CN105325940A - Fish egg shrimp paste and processing method thereof - Google Patents
Fish egg shrimp paste and processing method thereof Download PDFInfo
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- CN105325940A CN105325940A CN201510619209.0A CN201510619209A CN105325940A CN 105325940 A CN105325940 A CN 105325940A CN 201510619209 A CN201510619209 A CN 201510619209A CN 105325940 A CN105325940 A CN 105325940A
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Classifications
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- 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 fish egg shrimp paste which is characterized by including the following raw materials by weight: shelled shrimp, fish eggs, fish meat, black wolfberry, kelp, leek flower, potato starch, onion, chopped green onion, chopped ginger, mashed garlic, table salt, white granulated sugar, phosphate, monosodium glutamate, and a chopping blending material. The invention also provides a processing method of the fish egg shrimp paste. The shelled shrimp, the fish meat and the fish eggs are used as main ingredients, the protein ratio is reasonable, and the black wolfberry; the leek flower and the kelp are added, and collocation of nutrients is further balanced. The processing method is simple and feasible, and the obtained product is elastic, crisp and refreshing, and unique in flavor, and fully meets the consumption requirements of people.
Description
Technical field
The present invention relates to food processing field, is that a kind of fish-egg shrimp is slided and processing method specifically.
Background technology
Along with the raising of people's living standard, people all the more pay attention to the health care of diet and trophic function, and the sliding series products of meat is in the market main mainly with animal protein, nutritional labeling is single, unsaturated fatty acid content is lower, and overeat easily cause get angry, the problem such as overnutrition, then threaten the healthy of people.
Summary of the invention
Technical problem to be solved by this invention is to provide that a kind of mouthfeel bullet is crisp, unique flavor, albumen reasonable mixture ratio and meat and vegetables collocation fish-egg shrimp that is balanced, useful health is sliding and processing method.
For achieving the above object, the technical solution used in the present invention is: a kind of fish-egg shrimp is sliding, comprise the raw material of following weight proportion: peeled shrimp 40% ~ 60%, fish-egg 10% ~ 20%, the flesh of fish 10% ~ 20%, black matrimony vine 2.0% ~ 4.0%, sea-tangle 2.0% ~ 4.0%, leek 2.0% ~ 4.0%, farina 1.0% ~ 3.0%, onion 1.0% ~ 3.0%, chive broken 1.0% ~ 3.0%, ginger broken 1.0% ~ 3.0%, mashed garlic 1.0% ~ 3.0%, salt 0.5% ~ 1.5%, white granulated sugar 0.5% ~ 1.5%, phosphate 0.5% ~ 1.5%, monosodium glutamate 0.5% ~ 1.5%, cuts spice 0.5% ~ 1.5%.
As preferably, a kind of fish-egg shrimp is sliding, comprises the raw material of following weight ratio: peeled shrimp 50%, fish-egg 15%, the flesh of fish 15%, black matrimony vine 3.0%, sea-tangle 3.0%, leek 3.0%, farina 2.0%, onion 2.0%, chive broken 2.0%, ginger broken 2.0%, mashed garlic 2.0%, salt 1.0%, white granulated sugar 1.0%, phosphate 1.0%, monosodium glutamate 1.0%, cuts spice 1.0%.
As preferably, a kind of fish-egg shrimp is sliding, comprises the raw material of following weight ratio: peeled shrimp 40%, fish-egg 10%, the flesh of fish 10%, black matrimony vine 2.0%, sea-tangle 2.0%, leek 2.0%, farina 1.0%, onion 1.0%, chive broken 1.0%, ginger broken 1.0%, mashed garlic 1.0%, salt 0.5%, white granulated sugar 0.5%, phosphate 0.5%, monosodium glutamate 0.5%, cuts spice 0.5%.
As preferably, a kind of fish-egg shrimp is sliding, comprises the raw material of following weight ratio: peeled shrimp 60%, fish-egg 20%, the flesh of fish 20%, black matrimony vine 4.0%, sea-tangle 4.0%, leek 4.0%, farina 3.0%, onion 3.0%, chive broken 3.0%, ginger broken 3.0%, mashed garlic 3.0%, salt 1.5%, white granulated sugar 1.5%, phosphate 1.5%, monosodium glutamate 1.5%, cuts spice 1.5%.
