CN103404598A - Fish cheese and preparation method therof - Google Patents
Fish cheese and preparation method therof Download PDFInfo
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- CN103404598A CN103404598A CN2013103130040A CN201310313004A CN103404598A CN 103404598 A CN103404598 A CN 103404598A CN 2013103130040 A CN2013103130040 A CN 2013103130040A CN 201310313004 A CN201310313004 A CN 201310313004A CN 103404598 A CN103404598 A CN 103404598A
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Abstract
The invention discloses a fish cheese. The fish cheese comprises ingredients of surimi, cheese, starch, sugar, salt, monosodium glutamate and water. A preparation method of the fish cheese comprises following steps: 1) surimi is grinded into pulp, and salt is added for uniform mixing; 2) starch, salt, sugar, monosodium glutamate and water are added for mixing; 3) cheese is added for uniform mixing; and 4) the mixture is delivered into a forming machine, and finished products of the fish cheese are obtained after shaping and moulding processes. The preparation method of the fish cheese is simple, and the fish cheese is convenient for preparation. In the preparation processes, grinding operation of surimi is performed at a temperature lower than 12 DEG C, so that the fish cheese has elasticity which comes from the protein in surimi. Cheese is added into the fish cheese, so that the elastic mouthfeel of the fish cheese is better, and at the same time the abundant nutritious components of the cheese are introduced into the fish cheese, and the taste is abundant.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of fish cheese and preparation method thereof.
Background technology
Surimi product also has long history in China, and conventional articles such as fish ball, dried fish floss etc. are loved by the people.Surimi product is extensive in Applications in Food Industry, both can be used as the raw material auxiliary material of food manufacturing, also can be used as the directly raw-food material of processing of catering trade.In recent years along with the development of China's fishery and process technology, the surimi product industry of China makes significant progress, by the past, produced the single varieties such as squid ball, shrimp ball, develop into surimi product and the Frozen Prepared Food of mechanization production series of new top grade, as surimi products such as fish sausage, fish meat sausage, imitation crab meat, simulation shrimp, simulation shellfish post, breaded fish stick, bamboo wheels.Because Chinese surimi product has price advantage, and quality is gradually stable, and therefore on raw-food material market, the world, prospect is very good.
Cheese is that milk is through dairy produce concentrated, that fermentation forms.It has got rid of moisture a large amount of in milk basically, has retained the wherein high elite part of nutritive value, is described as " gold " in dairy products.Every kilogram of cheese product has concentrated the nutrient of the needed by human body such as the protein, calcium, phosphorus of 10 kilograms of milk.
Except containing good protein, cheese also has the trace quantity mineral substance elements such as carbohydrate, organic acid, calcium, phosphorus, sodium, potassium, magnesium, iron, zinc and fat-soluble A, the multiple nutritional components such as carrotene and water miscible vitamin B1, B2, B6, B12, nicotinic acid, pantothenic acid, biotin, these materials have many important physiological functions.Cheese can be promoted the ability of human body resist the disease, promotes metabolism, invigorates, and the protection eye health is also protected the skin fitness.Lactic acid bacteria in cheese and metabolite thereof have certain health-care effect to human body, are conducive to maintain the stable and balance of normal flora in human body intestinal canal, and control is just secreted and suffers from diarrhoea.Fat in cheese and heat energy are all many, but its cholesterol level is lower, to cardiovascular health also favourable one side.
At present, often cheese is used for making cake, sandwich and other foods, more enriches the kind of food, increase the nutrition of food.But, also do not have on the market at present the fish cheese food of cheese and the rotten hybrid process of fish.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of nutritious, have fish cheese of elasticity mouthfeel and preparation method thereof.
Technical scheme of the present invention is: a kind of fish cheese, and the component of described fish cheese and weight percentage thereof are:
Fish gruel 35% ~ 60%;
Cheese 5% ~ 15%;
Starch 5% ~ 15%;
Sugar 3% ~ 5%;
Salt 3% ~ 5%;
Monosodium glutamate 3% ~ 5%;
Remainder is supplied with water.
