CN103416783A - Instant fish meat dried tofu formula and production technology thereof - Google Patents

Abstract

Instant fish meat dried tofu relates to the technical field of instant food production technology, and is characterized by comprising raw materials I and raw materials II, wherein the raw materials I include 25-40 parts of fish meat, 15-20 parts of soybean protein isolate, 25-35 parts of modified starch, 5-10 parts of fat pork, 0.8-1.5 parts of salt, 1.0-1.5 parts of white granulated sugar, 0.3-1 part of garlic, 0.1-0.2 part of ginger, 4-6 parts of konjac glucomannan, 0.02-0.05 part of I+G, and 15-25 parts of ice water; the raw materials II include 1-3 parts of soy, 2-4 parts of table salt, 2-4 parts of dried chili, 1-3 parts of cinnamon, 1-3 parts of anise, 0.5-2 parts of pepper, 2-5 parts of ginger, and 75-90 parts of water. The instant fish meat dried tofu is cooked through the steps of ingredient matching, mincing, chopping, mixing, blank preparing, molding, slicing, and boiling. According to the invention, the technology process is distinct, the cooking is convenient and fast, and edible delicacy and nutrition after cooking are realized.

Description

A kind of instant flesh of fish dried bean curd formula and production technology

Technical field:

The present invention relates to the ready-to-eat food production technical field, be specifically related to a kind of instant flesh of fish dried bean curd formula and production technology.

Background technology:

Instant flesh of fish dried bean curd is mainly to utilize the food auxiliary materials such as the flesh of fish, soybean protein, water to make to process, because end product is similar to the instant dried bean curd outward appearance on market, so we are its called after flesh of fish dried bean curd.It on the matter structure far different than fish bean curd and breaded fish stick etc.

This product can solve some problems that on market, the dried bean curd based food exists, and as bean product exist some to the disadvantageous factor of health, it contains isoflavones, and it is a kind of phytoestrogen, affects the male fertility function; It contains a large amount of vegetable proteins, and feed too much can make in body to generate nitrogenouz wastes and increase, and affects renal function; Bean product are partially cold and cool in addition, and the crowds such as stomach cold is weak, deficiency of spleen and stomach should not eat more.Simultaneously, this product is similar to existing instant dried bean curd food on mouthfeel, and has more nutrition, is a kind of novel foodstuff.

Summary of the invention:

Technical problem to be solved by this invention be to overcome existing technological deficiency provide a kind of technological process clear, make a kind of instant flesh of fish dried bean curd formula and production technology convenient, that make later edible delicious and nourishing.

Technical problem to be solved by this invention adopts following technical scheme to realize:

A kind of instant flesh of fish dried bean curd is characterized in that:

Raw material one: flesh of fish 25-40 part, soybean protein isolate 15-20 part, converted starch 25-35 part, lard 5-10 part, salt 0.8-1.5 part, white granulated sugar 1.0-1.5 part, garlic 0.3-1 part, ginger 0.1-0.2 part, konjac glucomannan 4-6 part, I+G 0.02-0.05 part, frozen water 15-25 part;

Raw material two: soy sauce 1-3 part, salt 2-4 part, dry sharp green pepper 2-4 part, cassia bark 1-3 part, anise 1-3 part, Chinese prickly ash 0.5-2 part, ginger 2-5 part, water 75-90 part;

A kind of production technology of instant flesh of fish dried bean curd, is characterized in that, comprises the following steps:

Step 1, batching: the flesh of fish in raw material one is thawed, lard is removed the peel and cleaned, then garlic, ginger peeling are cleaned, by all raw materials in raw material one, weighing is good in proportion;

Step 2, strand system and cut and mix: the flesh of fish and pork after step 1 is processed rub through meat grinder, first to cutmixer, add the flesh of fish, the pork twisted, and carry out low speed and cut and mix 2 minutes, then after cutting at a high speed and mix 3 minutes with salt, then add raw material one other auxiliary materials simultaneously;

Step 3, base, moulding and cutting: will cut raw material compacting or the dress mould mixed, through the boiling moulding.Boiling temperature is 80-90 ℃, keeps getting final product the demoulding in 8-10 minute, obtains oppressing the dried bean curd base, then is cut into bulk or strip;

Step 4, infusion: first raw material two Raws are weighed in proportion, will do that sharp green pepper, cassia bark, anise, Chinese prickly ash, ginger bind up with gauze and tying, add the water big fire and boil rear maintenance 5-10 minute.Again the primary product flesh of fish dried bean curd base segmented in step 3 is put into to pot, then the soy sauce in raw material two, salt are poured in pot, boil rear maintenance slight boiling condition 20-40 minute;

Step 5, packing, sterilizing and cooling: the product obtained in step 4 is pulled out, is drained away the water, with high-temperature retort bag quantitatively or the non-quantitative vacuum packaging, after vacuum packaging, by product killed, cooling, vanning warehouse-in.

