CN103300418A

CN103300418A - Production processing technology of fish tofu

Info

Publication number: CN103300418A
Application number: CN2013102602345A
Authority: CN
Inventors: 韦耀康
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-06-27
Filing date: 2013-06-27
Publication date: 2013-09-18

Abstract

A fish product which is processed by using fish as a main raw material does not smell fishy. A production processing technology comprises the following steps of: removing the head, scales, viscera and the skin from a silver carp, a bighead carp or a grass carp which is low in cost, thick in meat and good in quality, and removing the skin from fat pork; grinding the fish and the fat pork in a grinder in a mass ratio of 8-9 to 1 until the fish and the fat pork are uniformly mixed to form ground meat; pouring the ground meat and cold water at the temperature of below 10 DEG C into an edible pulping machine according to a mass proportion of 1 to 1-1.2, fully stirring, and refrigerating at the temperature of 15 to 20 DEG C; adding natural soy isolate protein in a mass ratio of 10 to 1, fully stirring and homogenizing to obtain a mixture; adding corn flour and flour into the mixture in a mass proportion of 5 to 1 to 1, fully stirring to obtain undispersed aqueous fish grains; and putting the fish grains into a mold box which is manufactured according to a marketing requirement, leveling the surface, putting into a steamer and heating until the fish grains are steamed. Fish tofu is processed according to purely natural raw materials, is not doped with chemical additives, is natural, green, safe, nutrient and unique in flavor, and tastes fresh, crisp and tender.

Description

The production and processing technology of fish bean curd

Technical field

The invention belongs to the production and processing technology of fish bean curd

Background technology

Along with the raising of people's living standard, consumers in general crave for day by day surging to full ecological food in recent years, and fish bean curd is the fish converted products that a kind of shape that processes take fish as primary raw material such as thumbnail, entrance do not have fishlike smell.Because of its unique flavor, the bright delicious and crisp of mouthfeel is tender, but soup, can steam, can boil, can explode, can rinse, and delicate fragrance is pleasant and enjoy the market favor.

Summary of the invention

The technical problem to be solved in the present invention provides a kind of with fish and lard and simple edible natural additive making fish bean curd production and processing method.

The present invention with such as the below by solving the problems of the technologies described above:

Processing step of the present invention is as follows:

(1), produce front preparation:

1, the selection of raw material fish: in general, all fishes can both be made fish bean curd, but generally with the white silver carp fish of the thick matter of inexpensive meat, bighead, grass carp for well.Use and use frozen water to process in freezing fish and the process, the fish bean curd toughness of making is better.

2, the processing of the flesh of fish: fresh fish is decaptitated, scales, gone internal organ, peeling (mainly being to be afraid of to affect the attractive in appearance of fish bean curd finished product), goes to clean up behind the fish master bone, add a little ginger with clear water again and soaked about 15 minutes, use again the clear water cleaned standby seam.Soak the ferroheme of oppressing in fishy smell, blood stains, impurity and the flesh of fish that to remove in the flesh of fish.

3, lard is removed the peel cleaned standby seam;

4, select a thin look white maize, break into corn flour, select commercially available flour stand-by;

5, select clean running water to get final product;

6, be ready to other flavouring (salt, white sugar).

(2), operating procedure

1, pulverize: by " producing front preparations " ready fish of method, fat meat by 8-9: 1 mass ratio puts into that strand is cut machine or meat grinder rubs into meat stuffing (it is good refrigerating rear reprocessing).Generally be strand 2-3 time.

2, slurrying: will oppress with the fat meat filling and mix cold water (water temperature is controlled at below 10 ℃), the mass ratio of the flesh of fish, fat meat filling and cold water is 1: 1-1.2 pours edible fiberizer into, edible fiberizer rotating speed is that per minute 600 turns, see that product weight determines the mill meat time, touching with hand imperceptiblely has fishbone to get final product.

3, stir: the slurry that step 2 is made refrigerates 15-20 ℃ at reezer system and adds natural soybean protein isolate in 10: 1 ratios more later on and fully stirred three minutes, the speed that stirs is that per minute 100 turns, make its homogenizing, the mixture that makes and corn flour, flour adds corn flour by 5: 1: 1 mass ratio, flour, and then (mixture made of general 1 jin of step 3 is with an egg to add egg white, salt, white sugar is respectively put 10-15 gram) pour mixer into after the batching and stirred about 15-25 minute, the mixing speed of mixer is that per minute 100 turns, stir into color and luster milky white bright, fine and smooth grow glutinous and soft fish crushed grain, the fish crushed grain entry of stirring and loose.

4, moulding: the fish crushed grain that step 3 is made is put in the clean nontoxic steamer diaphragm capsule (making by the market sale requirement), and addition is seven minutes high being advisable of diaphragm capsule, the leveling surface.

5, cook: the diaphragm capsule that will fill the fish crushed grain is put into steamer and is heated, and warm-up time is decided on the slurry thickness, generally at 15-25 minute.Fire, temperature is moderate, otherwise it is excessive that fish bean curd is expanded, and affect product quality, judges that the method that cooks is to insert from fish bean curd with clean chopsticks, extracts chopsticks and see whether chopsticks speckle with slurry, and is ripe without the slurry explanation, otherwise again steaming.

