CN103283798A - Seafood and vegetable cake and process thereof - Google Patents
Seafood and vegetable cake and process thereof Download PDFInfo
- Publication number
- CN103283798A CN103283798A CN2013101704178A CN201310170417A CN103283798A CN 103283798 A CN103283798 A CN 103283798A CN 2013101704178 A CN2013101704178 A CN 2013101704178A CN 201310170417 A CN201310170417 A CN 201310170417A CN 103283798 A CN103283798 A CN 103283798A
- Authority
- CN
- China
- Prior art keywords
- onion
- raw material
- carrot
- seafood
- basin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The invention relates to a formula and a process of a seafood and vegetable cake balanced in nutritive proportion. The seafood and vegetable cake is composed of, by weight, 55 parts of onions, 0.4-0.7 part of egg white powder, 51 parts of carrots, 40 parts of shelled fresh shrimps, 76 parts of sleeve-fish cubes, 20 parts of scallop meat and 16-18 parts of green soy beans or asparagus. By repeated experiments, a formula proportion of the seafood and vegetable cake with best mouthfeel is determined, and food produced according to the formula can be eaten only after slightly frying, so that convenience and quickness are realized; in the formula, matching of vegetables and seafood is proper and nutrition is balanced, so that unique delicious tastes of the seafood are maintained, reasonable vegetable intake is guaranteed, human health is benefited, and gouty patients can eat the seafood and vegetable cake without aggravating conditions of the patients. By the production process, nutrition of components of raw materials can be retained to the greatest extent, and cleanness and safety in the production process are realized.
Description
Technical field
The present invention relates to a kind of healthy food, specifically, relate to a kind of prescription and processing technology thereof of seafood vegetables cake of nutritive proportion equilibrium.
Background technology
Though seafood is delicious, need the degree of having of the food.From traditional Chinese medical science angle, the seafood marine product generally belongs to the food of raw property, and Excessive Intake might make the heavier moisture of human body bad student, and is unhealthful.Seafood generally contains elements such as a large amount of zinc, iodine, long-term a large amount of absorption may cause these materials to cause deposition so that cause relevant Excessive Intake disease beyond satisfying daily psychological need, if the gout patient, may increase the weight of the state of an illness and suitably eat a little vegetables this moment then can alleviate this phenomenon if eat seafood.
The food of existing seafood on the market is all purely made with seafood.Not only be not suitable for the gout patient and use, the ordinary people is edible for a long time also can be unfavorable for health.At the more single present situation of the processed food kind of seafood, it is relatively more balanced to research and develop a kind of nutritive proportion, to healthy and helpful seafood processed food.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of more seafood vegetables cake and processing technology thereof of eating of balance, suitable more people of green vegetables, nutritive proportion that add is provided.
Technical scheme of the present invention is: a kind of seafood vegetables cake, each constituent mass umber of its raw material is: onion 55, egg-white powder 0.4-0.7, carrot 51, peeled shrimp 40, squid fourth 76, scallop post 20, green soy bean or asparagus 16-18.
The processing technology of above-mentioned seafood vegetables cake may further comprise the steps:
The first step, vegetable raw-material is handled:
Onion is processed into the onion bar;
Carrot is processed into the carrot bar;
The cleaning of thawing of green soy bean or asparagus;
In second step, the seafood raw material is handled:
(1) the seafood raw material thaws: will remove the raw materials of marine products classification of exterior and interior packing, and be respectively charged in the Turnover Box, and be put on the stainless steel shelf, the circulating water flushing is thawed;
(2) check: scallop shell, squid bone, squid skin, dried small shrimp, shrimp palpus etc. are chosen fully, and impurity such as hair, plastic ties, the end of a thread, careless rod etc. are chosen fully in addition;
(3) cleaning and sterilizing: clean one time with clear water earlier, pull back control water 1 minute out, be poured into concentration and be in the NaCLO solution of 100-150ppm and soaked three minutes, fully behind the draining, once clean, secondary cleaning, each time of cleaning is 1 minute;
The 3rd step, the vegetable raw-material blanching:
(1) vegetable raw-material is put into 95 ± 5 ℃ water blanching respectively;
(2) raw material after the blanching is fully controlled water after, pour in 5 ℃ the water, treat that the central temperature of raw material reaches below 10 ℃, pull out, be placed on the stainless steel shelf fully control water, the water in the cooling bay was changed once in per 30 minutes;
The 4th step, the configuration of egg white solution: water and egg-white powder are weighed in the ratio of 11.75:1, mix also and stir, treat that egg-white powder dissolves after, pour in the saucepan, continuing to be heated to central temperature is 85 ℃, pours out use;
The 5th step, the processing of seafood vegetables cake finished product:
(1) according to mass fraction be: the ratio of onion 55, egg-white powder 0.4-0.7, carrot 51, peeled shrimp 40, squid fourth 76, scallop post 20, green soy bean or asparagus 16-18 takes by weighing raw material, and classification is placed standby;