The nutritional labeling of part material and effect in the present invention's formula:
1,
black matrimony vine, be the perennial shrub of Lycium section, tool quil, berry is spherical, and skin is thin, the ripe rear atropurpureus of skin, containing abundant mauve pigment inside fruit, very easily water-soluble, belongs to natural water-soluble anthocyanin flavonoids.Tibetan medicine is used for the treatment of
cardiopyretic disease, heart disease, reduction cholesterol, excited cerebral nerve, strengthen immunologic function, anti-curing cancers, anti-ageing, beautifying face and moistering lotion,
irregular menstruation,
menelipsisdeng and drug effect is remarkable.Among the peoplely do strengthening by means of tonics kidney tonifying, depressor is used.As can be seen here, black matrimony vine has high edible and medical value.Modern scientific research confirms, black matrimony vine can reduce cholesterol, excited cerebral nerve, strengthen immunologic function, anti-curing cancers, anti-ageing and beauty treatment, black wolfberry fruit extract can promote cellular immune function, strengthen the generation of lymphopoiesis and TNF, have two-way conciliation effect to interleukins II, the many drinks of energy diabetes-alleviating patient are eaten more, lose weight disease.
2, leek is rich in moisture, protein, fat, carbohydrate, ash content, mineral calcium, phosphorus, iron, provitamin A, vitamin B1, vitamin B2, vitamin c and food fiber etc.Suitable yctalopia, the people of scheroma eats, because the former normal usefulness maintaining visual purple of the rope A that supports one's family contained a large amount of in leek.The people of suitable pachylosis and constipation eats again.
3, fish-egg is a kind of nutritious food, wherein have a large amount of protein, calcium, phosphorus, iron, vitamin and
riboflavin, be also rich in cholesterol, be the good complement agent of human brain and marrow, grow agent.
The invention still further relates to the processing method that a kind of fish-egg shrimp is sliding, comprise the following steps:
(1) pretreatment of raw material:
1. peeled shrimp process: by fresh peeled shrimp clean after, put into cutting machine be cut into shrimp stick with paste for subsequent use;
2. fish-egg process: after being cleaned by freezing fish-egg running water, normal temperature unfreezing also removes impurity, until disperse completely, without freezing block, drain away the water for subsequent use;
3. green onion, ginger, round onions process: fresh above-mentioned vegetables wash away the impurity such as dead leaf, silt, dry moisture, chive is cut into the green onion circle of 1mm width, and round onions and ginger regulation machine break into pureed, for subsequent use;
4. black matrimony vine, sea-tangle, leek process: by for subsequent use for grinds after black drying of Chinese wolfberry, cuts into 0.5 after being cleaned by sea-tangle
*0.5
*0.5cm
3fritter for subsequent use, leek is mashed into mud for subsequent use;
5. other flavoring weighs: weighed in proportion by the flavoring in formula, and salt and phosphate separate with other flavoring and weighs;
6. the making of spice is cut: peppercorn, dried flower green pepper or chilli are crossed fried preparation and use;
(2) cut and mix: start cutmixer, first add peeled shrimp paste, fish-egg, the flesh of fish and the load weighted salt and phosphate handled well, 1600r/min cuts and mixes 5 ~ 10min; Then add handle well black matrimony vine, sea-tangle, leek and green onion, ginger, round onions, 800r/min cuts and mixes 2 ~ 4min to evenly; Add water and other flavorings and starch again, 800r/min cuts and mixes 2 ~ 4min to evenly; Finally add make cut spice, 400r/min cuts and mixes 3 ~ 5min, until fillings uniform and smooth is smooth;
(3) shaping: obtained fillings is put into forming machine, use cellulose sausage casing bowel lavage, the cut to lengthen of every root intestines is at 20 ~ 40cm;
(4) shortening: obtained intestines body, soaks 40min in 60 DEG C of warm water, then through the hot cooking 20min of more than 92 DEG C;
(5) precooling and quick-frozen: by the central temperature precooling less than 25 DEG C of sample, cooled intestines body is sloughed casing, use slicer to cut into slices, slice thickness is 0.8 ~ 1.0cm; Then in quick freezing repository, carry out quick-frozen, be down to less than-20 DEG C to its central temperature;
(6) packaging warehouse-in: pack on request, is placed on the freezer refrigeration of less than-18 DEG C by product.
Owing to have employed technique scheme, the present invention has following beneficial effect:
The present invention adopts peeled shrimp, the flesh of fish and fish-egg as major ingredient, albumen reasonable mixture ratio, and with the addition of black matrimony vine, leek and sea-tangle, the further balanced collocation of nutrient.Processing method of the present invention is simple, and the crisp and refreshing mouth of products obtained therefrom bullet, unique flavor, fully meet the consumption demand of people.
Detailed description of the invention
Now in conjunction with specific embodiments, the present invention will be further described.
Embodiment one: a kind of fish-egg shrimp is sliding, comprises the raw material of following weight ratio: peeled shrimp 40%, fish-egg 10%, the flesh of fish 10%, black matrimony vine 2.0%, sea-tangle 2.0%, leek 2.0%, farina 1.0%, onion 1.0%, chive broken 1.0%, ginger broken 1.0%, mashed garlic 1.0%, salt 0.5%, white granulated sugar 0.5%, phosphate 0.5%, monosodium glutamate 0.5%, cuts spice 1.0%.
