CN103564539A - Method for improving brittleness of surface layers of small-package fried fish cakes before eating - Google Patents
Method for improving brittleness of surface layers of small-package fried fish cakes before eating Download PDFInfo
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- CN103564539A CN103564539A CN201310564248.6A CN201310564248A CN103564539A CN 103564539 A CN103564539 A CN 103564539A CN 201310564248 A CN201310564248 A CN 201310564248A CN 103564539 A CN103564539 A CN 103564539A
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Classifications
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- 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
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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
Landscapes
- 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)
- Oil, Petroleum & Natural Gas (AREA)
- Fish Paste Products (AREA)
Abstract
The invention relates to a method for improving the brittleness of surface layers of small-package fried fish cakes before eating, and belongs to the field of a convenient food processing technology. The method comprises the steps of selecting fresh fish meat, rinsing, dehydrating and then adding a certain amount of a water-retaining agent into the fish meat for blending; adding seasonings into the fish meat, forming and carrying out gelatinization for 1h; finally, coating a layer of brittleness-increasing starch slurry on the outer side of each fish cake, and frying the fish cakes to prepare the fried fish cakes; quick-freezing the fried fish cakes, and refrigerating to obtain semi-finished products of fish cakes which can be cooked by a microwave oven; reheating the prepared semi-finished products of fish cakes which can be cooked by the microwave oven and contain the brittleness-increasing starch slurry on the surface layers for 90s by adopting 915MHz low-frequency microwaves, so as to enable the brittleness of the small-package fried fish cake to be improved by 20-27% compared with fish cakes which are not subjected to brittleness improving. After the method is adopted, the trouble of repeatedly frying the fish cakes can be omitted, the fish cakes can be eaten after being re-heated by using the low-frequency microwaves, the brittleness of the surface layers of the small-package fried fish cake can be improved, the oil content of the small-package fried fish cake can be reduced, the processing time is shortened, the working efficiency is improved, the fish meat processing market can be relatively well expanded, and the good economic benefit is generated.
Description
Technical field
The method that before the fried fish cake of a kind of inner wrapping is edible, surface brittleness improves, the method is to take the fresh flesh of fish as raw material, after rinsing, dehydration, add a certain amount of water binding agent to beat after routed and carry out gelation, moulding, afterwards fish cake is wrapped up in to the crisp starch slurry of increasing fried, rapid cooling rear freezing, at each processing stand, fish cake after the low frequency microwave re-heat 90s of 915MHz, i.e. edible.The present invention has developed the method for combined use that a kind of raising can microwave fish cake fragility, belongs to instant food processing technique field.
Background technology
Fish cake is that to oppress be raw material, scales, internal organ cut into meat gruel after becoming sliced meat with bone, adds that various batchings make meat glue, then is pressed into round pie, and through the fried fish cake of making, during culinary art, fish cake section adds the radish boiling cutting to form again.But mostly be the processing of simple small workshop mode or primary product, process coarsely, technology and equipment is relatively backward, and handmade craft complex steps can not realize suitability for industrialized production.And a lot of products even not yet reach food quality and sanitary index standard, thereby the sale of product and the market image are caused serious harm.
In recent years along with the extensive use of micro-wave oven, market is also larger to the demand of microwave food fast and easily.Fried food is due to its good mouthfeel, and attracting color and luster and local flavor are the dark products of liking of consumers in general always.But fried food can be lost mouthfeel and the local flavor of fragility after microwave re-heat, this is that own feature by heating using microwave causes.During heating using microwave material, the heating of its component is had selectively, the fried food that inner core contains large quantity of moisture, the microwave temperature-raising characteristic of inner core is strong, heats up rapidly, a little less than the microwave temperature-raising characteristic of epidermis, heats up slowly, therefore generates thermograde.In microwave re-heat process, with the moisture of temperature rising inner core, to epidermis, move in a large number, cause epidermis to lose crisp.This defect has restricted development that can microwave pre-fried food.Therefore the especially solution of fragility problem of development that can microwave pre-fried food is all at home and abroad very large challenge.
