CN106666488A - Novel fish meat product and preparation method thereof - Google Patents
Novel fish meat product and preparation method thereof Download PDFInfo
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- CN106666488A CN106666488A CN201611264608.0A CN201611264608A CN106666488A CN 106666488 A CN106666488 A CN 106666488A CN 201611264608 A CN201611264608 A CN 201611264608A CN 106666488 A CN106666488 A CN 106666488A
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Abstract
The invention discloses a novel fish meat product and a preparation method thereof. The fish meat product is prepared from the following raw materials in percentage by weight: 1-19.99% of frozen fish paste or fresh fish meat, 5-40% of egg white, 1-50% of non-fish protein source, 1-10% of yolk, 1-20% of starch, 0.1-2% of fish gelatin, 0.1-0.8% of compound phosphates, 1-2% of edible salt, and the balance ice and flavoring accessories. The fish meat product disclosed by the invention is good in taste; moreover, the fish meat product is not liable to crack when being oil-fried, as well as not liable to shrink when being cooled.
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 flesh of fish
Product and preparation method thereof.
Background technology
Fish it is rotten for the fresh flesh of fish plus egg by beating, seasoning, be simply molded with, with delicious flavour, mouthfeel is soft
Nutritious and widely loved by consumers, it both can individually be eaten, and various delicacies can be prepared again, just dragged for as chafing dining, beans,
The prominent catering characteristics such as seabed is dragged for, Shabu pot shop.
At present, commercially available fish corruption is produced as raw material using the fresh flesh of fish, and flesh of fish content is higher, usually 30~
60%, it is impossible to meet the demand of low-end market, if simply drop is made using low flesh of fish content, fish corruption products taste can be caused not
It is good, and easily burst when fried, cooling meat.
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 product and its system
Preparation Method.
In order to realize foregoing invention purpose, this invention takes following technical scheme：
A kind of new-type fish product, the fish curd product is made up of the raw material of following percentage by weight：1~19.99% is cold
Frozen fish starch or the fresh flesh of fish, 5~40% egg white, 1~50% non-fish protein source, 1~10% yolk, 1~20% starch,
0.1%~2% fish gelatin, 0.1%~0.8% composite phosphate, 1%~2% salt, 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：10~19.99%
Freezing fish slurry or the fresh flesh of fish, 19~40% egg white, 15~30% non-fish protein sources, 1~7% yolk, 5~20% starch,
0.8%~1.6% fish gelatin, 0.1%~0.8% composite phosphate, 1%~2% salt, 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：10% frozen fish
Slurry, pork 20%, 19% egg white, 1% yolk, 5% starch, 1% fishskin gelatin, 0.2% fish meat flavor, 0.8% compound phosphoric acid
Salt, 1.5% salt, 0.8% monosodium glutamate, balance of frozen water.
Wherein in some embodiments, the non-fish protein source is pork, chicken or soybean protein.
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 be fish scale gelatin, fishskin gelatin in one or two, it is 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, the starch is that weight ratio is 1：0.5~3：1 tapioca and cornstarch and
Farina.
Wherein in some embodiments, the composite phosphate is that weight ratio is 2：1：2 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 product, following technical scheme is taken：
A kind of preparation method of new-type fish product, comprises the following steps：
Step 1：Freezing fish slurry defrosting is rubbed, or fresh flesh of fish deburring is rubbed；
Step 2：Non- fish protein source is added to be pre-processed；
Step 3：Composite phosphate and salt is added quickly to be stirred；
Step 4：Starch, fish gelatin and ice is added to be stirred；The starch and fish gelatin add water to enter in advance
Row is swelling, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:2~1:6；
Step 5：Add the stirring of egg white, yolk and auxiliary and condiment；
Step 6：Shaping；
Step 7：It is fried；
Step 8：It is cooled to room temperature, packaging, freezing or refrigerates.
It is fried including two stages of low-temperature frying and high temperature frying described in step 7 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：
By substantial amounts of experimental verification, with other protein sources such as soybean protein, pork, chicken etc. is replaced the present inventor
For a part of fish protein, the mouthfeel of the fish curd product of flesh of fish content high can be kept, and be not easy explosion when fried, cooling
Do not shrink.
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 specific embodiment of the invention, but embodiment is 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, unless otherwise specified, derive from commercially available.
The new-type fish product of embodiment 1
The new-type fish product of the present embodiment, is made up of the raw material of following percentage by weight：0.1% freezing fish slurry, soybean
(weight ratio is 1 for protein 19 .9%, 15% egg white, 8% yolk, 23% starch：2：1 cassava modified starch and corn denaturation is formed sediment
Powder and modified potato starch), 2% fish scale gelatin, 0.4% fish meat flavor, 0.2% composite phosphate, 1.6% salt, 0.5%
Monosodium glutamate, 0.5% spice, 0.5% white granulated sugar, balance of frozen water.
