CN102919892A - Making method of fish cake containing spanish mackerel and sea tangle - Google Patents
Making method of fish cake containing spanish mackerel and sea tangle Download PDFInfo
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- CN102919892A CN102919892A CN2012104161041A CN201210416104A CN102919892A CN 102919892 A CN102919892 A CN 102919892A CN 2012104161041 A CN2012104161041 A CN 2012104161041A CN 201210416104 A CN201210416104 A CN 201210416104A CN 102919892 A CN102919892 A CN 102919892A
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Abstract
The invention relates to a making method of fish cake containing spanish mackerel and sea tangle. The making method comprises the following steps of: selecting dry sea tangle as a raw material, placing the sea tangle into acetum after preprocessing, heating for deodorization, crushing and uniformly mixing with water, and grinding to obtain sea tangle paste; selecting fresh spanish mackerel as a raw material, obtaining the flesh of fish after preprocessing, conducting tertiary rinsing of the flesh of fish with salt water after secondary rinsing of the flesh of fish, and chopping the flesh of fish with ground fat meat of a hog and salt at low temperature after dehydration; then weighing the sea tangle paste, egg white, white granulated sugar, monosodium glutamate, cooking wine and salt, continuing low-temperature chopping, and then adding starch for low-temperature chopping to obtain a fish cake raw material; and molding the fish cake raw material with a model, cooking, smearing egg yolks on the surface, cooking, cooling and packaging to obtain a finished product. The fish cake product made by adopting the making method is elastic enough, good in color, luster and perception, and high in nutritional value with unique taste of the flesh of fish and the sea tangle. The making method is reasonable in process step, simple in making, short in production cycle, and suitable for industrial production.
Description
Technical field
The present invention relates to a kind of aquatic food goods, especially a kind of preparation method of Spanish mackerel sea-tangle breaded fish stick.
Background technology
Breaded fish stick is that the gruel of employing fish, egg and meat are that primary raw material processing steams the food that forms.The breaded fish stick entrance is bright fragrant soft; delicate fragrance is good to eat; be rich in the plurality of inorganic salt of high-quality protein, nicotinic acid, Taurine, intelligence development nutrition DHA, EPA, vitamin A, D, B1, B2 and needed by human; nutritious; all-ages; meet modern nutrient health consumption tide, very popular, very large in Japan and Taiwan sales volume in recent years.
Sea-tangle (
Laminaria japonica) be described as " treasure-house of human nutrition element ", be universally acknowledged healthy dish and longevity greens/mustard green.The content of protein, sugar, iron surpasses more than 10 times than green vegetables in the sea-tangle, and wherein calcium content is 10 times of milk, and phosphorus content is all higher than all vegetables.Especially containing trace iodine, contain iodine 240 mg in every hectogram sea-tangle, wherein 80% can be absorbed by the body, be that most of land vegetables are too far behind to catch up, so sea-tangle is described as again " king of iodine ".Laminine in the sea-tangle has the effect of pre-preventing leukemia and cancer of the stomach, and arterial hamorrhage is also had hemostasis usefulness.The laminarin sulfuric ester is polysaccharose substance, have effect hypotensive, reducing blood lipid, contain abundant cellulose in the sea-tangle, caing be compared in human body intestinal canal is " street cleaner ", refuse and toxin in the enteron aisle can be removed in time, the generation of the carcinoma of the rectum and constipation can be effectively prevented.Contain in a large number in addition the nutriments such as prot th in the sea-tangle, of great advantage to hairdressing.Sodium alginate in the sea-tangle not only can prevent the digested road of strontium to absorb, and radiostrontium old in the organism is had the discharge effect.
How sea-tangle is applied to the traditional breaded fish stick take Spanish mackerel as Raw material processing, preparing a kind of Spanish mackerel sea-tangle breaded fish stick with alimentary health-care function is a new research topic.
