CN105325939A - Beancurd sheet shrimp roll and processing technology thereof - Google Patents
Beancurd sheet shrimp roll and processing technology thereof Download PDFInfo
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- CN105325939A CN105325939A CN201510615516.1A CN201510615516A CN105325939A CN 105325939 A CN105325939 A CN 105325939A CN 201510615516 A CN201510615516 A CN 201510615516A CN 105325939 A CN105325939 A CN 105325939A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The invention discloses a beancurd sheet shrimp roll which is characterized by comprising the following raw materials: frozen minced fillet, shrimp meat, fat pork, water chestnut, celery, beancurd sheet, ice water, potato starch, chive, salt, monosodium glutamate, sugar, white pepper powder, mirin and sesame oil. The invention also provides a processing technology of the beancurd sheet shrimp roll. The beancurd sheet shrimp roll is prepared by mixing collocation of the minced fillet, the shrimp meat, the vegetables and the like, and the original flavor of the minced fillet is maintained to a largest extent; with addition of clearly visible shrimp meat particles, and with reasonable collocation of all kinds of vegetables, nutrition is comprehensive and balanced. The processing technology provided by the invention is simple and feasible, and the obtained product is suitable for steaming, frying, deep-frying, roasting and various eating methods and can meet needs of different consumers.
Description
Technical field
The present invention relates to food processing field, is a kind of Beancurd sheet prawn roll and processing technology thereof specifically.
Background technology
The well-known snack that Zhou Shi prawn roll Shi Tai Nanan is flat, Zhou Shi prawn roll appearance golden yellow color, peeled shrimp are fresh and crisp, and mouthfeel, bite are all good, allow people enjoy endless aftertastes.But this traditional characteristics snack also only just can be tasted in locality, Taiwan, actually rare in continent.Therefore study the processing technology of Beancurd sheet prawn roll and be developed to quick-frozen raw product, more people can be allowed to taste delicious characteristic snack, is current food service industry problem demanding prompt solution.
Summary of the invention
Technical problem to be solved by this invention be to provide the collocation of a kind of food materials rationally, crisp outside tender inside, Beancurd sheet prawn roll balanced in nutrition and processing technology thereof.
For achieving the above object, the technical solution used in the present invention is: a kind of Beancurd sheet prawn roll, comprises the raw material of following weight portion: frozen minced fillets 20 ~ 30 parts, 20 ~ 40 parts, peeled shrimp, pig show condition 10 ~ 20 parts, water chestnut 5 ~ 10 parts, celery 5 ~ 10 parts, Beancurd sheet 5 ~ 10 parts, frozen water 5 ~ 10 parts, farina 1 ~ 5 part, little chive 5 ~ 10 parts, salt 1 ~ 2 part, monosodium glutamate 1 ~ 2 part, sugar 5 ~ 10 parts, white pepper powder 0.1 ~ 0.5 part, taste continuous heavy rain 0.05 ~ 0.5 part, sesame oil 0.1 ~ 0.5 part.
Further, a kind of Beancurd sheet prawn roll, comprises the raw material of following weight portion: frozen minced fillets 25 parts, 30 parts, peeled shrimp, pig show condition 15 parts, water chestnut 7.5 parts, celery 7.5 parts, Beancurd sheet 7.5 parts, frozen water 7.5 parts, farina 3 parts, little chive 7.5 parts, salt 1.5 parts, monosodium glutamate 1.5 parts, sugar 7.5 parts, white pepper powder 0.3 part, taste continuous heavy rain 0.28 part, sesame oil 0.3 part.