The preparation method of the new-type fish product of the present embodiment, comprises the following steps：
Step 1：Minced fillet is frozen into block to thaw, is rubbed；
Step 2：By soybean protein：Egg white：Frozen water=19.9：15：10；Three 3000r/h is cut and mixed at a high speed, to uniform
Untill slurry；
Step 3：Freezing fish slurry and composite phosphate and salt are quickly stirred；
Step 4：Starch, fish gelatin and water is added to be stirred；The starch and fish gelatin add water to enter in advance
Row is swelling, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:3；
Step 5：Yolk and auxiliary and condiment are stirred；
Step 6：Shaping；
Step 7：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
It is 120 DEG C to spend, and deep-fat frying time is 150 DEG C for the temperature of high temperature frying described in 10min, and deep-fat frying time is 20min；
Step 8：It is cooled to room temperature, packaging, freezing or refrigerates.
The new-type fish product of embodiment 2
The new-type fish product of the present embodiment, is made up of the raw material of following percentage by weight：10% freezing fish slurry, pork
20%th, (weight ratio is 1 for 19% egg white, 1% yolk, 5% starch：1.5：1 cassava modified starch and modified corn starch and horse
Bell potato converted starch), 1% fishskin gelatin, 0.2% fish meat flavor, 0.8% composite phosphate, 1.5% salt, 0.8% monosodium glutamate,
Balance of frozen water.
The preparation method of the new-type fish product of the present embodiment, comprises the following steps：
Step 1：Minced fillet is frozen into block to thaw, is rubbed；
Step 2：Pork blend standby；
Step 3：Freezing fish slurry and composite phosphate and salt are quickly stirred；
Step 4：Starch, fish gelatin and water is added to be stirred；The starch and fish gelatin add water to enter in advance
Row is swelling, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:2；
Step 5：Add the stirring of egg white, yolk and auxiliary and condiment；
Step 6：Shaping；
Step 7：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
It is 120 DEG C to spend, and deep-fat frying time is 150 DEG C for the temperature of high temperature frying described in 10min, and deep-fat frying time is 20min；
Step 8：It is cooled to room temperature, packaging, freezing or refrigerates.
The new-type fish product of embodiment 3
The new-type fish product of the present embodiment, is made up of the raw material of following percentage by weight：19.9% freezing fish slurry, chicken
50%th, (starch is that weight ratio is 1 for 20% egg white, 3% yolk, 3% starch：0.5：1 cassava modified starch and corn denaturation is formed sediment
Powder and modified potato starch), 2% fish scale gelatin (freeze power be 220), 0.4% fish meat flavor, (six is inclined for 0.2% composite phosphate
Sodium phosphate：Sodium pyrophosphate：Sodium tripolyphosphate=2：1：2), 1.6% salt, 0.5% monosodium glutamate, 0.5% spice, 0.5% white sand
Sugared, balance of frozen water.
The preparation method of the new-type fish product of the present embodiment, comprises the following steps：
Step 1：Minced fillet is frozen into block to thaw, is rubbed；
Step 2：Chicken blends standby；
Step 3：Freezing fish slurry and composite phosphate and salt are quickly stirred；
Step 4：Starch, fish gelatin and water is added to be stirred；The starch and fish gelatin add water to enter in advance
Row is swelling, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:6；
Step 5：Add the stirring of egg white, yolk and auxiliary and condiment；
Step 6：Shaping；
Step 7：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
It is 125 DEG C to spend, and deep-fat frying time is 12min, and the temperature of the high temperature frying is 150 DEG C, and deep-fat frying time is 18min；
Step 8：It is cooled to room temperature, packaging, freezing or refrigerates.
The performance test of the new-type fish product of test example embodiment 1~3
Burst defect rate：Repeatedly take the mean, statistics fish fry rotten gross weight m1, the weight m2 for bursting burst substandard products
Rate a (%)=m2/m1；
Cooling meat rate：Repeatedly take the mean, the rotten gross weight m1 of statistics fish fry cools down the weight m3 of after-contraction, receives
Shrinkage b (%)=m3/m1；
Mouthfeel：Experimental products are analyzed by 10 laboratory technicians and describe respectively its chewing mouthfeel c in Blind Test mode.
Given a mark according to grade form；
| Score value | Burst defect rate a | Cooling meat rate b | Mouthfeel c |
| 1 | 5 ＜ a | 5 ＜ b | Chewy texture is poor |
| 2 | 3 ＜ a≤5 | 3 ＜ b≤5 | Chewy texture is general |
| 3 | 1 ＜ a≤3 | 1 ＜ b≤3 | Good chewing |
| 4 | 0.5 ＜ a≤1 | 0.5 ＜ b≤1 | Chewy texture is preferable |
| 5 | a≤0.5 | b≤0.5 | Chewy texture is fine |
Total score=burst defect rate a+ cooling meat rate b+ mouthfeels c
Experiment packet
Embodiment 1~3
Control group 1：In addition to replacing soybean protein with freezing fish slurry in formula, other make with the fish corruption of embodiment 1
Condition is same；
Control group 2：Except in formula with freezing fish slurry replace pork in addition to, other with the fish curd product phase of embodiment 2
Together；
Control group 3：Except in formula with freezing fish slurry replace chicken in addition to, other with the fish curd product phase of embodiment 3
Together；
Control group 4：Except directly removing soybean protein in formula, other fish curd products with embodiment 1 are identical；
Control group 5：Except directly removing pork in formula, other fish curd products with embodiment 1 are identical；
Control group 6：Except directly removing chicken in formula, other fish curd products with embodiment 3 are identical.
