CN104489775A - Scad prepared food with pork chops in perilla frutescens bread crumbs and preparation method of scad prepared food - Google Patents

Scad prepared food with pork chops in perilla frutescens bread crumbs and preparation method of scad prepared food Download PDF

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Publication number
CN104489775A
CN104489775A CN201510004866.4A CN201510004866A CN104489775A CN 104489775 A CN104489775 A CN 104489775A CN 201510004866 A CN201510004866 A CN 201510004866A CN 104489775 A CN104489775 A CN 104489775A
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CN
China
Prior art keywords
parts
scad
preparation
purple perilla
prepared food
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Pending
Application number
CN201510004866.4A
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Chinese (zh)
Inventor
杜书强
于秀英
王秀芝
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Grand Food Co Ltd In Rushan
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Grand Food Co Ltd In Rushan
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Grand Food Co Ltd In Rushan filed Critical Grand Food Co Ltd In Rushan
Priority to CN201510004866.4A priority Critical patent/CN104489775A/en
Publication of CN104489775A publication Critical patent/CN104489775A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to a scad prepared food with pork chops in perilla frutescens bread crumbs and a preparation method of the scad prepared food. By using the preparation method, the technical problems of simple traditional scad preparation process, long processing time and high nutrient substance loss are solved, and the shelf life of the scad prepared food can be prolonged. The scad prepared food with pork chops in perilla frutescens bread crumbs contains the following components in parts by weight: 500 parts of scads, 5-6 parts of perilla frutescens, 30-35 parts of wheat flour and 25-30 parts of white bread flour; and soup bases comprise the following components in parts by weight: 1400-1500 parts of wheat flour, 700-750 parts of wheat starch, 200-220 parts of table salt, 25-30 parts of fatty acid, 60-70 parts of seasonings and 7500-8000 parts of water. The invention also provides the preparation method of the scad prepared food with pork chops in perilla frutescens bread crumbs. The preparation method is widely used for preparing fish prepared foods.

