CN104814469A - Zizania latifolia fish cake and preparation method thereof - Google Patents
Zizania latifolia fish cake and preparation method thereof Download PDFInfo
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- CN104814469A CN104814469A CN201510202166.6A CN201510202166A CN104814469A CN 104814469 A CN104814469 A CN 104814469A CN 201510202166 A CN201510202166 A CN 201510202166A CN 104814469 A CN104814469 A CN 104814469A
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Abstract
The present invention discloses a zizania latifolia fish cake and a preparation method thereof. The fish cake is made from the following raw materials in parts by weight: freshwater surimi 25-45 parts, starch 7-10 parts, Chinese yam powder 15-25 parts, chestnut powder 2-8 parts, fresh bean dregs 1-5 parts, chicken meat 20-35 parts, fresh milk 4-8 parts, drinking water 5-15 parts, minced garlic 1-5 parts, minced green onion 1-3 parts, table vinegar 1-2.5 parts, spinach 7-14 parts, broccoli 3-7 parts, carrots 15-25 parts, zizania latifolia 18-30 parts, table salt 1-5 parts, grape seeds 1-5 parts, monosodium glutamate 1-5 parts, honey 1-5 parts, citric acid 0-0.5 parts and disodium 5'-guanylate 0-0.3 parts. The preparation method uses grinding and spray drying methods to prepare zizania latifolia particles, has high production efficiency, and maintains the nutritional content of the zizania latifolia without loss. Fish cake products are processed by using surimi, zizania latifolia and vegetables as main raw materials, and the three materials complement one another, so that the fish cake is balanced in nutrition and rich in taste; microwave sterilization is used to conduct thorough sterilization; the fish cake processed by the preparation method has a unique and delicate fragrance of zizania latifolia, is green and health in raw material and unique in taste, convenient to carry, low in cost and simple in process, and has good practical value and application prospect.
Description
Technical field
The present invention relates to food and preparation method thereof technical field, specifically a kind of wild rice stem breaded fish stick and preparation method thereof.
Background technology
Fish stick product has the advantage such as nutritious, high protein, low fat, instant, tasty, unique flavor.But fish stick product commercially common at present is generally prepared burden by the gruel of single fish and other and is made, and taste is single.
Wild rice stem is not only delicious, especially the good food materials of dietotherapy, and its medical value can not be underestimated.Bright Li Shizhen (1518-1593 A.D.) is recorded at Compendium of Material Medica grass portion the 19 volume wild rice article, " wild rice, wild rice dish, wild rice stem, a hay cake.Smell is sweet, cold, sliding nontoxic.Cure mainly superficial heat wind in ambition, grow people's tooth.Cook, quench the thirst and children's's water dysentery." clear Wu Yi Lip river " draft is from new " volume 11 dish portions also: " wild rice stem, purge heat logical intestines.Sweet, cold, sliding, sharp the five internal organs, go dysphoria with smothery sensation, and except order is yellow, relieving alcoholism, diuresis, controls wine flushing, white leprosy drop soup, wind-heat hot eyes, sliding profit and cold, very not beneficial people, root name wild rice root.Coldly be beneficial to reed rhizome, real name carving wild rice rice, sending out a famine can work as grain." it seems that what is good again, can not eat more.To arrange in pairs or groups diet with nutrition and self health.The traditional Chinese medical science thinks that the sweet property of wild rice stem taste is cold in a word, has effect of appetizing removing toxic substances.All effective in cure to hypertension, difficult urination, fever in children polydipsia.Also can be used for lactagogue.Modern nutraceutical thinks that wild rice stem is rich in carbohydrate, dietary fiber, protein, fat, riboflavin, vitamin E, potassium, sodium etc., also has part organic nitrogen to exist with amino acid form, so delicious flavour.
In recent years, some new raw materials and new technology obtain good application in fish stick product production process, and along with growth in the living standard, the requirement of people to diet improves constantly, and progressively draws close to health care aspect.The fish stick product of traditional single taste can not meet people's needs, simultaneously traditional fish stick product lacks some vitamin and mineral matter in application, and vegetables contain abundant vitamin and mineral matter and have the dietary fiber of certain physiological function, if the flesh of fish, vegetables and wild rice stem are combined according to a certain percentage and are processed into fish stick product, just can learn from other's strong points to offset one's weaknesses, enrich taste, balanced nutritious.
