CN101317673A - Quick-freezing laver sardine steak food and preparation thereof - Google Patents
Quick-freezing laver sardine steak food and preparation thereof Download PDFInfo
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- CN101317673A CN101317673A CNA2008101381734A CN200810138173A CN101317673A CN 101317673 A CN101317673 A CN 101317673A CN A2008101381734 A CNA2008101381734 A CN A2008101381734A CN 200810138173 A CN200810138173 A CN 200810138173A CN 101317673 A CN101317673 A CN 101317673A
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- sardine
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- laver
- fillet
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Abstract
The invention relates to a quick-frozen sardine steak food with chopped purple seaweeds and the making method thereof. Fresh or frozen and unfrozen fresh sardines are selected to make sardine fresh slices without heads, tails, internal organs and bone spurs, with connected fish skin on the backs and cut into halves as raw materials; the outer surfaces of the fish slices are evenly brushed with a layer of basic sterile powder and then coated with a layer of stiff paste which is prepared with sterile powder, wheat starch, salt, emulsifier, gourmet powder and water in definite proportions; the outer surface of the stiff paste is attached with a layer of outer coating made by bread powder and chopped purple seaweeds in definite proportions so as to obtain fish steaks taking the shapes of puffed powder slices and internally coated with the stiff paste and the basic sterile powder; after being quick-frozen, the fish steaks can then be made into quick-frozen sardine steak food with chopped purple seaweeds. The food is nutritious and healthy, has long shelf life, beautiful shape and delicious taste and is convenient to be eaten. The making method of the food has reasonable and strict technology, strong operability and high making efficiency and the food made is safe and healthy and stable in quality.
Description
Technical field
The present invention relates to a kind of fish product and manufacture method thereof, especially a kind of quick-freezing laver sardine steak food and manufacture method thereof that sardine and laver are arranged in pairs or groups.
Background technology
Sardine (Sardine) also claims " husky mullet ", is the general designation of some catfish, be distributed widely in the zone of constant temperature sea area of north and south latitude 6-20 degree, and be one of important in the world economic fish.Because the sardine volume is less, the output Peak output is low, and fresh-keeping processing difficulties is big, so the sardine major part is the raw material that is used for fish meal.According to the interrelated data record, sardine fat content height, delicious flavour, a kind of LCFA with 5 two keys that it contains can prevent thrombosis, and the treatment heart disease is had special efficacy, it is edible for people that present sardine is mainly used to do can.In recent years sardine is processed into multiple instant food such as breaded fish stick, fish ball, paupiette, fish sausage and becomes a new research topic gradually.
Laver contains protein and iodine, choline, calcium, iron, multivitamin and the inorganic salts etc. up to 29～35%, delicious U.S., its contained polysaccharide has obvious enhancing cellular immunity and humoral immune function, can promote lymphocyte transformation, improves the immunity of body.Therefore, laver also can and reduce cholesterol in order to the enlargement of treatment thyroid gland, anaemia, enhancing memory, promotion bone growth except that edible, be a kind of important economical alga.Infuse after at present people's edible laver adopts the water foaming to wash more soup or with egg, meat, dried mushroom, collocation such as pea point and carrot are cooked or the like.Up to the present, yet there are no to be and utilize the collocation of sardine and laver to be made into the report of quick-frozen food.
Summary of the invention
For solving deficiency of the prior art, the invention provides a kind of quick-freezing laver sardine steak food and manufacture method thereof, the nutritional labeling of comprehensive sardine of this quick-freezing laver sardine steak food and laver, nutrient health, long shelf-life is easy to store instant, shape is attractive in appearance, delicious flavour is good to eat, and the manufacturing approach craft of this food is rationally strict, strong operability, the make efficiency height, the food safety and sanitation of producing, stay in grade.
The technical solution adopted for the present invention to solve the technical problems is: a kind of quick-freezing laver sardine steak food, characteristics are to select without a head that fresh sardine fresh or freezing and that thaw makes for use, anury, no internal organ, no spur, be connected by the back fish-skin, half-and-half the fillet that distribute are as raw material, the outer surface of these fillet evenly scribbles powder of the aseptic end of one deck, powder outer surface of the aseptic end hangs with one deck slurry, the slurry outer surface is stained with one deck and wraps up in material outward, thereby form an appearance is fluffy powder tablet, inner face is successively by slurry, powder of the aseptic end is enclosed with the steck of fillet, this steck quick-frozen quick-freezing laver sardine steak food.