In the present invention's formula the nutritional labeling of part material or effect as follows:
1, peeled shrimp is compared with flesh of fish poultry, fat content is few, and hardly containing the animal saccharic as energy source, cholesterol level in peeled shrimp is higher, simultaneously containing the abundant taurine that can reduce human serum cholesterol, peeled shrimp contains trace element and the compositions such as vitamin A and aminophylline such as abundant potassium, iodine, magnesium, phosphorus, and its meat is soft, easy to digest, in poor health and need the people taken good care of to be fabulous food after being ill;
2, water chestnut is cold in nature, have that clearing heat and detoxicating, cool blood promotes the production of body fluid, diuresis defaecation, Cleering damp and dissolving phlegm, the de-swelling that helps digestion effect, can be used for treatment
jaundice,
dysentery,
polio,
constipationetc. disease; Water chestnut contains one
antibacterialcomposition, to reduction
blood pressurehave certain effect, this material is also right
cancerthere is preventive and therapeutic effect;
3, celery is rich in protein, carbohydrate, carrotene, B family vitamin, calcium, phosphorus, iron, sodium etc., meanwhile, have calming liver and clearing heat, expelling wind and removing dampness, relieving restlessness detumescence, cooling blood and hemostasis, removing toxic substances a surname lung, stomach invigorating profit blood, gut purge convenient, moisten the lung and relieve the cough, reduce blood pressure, effect of brain tonic calmness.
The invention still further relates to a kind of processing technology of Beancurd sheet prawn roll, comprise the following steps:
(1) supplementary material prepares: frozen minced fillets is selected and is placed on thawing room, and thaw 2 ~ 4h naturally, thaws to central temperature-2 ~ 2 DEG C, with for subsequent use after 6 ~ 8mm orifice plate strand system in meat grinder; Peeled shrimp is placed in thawing room, picks out shrimp shell and impurity after naturally thawing, and then cuts into the particle of 1 ~ 3cm with cutmixer for subsequent use; Pig show condition is used with the preparation of meat grinder 6mm orifice plate strand in a cold or frozen state; Fresh celery defoliation decontamination selects rear cleaning, is cut into 1 ~ 5mm size for subsequent use with vegetable-chopper; Little chive cleans after removing root decontamination, is cut into 1 ~ 5mm green onion end for subsequent use with vegetable-chopper; After water chestnut is thawed naturally, the particle cutting into 1 ~ 3cm with cutmixer is for subsequent use; 0 ~ 4 DEG C of fresh-keeping warehouse is positioned over for subsequent use after all raw materials are ready to; Other auxiliary materials weigh accurately for subsequent use;
(2) stir: the frozen minced fillets twisted is dropped in mixer, 1 ~ 5min is stirred extremely without fish mud grit with 200 ~ 400r/min, constantly frozen water will be added in this process, ensure that fish mud is not done, then part salt is added, stir 1 ~ 3min with 200 ~ 400r/min and occur the loose viscosity of part to fish mud, add residual salts and frozen water and whole monosodium glutamates again, sugar, white pepper powder, taste continuous heavy rain, sesame oil and peeled shrimp, 1 ~ 3min is stirred even with 200 ~ 400r/min, then little chive end is added, water chestnut particle, celery end, 2min is stirred to stirring with 200 ~ 400r/min, slowly add the pig show condition after negative catalysis again, be stirred to pig show condition with 200 ~ 400r/min to stir, finally add farina, stirring at low speed is even, discharging is got final product to fillings exquisiteness is glossy, whole filling material temperature degree controls below 10 DEG C,
(3) shaping: after complete equipment each several part part to be installed, add fillings, opening device, quantifies filling in the Beancurd sheet cut with vacuum automatic enemator, then the manual pillow shape being rolled into rule, is singlely laid in vinyl disc;
(4) quick-frozen: be placed in unwheeling by the Beancurd sheet prawn roll sabot after spooling, treats that the full pusher of unwheeling carries out quick-frozen to the quick freezing repository of less than-25 DEG C, makes product center temperature reach less than-18 DEG C;
(5) packaging and warehouse-in: loaded in pallet by specification by the Beancurd sheet prawn roll after quick-frozen, reinstall packaging bag, sealing part wants neat appearance; Deposit in the warehouse for finished product of-18 DEG C after vanning.
As preferred technical scheme, in described moulding process, Beancurd sheet is of a size of 10*10cm
2.
