CN107095203A - A kind of rice fish breaded fish stick and process technology - Google Patents
A kind of rice fish breaded fish stick and process technology Download PDFInfo
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- CN107095203A CN107095203A CN201710171757.0A CN201710171757A CN107095203A CN 107095203 A CN107095203 A CN 107095203A CN 201710171757 A CN201710171757 A CN 201710171757A CN 107095203 A CN107095203 A CN 107095203A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
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- Botany (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of rice fish breaded fish stick, it is made up of the raw material of following parts by weight：15 35 parts of rice fish minced fillet, 5 20 parts of starch, 15 35 parts of egg, 0.03 0.05 parts of lipoic acid, 15 30 parts of yam flour, 26 parts of rice-chestnut powder, 13 parts of new fresh bean dreg, 20 35 parts of chicken, 47 parts of fresh milk, 0.4 0.8 parts of ferrous sulfate, the present invention provides a kind of rice fish breaded fish stick and process technology, the breaded fish stick uniform color made is vivid, quality richness is with elasticity, tangent plane has a distinctive delicate flavour of breaded fish stick, and tangent plane broad pore distribution is uniform, with the better quality such as tasty and refreshing, sliding tender, quality is fine and smooth.
Description
Technical field
The present invention relates to a kind of processing of aquatic products technology, more particularly, to a kind of rice fish breaded fish stick and process technology.
Background technology
Rice fish (MiichthysMiiuy), Osteichthyes, Perciformes, side is flat, slightly extends.It is foresythia in oral cavity；On
Jaw external tooth is canine tooth shape, especially with 2 pieces of front end maximum.Body back is silver grey brown, and belly is greyish white.Dorsal fin is greyish black, the base portion of soft bar
Have the small cycloid scale of ordered series of numbers, account for the 1/3 of soft bar height.Rice fish tail handle is elongated, tail fin wedge shape.Rice fish is distributed in North Western Pacific,
Include the Bohai and Yellow Seas and the East Sea, Korea and South Japan of China.The fishing ground that rice fish coastal area of china mainly produces rice fish has：Extensively
Eastern Chaozhou-Shantou region fish farm Fujian Pingtan Island and fraternal island, Zhejiang Mount Dai and Zhoushan Islands, Jiangsu great Sha fishing grounds, Along The Coast of Shandong Province and the Bohai Sea,
Especially it is maximum with the Zhoushan Islands yield in the East Sea, it is one of extra large fishing special product of the band of Ningbo one.Rice oppresses delicious, is marine products economy
One of fish, are also the higher fish of economic value.In addition to eating raw, the rice flesh of fish is to make fish ball, the first-class raw material in fish face struck, in temperature
Quite there is great reputation in state；Full fish can also make can or be processed into a meter fish dried fish；Air bladder can fish glue processed, have a higher medical value, tool is supported
Blood, kidney tonifying, moistening lung invigorating the spleen and antiinflammation.
In the process technology of existing rice fish breaded fish stick, such as a kind of wild rice stem breaded fish stick and preparation method thereof, CN104814469A,
A kind of wild rice stem breaded fish stick of the disclosure of the invention, is made up of the raw material of following weight parts：25-45 parts of minced fish, 7-10 parts of starch, mountain
15-25 parts of medicinal powder, 2-8 parts of rice-chestnut powder, new fresh bean dreg 1-5 parts, it is 20-35 parts of chicken, 4-8 parts of fresh milk, 5-15 parts of drinking water, big
1-5 parts of garlic granule, 1-3 parts of green onion end, 1-2.5 parts of vinegar, 7-14 parts of spinach, 3-7 parts of broccoli, 15-25 parts of carrot, wild rice stem 18-30
Part, 1-5 parts of salt, 1-5 parts of grape pip, 1-5 parts of monosodium glutamate, 1-5 parts of honey, 0-0.5 parts of citric acid, 0-0.3 parts of Sodium guanylate.
