CN103859462A - Breaded fish stick and manufacturing method thereof - Google Patents
Breaded fish stick and manufacturing method thereof Download PDFInfo
- Publication number
- CN103859462A CN103859462A CN201210544741.7A CN201210544741A CN103859462A CN 103859462 A CN103859462 A CN 103859462A CN 201210544741 A CN201210544741 A CN 201210544741A CN 103859462 A CN103859462 A CN 103859462A
- Authority
- CN
- China
- Prior art keywords
- fish
- fish stick
- breaded fish
- breaded
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention relates to a processing technology of aquatic products, and in particular to a breaded fish stick component and a manufacturing method thereof. Fish is much loved by people, is rich in nutrition, and contains a variety of nutrients required by the human body. The invention provides a breaded fish stick and a manufacturing method thereof. The breaded fish stick comprises the following components by weight: 46% of fish, 4% of lard, 8% of starch, 4% of Chinese water chestnut, 5% of egg white, 2% of egg yolk, 1.8% of salt, 1.8% of sugar, 0.3% of cooking wine, 1% of old ginger, and the balance of purified water. The breaded fish stick prepared by the method is convenient for storage and transportation, has delicious taste, rich nutrients, and is suitable for all ages.
Description
Technical field
The process technology that the present invention relates to aquatic products, is specifically related to component of a kind of breaded fish stick and preparation method thereof.
Background technology
Fish is the meat that people like very much, very abundant of the nutrition of the flesh of fish, the multiple nutrients that contains human body institute palpus.The protein content of fish approximately 15～24%, so the flesh of fish is good protein source, and these protein adsorption rates are very high, approximately have 87～98% all can be absorbed by the body.The fat content ratio poultry meat of fish is a lot of less, and fish contain very special ω-3 series fatty acid, as EPA(Ecosapenoic acid, eicosapentaenoic acid) and DHA(Decosahexanoid acid, DHA), fish oil also contains abundant vitamin A and D, and fish also contain water miscible pyridoxamine, B12, niacin and biotin.Necessary for human as phosphorus, copper, magnesium, potassium, iron etc., also can in the time eating fish, absorb, DHA promotes mental key element.
The stock of fish is subject to the impact in geography, season and the restriction for the closed fishing season in " the aquatic resources protection of propagation regulations " of the promulgation of protection Fisheries Continual Development country, causes the phase of fishing for to concentrate, the phenomenon that sales difficulty, product price decline; The storage and transport cost of aquatic products is larger simultaneously.Therefore the reprocessing of aquatic products realize fishery resources and rationally utilize, and promotes again its value.
Summary of the invention
The present invention is directed to above-mentioned deficiency, a kind of breaded fish stick and preparation method thereof is provided, its technical scheme is achieved in that
A kind of its weight percentages of breaded fish stick of the present invention is as follows:
The flesh of fish 46%, lard 4%, starch 8%, water chestnut 4%, egg 5%, egg yolk 2%, salt 1.8%, granulated sugar 1.0%, cooking wine 0.3%, old ginger 1%, all the other are for purifying waste water;
The above-mentioned flesh of fish is Bambusa, green grass or young crops, grass, silver carp or bighead, allowances for bark the flesh of fish of de-bone after mill strand;
Above-mentioned lard is leaf fat or caul-fat, through being processed into 5-8mm particle.
Above-mentioned water chestnut is to allowance for bark through cleaning, and is processed into 2-4mm particle.
A kind of method for making breaded fish stick of the present invention is as follows:
1), by Bambusa, green grass or young crops, grass, silver carp or bighead, allowance for bark de-bone is the flesh of fish after mill strand; Leaf fat or caul-fat, being processed into 5-8mm particle is lard; Water chestnut cleans and allowances for bark, and is processed into 2-4mm particle; Old ginger cleans and allowances for bark, and is processed into 2-4mm particle; Starch adds that purifying waste water stirs obtains water-starch; Egg yolk adds starch fluid to obtain egg yellow liquor with purifying waste water to stir.
2) flesh of fish and the lard that operation 1 processes of learning from else's experience is put in agitated kettle, adds salt to stir 10-15min, and the protein in fish gruel and colloid are given and stirred out;
3) stir 5-10min after adding again egg, granulated sugar, cooking wine, the water chestnut of processing through operation 1, old ginger, mix; After adding water-starch, stir 10-20min, leave standstill 30-60 min, obtain breaded fish stick compound;
4) compound is packed in stainless steel disc and shakeout, put into after 100 DEG C of steamer boiling 15min, then egg yellow liquor is brushed on top layer, steam again subsequently 5-10min, obtain breaded fish stick.
Mixing direction in above-mentioned whipping process should be a direction.
The breaded fish stick of making by this method, has the storage and transport of convenience, and delicious flavour, nutritious, all-ages.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme of the present invention is described further:
Get following substances as follows by its weight percentages:
The flesh of fish 46%, lard 4%, starch 8%, water chestnut 4%, egg 5%, egg yolk 2%, salt 1.8%, granulated sugar 1.0%, cooking wine 0.3%, old ginger 1%, all the other are for purifying waste water;
Press following making step:
1), by Bambusa, green grass or young crops, grass, silver carp or bighead, allowance for bark de-bone is the flesh of fish after mill strand; Leaf fat or caul-fat, being processed into 5-8mm particle is lard; Water chestnut cleans and allowances for bark, and is processed into 2-4mm particle; Starch adds that purifying waste water stirs obtains water-starch; Egg yolk adds starch fluid to obtain egg yellow liquor with purifying waste water to stir.
