CN106579062A - Novel fish curd product and preparation method thereof - Google Patents
Novel fish curd product and preparation method thereof Download PDFInfo
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- CN106579062A CN106579062A CN201611259783.0A CN201611259783A CN106579062A CN 106579062 A CN106579062 A CN 106579062A CN 201611259783 A CN201611259783 A CN 201611259783A CN 106579062 A CN106579062 A CN 106579062A
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Abstract
The invention discloses a novel fish curd product and a preparation method thereof. The fish curd product is prepared from, by weight, 20-60% of frozen fish cream or fresh fish meat, 0.1-3% of baking soda, 0.1-5% of saccharides, 10-20% of starch, 0.1-2% of fish gelatin, 0.1-0.8% of composite phosphate, 1%-2% of salt and the balance ice and flavoring accessories. An inventor invents the fish curd product without eggs through a large quantity of experiment exploration, the requirements of customers who do not like egg products, especially are allergic to the eggs are met, and compared with simple egg-removed fish curd products, the product has good swelling capacity during deep frying and has good taste.
Description
Technical field
The invention belongs to meat gruel class prepared frozen food technical field, specifically, the present invention relates to a kind of new-type fish is rotten
Product and preparation method thereof.
Background technology
Fish it is rotten for the fresh flesh of fish plus egg through beating, seasoning, be simply molded with, with delicious flavour, mouthfeel is soft
Nutritious and widely loved by consumers, it both can individually eat, and various delicacies can be prepared again, just becoming chafing dining, beans drag for,
The prominent catering characteristics such as seabed is dragged for, Shabu pot shop.
At present, commercially available fish corruption has addition egg white, and yolk, to reach increase local flavor, promotes frying-expansion, product surface
The effect of colour developing, but some consumers are not liked chicken eggs products, particularly to egg hypersensitivity, the simple fish for removing egg
Rotten product, when fried, dilation is not enough, causes mouthfeel bad for product.
The content of the invention
Based on this, in order to overcome the defect of above-mentioned prior art, the invention provides a kind of new-type fish curd product and its system
Preparation Method.
In order to realize foregoing invention purpose, technical scheme below is this invention takes：
A kind of new-type fish curd product, the fish curd product is made up of the raw material of following percentage by weight：Freezing fish slurry is new
Fresh fish 20～60%, sodium bicarbonate 0.1%～3%, carbohydrate 0.1～5%, starch 10～20%, fish gelatin 0.1%～2%,
Composite phosphate 0.1%～0.8%, salt 1%～2%, balance of ice and auxiliary and condiment.
Wherein in some embodiments, the fish curd product is made up of the raw material of following percentage by weight：Freezing fish slurry or
The fresh flesh of fish 40～60%, sodium bicarbonate 0.6%～1.5%, carbohydrate 1～3%, starch 11～16%, fish gelatin 0.8%～
1.5%th, composite phosphate 0.2%～0.5%, salt 0.2%～0.5%, balance of ice and auxiliary and condiment.
Wherein in some embodiments, the fish curd product is made up of the raw material of following percentage by weight：Freezing fish slurry
60%th, sodium bicarbonate 3%, carbohydrate 3%, starch 13%, fish gelatin 2%, composite phosphate 0.2%, salt 1.6%, frozen water
15.2%th, spice 2%.
Wherein in some embodiments, it is swelling that the starch and fish gelatin need in advance add water to carry out, the starch and
The quality of fish gelatin and be 1 with the weight ratio of water:2～1:6.
Wherein in some embodiments, the fish gelatin is one or two in fish scale gelatin, fishskin gelatin, described
Jelly power >=220 of fish gelatin.
Wherein in some embodiments, the starch be tapioca, cornstarch and farina in one kind or
Several, the starch is converted starch.
Wherein in some embodiments, it is 1 that the starch is weight ratio：0.5～3 cassava modified starch and corn denaturation
Starch and farina.
Wherein in some embodiments, it is 2 that the composite phosphate is weight ratio：1：2 calgon, sodium pyrophosphate
And sodium tripolyphosphate.
Wherein in some embodiments, the auxiliary and condiment is monosodium glutamate and/or spice.
