CN104489765A - Fried minced fillet product and preparation method thereof - Google Patents
Fried minced fillet product and preparation method thereof Download PDFInfo
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- CN104489765A CN104489765A CN201410747696.4A CN201410747696A CN104489765A CN 104489765 A CN104489765 A CN 104489765A CN 201410747696 A CN201410747696 A CN 201410747696A CN 104489765 A CN104489765 A CN 104489765A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 47
- 235000009566 rice Nutrition 0.000 claims abstract description 47
- 235000013372 meat Nutrition 0.000 claims abstract description 42
- 241000251468 Actinopterygii Species 0.000 claims abstract description 35
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims abstract description 35
- 239000011669 selenium Substances 0.000 claims abstract description 24
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 23
- 239000003921 oil Substances 0.000 claims abstract description 22
- 235000019198 oils Nutrition 0.000 claims abstract description 22
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 21
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 21
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 21
- 235000014103 egg white Nutrition 0.000 claims abstract description 21
- 210000000969 egg white Anatomy 0.000 claims abstract description 21
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 20
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 16
- 235000012045 salad Nutrition 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004537 pulping Methods 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 235000019465 surimi Nutrition 0.000 claims description 9
- 229960003487 xylose Drugs 0.000 claims description 9
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 235000012813 breadcrumbs Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000010903 husk Substances 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 125000003748 selenium group Chemical group *[Se]* 0.000 claims description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 239000003925 fat Substances 0.000 abstract 2
- 229920002261 Corn starch Polymers 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 229940099112 cornstarch Drugs 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fried minced fillet product. The fried minced fillet product is characterized by comprising the following components: frozen minced fillet, silver carp meat, rice, ice water, cornstarch, salad oil, fresh egg white and seasonings. The invention further discloses a preparation method of the fried minced fillet product. The fresh silver carp meat is added, thus the layering sense of the product is improved, the fish smell is stronger, and the meat quality is more tender; after adding the selenium-enriched rice, on one hand, the selenium content in the product is increased, and the product is more nutrient; on the other hand, the cereals and the minced fillet are reasonably matched, and dietary nutrition is balanced; the used fat is soybean oil, and the unsaturated fatty acid content is increased compared with the way of adding fats in the traditional minced fillet product; low-temperature drying frying is adopted, white granulated sugar is replaced by glucose and xylose, and the frying time is shortened and the frying temperature is lowered under the condition of high vacuum degree, thus the product is easier to colour.
Description
Technical field
The present invention relates to a kind of fish product and preparation method thereof, is a kind of fish fry meat and preparation method thereof specifically.
Background technology
Surimi product is rotten for raw material with fish, add various auxiliary material and the gelation food processed through series of processes, comprise poach, boiling, fried, the series of products such as to bake, and it is comparatively common with fish ball, breaded fish stick, fish intestines etc., along with the development of aquatic food industry, take and start again to become with the surimi product of various food materials the product that consumer likes, and this food materials are main mainly with vegetables, and have no the report adding rice in surimi product; The frying temperature of traditional oils fried fish tartar souce meat is also higher simultaneously, in frying course, also easily produce harmful substance.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide that a kind of nutritional labeling retains better, mouthfeel is well arranged and edible more healthy fish fry meat and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows: a kind of fish fry meat, comprises following component: frozen minced fillets, silver carp mince, rice, frozen water, fecula, salad oil, fresh egg white, flavoring.
As preferably, comprise the component of following weight ratio: frozen minced fillets 40.0% ~ 50.0%, silver carp mince 8.0% ~ 10.0%, rice 6.0% ~ 8.0%, frozen water 15.0% ~ 20.0%, fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, fresh egg white 10.0% ~ 15.0%, flavoring 3.5 ~ 5.0%.
As preferably, comprise the component of following weight ratio: frozen minced fillets 45.0%, silver carp mince 9.0%, rice 7.0%, frozen water 18.0%, fecula 4.0%, salad oil 3.0%, fresh egg white 10.0%, flavoring 4.0%.
As preferably, described flavoring comprises the component of following weight ratio: glucose 1.0% ~ 1.5%, wood sugar 1.0% ~ 1.5%, salt 1.5% ~ 2.0%.
As preferably, described rice is selenium-rich rice.
