CN103750398B - 黄金银鱼饼的加工工艺 - Google Patents
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Abstract
本发明公开了一种色泽漂亮的黄金银鱼饼的制备方法，该工艺流程如下：原料解冻、清洗，发酵去腥、冲洗、沥干，调味，灌模，急冻，脱模，切成饼状，调制裹浆液，裹脆炸粉、过护液、裹面包糠，冷冻，包装，按上述方法制成的黄金银鱼饼食用方便，松脆可口，营养丰富。
Description
技术领域
本发明涉及一种银鱼的加工工艺，特别是一种食用方便，营养丰富的黄金银鱼饼的加工工艺。
背景技术
银鱼本身是一种高蛋白低脂肪食品，它的营养价值极高，每100g鲜银鱼可食部分含蛋白质8.2g，脂肪0.3g，碳水化合物1.4g，钙258mg，磷102mg，铁0.5mg，硫胺素0.01mg，核黄素0.05mg，尼克酸0.2mg。在银鱼所含蛋白质中，氨基酸组成较为理想，必需氨基酸含量也较高。
当前，市面上的银鱼产品大多为冷冻银鱼及银鱼干，家庭中银鱼做法一般都是银鱼炒蛋或银鱼汤，种类较为单一。
现有技术中，银鱼体积小，密度不均匀，很难加工成型。
发明内容
本发明所要解决的技术问题是提供一种黄金银鱼饼的制备方法，采用该方法制备黄金银鱼饼成型性好，产品美观，口感嫩滑鲜美，适宜广大人群食用。
为了达到上述的目的，本发明的技术方案是：一种黄金银鱼饼的加工工艺，包括以下步骤：
（1）原料预处理：将冷冻银鱼流水解冻，清洗；
（2）去腥、冲洗、沥干：以银鱼质量为基准，加入0.5%-2%的高活性干酵母，置于30℃-37℃的恒温环境下，发酵60-120min，取出用清水冲洗，使其接近原有的银白色；
（3）调味：取银鱼放入真空调味机中，以银鱼质量为基准，加入1%-1.5%的盐，0.5%-1%的鸡精，0.5%-1%的白砂糖，1%-1.3%的白胡椒粉，0.1%-0.3%的葱，0.1%-0.3%的姜粉，1%-5%的大豆蛋白粉，0.2%-1%的料酒，1.5%-2.1%的生粉，1%-3%的蛋清，与银鱼搅拌均匀；
（4）灌模：将调味后的银鱼灌入直径为3-5cm，长为50-500cm的圆管形模具中；
（5）急冻：将灌银鱼的模具入急冻机冷冻15-20min；
（6）脱模、制饼：脱去模具，用切片机切成厚约1-3cm的圆饼；
（7）调制护液：按质量称取250份的面粉、2份的泡打粉、100份的淀粉，混匀，制成脆炸粉；称取脆炸粉，加水，制成质量体积百分比为35%-45%的护液；
（8）裹脆炸粉、过护液、裹面包糠：将切好的银鱼饼均匀裹上一层前述脆炸粉，放入护液中浸没后捞出，均匀裹上一层面包糠，制成银鱼饼生坯；
（9）冷冻：将前述银鱼饼生坯放入速冻冻柜中进行快速冷冻,15-30分钟之内使得黄金银鱼饼的中心温度达到-18℃以下；
（9）包装：将冷冻好的银鱼饼放入透明包装袋中，封口。
所述步骤（2）中，以银鱼质量为基准，加入1%的高活性干酵母，置于32℃的恒温环境下，发酵90min，取出用清水冲洗，使其接近原有的银白色；
所述步骤（3）中，取银鱼放入真空调味机中，以银鱼质量为基准，加入1.3%的盐，0.8%的鸡精，0.75%的白砂糖，1%的白胡椒粉，0.1%的葱粉，0.1%的姜粉，1%的大豆蛋白粉，0.2%的料酒，1.5%的生粉，1%的蛋清，与银鱼搅拌均匀。
