CN106174145A - The surimi product of a kind of mushroom fishbone composite powder cooperation and preparation method - Google Patents
The surimi product of a kind of mushroom fishbone composite powder cooperation and preparation method Download PDFInfo
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- CN106174145A CN106174145A CN201610572293.XA CN201610572293A CN106174145A CN 106174145 A CN106174145 A CN 106174145A CN 201610572293 A CN201610572293 A CN 201610572293A CN 106174145 A CN106174145 A CN 106174145A
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Abstract
The invention discloses the surimi product that a kind of mushroom fishbone composite powder coordinates, contain according to the mass fraction: the flesh of fish 50 70, starch 10 15, fishbone powder 1 20, mushroom powder 35, antifreeze 0.4 0.7, antibacterial 0.08 0.12, tea polyphenols 0.02 0.04, TBHQ0.01 0.012, L sodium ascorbate 0.015 0.02 and frozen water 10 18.The invention have the benefit that and utilize mushroom powder delicate flavour, strengthen the delicate flavour of surimi product, allow it compound with fishbone powder simultaneously, increase the content of surimi product calcium simultaneously.
Description
Technical field
The present invention relates to a kind of surimi product, the surimi product of a kind of mushroom fishbone composite powder cooperation and preparation side
Method.
Background technology
Minced fish series products, be with various marine fish minced fish or fresh-water fishes minced fish as raw material, is processed into through a series of
A kind of high protein, low fat, trophic structure rationally, a class deep processing marine food of safety and Health, its food type have Eriocheir sinensis rod,
The simulated foods such as fried flower, minced fish bread, fish ham, fish sausage and shrimp cake.This product can directly be eaten, it is also possible to spells
Dish, sushi, the raw material of chaffy dish, liked by domestic and international consumer deeply.
Summary of the invention
It is an object of the invention to surimi product and preparation method that a kind of mushroom fishbone composite powder coordinates.
The technical scheme is that and be achieved in that: the surimi product that a kind of mushroom fishbone composite powder coordinates, by quality
Number meter contains: the flesh of fish 50-70, starch 10-15, fishbone powder 1-20, mushroom powder 3-5, antifreeze 0.4-0.7, antibacterial 0.08-
0.12, tea polyphenols 0.02-0.04, TBHQ0.01-0.012, L-AA sodium 0.015-0.02 and frozen water 10-18.
Further, the described flesh of fish is to appoint in morrhua, Oncorhynchi, rainbow trout, tuna, tilapia, Ctenopharyngodon idellus or Hypophthalmichthys molitrix
The flesh of fish of what one or more mixing.
Further, flesh of fish 55-60, starch 12-14, fishbone powder 5-10, mushroom powder 3-4, antifreeze 0.5-0.6, antibacterial
Agent 0.09-0.10, tea polyphenols 0.02-0.03, TBHQ0.01-0.012, L-AA sodium 0.015-0.02 and frozen water 15-16.
The preparation method of the surimi product that mushroom fishbone composite powder coordinates, is processed into minced fish or with fish protein by raw material fish
Powder is raw material, by the stirring that adds water, forms the fish protein that quality is homogeneous；Proportionally add fishbone powder and mushroom powder, with other
Filling molding after additive mixing and emulsifying.
Further, with fish raw material, remove the fish head of raw material fish, internal organs and fish scale；Utilize fish washer, clean and remove fish body
On blood stains and mucus；Recycling flesh separator, separates the flesh of fish with fishbone, fish skin, and exports respectively；Utilize potcher, drift
Wash minced fish, drain washings, utilize spray water curtain to clean further；Utilize dewaterer, remove the moisture content in minced fish.
Further, the preparation method of described nanometer fishbone powder is: the fishbone cleaned up is added suitable quantity of water submergence, proceeds to
Steaming and decocting under high pressure pot steaming and decocting softens, and topples over cooking liquor, and add water rinsing, drains away the water；Break with the meat grinder that hole diameter of sieve (perforated) plate is 2-10mm
Broken fishbone, is dried, coarse pulverization, crosses 140 mesh sub-sieves, obtains granularity and is less than fishbone powder or the fishbone mud of 105 μm；To fishbone powder or fish
Bone mud adds water, and regulates dispersion liquid moisture 60-90%, turns high energy ball mill and pulverizes, and degree of grinding reaches more than 300 mesh.
Further, described high energy ball mill pulverizing parameter is: 2000-3000rpm, abrasive media size 0.5-5cm, Jie
Matter loading 60%-80%, ball milling 0.5-2h.
Further, the preparation method of described mushroom powder: with Lentinus Edodes as raw material, after cleaning up, section, THICKNESS CONTROL exists
About 2mm, 50 DEG C dry, pulverize machine and pulverize, cross 100 mesh sieves.
The invention have the benefit that and utilize mushroom powder delicate flavour, strengthen the delicate flavour of surimi product, allow itself and fishbone powder simultaneously
Compounding, increase the content of surimi product calcium simultaneously.
