CN104041852A - Larva product and making method thereof - Google Patents
Larva product and making method thereof Download PDFInfo
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- CN104041852A CN104041852A CN201410292747.9A CN201410292747A CN104041852A CN 104041852 A CN104041852 A CN 104041852A CN 201410292747 A CN201410292747 A CN 201410292747A CN 104041852 A CN104041852 A CN 104041852A
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- 238000000034 method Methods 0.000 title claims abstract description 22
- 241000251468 Actinopterygii Species 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 24
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 24
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 24
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 239000001054 red pigment Substances 0.000 claims abstract description 12
- 235000012045 salad Nutrition 0.000 claims abstract description 12
- 241001454694 Clupeiformes Species 0.000 claims description 35
- 235000019513 anchovy Nutrition 0.000 claims description 35
- 235000019688 fish Nutrition 0.000 claims description 34
- 238000010009 beating Methods 0.000 claims description 23
- 238000005303 weighing Methods 0.000 claims description 20
- 238000011049 filling Methods 0.000 claims description 19
- 235000019994 cava Nutrition 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 230000015572 biosynthetic process Effects 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 5
- 239000010931 gold Substances 0.000 claims description 5
- 229910052737 gold Inorganic materials 0.000 claims description 5
- 238000005338 heat storage Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- 239000011777 magnesium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 9
- 239000002390 adhesive tape Substances 0.000 description 9
- 239000003921 oil Substances 0.000 description 9
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 238000001514 detection method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000003756 stirring Methods 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a larva product and a making method thereof. The larva product is characterized in that a skin of the larva product is made from the following raw materials in parts by weight: 50-70 parts by weight of minced fillet, 20-22 parts by weight of water, 6-10 parts by weight of starch, 3-5 parts by weight of salad oil, 1-1.4 parts by weight of salt, 2-3 parts by weight of white granulated sugar, 0.5-0.7 part by weight of monosodium glutamate, 1.4-1.6 parts by weight of skin modifying agent, and 0.1-0.3 part by weight of TG (triglyceride) enzyme; a stuffing of the larva product is made from the following raw materials in parts by weight: 20 parts by weight of minced fillet, 10 parts by weight of fish eggs, 20 parts by weight of ice water, 15 parts by weight of starch, 30 parts by weight of prime condition, 1 part by weight of salt, 2 parts by weight of white granulated sugar, 0.5 part by weight of monosodium glutamate, 0.2 part by weight of paprika red pigment and 1.3 parts by weight of seasoning. Due to the adoption of the technical scheme, the larva product has the beneficial effects that a minced fillet product is adopted, thus the larva product is delicious; the stuffing is rich in a large quantity of fish eggs, thus the larva product is perfect in mouth feel, contains abundant collagen and amino acids necessary for a human body, and is rich in nutritive elements such as potassium, iron, magnesium and the like necessary for the human body; the larva product is special in integral shape and special in taste.
Description
Technical field
The present invention relates to a kind of surimi product and preparation method thereof, be specifically related to a kind of anchovies treasured and preparation method thereof.
Background technology
Anchovies treasured utilizes fish gruel, processes through cutting operations such as mixing and stirring making beating, moulding, boiling, and main component is fish gruel, starch, essence etc.Along with the raising of people's living standard, nutritional labeling and sense organ are required to have had higher requirement, and present domestic most surimi product is not enough to attract people's eyeball.
Summary of the invention
Technical problem to be solved by this invention is to provide anchovies treasured of a kind of delicious flavour, sense organ novelty and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: the precious crust of anchovies, made by following weight portion raw material: the rotten 50-70 part of fish, water 20-22 part, starch 6-10 part, salad oil 3-5 part, salt 1-1.4 part, white granulated sugar 2-3 part, monosodium glutamate 0.5-0.7 part, outer paper modifying agent 1.4-1.6 part, TG enzyme 0.1-0.3 part; Anchovies treasured caves in, and is made up of following weight portion raw material: rotten 20 parts of fish, 10 parts, fish-egg, 20 parts of frozen water, 15 parts of starch, 30 parts of show conditions, 1 part of salt, 2 parts of white granulated sugars, 0.5 part of monosodium glutamate, 0.2 part of capsicum red pigment, 1.3 parts of flavorings.