2) flesh of fish and the lard that operation 1 processes of learning from else's experience is put in agitated kettle, adds salt to stir 10-15min, and the protein in fish gruel and colloid are given and stirred out;
3) after the water chestnut of add again egg, granulated sugar, cooking wine, processing through operation 1, stir 5-10min, mix; After adding water-starch, stir 10-20min, leave standstill 30-60 min, obtain breaded fish stick compound;
4) compound is packed in stainless steel disc and shakeout, put into after 100 DEG C of steamer boiling 15min, then egg yellow liquor is brushed on top layer, steam again subsequently 5-10min, obtain breaded fish stick.
Mixing direction in above-mentioned whipping process should be a direction.
Claims (6)
1. a breaded fish stick, is characterized in that: its weight percentages of described breaded fish stick is as follows:
The flesh of fish 46%, lard 4%, starch 8%, water chestnut 4%, egg 5%, egg yolk 2%, salt 1.8%, granulated sugar 1.0%, cooking wine 0.3%, old ginger 1%, all the other are for purifying waste water.
2. a kind of breaded fish stick according to claim 1, is characterized in that, the described flesh of fish is Bambusa, green grass or young crops, grass, silver carp or bighead, allowances for bark the flesh of fish of de-bone through mill strand.
3. a kind of breaded fish stick according to claim 1, is characterized in that, described lard is leaf fat or caul-fat, through being processed into 5-8mm particle.
4. a kind of breaded fish stick according to claim 1, is characterized in that, described water chestnut is to allowance for bark through cleaning, and is processed into 2-4mm particle.
5. a kind of method for making breaded fish stick according to claim 1, is characterized in that, described production process is as follows:
1), by Bambusa, green grass or young crops, grass, silver carp or bighead, allowancing for bark de-bone is the flesh of fish through mill strand; Leaf fat or caul-fat, being processed into 5-8mm particle is lard; Water chestnut cleans and allowances for bark, and is processed into 2-4mm particle; Old ginger cleans and allowances for bark, and is processed into 2-4mm particle; Starch adds that purifying waste water stirs obtains water-starch; Egg yolk adds starch fluid to obtain egg yellow liquor with purifying waste water to stir;
2) flesh of fish and the lard that operation 1 processes of learning from else's experience is put in agitated kettle, adds salt to stir 10-15min, and the protein in fish gruel and colloid are given and stirred out;
3) stir 5-10min after adding again egg, granulated sugar, cooking wine and the water chestnut of processing through operation 1, old ginger, mix; After adding water-starch, stir 10-20min, leave standstill 30-60 min, obtain breaded fish stick compound;
4) compound is packed in stainless steel disc and shakeout, put into after 100 DEG C of steamer boiling 15min, then egg yellow liquor is brushed on top layer, steam again subsequently 5-10min, obtain breaded fish stick.
6. a kind of method for making breaded fish stick according to claim 5, is characterized in that, described stirring, and its mixing direction is a direction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210544741.7A CN103859462A (en) | 2012-12-17 | 2012-12-17 | Breaded fish stick and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210544741.7A CN103859462A (en) | 2012-12-17 | 2012-12-17 | Breaded fish stick and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859462A true CN103859462A (en) | 2014-06-18 |
Family
ID=50898919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210544741.7A Pending CN103859462A (en) | 2012-12-17 | 2012-12-17 | Breaded fish stick and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859462A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473234A (en) * | 2014-12-23 | 2015-04-01 | 潘建杰 | Health-care bighead carp ball food |
| CN104757609A (en) * | 2014-11-19 | 2015-07-08 | 湖南海佳食品科技有限公司 | Crystal fish cake and a preparation method thereof |
| CN106107620A (en) * | 2016-06-20 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of Rhizoma amorphophalli stomach invigorating breaded fish stick and preparation method thereof |
| CN108041487A (en) * | 2017-09-22 | 2018-05-18 | 昆山番尼文化传播有限公司 | A kind of processing method do not added food additives fish and breaded fish stick is mixed with fresh-water fishes |
-
2012
- 2012-12-17 CN CN201210544741.7A patent/CN103859462A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757609A (en) * | 2014-11-19 | 2015-07-08 | 湖南海佳食品科技有限公司 | Crystal fish cake and a preparation method thereof |
| CN104473234A (en) * | 2014-12-23 | 2015-04-01 | 潘建杰 | Health-care bighead carp ball food |
| CN106107620A (en) * | 2016-06-20 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of Rhizoma amorphophalli stomach invigorating breaded fish stick and preparation method thereof |
| CN108041487A (en) * | 2017-09-22 | 2018-05-18 | 昆山番尼文化传播有限公司 | A kind of processing method do not added food additives fish and breaded fish stick is mixed with fresh-water fishes |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140618 |