The processing method that above-mentioned fish-egg shrimp is sliding, comprises the following steps:
(1) pretreatment of raw material:
1. peeled shrimp process: by fresh peeled shrimp clean after, put into cutting machine be cut into shrimp stick with paste for subsequent use;
2. fish-egg process: after being cleaned by freezing fish-egg running water, normal temperature unfreezing also removes impurity, until disperse completely, without freezing block, drain away the water for subsequent use;
3. green onion, ginger, round onions process: fresh above-mentioned vegetables wash away the impurity such as dead leaf, silt, dry moisture, chive is cut into the green onion circle of 1mm width, and round onions and ginger regulation machine break into pureed, for subsequent use;
4. black matrimony vine, sea-tangle, leek process: by for subsequent use for grinds after black drying of Chinese wolfberry, cuts into 0.5 after being cleaned by sea-tangle
*0.5
*0.5cm
3fritter for subsequent use, leek is mashed into mud for subsequent use;
5. other flavoring weighs: weighed in proportion by the flavoring in formula, and salt and phosphate separate with other flavoring and weighs;
6. the making of spice is cut: peppercorn, dried flower green pepper or chilli are crossed fried preparation and use;
(2) cut and mix: start cutmixer, first add peeled shrimp paste, fish-egg, the flesh of fish and the load weighted salt and phosphate handled well, 1600r/min cuts and mixes 5 ~ 10min; Then add handle well black matrimony vine, sea-tangle, leek and green onion, ginger, round onions, 800r/min cuts and mixes 2 ~ 4min to evenly; Add water and other flavorings and starch again, 800r/min cuts and mixes 2 ~ 4min to evenly; Finally add make cut spice, 400r/min cuts and mixes 3 ~ 5min, until fillings uniform and smooth is smooth;
(3) shaping: obtained fillings is put into forming machine, use cellulose sausage casing bowel lavage, the cut to lengthen of every root intestines is at 20 ~ 40cm;
(4) shortening: obtained intestines body, soaks 40min in 60 DEG C of warm water, then through the hot cooking 20min of more than 92 DEG C;
(5) precooling and quick-frozen: by the central temperature precooling less than 25 DEG C of sample, cooled intestines body is sloughed casing, use slicer to cut into slices, slice thickness is 0.8 ~ 1.0cm; Then in quick freezing repository, carry out quick-frozen, be down to less than-20 DEG C to its central temperature;
(6) packaging warehouse-in: pack on request, is placed on the freezer refrigeration of less than-18 DEG C by product.
In the present embodiment, cut consisting of of spice: papper oil.
Embodiment two: a kind of fish-egg shrimp is sliding, comprises the raw material of following weight ratio: peeled shrimp 50%, fish-egg 15%, the flesh of fish 15%, black matrimony vine 3.0%, sea-tangle 3.0%, leek 3.0%, farina 2.0%, onion 2.0%, chive broken 2.0%, ginger broken 2.0%, mashed garlic 2.0%, salt 1.0%, white granulated sugar 1.0%, phosphate 1.0%, monosodium glutamate 1.0%, cuts spice 1.0%.
The processing method that above-mentioned fish-egg shrimp is sliding, comprises the following steps:
(1) pretreatment of raw material:
1. peeled shrimp process: by fresh peeled shrimp clean after, put into cutting machine be cut into shrimp stick with paste for subsequent use;
2. fish-egg process: after being cleaned by freezing fish-egg running water, normal temperature unfreezing also removes impurity, until disperse completely, without freezing block, drain away the water for subsequent use;
3. green onion, ginger, round onions process: fresh above-mentioned vegetables wash away the impurity such as dead leaf, silt, dry moisture, chive is cut into the green onion circle of 1mm width, and round onions and ginger regulation machine break into pureed, for subsequent use;
4. black matrimony vine, sea-tangle, leek process: by for subsequent use for grinds after black drying of Chinese wolfberry, cuts into 0.5 after being cleaned by sea-tangle
*0.5
*0.5cm
3fritter for subsequent use, leek is mashed into mud for subsequent use;
5. other flavoring weighs: weighed in proportion by the flavoring in formula, and salt and phosphate separate with other flavoring and weighs;
6. the making of spice is cut: peppercorn, dried flower green pepper or chilli are crossed fried preparation and use;
(2) cut and mix: start cutmixer, first add peeled shrimp paste, fish-egg, the flesh of fish and the load weighted salt and phosphate handled well, 1600r/min cuts and mixes 5 ~ 10min; Then add handle well black matrimony vine, sea-tangle, leek and green onion, ginger, round onions, 800r/min cuts and mixes 2 ~ 4min to evenly; Add water and other flavorings and starch again, 800r/min cuts and mixes 2 ~ 4min to evenly; Finally add make cut spice, 400r/min cuts and mixes 3 ~ 5min, until fillings uniform and smooth is smooth;
(3) shaping: obtained fillings is put into forming machine, use cellulose sausage casing bowel lavage, the cut to lengthen of every root intestines is at 20 ~ 40cm;
(4) shortening: obtained intestines body, soaks 40min in 60 DEG C of warm water, then through the hot cooking 20min of more than 92 DEG C;
(5) precooling and quick-frozen: by the central temperature precooling less than 25 DEG C of sample, cooled intestines body is sloughed casing, use slicer to cut into slices, slice thickness is 0.8 ~ 1.0cm; Then in quick freezing repository, carry out quick-frozen, be down to less than-20 DEG C to its central temperature;
(6) packaging warehouse-in: pack on request, is placed on the freezer refrigeration of less than-18 DEG C by product.
