CN106616536A - Coconut-scented cuttlefish cakes and preparation method thereof - Google Patents

Coconut-scented cuttlefish cakes and preparation method thereof Download PDF

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Publication number
CN106616536A
CN106616536A CN201611193645.7A CN201611193645A CN106616536A CN 106616536 A CN106616536 A CN 106616536A CN 201611193645 A CN201611193645 A CN 201611193645A CN 106616536 A CN106616536 A CN 106616536A
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China
Prior art keywords
parts
coconut
inkfish
cake
juice
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Pending
Application number
CN201611193645.7A
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Chinese (zh)
Inventor
吴诗敏
杨龙飞
黄珍金
李莹莹
王晓敏
李锐
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Lingnan Normal University
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Lingnan Normal University
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Priority to CN201611193645.7A priority Critical patent/CN106616536A/en
Publication of CN106616536A publication Critical patent/CN106616536A/en
Pending legal-status Critical Current

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Abstract

The invention belongs to the technical field of food processing, and discloses coconut-scented cuttlefish cakes and a preparation method thereof. The coconut-scented cuttlefish cakes are prepared from the following raw materials in parts by weight: 300 to 700 parts of cuttlefish meat, 700 to 1,300 parts of water, 70 to 130 parts of gelatin powder, 250 to 450 parts of fresh butter, 250 to 450 parts of coconut juice, 300 to 700 parts of white granulated sugar and 300 to 700 parts of defatted milk. The materials of the coconut-scented cuttlefish cakes are strictly selected, and the formula is scientifically and reasonably matched; the coconut-scented cuttlefish cakes can meet the requirements of nutrition, flavor, color and the like; the process is simple; the prepared coconut-scented cuttlefish cakes have the characteristics of mellow flavor, delicious taste, palatability, lasting aftertaste and the like, have rich nutrition value, and can meet the taste requirements of different districts. Control over the raw material proportion is focused technically, so that the delicious taste of cake type snacks can be better shown.