The powder of the aseptic end of one deck that described fillet outer surface scribbles is to adopt wheat flour to make behind heat sterilization.
One deck slurry that powder outer surface of the described aseptic end hangs with is evenly to be stirred by aseptic powder, wheaten starch, salt, emulsifying agent, monosodium glutamate and water to form, the percentage by weight of wherein said aseptic powder is that 10-20%, wheaten starch are that 5-15%, salt are that 1-4%, emulsifying agent are that 0.5-1.5%, monosodium glutamate are that 0.5-1%, water are 65-80%, described aseptic powder is to adopt wheat flour to make behind heat sterilization, and described emulsifying agent is a guar gum.
It is evenly to be mixed by bread flour and laver end that one deck that described slurry outer surface is stained with is wrapped up in material outward, and the percentage by weight of wherein said bread flour is that the percentage by weight at 85-97%, laver end is 3-15%.
Described quick-freezing laver sardine steak food, the percentage by weight of its sardine sheet are that the percentage by weight of 40-60%, powder of the aseptic end is that the percentage by weight of 2-8%, slurry is 15-25%, the percentage by weight of wrapping up in material outward is 20-35%.
The manufacture method of above-mentioned a kind of quick-freezing laver sardine steak food is:
Fresh or fresh sardine freezing and that thaw are selected in the processing of A, sardine for use, decaptitate, truncate, go internal organ, clean the back and cut open, remove fish-bone, fishbone along its belly center line, make fillet that be connected by the back fish-skin, that half-and-half distribute after the tiling, standby;
The liquor natrii hypochloritis that the above-mentioned fillet that make are put into 100ppm is cleaned in B, sterilization, carries out sterilization in 3-5 minute, then cleans 2-3 time with clear water, and is standby;
C, quick-frozen are handled the fillet after the above-mentioned cleaning are placed in the quick-frozen dish, go into temperature in the instant freezer below-30 ℃, quick-frozen 40-60 minute;
Fillet outer surface after D, linging powder are handled above-mentioned quick-frozen evenly is coated with powder of the aseptic end of one deck;
E, the hanging material fillet surface after with above-mentioned linging powder evenly hang one deck by the water of the monosodium glutamate of the emulsifying agent of the salt of the wheaten starch of the aseptic powder of 10-20%, 5-15%, 1-4%, 0.5-1.5%, 0.5-1%, 65-80% evenly mixed slurry;
F, sticking outer wrap up in the outer material of wrapping up in that material evenly sticking one deck of fillet slurry outer surface after with above-mentioned hanging material is made by the laver end of the bread flour of 85-97%, 3-15%;
G, integer are with the above-mentioned sticking outer fillet periphery finishing symmetry of wrapping up in behind the material, and forming an appearance is that fluffy powder tablet, inner face is enclosed with the steck of fillet by slurry, powder of the aseptic end successively;
H, the finished product steck after with above-mentioned integer is gone into temperature and is frozen into type for instant freezer middling speed below-30 ℃, quick-freezing laver sardine steak food.
Food of the present invention is on the basis of preferred feedstock, because the raw material fish is shaped, wraps up in fluffy bread flour and laver end outward, and quick-frozen is handled, obtain aesthetic in appearance, taste alcohol just, nutritious quick-frozen food, food of the present invention combines the nutritional labeling of sardine and laver preferably, the choline that enriches in amino acid in the flesh of fish and the laver, can strengthen memory, prevent the brain decline, strengthen immunity.Food of the present invention is easy to store instant.The preparation method technology of this food is rationally strict, and strong operability is suitable for suitability for industrialized production, make efficiency height, the food safety and sanitation of producing, stay in grade.
The specific embodiment
Embodiment 1
A kind of quick-freezing laver sardine steak food, select without a head that fresh sardine makes for use, anury, no internal organ, no spur, be connected by the back fish-skin, half-and-half the fillet that distribute are as raw material, outer surface at these fillet evenly is coated with powder of the aseptic end of one deck, hang with one deck again by aseptic powder 15%, wheaten starch 7.5%, salt 2%, guar gum 1%, monosodium glutamate 0.5%, water 74% stirs the slurry that forms, the sticking one deck of this slurry outer surface is by 95% bread flour, the outer material of wrapping up in that 5% laver end is mixed and made into, thereby form an appearance is fluffy powder tablet, inner face is successively by slurry, powder of the aseptic end is enclosed with the steck of fillet, quick-frozen quick-freezing laver sardine steak food.The percentage by weight that the percentage by weight of sardine sheet is 46% in this quick-freezing laver sardine steak food, the percentage by weight of powder of the aseptic end is 5%, the percentage by weight of slurry is 21%, wrap up in material outward is 28%.
