CN102028264A - Eel bread and preparation method thereof - Google Patents
Eel bread and preparation method thereof Download PDFInfo
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- CN102028264A CN102028264A CN2010105786188A CN201010578618A CN102028264A CN 102028264 A CN102028264 A CN 102028264A CN 2010105786188 A CN2010105786188 A CN 2010105786188A CN 201010578618 A CN201010578618 A CN 201010578618A CN 102028264 A CN102028264 A CN 102028264A
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Abstract
The invention discloses eel bread and a preparation method thereof. The eel bread mainly comprises minced eel, chicken, chicken skin, salad oil, egg white, fillet, protein, ice water, composite phosphate and other components. The preparation method is simple and convenient. The eel bread integrates the minced eel and the chicken, and fully exerts the health-care and nutrition effects of the eel and the chicken.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of eel flesh noodles bag and preparation method.
Background technology
Eel, formal name used at school are traditional famous and precious fish common eel, also are one of the most mysterious in the world fish.Its growth course is very peculiar, lays eggs into seedling before this in seawater, after enter fresh water again and grow up.
Eel still can survive after a year and a half " going on a hunger strike ", and the eel life-span of breed was 50 years.The nutritive value of eel is very high, so b referred to as the soft gold in the water, all is regarded as the good merchantable brand that nourishes, improves looks from ancient times to the present in a lot of places of the China and the world.The Japanese just often eats goluptious roast eel meal to drive away severe cold in winter, keeps abundant energy.The eel nutritional labeling is abundant, the fresh eel of every hectogram (100g) contain moisture 61.1g, protein 16.4g, lipid 21.3g, carbohydrate O.1g, ash content 1.1g, mineral matter 95mg, vitamin 230mg, also contain materials such as calcium, phosphorus, iron, sodium, potassium." present dynasty's food mirror " of " panacea in the palm ", Holy Benevolent Prescriptions, Compendium of Material Medica, Japan waits the magical dietotherapy effect of all having put down in writing eel in the book: qi-restoratives, warm intestines, dispel the wind, detoxifcation, beauty treatment, the wind of healing, treat wet wind numbness between weak foot due to dampness, waist kidney, control the evil sore, control and pass the strain of corpse Zhu gas, warm waist knee, play sun, control children's's infantile malnutrition due to digestive disturbances or intestinalparasites labor, the married woman is with down.
In the meat of eel, contain rich in protein, vitamin A, D, E, mineral matter and unrighted acid DHA/EPA.It can provide human growth, required nutritional labeling earns a bare living.Long-term food eel, for strengthen physique, extremely helpful in enhancement vigor and the nourishing beauty treatment, particularly pregnant woman and infant.Compare with other animal foods, the polybasic unsaturated fatty acid that contains in the vitamin A of eel, vitamin E and the fat etc. all have higher content.What deserves to be mentioned is that river eel contains abundant anti-oxidant nutrient, as vitamin A, per 100 g of eels contain 2500 international units (IU) nearly, reach 50% of compatriots adult's vitamin A DRIs, other are as mineral calcium, and per 100 g of eels contain 100 milligrams approximately.
Scientific research shows, eel is to contain one of the highest fish of EPA (eicosapentaenoic acid) and DHA (DHA), not only can reduce blood fat, anti arteriosclerosis, and antithrombotic can also be that brain replenishes necessary nutrient.DHA can promote children and teenager's brain development, strengthens memory, also helps the elderly to prevent cerebral function decline and senile dementia.The medical expert finds that also eel has the beneficiating ingredient of fish oil and vegetable oil concurrently, is to replenish essential fatty acid and amino acid whose desirable food.The content of the zinc in the eel, polyunsaturated fatty acid and vitamin E is all very high, can anti-aging and artery sclerosis, thus have the cosmetology effect, be ladies' efficiency natural beauty treatment delicacies.
Since the mode that existing eel still eats based on boiling, its function singleness, and along with the raising of living standards of the people, low temperature surimi product and meat products are the trend of current consumption.The rotten raw material of fishes such as eel is combined with poultry meat raw materials such as chicken, porks, make it both have the health nutrient function, promoting low temperature fish paste product local flavor has again become the task of top priority.And according to the knowledge of the applicant, still there is not at present a kind of health care that can give full play to eel, eel class meat products nutritious again and that be rich in protein comes out, and is especially nutritious in conjunction with eel health care and chicken, property is gentle, health food that can flat irritability is selected for use for people.
