CN102283381B - Fish bean curd and preparation method thereof - Google Patents
Fish bean curd and preparation method thereof Download PDFInfo
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- CN102283381B CN102283381B CN2011102130951A CN201110213095A CN102283381B CN 102283381 B CN102283381 B CN 102283381B CN 2011102130951 A CN2011102130951 A CN 2011102130951A CN 201110213095 A CN201110213095 A CN 201110213095A CN 102283381 B CN102283381 B CN 102283381B
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Abstract
The invention discloses a fish bean curd and a preparation method thereof. Based on the conventional fish meat processing, the fish bean curd comprises the following raw materials in percentage by weight: 0.1 to 0.3 percent of monosodium glutamate, 0.1 to 0.3 percent of microcrystalline cellulose, 0.1 to 0.3 percent of glucolactone, 0.03 to 0.06 percent of carrageenan, 0.1 to 0.3 percent of sodium bicarbonate, 0.1 to 0.3 percent of ginger, 0.1 to 0.3 percent of shallot, 0.1 to 0.3 percent of garlic, 1 to 3 percent of salt, 0.5 to 1 percent of egg white, 5 to 15 percent of fresh vegetable juice, 28 to 35 percent of fish meat, 18 to 25 percent of starch, 18 to 25 percent of water and 8 to 15 percent of lard. By the special process, the comprehensive nutritious amount of the product is improved, and the absorption of human bodies on proteins, carotene, various vitamins and various mineral substances such as calcium, phosphorus, iron and the like which are contained in aloe (or peanut, soybean, celery, carrot and the like) early vegetable juice is increased, so that the aim of health care of human bodies is fulfilled.
Description
Technical field
The present invention relates to a kind of fish product, belong to the fish product field, particularly a kind of fish bean curd and preparation method thereof.
Background technology
Fish bean curd is mainly used fish, and water adds some food auxiliary materials and makes processing, because shape is as bean curd, so we are its called after fish bean curd.It is different with breaded fish stick.Fishbone can be done into the fish bean curd the inside by pulverizing, and calcium content is very high, and the old and the children also can eat, and has solved usually to eat fish except the shortcoming of thorn and culinary art trouble.
China Patent Publication No. CN 1452910A discloses fresh freshwater fish meat cake product and preparation method, has mentioned raw materials such as utilizing fresh freshwater fish, pig fat meat, starch, water and has made flesh of fish cake and preparation method thereof.It is long that this fish product has shelf life of products, and mouthfeel is soft, sliding tender, instant, manufacturing process are simple, be suitable for batch production.But, need to reject the fish-bone fishbone when making flesh of fish cake, increased first the difficulty of processing, two underuse calcareous etc. in the fish-bone fishbone.
Summary of the invention
The object of the present invention is to provide a kind of fish bean curd and preparation method thereof, by special technological process, take full advantage of calcareous in the fish-bone fishbone, improve the comprehensive nutrient amount of product, reach the required purpose of body-care.
For achieving the above object, technical scheme of the present invention is: a kind of fish bean curd comprises the raw material of subordinate's weight proportion:
Monosodium glutamate 0.1%～0.3%, microcrystalline cellulose 0.1%～0.3%, glucolactone 0.1%～0.3%, carragheen 0.03%～0.06%, sodium acid carbonate 0.1%～0.3%, ginger 0.1%～0.3%, green onion 0.1%～0.3%, garlic 0.1%～0.3%, salt 1%～3%, egg 0.5%～1%, fresh vegetables juice 5%～15%, the flesh of fish 28%～35%, starch 18%～25%, water 18%～25%, lard 8%～15%, described component sum is absolutely.
Further, described fresh vegetables juice is a kind of in aloe, peanut, soybean, celery, carrot.