The crisp mechanism of increasing of combining of the present invention is divided into three aspects:, first adopt the slurry that low-gluten wheat flour, cornstarch, CMC and xanthans are made to wrap up in slurry processing to fish cake, wherein low-gluten wheat flour and cornstarch have the crisp effect of good increasing because of its linear chain structure, CMC forms a stability film in fish cake heating process, thereby in prevention fish cake, moisture is to the process of external migration and the infiltration of outside grease, the plasticity that can effectively reduce moisture is on wrapping up in the impact of slurry fragility, thereby wraps up in slurry composition and block water that to increase crisp effect particularly outstanding.In addition, comprehensive monoglyceride, CMC, xanthans and four kinds of without phosphorus water binding agents of natrium citricum replace traditional phosphate, not only can stop internal moisture in microwave process to cause fish cake to lose fragility to external migration, and without phosphorus water binding agent can improve consumer's edible safety degree.Finally, low frequency microwave can go deep into the inner heating of material, thereby make the thermograde of material consistent with moist gradient direction, glassware for drinking water is had to stronger selective heat characteristic, compare with conventional microwave, low frequency microwave is because its frequency is lower, therefore have comparatively gentle heat characteristic and larger penetration depth, the low frequency microwave re-heat time is short, reduces the impact on fish cake surface brittleness.Comprehensive above three aspects:, the fish cake making is more crisp, Fresh & Tender in Texture.
(the number of patent application: 200910250420.4) disclose a kind of preparation method of instant complex type fish cake, the mixing that the method selects black murrel fish and the carp flesh of fish to form is oppressed as primary raw material such as Li Min town.Two or more impact of method of oppressing mixing according to a certain percentage on the matter structure of fish cake and water holding effect is found in research.But the fish cake that above method makes must pass through high-temperature sterilization treatment, and high temperature sterilization is very large on the impact of fish cake matter structure.Therefore the present invention adopts low frequency microwave to process, and reduces the destructiveness of high temperature sterilization to fish cake, has guaranteed preferably the gel elastomer that fish cake is traditional.
Chen Liju etc. (2006) have introduced a kind of composite method of phosphate that improves the fresh and tender degree of fish cake, effectively improved the quality of fish cake, but phosphate is not best composite result in the method, and phosphate consumption is crossed conference and is caused product special flavour to worsen, reduce the absorption of calcium and endanger healthy.Therefore studying a kind of without phosphorus water binding agent has important practical significance.The comprehensive monoglyceride of the present invention, CMC, xanthans and four kinds of without phosphorus water binding agents of natrium citricum replace traditional phosphate, and the fish cake making is Fresh & Tender in Texture, and retentiveness is strong.
Liu Yin (number of patent application: 200910179388.5) disclose a kind of preparation method of improving fish cake mouthfeel with mashed potato replacement starch, the method has effectively increased the retentiveness of fish cake, and cost obviously reduces.But one matter still shows slightly thin to the impact of fish cake, so the effective material of the comprehensive several water holdings of the present invention carries out the better effect of composite meeting generation.
Base is thought not moral (number of patent application: 201180006284.X) disclose a kind of preparation method that can microwave batter of dermatological department, the method selects starch, corn flour, gelling agent and enzyme additive to make can the microwave cooked food coating that maybe can reheat, and the good combination of effect while having introduced pre-upper powder.But, above method is applicable to the goods that inner core moisture content is less, for the higher fish product of moisture content of the present invention, the method can not effectively solve the problem that improves fish cake surface brittleness, and selecting low-gluten wheat flour, cornstarch, CMC and hydrophilic colloid to make, the present invention wraps up in slurry composition, wherein CMC is in fish cake heating process, form a stability film, thereby in prevention fish cake, moisture is to the process of external migration and the infiltration of outside grease, can effectively reduce the plasticity of moisture to wrapping up in the impact of slurry fragility, finally obtain the good fish cake of fragility.
Base is thought not moral (number of patent application: what 201180006283.5) disclose a kind of stable heating using microwave wraps up in painting food of dermatological department.The method, before wrapping up in painting slurry, is coated with aquifer coating as the first coating by stabilizing agent dipping matrix to stop moisture to leach, to wrap up in advance, then wraps up in painting fines coating and batter-coated, finally wraps up in again and is coated with a fines coating.This invention has been avoided going up powder in advance before coating batter combination, can be used for commercial size food production, but processing step is too loaded down with trivial details.The present invention also contains the research of matrix and coating two aspects, and only carrying out primary coating can be effective, and introduces low frequency microwave and carry out re-heat, more than fish cake fragility reaches 360g.
