CN105614746A - Preparation method of fish ball processing raw material mixture - Google Patents

Abstract

The invention discloses a fish ball processing raw material mixture. The fish ball processing raw material mixture comprises 100-150 parts of fish, 100-200 parts of shrimp mince, 80-120 parts of crab meat, 50-100 parts of vegetables, 20-40 parts of agaric, 10-20 parts of emulsion paste, 10-30 parts of scallion, 5-15 parts of ginger, 10-20 parts of garlic, 20-30 parts of corn starch, 20-40 parts of egg white, 10-14 parts of white pepper powder, 20-30 parts of edible salt, 10-20 parts of white granulated sugar, 5-15 parts of sesame oil and 5-15 parts of monosodium glutamate. The fish ball processing raw material mixture has the advantages of delicious and delicate taste, benefit to digestion and the like.

Description

The preparation method that a kind of mixed type fish pill processes raw material

Technical field

The present invention relates to fish pill manufacture field, particularly relate to the preparation method that a kind of mixed type fish pill processes raw material.

Background technology

At present, raising along with people's living standard, people are more and more higher to the requirement of food, Fish are liked by the vast people because of its delicious meat, therefore the processing method of Fish is got more and more, fish pill is because it is fatty low and the advantage such as instant edible is liked by people, and fish pill have be of high nutritive value, the advantage such as edible safety and delicious flavour, but existing fish pill is because of problems such as its processing method are unreasonable, the course of processing of fish pill not only occurs the situation that nutrition is lost, and taste is poor, it is unfavorable for that people's is edible.

Summary of the invention

In order to overcome the defect of above-mentioned prior art, it is an object of the invention to provide the preparation method that a kind of mixed type fish pill processes raw material.

The present invention takes techniques below scheme to realize: a kind of mixed type fish pill processes raw material, including following material component: oppress 100 ~ 150 parts, Macrobrachium nipponensis 100 ~ 200 parts, crab meat 80 ~ 120 parts, vegetable 50 ~ 100 parts, 20 ~ 40 parts of Auricularia, emulsion paste 10 ~ 20 parts, Herba Alii fistulosi 10 ~ 30 parts, Rhizoma Zingiberis Recens 5 ~ 15 parts, Bulbus Allii 10 ~ 20 parts, corn starch 20 ~ 30 parts, protein 20 ~ 40 part, white pepper powder 10 ~ 14 parts, Sal 20 ~ 30 parts, white sugar 10 ~ 20 parts, Oleum sesami 5 ~ 15 parts, monosodium glutamate 5 ~ 15 parts.

Above-mentioned a kind of mixed type fish pill processes raw material, and is made up of according to the raw material of weight portion following: oppress 125 parts, Macrobrachium nipponensis 150 parts, crab meat 100 parts, vegetable 75 parts, 30 parts of Auricularia, emulsion paste 15 parts, Herba Alii fistulosi 20 parts, Rhizoma Zingiberis Recens 10 parts, Bulbus Allii 15 parts, corn starch 25 parts, 30 parts of albumen, white pepper powder 12 parts, Sal 25 parts, white sugar 15 parts, Oleum sesami 10 parts, monosodium glutamate 10 parts.

Above-mentioned a kind of mixed type fish pill processes raw material, it is characterised in that: described vegetable is Folium Allii tuberosi, green vegetable or Herba Spinaciae.

The preparation method that above-mentioned a kind of mixed type fish pill processes raw material, is made up of following steps:

(1) former, adjuvant, packaging material are checked and accepted:

Raw material from qualified supplier produce for export frozen fish meat, freeze Macrobrachium nipponensis and frozen crab meat. The quality certification of this batch and relevant proof is checked before receiving;

Adjuvant, packaging material to be carried out organoleptic detection after certificate is complete, can put in storage after qualified by adjuvant, packaging material acceptance procedures: accepter to verify adjuvant, manufacturer's business license of packaging material, hygiene permits, the Product Acceptance Review quality certification;

(2) thaw:

The freezing flesh of fish, Macrobrachium nipponensis and crab meat should be put in defrosting region before using and thaw, and control thawing time according to ambient temperature and guarantee to freeze product central temperature less than 0 DEG C, as too high in temperature can suitably add a little water;

(3) mixing is cut and is mixed:

