available bread, this bread has the advantages that more low in calories, high protein, it will is that young woman consumer likes
Millet cake snacks.
The above description is only a preferred embodiment of the patent of the present invention, is not intended to limit the invention patent, all at this
Made any modifications, equivalent replacements, and improvements etc., should be included in the invention patent within the spirit and principle of patent of invention
Protection scope within.
Claims (4)
1. a kind of fish bread, which is characterized in that the ingredient including following weight parts：90-100 parts of frozen minced fillets, 20 parts of shell egg, height
300 parts of gluten flour, 10-20 parts of milk powder, 42 parts of sugar, 5-6 parts of salt, 20 parts of egg liquid, speed dry 5 parts of yeast, 30 parts of salt-free butter, taste
Smart 0.35 part, 6 parts of sweet potato powder, 0.1-1 parts of compound protease；
A kind of preparation method of fish bread, includes the following steps：
(1) it weighs：It weighs according to above-mentioned weight proportion；
(2) raw material thaws：Frozen minced fillets are taken, 4-10 DEG C of environment defrosting 6-12 hours is placed in；
(3) minced fillet protein enzymatic hydrolyzate is prepared：The water of 2 times of volumes of minced fillet is added in the frozen minced fillets of defrosting, uses tissue mashing
Minced fillet is uniformly dispersed by machine, compound protease, compound protease is added, then adjust pH with food acid-base modifier, in thermostatted water
40-60 DEG C of bath enzymatic hydrolysis 2-6 hours, obtains minced fillet protein hydrolyzate；
(4) and face：By (3) resulting minced fillet protein enzymatic hydrolyzate and Strong flour, egg pulp, milk powder, sugar, salt, sweet potato powder, dry ferment
Female, butter mixing is put into dough mixing machine, is mixed well until dough is smooth；
(5) one time fermentation：(4) resulting fish bread material embryo is poured into baking tray, is put into fermenting case, 26-28 DEG C of temperature, humidity
70-80% ferments 1 hour；
(6) shaping：The fish bread embryo of (5) resulting one time fermentation is taken out, exhaust is divided into the small dough of 30 grams of sizes, wakes up
Shaping after hair 15 minutes, is put into baking tray；
(7) secondary fermentation：Dough after (6) resulting shaping is put into fermenting case, 38 DEG C of temperature, humidity 85%, about 40-60
Minute continues to ferment to twice big；
(8) it bakes：(7) resulting bread surface fermented is painted into egg liquid with brush, oven middle layer is put into and is baked, on
Fiery temperature is 180 DEG C one 195 DEG C, and lower 175-180 DEG C of fire, baking times are 15-20 minutes；
(9) cooling：Bread after (8) are baked is placed on rack and is cooled to room temperature.
2. a kind of fish bread according to claim 1, it is characterised in that：The frozen minced fillets are fresh-water fishes minced fillet, ocean fish
Minced fillet is combination object.
3. a kind of fish bread according to claim 1, it is characterised in that：The compound protease is flavor protease, wood
Melon protease, renin, alkali protease, trypsase, neutral proteinase, three kinds or more in bromelain
Mixture.
4. a kind of fish bread according to claim 1, it is characterised in that：The milk is whole milk, lowfat milk, takes off
One of rouge milk, condensed milk products recovery product or four kinds of composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811123026.XA CN108902249A (en) | 2018-09-26 | 2018-09-26 | A kind of fish bread and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811123026.XA CN108902249A (en) | 2018-09-26 | 2018-09-26 | A kind of fish bread and preparation method thereof |
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| CN108902249A true CN108902249A (en) | 2018-11-30 |
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| CN201811123026.XA Pending CN108902249A (en) | 2018-09-26 | 2018-09-26 | A kind of fish bread and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034756A (en) * | 2019-12-02 | 2020-04-21 | 河南科技学院 | Novel processing method of frozen dough |
| CN113854477A (en) * | 2021-09-14 | 2021-12-31 | 徐州工程学院 | Fresh and quick-frozen fish steamed stuffed bun and making method thereof |
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| CN107183130A (en) * | 2017-06-02 | 2017-09-22 | 成佳骏 | A kind of sea food flavor bread |
| CN107348403A (en) * | 2017-09-04 | 2017-11-17 | 集美大学 | A kind of minced fillet and preparation method thereof |
| BR102015018408A2 (en) * | 2015-07-31 | 2017-12-12 | Universidade Federal Do Ceara | USE OF MECHANICALLY SEPARATED MEAT (CMS) IN FOOD AND BISCUIT FORMULATIONS |
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Patent Citations (8)
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| CN101331961A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Quick-freezing sea sedge cod steak food and production method thereof |
| CN101491341A (en) * | 2009-03-06 | 2009-07-29 | 集美大学 | Eel full nutrient powder and preparation method thereof |
| BR102015018408A2 (en) * | 2015-07-31 | 2017-12-12 | Universidade Federal Do Ceara | USE OF MECHANICALLY SEPARATED MEAT (CMS) IN FOOD AND BISCUIT FORMULATIONS |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034756A (en) * | 2019-12-02 | 2020-04-21 | 河南科技学院 | Novel processing method of frozen dough |
| CN113854477A (en) * | 2021-09-14 | 2021-12-31 | 徐州工程学院 | Fresh and quick-frozen fish steamed stuffed bun and making method thereof |
| CN113854477B (en) * | 2021-09-14 | 2023-07-07 | 徐州工程学院 | Fresh quick-frozen fish steamed stuffed bun and making method thereof |
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Application publication date: 20181130 |