CN104605404A - Crystal fish slide and preparation method thereof - Google Patents
Crystal fish slide and preparation method thereof Download PDFInfo
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- CN104605404A CN104605404A CN201510040366.6A CN201510040366A CN104605404A CN 104605404 A CN104605404 A CN 104605404A CN 201510040366 A CN201510040366 A CN 201510040366A CN 104605404 A CN104605404 A CN 104605404A
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Abstract
The invention discloses a crystal fish slide and a preparation method thereof. Squid meat and fresh water fish surimi are used as raw materials, a proper amount of auxiliary material is added, and crystal fish slide products can be prepared through the process steps of mixing the fresh water fish surimi with squid surimi, pulping, adding the auxiliary material, stirring, pulping, adding ice, pulping, packaging and quick-freezing. The processes are simple, the operation is convenient, the crystal fish slide is convenient to eat, high practicability is achieved, the process and labors are simplified, and a direction for deep-processing fresh water fish surimi products is explored. The crystal fish slide prepared through the method provided by the invention is rich in nutrition, unique in flavor, crispy and tasty in mouthfeel, safe and healthy, and convenient to carry, and well received by consumers.
Description
Technical field
the invention belongs to technical field of aquatic product processing, be specifically related to transparent fiss and slide and preparation method thereof.
Background technology
Along with the development of society, the quickening of rhythm of life, the demand of people to various clean vegetables, instant food, instant leisure food is increasing.
Minced fish has the feature such as high protein, low fat, and in albumen, the content of essential amino acid and ratio are all applicable to absorption of human body, and therefore the nutritive value of freshwater fish product is higher, is one of people's important sources taking in nutrition.The quick food of fish of exploitation instant nutrient is an important research direction of processing of aquatic products technology.Tradition surimi product is because adding starch, forming through thermophilic digestion, and usual mouthfeel is hard waits deficiency.
Therefore, the transparent fiss of exploitation is slided and preparation method thereof, both can meet the need of market, and can improve again the added value of surimi product.
Summary of the invention
The invention provides the preparation method that a kind of transparent fiss is sliding, the transparent fiss that the inventive method makes is sliding has delicious flavour, sliding tender succulence and be rich in the amino acid of needed by human body exclusive in minced fish product, mineral matter and trace element, fragrance and the good feature of mouthfeel, this technique is by inner wrapping Technique of Speed Freezing simultaneously, overcome the fresh and tender fish of traditional handicraft sliding without sterilization, the shortcoming that should not preserve, also overcomes traditional surimi product because of interpolation starch with through deficiencies such as thermophilic digestion cause mouthfeel hard.
the technical solution used in the present invention is as follows:
A kind of transparent fiss is sliding, it is characterized in that, be made up of the component raw material of following weight portion: the rotten 48-60 of frozen fresh water fish, squid rotten 12-18, salt 1.-1.3, Semen Bulbus Allii 0-1.2, egg white 4-6, chickens' extract 1.2-1.6, phosphate 0.4-0.6, TG enzyme 1-3.5, trehalose 1.4-1.6, the delicious 1-2.5 of benefit, crab extract 1.2-1.5, Extractive 0.5-0.6, grape seed extract 0.4-0.6, caraway root extract 0.2-0.4, white pepper 1-1.5, cooking wine 0.4-0.6, starch from sweet potato 3-5, cassava modified starch 0.8-1.2, trash ice 3-5.
Described a kind of transparent fiss is sliding, it is characterized in that, is made up of the component raw material of following weight portion: frozen fresh water fish gruel 56, squid gruel 14, salt 1.2, Semen Bulbus Allii 1.0, egg white 5, chickens' extract 1.5, phosphate 0.5, TG enzyme 2, trehalose 1.5, benefit delicious 2, crab extract 1.4, Extractive 0.5, grape seed extract 0.5, caraway root extract 0.3, white pepper 1.2, cooking wine 0.5, starch from sweet potato 4, cassava modified starch 1.0, trash ice 4.