Summary of the invention
In order to overcome the deficiencies in the prior art, originally provide the preparation method that a kind of operation is reasonable, make the Spanish mackerel sea-tangle breaded fish stick of simple, with short production cycle, suitable suitability for industrialized production.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of Spanish mackerel sea-tangle breaded fish stick is characterized in that: through following process steps
The preparation of a, kelp paste
Choosing dried sea-tangle is raw material, and adopting concentration is the foreign material on 3～5% salt solution eccysis sea-tangle surface, removes root, yellowish-white limit and the tip, is cut into the sea-tangle sheet; The sea-tangle sheet is put into emerge in worm water 30～40min of 20～30 ℃, and pulling out and putting into concentration behind the draining is that 3～5 min are boiled in the heating of 2～3% acetums, goes raw meat to process to the sea-tangle sheet; Carry out break process after sea-tangle sheet after going raw meat to process is cooled to room temperature; Sea-tangle after the fragmentation is added entry according to the ratio of weight ratio 1 ︰ 1, send into colloid mill after mixing and carry out defibrination, get kelp paste; Wherein, described kelp paste fineness is controlled at below the 10 μ m;
Producing and preliminary treatment of b, Spanish mackerel meat
Choosing fresh Spanish mackerel is raw material, and mucus and the foreign material of surface attachment are removed in washing, decaptitate, cutting open the belly gills, again with the Intraabdominal dirt that comprises clot, black film of clear water eccysis; Wherein, water temperature should be controlled at below 10 ℃ in the cleaning process;
Spanish mackerel after cleaning is down cutd open into two along its back center line, remove spine and chest thorn, obtain the flesh of fish;
The flesh of fish is carried out rinsing process, wherein, it is that control is oppressed and the weight ratio of water is 1 ︰ 4～5 that described rinsing is processed, and water temperature is below 10 ℃, slowly stirs 5～10 min first, then leaves standstill 5～10 min, and its surperficial rinsing liquid inclines; And then carry out as stated above the rinsing second time;
With the flesh of fish after the secondary rinsing, adding concentration and be 0.15～0.3% salt solution carries out for the third time rinsing and processes, the control flesh of fish is 1 ︰ 4～5 with the weight ratio of common salt aqueous solution, water temperature is below 10 ℃, slowly stir first 5～10 min, then leave standstill 5～10 min, its surperficial common salt aqueous solution that inclines makes the myosin convergence of the flesh of fish;
Spanish mackerel meat after the rinsing processing is put into centrifuge carry out processed, dewatering time 3～5 min, making flesh of fish moisture is 75～80%;
C, cut and mix
The fertile pickle pork of the Spanish mackerel meat after the processed and rubbing is put into cutmixer to be cut and mixes the fish gruel; When treating the rotten stickness of fish, evenly add an amount of salt, cut fast mix to slurry shinny, even;
Take by weighing kelp paste, egg, white granulated sugar, monosodium glutamate, cooking wine and put into cutmixer and continue to cut and mix 5～10min, then add starch and cut and mix 5～10min, get the breaded fish stick raw material; In this breaded fish stick raw material, the percentage by weight of each component is: Spanish mackerel meat 60～70%, fertile pickle pork 3～5%, kelp paste 8～10%, egg 10～12%, white granulated sugar 5～6%, monosodium glutamate 1～2%, cooking wine 1～2%, salt 2～3%; Wherein, cut that slurry temperature is controlled at below 10 ℃ all the time in the process of mixing;
D, mould molding
Put into die for molding with cutting the breaded fish stick raw material that obtains after mixing;
E, boiling
The breaded fish stick raw material of putting into die for molding is put into steamer, boiling 20～25 min; Dry breaded fish stick surface aqueous vapor after the taking-up, egg yolk is put on the breaded fish stick surface equably, continue boiling 5～10min; Wherein, the consumption of described egg yolk is 3～5% of breaded fish stick weight;
F, cooling
Well-done breaded fish stick is taken out, immediately rapidly cooling in 10～15 ℃ cold water, the moisture that loses when making breaded fish stick absorb heating prevents drying and elephant skin and brown stain occurs; Cooled breaded fish stick is placed on the cool frame rapidly again, naturally cools to room temperature;
G, packing
Cooled Spanish mackerel sea-tangle breaded fish stick is taken out from mould, and sterilization final vacuum packing namely gets Spanish mackerel sea-tangle breaded fish stick finished product.
