CN105341765A - Quick-frozen three-color fish cake and processing method thereof - Google Patents
Quick-frozen three-color fish cake and processing method thereof Download PDFInfo
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- CN105341765A CN105341765A CN201510619199.0A CN201510619199A CN105341765A CN 105341765 A CN105341765 A CN 105341765A CN 201510619199 A CN201510619199 A CN 201510619199A CN 105341765 A CN105341765 A CN 105341765A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 241000287828 Gallus gallus Species 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 16
- 244000000626 Daucus carota Species 0.000 claims abstract description 15
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 235000015168 fish fingers Nutrition 0.000 claims description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 229920002558 Curdlan Polymers 0.000 claims description 29
- 239000001879 Curdlan Substances 0.000 claims description 29
- 229910019142 PO4 Inorganic materials 0.000 claims description 29
- 229920002472 Starch Polymers 0.000 claims description 29
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 29
- 229940078035 curdlan Drugs 0.000 claims description 29
- 235000019316 curdlan Nutrition 0.000 claims description 29
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 29
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 29
- 239000010452 phosphate Substances 0.000 claims description 29
- 235000019698 starch Nutrition 0.000 claims description 29
- 239000008107 starch Substances 0.000 claims description 29
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 29
- 239000008158 vegetable oil Substances 0.000 claims description 29
- 239000002131 composite material Substances 0.000 claims description 24
- 240000004160 Capsicum annuum Species 0.000 claims description 16
- 235000013330 chicken meat Nutrition 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 9
- 235000014103 egg white Nutrition 0.000 claims description 9
- 210000000969 egg white Anatomy 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 241001061106 Sargocentron rubrum Species 0.000 claims description 2
- 229910052802 copper Inorganic materials 0.000 claims description 2
- 239000010949 copper Substances 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000013345 egg yolk Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 108060008539 Transglutaminase Proteins 0.000 abstract 3
- 239000005457 ice water Substances 0.000 abstract 3
- 235000019465 surimi Nutrition 0.000 abstract 3
- 102000003601 transglutaminase Human genes 0.000 abstract 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention discloses a quick-frozen three-color fish cake and a processing method thereof. The quick-frozen three-color fish cake consists of the following raw materials in parts by weight: a white filling prepared from frozen surimi, transglutaminase, chicken essence, ice water and edible salt; a yellow filling prepared from frozen surimi, transglutaminase, chicken essence, white granulated sugar, ice water and edible salt; and a red filling prepared from frozen surimi, transglutaminase, monascus red, chili powder, chili oil, ice water and edible salt. The quick-frozen three-color fish cake has the following beneficial effects: the obtained fish cake can be frozen and preserved for a long time and the thawed product has a constant status and is tender, smooth and elastic in taste. With the addition of milk, egg yolks and carrots, the quick-frozen three-color fish cake is reasonable in nutrition match and has distinct tastes. The obtained three-color fish cake is beautiful in appearance and bright in color, can be rinsed and cooked for a long time, is wide in market use, and is susceptible to the influence of other seasonings during the cooking process depending on the tastes to provide different flavors.
Description
Technical field
The present invention relates to a kind of breaded fish stick and preparation method thereof, is a kind of quick-frozen three look breaded fish stick and processing method thereof specifically.