Base is thought not moral (number of patent application: the food substrate that 201180006282.0) discloses a kind of stability microwave heating of dermatological department.The method is flooded matrix wholly or in part with stabiliser compositions, in case in heating process moisture loss.But adopt the effect of the method infiltration matrix of flooding poor, the present invention directly joins stabilizing agent in the flesh of fish, and the salting-in protein in the flesh of fish is combined and is formed network gel structure, and block-water effect is better.
Base is thought not moral (number of patent application: 201180006502.4) disclose a kind of method that manufacture can be wrapped up in the frozen food goods of painting microwave cooked and of dermatological department.The method is wrapped up in painting solid matrix with moisture pre-coating solution, then bonding is wrapped up in to bits coating is coated in matrix, finally wraps up in painting batter, but wraps up in the crisp effect of increasing not obvious of layer, needs the collaborative of matrix block-water effect.This patent is wrapped up in research on the basis of layer, increases the water-resisting ability of matrix, and under low frequency condition, carries out re-heat, better effects if.
Base is thought not moral (number of patent application: 201280006076.4) developed a kind of food article and the process units thereof that can microwave cooked and wrap up in painting of dermatological department.The method is first boiled inner core, wraps up three layers of coating, comprising: inside wrap up in bits layer, wrap up in bits layer and batter layer outward, to increase product fragility.But the present invention only selects a kind of batter-coated can reaching to increase crisp effect, has reduced processing step, has improved production efficiency.
Base is thought the not moral (number of applying for a patent: 200980134481.2) disclose a kind of production and wrapped up in the method that is coated with food of Graham dermatological department, this is wrapped up in painting mixture and comprises flour, sodium acid carbonate, additive and gel, this mixture is put into extruder, the mixture of extruding final expansion porous, pulverizes standby after oven dry.The method makes wraps up in bits and has preferably moisture resistivity, but is not suitable for high-moisture matrix, so the present invention studies to increase the Chishui effect of matrix to matrix water preventing ability, and the effect of collaborative coating, better effects if.
Zhou Yingyue etc. (2006) have studied the impact of monoglyceride content on microwave re-heat food block-water performance, in fish gruel-soybean protein compound, add monoglyceride to contribute to strengthen water preventing ability, can reduce its Fracture Force not affecting on its depression degree basis, and microwave percentage of water loss significantly declines.But merely with monoglyceride as water binding agent stop moisture in fish cake to external migration, effect is also not obvious, the present invention has added in addition CMC, xanthans and natrium citricum in the flesh of fish, and the different composition of several water holding mechanism influences each other, thereby gained fish cake retentiveness is better.
Zhang Jinduo etc. (2010) adopt simple grid method to carry out the research that chicken popped rice layer premix powder is optimized in experimental design, have determined coating optimum formula, and after microwave, fragility significantly improves.But the method cannot be accomplished in the problem that improves fish cake fragility.Therefore we need to consider other compositions that other block-water effects are good.And the low-gluten wheat flour that the present invention selects, cornstarch, CMC and hydrophilic colloid make and wrap up in slurry, after gained fish cake microwave, still have good fragility.
Chen Wei (the patent No.: 200410014765.7) disclose a kind of preparation method that can the pre-fried spring roll of microwave freezing.The method adopts and in spring roll wrapping, to add 10% high straight chain to increase crisp starch (national starch company), with the spring roll wrapping after processing, the fried spring roll of making of the parcel filling heart, through 30 days freezing after microwave re-heat, still can keep good fragility.But in fish cake, moisture is far above spring roll, therefore a kind of high straight chain of simple use increases crisp starch and cannot improve fish cake fragility problem at all, and the present invention and its difference are to have increased cornstarch, CMC and hydrophilic colloid compound to make and wrap up in slurry, wrap up in slurry composition and there is the function that prevention moisture is moved outside, grease infiltrates, so the slurry fragility of wrapping up in that the present invention makes is improved significantly.