It is raw material that the present invention chooses dried sea-tangle, puts into after pretreatment the acetum heating and goes raw meat to process, and even with water after fragmentation again, defibrination gets kelp paste; Choosing fresh Spanish mackerel is raw material, obtains after pretreatment the flesh of fish, the flesh of fish is carried out carrying out after the secondary rinsing is processed for the third time the salt water rinse process, and with the fertile pickle pork, the salt that rub, carries out low temperature and cuts and mix after the dehydration; Then take by weighing kelp paste, egg, white granulated sugar, monosodium glutamate, cooking wine, salt proceed low temperature cut mix after, add again starch and carry out low temperature and cut and mix, get the breaded fish stick raw material; The breaded fish stick raw material is molded and shaped, and again through boiling, yolk is smeared on the surface, boiling, and cooling, packing gets Spanish mackerel sea-tangle breaded fish stick finished product.The present invention utilizes Spanish mackerel to process breaded fish stick for primary raw material, and the sea-tangle with alimentary health-care function added in the Spanish mackerel breaded fish stick, and then exploitation Spanish mackerel sea-tangle breaded fish stick, the Spanish mackerel sea-tangle breaded fish stick elasticity foot of producing, the color and luster sense organ is good, have the flesh of fish and the distinctive taste of sea-tangle, pleasant impression is strong, is of high nutritive value.Its preparation method operation is reasonable, making is simple, with short production cycle, be fit to suitability for industrialized production.
The specific embodiment
Below in conjunction with embodiment to originally being described further.
Embodiment 1
A kind of preparation method of Spanish mackerel sea-tangle breaded fish stick is characterized in that: through following process steps
The preparation of a, kelp paste
Choosing dried sea-tangle is raw material, and adopting concentration is the foreign material such as the silt on 3% salt solution eccysis sea-tangle surface, glutinous thing, removes root, yellowish-white limit and the tip, and being cut into the length of side is the sea-tangle sheet of 4cm; The sea-tangle sheet is put into 30 ℃ emerge in worm water 30min, and pulling out and putting into concentration behind the draining is that 5 min are boiled in the heating of 2% acetum, goes raw meat to process to the sea-tangle sheet; Sea-tangle sheet after going raw meat to process is cooled to the fragment that is cut into 3 mm after the room temperature; Sea-tangle after the fragmentation is added entry according to the ratio of weight ratio 1 ︰ 1, send into colloid mill after mixing and carry out defibrination, get kelp paste; Wherein, described kelp paste fineness is controlled at below the 10 μ m;
Producing and preliminary treatment of b, Spanish mackerel meat
Choosing fresh Spanish mackerel is raw material, and mucus and the foreign material of surface attachment are removed in washing, decaptitate, cutting open the belly gills, again with the Intraabdominal dirt that comprises remaining internal organ, clot, black film of clear water eccysis; Wherein, water temperature should be controlled in 8 ℃ in the cleaning process;
Adopt the back of the body to cut method the Spanish mackerel after cleaning, namely down Spanish mackerel is cutd open into two along its back center line, remove spine and chest thorn, cutter pushes fish-skin under the afterbody, obtains the white flesh of fish from two flesh of fish;
The flesh of fish is carried out rinsing process, wherein, it is that control is oppressed and the weight ratio of water is 1 ︰ 5 that described rinsing is processed, and water temperature is controlled in 8 ℃, slowly stirs 10min first, then leaves standstill 5min, and its surperficial rinsing liquid inclines; And then carry out as stated above the rinsing second time;
With the flesh of fish after the secondary rinsing, adding concentration and be 0.15% salt solution carries out for the third time rinsing and processes, the control flesh of fish is 1 ︰ 5 with the weight ratio of common salt aqueous solution, water temperature is controlled in 8 ℃, slowly stir first 10min, then leave standstill 5min, its surperficial common salt aqueous solution that inclines makes the myosin convergence of the flesh of fish;