As preferred technical scheme, described shaping after Beancurd sheet prawn roll be the pillow shape of rule, thickness is 2cm, and grammes per square metre is even, is 50g/.
Owing to have employed technique scheme, the present invention has following beneficial effect:
1, the present invention adopts fish gruel, peeled shrimp, water chestnut and celery as major ingredient, and raw material is easy to get, and effectively can reduce production cost, and is rich in the nutriments such as protein, vitamin and dietary fiber, and nutrition arrangement is reasonable;
2, products obtained therefrom of the present invention is quick frozen product, and production technology simple possible greatly can retain the nutrition of food materials, and only need through a fried procedure time edible, convenient and swift, for the life of people provides great convenience.
The present invention adopts the mix and match such as fish gruel, peeled shrimp, vegetables to form, and farthest maintains original local flavor of fish gruel, adds apparent peeled shrimp particle, reasonably combined with assorted vegetables, and comprehensive nutrition is balanced.Processing technology provided by the invention, simple possible, products obtained therefrom is applicable to steam, decoct, explode, the multiple eating method such as to bake, and can meet different consumer demand.
Detailed description of the invention
Now in conjunction with specific embodiments, the present invention will be further described.
Embodiment one: a kind of Beancurd sheet prawn roll, comprises the raw material of following weight portion: frozen minced fillets 20 parts, 20 parts, peeled shrimp, pig show condition 10 parts, water chestnut 5 parts, celery 5 parts, Beancurd sheet 5 parts, frozen water 5 parts, farina 1 part, little chive 5 parts, salt 1 part, monosodium glutamate 1 part, sugar 5 parts, white pepper powder 0.1 part, taste continuous heavy rain 0.05 part, sesame oil 0.1 part.
The processing technology of above-mentioned Beancurd sheet prawn roll, comprises the following steps:
(1) supplementary material prepares: frozen minced fillets is selected and is placed on thawing room, and thaw 2 ~ 4h naturally, thaws to central temperature-2 ~ 2 DEG C, with for subsequent use after 6 ~ 8mm orifice plate strand system in meat grinder; Peeled shrimp is placed in thawing room, picks out shrimp shell and impurity after naturally thawing, and then cuts into the particle of 1 ~ 3cm with cutmixer for subsequent use; Pig show condition is used with the preparation of meat grinder 6mm orifice plate strand in a cold or frozen state; Fresh celery defoliation decontamination selects rear cleaning, is cut into 1 ~ 5mm size for subsequent use with vegetable-chopper; Little chive cleans after removing root decontamination, is cut into 1 ~ 5mm green onion end for subsequent use with vegetable-chopper; After water chestnut is thawed naturally, the particle cutting into 1 ~ 3cm with cutmixer is for subsequent use; 0 ~ 4 DEG C of fresh-keeping warehouse is positioned over for subsequent use after all raw materials are ready to; Other auxiliary materials weigh accurately for subsequent use;
(2) stir: the frozen minced fillets twisted is dropped in mixer, 1 ~ 5min is stirred extremely without fish mud grit with 200 ~ 400r/min, constantly frozen water will be added in this process, ensure that fish mud is not done, then part salt is added, stir 1 ~ 3min with 200 ~ 400r/min and occur the loose viscosity of part to fish mud, add residual salts and frozen water and whole monosodium glutamates again, sugar, white pepper powder, taste continuous heavy rain, sesame oil and peeled shrimp, 1 ~ 3min is stirred even with 200 ~ 400r/min, then little chive end is added, water chestnut particle, celery end, 2min is stirred to stirring with 200 ~ 400r/min, slowly add the pig show condition after negative catalysis again, be stirred to pig show condition with 200 ~ 400r/min to stir, finally add farina, stirring at low speed is even, discharging is got final product to fillings exquisiteness is glossy, whole filling material temperature degree controls below 10 DEG C,
(3) shaping: after complete equipment each several part part to be installed, add fillings, opening device, quantifies filling in the Beancurd sheet cut with vacuum automatic enemator, then the manual pillow shape being rolled into rule, is singlely laid in vinyl disc;
(4) quick-frozen: be placed in unwheeling by the Beancurd sheet prawn roll sabot after spooling, treats that the full pusher of unwheeling carries out quick-frozen to the quick freezing repository of less than-25 DEG C, makes product center temperature reach less than-18 DEG C;
(5) packaging and warehouse-in: loaded in pallet by specification by the Beancurd sheet prawn roll after quick-frozen, reinstall packaging bag, sealing part wants neat appearance; Deposit in the warehouse for finished product of-18 DEG C after vanning.
