CN103005517B - Preparation method for coconut milk tilapia food - Google Patents
Preparation method for coconut milk tilapia food Download PDFInfo
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- CN103005517B CN103005517B CN201210564264.0A CN201210564264A CN103005517B CN 103005517 B CN103005517 B CN 103005517B CN 201210564264 A CN201210564264 A CN 201210564264A CN 103005517 B CN103005517 B CN 103005517B
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Abstract
The invention discloses a preparation method for a coconut milk tilapia food. The preparation method comprises the following steps: 1, performing primary processing on the tilapia raw material, additionally preparing a soak solution, and immersing tilapia fillets into the soak solution for soaking; 2, respectively preparing precoating powder, syrup coating powder and shredded coconut stuffing breadcrumbs; 3, performing coating treatment on the surface layers of tilapia fillets by using precoating powder, syrup coating powder and shredded coconut stuffing breadcrumbs sequentially and controlling the syrup coating temperature to be not higher than 10 DEG C; and 4, putting the tilapia fillets better placed in a plate into an instant freezer for quick freezing to obtain the coconut milk tilapia food. According to the invention, the coconut milk tilapia food prepared by the method can be eaten after frying or micro-wave heating and cooking, which is nutritional and delicious, convenient and quick, and can be further transported in a refrigerating way.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of preparation method of coconut milk Tilapia mossambica food.
Background technology
Tilapia mossambica is stung less, delicious meat, high protein, low fat, nutritious, on international market, as the substitute of cod, be the kind of the tool international competition strength of China, also be the kind of tool industrialized development condition, but be that kind is single with freezing Tilapia mossambica bar, the outlet of freezing Tilapia Fillet at present mostly, value-added content of product is low.
Coconut is the most characteristic fruit in Hainan, and coconut meat is pure white, fresh and sweet, give off a strong fragrance, and contains 33% fat in coconut meat, and the protein of 6% left and right is nutritious, is deeply subject to consumer's favor.
At present, for the processing method of coconut milk Tilapia mossambica food, there is not report.Tilapia mossambica and coconut raw material are coordinated to processing, and nutrition, delicious food, again for new approach has been opened up in the exploitation of coconut and Tilapia mossambica.
Summary of the invention
The preparation method who the object of this invention is to provide a kind of coconut milk Tilapia mossambica food, has realized the food processing of Tilapia mossambica and coconut, and product nutrition, delicious food are quick and easy when edible, has increased the added value of products material.
The technical solution adopted in the present invention is, a kind of preparation method of coconut milk Tilapia mossambica food specifically implements according to following steps:
Step 1: Tilapia mossambica raw material is carried out to preliminary working
Tilapia mossambica is processed and obtains Tilapia Fillet, prepare in addition soak;
Tilapia Fillet is immersed to soak and soak, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.6-0.8, and control soaking temperature on the rocks remains on below 10 ℃, and clear water rinses, the Tilapia Fillet that obtains handling well;
Step 2: respectively preparation wrap up in advance powder, wrap up in starch, shredded coconut stuffing crumbs
2.1) prepare coconut powder
Coconut is cut open, taken out coconut meat, smash to pieces, add the hot water that is equivalent to 2 times of coconut meats to carry out defibrination, hot water temperature remains on and is not less than 70 ℃, and separation obtains coconut palm breast and shredded coconut stuffing;
Prepare emulsifying agent;
Coconut palm breast is mixed with the emulsifying agent that is equivalent to the 2.4%-2.6% of coconut palm breast quality, after homogeneous, obtain coconut milk, after dry processing, obtain coconut powder;
2.2) powder is wrapped up in preparation in advance
2.3) prepare starch
Starch is formulated by the frozen water of wrapping up in advance powder and 1.2-1.5 mass parts of 0.8-1 mass parts;
2.4) prepare shredded coconut stuffing crumbs
Shredded coconut stuffing crumbs are formulated by the crumbs of 4.8-5 mass parts and the shredded coconut stuffing of 3.8-4 mass parts;
Step 3: carry out successively that top layer is wrapped up in advance powder, wrapped up in starch, the parcel of shredded coconut stuffing crumbs is processed, control and wrap up in slurry temperature not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder:
The Tilapia Fillet surface uniform of handling well in step 1 wraps wraps up in powder in advance;
3.2) wrap up in starch:
Wrap up in again one deck starch wrapping the Tilapia Fillet surface of wrapping up in advance powder;
3.3) wrap up in shredded coconut stuffing crumbs:
The Tilapia Fillet that wraps starch is put into shredded coconut stuffing crumbs, keep flat light pressure and make Tilapia Fillet surface uniform wrap shredded coconut stuffing crumbs;
Step 4: the Tilapia Fillet that row is coiled is put into instant freezer and carried out quick-frozen, obtains coconut milk Tilapia mossambica food.