Summary of the invention
First technical problem that the present invention will solve provides a kind of eel flesh noodles bag, and this bread combines eel care characteristics and the nutritious characteristics of chicken, has both given prominence to the rotten effect of fish, has improved the local flavor of meat products again.
Second technical problem that the present invention will solve provides a kind of preparation method of eel flesh noodles bag.This method is simple and convenient, neither can destroy the nutrition of eel gruel and chicken, makes the eel flesh noodles bag of preparation have good mouthfeel again.
For solving above-mentioned first technical problem, technical scheme that the present invention adopts is:
A kind of eel flesh noodles bag, it mainly is to be made by the raw material of following weight parts:
The rotten 2-4 part of eel, chicken 2.5-4.5 part, cock skin 1-2 part, salad oil 0.5-1 part, egg white 0.8-1.5 part, ridge fat 1.5-3 part, albumen 0.2-0.4 part, frozen water 0.8-1.5 part, composite phosphate 0.03-0.05 part.
Described albumen is soybean protein isolate; Described ridge fat is a pig ridge fat.
Further, this eel flesh noodles bag also comprises following materials based on weight: salt 0.1-0.3 part, different Vc sodium 0.01-0.02 part, carragheen 0.06-0.1 part, white sugar 0.1-0.3 part, spice 0.06-0.1 part.
Further, this eel flesh noodles bag also comprises following materials based on weight: bamboo shoots 3-5 part.
For solving above-mentioned second technical problem, technical scheme that the present invention adopts is:
A kind of preparation method of eel flesh noodles bag, this method may further comprise the steps:
A. the preparation of eel mud:
(1) thaws: get the gruel of 2-4 part eel and thaw;
(2) strand system: thaw and meat grinder is put in the eel gruel after finishing, the strand system is stand-by;
(3) cut and mix: the eel after the system of will twisting is rotten puts into cutmixer with 0.015-0.025 part composite phosphate and 0.8-1.5 part egg white and cuts that to mix eel mud stand-by;
B. cut and mix, 2.5-4.5 part chicken, 1-2 part cock skin, 0.5-1 part salad oil, 0.8-1.5 part frozen water, 0.015-0.025 part composite phosphate and 0.2-0.4 part albumen are put into cutmixer cut and mix, cut to mix and obtain taking the dish out of the pot after the minced chicken meat filling;
C. stir,, put into and cut the minced chicken meat filling of mixing gained and stir, obtain the sabot raw material the above-mentioned eel mud of mixing, the ridge fat that 1.5-3 part strand makes cut;
D. sabot, boiling, cooling, promptly.
Further, a kind of preparation method of eel flesh noodles bag, this method may further comprise the steps:
A. the preparation of eel mud:
(1) thaws: get the gruel of 2-4 part eel and thaw;
(2) strand system: thaw and meat grinder is put in the eel gruel after finishing, the strand system is stand-by;
(3) cut and mix: the eel after the system of will twisting is rotten puts into cutmixer with 0.015-0.025 part composite phosphate, 0.05-0.15 part salt and 0.8-1.5 part egg white and cuts that to mix eel mud stand-by;
B. cut and mix, 2.5-4.5 part chicken, 1-2 part cock skin, 0.5-1 part salad oil, 0.8-1.5 part frozen water, 0.015-0.025 part composite phosphate, 0.05-0.15 part salt, the different Vc sodium of 0.01-0.02 part, 0.06-0.1 part carragheen, 0.1-0.3 part white sugar, 0.06-0.1 part spice and 0.2-0.4 part albumen are put into cutmixer cut and mix, cut to mix and obtain taking the dish out of the pot after the minced chicken meat filling;
C. stir,, put into and cut the minced chicken meat filling of mixing gained and stir, obtain the sabot raw material the above-mentioned eel mud of mixing, the ridge fat that 1.5-3 part strand makes cut;
