CN104172281A - Sandwiched fish sausage and processing method thereof - Google Patents
Sandwiched fish sausage and processing method thereof Download PDFInfo
- Publication number
- CN104172281A CN104172281A CN201410319759.6A CN201410319759A CN104172281A CN 104172281 A CN104172281 A CN 104172281A CN 201410319759 A CN201410319759 A CN 201410319759A CN 104172281 A CN104172281 A CN 104172281A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 75
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000013580 sausages Nutrition 0.000 title abstract 7
- 239000002994 raw material Substances 0.000 claims abstract description 102
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
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- 239000001879 Curdlan Substances 0.000 claims abstract description 10
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
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- 238000005266 casting Methods 0.000 claims description 3
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- 235000019398 chlorine dioxide Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
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- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 239000010419 fine particle Substances 0.000 claims description 3
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- 230000008014 freezing Effects 0.000 claims description 3
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract 1
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- 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
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Abstract
The invention discloses a sandwiched fish sausage and a processing method thereof. The processing method comprises the following steps: preparing 40-60 parts by weight of raw material 1, 30-40 parts by weight of raw material 2 and 10-20 parts by weight of raw material 3 into a stuffing, and forming the sandwiched fish sausage. Due to the adoption of the technical scheme, the fish, chicken, beef and the like are reasonably matched and processed into the sausage; by adding the curdlan, the product tastes more tender than the sausage without the curdlan, the water retention property and stability of the product are improved, and the yield of the product is greatly enhanced; and in order to facilitate the market demands and the nutritional requirements of modern people, the sausage satisfies the requirements of various consumption people and consumption channels, and especially has the effects of body building and slimming for women. The sausage has the advantages of fresh taste and good mouthfeel, contains rich vitamin A, vitamin D, vitamin B2, vitamin B12, PP and various other nutrients required by the human body, and can be easily digested and absorbed.
Description
Technical field
The present invention relates to a kind of roasting intestines, also relate to the processing method of this kind of roasting intestines batch production.
Background technology
Roasting intestines utilize auxiliary material, meat, then the operations such as shortening, asepsis vacuum packing of recording, fire-cure through vacuum process, and main component is auxiliary material meat, starch, essence etc.But the raising along with people's living standard, the hypertension, high fat of blood, the hyperglycaemia illness that are called as " three height " generally occur, make a lot of people can not enjoy the delicious food of roasting intestines, and because nutrition is single, can not meet the requirement of people to roasting intestines mouthfeel and nutrition aspect.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, and mouthfeel is pleasant, and is rich in the roasting intestines of the sandwich flesh of fish of the various vitamins that needed by human body wants.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of sandwich flesh of fish is baked intestines, comprises the raw material of following weight portion proportioning:
Raw material one: the raw material of the roasting intestines skin filling of the sandwich flesh of fish
Flesh of fish 20-30 part; Curdlan 3-5 part; Soybean isolate protein powder 0.5-2 part; Salad oil 5-10 part; Water 40-45 part; Starch 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; Meat fine powder 0.05-0.12 part; Shrimp med 0.02-0.05 part; Meat essential oil 0.05-0.1 part; Seafood essence: 0.05-0.1 part;
Raw material two: the raw material of the roasting intestines intestines filling of the sandwich flesh of fish
Beef 20-30 part; Chicken 20-30 part; Cock skin 5-10 part; Corn 2-5 part; The 20-30 of textured soybean protein part; Water 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; Sesame oil 0.5-0.3 part; Meat essence cream 0.05-0.5 part; Red yeast rice 0.005-0.01 part;
Raw material three: the raw material of the roasting enterochromaffin filling of the sandwich flesh of fish
Flesh of fish 25-40 part; Salad oil 3-5 part; Water 30-40 part; Starch 30-40 part; Salt 0.5-1 part; Chilli oil 0.1-0.3;
Described raw material one, raw material two and raw material three are made after fillings, and in the roasting intestines forming process of the sandwich flesh of fish, the weight portion proportioning of raw material one, raw material two and raw material three is: raw material one 40-60 part; Raw material two 30-40 parts; Raw material three 10-20 parts; Described raw material two is positioned at the inside of the roasting intestines of the sandwich flesh of fish, and described raw material one is positioned at the outside of the roasting intestines of the sandwich flesh of fish and is coated on described raw material two, raw material three into strips or helical form be attached on described raw material one.