(the patent No.: the preparation method that 201010527018.9) discloses a kind of fish cake such as highlighted.The method, by adding phosphate water binding agent that the flesh of fish is cut and mixed, is beaten after the flesh of fish is smashed and is burst, thereby obtain the good fish cake of gelation.But phosphate diminishes human body, so the present invention adopts phosphate-free water-retaining agent to make the good fish cake of elasticity, can reduce the edible safety of fish cake.
Old second eldest brother (the patent No.: 201210435593.5) disclose a kind of quick-frozen fish cake and processing method thereof.The processing method of this quick-frozen fish cake comprises the series of processes such as sampling, stirring, moulding, cooling, fried, quick-frozen, packing, storage, produce quick-frozen fish cake have water-retaining property high, be of high nutritive value, mouthfeel is good, and golden yellow color, delicate fragrance are strong, high resilience and fragility, oily but not greasy.But use the preparation method of this patent, can not make fish cake top layer reply fragility.Therefore, the present invention increases the crisp slurry of wrapping up in by adding, and makes fish cake after microwave re-heat, and fish cake top layer keeps original fragility.
(the patent No.: the preparation method that 200510091756.2) discloses a kind of fried inkfish cakes such as Daishi Co., Ltd..The inkfish slag sheet producing when the making dried cuttle fiss of 30 ~ 50wt%, inkfish sheet, must pulverize the batching that coordinates the wheat flour of 40 ~ 60wt% and the chopping of 5 ~ 15wt% in the broken inkfish forming by pin, and add wherein water and make raw material with oil, with this raw material of mould pressurizing of heating, become inkfish shape and baking becomes inkfish cakes, more fried this inkfish cakes.But the problems such as the not mentioned storage of this patent and sterilization.And high pressure sterilization is irreversible to the damage of fish cake matter structure.Therefore the present invention, by the freezing and instant mode of microwave re-heat, has saved the impact of high pressure sterilization on fish cake.
After Liao Caihu etc. (2009) add 0.2% carragheen, 0.3% pyrophosphate and all make microwave in chicken nugget inner core, the fragility of pre-frying oil in fried chicken reaches maximum; The power density of 3.25 W/g heat 22.8 s from but chicken nugget fragility reaches maximum.But the present invention has not only considered the water binding agent of inner core, also consider that increasing wrapping up in made from wheat flour, cornstarch, CMC and hydrophilic colloid starches to increase the fragility of fish cake simultaneously.
The preparation method of Cangnan fish cake has been probed in Jinjians etc. (2011), is developed into the fish cake of instant bagged through rational composition and engineering.The method has solved the restriction of temperature to fish cake processing, but the product shelf life-span is short, cannot guarantee the product quality of shelf life.Not intelligent equality (2008) has been studied the preparation method of fish cake can, and its fish cake canning technology and formula are tested, and to solve high temperature, makes the deteriorated technical barrier of fish cake matter structure.In above two pieces of articles, fish cake will reach edible standard, and high temperature high pressure sterilizing condition is very harsh, and the impact that fish cake matter is configured to is destructive.Therefore, the present invention, by cold storage and microwave re-heat head it off, has guaranteed the original gelation of fish cake and elasticity.
(the number of patent application: 200810043078.6) disclose a kind of preparation method that facilitates fish cake such as Xie Yueyue, the method provides three kinds of sterilization conditions, study this impact of three kinds of sterilization conditions on fish cake matter structure, selected the optimum condition of sterilization, but lacked the research that improves fish cake matter structure.The present invention, by increasing without phosphorus water binding agent, increases fish cake gel-type, reduces the outside migration velocity of moisture, thereby increases the fragility after the re-heat of fish cake microwave.
Being more than fish cake to be carried out to some examples of processing, is only fish cake to be carried out to some simply process.And the present invention is making on the basis of fish cake, by increasing water binding agent and wrapping up in slurry technology, increased the edible fragility of fish cake, introduced the application of microwave technology, shortened processing step, improved operating efficiency, improved the quality of product.
