CN104413452A - 一种鳕鱼饼及加工工艺 - Google Patents
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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
- 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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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Abstract
本发明涉及一种鳕鱼饼及加工工艺,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鳕鱼的各种营养成份,便于储存,解决了现有技术中难以保鲜的难题,是一种有利于预防高血压、心肌梗死等心血管疾病的滋补食品,因而,具有很好的推广使用价值。
Description
技术领域
本发明涉及一种用鳕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
鳕鱼,属冷水性底层鱼类,为北方沿海出产的海洋经济鱼类之一。鳕鱼每百克肉含蛋白质16.5克、脂肪0.4克。鳕鱼含丰富蛋白质、维生素A、维生素D、钙、镁、硒等营养元素,营养丰富、肉味甘美; 鱼肉中含有丰富的镁元素,对心血管系统有很好的保护作用,有利于预防高血压、心肌梗死等心血管疾病。但其为鲜活品不宜长期保存,所以将鳕鱼加工成干品、鱼饼、鱼丸是人们对鳕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鳕鱼饼的加工方法。
发明内容
本发明的目的是提供一种既有利于鳕鱼的长时间储藏,即不破坏鳕鱼的天然味
道和营养价值又食用方便,口感好,适合于批量生产的一种鳕鱼饼及加工工艺。
为了解决上述问题本发明是这样实现的,优选原料是:主料为鳕鱼、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:鳕鱼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:选取鳕鱼为原料,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鳕鱼的各种营养成份,便于储存,解决了现有技术中难以保鲜的难题,是一种有利于预防高血压、心肌梗死等心血管疾病的滋补食品,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:选取鳕鱼为原料。
选料:选取无破损、腐烂鳕鱼;
去鳞:刮去鱼的鳞片;
去头去脏:鳕鱼去头去脏清除杂质;
剔出鱼骨刺:将鳕鱼从中间片开,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:将鳕鱼肉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)
1.一种鳕鱼饼及加工工艺,其特征在于:主料为鳕鱼、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。
2.一种鳕鱼饼及加工工艺,其特征在于原料是按以下重量百分比组成:鳕鱼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所述的一种鳕鱼饼及加工工艺,其特征在于加工工艺的步骤是:选取鳕鱼为原料,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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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107410858A (zh) * | 2017-08-14 | 2017-12-01 | 安徽皓皓食品有限公司 | 一种麻辣即食素鱼排的制备方法 |
CN107712697A (zh) * | 2017-11-04 | 2018-02-23 | 来安县半塔茶场 | 一种具有茶叶风味的速冻鳕鱼饼 |
CN109619455A (zh) * | 2018-12-10 | 2019-04-16 | 四川旅游学院 | 动植物复合的鳕鱼饼 |
-
2013
- 2013-08-25 CN CN201310372494.1A patent/CN104413452A/zh active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107410858A (zh) * | 2017-08-14 | 2017-12-01 | 安徽皓皓食品有限公司 | 一种麻辣即食素鱼排的制备方法 |
CN107712697A (zh) * | 2017-11-04 | 2018-02-23 | 来安县半塔茶场 | 一种具有茶叶风味的速冻鳕鱼饼 |
CN109619455A (zh) * | 2018-12-10 | 2019-04-16 | 四川旅游学院 | 动植物复合的鳕鱼饼 |
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