CN104256728A - Nutritious fish cake with long shelf-life - Google Patents

Nutritious fish cake with long shelf-life Download PDF

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Publication number
CN104256728A
CN104256728A CN201410546838.0A CN201410546838A CN104256728A CN 104256728 A CN104256728 A CN 104256728A CN 201410546838 A CN201410546838 A CN 201410546838A CN 104256728 A CN104256728 A CN 104256728A
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China
Prior art keywords
weight portion
fish
meat
parts
stick
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Pending
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CN201410546838.0A
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Chinese (zh)
Inventor
张其蒙
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Guangxi University
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Guangxi University
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Priority to CN201410546838.0A priority Critical patent/CN104256728A/en
Publication of CN104256728A publication Critical patent/CN104256728A/en
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses nutritious fish cake with a long shelf-life. The nutritious fish cake comprises materials in parts by weight as follows: 1,000-5,000 parts of carp, 100-500 parts of fat meat, 1-5 eggs, 10-50 parts of refined salt, 1-5 parts of monosodium glutamate, 10-50 parts of bruised ginger, 10-50 parts of green starch, 1-5 parts of Nisin and the balance of purified water. Carp meat and the pork are taken as the main raw materials and matched with other auxiliary materials, and Nisin is taken as a preservative, so that the obtained nutritious fish cake reserves unique fresh flavor and nutrition of the fish cake and further has rich taste and flavor, and compared with a common fish cake, the nutritious fish cake can be stored for long time and meets actual production of domestic industry.

Description

The nutrition breaded fish stick of a kind of long shelf-life
Technical field
The present invention relates to fish product manufacture field, particularly the nutrition breaded fish stick of a kind of long shelf-life.
Background technology
Breaded fish stick is oppressed as raw material, through adopting meat, rinsing, dehydration, Minced Steak, stir, seasoning, steam, the product that the operations such as cooling are made, fine and tender taste and high resilience, fresh and sweet fresh and tender, have fresh fish fragrance and without fishy smell, because breaded fish stick is for steam and ripe, without decocting, stir-fry is fried, so nutriment loss is less, wherein be rich in high-quality protein, nicotinic acid, Taurine, intelligence development nutrition DHA, EPA, vitamin A, D, B1, the plurality of inorganic salt of B2 and needed by human, to angiocardiopathy preventing, adjusting blood lipid, reduce blood cholesterol level and platelet aggregation etc. and there is important function, brain cell development can also be promoted simultaneously, brain tonic and intelligence development.Breaded fish stick taste also can be allocated by personal like, is the nutrition delicacies meeting modern's way to keep in good health.
The key of the making of breaded fish stick is selecting of the flesh of fish.Traditional breaded fish stick selects Bambusa fish to oppress as raw material, but Bambusa sashimi (raw fish) ferociousness is difficult to catch, and what market was sold is expensive.Other mainly also have fish and the part such as grass carp, silver carp fresh-water fishes for the fingerling processing breaded fish stick, little for the cure fish report of meat of other kind fresh-water fishes.
The breaded fish stick sold on the market mostly at present is workshop-based production, mostly there is following problem: 1, fill a prescription constant: be all be raw material with the flesh of fish, fat meat, tapioca flour; 2, local flavor and quality single: because formula immobilize, so the final local flavor of product and quality are also single, thus can not meet the demand of different diet hobby person; 3, product type is fixed: breaded fish stick thickness is about 8cm, and circular, size is determined according to container when cooking, and can arbitrarily take food; 4, without suitability for industrialized production, quality is unstable, the country and the Industry code requirements that do not meet like product: because be all workshop-based production, thus do not form the production operational procedure of specification, cause unstable product quality.
Patent of invention 201210544741.7 discloses component of a kind of breaded fish stick and preparation method thereof.Fish is the meat that people like very much, the nutrition of the flesh of fish very abundant, the multiple nutrients containing human body institute palpus.The invention provides a kind of breaded fish stick and preparation method thereof, its weight percentages is as follows: the flesh of fish 46%, lard 4%, starch 8%, water chestnut 4%, egg 5%, egg yolk 2%, salt 1.8%, granulated sugar 1.0%, cooking wine 0.3%, old ginger 1%, all the other are for purifying waste water.But it does not add pork, the meat flavour of breaded fish stick is not delicious.