(2) mix onion: onion is poured in the Stainless steel basin, with spoon onion is evenly mixed out, to note when mixing again onion not being mixed broken with spoon, when mixing onion spoon is lain in above the onion, overlapping whole the mixing out of onion, egg white solution is hung on the onion uniformly, enter next procedure after mixing;
(3) sieve powder: earlier put powder in basin, pour in the basin by mixing the onion that the onion personnel will mix, after sieve powder personnel are wrapped up in powder with onion earlier, other raw materials are poured in the sieve powder basin again, personnel mix out raw material in the basin uniformly by the sieve powder;
(4) material grasping: will sieve good raw material by sieve powder personnel and pour in the material grasping basin, to check the uniformity coefficient of each bowl raw material during material grasping, when material grasping, feed basin to be jolted frequently, whenever grab a raw material and the meal in the feed basin will have been poured in the meal basin, enter next procedure;
(5) metering: will see the uniformity coefficient of material grasping when being weighed earlier, the standard of being weighed, (asparagus) every scale 68 grams-69 grams, (green soy bean) the 70-71 gram of weighing;
(6) batch turning: be to note to arrive on workbench, can not mix and cause ultrashort title in batch turning;
(7) shaping: the product of honest material of will falling wins over, after gently rocking under the 2-3 with have gentle hands, onion is inserted on the limit of product along five radians that connect pallet, sets level after the carrot bar of erectting is picked up, when shaping, must note not using the hand product, cause the space bad fried not yet done;
(8) pendulum asparagus or green soy bean: a, the 25-13QA powder is poured in the Stainless steel basin after the sterilization, put into asparagus or green soy bean, asparagus or green soy bean are stirred in basin, wrap up in powder and want evenly, prepare to use; B, before pendulum asparagus or green soy bean, evenly spray water with watering can earlier, with the clear water watering can evenly spray water to the right from five left sides that connect pallets c, with each two asparagus of product pendulum or 2-3 grain green soy bean;
(9) singly freeze preceding check: whether the shape, the raw material uniformity of checking the previous step product by the special messenger be qualified and whether have a foreign matter;
(10) the product list freezes: will check good product pendulum is singly to freeze on-30 ℃ of mono-frozen machines at preset temperature;
(11) go out the mono-frozen machine check;
(12) metal detection: the metal detector that was up to the standards, behaviour does limit value and is: Fe :≤1.5mm, SUS :≤2.0mm;
(13) pack vanning back finished product warehouse-in: will go into warehouse for finished product behind the packaging products in boxes.
Preferably, the described step that onion is processed into the onion bar is:
(1) onion is cleaned: by operating personnel's water filling in the service sink, each onion raw material that cleans can not surpass 5 bags at most, stirs in the pond with Turnover Box, and it is stand-by to pull draining out with Turnover Box after the silt on onion surface is cleaned up;
(2) decaptitate tail, peeling: the tail tag standard of decaptitating is approximately 1-2cm, requires the cross section level, and onion Lao Pi is all divested totally, and the onion that strips skin is put into Turnover Box;
(3) cleaning and sterilizing: the onion raw material after the peeling moved on the stainless steel shelf wash with circulating water, after the Lao Pi on onion raw material surface, impurity etc. rinsed well, it is dropped in the NaCLO solution that concentration is 100-150ppm soaked 3 minutes, fully behind the draining, once clean, secondary cleaning, each scavenging period is 1 minute;
(4) cut onion: standard is long 4-6cm, wide 0.8-1cm, and edegewise tilts, in order to avoid hinder hand, and be to economize in raw materials;
(5) check is standby:, non-compliantly chosen fully by dish check by the special messenger, standard compliant deposit standby;
Preferably, the step that carrot is processed into the carrot bar is:
(1) carrot is cleaned: by operating personnel's water filling in the service sink, each carrot raw material that cleans can not surpass 10 bags at most, stirs clockwise in the pond with Turnover Box, and the silt on carrot surface is cleaned up the back, and to pull draining out with Turnover Box stand-by;
(2) rossing of decaptitating: the standard of decaptitating is 1-2cm, except blue or green head, Huang Xin, the transparent core, during rossing stain, mashed place is all scraped totally;
(3) cleaning and sterilizing: raw material is moved on the stainless steel shelf and is washed with circulating water, after the Lao Pi on carrot raw material surface, impurity etc. rinsed well, be poured into concentration and be in the NaClO solution of 100-150ppm and soaked three minutes, fully behind the draining, once clean, secondary cleaning, each time of cleaning is 1 minute;
(4) carrot slitting: by assigned operation personnel mounting equipment, idle running equipment is about 3 minutes, the working order at conscientious each position of scrutiny equipment, more than confirm errorless after, washed carrot is put into slitting;
(5) carrot bar check: no lignifying, transparent core, rot, Lao Pi etc., and tyre impurity, carrot bar raw material is after the assay was approved deposited standby.