In the present embodiment, cut consisting of of spice: Zanthoxylum essential oil.
Embodiment three: a kind of fish-egg shrimp is sliding, comprises the raw material of following weight ratio: peeled shrimp 60%, fish-egg 20%, the flesh of fish 20%, black matrimony vine 4.0%, sea-tangle 4.0%, leek 4.0%, farina 3.0%, onion 3.0%, chive broken 3.0%, ginger broken 3.0%, mashed garlic 3.0%, salt 1.5%, white granulated sugar 1.5%, phosphate 1.5%, monosodium glutamate 1.5%, cuts spice 1.0%.
The processing method that above-mentioned fish-egg shrimp is sliding, comprises the following steps:
(1) pretreatment of raw material:
1. peeled shrimp process: by fresh peeled shrimp clean after, put into cutting machine be cut into shrimp stick with paste for subsequent use;
2. fish-egg process: after being cleaned by freezing fish-egg running water, normal temperature unfreezing also removes impurity, until disperse completely, without freezing block, drain away the water for subsequent use;
3. green onion, ginger, round onions process: fresh above-mentioned vegetables wash away the impurity such as dead leaf, silt, dry moisture, chive is cut into the green onion circle of 1mm width, and round onions and ginger regulation machine break into pureed, for subsequent use;
4. black matrimony vine, sea-tangle, leek process: by for subsequent use for grinds after black drying of Chinese wolfberry, cuts into 0.5 after being cleaned by sea-tangle
*0.5
*0.5cm
3fritter for subsequent use, leek is mashed into mud for subsequent use;
5. other flavoring weighs: weighed in proportion by the flavoring in formula, and salt and phosphate separate with other flavoring and weighs;
6. the making of spice is cut: peppercorn, dried flower green pepper or chilli are crossed fried preparation and use;
(2) cut and mix: start cutmixer, first add peeled shrimp paste, fish-egg, the flesh of fish and the load weighted salt and phosphate handled well, 1600r/min cuts and mixes 5 ~ 10min; Then add handle well black matrimony vine, sea-tangle, leek and green onion, ginger, round onions, 800r/min cuts and mixes 2 ~ 4min to evenly; Add water and other flavorings and starch again, 800r/min cuts and mixes 2 ~ 4min to evenly; Finally add make cut spice, 400r/min cuts and mixes 3 ~ 5min, until fillings uniform and smooth is smooth;
(3) shaping: obtained fillings is put into forming machine, use cellulose sausage casing bowel lavage, the cut to lengthen of every root intestines is at 20 ~ 40cm;
(4) shortening: obtained intestines body, soaks 40min in 60 DEG C of warm water, then through the hot cooking 20min of more than 92 DEG C;
(5) precooling and quick-frozen: by the central temperature precooling less than 25 DEG C of sample, cooled intestines body is sloughed casing, use slicer to cut into slices, slice thickness is 0.8 ~ 1.0cm; Then in quick freezing repository, carry out quick-frozen, be down to less than-20 DEG C to its central temperature;
(6) packaging warehouse-in: pack on request, is placed on the freezer refrigeration of less than-18 DEG C by product.
In the present embodiment, cut consisting of of spice: chilli oil.
Embodiment four: a kind of fish-egg shrimp is sliding, comprises the raw material of following weight proportion: peeled shrimp 42%, fish-egg 12%, the flesh of fish 14%, black matrimony vine 2.4%, sea-tangle 2.6%, leek 2.2%, farina 1.2%, onion 1.4%, chive broken 1.6%, ginger broken 1.1%, mashed garlic 1.6%, salt 0.6%, white granulated sugar 0.8%, phosphate 0.7%, monosodium glutamate 0.8, cuts spice 1.0%.