Background technology
Breaded fish stick adopts fish gruel, egg and meat to be that primary raw material processes the food steamed, and the fresh perfume (or spice) of entrance is soft, and delicate fragrance is good to eat, nutritious, all-ages.Breaded fish stick is as the traditional famous-eat of one, and that consumes in the market now sells for now doing substantially, and can not preserve for a long time, the product of suitability for industrialized production is rare.The patent of invention of publication number CN102406190B discloses a kind of preparation method of breaded fish stick, mix with fish gruel, starch, pickle pork gruel and egg white with Thallus Gracilariae extract, add batching food steamer very hot oven boiling water to steam, obtain breaded fish stick first product, in breaded fish stick first product, add egg yolk very hot oven boiling water steam, obtain breaded fish stick; The breaded fish stick that the method obtains is placed in refrigerator and cooled and hides 7 days, and the gel strength of breaded fish stick is low, and percentage of water loss of thawing is higher, is not suitable for long-time freezen protective, and taste is single, and marketing face is little, is unfavorable for sales promotion, cannot meet the demand of consumers in general.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of quick-frozen three look breaded fish stick and processing method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of quick-frozen three look breaded fish stick and processing method thereof, by red fillings, white fillings, yellow fillings three kinds of fillingss are made according to 1:1:1 proportions, form through forming machine processing and forming, described red fillings is fragrant peppery local flavor, described white fillings is flesh of fish natural flavor, described yellow fillings is carrot yolk local flavor, it is characterized in that, described red fillings, white fillings, yellow fillings is made up of the raw material of following weight portion: described white fillings is by frozen minced fillets 60 ~ 70 parts, vegetable oil 5 ~ 15 parts, 3 ~ 10 parts, milk, starch 3 ~ 8 parts, soybean isolate protein powder 1 ~ 3 part, composite phosphate 0.1 ~ 0.5 part, curdlan 0.1 ~ 1 part, glutamine transaminage 0.1 ~ 0.5 part, chickens' extract 0.8 ~ 1 part, frozen water 8 ~ 12 parts, salt 0.8 ~ 1.6 part, described yellow fillings is by frozen minced fillets 60 ~ 70 parts, vegetable oil 5 ~ 15 parts, 3 ~ 8 parts, yolk, mashed carrot 3 ~ 10 parts, starch 4 ~ 8 parts, composite phosphate 0.1 ~ 0.5 part, curdlan 0.1 ~ 1 part, glutamine transaminage 0.1 ~ 0.5 part, chickens' extract 0.8 ~ 1 part, white granulated sugar 1 ~ 2 part, frozen water 8 ~ 12 parts, salt 0.8 ~ 1.6 part, described red fillings is by frozen minced fillets 60 ~ 70 parts, vegetable oil 5 ~ 15 parts, 5 ~ 10 parts, egg white, starch 3 ~ 8 parts, composite phosphate 0.1 ~ 0.5 part, curdlan 0.1 ~ 1 part, glutamine transaminage 0.1 ~ 0.5 part, Monascus color 0.1 ~ 0.5 part, chilli powder 1 ~ 3 part, chilli oil 2 ~ 4 parts, frozen water 8 ~ 12 parts, salt 0.8 ~ 1.6 part.
As preferred technical scheme, described a kind of quick-frozen three look breaded fish stick, is made up of following raw material: described white fillings is by frozen minced fillets 65 parts, vegetable oil 10 parts, 6.5 parts, milk, starch 5.5 parts, soybean isolate protein powder 2 parts, composite phosphate 0.3 part, curdlan 0.55 part, glutamine transaminage 0.3 part, chickens' extract 0.9 part, frozen water 10 parts, salt 1.2 parts; Described yellow fillings is by frozen minced fillets 65 parts, vegetable oil 10 parts, 5.5 parts, yolk, mashed carrot 6.5 parts, starch 6 parts, composite phosphate 0.3 part, curdlan 0.55 part, glutamine transaminage 0.3 part, chickens' extract 0.9 part, white granulated sugar 1.5 parts, frozen water 10 parts, salt 1.2 parts; Described red fillings is by frozen minced fillets 65 parts, vegetable oil 10 parts, 7.5 parts, egg white, starch 5.5 parts, composite phosphate 0.3 part, curdlan 0.55 part, glutamine transaminage 0.3 part, Monascus color 0.3 part, chilli powder 1.5 parts, chilli oil 3 parts, frozen water 10 parts, salt 1.2 parts;
Present invention also offers above-mentioned preparation method, comprise the following steps:
Step 1: frozen minced fillets thaws;
Step 2: the fish of having thawed gruel is put in three cutmixers according to the proportioning of three look fillingss, add salt simultaneously, phosphate 3600r/min cuts and mixes 5min ~ 8min, add half frozen water, curdlan, glutamine transaminage 3000r/min cut and mix 1min ~ 3min, add vegetable oil 3600r/min again to cut and mix 2min ~ 4min, finally remaining material is added in corresponding cutmixer to cut and play the part of mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa ~-0.08Mpa, and the time is that after 1min ~ 5min takes the dish out of the pot, three look fillings temperature control below 12 DEG C;
Step 3: be placed in forming machine hopper corresponding to three look breaded fish stick forming machines by cutting the fillings of mixing, it is shaping that starting device carries out bed board;
Step 4: adopt two sections of boiling mode systems ripe, first paragraph 45 ~ 50 DEG C insulation 20min ~ 30min, second segment is warming up to 90 DEG C ~ 100 DEG C boiling 20min ~ 30min;
Step 5: make ripe after breaded fish stick be placed in 10 DEG C ~ 15 DEG C cold water immediately and cool fast;
Step 6: the breaded fish stick product cooled is placed in-30 DEG C ~-40 DEG C instant freezer snap frozen;
Step 7: pack according to customer demand, after metal detector detects, places freezer according to the production period and stores.