A preparation method for above-mentioned fish fry meat, comprises the following steps:
(1) get the raw materials ready: frozen minced fillets is thawed to partly freezing after state and use with the preparation of meat grinder strand; Fresh or chilled silver carp mince picked thorn and be cut into small pieces by texture for subsequent use; Selenium-rich rice to be cooked and not soft rotten for subsequent use;
(2) pull an oar: beater is put in the fish gruel of having twisted, beating rate is 600r/min, beating time 15min, to stickiness is got in fish gruel, in pulping process, temperature controls is 0 ~ 10 DEG C, add salt, glucose, wood sugar, frozen water, fresh egg white, soybean oil, starch etc. successively in pulping process, after having pulled an oar, put into the fresh silver carp meat cut and the selenium-rich rice cooked mixing;
(3) freeze settled: the slurry of mixing to be put into mould and shapes, shape can arbitrarily adjust, and pallet is with front needing sterilization;
(4) wrap up in oil extracted from rice husks to explode: by the first sticky one deck starch of the surimi product after sizing, after wrap up in one deck breadcrumbs on surface, fried under vacuum afterwards;
(5) cool, pack: product is cooled to after below 25 DEG C and packs, and gets product.
As preferably, in described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm;
Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min.
As preferably, described in wrap up in temperature fried in chaff fry step be 120 DEG C, vacuum >=0.098Mpa, time 4 ~ 10min, central temperature controls more than 75 DEG C.
Owing to have employed technique scheme, the present invention has following beneficial effect: add fresh silver carp meat, add product level sense, and make taste with sweet and sour flavor stronger, meat is tenderer; After adding selenium-rich rice, on the one hand, to make in product Se content increase, product is Ensure Liquid more, on the other hand, cereal and fish gruel reasonably combined, balanced diet nutrition; Lipid used is soybean oil, and adds compared with show condition in traditional surimi product, increases unsaturated fatty acid content; Adopt lower temperature vacuum frying, replace white granulated sugar with glucose and xylose, under the condition of condition of high vacuum degree, shorten deep-fat frying time, reduce frying temperature, product is more easily painted.
Detailed description of the invention
Now the invention will be further described in conjunction with specific embodiments.In the following detailed description, the mode only by illustrating describes some one exemplary embodiment of the present invention.Undoubtedly, those of ordinary skill in the art can recognize, when without departing from the spirit and scope of the present invention, can revise by various different mode to described embodiment.Therefore, following being described in is illustrative in essence, instead of for limiting the protection domain of claim.
Embodiment one: a kind of fish fry meat, is characterized in that, comprises following component: frozen minced fillets, silver carp mince, rice, frozen water, fecula, salad oil, fresh egg white, flavoring, the weight ratio of described each component is:
Frozen minced fillets 40.0% ~ 50.0%, silver carp mince 8.0% ~ 10.0%, rice 6.0% ~ 8.0%, frozen water 15.0% ~ 20.0%, fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, fresh egg white 10.0% ~ 15.0%, flavoring 3.5 ~ 5.0%.
The weight ratio of each component described in the present embodiment is: frozen minced fillets 40.0%, silver carp mince 10.0%, rice 8.0%, frozen water 15.0%, fecula 5.0%, salad oil 4.0%, fresh egg white 13.0%, flavoring 5.0%; Described flavoring comprises the component of following weight ratio: glucose 1.0% ~ 1.5%, wood sugar 1.0% ~ 1.5%, salt 1.5% ~ 2.0%; Described rice is selenium-rich rice.
The preparation method of fish fry meat described in the present embodiment, comprises the following steps:
(1) get the raw materials ready: frozen minced fillets is thawed to partly freezing after state and use with the preparation of meat grinder strand; Fresh or chilled silver carp mince picked thorn and be cut into small pieces by texture for subsequent use; Selenium-rich rice to be cooked and not soft rotten for subsequent use; In described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm; Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min;
(2) pull an oar: beater is put in the fish gruel of having twisted, beating rate is 600r/min, beating time 15min, to stickiness is got in fish gruel, in pulping process, temperature controls is 0 ~ 10 DEG C, add salt, glucose, wood sugar, frozen water, fresh egg white, soybean oil, starch etc. successively in pulping process, after having pulled an oar, put into the fresh silver carp meat cut and the selenium-rich rice cooked mixing;
(3) freeze settled: the slurry of mixing to be put into mould and shapes, shape can arbitrarily adjust, and pallet is with front needing sterilization;
(4) wrap up in oil extracted from rice husks to explode: by the first sticky one deck starch of the surimi product after sizing, after wrap up in one deck breadcrumbs on surface, fried under vacuum afterwards; Described to wrap up in temperature fried in chaff fry step be 120 DEG C, vacuum >=0.098Mpa, time 4 ~ 10min, and central temperature controls more than 75 DEG C;
(5) cool, pack: product is cooled to after below 25 DEG C and packs, and gets product.
