CN105054126A - Frozen filled fish steak and manufacture method thereof - Google Patents
Frozen filled fish steak and manufacture method thereof Download PDFInfo
- Publication number
- CN105054126A CN105054126A CN201510550410.8A CN201510550410A CN105054126A CN 105054126 A CN105054126 A CN 105054126A CN 201510550410 A CN201510550410 A CN 201510550410A CN 105054126 A CN105054126 A CN 105054126A
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- Prior art keywords
- fish
- sandwich
- parts
- steck
- frozen
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000007493 shaping process Methods 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 20
- 229910019142 PO4 Inorganic materials 0.000 claims description 18
- 239000002131 composite material Substances 0.000 claims description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 18
- 239000010452 phosphate Substances 0.000 claims description 18
- 108010073771 Soybean Proteins Proteins 0.000 claims description 15
- 235000019710 soybean protein Nutrition 0.000 claims description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 229940029982 garlic powder Drugs 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 241000234282 Allium Species 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims description 9
- 235000017804 Piper guineense Nutrition 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 230000009172 bursting Effects 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 229940099112 cornstarch Drugs 0.000 claims description 9
- -1 farina 3 ~ 7 parts Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000541656 Carex marina Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 235000015177 dried meat Nutrition 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 3
- 235000021317 phosphate Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 239000013638 trimer Substances 0.000 claims description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000047 product Substances 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 239000006227 byproduct Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 241000722363 Piper Species 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 238000010009 beating Methods 0.000 description 3
- 239000004570 mortar (masonry) Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000004088 simulation Methods 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a frozen filled fish steak and a manufacture method thereof. The method comprises the following steps of carrying out half-unfreezing , flaking, blending and shaping on quickly-frozen minced fillet; preparing fillings; carrying out deep-frying and quick-freezing on the filled fish steak; packaging the fish steak, and freezing and storing the fish steak at 18 DEG C below zero to obtain the frozen filled fish steak product. According to the method, a new variety of fish processing is developed, so that comprehensive development and utilization of fish processing byproducts can be realized, and the added value of the products is increased. The frozen filled fish steak does not contain chemical additive or preservative, and can be preserved for one year by freeze-storage. The frozen filled fish steak is convenient to eat, and can be taken by simply frying and heating. The fish steak is filled, and the filled fish steak with multiple kinds of fillings can be manufactured according to flavors and nutrition. The frozen filled fish steak is simple in structure, novel in appearance and convenient to manufacture.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of freezing sandwich steck and preparation method thereof.
Background technology
On market, the steck of human consumption is prepared from through a series of manufacturing procedure by the fish-bone with whole piece vertebrae usually, and such steck bone is organized stronger, and mouthfeel is poor.
The flesh of fish can be processed into numerous food product, and except traditional fillet, dried fish, canned fish etc., current development is the rotten based article of fish faster.Surimi product is more in the product quantity of the developed countries such as Japan, the U.S., kind, and industrialization degree is very high.In recent years, the development of domestic surimi product is also very fast, and Study and Development series of new surimi product, as fish ball, fish sausage, imitation crab meat, simulation shrimp etc.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, conveniently conditioning, storage endurance freezing sandwich steck and preparation method thereof.
For achieving the above object, the present invention adopts following technical scheme:
A kind of preparation method of freezing sandwich steck comprises the following steps:
(1) filling components is counted by weight: fish gruel 70 ~ 80 parts, 10 ~ 15 parts, water, farina 3 ~ 7 parts, cornstarch 2 ~ 5 parts, soybean protein isolate 2 ~ 5 parts, composite phosphate 0.2 ~ 0.4 part, edible salt 1 ~ 3 part, monosodium glutamate 0.5 ~ 0.8 part, 0.8 ~ 2 part, ginger, 0.1 ~ 1 part, garlic powder, 0.1 ~ 1 part, green onion powder, pepper powder 0.1 ~ 0.5 part;
Sandwich: the one in seasoning dried meat floss, seasoning sea sedge, seasoning vegetable;
(2) by the fillings mould molding of step (1);
(3) the sandwich of step (1) is sandwiched in the middle of the shaping fillings of two panels, makes sandwich steck;
(4) by fried for sandwich steck 30 ~ 40 seconds;
(5) quick freezing is to-18 DEG C, packaging;
(6)-18 DEG C of storages, never degenerate for 1 year.