Detailed description of the invention
Embodiment 1
S1: contain by mass percentage: Oncorhynchi meat 50, starch 10, fishbone powder 1, mushroom powder 3, antifreeze 0.4, antibacterial
0.08, tea polyphenols 0.02, TBHQ0.01, L-AA sodium 0.015 and frozen water 10.
The preparation method of the surimi product that S2: fishbone composite powder coordinates, becomes minced fish or with fish egg by raw material cod processing
White lead is raw material, by the stirring that adds water, forms the fish protein that quality is homogeneous；Proportionally add fishbone powder, mushroom powder, with other
Filling molding after additive mixing and emulsifying.
S3: with Oncorhynchi raw material, removes the fish head of raw material fish, internal organs and fish scale；Utilize fish washer, clean and remove on fish body
Blood stains and mucus；Recycling flesh separator, separates the flesh of fish with fishbone, fish skin, and exports respectively；Utilize potcher, rinsing
Minced fish, drains washings, utilizes spray water curtain to clean further；Utilize dewaterer, remove the moisture content in minced fish.
The preparation method of S4: fishbone powder is: the fishbone cleaned up is added suitable quantity of water submergence, proceeds to steaming and decocting under high pressure pot steaming and decocting
Softening, topple over cooking liquor, add water rinsing, drains away the water；Crush fishbone with the meat grinder that hole diameter of sieve (perforated) plate is 2-10mm, be dried, slightly
Pulverize, cross 140 mesh sub-sieves, obtain granularity and be less than fishbone powder or the fishbone mud of 105 μm；Add water to fishbone powder or fishbone mud, regulation
Dispersion liquid moisture 60-90%, turns high energy ball mill and pulverizes, and degree of grinding reaches more than 300 mesh.
High energy ball mill described in S5:S4 pulverizes parameter: 2000-3000rpm, abrasive media size 0.5-5cm, medium
Loading 60%-80%, ball milling 0.5-2h.
The preparation method of S6: mushroom powder: with Lentinus Edodes as raw material, after cleaning up, section, THICKNESS CONTROL at about 2mm, 50
The machine that DEG C dry, pulverize is pulverized, and crosses 100 mesh.
Embodiment 2
S1: contain by mass percentage: tuna 70, starch 15, fishbone powder 20, mushroom powder 5, antifreeze 0.7, antibacterial
0.12, tea polyphenols 0.04, TBHQ0.012, L-AA sodium 0.02 and frozen water 18.
The preparation method of the surimi product that S2: fishbone composite powder coordinates, becomes minced fish or with fish egg by raw material cod processing
White lead is raw material, by the stirring that adds water, forms the fish protein that quality is homogeneous；Proportionally add fishbone powder, mushroom powder, with other
Filling molding after additive mixing and emulsifying.
S3: with tuna raw material, removes the fish head of raw material fish, internal organs and fish scale；Utilize fish washer, clean and remove on fish body
Blood stains and mucus；Recycling flesh separator, separates the flesh of fish with fishbone, fish skin, and exports respectively；Utilize potcher, rinsing
Minced fish, drains washings, utilizes spray water curtain to clean further；Utilize dewaterer, remove the moisture content in minced fish.
The preparation method of S4: fishbone powder is: the fishbone cleaned up is added suitable quantity of water submergence, proceeds to steaming and decocting under high pressure pot steaming and decocting
Softening, topple over cooking liquor, add water rinsing, drains away the water；Crush fishbone with the meat grinder that hole diameter of sieve (perforated) plate is 2-10mm, be dried, slightly
Pulverize, cross 140 mesh sub-sieves, obtain granularity and be less than fishbone powder or the fishbone mud of 105 μm；Add water to fishbone powder or fishbone mud, regulation
Dispersion liquid moisture 60-90%, turns high energy ball mill and pulverizes, and degree of grinding reaches more than 300 mesh.
High energy ball mill described in S5:S4 pulverizes parameter: 2000-3000rpm, abrasive media size 0.5-5cm, medium
Loading 60%-80%, ball milling 0.5-2h.
The preparation method of S6: mushroom powder: with Lentinus Edodes as raw material, after cleaning up, section, THICKNESS CONTROL at about 2mm, 50
The machine that DEG C dry, pulverize is pulverized, and crosses 100 mesh.
Embodiment 3
In parts by weight, the flesh of fish 55, starch 12, fishbone powder 5, mushroom powder 3, antifreeze 0.5, antibacterial 0.09, tea are many for composition
Phenol 0.02, TBHQ0.01, L-AA sodium 0.015 and frozen water 15.Preparation method is with embodiment 1.
Embodiment 4
In parts by weight, the flesh of fish 60, starch 14, fishbone powder 10, mushroom powder 4, antifreeze 0.6, antibacterial 0.10, tea are many for composition
Phenol 0.03, TBHQ0.012, L-AA sodium 0.02 and ice 16.Preparation method is with embodiment 2.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Any those familiar with the art in the technical scope of present disclosure, according to technical scheme and
Inventive concept equivalent or change in addition, all should contain within protection scope of the present invention.