As preferably, described described frozen minced fillets is a kind of or its frozen minced fillets configured according to 1:1 ratio in the gruel of SA level freezing red coat, the gruel of SA level freezing copper basin fish, and described starch is a kind of or its starch according to 1:1:1 proportional arrangement in farina, tapioca, cornstarch.
Owing to have employed technique scheme, a kind of quick-frozen three look breaded fish stick and processing method thereof, be made up of following raw material: described white fillings by frozen minced fillets 60 ~ 70 parts, vegetable oil 5 ~ 15 parts, 3 ~ 10 parts, milk, starch 3 ~ 8 parts, soybean isolate protein powder 1 ~ 3 part, composite phosphate 0.1 ~ 0.5 part, curdlan 0.1 ~ 1 part, glutamine transaminage 0.1 ~ 0.5 part, chickens' extract 0.8 ~ 1 part, frozen water 8 ~ 12 parts, salt 0.8 ~ 1.6 part; Described yellow fillings is by frozen minced fillets 60 ~ 70 parts, vegetable oil 5 ~ 15 parts, 3 ~ 8 parts, yolk, mashed carrot 3 ~ 10 parts, starch 4 ~ 8 parts, composite phosphate 0.1 ~ 0.5 part, curdlan 0.1 ~ 1 part, glutamine transaminage 0.1 ~ 0.5 part, chickens' extract 0.8 ~ 1 part, white granulated sugar 1 ~ 2 part, frozen water 8 ~ 12 parts, salt 0.8 ~ 1.6 part; Described red fillings is by frozen minced fillets 60 ~ 70 parts, vegetable oil 5 ~ 15 parts, 5 ~ 10 parts, egg white, starch 3 ~ 8 parts, composite phosphate 0.1 ~ 0.5 part, curdlan 0.1 ~ 1 part, glutamine transaminage 0.1 ~ 0.5 part, Monascus color 0.1 ~ 0.5 part, chilli powder 1 ~ 3 part, chilli oil 2 ~ 4 parts, frozen water 8 ~ 12 parts, salt 0.8 ~ 1.6 part; The present invention has following beneficial effect: gained breaded fish stick can freezen protective for a long time, and after thawing, Product Status is constant, and mouthfeel is tender, sliding, bullet; By the interpolation of milk, yolk, carrot, reasonably combined nutrition, taste is well arranged; The three look breaded fish stick good looking appearances that the method obtains, bright-colored, can rinse for a long time and boil, market uses wide, and can not coexist in cooking process according to taste and be subject to the impact of other seasoning matter, forms different flavor.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
A kind of quick-frozen three look breaded fish stick and processing method thereof, by red fillings, white fillings, yellow fillings three kinds of fillingss are made according to 1:1:1 proportions, form through forming machine processing and forming, described red fillings is fragrant peppery local flavor, described white fillings is flesh of fish natural flavor, described yellow fillings is carrot yolk local flavor, it is characterized in that, described red fillings, white fillings, yellow fillings is made up of the raw material of following weight portion: described white fillings is by frozen minced fillets 65 parts, vegetable oil 10 parts, 6.5 parts, milk, starch 5.5 parts, soybean isolate protein powder 2 parts, composite phosphate 0.3 part, curdlan 0.55 part, glutamine transaminage 0.3 part, chickens' extract 0.9 part, frozen water 10 parts, salt 1.2 parts, described yellow fillings is by frozen minced fillets 65 parts, vegetable oil 10 parts, 5.5 parts, yolk, mashed carrot 6.5 parts, starch 6 parts, composite phosphate 0.3 part, curdlan 0.55 part, glutamine transaminage 0.3 part, chickens' extract 0.9 part, white granulated sugar 1.5 parts, frozen water 10 parts, salt 1.2 parts, described red fillings is by frozen minced fillets 65 parts, vegetable oil 10 parts, 7.5 parts, egg white, starch 5.5 parts, composite phosphate 0.3 part, curdlan 0.55 part, glutamine transaminage 0.3 part, Monascus color 0.3 part, chilli powder 1.5 parts, chilli oil 3 parts, frozen water 10 parts, salt 1.2 parts
The preparation method of above-mentioned quick-frozen three look breaded fish stick, comprises the following steps:
Step 1: frozen minced fillets thaws;
Step 2: the fish of having thawed gruel is put in three cutmixers according to the proportioning of three look fillingss, add salt simultaneously, phosphate 3600r/min cuts and mixes 5min ~ 8min, add half frozen water, curdlan, glutamine transaminage 3000r/min cut and mix 1min ~ 3min, add vegetable oil 3600r/min again to cut and mix 2min ~ 4min, finally remaining material is added in corresponding cutmixer to cut and play the part of mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa ~-0.08Mpa, and the time is that after 1min ~ 5min takes the dish out of the pot, three look fillings temperature control below 12 DEG C;
Step 3: be placed in forming machine hopper corresponding to three look breaded fish stick forming machines by cutting the fillings of mixing, it is shaping that starting device carries out bed board;
Step 4: adopt two sections of boiling mode systems ripe, first paragraph 45 ~ 50 DEG C insulation 20min ~ 30min, second segment is warming up to 90 DEG C ~ 100 DEG C boiling 20min ~ 30min;
Step 5: make ripe after breaded fish stick be placed in 10 DEG C ~ 15 DEG C cold water immediately and cool fast;
Step 6: the breaded fish stick product cooled is placed in-30 DEG C ~-40 DEG C instant freezer snap frozen;
Step 7: pack according to customer demand, after metal detector detects, places freezer according to the production period and stores.
