CN108013386A - A kind of crisp product of Sheep's-parsley fish-skin and preparation method thereof - Google Patents
A kind of crisp product of Sheep's-parsley fish-skin and preparation method thereof Download PDFInfo
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- CN108013386A CN108013386A CN201711447374.8A CN201711447374A CN108013386A CN 108013386 A CN108013386 A CN 108013386A CN 201711447374 A CN201711447374 A CN 201711447374A CN 108013386 A CN108013386 A CN 108013386A
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- 240000009164 Petroselinum crispum Species 0.000 title claims abstract description 48
- 235000002770 Petroselinum crispum Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 229920002472 Starch Polymers 0.000 claims abstract description 35
- 239000008107 starch Substances 0.000 claims abstract description 35
- 235000019698 starch Nutrition 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- 241000541656 Carex marina Species 0.000 claims abstract description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 16
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 229920001661 Chitosan Polymers 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 15
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 15
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 13
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 13
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 25
- 241000251468 Actinopterygii Species 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 238000007493 shaping process Methods 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 12
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 12
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 12
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 8
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 6
- 229940100445 wheat starch Drugs 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 229910021529 ammonia Inorganic materials 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 4
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 3
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 102000003929 Transaminases Human genes 0.000 description 2
- 108090000340 Transaminases Proteins 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- -1 retentiveness Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L17/60—Edible seaweed
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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 discloses a kind of crisp product of Sheep's-parsley fish-skin and preparation method thereof, the crisp product of Sheep's-parsley fish-skin is made of crust and fillings, crust is by 30 38 parts of minced fillet, 25 30 parts of starch, 5 10 parts of wheat flour, 0.5 1 parts of xanthans, 0.5 1 parts of sodium carboxymethylcellulose, 1 1.5 parts of acetate starch, 0.5 1 parts of chitosan, 12 parts of edible salt, 0.5 1 parts of food flavor, 30 40 parts of water is made, fillings is by 20 25 parts of chicken, 20 25 parts of pork, 5 10 parts of Sheep's-parsley, 24 parts of sea sedge, 13 parts of soybean protein isolate, 0.5 1.5 parts of edible salt, 0.5 1 parts of monosodium glutamate, 0.5 1 parts of white granulated sugar, 5 10 parts of water is made.The crisp product of Sheep's-parsley fish-skin of the present invention, fully, fillings is delicious aromatic, and juice is exuberant, and mouthfeel is all good with flavor, has higher nutritive value for crust elasticity.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of crisp product of Sheep's-parsley fish-skin and preparation method thereof.
Background technology
As the improvement of people's living standards, people have wanting for higher for nutritional ingredient in terms of diet and nutrition arrangement
Ask.To meet the growing cuisines demand of people, there is the snack that species is enriched in the market, such as fish ball, breaded fish stick, with sweet and sour flavor
Intestines, paupiette etc..The crisp product of fish-skin is to make crust by raw material of minced fillet, then wraps up a kind of snack of fillings.At present, on the market
Fish-skin crisp product, fillings is more single, crust elasticity deficiency, could be improved.
The content of the invention
It is an object of the invention to provide a kind of full of nutrition, crust crisp product of elastic sufficiently Sheep's-parsley fish-skin and its making
Method.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of crisp product of Sheep's-parsley fish-skin, is made, the crust is made of the raw material of following parts by weight of crust and fillings：
30-38 parts of minced fillet；
25-30 parts of starch；
5-10 parts of wheat flour；
0.5-1 parts of xanthans；
0.5-1 parts of sodium carboxymethylcellulose；
1-1.5 parts of acetate starch；
0.5-1 parts of chitosan；
1-2 parts of edible salt；
0.5-1 parts of food flavor；
30-40 parts of water；
The fillings is made of the raw material of following parts by weight：
20-25 parts of chicken；
20-25 parts of pork；
5-10 parts of Sheep's-parsley；
2-4 parts of sea sedge；
1-3 parts of soybean protein isolate；
0.5-1.5 parts of edible salt；
0.5-1 parts of monosodium glutamate；
0.5-1 parts of white granulated sugar；
5-10 parts of water.
Further, the crust is made of the raw material of following parts by weight：
35 parts of minced fillet；
30 parts of starch；
5 parts of wheat flour；
0.75 part of xanthans；
0.75 part of sodium carboxymethylcellulose；
1 part of acetate starch；
0.5 part of chitosan；
1.5 parts of edible salt；
0.5 part of food flavor；
35 parts of water.
Further, the fillings is made of the raw material of following parts by weight：
20 parts of chicken；
25 parts of pork；
7.5 parts of Sheep's-parsley；
3 parts of sea sedge；
1 part of soybean protein isolate；
1 part of edible salt；
0.75 part of monosodium glutamate；
0.75 part of white granulated sugar；
7.5 parts of water.
Further, the minced fillet in raw material of the present invention is made of the raw material of following parts by weight：
10 parts of the flesh of fish；
1-3 parts of starch；
0.1-0.2 parts of white granulated sugar；
0.05-0.1 parts of sodium tripolyphosphate；
0.05-0.1 parts of sodium pyrophosphate；
0.01 part of glutamine transaminage；
1-2 parts of water.