Eating method: get appropriate quick-frozen Beancurd sheet prawn roll, naturally thaw to central temperature-2 ~ 2 DEG C, steam 15 ~ 20min with steamer, takes out the Beancurd sheet prawn roll steamed, edible after cooling slightly.
Steam the mouthfeel of Beancurd sheet prawn roll: fresh and tender succulence, tasty, enjoy endless aftertastes.
Embodiment two: a kind of Beancurd sheet prawn roll, comprises the raw material of following weight portion: frozen minced fillets 25 parts, 30 parts, peeled shrimp, pig show condition 15 parts, water chestnut 7.5 parts, celery 7.5 parts, Beancurd sheet 7.5 parts, frozen water 7.5 parts, farina 3 parts, little chive 7.5 parts, salt 1.5 parts, monosodium glutamate 1.5 parts, sugar 7.5 parts, white pepper powder 0.3 part, taste continuous heavy rain 0.28 part, sesame oil 0.3 part.
The processing technology of above-mentioned Beancurd sheet prawn roll, comprises the following steps:
(1) supplementary material prepares: frozen minced fillets is selected and is placed on thawing room, and thaw 2 ~ 4h naturally, thaws to central temperature-2 ~ 2 DEG C, with for subsequent use after 6 ~ 8mm orifice plate strand system in meat grinder; Peeled shrimp is placed in thawing room, picks out shrimp shell and impurity after naturally thawing, and then cuts into the particle of 1 ~ 3cm with cutmixer for subsequent use; Pig show condition is used with the preparation of meat grinder 6mm orifice plate strand in a cold or frozen state; Fresh celery defoliation decontamination selects rear cleaning, is cut into 1 ~ 5mm size for subsequent use with vegetable-chopper; Little chive cleans after removing root decontamination, is cut into 1 ~ 5mm green onion end for subsequent use with vegetable-chopper; After water chestnut is thawed naturally, the particle cutting into 1 ~ 3cm with cutmixer is for subsequent use; 0 ~ 4 DEG C of fresh-keeping warehouse is positioned over for subsequent use after all raw materials are ready to; Other auxiliary materials weigh accurately for subsequent use;
(2) stir: the frozen minced fillets twisted is dropped in mixer, 1 ~ 5min is stirred extremely without fish mud grit with 200 ~ 400r/min, constantly frozen water will be added in this process, ensure that fish mud is not done, then part salt is added, stir 1 ~ 3min with 200 ~ 400r/min and occur the loose viscosity of part to fish mud, add residual salts and frozen water and whole monosodium glutamates again, sugar, white pepper powder, taste continuous heavy rain, sesame oil and peeled shrimp, 1 ~ 3min is stirred even with 200 ~ 400r/min, then little chive end is added, water chestnut particle, celery end, 2min is stirred to stirring with 200 ~ 400r/min, slowly add the pig show condition after negative catalysis again, be stirred to pig show condition with 200 ~ 400r/min to stir, finally add farina, stirring at low speed is even, discharging is got final product to fillings exquisiteness is glossy, whole filling material temperature degree controls below 10 DEG C,
(3) shaping: after complete equipment each several part part to be installed, add fillings, opening device, quantifies filling in the Beancurd sheet cut with vacuum automatic enemator, then the manual pillow shape being rolled into rule, is singlely laid in vinyl disc;
(4) quick-frozen: be placed in unwheeling by the Beancurd sheet prawn roll sabot after spooling, treats that the full pusher of unwheeling carries out quick-frozen to the quick freezing repository of less than-25 DEG C, makes product center temperature reach less than-18 DEG C;
(5) packaging and warehouse-in: loaded in pallet by specification by the Beancurd sheet prawn roll after quick-frozen, reinstall packaging bag, sealing part wants neat appearance; Deposit in the warehouse for finished product of-18 DEG C after vanning.
