CN106974207A - A kind of instant sharp and clear breaded fish stick of baking-type and its manufacture method - Google Patents
A kind of instant sharp and clear breaded fish stick of baking-type and its manufacture method Download PDFInfo
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- CN106974207A CN106974207A CN201610029424.XA CN201610029424A CN106974207A CN 106974207 A CN106974207 A CN 106974207A CN 201610029424 A CN201610029424 A CN 201610029424A CN 106974207 A CN106974207 A CN 106974207A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to food-making technology field, and in particular to a kind of instant sharp and clear breaded fish stick of baking-type and its manufacture method, the product are made up of frozen minced fillets, converted starch, salt, pickle pork, transglutaminase, curdlan and flavoring etc..Manufacture according to the following steps：Minced fillet is placed in vacuum and low temperature cutmixer, first chopped under the low speed, adds to continue to cut under the low speed after salt and mix to promote fribrillin dissolution, add to cut at high speeds after the supplementary materials such as converted starch, transglutaminase and curdlan and mix mixing；The minced fillet mixed will be cut to be distributed into mould, be placed under proper temperature and be incubated 1-2h, to promote transglutamin-ase 9 enzymatic to oppress myosin covalent cross-linking；It is transferred to after oven for baking, through stripping and slicing, pack, vacuum sealing, high-temperature sterilization finally adds back-pressure and spray cold water cooling to obtain finished product.The present invention has the advantages that under normal temperature that shelf life length, crisp texture, fat content be low and instant.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of instant sharp and clear breaded fish stick of baking-type and its manufacture method.
Background technology
Breaded fish stick is a kind of traditional surimi product with local characteristic, is mainly made and edible in the area such as Hubei.Traditional breaded fish stick
Processing technology is：With freshwater fish (grass carp or silver carp), starch, egg, pickle pork and salt etc. be raw material, through chopped,
Beat and burst and a kind of product (Wang Li with delicious flavour and the features such as be of high nutritive value that master operation processes such as steam is heated
Fly Jing Zhou method for making breaded fish stick families science and technology .2009,2：43).
In recent years, the processing mode of breaded fish stick is gradually changed into machining by traditional making by hand, greatly improves breaded fish stick
Working ability.But, the sales volume of breaded fish stick is not increased significantly but.The storing property of breaded fish stick is to restrict its sales volume
A key factor, for example shelf life is short at normal temperatures for breaded fish stick, and quality is remarkably decreased after chilled storage.Food Science 2010
285-289 the page of year phase of volume 31 the 8th, yellow friend's qin etc. report addition compound preservative (Nisin mass fractions for 0.023%~
0.034%th, epsilon-polylysine mass fraction be 0.022%~0.028% and potassium sorbate mass fraction be 0.04%~0.06%) may be used
Extend shelf-life to 10 week or so of the breaded fish stick at a temperature of 0~4 DEG C.But, addition preservative come the mode that extends the shelf life compared with
Difficulty allows consumers in general to receive, and the product also needs to preserve at low temperature in addition, and the shelf-life falls short of.Chinese invention patent is public
Cloth CN103622077A discloses a kind of using the flesh of fish, pork as flavor fish cake of primary raw material and preparation method thereof, the invention
With high pressure moist heat sterilization technical substitution it is traditional steam technique, obtain it is a kind of at normal temperatures have long quality guarantee period breaded fish stick product.
But, the product quality obtained after sterilizing is relatively soft, significantly reduces the organoleptic quality of breaded fish stick.
On the other hand, breaded fish stick product form is more single, and the popularization and sale of breaded fish stick are also have impact on to a certain extent.At present, fish
The innovation of cake product form is concentrated mainly on by adding specified raw material to form new local flavor or with certain effect, for example
Chinese invention patent publication No. CN104814469 A, 104814473 A and 104814475 A are individually disclosed by adding hay
In vain, horseshoe and seaweed, the method for making different mouthfeel breaded fish sticks；And Chinese invention patent publication No. 104041856A discloses one
The manufacture craft of lotus seeds breaded fish stick is planted, the technique uses fresh-water fishes for raw material, the auxiliary material such as addition ripe powder of lotus seeds is prepared for lotus seeds
Delicate fragrance and the fish stick product for being rich in the natural activity functional components such as nelumbine.Similar with traditional fish stick product, these products are mostly
As dish, it is necessary to could be eaten after re-heat.In recent years, also there is related report for preparing similar instant bagged fish stick product
Road.Fried is a kind of most common molding mode for processing similar instant fish stick product.For example, Chinese invention patent application is public
A kind of normal temperature has been opened to circulate instant fish bean curd and preparation method thereof (publication number CN104397769 A), the invention using frozen minced fillets as
Raw material, with farina, soybean oil, salt and konjac glucomannan etc. for auxiliary material, first uses steam hot briquetting, then high temperature frying,
Final high temperature pressure sterilization.The similar instant fish stick product prepared using high temperature frying technique, but fat content and mistake in product
Oxidation number is high, reduces the nutritional quality of breaded fish stick.