D. sabot, boiling, cooling, promptly.
Further, a kind of preparation method of eel flesh noodles bag, this method may further comprise the steps:
A. the preparation of eel mud:
(1) thaws: get the gruel of 2-4 part eel and thaw;
(2) strand system: thaw and meat grinder is put in the eel gruel after finishing, the strand system is stand-by;
(3) cut and mix: the eel after the system of will twisting is rotten puts into cutmixer with 0.015-0.025 part composite phosphate, 0.05-0.15 part salt and 0.8-1.5 part egg white and cuts that to mix eel mud stand-by;
B. cut and mix, 2.5-4.5 part chicken, 1-2 part cock skin, 0.5-1 part salad oil, 0.8-1.5 part frozen water, 0.015-0.025 part composite phosphate, 0.05-0.15 part salt, the different Vc sodium of 0.01-0.02 part, 0.06-0.1 part carragheen, 0.1-0.3 part white sugar, 0.06-0.1 part spice and 0.2-0.4 part albumen are put into cutmixer cut and mix, cut to mix and obtain taking the dish out of the pot after the minced chicken meat filling;
C. stir, cut the eel mud mixed, ridge fat that 1.5-3 part strand makes, bamboo shoots after the section of 3-5 part and put into and cut the minced chicken meat filling of mixing gained and stir, obtain the sabot raw material above-mentioned;
D. sabot, boiling, cooling, promptly.
The temperature that the eel gruel is thawed in above-mentioned preparation method's the step (1) is 0 ℃～15 ℃, cut in the step (3) and mix process temperature and be controlled at 0 ℃～10 ℃, cut among the step b and mix process temperature and be controlled at 0 ℃～10 ℃, the whipping process temperature is controlled at 0 ℃～10 ℃ among the step c.
In above-mentioned preparation method's the steps d, the condition of boiling be boiling temperature between 90 ℃～95 ℃, the time is 50～70min.
In above-mentioned preparation method's the steps d, the condition of cooling is cooled to 0 ℃～4 ℃ for the eel flesh noodles bag with the boiling gained.
The present invention has the following advantages:
1, filled up the market vacancy, satisfied people's consumption demand, met the modern life demand of health, nutrition, and mouthfeel is good, instant.
2, having given full play to the pharmacological action of eel and chicken, the two is complemented one another, had no side effect, is a kind of desirable health care, leisure food.It combines the fish gruel with meat, both given prominence to the rotten effect of fish, has improved the local flavor of meat products again.
3, easy to prepare, can utilize cutmixer, Fumigator, the slicer of existing low-temperature meat product to produce the preparation that realizes eel flesh noodles bag of the present invention.
4, raw material is convenient, and price is not high.
The specific embodiment
Embodiment 1
The preparation of raw material:
Rotten 2 parts of eel, 2.5 parts in chicken, 1 part of cock skin, 0.5 part of salad oil, 0.8 part in egg white, 1.5 parts of ridge fats, 0.2 part in albumen, 0.8 part of frozen water, 0.03 part of composite phosphate.
The preparation of eel flesh noodles bag may further comprise the steps:
Eel is rotten handles: the rotten elasticity of eel is relatively poor, and is softer after the meat gruel moulding, so eel handles badly rotten early stage, can directly cause the flesh noodles bag can water outlet, organizes tender degree poor.Influence the taste and the section of eel flesh noodles bag, for this reason, can adopt following method that the eel gruel is handled:
A. the preparation of eel mud:
(1) thaw: temperature is 0-15 ℃, about 12 hours of thawing time, and the carton of dismantling is not torn inner packing open, and slices are thawed; The eel gruel is thawed to half degree (be that appearance is thawed, the inside does not thaw) and is thawed for the best.
(2) strand system: thaw and meat grinder is put in the eel gruel after finishing, 8mm orifice plate strand system is stand-by.
(3) cut and mix: the fish gruel after the system of will twisting, the composite phosphate of half amount and egg white are put into cutmixer and are cut that to mix muddy flesh stand-by; Concrete steps are put into cutmixer for the fish gruel, make a call to slowly 2 minutes, and the back was made a call to 5 minutes soon, added composite phosphate, make a call to soon after 5 minutes to add egg white, make a call to soon after 5 minutes and shut down.