Summary of the invention
The object of this invention is to provide the method that the edible front surface brittleness of the fried fish cake of a kind of inner wrapping improves, fish cake traditional fabrication method and modern food industry process technology are carried out to the integration of system, in focusing on process in product quality, solve the problem of original fish cake complex manufacturing technology, realize the suitability for industrialized production of fish cake.
Technical scheme of the present invention: the method that the edible front surface fragility of the fried fish cake of a kind of inner wrapping improves, select the fresh flesh of fish, after rinsing, dehydration, adding a certain amount of water-loss reducer to beat bursts, add flavoring aftershaping gelation 1h, in the outside of fish cake, be coated with after last layer increases crisp starch slurry and carry out the fried fish cake of making, fast frozen, freezing, being semi-finished product can microwave fish cake; These semi-finished product can microwave fish cake after the low frequency microwave re-heat 90s of 915MHz, be edible finished product, the surface brittleness of finished product is than without the 20%-27% that increased raising that crisp starch slurry processes; Step is:
(1) beat the process of bursting: adopt the fresh flesh of fish that gelling performance is good to beat and burst after rinsing dehydration.Beat the process of bursting and divide three steps: 1) empty arena, mixed flesh of fish sky is beaten 5 minutes; 2) salt is beaten, after empty arena, add to oppress quality meter 0.4% monoglyceride, 3%CMC, 1.5% xanthans and four kinds of water binding agents of 0.2% natrium citricum, salt is beaten 10 minutes afterwards, then adds 1% salt, make the salting-in protein stripping in the flesh of fish, flesh of fish retentiveness and fresh and tender degree now reach best; 3) mix to beat burst, cornstarch, 6.7% lard, 0.3% the monosodium glutamate, 3% the water that add to oppress quality meter 6.7% mix to beat bursts 5 minutes, makes the fresh and raw meat not of fish cake, unique flavor;
Wherein the fresh flesh of fish is: fresh fish is scaled, internal organ are cut and mixed fish meat emulsion after becoming sliced meat with bone;
(2) gelation process: arena is positioned over the flesh of fish in 37 ℃ of insulating boxs after having burst, and standing 1h repeatedly inserts the flesh of fish on a small quantity in mould after gelation completes, compacting, reduces the pore in moulding fish cake;
(3) increase the crisp slurry manufacturing process of wrapping up in: slurrying composition and quality proportioning are low-gluten wheat flour 25%-28 %, cornstarch 10%-13%, CMC 0.9%-1.2%, xanthans 0.4%-0.7%, with water, complement to 100%, make and increase crisp starch slurry; Fish cake after moulding is put into the crisp farinaceous size of increasing and wrap up in slurry;
(4) frying course: the fish cake of wrapping up in after slurry is carried out to frying in 180 ℃ of oil cauldrons, and the frying time is 2min;
(5) freezing processing: the fish cake that frying is good is positioned over cooling rapidly in the freezer of-18 ℃, freezing;
(6) low frequency microwave is processed: select the low frequency microwave of 915MHz, microwave treatment time is that 90s carries out microwave re-heat by fish cake, makes its central temperature reach 70 ℃, makes the good fish cake of surface brittleness.
The present invention utilizes matter structure instrument to evaluate fish cake matter structure, and test condition is as follows:
Speed: 3.0mm/s before surveying, test speed: 0.5mm/s, probe opening speed: 3.0mm/s, measuring distance: 50 mm; Triggering power: 5g, 2 compression time interval: 5s, probe type: P35.
Beneficial effect of the present invention: select that to wrap up in slurry composition be the slurrying according to a certain percentage of low-gluten wheat flour, cornstarch, CMC and xanthans, reduce fish cake oil content, effectively improve the fragility after fish cake microwave; Using monoglyceride, xanthans, natrium citricum and CMC as water binding agent, substituted traditional phosphate water binding agent, increased the edible security of fish cake, having solved hydrone in microwave process causes fish cake to lose crisp problem to fish cake surface migration, comprehensively wrap up in slurry and the effect of water binding agent, produce the fish cake after microwave with higher fragility.