The processing method that above-mentioned fish-egg shrimp is sliding, comprises the following steps:
(1) pretreatment of raw material:
1. peeled shrimp process: by fresh peeled shrimp clean after, put into cutting machine be cut into shrimp stick with paste for subsequent use;
2. fish-egg process: after being cleaned by freezing fish-egg running water, normal temperature unfreezing also removes impurity, until disperse completely, without freezing block, drain away the water for subsequent use;
3. green onion, ginger, round onions process: fresh above-mentioned vegetables wash away the impurity such as dead leaf, silt, dry moisture, chive is cut into the green onion circle of 1mm width, and round onions and ginger regulation machine break into pureed, for subsequent use;
4. black matrimony vine, sea-tangle, leek process: by for subsequent use for grinds after black drying of Chinese wolfberry, cuts into 0.5 after being cleaned by sea-tangle
*0.5
*0.5cm
3fritter for subsequent use, leek is mashed into mud for subsequent use;
5. other flavoring weighs: weighed in proportion by the flavoring in formula, and salt and phosphate separate with other flavoring and weighs;
6. the making of spice is cut: peppercorn, dried flower green pepper or chilli are crossed fried preparation and use;
(2) cut and mix: start cutmixer, first add peeled shrimp paste, fish-egg, the flesh of fish and the load weighted salt and phosphate handled well, 1600r/min cuts and mixes 5 ~ 10min; Then add handle well black matrimony vine, sea-tangle, leek and green onion, ginger, round onions, 800r/min cuts and mixes 2 ~ 4min to evenly; Add water and other flavorings and starch again, 800r/min cuts and mixes 2 ~ 4min to evenly; Finally add make cut spice, 400r/min cuts and mixes 3 ~ 5min, until fillings uniform and smooth is smooth;
(3) shaping: obtained fillings is put into forming machine, use cellulose sausage casing bowel lavage, the cut to lengthen of every root intestines is at 20 ~ 40cm;
(4) shortening: obtained intestines body, soaks 40min in 60 DEG C of warm water, then through the hot cooking 20min of more than 92 DEG C;
(5) precooling and quick-frozen: by the central temperature precooling less than 25 DEG C of sample, cooled intestines body is sloughed casing, use slicer to cut into slices, slice thickness is 0.8 ~ 1.0cm; Then in quick freezing repository, carry out quick-frozen, be down to less than-20 DEG C to its central temperature;
(6) packaging warehouse-in: pack on request, is placed on the freezer refrigeration of less than-18 DEG C by product.
In the present embodiment, cut consisting of of spice: the combination of papper oil and Zanthoxylum essential oil.
Embodiment five: peeled shrimp 52%, fish-egg 13%, the flesh of fish 17%, black matrimony vine 3.0%, sea-tangle 2.0%, leek 4.0%, farina 1.0%, onion 3.0%, chive broken 2.0%, ginger broken 2.5%, mashed garlic 1.5%, salt 0.5%, white granulated sugar 1.5%, phosphate 0.7%, monosodium glutamate 1.2%, cuts spice 1.0%.
The processing method that above-mentioned fish-egg shrimp is sliding, comprises the following steps:
(1) pretreatment of raw material:
1. peeled shrimp process: by fresh peeled shrimp clean after, put into cutting machine be cut into shrimp stick with paste for subsequent use;
2. fish-egg process: after being cleaned by freezing fish-egg running water, normal temperature unfreezing also removes impurity, until disperse completely, without freezing block, drain away the water for subsequent use;
3. green onion, ginger, round onions process: fresh above-mentioned vegetables wash away the impurity such as dead leaf, silt, dry moisture, chive is cut into the green onion circle of 1mm width, and round onions and ginger regulation machine break into pureed, for subsequent use;
4. black matrimony vine, sea-tangle, leek process: by for subsequent use for grinds after black drying of Chinese wolfberry, cuts into 0.5 after being cleaned by sea-tangle
*0.5
*0.5cm
3fritter for subsequent use, leek is mashed into mud for subsequent use;
5. other flavoring weighs: weighed in proportion by the flavoring in formula, and salt and phosphate separate with other flavoring and weighs;
6. the making of spice is cut: peppercorn, dried flower green pepper or chilli are crossed fried preparation and use;
(2) cut and mix: start cutmixer, first add peeled shrimp paste, fish-egg, the flesh of fish and the load weighted salt and phosphate handled well, 1600r/min cuts and mixes 5 ~ 10min; Then add handle well black matrimony vine, sea-tangle, leek and green onion, ginger, round onions, 800r/min cuts and mixes 2 ~ 4min to evenly; Add water and other flavorings and starch again, 800r/min cuts and mixes 2 ~ 4min to evenly; Finally add make cut spice, 400r/min cuts and mixes 3 ~ 5min, until fillings uniform and smooth is smooth;
(3) shaping: obtained fillings is put into forming machine, use cellulose sausage casing bowel lavage, the cut to lengthen of every root intestines is at 20 ~ 40cm;
(4) shortening: obtained intestines body, soaks 40min in 60 DEG C of warm water, then through the hot cooking 20min of more than 92 DEG C;
(5) precooling and quick-frozen: by the central temperature precooling less than 25 DEG C of sample, cooled intestines body is sloughed casing, use slicer to cut into slices, slice thickness is 0.8 ~ 1.0cm; Then in quick freezing repository, carry out quick-frozen, be down to less than-20 DEG C to its central temperature;
(6) packaging warehouse-in: pack on request, is placed on the freezer refrigeration of less than-18 DEG C by product.