The invention has the beneficial effects as follows: the present invention passes through repetition test, determined the formula rate of the seafood vegetables cake that mouthfeel is best, as long as the food of producing according to prescription of the present invention is just have and fry edible a little, convenient and swift, in the prescription, the vegetables, seafood collocation is suitable, balanced in nutrition, the delicate flavour that had both kept the seafood uniqueness, guaranteed rational vegetables intake again, more be of value to health, gout patient is edible product of the present invention and can not increase the weight of the state of an illness also.Production technology of the present invention can keep the nutrition of each component of raw material to greatest extent, and production process is clean, safety.
The specific embodiment
The specific embodiment of the present invention is as follows:
Embodiment 1:
A kind of seafood vegetables cake, each constituent mass umber of its raw material is: onion 55, egg-white powder 0.7, carrot 51, peeled shrimp 40, squid fourth 76, scallop post 20, green soy bean 16.
The production technology of above-mentioned seafood vegetables cake may further comprise the steps:
The first step, vegetable raw-material is handled:
At first, onion is processed into the onion bar:
(1) onion is cleaned: by operating personnel's water filling in the service sink, each onion raw material that cleans can not surpass 5 bags at most, stirs in the pond with Turnover Box, and it is stand-by to pull draining out with Turnover Box after the silt on onion surface is cleaned up;
(2) decaptitate tail, peeling: the tail tag standard of decaptitating is approximately 1-2cm, requires the cross section level, and onion Lao Pi is all divested totally, and the onion that strips skin is put into Turnover Box;
(3) cleaning and sterilizing: the onion raw material after the peeling moved on the stainless steel shelf wash with circulating water, after the Lao Pi on onion raw material surface, impurity etc. rinsed well, it is dropped in the NaClO solution that concentration is 100-150ppm soaked 3 minutes, fully behind the draining, once clean, secondary cleaning, each scavenging period is 1 minute;
(4) cut onion: standard is long 4-6cm, wide 0.8-1cm, and edegewise tilts, in order to avoid hinder hand, and be to economize in raw materials;
(5) check is standby:, non-compliantly chosen fully by dish check by the special messenger, standard compliant deposit standby;
Secondly, carrot is processed into the carrot bar:
(1) carrot is cleaned: by operating personnel's water filling in the service sink, each carrot raw material that cleans can not surpass 10 bags at most, stirs clockwise in the pond with Turnover Box, and the silt on carrot surface is cleaned up the back, and to pull draining out with Turnover Box stand-by;
(2) rossing of decaptitating: the standard of decaptitating is 1-2cm, except blue or green head, Huang Xin, the transparent core, during rossing stain, mashed place is all scraped totally;
(3) cleaning and sterilizing: raw material is moved on the stainless steel shelf and is washed with circulating water, after the Lao Pi on carrot raw material surface, impurity etc. rinsed well, be poured into concentration and be in the NaCLO solution of 100-150ppm and soaked three minutes, fully behind the draining, once clean, secondary cleaning, each time of cleaning is 1 minute;
(4) carrot slitting: by assigned operation personnel mounting equipment, idle running equipment is about 3 minutes, the working order at conscientious each position of scrutiny equipment, more than confirm errorless after, washed carrot is put into slitting;
(5) carrot bar check: no lignifying, transparent core, rot, Lao Pi etc., and tyre impurity, carrot bar raw material is after the assay was approved deposited standby.