The invention has the beneficial effects as follows:
1) the invention belongs to the processing method of fresh food, adopt Tilapia mossambica raw material to check and accept, support temporarily, bloodletting, cleans, hack, and peeling, finishing, cleans, and carries out quality-improving processing under the environment of low temperature; Coconut is cut open, gets coconut meat, smashs to pieces, gets breast, separation, and emulsification, dry; Prepare coconut and wrap up in advance powder; Starch and shredded coconut stuffing bits; Tilapia Fillet is glued and wraps up in advance powder, wrap up in slurry, wrap up in shredded coconut stuffing crumbs, row's dish, instant freezer quick-frozen, packing, finished product, 10 ℃ of following processing, guaranteed freshness and the nutrition of original flesh of fish.
2) the coconut milk Tilapia mossambica food that the inventive method makes, can adopt fried or the heating using microwave cooking is rear edible, and both eutrophy, delicious food, convenient and swift again, brings convenience to restaurant, dining room and family; Can also carry out refrigeration transportation, remain on deliciousness and the nutrition of under cryogenic conditions, oppressing, add the Maillard reaction producing in frying course, tasty, for new approach is opened up in the exploitation of coconut and Tilapia mossambica.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is described in detail.
The preparation method of coconut milk Tilapia mossambica food of the present invention, specifically implements according to following steps:
Step 1: Tilapia mossambica raw material is carried out to preliminary working
By fresh and alive Tilapia mossambica bloodletting, cleaning, taking-up back fillet, then back fillet peeling, impurity elimination, clear water are rinsed, obtain pure white Tilapia Fillet;
The Tilapia Fillet obtaining is above put into soak and carry out quality-improving processing, to increase gel strength, component and the proportioning of this soak are: according to mass percent, take the sodium acid carbonate of 32%-35%, the salt of the lactic acid of 36%-39%, 28%-32%, the mass percent sum of these three components is 100%, and after mixing, being dissolved in frozen water solution, to prepare concentration be 3% soak;
Tilapia Fillet is immersed to soak to be soaked, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.6-0.8, and soak time is 70-90 minute, and control soaking temperature on the rocks remains on below 10 ℃, clear water rinses, the Tilapia Fillet that obtains handling well;
Step 2: respectively preparation wrap up in advance powder, wrap up in starch, shredded coconut stuffing crumbs
2.1) prepare coconut powder
Coconut is cut open, taken out coconut meat, smash to pieces, add the hot water that is equivalent to 2 times of coconut meats to carry out defibrination, hot water temperature remains on and is not less than 70 ℃, and separation obtains coconut palm breast and shredded coconut stuffing;
Prepare emulsifying agent, emulsifying agent is comprised of the go alone ester, 25%-30% xanthans, 15%-25% sorbitan carboxylic esters of 50%-55%, and the mass percent sum of these three components is 100%;
Coconut palm breast is mixed with the emulsifying agent that is equivalent to the 2.4%-2.6% of coconut palm breast quality, after homogeneous, obtain coconut milk, after dry processing, obtain coconut powder;
2.2) powder is wrapped up in preparation in advance
Wrap up in advance powder by the wheat flour of 44%-46%, the tapioca of the farina of 18%-20%, 18%-20%, the white sand Icing Sugar of the coconut powder of 8%-9%, 4%-5%, the salt of 3.5%-4.0%, the mass percent sum of these six components is 100%;
2.3) prepare starch
