CN106261990A - Steamed fish volume and preparation method thereof - Google Patents
Steamed fish volume and preparation method thereof Download PDFInfo
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- CN106261990A CN106261990A CN201610943308.9A CN201610943308A CN106261990A CN 106261990 A CN106261990 A CN 106261990A CN 201610943308 A CN201610943308 A CN 201610943308A CN 106261990 A CN106261990 A CN 106261990A
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- sodium
- fish
- steamed fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
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Abstract
The present invention relates to a kind of Steamed fish volume and preparation method thereof, belong to food and processing technique field thereof.This Steamed fish is rolled up, and is made up of following component: minced fish, water, Carnis Gallus domesticus, tapioca, Semen Maydis, Radix Dauci Sativae, Horse hoof, Semen phaseoli radiati, Ovum Gallus domesticus album, white sugar, chitosan, edible salt, monosodium glutamate, soybean protein, vegetable oil, Fructus Capsici, spice, 5 ' disodium 5'-ribonucleotide, D sodium erythorbate, tea polyphenols, sodium hexameta phosphate, sodium tripolyphosphate, sodium pyrophosphate, glutamine transaminage, curdlan.This Steamed fish volume be of high nutritive value, delicate mouthfeel high resilience, with sweet and sour flavor in be mingled with Carnis Gallus domesticus fragrance and with the distinctive fragrance of Horse hoof, Radix Dauci Sativae, Semen Maydis and Semen phaseoli radiati.
Description
Technical field
The invention belongs to food and processing technique field thereof, be specifically related to a kind of Steamed fish volume and preparation method thereof.
Background technology
China is fishery big country, and the flesh of fish of low economic value is processed into surimi product and can be effectively improved its economic valency
Value.Minced fish is with the flesh of fish as raw material, is processed into the fish meat emulsion of pasty state, is the raw material producing surimi product.And surimi product has
The features such as nutritious, instant, cholesterol level are low, high protein, low fat, delicious flavour.
The multiple tastes of surimi product, its nutritive value of the product of different taste is different, typically adds in surimi product
The removable fishy smell of spice, and add appropriate vegetable and not only can give the vegetable fragrance of its uniqueness, its nutrition also can be made more to equalize.
In recent years, with the quickening pace of modern life, people increasingly pay attention to nutritive value and the health of instant surimi product.
Horse hoof mouthfeel is sweet crisp, nutritious, containing rich in protein, fat, crude fibre, carotene, vitamin B, dimension
Raw element C, ferrum, calcium and carbohydrate, have effect of clearing away heat-fire, promoting the production of body fluid to quench thirst, but time limit shelf-life of Horse hoof sarcocarp
Shorter, corruption apt to deteriorate.
If therefore the fruit and vegerable such as Horse hoof and minced fish being combined, surimi product more fully nutrition dietary cure can be given and be worth, at present
Have no report.
Summary of the invention
The invention aims to solve the deficiencies in the prior art, and a kind of Steamed fish volume and preparation method thereof is provided, should
Steamed fish volume be of high nutritive value, delicate mouthfeel high resilience, with sweet and sour flavor in be mingled with Carnis Gallus domesticus fragrance and with Horse hoof, Radix Dauci Sativae, Semen Maydis and green grass or young crops
The distinctive fragrance of bean.
The present invention adopts the following technical scheme that
Steamed fish is rolled up, and is made up of the following component according to mass fraction meter: minced fish 50-60 part, water 10-20 part, Carnis Gallus domesticus 8-12
Part, tapioca 12-18 part, Semen Maydis 10-14 part, Radix Dauci Sativae 8-12 part, Horse hoof 10-15 part, Semen phaseoli radiati 12-16 part, Ovum Gallus domesticus album 11-16
Part, white sugar 6-9 part, chitosan 0.8-1.2 part, edible salt 10-15 part, monosodium glutamate 5-9 part, soybean protein 2-6 part, vegetable oil 5-
9 parts, Fructus Capsici 4-8 part, spice 2-4 part, 5 '-disodium 5'-ribonucleotide 0.1-0.3 part, sodium D-isoascorbate 0.2-0.4 part,
Tea polyphenols 0.03-0.06 part, sodium hexameta phosphate 0.1-0.18 part, sodium tripolyphosphate 0.1-0.18 part, sodium pyrophosphate 0.12-0.16
Part, glutamine transaminage 0.02-0.04 part, curdlan 10-12 part.