A kind of preparation method of fish bean curd comprises the steps:
The first step: prepare raw material, with fish scale, head, tail, internal organ and clean clean, with clear water immersion 1～2 hour; The lard peeling is cleaned; Ginger, green onion, garlic peeling are cleaned;
Second step: fish slurry processed, fish, lard, ginger, green onion, garlic and fresh vegetables juice that the first step is obtained add pulper to pulverize slurrying, twice repeatedly in proportion;
The 3rd step: homogeneous, pour the fish that makes slurry into mixer, add in proportion the water uniform stirring, then add in proportion starch, salt, egg, monosodium glutamate and other batchings again to stir, treat that fish is starched to stir till bubble through the water column;
The 4th step: moulding, the 3rd fish slurry that mix of step is poured in diaphragm capsule, heat 10～30 minutes, at last the yolk of mixing thoroughly is applied to hot fish bean curd surface and heated again 5 minutes, obtain the roughing finished product;
The 5th step: deep processing, enter and cut apart slicer or secondary operations equipment, with formed product, mix with flavoring;
The 6th step: sterilization packaging, carry out vacuum packaging, sterilization, cooling, vanning warehouse-in with the 5th product that goes on foot by specification.
Further, in described the 3rd step, mixer stirs in a direction.
When adopting technique scheme, the present invention one is on the eating method that has traditional flesh of fish or bean curd now, by special technological process, the fish-bone fishbone is pulverized, the high dietary-fiber that takes full advantage of high protein, the starch of the flesh of fish is needed by human body after the processing restructuring, improve the comprehensive nutrient amount of product.Technique is advanced, and products innovation is nutritious.The 2nd, increase human body to the contained protein of the in season vegetable juice of aloe (or peanut, soybean, celery, carrot etc.), carrotene, multiple little absorptions of giving birth to element and the several mineral materials such as calcium, phosphorus, iron, thereby strengthened the health care of human body.The 3rd, processing technology is than traditional fish product manufacture craft science, advanced person, particularly carries out the intensive processing packing, can be from popular food to the instant type leisure food, travel food, food with heath caring and beautifying function, characteristic present food future development.
The specific embodiment
Embodiment 1
A kind of fish bean curd of the present invention and preparation method thereof, raw material and weight proportion thereof are as follows:
A kind of juice 10.77% in monosodium glutamate 0.1%, microcrystalline cellulose 0.1%, glucolactone 0.1%, carragheen 0.03%, sodium acid carbonate 0.1%, ginger 0.1%, green onion 0.1%, garlic 0.1%, salt 1%, egg 0.5%, (aloe, peanut, soybean, celery, carrot), the flesh of fish 35%, starch 20%, water 20%, lard 12%, described component sum is absolutely.
Its preparation method comprises the steps:
The first step: prepare raw material, with fish scale, head, tail, internal organ and clean clean, with clear water immersion 1.5 hours; The lard peeling is cleaned; Ginger, green onion, garlic peeling are cleaned;
Second step: fish slurry processed, fish, lard, ginger, green onion, garlic and fresh vegetables juice that the first step is obtained add pulper to pulverize slurrying, twice repeatedly in proportion;
The 3rd step: homogeneous, pour the fish that makes slurry into mixer, mixer stirs in a direction, adds in proportion the water uniform stirring, then adds in proportion starch, salt, egg, monosodium glutamate and other batchings again to stir, and treats that fish is starched to stir till bubble through the water column;
The 4th step: moulding, the 3rd fish slurry that mix of step is poured in diaphragm capsule, heat 20 minutes till well-done, at last the yolk of mixing thoroughly is applied to hot fish bean curd surface and heated again 5 minutes, obtain the roughing finished product;
The 5th step: deep processing, enter and cut apart slicer or secondary operations equipment, with formed product, mix with flavoring;
The 6th step: sterilization packaging, carry out vacuum packaging, sterilization, cooling, vanning warehouse-in with the 5th product that goes on foot by specification.
Embodiment 2
A kind of fish bean curd of the present invention and preparation method thereof, raw material and weight proportion thereof are as follows:
A kind of juice 12.07% in monosodium glutamate 0.2%, microcrystalline cellulose 0.2%, glucolactone 0.2%, carragheen 0.03%, sodium acid carbonate 0.2%, ginger 0.2%, green onion 0.2%, garlic 0.2%, salt 1%, egg 0.5%, (aloe, peanut, soybean, celery, carrot), the flesh of fish 28%, starch 22%, water 22%, lard 13%, described component sum is absolutely.