Starch is formulated by the frozen water of wrapping up in advance powder and 1.2-1.5 mass parts of 0.8-1 mass parts;
2.4) prepare shredded coconut stuffing crumbs
Shredded coconut stuffing crumbs are formulated by the crumbs of 4.8-5 mass parts and the shredded coconut stuffing of 3.8-4 mass parts;
Step 3: carry out successively that top layer is wrapped up in advance powder, wrapped up in starch, the parcel of shredded coconut stuffing crumbs is processed, control and wrap up in slurry temperature not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder:
The Tilapia Fillet surface uniform of handling well in step 1 wraps and wraps up in advance powder (be ground floor, or internal layer);
3.2) wrap up in starch:
Wrap up in again one deck starch (be the second layer, or middle level) wrapping the Tilapia Fillet surface of wrapping up in advance powder;
3.3) wrap up in shredded coconut stuffing crumbs:
The Tilapia Fillet that wraps starch is put into shredded coconut stuffing crumbs, keep flat light pressure and make Tilapia Fillet surface uniform wrap shredded coconut stuffing crumbs (the 3rd layer, or outer);
Step 4: the Tilapia Fillet that wraps shredded coconut stuffing crumbs is neatly come on pad, and every pad row's number is identical, and weight is suitable, is then placed in iron pan; The Tilapia Fillet that row is coiled is put into instant freezer and is carried out quick-frozen, maintains the temperature at below-18 ℃, and preferred 45-60 minute of quick-frozen time, obtains coconut milk Tilapia mossambica food.
Quick-frozen coconut milk Tilapia mossambica food is out carried out to balance, the requirement according to client to packing, weighing, inner packing, external packing, put into freezer and treat pin.
In the preparation of coconut milk and shredded coconut stuffing, the fat that contains 33% left and right due to coconut, add the emulsifying agent forming by going alone ester, xanthans, sorbitan carboxylic esters, after emulsifying, w/o type can be become to o/w type, coconut powder just can mix with water equably, there is no oil slick, coconut palm is fragrant outstanding, and the quality of food of the present invention is guaranteed thus.
Embodiment 1
Step 1: Tilapia mossambica raw material is processed
By fresh and alive Tilapia mossambica bloodletting, clean, take out back fillet, to Tilapia Fillet peeling, impurity elimination, circulating water clean, and obtain pure white Tilapia Fillet;
The Tilapia Fillet obtaining is above carried out to quality-improving processing, comprises the following steps:
According to mass percent, take 33% sodium acid carbonate, 37% lactic acid, 30% salt in addition, the mass percent sum of these three components is 100%, is dissolved in that in frozen water, to prepare concentration be 3% soak after mixing;
Then, Tilapia Fillet is put into soak and soak, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.7, and soak time is 70 minutes, and control soaking temperature on the rocks remains on below 10 ℃, and clean water is cleaned, the Tilapia Fillet that obtains handling well;
Step 2: wrap up in advance powder, wrap up in starch, the preparation of shredded coconut stuffing crumbs
1) preparation of coconut milk and shredded coconut stuffing
Coconut is cut open, taken out coconut meat, smash to pieces, add 2 times 70 ℃ above hot water defibrinations, separation obtains coconut palm breast and shredded coconut stuffing; Prepare emulsifying agent, emulsifying agent is comprised of 50% go alone ester, 28% xanthans, 22% sorbitan carboxylic esters, and the mass percent sum of these three components is 100%; Coconut palm breast is mixed with 2.5% the emulsifying agent that is equivalent to coconut palm breast quality, after homogeneous, obtain coconut milk, after being dried, obtain coconut powder.