At last, the green soy bean raw material is thawed, after the removal external packing, neatly be placed on the workbench, the green soy bean unpacking be placed on prepare check in the look Turnover Box, see whether the green soy bean raw material is fresh, pernicious impurity such as no rust staining, no insect bite, no hair are chosen raw material and the impurity of fragmentation;
In second step, the seafood raw material is handled:
(1) the seafood raw material thaws: will remove the raw materials of marine products classification of exterior and interior packing, and be respectively charged in the Turnover Box, and be put on the stainless steel shelf, the circulating water flushing is thawed;
(2) check: scallop shell, squid bone, squid skin, dried small shrimp, shrimp palpus etc. are chosen fully, and impurity such as hair, plastic ties, the end of a thread, careless rod etc. are chosen fully in addition;
(3) cleaning and sterilizing: clean one time with clear water earlier, pull back control water 1 minute out, be poured into concentration and be in the NaClO solution of 100-150ppm and soaked three minutes, fully behind the draining, once clean, secondary cleaning, each time of cleaning is 1 minute;
The 3rd step, the vegetable raw-material blanching:
(1) vegetable raw-material is put into 95 ± 5 ℃ water blanching respectively;
(2) raw material after the blanching is fully controlled water after, pour in 5 ℃ the water, treat that the central temperature of raw material reaches below 10 ℃, pull out, be placed on the stainless steel shelf fully control water, the water in the cooling bay was changed once in per 30 minutes;
The 4th step, the configuration of egg white solution: water and egg-white powder are weighed in the ratio of 11.75:1, mix also and stir, treat that egg-white powder dissolves after, pour in the saucepan, continuing to be heated to central temperature is 85 ℃, pours out use;
The 5th step, the processing of seafood vegetables cake finished product:
(1) takes by weighing onion 275 grams, egg white solution 40 grams, carrot 255 grams, peeled shrimp 200 grams, squid fourth 380 grams, scallop post 100 grams, green soy bean 80 grams.Onion egg white solution portion, carrot and peeled shrimp portion, squid fourth scallop post portion, after weighing, neat being placed on the workbench is stand-by;
(2) mix onion: onion is poured in the Stainless steel basin, with spoon onion is evenly mixed out, to note when mixing again onion not being mixed broken with spoon, when mixing onion spoon is lain in above the onion, overlapping whole the mixing out of onion, egg white solution is hung on the onion uniformly, enter next procedure after mixing;
(3) sieve powder: earlier put powder in basin, pour in the basin by mixing the onion that the onion personnel will mix, after sieve powder personnel are wrapped up in powder with onion earlier, other raw materials are poured in the sieve powder basin again, personnel mix out raw material in the basin uniformly by the sieve powder;
(4) material grasping: will sieve good raw material by sieve powder personnel and pour in the material grasping basin, to check the uniformity coefficient of each bowl raw material during material grasping, when material grasping, feed basin to be jolted frequently, whenever grab a raw material and the meal in the feed basin will have been poured in the meal basin, enter next procedure;
(5) metering: will see the uniformity coefficient of material grasping when being weighed earlier, the standard of being weighed, weigh 70-71 gram of green soy bean;
(6) batch turning: be to note to arrive on workbench, can not mix and cause ultrashort title in batch turning;
(7) shaping: the product of honest material of will falling wins over, after gently rocking under the 2-3 with have gentle hands, onion is inserted on the limit of product along five radians that connect pallet, sets level after the carrot bar of erectting is picked up, when shaping, must note not using the hand product, cause the space bad fried not yet done;
(8) pendulum green soy bean: a, the 25-13QA powder is poured in the Stainless steel basin after the sterilization, put into green soy bean, green soy bean is stirred in basin, wrap up in powder and want evenly, prepare to use; B, before the pendulum green soy bean, evenly spray water with watering can earlier, with the clear water watering can evenly spray water to the right from five left sides that connect pallets c, with each product pendulum 2-3 grain green soy bean;
(9) singly freeze preceding check: whether the shape, the raw material uniformity of checking the previous step product by the special messenger be qualified and whether have a foreign matter;
(10) the product list freezes: will check good product pendulum is singly to freeze on-30 ℃ of mono-frozen machines at preset temperature;
(11) go out the mono-frozen machine check;
(12) metal detection: the metal detector that was up to the standards, behaviour does limit value and is: Fe :≤1.5mm, SUS :≤2.0mm;
(13) pack vanning back finished product warehouse-in: will go into warehouse for finished product behind the packaging products in boxes.
Embodiment 2:
A kind of seafood vegetables cake, each constituent mass umber of its raw material is: onion 55, egg-white powder 0.7, carrot 51, peeled shrimp 40, squid fourth 76, scallop post 20, asparagus 18.