The breaded fish stick that patent of invention 201410005767.3 discloses a kind of fish protein and makes, it is prepared from by the following method: cleaned up by fish accessory substance, rubs, adds 5-10 times of water homogenate by weight, by slurries with sour adjust pH to 3 or by adjusting PH with base value to 12, then centrifugally make slurries layering, discard upper strata grease and lower floor's insoluble matter, get intermediate layer and be protein solution, again by protein solution adjust ph to 5.5, stirring makes protein precipitation, centrifugal, collecting precipitation and get final product.And by described fish protein by the weight proportion of raw material be: fish protein 100 parts; Starch 10 parts; TGase 0.6 part; 5 parts, egg white; Lard 5 parts; Flavouring 6 parts, the breaded fish stick made.But its equipment is complicated, and flow process is loaded down with trivial details, layman is difficult to grasp.
Therefore, exploitation is a kind of healthy, and mouthfeel is good, makes easily, can preserve for a long time and the breaded fish stick manufacture craft meeting domestic industry production reality has extremely important meaning.
Summary of the invention
The present invention is directed to above-mentioned deficiency, provide nutrition breaded fish stick and the processing technology thereof of a kind of long shelf-life, its technical scheme is achieved in that a kind of its component weight of breaded fish stick of the present invention is as follows:
Carp 1000-5000 weight portion, pig fat meat 100-500 weight portion, egg 1-5, refined salt 10-50 weight portion, monosodium glutamate 1-5 weight portion, bruised ginger 10-50 weight portion, wet starch 10-50 weight portion, Nisin (nisin) 1-5 weight portion, all the other are for purifying waste water;
Described carp, allowances for bark the de-raspatory extracting waste flesh of fish.
Described pig fat meat, through being processed into 5mm particle.
The nutrition breaded fish stick processing technology of the present invention's a kind of long shelf-life is as follows:
1) by carp, scale and allowance for bark the de-raspatory extracting waste flesh of fish; Pig fat meat, is processed into 5mm particle; Egg is knocked against hard, and yolk and egg white fill bowl respectively.
2) pig fat meat step 1 processed is contained in bowl, mixes into meat cubelets thoroughly stick with paste with wet starch 10-50 weight portion, bruised ginger 10-50 weight portion, refined salt 10-50 weight portion, monosodium glutamate 1 weight portion, egg white 1/3.White fish young pilose antler is poured in basin, and add clear water 1000ml, wet starch 10-50 weight portion, egg white 2/3, refined salt 10-50 weight portion, stirs.
3) white fish step 2 processed is fine and soft to be become pasted fish meat with meat cubelets paste mixing and stirring and adds Nisin1-5 weight portion.
4) pasted fish meat that step 3 processes is poured into thickly in the food steamer being covered with wet gauze reach 4 centimetres, very hot oven steamed after 40 minutes, then by egg yellow liquor brush on top layer, steams 5 minutes again subsequently, obtain breaded fish stick.
Mixing direction in above-mentioned whipping process should be a direction.
The breaded fish stick made by the present invention has the following advantages:
The first, pork fiber is comparatively soft, and connective tissue is less, containing more intramuscular fat in musculature.Pork is added in the elasticity and gloss that add breaded fish stick when not affecting mouthfeel, therefore convenient storage and transport.
The second, the present invention uses carp instead can improve the absorption of human body to the protein in breaded fish stick as major ingredient.And carp low price, not only content is high for the protein of its flesh of fish, and quality is also good, and human consumption's absorptivity can reach 96%, and can supply human body essential amino acid, mineral matter, vitamin A and vitamin D; Containing protein 17.6g, fatty 4.1g, calcium 50mg, phosphorus 204mg and multivitamin in every 100g meat.The fat of carp mostly is unrighted acid, well can reduce cholesterol, can prevent and treat artery sclerosis, coronary heart disease.
