CN105918936A - Fruity fishcake rich in taurine and making method thereof - Google Patents

Fruity fishcake rich in taurine and making method thereof Download PDF

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Publication number
CN105918936A
CN105918936A CN201610436997.4A CN201610436997A CN105918936A CN 105918936 A CN105918936 A CN 105918936A CN 201610436997 A CN201610436997 A CN 201610436997A CN 105918936 A CN105918936 A CN 105918936A
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CN
China
Prior art keywords
parts
fish
taurine
fishcake
fruity
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610436997.4A
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Chinese (zh)
Inventor
单正宏
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Wuhu Hongyang Food Co Ltd
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Wuhu Hongyang Food Co Ltd
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Publication date
Application filed by Wuhu Hongyang Food Co Ltd filed Critical Wuhu Hongyang Food Co Ltd
Priority to CN201610436997.4A priority Critical patent/CN105918936A/en
Publication of CN105918936A publication Critical patent/CN105918936A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/03Acidophilus

Abstract

The invention discloses fruity fishcake rich in taurine. The fruity fishcake is made of, by weight, 180-200 parts of freshwater fish, 50-60 parts of streaky pork, 18-20 parts of starch, 14-16 parts of coconut pulp, 6-8 parts of mangosteen pulp, 6-8 parts of spirulina, 7-8 parts of mulberry juice, 5-6 parts of egg white, 4-7 parts of milk powder, 2-4 parts of bee pollen, 5-7 parts of radix bupleuri, 3-5 parts of ganoderma lucidum, 0.3-0.5 part of taurine, 5-6 parts of edible salt, 10-12 parts of guar gum and an appropriate amount of lactobacillus acidophilus. The fruity fishcake has the advantages that the fruity fishcake is fine and smooth in taste and good in elasticity and gel property; fish scales are decocted with the traditional Chinese medicine materials, the fish products are fully utilized, the nutrition of the fishcake is enhanced, the smell and tastes of the fish scales and the traditional Chinese medicine materials can be mutually neutralized, and the fishcake can be easily absorbed by human bodies after fermentation treatment; the added coconut pulp, mangosteen pulp and the like allow the fishcake to be rich in fruit flavor and unique in taste, and the added taurine can promote brain tissue and intelligence development.