Embodiment two: a kind of fish fry meat, is characterized in that, comprises following component: frozen minced fillets, silver carp mince, rice, frozen water, fecula, salad oil, fresh egg white, flavoring, the weight ratio of described each component is:
Frozen minced fillets 40.0% ~ 50.0%, silver carp mince 8.0% ~ 10.0%, rice 6.0% ~ 8.0%, frozen water 15.0% ~ 20.0%, fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, fresh egg white 10.0% ~ 15.0%, flavoring 3.5 ~ 5.0%.
The weight ratio of each component described in the present embodiment is: frozen minced fillets 45.0%, silver carp mince 9.0%, rice 7.0%, frozen water 18.0%, fecula 4.0%, salad oil 3.0%, fresh egg white 10.0%, flavoring 4.0%; ; In described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm; Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min.
The preparation method of fish fry meat described in the present embodiment, comprises the following steps:
(1) get the raw materials ready: frozen minced fillets is thawed to partly freezing after state and use with the preparation of meat grinder strand; Fresh or chilled silver carp mince picked thorn and be cut into small pieces by texture for subsequent use; Selenium-rich rice to be cooked and not soft rotten for subsequent use; In described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm; Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min;
(2) pull an oar: beater is put in the fish gruel of having twisted, beating rate is 600r/min, beating time 15min, to stickiness is got in fish gruel, in pulping process, temperature controls is 0 ~ 10 DEG C, add salt, glucose, wood sugar, frozen water, fresh egg white, soybean oil, starch etc. successively in pulping process, after having pulled an oar, put into the fresh silver carp meat cut and the selenium-rich rice cooked mixing;
(3) freeze settled: the slurry of mixing to be put into mould and shapes, shape can arbitrarily adjust, and pallet is with front needing sterilization;
(4) wrap up in oil extracted from rice husks to explode: by the first sticky one deck starch of the surimi product after sizing, after wrap up in one deck breadcrumbs on surface, fried under vacuum afterwards; Described to wrap up in temperature fried in chaff fry step be 120 DEG C, vacuum >=0.098Mpa, time 4 ~ 10min, and central temperature controls more than 75 DEG C;
(5) cool, pack: product is cooled to after below 25 DEG C and packs, and gets product.
Embodiment three: a kind of fish fry meat, is characterized in that, comprises following component: frozen minced fillets, silver carp mince, rice, frozen water, fecula, salad oil, fresh egg white, flavoring, the weight ratio of described each component is:
Frozen minced fillets 40.0% ~ 50.0%, silver carp mince 8.0% ~ 10.0%, rice 6.0% ~ 8.0%, frozen water 15.0% ~ 20.0%, fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, fresh egg white 10.0% ~ 15.0%, flavoring 3.5 ~ 5.0%.
The weight ratio of each component described in the present embodiment is: frozen minced fillets 48.0%, silver carp mince 8.0%, rice 6.0%, frozen water 15.0%, fecula 4.0%, salad oil 3.0%, fresh egg white 12.0%, flavoring 4.0%; ; In described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm; Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min.
The preparation method of fish fry meat described in the present embodiment, comprises the following steps:
(1) get the raw materials ready: frozen minced fillets is thawed to partly freezing after state and use with the preparation of meat grinder strand; Fresh or chilled silver carp mince picked thorn and be cut into small pieces by texture for subsequent use; Selenium-rich rice to be cooked and not soft rotten for subsequent use; In described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm; Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min;
(2) pull an oar: beater is put in the fish gruel of having twisted, beating rate is 600r/min, beating time 15min, to stickiness is got in fish gruel, in pulping process, temperature controls is 0 ~ 10 DEG C, add salt, glucose, wood sugar, frozen water, fresh egg white, soybean oil, starch etc. successively in pulping process, after having pulled an oar, put into the fresh silver carp meat cut and the selenium-rich rice cooked mixing;
(3) freeze settled: the slurry of mixing to be put into mould and shapes, shape can arbitrarily adjust, and pallet is with front needing sterilization;
(4) wrap up in oil extracted from rice husks to explode: by the first sticky one deck starch of the surimi product after sizing, after wrap up in one deck breadcrumbs on surface, fried under vacuum afterwards; Described to wrap up in temperature fried in chaff fry step be 120 DEG C, vacuum >=0.098Mpa, time 4 ~ 10min, and central temperature controls more than 75 DEG C;
(5) cool, pack: product is cooled to after below 25 DEG C and packs, and gets product.