embodiment 2
A kind of quick-frozen three look breaded fish stick and processing method thereof, by red fillings, white fillings, yellow fillings three kinds of fillingss are made according to 1:1:1 proportions, form through forming machine processing and forming, described red fillings is fragrant peppery local flavor, described white fillings is flesh of fish natural flavor, described yellow fillings is carrot yolk local flavor, it is characterized in that, described red fillings, white fillings, yellow fillings is made up of the raw material of following weight portion: described white fillings is by frozen minced fillets 60 parts, vegetable oil 5 parts, 3 parts, milk, starch 3 parts, soybean isolate protein powder 1 part, composite phosphate 0.1 part, curdlan 0.1 part, glutamine transaminage 0.1 part, chickens' extract 0.8 part, frozen water 8 parts, salt 0.8 part, described yellow fillings is by frozen minced fillets 60 parts, vegetable oil 5 parts, 3 parts, yolk, mashed carrot 3 parts, starch 4 parts, composite phosphate 0.1 part, curdlan 0.1 part, glutamine transaminage 0.1 part, chickens' extract 0.8 part, white granulated sugar 1 part, frozen water 8 parts, salt 0.8 part, described red fillings is by frozen minced fillets 60 parts, vegetable oil 5 parts, 5 parts, egg white, starch 3 parts, composite phosphate 0.1 part, curdlan 0.1 part, glutamine transaminage 0.1 part, Monascus color 0.1 part, chilli powder 1 part, chilli oil 2 parts, frozen water 8 parts, salt 0.8 part.
The preparation method of above-mentioned quick-frozen three look breaded fish stick, comprises the following steps:
Step 1: frozen minced fillets thaws;
Step 2: the fish of having thawed gruel is put in three cutmixers according to the proportioning of three look fillingss, add salt simultaneously, phosphate 3600r/min cuts and mixes 5min ~ 8min, add half frozen water, curdlan, glutamine transaminage 3000r/min cut and mix 1min ~ 3min, add vegetable oil 3600r/min again to cut and mix 2min ~ 4min, finally remaining material is added in corresponding cutmixer to cut and play the part of mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa ~-0.08Mpa, and the time is that after 1min ~ 5min takes the dish out of the pot, three look fillings temperature control below 12 DEG C;
Step 3: be placed in forming machine hopper corresponding to three look breaded fish stick forming machines by cutting the fillings of mixing, it is shaping that starting device carries out bed board;
Step 4: adopt two sections of boiling mode systems ripe, first paragraph 45 ~ 50 DEG C insulation 20min ~ 30min, second segment is warming up to 90 DEG C ~ 100 DEG C boiling 20min ~ 30min;
Step 5: make ripe after breaded fish stick be placed in 10 DEG C ~ 15 DEG C cold water immediately and cool fast;
Step 6: the breaded fish stick product cooled is placed in-30 DEG C ~-40 DEG C instant freezer snap frozen;
Step 7: pack according to customer demand, after metal detector detects, places freezer according to the production period and stores.