The invention prepares wild rice stem grain using the method crushed, be spray-dried, and production efficiency is high, and keeps the nutritional ingredient of wild rice stem not flow
Lose.The invention makes three kinds of materials learn from other's strong points to offset one's weaknesses using minced fillet, wild rice stem, vegetables as main Raw material processing fish stick product, balanced nutritious,
Abundant mouthfeel；Microwave disinfection, sterilizing is thorough；The preparation method processing wild rice stem breaded fish stick of the present invention, the delicate fragrance of unique wild rice stem, green is strong
Health, special taste is easy to carry, with low cost, and technique is simple, with good practical value and application prospect.
In a kind of wild rice stem breaded fish stick of the invention, can also strengthen the nutrition of the mouthfeel degree of breaded fish stick, delicious degree, and breaded fish stick into
Point, improve favorable rating of the people to breaded fish stick.
The content of the invention
It is an object of the invention to provide one kind it is in good taste, look good, smell good and taste good, no fishy smell, nutrition leak are small, nutritional ingredient
Retain complete, rice fish breaded fish stick and process technology, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides following technical scheme：A kind of rice fish breaded fish stick, by the raw material of following parts by weight
It is made：15-35 parts of fish minced fillet of rice, 5-20 parts of starch, 15-35 parts of egg, 0.03-0.05 parts of lipoic acid, yam flour 15-30
Part, 2-6 parts of rice-chestnut powder, new fresh bean dreg 1-3 parts, 20-35 parts of chicken, 4-7 parts of fresh milk, 0.4-0.8 parts of ferrous sulfate, breaded fish stick color
White such as fat, mouthfeel is smooth but not greasy, and no fishy smell, wherein lipoic acid and ferrous sulfate add rice fish minced fillet, are associated with other seasonings, or
Because synergy generates the loss of nutriment in preparation process on unexpected effect, early shoulder to a certain extent, make it
Nutritional ingredient retains complete, reaches the purpose of health diet.
The process technology of a kind of meter of fish breaded fish stick, the preparation method of the rice fish breaded fish stick comprises the following steps：
1) pre-treatment：Fish head, internal organ are removed, then fish-skin are removed, cleaned；
2) rinse：By the mass ratio 1 of the flesh of fish and water：1-5 ratio mixing, and slowly stood after stirring 5-12min
10min, incline its surface rinsing liquid, then by same ratio add water stirring, standing, decantation, and repeat 2-3 times；
3) Minced Steak is energetically：The flesh of fish and water are put into meat grinder by a certain percentage first, it is thick to twist 4-6min once into gruel, so
The salt for adding 3% afterwards stirs 4-6min, is finally seasoned；
4) shortening is molded：Minced fillet is put into fixed container molding and shaped, steamer is put into and heats 100-130 DEG C of shortening；
5) cool down：The breaded fish stick made is placed on cool frame, in room temperature natural cooling or cold front heavy rain；
6) refrigerate：Packaged breaded fish stick stores to be shipped in the environment of being put into 0~5 DEG C.
Preferably, the step 2) in last time when rinsing using 2-3g/L salt solution, remove more miscellaneous
Matter, reduces the moisture content in the flesh of fish, improves the chewy texture of the flesh of fish.
Preferably, the step 3) in baste include following component and its parts by weight composition 1-3 parts of monosodium glutamate, sucrose 7-
12 parts, 4-6 parts of ginger juice, 2-5 parts of yellow rice wine, 1-3 parts of anise, 2-4 parts of thyme, improve the flesh of fish delicious degree.
Preferably, the step 3) in also need after baste seasoning to stir 2-4min, adding starch stirring 4-7min,
Enable flavoring well into the flesh of fish, and prevent the loss of nutritional ingredient.
Preferably, the step 5) in cold front heavy rain when temperature be 2-5 DEG C, wind speed is 5.2m/s.
Compared with prior art, the beneficial effects of the invention are as follows：
Breaded fish stick uniform color is vivid, and quality richness is with elasticity, and tangent plane has the distinctive delicate flavour of breaded fish stick, and tangent plane broad pore distribution is equal
It is even, with the better quality such as tasty and refreshing, sliding tender, quality is fine and smooth, with good practical value and application prospect.