The content of the invention
The invention reside in the defect for overcoming prior art, there is provided a kind of instant sharp and clear breaded fish stick of baking-type and its manufacture method.
The present invention using converted starch, salt, raw ginger juice, monosodium glutamate and pickle pork as auxiliary material, and adds work(using minced fillet as major ingredient
Can property transglutaminase and curdlan, cut through dispensing, vacuum and low temperature mix, enzymatic crosslinking, baking sizing, thermophilic digestion and
The instant type fish stick product that the processes such as back-pressure water drenching cooling are made.
The instant fish stick product of baking-type of the present invention has under normal temperature shelf life length, crisp texture, fat content low and instant
The features such as.
Technical scheme is as described below：
A kind of instant sharp and clear breaded fish stick of baking-type, including be made up of following raw material：50-60 parts of minced fillet, converted starch 6-10
Part, 1-2 parts of salt, raw ginger juice 0.04-0.08 parts, 0.1-0.3 parts of monosodium glutamate, 2-3 parts of pickle pork, transglutaminase 0.1-0.3
25-30 parts of part, 1-3 parts of curdlan, 0.5-1 parts of flavoring and frozen water；
Manufacture as follows：
(1) vacuum and low temperature, which is cut, mixes：First vacuum cut mixer is pre-chilled to<Less than 5 DEG C, the minced fillet added after thawing, in 1000-1500
Cut under rpm rotating speeds and mix 1-3min；Salt is added by formula ratio, continuation is cut under 1000-1500rpm rotating speeds mixes 1-3min；Plus
Enter converted starch, raw ginger juice, monosodium glutamate, pickle pork, transglutaminase, curdlan, flavoring and frozen water, in 1000-1500
Cut under rpm rotating speeds and mix mixing 1-3min, then cut at a high speed under 2500-3000rpm rotating speeds and mix 3-5min；During cutting and mixing,
Temperature is controlled below 10 DEG C, control vacuum is in more than 0.6MPa；
(2) enzymatic is crosslinked：The minced fillet mixed will be cut in step (1) to be fitted into mould, compacting is paved；Then insulation carries out enzyme
Promote crosslinking, the condition of enzymatic crosslinking is：30-50 DEG C, reaction time 1-2h, to promote transglutamin-ase 9 enzymatic to oppress flesh ball
Albumen covalent cross-linking, forms elastomeric quality；
(3) baking sizing：Minced fillet in step (2) is placed in oven for baking, baking condition is：150-180 DEG C of face fire,
160-180 DEG C of the fire in a stove before fuel is added, baking time 6-10min；
(4) stripping and slicing is packed：The breaded fish stick of baking sizing in step (3) is cut into long 4-6cm, width 2-4cm and thickness 0.6-1cm
Cuboid, be fitted into clad aluminum foil retort pouch, then vacuumize sealing, vacuum is 0.08-0.09MPa, pumpdown time
For 30-60s, vacuum sealing breaded fish stick is obtained；
(5) autoclaving and back-pressure water drenching cooling：Vacuum-packed breaded fish stick in step (4) is put into high-pressure sterilizing pot and sterilized
Sterilization conditions are：Pressure 0.05-0.1MPa, 110-121 DEG C, sterilization time 30min；After sterilizing terminates, plus back-pressure 0.15-0.18
MPa, spray cold water reduces breaded fish stick central temperature to less than 40 DEG C.
As optimal technical scheme, the converted starch in above-mentioned raw materials (formula) is Ultra Tex 2 and octenyl amber
Amber acid-starch ester, the weight ratio of the two is 2:1-3:1.