Description

A kind of scad purple perilla bread flour row conditioning food and preparation method thereof
Technical field
The present invention relates to a kind of conditioning food and preparation method thereof, specifically a kind of scad purple perilla bread flour row conditioning food and preparation method thereof.
Background technology
Scad containing high unit unrighted acid, has the nutritional labelings such as PHA2877mg, EPA927mg, can preventing hypertension, headstroke, and dealer manufactures dried fish floss, fish ball or spray ball, by scad pine, fish ball and dried scallop sauce.
Scad protein content is high, and content of hemachrome enriches, and fat content is medium, in addition containing more calcium, zinc, Iron and Vitamin A, E etc.Have kind of a misunderstanding to live in people, better as the fewer fish of fatty amount, scientific experiment shows, absorbs the health that suitable fish fats is conducive to people.Scad contains the unrighted acid that DHA and EPA two kinds has health-care effect.DHA is referred to as to call docosapentaenoic acid by people, is the required nutrient of human brain and development of central nervous system.Often edible, be beneficial to the regeneration of brain cell, improve memory, be conducive to the brain development of infant, prevention senile dementia.
At present, the domestic processing and utilization to scad is less, and the method that Chinese are traditional pickles salty product, rear fry, steams in clear soup, drinks and go with rice.Fried, burning is slipped, sootiness is also more general.Scad due on the low side, and has much competitiveness, and scad food development is worth and manifests day by day.
The manufacture method of more existing scad conditioning foods is simple, and nutritional labeling is not easily absorbed by the body, taste and the weary technological innovation of mouthfeel.
Summary of the invention
The present invention is simply consuming time in order to solve existing steck class conditioning food processing method, the technical barrier that the nutritional labeling of fish runs off in a large number, provides the scad purple perilla bread flour conditioning food and preparation method thereof of nutriment equilibrium of short, steck a kind of process time.
The invention provides a kind of steck class conditioning food, composition containing following weight portion: scad 500 parts, purple perilla 5 ~ 6 parts, wheat flour 30 ~ 35 parts, 25 ~ 30 parts, white bread powder, soup stock: wheat flour 1400 ~ 1500 parts, wheaten starch 700 ~ 750 parts, salt 200 ~ 220 parts, 25 ~ 30 parts, aliphatic acid, flavoring 60 ~ 70 parts, 7500 ~ 8000 parts, water.
Preferably, the composition containing following weight portion: scad 500 parts, purple perilla 5 parts, wheat flour 30 parts, 25 parts, white bread powder, soup stock: wheat flour 1400 parts, wheaten starch 700 parts, salt 200 parts, 25 parts, aliphatic acid, flavoring 60 parts, 7500 parts, water.
The present invention also provides a kind of preparation method of scad conditioning food, and step is as follows:
(1) 500 portions of scads are thawed, naturally thaw 30 ~ 60 minutes.Number in (product temperature less than 4 DEG C) this step refers to weight portion;
(2) remove fish head, fish scale with cutter, repeatedly scrape clean;
(3) scad is divided removal fish-bone and internal organ in flakes, remove fishbone;
(4) with the water of flowing, the scad sheet after process is cleaned up stand-by;
(5) salt solution scad sheet being put into 2% soaks 30 seconds;
(6) scad sheet is put in clear water to clean and remove Superficial Foreign Body in 20 ~ 30 seconds, then use the hypochlorite disinfectant 2 ~ 3 minutes of 100ppm, and then put in clear water and clean 2 times, within about 20 ~ 30 seconds, wash the clorox that surface attachment is residual off;
(7) clean up rear control solid carbon dioxide to divide;
(8) scad sheet nature shape, one deck purple perilla sheet is put on surface, threshed wheat starch;
(9) discharge in soup stock by the scad wrapping up in wheaten starch, soup stock temperature controls below 10 DEG C, soup stock is evenly dipped in full steck and pulls out more after one's death;
(10) step (9) is dipped in body in the steck of soup stock and wrap the mixing bread flour of one deck 9mm uniformly (in vain: coloured silk=3:1);
(11) the steck computation weigh will made, the weight of a steck is 27 ~ 30g;
(12) mono-frozen machine Quick freezing sent into by steck step (11) measured, and quick freezing temperature controls below-30 ~-35 DEG C, and product temperature will remain on less than-18 ~-20 DEG C.
the invention has the beneficial effects as follows:
1, the present invention adopts cryogenic freezing, and temperature controls at-18 ~-35 DEG C; , effectively decrease the nutrition leak of scad conditioning food in conventional processes, reach balanced in nutrition, be conducive to the health of human body.
2, preparation method of the present invention can the auxiliary material that adds of each operation of accurate quantitative analysis, avoid the difference of product in traditional handicraft manufacturing process, ensure that the steady quality of product, practicable standardized production, be conducive to the quantitative management of the quality of production, be conducive to industrialization large-scale production.
