CN107535894A - A kind of fish Tofu pudding and preparation method thereof - Google Patents

A kind of fish Tofu pudding and preparation method thereof Download PDF

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Publication number
CN107535894A
CN107535894A CN201610485772.8A CN201610485772A CN107535894A CN 107535894 A CN107535894 A CN 107535894A CN 201610485772 A CN201610485772 A CN 201610485772A CN 107535894 A CN107535894 A CN 107535894A
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China
Prior art keywords
fish
parts
tofu pudding
oil
yellow
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CN201610485772.8A
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Chinese (zh)
Inventor
吴华弟
师玉良
杨玉宝
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Harbin Hao De Restaurant Management Co Ltd
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Harbin Hao De Restaurant Management Co Ltd
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Priority to CN201610485772.8A priority Critical patent/CN107535894A/en
Publication of CN107535894A publication Critical patent/CN107535894A/en
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Abstract

The invention discloses a kind of fish Tofu pudding and preparation method thereof, the component and its weight percent content of the fish Tofu pudding are：The flesh of fish 38% -48%；The yellow and white mixture 5% -10%；Frozen water 35% -50%；Powder 0.5% -1.5%；Ready-mixed oil 1% -3%；Salt 0.2% -0.8%；Flavoring 0.05% -0.1%, the preparation method of fish Tofu pudding of the present invention solves the defects of original fish young pilose antler, the industrialized production of the fine and soft processing of fish can be realized, cook's thorough liberation is come out, the fish Tofu pudding of technical solution of the present invention production is suitable to transport in 15 degree of scope memory storages, sale, shelf-life is 8 12 days, obtained fish Tofu pudding is when actually eating, can be according to different person sponging on an aristocrat's tastes, any modulation, taste braised in soy sauce can be modulated into, spicy, saline taste, sweet and sour taste, litchi flavor, green pepper fiber crops taste etc., the experience sense and sense of accomplishment of a person sponging on an aristocrat can be strengthened, realize vegetable variation, taste is adjustable, extend the shelf-life of product, it is easy to storage to transport, delicious delicacies is added for Chinese dietetic culture.