Further preferred, described Ultra Tex 2 and the weight ratio of starch octenyl succinate anhydride are 2.5:1.
Preferably, in step (1), the compound method of curdlan is：50-55 DEG C is added into 5-6 parts of curdlans
50-60 parts of water, in 50-55 DEG C of water-bath and stir 5-10min, it is standby at a temperature of being subsequently placed in 4 DEG C.
The condition of preferred enzymatic crosslinking is in step (2)：40 DEG C of temperature and reaction time 2h；
In step (3), baking condition preferably is：160 DEG C of face fire, 180 DEG C of the fire in a stove before fuel is added, baking time 8min.
The preferred scheme of the said goods raw material (formula) is made up of the raw material of following parts by weight：50 parts of minced fillet, converted starch
8 parts, 1.5 parts of salt, raw 0.05 part of ginger juice, 0.2 part of monosodium glutamate, 2 parts of pickle pork, 0.2 part of transglutaminase can be obtained
28 parts of right 2 parts of glue, 0.8 part of flavoring and frozen water.
Preferably, the flavoring described in step (1) is spicy or pickled pepper flavor or tomato or cumin or scallion oil taste
Flavoring.
A kind of manufacture method of the instant sharp and clear breaded fish stick of baking-type is applicant provided, is comprised the following steps：
(1) vacuum and low temperature, which is cut, mixes：First vacuum cut mixer is pre-chilled to<Less than 5 DEG C, the minced fillet added after thawing, in 1000-1500
Cut under rpm rotating speeds and mix 1-3min；Salt is added by formula ratio, continuation is cut under 1000-1500rpm rotating speeds mixes 1-3min；Plus
Enter converted starch, raw ginger juice, monosodium glutamate, pickle pork, transglutaminase, curdlan, flavoring and frozen water, in 1000-1500
Cut under rpm rotating speeds and mix mixing 1-3min, then cut at a high speed under 2500-3000rpm rotating speeds and mix 3-5min；During cutting and mixing,
Temperature is controlled below 10 DEG C, control vacuum is in more than 0.6MPa；
(2) enzymatic is crosslinked：The minced fillet mixed will be cut in step (1) to be fitted into mould, compacting is paved；Then insulation carries out enzyme
Promote crosslinking, the condition of enzymatic crosslinking is：30-50 DEG C, reaction time 1-2h, to promote transglutamin-ase 9 enzymatic to oppress flesh ball
Albumen covalent cross-linking, forms elastomeric quality；
(3) baking sizing：Minced fillet in step (2) is placed in oven for baking, baking condition is：150-180 DEG C of face fire,
160-180 DEG C of the fire in a stove before fuel is added, baking time 6-10min；
(4) stripping and slicing is packed：The breaded fish stick of baking sizing in step (3) is cut into long 4-6cm, width 2-4cm and thickness 0.6-1cm
Cuboid, be fitted into clad aluminum foil retort pouch, then vacuumize sealing, vacuum is 0.08-0.09MPa, pumpdown time
For 30-60s, vacuum sealing breaded fish stick is obtained；
(5) autoclaving and back-pressure water drenching cooling：Vacuum-packed breaded fish stick in step (4) is put into high-pressure sterilizing pot and sterilized
Sterilization conditions are：Pressure 0.05-0.1MPa, 110-121 DEG C, sterilization time 30min；After sterilizing terminates, plus back-pressure 0.15-0.18
MPa, spray cold water reduces breaded fish stick central temperature to less than 40 DEG C.
As optimal technical scheme, the converted starch in above-mentioned formula is Ultra Tex 2 and octenyl succinic acid starch
Ester, the weight ratio of the two is 2:1-3:1.
It is further preferred that the converted starch is Ultra Tex 2 and starch octenyl succinate anhydride, the weight of the two
Amount is than being 2.5:1.
Preferably, in step (1), the compound method of curdlan is：Temperature is added into 5-6 parts of curdlans is
50-60 parts of 50-55 DEG C of water, water-bath and stirs 5-10min at 50-55 DEG C, is subsequently placed in standby at 4 DEG C.
Preferably, the flavoring described in step (1) is spicy or pickled pepper flavor or tomato or cumin or scallion oil taste
Flavoring.