Description

A kind of fruity breaded fish stick rich in taurine and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fruity breaded fish stick rich in taurine and preparation side thereof Method.
Background technology
Breaded fish stick is with fish as raw material, through adopt meat, rinse, be dehydrated, Minced Steak, stirring, seasoning, steam, the operation such as cooling is made Product, fine and tender taste high resilience, there is the fragrance of fresh fish and without fishy smell, taste can be allocated according to personal like.Fish Cake is nutritious, and rich in high-quality protein, be easily absorbed by the body utilization, fatty less, and mostly is unrighted acid, to prevention Angiocardiopathy, regulation blood fat, reduction blood cholesterol level and platelet aggregation etc. have important function, can also promote simultaneously Enter brain cell development, brain tonic and intelligence development.Owing to breaded fish stick is to steam and ripe, fried without pan-fried stir-fry, so nutriment loss is less, rich Containing the plurality of inorganic salt of vitamin A, D, B1, B2 and needed by human, it it is the nutrition delicacies meeting modern's way to keep in good health.
China is the cultivation big country of fresh-water fishes, and yield is the most at the forefront in the world, but according to traditional consumption habit, fresh-water fishes base This comes into the market with fresh and alive form, and processed goods is very little, only accounts for about the 3% of total output.Fresh-water fishes are inexpensive, deep processing Degree is the lowest, and this is the main cause that fresh-water fishes are considered as Optimization of Low Value Fish.The consequence of this low value causes fishman to increase production not exactly Increase income, seriously compromise the enthusiasm of fishman, be unfavorable for the development of China's pisciculture.Intensive processing and comprehensive utilization to fresh-water fishes With, low value is converted into high level, is an important research direction of present food service industry.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of fruity breaded fish stick rich in taurine and Preparation method.
The present invention is achieved by the following technical solutions:
A kind of fruity breaded fish stick rich in taurine, is prepared by the raw materials in: fresh-water fishes 180-200, streaky pork 50- 60, starch 18-20, coconut meat 14-16, mangosteen pulp 6-8, spirulina 6-8, mulberry juice 7-8, egg 5-6, milk powder 4-7, honeybee Pollen 2-4, radix bupleuri 5-7, glossy ganoderma 3-5, taurine 0.3-0.5, edible salt 5-6, guar gum 10-12, lactobacillus acidophilus are appropriate.
The preparation method of described a kind of fruity breaded fish stick rich in taurine, comprises the following steps:
(1) selected fresh-water fishes are removed fish head, internal organ and fish scale afterwash, stay fish scale standby, the flesh of fish after then cleaning Put in cutmixer with streaky pork and blend, obtain mixed meat standby;
(2) water adding 8-10 times after being cleaned by fish scale together with radix bupleuri, glossy ganoderma boils 60-70min, will after filtering out fish scale and the dregs of a decoction Filtrate is continued heating and is concentrated, and pulverizes, obtain the fish scale jelly dry powder that keeps healthy after finally carrying out freeze-drying;
(3) coconut meat, mangosteen pulp, spirulina are put into and carried out homogeneous process in high pressure homogenizer, the water of weight such as be subsequently adding With health care fish scale jelly dry powder, through 110-120 DEG C of autoclave sterilization 15-20min, after being then cooled to 35-37 DEG C, first regulation is mixed Compound pH is 6, then accesses the fermentation 8-20h of the lactobacillus acidophilus after overactivation of 5-6%, is dried after processing and carries out ultramicronising Pulverize, obtain nutrition fish scale jelly ferment;
(4) mixed meat is put in mixing and kneading machine, beat, after adding starch and edible salt, the 25-30min that bursts, then add nutrition fish Squama freezes ferment, mulberry juice, egg, milk powder, Bee Pollen, taurine, guar gum, puts into mould after continuing to beat routed 15-20min Tool, then places 50-60min shaping in the water-bath of 35-40 DEG C;
(5) will shaping after breaded fish stick put in steam box, at a temperature of 85-90 DEG C heat 25-30min, naturally cool down after according to Packing instructions are vacuum-packed after being cut into small pieces, and refrigerate after high-temperature sterilization, to obtain final product.
The invention have the advantage that the breaded fish stick delicate mouthfeel of the present invention, elasticity, gelation are good, are boiled by fish scale together with Chinese medicine System, on the one hand takes full advantage of fishery-ies product, enhances nutrition, on the other hand can neutralize smell each other and mouthfeel, Er Qiejin Go after fermentation process more easily absorption of human body.The coconut meat of interpolation, mangosteen pulp etc. make product fruity strong, and mouthfeel is unique, The taurine etc. added can promote brain tissue and intelligence development.
Detailed description of the invention
A kind of fruity breaded fish stick rich in taurine, is made up of the raw material of following weight portion (kg): fresh-water fishes 180, five flower pig Meat 50, starch 18, coconut meat 14, mangosteen pulp 6, spirulina 6, mulberry juice 7, egg 5, milk powder 4, Bee Pollen 2, radix bupleuri 5, spirit Sesame 3, taurine 0.3, edible salt 5, guar gum 10, lactobacillus acidophilus are appropriate.
The preparation method of described a kind of fruity breaded fish stick rich in taurine, comprises the following steps:
(1) selected fresh-water fishes are removed fish head, internal organ and fish scale afterwash, stay fish scale standby, the flesh of fish after then cleaning Put in cutmixer with streaky pork and blend, obtain mixed meat standby;
(2) water adding 8 times after being cleaned by fish scale together with radix bupleuri, glossy ganoderma boils 60min, filtrate is continued after filtering out fish scale and the dregs of a decoction Continuous heating concentrates, and pulverizes, obtain the fish scale jelly dry powder that keeps healthy after finally carrying out freeze-drying;
(3) coconut meat, mangosteen pulp, spirulina are put into and carried out homogeneous process in high pressure homogenizer, the water of weight such as be subsequently adding With health care fish scale jelly dry powder, through 110 DEG C of autoclave sterilization 15min, first regulating mixture pH after being then cooled to 35 DEG C is 6, Then access the fermentation 8h of the lactobacillus acidophilus after overactivation of 5%, be dried after processing and carry out ultramicronising pulverizing, obtain nutrition fish Squama freezes ferment;
(4) mixed meat is put in mixing and kneading machine, beat, after adding starch and edible salt, the 25min that bursts, then add nutrition fish scale Freeze ferment, mulberry juice, egg, milk powder, Bee Pollen, taurine, guar gum, after continuing to beat routed 15min, put into mould, then 50min shaping is placed in the water-bath of 35 DEG C;
(5) breaded fish stick after shaping is put in steam box, at a temperature of 85 DEG C, heat 25min, naturally want according to packaging after cooling Ask and be vacuum-packed after being cut into small pieces, refrigerate after high-temperature sterilization, to obtain final product.

Claims (2)

