CN104026646A - Sandwiched fish bean curd and preparing method thereof - Google Patents
Sandwiched fish bean curd and preparing method thereof Download PDFInfo
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- CN104026646A CN104026646A CN201410269247.3A CN201410269247A CN104026646A CN 104026646 A CN104026646 A CN 104026646A CN 201410269247 A CN201410269247 A CN 201410269247A CN 104026646 A CN104026646 A CN 104026646A
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- 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
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Abstract
The invention discloses sandwiched fish bean curd and a preparing method thereof. The sandwiched fish bean curd comprises the following components in parts by weight: 20-30 parts of fish meal, 10-12 parts of soy isolate protein, 15-18 parts of water and 3-5 parts of vegetable. The materials are prepared into the fish bean curd in certain ratio according to steps, a prepared product contains the soy isolate protein and the fish meat, the nutrient components in the fish meat and the soy isolate protein complement with one another, the protein, the vitamins and the microelements in the product are further enriched, moreover, by utilizing the advantage that the fiber of the fish meat is short, a function of improving the product structure is achieved, due to adoption of vegetable, the product is vivid in color and is fragrant, tender and tasty, and the sandwiched fish bean curd prepared by using the preparing method is rich in nutrition, convenient to eat and easy to store.
Description
Technical field
The present invention relates to a kind of bean curd, relate in particular to a kind of sandwich fish bean curd, the invention still further relates to a kind of preparation method of sandwich fish bean curd.
Background technology
The bean curd of selling in the market, comparatively general directly forms taking soybean as Raw material processing, and the north is taking processed bean curd as main, and south is taking soft beancurd as main.Above two kinds of bean curd are all difficult for storing transport, and nutritional labeling is single.In recent years, along with the development of surimi product, the high protein containing in fish, various vitamin and a large amount of mineral matters are more and more subject to people's accreditation.
Summary of the invention
A technical problem to be solved by this invention is to provide a kind of sandwich fish bean curd that the flesh of fish is combined with bean curd.
For solving the problems of the technologies described above, technical scheme of the present invention is: sandwich fish bean curd, comprises the major ingredient of following proportion by weight: oppress 20～30 parts, 10～12 parts of soybean protein isolates, 15～18 parts, water, 3～5 parts of vegetables.
As the preferred technical scheme of one, also comprise auxiliary material salt, sugar, monosodium glutamate, TG enzyme and spice, account for respectively salt that major ingredient gross mass percentage is 0.5%～2%, 1%～2.5% sugar, 0.2%～0.6% monosodium glutamate, 1%～1.5% TG enzyme and 0.05%～0.1% spice.
As the preferred technical scheme of one, 25 parts of the described flesh of fish, 11 parts of soybean protein isolates, 16 parts, water, 4 parts of vegetables;
Described auxiliary material accounts for respectively salt that major ingredient gross mass percentage is 1.2%, 1.8% sugar, 0.4% monosodium glutamate, 1.3% TG enzyme and 0.07% spice.
As the preferred technical scheme of one, described vegetables comprise spinach.
Owing to having adopted technique scheme, sandwich fish bean curd, sandwich fish bean curd, comprises the major ingredient of following proportion by weight: oppress 20～30 parts, 10～12 parts of soybean protein isolates, 15～18 parts, water, 3～5 parts of vegetables; Product of the present invention comprises soybean protein isolate and the flesh of fish, makes the flesh of fish and the contained nutritional labeling complementation of soybean protein isolate, has more enriched protein in product, vitamin and trace element; And utilize the short advantage of flesh of fish fiber, played the effect that improves product structure, added vegetables and made this product shade more active, product is more tasty and delicious.
The preparation method of sandwich fish bean curd, comprises the following steps:
Step 1: the flesh of fish in major ingredient is cut under the operating mode of 3200～3700 revs/min with cutmixer mix 5～8 minutes for subsequent use to meat gruel shape, temperature is controlled at below 8 DEG C;
Step 2: make skin, pour soybean protein isolate and water into cutmixer, cut and mix 5～8 minutes with the speed of 3200～3700 revs/min, add subsequently fish gruel for subsequent use, cut and mix 3～5 minutes;
Make sandwich filling: vegetables are cleaned, under the operating mode of 3200～3700 revs/min, cut into mud shape with cutmixer, separate 1/5～1/3 of gross mass and add vegetables to stir cutting the skin of mixing;
Step 3: filling with sandwich bottle placer;
Step 4: push steam box after filled and carry out boiling, temperature remains on 80 DEG C～90 DEG C, boiling 50～70min;
Step 5: the square bulk of 1.5cm～2.5cm is cut in disk stripping;
Step 6: fried 25～35 seconds of Fryer, oil temperature is controlled at 170 DEG C～180 DEG C, fried rear every 10g～12g;
Step 7: use screw fast refreezer 25～35 minutes, the central temperature of product is down to below-18 DEG C.