The preferred scheme of above-mentioned raw materials (i.e. product formula) is made up of the raw material of following parts by weight：50 parts of minced fillet, converted starch
8 parts, 1.5 parts of salt, 0.05 part of ginger juice, 0.2 part of monosodium glutamate, 2 parts of pickle pork, 0.2 part of transglutaminase can be obtained so
2 parts of glue, 0.8 part of flavoring, 28 parts of frozen water.
Compared with prior art, the present invention has advantages below or good effect：
(1) present invention has substantially eliminated autoclave sterilization to breaded fish stick using enzymatic crosslinking and the United Technologies of protein-PS interaction
The influence of quality, the breaded fish stick products taste of preparation is crisp and refreshing；Using the crosslinking of amide glutaminate enzymatic myosin is turned, albumen is formed
Orderly network skeleton structure, and catalytic reaction condition is optimized, the problem of preventing " excessively crosslinking "；Using can
The characteristic of high resiliency gelinite is formed under the heat irreversible and high temperature that obtain right glue, curdlan is filled in fish protein network structure
In (Fig. 2).Two kinds of mechanism of action collective effects, significantly improve quality of the breaded fish stick after thermophilic digestion.
(2) present invention employs fat substituted technology, starch octenyl succinate anhydride and Ke get of the addition with similar fatty mouthfeel
Right glue, reduce further the content of grease in fish stick product.
(using vacuum and low temperature, cut the technology of mixing prepares crisp and refreshing breaded fish stick to 3 present invention at a high speed, makes starch octenyl succinate anhydride and curdlan
Fully dispersed and emulsification, forms the homogeneous and stable structure of breaded fish stick；Vacuum cuts the stomata mixed and eliminated in crisp and refreshing breaded fish stick；In addition, true
Sky cuts the diffusion for mixing salt ion in enhancing minced fillet, promotes the salt of minced fillet albumen molten and molecular structure expansion, is conducive to turning paddy
Being cross-linked with each other between the amidase-catalysed protein molecular of propylhomoserin.
(4) present invention addition Ultra Tex 2 can significantly improve the dehydration in storage of thermophilic digestion surimi product
Problem.
(5) present invention uses Baking out moulding process, and the breaded fish stick product of processing has tempting local flavor and color and luster, while can be with
The problem of efficiently solving oil content and high peroxide value in the similar fish stick product processed using fried mode, product nutritive value
It is higher.
(6), fish stick product prepared by the present invention is without cryopreservation and transport, and shelf life is long, and selling cost is low.
Brief description of the drawings
Fig. 1：The instant crisp and refreshing breaded fish stick process chart of baking-type prepared for the present invention.
Fig. 2：Influence figure for addition curdlan to breaded fish stick microstructure.Description of reference numerals：A figures in Fig. 2 are not add
Plus the stereoscan photograph (multiplication factor and scale are arranged at picture bottom) of the breaded fish stick of curdlan, the B figures in Fig. 2 are that with the addition of
The stereoscan photograph of the breaded fish stick of curdlan (multiplication factor and scale are arranged at picture bottom).
Embodiment
Embodiment 1:
The 50kg silver carp frozen minced fillets bought are placed in 1h at room temperature, about 3cm × 3cm × 2cm fritters are cut into；2kg pigs
Fat meat, is rubbed with meat grinder；The water 20kg that temperature is 55 DEG C, the water-bath at a temperature of 55 DEG C are added into 2kg curdlans
And 10min is stirred, it is subsequently placed in standby in 4 DEG C of cryogenic boxes；Vacuum cut mixer is pre-chilled to 5 DEG C, the minced fillet added after thawing,
Cut under 1500rpm rotating speeds and mix 1min；1.5kg salt is added, continuation is cut under 1500rpm rotating speeds mixes 1min；Add 6
Kg Ultra Tex 2s, 3kg starch octenyl succinate anhydrides, 0.05kg ginger juices, 0.2kg monosodium glutamates, 2kg pig fats
Meat, 0.2kg transglutaminases, 22kg curdlans and 8kg frozen water, cut under 1500rpm rotating speeds and mix mixing 1min,
Last cut at a high speed under 3000rpm rotating speeds mixes 3min；During cutting and mixing, temperature is controlled below 10 DEG C by refrigeration machine,
Vacuum is controlled in more than 0.6MPa by vavuum pump；The minced fillet mixed will be cut and be distributed into mould (such as 30cm × 25cm × 3cm)
In, compacting is paved, and is then placed in 40 DEG C of thermostatic chambers and is incubated 2h；It is transferred in baking box, 180 DEG C of 160 DEG C of fire and the fire in a stove before fuel is added in face
At a temperature of baking time 8min；The breaded fish stick for toasting sizing is cut into after 5cm × 3cm × 0.8cm cuboid, loads clad aluminum
In paper tinsel retort pouch, sealing (vacuum 0.09MPa, pumpdown time 60s) is then vacuumized；Vacuum-packed breaded fish stick is put into height
Press in autoclave, sterilize 30min under the conditions of 121 DEG C of pressure 0.1MPa and temperature；After sterilizing terminates, plus back-pressure 0.18MPa,
Spraying cold water reduces breaded fish stick central temperature to less than 40 DEG C；Breaded fish stick is placed in 37 DEG C of insulations and carries out test for commercial sterilization in 7 days, reaches
The breaded fish stick of test for commercial sterilization requirement and Packing Sound is the sharp and clear breaded fish stick of finished product.