The production technology of above-mentioned seafood vegetables cake may further comprise the steps:
The first step, vegetable raw-material is handled:
At first, onion is processed into the onion bar:
(1) onion is cleaned: by operating personnel's water filling in the service sink, each onion raw material that cleans can not surpass 5 bags at most, stirs in the pond with Turnover Box, and it is stand-by to pull draining out with Turnover Box after the silt on onion surface is cleaned up;
(2) decaptitate tail, peeling: the tail tag standard of decaptitating is approximately 1-2cm, requires the cross section level, and onion Lao Pi is all divested totally, and the onion that strips skin is put into Turnover Box;
(3) cleaning and sterilizing: the onion raw material after the peeling moved on the stainless steel shelf wash with circulating water, after the Lao Pi on onion raw material surface, impurity etc. rinsed well, it is dropped in the NaClO solution that concentration is 100-150ppm soaked 3 minutes, fully behind the draining, once clean, secondary cleaning, each scavenging period is 1 minute;
(4) cut onion: standard is long 4-6cm, wide 0.8-1cm, and edegewise tilts, in order to avoid hinder hand, and be to economize in raw materials;
(5) check is standby:, non-compliantly chosen fully by dish check by the special messenger, standard compliant deposit standby;
Secondly, carrot is processed into the carrot bar:
(1) carrot is cleaned: by operating personnel's water filling in the service sink, each carrot raw material that cleans can not surpass 10 bags at most, stirs clockwise in the pond with Turnover Box, and the silt on carrot surface is cleaned up the back, and to pull draining out with Turnover Box stand-by;
(2) rossing of decaptitating: the standard of decaptitating is 1-2cm, except blue or green head, Huang Xin, the transparent core, during rossing stain, mashed place is all scraped totally;
(3) cleaning and sterilizing: raw material is moved on the stainless steel shelf and is washed with circulating water, after the Lao Pi on carrot raw material surface, impurity etc. rinsed well, be poured into concentration and be in the NaCLO solution of 100-150ppm and soaked three minutes, fully behind the draining, once clean, secondary cleaning, each time of cleaning is 1 minute;
(4) carrot slitting: by assigned operation personnel mounting equipment, idle running equipment is about 3 minutes, the working order at conscientious each position of scrutiny equipment, more than confirm errorless after, washed carrot is put into slitting;
(5) carrot bar check: no lignifying, transparent core, rot, Lao Pi etc., and tyre impurity, carrot bar raw material is after the assay was approved deposited standby.
At last, the green soy bean raw material is thawed, after the removal external packing, neatly be placed on the workbench, the green soy bean unpacking be placed on prepare check in the look Turnover Box, see whether the green soy bean raw material is fresh, pernicious impurity such as no rust staining, no insect bite, no hair are chosen raw material and the impurity of fragmentation;
In second step, the seafood raw material is handled:
(1) the seafood raw material thaws: will remove the raw materials of marine products classification of exterior and interior packing, and be respectively charged in the Turnover Box, and be put on the stainless steel shelf, the circulating water flushing is thawed;
(2) check: scallop shell, squid bone, squid skin, dried small shrimp, shrimp palpus etc. are chosen fully, and impurity such as hair, plastic ties, the end of a thread, careless rod etc. are chosen fully in addition;
(3) cleaning and sterilizing: clean one time with clear water earlier, pull back control water 1 minute out, be poured into concentration and be in the NaClO solution of 100-150ppm and soaked three minutes, fully behind the draining, once clean, secondary cleaning, each time of cleaning is 1 minute;
The 3rd step, the vegetable raw-material blanching:
(1) vegetable raw-material is put into 95 ± 5 ℃ water blanching respectively;
(2) raw material after the blanching is fully controlled water after, pour in 5 ℃ the water, treat that the central temperature of raw material reaches below 10 ℃, pull out, be placed on the stainless steel shelf fully control water, the water in the cooling bay was changed once in per 30 minutes;
The 4th step, the configuration of egg white solution: water and egg-white powder are weighed in the ratio of 11.75:1, mix also and stir, treat that egg-white powder dissolves after, pour in the saucepan, continuing to be heated to central temperature is 85 ℃, pours out use;
The 5th step, the processing of seafood vegetables cake finished product:
(1) onion 275 grams, egg white solution 30 grams, carrot 255 grams, peeled shrimp 200 grams, squid fourth 380 grams, scallop post 100 grams, asparagus 90 grams.Onion egg white solution portion, carrot and peeled shrimp portion, squid fourth scallop post portion, after weighing, neat being placed on the workbench is stand-by;
(2) mix onion: onion is poured in the Stainless steel basin, with spoon onion is evenly mixed out, to note when mixing again onion not being mixed broken with spoon, when mixing onion spoon is lain in above the onion, overlapping whole the mixing out of onion, egg white solution is hung on the onion uniformly, enter next procedure after mixing;