What 3, the present invention adopted passes through nutritional labeling quantified controlling technology: can control nutrient composition content, to ensure the better quality of product;
4, tunnel type Technique of Speed Freezing: make food can reduce the activity of moisture in food substrate through quick freezing process, suppress the activity of microorganism and many enzymes, reduce the speed of various chemistry, biochemical reaction, slow down quality and mouthfeel that food decay rate of deterioration ensure that product itself.
5, the scad conditioning food salt content of the present invention's making is low, mouthfeel crisp outside tender inside, delicious flavour, and the degree of saltiness is agreeable to the taste, unique flavor, and color, smell and taste are all good, storing and instant; And nutrition is very abundant balanced.
Containing a lot of unrighted acid in the fat of 1. scad, there is the effect that more can reduce cholesterol than vegetable oil.2. namely the delicious food of scad is that the content of both its protein and fat is balanced.And containing time good to eat material such as yellow fast nucleic acid and each seed amino acid.
③ jack mackerel is full of high unit unrighted acid, has the nutritional labelings such as PHA2877mg, EPA927mg, can preventing hypertension, headstroke.
A kind of very delicious and cheap nutrient health conditioning food thus.
Detailed description of the invention
embodiment 1:
1, raw material thaws
Selected high-quality scad, with naturally thawing 30 ~ 60 minutes, uses red basket before thawing, hold after thawing with white basket and yellow basket;
2, Feedstock treating
Wipe the scad of thawing off fish scale, point body removing abdomen bone in blocks, vertical bone, fin and squama; Wash away the black film of belly; The ventral spine stinging and remain in the middle of removing with tweezers and limit thorn; Check fishbone piecewise, carry out underproof process of doing over again;
Again fillet are put in clear water to clean and remove Superficial Foreign Body in 20 seconds, then use the hypochlorite disinfectant 2 minutes of 100ppm, and then put in clear water and clean 2 times, within about 20 seconds, wash the clorox that surface attachment is residual off, control water;
3, shaping
Scad sheet nature shape, weight is at 12 ~ 13g, and the purple perilla sheet of a slice 2 ~ 2.5cm is put on surface, threshed wheat starch;
4, soup stock is made
Wheat flour 1400 parts, wheaten starch 700 parts, salt 200 parts, 25 parts, aliphatic acid, flavoring 60 parts, 7500 parts, water are stirred, soup stock temperature controls below 10 DEG C;
5, powder is wrapped up in
Scad row wraps one deck wheat weak flour uniformly, and then puts in soup stock and loop, and makes it hang up one deck soup stock uniformly; Use 9mm mixing bread flour (white: coloured silk=3:1), during bread, to notice that bread flour does not come off, and does not have caking;
6, quick-frozen
Send into mono-frozen machine Quick freezing, quick freezing temperature controls below-30 ~-35 DEG C, and product temperature will remain on less than-18 ~-20 DEG C;
7, weigh and sort
By the scad purple perilla bread flour row computation weigh made, the weight of each steck is 27g ~ 30 g; Shortage in weight, form is bad, and what leak meat sorts removal;
8, freezing
Mono-frozen machine Quick freezing sent into by the steck measured, and quick freezing temperature controls below-30 ~-35 DEG C, and product temperature will remain on less than-18 ~-20 DEG C;
10, detect:
Often coil product to visit by crossing gold, crossing when gold is visited has the product of tweeting sound heavily to cross twice, the gold of crossing piecewise again piped is visited, separately assessment is deposited to the product detected, reparation gold spy confirmation departs from product and re-starts metal detection and detected once to sensitivity every one hour and do (Fe diameter is 1.2 ㎜, SUS diameter is 2.0 ㎜) easy to remember;
11, pack:
Finished weight 30g (27g ~ 30g), one case 200, be for 2 casees a bundle;
12, store:
Store in the warehouse for finished product of packaged finished product below-18 DEG C.According to the principle of FIFO, guarantee container health, temperature can remain on less than-18 DEG C.
The scad conditioning food that the method is made contains: scad 500 parts, purple perilla 5 parts, wheat flour 30 parts, 25 parts, white bread powder.
embodiment 2:
1, raw material thaws
Selected high-quality scad, with naturally thawing 50 minutes, uses red basket before thawing, hold after thawing with white basket and yellow basket;
2, Feedstock treating
Wipe the scad of thawing off fish scale, point body removing abdomen bone in blocks, vertical bone, fin and squama; Wash away the black film of belly; The ventral spine stinging and remain in the middle of removing with tweezers and limit thorn; Check fishbone piecewise, carry out underproof process of doing over again;
Again fillet are put in clear water to clean and remove Superficial Foreign Body in 25 seconds, then use the hypochlorite disinfectant 2.5 minutes of 100ppm, and then put in clear water and clean 2 times, within about 25 seconds, wash the clorox that surface attachment is residual off, control water;