Embodiment 2:
The silver carp frozen minced fillets (source be the same as Example 1) that 50kg is bought are placed in 1h at room temperature, are cut into about 3cm × 3cm × 2
Cm fritters；3kg pickle porks are rubbed with meat grinder.The water 10kg that temperature is 55 DEG C is added into 1kg curdlans, at 55 DEG C
At a temperature of water-bath and stir 10min, be subsequently placed in standby in 4 DEG C of cryogenic boxes.The preparation of spicy flavoring：Chilli is cut
Into filament shape, 0.2kg chilli silk, 0.2kg pepper grains, 0.001kg salt and 0.004kg water are then added to 1kg
In soya-bean oil, big fire has been heated to after macrofoam, and small fire is slowly heated to occur to stop working after uniform another typical material, and being cooled to room temperature is
Spicy flavoring, it is standby.Vacuum cut mixer is pre-chilled to 5 DEG C, the minced fillet added after thawing is cut under 1000rpm rotating speeds
Mix 1min；2kg salt is added, continuation is cut under 1000rpm rotating speeds mixes 1min；Add the starch phosphate of 6kg acetylations two
Ester and the raw ginger juice of 3kg starch octenyl succinate anhydrides, 0.05kg, 0.3kg monosodium glutamates, 3kg pickle porks, 0.2kg turn paddy ammonia
Amidase, 11kg curdlans, the above-mentioned 1kg hot and numb flavour seasonings and 18kg frozen water prepared, cut under 1000rpm rotating speeds
Mixing 3min is mixed, is finally cut at a high speed under 3000rpm rotating speeds and mixes 5min；During cutting and mixing, temperature is controlled by refrigeration machine
Below 10 DEG C, vacuum is controlled in more than 0.6MPa by vavuum pump；The minced fillet mixed will be cut and be distributed into mould (such as 30
Cm × 25cm × 3cm) in, compacting is paved, and is then placed in 40 DEG C of thermostatic chambers and is incubated 2h；It is transferred in baking box, 170 DEG C of the fire in face
With baking time 10min at a temperature of 180 DEG C of the fire in a stove before fuel is added；The breaded fish stick for toasting sizing is cut into after 5cm × 3cm × 0.8cm cuboid,
It is fitted into clad aluminum foil retort pouch, then vacuumizes sealing (vacuum 0.09MPa, evacuated time 60s).By vacuum-packed fish
Cake is put into high-pressure sterilizing pot, and sterilize 30min under the conditions of 121 DEG C of pressure 0.1MPa and temperature；After sterilizing terminates, plus instead
0.18MPa is pressed, spray cold water reduces breaded fish stick central temperature to less than 40 DEG C.Breaded fish stick is placed in 37 DEG C of insulations and carries out business nothing in 7 days
Bacterium is examined, and the breaded fish stick for reaching test for commercial sterilization requirement and Packing Sound is the sharp and clear breaded fish stick of spicy.