Summary of the invention
Wild rice stem breaded fish stick that the object of the present invention is to provide a kind of novel taste and preparation method thereof, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A kind of wild rice stem breaded fish stick, be made up of the raw material of following weight parts:
Minced fish 25-45 part, starch 7-10 part, yam flour 15-25 part, rice-chestnut powder 2-8 part, fresh bean dregs 1-5 part, chicken 20-35 part, fresh milk 4-8 part, drinking water 5-15 part, garlic powder 1-5 part, green onion end 1-3 part, vinegar 1-2.5 part, spinach 7-14 part, broccoli 3-7 part, carrot 15-25 part, wild rice stem 18-30 part, salt 1-5 part, grape pip 1-5 part, monosodium glutamate 1-5 part, honey 1-5 part, citric acid 0-0.5 part, Sodium guanylate 0-0.3 part;
Preferably, described a kind of wild rice stem breaded fish stick, be made up of the raw material of following weight parts:
Minced fish 35 parts, starch 8 parts, yam flour 20 parts, rice-chestnut powder 5 parts, 4 parts, fresh bean dregs, 30 parts, chicken, fresh milk 6 parts, drinking water 8 parts, garlic powder 3 parts, 1 part, green onion end, vinegar 1.2 parts, spinach 10 parts, broccoli 5 parts, 20 parts, carrot, wild rice stem 20 parts, salt 3 parts, grape pip 2 parts, monosodium glutamate 2 parts, honey 3 parts, citric acid 0.1 part, Sodium guanylate 0.1 part.
The preparation method of described a kind of wild rice stem breaded fish stick, is characterized in that, comprise the steps:
1) prepare wild rice stem grain: cleaned up by wild rice stem, peel, section, puts into boiling water Chuo Shui, pulls out to 5-6 maturation, and cooling, is cut into graininess;
2) vegetables grain is prepared: fresh spinach, carrot, broccoli are cleaned up, be cut into graininess;
3) prepare grape seed ultramicro-farina: cleaned by grape pip, dry, grinding, crosses 200 mesh sieves, then obtains grape seed ultramicro-farina after pulverizing with micronizer;
4) cut and mix: fish is rotten, chicken thaws to subzero 3 DEG C, be added in cutmixer and carry out cutting mixing muddy flesh, add starch, yam flour, rice-chestnut powder, fresh bean dregs, grape seed ultramicro-farina, fresh milk and drinking water again, add honey after mixing successively, citric acid, Sodium guanylate, garlic powder, green onion end, salt, monosodium glutamate stir, finally add step 1) wild rice stem grain, the step 2 prepared) the vegetables grain prepared, carry out stirring 20-30 minute, mix;
5) shaping thick product, boiling: the die cavity of clamp-oning cutting the slurry mixed and put into pumping machine is extruded the rectangular thick product of wild rice stem breaded fish stick, the rectangular thick product of wild rice stem breaded fish stick is sent in boiling case through conveyer belt, boils at 110 DEG C;
6) cut into slices: become by thick for the wild rice stem breaded fish stick boiled product microtome thickness to be the wild rice stem breaded fish stick product of 0.6-1cm;
7) cool, sabot: by step 6) the wild rice stem breaded fish stick frozen water of cutting into slices cooling, sabot;
8) quick-frozen, detection: the wild rice stem breaded fish stick product of sabot is sent into quick-freezing room quick-frozen and reaches-18 DEG C to product center temperature, wild rice stem breaded fish stick product good for quick-frozen is detected through metal detector;
9) packaging, sterilization, refrigeration: detect qualified after the vacuum packaging of wild rice stem breaded fish stick product, refrigerate after microwave disinfection.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention to cure fish cake product for primary raw material with fish gruel, wild rice stem, vegetables, and three kinds of materials are learnt from other's strong points to offset one's weaknesses, balanced nutritious, enriches mouthfeel; Microwave disinfection, sterilizing is thorough; Preparation method of the present invention processes wild rice stem breaded fish stick, the delicate fragrance of unique wild rice stem, green health, and special taste is easy to carry, with low cost, and technique is simple, has good practical value and application prospect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of wild rice stem breaded fish stick of the present invention, be made up of the raw material of following weight parts:
Minced fish 25 parts, starch 7 parts, yam flour 15 parts, rice-chestnut powder 3 parts, 2 parts, fresh bean dregs, 25 parts, chicken, fresh milk 5 parts, drinking water 6 parts, garlic powder 1 part, 2 parts, green onion end, vinegar 1 part, spinach 7 parts, broccoli 4 parts, 15 parts, carrot, wild rice stem 18 parts, salt 2 parts, grape pip 3 parts, monosodium glutamate 1 part, honey 2 parts, citric acid 0.15 part, Sodium guanylate 0.08 part.