As preferred technical scheme, anchovies treasured, made by following weight portion raw material: the precious crust of anchovies, made by following weight portion raw material: rotten 60 parts of fish, 22 parts, water, 8 parts of starch, 4 parts of salad oils, 1.2 parts of salt, 2.5 parts of white granulated sugars, 0.6 part of monosodium glutamate, 1.5 parts of outer paper modifying agents, 0.2 part of TG enzyme; Anchovies treasured caves in, and is made up of following weight portion raw material: rotten 20 parts of fish, 10 parts, fish-egg, 20 parts of frozen water, 15 parts of starch, 30 parts of show conditions, 1 part of salt, 2 parts of white granulated sugars, 0.5 part of monosodium glutamate, 0.2 part of capsicum red pigment, 1.3 parts of flavorings.
The preparation method of anchovies treasured of the present invention, comprises the following steps:
(1) the fish gruel 8mm orifice plate that anchovies treasured is caved in used twists, and show condition twists with 8mm orifice plate, for subsequent use.
(2) crust is cut and is mixed technique: first rotten the fish weighing up even with cutting at a high speed, add the salt weighing up, continue to cut and mix three minutes, by fish gruel cut out very strong viscosity, without after particle, add white granulated sugar, monosodium glutamate, outer paper modifying agent, TG enzyme and water, cut and mix 2 minutes at a high speed, finally add starch and salad oil, cut at a high speed to mix and within 1 minute, cut to evenly, put in 0-4 DEG C of constant heat storage for subsequent use;
(3) beating process that caves in: start beater, the fish gruel of first 8mm orifice plate being twisted is slightly got viscosity with 300 revs/min and within approximately 1 minute, is added the salt weighing up, with 500 revs/min of making beating, by meat get very strong viscosity, without after particle, add white granulated sugar sugar, monosodium glutamate, water, capsicum red pigment and flavoring, even with 300 revs/min of making beating, finally add starch and show condition, even with 300 revs/min of making beating;
The fillings of accomplishing fluently is put into filling car, be placed on 0-4 DEG C and leave standstill interior for subsequent use.
(4) more successively through freshening filling filling formation, sizing poach, precooling, quick-frozen, weighing, packaging, gold spy operation, put in storage stored refrigerated.
As preferably, described making beating and cut and mix technique first adds 0.2-0.5 part phosphate middling speed to get viscosity before adding salt to pull an oar.
As preferably, described in freshen filling filling formation operation, adopt automatic moulding machine, evenly 20g/ of size,, caves in 6g/ by wherein crust 14g/.
As preferably, in described quick-frozen operation, product quick-frozen is to central temperature-18 DEG C.
Owing to having adopted technique scheme, the present invention has following beneficial effect: adopt surimi product, delicious flavour, caves in that it is pure to be rich in a large amount of fish-egg mouthfeels, contains abundant collagen, essential amino acid, is rich in the nutrient of the human body needs such as potassium, iron, magnesium simultaneously; Global shape uniqueness, special taste.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment 1:
Anchovies treasured, made by following weight portion raw material: the precious crust of anchovies, made by following weight portion raw material: rotten 50 parts of fish, 20 parts, water, 6 parts of starch, 3 parts of salad oils, 1 part of salt, 2 parts of white granulated sugars, 0.5 part of monosodium glutamate, 1.4 parts of outer paper modifying agents, 0.1 part of TG enzyme; Anchovies treasured caves in, and is made up of following weight portion raw material: rotten 20 parts of fish, 10 parts, fish-egg, 20 parts of frozen water, 15 parts of starch, 30 parts of show conditions, 1 part of salt, 2 parts of white granulated sugars, 0.5 part of monosodium glutamate, 0.2 part of capsicum red pigment, 1.3 parts of flavorings.