The preparation method that transparent fiss is sliding, is characterized in that, comprise the following steps:
A, pretreatment of raw material: take the gruel of frozen fresh water fish and mix in proportion with squid gruel, diced shape, then put into beater and break into viscosity slurry, slurry temperature can not more than 12 DEG C;
B, interpolation auxiliary material, stirring, making beating: add salt and continue making beating 3-5 minute, then add garlic, egg white continues the 3-5 minute that pulls an oar, add chickens' extract again, phosphate, white sugar, TG enzyme, benefit delicious, crab extract, Extractive, grape seed extract, caraway root extract, white pepper continue making beating 4-6 minute, slurry temperature can not more than 12 DEG C;
C, on the rocks, making beating: in slurry, add the making beating of half trash ice, then add starch from sweet potato, cassava modified starch making beating 8-10 minute, then add the making beating of half trash ice, evenly, obtain mixed slurry;
D, packaging: directly load in small plastic food pack by mixed slurry, carry out, without type shape sterile vacuum inner wrapping packaging, installing and carrying out quick-frozen fast to central temperature-18 afterwards
obelow C.
Beneficial effect of the present invention:
Processing technology of the present invention by a small amount of squid rotten and and frozen fresh water fish is rotten and auxiliary material mixing making beating, without sterilization and boiling, directly without the quick-frozen of type shape sterile vacuum inner wrapping to central temperature-18
oc, easy to operate, simplify operation with artificial, instant.
The sliding unique flavor of transparent fiss of the present invention, nutritious, mouthfeel is tasty and delicious, and safety and Health and the advantage such as easy to carry, be subject to liking of consumer.
The transparent fiss that the inventive method makes is sliding has delicious flavour, sliding tender succulence and be rich in the amino acid of needed by human body exclusive in minced fish product, mineral matter and trace element, fragrance and the good feature of mouthfeel, this technique is by inner wrapping Technique of Speed Freezing simultaneously, overcome the fresh and tender fish of traditional handicraft sliding without sterilization, the shortcoming that should not preserve, also overcomes traditional surimi product because of interpolation starch with through deficiencies such as thermophilic digestion cause mouthfeel hard.
Operation of the present invention is simple, easy to operate, simplifies operation with artificial, and instant (time edible, consumer is according to hobby, free taken amount and modification shape) is practical, explores a direction of minced fish product intensive processing.
The present invention, while the nutritive value keeping the flesh of fish, has again the feature of " unique flavor, fragrance is pure, and mouthfeel is soft ", the sliding class surimi product of fish because its mouthfeel is fresh and tender, safety and Health and enjoy consumers welcomed.
In addition, the chickens' extract in auxiliary material, beneficial delicious yeast extract, crab extract, Extractive, grape seed extract, caraway root extract etc. not only contribute to seasoning and increase the effect of mouthfeel, and are natural antioxidant and anticorrisive agent.Therefore, transparent fiss cunning prepared by the present invention is a kind of collection green health, comprehensive nutrition, the novel aquatic food of the advantages such as leisure is convenient, the catering characteristics that just becoming chafing dining, beans drag for, Shabu pot shop etc. is given prominence to.
Detailed description of the invention
Embodiment 1: transparent fiss is sliding and preparation method thereof
A kind of transparent fiss is sliding, is made up: frozen fresh water fish gruel 56, squid gruel 14, salt 1.2, Semen Bulbus Allii 1.0 of the component raw material of following weight (kg), egg white 5, chickens' extract 1.5, phosphate 0.5, TG enzyme 2, trehalose 1.5, benefit delicious 2, crab extract 1.4, Extractive 0.5, grape seed extract 0.5, caraway root extract 0.3, white pepper 1.2, cooking wine 0.5, starch from sweet potato 4, cassava modified starch 1.0, trash ice 4.
