CN104172288A - Method for preparing fish cakes by using ground salmon meat - Google Patents

Abstract

The invention relates to a method for preparing fish cakes by using ground salmon meat. The method comprises the following steps: (1) unfreezing frozen salmon meat, washing and draining; (2) slicing 100 parts of ground salmon meat with water drained into 5mm*5mm blocks, and adding 1 part of cooking wine, 2 parts of brine and 1 part of dark soy sauce and pickling for 20 minutes; (3) putting 80 parts of ground salmon meat into a stirrer, adding 20 parts of adhesive and 1-5 parts of water, and uniformly stirring; (4) taking out the salmon meat and putting the salmon meat in a cone-shaped flat base mold for forming and demolding so as to prepare fish cakes; (5) quickly freezing the individual demolded fish cakes at a temperature being lower than -45 DEG C for 30 min; (6) adding 75 parts of water to 25 parts of adhesive and uniformly stirring so as to form thick slurry; (7) putting the fish cakes into the thick slurry, and 10 seconds later, fishing out; and scattering white sesame seeds on the surfaces of the fish cakes; (8) putting the fish cakes into hot oil with the temperature of 120-140 DEG C, frying till the surfaces are golden yellow, fishing out and cooling; (9) quickly freezing the individual fish cakes at the temperature being lower than -45 DEG C till the center temperature is -18 DEG C; and (10) packaging to obtain a finished product. The fish cakes provided by the invention are convenient to eat, healthy and nutritional, unique in flavor and good in taste.

Description

A kind of method of utilizing salmon meat mincing to make fish cake

Technical field

The present invention relates to food processing technology field, be specifically related to a kind of method of utilizing salmon meat mincing to make fish cake.

Background technology

At present, China seawater fillet processing enterprise is more, when labor cost significantly rises, the advantage of China's foreign trade aquatic products processing is gradually lost, and rationally utilize accessory substance, and adopt new technology and produce the traditional popular consumer goods that meet Chinese taste, be the method for kind of synergy.

Summary of the invention

It is a kind of nutritious that technical problem to be solved by this invention is to provide, and the salmon meat mincing that utilize that cost is low are made the method for fish cake.

Technical problem to be solved by this invention realizes by the following technical solutions:

Utilize salmon meat mincing to make a method for fish cake, method step is as follows:

(1) freezing broken salmon meat is thawed, cleans, drained;

(2) meter by weight, is cut into 100 portions of broken salmon meat that drain the water the square of 5 * 5mm, adds 1 portion of cooking wine, 2 parts of bittern, 1 part of dark soy sauce and pickles 20 minutes;

(3) count by weight, by 80 portions of broken salmon meat in above-mentioned steps (2), drop into mixer and add 20 parts of adhesives, 1-5 part water to stir;

(4) the fish material in above-mentioned steps (3) is taken out and put into conical flat-bottomed mould (diameter 8cm, lower diameter 7.5cm, the high 1cm of being on mould) shaping or forming machine shaping, the demoulding, makes fish cake;

(5) fish cake after the demoulding is frozen 30 minutes at-45 ℃ of following temperature lists;

(6) count by weight, 25 parts of adhesives are added to 75 parts, water and stir, form dense oar;

(7) fish cake freezing in step (5) is dropped in the dense oar of step (6), 10 seconds, pick up, surface sprinkles white sesameseed;

(8) fish cake in above-mentioned steps (7) is dropped in the deep fat that oil temperature is 120-140 ℃, fried for surface is golden yellow, pick up, cooling;

(9) at-45 ℃ of following temperature lists, freeze to central temperature-18 ℃;

(10) packing, finished product.

Described adhesive is that the component by following parts by weight forms: 40 parts of cassava modified starch, 30 parts of wheat flours, 12 parts of cornstarch, 3 parts of salt, 5 parts of gluten powders, 2 parts of egg-white powders, 4 parts of spices, 3 parts of monosodium glutamates, 0.3 part of guar gum;

Described spice is that the component by following parts by weight forms: 5 parts of zanthoxylum powders, 1 part of cumin powder, 0.5 part of onion powder, 1 part of chilli powder, 0.1 part of yeast extract, 0.2 part of ginger powder, 0.2 part, caraway seeds powder.