Cut in the process of mixing and successively add the flavouring agents such as white pepper powder, Sal, white sugar, Oleum sesami, monosodium glutamate according to technological requirement, by controlling to add the amount of water or ice and cutting the time of mixing and strictly control the temperature of compound not higher than 5 DEG C in this process;

(4) molding:

Install forming machine, select corresponding mould, regulate forming machine running speed, make product specification size meet the requirements;

Reducing mechanism is installed, selects corresponding mould, vegetable is placed inside reducing mechanism, vegetable is carried out sufficient pulverization process;

Agitating device is installed, the flesh of fish of mix, Macrobrachium nipponensis and crab meat and vegetable is stirred fully, until it reaches till standard;

(5) first decocting in water:

Control decocting in water temperature 88-90 DEG C, 5-7 minute decocting in water time well;

(6) second decocting in water:

Control decocting in water temperature 85-90 DEG C, 5-7 minute decocting in water time well;

(7) sabot/basket:

With the product of decocting in water line under the dish after cleaning and sterilizing or basket subpackage, the strict health controlling whole bad joint, with anti-secondary pollution;

(8) cooling:

Containing half-finished dish or basket is first put in hot precooling room, move to low temperature precooling room and be cooled to the timely quick-freezing of room temperature after steam distributes completely, the time of shelving was no more than 3 hours;

(9) IQF(IndividualQuickFreezing) (individual quick freezing):

The solidification point of mono-frozen machine less than-35 DEG C, controls the quick-freezing time by regulating frequency of delivery, makes out product center temperature to reach-18 DEG C;

(10) pack:

Craft or funnel pack. Note the disinfecting work of hands, operating board, Work tool, carry out disinfection with 75% applicable ethanol opponent, operating board, Work tool per hour;

(11) weigh:

According to packing specification electronic scale precise;

(12) sealing:

Regulate heat-sealing temperature, make sealing tight;

(13) metal detection:

First detection metal detector is in normal operating conditions, and regulates its sensitivity, then allows finished product pass through by bag, rejects and checks that gold visits problematic product;

(14) vanning:

Case by specified quantity and weight;

(15) packing:

Pack with automatic packing machine;

(16) cold preservation:

Finished product after vanning enters storehouse in time, and storehouse temperature control is below-18 DEG C;

The method have the advantages that the present invention has delicious flavour, delicate mouthfeel and is beneficial to the advantages such as digestion in sum, and fish pill can be made to possess more nutrition by addition Macrobrachium nipponensis and crab meat in fish pill, and substantially increase the mouthfeel of fish pill, can adapting to the taste of different people, what be convenient for people to is edible.

Detailed description of the invention

Embodiment 1

A kind of mixed type fish pill processes raw material, including following material component: oppress 100 ~ 150 parts, Macrobrachium nipponensis 100 ~ 200 parts, crab meat 80 ~ 120 parts, vegetable 50 ~ 100 parts, 20 ~ 40 parts of Auricularia, emulsion paste 10 ~ 20 parts, Herba Alii fistulosi 10 ~ 30 parts, Rhizoma Zingiberis Recens 5 ~ 15 parts, Bulbus Allii 10 ~ 20 parts, corn starch 20 ~ 30 parts, protein 20 ~ 40 part, white pepper powder 10 ~ 14 parts, Sal 20 ~ 30 parts, white sugar 10 ~ 20 parts, Oleum sesami 5 ~ 15 parts, monosodium glutamate 5 ~ 15 parts.

Above-mentioned a kind of mixed type fish pill processes raw material, and is made up of according to the raw material of weight portion following: oppress 125 parts, Macrobrachium nipponensis 150 parts, crab meat 100 parts, vegetable 75 parts, 30 parts of Auricularia, emulsion paste 15 parts, Herba Alii fistulosi 20 parts, Rhizoma Zingiberis Recens 10 parts, Bulbus Allii 15 parts, corn starch 25 parts, 30 parts of albumen, white pepper powder 12 parts, Sal 25 parts, white sugar 15 parts, Oleum sesami 10 parts, monosodium glutamate 10 parts.

Above-mentioned a kind of mixed type fish pill processes raw material, it is characterised in that: described vegetable is Folium Allii tuberosi, green vegetable or Herba Spinaciae.