Its preparation method comprises the steps:
The first step: prepare raw material, with fish scale, head, tail, internal organ and clean clean, with clear water immersion 1～2 hour; The lard peeling is cleaned; Ginger, green onion, garlic peeling are cleaned;
Second step: fish slurry processed, fish, lard, ginger, green onion, garlic and fresh vegetables juice that the first step is obtained add pulper to pulverize slurrying, twice repeatedly in proportion;
The 3rd step: homogeneous, pour the fish that makes slurry into mixer, mixer stirs in a direction, adds in proportion the water uniform stirring, then adds in proportion starch, salt, egg, monosodium glutamate and other batchings again to stir, and treats that fish is starched to stir till bubble through the water column;
The 4th step: moulding, the 3rd fish slurry that mix of step is poured in diaphragm capsule, heat 10～30 minutes till well-done, at last the yolk of mixing thoroughly is applied to hot fish bean curd surface and heated again 5 minutes, obtain the roughing finished product;
The 5th step: deep processing, enter and cut apart slicer or secondary operations equipment, with formed product, mix with flavoring;
The 6th step: sterilization packaging, carry out vacuum packaging, sterilization, cooling, vanning warehouse-in with the 5th product that goes on foot by specification.
Embodiment 3
A kind of fish bean curd of the present invention and preparation method thereof, raw material and weight proportion thereof are as follows:
Monosodium glutamate 0.1%～0.3%, microcrystalline cellulose 0.1%～0.3%, glucolactone 0.1%～0.3%, carragheen 0.03%～0.06%, sodium acid carbonate 0.1%～0.3%, ginger 0.1%～0.3%, green onion 0.1%～0.3%, garlic 0.1%～0.3%, salt 1%～3%, egg 0.5%～1%, fresh vegetables juice 5%～15%, the flesh of fish 28%～35%, starch 18%～25%, water 18%～25%, lard 8%～15%, described component sum is absolutely.
Its preparation method comprises the steps:
The first step: prepare raw material, with fish scale, head, tail, internal organ and clean clean, with clear water immersion 1～2 hour; The lard peeling is cleaned; Ginger, green onion, garlic peeling are cleaned;
Second step: fish slurry processed, fish, lard, ginger, green onion, garlic and fresh vegetables juice that the first step is obtained add pulper to pulverize slurrying, twice repeatedly in proportion;
The 3rd step: homogeneous, pour the fish that makes slurry into mixer, mixer stirs in a direction, adds in proportion the water uniform stirring, then adds in proportion starch, salt, egg, monosodium glutamate and other batchings again to stir, and treats that fish is starched to stir till bubble through the water column;
The 4th step: moulding, the 3rd fish slurry that mix of step is poured in diaphragm capsule, heat 10～30 minutes till well-done, at last the yolk of mixing thoroughly is applied to hot fish bean curd surface and heated again 5 minutes, obtain the roughing finished product;
The 5th step: deep processing, enter and cut apart slicer or secondary operations equipment, with formed product, mix with flavoring;
The 6th step: sterilization packaging, carry out vacuum packaging, sterilization, cooling, vanning warehouse-in with the 5th product that goes on foot by specification.
Above-described is only the preferred embodiment of the present invention; should be understood that; for a person skilled in the art; under the prerequisite that does not break away from content of the present invention; can also make some distortion and improvement; these also should be considered as protection scope of the present invention, and these can not affect effect of the invention process and practical applicability.