The raw material sources of described fish gruel are deep-sea fish.
The preparation method of fillings: quick-frozen fiss gruel partly thawed, flaking, arena burst, beat the process of bursting and be divided into three phases, one is empty arena, and the 5min ~ 8min that bursts is beaten in the fish gruel of partly thawing; Two is that salt is beaten, and adds edible salt and continue to beat the 15min ~ 20min that bursts in the fish gruel after sky is beaten; Three is burst in seasoning arena, adds water, farina, cornstarch, soybean protein isolate, composite phosphate, monosodium glutamate, ginger, garlic powder, green onion powder and pepper powder, continue to beat routed 5min ~ 8min in the fish gruel after salt is beaten; Beat temperature in the process of bursting to control at 5 ~ 10 DEG C.
Fillings mould is the one in circle, triangle, rectangle, star.
The composition of described composite phosphate and weight ratio are: sodium phosphate trimer: sodium pyrophosphate: calgon=3.5:3.5:2.
Remarkable advantage of the present invention is: freezing sandwich steck is made in fish gruel, nutritious, nurse one's health easy, delicate delicious, storage endurance, is applicable to urban consumption, has positive effect for exploitation fish new product.
Detailed description of the invention
A kind of preparation method of freezing sandwich steck comprises the following steps:
(1) filling components is counted by weight: fish gruel 70 ~ 80 parts, 10 ~ 15 parts, water, farina 3 ~ 7 parts, cornstarch 2 ~ 5 parts, soybean protein isolate 2 ~ 5 parts, composite phosphate 0.2 ~ 0.4 part, edible salt 1 ~ 3 part, monosodium glutamate 0.5 ~ 0.8 part, 0.8 ~ 2 part, ginger, 0.1 ~ 1 part, garlic powder, 0.1 ~ 1 part, green onion powder, pepper powder 0.1 ~ 0.5 part;
Sandwich: the one in seasoning dried meat floss, seasoning sea sedge, seasoning vegetable;
(2) by the fillings mould molding of step (1);
(3) the sandwich of step (1) is sandwiched in the middle of the shaping fillings of two panels, makes sandwich steck;
(4) by fried for sandwich steck 30 ~ 40 seconds;
(5) quick freezing is to-18 DEG C, packaging;
(6)-18 DEG C of storages, never degenerate for 1 year.
The raw material sources of described fish gruel are deep-sea fish.
The preparation method of fillings: quick-frozen fiss gruel partly thawed, flaking, arena burst, beat the process of bursting and be divided into three phases, one is empty arena, and the 5min ~ 8min that bursts is beaten in the fish gruel of partly thawing; Two is that salt is beaten, and adds edible salt and continue to beat the 15min ~ 20min that bursts in the fish gruel after sky is beaten; Three is burst in seasoning arena, adds water, farina, cornstarch, soybean protein isolate, composite phosphate, monosodium glutamate, ginger, garlic powder, green onion powder and pepper powder, continue to beat routed 5min ~ 8min in the fish gruel after salt is beaten; Beat temperature in the process of bursting to control at 5 ~ 10 DEG C.
Fillings mould is the one in circle, triangle, rectangle, star.
The composition of described composite phosphate and weight ratio are: sodium phosphate trimer: sodium pyrophosphate: calgon=3.5:3.5:2.
Embodiment 1
(1) partly thaw: frozen minced fillets is partly thawed;
(2) flaking: the fish gruel after thawing is cut into slices;
(3) arena is routed: arena process of bursting is divided into three phases, and one is sky arena, bursts and oppress in an arena, and the frozen minced fillets being about to partly thaw puts into the routed 6min in mortar arena; Two is that salt is beaten, and adds edible salt 2 parts and continue to beat the 18min that bursts in the fish gruel after sky is beaten; Three is that seasoning arena is routed, namely adds starch, soybean protein isolate, composite phosphate and flavoring and continues to beat the 6min that bursts, and in the routed process in arena, temperature controls at 5 ~ 10 DEG C.The composition of described starch, soybean protein isolate, composite phosphate and flavoring comprises by weight: 10 parts, water, farina 5 parts, cornstarch 4 parts, soybean protein isolate 3 parts, composite phosphate 0.3 part, monosodium glutamate 0.5 part, 1.3 parts, ginger, 0.3 part, garlic powder, 0.6 part, green onion powder, pepper powder 0.4 part.
