CN103416783B - Instant fish meat dried tofu formula and production technology thereof - Google Patents
Instant fish meat dried tofu formula and production technology thereof Download PDFInfo
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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
Technical field:
The present invention relates to ready-to-eat food production technical field, be specifically related to a kind of instant flesh of fish dried bean curd formula and processing technology.
Background technology:
Instant flesh of fish dried bean curd mainly utilizes the food auxiliary materials such as the flesh of fish, soybean protein, water to make and processes, because end product is similar to the instant dried bean curd outward appearance on market, therefore we are its called after flesh of fish dried bean curd.It on matter structure far different than fish bean curd and breaded fish stick etc.
This product can solve some problems that on market, 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 male fertility function; It contains a large amount of vegetable protein, and feed too much can make to generate nitrogenouz wastes in body 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.Meanwhile, this product is similar to existing instant dried bean curd food in 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 convenient, make after the one instant flesh of fish dried bean curd formula and processing technology of 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 production technology for instant flesh of fish dried bean curd, is characterized in that, comprise the following steps:
Step one, batching: thawed by the flesh of fish in raw material one, removed the peel by lard and clean, then clean garlic, ginger peeling, weighed in proportion by raw materials all in raw material one;
Step 2, strand system and cut and mix: the flesh of fish after step one being processed and pork rub through meat grinder, first add to cutmixer the flesh of fish, the pork that twists, carry out low speed and cut and mix 2 minutes, then after cutting mix 3 minutes with salt high speed, then add other auxiliary materials of raw material one simultaneously;
Step 3, base, shaping and cutting: to suppress cutting the raw material mixed or die-filling, shaping through boiling.Boiling temperature is 80-90 DEG C, keeps getting final product the demoulding in 8-10 minute, obtains flesh of fish dried bean curd base, then is cut into bulk or strip;
Step 4, infusion: first weighed in proportion by raw material two Raw, dry sharp green pepper, cassia bark, anise, Chinese prickly ash, ginger are bound up with gauze and tying, rear maintenance 5-10 minute is boiled in the big fire that adds water.Again the primary product segmented in step 3 flesh of fish dried bean curd base is put into 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, packaging, sterilizing and cooling: the product obtained in step 4 is pulled out, drains away the water, with high-temperature retort bag quantitatively or non-quantitative vacuum packaging, after vacuum packaging, product carried out kill, cool, warehouse-in of casing.
Beneficial effect of the present invention is: the healthy food that can be obtained a kind of nutrition delicious food by a kind of special technological process, can significantly reduce and even prevent ready-to-eat food for the harm of human body compared with product on the market, under the prerequisite of delicious food, still ensure health.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, setting forth the present invention further below.
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 production technology for instant flesh of fish dried bean curd, is characterized in that, comprise the following steps:
Step one, batching: thawed by the flesh of fish in raw material one, removed the peel by lard and clean, then clean garlic, ginger peeling, weighed in proportion by raw materials all in raw material one;
Step 2, strand system and cut and mix: the flesh of fish after step one being processed and pork rub through meat grinder, first add to cutmixer the flesh of fish, the pork that twists, carry out low speed and cut and mix 2 minutes, then after cutting mix 3 minutes with salt high speed, then add other auxiliary materials of raw material one simultaneously;
Step 3, base, shaping and cutting: to suppress cutting the raw material mixed or die-filling, shaping through boiling.Boiling temperature is 80-90 DEG C, keeps getting final product the demoulding in 8-10 minute, obtains flesh of fish dried bean curd base, then is cut into bulk or strip;
Step 4, infusion: first weighed in proportion by raw material two Raw, dry sharp green pepper, cassia bark, anise, Chinese prickly ash, ginger are bound up with gauze and tying, rear maintenance 5-10 minute is boiled in the big fire that adds water.Again the primary product segmented in step 3 flesh of fish dried bean curd base is put into 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, packaging, sterilizing and cooling: the product obtained in step 4 is pulled out, drains away the water, with high-temperature retort bag quantitatively or non-quantitative vacuum packaging, after vacuum packaging, product carried out kill, cool, warehouse-in of casing.
More than show and describe general 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; what describe in above-described embodiment and description 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.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
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;
The manufacture craft of described instant flesh of fish dried bean curd is as follows:
Step one, batching: thawed by the flesh of fish in raw material one, removed the peel by lard and clean, then clean garlic, ginger peeling, weighed in proportion by raw materials all in raw material one;
Step 2, strand are made and are cut and mix: the flesh of fish after step one being processed and lard rub through meat grinder, first add to cutmixer the flesh of fish, the lard that have twisted, carry out low speed to cut and mix 2 minutes, then after cutting at a high speed mix 3 minutes with salt, then add other auxiliary materials of raw material one simultaneously;
Step 3, base, shaping and cutting: to suppress cutting the raw material mixed or die-filling, shaping through boiling; Boiling temperature is 80-90 DEG C, keeps getting final product the demoulding in 8-10 minute, obtains flesh of fish dried bean curd base, then is cut into bulk or strip;
Step 4, infusion: first raw material two Raw is weighed in proportion, dry sharp green pepper, cassia bark, anise, Chinese prickly ash, ginger are bound up with gauze and tying, rear maintenance 5-10 minute is boiled in the big fire that adds water; Again the primary product segmented in step 3 flesh of fish dried bean curd base is put into 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, packaging, sterilizing and cooling: pulled out by the product obtained in step 4, drain away the water, the quantitative or non-quantitative vacuum packaging with high-temperature retort bag, after vacuum packaging, carries out sterilization, cooling, vanning warehouse-in by product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310322574.6A CN103416783B (en) | 2013-07-29 | 2013-07-29 | Instant fish meat dried tofu formula and production technology thereof |
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| CN201310322574.6A CN103416783B (en) | 2013-07-29 | 2013-07-29 | Instant fish meat dried tofu formula and production technology thereof |
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| CN103416783B true CN103416783B (en) | 2015-02-25 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104095072A (en) * | 2014-06-20 | 2014-10-15 | 马鞍山市黄池食品（集团）有限公司 | Dried bean curd with crucian carps and lotus-seed paste and preparation method |
| CN104137896A (en) * | 2014-07-01 | 2014-11-12 | 安徽人人福豆业有限公司 | Body-building dried tofu with ginger slice and fish flavor and preparation method thereof |
| CN104146070A (en) * | 2014-07-03 | 2014-11-19 | 安徽人人福豆业有限公司 | Garlic-flavored dried bean curd with functions of relieving asthma and harmonizing stomach and preparation method of garlic-flavored dried bean curd |
| CN105145864A (en) * | 2015-10-19 | 2015-12-16 | 香驰控股有限公司 | Preparation method of spicy dried bean curd |
| CN105145866A (en) * | 2015-10-19 | 2015-12-16 | 香驰控股有限公司 | Preparation method for spiced dried bean curds |
| CN106689416A (en) * | 2017-03-23 | 2017-05-24 | 深圳齐善食品有限公司 | Preparation method of flower-flavored hard bean curd |
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| CN102106551A (en) * | 2009-12-24 | 2011-06-29 | 河南省淇县永达食业有限公司 | Meat roll and preparation method thereof |
| CN102415584B (en) * | 2011-05-23 | 2013-06-12 | 武汉工业学院 | Processing method of minced fillet product |
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