3rd, the present invention adopts natural safe formulation ratio, not only has abundant taste flavor, compared with general breaded fish stick, also has the longer shelf-life.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is described further:
Embodiment 1
Breaded fish stick makes as raw material primarily of the flesh of fish and lard, and wherein fish meat protein content is high.Bacterium needs moisture, carbon source material, nitrogen source, inorganic elements, growth factor to be that its breeding is supplied raw materials and enough energy, and the protein in breaded fish stick can provide the material of nitrogenous source just, therefore breaded fish stick surface easily bacterial growth, makes breaded fish stick corruption shorten the holding time.
For extending the holding time of breaded fish stick, we draw by 7 groups of Experimental Comparisons the anticorrisive agent that in the present invention, breaded fish stick antiseptic effect is best, and result of the test is as shown in table 1.
the fungistatic effect (anticorrisive agent ratio 0.1%) of each anticorrisive agent of table 1
? Dehydro sodium acetate Disodium ethylene diamine tetraacetate Calcium propionate Potassium sorbate Ethyl-para-hydroxybenzoate Sodium Benzoate Nisin (nisin)
Total plate count CFU/g 120 92 150 71 100 160 50
Coliform MPN/100g 4 4 6 3 3 2 1
As can be seen from Table 1, these four kinds of anticorrisive agent antiseptic effects of disodium ethylene diamine tetraacetate, potassium sorbate, ethyl-para-hydroxybenzoate, Nisin are better, and wherein Liquid BPF isin antiseptic effect is best.Therefore select Liquid BPF isin best.
Embodiment 2
Get following substances as follows by its component weight:
Carp 1 1500 grams, pig fat meat 250 grams, 5, egg, refined salt 10 grams, monosodium glutamate 1 gram, bruised ginger 50 grams, wet starch 100 grams, Nisin (nisin) 1-5 weight portion, all the other are for purifying waste water;
Above-mentioned carp, allowances for bark the de-raspatory extracting waste flesh of fish.
Above-mentioned pig fat meat, through being processed into 5mm particle.
The nutrition breaded fish stick processing technology of the present invention's a kind of long shelf-life is as follows:
1) by carp, allowance for bark the de-raspatory extracting waste flesh of fish, the red flesh of fish is chopped into young pilose antler; Pig fat meat, is processed into 5mm particle; Lean pork, is processed into fine and soft shape; Egg is knocked against hard, and yolk and egg white fill bowl respectively.
2) pig fat meat step 1 processed is contained in bowl, mixes into meat cubelets thoroughly stick with paste with wet starch 25 grams, bruised ginger 25 grams, refined salt 2.5 grams, monosodium glutamate 1 gram, egg white 1/3.White fish young pilose antler is poured in basin, and add 500 grams, clear water, wet starch 75 grams, egg white 2/3, refined salt 7.5 grams, stirs.
3) white fish step 2 processed is fine and soft to be become pasted fish meat with meat cubelets paste mixing and stirring and adds Nisin0.1%.
4) pasted fish meat that step 3 processes is poured into thickly in the food steamer being covered with wet gauze reach 4 centimetres, very hot oven steamed after 40 minutes, then by egg yellow liquor brush on top layer, steams 5 minutes again subsequently, obtain breaded fish stick.
Mixing direction in above-mentioned whipping process should be a direction.
Below be only the preferred embodiment of the present invention, protection scope of the present invention be not only confined to above-described embodiment, all technical schemes belonged under thinking of the present invention all belong to protection scope of the present invention.It should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (3)

1. the nutrition breaded fish stick of a long shelf-life, be characterised in that and comprise: carp 1000-5000 weight portion, pig fat meat 100-500 weight portion, egg 1-5, refined salt 10-50 weight portion, monosodium glutamate 1-5 weight portion, bruised ginger 10-50 weight portion, wet starch 10-50 weight portion, Nisin (nisin) 1-5 weight portion, all the other are for purifying waste water.