Claims (3)
1. the preparation method of a fish bean curd, is characterized in that, the raw material of following weight proportioning:
Monosodium glutamate 0.1%～0.3%, microcrystalline cellulose 0.1%～0.3%, glucolactone 0.1%～0.3%, carragheen 0.03%～0.06%, sodium acid carbonate 0.1%～0.3%, ginger 0.1%～0.3%, green onion 0.1%～0.3%, garlic 0.1%～0.3%, salt 1%～3%, egg 0.5%～1%, fresh vegetables juice 5%～15%, the flesh of fish 28%～35%, starch 18%～25%, water 18%～25%, lard 8%～15%, described component sum is absolutely;
Comprise the steps:
The first step: prepare raw material, with fish scale, head, tail, internal organ and clean clean, with clear water immersion 1～2 hour; The lard peeling is cleaned; Ginger, green onion, garlic peeling are cleaned;
Second step: fish slurry processed, fish, lard, ginger, green onion, garlic and fresh vegetables juice that the first step is obtained add pulper to pulverize slurrying, twice repeatedly in proportion;
The 3rd step: homogeneous, pour the fish that makes slurry into mixer, add in proportion the water uniform stirring, then add in proportion starch, salt, egg, monosodium glutamate and other batchings again to stir, treat that fish is starched to stir till bubble through the water column;
The 4th step: moulding, the 3rd fish slurry that mix of step is poured in diaphragm capsule, heat 10～30 minutes, at last the yolk of mixing thoroughly is applied to hot fish bean curd surface and heated again 5 minutes, obtain the roughing finished product;
The 5th step: deep processing, enter and cut apart slicer or secondary operations equipment, with formed product, mix with flavoring;
The 6th step: sterilization packaging, carry out vacuum packaging, sterilization, cooling, vanning warehouse-in with the 5th product that goes on foot by specification.
2. the preparation method of a kind of fish bean curd according to claim 1, is characterized in that, described fresh vegetables juice is a kind of in aloe, celery, carrot juice.
3. the preparation method of a kind of fish bean curd according to claim 1, is characterized in that, in described the 3rd step, mixer stirs in a direction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011102130951A CN102283381B (en) | 2011-07-28 | 2011-07-28 | Fish bean curd and preparation method thereof |
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| CN2011102130951A CN102283381B (en) | 2011-07-28 | 2011-07-28 | Fish bean curd and preparation method thereof |
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| CN102283381A CN102283381A (en) | 2011-12-21 |
| CN102283381B true CN102283381B (en) | 2013-05-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300418A (en) * | 2013-06-27 | 2013-09-18 | 韦耀康 | Production processing technology of fish tofu |
Families Citing this family (12)
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|---|---|---|---|---|
| CN102871157A (en) * | 2012-11-05 | 2013-01-16 | 南京大地冷冻食品有限公司 | Quick-frozen fish tofu and processing method thereof |
| CN103027317B (en) * | 2012-12-20 | 2014-04-16 | 集美大学 | Minced fillet product producing method |
| CN103734796A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Fish dice bean curd and manufacturing method thereof |
| CN103734793B (en) * | 2013-12-14 | 2015-05-20 | 山东佳士博食品有限公司 | Manufacturing method for sandwich fish bean curd |
| CN103960690A (en) * | 2014-04-04 | 2014-08-06 | 陆静 | Squid-flavored fish bean curd |
| CN104256667A (en) * | 2014-08-18 | 2015-01-07 | 鹤壁赛德食品有限公司 | Production method of meat cake |
| CN104757609A (en) * | 2014-11-19 | 2015-07-08 | 湖南海佳食品科技有限公司 | Crystal fish cake and a preparation method thereof |
| CN106666488A (en) * | 2016-12-30 | 2017-05-17 | 广州禄仕食品有限公司 | Novel fish meat product and preparation method thereof |
| CN106579062A (en) * | 2016-12-30 | 2017-04-26 | 广州禄仕食品有限公司 | Novel fish curd product and preparation method thereof |
| CN107549592A (en) * | 2017-09-27 | 2018-01-09 | 巢湖美维食品有限公司 | The formula and its processing technology of a kind of fish bean curd |
| CN109349357A (en) * | 2018-10-16 | 2019-02-19 | 湖南逗家里手食品有限公司 | Cheese's dried milk cake is dry |
| CN111449213A (en) * | 2020-05-22 | 2020-07-28 | 佛山市顺德区德米食品有限公司 | Phosphate-free nutritional fish curd and preparation method thereof |
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Cited By (1)
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| CN103300418A (en) * | 2013-06-27 | 2013-09-18 | 韦耀康 | Production processing technology of fish tofu |
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