Description

A kind of coconut inkfish cake and preparation method thereof
Technical field
The invention belongs to food processing technology field, in particular it relates to a kind of coconut inkfish cake and preparation method thereof.
Background technology
Cake is Han nationality's traditional snack, and it is, with flour or ground rice, sugar, grease, egg, dairy products etc. as primary raw material, to be equipped with Various auxiliary materials, fillings and flavoring, just make type, then the mode such as Jing steamings, roasting, fried, stir-fry is processed into.Cake is numerous in variety, flower Formula is various to there are about kind more than 3000.Moon cake, cake, crisp short cakes with sesame etc. belong to cake.
Inkfish is also known as cuttlefish fish, cuttle fish, mesh fish etc..Not only sense of taste is fresh and crisp tasty and refreshing for inkfish, and protein content is high, with compared with High nutritive value, and with medical value, coconut inkfish cake is yet there are no in the market.
The content of the invention
The technical problem to be solved is to overcome the deficiencies in the prior art, there is provided a kind of coconut inkfish cake, described Coconut inkfish cake not only has unique taste, and nutritious.
It is a further object of the present invention to provide the preparation method of above-mentioned coconut inkfish cake.
The above-mentioned purpose of the present invention is to give realization by the following technical programs.
A kind of coconut inkfish cake, the coconut inkfish cake contains the raw material of following parts by weight：300～700 parts of inkfish meat, 700～1300 parts of water, 70～130 parts of fish glue powder, 250～450 parts of whipping cream, 250～450 parts of Coconut Juice, white granulated sugar 300～700 Part, 300～700 parts of skim milk.
Preferably, the coconut inkfish cake contains the raw material of following parts by weight：400～600 parts of inkfish meat, water 900～ 1100 parts, 80～110 parts of fish glue powder, 250～350 parts of whipping cream, 250～350 parts of Coconut Juice, 400～600 parts of white granulated sugar, degreasing 400～600 parts of milk.
It is highly preferred that the coconut inkfish cake contains the raw material of following parts by weight：500 parts of inkfish meat, 1000 parts of water, fish 100 parts of rubber powder, 300 parts of whipping cream, 300 parts of Coconut Juice, 500 parts of white granulated sugar, 500 parts of skim milk.
The above-mentioned preparation method for stating coconut inkfish cake, the preparation method specifically includes following steps：
S1：The process of inkfish meat：The graininess that inkfish meat is cut into, drift ice, boiling water heating, taking-up drains away the water stand-by；
S2：The process of cake juice：Water is boiled, is added white granulated sugar, fish glue powder to be cooked and stop after thawing heating, cooling；
S3：Shaping：Whipping cream, Coconut Juice, skim milk and inkfish meat particle described in step S1 are added in cake juice described in step S2, is mixed Even, in being put into mould, -16 DEG C suddenly freeze 1～2 hour；
S4：Segmentation packaging：Coconut inkfish cake is cut into small pieces described in step S3, vacuum packaging.
Preferably, the size of inkfish meat particle described in step S1 is 0.2～0.4 cm × 0.2～0.4 cm × 0.2～0.4 cm。
It is highly preferred that the size of the inkfish meat particle is 0.3 cm × 0.3 cm × 0.3 cm.
Preferably, the drift ice time described in step S1 is 8～12 minutes.
It is highly preferred that the drift ice time is 10 minutes.
Preferably, the time of boiling water heating is 18～22 seconds described in step S1.
It is highly preferred that the boiling water heat time is 20 seconds.
Preferably, the temperature for cooling down described in step S2 is 45～55 DEG C.
It is highly preferred that the temperature of the cooling is 50 DEG C.
Preferably, the size of mould described in step S3 is 45～55 cm × 2～4 cm × 25～35 cm.
It is highly preferred that the mould size is 50 cm × 3 cm × 30 cm.
Preferably, the size of coconut inkfish cake fritter described in step S4 is 2～4 cm × 3～5 cm × 3～5 cm.
It is highly preferred that the size of the coconut inkfish cake fritter is 2 cm × 3 cm × 3 cm.
Compared with prior art, the present invention has the advantages that：
