CN106174138A - The manufacture method that fruit and vegerable fish is sliding - Google Patents
The manufacture method that fruit and vegerable fish is sliding Download PDFInfo
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- CN106174138A CN106174138A CN201610519985.8A CN201610519985A CN106174138A CN 106174138 A CN106174138 A CN 106174138A CN 201610519985 A CN201610519985 A CN 201610519985A CN 106174138 A CN106174138 A CN 106174138A
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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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the sliding manufacture method of fish.It is more particularly related to the manufacture method that a kind of fruit and vegerable fish is sliding, comprise the following steps: fresh fish rubs standby；Fructus Cucurbitae moschatae and Herba Spinaciae being cut into small pieces, put into and boil in boiling water 2～3 minutes, pull out standby, pineapple peeling is squeezed the juice；In the fresh fish twisted, add salt, making beating, meat is got the strongest viscosity, after granule, add Fructus Cucurbitae moschatae, Herba Spinaciae, water, cooking wine, starch and BAIHU, continue making beating, remaining fresh fish granule adds pineapple juice, fresh egg white and monosodium glutamate, making beating, during making beating, is slowly uniformly added into water；Two parts fresh fish mixing after making beating, continues making beating, is slowly added to fresh egg white and starch, puts in the constant heat storage of 0～4 DEG C standby during making beating；Sequentially pass through weighing, smear dish, packaging, quick-freezing, metal detection, case, put stored refrigerated in storage.The invention provides a kind of nutritious, good in taste, it is adaptable to different crowd, be prone to the manufacture method that the fruit and vegerable fish of processing is sliding simultaneously.
Description
Technical field
The present invention relates to the sliding manufacture method of a kind of fish.It is more particularly related to the making side that a kind of fruit and vegerable fish is sliding
Method.
Background technology
Fish is sliding utilizes the flesh of fish and adjuvant, records through vacuum, the working procedure processing such as aseptic packaging forms, along with people's Living Water
Flat raising, green, nutrition, healthy theory are increasingly paid attention to by modern, the meeting in the course of processing of common processing technique
There is the loss of part nutritional labeling, the most can not meet the requirement of people.Fructus Cucurbitae moschatae is contained within vitamin and pectin, and pectin has
Well adsorptivity, can bond and eliminate Endophytic bacteria toxin and other harmful substances, and Fructus Cucurbitae moschatae can eliminate carcinogen nitrosamine
Mutation effect, have an anti-cancer efficacy, and the recovery of Liver and kidney function can be helped, strengthen liver, the regeneration capacity of nephrocyte.Herba Spinaciae contains
There is substantial amounts of plant crude fiber, there is the effect promoting intestinal peristalsis promoting, beneficially defecation, and pancreatic secretion can be promoted, help digest,
Carotene contained in Herba Spinaciae, is transformed into vitamin A in human body, can safeguard the health of twenty-twenty vision and epithelial cell, increases
The ability kept off infection, promotes upgrowth and development of children.Pineapple fruit is best in quality, nutritious, containing substantial amounts of fructose, Portugal
Grape sugar, vitamin B, C, phosphorus, the material such as citric acid and protease.Do not has one in the market by nutritious, mouthfeel relatively
The food that good fruit and vegerable and the flesh of fish well combine, to meet the people's different demands to nutrient substance simultaneously.
Summary of the invention
It is an object of the invention to solve at least the above, and the advantage that at least will be described later is provided.
It is a still further object of the present invention to provide a kind of nutritious, good in taste, it is adaptable to different crowd, be prone to simultaneously
The manufacture method that the fruit and vegerable fish of processing is sliding.