Present invention also offers the preparation method of above-mentioned new-type fish curd product, takes technical scheme below：
A kind of preparation method of new-type fish curd product, comprises the steps：
Step 1：Freezing fish slurry defrosting is rubbed, or fresh flesh of fish minced fillet is rubbed；
Step 2：Composite phosphate and salt is added quickly to be stirred；
Step 3：Converted starch, fish gelatin, sodium bicarbonate, sugar and ice and auxiliary and condiment is added to be stirred；The shallow lake
It is swelling that powder and fish gelatin add in advance water to carry out, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:2～
1:6；
Step 4：Shaping；
Step 5：It is fried；
Step 6：It is cooled to normal temperature, packaging, freezing or refrigerates.
It is fried including two stages of low-temperature frying and high temperature frying described in step 5 wherein in some embodiments, it is described low
The fried temperature of temperature is 115～125 DEG C, and deep-fat frying time is 10～15min, and the temperature of the high temperature frying is 145～155 DEG C,
Deep-fat frying time is 15～20min.
Compared with prior art, the invention has the advantages that：
Because egg white plays expansion in fish curd product frying course, therefore, it is simple to remove egg white expansion effect meeting
Substantially reduce, while the mouthfeel that egg white is played also loses, so needing the expansion auxiliary material of replacement, need to readjust the rotten system of fish
The formula of product.The present inventor has invented a kind of new-type fish curd product without eggs through substantial amounts of experimental exploring,
Satisfaction is not liked chicken eggs products, particularly to the consumer of egg hypersensitivity, compared with simple removal egg fish curd product,
When fried, dilation is fine, and mouthfeel is also fine for product.
Specific embodiment
The present invention is further discussed below with reference to specific embodiment, the present invention does not address part and is applied to prior art.Under
Face provides the specific embodiment of the present invention, but embodiment merely to be described in further detail this explanation, is not intended to limit the present invention
Claim.Reagent or raw material used in following examples, if no special instructions, derives from commercially available.
The new-type fish curd product of embodiment 1
The new-type fish curd product of the present embodiment, is made up of the raw material of following percentage by weight：Freezing fish slurry 20%, starch
26% (starch be weight ratio be 1：3：1 cassava modified starch and modified corn starch and farina), fish scale gelatin (freezes
Power is 220) 2%, composite phosphate (calgon：Sodium pyrophosphate：Sodium tripolyphosphate=2：1：2) 0.2%, salt 1.6%,
Wood sugar 0.1%, sodium bicarbonate 0.1%, frozen water 48%, spice 2%.
The preparation method of the new-type fish curd product of the present embodiment, comprises the steps：
Step 1：Freezing fish slurry defrosting is rubbed；
Step 2：Composite phosphate and salt is added quickly to be stirred；
Step 3：Starch, fish gelatin, sodium bicarbonate, sugar and ice and auxiliary and condiment is added to be stirred；The starch and
It is swelling that fish gelatin adds in advance water to carry out, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:3；
Step 4：Using craft or molding machine；
Step 5：It is fried, it is described fried including two stages of low-temperature frying and high temperature frying, the temperature of the low-temperature frying
Spend for 120 DEG C, deep-fat frying time is 10min, the temperature of the high temperature frying is 150 DEG C, and deep-fat frying time is 20min；
Step 6：It is cooled to normal temperature, packaging, freezing or refrigerates.
The new-type fish curd product of embodiment 2
The new-type fish curd product of the present embodiment, is made up of the raw material of following percentage by weight：Fresh Tilapia 50%, forms sediment
(it is 1 that starch is weight ratio to powder：1：1 cassava modified starch and modified corn starch and farina) 15%, fish scale gelatin
(it is 220 to freeze power) 2%, composite phosphate (calgon：Sodium pyrophosphate：Sodium tripolyphosphate=2：1：2) 0.2%, salt
1.6%, maltose 5%, sodium bicarbonate 1%, spice 2%, frozen water 23.2%.
The preparation method of the new-type fish curd product of the present embodiment, comprises the steps：
Step 1：The flesh of fish is excluded and is rubbed after larger fishbone, the fishbone≤1.5mm of the flesh of fish after rubbing；
Step 2：Composite phosphate and salt is added quickly to be stirred；
Step 3：Starch, fish gelatin, sodium bicarbonate, sugar and ice and auxiliary and condiment is added to be stirred；The starch and
It is swelling that fish gelatin adds in advance water to carry out, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:2；
Step 4：Using craft or molding machine；
Step 5：It is fried, it is described fried including two stages of low-temperature frying and high temperature frying, the temperature of the low-temperature frying
Spend for 115 DEG C, deep-fat frying time is 15min, the temperature of the high temperature frying is 145 DEG C, and deep-fat frying time is 20min；
Step 6：It is cooled to normal temperature, packaging, freezing or refrigerates.