Eating method: get appropriate quick-frozen Beancurd sheet prawn roll, naturally thaw to central temperature 2 ~ 4 DEG C, drain away the water, with the fried 10 ~ 20min of frying pan, until Beancurd sheet prawn roll surface is in golden yellow, takes out fried good Beancurd sheet prawn roll, edible after cooling slightly.
The mouthfeel of fried Beancurd sheet prawn roll: crisp tender tasty and refreshing, delicious succulence, enjoys endless aftertastes.
Embodiment three: a kind of Beancurd sheet prawn roll, comprises the raw material of following weight portion: frozen minced fillets 30 parts, 40 parts, peeled shrimp, pig show condition 20 parts, water chestnut 10 parts, celery 10 parts, Beancurd sheet 10 parts, frozen water 10 parts, farina 5 parts, little chive 10 parts, salt 2 parts, monosodium glutamate 2 parts, sugar 10 parts, white pepper powder 0.5 part, taste continuous heavy rain 0.5 part, sesame oil 0.5 part.
The processing technology of above-mentioned Beancurd sheet prawn roll, comprises the following steps:
(1) supplementary material prepares: frozen minced fillets is selected and is placed on thawing room, and thaw 2 ~ 4h naturally, thaws to central temperature-2 ~ 2 DEG C, with for subsequent use after 6 ~ 8mm orifice plate strand system in meat grinder; Peeled shrimp is placed in thawing room, picks out shrimp shell and impurity after naturally thawing, and then cuts into the particle of 1 ~ 3cm with cutmixer for subsequent use; Pig show condition is used with the preparation of meat grinder 6mm orifice plate strand in a cold or frozen state; Fresh celery defoliation decontamination selects rear cleaning, is cut into 1 ~ 5mm size for subsequent use with vegetable-chopper; Little chive cleans after removing root decontamination, is cut into 1 ~ 5mm green onion end for subsequent use with vegetable-chopper; After water chestnut is thawed naturally, the particle cutting into 1 ~ 3cm with cutmixer is for subsequent use; 0 ~ 4 DEG C of fresh-keeping warehouse is positioned over for subsequent use after all raw materials are ready to; Other auxiliary materials weigh accurately for subsequent use;
(2) stir: the frozen minced fillets twisted is dropped in mixer, 1 ~ 5min is stirred extremely without fish mud grit with 200 ~ 400r/min, constantly frozen water will be added in this process, ensure that fish mud is not done, then part salt is added, stir 1 ~ 3min with 200 ~ 400r/min and occur the loose viscosity of part to fish mud, add residual salts and frozen water and whole monosodium glutamates again, sugar, white pepper powder, taste continuous heavy rain, sesame oil and peeled shrimp, 1 ~ 3min is stirred even with 200 ~ 400r/min, then little chive end is added, water chestnut particle, celery end, 2min is stirred to stirring with 200 ~ 400r/min, slowly add the pig show condition after negative catalysis again, be stirred to pig show condition with 200 ~ 400r/min to stir, finally add farina, stirring at low speed is even, discharging is got final product to fillings exquisiteness is glossy, whole filling material temperature degree controls below 10 DEG C,
(3) shaping: after complete equipment each several part part to be installed, add fillings, opening device, quantifies filling in the Beancurd sheet cut with vacuum automatic enemator, then the manual pillow shape being rolled into rule, is singlely laid in vinyl disc;
(4) quick-frozen: be placed in unwheeling by the Beancurd sheet prawn roll sabot after spooling, treats that the full pusher of unwheeling carries out quick-frozen to the quick freezing repository of less than-25 DEG C, makes product center temperature reach less than-18 DEG C;
(5) packaging and warehouse-in: loaded in pallet by specification by the Beancurd sheet prawn roll after quick-frozen, reinstall packaging bag, sealing part wants neat appearance; Deposit in the warehouse for finished product of-18 DEG C after vanning.
