CN101904518A - Fermented microwave puffing minced fillet leisure food and production method thereof - Google Patents

Abstract

The invention relates to a fermented microwave puffing minced fillet leisure food which is characterized by comprising the following components by mass percent: 16.5%-78.5% of minced fillets, 1%-3% of sodium chloride, 2%-6% of cane sugar, 1%-5% of shortening, 0.1%-1% of cumin, 0.1%-1% of onion powder, 0.1%-1% of five spice powder, 5%-25% of cooking wine, 1%-5% of eggs, 10%-30% of starches, 1%-5% of yeasts, 0.1%-1% of emulsifying agents and 0.1%-0.5% of TG enzymes. The process for preparation of the fermented fermented microwave puffing minced fillet leisure food comprises the steps of: processing raw materials; rinsing with alkali salt; dewatering; chopping; forming; fermenting; and heating with microwaves, wherein in the fermenting step, inoculated baker yeasts are adopted to ferment at the temperature of 10-50 DEG C for 1-24 hours.

Description

A kind of fermented microwave puffing minced fillet leisure food and production method thereof

Technical field

The present invention relates to a kind of microwave puffing minced fillet leisure food and production method thereof, particularly the minced fillet leisure food of microwave bulking and production method thereof again after the fermentation.

Background technology

Mainly also rest at present and freeze on product and the marketing fresh at the processing and utilization of aquatic products, individually as the manufacturing process of food mainly still be fried, sootiness, blowing agent is expanded and vacuum-packed on, major product still is dried fish, fish ball etc.

Traditional manufacturing process is low to marine product comprehensive utilization of resources rate, and because through fried, sootiness or use chemicals foaming etc., there is certain defective in product safety wholesomeness after its processing, and original in addition nutritional labeling is also ruined many and taste is not good.

Summary of the invention

The purpose of this invention is to provide a kind of microwave puffing minced fillet leisure food and production method thereof, to overcome the above-mentioned deficiency of mentioning in the prior art.

For achieving the above object, the present invention is achieved through the following technical solutions:

A kind of fermented microwave puffing minced fillet leisure food, it is characterized in that comprising fish gruel 16.5 ~ 78.5%, sodium chloride 1 ~ 3%, sucrose 2 ~ 6%, shortening 1 ~ 5%, cumin 0.1 ~ 1%, onion powder 0.1 ~ 1%, five-spice powder 0.1 ~ 1%, cooking wine 5 ~ 25%, egg 1 ~ 5%, starch 10 ~ 30%, yeast 1 ~ 5%, emulsifying agent 0.1 ~ 1%, TG enzyme 0.1 ~ 0.5%, wherein accounting all is a mass percent.

The production method of above-mentioned fermented microwave puffing minced fillet leisure food is characterized in that may further comprise the steps:

(1) raw material is handled: the fish guts of fish, main bone, skin are rejected, only stay the flesh of fish, the flesh of fish is minced into meat mincing, meat mincing length and width height is about 5mm;

(2) alkali salt rinsing: with alkali salt solution above-mentioned meat mincing are carried out rinsing, described alkali salt is NaCl, NaHCO ₃Deng;

(3) dehydration: the meat mincing after the above-mentioned rinsing were dewatered several minutes at the high speed dewatering machine;

(4) cut and mix: the flesh of fish after will dewatering with historrhexis's machine is smashed, be crushed to the fish slurry, put into sodium chloride, after beating a period of time, put into to cut and mix batching, beat again to evenly, wherein cut and mixing batching and comprise: salt 1 ~ 3%, sucrose 2 ~ 6%, shortening 1 ~ 5%, cumin 0.1 ~ 1%, onion powder 0.1 ~ 1%, five-spice powder 0.1 ~ 1%, cooking wine 5 ~ 25%, egg 1 ~ 5%, starch 10 ~ 30%, yeast 1 ~ 5%, emulsifying agent 0.1 ~ 1%, TG enzyme 0.1 ~ 0.5%;

(5) moulding: adopt the mould of plastics moulding;

(6) fermentation: under 10-50 ℃ of temperature, adopt inoculation bread culture propagation, placed 1 ~ 24 hour;

(7) heating using microwave: with heating using microwave 2-40 minute of power 100-800W.

Beneficial effect of the present invention is: product does not need processing such as fried, sootiness, safety and sanitation; Adopt pre-fermentation technique, improved the product expansion rate, improve product special flavour; The product quality height utilizes heating using microwave, preserves the original nutritional labeling of raw material to greatest extent, is cellular in the dilated food simultaneously more, helps the infiltration of gastro-intestinal digestion enzyme, has improved the digestibility of food; Increase the added value of aquatic products, driven the development of industries such as culture fishery and processing of aquatic products.

