CN103504362B - The grilled fish rod that a kind of oil yield is high and processing method thereof - Google Patents
The grilled fish rod that a kind of oil yield is high and processing method thereof Download PDFInfo
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- CN103504362B CN103504362B CN201310487794.4A CN201310487794A CN103504362B CN 103504362 B CN103504362 B CN 103504362B CN 201310487794 A CN201310487794 A CN 201310487794A CN 103504362 B CN103504362 B CN 103504362B
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 52
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 11
- 239000005018 casein Substances 0.000 claims abstract description 11
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000021240 caseins Nutrition 0.000 claims abstract description 11
- 235000015277 pork Nutrition 0.000 claims abstract description 11
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 11
- 239000011734 sodium Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims description 25
- 238000007710 freezing Methods 0.000 claims description 19
- 230000008014 freezing Effects 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 12
- 238000000465 moulding Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000012805 post-processing Methods 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract description 6
- 230000000968 intestinal effect Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 31
- 239000000047 product Substances 0.000 description 21
- 235000019465 surimi Nutrition 0.000 description 7
- 239000012467 final product Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000021168 barbecue Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- -1 outward appearance Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000026676 system process Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the high grilled fish rod of a kind of oil yield and processing method thereof, described grilled fish rod comprises skin and filling; Wherein the material quality number of skin is: show condition 10 ~ 15 parts, casein sodium 0.5 ~ 1 part, fish gruel 45 ~ 55 parts, flavoring 4.8 ~ 5.2 parts, 20 ~ 30 parts, water; The material quality percentage of filling is: show condition 20 ~ 25 parts, cock skin 5 ~ 10 parts, pork 45 ~ 55 parts, flavoring 4.8 ~ 5.2 parts, 20 ~ 30 parts, water.Processing method of the present invention, simple process, operation feasible, the grilled fish rod after processing can keep its original texture, mouthfeel, taste and nutrition preferably, has stopped grilled fish rod low phenomenon causing sticky roasting intestinal tube of oil yield in cooking process when terminal sale.
Description
Technical field
The present invention relates to food processing field, the grilled fish rod that particularly a kind of oil yield is high and processing method thereof.
Background technology
Surimi product is as time-honored traditional food, wide-spread in many countries and regions, as the flesh of fish dumpling etc. on the ground such as Foochow Stuffed Fish Balls, Chaozhou fish ball, Chong Wu paupiette, Taiwan tribute ball, the crisp ball in Shenzhen and Shanghai, Shandong that China has long enjoyed a good reputation, it is the representative surimi product of China.Surimi product is of high nutritive value, easy for carrying and eating, abundant raw material source, not by the restriction of fingerling, size, can by commodity value the low but stock of fish be of high nutritive value, fully and reasonably utilize.Also according to the hobby of consumer, can carry out the allotment of different taste, shape also can be selected arbitrarily, and shape of product, outward appearance, flavour and raw material fish are completely different, and comparatively other aquatic foods have more flexibility and exploitability.
In recent years along with the development of the rotten process technology of fish and freezen protective technology, the market reputation of surimi product and coverage rate are unprecedentedly improved, and wherein Broiled Dishes surimi product is especially subject to the favor of consumer.But Broiled Dishes surimi product is processed and in cooking process, easily occur the phenomenons such as product is shrivelled, oil yield is low, sticky roasting intestinal tube, skin are hard, have a strong impact on products taste, color and luster, cause product sales volume not good.So in the urgent need to finding a kind of processing method improving grilled fish rod product oil yield, be that Broiled Dishes surimi product is fuel-displaced evenly, barbecue time without sticky roasting intestinal tube phenomenon, stable processing technique, being convenient to this kind of cuisines can be enjoyed by more people.
Summary of the invention
First technical problem that the present invention will solve is to provide the high grilled fish rod of a kind of oil yield, and this grilled fish rod has good color and luster and quality.
For solving first technical problem, the present invention adopts following technical proposals:
The grilled fish rod that a kind of oil yield is high, described grilled fish rod comprises skin and filling; Wherein the material quality number of skin is: show condition 10 ~ 15 parts, casein sodium 0.5 ~ 1 part, fish gruel 45 ~ 55 parts, flavoring 4.8 ~ 5.2 parts, 20 ~ 30 parts, water; The material quality percentage of filling is: show condition 20 ~ 25 parts, cock skin 5 ~ 10 parts, pork 45 ~ 55 parts, flavoring 4.8 ~ 5.2 parts, 20 ~ 30 parts, water.