In the present embodiment, cut consisting of of spice: the combination of papper oil and chilli oil.
Embodiment six: a kind of fish-egg shrimp is sliding, comprises the raw material of following weight proportion: peeled shrimp 58%, fish-egg 18%, the flesh of fish 19%, black matrimony vine 3.6%, sea-tangle 3.9%, leek 3.7%, farina 2.5%, onion 2.2%, chive broken 2.8%, ginger broken 2.7%, mashed garlic 2.9%, salt 1.2%, white granulated sugar 1.4%, phosphate 1.4%, monosodium glutamate 1.4%, cuts spice 1.0%.
The processing method that above-mentioned fish-egg shrimp is sliding, comprises the following steps:
(1) pretreatment of raw material:
1. peeled shrimp process: by fresh peeled shrimp clean after, put into cutting machine be cut into shrimp stick with paste for subsequent use;
2. fish-egg process: after being cleaned by freezing fish-egg running water, normal temperature unfreezing also removes impurity, until disperse completely, without freezing block, drain away the water for subsequent use;
3. green onion, ginger, round onions process: fresh above-mentioned vegetables wash away the impurity such as dead leaf, silt, dry moisture, chive is cut into the green onion circle of 1mm width, and round onions and ginger regulation machine break into pureed, for subsequent use;
4. black matrimony vine, sea-tangle, leek process: by for subsequent use for grinds after black drying of Chinese wolfberry, cuts into 0.5 after being cleaned by sea-tangle
*0.5
*0.5cm
3fritter for subsequent use, leek is mashed into mud for subsequent use;
5. other flavoring weighs: weighed in proportion by the flavoring in formula, and salt and phosphate separate with other flavoring and weighs;
6. the making of spice is cut: peppercorn, dried flower green pepper or chilli are crossed fried preparation and use;
(2) cut and mix: start cutmixer, first add peeled shrimp paste, fish-egg, the flesh of fish and the load weighted salt and phosphate handled well, 1600r/min cuts and mixes 5 ~ 10min; Then add handle well black matrimony vine, sea-tangle, leek and green onion, ginger, round onions, 800r/min cuts and mixes 2 ~ 4min to evenly; Add water and other flavorings and starch again, 800r/min cuts and mixes 2 ~ 4min to evenly; Finally add make cut spice, 400r/min cuts and mixes 3 ~ 5min, until fillings uniform and smooth is smooth;
(3) shaping: obtained fillings is put into forming machine, use cellulose sausage casing bowel lavage, the cut to lengthen of every root intestines is at 20 ~ 40cm;
(4) shortening: obtained intestines body, soaks 40min in 60 DEG C of warm water, then through the hot cooking 20min of more than 92 DEG C;
(5) precooling and quick-frozen: by the central temperature precooling less than 25 DEG C of sample, cooled intestines body is sloughed casing, use slicer to cut into slices, slice thickness is 0.8 ~ 1.0cm; Then in quick freezing repository, carry out quick-frozen, be down to less than-20 DEG C to its central temperature;
(6) packaging warehouse-in: pack on request, is placed on the freezer refrigeration of less than-18 DEG C by product.
In the present embodiment, cut consisting of of spice: the combination of Zanthoxylum essential oil and chilli oil.
Embodiment seven: peeled shrimp 48%, fish-egg 16%, the flesh of fish 18%, black matrimony vine 2.8%, sea-tangle 3.2%, leek 2.2%, farina 2.5%, onion 1.5%, chive broken 1.9%, ginger broken 2.1%, mashed garlic 2.4%, salt 1.1%, white granulated sugar 0.7%, phosphate 1.3%, monosodium glutamate 0.6%, cuts spice 1.0%.