Preferably, the component of described fish cheese and weight percentage thereof are:
Fish gruel 40% ~ 50%;
Cheese 10% ~ 15%;
Starch 5% ~ 15%;
Sugar 3% ~ 5%;
Salt 3% ~ 5%;
Monosodium glutamate 3% ~ 5%;
Remainder is supplied with water.
Most preferred, the component of described fish cheese and weight percentage thereof are:
Fish gruel 45%;
Cheese 12%;
Starch 10%;
Sugar 4%;
Salt 4%;
Monosodium glutamate 4%;
Water 21%.
Fish cheese of the present invention adopts above formula, by cheese and the rotten hybrid process of fish, makes the fish prepared cheese that the advantage of the rotten preparation of fish not only be arranged, and for example, price is low, nutritious, and mouthfeel is good etc.; Also have simultaneously the mouthfeel of cheese, cheese add the fragrance that can also increase the elasticity of fish cheese product mouthfeel and cheese, the abundant nutrition that cheese can also be had is simultaneously introduced in the fish cheese product, has greatly enriched consumer's taste.
The preparation method of fish cheese of the present invention, described preparation method comprises the following steps:
1), by the rotten making beating of fish, then put into cutmixer and cut and mix refinement; Salt is added to cut in spice to cut together again and mix evenly, salting-in protein is analyzed, described cutting mixed operation and all below 12 ℃, carried out;
2) continue to add starch, salt, sugar, monosodium glutamate and water toward cutting in spice, below 12 ℃, cut mix even;
3) spice of cutting step 2 again) adds the cheese that is cut into particle slowly to stir;
4) step 3) is cut mix and cut uniformly spice and put into forming machine, through forming machine processing, obtain fish cheese crude product, then by fish cheese crude product poach typing 4-7min in the typing pot of 70-80 ℃, fish cheese crude product after then finalizing the design is again sent in pot forming, in 85-90 ℃ of lower poach 10-15min moulding;
5) by the fish cheese crude product fried 35-45s under 160-175 ℃ after moulding, obtain fish cheese product;
6) fish cheese product is cooling, quick-frozen, finally packing warehouse-in.
In the present invention, described step 1), step 2), cutting of step 3) mix operation and all need to below 12 ℃, carry out, thereby can keep the elasticity of protein in the fish gruel.
The fried operation of step 5) can make the fish cheese prepared surface be golden yellow and produce fragrance.
The fish of using in described step 1) is rotten carry out before using freezing, the fish gruel cut mix before its temperature lower than 5 ℃.
Fish cheese production technology of the present invention is simple, easy to prepare.In preparation process, cutting of fish gruel mixed to operation and remain on below 12 ℃, thereby make the fish prepared cheese have the elasticity of protein in the fish gruel.In fish cheese, add cheese, make the fish produced cheese have better elasticity mouthfeel, also introduce simultaneously the nutritional labeling be rich in cheese, the consumer's who greatly enriches taste.
The specific embodiment
The present invention is further detailed explanation below in conjunction with the specific embodiment.
Technical scheme of the present invention is: a kind of fish cheese, and the component of described fish cheese and weight percentage thereof are:
Fish gruel 35% ~ 60%;
Cheese 5% ~ 15%;
Starch 5% ~ 15%;
Sugar 3% ~ 5%;
Salt 3% ~ 5%;
Monosodium glutamate 3% ~ 5%;
Remainder is supplied with water.
The preparation method of fish cheese of the present invention, described preparation method comprises the following steps:
1), by the rotten making beating of fish, then put into cutmixer and cut and mix refinement; Salt is added to cut in spice to cut together again and mix evenly, salting-in protein is analyzed, described cutting mixed operation and all below 12 ℃, carried out;
2) continue to add starch, salt, sugar, monosodium glutamate and water toward cutting in spice, below 12 ℃, cut mix even;
3) spice of cutting step 2 again) adds the cheese that is cut into particle slowly to stir;
4) step 3) is cut mix and cut uniformly spice and put into forming machine, through forming machine processing, obtain fish cheese crude product, then by fish cheese crude product poach typing 4-7min in the typing pot of 70-80 ℃, fish cheese crude product after then finalizing the design is again sent in pot forming, in 85-90 ℃ of lower poach 10-15min moulding;
5) by the fish cheese crude product fried 35-45s under 160-175 ℃ after moulding, obtain fish cheese product;
6) fish cheese product is cooling, quick-frozen, finally packing warehouse-in.