In the present invention, the preparation method of described wild rice stem breaded fish stick, comprises the following steps:
1) prepare wild rice stem grain: cleaned up by wild rice stem, peel, section, puts into boiling water Chuo Shui, pulls out to 5-6 maturation, and cooling, is cut into graininess;
2) vegetables grain is prepared: fresh spinach, carrot, broccoli are cleaned up, be cut into graininess;
3) prepare grape seed ultramicro-farina: cleaned by grape pip, dry, grinding, crosses 200 mesh sieves, then obtains grape seed ultramicro-farina after pulverizing with micronizer;
4) cut and mix: fish is rotten, chicken thaws to subzero 3 DEG C, be added in cutmixer and carry out cutting mixing muddy flesh, add starch, yam flour, rice-chestnut powder, fresh bean dregs, grape seed ultramicro-farina, fresh milk and drinking water again, add honey after mixing successively, citric acid, Sodium guanylate, garlic powder, green onion end, salt, monosodium glutamate stir, finally add step 1) wild rice stem grain, the step 2 prepared) the vegetables grain prepared, carry out stirring 20-30 minute, mix;
5) shaping thick product, boiling: the die cavity of clamp-oning cutting the slurry mixed and put into pumping machine is extruded the rectangular thick product of wild rice stem breaded fish stick, the rectangular thick product of wild rice stem breaded fish stick is sent in boiling case through conveyer belt, boils at 110 DEG C;
6) cut into slices: become by thick for the wild rice stem breaded fish stick boiled product microtome thickness to be the wild rice stem breaded fish stick product of 0.6-1cm;
7) cool, sabot: by step 6) the wild rice stem breaded fish stick frozen water of cutting into slices cooling, sabot;
8) quick-frozen, detection: the wild rice stem breaded fish stick product of sabot is sent into quick-freezing room quick-frozen and reaches-18 DEG C to product center temperature, wild rice stem breaded fish stick product good for quick-frozen is detected through metal detector;
9) packaging, sterilization, refrigeration: detect qualified after the vacuum packaging of wild rice stem breaded fish stick product, refrigerate after microwave disinfection.
Embodiment 2
The difference of the present embodiment and embodiment 1 is only, a kind of wild rice stem breaded fish stick of the present invention, is made up of the raw material of following weight parts:
Minced fish 35 parts, starch 8 parts, yam flour 20 parts, rice-chestnut powder 5 parts, 4 parts, fresh bean dregs, 30 parts, chicken, fresh milk 6 parts, drinking water 8 parts, garlic powder 3 parts, 1 part, green onion end, vinegar 1.2 parts, spinach 10 parts, broccoli 5 parts, 20 parts, carrot, wild rice stem 20 parts, salt 3 parts, grape pip 2 parts, monosodium glutamate 2 parts, honey 3 parts, citric acid 0.1 part, Sodium guanylate 0.1 part.
Embodiment 3
The difference of the present embodiment and embodiment 1 is only, a kind of wild rice stem breaded fish stick of the present invention, is made up of the raw material of following weight parts:
Minced fish 45 parts, starch 8 parts, yam flour 25 parts, rice-chestnut powder 7 parts, 3 parts, fresh bean dregs, 35 parts, chicken, fresh milk 7 parts, drinking water 12 parts, garlic powder 5 parts, 3 parts, green onion end, vinegar 2.2 parts, spinach 14 parts, broccoli 6 parts, 23 parts, carrot, wild rice stem 28 parts, salt 5 parts, grape pip 5 parts, monosodium glutamate 3 parts, honey 5 parts, citric acid 0.5 part, Sodium guanylate 0.3 part.
Claims (3)
1. a wild rice stem breaded fish stick, is characterized in that, is made up of the raw material of following weight parts:
Minced fish 25-45 part, starch 7-10 part, yam flour 15-25 part, rice-chestnut powder 2-8 part, fresh bean dregs 1-5 part, chicken 20-35 part, fresh milk 4-8 part, drinking water 5-15 part, garlic powder 1-5 part, green onion end 1-3 part, vinegar 1-2.5 part, spinach 7-14 part, broccoli 3-7 part, carrot 15-25 part, wild rice stem 18-30 part, salt 1-5 part, grape pip 1-5 part, monosodium glutamate 1-5 part, honey 1-5 part, citric acid 0-0.5 part, Sodium guanylate 0-0.3 part.