As the preferred technical scheme of one, step 1: the flesh of fish in major ingredient is cut under the operating mode of 3450 revs/min with cutmixer mix 6.5 minutes for subsequent use to meat gruel shape, temperature is controlled at below 8 DEG C;
Step 2: make skin, pour soybean protein isolate and water into cutmixer, cut and mix 6.5 minutes with the speed of 3450 revs/min, add subsequently fish gruel for subsequent use, cut and mix 4 minutes;
Make sandwich filling: vegetables are cleaned, under the operating mode of 3450 revs/min, cut into mud shape with cutmixer, separate 1/4 of gross mass and add vegetable juice to stir cutting the skin of mixing;
Step 3: filling with sandwich bottle placer;
Step 4: push steam box after filled and carry out boiling, temperature remains on 85 DEG C, boiling 60min;
Step 5: the square bulk of 2cm is cut in disk stripping;
Step 6: fried 30 seconds of Fryer, oil temperature is controlled at 175 DEG C, fried rear every 10g～12g;
Step 7: use screw fast refreezer 30 minutes, the central temperature of product is down to below-18 DEG C.
As the preferred technical scheme of one, described step 2 is made sandwich filling and is cut and while mixing vegetables, also add auxiliary material salt, sugar, monosodium glutamate, TG enzyme and spice, addition to account for respectively salt that major ingredient gross mass percentage is 0.5%～2%, 1%～2.5% sugar, 0.2%～0.6% monosodium glutamate, 1%～1.5% TG enzyme and 0.05%～0.1% spice.
As the preferred technical scheme of one, described vegetables comprise spinach.
Owing to having adopted technique scheme, sandwich fish bean curd preparation method, the sandwich fish bean curd of producing have be of high nutritive value, instant and the feature that easily stores, the product that this method is produced comprises soybean protein isolate and the flesh of fish, make the flesh of fish and the contained nutritional labeling complementation of soybean protein isolate, more enriched protein in product, vitamin and trace element; And utilize the short advantage of flesh of fish fiber, played the effect that improves product structure, added vegetables and made this product shade more active, product is more tasty and delicious.
Detailed description of the invention
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some example embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can revise described embodiment by various mode.Therefore, being described in is illustrative in essence, instead of for limiting the protection domain of claim.
Sandwich fish bean curd, comprise the major ingredient of following proportion by weight: oppress 20～30 parts, 10～12 parts of soybean protein isolates, 15～18 parts, water, 3～5 parts of vegetables, described vegetables comprise spinach, certainly, vegetables also can be selected other vegetables such as carrot, celery, tomato or pumpkin, and vegetables also can adopt the combination of two kinds or two or more vegetables;
Also comprise auxiliary material salt, sugar, monosodium glutamate, TG enzyme and spice, each auxiliary material accounts for salt that major ingredient gross mass percentage is 0.5%～2%, 1%～2.5% sugar, 0.2%～0.6% monosodium glutamate, 1%～1.5% TG enzyme and 0.05%～0.1% spice.
As a kind of detailed description of the invention, described major ingredient is selected 25 parts of the flesh of fish, 11 parts of soybean protein isolates, 16 parts, water, 4 parts of vegetables; Described auxiliary material is selected and is accounted for salt that major ingredient gross mass percentage is 1.2%, 1.8% sugar, 0.4% monosodium glutamate, 1.3% TG enzyme and 0.07% spice.
Product of the present invention comprises soybean protein isolate and the flesh of fish, makes the flesh of fish and the contained nutritional labeling complementation of soybean protein isolate, has more enriched protein in product, vitamin and trace element; And utilize the short advantage of flesh of fish fiber, played the effect that improves product structure, added vegetables and made this product shade more active, product is more tasty and delicious.