Embodiment 1
The preparation method of fish cheese, it comprises the following steps:
1) by following formula, take each component:
Fish gruel 35%;
Cheese 15%;
Starch 5%;
Sugar 5%;
Salt 3%;
Monosodium glutamate 5%;
Water 32%.
2), by the rotten making beating of fish, then put into cutmixer and cut and mix refinement; Salt is added to cut in spice to cut together again and mix evenly, salting-in protein is analyzed, described cutting mixed operation and all below 12 ℃, carried out;
3) continue to add starch, salt, sugar, monosodium glutamate and water toward cutting in spice, below 12 ℃, cut mix even;
4) spice of cutting in step 3) adds the cheese that is cut into particle slowly to stir again;
5) step 4) is cut mix and cut uniformly spice and put into forming machine, through forming machine processing, obtain fish cheese crude product, then by fish cheese crude product poach typing 7min in the typing pot of 70 ℃, the fish cheese crude product after then finalizing the design is again sent in pot forming, in 90 ℃ of lower poach 10min moulding;
6) by the fish cheese crude product fried 45s under 160 ℃ after moulding, obtain fish cheese product;
7) fish cheese product is cooling, quick-frozen, finally packing warehouse-in.
Embodiment 2
The preparation method of fish cheese, it comprises the following steps:
1) by following formula, take each component:
Fish gruel 60%;
Cheese 5%;
Starch 7%;
Sugar 3%;
Salt 5%;
Monosodium glutamate 3%;
Water 17%.
2), by the rotten making beating of fish, then put into cutmixer and cut and mix refinement; Salt is added to cut in spice to cut together again and mix evenly, salting-in protein is analyzed, described cutting mixed operation and all below 12 ℃, carried out;
3) continue to add starch, salt, sugar, monosodium glutamate and water toward cutting in spice, below 12 ℃, cut mix even;
4) spice of cutting in step 3) adds the cheese that is cut into particle slowly to stir again;
5) step 4) is cut mix and cut uniformly spice and put into forming machine, through forming machine processing, obtain fish cheese crude product, then by fish cheese crude product poach typing 4min in the typing pot of 80 ℃, the fish cheese crude product after then finalizing the design is again sent in pot forming, in 85 ℃ of lower poach 15min moulding;
6) by the fish cheese crude product fried 35s under 175 ℃ after moulding, obtain fish cheese product;
7) fish cheese product is cooling, quick-frozen, finally packing warehouse-in.
Embodiment 3
The preparation method of fish cheese, it comprises the following steps:
1) by following formula, take each component:
Fish gruel 40%;
Cheese 15%;
Starch 5%;
Sugar 5%;
Salt 3%;
Monosodium glutamate 5%;
Water 27%.
2), by the rotten making beating of fish, then put into cutmixer and cut and mix refinement; Salt is added to cut in spice to cut together again and mix evenly, salting-in protein is analyzed, described cutting mixed operation and all below 12 ℃, carried out;
3) continue to add starch, salt, sugar, monosodium glutamate and water toward cutting in spice, below 12 ℃, cut mix even;
4) spice of cutting in step 3) adds the cheese that is cut into particle slowly to stir again;
5) step 4) is cut mix and cut uniformly spice and put into forming machine, through forming machine processing, obtain fish cheese crude product, then by fish cheese crude product poach typing 6min in the typing pot of 73 ℃, the fish cheese crude product after then finalizing the design is again sent in pot forming, in 86 ℃ of lower poach 14min moulding;
6) by the fish cheese crude product fried 38s under 170 ℃ after moulding, obtain fish cheese product;
7) fish cheese product is cooling, quick-frozen, finally packing warehouse-in.
Embodiment 4
The preparation method of fish cheese, it comprises the following steps:
1) by following formula, take each component:
Fish gruel 50%;
Cheese 10%;
Starch 15%;
Sugar 3%;
Salt 5%;
Monosodium glutamate 3%;
Water 14%.