Description

A kind of fish Tofu pudding and preparation method thereof
Technical field
The present invention relates to food processing field, more particularly to a kind of fish Tofu pudding and preparation method thereof.
Background technology
Fish is fine and soft, because shaped like Tofu pudding, fresh fragrant cunning is tender, yellowish as beautiful, therefore is also fish Tofu pudding, is the essence that vegetable Mesichthyes makes Product, it is raw material with the flesh of fish, conventional specific preparation method is to select new fresh and alive fish, goes first, removes the gill, removes internal organ, is cleaned with clear water, Solid carbon dioxide point is removed, is then placed on chopping board and is beaten with hard round log, make the flesh of fish soft, then with knife, the cross skill in using a kitchen knife in cookery is arranged, chops for fish Mud, appropriate salt, egg, clear water, powder are added, has been modulated and glued in one direction with preparation method clockwise in packaging container, Until 20-25 minutes, modulated process can not stop halfway, such as midway stops, and fish young pilose antler is bad to receive slurry, treats that fish young pilose antler is modulated into newborn shape Shape, by cool to 90 degree of water boiled in pot, the by hand lower fine and soft setting of fish.
Because, it is necessary to which scene is made by hand, it is very arduous that cook makes the limitation of traditional fish young pilose antler preparation method, is all reluctant Meaning does this product, and shelf life of products is short, and manufacture difficulty is big, it is impossible to realizes industrialized production, can not carry out good Storage transport.
The content of the invention
For overcome the deficiencies in the prior art, it is an object of the invention to provide the fine and soft preparation method of fish, realizes fish young pilose antler Industrialized production, to realize the fine and soft more tastes of variation of fish so that fish young pilose antler product is easy to storage to transport.
The present invention provides following technical scheme：
A kind of fish Tofu pudding, the component and its weight percent content of the fish Tofu pudding are：
The flesh of fish 38% -48%
The yellow and white mixture 5% -10%
Frozen water 35% -50%
Powder 0.5% -1.5%
Ready-mixed oil 1% -3%
Salt 0.2% -0.8%
Flavoring 0.05% -0.1%
In above-mentioned technical proposal, it is preferred that the component and its weight percent content of the fish Tofu pudding be：
The flesh of fish 40% -45%
The yellow and white mixture 6% -9%
Frozen water 42% -47%
Powder 0.8% -1.2%
Ready-mixed oil 1.5% -2.5%
Salt 0.4% -0.7%
Flavoring 0.06% -0.08%
In above-mentioned technical proposal, most preferably, the component and its weight percent content of the fish Tofu pudding are：
The flesh of fish 42.36%
The yellow and white mixture 8.49%
Frozen water 45.50%
Powder 1.01%
Ready-mixed oil 2.03%
Salt 0.54%
Flavoring 0.07%
In above-mentioned technical proposal, the formula of the flavoring is：Rice-chestnut powder 8-12 parts, mushroom 15-35 parts, Hericium erinaceus 10-20 parts, Flat mushroom 15-30 parts, dictyophora phalloidea 4-8 parts, Radix Astragali 5-7 parts, pepper 0.1-1 parts, Chinese cassia tree 8-12 parts, dried orange peel 3-7 parts, zingiber kawagoii 2-5 parts, Bi Roots of grass 0.5-2 parts, Chinese prickly ash 2-5 parts, spiceleaf 1-3 parts, cloves 1-5 parts, root of Dahurain angelica 2-4 parts, galingal 3-8 parts, radix glycyrrhizae 1-4 parts, nutmeg 2-5 Part, fructus amomi 1-3 parts, tsaoko 1-2 parts, fragrant fruit 1-2 parts.
In above-mentioned technical proposal, the ready-mixed oil is using peanut oil, sunflower oil, castor oil, soybean oil according to 3:2: 0.5：5 ratio carries out hybrid modulation.
In above-mentioned technical proposal, the flesh of fish is using black carp, carp, grass carp, the flesh of fish of any fingerling of variegated carp fish.
In above-mentioned technical proposal, in the yellow and white mixture, the ratio of egg white and yolk is 9:1.
The preparation method of fish Tofu pudding of the present invention, the preparation method comprise the following steps：
1）Fresh fish is chosen, after taking first, removing the gill, remove internal organ, go the conventional treatment of backing strip, is cleaned up, gone with running water Solid carbon dioxide point, is put into freezer and is cooled to 1-3 degree in 10 hours, is picked a bone in the environment that temperature is 15 degree, picks thorn, it is standby to make strip into；
2）Fish bar meat is put into high rotating speed beans and drags for machine, is first made a call to 1000 turns of low speed and fish young pilose antler is made within 30-50 seconds, then water on the rocks 1200 Turn to make a call to 15-30 seconds, then 1500 turns of water on the rocks is made a call to 15-30 seconds, then adds flavoring and breaks within 150-250 seconds for 2000 turns at a high speed Pulpous state receives slurry；
3）By in the container of the fine and soft loading standard shape of the fish made, upper steamer steams i.e. completion setting in 25 minutes；
4）Add yolk from the cold chicken egg white modulated with frozen water, mix well and the yellow and white mixture is made, water on the rocks, salt, seasoning Material, powder, ready-mixed oil, mixing egg slurry is tuned into, it is stand-by to be cooled to 1-4 degree；
5）By the fine and soft mixing egg slurry hanging of the fish after setting, it is put into 15 seconds in the oil cauldron of oil temperature 110-120 degree and shapes, with gold Category iron net picks up, and heating oil temperature fries 10 seconds to Surface hardened layer, pull cooling out to 150-160 degree.