embodiment 3
A kind of quick-frozen three look breaded fish stick and processing method thereof, by red fillings, white fillings, yellow fillings three kinds of fillingss are made according to 1:1:1 proportions, form through forming machine processing and forming, described red fillings is fragrant peppery local flavor, described white fillings is flesh of fish natural flavor, described yellow fillings is carrot yolk local flavor, it is characterized in that, described red fillings, white fillings, yellow fillings is made up of the raw material of following weight portion: described white fillings is by frozen minced fillets 70 parts, vegetable oil 15 parts, 10 parts, milk, starch 8 parts, soybean isolate protein powder 3 parts, composite phosphate 0.5 part, curdlan 1 part, glutamine transaminage 0.5 part, chickens' extract 1 part, frozen water 12 parts, salt 1.6 parts, described yellow fillings is by frozen minced fillets 70 parts, vegetable oil 15 parts, 8 parts, yolk, mashed carrot 10 parts, starch 8 parts, composite phosphate 0.5 part, curdlan 1 part, glutamine transaminage 0.5 part, chickens' extract 1 part, white granulated sugar 2 parts, frozen water 12 parts, salt 1.6 parts, described red fillings is by frozen minced fillets 70 parts, vegetable oil 15 parts, 10 parts, egg white, starch 8 parts, composite phosphate 0.5 part, curdlan 1 part, glutamine transaminage 0.5 part, Monascus color 0.5 part, chilli powder 3 parts, chilli oil 4 parts, frozen water 12 parts, salt 1.6 parts.
The preparation method of above-mentioned quick-frozen three look breaded fish stick, comprises the following steps:
Step 1: frozen minced fillets thaws;
Step 2: the fish of having thawed gruel is put in three cutmixers according to the proportioning of three look fillingss, add salt simultaneously, phosphate 3600r/min cuts and mixes 5min ~ 8min, add half frozen water, curdlan, glutamine transaminage 3000r/min cut and mix 1min ~ 3min, add vegetable oil 3600r/min again to cut and mix 2min ~ 4min, finally remaining material is added in corresponding cutmixer to cut and play the part of mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa ~-0.08Mpa, and the time is that after 1min ~ 5min takes the dish out of the pot, three look fillings temperature control below 12 DEG C;
Step 3: be placed in forming machine hopper corresponding to three look breaded fish stick forming machines by cutting the fillings of mixing, it is shaping that starting device carries out bed board;
Step 4: adopt two sections of boiling mode systems ripe, first paragraph 45 ~ 50 DEG C insulation 20min ~ 30min, second segment is warming up to 90 DEG C ~ 100 DEG C boiling 20min ~ 30min;
Step 5: make ripe after breaded fish stick be placed in 10 DEG C ~ 15 DEG C cold water immediately and cool fast;
Step 6: the breaded fish stick product cooled is placed in-30 DEG C ~-40 DEG C instant freezer snap frozen;
Step 7: pack according to customer demand, after metal detector detects, places freezer according to the production period and stores.
By the breaded fish stick of publication number CN102406190B as a control group, the quick-frozen three look breaded fish stick that embodiment 1, embodiment 2, embodiment 3 make, respectively as experimental group 1, experimental group 2, experimental group 3, measures the indexs such as every mouthfeel such as the gel strength of each group of breaded fish stick, chewability index as follows:
The equipment such as the cutmixer used in preparation method of the present invention, full-automatic instant freezer are the common equipment of field of food industry, do not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (4)
1. a quick-frozen three look breaded fish stick, by red fillings, white fillings, yellow fillings three kinds of fillingss are made according to 1:1:1 proportions, form through forming machine processing and forming, described red fillings is fragrant peppery local flavor, described white fillings is flesh of fish natural flavor, described yellow fillings is carrot yolk local flavor, it is characterized in that, described red fillings, white fillings, yellow fillings is made up of the raw material of following weight portion: described white fillings is by frozen minced fillets 60 ~ 70 parts, vegetable oil 5 ~ 15 parts, 3 ~ 10 parts, milk, starch 3 ~ 8 parts, soybean isolate protein powder 1 ~ 3 part, composite phosphate 0.1 ~ 0.5 part, curdlan 0.1 ~ 1 part, glutamine transaminage 0.1 ~ 0.5 part, chickens' extract 0.8 ~ 1 part, frozen water 8 ~ 12 parts, salt 0.8 ~ 1.6 part, described yellow fillings is by frozen minced fillets 60 ~ 70 parts, vegetable oil 5 ~ 15 parts, 3 ~ 8 parts, yolk, mashed carrot 3 ~ 10 parts, starch 4 ~ 8 parts, composite phosphate 0.1 ~ 0.5 part, curdlan 0.1 ~ 1 part, glutamine transaminage 0.1 ~ 0.5 part, chickens' extract 0.8 ~ 1 part, white granulated sugar 1 ~ 2 part, frozen water 8 ~ 12 parts, salt 0.8 ~ 1.6 part, described red fillings is by frozen minced fillets 60 ~ 70 parts, vegetable oil 5 ~ 15 parts, 5 ~ 10 parts, egg white, starch 3 ~ 8 parts, composite phosphate 0.1 ~ 0.5 part, curdlan 0.1 ~ 1 part, glutamine transaminage 0.1 ~ 0.5 part, Monascus color 0.1 ~ 0.5 part, chilli powder 1 ~ 3 part, chilli oil 2 ~ 4 parts, frozen water 8 ~ 12 parts, salt 0.8 ~ 1.6 part.