Second technical problem that the present invention will solve is to provide the processing method of the high grilled fish rod of a kind of oil yield, and the method can improve the oil yield of product effectively, avoids grilled fish rod low phenomenon causing sticky roasting intestinal tube of oil yield in cooking process when terminal sale.
For solving second technical problem, the present invention adopts following technical proposals:
A processing method for the grilled fish rod that oil yield is high, comprises the following steps:
(1) pretreatment of raw material, adds meat grinder after freezing show condition being placed in 0 DEG C ~ 15 DEG C environment the 4 ~ 6h that thaws, is stranding into show condition particle through 6 ~ 8mm orifice plate; Freezing cock skin is added meat grinder and is stranding into cock skin particle through 3 ~ 5mm orifice plate;
(2) skin processed, under 6 DEG C ~ 8 DEG C conditions, with cutmixer by fish gruel 45 ~ 55 parts, flavoring 4.8 ~ 5.2 parts, after 20 ~ 30 parts, water is cut and is mixed fish slurry, add casein sodium 0.5 ~ 1 part carry out high speed cut mix, fully emulsified, the show condition particle 10 ~ 15 parts adding step (1) under then 8 DEG C ~ 10 DEG C conditions stirs;
(3) filling processed, under 6 DEG C ~ 8 DEG C conditions, stirs the show condition particle 20 ~ 25 parts processed through step (1), cock skin particle 5 ~ 10 parts, pork 45 ~ 55 parts, flavoring 4.8 ~ 5.2 parts, 20 ~ 30 parts, water with beater tub;
(4) shaping and post processing, after the skin of step (2), (3) and filling molding machine, adopt warm boiled process in one-part form, by cooling, double helix quick-frozen, packaging into products grilled fish rod, wherein, in one-part form, the condition of warm boiled process is: disposable constant temperature boiling 9 ~ 10 minutes in 85 ~ 95 DEG C of conditions.
Preferably, the mixing time of step (2), (3) is 2 ~ 3min.
Preferably, the described double helix quick freezing temperature of step (4) is :-35 DEG C ~-45 DEG C, and the time is: 40 ~ 50min.
Beneficial effect of the present invention
1, in prior art formula, the material quality percentage of skin is: rotten 60 parts of fish, flavoring 5 parts and 25 ~ 30 parts, water; The material quality percentage of filling is: pork 60 parts, show condition 5% ~ 10 part, flavoring 5 parts and 25 ~ 30 parts, water, and skin of the present invention adds show condition 10 ~ 15 parts, casein sodium 0.5 ~ 1 part; Filling adds show condition 20 ~ 25 parts, cock skin 5 ~ 10 parts.Because show condition is different with the melted by heat point of cock skin, cock skin melts at temperature 50 C, and show condition melts at temperature 70 C.The show condition added in skin is fuel-displaced when baking 5 ~ 10 minutes, adds after cock skin fuel-displaced when baking 10 ~ 20 minutes in filling, and in filling, show condition is fuel-displaced when baking 20 ~ 35 minutes.By formula adjustment, optimize and improve oil yield.The present invention adopts warm boiled process in the one-part form after skin and filling molding machine, and for two-part gel digesting technoloy, (first paragraph 50 ~ 60 DEG C steams 5 minutes; Second segment 85 ~ 95 DEG C of poach 10 minutes), avoid prior art baking leading portion 5 ~ 10 minutes without fuel-displaced, baking stage casing is fuel-displaced uneven, the phenomenon that baking total fuel-displaced time is short.Oil yield of the present invention reaches 25%, and prior art oil yield 8%, oil yield significantly improves.
2, processing method of the present invention to grilled fish rod product from pulp furnish, thaw, twist system process and digestion process and carry out the PROCESS FOR TREATMENT of continuous continual raising oil yield in time, effectively prevent the unreasonable oil yield that causes of ratio because of albumen, oil, water low; Effectively prevent and cause show condition, cock skin etc. to go out oils raw material can not playing fuel-displaced effect and cause oil yield low because Feedstock treating is unreasonable; Effectively prevent because over-beating causes albumen and the fuel-displaced emulsifying raw material such as show condition, cock skin excessively to cause product oil yield low; Effectively prevent overcook causes the loss of the fuel-displaced raw material such as show condition, cock skin poach excessively to cause product oil yield low.Protected by technique that is seamless, continous way and improved the PROCESS FOR TREATMENT of oil yield in time continuously, effectively raising grilled fish rod product oil yield, ensures the due color and luster of product and quality.