The present invention states the preparation method of anchovies treasured, comprises the following steps:
(1) the fish gruel 8mm orifice plate that anchovies treasured is caved in used twists, and show condition twists with 8mm orifice plate, for subsequent use;
(2) crust is cut and is mixed technique: first rotten the fish weighing up even with cutting at a high speed, add the salt weighing up, continue to cut and mix three minutes, by fish gruel cut out very strong viscosity, without after particle, add white granulated sugar, monosodium glutamate, outer paper modifying agent, TG enzyme and water, cut and mix 2 minutes at a high speed, finally add starch and salad oil, cut at a high speed to mix and within 1 minute, cut to evenly, put in 0-4 DEG C of constant heat storage for subsequent use;
(3) beating process that caves in: start beater, the fish gruel of first 8mm orifice plate being twisted is slightly got viscosity with 300 revs/min and within approximately 1 minute, is added the salt weighing up, with 500 revs/min of making beating, by meat get very strong viscosity, without after particle, add white granulated sugar sugar, monosodium glutamate, water, capsicum red pigment and flavoring, even with 300 revs/min of making beating, finally add starch and show condition, even with 300 revs/min of making beating; The fillings of accomplishing fluently is put into filling car, be placed on 0-4 DEG C and leave standstill interior for subsequent use;
(3) freshen filling filling formation: adopt automatic moulding machine, evenly 20g/ of size,, caves in 6g/ by wherein crust 14g/;
(4) sizing poach: setting temperature 50-55 DEG C, 20 minutes, 90 DEG C of poach temperature, 5-10 minute;
(5) quick-frozen: product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 DEG C of following packagings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
(7) weighing, packaging, gold are visited: need to pack product according to client, packaged product is cased after the detection of metal detector, correct mark outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
(8) warehouse-in: product is placed on to-18 DEG C of following freezer refrigerations, product temperature is below-18 DEG C, and storage period is no more than December.
Cutmixer, beater, automatic moulding machine, the full-automatic instant freezer in the inventive method, used are the conventional machinery of food industry, do not repeat them here.
Embodiment 2:
Anchovies treasured, made by following weight portion raw material: the precious crust of anchovies, made by following weight portion raw material: rotten 60 parts of fish, 22 parts, water, 8 parts of starch, 4 parts of salad oils, 1.2 parts of salt, 2.5 parts of white granulated sugars, 0.6 part of monosodium glutamate, 1.5 parts of outer paper modifying agents, 0.2 part of TG enzyme; Anchovies treasured caves in, and is made up of following weight portion raw material: rotten 20 parts of fish, 10 parts, fish-egg, 20 parts of frozen water, 15 parts of starch, 30 parts of show conditions, 1 part of salt, 2 parts of white granulated sugars, 0.5 part of monosodium glutamate, 0.2 part of capsicum red pigment, 1.3 parts of flavorings.
The preparation method of anchovies treasured of the present invention, comprises the following steps:
(1) the fish gruel 8mm orifice plate that anchovies treasured is caved in used twists, and show condition twists with 8mm orifice plate, for subsequent use;
(2) crust is cut and is mixed technique: first rotten the fish weighing up even with cutting at a high speed, add the salt weighing up, continue to cut and mix three minutes, by fish gruel cut out very strong viscosity, without after particle, add white granulated sugar, monosodium glutamate, outer paper modifying agent, TG enzyme and water, cut and mix 2 minutes at a high speed, finally add starch and salad oil, cut at a high speed to mix and within 1 minute, cut to evenly, put in 0-4 DEG C of constant heat storage for subsequent use;
(3) beating process that caves in: start beater, the fish gruel of first 8mm orifice plate being twisted is slightly got viscosity with 300 revs/min and within approximately 1 minute, is added the salt weighing up, with 500 revs/min of making beating, by meat get very strong viscosity, without after particle, add white granulated sugar sugar, monosodium glutamate, water, capsicum red pigment and flavoring, even with 300 revs/min of making beating, finally add starch and show condition, even with 300 revs/min of making beating; The fillings of accomplishing fluently is put into filling car, be placed on 0-4 DEG C and leave standstill interior for subsequent use.
(4) freshen filling filling formation; Adopt automatic moulding machine, evenly 20g/ of size,, caves in 6g/ by wherein crust 14g/
(5) sizing poach; Setting temperature 50-55 DEG C, 20 minutes, 90 DEG C of poach temperature, 5-10 minute;
(6) quick-frozen; Product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 DEG C of following packagings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
(7) weighing, packaging, gold are visited: need to pack product according to client, packaged product is cased after the detection of metal detector, correct mark outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
(8) warehouse-in:
Product is placed on to-18 DEG C of following freezer refrigerations, product temperature is below-18 DEG C, and storage period is no more than December.
