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 PDF

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Publication number
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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China
Prior art keywords
fish
fermented
microwave
minced fillet
leisure food
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Expired - Fee Related
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CN2010102570533A
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Chinese (zh)
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CN101904518A (en
Inventor
杨瑞金
赵伟
张文斌
华霄
罗晓铃
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Jiangnan University
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Jiangnan University
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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

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 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.
CN2010102570533A 2010-08-19 2010-08-19 Fermented microwave puffing minced fillet leisure food and production method thereof Expired - Fee Related CN101904518B (en)

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Families Citing this family (6)

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Publication number Priority date Publication date Assignee Title
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 surimi product and its fast foaming technique
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

Citations (2)

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Publication number Priority date Publication date Assignee Title
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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)

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Title
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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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