The specific embodiment
Embodiment 1: combining of pre-fried dace cake increases crisp preparation
Adopt fresh dace empty arena after rinsing dehydration that gelling performance is good, mixed flesh of fish sky is beaten 5 minutes; Carry out afterwards salt arena, add monoglyceride, CMC, xanthans and four kinds of water binding agents of natrium citricum, wherein monoglyceride addition is 0.4%; CMC 3%; Xanthans 1.5%; Natrium citricum 0.2%.Salt is beaten 10 minutes, adds 1% salt, makes the salting-in protein stripping in the flesh of fish, and flesh of fish retentiveness and fresh and tender degree now reach best; Finally mix to beat burst, add 6.7% cornstarch, 6.7% lard, 0.3% monosodium glutamate, 3% water to mix to beat and burst 5 minutes, make the fresh and raw meat not of fish cake, unique flavor.Arena is positioned over the flesh of fish in 37 ℃ of insulating boxs after having burst, and time of repose is 1h, after gelation completes, the flesh of fish is repeatedly inserted in mould on a small quantity, and compacting, reduces the pore in moulding fish cake; Slurrying composition and quality proportioning are low-gluten wheat flour 25%-28 %, cornstarch 10%-13%, CMC 0.9%-1.2%, xanthans 0.4%-0.7%, with water, complement to 100%, make and increase crisp starch slurry; Afterwards fish cake is wrapped up in to slurry, 180 ℃ of fried 2min, carry out freezingly immediately, and the fragility that makes fish cake is 360.03g, and fragility improves 20% than increasing crisp processing.
Embodiment 2: combining of pre-fried eel cake increases crisp preparation
Get fresh eel meat empty arena after rinsing dehydration, mixed flesh of fish sky is beaten 5 minutes; Carry out afterwards salt arena, add monoglyceride, CMC, xanthans and four kinds of water binding agents of natrium citricum, wherein monoglyceride addition is 0.4%; CMC 3%; Xanthans 1.5%; Natrium citricum 0.2%, salt is beaten 10 minutes, to increase retentiveness and the fresh and tender degree of the flesh of fish.Add subsequently 1% salt, make the salting-in protein stripping in the flesh of fish, flesh of fish retentiveness and fresh and tender degree now reach best; Finally mix to beat burst, add 6.7% cornstarch, 6.7% lard, 0.3% monosodium glutamate, 3% water to mix to beat and burst 5 minutes, make the fresh and raw meat not of fish cake.Arena is positioned over the flesh of fish in 37 ℃ of insulating boxs after having burst, and time of repose is 1h, after gelation completes, the flesh of fish is repeatedly inserted in mould on a small quantity, and compacting, reduces the pore in moulding fish cake; Slurrying composition and quality proportioning are low-gluten wheat flour 25%-28 %, cornstarch 10%-13%, CMC 0.9%-1.2%, xanthans 0.4%-0.7%, with water, complement to 100%, make and increase crisp starch slurry; Afterwards fish cake is wrapped up in to slurry, 180 ℃ of fried 2min, carry out freezingly immediately, can obtain the strong eel cake of fragility after microwave re-heat, and fish cake fragility value is 358.74g, and fragility improves 19.6% than increasing crisp processing.
Embodiment 3: combining of pre-fried mixing fish cake increases crisp preparation
Get fresh eel and dace meat mixes with 1:1, empty arena after rinsing dehydration, will oppress sky arena 5 minutes; Carry out afterwards salt arena, add monoglyceride, CMC, xanthans and four kinds of water binding agents of natrium citricum, wherein monoglyceride addition is 0.4%; CMC 3%; Xanthans 1.5%; Natrium citricum 0.2%.Salt is beaten 10 minutes, to increase retentiveness and the fresh and tender degree of the flesh of fish.Add subsequently 1% salt, make the salting-in protein stripping in the flesh of fish, flesh of fish retentiveness and fresh and tender degree now reach best; Finally mix to beat burst, add 6.7% cornstarch, 6.7% lard, 0.3% monosodium glutamate, 3% water to mix to beat and burst 5 minutes, make the fresh and raw meat not of fish cake.Arena is positioned over the flesh of fish in 37 ℃ of insulating boxs after having burst, and time of repose is 1h, after gelation completes, the flesh of fish is repeatedly inserted in mould on a small quantity, and compacting, reduces the pore in moulding fish cake; Slurrying composition and quality proportioning are low-gluten wheat flour 25%-28 %, cornstarch 10%-13%, CMC 0.9%-1.2%, xanthans 0.4%-0.7%, with water, complement to 100%, make and increase crisp starch slurry; Afterwards fish cake is wrapped up in to slurry, 180 ℃ of fried 2min, carry out freezingly immediately, can obtain the strong mixing fish cake of fragility after microwave re-heat, and recording fish cake brittleness value is 380.96g, and fragility improves 27% than increasing crisp processing.