B. cut and mix, the frozen water of chicken, cock skin, salad oil, half amount is put into cutmixer cut and mix, the frozen water that adds composite phosphate, albumen, second half amount of second half amount is one by one cut to mix and is obtained taking the dish out of the pot after the minced chicken meat filling; Concrete steps are that the frozen water of chicken, cock skin, salad oil, second half amount is put into cutmixer, make a call to slowly 2 minutes, make a call to 5 minutes soon after adding composite phosphate, add albumen, and the frozen water of second half amount is played shutdown in 5 minutes soon.
C. stir,, put into and cut the minced chicken meat filling of mixing gained and stir, obtain the sabot raw material aforementioned eel muddy flesh, the ridge fat of mixing of cutting; The whipping process temperature is controlled at 0 ℃-10 ℃, and smooth exquisiteness is whiter, toughness.
D. sabot, every dish (52cm*26cm*8cm) smeared show condition after, claim slurry to dish, the heavy 6kg of material.Wherein install the rear surface and smear a burst of salad oil, obtain half-finished eel flesh noodles bag;
Boiling is put into the Fumigator boiling with above-mentioned half-finished eel flesh noodles bag, and the control boiling temperature is between 90 ℃-95 ℃, and the time is 50min, obtains central temperature more than or equal to 90 ℃ eel flesh noodles bag.
Cooling, section are put into 0 ℃ of-4 ℃ of chilling room with the eel flesh noodles bag of above-mentioned boiling gained, are cooled to 0 ℃-4 ℃.The flesh noodles bag that cooling is good is sloughed mould, cuts into slices with slicer.Promptly get eel flesh noodles bag of the present invention.
Test, pack, beat the sale of to dispatch from the factory after date, vanning, the warehouse-in refrigeration (0 ℃-4 ℃) at last.
Embodiment 2
The preparation of raw material:
Rotten 4 parts of eel, 4.5 parts in chicken, 2 parts of cock skins, 1 part of salad oil, 1.5 parts in egg white, 3 parts of ridge fats, 0.4 part in albumen, 1.5 parts of frozen water, 0.05 part of composite phosphate, 0.3 part of salt, 0.02 part in different Vc sodium, 0.1 part of carragheen, 0.3 part of white sugar, 0.1 part of spice.
The preparation of eel flesh noodles bag may further comprise the steps:
Eel is rotten handles: the rotten elasticity of eel is relatively poor, and is softer after the meat gruel moulding, so eel handles badly rotten early stage, can directly cause the flesh noodles bag can water outlet, organizes tender degree poor.Influence the taste and the section of eel flesh noodles bag, for this reason, can adopt following method that the eel gruel is handled:
A. the preparation of eel mud:
(1) thaw: temperature is 0-15 ℃, about 12 hours of thawing time, and the carton of dismantling is not torn inner packing open, and slices are thawed; The eel gruel is thawed to half degree (be that appearance is thawed, the inside does not thaw) and is thawed for the best.
(2) strand system: thaw and meat grinder is put in the eel gruel after finishing, 8mm orifice plate strand system is stand-by.
(3) cut and mix: the salt of the fish gruel after the system of will twisting, the composite phosphate of half amount, half amount and egg white are put into cutmixer and are cut that to mix muddy flesh stand-by; Concrete steps are put into cutmixer for the fish gruel, make a call to slowly 2 minutes, and the back was made a call to 5 minutes soon, added composite phosphate, salt, make a call to soon after 5 minutes to add egg white, make a call to soon after 5 minutes and shut down.
B. cut and mix, the frozen water of chicken, cock skin, salad oil, half amount is put into cutmixer to be cut and mixes, the frozen water that adds composite phosphate, albumen, the salt of second half amount, different Vc sodium, carragheen, white sugar, spice and second half amount of second half amount is one by one cut to mix and is obtained taking the dish out of the pot after the minced chicken meat filling; Concrete steps are that the frozen water of chicken, cock skin, salad oil, second half amount is put into cutmixer, make a call to slowly 2 minutes, make a call to 5 minutes soon after adding composite phosphate, with salt, make a call to soon 5 minutes, add the frozen water of albumen, second half amount, play shutdown in 5 minutes soon.
C. stir,, put into and cut the minced chicken meat filling of mixing gained and stir, obtain the sabot raw material aforementioned eel muddy flesh, the ridge fat of mixing of cutting; The whipping process temperature is controlled at 0 ℃-10 ℃, and smooth exquisiteness is whiter, toughness.