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1：
A kind of rice fish breaded fish stick, is made up of the raw material of following parts by weight：15 parts of rice fish minced fillet, 5 parts of starch, 15 parts of egg,
0.03 part of lipoic acid, 15 parts of yam flour, 2 parts of rice-chestnut powder, 1 part of new fresh bean dreg, 20 parts of chicken, 4 parts of fresh milk, ferrous sulfate 0.4
Part.
The process technology of a kind of meter of fish breaded fish stick, the preparation method of the rice fish breaded fish stick comprises the following steps：
1) pre-treatment：Fish head, internal organ are removed, then fish-skin are removed, cleaned；
2) rinse：By the mass ratio 1 of the flesh of fish and water：3 ratio mixing, and 10min slowly is stood after stirring 5min, incline
Its surface rinsing liquid, then added water stirring, standing, decantation by same ratio, and it is repeated 2 times；
3) Minced Steak is energetically：The flesh of fish and water are put into meat grinder by a certain percentage first, it is thick to twist 4min once into gruel, then
The salt for adding 3% stirs 4min, is finally seasoned；
4) shortening is molded：Minced fillet is put into fixed container molding and shaped, steamer is put into and heats 100 DEG C of shortenings；
5) cool down：The breaded fish stick made is placed on cool frame, in room temperature natural cooling or cold front heavy rain；
6) refrigerate：Packaged breaded fish stick stores to be shipped in the environment of being put into 2 DEG C.
Preferably, the step 2) in last time when rinsing using 2g/L salt solution, remove more impurity,
The moisture content in the flesh of fish is reduced, the chewy texture of the flesh of fish is improved.
Preferably, the step 3) in baste include following component and its parts by weight composition 1 part of monosodium glutamate, 7 parts of sucrose,
4 parts of ginger juice, 2 parts of yellow rice wine, anistree 1 part, 2 parts of thyme, improve the delicious degree of the flesh of fish.
Preferably, the step 3) in also need after baste seasoning to stir 2min, adding starch stirring 4-7min, making
Flavoring can be well into the flesh of fish, and prevents the loss of nutritional ingredient.
Preferably, the step 5) in cold front heavy rain when temperature be 3 DEG C, wind speed is 5.2m/s.
Embodiment 2：
A kind of rice fish breaded fish stick, is made up of the raw material of following parts by weight：35 parts of rice fish minced fillet, 20 parts of starch, 35 parts of egg,
0.05 part of lipoic acid, 30 parts of yam flour, 6 parts of rice-chestnut powder, 3 parts of new fresh bean dreg, 35 parts of chicken, 7 parts of fresh milk, ferrous sulfate 0.8
Part.
The process technology of a kind of meter of fish breaded fish stick, the preparation method of the rice fish breaded fish stick comprises the following steps：
1) pre-treatment：Fish head, internal organ are removed, then fish-skin are removed, cleaned；
2) rinse：By the mass ratio 1 of the flesh of fish and water：5 ratio mixing, and 10min slowly is stood after stirring 12min, incline
Remove its surface rinsing liquid, then added water stirring, standing, decantation by same ratio, and be repeated 3 times；
3) Minced Steak is energetically：The flesh of fish and water are put into meat grinder by a certain percentage first, it is thick to twist 6min once into gruel, then
The salt for adding 3% stirs 6min, is finally seasoned；
4) shortening is molded：Minced fillet is put into fixed container molding and shaped, steamer is put into and heats 130 DEG C of shortenings；
5) cool down：The breaded fish stick made is placed on cool frame, in room temperature natural cooling or cold front heavy rain；
6) refrigerate：Packaged breaded fish stick stores to be shipped in the environment of being put into 5 DEG C.
Embodiment 4
Subjective appreciation is designed
A kind of in good taste, rice fish breaded fish stick for looking good, smell good and taste good, its active ingredient includes：30 parts of rice fish minced fillet, 15 parts of starch,
30 parts of egg, 0.04 part of lipoic acid, 25 parts of yam flour, 5 parts of rice-chestnut powder, 2 parts of new fresh bean dreg, 30 parts of chicken, 5 parts of fresh milk,
0.6 part of ferrous sulfate, its color and luster, local flavor, mouthfeel see the table below.
| Project | Outward appearance | Local flavor | Mouthfeel |
| Evaluation | 3 | 2 | 3 |
As seen from the above table, under the process technology rice fish breaded fish stick uniform color and vivid, flesh of fish taste is slightly worse, the degree of saltiness still,
Tasty and refreshing, cunning is tender, fine and smooth easily to chew.