Further, described Steamed fish volume, wherein said minced fish is plain boiled pork minced fish.
The preparation method of described Steamed fish volume, comprises the steps:
Step one: according to described quality proportioning, Semen Maydis, Radix Dauci Sativae, Horse hoof, Semen phaseoli radiati, Fructus Capsici, spice are pulverized standby respectively
With, wherein Semen Maydis, Radix Dauci Sativae, Horse hoof and Semen phaseoli radiati pulverize and sieve, and Fructus Capsici and spice pulverize and sieve, and are rubbed by Carnis Gallus domesticus standby；
Step 2: will rub after Carnis Gallus domesticus and minced fish be uniformly mixed, add pulverize after Semen Maydis, Radix Dauci Sativae, Horse hoof and
Semen phaseoli radiati, adds tapioca, Ovum Gallus domesticus album, soybean protein and glutamine transaminage, mix homogeneously, adds curdlan and water
Mixed solution, stir, wherein the mixed solution of curdlan and water is prepared in accordance with the following methods: heat water to 35-
40 DEG C, add curdlan and stir, obtain mixed solution；
Step 3: add white sugar, chitosan, edible salt, monosodium glutamate, vegetable oil, Fructus Capsici, spice, 5 '-flavor nucleoside
Acid disodium, sodium D-isoascorbate, tea polyphenols, sodium hexameta phosphate, sodium tripolyphosphate and sodium pyrophosphate, mixing and stirring, quiet
Put 5-10min；
Step 4: feed the mixture into forming machine molding, after molding, steam steams 20-30min, and natural cooling, vacuum is close
Package fills, and obtains described Steamed fish volume.
Further, the preparation method of described Steamed fish volume, wherein said Semen Maydis, Radix Dauci Sativae, Horse hoof and green soya bean flour are broken to
Cross 50-60 mesh sieve, Fructus Capsici and condiment powder and be broken to 100 mesh sieves.
Further, the preparation method of described Steamed fish volume, wherein mixing speed described in step 2 is 100-120r/
min。
Further, the preparation method of described Steamed fish volume, wherein mixing speed described in step 3 is 150-180r/
min。
Compared with prior art, it has the beneficial effect that the present invention
First: minced fish and Carnis Gallus domesticus are compounded by the present invention, and add the fruit and vegerable such as Semen Maydis, Radix Dauci Sativae, Horse hoof and Semen phaseoli radiati, compounding many
Planting flavouring agent, environmental protection water-retaining agent, antistaling agent and auxiliary agent, steamed by steam and obtain, the Steamed fish volume obtained looks good, smell good and taste good, breast
White Steamed fish volume is mingled with the fruit and vegetables such as red, yellow, white, blue or green, delicate mouthfeel high resilience, and with Horse hoof, Radix Dauci Sativae clear and melodious
Sense, rich in nutritive value is comprehensive.This Steamed fish volume not only remains the flesh of fish and the deliciousness of Carnis Gallus domesticus and nutritional labeling, also add jade
The nutritional labelings such as the substantial amounts of vitamin contained in rice, Radix Dauci Sativae, Horse hoof and Semen phaseoli radiati and crude fibre, are possible not only to supplement into human body
Energy, it is also possible to health invigorating；
Second: the present invention is by chitosan, 5 '-disodium 5'-ribonucleotide, sodium D-isoascorbate, tea polyphenols, hexa metaphosphoric acid
Sodium, sodium tripolyphosphate and sodium pyrophosphate rationally compound, and are effectively increased the quality guarantee period of Steamed fish volume, have been improved particularly Horse hoof sarcocarp
Deng fruit and vegerable quality guarantee period in Steamed fish is rolled up and water-retaining property, the freshness of fruit and vegerable is effectively ensured, Steamed fish that the present invention prepares volume
There is the longer shelf-life, be 1 year；
3rd, the preparation method of Steamed fish of the present invention volume is simple and easy to do, and mild condition facilitates industrialized production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and should not be regarded as limiting this
Bright scope.Minced fish used by the present invention is plain boiled pork minced fish.