Sandwich fish bean curd preparation method, comprises the following steps:
Step 1: the flesh of fish in major ingredient is cut under the operating mode of 3200～3700 revs/min with cutmixer mix 5～8 minutes for subsequent use to meat gruel shape, temperature is controlled at below 8 DEG C;
Step 2: make skin, pour soybean protein isolate and water into cutmixer, cut and mix 5～8 minutes with the speed of 3200～3700 revs/min, add subsequently fish gruel for subsequent use, cut and mix 3～5 minutes;
Make sandwich filling: vegetables are cleaned, under the operating mode of 3200～3700 revs/min, cut into mud shape with cutmixer, separate 1/5～1/3 of gross mass and add vegetable juice to stir cutting the skin of mixing;
Making sandwich filling cuts and while mixing vegetables, also adds auxiliary material salt, sugar, monosodium glutamate, TG enzyme and spice, addition to account for respectively salt that major ingredient gross mass percentage is 0.5%～2%, 1%～2.5% sugar, 0.2%～0.6% monosodium glutamate, 1%～1.5% TG enzyme and 0.05%～0.1% spice;
Described vegetables comprise spinach, and certainly vegetables can also adopt other vegetables such as carrot, celery, tomato or pumpkin, and vegetables also can adopt the combination of two kinds or two or more vegetables;
Step 3: filling with sandwich bottle placer;
Step 4: push steam box after filled and carry out boiling, temperature remains on 80 DEG C～90 DEG C, boiling 50～70min;
Step 5: the square bulk of 1.5cm～2.5cm is cut in disk stripping;
Step 6: fried 25～35 seconds of Fryer, oil temperature is controlled at 170 DEG C～180 DEG C, fried rear every 10g～12g;
Step 7: use screw fast refreezer 25～35 minutes, the central temperature of product is down to below-18 DEG C.
As a kind of detailed description of the invention, step 1: the flesh of fish in major ingredient is cut under the operating mode of 3450 revs/min with cutmixer mix 6.5 minutes for subsequent use to meat gruel shape, temperature is controlled at below 8 DEG C;
Step 2: make skin, pour soybean protein isolate and water into cutmixer, cut and mix 6.5 minutes with the speed of 3450 revs/min, add subsequently fish gruel for subsequent use, cut and mix 4 minutes;
Make sandwich filling: vegetables are cleaned, under the operating mode of 3450 revs/min, cut into mud shape with cutmixer, separate 1/4 of gross mass and add vegetable juice to stir cutting the skin of mixing;
Step 3: filling with sandwich bottle placer;
Step 4: push steam box after filled and carry out boiling, temperature remains on 85 DEG C, boiling 60min;
Step 5: the square bulk of 2cm is cut in disk stripping;
Step 6: fried 30 seconds of Fryer, oil temperature is controlled at 175 DEG C, fried rear every 10g～12g;
Step 7: use screw fast refreezer 30 minutes, the central temperature of product is down to below-18 DEG C.
Sandwich fish bean curd preparation method, operations is easy to learn, the sandwich fish bean curd of producing have be of high nutritive value, instant and the feature that easily stores; The product that this method is produced comprises soybean protein isolate and the flesh of fish, makes the flesh of fish and the contained nutritional labeling complementation of soybean protein isolate, has more enriched protein in product, vitamin and trace element; And utilize the short advantage of flesh of fish fiber, played the effect that improves product structure, added vegetables and made this product shade more active, product is more tasty and delicious.
Description of the invention provides for example with for the purpose of describing, and is not exhaustively or limit the invention to disclosed form.Many modifications and variations are obvious for the ordinary skill in the art.Selecting and describing embodiment is for better explanation principle of the present invention and practical application, thereby and makes those of ordinary skill in the art can understand the present invention's design to be suitable for the various embodiment with various amendments of special-purpose.
Claims (8)
1. sandwich fish bean curd, is characterized in that, comprises the major ingredient of following proportion by weight: oppress 20～30 parts, 10～12 parts of soybean protein isolates, 15～18 parts, water, 3～5 parts of vegetables.
2. sandwich fish bean curd as claimed in claim 1, it is characterized in that: also comprise auxiliary material salt, sugar, monosodium glutamate, TG enzyme and spice, account for respectively salt that major ingredient gross mass percentage is 0.5%～2%, 1%～2.5% sugar, 0.2%～0.6% monosodium glutamate, 1%～1.5% TG enzyme and 0.05%～0.1% spice.
3. sandwich fish bean curd as claimed in claim 2, is characterized in that: 25 parts of the described flesh of fish, 11 parts of soybean protein isolates, 16 parts, water, 4 parts of vegetables;
Described auxiliary material accounts for respectively salt that major ingredient gross mass percentage is 1.2%, 1.8% sugar, 0.4% monosodium glutamate, 1.3% TG enzyme and 0.07% spice.
4. the sandwich fish bean curd as described in claim 1,2 or 3, is characterized in that: described vegetables comprise spinach.