2) wrap up in advance powder: wrap up in advance powder according to mass percent, composed of the following components: 45% wheat flour, 19% farina, 20% tapioca, 8% coconut powder, 4% white sand Icing Sugar, 4% salt, the mass percent sum of these six components is 100%;
3) starch: starch is that 0.8:1.2 forms by wrapping up in advance powder and frozen water according to mass ratio,
4) shredded coconut stuffing crumbs: shredded coconut stuffing crumbs are 4.8:4 preparation according to the mass ratio of crumbs and shredded coconut stuffing.
Step 3: carry out top layer parcel and process, control and wrap up in slurry temperature not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder: the Tilapia Fillet that step 2 is handled well evenly wraps and wraps up in advance powder (being ground floor),
3.2) wrap up in starch: wrap the Tilapia Fillet of wrapping up in advance powder and wrap up in again one deck starch (being the second layer)
3.3) wrap up in shredded coconut stuffing crumbs: the Tilapia Fillet that wraps starch is put into shredded coconut stuffing crumbs, keep flat light pressure and make Tilapia Fillet surface uniform wrap shredded coconut stuffing crumbs (the 3rd layer)
Step 4: the bread Tilapia Fillet of wrapping up in that upper step is obtained neatly comes on pad, every pad row's number is identical, and weight is suitable, is then placed in iron pan; The Tilapia Fillet that row is coiled is put into instant freezer and is carried out quick-frozen, maintains the temperature at below-18 ℃, and 45 minutes quick-frozen time, obtain the freezing Tilapia Fillet of coconut milk of the present invention.
Embodiment 2
Step 1: Tilapia mossambica raw material is processed
By fresh and alive Tilapia mossambica bloodletting, clean, take out back fillet, to Tilapia Fillet peeling, impurity elimination, circulating water clean, and obtain pure white Tilapia Fillet;
The Tilapia Fillet obtaining is above carried out to quality-improving processing, comprises the following steps:
According to mass percent, take 34% sodium acid carbonate, 38% lactic acid, 28% salt in addition, the mass percent sum of these three components is 100%, is dissolved in that in frozen water, to prepare concentration be 3% soak after mixing;
Then, Tilapia Fillet is put into soak and soak, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.6, and soak time is 80 minutes, and control soaking temperature on the rocks remains on below 10 ℃, and clean water is cleaned, the Tilapia Fillet that obtains handling well;
Step 2: wrap up in advance powder, wrap up in starch, the preparation of shredded coconut stuffing crumbs
1) preparation of coconut milk and shredded coconut stuffing
Coconut is cut open, taken out coconut meat, smash to pieces, add 2 times 70 ℃ above hot water defibrinations, separation obtains coconut palm breast and shredded coconut stuffing; Prepare emulsifying agent, emulsifying agent is comprised of 53% go alone ester, 26% xanthans, 21% sorbitan carboxylic esters, and coconut palm breast is mixed with 2.6% the emulsifying agent that is equivalent to coconut palm breast quality, obtains coconut milk after homogeneous, after being dried, obtains coconut powder.
2) wrap up in advance powder: wrap up in advance powder according to mass percent, composed of the following components: 46% wheat flour, 18% farina, 19% tapioca, 9% coconut powder, 4.5% white sand Icing Sugar, 3.5% salt, the mass percent sum of these six components is 100%;
3) starch: starch is that 1:1.5 forms by wrapping up in advance powder and frozen water according to mass ratio;
4) shredded coconut stuffing crumbs: shredded coconut stuffing crumbs are 5:3.8 preparation according to the mass ratio of crumbs and shredded coconut stuffing.
Step 3: carry out top layer parcel and process, control and wrap up in slurry temperature not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder: the Tilapia Fillet that step 2 is handled well evenly wraps and wraps up in advance powder (being ground floor),
3.2) wrap up in starch: wrap the Tilapia Fillet of wrapping up in advance powder and wrap up in again one deck starch (being the second layer)
3.3) wrap up in shredded coconut stuffing crumbs: the Tilapia Fillet that wraps starch is put into shredded coconut stuffing crumbs, keep flat light pressure and make Tilapia Fillet surface uniform wrap shredded coconut stuffing crumbs (the 3rd layer)
Step 4: the bread Tilapia mossambica that upper step is obtained neatly comes on pad, every pad row's number is identical, and weight is suitable, is then placed in iron pan; The Tilapia Fillet that row is coiled is put into instant freezer and is carried out quick-frozen, maintains the temperature at below-18 ℃, and 50 minutes quick-frozen time, obtain the freezing Tilapia Fillet of coconut milk of the present invention.