3. processing method of the present invention, simple process, operation feasible, the grilled fish rod after processing can keep its original texture, mouthfeel, taste and nutrition preferably, avoids grilled fish rod low phenomenon causing sticky roasting intestinal tube of oil yield in cooking process when terminal sale.
Accompanying drawing explanation
Fig. 1 is the embodiment of the present invention 1 gained grilled fish rod and the variation diagram of prior art grilled fish rod oil yield with cooking time.
Detailed description of the invention
Embodiment 1:
(1) pretreatment of raw material, freezing show condition adds meat grinder after being placed in 0 DEG C of environment the 6h that thaws, and is stranding into show condition particle through 8mm orifice plate; Freezing cock skin adds meat grinder and is stranding into cock skin particle through 5mm orifice plate;
(2) skin processed, under 6 DEG C of conditions, with cutmixer by rotten for fish 50 parts, after flavoring 5 parts, 25 parts, water cuts and mixes fish slurry, add casein sodium 0.5 part carry out high speed cut mix, fully emulsified, then add show condition particle 10 parts under 8 DEG C of conditions and stir;
(3) filling processed, show condition 20 parts, cock skin 5 parts, pork 50 parts, flavoring 5 parts and 25 parts, water, under 8 DEG C of conditions, stir with beater tub;
(4) shaping and post processing, adopts warm boiled process in one-part form after the skin of step (2), (3) and filling molding machine: poach temperature 85 DEG C, time 10min.By cooling, double helix quick-frozen, pack and get final product.Wherein Double helix deepfreezing machine is double helix individual quick freezing device, and manufacturer is Yantai Moon Co., Ltd., and model is LSSGD-2000.
Fig. 1 is the baking together with prior art grilled fish rod of embodiment 1 gained grilled fish rod, oil yield contrast, the oil pump capacity/product weight in oil yield=product cooking process, embodiment 1 baking after 35 minutes oil yield reach 25%, prior art oil yield is 8%, and oil yield improves obviously.
Embodiment 2:
(1) pretreatment of raw material, freezing show condition adds meat grinder after being placed in 15 DEG C of environment the 4h that thaws, and is stranding into show condition particle through 6mm orifice plate; Freezing cock skin adds meat grinder and is stranding into cock skin particle through 3mm orifice plate;
(2) skin processed, under 8 DEG C of conditions, with cutmixer by rotten for fish 50 parts, after flavoring 5 parts, 30 parts, water cuts and mixes fish slurry, add casein sodium 1 part carry out high speed cut mix, fully emulsified, then add show condition particle 15 parts under 10 DEG C of conditions and stir;
(3) filling processed, show condition 20 parts, cock skin 5 parts, pork 50 parts, flavoring 5 parts and 30 parts, water, under 6 DEG C of conditions, stir with beater tub;
(4) shaping and post processing, adopts warm boiled process in one-part form after the skin of step (2), (3) and filling molding machine: poach temperature 95 DEG C, time 9min.By cooling, double helix quick-frozen, pack and get final product.
Embodiment 3:
(1) pretreatment of raw material, freezing show condition adds meat grinder after being placed in 10 DEG C of environment the 5h that thaws, and is stranding into show condition particle through 7mm orifice plate; Freezing cock skin adds meat grinder and is stranding into cock skin particle through 4mm orifice plate;
(2) skin processed, under 7 DEG C of conditions, with cutmixer by rotten for fish 50 parts, after flavoring 5 parts, 27 parts, water cuts and mixes fish slurry, add casein sodium 0.8 part carry out high speed cut mix, fully emulsified, then add show condition particle 12 parts under 9 DEG C of conditions and stir;
(3) filling processed, show condition 22 parts, cock skin 8 parts, pork 50 parts, flavoring 5 parts and 27 parts, water, under 8 DEG C of conditions, stir with beater tub;
(4) shaping and post processing, adopts warm boiled process in one-part form after the skin of step (2), (3) and filling molding machine: poach temperature 90 DEG C, time 9.5min.By cooling, double helix quick-frozen, pack and get final product.
Embodiment 4:
(1) pretreatment of raw material, freezing show condition adds meat grinder after being placed in 10 DEG C of environment the 5h that thaws, and is stranding into show condition particle through 7mm orifice plate; Freezing cock skin adds meat grinder and is stranding into cock skin particle through 4mm orifice plate;
(2) skin processed, under 7 DEG C of conditions, with cutmixer by rotten for fish 45 parts, after flavoring 4.8 parts, 27 parts, water cuts and mixes fish slurry, add casein sodium 0.8 part carry out high speed cut mix, fully emulsified, then add show condition particle 12 parts under 9 DEG C of conditions and stir;
(3) filling processed, show condition 22 parts, cock skin 8 parts, pork 45 parts, flavoring 4.8 parts and 27 parts, water, under 8 DEG C of conditions, stir with beater tub;
(4) shaping and post processing, adopts warm boiled process in one-part form after the skin of step (2), (3) and filling molding machine: poach temperature 90 DEG C, time 9.5min.By cooling, double helix quick-frozen, pack and get final product.Double helix quick freezing temperature is-35 DEG C, and the time is 40min.