Embodiment 2
A kind of quick-freezing laver sardine steak food, select without a head that fresh sardine freezing and that thaw makes for use, anury, no internal organ, no spur, be connected by the back fish-skin, half-and-half the fillet that distribute are as raw material, outer surface at these fillet evenly is coated with powder of the aseptic end of one deck, hang with one deck again by aseptic powder 11%, wheaten starch 14%, salt 1.5%, guar gum 0.5%, monosodium glutamate 0.7%, water 72.3% evenly stirs the slurry that forms, the sticking one deck of this slurry outer surface is by 86% bread flour, the outer material of wrapping up in that 14% laver end is mixed and made into, thereby form an appearance is fluffy powder tablet, inner face is successively by slurry, powder of the aseptic end is enclosed with the steck of fillet, quick-frozen quick-freezing laver sardine steak food.The percentage by weight that the percentage by weight of sardine sheet is 54% in this quick-freezing laver sardine steak food, the percentage by weight of powder of the aseptic end is 7%, the percentage by weight of slurry is 18%, wrap up in material outward is 21%.
Embodiment 3
A kind of quick-freezing laver sardine steak food, select without a head that fresh sardine makes for use, anury, no internal organ, no spur, be connected by the back fish-skin, half-and-half the fillet that distribute are as raw material, outer surface at these fillet evenly is coated with powder rear surface, the aseptic end of one deck extension one deck by aseptic powder 19%, wheaten starch 5%, salt 3%, guar gum 1.4%, monosodium glutamate 0.9%, the slurry of water 70.7% preparation, the sticking one deck of this slurry outer surface is by 90% bread flour, the outer material of wrapping up in that 10% laver end is mixed and made into, thereby form an appearance is fluffy powder tablet, inner face is successively by slurry, powder of the aseptic end is enclosed with the steck of fillet, quick-frozen quick-freezing laver sardine steak food.The percentage by weight that the percentage by weight of its sardine sheet is 50% in this quick-freezing laver sardine steak food, the percentage by weight of powder of the aseptic end is 4%, the percentage by weight of slurry is 16%, wrap up in material outward is 30%.
With the quick-freezing laver sardine steak food produced about 40g is example, produces a day needed material quantity (next day can not use again) in conjunction with one, provides the preparation method of an embodiment.
The manufacture method of quick-frozen sardine steak in turn includes the following steps:
Fresh sardine freezing and that thaw is selected in the processing of A, sardine for use, decaptitate, truncate, go internal organ, cleaning the back cuts open along its belly center line, remove fish-bone, fishbone, make fillet that be connected by the back fish-skin, that half-and-half distribute after the tiling, neat with cutter to the edge trimming of fillet, form one and be about the 20g fillet, choose about this kind fillet 240kg, standby;
The liquor natrii hypochloritis that B, sterilization cleaning are put into 100ppm respectively with the above-mentioned fillet of choosing carries out sterilization in 5 minutes, then carries out 3 times with the clear water that flows and cleans, and reaches nothing sterilization water taste and gets final product, and is standby;
C, quick-frozen are handled the fillet after the above-mentioned cleaning are placed in respectively in the quick-frozen dish, go into temperature in the instant freezer below-30 ℃, quick-frozen 50 minutes;
Fillet outer surface after D, linging powder are handled above-mentioned quick-frozen evenly is coated with powder of the aseptic end of one deck, is about 2g.This powder of aseptic end is to adopt wheat flour to make behind heat sterilization, and it mainly acts on: the one, and it is blue or green to prevent that food from revealing; The 2nd, prevent the loss of moisture in the food; The 3rd, prevent fillet surface gelatinization in the food gastronomical process afterwards.