Spanish mackerel meat after the rinsing processing is put into centrifuge carry out processed, dewatering time 3min, making flesh of fish moisture is 80%;
C, cut and mix
The fertile pickle pork of the Spanish mackerel meat after the processed and rubbing is put into cutmixer to be cut and mixes the fish gruel; When treating the rotten stickness of fish, evenly add salt, cut fast mix to slurry shinny, even;
Take by weighing kelp paste, egg, white granulated sugar, monosodium glutamate, cooking wine and put into cutmixer and continue to cut and mix 5min, then add starch and cut and mix 10min, get the breaded fish stick raw material; In this breaded fish stick raw material, the percentage by weight of each component is: Spanish mackerel meat 60%, fertile pickle pork 5%, kelp paste 10%, egg 12%, white granulated sugar 6%, monosodium glutamate 2%, cooking wine 2%, salt 3%; Wherein, cut to cut in the process of mixing and mix groove and will in time lower the temperature with frozen water, slurry temperature is controlled in 8 ℃ all the time;
D, mould molding
Put into the rectangular die moulding that is about 14 cm, wide about 8 cm, thick about 3 cm with cutting the breaded fish stick raw material that obtains after mixing;
E, boiling
The breaded fish stick raw material of putting into die for molding is put into steamer, boiling 20 min; Dry breaded fish stick surface aqueous vapor after the taking-up, egg yolk is put on the breaded fish stick surface equably, the consumption of egg yolk is 5% of breaded fish stick weight, continues boiling 5 min;
F, cooling
Well-done breaded fish stick is taken out, immediately rapidly cooling in 10 ℃ cold water, the moisture that loses when making breaded fish stick absorb heating prevents drying and elephant skin and brown stain occurs; Cooled breaded fish stick is placed on the cool frame rapidly again, naturally cools to room temperature;
G, packing
Cooled Spanish mackerel sea-tangle breaded fish stick is taken out from mould, and ultraviolet sterilization final vacuum packing namely gets Spanish mackerel sea-tangle breaded fish stick finished product.
Embodiment 2
A kind of preparation method of Spanish mackerel sea-tangle breaded fish stick is characterized in that: through following process steps
The preparation of a, kelp paste
Choosing dried sea-tangle is raw material, and adopting concentration is the foreign material such as the silt on 5% salt solution eccysis sea-tangle surface, glutinous thing, removes root, yellowish-white limit and the tip, and being cut into the length of side is the sea-tangle sheet of 5cm; The sea-tangle sheet is put into 20 ℃ emerge in worm water 40min, and pulling out and putting into concentration behind the draining is that 3 min are boiled in the heating of 3% acetum, goes raw meat to process to the sea-tangle sheet; Sea-tangle sheet after going raw meat to process is cooled to the fragment that is cut into 4 mm after the room temperature; Sea-tangle after the fragmentation is added entry according to the ratio of weight ratio 1 ︰ 1, send into colloid mill after mixing and carry out defibrination, get kelp paste; Wherein, described kelp paste fineness is controlled at below the 10 μ m;
Producing and preliminary treatment of b, Spanish mackerel meat
Choosing fresh Spanish mackerel is raw material, and mucus and the foreign material of surface attachment are removed in washing, decaptitate, cutting open the belly gills, again with the Intraabdominal dirt that comprises remaining internal organ, clot, black film of clear water eccysis; Wherein, water temperature should be controlled in 10 ℃ in the cleaning process;
Adopt the back of the body to cut method the Spanish mackerel after cleaning, namely down Spanish mackerel is cutd open into two along its back center line, remove spine and chest thorn, cutter pushes fish-skin under the afterbody, obtains the white flesh of fish from two flesh of fish;
The flesh of fish is carried out rinsing process, wherein, it is that control is oppressed and the weight ratio of water is 1 ︰ 4 that described rinsing is processed, and water temperature is controlled in 10 ℃, slowly stirs 5min first, then leaves standstill 10min, and its surperficial rinsing liquid inclines; And then carry out as stated above the rinsing second time;