(3) sieve powder: earlier put powder in basin, pour in the basin by mixing the onion that the onion personnel will mix, after sieve powder personnel are wrapped up in powder with onion earlier, other raw materials are poured in the sieve powder basin again, personnel mix out raw material in the basin uniformly by the sieve powder;
(4) material grasping: will sieve good raw material by sieve powder personnel and pour in the material grasping basin, to check the uniformity coefficient of each bowl raw material during material grasping, when material grasping, feed basin to be jolted frequently, whenever grab a raw material and the meal in the feed basin will have been poured in the meal basin, enter next procedure;
(5) metering: will see the uniformity coefficient of material grasping when being weighed earlier, the standard of being weighed, weigh 70-71 gram of green soy bean;
(6) batch turning: be to note to arrive on workbench, can not mix and cause ultrashort title in batch turning;
(7) shaping: the product of honest material of will falling wins over, after gently rocking under the 2-3 with have gentle hands, onion is inserted on the limit of product along five radians that connect pallet, sets level after the carrot bar of erectting is picked up, when shaping, must note not using the hand product, cause the space bad fried not yet done;
(8) pendulum asparagus: a, the 25-13QA powder is poured in the Stainless steel basin after the sterilization, put into asparagus, asparagus is stirred in basin, wrap up in powder and want evenly, prepare to use; B, before the pendulum asparagus, evenly spray water with watering can earlier, with the clear water watering can evenly spray water to the right from five left sides that connect pallets c, with two asparagus of each product pendulum;
(9) singly freeze preceding check: whether the shape, the raw material uniformity of checking the previous step product by the special messenger be qualified and whether have a foreign matter;
(10) the product list freezes: will check good product pendulum is singly to freeze on-30 ℃ of mono-frozen machines at preset temperature;
(11) go out the mono-frozen machine check;
(12) metal detection: the metal detector that was up to the standards, behaviour does limit value and is: Fe :≤1.5mm, SUS :≤2.0mm;
(13) pack vanning back finished product warehouse-in: will go into warehouse for finished product behind the packaging products in boxes.
Claims (4)
1. a seafood vegetables cake is characterized in that, each constituent mass umber of its raw material is: onion 55, egg-white powder 0.4-0.7, carrot 51, peeled shrimp 40, squid fourth 76, scallop post 20, green soy bean or asparagus 16-18.
2. the processing technology of seafood vegetables cake according to claim 1 is characterized in that, may further comprise the steps:
The first step, vegetable raw-material is handled:
Onion is processed into the onion bar;
Carrot is processed into the carrot bar;
The cleaning of thawing of green soy bean or asparagus;
In second step, the seafood raw material is handled:
(1) the seafood raw material thaws: will remove the raw materials of marine products classification of exterior and interior packing, and be respectively charged in the Turnover Box, and be put on the stainless steel shelf, the circulating water flushing is thawed;
(2) check: scallop shell, squid bone, squid skin, dried small shrimp, shrimp palpus etc. are chosen fully, and impurity such as hair, plastic ties, the end of a thread, careless rod etc. are chosen fully in addition;
(3) cleaning and sterilizing: clean one time with clear water earlier, pull back control water 1 minute out, be poured into concentration and be in the NaClO solution of 100-150ppm and soaked three minutes, fully behind the draining, once clean, secondary cleaning, each time of cleaning is 1 minute;
The 3rd step, the vegetable raw-material blanching:
(1) vegetable raw-material is put into 95 ± 5 ℃ water blanching respectively;
(2) raw material after the blanching is fully controlled water after, pour in 5 ℃ the water, treat that the central temperature of raw material reaches below 10 ℃, pull out, be placed on the stainless steel shelf fully control water, the water in the cooling bay was changed once in per 30 minutes;
The 4th step, the configuration of egg white solution: water and egg-white powder are weighed in the ratio of 11.75:1, mix also and stir, treat that egg-white powder dissolves after, pour in the saucepan, continuing to be heated to central temperature is 85 ℃, pours out use;
The 5th step, the processing of seafood vegetables cake finished product:
(1) according to mass fraction be: the ratio of onion 55, egg-white powder 0.4-0.7, carrot 51, peeled shrimp 40, squid fourth 76, scallop post 20, green soy bean or asparagus 16-18 takes by weighing raw material, and classification is placed standby;
(2) mix onion: onion is poured in the Stainless steel basin, with spoon onion is evenly mixed out, to note when mixing again onion not being mixed broken with spoon, when mixing onion spoon is lain in above the onion, overlapping whole the mixing out of onion, egg white solution is hung on the onion uniformly, enter next procedure after mixing;