Claims (8)
1. the surimi product that a mushroom fishbone composite powder coordinates, it is characterised in that contain according to the mass fraction: flesh of fish 50-70,
Starch 10-15, fishbone powder 1-20, mushroom powder 3-5, antifreeze 0.4-0.7, antibacterial 0.08-0.12, tea polyphenols 0.02-0.04,
TBHQ0.01-0.012, L-AA sodium 0.015-0.02 and frozen water 10-18.
The surimi product that mushroom fishbone composite powder the most according to claim 1 coordinates, it is characterised in that the described flesh of fish is
Any one of morrhua, Oncorhynchi, rainbow trout, tuna, tilapia, Ctenopharyngodon idellus or Hypophthalmichthys molitrix or the flesh of fish of multiple mixing.
The surimi product of nanometer fishbone powder the most according to claim 1 strengthening, it is characterised in that the flesh of fish 55-60, starch
12-14, fishbone powder 5-10, mushroom powder 3-4, antifreeze 0.5-0.6, antibacterial 0.09-0.10, tea polyphenols 0.02-0.03,
TBHQ0.01-0.012, L-AA sodium 0.015-0.02 and frozen water 15-16.
4. the preparation method of the surimi product coordinated according to the mushroom fishbone composite powder described in any one of claim 1-3, it is special
Levy and be, raw material fish is processed into minced fish or with fish protein powder as raw material, by the stirring that adds water, form the fish egg that quality is homogeneous
In vain；Proportionally add filling molding after fishbone powder and mushroom powder, with other additive mixing and emulsifyings.
The preparation method of the surimi product that mushroom fishbone composite powder the most according to claim 4 coordinates, it is characterised in that with
Fish raw material, removes the fish head of raw material fish, internal organs and fish scale；Utilize fish washer, clean the blood stains and mucus removed on fish body；Profit again
With flesh separator, the flesh of fish is separated with fishbone, fish skin, and exports respectively；Utilize potcher, rinse minced fish, drain washings,
Spray water curtain is utilized to clean further；Utilize dewaterer, remove the moisture content in minced fish.
The preparation method of the surimi product that mushroom fishbone composite powder the most according to claim 4 coordinates, it is characterised in that institute
The preparation method stating nanometer fishbone powder is: the fishbone cleaned up is added suitable quantity of water submergence, proceeds to steaming and decocting under high pressure pot steaming and decocting and softens,
Toppling over cooking liquor, add water rinsing, drains away the water；Crush fishbone with the meat grinder that hole diameter of sieve (perforated) plate is 2-10mm, be dried, coarse pulverization,
Cross 140 mesh sub-sieves, obtain granularity and be less than fishbone powder or the fishbone mud of 105 μm；Add water to fishbone powder or fishbone mud, regulate dispersion liquid
Moisture 60-90%, turns high energy ball mill and pulverizes, and degree of grinding reaches more than 300 mesh.
The preparation method of the surimi product that mushroom fishbone composite powder the most according to claim 6 coordinates, it is characterised in that institute
Stating high energy ball mill pulverizing parameter is: 2000-3000rpm, abrasive media size 0.5-5cm, Filled Dielectrics amount 60%-80%,
Ball milling 0.5-2h.
The preparation method of the surimi product that mushroom fishbone composite powder the most according to claim 4 coordinates, it is characterised in that institute
Stating the preparation method of mushroom powder: with Lentinus Edodes as raw material, after cleaning up, section, THICKNESS CONTROL is at about 2mm, and 50 DEG C are dried, powder
Broken machine is pulverized, and crosses 100 mesh sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610572293.XA CN106174145A (en) | 2016-07-20 | 2016-07-20 | The surimi product of a kind of mushroom fishbone composite powder cooperation and preparation method |
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| CN201610572293.XA CN106174145A (en) | 2016-07-20 | 2016-07-20 | The surimi product of a kind of mushroom fishbone composite powder cooperation and preparation method |
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| CN106174145A true CN106174145A (en) | 2016-12-07 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301091A (en) * | 2008-07-04 | 2008-11-12 | 张海波 | Health care minced fish and preparation thereof |
| CN104939149A (en) * | 2015-05-28 | 2015-09-30 | 汪兰 | Method for improving quality of frozen freshwater fish surimi |
-
2016
- 2016-07-20 CN CN201610572293.XA patent/CN106174145A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301091A (en) * | 2008-07-04 | 2008-11-12 | 张海波 | Health care minced fish and preparation thereof |
| CN104939149A (en) * | 2015-05-28 | 2015-09-30 | 汪兰 | Method for improving quality of frozen freshwater fish surimi |
Non-Patent Citations (1)
| Title |
|---|
| 尹涛: "纳米鱼骨的制备、特性表征及其对鱼糜胶凝影响的机制研究", 《中国博士学位论文全文数据库 工程科技I辑》 * |
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Application publication date: 20161207 |
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