3, shaping
Scad sheet nature shape, weight is at 12 ~ 13g, and the purple perilla sheet of a slice 2 ~ 2.5cm is put on surface, threshed wheat starch;
4, soup stock is made
Wheat flour 1450 parts, wheaten starch 725 parts, salt 210 parts, 28 parts, aliphatic acid, flavoring 65 parts, 7750 parts, water are stirred, soup stock temperature controls below 10 DEG C;
5, powder is wrapped up in
Scad row wraps one deck wheat weak flour uniformly, and then puts in soup stock and loop, and makes it hang up one deck soup stock uniformly; Use 9mm mixing bread flour (white: coloured silk=3:1), during bread, to notice that bread flour does not come off, and does not have caking;
6, quick-frozen
Send into mono-frozen machine Quick freezing, quick freezing temperature controls below-30 ~-35 DEG C, and product temperature will remain on less than-18 ~-20 DEG C;
7, weigh and sort
By the scad purple perilla bread flour row computation weigh made, the weight of each steck is 27g ~ 30 g; Shortage in weight, form is bad, and what leak meat sorts removal;
8, freezing
Mono-frozen machine Quick freezing sent into by the steck measured, and quick freezing temperature controls below-30 ~-35 DEG C, and product temperature will remain on less than-18 ~-20 DEG C;
10, detect:
Often coil product to visit by crossing gold, crossing when gold is visited has the product of tweeting sound heavily to cross twice, the gold of crossing piecewise again piped is visited, separately assessment is deposited to the product detected, reparation gold spy confirmation departs from product and re-starts metal detection and detected once to sensitivity every one hour and do (Fe diameter is 1.2 ㎜, SUS diameter is 2.0 ㎜) easy to remember;
11, pack:
Finished weight 30g (27g ~ 30g), one case 200, be for 2 casees a bundle;
12, store:
Store in the warehouse for finished product of packaged finished product below-18 DEG C.According to the principle of FIFO, guarantee container health, temperature can remain on less than-18 DEG C.
The scad conditioning food that the method is made contains: scad 500 parts, purple perilla 5.5 parts, wheat flour 33 parts, 28 parts, white bread powder.
embodiment 3:
1, raw material thaws
Selected high-quality scad, with naturally thawing 60 minutes, uses red basket before thawing, hold after thawing with white basket and yellow basket;
2, Feedstock treating
Wipe the scad of thawing off fish scale, point body removing abdomen bone in blocks, vertical bone, fin and squama; Wash away the black film of belly; The ventral spine stinging and remain in the middle of removing with tweezers and limit thorn; Check fishbone piecewise, carry out underproof process of doing over again;
Again fillet are put in clear water to clean and remove Superficial Foreign Body in 30 seconds, then use the hypochlorite disinfectant 3 minutes of 100ppm, and then put in clear water and clean 2 times, within about 30 seconds, wash the clorox that surface attachment is residual off, control water;
3, shaping
Scad sheet nature shape, weight is at 12 ~ 13g, and the purple perilla sheet of a slice 2 ~ 2.5cm is put on surface, threshed wheat starch;
4, soup stock is made
Wheat flour 1500 parts, wheaten starch 750 parts, salt 220 parts, 30 parts, aliphatic acid, flavoring 70 parts, 8000 parts, water are stirred, soup stock temperature controls below 10 DEG C;
5, powder is wrapped up in
Scad row wraps one deck wheat weak flour uniformly, and then puts in soup stock and loop, and makes it hang up one deck soup stock uniformly; Use 9mm mixing bread flour (white: coloured silk=3:1), during bread, to notice that bread flour does not come off, and does not have caking;
6, quick-frozen
Send into mono-frozen machine Quick freezing, quick freezing temperature controls below-30 ~-35 DEG C, and product temperature will remain on less than-18 ~-20 DEG C;
7, weigh and sort
By the scad purple perilla bread flour row computation weigh made, the weight of each steck is 27g ~ 30 g; Shortage in weight, form is bad, and what leak meat sorts removal;
8, freezing
Mono-frozen machine Quick freezing sent into by the steck measured, and quick freezing temperature controls below-30 ~-35 DEG C, and product temperature will remain on less than-18 ~-20 DEG C;
10, detect:
Often coil product to visit by crossing gold, crossing when gold is visited has the product of tweeting sound heavily to cross twice, the gold of crossing piecewise again piped is visited, separately assessment is deposited to the product detected, reparation gold spy confirmation departs from product and re-starts metal detection and detected once to sensitivity every one hour and do (Fe diameter is 1.2 ㎜, SUS diameter is 2.0 ㎜) easy to remember;
11, pack:
Finished weight 30g (27g ~ 30g), one case 200, be for 2 casees a bundle;
12, store:
Store in the warehouse for finished product of packaged finished product below-18 DEG C.According to the principle of FIFO, guarantee container health, temperature can remain on less than-18 DEG C.
The scad conditioning food that the method is made contains: scad 500 parts, purple perilla 6 parts, wheat flour 35 parts, 30 parts, white bread powder.