Above-mentioned gravy production method is: get 25 ㎏ perfume, add 12 ㎏ soy sauce, 2 ㎏ are levigate 80 object broad bean pastes, 1 ㎏ sugar, 0.5 ㎏ salt, be heated with stirring to boiling, add 0.75 ㎏ yellow rice wine, 0.5 ㎏ vinegar after cooling, stir;

Above-mentioned perfume preparation method is: in 28 ㎏ water, add tealeaves 200g, anistree 30g, Chinese prickly ash 100g, cassia bark 30g, fennel seeds 30g, 10 of cloves, fructus amomi 30g, galingal 40g, nutmeg 10g, Amomum globosum loureiro 10g, tsaoko 10g, Momordica grosvenori 10g, spiceleaf 15g, lemon-grass 10g, Chinese cassia tree 10g, white cool 10g, Bi to dial 5g, murraya paniculataJack 3g, banksia rose 15g, fruit of Chinese magnoliavine 15g, betel nut sheet 10g, root of Dahurain angelica 20g, Radix Angelicae Sinensis 15g; Ebuillition of heated, temperature fire 30 minutes, removes slag.

The invention has the beneficial effects as follows: technical scheme of the present invention is that applicant is on the basis of lot of experiments and in conjunction with health and the safety requirements of traditional process technology and modern food processing, and the requirement of people to health diet, adopt scientific allocation and sophisticated equipment to process and obtain; Instant edible, health-nutrition, unique flavor, mouthfeel are good.

The specific embodiment

For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.

Embodiment 1

Utilize salmon meat mincing to make a method for fish cake, method step is as follows:

(1) freezing broken salmon meat is thawed, cleans, drained;

(2) meter by weight, is cut into 100 portions of broken salmon meat that drain the water the square of 5 * 5mm, adds 1 portion of cooking wine, 2 parts of bittern, 1 part of dark soy sauce and pickles 20 minutes;

(3) count by weight, by 80 portions of broken salmon meat in above-mentioned steps (2), drop into mixer and add 20 parts of adhesives, 1-5 part water to stir;

(4) the fish material in above-mentioned steps (3) is taken out and put into conical flat-bottomed mould (diameter 8cm, lower diameter 7.5cm, the high 1cm of being on mould) shaping or forming machine shaping, the demoulding, makes fish cake;

(5) fish cake after the demoulding is frozen 30 minutes at-45 ℃ of following temperature lists;

(6) count by weight, 25 parts of adhesives are added to 75 parts, water and stir, form dense oar;

(7) fish cake freezing in step (5) is dropped in the dense oar of step (6), 10 seconds, pick up, surface sprinkles white sesameseed;

(8) fish cake in above-mentioned steps (7) is dropped in the deep fat that oil temperature is 120-140 ℃, fried for surface is golden yellow, pick up, cooling;

(9) at-45 ℃ of following temperature lists, freeze to central temperature-18 ℃;

(10) packing, finished product.

Described adhesive is that the component by following parts by weight forms: 40 parts of cassava modified starch, 30 parts of wheat flours, 12 parts of cornstarch, 3 parts of salt, 5 parts of gluten powders, 2 parts of egg-white powders, 4 parts of spices, 3 parts of monosodium glutamates, 0.3 part of guar gum;

Described spice is that the component by following parts by weight forms: 5 parts of zanthoxylum powders, 1 part of cumin powder, 0.5 part of onion powder, 1 part of chilli powder, 0.1 part of yeast extract, 0.2 part of ginger powder, 0.2 part, caraway seeds powder.