The preparation method that above-mentioned a kind of mixed type fish pill processes raw material, is made up of following steps:

(1) former, adjuvant, packaging material are checked and accepted:

Raw material from qualified supplier produce for export frozen fish meat, freeze Macrobrachium nipponensis and frozen crab meat. The quality certification of this batch and relevant proof is checked before receiving;

Adjuvant, packaging material to be carried out organoleptic detection after certificate is complete, can put in storage after qualified by adjuvant, packaging material acceptance procedures: accepter to verify adjuvant, manufacturer's business license of packaging material, hygiene permits, the Product Acceptance Review quality certification;

(2) thaw:

The freezing flesh of fish, Macrobrachium nipponensis and crab meat should be put in defrosting region before using and thaw, and control thawing time according to ambient temperature and guarantee to freeze product central temperature less than 0 DEG C, as too high in temperature can suitably add a little water;

(3) mixing is cut and is mixed:

Cut in the process of mixing and successively add the flavouring agents such as white pepper powder, Sal, white sugar, Oleum sesami, monosodium glutamate according to technological requirement, by controlling to add the amount of water or ice and cutting the time of mixing and strictly control the temperature of compound not higher than 5 DEG C in this process;

(4) molding:

Install forming machine, select corresponding mould, regulate forming machine running speed, make product specification size meet the requirements;

Reducing mechanism is installed, selects corresponding mould, vegetable is placed inside reducing mechanism, vegetable is carried out sufficient pulverization process;

Agitating device is installed, the flesh of fish of mix, Macrobrachium nipponensis and crab meat and vegetable is stirred fully, until it reaches till standard;

(5) first decocting in water:

Control decocting in water temperature 88-90 DEG C, 5-7 minute decocting in water time well;

(6) second decocting in water:

Control decocting in water temperature 85-90 DEG C, 5-7 minute decocting in water time well;

(7) sabot/basket:

With the product of decocting in water line under the dish after cleaning and sterilizing or basket subpackage, the strict health controlling whole bad joint, with anti-secondary pollution;

(8) cooling:

Containing half-finished dish or basket is first put in hot precooling room, move to low temperature precooling room and be cooled to the timely quick-freezing of room temperature after steam distributes completely, the time of shelving was no more than 3 hours;

(9) IQF(IndividualQuickFreezing) (individual quick freezing):

The solidification point of mono-frozen machine less than-35 DEG C, controls the quick-freezing time by regulating frequency of delivery, makes out product center temperature to reach-18 DEG C;

(10) pack:

Craft or funnel pack. Note the disinfecting work of hands, operating board, Work tool, carry out disinfection with 75% applicable ethanol opponent, operating board, Work tool per hour;

(11) weigh:

According to packing specification electronic scale precise;

(12) sealing:

Regulate heat-sealing temperature, make sealing tight;

(13) metal detection:

First detection metal detector is in normal operating conditions, and regulates its sensitivity, then allows finished product pass through by bag, rejects and checks that gold visits problematic product;

(14) vanning:

Case by specified quantity and weight;

(15) packing:

Pack with automatic packing machine;

(16) cold preservation:

Finished product after vanning enters storehouse in time, and storehouse temperature control is below-18 DEG C;

The present invention has delicious flavour, delicate mouthfeel and is beneficial to the advantages such as digestion, and fish pill can be made to possess more nutrition by addition Macrobrachium nipponensis and crab meat in fish pill, and substantially increase the mouthfeel of fish pill so that it is can adapt to the taste of different people, what be convenient for people to is edible.

The above is embodiments of the invention, therefore all equivalences done according to the structure described in the present patent application scope, feature and principle change or modify, and are all included within the scope of present patent application.

Claims (4)

1. a mixed type fish pill processes raw material, it is characterized in that, including following material component: oppress 100 ~ 150 parts, Macrobrachium nipponensis 100 ~ 200 parts, crab meat 80 ~ 120 parts, vegetable 50 ~ 100 parts, 20 ~ 40 parts of Auricularia, emulsion paste 10 ~ 20 parts, Herba Alii fistulosi 10 ~ 30 parts, Rhizoma Zingiberis Recens 5 ~ 15 parts, Bulbus Allii 10 ~ 20 parts, corn starch 20 ~ 30 parts, protein 20 ~ 40 part, white pepper powder 10 ~ 14 parts, Sal 20 ~ 30 parts, white sugar 10 ~ 20 parts, Oleum sesami 5 ~ 15 parts, monosodium glutamate 5 ~ 15 parts.