Embodiment 1
Steamed fish is rolled up, and is made up of the following component according to mass fraction meter: minced fish 55 parts, 15 parts of water, 10 parts of Carnis Gallus domesticus, para arrowroot
15 parts of powder, Semen Maydis 12 parts, 9 parts of Radix Dauci Sativae, Horse hoof 12 parts, 14 parts of Semen phaseoli radiati, 14 parts of Ovum Gallus domesticus album, white sugar 7 parts, chitosan 1 part, edible
Salt 13 parts, monosodium glutamate 7 parts, soybean protein 4 parts, vegetable oil 6 parts, 6 parts of Fructus Capsici, spice 3 parts, 5 '-disodium 5'-ribonucleotide 0.23
Part, sodium D-isoascorbate 0.3 part, tea polyphenols 0.05 part, sodium hexameta phosphate 0.15 part, sodium tripolyphosphate 0.15 part, pyrophosphoric acid
0.14 part of sodium, glutamine transaminage 0.03 part, curdlan 11 parts.
The preparation method of described Steamed fish volume, comprises the steps:
Step one: according to described quality proportioning, Semen Maydis, Radix Dauci Sativae, Horse hoof, Semen phaseoli radiati, Fructus Capsici, spice are pulverized standby respectively
With, wherein Semen Maydis, Radix Dauci Sativae, Horse hoof and green soya bean flour were broken to 50-60 mesh sieve, Fructus Capsici and condiment powder and were broken to 100 mesh sieves, will
Carnis Gallus domesticus rubs standby；
Step 2: will rub after Carnis Gallus domesticus and minced fish be uniformly mixed under 110r/min, add pulverize after Semen Maydis,
Radix Dauci Sativae, Horse hoof and Semen phaseoli radiati, add tapioca, Ovum Gallus domesticus album, soybean protein and glutamine transaminage, mix homogeneously, add
Curdlan and the mixed solution of water, stir under 110r/min, wherein the mixed solution of curdlan and water according to
Lower method is prepared: heat water to 38 DEG C, adds curdlan and stirs under 110r/min, obtains mixed solution；
Step 3: add white sugar, chitosan, edible salt, monosodium glutamate, vegetable oil, Fructus Capsici, spice, 5 '-flavor nucleoside
Acid disodium, sodium D-isoascorbate, tea polyphenols, sodium hexameta phosphate, sodium tripolyphosphate and sodium pyrophosphate, mix under 160r/min
Stir, stand 6min；
Step 4: feed the mixture into forming machine molding, after molding, steam steams 25min, natural cooling, vacuum sealed bundle
Dress, obtains described Steamed fish volume.
Embodiment 2
Steamed fish is rolled up, and is made up of the following component according to mass fraction meter: minced fish 50 parts, 10 parts of water, 8 parts of Carnis Gallus domesticus, para arrowroot
12 parts of powder, Semen Maydis 10 parts, 8 parts of Radix Dauci Sativae, Horse hoof 10 parts, 12 parts of Semen phaseoli radiati, 11 parts of Ovum Gallus domesticus album, white sugar 6 parts, chitosan 0.8 part, food
With salt 10 parts, monosodium glutamate 5 parts, soybean protein 2 parts, vegetable oil 5 parts, 4 parts of Fructus Capsici, spice 2 parts, 5 '-disodium 5'-ribonucleotide 0.1
Part, sodium D-isoascorbate 0.2 part, tea polyphenols 0.03 part, sodium hexameta phosphate 0.1 part, sodium tripolyphosphate 0.1 part, sodium pyrophosphate
0.12 part, glutamine transaminage 0.02 part, curdlan 10 parts.
The preparation method of described Steamed fish volume, comprises the steps:
Step one: according to described quality proportioning, Semen Maydis, Radix Dauci Sativae, Horse hoof, Semen phaseoli radiati, Fructus Capsici, spice are pulverized standby respectively
With, wherein Semen Maydis, Radix Dauci Sativae, Horse hoof and green soya bean flour were broken to 50-60 mesh sieve, Fructus Capsici and condiment powder and were broken to 100 mesh sieves, will
Carnis Gallus domesticus rubs standby；
Step 2: will rub after Carnis Gallus domesticus and minced fish be uniformly mixed under 100r/min, add pulverize after Semen Maydis,
Radix Dauci Sativae, Horse hoof and Semen phaseoli radiati, add tapioca, Ovum Gallus domesticus album, soybean protein and glutamine transaminage, mix homogeneously, add
Curdlan and the mixed solution of water, stir under 100r/min, wherein the mixed solution of curdlan and water according to
Lower method is prepared: heat water to 35 DEG C, adds curdlan and stirs under 100r/min, obtains mixed solution；
Step 3: add white sugar, chitosan, edible salt, monosodium glutamate, vegetable oil, Fructus Capsici, spice, 5 '-flavor nucleoside
Acid disodium, sodium D-isoascorbate, tea polyphenols, sodium hexameta phosphate, sodium tripolyphosphate and sodium pyrophosphate, mix under 150r/min
Stir, stand 5min；
Step 4: feed the mixture into forming machine molding, after molding, steam steams 20min, natural cooling, vacuum sealed bundle
Dress, obtains described Steamed fish volume.