As a kind of preferred technical scheme, the weight portion proportioning of described raw material one, raw material two and raw material three is: one 50 parts of raw materials; 2 35 parts of raw materials; 3 15 parts of raw materials.
The present invention also provides a kind of method of processing the roasting intestines of the above-mentioned sandwich flesh of fish, and it comprises the following steps:
The procedure of processing of the roasting intestines skin filling raw material of the sandwich flesh of fish, comprising:
Emulsifying step: first pour in cutmixer weighing frozen water accurately, pouring the soybean isolate protein powder 1700-1900 rev/min getting ready into cuts and mixes to without after any particle, cut to mix and carry to 3400-3800 rev/min, evenly be sprinkled into the salad oil of getting ready, cut and mix to cream state, make emulsion paste standby; In this process, temperature is controlled at 1-4 ℃;
Cut and mix step: the flesh of fish is cut into block standby with frozen meat cutting machine, temperature is controlled at ± and 2 ℃; First the flesh of fish is cut and mixed finger and push up big or small meat cubelets shape with 1700-1900 rev/min, then add salt to cut and mix 40-60 second with 3400-3800 rev/min; After again curdlan being poured into cutmixer 150-250 rev/min and is cut and mix evenly, evenly add to get the residue fines of raw material one ready and continue and cut and mix evenly with 150-250 rev/min, add again the emulsion paste of having got ready, with 150-250 rev/min, cut and mix evenly, then cut and mix evenly with 1700-1900 rev/min; By cutting the fillings of mixing, put into filling car, fill in and produce tracking table record and produce tracking card, be placed in standing, every batch of resting period is no more than 120 minutes;
The procedure of processing of the roasting intestines intestines filling raw material of the sandwich flesh of fish, comprising:
Cutting step: chicken is cut into block standby with frozen meat cutting machine, temperature is controlled at ± and 2 ℃; Cock skin is cut into and block with 4-8mm orifice plate meat grinder, has twisted standbyly under freezing state, and temperature is controlled at 0-4 ℃;
Cut and mix step: first chicken is cut to the meat cubelets shape that mixes 5*5*5mm3-10*10*10mm3 size with 1700-1900 rev/min, then add salt, sugar, monosodium glutamate to cut and mix 5-15 second with 150-250 rev/min, then add red yeast rice to cut and mix 5-15 second with 1700-1900 rev/min; Add again frozen water to cut and mix 15-25 about second with 1700-1900 rev/min, add raw material two residue spices and textured soybean protein to cut and mix evenly with 150-250 rev/min, then cut and mix about 10-20 about second with 1700-1900 rev/min; Add cock skin to cut and mix evenly with 1700-1900 rev/min, requiring has cock skin particle again, finally pours iblet 150-250 rev/min into and cuts and mix evenly; Meat stuffing merges to cut completely mixes rear meat temperature 2-8 ℃; By cutting the meat material of mixing, put into meat stuffing car, filling car requires after 3-7 minute and with clear water, to clean up rear use with 120-180ppm disinfection by chlorine dioxide; Fill in and produce tracking table record and produce tracking card, be placed in standing, every batch of resting period is no more than 120 minutes;
The procedure of processing of the roasting enterochromaffin filling raw material of the sandwich flesh of fish, comprising:
Material preparation step: the flesh of fish is thawed to central temperature at-2-2 ℃, and standard, for loose but soft on the whole, can be cut with cutter, and requirement has the intrinsic smell of fresh fish, and free from extraneous odour, without fishbone, without casting skin, without the grains of sand, free from admixture;
Cut and mix step: first the flesh of fish is weighed and puts into cutmixer by standard, with 150-250 rev/min, cut and mix after 2-3 circles, with 1700-1900 rev/min, cut and mix 50-70 second; Add salt to cut to mix after 2-3 encloses with 150-250 rev/min and cut and mix 50-70 second with 1700-1900 rev/min, cut for 3400-3800 rev/min and mix 50-70 second; Add chilli oil to cut and mix 15-25 second with 1700-1900 rev/min, cut for 3400-3800 rev/min and mix 8-12 second; Add again water, starch to cut and mix 30-50 second with 1700-1900 rev/min; Finally add salad oil to cut and mix to surperficial fine and smooth, glossy, toughness, without fine particle with 1700-1900 rev/min;