2), by the rotten making beating of fish, then put into cutmixer and cut and mix refinement; Salt is added to cut in spice to cut together again and mix evenly, salting-in protein is analyzed, described cutting mixed operation and all below 12 ℃, carried out;
3) continue to add starch, salt, sugar, monosodium glutamate and water toward cutting in spice, below 12 ℃, cut mix even;
4) spice of cutting in step 3) adds the cheese that is cut into particle slowly to stir again;
5) step 4) is cut mix and cut uniformly spice and put into forming machine, through forming machine processing, obtain fish cheese crude product, then by fish cheese crude product poach typing 5min in the typing pot of 75 ℃, the fish cheese crude product after then finalizing the design is again sent in pot forming, in 87 ℃ of lower poach 12min moulding;
6) by the fish cheese crude product fried 42s under 165 ℃ after moulding, obtain fish cheese product;
7) fish cheese product is cooling, quick-frozen, finally packing warehouse-in.
Embodiment 5
The preparation method of fish cheese, it comprises the following steps:
1) by following formula, take each component:
Fish gruel 45%;
Cheese 12%;
Starch 10%;
Sugar 4%;
Salt 4%;
Monosodium glutamate 4%;
Water 21%.
2), by the rotten making beating of fish, then put into cutmixer and cut and mix refinement; Salt is added to cut in spice to cut together again and mix evenly, salting-in protein is analyzed, described cutting mixed operation and all below 12 ℃, carried out;
3) continue to add starch, salt, sugar, monosodium glutamate and water toward cutting in spice, below 12 ℃, cut mix even;
4) spice of cutting in step 3) adds the cheese that is cut into particle slowly to stir again;
5) step 4) is cut mix and cut uniformly spice and put into forming machine, through forming machine processing, obtain fish cheese crude product, then by fish cheese crude product poach typing 5min in the typing pot of 78 ℃, the fish cheese crude product after then finalizing the design is again sent in pot forming, in 88 ℃ of lower poach 11min moulding;
6) by the fish cheese crude product fried 40s under 165 ℃ after moulding, obtain fish cheese product;
7) fish cheese product is cooling, quick-frozen, finally packing warehouse-in.
Claims (5)
1. fish cheese, it is characterized in that: the component of described fish cheese and weight percentage thereof are:
Fish gruel 35% ~ 60%;
Cheese 5% ~ 15%;
Starch 5% ~ 15%;
Sugar 3% ~ 5%;
Salt 3% ~ 5%;
Monosodium glutamate 3% ~ 5%;
Remainder is supplied with water.
2. fish cheese according to claim 1, it is characterized in that: the component of described fish cheese and weight percentage thereof are:
Fish gruel 40% ~ 50%;
Cheese 10% ~ 15%;
Starch 5% ~ 15%;
Sugar 3% ~ 5%;
Salt 3% ~ 5%;
Monosodium glutamate 3% ~ 5%;
Remainder is supplied with water.
3. fish cheese according to claim 1, it is characterized in that: the component of described fish cheese and weight percentage thereof are:
Fish gruel 45%;
Cheese 12%;
Starch 10%;
Sugar 4%;
Salt 4%;
Monosodium glutamate 4%;
Water 21%.
4. the preparation method of a fish cheese as described as one of claim 1-3, it is characterized in that: described preparation method comprises the following steps:
1), by the rotten making beating of fish, then put into cutmixer and cut and mix refinement; Salt is added to cut in spice to cut together again and mix evenly, salting-in protein is analyzed, described cutting mixed operation and all below 12 ℃, carried out;
2) continue to add starch, salt, sugar, monosodium glutamate and water toward cutting in spice, below 12 ℃, cut mix even;
3) spice of cutting step 2 again) adds the cheese that is cut into particle slowly to stir;
4) step 3) is cut mix and cut uniformly spice and put into forming machine, through forming machine processing, obtain fish cheese crude product, then by fish cheese crude product poach typing 4-7min in the typing pot of 70-80 ℃, fish cheese crude product after then finalizing the design is again sent in pot forming, in 85-90 ℃ of lower poach 10-15min moulding;
5) by the fish cheese crude product fried 35-45s under 160-175 ℃ after moulding, obtain fish cheese product;
6) fish cheese product is cooling, quick-frozen, finally packing warehouse-in.