D. sabot, every dish (52cm*26cm*8cm) smeared show condition after, claim slurry to dish, the heavy 6kg of material.Wherein install the rear surface and smear a burst of salad oil, obtain half-finished eel flesh noodles bag;
Boiling is put into the Fumigator boiling with above-mentioned half-finished eel flesh noodles bag, and the control boiling temperature is between 90 ℃-95 ℃, and the time is 60min, obtains central temperature more than or equal to 90 ℃ eel flesh noodles bag.
Cooling, section are put into 0 ℃ of-4 ℃ of chilling room with the eel flesh noodles bag of above-mentioned boiling gained, are cooled to 0 ℃-4 ℃.The flesh noodles bag that cooling is good is sloughed mould, cuts into slices with slicer.Promptly get eel flesh noodles bag of the present invention.
Test, pack, beat the sale of to dispatch from the factory after date, vanning, the warehouse-in refrigeration (0 ℃-4 ℃) at last.
Embodiment 3
The preparation of raw material:
Rotten 3.5 parts of eel, 4 parts in chicken, 2 parts of cock skins, 1 part of salad oil, 1 part in egg white, 2 parts of ridge fats, 0.3 part in albumen, 1 part of frozen water, 0.05 part of composite phosphate, 0.1 part of salt, 0.01 part in different Vc sodium, 0.06 part of carragheen, 0.1 part of white sugar, 0.06 part of spice, 3 parts on bamboo shoots.
The preparation of eel flesh noodles bag may further comprise the steps:
Eel is rotten handles: the rotten elasticity of eel is relatively poor, and is softer after the meat gruel moulding, so eel handles badly rotten early stage, can directly cause the flesh noodles bag can water outlet, organizes tender degree poor.Influence the taste and the section of eel flesh noodles bag, for this reason, can adopt following method that the eel gruel is handled:
A. the preparation of eel mud:
(1) thaw: temperature is 0-15 ℃, about 12 hours of thawing time, and the carton of dismantling is not torn inner packing open, and slices are thawed; The eel gruel is thawed to half degree (be that appearance is thawed, the inside does not thaw) and is thawed for the best.
(2) strand system: thaw and meat grinder is put in the eel gruel after finishing, 8mm orifice plate strand system is stand-by.
(3) cut and mix: the salt of the fish gruel after the system of will twisting, the composite phosphate of half amount, half amount and egg white are put into cutmixer and are cut that to mix muddy flesh stand-by; Concrete steps are put into cutmixer for the fish gruel, make a call to slowly 2 minutes, and the back was made a call to 5 minutes soon, added composite phosphate, salt, make a call to soon after 5 minutes to add egg white, make a call to soon after 5 minutes and shut down.
B. cut and mix, the frozen water of chicken, cock skin, salad oil, half amount is put into cutmixer to be cut and mixes, the frozen water that adds composite phosphate, albumen, the salt of second half amount, different Vc sodium, carragheen, white sugar, spice and second half amount of second half amount is one by one cut to mix and is obtained taking the dish out of the pot after the minced chicken meat filling; Concrete steps are that the frozen water of chicken, cock skin, salad oil, second half amount is put into cutmixer, make a call to slowly 2 minutes, make a call to 5 minutes soon after adding composite phosphate, with salt, make a call to soon 5 minutes, add the frozen water of albumen, second half amount, play shutdown in 5 minutes soon.
C. stir, cut the minced chicken meat filling of mixing gained and stir, obtain the sabot raw material aforementionedly cutting the eel muddy flesh mixed, clean bamboo shoots, ridge fat after the section, putting into; The whipping process temperature is controlled at 0 ℃-10 ℃, and smooth exquisiteness is whiter, toughness.
D. sabot, every dish (52cm*26cm*8cm) smeared show condition after, claim slurry to dish, the heavy 6kg of material.Wherein install the rear surface and smear a burst of salad oil, obtain half-finished eel flesh noodles bag;
Boiling is put into the Fumigator boiling with above-mentioned half-finished eel flesh noodles bag, and the control boiling temperature is between 90 ℃-95 ℃, and the time is 70min, obtains central temperature more than or equal to 90 ℃ eel flesh noodles bag.