The sandwich flesh of fish is baked intestines forming step:
Utilize pumping forming machine and the moulding of sandwich crab chop machine, with non-toxic plastic pipe, pumping forming machine discharging opening and sandwich crab chop machine inlet capable are coupled together, with Stainless steel basin, the hopper of pumping forming machine is filled up to intestines filling, sandwich crab chop machine two hoppers fill up respectively skin filling and pigment filling, start pumping forming machine and sandwich crab chop machine, the intestines filling that pumping forming machine discharging opening is got is delivered to sandwich crab chop machine inlet capable, the roasting intestines of the sandwich crab chop machine discharging opening moulding sandwich flesh of fish raw, strip; According to production requirement, adjust in time the hobboing cutter speed of sandwich crab chop machine, by the roasting intestines section of being divided into of the sandwich flesh of fish of strip, after sizing cutting, the raw roasting intestines of the sandwich flesh of fish directly fall into and scald pond boiling, boiling hot pond water temperature is set as 90-95 ℃, boil 8-12 minute, for the effect that guarantees to boil and reach sterilization will make product center temperature reach 70-80 ℃, and maintain more than 1 minute;
Precooling balance step
After product boils, enter immediately pre-cooling pond fast precooling, be cooled to product center temperature below 25 ℃; During mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not push, and singly freezes car and fills from top to bottom;
Product quick-frozen step
Uniform with full-automatic instant freezer quick-frozen by the sequencing of process time by confirming as qualified product, make the central temperature of product-18 ℃ of following packings;
Owing to having adopted technique scheme, the invention has the beneficial effects as follows: the present invention is by reasonably combined processing such as curdlan and the flesh of fish, chicken, beef, more adder mouthfeel is more not soft to have added the product of curdlan, strengthen product water-retaining property and stability, greatly improved product yield; In order to facilitate the market demand and modern's nutritional need, meet the edible effect with fitness and weight losing of various consumer groups and consumer channel requirement, particularly women.Delicious flavour of the present invention, mouthfeel is pleasant, but also is rich in various vitamin As, D, B2, the nutrient such as B12, PP that needed by human body is wanted, is easy to digest and assimilate.
The specific embodiment:
The roasting intestines of a kind of sandwich flesh of fish comprise the raw material of following weight portion proportioning
Raw material one: the raw material of the roasting intestines skin filling of the sandwich flesh of fish
Flesh of fish 20-30 part; Curdlan 3-5 part; Soybean isolate protein powder 0.5-2 part; Salad oil 5-10 part; Water 40-45 part; Starch 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; Meat fine powder 0.05-0.12 part; Shrimp med 0.02-0.05 part; Meat essential oil 0.05-0.1 part; Seafood essence: 0.05-0.1 part;
Raw material two: the raw material of the roasting intestines intestines filling of the sandwich flesh of fish
Beef 20-30 part; Chicken 20-30 part; Cock skin 5-10 part; Corn 2-5 part; The 20-30 of textured soybean protein part; Water 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; Sesame oil 0.5-0.3 part; Meat essence cream 0.05-0.5 part; Red yeast rice 0.005-0.01 part;
Raw material three: the raw material of the roasting enterochromaffin filling of the sandwich flesh of fish
Flesh of fish 25-40 part; Salad oil 3-5 part; Water 30-40 part; Starch 30-40 part; Salt 0.5-1 part; Chilli oil 0.1-0.3;
Described raw material one, raw material two and raw material three are made after fillings, and in the roasting intestines forming process of the sandwich flesh of fish, the weight portion proportioning of raw material one, raw material two and raw material three is: raw material one 40-60 part; Raw material two 30-40 parts; Raw material three 10-20 parts; Described raw material two is positioned at the inside of the roasting intestines of the sandwich flesh of fish, and described raw material one is positioned at the outside of the roasting intestines of the sandwich flesh of fish and is coated on described raw material two, raw material three into strips or helical form be attached on described raw material one.