Embodiment 5:
(1) pretreatment of raw material, freezing show condition adds meat grinder after being placed in 10 DEG C of environment the 5h that thaws, and is stranding into show condition particle through 7mm orifice plate; Freezing cock skin adds meat grinder and is stranding into cock skin particle through 4mm orifice plate;
(2) skin processed, under 7 DEG C of conditions, with cutmixer by rotten for fish 55 parts, after flavoring 5.2 parts, 27 parts, water cuts and mixes fish slurry, add casein sodium 0.8 part carry out high speed cut mix, fully emulsified, then add show condition particle 12 parts under 9 DEG C of conditions and stir;
(3) filling processed, show condition 22 parts, cock skin 8 parts, pork 55 parts, flavoring 5.2 parts and 27 parts, water, under 8 DEG C of conditions, stir with beater tub;
(4) shaping and post processing, adopts warm boiled process in one-part form after the skin of step (2), (3) and filling molding machine: poach temperature 90 DEG C, time 9.5min.By cooling, double helix quick-frozen, pack and get final product.Double helix quick freezing temperature is-45 DEG C, and the time is 50min.
Obviously, the above embodiment of the present invention is only for example of the present invention is clearly described, and is not the restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here cannot give exhaustive to all embodiments.Every belong to technical scheme of the present invention the apparent change of extending out or variation be still in the row of protection scope of the present invention.
Claims (3)
1. a processing method for the grilled fish rod that oil yield is high, is characterized in that: described grilled fish rod comprises skin and filling; Wherein the material quality number of skin is: show condition 10 ~ 15 parts, casein sodium 0.5 ~ 1 part, fish gruel 45 ~ 55 parts, flavoring 4.8 ~ 5.2 parts, 20 ~ 30 parts, water; The material quality number of filling is: show condition 20 ~ 25 parts, cock skin 5 ~ 10 parts, pork 45 ~ 55 parts, flavoring 4.8 ~ 5.2 parts, 20 ~ 30 parts, water; Described processing method comprises the following steps:
(1) pretreatment of raw material, adds meat grinder after freezing show condition being placed in 0 DEG C ~ 15 DEG C environment the 4 ~ 6h that thaws, is stranding into show condition particle through 6 ~ 8mm orifice plate; Freezing cock skin 5 ~ 10 parts is added meat grinder and is stranding into cock skin particle through 3 ~ 5mm orifice plate;
(2) skin processed, under 6 DEG C ~ 8 DEG C conditions, after fish gruel 45 ~ 55 parts, flavoring 4.8 ~ 5.2 parts, 20 ~ 30 parts, water being cut and are mixed fish slurry with cutmixer, add casein sodium 0.5 ~ 1 part carry out cutting mix, fully emulsified, add under then 8 DEG C ~ 10 DEG C conditions through step (1) process after show condition particle 10-15 part stir;
(3) filling processed, under 6 DEG C ~ 8 DEG C conditions, stirs the show condition particle 20 ~ 25 parts processed through step (1), cock skin particle, pork 45 ~ 55 parts, flavoring 4.8 ~ 5.2 parts, 20 ~ 30 parts, water with beater tub;
(4) shaping and post processing, after the skin of step (2), (3) and filling molding machine, adopt warm boiled process in one-part form, by cooling, double helix quick-frozen, packaging into products grilled fish rod, wherein, in one-part form, the condition of warm boiled process is: disposable constant temperature boiling 9 ~ 10 minutes in 85 ~ 95 DEG C of conditions.
2. the processing method of the grilled fish rod that oil yield according to claim 1 is high, is characterized in that, the mixing time of step (2), (3) is 2 ~ 3min.
3. the processing method of the grilled fish rod that oil yield according to claim 1 is high, is characterized in that, the described double helix quick freezing temperature of step (4) is :-35 DEG C ~-45 DEG C, and the time is: 40 ~ 50min.
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| CN102835441B (en) * | 2012-09-21 | 2013-07-17 | 天津市宽达水产食品有限公司 | Novel water boiling fried dough twist and preparation method of novel water boiling fried dough twist |
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