Embodiment 3:
The 50kg silver carp frozen minced fillets bought are placed in 1h at room temperature, about 3cm × 3cm × 2cm fritters are cut into；2.5kg
Pickle pork is rubbed with meat grinder；The water 20kg that temperature is 55 DEG C, the water-bath at a temperature of 55 DEG C are added into 3kg curdlans
And 10min is stirred, it is subsequently placed in standby in 4 DEG C of cryogenic boxes.The preparation of tomato flavoring：By 1kg catsup, 0.2kg
White sugar, 0.05kg light-coloured vinegars and 0.1kg salad oils are well mixed, are boiled with small fire thick, and it is tomato seasoning to be cooled to room temperature
Material, it is standby.Vacuum cut mixer is pre-chilled to 5 DEG C, the minced fillet added after thawing is cut under 1500rpm rotating speeds and mixes 2min；
1kg salt is added, continuation is cut under 1500rpm rotating speeds mixes 2min；Add 4kg Ultra Tex 2s and 2kg is pungent
The raw ginger juice of starch alkenyl succinate ester, 0.05kg, 0.3kg monosodium glutamates, 2.5kg pickle porks, 0.2kg transglutaminases, 23
Kg curdlans, the above-mentioned 0.8kg tomatos flavoring and 18kg frozen water prepared, cut under 1000rpm rotating speeds and mix mixing
3min, finally cuts at a high speed under 3000rpm rotating speeds and mixes 10min；During cutting and mixing, temperature is controlled at 10 DEG C by refrigeration machine
Hereinafter, vacuum is controlled in more than 0.6Mpa by vavuum pump；The minced fillet mixed will be cut and be distributed into mould (such as 30cm × 25
Cm × 3cm) in, compacting is paved, and is then placed in 40 DEG C of thermostatic chambers and is incubated 2h.Be transferred in baking box, face fire 170 DEG C and
Baking time 10min at a temperature of 180 DEG C of the fire in a stove before fuel is added.The breaded fish stick for toasting sizing is cut into after 5cm × 3cm × 0.8cm cuboid,
It is fitted into clad aluminum foil retort pouch, then vacuumizes sealing (vacuum 0.09MPa, evacuated time 60s).By vacuum-packed fish
Cake is put into high-pressure sterilizing pot, and sterilize 30min under the conditions of pressure 0.1MPa, 121 DEG C.After bacterium of having gone out is terminated, plus back-pressure 0.18
MPa, spray cold water reduces breaded fish stick central temperature to less than 40 DEG C；Breaded fish stick is placed in 37 DEG C of insulations and carries out test for commercial sterilization within 7 days,
The breaded fish stick for reaching test for commercial sterilization requirement and Packing Sound is the sharp and clear breaded fish stick of tomato.
Influence of the enzymatic cross linking conditions of embodiment 4 to breaded fish stick texture characteristic
1) test method：With the formula of embodiment 1 and cut the method for mixing and prepare breaded fish stick, breaded fish stick is cut mix after pour into casing, carry out enzyme
Promote cross-linking reaction, then crisp and refreshing breaded fish stick is prepared with sterilising conditions with baking for embodiment 1, with conventional instrumental test breaded fish stick
Disrumpent feelings distance and Fracture Force.Cross-linking reaction 2h, influence of the research temperature to breaded fish stick texture characteristic are carried out at different temperatures.
Influence of the cross-linking reaction different time to breaded fish stick texture characteristic is observed at a temperature of 40 DEG C.
2) result of the test：It is shown in Table 1.
Influence of the enzymatic reaction temperature and time of table 1 to breaded fish stick texture characteristic
3) conclusion (of pressure testing)：As shown in Table 1, the disrumpent feelings force value of sharp and clear breaded fish stick is significantly higher than breaking at other temperature at 40 DEG C
Disconnected force value, present invention determine that 40 DEG C are the optimal catalytic reaction temperatures of sharp and clear breaded fish stick.Under 40 DEG C of reaction temperatures, reaction 2
There was no significant difference for the disrumpent feelings force value and the disrumpent feelings force value of 3h of h sharp and clear breaded fish stick.And react after 4h, fish protein is " excessively
Crosslinking ", sharp and clear disrumpent feelings force value of the disrumpent feelings force value of breaded fish stick compared with 2h and 3h is dramatically increased, and disrumpent feelings distance is remarkably decreased, and is felt well
The natural crisp and refreshing sense of crisp breaded fish stick disappears, and shows the mouthfeel of " rubbery state ".Therefore present invention determine that enzymatic crosslinking is optimal
Reaction condition be：40 DEG C and 2h.