Embodiment 3
Steamed fish is rolled up, and is made up of the following component according to mass fraction meter: minced fish 60 parts, 20 parts of water, 12 parts of Carnis Gallus domesticus, para arrowroot
18 parts of powder, Semen Maydis 14 parts, 12 parts of Radix Dauci Sativae, Horse hoof 15 parts, 16 parts of Semen phaseoli radiati, 16 parts of Ovum Gallus domesticus album, white sugar 9 parts, chitosan 1.2 parts, food
With salt 15 parts, monosodium glutamate 9 parts, soybean protein 6 parts, vegetable oil 9 parts, 8 parts of Fructus Capsici, spice 4 parts, 5 '-disodium 5'-ribonucleotide 0.3
Part, sodium D-isoascorbate 0.4 part, tea polyphenols 0.06 part, sodium hexameta phosphate 0.18 part, sodium tripolyphosphate 0.18 part, pyrophosphoric acid
0.16 part of sodium, glutamine transaminage 0.04 part, curdlan 12 parts.
The preparation method of described Steamed fish volume, comprises the steps:
Step one: according to described quality proportioning, Semen Maydis, Radix Dauci Sativae, Horse hoof, Semen phaseoli radiati, Fructus Capsici, spice are pulverized standby respectively
With, wherein Semen Maydis, Radix Dauci Sativae, Horse hoof and green soya bean flour were broken to 50-60 mesh sieve, Fructus Capsici and condiment powder and were broken to 100 mesh sieves, will
Carnis Gallus domesticus rubs standby；
Step 2: will rub after Carnis Gallus domesticus and minced fish be uniformly mixed under 120r/min, add pulverize after Semen Maydis,
Radix Dauci Sativae, Horse hoof and Semen phaseoli radiati, add tapioca, Ovum Gallus domesticus album, soybean protein and glutamine transaminage, mix homogeneously, add
Curdlan and the mixed solution of water, stir under 120r/min, wherein the mixed solution of curdlan and water according to
Lower method is prepared: heat water to 40 DEG C, adds curdlan and stirs under 120r/min, obtains mixed solution；
Step 3: add white sugar, chitosan, edible salt, monosodium glutamate, vegetable oil, Fructus Capsici, spice, 5 '-flavor nucleoside
Acid disodium, sodium D-isoascorbate, tea polyphenols, sodium hexameta phosphate, sodium tripolyphosphate and sodium pyrophosphate, mix under 180r/min
Stir, stand 10min；
Step 4: feed the mixture into forming machine molding, after molding, steam steams 30min, natural cooling, vacuum sealed bundle
Dress, obtains described Steamed fish volume.
The Steamed fish that the embodiment of the present invention 1 to 3 prepares is involved in row detection, and detection is according to Q/JJHF 0005S-2015 and GB
5009.12-2010 carry out, testing result is as shown in table 1 below:
Table 1 testing result
The Steamed fish volume that the present invention prepares meets concerned countries standard, safety and Health, suits the taste of both old and young.
Skilled person will appreciate that of the industry, the present invention is not restricted to the described embodiments, above-described embodiment and explanation
The principle that the present invention is simply described described in book, without departing from the spirit and scope of the present invention, the present invention also has
Various changes and modifications, these changes and improvements both fall within scope of the claimed invention.Claimed scope
Defined by appending claims and equivalent thereof.
Claims (6)
1. Steamed fish volume, it is characterised in that be made up of the following component according to mass fraction meter: minced fish 50-60 part, water 10-20 part,
Carnis Gallus domesticus 8-12 part, tapioca 12-18 part, Semen Maydis 10-14 part, Radix Dauci Sativae 8-12 part, Horse hoof 10-15 part, Semen phaseoli radiati 12-16 part, egg
Clear 11-16 part, white sugar 6-9 part, chitosan 0.8-1.2 part, edible salt 10-15 part, monosodium glutamate 5-9 part, soybean protein 2-6 part,
Vegetable oil 5-9 part, Fructus Capsici 4-8 part, spice 2-4 part, 5 '-disodium 5'-ribonucleotide 0.1-0.3 part, sodium D-isoascorbate
0.2-0.4 part, tea polyphenols 0.03-0.06 part, sodium hexameta phosphate 0.1-0.18 part, sodium tripolyphosphate 0.1-0.18 part, pyrophosphoric acid
Sodium 0.12-0.16 part, glutamine transaminage 0.02-0.04 part, curdlan 10-12 part.