With the flesh of fish after the secondary rinsing, adding concentration and be 0.3% salt solution carries out for the third time rinsing and processes, the control flesh of fish is 1 ︰ 4 with the weight ratio of common salt aqueous solution, water temperature is controlled in 10 ℃, slowly stir first 5min, then leave standstill 10min, its surperficial common salt aqueous solution that inclines makes the myosin convergence of the flesh of fish;
Spanish mackerel meat after the rinsing processing is put into centrifuge carry out processed, dewatering time 5min, making flesh of fish moisture is 75%;
C, cut and mix
The fertile pickle pork of the Spanish mackerel meat after the processed and rubbing is put into cutmixer to be cut and mixes the fish gruel; When treating the rotten stickness of fish, evenly add salt, cut fast mix to slurry shinny, even;
Take by weighing kelp paste, egg, white granulated sugar, monosodium glutamate, cooking wine and put into cutmixer and continue to cut and mix 10min, then add starch and cut and mix 5min, get the breaded fish stick raw material; In this breaded fish stick raw material, the percentage by weight of each component is: Spanish mackerel meat 70%, fertile pickle pork 3%, kelp paste 8%, egg 10%, white granulated sugar 5%, monosodium glutamate 1%, cooking wine 1%, salt 2%; Wherein, cut to cut in the process of mixing and mix groove and will in time lower the temperature with frozen water, slurry temperature is controlled in 10 ℃ all the time;
D, mould molding
Put into and be about 10cm, wide about 6 cm, moulding in the rectangular die of thick about 3 cm cutting the breaded fish stick raw material that obtains after mixing;
E, boiling
The breaded fish stick raw material of putting into die for molding is put into steamer, boiling 25 min; Dry breaded fish stick surface aqueous vapor after the taking-up, egg yolk is put on the breaded fish stick surface equably, the consumption of egg yolk is 5% of breaded fish stick weight, continues boiling 8min;
F, cooling
Well-done breaded fish stick is taken out, immediately rapidly cooling in 15 ℃ cold water, the moisture that loses when making breaded fish stick absorb heating prevents drying and elephant skin and brown stain occurs; Cooled breaded fish stick is placed on the cool frame rapidly again, naturally cools to room temperature;
G, packing
Cooled Spanish mackerel sea-tangle breaded fish stick is taken out from mould, and ultraviolet sterilization final vacuum packing namely gets Spanish mackerel sea-tangle breaded fish stick finished product.
Embodiment 3
A kind of preparation method of Spanish mackerel sea-tangle breaded fish stick is characterized in that: through following process steps
The preparation of a, kelp paste
Choosing dried sea-tangle is raw material, and adopting concentration is the foreign material such as the silt on 4% salt solution eccysis sea-tangle surface, glutinous thing, removes root, yellowish-white limit and the tip, and being cut into the length of side is the sea-tangle sheet of 6cm; The sea-tangle sheet is put into 25 ℃ emerge in worm water 35min, and pulling out and putting into concentration behind the draining is that 4 min are boiled in the heating of 2.5% acetum, goes raw meat to process to the sea-tangle sheet; Sea-tangle sheet after going raw meat to process is cooled to the fragment that is cut into 3 mm after the room temperature; Sea-tangle after the fragmentation is added entry according to the ratio of weight ratio 1 ︰ 1, send into colloid mill after mixing and carry out defibrination, get kelp paste; Wherein, described kelp paste fineness is controlled at below the 10 μ m;
Producing and preliminary treatment of b, Spanish mackerel meat
Choosing fresh Spanish mackerel is raw material, and mucus and the foreign material of surface attachment are removed in washing, decaptitate, cutting open the belly gills, again with the Intraabdominal dirt that comprises remaining internal organ, clot, black film of clear water eccysis; Wherein, water temperature should be controlled in 6 ℃ in the cleaning process;
Adopt the back of the body to cut method the Spanish mackerel after cleaning, namely down Spanish mackerel is cutd open into two along its back center line, remove spine and chest thorn, cutter pushes fish-skin under the afterbody, obtains the white flesh of fish from two flesh of fish;