Inkfish meat is incorporated the present invention preparation process of cake product, reasonably combined, by technologic improvement, with reference to modern food plus A kind of work technology, there is provided coconut inkfish cake.The present invention not only enriches the kind of cake product, has also filled up coconut inkfish cake Technological gap, the popularization to seafood cake product is significant.
Specific embodiment
The present invention is further illustrated with reference to specific embodiment.Experimental technique used in following embodiments is such as without spy Different explanation, is conventional method：Used raw material, auxiliary agent etc., if no special instructions, be the business such as can buy from conventional market Raw material and auxiliary agent that approach is obtained.
Embodiment 1
A kind of coconut inkfish cake, the raw material containing following parts by weight：500 parts of inkfish meat, 1000 parts of clear water, 100 parts of fish glue powder, 300 parts of whipping cream, 300 parts of Coconut Juice, 500 parts of white granulated sugar, 500 parts of skim milk.
The preparation method of the coconut inkfish cake specifically includes following steps：
（1）The process of inkfish meat：500 parts of inkfish meat is cut into 0.3 × 0.3 × 0.3（cm）Graininess, drift ice 10 minutes is put into boiling Kettle is heated 20 seconds, and taking-up drains away the water stand-by；
（2）The process of cake juice：By clear water, 1000 parts are boiled, and add 500 parts of white granulated sugar, 100 parts of fish glue powder to cook and melt, and stop adding Heat, is cooled to 50 DEG C；
（3）Moulding process：300 parts of whipping cream, 300 parts of Coconut Juice, 500 parts of skim milk, 500 parts of inkfish meat particle are added in cake juice Mix thoroughly, be put into 50 × 3 × 30（cm）Model box in, be put into that -16 DEG C of refrigerator is anxious to be frozen 1 hour；
（4）Segmentation packaging：By 50 × 3 × 30（cm）Coconut inkfish cake be cut into 2 × 3 × 3（cm）Block, vacuum bag packages are Can（Remarks：Coconut inkfish cake will be refrigerated, three days shelf-lifves）.
Embodiment 2
A kind of coconut inkfish cake, the raw material containing following parts by weight：It is 300 parts of inkfish meat, 700 parts of clear water, 70 parts of fish glue powder, fresh 250 parts of cream, 250 parts of Coconut Juice, 300 parts of white granulated sugar, 300 parts of skim milk.
The preparation method of the coconut inkfish cake specifically includes following steps：
（1）The process of inkfish meat：300 parts of inkfish meat is cut into 0.3 × 0.3 × 0.3（cm）Graininess, drift ice 10 minutes is put into boiling Kettle is heated 20 seconds, and taking-up drains away the water stand-by；
（2）The process of cake juice：By clear water, 700 parts are boiled, and add 300 parts of white granulated sugar, 100 parts of fish glue powder to cook and melt, and stop heating, It is cooled to 50 DEG C；
（3）Moulding process：250 parts of whipping cream, 250 parts of Coconut Juice, 300 parts of skim milk, 500 parts of inkfish meat particle are added in cake juice Mix thoroughly, be put into 50 × 3 × 30（cm）Model box in, be put into that -16 DEG C of refrigerator is anxious to be frozen 1 hour；
（4）Segmentation packaging：By 50 × 3 × 30（cm）Coconut inkfish cake be cut into 2 × 3 × 3（cm）Block, vacuum bag packages are Can（Remarks：Coconut inkfish cake will be refrigerated, three days shelf-lifves）.
Embodiment 3
A kind of coconut inkfish cake, the raw material containing following parts by weight：700 parts of inkfish meat, 1300 parts of clear water, 130 parts of fish glue powder, 450 parts of whipping cream, 450 parts of Coconut Juice, 700 parts of white granulated sugar, 700 parts of skim milk.
The preparation method of the coconut inkfish cake specifically includes following steps：
（1）The process of inkfish meat：700 parts of inkfish meat is cut into 0.3 × 0.3 × 0.3（cm）Graininess, drift ice 10 minutes is put into boiling Kettle is heated 20 seconds, and taking-up drains away the water stand-by；
（2）The process of cake juice：By clear water, 1300 parts are boiled, and add 700 parts of white granulated sugar, 130 parts of fish glue powder to cook and melt, and stop adding Heat, is cooled to 50 DEG C；
（3）Moulding process：450 parts of whipping cream, 450 parts of Coconut Juice, 700 parts of skim milk, 700 parts of inkfish meat particle are added in cake juice Mix thoroughly, be put into 50 × 3 × 30（cm）Model box in, be put into that -16 DEG C of refrigerator is anxious to be frozen 1 hour；
（4）Segmentation packaging：By 50 × 3 × 30（cm）Coconut inkfish cake be cut into 2 × 3 × 3（cm）Block, vacuum bag packages are Can（Remarks：Coconut inkfish cake will be refrigerated, three days shelf-lifves）.