Beneficial effect of the present invention is: the healthy food that can obtain a kind of nutrition delicious food by a kind of special technological process, with product on the market, comparing can decrease and even prevent the harm of ready-to-eat food for human body, under delicious prerequisite, still guarantees healthy.

The specific embodiment:

For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below further set forth the present invention.

A kind of instant flesh of fish dried bean curd is characterized in that:

Raw material one: flesh of fish 25-40 part, soybean protein isolate 15-20 part, converted starch 25-35 part, lard 5-10 part, salt 0.8-1.5 part, white granulated sugar 1.0-1.5 part, garlic 0.3-1 part, ginger 0.1-0.2 part, konjac glucomannan 4-6 part, I+G 0.02-0.05 part, frozen water 15-25 part;

Raw material two: soy sauce 1-3 part, salt 2-4 part, dry sharp green pepper 2-4 part, cassia bark 1-3 part, anise 1-3 part, Chinese prickly ash 0.5-2 part, ginger 2-5 part, water 75-90 part;

A kind of production technology of instant flesh of fish dried bean curd, is characterized in that, comprises the following steps:

Step 1, batching: the flesh of fish in raw material one is thawed, lard is removed the peel and cleaned, then garlic, ginger peeling are cleaned, by all raw materials in raw material one, weighing is good in proportion;

Step 2, strand system and cut and mix: the flesh of fish and pork after step 1 is processed rub through meat grinder, first to cutmixer, add the flesh of fish, the pork twisted, and carry out low speed and cut and mix 2 minutes, then after cutting at a high speed and mix 3 minutes with salt, then add raw material one other auxiliary materials simultaneously;

Step 3, base, moulding and cutting: will cut raw material compacting or the dress mould mixed, through the boiling moulding.Boiling temperature is 80-90 ℃, keeps getting final product the demoulding in 8-10 minute, obtains oppressing the dried bean curd base, then is cut into bulk or strip;

Step 4, infusion: first raw material two Raws are weighed in proportion, will do that sharp green pepper, cassia bark, anise, Chinese prickly ash, ginger bind up with gauze and tying, add the water big fire and boil rear maintenance 5-10 minute.Again the primary product flesh of fish dried bean curd base segmented in step 3 is put into to pot, then the soy sauce in raw material two, salt are poured in pot, boil rear maintenance slight boiling condition 20-40 minute;

Step 5, packing, sterilizing and cooling: the product obtained in step 4 is pulled out, is drained away the water, with high-temperature retort bag quantitatively or the non-quantitative vacuum packaging, after vacuum packaging, by product killed, cooling, vanning warehouse-in.

Above demonstration and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and specification, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (2)

1. an instant flesh of fish dried bean curd is characterized in that:

Raw material one: flesh of fish 25-40 part, soybean protein isolate 15-20 part, converted starch 25-35 part, lard 5-10 part, salt 0.8-1.5 part, white granulated sugar 1.0-1.5 part, garlic 0.3-1 part, ginger 0.1-0.2 part, konjac glucomannan 4-6 part, I+G 0.02-0.05 part, frozen water 15-25 part;

Raw material two: soy sauce 1-3 part, salt 2-4 part, dry sharp green pepper 2-4 part, cassia bark 1-3 part, anise 1-3 part, Chinese prickly ash 0.5-2 part, ginger 2-5 part, water 75-90 part.

2. a kind of instant flesh of fish dried bean curd according to claim 1, it is characterized in that: its manufacture craft is as follows:

Step 1, batching: the flesh of fish in raw material one is thawed, lard is removed the peel and cleaned, then garlic, ginger peeling are cleaned, by all raw materials in raw material one, weighing is good in proportion;

Step 2, strand system and cut and mix: the flesh of fish and pork after step 1 is processed rub through meat grinder, first to cutmixer, add the flesh of fish, the pork twisted, and carry out low speed and cut and mix 2 minutes, then after cutting at a high speed and mix 3 minutes with salt, then add raw material one other auxiliary materials simultaneously;

Step 3, base, moulding and cutting: will cut raw material compacting or the dress mould mixed, through the boiling moulding.Boiling temperature is 80-90 ℃, keeps getting final product the demoulding in 8-10 minute, obtains oppressing the dried bean curd base, then is cut into bulk or strip;

Step 4, infusion: first raw material two Raws are weighed in proportion, will do that sharp green pepper, cassia bark, anise, Chinese prickly ash, ginger bind up with gauze and tying, add the water big fire and boil rear maintenance 5-10 minute.Again the primary product flesh of fish dried bean curd base segmented in step 3 is put into to pot, then the soy sauce in raw material two, salt are poured in pot, boil rear maintenance slight boiling condition 20-40 minute;

Step 5, packing, sterilizing and cooling: the product obtained in step 4 is pulled out, is drained away the water, with high-temperature retort bag quantitatively or the non-quantitative vacuum packaging, after vacuum packaging, by product killed, cooling, vanning warehouse-in.