2. a kind of quick-frozen three look breaded fish stick as claimed in claim 1, it is characterized in that, be made up of following raw material: described white fillings is by frozen minced fillets 65 parts, vegetable oil 10 parts, 6.5 parts, milk, starch 5.5 parts, soybean isolate protein powder 2 parts, composite phosphate 0.3 part, curdlan 0.55 part, glutamine transaminage 0.3 part, chickens' extract 0.9 part, frozen water 10 parts, salt 1.2 parts; Described yellow fillings is by frozen minced fillets 65 parts, vegetable oil 10 parts, 5.5 parts, yolk, mashed carrot 6.5 parts, starch 6 parts, composite phosphate 0.3 part, curdlan 0.55 part, glutamine transaminage 0.3 part, chickens' extract 0.9 part, white granulated sugar 1.5 parts, frozen water 10 parts, salt 1.2 parts; Described red fillings is by frozen minced fillets 65 parts, vegetable oil 10 parts, 7.5 parts, egg white, starch 5.5 parts, composite phosphate 0.3 part, curdlan 0.55 part, glutamine transaminage 0.3 part, Monascus color 0.3 part, chilli powder 1.5 parts, chilli oil 3 parts, frozen water 10 parts, salt 1.2 parts.
3. a kind of quick-frozen three look breaded fish stick as claimed in claim 1 or 2, it is characterized in that: described frozen minced fillets is a kind of or its frozen minced fillets configured according to 1:1 ratio in the gruel of SA level freezing red coat, the gruel of SA level freezing copper basin fish, and described starch is a kind of or its starch according to 1:1:1 proportional arrangement in farina, tapioca, cornstarch.
4. preparation method as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
Step 1: frozen minced fillets thaws;
Step 2: the fish of having thawed gruel is put in three cutmixers according to the proportioning of three look fillingss, add salt simultaneously, phosphate 3600r/min cuts and mixes 5min ~ 8min, add half frozen water, curdlan, glutamine transaminage 3000r/min cut and mix 1min ~ 3min, add vegetable oil 3600r/min again to cut and mix 2min ~ 4min, finally remaining material is added in corresponding cutmixer to cut and play the part of mixing, cut after mixing and vacuumize, vacuum pressure is-0.06Mpa ~-0.08Mpa, and the time is that after 1min ~ 5min takes the dish out of the pot, three look fillings temperature control below 12 DEG C;
Step 3: be placed in forming machine hopper corresponding to three look breaded fish stick forming machines by cutting the fillings of mixing, it is shaping that starting device carries out bed board;
Step 4: adopt two sections of boiling mode systems ripe, first paragraph 45 ~ 50 DEG C insulation 20min ~ 30min, second segment is warming up to 90 DEG C ~ 100 DEG C boiling 20min ~ 30min;
Step 5: make ripe after breaded fish stick be placed in 10 DEG C ~ 15 DEG C cold water immediately and cool fast;
Step 6: the breaded fish stick product cooled is placed in-30 DEG C ~-40 DEG C instant freezer snap frozen;
Step 7: pack according to customer demand, after metal detector detects, places freezer according to the production period and stores.
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| CN201510619199.0A CN105341765A (en) | 2015-09-25 | 2015-09-25 | Quick-frozen three-color fish cake and processing method thereof |
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| CN201510619199.0A CN105341765A (en) | 2015-09-25 | 2015-09-25 | Quick-frozen three-color fish cake and processing method thereof |
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| CN108902788B (en) * | 2018-05-14 | 2022-03-25 | 湖北省崇湖生态农业有限公司 | Preparation method of sandwich fish cake |
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