The processing method that above-mentioned fish-egg shrimp is sliding, comprises the following steps:
(1) pretreatment of raw material:
1. peeled shrimp process: by fresh peeled shrimp clean after, put into cutting machine be cut into shrimp stick with paste for subsequent use;
2. fish-egg process: after being cleaned by freezing fish-egg running water, normal temperature unfreezing also removes impurity, until disperse completely, without freezing block, drain away the water for subsequent use;
3. green onion, ginger, round onions process: fresh above-mentioned vegetables wash away the impurity such as dead leaf, silt, dry moisture, chive is cut into the green onion circle of 1mm width, and round onions and ginger regulation machine break into pureed, for subsequent use;
4. black matrimony vine, sea-tangle, leek process: by for subsequent use for grinds after black drying of Chinese wolfberry, cuts into 0.5 after being cleaned by sea-tangle
*0.5
*0.5cm
3fritter for subsequent use, leek is mashed into mud for subsequent use;
5. other flavoring weighs: weighed in proportion by the flavoring in formula, and salt and phosphate separate with other flavoring and weighs;
6. the making of spice is cut: peppercorn, dried flower green pepper or chilli are crossed fried preparation and use;
(2) cut and mix: start cutmixer, first add peeled shrimp paste, fish-egg, the flesh of fish and the load weighted salt and phosphate handled well, 1600r/min cuts and mixes 5 ~ 10min; Then add handle well black matrimony vine, sea-tangle, leek and green onion, ginger, round onions, 800r/min cuts and mixes 2 ~ 4min to evenly; Add water and other flavorings and starch again, 800r/min cuts and mixes 2 ~ 4min to evenly; Finally add make cut spice, 400r/min cuts and mixes 3 ~ 5min, until fillings uniform and smooth is smooth;
(3) shaping: obtained fillings is put into forming machine, use cellulose sausage casing bowel lavage, the cut to lengthen of every root intestines is at 20 ~ 40cm;
(4) shortening: obtained intestines body, soaks 40min in 60 DEG C of warm water, then through the hot cooking 20min of more than 92 DEG C;
(5) precooling and quick-frozen: by the central temperature precooling less than 25 DEG C of sample, cooled intestines body is sloughed casing, use slicer to cut into slices, slice thickness is 0.8 ~ 1.0cm; Then in quick freezing repository, carry out quick-frozen, be down to less than-20 DEG C to its central temperature;
(6) packaging warehouse-in: pack on request, is placed on the freezer refrigeration of less than-18 DEG C by product.
In the present embodiment, cut consisting of of spice: the combination of papper oil, Zanthoxylum essential oil and chilli oil.
Below by the sliding subjective appreciation of above-described embodiment gained fish-egg shrimp, determine to cut the impact (evaluation group member be 15 personnel through professional training) of composition for its organoleptic quality of spice.
Grouping: embodiment one is papper oil group; Embodiment two is Zanthoxylum essential oil group; Embodiment three is chilli oil group; Embodiment four is the mixing group of papper oil and Zanthoxylum essential oil; Embodiment five is the mixing group of papper oil and chilli oil; Embodiment six is the mixing group of Zanthoxylum essential oil and chilli oil; Embodiment seven is the mixing group of papper oil, Zanthoxylum essential oil and chilli oil.
Evaluation criterion, table 1:
| Factor of evaluation | Feature interpretation | Scoring |
| Color and luster | Product appearance is cyan or navy, bright, non-variegation | 0~20 |
| Mouthfeel | Products taste is fine and smooth, not coarse, has bite, nutty | 0~30 |
| Tissue morphology | Product quality is tight, and each raw material combines evenly, flexible | 0~20 |
| Local flavor | Product special flavour is unique, and spicy fresh perfume (or spice), enjoys endless aftertastes | 0~30 |
Appraisal result, table 2:
| Group | Color and luster average mark | Mouthfeel average mark | Tissue morphology average mark | Local flavor average mark | Total score average mark |
| Embodiment one | 12 | 20 | 14 | 20 | 66 |
| Embodiment two | 14 | 23 | 12 | 18 | 67 |
| Embodiment three | 13 | 21 | 13 | 17 | 64 |
| Embodiment four | 15 | 22 | 16 | 21 | 74 |
| Embodiment five | 17 | 25 | 15 | 24 | 81 |
| Embodiment six | 16 | 24 | 16 | 23 | 79 |
| Embodiment seven | 19 | 28 | 18 | 27 | 92 |
Appraisal result is analyzed: embodiment seven is 92 points, mark the highest, and when namely to cut spice be the mixing group of papper oil, Zanthoxylum essential oil and chilli oil, the organoleptic quality of gained fish-egg shrimp cunning is the highest; Secondly be embodiment six (the mixing group of Zanthoxylum essential oil and chilli oil) and embodiment five (the mixing group of papper oil and chilli oil), obtain 81 points and 79 points respectively, middle is embodiment four (the mixing group of papper oil and Zanthoxylum essential oil), obtain 74 points, the poorest is embodiment two (Zanthoxylum essential oil group), embodiment one (papper oil group) and embodiment three (chilli oil group), obtains 67 points, 66 points and 64 points respectively.
In sum: the present invention cuts spice and significantly can promote the sliding organoleptic quality of gained fish-egg shrimp cutting in the process of mixing to add, and different cut spice composition and can cause different organoleptic qualities.