(4) shaping: shaping by beating the fish gruel of having burst with mould, its shape is circular;
(5) sandwich: sandwich is seasoning dried meat floss, and it forms composition by weight and comprises: dried meat floss 70 parts, edible salt 3 parts, white granulated sugar 2 parts, monosodium glutamate 0.3 part, 0.5 part, ginger powder, anistree 0.1 part.Seasoning dried meat floss is clipped in the flavouring fish gruel of two panels forming, encases sealing;
(6) fried: sandwich steck to be proceeded in oil cauldron fried 30 seconds;
(7) quick-frozen, packaging: by the sandwich steck quick freezing after fried to-18 DEG C, packaging.
(8) preserve: packaged sandwich steck is put into-18 DEG C of freezers and preserves, 1 year shelf-life.
Embodiment 2
(1) partly thaw: frozen minced fillets is partly thawed;
(2) flaking: the fish gruel after thawing is cut into slices;
(3) arena is routed: arena process of bursting is divided into three phases, and one is sky arena, bursts and oppress in an arena, and the frozen minced fillets being about to partly thaw puts into the routed 7min in mortar arena; Two is that salt is beaten, and adds edible salt 2.5 parts and continue to beat the 19min that bursts in the fish gruel after sky is beaten; Three is that seasoning arena is routed, namely adds starch, soybean protein isolate, composite phosphate and flavoring and continues to beat the 5min that bursts, and in the routed process in arena, temperature controls at 5 ~ 10 DEG C.The composition of described starch, soybean protein isolate, composite phosphate and flavoring comprises by weight: 15 parts, water, farina 4 parts, cornstarch 3 parts, soybean protein isolate 5 parts, composite phosphate 0.2 part, monosodium glutamate 0.7 part, 0.8 part, ginger, 0.5 part, garlic powder, 0.5 part, green onion powder, pepper powder 0.3 part.
(4) shaping: shaping by beating the fish gruel of having burst with mould, its shape is star;
(5) sandwich: sandwich is seasoning sea sedge, and it forms composition by weight and comprises: sea sedge 70 parts, edible salt 3 parts, monosodium glutamate 0.2 part, chilli powder 0.4 part, 0.3 part, garlic powder.Seasoning sea sedge is clipped in the flavouring fish gruel of two panels forming, encases sealing;
(6) fried: sandwich steck to be proceeded in oil cauldron fried 30 seconds;
(7) quick-frozen, packaging: by the sandwich steck quick freezing after fried to-18 DEG C, packaging.
(8) preserve: packaged sandwich steck is put into-18 DEG C of freezers and preserves, 1 year shelf-life.
Embodiment 3
(1) partly thaw: frozen minced fillets is partly thawed;
(2) flaking: the fish gruel after thawing is cut into slices;
(3) arena is routed: arena process of bursting is divided into three phases, and one is sky arena, bursts and oppress in an arena, and the frozen minced fillets being about to partly thaw puts into the routed 8min in mortar arena; Two is that salt is beaten, and adds edible salt 3 parts and continue to beat the 17min that bursts in the fish gruel after sky is beaten; Three is that seasoning arena is routed, namely adds starch, soybean protein isolate, composite phosphate and flavoring and continues to beat the 8min that bursts, and in the routed process in arena, temperature controls at 5 ~ 10 DEG C.The composition of described starch, soybean protein isolate, composite phosphate and flavoring comprises by weight: 12 parts, water, farina 3 parts, cornstarch 5 parts, soybean protein isolate 6 parts, composite phosphate 0.3 part, monosodium glutamate 0.6 part, 1.5 parts, ginger, 0.4 part, garlic powder, 0.8 part, green onion powder, pepper powder 0.5 part.