In above-mentioned technical proposal, it is standby that the suitable fish line makes strip into.
In above-mentioned technical proposal, the temperature of the cold chicken egg white is：- 2-5 degree.
In the mixing egg slurry, 25 parts of the yellow and white mixture, 15 parts of frozen water, 1.6 parts of salt, 0.2 part of flavoring, powder 3 parts of face, 6 parts of ready-mixed oil.
The ratio of the yellow and white mixture, egg white and yolk is 9:1.
The present invention solves the defects of original fish young pilose antler, it is possible to achieve the industrialized production of the fine and soft processing of fish, cook is thoroughly solved Release, the fish Tofu pudding of technical solution of the present invention production is suitable in the transport of 1-5 degree scopes memory storage, sale, shelf-life 8-12 My god, obtained fish Tofu pudding, can be according to different person sponging on an aristocrat's tastes when actually edible, any modulation, can be modulated into taste braised in soy sauce, fiber crops Pungent, saline taste, sweet and sour taste, litchi flavor, green pepper fiber crops taste etc., can strengthen the experience sense and sense of accomplishment of a person sponging on an aristocrat, realize that vegetable is various Change, taste is adjustable, extends the shelf-life of product, is easy to storage to transport, and delicious delicacies is added for Chinese dietetic culture.
Embodiment
Technical scheme is clearly and completely described below, it is clear that described embodiment is only this Invention part of the embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art exist The every other embodiment obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
The present invention discloses following examples.
Embodiment：The preparation method of fish Tofu pudding, it comprises the following steps：
Following component is weighed by formula：
The flesh of fish 42.36%
The yellow and white mixture 8.49%
Frozen water 45.50%
Powder 1.01%
Ready-mixed oil 2.03%
Salt 0.54%
Flavoring 0.07%
The live carp of selection standard 4-5 jin sizes, first is gone, the gill is removed, removes internal organ, goes backing strip conventional treatment, is cleaned up with running water, Solid carbon dioxide point is removed, freezer is put into and is cooled to 3 degree in 10 hours, pick a bone thorn in the environment that temperature is 15 degree, makes strip into along fish line It is standby；
3.5 kilograms of the strip of flesh that optional step 2 prepares, it is put into efficient rotating speed beans and drags for machine, is first made a call to 40 seconds and made with 1000 turns of low speed Adult fish is fine and soft, then 1200 turns of water on the rocks is made a call to 30 seconds, then 1500 turns of water on the rocks is made a call to 20 seconds, then adds 2000 turn 180 at a high speed of flavoring Second breaks into pulpous state and receives slurry；
By in the container of the fine and soft loading standard shape of the fish made, upper steamer steams i.e. completion setting in 25 minutes, cools down stand-by；
Add 1 part of yolk from the 9 parts of cold chicken egg white modulated with frozen water, the temperature of cold chicken egg white is：2 degree, mix well and egg white egg is made Yellow mixture, 25 parts of the yellow and white mixture, 15 parts of frozen water, 1.6 parts of salt, 0.2 part of flavoring, 3 parts of powder, 6 parts of ready-mixed oil, Mix and mix well in the temperature environment within 15 degree, egg slurry is made, be put into freezer that to be cooled to 1-4 degree stand-by；
The formula of the flavoring is：10 parts of rice-chestnut powder, 35 parts of mushroom, 20 parts of Hericium erinaceus, 25 parts of flat mushroom, 7 parts of dictyophora phalloidea, the Radix Astragali 6 Part, 0.5 part of pepper, 10 parts of Chinese cassia tree, 4 parts of dried orange peel, 3 parts of zingiber kawagoii, 1 part of the Bi roots of grass, 2 parts of Chinese prickly ash, 3 parts of spiceleaf, 3 parts of cloves, the root of Dahurain angelica 3 Part, 4 parts of galingal, 2 parts of radix glycyrrhizae, 3 parts of nutmeg, 2 parts of fructus amomi, 2 parts of tsaoko, 2 parts of fragrant fruit, each composition of flavoring is crossed into pure water punching After washing, drying, after mixing and crushing, it is made after crossing 150 mesh sieves.
The ready-mixed oil is using peanut oil, sunflower oil, castor oil, soybean oil according to 3:2:0.5：5 ratio is mixed Close modulation.
By the fine and soft mixing egg slurry hanging of the fish after setting, it is put into 15 seconds in the oil cauldron of oil temperature 110-120 degree and shapes, use Metal iron net picks up, and heating oil temperature fries 10 seconds to Surface hardened layer, pull cooling out to 150-160 degree；
By fish fry Tofu pudding, by standard sterile packaging machine packing box（Hard box）In, packaging and storage.
The present invention is operated using low temperature environment, can be pinned every product nutrition and is not lost in, do not aoxidize and make color and luster vivider. When being operated in the case of temperature control, every food materials is merged at the same temperature, every food materials is played more preferable effect, face Color taste is all optimal！
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any to be familiar with Those skilled in the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be covered Within protection scope of the present invention.Therefore, protection scope of the present invention should be defined by described scope of the claims.

Claims (10)

  1. A kind of 1. fish Tofu pudding, it is characterised in that：The component and its weight percentage of the fish Tofu pudding be：
    The flesh of fish 38% -48%
    The yellow and white mixture 5% -10%
    Frozen water 35% -50%
    Powder 0.5% -1.5%
    Ready-mixed oil 1% -3%
    Salt 0.2% -0.8%
    Flavoring 0.05% -0.1%.
  2. A kind of 2. fish Tofu pudding according to claim 1, it is characterised in that：The component and its percentage by weight of the fish Tofu pudding Content is：
    The flesh of fish 40% -45%
    The yellow and white mixture 6% -9%
    Frozen water 42% -47%
    Powder 0.8% -1.2%
    Ready-mixed oil 1.5% -2.5%
    Salt 0.4% -0.7%
    Flavoring 0.06% -0.08%.
  3. A kind of 3. fish Tofu pudding according to claim 2, it is characterised in that：The component and its percentage by weight of the fish Tofu pudding Content is：
    The flesh of fish 42.36%
    The yellow and white mixture 8.49%
    Frozen water 45.50%
    Powder 1.01%
    Ready-mixed oil 2.03%
    Salt 0.54%
    Flavoring 0.07%.
  4. A kind of a kind of 4. fish Tofu pudding as described in one of Claim 1-3, it is characterised in that：The formula of the flavoring is：Plate Chestnut powder 8-12 parts, mushroom 15-35 parts, Hericium erinaceus 10-20 parts, flat mushroom 15-30 parts, dictyophora phalloidea 4-8 parts, Radix Astragali 5-7 parts, pepper 0.1- 1 part, Chinese cassia tree 8-12 parts, dried orange peel 3-7 parts, zingiber kawagoii 2-5 parts, Bi roots of grass 0.5-2 parts, Chinese prickly ash 2-5 parts, spiceleaf 1-3 parts, cloves 1-5 parts, Root of Dahurain angelica 2-4 parts, galingal 3-8 parts, radix glycyrrhizae 1-4 parts, nutmeg 2-5 parts, fructus amomi 1-3 parts, tsaoko 1-2 parts, fragrant fruit 1-2 parts.
  5. A kind of a kind of 5. fish Tofu pudding as described in one of Claim 1-3, it is characterised in that：The ready-mixed oil using peanut oil, Sunflower oil, castor oil, soybean oil are according to 3:2:0.5：5 ratio carries out hybrid modulation.
  6. 6. a kind of a kind of fish Tofu pudding as described in one of Claim 1-3, it is characterised in that：The flesh of fish is using black carp, carp Fish, grass carp, the flesh of fish of any fingerling of variegated carp fish.
  7. A kind of a kind of 7. fish Tofu pudding as described in one of Claim 1-3, it is characterised in that：In the yellow and white mixture, The ratio of egg white and yolk is 9:1.
  8. A kind of a kind of 8. preparation method of fish Tofu pudding as described in claim 1 to 7, it is characterised in that：The preparation method bag Include following steps：
    1）Fresh fish is chosen, after taking first, removing the gill, remove internal organ, go the conventional treatment of backing strip, is cleaned up, gone with running water Solid carbon dioxide point, is put into freezer and is cooled to 1-3 degree in 10 hours, is picked a bone in the environment that temperature is 15 degree, picks thorn, it is standby to make strip into；
    2）Fish bar meat is put into high rotating speed beans and drags for machine, is first made a call to 1000 turns of low speed and fish young pilose antler is made within 30-50 seconds, then water on the rocks 1200 Turn to make a call to 15-30 seconds, then 1500 turns of water on the rocks is made a call to 15-30 seconds, then adds flavoring and breaks within 150-250 seconds for 2000 turns at a high speed Pulpous state receives slurry；
    3）By in the container of the fine and soft loading standard shape of the fish made, upper steamer steams i.e. completion setting in 25 minutes；
    4）Add yolk from the cold chicken egg white modulated with frozen water, mix well and the yellow and white mixture is made, water on the rocks, salt, seasoning Material, powder, ready-mixed oil, mixing egg slurry is tuned into, it is stand-by to be cooled to 1-4 degree；
    5）By the fine and soft mixing egg slurry hanging of the fish after setting, it is put into 15 seconds in the oil cauldron of oil temperature 110-120 degree and shapes, with gold Category iron net picks up, and heating oil temperature fries 10 seconds to Surface hardened layer, pull cooling out to 150-160 degree.
  9. A kind of a kind of 9. preparation method of fish Tofu pudding as claimed in claim 8, it is characterised in that：In the mixing egg slurry, 25 parts of the yellow and white mixture, 15 parts of frozen water, 1.6 parts of salt, 0.2 part of flavoring, 3 parts of powder, 6 parts of ready-mixed oil.
  10. A kind of a kind of 10. preparation method of fish Tofu pudding as claimed in claim 8, it is characterised in that：The yellow and white mixing In thing, the ratio of egg white and yolk is 9:1.
CN201610485772.8A 2016-06-29 2016-06-29 A kind of fish Tofu pudding and preparation method thereof Pending CN107535894A (en)