Above-mentioned gravy production method is: get 25 ㎏ perfume, add 12 ㎏ soy sauce, 2 ㎏ are levigate 80 object broad bean pastes, 1 ㎏ sugar, 0.5 ㎏ salt, be heated with stirring to boiling, add 0.75 ㎏ yellow rice wine, 0.5 ㎏ vinegar after cooling, stir;

Above-mentioned perfume preparation method is: in 28 ㎏ water, add tealeaves 200g, anistree 30g, Chinese prickly ash 100g, cassia bark 30g, fennel seeds 30g, 10 of cloves, fructus amomi 30g, galingal 40g, nutmeg 10g, Amomum globosum loureiro 10g, tsaoko 10g, Momordica grosvenori 10g, spiceleaf 15g, lemon-grass 10g, Chinese cassia tree 10g, white cool 10g, Bi to dial 5g, murraya paniculataJack 3g, banksia rose 15g, fruit of Chinese magnoliavine 15g, betel nut sheet 10g, root of Dahurain angelica 20g, Radix Angelicae Sinensis 15g; Ebuillition of heated, temperature fire 30 minutes, removes slag.

More than show and described basic principle of the present invention and 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 (2)

1. utilize salmon meat mincing to make a method for fish cake, it is characterized in that: method step is as follows:

(1) freezing broken salmon meat is thawed, cleans, drained;

(2) meter by weight, is cut into 100 portions of broken salmon meat that drain the water the square of 5 * 5mm, adds 1 portion of cooking wine, 2 parts of bittern, 1 part of dark soy sauce and pickles 20 minutes;

(3) count by weight, by 80 portions of broken salmon meat in above-mentioned steps (2), drop into mixer and add 20 parts of adhesives, 1-5 part water to stir;

(4) the fish material taking-up in above-mentioned steps (3) is put into conical flat-bottomed mould and be shaped, the demoulding, makes fish cake;

(5) fish cake after the demoulding is frozen 30 minutes at-45 ℃ of following temperature lists;

(6) count by weight, 25 parts of adhesives are added to 75 parts, water and stir, form dense oar;

(7) fish cake freezing in step (5) is dropped in the dense oar of step (6), 10 seconds, pick up, surface sprinkles white sesameseed;

(8) fish cake in above-mentioned steps (7) is dropped in the deep fat that oil temperature is 120-140 ℃, fried for surface is golden yellow, pick up, cooling;

(9) at-45 ℃ of following temperature lists, freeze to central temperature-18 ℃;

(10) packing, finished product;

Adhesive described in above-mentioned steps (3) and step (6) is that the component by following parts by weight forms: 40 parts of cassava modified starch, 30 parts of wheat flours, 12 parts of cornstarch, 3 parts of salt, 5 parts of gluten powders, 2 parts of egg-white powders, 4 parts of spices, 3 parts of monosodium glutamates, 0.3 part of guar gum; Described spice is that the component by following parts by weight forms: 5 parts of zanthoxylum powders, 1 part of cumin powder, 0.5 part of onion powder, 1 part of chilli powder, 0.1 part of yeast extract, 0.2 part of ginger powder, 0.2 part, caraway seeds powder.

2. a kind of method of utilizing salmon meat mincing to make fish cake according to claim 1, is characterized in that:

Above-mentioned gravy production method is: get 25 ㎏ perfume, add 12 ㎏ soy sauce, 2 ㎏ are levigate 80 object broad bean pastes, 1 ㎏ sugar, 0.5 ㎏ salt, be heated with stirring to boiling, add 0.75 ㎏ yellow rice wine, 0.5 ㎏ vinegar after cooling, stir;

Above-mentioned perfume preparation method is: in 28 ㎏ water, add tealeaves 200g, anistree 30g, Chinese prickly ash 100g, cassia bark 30g, fennel seeds 30g, 10 of cloves, fructus amomi 30g, galingal 40g, nutmeg 10g, Amomum globosum loureiro 10g, tsaoko 10g, Momordica grosvenori 10g, spiceleaf 15g, lemon-grass 10g, Chinese cassia tree 10g, white cool 10g, Bi to dial 5g, murraya paniculataJack 3g, banksia rose 15g, fruit of Chinese magnoliavine 15g, betel nut sheet 10g, root of Dahurain angelica 20g, Radix Angelicae Sinensis 15g; Ebuillition of heated, temperature fire 30 minutes, removes slag.