In the present embodiment, the weight portion proportioning of described raw material one, raw material two and raw material three is: one 50 parts of raw materials; 2 35 parts of raw materials; 3 15 parts of raw materials.
A processing method for the roasting intestines of the sandwich flesh of fish, comprises the following steps:
The procedure of processing of the roasting intestines skin filling raw material of the sandwich flesh of fish, comprising:
Emulsifying step: first pour in cutmixer weighing frozen water accurately, pouring the soybean isolate protein powder 1700-1900 rev/min getting ready into cuts and mixes to without after any particle, cut to mix and carry to 3400-3800 rev/min, evenly be sprinkled into the salad oil of getting ready, cut and mix to cream state, make emulsion paste standby; In this process, temperature is controlled at 1-4 ℃;
Cut and mix step: the flesh of fish is cut into block standby with frozen meat cutting machine, temperature is controlled at ± and 2 ℃; First the flesh of fish is cut and mixed finger and push up big or small meat cubelets shape with 1700-1900 rev/min, then add salt to cut and mix 40-60 second with 3400-3800 rev/min; After again curdlan being poured into cutmixer 150-250 rev/min and is cut and mix evenly, evenly add to get the residue fines of raw material one ready and continue and cut and mix evenly with 150-250 rev/min, add again the emulsion paste of having got ready, with 150-250 rev/min, cut and mix evenly, then cut and mix evenly with 1700-1900 rev/min; By cutting the fillings of mixing, put into filling car, fill in and produce tracking table record and produce tracking card, be placed in standing, every batch of resting period is no more than 120 minutes;
The procedure of processing of the roasting intestines intestines filling raw material of the sandwich flesh of fish, comprising:
Cutting step: chicken is cut into block standby with frozen meat cutting machine, temperature is controlled at ± and 2 ℃; Cock skin is cut into and block with 4-8mm orifice plate meat grinder, has twisted standbyly under freezing state, and temperature is controlled at 0-4 ℃;
Cut and mix step: first chicken is cut to the meat cubelets shape that mixes 5*5*5mm3-10*10*10mm3 size with 1700-1900 rev/min, then add salt, sugar, monosodium glutamate to cut and mix 5-15 second with 150-250 rev/min, then add red yeast rice to cut and mix 5-15 second with 1700-1900 rev/min; Add again frozen water to cut and mix 15-25 about second with 1700-1900 rev/min, add raw material two residue spices and textured soybean protein to cut and mix evenly with 150-250 rev/min, then cut and mix about 10-20 about second with 1700-1900 rev/min; Add cock skin to cut and mix evenly with 1700-1900 rev/min, requiring has cock skin particle again, finally pours iblet 150-250 rev/min into and cuts and mix evenly; Meat stuffing merges to cut completely mixes rear meat temperature 2-8 ℃; By cutting the meat material of mixing, put into meat stuffing car, filling car requires after 3-7 minute and with clear water, to clean up rear use with 120-180ppm disinfection by chlorine dioxide; Fill in and produce tracking table record and produce tracking card, be placed in standing, every batch of resting period is no more than 120 minutes;
The procedure of processing of the roasting enterochromaffin filling raw material of the sandwich flesh of fish, comprising:
Material preparation step: the flesh of fish is thawed to central temperature at-2-2 ℃, and standard, for loose but soft on the whole, can be cut with cutter, and requirement has the intrinsic smell of fresh fish, and free from extraneous odour, without fishbone, without casting skin, without the grains of sand, free from admixture;
Cut and mix step: first the flesh of fish is weighed and puts into cutmixer by standard, with 150-250 rev/min, cut and mix after 2-3 circles, with 1700-1900 rev/min, cut and mix 50-70 second; Add salt to cut to mix after 2-3 encloses with 150-250 rev/min and cut and mix 50-70 second with 1700-1900 rev/min, cut for 3400-3800 rev/min and mix 50-70 second; Add chilli oil to cut and mix 15-25 second with 1700-1900 rev/min, cut for 3400-3800 rev/min and mix 8-12 second; Add again water, starch to cut and mix 30-50 second with 1700-1900 rev/min; Finally add salad oil to cut and mix to surperficial fine and smooth, glossy, toughness, without fine particle with 1700-1900 rev/min;
The sandwich flesh of fish is baked intestines forming step
Adopt and check pumping forming machine and the moulding of sandwich crab chop machine, with non-toxic plastic pipe, pumping forming machine discharging opening and sandwich crab chop machine inlet capable are coupled together, the hopper of pumping forming machine is filled up to intestines filling, sandwich crab chop machine two hoppers fill up respectively skin filling and pigment filling, start pumping forming machine and sandwich crab chop machine, the intestines filling that the outlet of pumping forming machine is got is delivered to sandwich crab chop machine inlet capable, the roasting intestines of the sandwich crab chop machine discharging opening moulding sandwich flesh of fish raw, strip; According to production requirement, adjust in time the hobboing cutter speed of sandwich crab chop machine, by the roasting intestines section of being divided into of the sandwich flesh of fish of strip, require every heavy 50g, long 10cm, the foreign material such as the material slag in production process on timely cleaning equipment, greasy dirt; After sizing cutting, the raw roasting intestines of the sandwich flesh of fish directly fall into and scald pond boiling, and boiling hot pond water temperature is set as 90-95 ℃, boils 8-12 minute, for the effect that guarantees to boil and reach sterilization will make product center temperature reach 70-80 ℃, and maintain 50-70 more than second;
Precooling balance step
After product boils, enter immediately pre-cooling pond fast precooling, be cooled to product center temperature;
Below 25 ℃;
Product quick-frozen step
Uniform with full-automatic instant freezer quick-frozen by the sequencing of process time by confirming as qualified product, make the central temperature of product-18 ℃ of following packings;
Pack, weighing, sealing step
According to client, need to pack the product being up to the standards, whether packaged product is mixed with metallics through in the testing product of metal detector;
Vanning step
According to order, require correct sign 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;
Warehouse-in step
The qualified product of vanning is placed on to-18 ℃ of following freezer refrigerations, and product temperature exists
Below-18 ℃, storage period is no more than 12 months.
The cutmixer of using in the inventive method, pumping forming machine and crab rod machine are the conventional machinery of food industry, do not repeat them here.