The new-type fish curd product of embodiment 3
The new-type fish curd product of the present embodiment, is made up of the raw material of following percentage by weight：Freezing fish slurry 60%, starch
(it is 1 that starch is weight ratio：0.5：1 cassava modified starch and modified corn starch and farina) 13%, fish scale gelatin
(it is 220 to freeze power) 2%, composite phosphate (calgon：Sodium pyrophosphate：Sodium tripolyphosphate=2：1：2) 0.2%, salt
1.6%, glucose 3%, sodium bicarbonate 3%, spice 2%, frozen water 15.2%.
The preparation method of the new-type fish curd product of the present embodiment, comprises the steps：
Step 1：The flesh of fish is excluded and is rubbed after larger fishbone, the fishbone≤1.5mm of the flesh of fish after rubbing；
Step 2：Composite phosphate and salt is added quickly to be stirred；
Step 3：Starch, fish gelatin, sodium bicarbonate, sugar and ice and auxiliary and condiment is added to be stirred；The starch and
It is swelling that fish gelatin adds in advance water to carry out, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:6；
Step 4：Using craft or molding machine；
Step 5：It is fried, it is described fried including two stages of low-temperature frying and high temperature frying, the temperature of the low-temperature frying
Spend for 125 DEG C, deep-fat frying time is 12min, the temperature of the high temperature frying is 150 DEG C, and deep-fat frying time is 18min；
Step 6：It is cooled to normal temperature, packaging, freezing or refrigerates.
The performance test of the new-type fish curd product of test example embodiment 1～3
The properties of the new-type fish curd product of testing example 1～3, method of testing is as follows：
The test of dilation：D1 is designated as with the rotten fried front diameter of fish；Fried rear diameter is designated as d2；By the ratio of d2 and d1
To determine dilation.Dilation a=d2/d1
Mouthfeel：Experimental products in Blind Test mode, be analyzed by 10 laboratory technicians describe respectively its chewing mouthfeel and
Sense organ color.Given a mark according to sensory evaluation scores table；
| Score value | Dilation a | Mouthfeel b | Color c |
| 1 | The ＜ a of a ＜ 1.3 or 2.6 | Chewy texture is poor | Yellow |
| 2 | 1.3 ＜ a≤1.5 | Chewy texture is general | Coke yellow |
| 3 | 2.2 ＜ a ＜ 2.6 | Good chewing | Dark yellow |
| 4 | 1.6 ＜ a ＜ 1.9 | Chewy texture is preferable | It is faint yellow |
| 5 | 1.9≤a≤2.2 | Chewy texture is fine | It is golden yellow |
Total score=dilation a+ mouthfeel score value b+ color score c
Experiment packet
Embodiment 1～3
Control group 1：In addition in formula without sodium bicarbonate, other are identical with the fish curd product of embodiment 1；
Control group 2：In addition in formula without sodium bicarbonate, other are identical with the fish curd product of embodiment 2；
Control group 3：In addition in formula without sodium bicarbonate, other are identical with the fish curd product of embodiment 3；
Control group 4：In addition in formula without carbohydrate, other are identical with the fish curd product of embodiment 1；
Control group 5：In addition in formula without carbohydrate, other are identical with the fish curd product of embodiment 2；
Control group 6：In addition in formula without carbohydrate, other are identical with the fish curd product of embodiment 3；
Control group 7：Commercially available fish curd product (flesh of fish content is 40%).
Test result is as shown in table 1.
The performance test result of the fish curd product of the embodiment of table 1 and control group
It can be seen from the result of table 1：Dilation simple to reduce egg ingredients, that fish can be made rotten, mouthfeel, color all occurs
The situation (referring to control group 1-6) of decline.When only adding carbohydrate, the dilation of product, hence it is evident that not enough (referring to control group 1-3),
In the case of only sodium bicarbonate is added, the color of product substantially not golden yellow enough (referring to control group 4-7) is shown by many experiments
Proportioning is carried out by the appropriate sodium bicarbonate of addition and carbohydrate, the dilation without eggs fish curd product, mouth can be effectively solved
Sense, color problem.And comprehensive grading reaches, and more than commercially available fish corruption product quality, economic benefit is obvious.
