CN105167002A - Crab-claw-shaped surimi product and making process thereof - Google Patents

Abstract

The invention discloses a crab-claw-shaped surimi product and a making process thereof. The product is prepared from main materials and auxiliary materials. The product is characterized in that the main materials are surimi, chicken breast, ice water and fresh egg white, and the auxiliary materials are cornstarch, salad oil, glucose, white granulated sugar, salt, carotene and pigment. The product is attractive in appearance and color, good in taste, resistant to cooking and nutritious. The making process is reasonable, the nutritional ingredients of raw materials can be reserved to the maximum degree, and product quality can be improved.

Description

A kind of crab claw shape surimi product and manufacture craft thereof

Technical field

The present invention relates to food processing field, is a kind of crab claw shape surimi product and manufacture craft thereof specifically.

Background technology

The rotten series products of fish, is rotten with various fish fish or freshwater fish is rotten for raw material, a kind of high protein be processed into through a series of, low fat, trophic structure rationally, a class deep processing fish product of safety and Health, its food type has crab rod, the fried simulated foods such as flower, the rotten bread of fish, fish ham, fish sausage and shrimp cake.This product can directly be eaten, also can do assorted cold dishes, sushi, chafing dish raw material, dark liking by domestic and international consumer.

Protein in the rotten muscle of fish is generally divided into salt soluble protein, water soluble protein and insoluble protein three class.And can neutral salt solution be dissolved in. and the protein mainly salt soluble protein with resilient gel can be formed after the heating, i.e. myofibrillar protein, it is made up of myosin, actin and actomyosin, is the main component that fish gruel forms resilient gel.

The rotten series products of traditional fish is due to the restriction of material quality and processing technology, nutritional labeling is single, utilization rate of raw materials is low, color and luster is poor, mouthfeel is bad, and not resistance to boiling, and appearance is bad, so people are in the urgent need to a kind of good looking appearance, attractive color, good, the resistance to boiling of mouthfeel and nutritious surimi product.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of good looking appearance, attractive color, good, the resistance to boiling of mouthfeel and nutritious crab claw shape surimi product and manufacture craft thereof.

For achieving the above object, the technical solution used in the present invention is: a kind of crab claw shape surimi product, is made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight proportion: fish gruel 40.0% ~ 50.0%, Fresh Grade Breast 14.0% ~ 18.0%, frozen water 15.0% ~ 20.0%, fresh egg white 10.0% ~ 15.0%; Described auxiliary material comprises the raw material of following weight proportion: fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, glucose 1.0% ~ 1.5%, white granulated sugar 1.0% ~ 1.5%, salt 1.5% ~ 2.0%, carrotene 1.5 ~ 2.0%, pigment 0.15% ~ 0.3%.

As preferably, a kind of crab claw shape surimi product, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight proportion: fish gruel 45.0%, Fresh Grade Breast 16.0%, frozen water 17.5%, fresh egg white 12.5%; Described auxiliary material comprises the raw material of following weight proportion: fecula 5.0%, salad oil 4.0%, glucose 1.3%, white granulated sugar 1.3%, salt 1.8%, carrotene 1.8%, pigment 0.23%.

As preferably, a kind of crab claw shape surimi product, described fish gruel is that frozen fresh water fish fish is rotten, and described pigment is beet red pigment.

The invention still further relates to a kind of manufacture craft of crab claw shape surimi product, comprise the following steps:

(1) raw material pre-treatment: fish gruel is thawed to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh fish is intrinsic, without impurity such as fishbone, casting skin, the grains of sand, by the meat grinder strand preparation use in 6mm aperture; Thawed by Fresh Grade Breast to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, have the smell that chicken is intrinsic, without impurity such as chicken bone, casting skin, the grains of sand, prepare use by the meat grinder strand in 6mm aperture, other raw materials weigh for subsequent use by weight ratio successively;

(2) pull an oar: beater put into by the fish of having twisted is rotten, Fresh Grade Breast, beating rate is 600r/min, beating time 7min, then adds phosphate, continues with the 3min that pulls an oar with 600r/min, add carrotene, pigment, salt, white granulated sugar, glucose again, to pull an oar 5min with 600r/min, add fresh egg white, salad oil, to pull an oar 3min with 600r/min, add fecula to pull an oar 2min with 600r/min, obtaining in slurry whole process for subsequent use that temperature controls is 0 ~ 10 DEG C;

(3) shaping: the slurry accomplished fluently is put into forming machine, make crab claw shape, first the product of forming is put into 50 DEG C of water sizing 30min, then 85 DEG C of poach are ripe;

(4) cool, pack: the product boiled is cooled to less than 25 DEG C laggard scanning frequencies and freezes, pack, get product.