2. the nutrition breaded fish stick of long shelf-life according to claim 1, is characterized in that comprising following processing step:
1) by carp, scale and allowance for bark the de-raspatory extracting waste flesh of fish; Pig fat meat, is processed into 5mm particle; Egg is knocked against hard, and yolk and egg white fill bowl respectively;
2) pig fat meat step 1 processed is contained in bowl, mixes into meat cubelets thoroughly stick with paste with wet starch 10-50 weight portion, bruised ginger 10-50 weight portion, refined salt 10-50 weight portion, monosodium glutamate 1 weight portion, egg white 1/3; White fish young pilose antler is poured in basin, and add clear water 1000ml, wet starch 10-50 weight portion, egg white 2/3, refined salt 10-50 weight portion, stirs;
3) white fish step 2 processed is fine and soft to be become pasted fish meat with meat cubelets paste mixing and stirring and adds Nisin1-5 weight portion;
4) pasted fish meat that step 3 processes is poured into thickly in the food steamer being covered with wet gauze reach 4 centimetres, very hot oven steamed after 40 minutes, then by egg yellow liquor brush on top layer, steams 5 minutes again subsequently, obtain breaded fish stick.
3. the nutrition breaded fish stick of the long shelf-life according to claim 1 and 2, is characterized in that the mixing direction in described whipping process is a direction.
CN201410546838.0A 2014-10-16 2014-10-16 Nutritious fish cake with long shelf-life Pending CN104256728A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918936A (en) * 2016-06-20 2016-09-07 芜湖宏洋食品有限公司 Fruity fishcake rich in taurine and making method thereof
CN105918935A (en) * 2016-06-20 2016-09-07 芜湖宏洋食品有限公司 Minty fish cake containing tea polyphenol and preparation method of minty fish cake
CN105995641A (en) * 2016-06-20 2016-10-12 芜湖宏洋食品有限公司 Moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick and making method thereof
CN106036575A (en) * 2016-06-20 2016-10-26 芜湖宏洋食品有限公司 Fruit and vegetable nutritional fish cake for promoting digestion and relieving stasis and preparation method thereof
CN110463917A (en) * 2019-08-29 2019-11-19 麻城市高峰科技股份有限公司 It is a kind of can chilled storage meat cake and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1452911A (en) * 2003-05-23 2003-11-05 李厚平 Fresh water fish ball and its making process
CN1452910A (en) * 2003-05-23 2003-11-05 李厚平 Fresh water fish cake product and its making process
CN101558781A (en) * 2009-05-14 2009-10-21 浙江工商大学 Composite biological antistaling agent for minced fillet product and method for using same
CN103622077A (en) * 2013-12-11 2014-03-12 江强 Flavor fish cake taking fish and pork as main raw material and manufacture method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1452911A (en) * 2003-05-23 2003-11-05 李厚平 Fresh water fish ball and its making process
CN1452910A (en) * 2003-05-23 2003-11-05 李厚平 Fresh water fish cake product and its making process
CN101558781A (en) * 2009-05-14 2009-10-21 浙江工商大学 Composite biological antistaling agent for minced fillet product and method for using same
CN103622077A (en) * 2013-12-11 2014-03-12 江强 Flavor fish cake taking fish and pork as main raw material and manufacture method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
黄友琴等: "复合防腐剂延长鱼糕保质期研究", 《食品科学》, vol. 31, no. 8, 31 December 2010 (2010-12-31), pages 285 - 289 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918936A (en) * 2016-06-20 2016-09-07 芜湖宏洋食品有限公司 Fruity fishcake rich in taurine and making method thereof
CN105918935A (en) * 2016-06-20 2016-09-07 芜湖宏洋食品有限公司 Minty fish cake containing tea polyphenol and preparation method of minty fish cake
CN105995641A (en) * 2016-06-20 2016-10-12 芜湖宏洋食品有限公司 Moringa oleifera leaf lipid-lowering and weight-losing breaded fish stick and making method thereof
CN106036575A (en) * 2016-06-20 2016-10-26 芜湖宏洋食品有限公司 Fruit and vegetable nutritional fish cake for promoting digestion and relieving stasis and preparation method thereof
CN110463917A (en) * 2019-08-29 2019-11-19 麻城市高峰科技股份有限公司 It is a kind of can chilled storage meat cake and preparation method thereof

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Application publication date: 20150107