6, colouring: the fish bean curd surface that the yolk that stirs evenly evenly is applied to heat gets final product, and packing was gone on the market after product naturally cooled to normal temperature.

Fish bean curd of the present invention pure natural Raw material processing is made, and miserable chemical addition agent has the characteristics such as natural, green, Environmental Safety, nutrition, unique flavor, and mouthfeel aquatic foods delicious and crisp is tender.

The edible fiberizer rotating speed of step 2 is that per minute 600 turns.

The mixing speed of step 3 is that per minute 100 turns.

Example 1.

To get fresh white silver carp 5000g, the silver carp fish decaptitates, scales, goes internal organ, removes the peel, goes to clean up behind the fish master bone, the flesh of fish with spinule is 3500g, adding a little ginger with clear water soaked about 10 minutes, getting the lard peeling of 450g cleans, with ready fish, fat meat put into refrigerator cold-storage after 30 minutes stripping and slicing put into strand and cut machine and rub, Minced Steak three times is made meat stuffing.Above-mentioned meat stuffing is mixed 4000mL cold water (water temperature is 5 ℃) pour fiberizer into, edible fiberizer rotating speed is that per minute 600 turns, ground 15 minutes, make the fish slurry, adding the natural soybean protein isolate of 16g in the fish slurry stirs, fully stir and add the 1000g corn flour after three minutes, 1000g flour, the egg white of 8 eggs, stir after the salt of 70g white sugar and 60 grams, pouring even machine into stirred 15 minutes again, make the fish crushed grain, freshness protection package is encased inside in the steamer diaphragm capsule, evenly smears in diaphragm capsule with peanut oil, put into again the fish crushed grain that stirs, the leveling surface, addition is that seven minutes of diaphragm capsule are high.Diaphragm capsule is put into steamer heat, warm-up time is 20 minutes, can go on the market after the packing and sell.

Example 2

To get fresh bighead 8000g, bighead decaptitates, scales, goes internal organ, removes the peel, goes to clean up behind the fish master bone, the flesh of fish with spinule is 5000g, adding a little ginger with clear water soaked about 15 minutes, getting the lard peeling of 500g cleans, with ready fish, fat meat put into refrigerator cold-storage after 45 minutes stripping and slicing put into strand and cut machine and rub, Minced Steak twice is made meat stuffing.Above-mentioned meat stuffing is mixed 5000mL cold water (water temperature is 8 ℃) pour fiberizer into, edible fiberizer rotating speed is that per minute 600 turns, ground 17 minutes, make the fish slurry, adding the natural soybean protein isolate of 16g in the fish slurry stirs, fully stir and add the 1200g fecula after three minutes, 1200g flour, the egg white of 10 eggs, 80g white sugar, stir after the batchings such as 70 gram salt, pouring mixer into stirred 15 minutes again, make the fish crushed grain, freshness protection package is encased inside in the steamer diaphragm capsule, evenly smears in diaphragm capsule with peanut oil, put into again the fish crushed grain that stirs, the leveling surface, addition is that seven minutes of diaphragm capsule are high.Diaphragm capsule is put into steamer heat, warm-up time is 22 minutes, can go on the market after the packing and sell.

Claims

1. fish bean curd production and processing technology is characterized in that processing step is:

(1), the selection of raw material fish, lard: select the white silver carp fish of the thick matter of inexpensive meat, bighead, grass carp fresh fish to decaptitate, scale, go internal organ, peeling to clean, add a little ginger with clear water again and soaked about 15 minutes, use again the clear water cleaned standby seam.With quality fertilizer pork peeling cleaned standby seam; Select a thin look white maize, break into corn flour and select commercially available flour stand-by;

(2), pulverize: by " preparing before producing " ready fish of method, fat meat by 8-9: 1 mass ratio puts into that strand is cut machine or meat grinder rubs into meat stuffing, generally is to twist 2-3 time;

(3), slurrying: will oppress and the fat meat filling is mixed cold water (water temperature is controlled at below 10 ℃), the mass ratio of the flesh of fish, fat meat filling and cold water is 1: 1-1.2 pours edible fiberizer into and polishes, and hand is touched imperceptiblely has fishbone to get final product;

(4), stir: the slurry that step 3 is made refrigerates 15-20 ℃ at reezer system and adds in 10: 1 ratios more later on that natural soybean protein isolate fully stirs, homogenizing, the mixture that makes and corn flour, flour add corn flour, flour by 5: 1: 1 mass ratio, and then pour mixer stirring 15-25 minute into after adding the batchings such as egg white, salt, white sugar, make entry and loose fish crushed grain;

(5), moulding: the fish crushed grain that step 4 is made is put into the steamer diaphragm capsule, the leveling surface;

(6), cook: the diaphragm capsule that will fill the fish crushed grain is put into steamer and is heated and cook;

(7) colouring: the fish bean curd surface that the yolk that stirs evenly evenly is applied to heat gets final product, and packing was gone on the market after product naturally cooled to normal temperature.

2. such as right 1 described fish bean curd production and processing technology, the edible fiberizer rotating speed that it is characterized in that step 3 is that per minute 600 turns.

3. such as right 1 described fish bean curd production and processing technology, the mixing speed that it is characterized in that step 4 is that per minute 100 turns.