Eating method: get appropriate quick-frozen Beancurd sheet prawn roll, naturally thaw to central temperature 2 ~ 4 DEG C, drain away the water, with oil cauldron frying 5 ~ 15min, until be deep-fried, fried crisp, pull the Beancurd sheet prawn roll explode out, cooling is rear slightly eats.
The mouthfeel of frying Beancurd sheet prawn roll: Beancurd sheet is crisp, and meat stuffing is fresh and tender, tasty, enjoys endless aftertastes.
Embodiment four: a kind of Beancurd sheet prawn roll, comprises the raw material of following weight portion: frozen minced fillets 28 parts, 36 parts, peeled shrimp, pig show condition 17 parts, water chestnut 9 parts, celery 8 parts, Beancurd sheet 10 parts, frozen water 7 parts, farina 4 parts, little chive 8 parts, salt 1.8 parts, monosodium glutamate 2 parts, sugar 8.5 parts, white pepper powder 0.4 part, taste continuous heavy rain 0.2 part, sesame oil 0.5 part.
The processing technology of above-mentioned Beancurd sheet prawn roll, comprises the following steps:
(1) supplementary material prepares: frozen minced fillets is selected and is placed on thawing room, and thaw 2 ~ 4h naturally, thaws to central temperature-2 ~ 2 DEG C, with for subsequent use after 6 ~ 8mm orifice plate strand system in meat grinder; Peeled shrimp is placed in thawing room, picks out shrimp shell and impurity after naturally thawing, and then cuts into the particle of 1 ~ 3cm with cutmixer for subsequent use; Pig show condition is used with the preparation of meat grinder 6mm orifice plate strand in a cold or frozen state; Fresh celery defoliation decontamination selects rear cleaning, is cut into 1 ~ 5mm size for subsequent use with vegetable-chopper; Little chive cleans after removing root decontamination, is cut into 1 ~ 5mm green onion end for subsequent use with vegetable-chopper; After water chestnut is thawed naturally, the particle cutting into 1 ~ 3cm with cutmixer is for subsequent use; 0 ~ 4 DEG C of fresh-keeping warehouse is positioned over for subsequent use after all raw materials are ready to; Other auxiliary materials weigh accurately for subsequent use;
(2) stir: the frozen minced fillets twisted is dropped in mixer, 1 ~ 5min is stirred extremely without fish mud grit with 200 ~ 400r/min, constantly frozen water will be added in this process, ensure that fish mud is not done, then part salt is added, stir 1 ~ 3min with 200 ~ 400r/min and occur the loose viscosity of part to fish mud, add residual salts and frozen water and whole monosodium glutamates again, sugar, white pepper powder, taste continuous heavy rain, sesame oil and peeled shrimp, 1 ~ 3min is stirred even with 200 ~ 400r/min, then little chive end is added, water chestnut particle, celery end, 2min is stirred to stirring with 200 ~ 400r/min, slowly add the pig show condition after negative catalysis again, be stirred to pig show condition with 200 ~ 400r/min to stir, finally add farina, stirring at low speed is even, discharging is got final product to fillings exquisiteness is glossy, whole filling material temperature degree controls below 10 DEG C,
(3) shaping: after complete equipment each several part part to be installed, add fillings, opening device, quantifies filling in the Beancurd sheet cut with vacuum automatic enemator, then the manual pillow shape being rolled into rule, is singlely laid in vinyl disc;
(4) quick-frozen: be placed in unwheeling by the Beancurd sheet prawn roll sabot after spooling, treats that the full pusher of unwheeling carries out quick-frozen to the quick freezing repository of less than-25 DEG C, makes product center temperature reach less than-18 DEG C;
(5) packaging and warehouse-in: loaded in pallet by specification by the Beancurd sheet prawn roll after quick-frozen, reinstall packaging bag, sealing part wants neat appearance; Deposit in the warehouse for finished product of-18 DEG C after vanning.