The specific embodiment

Embodiment one

Get the seawater fish and process, concrete steps are as follows:

(1) raw material is handled: the fish guts of fish, main bone, skin are rejected, only stay the flesh of fish, the flesh of fish is minced into meat mincing, meat mincing length and width height is about 5mm;

(2) alkali salt rinsing: use NaHCO ₃Alkali salt solution carries out rinsing to above-mentioned meat mincing;

(3) dehydration: the meat mincing after the above-mentioned rinsing were dewatered several minutes at the high speed dewatering machine;

(4) cut and mix: the flesh of fish after will dewatering with historrhexis's machine is smashed, and is crushed to the fish slurry, puts into sodium chloride, beat a period of time after, put into to cut and mix batching, beat again to evenly, wherein cut and mixing batching and comprise: salt 2.5%; Sucrose: 4%; Starch: 20%; Yeast (accounting for starch): 3%; Shortening: 2%; Emulsifying agent: 0.12%; Cumin: 0.4%; Onion powder: 0.5%; Five-spice powder 0.15%; Cooking wine 10%; Egg: 2%, TG enzyme: 0.1%;

(5) moulding: adopt the mould of plastics moulding;

(6) fermentation: under 10 ℃ of temperature, adopt inoculation bread culture propagation, placed 24 hours;

(7) heating using microwave: the heating using microwave of usefulness power 100W 40 minutes.

Products obtained therefrom is crisp, the expansion rate height, and color and luster is tempting, is of high nutritive value.

Embodiment two

Get fresh-water fishes and process, concrete steps are as follows:

(1) raw material is handled: the fish guts of fish, main bone, skin are rejected, only stay the flesh of fish, the flesh of fish is minced into meat mincing, meat mincing length and width height is about 5mm;

(2) alkali salt rinsing: above-mentioned meat mincing are carried out rinsing with NaCl alkali salt solution;

(3) dehydration: the meat mincing after the above-mentioned rinsing were dewatered several minutes at the high speed dewatering machine;

(4) cut and mix: the flesh of fish after will dewatering with historrhexis's machine is smashed, and is crushed to the fish slurry, puts into sodium chloride, beat a period of time after, put into to cut and mix batching, beat again to evenly, wherein cut and mixing batching and comprise: salt 2%; Sucrose: 3%; Starch: 15%; Yeast (accounting for starch): 5%; Shortening: 1%; Emulsifying agent: 0.2%; Cumin: 0.1%; Onion powder: 0.2%; Five-spice powder 0.2%; Cooking wine 5%; Egg: 5%, TG enzyme: 0.3%;

(5) moulding: adopt the mould of plastics moulding;

(6) fermentation: under 50 ℃ of temperature, adopt inoculation bread culture propagation, placed 1 hour;

(7) heating using microwave: the heating using microwave of usefulness power 800W 2 minutes.

Products obtained therefrom is crisp, the expansion rate height, and color and luster is tempting, is of high nutritive value.

Claims (3)

1. fermented microwave puffing minced fillet leisure food, it is characterized in that comprising fish gruel, sodium chloride, sucrose, shortening, cumin, onion powder, five-spice powder, cooking wine, egg, starch, yeast, emulsifying agent, TG enzyme, their mass percent is respectively 16.5 ~ 78.5%, 1 ~ 3%, 2 ~ 6%, 1 ~ 5%, 0.1 ~ 1%, 0.1 ~ 1%, 0.1 ~ 1%, 5 ~ 25%, 1 ~ 5%, 10 ~ 30%, 1 ~ 5%, 0.1 ~ 1%, 0.1 ~ 0.5%.

2. the production method of fermented microwave puffing minced fillet leisure food as claimed in claim 1 is characterized in that may further comprise the steps:

(1) raw material is handled: the fish guts of fish, main bone, skin are rejected, only stay the flesh of fish, the flesh of fish is minced into meat mincing;

(2) alkali salt rinsing: above-mentioned meat mincing are carried out rinsing with alkali salt solution;

(3) dehydration: the meat mincing after the above-mentioned rinsing were dewatered several minutes at the high speed dewatering machine;

(4) cut and mix: the flesh of fish after will dewatering with historrhexis's machine is smashed, be crushed to the fish slurry, put into sodium chloride, after beating a period of time, put into to cut and mix batching, beat again to evenly, wherein cut and mixing batching and comprise: salt 1 ~ 3%, sucrose 2 ~ 6%, shortening 1 ~ 5%, cumin 0.1 ~ 1%, onion powder 0.1 ~ 1%, five-spice powder 0.1 ~ 1%, cooking wine 5 ~ 25%, egg 1 ~ 5%, starch 10 ~ 30%, yeast 1 ~ 5%, emulsifying agent 0.1 ~ 1%, TG enzyme 0.1 ~ 0.5%;

(5) moulding: adopt the mould of plastics moulding;

(6) fermentation: under 10-50 ℃ of temperature, adopt inoculation bread culture propagation, placed 1 ~ 24 hour;

(7) heating using microwave: with heating using microwave 2-40 minute of power 100-800W.

3. the production method of fermented microwave puffing minced fillet leisure food as claimed in claim 2 is characterized in that the described meat mincing length and width of step (1) height is about 5mm.