E, the hanging material fillet surface after with above-mentioned linging powder evenly hangs one deck slurry, and this slurry is evenly to stir into pasty state by 16kg aseptic powder, 8kg wheaten starch, 2.4kg salt, 0.8kg guar gum, 0.69kg monosodium glutamate, 80kg water in advance and get.Aseptic powder is to adopt wheat flour to make behind heat sterilization equally.This layer slurry that hangs with on the fillet surface is about 9g.
F, sticking outer wrap up in the outer material of wrapping up in that material sticking one deck of fillet slurry outer surface after with above-mentioned hanging material makes in advance, this is outer, and to wrap up in material be evenly mixed by 136.6kg bread flour, 7.2kg laver end; The outer material of wrapping up in of this layer is about 12g.
G, integer connect the above-mentioned sticking outer fillet of wrapping up in behind the material and expect that powder hairtail sheet picks up gently, keep fluffy, be placed on the chopping board and repair with cutter, require four limit symmetries, formation one is about 40g, appearance is that fluffy powder tablet, inner face is enclosed with the steck of fillet by slurry, powder of the aseptic end successively;
H, the finished product steck after with above-mentioned integer is gone into temperature for below-30 ℃ in the instant freezer, and the laver sardine steak central temperature will reach below-18 ℃, 50 minutes quick-frozen time, quick-freezing laver sardine steak food.
The laver sardine steak that quick-frozen is good is crossed the metal detection check: use the standard of Fe＜1.2mm, SUS＜2.0mm to guarantee not have any metallic foreign body, and laver sardine steak checked (finished weight 40g-43g) one by one, reject that shape is bad, weight falls short of specifications, pack, enter temperature after the food with foreign matter and be controlled in the warehouse for finished product below-18 ℃ and store.
In the embodiment of the invention with the freshness that has guaranteed raw material in the material process, suppressed the breeding of microorganism, ensured the quality of product; The allotment ratio of slurry preparation and the strictness of laver bread flour has been given color and luster, taste and the mouthfeel of product uniqueness, has guaranteed the high nutritive value of product, and a certain amount of salt composition has played the effect of anti-corrosive fresh-keeping simultaneously; Linging powder and hanging material, sticking outer wrap up in material process and guaranteed the attractive in appearance of product design; The cryogenic freezing of quick-frozen operation has guaranteed that product has the long shelf-life, has prolonged the product shelf life, also helps guaranteeing the safety and sanitation of product and stablizing of quality simultaneously.Food nutrition health of the present invention, shape is attractive in appearance, and delicious flavour is good to eat, and simply the cooking or heating are edible, have alleviated the labour intensity of housework, adapt to the needs that modern life rhythm and non-staple food are sold, and help improving common people's meals.The preparation method technology of food is rationally strict, and strong operability is suitable for suitability for industrialized production.
Claims (6)
1, a kind of quick-freezing laver sardine steak food, it is characterized in that: select for use fresh or that fresh sardine freezing and that thaw makes is without a head, anury, no internal organ, no spur, be connected by the back fish-skin, half-and-half the fillet that distribute are as raw material, the outer surface of these fillet evenly scribbles powder of the aseptic end of one deck, powder outer surface of the described aseptic end hangs with one deck slurry, described slurry outer surface is stained with one deck and wraps up in material outward, thereby form an appearance is fluffy powder tablet, inner face is successively by slurry, powder of the aseptic end is enclosed with the steck of fillet, after this steck quick-frozen quick-freezing laver sardine steak food.
2, a kind of quick-freezing laver sardine steak food according to claim 1 is characterized in that: the powder of the aseptic end that described fillet outer surface scribbles is to adopt wheat flour to make behind heat sterilization.
3, a kind of quick-freezing laver sardine steak food according to claim 1, it is characterized in that: one deck slurry that powder outer surface of the described aseptic end hangs with is evenly to be stirred by aseptic powder, wheaten starch, salt, emulsifying agent, monosodium glutamate and water to form, the percentage by weight of wherein said aseptic powder is that 10-20%, wheaten starch are that 5-15%, salt are that 1-4%, emulsifying agent are that 0.5-1.5%, monosodium glutamate are that 0.5-1%, water are 65-80%, described aseptic powder is to adopt wheat flour to make behind heat sterilization, and described emulsifying agent is a guar gum.
4, according to claim 1 or 3 described a kind of quick-freezing laver sardine steak foods, it is characterized in that: it is evenly to be mixed by bread flour and laver end that one deck that described slurry outer surface is stained with is wrapped up in material outward, and the percentage by weight of wherein said bread flour is that the percentage by weight at 85-97%, laver end is 3-15%.