Eating method: get appropriate Beancurd sheet prawn roll, naturally thaws to central temperature 2 ~ 4 DEG C, drains away the water, put into baking box and toast, time 5 ~ 10min, after having toasted, takes out, edible after cooling slightly.
The mouthfeel of baking Beancurd sheet prawn roll: play crisp and refreshing mouth, strength road is pure, tasty, enjoys endless aftertastes.
Below by hedonic scoring system respectively to steaming, fried, frying and baking fresh vegetables fish is crisp evaluates, to obtain best production method, subjective appreciation method is as follows:
1, evaluating material: get above-described embodiment one gained Beancurd sheet prawn roll respectively by steaming, fried, frying and baking do ripe rear for subsequent use;
2, group membership is evaluated: choose 15 food subjective appreciation personnel through professional training;
3, sensory evaluation standard, in table 1:
4, Analyses Methods for Sensory Evaluation Results, in table 2:
| Group | Steam group | Fried group | Frying group | Baking group |
| Outward appearance average mark | 42 | 44 | 48 | 46 |
| Mouthfeel average mark | 41 | 42 | 47 | 45 |
| Total score average mark | 83 | 86 | 95 | 91 |
5, interpretation of result: as shown in Table 2, in the sensory evaluation to above-mentioned production method, frying group is 95 points, the highest, and being secondly baking group 91 points, is then fried group 86 points, finally for steaming group 83 points.
In sum, no matter gained Beancurd sheet prawn roll of the present invention, when edible, steams, fried, frying or baking, all can obtain good outward appearance and mouthfeel evaluation, fully meet the different demands of people, reach good technique effect.
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 (5)
1. a Beancurd sheet prawn roll, is characterized in that, comprises the raw material of following weight portion: frozen minced fillets 20 ~ 30 parts, 20 ~ 40 parts, peeled shrimp, pig show condition 10 ~ 20 parts, water chestnut 5 ~ 10 parts, celery 5 ~ 10 parts, Beancurd sheet 5 ~ 10 parts, frozen water 5 ~ 10 parts, farina 1 ~ 5 part, little chive 5 ~ 10 parts, salt 1 ~ 2 part, monosodium glutamate 1 ~ 2 part, sugar 5 ~ 10 parts, white pepper powder 0.1 ~ 0.5 part, taste continuous heavy rain 0.05 ~ 0.5 part, sesame oil 0.1 ~ 0.5 part.
2. a kind of Beancurd sheet prawn roll according to claim 1, is characterized in that, comprise the raw material of following weight portion: frozen minced fillets 25 parts, 30 parts, peeled shrimp, pig show condition 15 parts, water chestnut 7.5 parts, celery 7.5 parts, Beancurd sheet 7.5 parts, frozen water 7.5 parts, farina 3 parts, little chive 7.5 parts, salt 1.5 parts, monosodium glutamate 1.5 parts, sugar 7.5 parts, white pepper powder 0.3 part, taste continuous heavy rain 0.28 part, sesame oil 0.3 part.