上述加工工艺获得的黄金银鱼饼具有体积小、质地轻、方便食用、耐贮藏的特点。经油炸后即可食用，外表松脆可口，里面肉质嫩滑爽口，口感鲜美。
本工艺获得的黄金银鱼饼食用方便，营养丰富，一般人都可食用，尤适宜体质虚弱、营养不足、消化不良者、高脂血症患者、脾胃虚弱者、有肺虚咳嗽、虚劳等症者食用，具有很强的实用价值和可行性。
具体实施方式
实施例1
（1）原料预处理：将冷冻银鱼流水解冻，清洗；
（2）去腥、冲洗、沥干：以银鱼质量为基准，加入0.5%的高活性干酵母，置于30℃的恒温环境下，发酵60min，取出用清水冲洗，使其接近原有的银白色；
（3）调味：取银鱼放入真空调味机中，以银鱼质量为基准，加入1%的盐，0.5%的鸡精，0.5%的白砂糖，1%的白胡椒粉，0.1%的葱，0.1%的姜粉，1%的大豆蛋白粉，0.2%的料酒，1.5%的生粉，1%的蛋清，与银鱼搅拌均匀；
（4）灌模：将调味后的银鱼灌入直径为3-5cm，长为50-500cm的圆管形模具中；
（5）急冻：将灌银鱼的模具入急冻机冷冻15-20min；
（6）脱模、制饼：脱去模具，用切片机切成厚约1-3cm的圆饼；
（7）调制护液：按质量称取250份的面粉、2份的泡打粉、100份的淀粉，混匀，制成脆炸粉；取脆炸粉，加水，制成质量体积百分比为35%-45%的护液；
（8）裹脆炸粉、过护液、裹面包糠：将切好的银鱼饼均匀裹上一层前述脆炸粉，放入护液中浸没后捞出，均匀裹上一层面包糠，制成银鱼饼生坯；
（9）冷冻：将前述银鱼饼生坯放入速冻冻柜中进行快速冷冻,15-30分钟之内使得黄金银鱼饼的中心温度达到-18℃以下；
（9）包装：将冷冻好的银鱼饼放入透明包装袋中，封口。
制成的银鱼饼经油炸后，色泽金黄，形状完整，外表松脆可口，里面肉质嫩滑爽口，口感鲜美。
实施例2
（1）原料预处理：将冷冻银鱼流水解冻，清洗；
（2）去腥、冲洗、沥干：以银鱼质量为基准，加入2%的高活性干酵母，置于37℃的恒温环境下，发酵120min，取出用清水冲洗，使其接近原有的银白色；
（3）调味：取银鱼放入真空调味机中，以银鱼质量为基准，加入1.5%的盐，1%的鸡精，1%的白砂糖，1.3%的白胡椒粉，0.3%的葱，0.3%的姜粉，5%的大豆蛋白粉，1%的料酒，2.1%的生粉，3%的蛋清，与银鱼搅拌均匀；
（4）灌模：将调味后的银鱼灌入直径为3-5cm，长为50-500cm的圆管形模具中；
（5）急冻：将灌银鱼的模具入急冻机冷冻15-20min；
（6）脱模、制饼：脱去模具，用切片机切成厚约1-3cm的圆饼；
（7）调制护液：按质量称取250份的面粉、2份的泡打粉、100份的淀粉，混匀，制成脆炸粉；称取脆炸粉，加水，制成质量体积百分比为35%-45%的护液；
（8）裹脆炸粉、过护液、裹面包糠：将切好的银鱼饼均匀裹上一层前述脆炸粉，放入护液中浸没后捞出，均匀裹上一层面包糠，制成银鱼饼生坯；
（9）冷冻：将前述银鱼饼生坯放入速冻冻柜中进行快速冷冻,15-30分钟之内使得黄金银鱼饼的中心温度达到-18℃以下；
（9）包装：将冷冻好的银鱼饼放入透明包装袋中，封口。
制成的银鱼饼经油炸后，色泽金黄，形状完整，外表松脆可口，里面肉质嫩滑爽口，口感鲜美。
实施例3
（1）原料预处理：将冷冻银鱼流水解冻，清洗；
（2）去腥、冲洗、沥干：以银鱼质量为基准，加入1%的高活性干酵母，置于32℃的恒温环境下，发酵90min，取出用清水冲洗，使其接近原有的银白色；