The flesh of fish is carried out rinsing process, wherein, it is that control is oppressed and the weight ratio of water is 1 ︰ 4.5 that described rinsing is processed, and water temperature is controlled in 6 ℃, slowly stirs 8min first, then leaves standstill 8min, and its surperficial rinsing liquid inclines; And then carry out as stated above the rinsing second time;
With the flesh of fish after the secondary rinsing, adding concentration and be 0.2% salt solution carries out for the third time rinsing and processes, the control flesh of fish is 1 ︰ 4.5 with the weight ratio of common salt aqueous solution, water temperature is controlled in 6 ℃, slowly stir first 8min, then leave standstill 8min, its surperficial common salt aqueous solution that inclines makes the myosin convergence of the flesh of fish;
Spanish mackerel meat after the rinsing processing is put into centrifuge carry out processed, dewatering time 4min, making flesh of fish moisture is 78%;
C, cut and mix
The fertile pickle pork of the Spanish mackerel meat after the processed and rubbing is put into cutmixer to be cut and mixes the fish gruel; When treating the rotten stickness of fish, evenly add salt, cut fast mix to slurry shinny, even;
Take by weighing kelp paste, egg, white granulated sugar, monosodium glutamate, cooking wine and put into cutmixer and continue to cut and mix 8min, then add starch and cut and mix 8min, get the breaded fish stick raw material; In this breaded fish stick raw material, the percentage by weight of each component is: Spanish mackerel meat 65%, fertile pickle pork 4%, kelp paste 9%, egg 11%, white granulated sugar 5.5%, monosodium glutamate 1.5%, cooking wine 1.5%, salt 2.5%; Wherein, cut to cut in the process of mixing and mix groove and will in time lower the temperature with frozen water, slurry temperature is controlled in 6 ℃ all the time;
D, mould molding
Put into and be about 15cm, wide about 10cm, moulding in the rectangular die of thick about 5 cm cutting the breaded fish stick raw material that obtains after mixing;
E, boiling
The breaded fish stick raw material of putting into die for molding is put into steamer, boiling 22 min; Dry breaded fish stick surface aqueous vapor after the taking-up, egg yolk is put on the breaded fish stick surface equably, the consumption of egg yolk is 4% of breaded fish stick weight, continues boiling 10min;
F, cooling
Well-done breaded fish stick is taken out, immediately rapidly cooling in 12 ℃ cold water, the moisture that loses when making breaded fish stick absorb heating prevents drying and elephant skin and brown stain occurs; Cooled breaded fish stick is placed on the cool frame rapidly again, naturally cools to room temperature;
G, packing
Cooled Spanish mackerel sea-tangle breaded fish stick is taken out from mould, and ultraviolet sterilization final vacuum packing namely gets Spanish mackerel sea-tangle breaded fish stick finished product.
Claims (1)
1. the preparation method of a Spanish mackerel sea-tangle breaded fish stick is characterized in that: through following process steps
The preparation of a, kelp paste
Choosing dried sea-tangle is raw material, and adopting concentration is the foreign material on 3～5% salt solution eccysis sea-tangle surface, removes root, yellowish-white limit and the tip, is cut into the sea-tangle sheet; The sea-tangle sheet is put into emerge in worm water 30～40min of 20～30 ℃, and pulling out and putting into concentration behind the draining is that 3～5 min are boiled in the heating of 2～3% acetums, goes raw meat to process to the sea-tangle sheet; Carry out break process after sea-tangle sheet after going raw meat to process is cooled to room temperature; Sea-tangle after the fragmentation is added entry according to the ratio of weight ratio 1 ︰ 1, send into colloid mill after mixing and carry out defibrination, get kelp paste; Wherein, described kelp paste fineness is controlled at below the 10 μ m;
Producing and preliminary treatment of b, Spanish mackerel meat
Choosing fresh Spanish mackerel is raw material, and mucus and the foreign material of surface attachment are removed in washing, decaptitate, cutting open the belly gills, again with the Intraabdominal dirt that comprises clot, black film of clear water eccysis; Wherein, water temperature should be controlled at below 10 ℃ in the cleaning process;