Claims (10)
1. a kind of instant sharp and clear breaded fish stick of baking-type, it is characterised in that including being made up of following raw material：50-60 parts of minced fillet,
6-10 parts of converted starch, 1-2 parts of salt, 0.04-0.08 parts of ginger juice, 0.1-0.3 parts of monosodium glutamate, 2-3 parts of pickle pork turns paddy
0.1-0.3 parts of transglutaminase, 1-3 parts of curdlan, 0.5-1 parts of flavoring, 25-30 parts of frozen water；
Manufacture as follows：
(1) vacuum and low temperature, which is cut, mixes：First vacuum cut mixer is pre-chilled to<Less than 5 DEG C, the minced fillet added after thawing, in 1000-1500
Cut under rpm rotating speeds and mix 1-3min；Salt is added by formula ratio, continuation is cut under 1000-1500rpm rotating speeds mixes 1-3min；Plus
Enter converted starch, ginger juice, monosodium glutamate, pickle pork, transglutaminase, curdlan, flavoring and frozen water, in 1000-1500
Cut under rpm rotating speeds and mix mixing 1-3min, then cut at a high speed under 2500-3000rpm rotating speeds and mix 3-5min；During cutting and mixing,
Temperature is controlled below 10 DEG C, control vacuum is in more than 0.06MPa；
(2) enzymatic is crosslinked：The minced fillet mixed will be cut in step (1) to be fitted into mould, compacting is paved；Then insulation carries out enzyme
Promote crosslinking, the condition of enzymatic crosslinking is：30-50 DEG C, reaction time 1-2h, to promote transglutamin-ase 9 enzymatic to oppress flesh ball
Albumen covalent cross-linking, forms elastomeric quality；
(3) baking sizing：Minced fillet in step (2) is placed in oven for baking, baking condition is：150-180 DEG C of face fire,
160-180 DEG C of the fire in a stove before fuel is added, baking time 6-10min；
(4) stripping and slicing is packed：The breaded fish stick of baking sizing in step (3) is cut into long 4-6cm, width 2-4cm and thickness 0.6-1cm
Cuboid, be fitted into clad aluminum foil retort pouch, then vacuumize sealing, vacuum is 0.08-0.09MPa, pumpdown time
For 30-60s, vacuum sealing breaded fish stick is obtained；
(5) autoclaving and back-pressure water drenching cooling：Vacuum-packed breaded fish stick in step (4) is put into high-pressure sterilizing pot and sterilized,
Sterilization conditions are：Pressure 0.05-0.1MPa, 110-121 DEG C, sterilization time 30min；After sterilizing terminates, plus back-pressure 0.15-0.18
MPa, spray cold water reduces breaded fish stick central temperature to less than 40 DEG C.
2. a kind of instant sharp and clear breaded fish stick of baking-type according to claim 1, it is characterised in that the instant sharp and clear breaded fish stick of baking-type
It is made up of the raw material of following parts by weight：50 parts of minced fillet, 8 parts of converted starch, 1.5 parts of salt, 0.05 part of ginger juice, monosodium glutamate
0.2 part, 2 parts of pickle pork, 0.2 part of transglutaminase, 2 parts of curdlan, 28 parts of 0.8 part of flavoring and frozen water.
3. the instant sharp and clear breaded fish stick of a kind of baking-type according to claim 1, it is characterised in that the converted starch in raw material is
Ultra Tex 2 and starch octenyl succinate anhydride, the weight ratio of the two are 2:1-3:1.
4. the instant sharp and clear breaded fish stick of a kind of baking-type according to claim 1, it is characterised in that in step (1), can obtain
So the compound method of glue is：50-60 parts of the water that temperature is 50-55 DEG C, the water at 50-55 DEG C are added into 5-6 parts of curdlans
Bathe and stir 5-10min, be subsequently placed in standby at 4 DEG C.
5. the instant sharp and clear breaded fish stick of a kind of baking-type according to claim 1, it is characterised in that described in step (1)
Flavoring is the flavoring of spicy or pickled pepper flavor or tomato or cumin or scallion oil taste.