2. a kind of wild rice stem breaded fish stick according to claim 1, is characterized in that, be made up of the raw material of following weight parts:
Minced fish 35 parts, starch 8 parts, yam flour 20 parts, rice-chestnut powder 5 parts, 4 parts, fresh bean dregs, 30 parts, chicken, fresh milk 6 parts, drinking water 8 parts, garlic powder 3 parts, 1 part, green onion end, vinegar 1.2 parts, spinach 10 parts, broccoli 5 parts, 20 parts, carrot, wild rice stem 20 parts, salt 3 parts, grape pip 2 parts, monosodium glutamate 2 parts, honey 3 parts, citric acid 0.1 part, Sodium guanylate 0.1 part.
3. the preparation method of a kind of wild rice stem breaded fish stick according to claim 1, is characterized in that, comprise the steps:
1) prepare wild rice stem grain: cleaned up by wild rice stem, peel, section, puts into boiling water Chuo Shui, pulls out to 5-6 maturation, and cooling, is cut into graininess;
2) vegetables grain is prepared: fresh spinach, carrot, broccoli are cleaned up, be cut into graininess;
3) prepare grape seed ultramicro-farina: cleaned by grape pip, dry, grinding, crosses 200 mesh sieves, then obtains grape seed ultramicro-farina after pulverizing with micronizer;
4) cut and mix: fish is rotten, chicken thaws to subzero 3 DEG C, be added in cutmixer and carry out cutting mixing muddy flesh, add starch, yam flour, rice-chestnut powder, fresh bean dregs, grape seed ultramicro-farina, fresh milk and drinking water again, add honey after mixing successively, citric acid, Sodium guanylate, garlic powder, green onion end, salt, monosodium glutamate stir, finally add step 1) wild rice stem grain, the step 2 prepared) the vegetables grain prepared, carry out stirring 20-30 minute, mix;
5) shaping thick product, boiling: the die cavity of clamp-oning cutting the slurry mixed and put into pumping machine is extruded the rectangular thick product of wild rice stem breaded fish stick, the rectangular thick product of wild rice stem breaded fish stick is sent in boiling case through conveyer belt, boils at 110 DEG C;
6) cut into slices: become by thick for the wild rice stem breaded fish stick boiled product microtome thickness to be the wild rice stem breaded fish stick product of 0.6-1cm;
7) cool, sabot: by step 6) the wild rice stem breaded fish stick frozen water of cutting into slices cooling, sabot;
8) quick-frozen, detection: the wild rice stem breaded fish stick product of sabot is sent into quick-freezing room quick-frozen and reaches-18 DEG C to product center temperature, wild rice stem breaded fish stick product good for quick-frozen is detected through metal detector;
9) packaging, sterilization, refrigeration: detect qualified after the vacuum packaging of wild rice stem breaded fish stick product, refrigerate after microwave disinfection.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510202166.6A CN104814469A (en) | 2015-04-25 | 2015-04-25 | Zizania latifolia fish cake and preparation method thereof |
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| CN201510202166.6A CN104814469A (en) | 2015-04-25 | 2015-04-25 | Zizania latifolia fish cake and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533496A (en) * | 2015-12-29 | 2016-05-04 | 盐城工学院 | Reed rhizome fish ball and production method thereof |
| CN107095203A (en) * | 2017-03-21 | 2017-08-29 | 舟山昌国食品有限公司 | A kind of rice fish breaded fish stick and process technology |
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| CN102524643A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Vegetable kelp cake and preparation method thereof |
| CN102871153A (en) * | 2012-09-26 | 2013-01-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Water chestnut and freshwater fish food and preparation method thereof |
| CN103535766A (en) * | 2013-09-13 | 2014-01-29 | 郭静静 | Processing method of sausage with mung bean flavour |
| CN103892175A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Shrimp meat and glutinous rice cake |
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2015
- 2015-04-25 CN CN201510202166.6A patent/CN104814469A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524643A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Vegetable kelp cake and preparation method thereof |
| CN102871153A (en) * | 2012-09-26 | 2013-01-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Water chestnut and freshwater fish food and preparation method thereof |
| CN103535766A (en) * | 2013-09-13 | 2014-01-29 | 郭静静 | Processing method of sausage with mung bean flavour |
| CN103892175A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Shrimp meat and glutinous rice cake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533496A (en) * | 2015-12-29 | 2016-05-04 | 盐城工学院 | Reed rhizome fish ball and production method thereof |
| CN107095203A (en) * | 2017-03-21 | 2017-08-29 | 舟山昌国食品有限公司 | A kind of rice fish breaded fish stick and process technology |
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Application publication date: 20150805 |
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