CN104413448A - 一种鲅鱼饼及加工工艺 - Google Patents
一种鲅鱼饼及加工工艺 Download PDFInfo
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- CN104413448A CN104413448A CN201310372487.1A CN201310372487A CN104413448A CN 104413448 A CN104413448 A CN 104413448A CN 201310372487 A CN201310372487 A CN 201310372487A CN 104413448 A CN104413448 A CN 104413448A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 241000269821 Scombridae Species 0.000 title abstract 8
- 235000020640 mackerel Nutrition 0.000 title abstract 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 11
- 235000019688 fish Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 7
- 241001622901 Scomberomorus commerson Species 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 5
- 235000002767 Daucus carota Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000009461 vacuum packaging Methods 0.000 abstract description 4
- 238000003756 stirring Methods 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 235000013332 fish product Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000019463 artificial additive Nutrition 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 210000000056 organ Anatomy 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000001256 tonic effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 206010003549 asthenia Diseases 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 101100279441 Caenorhabditis elegans egg-5 gene Proteins 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 241001165859 Perdicinae Species 0.000 description 1
- 241000630524 Taractes rubescens Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
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- 238000000034 method Methods 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 238000003860 storage Methods 0.000 description 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
- 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
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- 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
本发明涉及一种鲅鱼饼及加工工艺,属于鱼类制品加工领域。为了解决上述问题本发明是这样实现的,经选料—去鳞—去头去脏—剔出鱼骨刺—净肉冲洗—粉碎—配料混合—搅拌—置入模板—烘干定型—真空包装—高压灭菌—静止干燥即得。本发明加工工艺合理、制造工艺简单、节省能源、不含防腐剂和人工色素能够保持鲅鱼的各种营养成份,便于储存,解决了现有技术中难以保鲜的难题,是一种提神和防衰老滋补食品,因而,具有很好的推广使用价值。
Description
技术领域
本发明涉及一种用鲅鱼制成的鱼饼制品及加工工艺,属于鱼类制品加工领域。
背景技术
鲅鱼 :居上层,游速快、喜活食,其肉质细腻、味道鲜美、营养丰富,每百份鱼肉含蛋白质19份、脂肪2.5份。民间有“山有鹧鸪獐,海里马鲛鲳”的赞誉。此外,鲅鱼还具有提神和防衰老等食疗功能,常食对治疗贫血、早衰、营养不良、产后虚弱和神经衰弱等症会有一定辅助疗效,但其为鲜活品不宜长期保存,所以将鲅鱼加工成干品、鱼饼、鱼丸是人们对鲅鱼长时间保存和食用的一种加工手段,所以本发明提供一种鲅鱼饼的加工方法。
发明内容
本发明的目的是提供一种既有利于鲅鱼的长时间储藏,即不破坏鲅鱼的天然味
道和营养价值又食用方便,口感好,适合于批量生产的一种鲅鱼饼及加工工艺。
为了解决上述问题本发明是这样实现的,优选原料是:主料为鲅鱼、地瓜淀粉、鲜鸡蛋、胡萝卜、水;辅助原料为植物油、精盐、天然香辛料、鸡精、木糖醇;原料是按以下重量百分比组成:鲅鱼35-40%、植物油5-10%、地瓜淀粉8-10%、鲜鸡蛋5-8%、胡萝卜1-3%、水15-20%、精盐1.5-2.5%、天然香辛料2-3%、鸡精0.1-0.5%、木糖醇1-2%。
其加工工艺的步骤是:选取鲅鱼为原料,经选料—去鳞—去头去脏—剔出鱼骨刺—冲洗—粉碎—配料混合—搅拌—置入模板—烘干定型—真空包装—高压灭菌—静止干燥即得。
本发明的有益效果是:
本发明加工工艺合理、制造工艺简单、节省能源、不含防腐剂和人工色素能够保持鲅鱼的各种营养成份,便于储存,解决了现有技术中难以保鲜的难题,是一种提神和防衰老滋补食品,因而,具有很好的推广使用价值。
具体实施方式
实施例1
其加工步骤是:选取鲅鱼为原料。
选料:选取无破损、腐烂鲅鱼;
去鳞:刮去鱼的鳞片;
去头去脏:鲅鱼去头去脏清除杂质;
剔出鱼骨刺:将鲅鱼从中间片开,剔出鱼骨刺;
净肉冲洗:净肉置入容器中用清水冲洗干净;
粉碎:将鲅鱼肉40%、香辛料3%、胡萝卜2.5%分别置入粉碎机中进行粉碎混合,原料备用;
配料混合:将鲜鸡蛋5%打碎置入调配罐中搅拌均匀,加入原料与植物油6%、地瓜淀粉10%、水20%、精盐2%、鸡精0.3%、木糖醇2%;
搅拌:混合放入搅拌机内进行充分搅拌至浆状、静止1-2小时调味;
置入模板:将搅拌至浆状的原料装入成型模盘内;
烘干:将原料置入温度为90-100℃的烤箱中烘干,时间20-30分钟定型;
真空包装:在无菌室内进行真空包装;
高压灭菌:将真空包装后鱼饼置入高压灭菌箱中灭菌20分钟;
静止干燥成品:取出的制品放入空气中自然干燥3小时,即得成品。
Claims (3)
1.一种鲅鱼饼及加工工艺,其特征在于:主料为鲅鱼、植物油、地瓜淀粉、鲜鸡蛋、胡萝卜、水;辅助原料为精盐、天然香辛料、鸡精、木糖醇。
2.一种鲅鱼饼及加工工艺,其特征在于原料是按以下重量百分比组成:鲅鱼35-40%、植物油5-10%、地瓜淀粉8-10%、鲜鸡蛋5-8%、胡萝卜1-3%、水20-25%、精盐1. 5-2. 5%、天然香辛料2-3%、鸡精0.1-0.5%、木糖醇1-2%。
3.根据权利要求1所述的一种鲅鱼饼及加工工艺,其特征在于加工工艺的步骤是:选取鲅鱼为原料,经选料—去鳞—去头去脏—剔出鱼骨刺—净肉冲洗—装入罐中粉碎—配料混合—搅拌—置入模板—烘干定型—真空包装—高压灭菌—静止干燥即得。
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CN105580863A (zh) * | 2015-12-25 | 2016-05-18 | 蒋娜 | 马鲛鱼起酥派 |
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CN105580863A (zh) * | 2015-12-25 | 2016-05-18 | 蒋娜 | 马鲛鱼起酥派 |
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