基于“宋嫂鱼羹”工艺改良的老年方便食品研发

Research and Development of Elderly Convenience Food Based on the Process Improvement of“Songsao Fish Soup”

本研究基于传统名菜“宋嫂鱼羹”的制作工艺,重点研究“鱼肉脱腥、鱼糜调味、鱼汤增稠”等关键工艺步骤的改良,通过增稠的方法,减缓流体食品的流动速度,使吞咽障碍患者有足够的时间封闭呼吸通道、开启食物通道,为研发适合吞咽障碍人群的方便食品提供新的思路。结果表明,75 g/L生姜水浸泡鱼肉60 min对鱼肉的脱腥效果最佳;鱼糜颗粒的配方为100 g鱼糜、0.5 g味精、15 g鸡蛋清、2 g白糖、13 g淀粉、50 g水、3 g食盐和0.5 g胡椒粉;每50 mL鱼汤中添加2.5 g淀粉,可起到降低流质食品流动性的作用。按照以上工艺制作的鱼羹方便食品,每100 g鱼羹成品中含有蛋白质4.6 g,脂肪0.2 g,碳水化合物7.0 g。“宋嫂鱼羹”方便食品能够满足咀嚼和吞咽障碍的老年人需求,是一款兼具丰富的营养、流动状态均匀、复热加工方便的老年方便食品,为老年食品的研究和开发提供了参考。

Based on the production process of the traditional famous dish“Songsao Fish Soup”,this study focuses on the improvement of key process steps such as“the deodorization of the fish,fish fillet seasoning,fish soup thickening”.Through the thickening,the flow rate of fluid food is slowed,so that patients with swallowing disorders have enough time to close the respiratory channel and open the food channel,such as to provide new ideas for the development of convenient food suitable for people with swallowing disorder.The results showed that soaking fish in 75 g/L ginger water for 60 min had the best deodorizing effect on fish;the formula of surimi granules was 100 g surimi,0.5 g monosodium glutamate,15 g egg white,2 g sugar,13 g starch,50 g of water,3 g of salt and 0.5 g of pepper;adding 2.5 g of starch per 50 mL of fish soup can reduce the fluidity of liquid food.The fish soup instant food prepared according to the above process contains 4.6 g of protein,0.2 g of fat and 7.0 g of carbohydrates per 100 g of finished fish soup.“Songsao Fish Soup”instant food can meet the needs of the elderly with chewing and swallowing disorders.It is a kind of convenience food for the elderly with rich nutrition,uniform flow state,and convenient reheating and processing.It provided reference for the research and development of food for the aged.