Claims (8)
1. a fish fry meat, is characterized in that, comprises following component: frozen minced fillets, silver carp mince, rice, frozen water, fecula, salad oil, fresh egg white, flavoring.
2. a kind of fish fry meat according to claim 1, it is characterized in that, comprise the component of following weight ratio: frozen minced fillets 40.0% ~ 50.0%, silver carp mince 8.0% ~ 10.0%, rice 6.0% ~ 8.0%, frozen water 15.0% ~ 20.0%, fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, fresh egg white 10.0% ~ 15.0%, flavoring 3.5 ~ 5.0%.
3., according to a kind of fish fry meat described in claim 1 ~ 2, it is characterized in that, comprise the component of following weight ratio: frozen minced fillets 45.0%, silver carp mince 9.0%, rice 7.0%, frozen water 18.0%, fecula 4.0%, salad oil 3.0%, fresh egg white 10.0%, flavoring 4.0%.
4. according to a kind of fish fry meat described in claim 1 ~ 3, it is characterized in that, described flavoring comprises the component of following weight ratio: glucose 1.0% ~ 1.5%, wood sugar 1.0% ~ 1.5%, salt 1.5% ~ 2.0%.
5. according to a kind of fish fry meat described in claim 1 ~ 3, it is characterized in that, described rice is selenium-rich rice.
6., according to the preparation method of a kind of fish fry meat described in claim 1 ~ 5, it is characterized in that, comprise the following steps:
(1) get the raw materials ready: frozen minced fillets is thawed to partly freezing after state and use with the preparation of meat grinder strand; Fresh or chilled silver carp mince picked thorn and be cut into small pieces by texture for subsequent use; Selenium-rich rice to be cooked and not soft rotten for subsequent use;
(2) pull an oar: beater is put in the fish gruel of having twisted, beating rate is 600r/min, beating time 15min, to stickiness is got in fish gruel, in pulping process, temperature controls is 0 ~ 10 DEG C, add salt, glucose, wood sugar, frozen water, fresh egg white, soybean oil, starch etc. successively in pulping process, after having pulled an oar, put into the fresh silver carp meat cut and the selenium-rich rice cooked mixing;
(3) freeze settled: the slurry of mixing to be put into mould and shapes, shape can arbitrarily adjust, and pallet is with front needing sterilization;
(4) wrap up in oil extracted from rice husks to explode: by the first sticky one deck starch of the surimi product after sizing, after wrap up in one deck breadcrumbs on surface, fried under vacuum afterwards;
(5) cool, pack: product is cooled to after below 25 DEG C and packs, and gets product.
7. the preparation method of a kind of fish fry meat according to claim 6, is characterized in that, in described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm;
Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min.
8. the preparation method of a kind of fish fry meat according to claim 6, is characterized in that, described in wrap up in temperature fried in chaff fry step be 120 DEG C, vacuum >=0.098Mpa, time 4 ~ 10min, central temperature controls more than 75 DEG C.
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| CN106360429A (en) * | 2016-09-18 | 2017-02-01 | 浙江渔夫食品有限公司 | Fish tofu preparation method |
| CN106690139A (en) * | 2016-11-15 | 2017-05-24 | 福州百洋海味食品有限公司 | Squid stick and preparation method thereof |
| CN107410858A (en) * | 2017-08-14 | 2017-12-01 | 安徽皓皓食品有限公司 | A kind of preparation method of spicy instant plain steck |
| CN107535894A (en) * | 2016-06-29 | 2018-01-05 | 哈尔滨昊德餐饮管理有限公司 | A kind of fish Tofu pudding and preparation method thereof |
| CN108157844A (en) * | 2016-12-07 | 2018-06-15 | 福州旭煌食品有限公司 | A kind of preparation method of instant seafood fish balls |
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Application publication date: 20150408 |