In order to realize object of the present invention and further advantage, it is provided that the manufacture method that a kind of fruit and vegerable fish is sliding, including
Following steps:
Step one, fresh fish 70～75 parts, make the fresh fish of 50～60% by 3～5mm orifice plate Minced Steak strands, remaining fresh
The flesh of fish uses cutmixer to cut into 1～2cm3The granule of size is standby；
Step 2, Fructus Cucurbitae moschatae and Herba Spinaciae are cut into volume is 1.0～1.5cm3Fritter, put into and boiling water boil 2～3 minutes,
Pull out standby, 1～2cm will be cut into after pineapple peeling3Fritter, put into juice extractor is squeezed the juice standby；
Step 3, in the fresh fish twisted, add the salt of 0.8～1.0 part, with 700～800 revs/min of making beating 15～20 points
Clock, gets the strongest viscosity by meat, after granule, add Fructus Cucurbitae moschatae 3～4 parts, Herba Spinaciae 1～2 parts, water 7～9 parts, cooking wine 6～8 parts,
Starch 5～6 parts and BAIHU 0.06～0.08 part, with 500～600 revs/min of making beating 25～35 minutes, in remaining fresh fish granule
Add pineapple juice 6～8 parts, fresh egg white 10～12 parts and monosodium glutamate 0.2～0.3 part, with 850～900 revs/min of making beating 40～60 points
Clock, is slowly uniformly added into water 3～5 parts during making beating；
Step 4, will in step 3 making beating after two parts fresh fish mixing, with 300～400 revs/min making beating 30～40 points
Clock, is slowly added to the fresh egg white of 7～9 parts during making beating, stir 10～15 minutes clockwise, beat with 200～280 revs/min after making beating
Starch 20～25 minutes, during making beating, be slowly added to the starch of 5～8 parts, stir 10～15 minutes counterclockwise after making beating, put into 0～4 DEG C
Constant heat storage in standby；
Step 5, flesh of fish step 4 obtained slurry sequentially passes through weighing again, smears dish, packaging, quick-freezing, metal detection, dress
Case, warehouse-in stored refrigerated.
Preferably, in the manufacture method that described fruit and vegerable fish is sliding, in described step one, fresh fish 73 parts, by 55%
Fresh fish 4mm orifice plate Minced Steak strand system, remaining fresh fish uses cutmixer to cut into 1.5cm3The granule of size is standby.
Preferably, in the manufacture method that described fruit and vegerable fish is sliding, in described step 2, Fructus Cucurbitae moschatae and Herba Spinaciae are cut into volume
For 1.3cm3Fritter, put into and boiling water boil 2 minutes, pull out standby, be cut into 1.5cm by after pineapple peeling3Fritter, put into squeezing
Juice machine is squeezed the juice standby.
Preferably, in the manufacture method that described fruit and vegerable fish is sliding, in described step 3, add in the fresh fish twisted
The salt of 0.9 part, pulls an oar 18 minutes with 750 revs/min, meat is got the strongest viscosity, after granule, adds 3.5 parts of Fructus Cucurbitae moschatae, Herba Spinaciae
1.5 parts, 8 parts of water, cooking wine 7 parts, starch 5.5 parts and BAIHU 0.07 part, pull an oar 30 minutes with 550 revs/min, remaining fresh fish
Add pineapple juice 7 parts, fresh egg white 11 parts and monosodium glutamate 0.2 part in Li, pull an oar 50 minutes with 875 revs/min, the most uniformly add during making beating
Enter 4 parts of water.
Preferably, in the manufacture method that described fruit and vegerable fish is sliding, in described step 4, by two after making beating in step 3
Part fresh fish mixes, and pulls an oar 35 minutes with 350 revs/min, is slowly added to the fresh egg white of 8 parts, stirs clockwise after making beating during making beating
Mix 13 minutes, pull an oar 22 minutes with 240 revs/min, during making beating, be slowly added to the starch of 6 parts, stir 13 minutes counterclockwise after making beating,
Put in the constant heat storage of 3 DEG C standby.
Preferably, in the manufacture method that described fruit and vegerable fish is sliding, the fresh fish used is all the fish after deburring in advance
Meat.