Claims (1)
1. the fried fish cake of inner wrapping eats the method that front surface brittleness improves, it is characterized in that selecting the fresh flesh of fish, after rinsing, dehydration, adding a certain amount of water-loss reducer to beat bursts, add flavoring aftershaping gelation 1h, in the outside of fish cake, be coated with after last layer increases crisp starch slurry and carry out the fried fish cake of making, fast frozen, freezing, being semi-finished product can microwave fish cake; These semi-finished product can microwave fish cake after the low frequency microwave re-heat 90s of 915MHz, be edible finished product, the surface brittleness of finished product is than without the 20%-27% that increased raising that crisp starch slurry processes; Step is:
(1) beat the process of bursting: the fresh flesh of fish that employing gelling performance is good is beaten routed after rinsing dehydration, beat the process of bursting and divide three steps: 1) sky is beaten, mixed flesh of fish sky is beaten 5 minutes; 2) salt is beaten, after empty arena, add to oppress quality meter 0.4% monoglyceride, 3% CMC, 1.5% xanthans and four kinds of water binding agents of 0.2% natrium citricum, salt is beaten 10 minutes afterwards, then adds 1% salt, make the salting-in protein stripping in the flesh of fish, flesh of fish retentiveness and fresh and tender degree now reach best; 3) mix to beat burst, cornstarch, 6.7% lard, 0.3% the monosodium glutamate, 3% the water that add to oppress quality meter 6.7% mix to beat bursts 5 minutes, makes the fresh and raw meat not of fish cake, unique flavor;
Wherein the fresh flesh of fish is: fresh fish is scaled, internal organ are cut and mixed fish meat emulsion after becoming sliced meat with bone;
(2) gelation process: arena is positioned over the flesh of fish in 37 ℃ of insulating boxs after having burst, and standing 1h repeatedly inserts the flesh of fish on a small quantity in mould after gelation completes, compacting, reduces the pore in moulding fish cake;
(3) increase the crisp slurry manufacturing process of wrapping up in: slurrying composition and quality proportioning are low-gluten wheat flour 25%-28 %, cornstarch 10%-13%, CMC 0.9%-1.2%, xanthans 0.4%-0.7%, with water, complement to 100%, make and increase crisp starch slurry; Fish cake after moulding is put into the crisp farinaceous size of increasing and wrap up in slurry;
(4) frying course: the fish cake of wrapping up in after slurry is carried out to frying in 180 ℃ of oil cauldrons, and the frying time is 2min;
(5) freezing processing: the fish cake that frying is good is positioned over cooling rapidly in the freezer of-18 ℃, freezing;
(6) low frequency microwave is processed: select the low frequency microwave of 915MHz, microwave treatment time is that 90s carries out microwave re-heat by fish cake, makes its central temperature reach 70 ℃, makes the good fish cake of surface brittleness.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103829280A (en) * | 2014-03-27 | 2014-06-04 | 宜兰食品工业股份有限公司 | Fish meat product and processing method thereof |
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| CN107212308A (en) * | 2017-06-15 | 2017-09-29 | 福建坤兴海洋股份有限公司 | A kind of white fungus flavouring fish skewer and its processing method |
| CN114847450A (en) * | 2022-05-31 | 2022-08-05 | 北京宝贝优鲜科技有限公司 | Preparation method of double-protein minced fillet and product thereof |
| CN114847450B (en) * | 2022-05-31 | 2023-09-29 | 北京宝贝优鲜科技有限公司 | Preparation method of double-protein minced fillet and product thereof |
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