The preparation method that transparent fiss is sliding, comprises the following steps:
A, pretreatment of raw material: take the gruel of frozen fresh water fish and mix in proportion with squid gruel, diced shape, then put into beater and break into viscosity slurry, slurry temperature can not more than 12 DEG C;
B, interpolation auxiliary material, stirring, making beating: add salt and continue making beating 4 minutes, then add garlic, egg white continues making beating 4 minutes, add chickens' extract again, phosphate, white sugar, TG enzyme, benefit delicious, crab extract, Extractive, grape seed extract, caraway root extract, white pepper continue making beating 5 minutes, slurry temperature can not more than 12 DEG C;
C, on the rocks, making beating: in slurry, add the making beating of half trash ice, then add starch from sweet potato, cassava modified starch pulls an oar 9 minutes, then adds the making beating of half trash ice, evenly, obtains mixed slurry;
D, packaging: directly load in small plastic food pack by mixed slurry, carry out, without type shape sterile vacuum inner wrapping packaging, installing and carrying out quick-frozen fast to central temperature-18 afterwards
obelow C.
Claims (3)
1. a transparent fiss is sliding, it is characterized in that, be made up of the component raw material of following weight portion: the rotten 48-60 of frozen fresh water fish, squid rotten 12-18, salt 1.-1.3, Semen Bulbus Allii 0-1.2, egg white 4-6, chickens' extract 1.2-1.6, phosphate 0.4-0.6, TG enzyme 1-3.5, trehalose 1.4-1.6, the delicious 1-2.5 of benefit, crab extract 1.2-1.5, Extractive 0.5-0.6, grape seed extract 0.4-0.6, caraway root extract 0.2-0.4, white pepper 1-1.5, cooking wine 0.4-0.6, starch from sweet potato 3-5, cassava modified starch 0.8-1.2, trash ice 3-5.
2. a kind of transparent fiss according to claim 1 is sliding, it is characterized in that, is made up of the component raw material of following weight portion: frozen fresh water fish gruel 56, squid gruel 14, salt 1.2, Semen Bulbus Allii 1.0, egg white 5, chickens' extract 1.5, phosphate 0.5, TG enzyme 2, trehalose 1.5, benefit delicious 2, crab extract 1.4, Extractive 0.5, grape seed extract 0.5, caraway root extract 0.3, white pepper 1.2, cooking wine 0.5, starch from sweet potato 4, cassava modified starch 1.0, trash ice 4.
3. the preparation method that transparent fiss is sliding, is characterized in that, comprise the following steps:
A, pretreatment of raw material: take the gruel of frozen fresh water fish and mix in proportion with squid gruel, diced shape, then put into beater and break into viscosity slurry, slurry temperature can not more than 12 DEG C;
B, interpolation auxiliary material, stirring, making beating: add salt and continue making beating 3-5 minute, then add garlic, egg white continues the 3-5 minute that pulls an oar, add chickens' extract again, phosphate, white sugar, TG enzyme, benefit delicious, crab extract, Extractive, grape seed extract, caraway root extract, white pepper continue making beating 4-6 minute, slurry temperature can not more than 12 DEG C;
C, on the rocks, making beating: in slurry, add the making beating of half trash ice, then add starch from sweet potato, cassava modified starch making beating 8-10 minute, then add the making beating of half trash ice, evenly, obtain mixed slurry;
D, packaging: directly load in small plastic food pack by mixed slurry, carry out, without type shape sterile vacuum inner wrapping packaging, installing and carrying out quick-frozen fast to central temperature-18 afterwards
obelow C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040366.6A CN104605404A (en) | 2015-01-27 | 2015-01-27 | Crystal fish slide and preparation method thereof |
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| CN201510040366.6A CN104605404A (en) | 2015-01-27 | 2015-01-27 | Crystal fish slide and preparation method thereof |
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| CN104605404A true CN104605404A (en) | 2015-05-13 |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970396A (en) * | 2015-05-07 | 2015-10-14 | 福建安井食品股份有限公司 | Spongy minced fillet product and rapid foaming process thereof |