(4) shaping: shaping by beating the fish gruel of having burst with mould, its shape is triangle;
(5) sandwich: sandwich is seasoning vegetable, and it forms composition by weight and comprises: corn 20 parts, garden pea 25 parts, diced carrot 10 parts, edible salt 2 parts, white granulated sugar 2 parts, monosodium glutamate 0.2 part.Seasoning vegetable is clipped in the flavouring fish gruel of two panels forming, encases sealing;
(6) fried: sandwich steck to be proceeded in oil cauldron fried 35 seconds;
(7) quick-frozen, packaging: by the sandwich steck quick freezing after fried to-18 DEG C, packaging.
(8) preserve: packaged sandwich steck is put into-18 DEG C of freezers and preserves, 1 year shelf-life.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. a preparation method for freezing sandwich steck, is characterized in that: comprise the following steps:
(1) filling components is counted by weight: fish gruel 70 ~ 80 parts, 10 ~ 15 parts, water, farina 3 ~ 7 parts, cornstarch 2 ~ 5 parts, soybean protein isolate 2 ~ 5 parts, composite phosphate 0.2 ~ 0.4 part, edible salt 1 ~ 3 part, monosodium glutamate 0.5 ~ 0.8 part, 0.8 ~ 2 part, ginger, 0.1 ~ 1 part, garlic powder, 0.1 ~ 1 part, green onion powder, pepper powder 0.1 ~ 0.5 part;
Sandwich: the one in seasoning dried meat floss, seasoning sea sedge, seasoning vegetable;
(2) by the fillings mould molding of step (1);
(3) the sandwich of step (1) is sandwiched in the middle of the shaping fillings of two panels, makes sandwich steck;
(4) by fried for sandwich steck 30 ~ 40 seconds;
(5) quick freezing is to-18 DEG C, packaging;
(6)-18 DEG C of storages.
2. method according to claim 1, is characterized in that: the raw material sources of described fish gruel are deep-sea fish.
3. method according to claim 1, is characterized in that: the preparation method of fillings: quick-frozen fiss gruel partly thawed, flaking, arena burst, beat the process of bursting and be divided into three phases, one is empty arena, and the 5min ~ 8min that bursts is beaten in the fish gruel of partly thawing; Two is that salt is beaten, and adds edible salt and continue to beat the 15min ~ 20min that bursts in the fish gruel after sky is beaten; Three is burst in seasoning arena, adds water, farina, cornstarch, soybean protein isolate, composite phosphate, monosodium glutamate, ginger, garlic powder, green onion powder and pepper powder, continue to beat routed 5min ~ 8min in the fish gruel after salt is beaten; Beat temperature in the process of bursting to control at 5 ~ 10 DEG C.
4. method according to claim 1, is characterized in that: fillings mould is the one in circle, triangle, rectangle, star.
5. method according to claim 1, is characterized in that: the composition of described composite phosphate and weight ratio are: sodium phosphate trimer: sodium pyrophosphate: calgon=3.5:3.5:2.
6. the freezing sandwich steck that the method for claim 1 is obtained, is characterized in that :-18 DEG C of storages are never degenerated for 1 year.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510550410.8A CN105054126A (en) | 2015-09-01 | 2015-09-01 | Frozen filled fish steak and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510550410.8A CN105054126A (en) | 2015-09-01 | 2015-09-01 | Frozen filled fish steak and manufacture method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105054126A true CN105054126A (en) | 2015-11-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510550410.8A Pending CN105054126A (en) | 2015-09-01 | 2015-09-01 | Frozen filled fish steak and manufacture method thereof |
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| Country | Link |
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| CN (1) | CN105054126A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259408A (en) * | 2017-05-19 | 2017-10-20 | 天津农学院 | One kind conditioning Spanish mackerel row's product and preparation method |
| CN116762934A (en) * | 2023-06-30 | 2023-09-19 | 福州宏彦食品有限公司 | Preparation method of fish rice cake roll |
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- 2015-09-01 CN CN201510550410.8A patent/CN105054126A/en active Pending
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| CN101797058A (en) * | 2010-04-02 | 2010-08-11 | 中国海洋大学 | Clam sandwich fish-ball and making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20151118 |