Comparative example 1
A kind of coconut inkfish cake, the raw material containing following parts by weight：500 parts of inkfish meat, 1000 parts of clear water, 100 parts of fish glue powder, 300 parts of whipping cream, 200 parts of Coconut Juice, 500 parts of white granulated sugar, 500 parts of skim milk.
The preparation method of the coconut inkfish cake specifically includes following steps：
（1）The process of inkfish meat：500 parts of inkfish meat is cut into 0.3 × 0.3 × 0.3（cm）Graininess, drift ice 10 minutes is put into boiling Kettle is heated 20 seconds, and taking-up drains away the water stand-by；
（2）The process of cake juice：By clear water, 1000 parts are boiled, and add 500 parts of white granulated sugar, 100 parts of fish glue powder to cook and melt, and stop adding Heat, is cooled to 50 DEG C；
（3）Moulding process：300 parts of whipping cream, 200 parts of Coconut Juice, 500 parts of skim milk, 500 parts of inkfish meat particle are added in cake juice Mix thoroughly, be put into 50 × 3 × 30（cm）Model box in, be put into that -16 DEG C of refrigerator is anxious to be frozen 1 hour；
（4）Segmentation packaging：By 50 × 3 × 30（cm）Coconut inkfish cake be cut into 2 × 3 × 3（cm）Block, vacuum bag packages are Can（Remarks：Coconut inkfish cake will be refrigerated, three days shelf-lifves）.
The raw material of this comparative example coconut inkfish cake is substantially same as Example 1, and difference is that this comparative example Coconut Juice is 200 parts.Its preparation method is also same as Example 1.
Comparative example 2
A kind of coconut inkfish cake, the raw material containing following parts by weight：500 parts of inkfish meat, 1000 parts of clear water, 100 parts of fish glue powder, 300 parts of whipping cream, 300 parts of Coconut Juice, 800 parts of white granulated sugar, 500 parts of skim milk
The preparation method of the coconut inkfish cake specifically includes following steps：
（1）The process of inkfish meat：500 parts of inkfish meat is cut into 0.3 × 0.3 × 0.3（cm）Graininess, drift ice 10 minutes is put into boiling Kettle is heated 20 seconds, and taking-up drains away the water stand-by；
（2）The process of cake juice：By clear water, 1000 parts are boiled, and add 500 parts of white granulated sugar, 100 parts of fish glue powder to cook and melt, and stop adding Heat, is cooled to 50 DEG C；
（3）Moulding process：300 parts of whipping cream, 300 parts of Coconut Juice, 500 parts of skim milk, 500 parts of inkfish meat particle are added in cake juice Mix thoroughly, be put into 50 × 3 × 30（cm）Model box in, be put into that -16 DEG C of refrigerator is anxious to be frozen 1 hour；
（4）Segmentation packaging：By 50 × 3 × 30（cm）Coconut inkfish cake be cut into 2 × 3 × 3（cm）Block, vacuum bag packages are Can（Remarks：Coconut inkfish cake will be refrigerated, three days shelf-lifves）.
The raw material of this comparative example coconut inkfish cake is substantially same as Example 1, and difference is, this comparative example white granulated sugar For 800 parts.Its preparation method is also same as Example 1.
Embodiment 1～3 and coconut inkfish cake obtained in comparative example 1～2 are carried out into nutrition by the sensory evaluation scores standard of table 1 And organoleptic parameters, the appraisal result for being obtained is as shown in table 2.
The coconut inkfish cake naked eyes evaluation standards of grading of table 1
The sensory evaluation of the coconut inkfish cake of the different formulations of table 2
From the sensory evaluation analysis result of table 1, compared with comparative example 1～2, the coconut that various embodiments of the present invention are prepared Inkfish cake coconut palm aromatic flavour, coordinate free from extraneous odour, delicate mouthfeel Q bullets, taste is soft, the sensory evaluation scores of the coconut inkfish cake for obtaining with Comparative example is compared in higher level；Sorting of the present invention is rigorous, and formula collocation is scientific and reasonable, takes into account nutrition, taste, color and luster etc. each Aspect requires that concise in technology, obtained coconut inkfish cake have with rich flavor, and fresh perfume is agreeable to the taste, abundant the features such as long times of aftertaste Nutritive value, meets different regions taste demand.Focus on the control to material rate, U.S. of more aobvious cake class snack in technique Taste.