(3) sieve powder: earlier put powder in basin, pour in the basin by mixing the onion that the onion personnel will mix, after sieve powder personnel are wrapped up in powder with onion earlier, other raw materials are poured in the sieve powder basin again, personnel mix out raw material in the basin uniformly by the sieve powder;
(4) material grasping: will sieve good raw material by sieve powder personnel and pour in the material grasping basin, to check the uniformity coefficient of each bowl raw material during material grasping, when material grasping, feed basin to be jolted frequently, whenever grab a raw material and the meal in the feed basin will have been poured in the meal basin, enter next procedure;
(5) metering: will see the uniformity coefficient of material grasping when being weighed earlier, the standard of being weighed, (asparagus) every scale 68 grams-69 grams, (green soy bean) the 70-71 gram of weighing;
(6) batch turning: be to note to arrive on workbench, can not mix and cause ultrashort title in batch turning;
(7) shaping: the product of honest material of will falling wins over, after gently rocking under the 2-3 with have gentle hands, onion is inserted on the limit of product along five radians that connect pallet, sets level after the carrot bar of erectting is picked up, when shaping, must note not using the hand product, cause the space bad fried not yet done;
(8) pendulum asparagus or green soy bean: a, the 25-13QA powder is poured in the Stainless steel basin after the sterilization, put into asparagus or green soy bean, asparagus or green soy bean are stirred in basin, wrap up in powder and want evenly, prepare to use; B, before pendulum asparagus or green soy bean, evenly spray water with watering can earlier, with the clear water watering can evenly spray water to the right from five left sides that connect pallets c, with each two asparagus of product pendulum or 2-3 grain green soy bean;
(9) singly freeze preceding check: whether the shape, the raw material uniformity of checking the previous step product by the special messenger be qualified and whether have a foreign matter;
(10) the product list freezes: will check good product pendulum is singly to freeze on-30 ℃ of mono-frozen machines at preset temperature;
(11) go out the mono-frozen machine check;
(12) metal detection: the metal detector that was up to the standards, behaviour does limit value and is: Fe :≤1.5 mm, SUS :≤2.0 mm;
(13) pack vanning back finished product warehouse-in: will go into warehouse for finished product behind the packaging products in boxes.
3. the processing technology of seafood vegetables cake according to claim 2 is characterized in that, the described step that onion is processed into the onion bar is:
(1) onion is cleaned: by operating personnel's water filling in the service sink, each onion raw material that cleans can not surpass 5 bags at most, stirs in the pond with Turnover Box, and it is stand-by to pull draining out with Turnover Box after the silt on onion surface is cleaned up;
(2) decaptitate tail, peeling: the tail tag standard of decaptitating is approximately 1-2cm, requires the cross section level, and onion Lao Pi is all divested totally, and the onion that strips skin is put into Turnover Box;
(3) cleaning and sterilizing: the onion raw material after the peeling moved on the stainless steel shelf wash with circulating water, after the Lao Pi on onion raw material surface, impurity etc. rinsed well, it is dropped in the NaCLO solution that concentration is 100-150ppm soaked 3 minutes, fully behind the draining, once clean, secondary cleaning, each scavenging period is 1 minute;
(4) cut onion: standard is long 4-6cm, wide 0.8-1cm, and edegewise tilts, in order to avoid hinder hand, and be to economize in raw materials;
(5) check is standby:, non-compliantly chosen fully by dish check by the special messenger, standard compliant deposit standby.
4. the processing technology of seafood vegetables cake according to claim 2 is characterized in that, the step that carrot is processed into the carrot bar is:
(1) carrot is cleaned: by operating personnel's water filling in the service sink, each carrot raw material that cleans can not surpass 10 bags at most, stirs clockwise in the pond with Turnover Box, and the silt on carrot surface is cleaned up the back, and to pull draining out with Turnover Box stand-by;
(2) rossing of decaptitating: the standard of decaptitating is 1-2cm, except blue or green head, Huang Xin, the transparent core, during rossing stain, mashed place is all scraped totally;
(3) cleaning and sterilizing: raw material is moved on the stainless steel shelf and is washed with circulating water, after the Lao Pi on carrot raw material surface, impurity etc. rinsed well, be poured into concentration and be in the NaCLO solution of 100-150ppm and soaked three minutes, fully behind the draining, once clean, secondary cleaning, each time of cleaning is 1 minute;