2. a kind of mixed type fish pill according to claim 1 processes raw material, it is characterized in that, be made up of according to the raw material of weight portion following: oppress 125 parts, Macrobrachium nipponensis 150 parts, crab meat 100 parts, vegetable 75 parts, 30 parts of Auricularia, emulsion paste 15 parts, Herba Alii fistulosi 20 parts, Rhizoma Zingiberis Recens 10 parts, Bulbus Allii 15 parts, corn starch 25 parts, 30 parts of albumen, white pepper powder 12 parts, Sal 25 parts, white sugar 15 parts, Oleum sesami 10 parts, monosodium glutamate 10 parts.

3. a kind of mixed type fish pill according to claim 1 processes raw material, it is characterised in that: described vegetable is Folium Allii tuberosi, green vegetable or Herba Spinaciae.

4. the preparation method that a kind of mixed type fish pill as described in claim 1-3 processes raw material, it is characterised in that be made up of following steps:

(1) former, adjuvant, packaging material are checked and accepted:

Raw material from qualified supplier produce for export frozen fish meat, freeze Macrobrachium nipponensis and frozen crab meat;

The quality certification of this batch and relevant proof is checked before receiving;

Adjuvant, packaging material to be carried out organoleptic detection after certificate is complete, can put in storage after qualified by adjuvant, packaging material acceptance procedures: accepter to verify adjuvant, manufacturer's business license of packaging material, hygiene permits, the Product Acceptance Review quality certification;

(2) thaw:

The freezing flesh of fish, Macrobrachium nipponensis and crab meat should be put in defrosting region before using and thaw, and control thawing time according to ambient temperature and guarantee to freeze product central temperature less than 0 DEG C, as too high in temperature can suitably add a little water;

(3) mixing is cut and is mixed:

Cut in the process of mixing and successively add the flavouring agents such as white pepper powder, Sal, white sugar, Oleum sesami, monosodium glutamate according to technological requirement, by controlling to add the amount of water or ice and cutting the time of mixing and strictly control the temperature of compound not higher than 5 DEG C in this process;

(4) molding:

Install forming machine, select corresponding mould, regulate forming machine running speed, make product specification size meet the requirements;

Reducing mechanism is installed, selects corresponding mould, vegetable is placed inside reducing mechanism, vegetable is carried out sufficient pulverization process;

Agitating device is installed, the flesh of fish of mix, Macrobrachium nipponensis and crab meat and vegetable is stirred fully, until it reaches till standard;

(5) first decocting in water:

Control decocting in water temperature 88-90 DEG C, 5-7 minute decocting in water time well;

(6) second decocting in water:

Control decocting in water temperature 85-90 DEG C, 5-7 minute decocting in water time well;

(7) sabot/basket:

With the product of decocting in water line under the dish after cleaning and sterilizing or basket subpackage, the strict health controlling whole bad joint, with anti-secondary pollution;

(8) cooling:

Containing half-finished dish or basket is first put in hot precooling room, move to low temperature precooling room and be cooled to the timely quick-freezing of room temperature after steam distributes completely, the time of shelving was no more than 3 hours;

(9) IQF(IndividualQuickFreezing) (individual quick freezing):

The solidification point of mono-frozen machine less than-35 DEG C, controls the quick-freezing time by regulating frequency of delivery, makes out product center temperature to reach-18 DEG C;

(10) pack:

Craft or funnel pack;

Note the disinfecting work of hands, operating board, Work tool, carry out disinfection with 75% applicable ethanol opponent, operating board, Work tool per hour;

(11) weigh:

According to packing specification electronic scale precise;

(12) sealing:

Regulate heat-sealing temperature, make sealing tight;

(13) metal detection:

First detection metal detector is in normal operating conditions, and regulates its sensitivity, then allows finished product pass through by bag, rejects and checks that gold visits problematic product;

(14) vanning:

Case by specified quantity and weight;

(15) packing:

Pack with automatic packing machine;

(16) cold preservation:

Finished product after vanning enters storehouse in time, and storehouse temperature control is below-18 DEG C.