Each technical characteristic of embodiment described above can be combined arbitrarily, to make description succinct, not to above-mentioned reality
Apply all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, the scope of this specification record is all considered to be.
Embodiment described above only expresses the several embodiments of the present invention, and its description is more concrete and detailed, but and
Can not therefore be construed as limiting the scope of the patent.It should be pointed out that for one of ordinary skill in the art comes
Say, without departing from the inventive concept of the premise, some deformations and improvement can also be made, these belong to the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be defined by claims.
Claims (10)
1. a kind of new-type fish curd product, it is characterised in that the fish curd product is made up of the raw material of following percentage by weight：Freezing
Fish slurry or the fresh flesh of fish 20～60%, sodium bicarbonate 0.1%～3%, carbohydrate 0.1～5%, starch 10～20%, fish gelatin
0.1%～2%, composite phosphate 0.1%～0.8%, salt 1%～2%, balance of ice and auxiliary and condiment.
2. new-type fish curd product according to claim 1, it is characterised in that the fish curd product is by following percentage by weight
Raw material make：The freezing fish slurry or fresh flesh of fish 40～60%, sodium bicarbonate 0.6%～1.5%, carbohydrate 1～3%, starch 11～
16%th, fish gelatin 0.8%～1.5%, composite phosphate 0.2%～0.5%, salt 0.2%～0.5%, balance of ice and
Auxiliary and condiment.
3. new-type fish curd product according to claim 2, it is characterised in that the fish curd product is by following percentage by weight
Raw material make：Freezing fish slurry 60%, sodium bicarbonate 3%, carbohydrate 3%, starch 13%, fish gelatin 2%, composite phosphate
0.2%th, salt 1.6%, frozen water 15.2%, spice 2%.
4. the new-type fish curd product according to any one of claims 1 to 3, it is characterised in that the starch and fish gelatin
Water need to be in advance added to carry out swelling, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:2～1:6.
5. the new-type fish curd product according to any one of claims 1 to 3, it is characterised in that the fish gelatin is fish scale
One or two in gelatin, fishskin gelatin, jelly power >=220 of the fish gelatin.
6. the new-type fish curd product according to any one of claims 1 to 3, it is characterised in that the starch be tapioca,
One or more in cornstarch and farina, the starch is converted starch.
7. new-type fish curd product according to claim 6, it is characterised in that it is 1 that the starch is weight ratio：0.5～3：1
Cassava modified starch and modified corn starch and farina.
8. the new-type fish curd product according to any one of claims 1 to 3, it is characterised in that the composite phosphate is attached most importance to
Amount is than being 2：1：2 calgon, sodium pyrophosphate and sodium tripolyphosphate.
9. the preparation method of the new-type fish curd product described in any one of claim 1～8, it is characterised in that comprise the steps：
Step 1：Freezing fish slurry defrosting is rubbed, or fresh flesh of fish minced fillet is rubbed；
Step 2：Composite phosphate and salt is added quickly to be stirred；
Step 3：Converted starch, fish gelatin, sodium bicarbonate, sugar and ice and auxiliary and condiment is added to be stirred；The denaturation is formed sediment
It is swelling that powder and fish gelatin add in advance water to carry out, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:2～
1:6；
Step 4：Shaping；
Step 5：It is fried；
Step 6：It is cooled to normal temperature, packaging, freezing or refrigerates.
10. the preparation method of new-type fish curd product according to claim 9, it is characterised in that described in step 5 it is fried including
Two stages of low-temperature frying and high temperature frying, the temperature of the low-temperature frying is 115～125 DEG C, deep-fat frying time is 10～
15min, the temperature of the high temperature frying is 145～155 DEG C, and deep-fat frying time is 15～20min.
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| CN201611259783.0A CN106579062A (en) | 2016-12-30 | 2016-12-30 | Novel fish curd product and preparation method thereof |
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| CN111449213A (en) * | 2020-05-22 | 2020-07-28 | 佛山市顺德区德米食品有限公司 | Phosphate-free nutritional fish curd and preparation method thereof |
| CN114831278A (en) * | 2022-05-07 | 2022-08-02 | 广州禄仕食品有限公司 | Non-fried fish curd and preparation method thereof |
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Application publication date: 20170426 |