Cutmixer, beater, automatic moulding machine, the full-automatic instant freezer in the inventive method, used are the conventional machinery of food industry, do not repeat them here.
Embodiment 3:
Anchovies treasured, made by following weight portion raw material: the precious crust of anchovies, made by following weight portion raw material: rotten 70 parts of fish, 24 parts, water, 10 parts of starch, 5 parts of salad oils, 1.4 parts of salt, 3 parts of white granulated sugars, 0.7 part of monosodium glutamate, 1.6 parts of outer paper modifying agents, 0.3 part of TG enzyme; Anchovies treasured caves in, and is made up of following weight portion raw material: rotten 20 parts of fish, 10 parts, fish-egg, 20 parts of frozen water, 15 parts of starch, 30 parts of show conditions, 1 part of salt, 2 parts of white granulated sugars, 0.5 part of monosodium glutamate, 0.2 part of capsicum red pigment, 1.3 parts of flavorings.
The present invention states the preparation method of anchovies treasured, comprises the following steps:
(1) the fish gruel 8mm orifice plate that anchovies treasured is caved in used twists, and show condition twists with 8mm orifice plate, for subsequent use.
(2) crust is cut and is mixed technique: first rotten the fish weighing up even with cutting at a high speed, add the salt weighing up, continue to cut and mix three minutes, by fish gruel cut out very strong viscosity, without after particle, add white granulated sugar, monosodium glutamate, outer paper modifying agent, TG enzyme and water, cut and mix 2 minutes at a high speed, finally add starch and salad oil, cut at a high speed to mix and within 1 minute, cut to evenly, put in 0-4 DEG C of constant heat storage for subsequent use;
(3) beating process that caves in: start beater, the fish gruel of first 8mm orifice plate being twisted is slightly got viscosity with 300 revs/min and within approximately 1 minute, is added the salt weighing up, with 500 revs/min of making beating, by meat get very strong viscosity, without after particle, add white granulated sugar sugar, monosodium glutamate, water, capsicum red pigment and flavoring, even with 300 revs/min of making beating, finally add starch and show condition, even with 300 revs/min of making beating; The fillings of accomplishing fluently is put into filling car, be placed on 0-4 DEG C and leave standstill interior for subsequent use.
(4) freshen filling filling formation; Adopt automatic moulding machine, evenly 20g/ of size,, caves in 6g/ by wherein crust 14g/
(5) sizing poach; Setting temperature 50-55 DEG C, 20 minutes, 90 DEG C of poach temperature, 5-10 minute;
(6) quick-frozen; Product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 DEG C of following packagings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
(7) weighing, packaging, gold are visited: need to pack product according to client, packaged product is cased after the detection of metal detector, correct mark outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
(8) warehouse-in: product is placed on to-18 DEG C of following freezer refrigerations, product temperature is below-18 DEG C, and storage period is no more than December.
Cutmixer, beater, automatic moulding machine, the full-automatic instant freezer in the inventive method, used are the conventional machinery of food industry, do not repeat them here.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand, the present invention is not restricted to the described embodiments, that in above-described embodiment and description, describes just illustrates principle of the present invention, without departing from the spirit and scope of the present invention, the present invention also has these changes and improvements of various changes and modifications and falls into and require in the scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (6)
1. anchovies treasured, it is characterized in that, the precious crust of anchovies, is made up of following weight portion raw material: the rotten 50-70 part of fish, water 20-22 part, starch 6-10 part, salad oil 3-5 part, salt 1-1.4 part, white granulated sugar 2-3 part, monosodium glutamate 0.5-0.7 part, outer paper modifying agent 1.4-1.6 part, TG enzyme 0.1-0.3 part; Anchovies treasured caves in, and is made up of following weight portion raw material: rotten 20 parts of fish, 10 parts, fish-egg, 20 parts of frozen water, 15 parts of starch, 30 parts of show conditions, 1 part of salt, 2 parts of white granulated sugars, 0.5 part of monosodium glutamate, 0.2 part of capsicum red pigment, 1.3 parts of flavorings.