| CN105475889A (en) * | 2015-12-18 | 2016-04-13 | 福建省亚明食品有限公司 | Minced fillet and preparation method thereof |
| CN105685859A (en) * | 2016-03-24 | 2016-06-22 | 明光市永言水产食品有限公司 | Cuttlefish paste and production method |
| CN105767949A (en) * | 2016-03-24 | 2016-07-20 | 明光市永言水产食品有限公司 | Crystal fish cake |
| CN105767946A (en) * | 2016-03-24 | 2016-07-20 | 明光市永言水产食品有限公司 | Stomach strengthening crystal smashed fish and production method thereof |
| CN105795382A (en) * | 2016-03-24 | 2016-07-27 | 明光市永言水产食品有限公司 | Mashed dried scallop and production method thereof |
| CN105795381A (en) * | 2016-03-24 | 2016-07-27 | 明光市永言水产食品有限公司 | Mashed procambarus clarkii and production method thereof |
| CN105815689A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Shrimp paste and production method |
| CN105815687A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Channel catfish slide and production method |
| CN105815688A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Channel catfish cake |
| CN105831628A (en) * | 2016-03-24 | 2016-08-10 | 明光市永言水产食品有限公司 | Shrimp cake |
| CN105876680A (en) * | 2016-03-24 | 2016-08-24 | 明光市永言水产食品有限公司 | Cuttlefish cakes |
| CN105942308A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Tea-aroma health care cuttlefish slide and preparation method thereof |
| CN107319389A (en) * | 2017-06-15 | 2017-11-07 | 福建坤兴海洋股份有限公司 | A kind of flavor fish bag egg leisure food and preparation method thereof |
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| CN103315333A (en) * | 2013-07-05 | 2013-09-25 | 福建安井食品股份有限公司 | Composite fish slide and processing process thereof |
| CN104026651A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Mashed shrimp and preparation method thereof |
| CN104026648A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Minced fish and making method thereof |
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2015
- 2015-01-27 CN CN201510040366.6A patent/CN104605404A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315333A (en) * | 2013-07-05 | 2013-09-25 | 福建安井食品股份有限公司 | Composite fish slide and processing process thereof |
| CN104026651A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Mashed shrimp and preparation method thereof |
| CN104026648A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Minced fish and making method thereof |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970396A (en) * | 2015-05-07 | 2015-10-14 | 福建安井食品股份有限公司 | Spongy minced fillet product and rapid foaming process thereof |
| CN104970396B (en) * | 2015-05-07 | 2018-10-30 | 福建安井食品股份有限公司 | Spongy minced fillet product and rapid foaming process thereof |
| CN105475889A (en) * | 2015-12-18 | 2016-04-13 | 福建省亚明食品有限公司 | Minced fillet and preparation method thereof |
| CN105795381A (en) * | 2016-03-24 | 2016-07-27 | 明光市永言水产食品有限公司 | Mashed procambarus clarkii and production method thereof |
| CN105767946A (en) * | 2016-03-24 | 2016-07-20 | 明光市永言水产食品有限公司 | Stomach strengthening crystal smashed fish and production method thereof |
| CN105795382A (en) * | 2016-03-24 | 2016-07-27 | 明光市永言水产食品有限公司 | Mashed dried scallop and production method thereof |
| CN105767949A (en) * | 2016-03-24 | 2016-07-20 | 明光市永言水产食品有限公司 | Crystal fish cake |
| CN105815689A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Shrimp paste and production method |
| CN105815687A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Channel catfish slide and production method |
| CN105815688A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Channel catfish cake |
| CN105831628A (en) * | 2016-03-24 | 2016-08-10 | 明光市永言水产食品有限公司 | Shrimp cake |
| CN105876680A (en) * | 2016-03-24 | 2016-08-24 | 明光市永言水产食品有限公司 | Cuttlefish cakes |
| CN105685859A (en) * | 2016-03-24 | 2016-06-22 | 明光市永言水产食品有限公司 | Cuttlefish paste and production method |
| CN105942308A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Tea-aroma health care cuttlefish slide and preparation method thereof |
| CN107319389A (en) * | 2017-06-15 | 2017-11-07 | 福建坤兴海洋股份有限公司 | A kind of flavor fish bag egg leisure food and preparation method thereof |
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Application publication date: 20150513 |
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