5. the preparation method of fish cheese according to claim 4 is characterized in that: the fish of using in described step 1) is rotten carry out before using freezing, the fish gruel cut mix before its temperature lower than 5 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310313004.0A CN103404598B (en) | 2013-07-24 | 2013-07-24 | Fish cheese and preparation method therof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310313004.0A CN103404598B (en) | 2013-07-24 | 2013-07-24 | Fish cheese and preparation method therof |
Publications (2)
| Publication Number | Publication Date |
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| CN103404598A true CN103404598A (en) | 2013-11-27 |
| CN103404598B CN103404598B (en) | 2015-05-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201310313004.0A Active CN103404598B (en) | 2013-07-24 | 2013-07-24 | Fish cheese and preparation method therof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859469A (en) * | 2014-03-27 | 2014-06-18 | 宜兰食品工业股份有限公司 | Cheese fish meat product and processing method thereof |
| CN104543589A (en) * | 2015-01-28 | 2015-04-29 | 烟台中宠食品股份有限公司 | Multi-taste cheese piece for pets and processing method of multi-taste cheese piece |
| WO2016041136A1 (en) * | 2014-09-15 | 2016-03-24 | 周鹏飞 | Crab juice cheese and preparation method thereof |
| CN108065264A (en) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | High resiliency packet milk surimi product and preparation method thereof |
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| KR20050067010A (en) * | 2003-12-26 | 2005-06-30 | 김희재 | Manufacturing method for cheese with meat and fish, meat-cheese |
| JP2008283914A (en) * | 2007-05-18 | 2008-11-27 | Abe Kamabokoten:Kk | Product obtained by fusing dairy product (natural cheese or the like) with steamed fish paste, and method for producing the same |
| CN102823891A (en) * | 2012-09-17 | 2012-12-19 | 福州陆雄食品有限公司 | Fish cheese production process |
| CN102948819A (en) * | 2011-12-19 | 2013-03-06 | 华中农业大学 | Low-oil content crispy surimi-based product and production method thereof |
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2013
- 2013-07-24 CN CN201310313004.0A patent/CN103404598B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050067010A (en) * | 2003-12-26 | 2005-06-30 | 김희재 | Manufacturing method for cheese with meat and fish, meat-cheese |
| JP2008283914A (en) * | 2007-05-18 | 2008-11-27 | Abe Kamabokoten:Kk | Product obtained by fusing dairy product (natural cheese or the like) with steamed fish paste, and method for producing the same |
| CN102948819A (en) * | 2011-12-19 | 2013-03-06 | 华中农业大学 | Low-oil content crispy surimi-based product and production method thereof |
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Non-Patent Citations (1)
| Title |
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| 宋琍琍: "关于加快发展冷冻鱼糜及鱼糜系列食品的建议", 《中国水产》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859469A (en) * | 2014-03-27 | 2014-06-18 | 宜兰食品工业股份有限公司 | Cheese fish meat product and processing method thereof |
| WO2016041136A1 (en) * | 2014-09-15 | 2016-03-24 | 周鹏飞 | Crab juice cheese and preparation method thereof |
| CN104543589A (en) * | 2015-01-28 | 2015-04-29 | 烟台中宠食品股份有限公司 | Multi-taste cheese piece for pets and processing method of multi-taste cheese piece |
| CN108065264A (en) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | High resiliency packet milk surimi product and preparation method thereof |
| CN108065264B (en) * | 2017-12-27 | 2021-04-02 | 北海玖嘉久食品有限公司 | High-elasticity stuffed milk-flavor minced fillet product and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN103404598B (en) | 2015-05-27 |
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Effective date of registration: 20190904 Address after: Room 101, 1st Floor, Office Building, No. 1 Changfa Road, Mawei District, Fuzhou City, Fujian Province Patentee after: Fujian Shenghaida Investment Development Co., Ltd. Address before: Fuqing City, Fuzhou city in Fujian province 360000 financial road, overseas economic and Technological Development Zone Zheng Village Patentee before: Fujian Haiyi Food & Drink Co., Ltd. |
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