The present invention at least includes following beneficial effect: add nutritious fruit and vegetables in the manufacturing process that fish is sliding
Dish so that the fish of preparation is sliding is provided simultaneously with high protein, various minerals and vitamins, it is simple to the people of different age group eats, and
Bright-colored, improve the appetite of child.The flesh of fish making beating during add different flavoring agent stage by stage so that tasty more
The most fully；The flesh of fish of mixing is separately added into a certain amount of fresh egg white and starch, to ensure that fruit and vegerable are preferably in pulping process
Mix with the flesh of fish, reunite, easy-formation, and making beating and stirring are alternately so that the two mixing is more uniform, finally prepares
Fruit and vegerable fish sliding good in taste.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by this
Invention research and practice and be understood by the person skilled in the art.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description
Word can be implemented according to this.
Should be appreciated that used herein such as " have ", " comprising " and " including " term do not allot one or many
Other element individual or the existence of a combination thereof or interpolation.
The present invention provides the manufacture method that a kind of fruit and vegerable fish is sliding, comprises the following steps:
Step one, fresh fish 70～75 parts, make the fresh fish of 50～60% by 3～5mm orifice plate Minced Steak strands, remaining fresh
The flesh of fish uses cutmixer to cut into 1～2cm3The granule of size is standby；
Step 2, Fructus Cucurbitae moschatae and Herba Spinaciae are cut into volume is 1.0～1.5cm3Fritter, put into and boiling water boil 2～3 minutes,
Pull out standby, 1～2cm will be cut into after pineapple peeling3Fritter, put into juice extractor is squeezed the juice standby；
Step 3, in the fresh fish twisted, add the salt of 0.8～1.0 part, with 700～800 revs/min of making beating 15～20 points
Clock, gets the strongest viscosity by meat, after granule, add Fructus Cucurbitae moschatae 3～4 parts, Herba Spinaciae 1～2 parts, water 7～9 parts, cooking wine 6～8 parts,
Starch 5～6 parts and BAIHU 0.06～0.08 part, with 500～600 revs/min of making beating 25～35 minutes, in remaining fresh fish granule
Add pineapple juice 6～8 parts, fresh egg white 10～12 parts and monosodium glutamate 0.2～0.3 part, with 850～900 revs/min of making beating 40～60 points
Clock, is slowly uniformly added into water 3～5 parts during making beating；
Step 4, will in step 3 making beating after two parts fresh fish mixing, with 300～400 revs/min making beating 30～40 points
Clock, is slowly added to the fresh egg white of 7～9 parts during making beating, stir 10～15 minutes clockwise, beat with 200～280 revs/min after making beating
Starch 20～25 minutes, during making beating, be slowly added to the starch of 5～8 parts, stir 10～15 minutes counterclockwise after making beating, put into 0～4 DEG C
Constant heat storage in standby；
Step 5, flesh of fish step 4 obtained slurry sequentially passes through weighing again, smears dish, packaging, quick-freezing, metal detection, dress
Case, warehouse-in stored refrigerated.
In the manufacture method that described fruit and vegerable fish is sliding, in described step one, fresh fish 73 parts, the fresh fish by 55% is used
4mm orifice plate Minced Steak strand system, remaining fresh fish uses cutmixer to cut into 1.5cm3The granule of size is standby.
In the manufacture method that described fruit and vegerable fish is sliding, in described step 2, it is 1.3cm that Fructus Cucurbitae moschatae and Herba Spinaciae are cut into volume3
Fritter, put into and boiling water boil 2 minutes, pull out standby, be cut into 1.5cm by after pineapple peeling3Fritter, put in juice extractor squeeze
Juice is standby.
In the manufacture method that described fruit and vegerable fish is sliding, in described step 3, the fresh fish twisted adds 0.9 part
Salt, with 750 revs/min pull an oar 18 minutes, meat is got the strongest viscosity, after granule, add 3.5 parts of Fructus Cucurbitae moschatae, Herba Spinaciae 1.5 parts,
8 parts of water, cooking wine 7 parts, starch 5.5 parts and BAIHU 0.07 part, pull an oar 30 minutes with 550 revs/min, add in remaining fresh fish granule
Enter pineapple juice 7 parts, fresh egg white 11 parts and monosodium glutamate 0.2 part, pull an oar 50 minutes with 875 revs/min, during making beating, be slowly uniformly added into water 4
Part.