1. the fruity breaded fish stick rich in taurine, it is characterised in that be prepared by the raw materials in: fresh-water fishes 180- 200, streaky pork 50-60, starch 18-20, coconut meat 14-16, mangosteen pulp 6-8, spirulina 6-8, mulberry juice 7-8, egg 5-6, milk powder 4-7, Bee Pollen 2-4, radix bupleuri 5-7, glossy ganoderma 3-5, taurine 0.3-0.5, edible salt 5-6, guar gum 10-12, Lactobacillus acidophilus is appropriate.
The preparation method of a kind of fruity breaded fish stick rich in taurine the most according to claim 1, it is characterised in that include with Lower step:
(1) selected fresh-water fishes are removed fish head, internal organ and fish scale afterwash, stay fish scale standby, the flesh of fish after then cleaning Put in cutmixer with streaky pork and blend, obtain mixed meat standby;
(2) water adding 8-10 times after being cleaned by fish scale together with radix bupleuri, glossy ganoderma boils 60-70min, will after filtering out fish scale and the dregs of a decoction Filtrate is continued heating and is concentrated, and pulverizes, obtain the fish scale jelly dry powder that keeps healthy after finally carrying out freeze-drying;
(3) coconut meat, mangosteen pulp, spirulina are put into and carried out homogeneous process in high pressure homogenizer, the water of weight such as be subsequently adding With health care fish scale jelly dry powder, through 110-120 DEG C of autoclave sterilization 15-20min, after being then cooled to 35-37 DEG C, first regulation is mixed Compound pH is 6, then accesses the fermentation 8-20h of the lactobacillus acidophilus after overactivation of 5-6%, is dried after processing and carries out ultramicronising Pulverize, obtain nutrition fish scale jelly ferment;
(4) mixed meat is put in mixing and kneading machine, beat, after adding starch and edible salt, the 25-30min that bursts, then add nutrition fish Squama freezes ferment, mulberry juice, egg, milk powder, Bee Pollen, taurine, guar gum, puts into mould after continuing to beat routed 15-20min Tool, then places 50-60min shaping in the water-bath of 35-40 DEG C;
(5) will shaping after breaded fish stick put in steam box, at a temperature of 85-90 DEG C heat 25-30min, naturally cool down after according to Packing instructions are vacuum-packed after being cut into small pieces, and refrigerate after high-temperature sterilization, to obtain final product.
CN201610436997.4A 2016-06-20 2016-06-20 Fruity fishcake rich in taurine and making method thereof Pending CN105918936A (en)

Priority Applications (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616536A (en) * 2016-12-21 2017-05-10 岭南师范学院 Coconut-scented cuttlefish cakes and preparation method thereof

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101073416A (en) * 2007-06-08 2007-11-21 武汉工业学院 Method for processing minced fish flavour sausage by microbe fermentation
CN101301091A (en) * 2008-07-04 2008-11-12 张海波 Health care minced fish and preparation thereof
CN101485473A (en) * 2009-01-20 2009-07-22 湘潭大学 Fish meat emulsion fermented with mixed bacteria based on lactobacillus and preparation method thereof
CN102028262A (en) * 2010-12-05 2011-04-27 浙江山水郎食品有限公司 Method for producing leisure crisp particles by compounding minced freshwater fish and fruit and vegetable juice
CN103622077A (en) * 2013-12-11 2014-03-12 江强 Flavor fish cake taking fish and pork as main raw material and manufacture method thereof
CN103766975A (en) * 2014-02-24 2014-05-07 湘潭大学 Fermented-flavor tea fish sausage and processing method thereof
CN104256728A (en) * 2014-10-16 2015-01-07 广西大学 Nutritious fish cake with long shelf-life
CN104432242A (en) * 2014-12-22 2015-03-25 郭瑞英 Fish ball with yin-nourishing effect and preparation method of fish ball
CN104544122A (en) * 2014-12-31 2015-04-29 黄冈职业技术学院 Kidney-benefiting fish cake and preparation method thereof
CN105249271A (en) * 2015-07-22 2016-01-20 六安龙翔美食王禽业有限公司 Goose fat liver-containing traditional Chinese medicine health ball and preparation method thereof
CN105533498A (en) * 2016-01-08 2016-05-04 大连民族大学 Seafood sausage rich in fish scale collagen protein and preparation method thereof

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101073416A (en) * 2007-06-08 2007-11-21 武汉工业学院 Method for processing minced fish flavour sausage by microbe fermentation
CN101301091A (en) * 2008-07-04 2008-11-12 张海波 Health care minced fish and preparation thereof
CN101485473A (en) * 2009-01-20 2009-07-22 湘潭大学 Fish meat emulsion fermented with mixed bacteria based on lactobacillus and preparation method thereof
CN102028262A (en) * 2010-12-05 2011-04-27 浙江山水郎食品有限公司 Method for producing leisure crisp particles by compounding minced freshwater fish and fruit and vegetable juice
CN103622077A (en) * 2013-12-11 2014-03-12 江强 Flavor fish cake taking fish and pork as main raw material and manufacture method thereof
CN103766975A (en) * 2014-02-24 2014-05-07 湘潭大学 Fermented-flavor tea fish sausage and processing method thereof
CN104256728A (en) * 2014-10-16 2015-01-07 广西大学 Nutritious fish cake with long shelf-life
CN104432242A (en) * 2014-12-22 2015-03-25 郭瑞英 Fish ball with yin-nourishing effect and preparation method of fish ball
CN104544122A (en) * 2014-12-31 2015-04-29 黄冈职业技术学院 Kidney-benefiting fish cake and preparation method thereof
CN105249271A (en) * 2015-07-22 2016-01-20 六安龙翔美食王禽业有限公司 Goose fat liver-containing traditional Chinese medicine health ball and preparation method thereof
CN105533498A (en) * 2016-01-08 2016-05-04 大连民族大学 Seafood sausage rich in fish scale collagen protein and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616536A (en) * 2016-12-21 2017-05-10 岭南师范学院 Coconut-scented cuttlefish cakes and preparation method thereof

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Application publication date: 20160907

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