6. a kind of manufacture method of the instant sharp and clear breaded fish stick of baking-type, it is characterised in that comprise the following steps：
(1) vacuum and low temperature, which is cut, mixes：First vacuum cut mixer is pre-chilled to<Less than 5 DEG C, the minced fillet added after thawing, in 1000-1500
Cut under rpm rotating speeds and mix 1-3min；Salt is added by formula ratio, continuation is cut under 1000-1500rpm rotating speeds mixes 1-3min；Plus
Enter converted starch, ginger juice, monosodium glutamate, pickle pork, transglutaminase, curdlan, flavoring and frozen water, in 1000-1500
Cut under rpm rotating speeds and mix mixing 1-3min, then cut at a high speed under 2500-3000rpm rotating speeds and mix 3-5min；During cutting and mixing,
Temperature is controlled below 10 DEG C, control vacuum is in more than 0.06Mpa；
(2) enzymatic is crosslinked：The minced fillet mixed will be cut in step (1) to be fitted into mould, compacting is paved；Then insulation carries out enzyme
Promote crosslinking, the condition of enzymatic crosslinking is：30-50 DEG C, reaction time 1-2h, to promote transglutamin-ase 9 enzymatic to oppress flesh ball
Albumen covalent cross-linking, forms elastomeric quality；
(3) baking sizing：Minced fillet in step (2) is placed in oven for baking, baking condition is：150-180 DEG C of face fire,
160-180 DEG C of the fire in a stove before fuel is added, baking time 6-10min；
(4) stripping and slicing is packed：The breaded fish stick of baking sizing in step (3) is cut into long 4-6cm, width 2-4cm and thickness 0.6-1cm
Cuboid, be fitted into clad aluminum foil retort pouch, then vacuumize sealing, vacuum is 0.08-0.09MPa, pumpdown time
For 30-60s, vacuum sealing breaded fish stick is obtained；
(5) autoclaving and back-pressure water drenching cooling：Vacuum-packed breaded fish stick in step (4) is put into high-pressure sterilizing pot and sterilized
Sterilization conditions are：Pressure 0.05-0.1MPa, 110-121 DEG C, sterilization time 30min；After sterilizing terminates, plus back-pressure 0.15-0.18
MPa, spray cold water reduces breaded fish stick central temperature to less than 40 DEG C.
7. a kind of production method of the instant sharp and clear breaded fish stick of baking-type according to claim 6, it is characterised in that described baking
The roasting instant sharp and clear breaded fish stick of type is made up of the raw material of following parts by weight：50 parts of minced fillet, 8 parts of converted starch, 1.5 parts of salt, ginger
0.05 part of juice, 0.2 part of monosodium glutamate, 2 parts of pickle pork, 0.2 part of transglutaminase, 2 parts of curdlan, 0.8 part of flavoring,
28 parts of frozen water.
8. the production method of the instant sharp and clear breaded fish stick of a kind of baking-type according to claim 6, it is characterised in that in raw material
Converted starch is Ultra Tex 2 and starch octenyl succinate anhydride, and the weight ratio of the two is 2:1-3:1.
9. a kind of production method of the instant sharp and clear breaded fish stick of baking-type according to claim 6, it is characterised in that step (1)
In, the compound method of curdlan is：50-60 parts of the water of 50-55 DEG C of addition into 5-6 parts of curdlans, at 50-55 DEG C
Water-bath simultaneously stirs 5-10min, is subsequently placed in standby at 4 DEG C.
10. a kind of production method of the instant sharp and clear breaded fish stick of baking-type according to claim 6, it is characterised in that step (1)
Described in flavoring be spicy or pickled pepper flavor or tomato or cumin or scallion oil taste flavoring.
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| CN110226719A (en) * | 2019-07-15 | 2019-09-13 | 福建农林大学 | A kind of processing method improving the crisp crust quality of vegetables fish-skin |
| CN112971060A (en) * | 2021-01-14 | 2021-06-18 | 沈阳农业大学 | Instant minced fillet crisp chip and preparation method thereof |
| CN112971060B (en) * | 2021-01-14 | 2023-10-17 | 沈阳农业大学 | Instant minced fillet crisp chips and preparation method thereof |
| CN113632942A (en) * | 2021-08-20 | 2021-11-12 | 山东纳佰味食品有限公司 | Finger sucking fish and preparation method thereof |
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