In the manufacture method that described fruit and vegerable fish is sliding, in described step 4, by two parts fresh fish after making beating in step 3
Meat mixes, and pulls an oar 35 minutes with 350 revs/min, is slowly added to the fresh egg white of 8 parts during making beating, stirs 13 minutes clockwise after making beating,
Pull an oar 22 minutes with 240 revs/min, during making beating, be slowly added to the starch of 6 parts, stir 13 minutes counterclockwise after making beating, put into 3 DEG C
In constant heat storage standby.
In the manufacture method that described fruit and vegerable fish is sliding, the fresh fish used is all the flesh of fish after deburring in advance.
Embodiment 1
The manufacture method that a kind of fruit and vegerable fish is sliding, comprises the following steps:
Step one, fresh fish 70 parts, the 3mm orifice plate Minced Steak strand system of the fresh fish by 50%, remaining fresh fish uses and cuts
1cm cut into by the machine of mixing3The granule of size is standby.
Step 2, Fructus Cucurbitae moschatae and Herba Spinaciae are cut into volume is 1.0cm3Fritter, put into and boiling water boil 2 minutes, pull out standby,
It is cut into 1cm by after pineapple peeling3Fritter, put into juice extractor is squeezed the juice standby.
Step 3, in the fresh fish twisted, add the salt of 0.8 part, with 700～rev/min pull an oar 15 minutes, meat is got
The strongest viscosity, after granule, adds 3 parts of Fructus Cucurbitae moschatae, Herba Spinaciae 1 part, 7 parts of water, cooking wine 6 parts, starch 5 parts and BAIHU 0.06 part, uses
Pull an oar 25 minutes for 500 revs/min, remaining fresh fish granule adds pineapple juice 6 parts, fresh egg white 10 parts and monosodium glutamate 0.2 part, uses
Pull an oar 40 minutes, during making beating, be slowly uniformly added into 3 parts of water for 850 revs/min.
Step 4, will in step 3 making beating after two parts fresh fish mixing, with 300 revs/min making beating 30 minutes, during making beating
It is slowly added to the fresh egg white of 7 parts, stirs 10 minutes clockwise after making beating, pull an oar 20 minutes with 200 revs/min, slowly add during making beating
Enter the starch of 5 parts, stir 10 minutes counterclockwise after making beating, put in the constant heat storage of 0 DEG C standby.
Step 5, flesh of fish step 4 obtained slurry sequentially passes through weighing again, smears dish, packaging, quick-freezing, metal detection, dress
Case, warehouse-in stored refrigerated.
Embodiment 2
The manufacture method that a kind of fruit and vegerable fish is sliding, comprises the following steps:
Step one, fresh fish 75 parts, the 5mm orifice plate Minced Steak strand system of the fresh fish by 60%, remaining fresh fish uses and cuts
2cm cut into by the machine of mixing3The granule of size is standby.
Step 2, Fructus Cucurbitae moschatae and Herba Spinaciae are cut into volume is 1.5cm3Fritter, put into and boiling water boil 3 minutes, pull out standby,
It is cut into 2cm by after pineapple peeling3Fritter, put into juice extractor is squeezed the juice standby.
Step 3, in the fresh fish twisted, add the salt of 1.0 parts, with 800 revs/min of making beating 20 minutes, meat is got very
Strong viscosity, after granule, adds 4 parts of Fructus Cucurbitae moschatae, Herba Spinaciae 2 parts, 9 parts of water, cooking wine 8 parts, starch 6 parts and BAIHU 0.08 part, with 600
Rev/min making beating 35 minutes, adds pineapple juice 8 parts, fresh egg white 12 parts and monosodium glutamate 0.3 part, with 900 in remaining fresh fish granule
Rev/min making beating 60 minutes, be slowly uniformly added into 5 parts of water during making beating.