Certainly, described above not limitation of the present invention, the present invention is also not limited to the example above.The art
Those of ordinary skill is in the essential scope of the present invention, the variations, modifications, additions or substitutions made, and should also belong to the present invention's
Protection domain.
Claims (6)
1. a kind of meter fish breaded fish stick, it is characterised in that be made up of the raw material of following parts by weight：15-35 parts of fish minced fillet of rice, starch 5-20
Part, 15-35 parts of egg, 0.03-0.05 parts of lipoic acid, 15-30 parts of yam flour, 2-6 parts of rice-chestnut powder, new fresh bean dreg 1-3 parts, chicken
20-35 parts of meat, 4-7 parts of fresh milk, 0.4-0.8 parts of ferrous sulfate.
2. the process technology of a kind of meter of fish breaded fish stick, it is characterised in that the preparation method of the rice fish breaded fish stick comprises the following steps：
1）Pre-treatment：Fish head, internal organ are removed, then fish-skin are removed, cleaned；
2）Rinsing：By the mass ratio 1 of the flesh of fish and water：1-5 ratio mixing, and 10 min slowly are stood after stirring 5-12 min,
Incline its surface rinsing liquid, then by same ratio add water stirring, standing, decantation, and repeat 2-3 times；
3）Minced Steak is energetically：The flesh of fish and water are put into meat grinder by a certain percentage first, the thick 4-6min that twists is once into gruel, Ran Houjia
The salt for entering 3% stirs 4-6 min, is finally seasoned；
4）Shortening is molded：Minced fillet is put into fixed container molding and shaped, steamer is put into and heats 100-130 DEG C of shortening；
5）Cooling：The breaded fish stick made is placed on cool frame, in room temperature natural cooling or cold front heavy rain；
6）Refrigeration：Packaged breaded fish stick stores to be shipped in the environment of being put into 0~5 DEG C.
3. the process technology of a kind of meter of fish breaded fish stick according to claim 2, it is characterised in that the step 2）In last
2-3g/L salt solution is used during secondary rinsing.
4. the process technology of a kind of meter of fish breaded fish stick according to claim 2, it is characterised in that the step 3）Middle baste
Including following component and its parts by weight composition 1-3 parts of monosodium glutamate, 7-12 parts of sucrose, 4-6 parts of ginger juice, 2-5 parts of yellow rice wine, 1-3 parts of anise,
2-4 parts of thyme.
5. the process technology of a kind of meter of fish breaded fish stick according to claim 2, it is characterised in that the step 3）Middle baste
Also need to stir 2-4min after seasoning, adding starch stirring 4-7min.
6. the process technology of a kind of meter of fish breaded fish stick according to claim 2, it is characterised in that the step 5）Middle cold wind is cold
Temperature is 2-5 DEG C when but, and wind speed is 5.2m/s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171757.0A CN107095203A (en) | 2017-03-21 | 2017-03-21 | A kind of rice fish breaded fish stick and process technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171757.0A CN107095203A (en) | 2017-03-21 | 2017-03-21 | A kind of rice fish breaded fish stick and process technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107095203A true CN107095203A (en) | 2017-08-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710171757.0A Pending CN107095203A (en) | 2017-03-21 | 2017-03-21 | A kind of rice fish breaded fish stick and process technology |
Country Status (1)
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885329A (en) * | 2012-10-31 | 2013-01-23 | 江苏戚伍水产发展股份有限公司 | Method for producing fish gluten through fish leftovers |
| CN104814469A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Zizania latifolia fish cake and preparation method thereof |
-
2017
- 2017-03-21 CN CN201710171757.0A patent/CN107095203A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885329A (en) * | 2012-10-31 | 2013-01-23 | 江苏戚伍水产发展股份有限公司 | Method for producing fish gluten through fish leftovers |
| CN104814469A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Zizania latifolia fish cake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 路红波: "白鲢枸杞保健鱼饼的研制", 《食品工业》 * |
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Application publication date: 20170829 |