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
As seen from the results in Table 1；The fish for making low fish protein is rotten, if simple removal fish protein, not as it
If his protein sources substitute, then product defect rate increases, taste bad (referring to control group 4-6), but by other non-fish proteins
Source is substituted, then the fish corruption product for making will be reduced on fried defect rate than non-fish protein, and mouthfeel is close, together
When it is fried after shrinkage factor it is close, comprehensive grading is close, in addition have ratio addition the flesh of fish it is high (participate in the He of embodiment 1~3
Control group 1~3), it has obvious economic effect.
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 several embodiments of the invention, and its description is more specific and detailed, but simultaneously
Can not therefore be construed as limiting the scope of the patent.It should be pointed out that coming for one of ordinary skill in the art
Say, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Scope.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (10)
1. a kind of new-type fish product, it is characterised in that the fish curd product is made up of the raw material of following percentage by weight：1~
19.99% freezing fish slurry or the fresh flesh of fish, 5~40% egg white, 1~50% non-fish protein source, 1~10% yolk, 1~20%
Starch, 0.1%~2% fish gelatin, 0.1%~0.8% composite phosphate, 1%~2% salt, balance of ice and seasoning are auxiliary
Material.
2. new-type fish product according to claim 1, it is characterised in that the fish curd product is by following percentage by weight
Raw material be made：10~19.99% freezing fish slurry or the fresh flesh of fish, 19~40% egg white, 15~30% non-fish protein sources, 1
~7% yolk, 5~20% starch, 0.8%~1.6% fish gelatin, 0.1%~0.8% composite phosphate, 1%~2% food
Salt, balance of ice and auxiliary and condiment.
3. new-type fish product according to claim 2, it is characterised in that the fish curd product is by following percentage by weight
Raw material be made：10% freezing fish slurry, pork 20%, 19% egg white, 1% yolk, 5% starch, 1% fishskin gelatin, 0.2% fish
Meat essence, 0.8% composite phosphate, 1.5% salt, 0.8% auxiliary and condiment, balance of frozen water.
4. the new-type fish 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 product according to any one of claims 1 to 3, it is characterised in that the non-fish protein source is
Pork, chicken or soybean protein.
6. the new-type fish 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.
7. new-type fish product according to claim 6, it is characterised in that the starch be tapioca, cornstarch,
With one or more in farina, the starch is converted starch.
8. the new-type fish 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 product described in any one of claim 1~8, it is characterised in that comprise the following steps：
Step 1：Freezing fish slurry defrosting is rubbed, or fresh flesh of fish deburring is rubbed；
Step 2：Non- fish protein source is added to be pre-processed；
Step 3：Composite phosphate and salt is added quickly to be stirred；
Step 4：Starch, fish gelatin and ice is added to be stirred；It is molten that the starch and fish gelatin add water to carry out in advance
It is swollen, the quality of the starch and fish gelatin and be 1 with the weight ratio of water:2~1:6；
Step 5：Add the stirring of egg white, yolk and auxiliary and condiment；
Step 6：Shaping；
Step 7：It is fried；
Step 8：It is cooled to room temperature, packaging, freezing or refrigerates.
10. the preparation method of new-type fish 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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Cited By (4)
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| CN107087765A (en) * | 2017-05-24 | 2017-08-25 | 广州禄仕食品有限公司 | Gold Stuffed Fish Balls and preparation method thereof |
| CN107279803A (en) * | 2017-07-31 | 2017-10-24 | 晋城市星月食品有限公司 | A kind of fried beef starch ball and preparation method thereof |
| CN114468246A (en) * | 2022-02-21 | 2022-05-13 | 东东蛋业(广东)有限公司 | Egg curd processing system |
| 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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| CN107087765A (en) * | 2017-05-24 | 2017-08-25 | 广州禄仕食品有限公司 | Gold Stuffed Fish Balls and preparation method thereof |
| CN107279803A (en) * | 2017-07-31 | 2017-10-24 | 晋城市星月食品有限公司 | A kind of fried beef starch ball and preparation method thereof |
| CN114468246A (en) * | 2022-02-21 | 2022-05-13 | 东东蛋业(广东)有限公司 | Egg curd processing system |
| CN114468246B (en) * | 2022-02-21 | 2024-04-16 | 东东蛋业(广东)有限公司 | Egg curd processing system |
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