（3）调味：取银鱼放入真空调味机中，以银鱼质量为基准，加入1.3%的盐，0.8%的鸡精，0.75%的白砂糖，1%的白胡椒粉，0.1%的葱粉，0.1%的姜粉，1%的大豆蛋白粉，0.2%的料酒，1.5%的生粉，1%的蛋清，与银鱼搅拌均匀；
（4）灌模：将调味后的银鱼灌入直径为3-5cm，长为50-500cm的圆管形模具中；
（5）急冻：将灌银鱼的模具入急冻机冷冻15-20min；
（6）脱模、制饼：脱去模具，用切片机切成厚约1-3cm的圆饼；
（7）调制护液：按质量称取250份的面粉、2份的泡打粉、100份的淀粉，混匀，制成脆炸粉；称取脆炸粉，加水，制成质量体积百分比为35%-45%的护液；
（8）裹脆炸粉、过护液、裹面包糠：将切好的银鱼饼均匀裹上一层前述脆炸粉，放入护液中浸没后捞出，均匀裹上一层面包糠，制成银鱼饼生坯；
（9）冷冻：将前述银鱼饼生坯放入速冻冻柜中进行快速冷冻,15-30分钟之内使得黄金银鱼饼的中心温度达到-18℃以下；
（9）包装：将冷冻好的银鱼饼放入透明包装袋中，封口。
制成的银鱼饼经油炸后，色泽金黄，形状完整，外表松脆可口，里面肉质嫩滑爽口，口感鲜美。
上述实施例不以任何方式限制本发明，凡是采用等同替换或等效变换的方式获得的技术方案均落在本发明的保护范围内。
Claims (2)
1.一种黄金银鱼饼的制备方法，其特征在于包括以下步骤：
(1)原料预处理：将冷冻银鱼流水解冻，清洗；
(2)去腥、冲洗、沥干：以银鱼质量为基准，加入0.5％-2％的高活性干酵母，置于30℃-37℃的恒温环境下，发酵60-120min，取出用清水冲洗，使其接近原有的银白色；
(3)调味：取银鱼放入真空调味机中，以银鱼质量为基准，加入1％-1.5％的盐，0.5％-1％的鸡精，0.5％-1％的白砂糖，1％-1.3％的白胡椒粉，0.1％-0.3％的葱，0.1％-0.3％的姜粉，1％-5％的大豆蛋白粉，0.2％-1％的料酒，1.5％-2.1％的生粉，1％-3％的蛋清，与银鱼搅拌均匀；
(4)灌模：将调味后的银鱼灌入直径为3-5cm，长为50-500cm的圆管形模具中；
(5)急冻：将灌银鱼的模具入急冻机冷冻15-20min；
(6)脱模、制饼：脱去模具，用切片机切成厚1-3cm的圆饼；
(7)调制护液：按质量称取250份的面粉、2份的泡打粉、100份的淀粉，混匀，制成脆炸粉；称取脆炸粉，加水，制成质量体积百分比为35％-45％的护液；
(8)裹脆炸粉、过护液、裹面包糠：将切好的银鱼饼均匀裹上一层前述脆炸粉，放入护液中浸没后捞出，均匀裹上一层面包糠，制成银鱼饼生坯；
(9)冷冻：将前述银鱼饼生坯放入速冻冻柜中进行快速冷冻,15-30分钟之内使得黄金银鱼饼的中心温度达到-18℃以下；
(10)包装：将冷冻好的银鱼饼放入透明包装袋中，封口。
2.根据权利要求1所述一种黄金银鱼饼的制备方法，其特征在于：
步骤(2)中，以银鱼质量为基准，加入2％的高活性干酵母，置于37℃的恒温环境下，发酵120min，取出用清水冲洗，使其接近原有的银白色；
步骤(3)中，取银鱼放入真空调味机中，以银鱼质量为基准，加入1.5％的盐，1％的鸡精，1％的白砂糖，1.3％的白胡椒粉，0.3％的葱，0.3％的姜粉，5％的大豆蛋白粉，1％的料酒，2.1％的生粉，3％的蛋清，与银鱼搅拌均匀。
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