Steamed fish the most according to claim 1 is rolled up, it is characterised in that described minced fish is plain boiled pork minced fish.
The preparation method of Steamed fish the most according to claim 1 and 2 volume, it is characterised in that comprise the steps:
Step one: according to described quality proportioning, Semen Maydis, Radix Dauci Sativae, Horse hoof, Semen phaseoli radiati, Fructus Capsici, spice are pulverized standby respectively, its
Middle Semen Maydis, Radix Dauci Sativae, Horse hoof and Semen phaseoli radiati pulverize and sieve, and Fructus Capsici and spice pulverize and sieve, and are rubbed by Carnis Gallus domesticus standby；
Step 2: Carnis Gallus domesticus and minced fish after rubbing are uniformly mixed, and add Semen Maydis, Radix Dauci Sativae, Horse hoof and the green grass or young crops after pulverizing
Bean, adds tapioca, Ovum Gallus domesticus album, soybean protein and glutamine transaminage, mix homogeneously, adds curdlan and water
Mixed solution, stirs, and wherein the mixed solution of curdlan and water is prepared in accordance with the following methods: heat water to 35-40
DEG C, add curdlan and stir, obtain mixed solution；
Step 3: add white sugar, chitosan, edible salt, monosodium glutamate, vegetable oil, Fructus Capsici, spice, 5 '-flavour nucleotide two
Sodium, sodium D-isoascorbate, tea polyphenols, sodium hexameta phosphate, sodium tripolyphosphate and sodium pyrophosphate, mixing and stirring, stand 5-
10min；
Step 4: feed the mixture into forming machine molding, after molding, steam steams 20-30min, natural cooling, vacuum sealed bundle
Dress, obtains described Steamed fish volume.
The preparation method of Steamed fish the most according to claim 3 volume, it is characterised in that described Semen Maydis, Radix Dauci Sativae, Horse hoof and green grass or young crops
Semen Glycines powder was broken to 50-60 mesh sieve, Fructus Capsici and condiment powder and was broken to 100 mesh sieves.
The preparation method of Steamed fish the most according to claim 3 volume, it is characterised in that mixing speed described in step 2 is
100-120r/min。
The preparation method of Steamed fish the most according to claim 3 volume, it is characterised in that mixing speed described in step 3 is
150-180r/min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610943308.9A CN106261990A (en) | 2016-10-24 | 2016-10-24 | Steamed fish volume and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610943308.9A CN106261990A (en) | 2016-10-24 | 2016-10-24 | Steamed fish volume and preparation method thereof |
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| CN106261990A true CN106261990A (en) | 2017-01-04 |
Family
ID=57720469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610943308.9A Pending CN106261990A (en) | 2016-10-24 | 2016-10-24 | Steamed fish volume and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112906A (en) * | 2017-12-27 | 2018-06-05 | 山东惠发食品股份有限公司 | A kind of Ba Sha fillet and its production and processing method |
| CN108703326A (en) * | 2018-05-24 | 2018-10-26 | 山东惠发食品股份有限公司 | A kind of colorful fishiness towel volume and preparation method thereof |
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| CN104026649A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Cuttlefish treasure and preparation method thereof |
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2016
- 2016-10-24 CN CN201610943308.9A patent/CN106261990A/en active Pending
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| CN104026649A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Cuttlefish treasure and preparation method thereof |
| CN105394610A (en) * | 2015-12-04 | 2016-03-16 | 四川人从众食品有限责任公司 | Novel meat paste product preparing method |
| CN105942300A (en) * | 2016-04-28 | 2016-09-21 | 福清市东威水产食品实业有限公司 | Fish roe seafood cakes and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112906A (en) * | 2017-12-27 | 2018-06-05 | 山东惠发食品股份有限公司 | A kind of Ba Sha fillet and its production and processing method |
| CN108703326A (en) * | 2018-05-24 | 2018-10-26 | 山东惠发食品股份有限公司 | A kind of colorful fishiness towel volume and preparation method thereof |
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Application publication date: 20170104 |