Embodiment 3
Step 1: Tilapia mossambica raw material is processed
By fresh and alive Tilapia mossambica bloodletting, clean, take out back fillet, to Tilapia Fillet peeling, impurity elimination, circulating water clean, and obtain pure white Tilapia Fillet;
The Tilapia Fillet obtaining is above carried out to quality-improving processing, comprises the following steps:
According to mass percent, take 32% sodium acid carbonate, 37% lactic acid, 31% salt, the mass percent sum of these three components is 100%, is dissolved in that in frozen water, to prepare concentration be 3% soak after mixing;
Then, Tilapia Fillet is put into soak and soak, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.8, and soak time is 90 minutes, and control soaking temperature on the rocks remains on below 10 ℃, and clean water is cleaned, the Tilapia Fillet that obtains handling well;
Step 2: wrap up in advance powder, wrap up in starch, the preparation of shredded coconut stuffing crumbs
1) preparation of coconut milk and shredded coconut stuffing
Coconut is cut open, taken out coconut meat, smash to pieces, add 2 times 70 ℃ above hot water defibrinations, separation obtains coconut palm breast and shredded coconut stuffing; Prepare emulsifying agent, emulsifying agent is comprised of 55% go alone ester, 30% xanthans, 15% sorbitan carboxylic esters, and the mass percent sum of these three components is 100%; Coconut palm breast is mixed with 2.4% the emulsifying agent that is equivalent to coconut palm breast quality, after homogeneous, obtain coconut milk, after being dried, obtain coconut powder.
2) wrap up in advance powder: wrap up in advance powder according to mass percent, composed of the following components: 45% wheat flour, 19% farina, 19% tapioca, 9% coconut powder, 4% white sand Icing Sugar, 4% salt, the mass percent sum of these six components is 100%;
3) starch: starch is that 0.9:1.3 forms by wrapping up in advance powder and frozen water according to mass ratio;
4) shredded coconut stuffing crumbs: shredded coconut stuffing crumbs are 4.9:3.9 preparation according to the mass ratio of crumbs and shredded coconut stuffing.
Step 3: carry out top layer parcel and process, control and wrap up in slurry temperature not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder: the Tilapia Fillet that step 2 is handled well evenly wraps and wraps up in advance powder (being ground floor),
3.2) wrap up in starch: wrap the Tilapia Fillet of wrapping up in advance powder and wrap up in again one deck starch (second layer)
3.3) wrap up in shredded coconut stuffing crumbs: the Tilapia Fillet that wraps starch is put into shredded coconut stuffing crumbs, keep flat light pressure and make Tilapia Fillet surface uniform wrap shredded coconut stuffing crumbs (the 3rd layer)
Step 4: the bread Tilapia Fillet that upper step is obtained neatly comes on pad, every pad row's number is identical, and weight is suitable, is then placed in iron pan; The Tilapia Fillet that row is coiled is put into instant freezer and is carried out quick-frozen, maintains the temperature at below-18 ℃, and 60 minutes quick-frozen time, obtain the freezing Tilapia Fillet of coconut milk of the present invention.