Cooling, section are put into 0 ℃ of-4 ℃ of chilling room with the eel flesh noodles bag of above-mentioned boiling gained, are cooled to 0 ℃-4 ℃.The flesh noodles bag that cooling is good is sloughed mould, cuts into slices with slicer.Promptly get eel flesh noodles bag of the present invention.
Test, pack, beat the sale of to dispatch from the factory after date, vanning, the warehouse-in refrigeration (0 ℃-4 ℃) at last.
Embodiment 4
Materials and methods is with embodiment 3, and difference is the amount of eel gruel, chicken, cock skin, salad oil, egg white, ridge fat, albumen, frozen water.The variation of different major ingredient proportion relations sees Table 1 to the structure that influences of eel flesh noodles bag quality.
Table 1 unit: weight portion
Obviously, the above embodiment of the present invention only is for example of the present invention clearly is described, and is not to be qualification to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (10)
1. eel flesh noodles bag is characterized in that it comprises the raw material of following weight parts:
The rotten 2-4 part of eel, chicken 2.5-4.5 part, cock skin 1-2 part, salad oil 0.5-1 part, egg white 0.8-1.5 part, ridge fat 1.5-3 part, albumen 0.2-0.4 part, frozen water 0.8-1.5 part, composite phosphate 0.03-0.05 part.
2. eel flesh noodles bag according to claim 1 is characterized in that described albumen is soybean protein isolate.
3. eel flesh noodles bag according to claim 1 and 2 is characterized in that it also comprises following materials based on weight: salt 0.1-0.3 part, different Vc sodium 0.01-0.02 part, carragheen 0.06-0.1 part, white sugar 0.1-0.3 part, spice 0.06-0.1 part.
4. eel flesh noodles bag according to claim 3 is characterized in that it also comprises following materials based on weight: bamboo shoots 3-5 part.
5. the preparation method of eel flesh noodles bag as claimed in claim 1 or 2 is characterized in that: this method may further comprise the steps:
A. the preparation of eel mud:
(1) thaws: get the gruel of 2-4 part eel and thaw;
(2) strand system: thaw and meat grinder is put in the eel gruel after finishing, the strand system is stand-by;
(3) cut and mix: the eel after the system of will twisting is rotten puts into cutmixer with 0.015-0.025 part composite phosphate and 0.8-1.5 part egg white and cuts that to mix eel mud stand-by;
B. cut and mix, 2.5-4.5 part chicken, 1-2 part cock skin, 0.5-1 part salad oil, 0.8-1.5 part frozen water, 0.015-0.025 part composite phosphate and 0.2-0.4 part albumen are put into cutmixer cut and mix, cut to mix and obtain taking the dish out of the pot after the minced chicken meat filling;
C. stir,, put into and cut the minced chicken meat filling of mixing gained and stir, obtain the sabot raw material the above-mentioned eel mud of mixing, the ridge fat that 1.5-3 part strand makes cut;
D. sabot, boiling, cooling, promptly.
6. the preparation method of eel flesh noodles bag as claimed in claim 3 is characterized in that: this method may further comprise the steps:
A. the preparation of eel mud:
(1) thaws: get the gruel of 2-4 part eel and thaw;
(2) strand system: thaw and meat grinder is put in the eel gruel after finishing, the strand system is stand-by;
(3) cut and mix: the eel after the system of will twisting is rotten puts into cutmixer with 0.015-0.025 part composite phosphate, 0.05-0.15 part salt and 0.8-1.5 part egg white and cuts that to mix eel mud stand-by;
B. cut and mix, 2.5-4.5 part chicken, 1-2 part cock skin, 0.5-1 part salad oil, 0.8-1.5 part frozen water, 0.015-0.025 part composite phosphate, 0.05-0.15 part salt, the different Vc sodium of 0.01-0.02 part, 0.06-0.1 part carragheen, 0.1-0.3 part white sugar, 0.06-0.1 part spice and 0.2-0.4 part albumen are put into cutmixer cut and mix, cut to mix and obtain taking the dish out of the pot after the minced chicken meat filling;
C. stir,, put into and cut the minced chicken meat filling of mixing gained and stir, obtain the sabot raw material the above-mentioned eel mud of mixing, the ridge fat that 1.5-3 part strand makes cut;