Step 4, will in step 3 making beating after two parts fresh fish mixing, with 400 revs/min making beating 40 minutes, during making beating
It is slowly added to the fresh egg white of 9 parts, stirs 15 minutes clockwise after making beating, pull an oar 25 minutes with 280 revs/min, slowly add during making beating
Enter the starch of 8 parts, stir 15 minutes counterclockwise after making beating, put in the constant heat storage of 4 DEG C standby.
Step 5, flesh of fish step 4 obtained slurry sequentially passes through weighing again, smears dish, packaging, quick-freezing, metal detection, dress
Case, warehouse-in stored refrigerated.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details with shown here as the scheme with description.
Claims (6)
1. the manufacture method that a fruit and vegerable fish is sliding, it is characterised in that comprise the following steps:
Step one, fresh fish 70～75 parts, make the fresh fish of 50～60% by 3～5mm orifice plate Minced Steak strands, remaining fresh fish
Cutmixer is used to cut into 1～2cm3The granule of size is standby；
Step 2, Fructus Cucurbitae moschatae and Herba Spinaciae are cut into volume is 1.0～1.5cm3Fritter, put into and boiling water boil 2～3 minutes, pull out standby
With, 1～2cm will be cut into after pineapple peeling3Fritter, put into juice extractor is squeezed the juice standby；
Step 3, in the fresh fish twisted, add the salt of 0.8～1.0 part, with 700～800 revs/min of making beating 15～20 minutes,
Meat is got the strongest viscosity, after granule, adds Fructus Cucurbitae moschatae 3～4 parts, Herba Spinaciae 1～2 parts, water 7～9 parts, cooking wine 6～8 parts, form sediment
Powder 5～6 parts and BAIHU 0.06～0.08 part, with 500～600 revs/min of making beating 25～35 minutes, add in remaining fresh fish granule
Enter pineapple juice 6～8 parts, fresh egg white 10～12 parts and monosodium glutamate 0.2～0.3 part, pull an oar 40～60 minutes with 850～900 revs/min,
Water 3～5 parts slowly it are uniformly added into during making beating；
Step 4, will in step 3 making beating after two parts fresh fish mixing, with 300～400 revs/min making beating 30～40 minutes,
It is slowly added to the fresh egg white of 7～9 parts during making beating, stirs 10～15 minutes clockwise after making beating, with 200～280 revs/min of making beating 20
～25 minutes, it is slowly added to the starch of 5～8 parts during making beating, stirs 10～15 minutes counterclockwise after making beating, put into the perseverance of 0～4 DEG C
In Wen Ku standby；
Step 5, flesh of fish step 4 obtained slurry sequentially passes through weighing again, smears dish, packaging, quick-freezing, metal detection, cases, enters
Storehouse stored refrigerated.
2. the manufacture method that fruit and vegerable fish as claimed in claim 1 is sliding, it is characterised in that in described step one, fresh fish 73 parts,
Fresh fish by 55% 4mm orifice plate Minced Steak strand system, remaining fresh fish uses cutmixer to cut into 1.5cm3The granule of size is standby
With.
3. the manufacture method that fruit and vegerable fish as claimed in claim 1 is sliding, it is characterised in that in described step 2, by Fructus Cucurbitae moschatae and spinach
It is 1.3cm that dish is cut into volume3Fritter, put into and boiling water boil 2 minutes, pull out standby, be cut into 1.5cm by after pineapple peeling3Little
Block, put into juice extractor is squeezed the juice standby.