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 (3)
1. a fish-egg shrimp is sliding, it is characterized in that, comprises the raw material of following weight proportion: peeled shrimp 40% ~ 60%, fish-egg 10% ~ 20%, the flesh of fish 10% ~ 20%, black matrimony vine 2.0% ~ 4.0%, sea-tangle 2.0% ~ 4.0%, leek 2.0% ~ 4.0%, farina 1.0% ~ 3.0%, onion 1.0% ~ 3.0%, chive broken 1.0% ~ 3.0%, ginger broken 1.0% ~ 3.0%, mashed garlic 1.0% ~ 3.0%, salt 0.5% ~ 1.5%, white granulated sugar 0.5% ~ 1.5%, phosphate 0.5% ~ 1.5%, monosodium glutamate 0.5% ~ 1.5%, cuts spice 0.5% ~ 1.5%.
2. a kind of fish-egg shrimp according to claim 1 is sliding, it is characterized in that, described in cut one or more that spice comprises papper oil, Zanthoxylum essential oil or chilli oil.
3. the processing method that a kind of fish-egg shrimp according to claim arbitrary in claim 1 or 2 is sliding, is characterized in that, comprise the following steps:
(1) pretreatment of raw material:
1. peeled shrimp process: by fresh peeled shrimp clean after, put into cutting machine be cut into shrimp stick with paste for subsequent use;
2. fish-egg process: after being cleaned by freezing fish-egg running water, normal temperature unfreezing also removes impurity, until disperse completely, without freezing block, drain away the water for subsequent use;
3. green onion, ginger, round onions process: fresh above-mentioned vegetables wash away the impurity such as dead leaf, silt, dry moisture, chive is cut into the green onion circle of 1mm width, and round onions and ginger regulation machine break into pureed, for subsequent use;
4. black matrimony vine, sea-tangle, leek process: by for subsequent use for grinds after black drying of Chinese wolfberry, cuts into 0.5 after being cleaned by sea-tangle
*0.5
*0.5cm
3fritter for subsequent use, leek is mashed into mud for subsequent use;
5. other flavoring weighs: weighed in proportion by the flavoring in formula, and salt and phosphate separate with other flavoring and weighs;
6. the making of spice is cut: peppercorn, dried flower green pepper or chilli are crossed fried preparation and use;
(2) cut and mix: start cutmixer, first add peeled shrimp paste, fish-egg, the flesh of fish and the load weighted salt and phosphate handled well, 1600r/min cuts and mixes 5 ~ 10min; Then add handle well black matrimony vine, sea-tangle, leek and green onion, ginger, round onions, 800r/min cuts and mixes 2 ~ 4min to evenly; Add water and other flavorings and starch again, 800r/min cuts and mixes 2 ~ 4min to evenly; Finally add make cut spice, 400r/min cuts and mixes 3 ~ 5min, until fillings uniform and smooth is smooth;
(3) shaping: obtained fillings is put into forming machine, use cellulose sausage casing bowel lavage, the cut to lengthen of every root intestines is at 20 ~ 40cm;
(4) shortening: obtained intestines body, soaks 40min in 60 DEG C of warm water, then through the hot cooking 20min of more than 92 DEG C;
(5) precooling and quick-frozen: by the central temperature precooling less than 25 DEG C of sample, cooled intestines body is sloughed casing, use slicer to cut into slices, slice thickness is 0.8 ~ 1.0cm; Then in quick freezing repository, carry out quick-frozen, be down to less than-20 DEG C to its central temperature;
(6) packaging warehouse-in: pack on request, is placed on the freezer refrigeration of less than-18 DEG C by product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510619209.0A CN105325940A (en) | 2015-09-25 | 2015-09-25 | Fish egg shrimp paste and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510619209.0A CN105325940A (en) | 2015-09-25 | 2015-09-25 | Fish egg shrimp paste and processing method thereof |
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| Publication Number | Publication Date |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887402A (en) * | 2020-07-28 | 2020-11-06 | 海欣食品股份有限公司 | Fish roe shrimp paste and preparation method thereof |
| CN115152959A (en) * | 2022-06-16 | 2022-10-11 | 岭南师范学院 | Ultra-high pressure treated flying fish roe shrimp paste and preparation method thereof |
-
2015
- 2015-09-25 CN CN201510619209.0A patent/CN105325940A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887402A (en) * | 2020-07-28 | 2020-11-06 | 海欣食品股份有限公司 | Fish roe shrimp paste and preparation method thereof |
| CN115152959A (en) * | 2022-06-16 | 2022-10-11 | 岭南师范学院 | Ultra-high pressure treated flying fish roe shrimp paste and preparation method thereof |
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Application publication date: 20160217 |