Claims (9)

1. a kind of coconut inkfish cake, it is characterised in that the coconut inkfish cake contains the raw material of following parts by weight：Inkfish meat 300～700 parts, 700～1300 parts of water, 70～130 parts of fish glue powder, 250～450 parts of whipping cream, 250～450 parts of Coconut Juice, white sand Sugared 300～700 parts, 300～700 parts of skim milk.
2. coconut inkfish cake according to claim 1, it is characterised in that the coconut inkfish cake contains following parts by weight Raw material：400～600 parts of inkfish meat, 900～1100 parts of water, 80～110 parts of fish glue powder, 250～350 parts of whipping cream, Coconut Juice 250～350 parts, 400～600 parts of white granulated sugar, 400～600 parts of skim milk.
3. coconut inkfish cake according to claim 2, it is characterised in that the coconut inkfish cake contains following parts by weight Raw material：It is 500 parts of inkfish meat, 1000 parts of water, 100 parts of fish glue powder, 300 parts of whipping cream, 300 parts of Coconut Juice, 500 parts of white granulated sugar, de- 500 parts of fat milk.
4. the preparation method of the arbitrary coconut inkfish cake of claims 1 to 3, it is characterised in that the preparation method is specifically wrapped Include following steps：
S1：The process of inkfish meat：The graininess that inkfish meat is cut into, drift ice, boiling water heating, taking-up drains away the water stand-by；
S2：The process of cake juice：Water is boiled, is added white granulated sugar, fish glue powder to be cooked and stop after thawing heating, cooling；
S3：Shaping：Whipping cream, Coconut Juice, skim milk and inkfish meat particle described in step S1 are added in cake juice described in step S2, is mixed Even, in being put into mould, -16 DEG C suddenly freeze 1～2 hour；
S4：Segmentation packaging：Coconut inkfish cake is cut into small pieces described in step S3, vacuum packaging.
5. preparation method according to claim 4, it is characterised in that the size of inkfish meat particle is described in step S1（0.2 ～0.4）cm×（0.2～0.4）cm×（0.2～0.4）cm.
6. preparation method according to claim 4, it is characterised in that the drift ice time described in step S1 is 8～12 minutes.
7. preparation method according to claim 4, it is characterised in that the time of boiling water heating described in step S1 is 18～22 Second.
8. preparation method according to claim 4, it is characterised in that the temperature cooled down described in step S2 is 45～55 ℃。
9. preparation method according to claim 4, it is characterised in that the size of mould described in step S3 is（45～55）cm ×（45～55）cm×（45～55）cm.
CN201611193645.7A 2016-12-21 2016-12-21 Coconut-scented cuttlefish cakes and preparation method thereof Pending CN106616536A (en)

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Application Number Priority Date Filing Date Title
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103948073A (en) * 2014-05-12 2014-07-30 海南大学 Preparation method of coconut flavored tilapia mossambica purple and sweet potato cake prepared food
CN104041862A (en) * 2014-06-27 2014-09-17 山东佳士博食品有限公司 Cuttlefish cake and making method thereof
CN105918936A (en) * 2016-06-20 2016-09-07 芜湖宏洋食品有限公司 Fruity fishcake rich in taurine and making method thereof
CN106036575A (en) * 2016-06-20 2016-10-26 芜湖宏洋食品有限公司 Fruit and vegetable nutritional fish cake for promoting digestion and relieving stasis and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103948073A (en) * 2014-05-12 2014-07-30 海南大学 Preparation method of coconut flavored tilapia mossambica purple and sweet potato cake prepared food
CN104041862A (en) * 2014-06-27 2014-09-17 山东佳士博食品有限公司 Cuttlefish cake and making method thereof
CN105918936A (en) * 2016-06-20 2016-09-07 芜湖宏洋食品有限公司 Fruity fishcake rich in taurine and making method thereof
CN106036575A (en) * 2016-06-20 2016-10-26 芜湖宏洋食品有限公司 Fruit and vegetable nutritional fish cake for promoting digestion and relieving stasis and preparation method thereof

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Application publication date: 20170510