Claims (5)
1. a preparation method for coconut milk Tilapia mossambica food, is characterized in that, according to following steps, specifically implements:
Step 1: Tilapia mossambica raw material is carried out to preliminary working
Tilapia mossambica is processed and obtains Tilapia Fillet, prepare in addition soak,
Component and the proportioning of described soak are: according to mass percent, take the sodium acid carbonate of 32%-35%, the salt of the lactic acid of 36%-39%, 28%-32%, the mass percent sum of these three components is 100%, and after mixing, being dissolved in frozen water solution, to prepare concentration be 3% soak;
Tilapia Fillet is immersed to soak and soak, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.6-0.8, and control soaking temperature on the rocks remains on below 10 ℃, and clear water rinses, the Tilapia Fillet that obtains handling well;
Step 2: respectively preparation wrap up in advance powder, wrap up in starch, shredded coconut stuffing crumbs
2.1) prepare coconut powder
Coconut is cut open, taken out coconut meat, smash to pieces, add the hot water that is equivalent to 2 times of coconut meats to carry out defibrination, hot water temperature remains on and is not less than 70 ℃, and separation obtains coconut palm breast and shredded coconut stuffing;
Prepare emulsifying agent; Coconut palm breast is mixed with the emulsifying agent that is equivalent to the 2.4%-2.6% of coconut palm breast quality, after homogeneous, obtain coconut milk, after dry processing, obtain coconut powder;
2.2) powder is wrapped up in preparation in advance
2.3) prepare starch
Starch is formulated by the frozen water of wrapping up in advance powder and 1.2-1.5 mass parts of 0.8-1 mass parts;
2.4) prepare shredded coconut stuffing crumbs
Shredded coconut stuffing crumbs are formulated by the crumbs of 4.8-5 mass parts and the shredded coconut stuffing of 3.8-4 mass parts;
Step 3: carry out successively that top layer is wrapped up in advance powder, wrapped up in starch, the parcel of shredded coconut stuffing crumbs is processed, control and wrap up in slurry temperature not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder: the Tilapia Fillet surface uniform of handling well in step 1 wraps wraps up in powder in advance;
3.2) wrap up in starch: wrap up in again one deck starch wrapping the Tilapia Fillet surface of wrapping up in advance powder;
3.3) wrap up in shredded coconut stuffing crumbs: the Tilapia Fillet that wraps starch is put into shredded coconut stuffing crumbs, keep flat light pressure and make Tilapia Fillet surface uniform wrap shredded coconut stuffing crumbs;
Step 4: the Tilapia Fillet that row is coiled is put into instant freezer and carried out quick-frozen, obtains coconut milk Tilapia mossambica food.
2. the preparation method of coconut milk Tilapia mossambica food according to claim 1, it is characterized in that, described step 2.1) in, described emulsifying agent is comprised of the go alone ester, 25%-30% xanthans, 15%-25% sorbitan carboxylic esters of 50%-55%, and the mass percent sum of these three components is 100%.
3. the preparation method of coconut milk Tilapia mossambica food according to claim 1, it is characterized in that, described step 2.2) in, described wrap up in advance powder by the wheat flour of 44%-46%, the tapioca of the farina of 18%-20%, 18%-20%, the white sand Icing Sugar of the coconut powder of 8%-9%, 4%-5%, the salt of 3.5%-4.0%, the mass percent sum of these six components is 100%.
4. the preparation method of coconut milk Tilapia mossambica food according to claim 1, it is characterized in that, in described step 1, by fresh and alive Tilapia mossambica bloodletting, cleaning, taking-up back fillet, again back fillet peeling, impurity elimination, clear water are rinsed, obtain pure white Tilapia Fillet.
5. the preparation method of coconut milk Tilapia mossambica food according to claim 1, is characterized in that, in described step 4, the Tilapia Fillet that wraps shredded coconut stuffing crumbs is neatly come on pad, and every pad row's number is identical, and weight is suitable, is then placed in iron pan; While carrying out quick-frozen, maintain the temperature at below-18 ℃, the quick-frozen time is 45-60 minute.
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| CN201210564264.0A CN103005517B (en) | 2012-12-24 | 2012-12-24 | Preparation method for coconut milk tilapia food |
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| CN104286962A (en) * | 2014-10-22 | 2015-01-21 | 海南泉溢食品有限公司 | Preparation method of frozen tilapia mossambica conditioning food |
| CN106805154A (en) * | 2017-03-03 | 2017-06-09 | 福清朝辉水产食品有限公司 | A kind of preparation method of toast crevettes |
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