(4) carrot slitting: by assigned operation personnel mounting equipment, idle running equipment is about 3 minutes, the working order at conscientious each position of scrutiny equipment, more than confirm errorless after, washed carrot is put into slitting;
(5) carrot bar check: no lignifying, transparent core, rot, Lao Pi etc., and tyre impurity, carrot bar raw material is after the assay was approved deposited standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310170417.8A CN103283798B (en) | 2013-05-10 | 2013-05-10 | Seafood and vegetable cake and process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310170417.8A CN103283798B (en) | 2013-05-10 | 2013-05-10 | Seafood and vegetable cake and process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103283798A true CN103283798A (en) | 2013-09-11 |
| CN103283798B CN103283798B (en) | 2014-06-25 |
Family
ID=49085779
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310170417.8A Active CN103283798B (en) | 2013-05-10 | 2013-05-10 | Seafood and vegetable cake and process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103283798B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549314A (en) * | 2013-11-04 | 2014-02-05 | 舟山佰爱家食品有限公司 | Vegetable cake and preparation method of vegetable cake |
| CN103918748A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Nutritive squid-potato cake |
| CN104472623A (en) * | 2014-11-25 | 2015-04-01 | 恒茂实业集团有限公司 | Making method of quickly-frozen powder-adhering seafood vegetable cake |
| CN106307197A (en) * | 2016-08-30 | 2017-01-11 | 蓬莱京鲁渔业有限公司 | Processing method of squid and vegetable prepared food |
| CN107484797A (en) * | 2016-06-08 | 2017-12-19 | 南宁市生润科技有限公司 | A kind of seafood cakes and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073424A (en) * | 2007-06-29 | 2007-11-21 | 崔润涛 | Quick-frozen beef pie and its production |
| CN102302113A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Season vegetable cake and preparation method thereof |
| CN102669759A (en) * | 2012-05-25 | 2012-09-19 | 郑州三全食品股份有限公司 | Production method of frozen conditioning dish |
-
2013
- 2013-05-10 CN CN201310170417.8A patent/CN103283798B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073424A (en) * | 2007-06-29 | 2007-11-21 | 崔润涛 | Quick-frozen beef pie and its production |
| CN102302113A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Season vegetable cake and preparation method thereof |
| CN102669759A (en) * | 2012-05-25 | 2012-09-19 | 郑州三全食品股份有限公司 | Production method of frozen conditioning dish |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549314A (en) * | 2013-11-04 | 2014-02-05 | 舟山佰爱家食品有限公司 | Vegetable cake and preparation method of vegetable cake |
| CN103918748A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Nutritive squid-potato cake |
| CN103918748B (en) * | 2014-03-19 | 2015-05-20 | 柳培健 | Nutritive squid-potato cake |
| CN104472623A (en) * | 2014-11-25 | 2015-04-01 | 恒茂实业集团有限公司 | Making method of quickly-frozen powder-adhering seafood vegetable cake |
| CN107484797A (en) * | 2016-06-08 | 2017-12-19 | 南宁市生润科技有限公司 | A kind of seafood cakes and preparation method thereof |
| CN106307197A (en) * | 2016-08-30 | 2017-01-11 | 蓬莱京鲁渔业有限公司 | Processing method of squid and vegetable prepared food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103283798B (en) | 2014-06-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103283798B (en) | Seafood and vegetable cake and process thereof | |
| CN103478782A (en) | Processing method of deep-fried ginkgo kernels | |
| CN102845774B (en) | Multi-taste instant seafood products and preparation method thereof | |
| CN103300423B (en) | Processing method of sleeve-fish food | |
| CN1871943A (en) | Burdock flour series food, and its preparation method and process | |
| CN100512684C (en) | Methof for processing and producing foodstuff of locust | |
| CN104643161A (en) | Technology for processing instant flavor young squid | |
| CN104323340A (en) | Production process of instant squid cakes | |
| CN103549314A (en) | Vegetable cake and preparation method of vegetable cake | |
| KR101094638B1 (en) | Process F0r producing canned mussel and canned mussel thereof | |
| CN101406264B (en) | Fried pet foodstuff of aquatic product series and preparation method thereof | |
| CN109170579A (en) | A kind of processing method of pork rice-pudding | |
| CN204969312U (en) | Calabash zongzi | |
| CN104957728A (en) | Processing method of iced fresh conch meat | |
| CN104664419A (en) | Preparation method of healthcare pork liver | |
| CN103349246A (en) | Processing technology of sticky rice lotus root | |
| CN103892333A (en) | Preparation method of delicious balls | |
| CN106262025A (en) | A kind of crisp-fried toast crevettes and preparation method thereof | |
| CN101773258A (en) | Environmental protection processing method of fresh shrimps | |
| RU2166869C1 (en) | Method of preparing fast-frozen cooked product (versions) | |
| CN102396680A (en) | Preparation method for Mudanyancai | |
| CN102362617B (en) | Processing method of dried cabbage product | |
| CN101869324A (en) | Full abalone sauce shell and preparation method thereof | |
| CN102113690A (en) | Method for making coconut-flavor chicken rice | |
| CN102499349A (en) | Process for preparing canned pineapple |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |