CN107467524A - A kind of colorful cartoon child nutrition high calcium breaded fish stick and its processing method - Google Patents
A kind of colorful cartoon child nutrition high calcium breaded fish stick and its processing method Download PDFInfo
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- CN107467524A CN107467524A CN201710798127.6A CN201710798127A CN107467524A CN 107467524 A CN107467524 A CN 107467524A CN 201710798127 A CN201710798127 A CN 201710798127A CN 107467524 A CN107467524 A CN 107467524A
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- 239000011575 calcium Substances 0.000 title claims abstract description 23
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 23
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 210000004080 milk Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
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- 235000019615 sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
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- 238000010257 thawing Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of colorful cartoon child nutrition high calcium breaded fish stick and its processing method, raw material composition are：Minced fillet, fish-bone mud, fat pork, salt, potato starch, egg, vegetables, monosodium glutamate, ginger powder, sugar, green onion, cooking wine, sesame oil, water, TG enzymes.Preparation method is：By minced fillet, fat pork stripping and slicing, vegetables addition part water is cut in cooking machine mixes vegetable juice, standby；Raw material is put into after being vacuumized in vacuum cut mixer pot, cuts after mixing, be transferred in container, be put into steamer and steam, the breaded fish stick of shaping is put into water and cooled down, shaping, obtains product.Advantage is：Leftover bits and pieces fish-bone can be processed and recycled, reduced and waste, give full play to its nutritive value；And the species of abundant surimi product, the characteristics of nutritive value is abundant, calcic is high, bright in colour, fine and smooth tasty and refreshing is made it have, there are good market prospects.
Description
Technical field
The invention belongs to field of processing of aquatic products, more particularly to a kind of colorful cartoon child nutrition high calcium breaded fish stick and its processing
Method.
Background technology
Fish-bone is made up of the axial bone, appendage bone and fishbone of fish body, and wherein it is total generally to account for fish body for the axial bone of fish body
The 10%~15% of weight.Containing 15% protein in fish-bone, and biological value is high.In addition in fish-bone containing up to 20%~
30% natural high-quality calcium and various trace elements, such as phosphorus, iron, selenium, and calcium phosphorus ration is suitable, beneficial to absorption, can promote
Child grows.
In actual processing of aquatic products, generally discarded fish-bone as leftover bits and pieces, not only have ignored its value, waste of resource and
And also pollute the environment.Its utilization rate can be improved by carrying out deep processing to fish-bone, increase added value of product.As people are to the problem
Attention degree improve constantly so that fish-bone has further development in terms of deep processing.From being simply processed into bone powder fodder,
It is various to processing in recent years, it is more to there is calcium tonic, nutrition fortifier, bone class health products, fish-bone flavoring, high calcium leisure food etc.
Kind product.At present, fish-bone deep processed product mainly has two classes, and one kind is that the nutritional ingredient extracted in fish-bone is made product, and one
Class is that fish-bone is handled as additive to the product that other field is made.Fish-bone after processing is reapplied into grinding in aquatic food
Study carefully relatively fewer, the fish-bone after processing is combined by this product with minced fillet, can keep original flavor, perfect with surimi product
Fusion, high calcium easily absorb, and promote the development of surimi product.
The A of CN 104938922 disclose a kind of beauty treatment tonifying Qi fish bone collagen albumen loin chop and preparation method thereof, and this method is
By fresh fish-bone through ultraviolet sterilization, then fully crushed with pulverizer, after autoclaving, separation of solid and liquid, solid be polished into pureed,
With hydrochloric acid solution soak extraction ossein, after being digested with compound protease, glutinous rice flour, wheat flour, yeast etc. and dough making are added, is steamed
Loin chop is made.Loin chop prepared by this method has abundant fish bone collagen albumen, is the good merchantable brand of beauty treatment tonifying Qi.But this method is carrying
Most of calcium constituent has lost during taking ossein, it is impossible to meets the needs of to calcium deficiency crowd.
Surimi product species is various, such as fish ball, fish intestines, breaded fish stick, bamboo wheel, imitation crab meat, simulation shrimp, simulation shellfish post,
It is widely used in the food industry, both can also can directly add as catering trade as the raw material auxiliary material of food manufacturing
The raw-food material of work, is all loved by consumers.
Breaded fish stick is that have a kind of traditional surimi product steamed using minced fillet as primary raw material, has high protein, low fat
The features such as fat, nutrition is balanced, fresh perfume is soft, delicate fragrance is tasty, is a kind of deep processing surimi product suitable for people of all ages, health and safety.
Substantial amounts of research has been done to relevant surimi product by China at present.The A of CN 105211942 disclose a kind of youngster
Virgin high calcium shrimp cake, wherein 90~130 parts of shrimp, 20~40 parts of the flesh of fish, 50~70 parts of polished rice, 20~30 parts of potato, apple 10~
20 parts, 8~12 parts of carrot, 10~14 parts of celery, 8~12 parts of Chinese olive, 2~4 parts of malt, 1~3 part of hawthorn, 3~4 parts of radix bupleuri,
10~20 parts of starch, 3~5 parts of milk powder, 2~4 parts of salt, 20~30 parts of cooking wine, 160~200 parts of water.Children's shrimp cake color and luster is beautiful
See, crisp outside tender inside, nutritious, calcium content is high.But belonging to fried based food, unsuitable for children is eaten more, and after being only suitable for frying
Eat immediately, after placing a period of time, it is bad to have put long mouthfeel.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of colorful cartoon child nutrition high calcium breaded fish stick and its processing side
Method, leftover bits and pieces fish-bone can be processed and recycled, reduced and waste, give full play to its nutritive value；And the kind of abundant surimi product
Class, the characteristics of nutritive value is abundant, calcic is high, bright in colour, fine and smooth tasty and refreshing is made it have, there are good market prospects.
The technical solution adopted in the present invention is：
A kind of colorful cartoon child nutrition high calcium breaded fish stick, the constituent of raw material are as follows by weight percentage：Minced fillet 40~
50%th, fish-bone mud 5~10%, fat pork 3~8%, salt 1~2%, potato starch 6~10%, egg 4~6%, vegetables 0
~15%, monosodium glutamate 0.1~0.3%, ginger powder 0.1~0.3%, sugar 1~2%, green onion 0.05~0.15%, cooking wine 0.1~0.3%,
Sesame oil 0.1~0.3%, water 18~23%, TG enzymes 0.1~0.5%, each component weight percentages sum are 100%.
A kind of processing method of colorful cartoon child nutrition high calcium breaded fish stick, it is comprised the following steps that：
(1) preparation of fish-bone mud
After 12~14h of fish-bone naturally to thaw of freezing, with 0.05 containing 0.5~1.5% hydrogen peroxide and 1~3% sodium chloride
The mass ratio of~0.15mol/L sodium hydroxide solutions immersion fish-bone, soak and fish-bone is 3:1~5:1, soaked at 8~10 DEG C
10~15h is steeped, after decolouring, is rinsed 5~8 times with running water；Cut and mixed with cutmixer, cut temperature control when mixing and below 15 DEG C, cut
It is 5~10min to mix the time, is 0.2~0.5cm to fish-bone particle；Fish-bone particle is milled into fish-bone mud with strength bone mud machine, ground
The temperature of frozen water control fish-bone mud is added during system below 25 DEG C, the addition of frozen water accounts for the 8~12% of fish-bone particle；With
Fish-bone mud is continued fine grinding by colloid mill, the mesh of fish-bone mud -200 is reached more than 80%, and frozen water control fish-bone is added in grinding process
For the temperature of mud below 35 DEG C, the addition of frozen water accounts for the 5~10% of fish-bone mud；
(2) raw material thaws
The minced fillet of freezing, fat pork are thawed with hydrostatic, until that can cut into slices；
(3) pretreatment of raw material
Fat pork, green onion, vegetables are cleaned, material is weighed in each ratio, minced fillet, fat pork is cut into (2.5~3) cm × (2.5~3)
Cm × (0.4~0.5cm) cm fritter；
(4) cut and mix
Vegetables addition part water is cut in cooking machine mixes vegetable juice, standby；By salt, monosodium glutamate, ginger powder, sugar, green onion, potato starch
The lower floor of vacuum cut mixer pot is put into, egg, cooking wine, sesame oil are uniformly placed on thereon, by minced fillet, fish-bone mud, fat pork
Upper strata is placed on, uniformly pours into vegetable juice and remainder water；After vacuumizing, whole temperature control below 10 DEG C, first 690~
30~60s of 750rpm/min precomminution；2700~3000rpm/min, which is cut, again mixes 8~10min；It is eventually adding TG enzymes, 2700~
3000rpm/min, which is cut, mixes 1~2min；
(5) steam
Material is transferred in container, is put into steamer, steams 10~15min；
(6) cool down
The breaded fish stick of shaping is put into 10~15min of cooling in running water, pulls draining out；
(7) shaping
Pressed with cartoon shape mould system on breaded fish stick, edge thickness etc. is repaired；
(8) pack
Breaded fish stick is put into retort pouch, vacuum-pumping and sealing.
Further, the vegetables are caraway, celery or carrot.
The beneficial effects of the invention are as follows：
Recycled using the fish-bone as leftover bits and pieces, raw material resources are sufficient and easily obtain, cheap, reduce and waste, reduce
Environmental pollution, the use value of fish-bone is improved, cost is low, there are good market prospects.By the deep processing and utilization problem of fish-bone
It is combined with children's surimi product, enriches the species of surimi product, the fish-bone of processing is reapplied in aquatic food,
Processing of aquatic products comprehensive utilization and environmental protection are of great importance, and the development of surimi product can be promoted.This product will
Fish-bone is decolourized and wet method grinds processing and product color can be made preferable, and calcium content is high, is advantageous to upgrowth and development of children.
Breaded fish stick is because steaming the characteristics of being molded with nutritive loss less.Fish-bone mud, vegetables etc. are added in breaded fish stick manufacturing process
Raw material, and the juvenile product of different cartoon shapes is made, not only bright in luster, nutritious but also delicate tasty and refreshing, no fishlike smell
And having the delicate fragrance of vegetables, taste merges naturally, surface uniform smooth is without granular sensation.
Embodiment
Embodiment 1
(1) what prepared by fish-bone mud comprises the following steps that：
1. thaw：Fish-bone naturally to thaw 12h；
2. decolourize：Agents useful for same is food-grade.With the 0.15mol/L sodium hydroxides containing 1.5% hydrogen peroxide and 1% sodium chloride
Solution soaks fish-bone as soak, and at 10 DEG C 16kg fish-bones are soaked into 15h with 80kg soaks, after decolouring, use running water
Rinse 8 times；
Mixed 3. cutting：Fish-bone is cut in cutmixer and mixed, temperature control when mixing is cut and below 15 DEG C, cuts and mix time 10min, to fish-bone
Particle is 0.2cm；
4. powerful smashing：Crossed 7 times by great circle to ringlet with strength bone mud machine, during which add 12% frozen water (mixture of ice and water),
Temperature control is below 25 DEG C；
5. grind：Enclosed each 2 times with honed 1 circle of colloid, 0.5, enclosed 7 times after 0, during which add 8% frozen water, temperature control is 35
Below DEG C.Final to survey sieving rate, 200 mesh reach more than 80%；
6. packaging freezing：Ready-made fish-bone mud is put into retort pouch, freezer cold storage is put into after vacuumizing packaging；Fish-bone process
In：Defrosting loss late 10.742%；Clean loss late 12.208%；Cut and mix loss late 10.528%；Powerful smashing loss late
17.994%；Grind loss late 2.221%；Final yield is 72.189%；Moisture 80.344%；Calcium content
23.567mg/g；200 mesh sieving rates 81.762%；
(2) raw material is weighed：Minced fillet 50kg, fish-bone mud 10kg, fat pork 8kg, salt 1kg, monosodium glutamate 0.25kg, ginger powder 0.1kg, sugar
1kg, green onion 0.15kg, potato starch 7kg, egg 4kg, cooking wine 0.2kg, sesame oil 0.1kg, water 18kg, TG enzyme 0.2kg；
(3) raw material thaws：The minced fillet, fish-bone mud, fat pork of freezing are thawed with hydrostatic, until that can cut into slices；
(4) pretreatment of raw material：Fat pork, green onion are cleaned, minced fillet, fish-bone mud, fat pork are cut into small pieces, 3 × 3 × 0.5cm；
(5) cut and mix：By salt, monosodium glutamate, ginger powder, sugar, green onion, potato starch, the lower floor for being put into vacuum cut mixer pot, by egg
Clearly, cooking wine, sesame oil are uniformly placed on thereon, and minced fillet, fish-bone mud, fat pork are placed on into upper strata, uniformly pour into water；After vacuumizing, entirely
Journey temperature control is below 10 DEG C, first 750rpm/min precomminution 30s；3000rpm/min, which is cut, again mixes 10min；It is eventually adding TG
Enzyme, 3000rpm/min, which is cut, mixes 2min；
(6) steam：Material is paved into the cuboid that thickness is 8cm, is put into steamer, heats 15min；
(7) cool down：The breaded fish stick of shaping is put into water and cools down 15min, pulls draining out；
(8) shaping：Pressed with cartoon shape mould system on breaded fish stick, edge thickness etc. is repaired；
(9) pack：Breaded fish stick after draining is put into retort pouch, vacuum-pumping and sealing.Color is in light yellow, and mouthfeel is soft, fine and smooth
It is tasty and refreshing, no fishlike smell and the delicate fragrance for having vegetables, taste fusion nature；Substantially without particle；Surface uniform smooth, inside is substantially without gas
Bubble.
Embodiment 2
(1) fish-bone mud is prepared
After fish-bone naturally to thaw 13h, decolourized.Decolouring agents useful for same is food-grade.With containing 1% hydrogen peroxide and 2%
The 0.1mol/L sodium hydroxide solutions of sodium chloride soak fish-bone as soak, and 8kg fish-bones are soaked at 9 DEG C with 32kg soaks
13h is steeped, after decolouring, is rinsed 7 times with running water；Cut and mixed with cutmixer, cut when mixing temperature control below 15 DEG C, cut and mix the time and be
8min, it is 0.5cm to fish-bone particle；Fish-bone particle is milled into fish-bone mud with strength bone mud machine, frozen water is added in grinding process
Controlling the temperature of fish-bone mud, the addition of frozen water accounts for the 10% of fish-bone particle below 25 DEG C；Fish-bone mud is continued with colloid mill
Fine grinding, the mesh of fish-bone mud -200 is reached more than 80%, the temperature of frozen water control fish-bone mud added in grinding process below 35 DEG C,
The addition of frozen water accounts for the 5% of fish-bone mud；
(2) raw material is weighed
Minced fillet 45kg, fish-bone mud 5kg, fat pork 3kg, salt 2kg, monosodium glutamate 0.3kg, ginger powder 0.2kg, sugared 1.5kg, green onion 0.1kg,
Potato starch 6.1kg, egg 6kg, caraway 10kg, cooking wine 0.1kg, sesame oil 0.2kg, frozen water 20kg, TG enzyme 0.5kg；(3) it is former
Material thaws
The minced fillet of freezing, fat pork are thawed with hydrostatic, until that can cut into slices；
(4) pretreatment of raw material
Minced fillet, fish-bone mud, fat pork are cut into (2.5~3) cm × (2.5~3) cm × (0.4~0.5cm) cm fritter；
(5) cut and mix：10kg caraways addition 5kg water is cut in cooking machine mixes caraway juice, standby.By salt, monosodium glutamate, ginger powder, sugar,
Green onion, potato starch, the lower floor for being put into vacuum cut mixer pot, egg, cooking wine, sesame oil are uniformly placed on thereon, by minced fillet, fish
Bone mud, fat pork are placed on upper strata, uniformly pour into caraway juice and 15kg frozen water.After vacuumizing, whole temperature control below 10 DEG C,
First 720rpm/min precomminution 35s；2700rpm/min, which is cut, again mixes 10min；TG enzymes are eventually adding, 2800rpm/min, which is cut, to be mixed
1min；
(6) steam：Material is paved into the cuboid that thickness is 5cm, is put into steamer, heats 13min；
(7) cool down：The breaded fish stick of shaping is put into running water and cools down 13min, pulls draining out；
(8) shaping：Pressed with cartoon shape mould system on breaded fish stick, edge thickness etc. is repaired, and obtains cartoon child nutrition
High calcium breaded fish stick；
(9) pack：Breaded fish stick after draining is put into retort pouch, vacuum-pumping and sealing.Color is in light green, bright in colour, mouthfeel
Soft, fine and smooth tasty and refreshing, no fishlike smell and the delicate fragrance for having vegetables, taste fusion nature；Substantially without particle；Surface uniform smooth, it is interior
The basic bubble-free in portion.
Embodiment 3
(1) fish-bone mud is prepared
After fish-bone naturally to thaw 14h, decolourized；Agents useful for same is food-grade during decolouring.With containing 1.5% hydrogen peroxide and
The 0.15mol/L sodium hydroxide solutions immersion fish-bone of 1% sodium chloride, 10kg fish-bones are soaked at 10 DEG C with 50kg soaks
15h, after decolouring, rinsed 8 times with running water；Cut and mixed with cutmixer, cut when mixing temperature control below 15 DEG C, cut and mix the time and be
10min, it is 0.4cm to fish-bone particle；Fish-bone particle is milled into fish-bone mud with strength bone mud machine, frozen water is added in grinding process
Controlling the temperature of fish-bone mud, the addition of frozen water accounts for the 12% of fish-bone particle below 25 DEG C；Fish-bone mud is continued with colloid mill
Fine grinding, the mesh of fish-bone mud -200 is reached more than 80%, the temperature of frozen water control fish-bone mud added in grinding process below 35 DEG C,
The addition of frozen water accounts for the 10% of fish-bone mud；
(2) raw material is weighed
Minced fillet 40kg, fish-bone mud 6kg, fat pork 4kg, salt 1.35kg, monosodium glutamate 0.1kg, ginger powder 0.3kg, sugared 2kg, green onion
0.05kg, potato starch 6kg, egg 4.5kg, celery 12kg, cooking wine 0.3kg, sesame oil 0.3kg, frozen water 23kg, TG enzyme
0.1kg；
(3) raw material thaws：The minced fillet of freezing, fat pork are thawed with hydrostatic, until that can cut into slices；
(4) pretreatment of raw material：Fat pork, green onion and celery are cleaned, minced fillet, fat pork are cut into (2.5~3) cm × (2.5~3) cm
× (0.4~0.5cm) cm fritter；
(5) cut and mix：12kg celeries addition 8kg frozen water is cut in cooking machine mixes Celery Juice, standby.By salt, monosodium glutamate, ginger powder,
Sugar, green onion, potato starch, the lower floor for being put into vacuum cut mixer pot, egg, cooking wine, sesame oil are uniformly placed on thereon, by fish
Gruel, fish-bone mud, fat pork are placed on upper strata, uniformly pour into Celery Juice and remainder 15kg frozen water.After vacuumizing, whole temperature control
System is below 10 DEG C, first 750rpm/min precomminution 30s；3000rpm/min, which is cut, again mixes 8min；TG enzymes are eventually adding,
3000rpm/min, which is cut, mixes 2min；
(6) steam：Material is paved into the cuboid of suitable depth, is put into steamer, heats 15min；
(7) cool down：The breaded fish stick of shaping is put into running water and cools down 15min, pulls draining out；
(8) shaping：Pressed with cartoon shape mould system on breaded fish stick, edge thickness etc. is repaired, and obtains cartoon child nutrition
High calcium breaded fish stick.Color is in green, and bright in colour, mouthfeel is soft, exquisiteness is tasty and refreshing, and no fishlike smell and the delicate fragrance for having vegetables, taste melt
Close nature；Substantially without particle；Surface uniform smooth, internal basic bubble-free.
Embodiment 4
(1) fish-bone mud is prepared
After fish-bone naturally to thaw 12h, decolourized；Decolouring agents useful for same is food-grade.With containing 0.5% hydrogen peroxide and
The 0.05mol/L sodium hydroxide solutions immersion fish-bone of 3% sodium chloride, 10kg fish-bones are soaked at 8 DEG C with 30kg soaks
10h, after decolouring, rinsed 5 times with running water；Cut and mixed with cutmixer, cut when mixing temperature control below 15 DEG C, cut and mix the time and be
5min, it is 0.3cm to fish-bone particle；Fish-bone particle is milled into fish-bone mud with strength bone mud machine, frozen water is added in grinding process
Controlling the temperature of fish-bone mud, the addition of frozen water accounts for the 8% of fish-bone particle below 25 DEG C；Fish-bone mud is continued carefully with colloid mill
Mill, the mesh of fish-bone mud -200 is reached more than 80%, the temperature of frozen water control fish-bone mud is added in grinding process below 35 DEG C, ice
The addition of water accounts for the 5% of fish-bone mud；
(2) raw material is weighed：Minced fillet 41kg, fish-bone mud 8kg, fat pork 4kg, salt 1.5kg, monosodium glutamate 0.1kg, ginger powder 0.1kg, sugar
1.3kg, green onion 0.1kg, potato starch 6kg, egg 4kg, carrot 15kg, cooking wine 0.2kg, sesame oil 0.2kg, water 18kg, TG enzyme
0.5kg；
(3) raw material thaws：The minced fillet of freezing, fat pork are thawed with hydrostatic, until that can cut into slices；
(4) pretreatment of raw material：Fat pork, green onion and carrot are cleaned, minced fillet, fat pork are cut into (2.5~3) cm × (2.5~3)
Cm × (0.4~0.5cm) cm fritter；
(5) cut and mix：15kg carrots addition 15kg water is cut in cooking machine mixes carrot juice, standby.By salt, monosodium glutamate, ginger powder,
Sugar, green onion, potato starch, the lower floor for being put into vacuum cut mixer pot, egg, cooking wine, sesame oil are uniformly placed on thereon, by fish
Gruel, fish-bone mud, fat pork are placed on upper strata, uniformly pour into carrot juice and remainder 3kg water.After vacuumizing, whole temperature control
Below 10 DEG C, first 690rpm/min precomminution 60s；2700rpm/min, which is cut, again mixes 9min；It is eventually adding TG enzymes, 2700rpm/
Min, which is cut, mixes 1.5min；
(6) steam：Material is paved into the cuboid of suitable depth, is put into steamer, heats 10min；
(7) cool down：The breaded fish stick of shaping is put into running water and cools down 10min, pulls draining out；
(8) shaping：Pressed with cartoon shape mould system on breaded fish stick, edge thickness etc. is repaired, and obtains cartoon child nutrition
High calcium breaded fish stick；
(9) pack：Breaded fish stick after draining is put into retort pouch, vacuum-pumping and sealing.
Breaded fish stick sensory evaluation
50 people are randomly selected, after unified train, the child nutrition high-calcium fish according to evaluation criterion to embodiment 1- embodiments 4
Cake carries out sensory evaluation from color and luster, flavor, outward appearance etc., takes its average value.Evaluation criterion is as shown in table 1, and appraisal result is such as
Table 2.Color is in orange-yellow, and bright in colour, mouthfeel is soft, exquisiteness is tasty and refreshing, no fishlike smell and the delicate fragrance for having vegetables, and taste fusion is certainly
So；Substantially without particle；Surface uniform smooth, internal basic bubble-free.
Subjective appreciation score table
Sensory evaluation scores table
| Group | Color and luster | Flavor | Feeling of grittiness | Institutional framework | Every total score |
| Embodiment 1 | 8 | 6 | 7 | 7 | 28 |
| Embodiment 2 | 9 | 8 | 8 | 7 | 32 |
| Embodiment 3 | 8 | 7 | 8 | 7 | 30 |
| Embodiment 4 | 9 | 7 | 8 | 7 | 31 |
The specific embodiment of the present invention is these are only, is not intended to limit the invention, for those skilled in the art
For member, the present invention can have various modifications and variations.Any modification within the spirit and principles of the invention, being made,
Equivalent substitution, improvement etc., should be included in the scope of the protection.
Claims (3)
1. a kind of colorful cartoon child nutrition high calcium breaded fish stick, it is characterized in that：
The constituent of raw material is as follows by weight percentage：Minced fillet 40~50%, fish-bone mud 5~10%, fat pork 3~8%,
Salt 1~2%, potato starch 6~10%, egg 4~6%, vegetables 0~15%, monosodium glutamate 0.1~0.3%, ginger powder 0.1~
0.3%th, sugar 1~2%, green onion 0.05~0.15%, cooking wine 0.1~0.3%, sesame oil 0.1~0.3%, water 18~23%, TG enzymes
0.1~0.5%, each component weight percentages sum is 100%.
2. the processing method of colorful cartoon child nutrition high calcium breaded fish stick as claimed in claim 1, it is characterized in that：
Comprise the following steps that：
(1) preparation of fish-bone mud
After 12~14h of fish-bone naturally to thaw of freezing, with 0.05 containing 0.5~1.5% hydrogen peroxide and 1~3% sodium chloride
The mass ratio of~0.15mol/L sodium hydroxide solutions immersion fish-bone, soak and fish-bone is 3:1~5:1, soaked at 8~10 DEG C
10~15h is steeped, after decolouring, is rinsed 5~8 times with running water；Cut and mixed with cutmixer, cut temperature control when mixing and below 15 DEG C, cut
It is 5~10min to mix the time, is 0.2~0.5cm to fish-bone particle；Fish-bone particle is milled into fish-bone mud with strength bone mud machine, ground
The temperature of frozen water control fish-bone mud is added during system below 25 DEG C, the addition of frozen water accounts for the 8~12% of fish-bone particle；With
Fish-bone mud is continued fine grinding by colloid mill, the mesh of fish-bone mud -200 is reached more than 80%, and frozen water control fish-bone is added in grinding process
For the temperature of mud below 35 DEG C, the addition of frozen water accounts for the 5~10% of fish-bone mud；
(2) raw material thaws
The minced fillet of freezing, fat pork are thawed with hydrostatic, until that can cut into slices；
(3) pretreatment of raw material
Fat pork, green onion, vegetables are cleaned, material is weighed in each ratio, minced fillet, fat pork is cut into (2.5~3) cm × (2.5~3)
Cm × (0.4~0.5cm) cm fritter；
(4) cut and mix
Vegetables addition part water is cut in cooking machine mixes vegetable juice, standby；By salt, monosodium glutamate, ginger powder, sugar, green onion, potato starch
The lower floor of vacuum cut mixer pot is put into, egg, cooking wine, sesame oil are uniformly placed on thereon, by minced fillet, fish-bone mud, fat pork
Upper strata is placed on, uniformly pours into vegetable juice and remainder water；After vacuumizing, whole temperature control below 10 DEG C, first 690~
30~60s of 750rpm/min precomminution；2700~3000rpm/min, which is cut, again mixes 8~10min；It is eventually adding TG enzymes, 2700~
3000rpm/min, which is cut, mixes 1~2min；
(5) steam
Material is transferred in container, is put into steamer, steams 10~15min；
(6) cool down
The breaded fish stick of shaping is put into 10~15min of cooling in water, pulls draining out；
(7) shaping
Pressed with cartoon shape mould system on breaded fish stick, edge thickness etc. is repaired；
(8) pack
Breaded fish stick is put into retort pouch, vacuum-pumping and sealing.
3. the processing method of colorful cartoon child nutrition high calcium breaded fish stick according to claim 2, it is characterized in that：The vegetables
For caraway, celery or carrot.
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|---|---|---|---|---|
| CN109527439A (en) * | 2018-11-15 | 2019-03-29 | 韶关市华工高新技术产业研究院 | A kind of purple perilla capsicum fish-bone glue brick and preparation method thereof |
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| CN106307168A (en) * | 2016-08-18 | 2017-01-11 | 渤海大学 | Buckwheat and corn fish cakes and manufacturing method thereof |
| CN107095204A (en) * | 2017-04-28 | 2017-08-29 | 渤海大学 | High calcium cheese's fish sausage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109527439A (en) * | 2018-11-15 | 2019-03-29 | 韶关市华工高新技术产业研究院 | A kind of purple perilla capsicum fish-bone glue brick and preparation method thereof |
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