CN101904518B - Fermented microwave puffing minced fillet leisure food and production method thereof - Google Patents
Fermented microwave puffing minced fillet leisure food and production method thereof Download PDFInfo
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- CN101904518B CN101904518B CN2010102570533A CN201010257053A CN101904518B CN 101904518 B CN101904518 B CN 101904518B CN 2010102570533 A CN2010102570533 A CN 2010102570533A CN 201010257053 A CN201010257053 A CN 201010257053A CN 101904518 B CN101904518 B CN 101904518B
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- fish
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- minced fillet
- leisure food
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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
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 article and the marketing fresh to 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.
The traditional processing means are 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 the original nutrition composition is also ruined many and taste is not good in addition.
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 realizing above-mentioned purpose, the present invention realizes through following technical scheme:
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, mince into meat mincing to the flesh of fish, 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, said 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 whipping 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 preparatory fermentation technique, improved the product expansion rate, improve product special flavour; Product quality is high, utilizes heating using microwave, preserves raw material original nutrition composition 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 following:
(1) raw material is handled: the fish guts of fish, main bone, skin are rejected, only stay the flesh of fish, mince into meat mincing to the flesh of fish, 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: with the heating using microwave of power 100W 40 minutes.
Products obtained therefrom is crisp, and expansion rate is high, and color and luster is tempting, is of high nutritive value.
Embodiment two
Get fresh-water fishes and process, concrete steps are following:
(1) raw material is handled: the fish guts of fish, main bone, skin are rejected, only stay the flesh of fish, mince into meat mincing to the flesh of fish, 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: with the heating using microwave of power 800W 2 minutes.
Products obtained therefrom is crisp, and expansion rate is high, and color and luster is tempting, is of high nutritive value.
Claims (3)
1. the preparation method of a fermented microwave puffing minced fillet leisure food; It is characterized in that comprising that fish is rotten mixes batching with cutting; Wherein cut mixing the batching comprise salt, 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%; The step for preparing this food comprises:
(1) raw material is handled: the fish guts of fish, main bone, skin are rejected, only stay the flesh of fish, mince into meat mincing to the flesh of fish;
(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, 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;
(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.
2. the preparation method of fermented microwave puffing minced fillet leisure food as claimed in claim 1, it is characterized in that: the described meat mincing length and width of step (1) height is respectively 5mm.
3. the food that makes of the preparation method of fermented microwave puffing minced fillet leisure food as claimed in claim 1.
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CN2010102570533A CN101904518B (en) | 2010-08-19 | 2010-08-19 | Fermented microwave puffing minced fillet leisure food and production method thereof |
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CN2010102570533A CN101904518B (en) | 2010-08-19 | 2010-08-19 | Fermented microwave puffing minced fillet leisure food and production method thereof |
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CN101904518B true CN101904518B (en) | 2012-04-18 |
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CN102894053A (en) * | 2012-10-04 | 2013-01-30 | 浙江大学 | Preparation method of surimi-based cookies |
CN104643156B (en) * | 2015-02-02 | 2018-01-12 | 福建农林大学 | A kind of functional instant mussel cake leisure food and preparation method thereof |
CN104970396B (en) * | 2015-05-07 | 2018-10-30 | 福建安井食品股份有限公司 | Spongy minced fillet product and rapid foaming process thereof |
CN106036578A (en) * | 2016-06-01 | 2016-10-26 | 蚌埠市宝煦家庭农场 | Apple-flavor Chinese rose flower-blackfish fillets |
CN106509695A (en) * | 2016-11-14 | 2017-03-22 | 集美大学 | Fermented and baked surimi product and production method thereof |
CN107125637B (en) * | 2017-05-03 | 2021-03-26 | 福建安井食品股份有限公司 | Method for improving coloring efficiency of minced fillet product in frying process by utilizing microwave heating |
CN115381047A (en) * | 2022-08-15 | 2022-11-25 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing minced fillet product with fluffy structure |
Citations (2)
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CN1843211A (en) * | 2006-04-28 | 2006-10-11 | 江南大学 | Method for preparing fish meat fermented sausage using mixed microbe ferment |
CN101073416A (en) * | 2007-06-08 | 2007-11-21 | 武汉工业学院 | Method for processing minced fish flavour sausage by microbe fermentation |
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2010
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Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1843211A (en) * | 2006-04-28 | 2006-10-11 | 江南大学 | Method for preparing fish meat fermented sausage using mixed microbe ferment |
CN101073416A (en) * | 2007-06-08 | 2007-11-21 | 武汉工业学院 | Method for processing minced fish flavour sausage by microbe fermentation |
Non-Patent Citations (2)
Title |
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李乃胜 等.鱼糜生物发酵技术.《中国海洋水产品现代加工技术与质量安全》.海洋出版社,2010,(第1版),347. * |
段传胜 等.淡水鱼鱼糜加工的研究进展与关键性技术探讨.《农产品加工.学刊》.2007,(第7期),52-58. * |
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