More than show and described basic 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 various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. the roasting intestines of the sandwich flesh of fish, is characterized in that, comprise the raw material of following weight portion proportioning:
Raw material one: the raw material of the roasting intestines skin filling of the sandwich flesh of fish
Flesh of fish 20-30 part; Curdlan 3-5 part; Soybean isolate protein powder 0.5-2 part; Salad oil 5-10 part; Water 40-45 part; Starch 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; Meat fine powder 0.05-0.12 part; Shrimp med 0.02-0.05 part; Meat essential oil 0.05-0.1 part; Seafood essence: 0.05-0.1 part;
Raw material two: the raw material of the roasting intestines intestines filling of the sandwich flesh of fish
Beef 20-30 part; Chicken 20-30 part; Cock skin 5-10 part; Corn 2-5 part; The 20-30 of textured soybean protein part; Water 5-10 part; Salt 1-2 part; Sugar 1-2 part; Monosodium glutamate 0.05-0.5 part; White pepper powder 0.05-0.1 part; Sesame oil 0.5-0.3 part; Meat essence cream 0.05-0.5 part; Red yeast rice 0.005-0.01 part;
Raw material three: the raw material of the roasting enterochromaffin filling of the sandwich flesh of fish
Flesh of fish 25-40 part; Salad oil 3-5 part; Water 30-40 part; Starch 30-40 part; Salt 0.5-1 part; Chilli oil 0.1-0.3;
Described raw material one, raw material two and raw material three are made after fillings, and in the roasting intestines forming process of the sandwich flesh of fish, the weight portion proportioning of raw material one, raw material two and raw material three is: raw material one 40-60 part; Raw material two 30-40 parts; Raw material three 10-20 parts; Described raw material two is positioned at the inside of the roasting intestines of the sandwich flesh of fish, and described raw material one is positioned at the outside of the roasting intestines of the sandwich flesh of fish and is coated on described raw material two, raw material three into strips or helical form be attached on described raw material one.
2. the roasting intestines of a kind of sandwich flesh of fish as described in claim 1, is characterized in that, the weight portion proportioning of described raw material one, raw material two and raw material three is: one 50 parts of raw materials; 2 35 parts of raw materials; 3 15 parts of raw materials.
3. the processing method of the roasting intestines of a kind of sandwich flesh of fish as described in claim 1 or 2, is characterized in that, comprises the following steps:
(1), the procedure of processing of the roasting intestines skin filling raw material of the sandwich flesh of fish, comprise
Emulsifying step: first pour in cutmixer weighing frozen water accurately, pouring the soybean isolate protein powder 1700-1900 rev/min getting ready into cuts and mixes to without after any particle, cut to mix and carry to 3400-3800 rev/min, evenly be sprinkled into the salad oil of getting ready, cut and mix to cream state, make emulsion paste standby; In this process, temperature is controlled at 1-4 ℃;
Cut and mix step: the flesh of fish is cut into bulk with frozen meat cutting machine standby, temperature is controlled at
± 2 ℃; First the flesh of fish is cut and mixed finger and push up big or small meat cubelets shape with 1700-1900 rev/min, then add salt to cut and mix 40-6 second with 3400-3800 rev/min; After again curdlan being poured into cutmixer 150-250 rev/min and is cut and mix evenly, evenly add to get the residue fines of raw material one ready and continue and cut and mix evenly with 150-250 rev/min, add again the emulsion paste of having got ready, with 150-250 rev/min, cut and mix evenly, then cut and mix evenly with 1700-1900 rev/min; By cutting the fillings of mixing, put into filling car, fill in and produce tracking table record and produce tracking card, be placed in standing, every batch of resting period is no more than 120 minutes;
(2), the procedure of processing of the roasting intestines intestines filling raw material of the sandwich flesh of fish, comprise
Cutting step: chicken is cut into bulk with frozen meat cutting machine standby, temperature is controlled at
± 2 ℃; Cock skin is cut into and block with 4-8mm orifice plate meat grinder, has twisted standbyly under freezing state, and temperature is controlled at 0-4 ℃;
Cut and mix step: first chicken is cut to the meat cubelets shape that mixes 5*5*5mm3-10*10*10mm3 size with 1700-1900 rev/min, then add salt, sugar, monosodium glutamate to cut and mix 5-15 second with 150-250 rev/min, then add red yeast rice to cut with 1700-1900 rev/min