Spanish mackerel after cleaning is down cutd open into two along its back center line, remove spine and chest thorn, obtain the flesh of fish;
The flesh of fish is carried out rinsing process, wherein, it is that control is oppressed and the weight ratio of water is 1 ︰ 4～5 that described rinsing is processed, and water temperature is below 10 ℃, slowly stirs 5～10 min first, then leaves standstill 5～10 min, and its surperficial rinsing liquid inclines; And then carry out as stated above the rinsing second time;
With the flesh of fish after the secondary rinsing, adding concentration and be 0.15～0.3% salt solution carries out for the third time rinsing and processes, the control flesh of fish is 1 ︰ 4～5 with the weight ratio of common salt aqueous solution, water temperature is below 10 ℃, slowly stir first 5～10 min, then leave standstill 5～10 min, its surperficial common salt aqueous solution that inclines makes the myosin convergence of the flesh of fish;
Spanish mackerel meat after the rinsing processing is put into centrifuge carry out processed, dewatering time 3～5 min, making flesh of fish moisture is 75～80%;
C, cut and mix
The fertile pickle pork of the Spanish mackerel meat after the processed and rubbing is put into cutmixer to be cut and mixes the fish gruel; When treating the rotten stickness of fish, evenly add an amount of salt, cut fast mix to slurry shinny, even;
Take by weighing kelp paste, egg, white granulated sugar, monosodium glutamate, cooking wine and put into cutmixer and continue to cut and mix 5～10min, then add starch and cut and mix 5～10min, get the breaded fish stick raw material; In this breaded fish stick raw material, the percentage by weight of each component is: Spanish mackerel meat 60～70%, fertile pickle pork 3～5%, kelp paste 8～10%, egg 10～12%, white granulated sugar 5～6%, monosodium glutamate 1～2%, cooking wine 1～2%, salt 2～3%; Wherein, cut that slurry temperature is controlled at below 10 ℃ all the time in the process of mixing;
D, mould molding
Put into die for molding with cutting the breaded fish stick raw material that obtains after mixing;
E, boiling
The breaded fish stick raw material of putting into die for molding is put into steamer, boiling 20～25 min; Dry breaded fish stick surface aqueous vapor after the taking-up, egg yolk is put on the breaded fish stick surface equably, continue boiling 5～10min; Wherein, the consumption of described egg yolk is 3～5% of breaded fish stick weight;
F, cooling
Well-done breaded fish stick is taken out, immediately rapidly cooling in 10～15 ℃ cold water, the moisture that loses when making breaded fish stick absorb heating prevents drying and elephant skin and brown stain occurs; Cooled breaded fish stick is placed on the cool frame rapidly again, naturally cools to room temperature;
G, packing
Cooled Spanish mackerel sea-tangle breaded fish stick is taken out from mould, and sterilization final vacuum packing namely gets Spanish mackerel sea-tangle breaded fish stick finished product.
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| CN103478769A (en) * | 2013-09-10 | 2014-01-01 | 施秉县天籁农产品有限公司 | Formula of fish gensing cake |
| CN103948073A (en) * | 2014-05-12 | 2014-07-30 | 海南大学 | Preparation method of coconut flavored tilapia mossambica purple and sweet potato cake prepared food |
| CN104323336A (en) * | 2014-11-20 | 2015-02-04 | 青岛益和兴食品有限公司 | Production process of instant kelp and Spanish mackerel foods |
| CN105380141A (en) * | 2015-11-12 | 2016-03-09 | 福建农林大学 | Egg white minced chub fillet and preparation method thereof |
| CN105580863A (en) * | 2015-12-25 | 2016-05-18 | 蒋娜 | Mackerel short pie |
| CN107594395A (en) * | 2017-09-11 | 2018-01-19 | 浙江海洋大学 | The preparation method of one main laminaria flavor fish meat |
| CN108813336A (en) * | 2018-05-29 | 2018-11-16 | 广东日可威富硒食品有限公司 | A kind of hypoglycemic iodine enriched kelp noodles and preparation method thereof |
| CN108967931A (en) * | 2018-09-04 | 2018-12-11 | 桂阳县舂陵湖食品有限公司 | A kind of manufacturing method of fish paste products |
| CN109105758A (en) * | 2018-10-23 | 2019-01-01 | 福建亿达食品有限公司 | A kind of processing method of functionality kelp jerky |
| CN111264790A (en) * | 2020-03-30 | 2020-06-12 | 桐城市兄弟食品有限公司 | Preparation method of skin-fish cake |
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