4. the manufacture method that fruit and vegerable fish as claimed in claim 1 is sliding, it is characterised in that in described step 3, fresh twisted
The flesh of fish adds the salt of 0.9 part, pulls an oar 18 minutes with 750 revs/min, meat is got the strongest viscosity, after granule, adds Fructus Cucurbitae moschatae
3.5 parts, Herba Spinaciae 1.5 parts, 8 parts of water, cooking wine 7 parts, starch 5.5 parts and BAIHU 0.07 part, pull an oar 30 minutes with 550 revs/min, residue
Fresh fish granule in add pineapple juice 7 parts, fresh egg white 11 parts and monosodium glutamate 0.2 part, with 875 revs/min of making beating 50 minutes, during making beating
Slowly it is uniformly added into 4 parts of water.
5. the manufacture method that fruit and vegerable fish as claimed in claim 1 is sliding, it is characterised in that in described step 4, by step 3
Two parts fresh fish mixing after making beating, pulls an oar 35 minutes with 350 revs/min, is slowly added to the fresh egg white of 8 parts during making beating, making beating
Rear stirring 13 minutes clockwise, pull an oar 22 minutes with 240 revs/min, are slowly added to the starch of 6 parts during making beating, after making beating counterclockwise
Stir 13 minutes, put in the constant heat storage of 3 DEG C standby.
6. the manufacture method that fruit and vegerable fish as claimed in claim 1 is sliding, it is characterised in that the fresh fish used is all to go in advance
The flesh of fish after thorn.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610519985.8A CN106174138A (en) | 2016-06-29 | 2016-06-29 | The manufacture method that fruit and vegerable fish is sliding |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610519985.8A CN106174138A (en) | 2016-06-29 | 2016-06-29 | The manufacture method that fruit and vegerable fish is sliding |
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Family
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| CN201610519985.8A Pending CN106174138A (en) | 2016-06-29 | 2016-06-29 | The manufacture method that fruit and vegerable fish is sliding |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669478A (en) * | 2018-05-21 | 2018-10-19 | 上海交通大学 | A kind of lentinus edodes health care river Puffer fish is slided and preparation method thereof |
| CN114027471A (en) * | 2021-11-29 | 2022-02-11 | 大连工业大学 | Storage-resistant fish paste product containing fish meat particles and preparation method thereof |
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| CN101803756A (en) * | 2010-01-20 | 2010-08-18 | 吕文良 | Vegetable fish balls and production method thereof |
| CN102160658A (en) * | 2011-03-30 | 2011-08-24 | 福州旭煌食品有限公司 | Method for processing vegetable fish balls |
| CN102370192A (en) * | 2010-08-10 | 2012-03-14 | 柳寅 | Preparation method of multicolored fish ball |
| CN102551107A (en) * | 2011-12-28 | 2012-07-11 | 大连创达技术交易市场有限公司 | Fish balls and preparation method thereof |
| CN105614746A (en) * | 2016-01-30 | 2016-06-01 | 明光市永言水产食品有限公司 | Preparation method of fish ball processing raw material mixture |
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| CN101803756A (en) * | 2010-01-20 | 2010-08-18 | 吕文良 | Vegetable fish balls and production method thereof |
| CN102370192A (en) * | 2010-08-10 | 2012-03-14 | 柳寅 | Preparation method of multicolored fish ball |
| CN102160658A (en) * | 2011-03-30 | 2011-08-24 | 福州旭煌食品有限公司 | Method for processing vegetable fish balls |
| CN102551107A (en) * | 2011-12-28 | 2012-07-11 | 大连创达技术交易市场有限公司 | Fish balls and preparation method thereof |
| CN105614746A (en) * | 2016-01-30 | 2016-06-01 | 明光市永言水产食品有限公司 | Preparation method of fish ball processing raw material mixture |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108669478A (en) * | 2018-05-21 | 2018-10-19 | 上海交通大学 | A kind of lentinus edodes health care river Puffer fish is slided and preparation method thereof |
| CN114027471A (en) * | 2021-11-29 | 2022-02-11 | 大连工业大学 | Storage-resistant fish paste product containing fish meat particles and preparation method thereof |
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Application publication date: 20161207 |