Owing to have employed technique scheme, the present invention has following beneficial effect:

Good, the resistance to boiling of products obtained therefrom good looking appearance of the present invention, attractive color, mouthfeel and nutritious.Processing technology of the present invention is reasonable, can retain raw-material nutritional labeling to greatest extent, improving product quality.

Detailed description of the invention

Now in conjunction with specific embodiments, the present invention will be further described.

Embodiment one: a kind of crab claw shape surimi product, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight proportion: fish gruel 40.0%, Fresh Grade Breast 14.0%, frozen water 15.0%, fresh egg white 10.0%; Described auxiliary material comprises the raw material of following weight proportion: fecula 4.0%, salad oil 3.0%, glucose 1.0%, white granulated sugar 1.0%, salt 1.5%, carrotene 1.5, pigment 0.15%.

The manufacture craft of above-mentioned crab claw shape surimi product, comprises the following steps:

(1) raw material pre-treatment: fish gruel is thawed to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh fish is intrinsic, without impurity such as fishbone, casting skin, the grains of sand, by the meat grinder strand preparation use in 6mm aperture; Thawed by Fresh Grade Breast to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, have the smell that chicken is intrinsic, without impurity such as chicken bone, casting skin, the grains of sand, prepare use by the meat grinder strand in 6mm aperture, other raw materials weigh for subsequent use by weight ratio successively;

(2) pull an oar: beater put into by the fish of having twisted is rotten, Fresh Grade Breast, beating rate is 600r/min, beating time 7min, then adds phosphate, continues with the 3min that pulls an oar with 600r/min, add carrotene, pigment, salt, white granulated sugar, glucose again, to pull an oar 5min with 600r/min, add fresh egg white, salad oil, to pull an oar 3min with 600r/min, add fecula to pull an oar 2min with 600r/min, obtaining in slurry whole process for subsequent use that temperature controls is 0 ~ 10 DEG C;

(3) shaping: the slurry accomplished fluently is put into forming machine, make crab claw shape, first the product of forming is put into 50 DEG C of water sizing 30min, then 85 DEG C of poach are ripe;

(4) cool, pack: the product boiled is cooled to less than 25 DEG C laggard scanning frequencies and freezes, pack, get product.

Embodiment two: a kind of crab claw shape surimi product, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight proportion: fish gruel 45.0%, Fresh Grade Breast 16.0%, frozen water 17.5%, fresh egg white 12.5%; Described auxiliary material comprises the raw material of following weight proportion: fecula 5.0%, salad oil 4.0%, glucose 1.3%, white granulated sugar 1.3%, salt 1.8%, carrotene 1.8%, pigment 0.23%.

The manufacture craft of above-mentioned crab claw shape surimi product, comprises the following steps:

(1) raw material pre-treatment: fish gruel is thawed to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh fish is intrinsic, without impurity such as fishbone, casting skin, the grains of sand, by the meat grinder strand preparation use in 6mm aperture; Thawed by Fresh Grade Breast to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, have the smell that chicken is intrinsic, without impurity such as chicken bone, casting skin, the grains of sand, prepare use by the meat grinder strand in 6mm aperture, other raw materials weigh for subsequent use by weight ratio successively;

(2) pull an oar: beater put into by the fish of having twisted is rotten, Fresh Grade Breast, beating rate is 600r/min, beating time 7min, then adds phosphate, continues with the 3min that pulls an oar with 600r/min, add carrotene, pigment, salt, white granulated sugar, glucose again, to pull an oar 5min with 600r/min, add fresh egg white, salad oil, to pull an oar 3min with 600r/min, add fecula to pull an oar 2min with 600r/min, obtaining in slurry whole process for subsequent use that temperature controls is 0 ~ 10 DEG C;

(3) shaping: the slurry accomplished fluently is put into forming machine, make crab claw shape, first the product of forming is put into 50 DEG C of water sizing 30min, then 85 DEG C of poach are ripe;

(4) cool, pack: the product boiled is cooled to less than 25 DEG C laggard scanning frequencies and freezes, pack, get product.

Embodiment three: a kind of crab claw shape surimi product, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight proportion: fish gruel 50.0%, Fresh Grade Breast 18.0%, frozen water 20.0%, fresh egg white 15.0%; Described auxiliary material comprises the raw material of following weight proportion: fecula 6.0%, salad oil 5.0%, glucose 1.5%, white granulated sugar 1.5%, salt 2.0%, carrotene 2.0%, pigment 0.3%.