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Publication number Priority date Publication date Assignee Title
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CN103340445A (en) * 2013-05-31 2013-10-09 河南众品食业股份有限公司 Preparation method for surimi product with improved elasticity
CN103385468A (en) * 2013-07-31 2013-11-13 江苏省徐州技师学院 Preparation method of Pengcheng health preservation balls
CN104223197A (en) * 2014-09-30 2014-12-24 浙江海洋学院 Processing method of instant fish slices
CN104489765A (en) * 2014-12-10 2015-04-08 山东和利农业发展有限公司 Fried minced fillet product and preparation method thereof
CN105145865A (en) * 2015-10-19 2015-12-16 香驰控股有限公司 Production method of spicy fish dried bean curds
CN105166865A (en) * 2015-07-16 2015-12-23 中盐安徽润华盐业发展有限公司 Preparation method of stomach-invigorating and qi-tonifying mushroom seasoning

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102106567A (en) * 2011-01-26 2011-06-29 蓬莱京鲁渔业有限公司 Instant balls and preparation method thereof
CN103340445A (en) * 2013-05-31 2013-10-09 河南众品食业股份有限公司 Preparation method for surimi product with improved elasticity
CN103385468A (en) * 2013-07-31 2013-11-13 江苏省徐州技师学院 Preparation method of Pengcheng health preservation balls
CN104223197A (en) * 2014-09-30 2014-12-24 浙江海洋学院 Processing method of instant fish slices
CN104489765A (en) * 2014-12-10 2015-04-08 山东和利农业发展有限公司 Fried minced fillet product and preparation method thereof
CN105166865A (en) * 2015-07-16 2015-12-23 中盐安徽润华盐业发展有限公司 Preparation method of stomach-invigorating and qi-tonifying mushroom seasoning
CN105145865A (en) * 2015-10-19 2015-12-16 香驰控股有限公司 Production method of spicy fish dried bean curds

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Application publication date: 20180105