Claims (4)

1. a scad purple perilla bread flour row, it is characterized in that the composition containing following weight portion: scad 500 parts, purple perilla 5 ~ 6 parts, wheat flour 30 ~ 35 parts, 25 ~ 30 parts, white bread powder, soup stock: wheat flour 1400 ~ 1500 parts, wheaten starch 700 ~ 750 parts, salt 200 ~ 220 parts, 25 ~ 30 parts, aliphatic acid, flavoring 60 ~ 70 parts, 7500 ~ 8000 parts, water.
2. scad purple perilla bread flour row according to claim 1, it is characterized in that the composition containing following weight portion: scad 500 parts, purple perilla 5 parts, wheat flour 30 parts, 25 parts, white bread powder, soup stock: wheat flour 1400 parts, wheaten starch 700 parts, salt 200 parts, 25 parts, aliphatic acid, flavoring 60 parts, 7500 parts, water.
3. a scad purple perilla bread flour row's as claimed in claim 1 preparation method, is characterized in that comprising the following steps:
(1) thawed by 500 portions of scads, naturally thaw 30 ~ 60 minutes, the number in (product temperature less than 4 DEG C) this step refers to weight portion;
(2) remove fish head, fish scale with cutter, repeatedly scrape clean;
(3) scad is divided removal fish-bone and internal organ in flakes, remove fishbone;
(4) with the water of flowing, the scad after process is cleaned up stand-by;
(5) salt solution scad sheet being put into 2% soaks 30 seconds;
(6) scad sheet is put in clear water to clean and remove Superficial Foreign Body in 20 ~ 30 seconds, then use the hypochlorite disinfectant 2 ~ 3 minutes of 100ppm, and then put in clear water and clean 2 times, within about 20 ~ 30 seconds, wash the clorox that surface attachment is residual off;
(7) clean up rear control solid carbon dioxide to divide;
(8) scad sheet nature shape, one deck purple perilla sheet is put on surface, threshed wheat starch;
(9) discharge in soup stock by the scad wrapping up in wheaten starch, soup stock temperature controls below 10 DEG C, soup stock is evenly dipped in full steck and pulls out more after one's death;
(10) step (9) is dipped in body in the steck of soup stock and wrap the mixing bread flour of one deck 9mm uniformly (in vain: coloured silk=3:1);
(11) the steck computation weigh will made, the weight of a steck is 27 ~ 30g;
(12) mono-frozen machine Quick freezing sent into by steck step (11) measured, and quick freezing temperature controls below-30 ~-35 DEG C, and product temperature will remain on less than-18 ~-20 DEG C.
4. the preparation method of scad purple perilla bread flour row according to claim 3, it is characterized in that: preferably, the fish used is high-quality scad.
CN201510004866.4A 2015-01-07 2015-01-07 Scad prepared food with pork chops in perilla frutescens bread crumbs and preparation method of scad prepared food Pending CN104489775A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510004866.4A CN104489775A (en) 2015-01-07 2015-01-07 Scad prepared food with pork chops in perilla frutescens bread crumbs and preparation method of scad prepared food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510004866.4A CN104489775A (en) 2015-01-07 2015-01-07 Scad prepared food with pork chops in perilla frutescens bread crumbs and preparation method of scad prepared food

Publications (1)

Publication Number Publication Date
CN104489775A true CN104489775A (en) 2015-04-08

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105962139A (en) * 2016-05-11 2016-09-28 湖南农业大学 Preparation method of prepared Furong fish steak
CN106262005A (en) * 2016-08-29 2017-01-04 广西海世通食品股份有限公司 A kind of manufacture method of not holding any government official post's fish fillet

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105962139A (en) * 2016-05-11 2016-09-28 湖南农业大学 Preparation method of prepared Furong fish steak
CN106262005A (en) * 2016-08-29 2017-01-04 广西海世通食品股份有限公司 A kind of manufacture method of not holding any government official post's fish fillet

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Application publication date: 20150408

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