The manufacture craft of above-mentioned crab claw shape surimi product, comprises the following steps:

(1) raw material pre-treatment: fish gruel is thawed to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh fish is intrinsic, without impurity such as fishbone, casting skin, the grains of sand, by the meat grinder strand preparation use in 6mm aperture; Thawed by Fresh Grade Breast to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, have the smell that chicken is intrinsic, without impurity such as chicken bone, casting skin, the grains of sand, prepare use by the meat grinder strand in 6mm aperture, other raw materials weigh for subsequent use by weight ratio successively;

(2) pull an oar: beater put into by the fish of having twisted is rotten, Fresh Grade Breast, beating rate is 600r/min, beating time 7min, then adds phosphate, continues with the 3min that pulls an oar with 600r/min, add carrotene, pigment, salt, white granulated sugar, glucose again, to pull an oar 5min with 600r/min, add fresh egg white, salad oil, to pull an oar 3min with 600r/min, add fecula to pull an oar 2min with 600r/min, obtaining in slurry whole process for subsequent use that temperature controls is 0 ~ 10 DEG C;

(3) shaping: the slurry accomplished fluently is put into forming machine, make crab claw shape, first the product of forming is put into 50 DEG C of water sizing 30min, then 85 DEG C of poach are ripe;

(4) cool, pack: the product boiled is cooled to less than 25 DEG C laggard scanning frequencies and freezes, pack, get product.

Embodiment four: a kind of crab claw shape surimi product, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight proportion: fish gruel 42.0%, Fresh Grade Breast 15.0%, frozen water 16.0%, fresh egg white 12.0%; Described auxiliary material comprises the raw material of following weight proportion: fecula 4.5%, salad oil 3.5%, glucose 1.2%, white granulated sugar 1.4%, salt 1.8%, carrotene 1.7, pigment 0.2%.

The manufacture craft of above-mentioned crab claw shape surimi product, comprises the following steps:

(1) raw material pre-treatment: fish gruel is thawed to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh fish is intrinsic, without impurity such as fishbone, casting skin, the grains of sand, by the meat grinder strand preparation use in 6mm aperture; Thawed by Fresh Grade Breast to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, have the smell that chicken is intrinsic, without impurity such as chicken bone, casting skin, the grains of sand, prepare use by the meat grinder strand in 6mm aperture, other raw materials weigh for subsequent use by weight ratio successively;

(2) pull an oar: beater put into by the fish of having twisted is rotten, Fresh Grade Breast, beating rate is 600r/min, beating time 7min, then adds phosphate, continues with the 3min that pulls an oar with 600r/min, add carrotene, pigment, salt, white granulated sugar, glucose again, to pull an oar 5min with 600r/min, add fresh egg white, salad oil, to pull an oar 3min with 600r/min, add fecula to pull an oar 2min with 600r/min, obtaining in slurry whole process for subsequent use that temperature controls is 0 ~ 10 DEG C;

(3) shaping: the slurry accomplished fluently is put into forming machine, make crab claw shape, first the product of forming is put into 50 DEG C of water sizing 30min, then 85 DEG C of poach are ripe;

(4) cool, pack: the product boiled is cooled to less than 25 DEG C laggard scanning frequencies and freezes, pack, get product.

Embodiment five: a kind of crab claw shape surimi product, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight proportion: fish gruel 48.0%, Fresh Grade Breast 17.0%, frozen water 18.0%, fresh egg white 14.0%; Described auxiliary material comprises the raw material of following weight proportion: fecula 5.5%, salad oil 4.5%, glucose 1.4%, white granulated sugar 1.1%, salt 1.6%, carrotene 1.9%, pigment 0.28%.

The manufacture craft of above-mentioned crab claw shape surimi product, comprises the following steps:

(1) raw material pre-treatment: fish gruel is thawed to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh fish is intrinsic, without impurity such as fishbone, casting skin, the grains of sand, by the meat grinder strand preparation use in 6mm aperture; Thawed by Fresh Grade Breast to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, have the smell that chicken is intrinsic, without impurity such as chicken bone, casting skin, the grains of sand, prepare use by the meat grinder strand in 6mm aperture, other raw materials weigh for subsequent use by weight ratio successively;

(2) pull an oar: beater put into by the fish of having twisted is rotten, Fresh Grade Breast, beating rate is 600r/min, beating time 7min, then adds phosphate, continues with the 3min that pulls an oar with 600r/min, add carrotene, pigment, salt, white granulated sugar, glucose again, to pull an oar 5min with 600r/min, add fresh egg white, salad oil, to pull an oar 3min with 600r/min, add fecula to pull an oar 2min with 600r/min, obtaining in slurry whole process for subsequent use that temperature controls is 0 ~ 10 DEG C;

(3) shaping: the slurry accomplished fluently is put into forming machine, make crab claw shape, first the product of forming is put into 50 DEG C of water sizing 30min, then 85 DEG C of poach are ripe;

(4) cool, pack: the product boiled is cooled to less than 25 DEG C laggard scanning frequencies and freezes, pack, get product.