5. the preparation method based on sandwich fish bean curd claimed in claim 1, is characterized in that, comprises the following steps:
Step 1: the flesh of fish in major ingredient is cut under the operating mode of 3200～3700 revs/min with cutmixer mix 5～8 minutes for subsequent use to meat gruel shape, temperature is controlled at below 8 DEG C;
Step 2: make skin, pour soybean protein isolate and water into cutmixer, cut and mix 5～8 minutes with the speed of 3200～3700 revs/min, add subsequently fish gruel for subsequent use, cut and mix 3～5 minutes;
Make sandwich filling: vegetables are cleaned, under the operating mode of 3200～3700 revs/min, cut into mud shape with cutmixer, separate 1/5～1/3 of gross mass and add vegetables to stir cutting the skin of mixing;
Step 3: filling with sandwich bottle placer;
Step 4: push steam box after filled and carry out boiling, temperature remains on 80 DEG C～90 DEG C, boiling 50～70min;
Step 5: the square bulk of 1.5cm～2.5cm is cut in disk stripping;
Step 6: fried 25～35 seconds of Fryer, oil temperature is controlled at 170 DEG C～180 DEG C, fried rear every 10g～12g;
Step 7: use screw fast refreezer 25～35 minutes, the central temperature of product is down to below-18 DEG C.
6. preparation method as claimed in claim 5, is characterized in that,
Step 1: the flesh of fish in major ingredient is cut under the operating mode of 3450 revs/min with cutmixer mix 6.5 minutes for subsequent use to meat gruel shape, temperature is controlled at below 8 DEG C;
Step 2: make skin, pour soybean protein isolate and water into cutmixer, cut and mix 6.5 minutes with the speed of 3450 revs/min, add subsequently fish gruel for subsequent use, cut and mix 4 minutes;
Make sandwich filling: vegetables are cleaned, under the operating mode of 3450 revs/min, cut into mud shape with cutmixer, separate 1/4 of gross mass and add vegetable juice to stir cutting the skin of mixing;
Step 3: filling with sandwich bottle placer;
Step 4: push steam box after filled and carry out boiling, temperature remains on 85 DEG C, boiling 60min;
Step 5: the square bulk of 2cm is cut in disk stripping;
Step 6: fried 30 seconds of Fryer, oil temperature is controlled at 175 DEG C, fried rear every 10g～12g;
Step 7: use screw fast refreezer 30 minutes, the central temperature of product is down to below-18 DEG C.
7. the preparation method as described in claim 5 or 6, it is characterized in that, described step 2 is made sandwich filling and is cut and while mixing vegetables, also add auxiliary material salt, sugar, monosodium glutamate, TG enzyme and spice, addition to account for respectively salt that major ingredient gross mass percentage is 0.5%～2%, 1%～2.5% sugar, 0.2%～0.6% monosodium glutamate, 1%～1.5% TG enzyme and 0.05%～0.1% spice.
8. the preparation method as described in claim 5 or 6, is characterized in that, described vegetables comprise spinach.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410269247.3A CN104026646A (en) | 2014-06-17 | 2014-06-17 | Sandwiched fish bean curd and preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410269247.3A CN104026646A (en) | 2014-06-17 | 2014-06-17 | Sandwiched fish bean curd and preparing method thereof |
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| CN104026646A true CN104026646A (en) | 2014-09-10 |
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| CN201410269247.3A Pending CN104026646A (en) | 2014-06-17 | 2014-06-17 | Sandwiched fish bean curd and preparing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052216A (en) * | 2020-08-03 | 2022-02-18 | 福建升隆食品有限公司 | Preparation method of stuffed fish bean curd capable of being stored at normal temperature |
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| CN1593200A (en) * | 2004-07-07 | 2005-03-16 | 唐立林 | Stuffing lactone soy bean curd and its production method |
| CN102106405A (en) * | 2009-12-28 | 2011-06-29 | 宋晓东 | Method for producing fish colored bean curd |
| CN102406188A (en) * | 2011-05-23 | 2012-04-11 | 武汉富程农业科技研发中心(普通合伙) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof |
| KR20130011232A (en) * | 2011-07-21 | 2013-01-30 | 이명춘 | Guava-containing bean curd and method for producing the same |
| CN103734793A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Sandwich fish bean curd and manufacturing method thereof |
-
2014
- 2014-06-17 CN CN201410269247.3A patent/CN104026646A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593200A (en) * | 2004-07-07 | 2005-03-16 | 唐立林 | Stuffing lactone soy bean curd and its production method |
| CN102106405A (en) * | 2009-12-28 | 2011-06-29 | 宋晓东 | Method for producing fish colored bean curd |
| CN102406188A (en) * | 2011-05-23 | 2012-04-11 | 武汉富程农业科技研发中心(普通合伙) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof |
| KR20130011232A (en) * | 2011-07-21 | 2013-01-30 | 이명춘 | Guava-containing bean curd and method for producing the same |
| CN103734793A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Sandwich fish bean curd and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052216A (en) * | 2020-08-03 | 2022-02-18 | 福建升隆食品有限公司 | Preparation method of stuffed fish bean curd capable of being stored at normal temperature |
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Application publication date: 20140910 |