3. the processing technology of a kind of Beancurd sheet prawn roll according to claim 1 and 2, is characterized in that, comprise the following steps:
(1) supplementary material prepares: frozen minced fillets is selected and is placed on thawing room, and thaw 2 ~ 4h naturally, thaws to central temperature-2 ~ 2 DEG C, with for subsequent use after 6 ~ 8mm orifice plate strand system in meat grinder; Peeled shrimp is placed in thawing room, picks out shrimp shell and impurity after naturally thawing, and then cuts into the particle of 1 ~ 3cm with cutmixer for subsequent use; Pig show condition is used with the preparation of meat grinder 6mm orifice plate strand in a cold or frozen state; Fresh celery defoliation decontamination selects rear cleaning, is cut into 1 ~ 5mm size for subsequent use with vegetable-chopper; Little chive cleans after removing root decontamination, is cut into 1 ~ 5mm green onion end for subsequent use with vegetable-chopper; After water chestnut is thawed naturally, the particle cutting into 1 ~ 3cm with cutmixer is for subsequent use; 0 ~ 4 DEG C of fresh-keeping warehouse is positioned over for subsequent use after all raw materials are ready to; Other auxiliary materials weigh accurately for subsequent use;
(2) stir: the frozen minced fillets twisted is dropped in mixer, 1 ~ 5min is stirred extremely without fish mud grit with 200 ~ 400r/min, constantly frozen water will be added in this process, ensure that fish mud is not done, then part salt is added, stir 1 ~ 3min with 200 ~ 400r/min and occur the loose viscosity of part to fish mud, add residual salts and frozen water and whole monosodium glutamates again, sugar, white pepper powder, taste continuous heavy rain, sesame oil and peeled shrimp, 1 ~ 3min is stirred even with 200 ~ 400r/min, then little chive end is added, water chestnut particle, celery end, 2min is stirred to stirring with 200 ~ 400r/min, slowly add the pig show condition after negative catalysis again, be stirred to pig show condition with 200 ~ 400r/min to stir, finally add farina, stirring at low speed is even, discharging is got final product to fillings exquisiteness is glossy, whole filling material temperature degree controls below 10 DEG C,
(3) shaping: after complete equipment each several part part to be installed, add fillings, opening device, quantifies filling in the Beancurd sheet cut with vacuum automatic enemator, then the manual pillow shape being rolled into rule, is singlely laid in vinyl disc;
(4) quick-frozen: be placed in unwheeling by the Beancurd sheet prawn roll sabot after spooling, treats that the full pusher of unwheeling carries out quick-frozen to the quick freezing repository of less than-25 DEG C, makes product center temperature reach less than-18 DEG C;
(5) packaging and warehouse-in: loaded in pallet by specification by the Beancurd sheet prawn roll after quick-frozen, reinstall packaging bag, sealing part wants neat appearance; Deposit in the warehouse for finished product of-18 DEG C after vanning.
4. the processing technology of a kind of Beancurd sheet prawn roll according to claim 3, it is characterized in that, in described moulding process, Beancurd sheet is of a size of 10*10cm
2.
5. the processing technology of a kind of Beancurd sheet prawn roll according to claim 3, is characterized in that, described shaping after Beancurd sheet prawn roll be the pillow shape of rule, thickness is 2cm, and grammes per square metre is even, is 50g/.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510615516.1A CN105325939A (en) | 2015-09-25 | 2015-09-25 | Beancurd sheet shrimp roll and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510615516.1A CN105325939A (en) | 2015-09-25 | 2015-09-25 | Beancurd sheet shrimp roll and processing technology thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN108391793A (en) * | 2018-02-22 | 2018-08-14 | 郑州思念食品有限公司 | A kind of preparation method of modulation shrimp row |
| CN108902792A (en) * | 2018-08-21 | 2018-11-30 | 福建省农业科学院农业质量标准与检测技术研究所 | A kind of sturgeon ball and preparation method thereof |
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2015
- 2015-09-25 CN CN201510615516.1A patent/CN105325939A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN108391793A (en) * | 2018-02-22 | 2018-08-14 | 郑州思念食品有限公司 | A kind of preparation method of modulation shrimp row |
| CN108391793B (en) * | 2018-02-22 | 2021-07-30 | 郑州思念食品有限公司 | Preparation method of modified shrimp cutlet |
| CN108902792A (en) * | 2018-08-21 | 2018-11-30 | 福建省农业科学院农业质量标准与检测技术研究所 | A kind of sturgeon ball and preparation method thereof |
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