Carrying out subjective appreciation below by above-described embodiment gained crab claw shape surimi product, to obtain optimum formula, is below assessment method:

1, material is evaluated: naturally thawed by above-described embodiment gained crab claw shape surimi product, for subsequent use after shortening.

2, group is evaluated: 10 food subjective appreciation personnel through professional training.

3, evaluation criteria, in table 1:

4, evaluation result, in table 2:

5, interpretation of result: as shown in Table 2, no matter embodiment five gained crab claw shape surimi product is from each side such as shape, color and luster or mouthfeels, and the sensory evaluation obtained is the highest, and embodiment four and embodiment three are taken second place, embodiment two and embodiment one the poorest.

In sum, optimum formula of the present invention is embodiment five, that is: a kind of crab claw shape surimi product, and be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight proportion: fish gruel 48.0%, Fresh Grade Breast 17.0%, frozen water 18.0%, fresh egg white 14.0%; Described auxiliary material comprises the raw material of following weight proportion: fecula 5.5%, salad oil 4.5%, glucose 1.4%, white granulated sugar 1.1%, salt 1.6%, carrotene 1.9%, pigment 0.28%.

More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (4)

1. a crab claw shape surimi product, is made up of major ingredient and auxiliary material, it is characterized in that, described major ingredient comprises the raw material of following weight proportion: fish gruel 40.0% ~ 50.0%, Fresh Grade Breast 14.0% ~ 18.0%, frozen water 15.0% ~ 20.0%, fresh egg white 10.0% ~ 15.0%; Described auxiliary material comprises the raw material of following weight proportion: fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, glucose 1.0% ~ 1.5%, white granulated sugar 1.0% ~ 1.5%, salt 1.5% ~ 2.0%, carrotene 1.5 ~ 2.0%, pigment 0.15% ~ 0.3%.

2. a kind of crab claw shape surimi product as claimed in claim 1, be made up of major ingredient and auxiliary material, it is characterized in that, described major ingredient comprises the raw material of following weight proportion: fish gruel 45.0%, Fresh Grade Breast 16.0%, frozen water 17.5%, fresh egg white 12.5%; Described auxiliary material comprises the raw material of following weight proportion: fecula 5.0%, salad oil 4.0%, glucose 1.3%, white granulated sugar 1.3%, salt 1.8%, carrotene 1.8%, pigment 0.23%.

3. a kind of crab claw shape surimi product as claimed in claim 1 or 2, is characterized in that, described fish gruel is that frozen fresh water fish fish is rotten, and described pigment is beet red pigment.

4. the manufacture craft of a kind of crab claw shape surimi product as described in claim arbitrary in claim 1 ~ 3, is characterized in that, comprise the following steps:

(1) raw material pre-treatment: fish gruel is thawed to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh fish is intrinsic, without impurity such as fishbone, casting skin, the grains of sand, by the meat grinder strand preparation use in 6mm aperture; Thawed by Fresh Grade Breast to central temperature-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, have the smell that chicken is intrinsic, without impurity such as chicken bone, casting skin, the grains of sand, prepare use by the meat grinder strand in 6mm aperture, other raw materials weigh for subsequent use by weight ratio successively;

(2) pull an oar: beater put into by the fish of having twisted is rotten, Fresh Grade Breast, beating rate is 600r/min, beating time 7min, then adds phosphate, continues with the 3min that pulls an oar with 600r/min, add carrotene, pigment, salt, white granulated sugar, glucose again, to pull an oar 5min with 600r/min, add fresh egg white, salad oil, to pull an oar 3min with 600r/min, add fecula to pull an oar 2min with 600r/min, obtaining in slurry whole process for subsequent use that temperature controls is 0 ~ 10 DEG C;

(3) shaping: the slurry accomplished fluently is put into forming machine, make crab claw shape, first the product of forming is put into 50 DEG C of water sizing 30min, then 85 DEG C of poach are ripe;

(4) cool, pack: the product boiled is cooled to less than 25 DEG C laggard scanning frequencies and freezes, pack, get product.