D. sabot, boiling, cooling, promptly.
7. the preparation method of eel flesh noodles bag as claimed in claim 4 is characterized in that: this method may further comprise the steps:
A. the preparation of eel mud:
(1) thaws: get the gruel of 2-4 part eel and thaw;
(2) strand system: thaw and meat grinder is put in the eel gruel after finishing, the strand system is stand-by;
(3) cut and mix: the eel after the system of will twisting is rotten puts into cutmixer with 0.015-0.025 part composite phosphate, 0.05-0.15 part salt and 0.8-1.5 part egg white and cuts that to mix eel mud stand-by;
B. cut and mix, 2.5-4.5 part chicken, 1-2 part cock skin, 0.5-1 part salad oil, 0.8-1.5 part frozen water, 0.015-0.025 part composite phosphate, 0.05-0.15 part salt, the different Vc sodium of 0.01-0.02 part, 0.06-0.1 part carragheen, 0.1-0.3 part white sugar, 0.06-0.1 part spice and 0.2-0.4 part albumen are put into cutmixer cut and mix, cut to mix and obtain taking the dish out of the pot after the minced chicken meat filling;
C. stir, cut the eel mud mixed, ridge fat that 1.5-3 part strand makes, bamboo shoots after the section of 3-5 part and put into and cut the minced chicken meat filling of mixing gained and stir, obtain the sabot raw material above-mentioned;
D. sabot, boiling, cooling, promptly.
8. according to the preparation method of claim 5,6 or 7 described eel flesh noodles bags, it is characterized in that: the temperature that the eel gruel is thawed in described preparation method's the step (1) is 0 ℃～15 ℃, cut in the step (3) and mix process temperature and be controlled at 0 ℃～10 ℃, cut among the step b and mix process temperature and be controlled at 0 ℃～10 ℃, the whipping process temperature is controlled at 0 ℃～10 ℃ among the step c.
9. according to the preparation method of claim 5,6 or 7 described eel flesh noodles bags, it is characterized in that: in described preparation method's the steps d, the condition of boiling be boiling temperature between 90 ℃～95 ℃, the time is 50～70min.
10. according to the preparation method of claim 5,6 or 7 described eel flesh noodles bags, it is characterized in that: in described preparation method's the steps d, the condition of cooling is cooled to 0 ℃～4 ℃ for the eel flesh noodles bag with the boiling gained.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835441A (en) * | 2012-09-21 | 2012-12-26 | 天津市宽达水产食品有限公司 | Novel water boiling fried dough twist and preparation method of novel water boiling fried dough twist |
| CN102894053A (en) * | 2012-10-04 | 2013-01-30 | 浙江大学 | Preparation method of surimi-based cookies |
| CN103504362A (en) * | 2013-10-17 | 2014-01-15 | 福州百洋海味食品有限公司 | Roasted fish stick with high oil extraction rate, and processing method of roasted fish stick |
| CN104187858A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Processing method of fish steak |
| CN105767089A (en) * | 2016-05-26 | 2016-07-20 | 福建农林大学 | Minced deep sea fish bread and making method thereof |
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| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1062723C (en) * | 1997-07-31 | 2001-03-07 | 荆州市荆南食品有限责任公司 | Fresh freshwater fish cake and producing process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1062723C (en) * | 1997-07-31 | 2001-03-07 | 荆州市荆南食品有限责任公司 | Fresh freshwater fish cake and producing process thereof |
| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835441A (en) * | 2012-09-21 | 2012-12-26 | 天津市宽达水产食品有限公司 | Novel water boiling fried dough twist and preparation method of novel water boiling fried dough twist |
| CN102835441B (en) * | 2012-09-21 | 2013-07-17 | 天津市宽达水产食品有限公司 | Novel water boiling fried dough twist and preparation method of novel water boiling fried dough twist |
| CN102894053A (en) * | 2012-10-04 | 2013-01-30 | 浙江大学 | Preparation method of surimi-based cookies |
| CN103504362A (en) * | 2013-10-17 | 2014-01-15 | 福州百洋海味食品有限公司 | Roasted fish stick with high oil extraction rate, and processing method of roasted fish stick |
| CN104187858A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Processing method of fish steak |
| CN105767089A (en) * | 2016-05-26 | 2016-07-20 | 福建农林大学 | Minced deep sea fish bread and making method thereof |
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|---|---|
| CN102028264B (en) | 2013-03-13 |
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