5, a kind of quick-freezing laver sardine steak food according to claim 1 is characterized in that: the percentage by weight of its sardine sheet is that the percentage by weight of 40-60%, powder of the aseptic end is that the percentage by weight of 2-8%, slurry is 15-25%, the percentage by weight of wrapping up in material outward is 20-35% in the described quick-freezing laver sardine steak food.
6, the manufacture method of a kind of quick-freezing laver sardine steak food according to claim 1 is characterized in that: through following technology
Fresh or fresh sardine freezing and that thaw are selected in the processing of A, sardine for use, decaptitate, truncate, go internal organ, clean the back and cut open, remove fish-bone, fishbone along its belly center line, make fillet that be connected by the back fish-skin, that half-and-half distribute after the tiling, standby;
The liquor natrii hypochloritis that the above-mentioned fillet that make are put into 100ppm is cleaned in B, sterilization, carries out sterilization in 3-5 minute, then cleans 2-3 time with clear water, and is standby;
C, quick-frozen are handled the fillet after the above-mentioned cleaning are placed in the quick-frozen dish, go into temperature in the instant freezer below-30 ℃, quick-frozen 40-60 minute;
Fillet outer surface after D, linging powder are handled above-mentioned quick-frozen evenly is coated with powder of the aseptic end of one deck;
E, the hanging material fillet surface after with above-mentioned linging powder evenly hang one deck by the water of the monosodium glutamate of the emulsifying agent of the salt of the wheaten starch of the aseptic powder of 10-20%, 5-15%, 1-4%, 0.5-1.5%, 0.5-1%, 65-80% evenly mixed slurry;
F, sticking outer wrap up in the outer material of wrapping up in that material evenly sticking one deck of fillet slurry outer surface after with above-mentioned hanging material is made by the laver end of the bread flour of 85-97%, 3-15%;
G, integer are with the above-mentioned sticking outer fillet periphery finishing symmetry of wrapping up in behind the material, and forming an appearance is that fluffy powder tablet, inner face is enclosed with the steck of fillet by slurry, powder of the aseptic end successively;
H, the finished product steck after with above-mentioned integer is gone into temperature and is frozen into type for instant freezer middling speed below-30 ℃, quick-freezing laver sardine steak food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101381734A CN101317673B (en) | 2008-07-05 | 2008-07-05 | Quick-freezing laver sardine steak food and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101381734A CN101317673B (en) | 2008-07-05 | 2008-07-05 | Quick-freezing laver sardine steak food and preparation thereof |
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| Publication Number | Publication Date |
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| CN101317673A true CN101317673A (en) | 2008-12-10 |
| CN101317673B CN101317673B (en) | 2011-12-28 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103040023A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of frozen fish stick wrapped with breadcrumb and curing material of frozen fish stick |
| CN106360446A (en) * | 2016-08-30 | 2017-02-01 | 宁波飞润海洋生物科技股份有限公司 | Laver squid blocks and production method thereof |
| CN107981250A (en) * | 2017-11-02 | 2018-05-04 | 深圳职业技术学院 | A kind of sauerkraut dried fish and preparation method thereof |
| CN108094928A (en) * | 2017-12-19 | 2018-06-01 | 福建曼玲食品有限公司 | A kind of sardine rolls up production method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133869B (en) * | 2007-10-09 | 2011-02-02 | 蓬莱京鲁渔业有限公司 | Delicious and crisp steak and method of processing the same |
-
2008
- 2008-07-05 CN CN2008101381734A patent/CN101317673B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103040023A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of frozen fish stick wrapped with breadcrumb and curing material of frozen fish stick |
| CN106360446A (en) * | 2016-08-30 | 2017-02-01 | 宁波飞润海洋生物科技股份有限公司 | Laver squid blocks and production method thereof |
| CN107981250A (en) * | 2017-11-02 | 2018-05-04 | 深圳职业技术学院 | A kind of sauerkraut dried fish and preparation method thereof |
| CN108094928A (en) * | 2017-12-19 | 2018-06-01 | 福建曼玲食品有限公司 | A kind of sardine rolls up production method |
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| CN101317673B (en) | 2011-12-28 |
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Granted publication date: 20111228 Termination date: 20120705 |