Mix 5-15 second; Add again frozen water to cut and mix 15-25 and about second, add raw material two residue spices and textured soybean protein to cut and mix evenly with 150-250 rev/min with 1700-1900 rev/min, then cut and mix about 10-20 about second with 1700-1900 rev/min; Add cock skin to cut and mix evenly with 1700-1900 rev/min, requiring has cock skin particle again, finally pours iblet 150-250 rev/min into and cuts and mix evenly; Meat stuffing merges to cut completely mixes rear meat temperature 2-8 ℃; By cutting the meat material of mixing, put into meat stuffing car, filling car requires after 3-7 minute and with clear water, to clean up rear use with 120-180ppm disinfection by chlorine dioxide; Fill in and produce tracking table record and produce tracking card, be placed in standing, every batch of resting period is no more than 120 minutes;
(3), the procedure of processing of the roasting enterochromaffin filling raw material of the sandwich flesh of fish, comprise
Material preparation step: the flesh of fish is thawed to central temperature at-2-2 ℃, and standard, for loose but soft on the whole, can be cut with cutter, and requirement has the intrinsic smell of fresh fish, and free from extraneous odour, without fishbone, without casting skin, without the grains of sand, free from admixture;
Cut and mix step: first the flesh of fish is weighed and puts into cutmixer by standard, with 150-250 rev/min, cut and mix after 2-3 circles, with 1700-1900 rev/min, cut and mix 50-70 second; Add salt to cut to mix after 2-3 encloses with 150-250 rev/min and cut and mix 50-70 second with 1700-1900 rev/min, cut for 3400-3800 rev/min and mix 50-70 second; Add chilli oil to cut and mix 15-25 second with 1700-1900 rev/min, cut for 3400-3800 rev/min and mix 8-12 second; Add again water, starch to cut and mix 30-50 second with 1700-1900 rev/min; Finally add salad oil to cut and mix to surperficial fine and smooth, glossy, toughness, without fine particle with 1700-1900 rev/min.
As claim 3 as described in the processing method of the roasting intestines of a kind of sandwich flesh of fish, it is characterized in that, the roasting intestines forming step of the sandwich flesh of fish comprises:
(1), with non-toxic plastic pipe, pumping forming machine discharging opening and sandwich crab chop machine inlet capable are coupled together, hopper at pumping forming machine fills up intestines filling raw material, at sandwich crab chop machine two hoppers, fill up respectively skin filling raw material and pigment filling raw material, the intestines filling that pumping forming machine discharging opening is got is delivered to sandwich crab chop machine inlet capable, the roasting intestines of the sandwich flesh of fish of sandwich crab chop machine discharging opening moulding growth bar shaped;
(2) the roasting intestines of the sandwich flesh of fish after sizing cutting directly fall into and scald pond boiling, and boiling hot pond water temperature is set as 90-95 ℃, boils 8-12 minute, for the effect that guarantees to boil and reach sterilization will make product center temperature reach 70-80 ℃, and maintain more than 1 minute;
(3) product enters pre-cooling pond fast precooling immediately after boiling, and is cooled to product center temperature below 25 ℃;
(4), by roasting full-automatic instant freezer quick-frozen intestines for of the cooled sandwich flesh of fish, the central temperature of product is packed below at-18 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319759.6A CN104172281A (en) | 2014-07-08 | 2014-07-08 | Sandwiched fish sausage and processing method thereof |
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| CN201410319759.6A CN104172281A (en) | 2014-07-08 | 2014-07-08 | Sandwiched fish sausage and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522555A (en) * | 2014-12-10 | 2015-04-22 | 山东新润食品有限公司 | Carrot sandwiched sliced meat and production method thereof |
| CN108813401A (en) * | 2018-07-05 | 2018-11-16 | 临沂金锣文瑞食品有限公司 | A kind of Sandwich sausage and its processing method |
-
2014
- 2014-07-08 CN CN201410319759.6A patent/CN104172281A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522555A (en) * | 2014-12-10 | 2015-04-22 | 山东新润食品有限公司 | Carrot sandwiched sliced meat and production method thereof |
| CN108813401A (en) * | 2018-07-05 | 2018-11-16 | 临沂金锣文瑞食品有限公司 | A kind of Sandwich sausage and its processing method |
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Application publication date: 20141203 |