2. the preparation method of anchovies treasured as claimed in claim 1, is characterized in that comprising the following steps:
(1) the fish gruel 8mm orifice plate that anchovies treasured is caved in used twists, and show condition twists with 8mm orifice plate, for subsequent use;
(2) crust is cut and is mixed technique: first rotten the fish weighing up even with cutting at a high speed, add the salt weighing up, continue to cut and mix three minutes, by fish gruel cut out very strong viscosity, without after particle, add white granulated sugar, monosodium glutamate, outer paper modifying agent, TG enzyme and water, cut and mix 2 minutes at a high speed, finally add starch and salad oil, cut at a high speed to mix and within 1 minute, cut to evenly, put in 0-4 DEG C of constant heat storage for subsequent use;
(3) beating process that caves in: start beater, the fish gruel of first 8mm orifice plate being twisted is slightly got viscosity with 300 revs/min and within approximately 1 minute, is added the salt weighing up, with 500 revs/min of making beating, by meat get very strong viscosity, without after particle, add white granulated sugar sugar, monosodium glutamate, water, capsicum red pigment and flavoring, even with 300 revs/min of making beating, finally add starch and show condition, even with 300 revs/min of making beating; The fillings of accomplishing fluently is put into filling car, be placed on 0-4 DEG C and leave standstill interior for subsequent use;
(4) more successively through freshening filling filling formation, sizing poach, precooling, quick-frozen, weighing, packaging, gold spy operation, put in storage stored refrigerated.
3. the preparation method of anchovies treasured as claimed in claim 2, is characterized in that: described making beating and cut and mix technique first adds 0.2-0.5 part phosphate middling speed to get viscosity before adding salt to pull an oar.
4. the preparation method of anchovies treasured as claimed in claim 2, is characterized in that: described in freshen filling filling formation operation, adopt automatic moulding machine, evenly 20g/ of size,, caves in 6g/ by wherein crust 14g/.
5. the preparation method of anchovies treasured as claimed in claim 2, is characterized in that: setting temperature 50-55 DEG C, 20 minutes, 90 DEG C of poach temperature, 5-10 minute.
6. the preparation method of anchovies treasured as claimed in claim 2, is characterized in that: in described quick-frozen operation, product quick-frozen to central temperature below-18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292747.9A CN104041852A (en) | 2014-06-27 | 2014-06-27 | Larva product and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292747.9A CN104041852A (en) | 2014-06-27 | 2014-06-27 | Larva product and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104041852A true CN104041852A (en) | 2014-09-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410292747.9A Pending CN104041852A (en) | 2014-06-27 | 2014-06-27 | Larva product and making method thereof |
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| CN (1) | CN104041852A (en) |
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| CN104304640A (en) * | 2014-10-14 | 2015-01-28 | 中国水产舟山海洋渔业公司 | Q fish peptone production process |
| CN108065265A (en) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | Quick-fried slurry packet surimi product and preparation method thereof |
| CN108094934A (en) * | 2017-12-27 | 2018-06-01 | 北海玖嘉久食品有限公司 | Core sea cucumber surimi product and preparation method thereof |
| CN109845996A (en) * | 2019-02-20 | 2019-06-07 | 海南佳德信食品有限公司 | A kind of method of Tilapia mossambica deep processing |
| CN111869837A (en) * | 2020-07-28 | 2020-11-03 | 海欣食品股份有限公司 | Fish roe and cuttlefish dumpling and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304640A (en) * | 2014-10-14 | 2015-01-28 | 中国水产舟山海洋渔业公司 | Q fish peptone production process |
| CN108065265A (en) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | Quick-fried slurry packet surimi product and preparation method thereof |
| CN108094934A (en) * | 2017-12-27 | 2018-06-01 | 北海玖嘉久食品有限公司 | Core sea cucumber surimi product and preparation method thereof |
| CN109845996A (en) * | 2019-02-20 | 2019-06-07 | 海南佳德信食品有限公司 | A kind of method of Tilapia mossambica deep processing |
| CN111869837A (en) * | 2020-07-28 | 2020-11-03 | 海欣食品股份有限公司 | Fish roe and cuttlefish dumpling and preparation method thereof |
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