The production method of the minced fillet is as follows：Once it is beaten after flesh of fish rinsing, then adds white granulated sugar, tripolyphosphate
Sodium, sodium pyrophosphate and glutamy transaminase, secondary mashing is carried out to mixture；When the viscosity of mixture is 170-180Pas
When, add water into mixture and remaining starch is beaten three times, it is 200-225Pas to be beaten to the viscosity of mixture,
Obtain minced fillet.
Further, the crisp product of Sheep's-parsley fish-skin is made of crust and fillings according to weight ratio 1: 2-3.
Present invention also offers the production method of the crisp product of Sheep's-parsley fish-skin, comprise the following steps：
1）Make crust：Minced fillet is placed in cutmixer, adds edible salt, cut with the rotating speed of 900~1100 r/min and mix 10~
15min, then adds starch, wheat flour and water, and 5~10min is stirred with the rotating speed of 900~1100 r/min, then adds yellow
Virgin rubber, sodium carboxymethylcellulose, acetate starch, chitosan and food flavor, with the rotating speed of 500~750r/min stirring 5~
10min, obtains crust slurry, and outer plate slurry then is pressed into crust with drum-type noodle press；
2）Make fillings：Chicken is cut with the rotating speed of 900~1100 r/min and mixes 10~15min, then adds pork and with 900
The rotating speed of~1100 r/min, which is cut, mixes 10~15min, then adds and is diced the Sheep's-parsley of shape, sea sedge, soybean protein isolate, edible
Salt, monosodium glutamate, white granulated sugar, water, stir evenly, and obtain fillings；
3）Shaping：Crust is wrapped in the outer layer of fillings, it is boiling after shaping, cooling, quick-frozen, obtain the crisp system of Sheep's-parsley fish-skin
Product.
The present invention, adds xanthans and sodium carboxymethylcellulose in the raw material of crust so that crust has preferable solidifying
Glue intensity, gel strength can not only be further improved by adding starch, can also improve water-retaining property.In addition, shell is added in crust
Glycan, can significantly improve Gelatin Quality, the commodity price phase of the crisp product of Sheep's-parsley fish-skin, while bring adjusting blood for the crisp product of Sheep's-parsley fish-skin
Sugar, blood lipid level, adjust the health-care efficacies such as intestinal flora.Acetate starch, it is strong can to improve crust color and luster, retentiveness, gel
Degree and elasticity etc..
Minced fillet in fillings instead of using glutamine transaminage when making and traditionally lift minced fillet using high salt
Gelling performance, not only increases mouthfeel and avoids influence of the high salt to health.Sheep's-parsley is added in fillings, and there is decompression to drop
The effect of fat.Sea sedge is added in fillings so that the crisp smooth mouth of finished product mouthfeel, delicious flavour, and sea sedge is concentrated in seaweed
A variety of micro-elements, content of mineral substances is very high, full of nutrition.
The present invention uses above technical scheme, and the crisp product of Sheep's-parsley fish-skin of making, fully, fillings is delicious aromatic, juice for crust elasticity
Water is exuberant, and mouthfeel is all good with flavor, has higher nutritive value.
Embodiment
A kind of crisp product of Sheep's-parsley fish-skin, is made, the crust is made of the raw material of following parts by weight of crust and fillings：
30-38 parts of minced fillet；25-30 parts of starch；5-10 parts of wheat flour；0.5-1 parts of xanthans；
0.5-1 parts of sodium carboxymethylcellulose；1-1.5 parts of acetate starch；0.5-1 parts of chitosan；
1-2 parts of edible salt；0.5-1 parts of food flavor；30-40 parts of water；
The fillings is made of the raw material of following parts by weight：
20-25 parts of chicken；20-25 parts of pork；5-10 parts of Sheep's-parsley；
2-4 parts of sea sedge；1-3 parts of soybean protein isolate；0.5-1.5 parts of edible salt；
0.5-1 parts of monosodium glutamate；0.5-1 parts of white granulated sugar；5-10 parts of water.
Minced fillet in raw material of the present invention is made of the raw material of following parts by weight：10 parts of the flesh of fish, 1-3 parts of starch, white granulated sugar
0.1-0.2 parts, 0.05-0.1 parts of sodium tripolyphosphate, 0.05-0.1 parts of sodium pyrophosphate, 0.01 part of glutamine transaminage, water 1-2
Part.
The production method of the minced fillet is as follows：Once it is beaten after flesh of fish rinsing, then adds white granulated sugar, tripolyphosphate
Sodium, sodium pyrophosphate and glutamy transaminase, secondary mashing is carried out to mixture；When the viscosity of mixture is 170-180Pas
When, add water into mixture and remaining starch is beaten three times, it is 200-225Pas to be beaten to the viscosity of mixture,
Obtain minced fillet.
The production method of the crisp product of Sheep's-parsley fish-skin, comprises the following steps：
1）Make crust：Minced fillet is placed in cutmixer, adds edible salt, cut with the rotating speed of 900~1100 r/min and mix 10~
15min, then adds starch, wheat flour and water, and 5~10min is stirred with the rotating speed of 900~1100 r/min, then adds yellow
Virgin rubber, sodium carboxymethylcellulose, acetate starch, chitosan and food flavor, with the rotating speed of 500~750r/min stirring 5~
10min, obtains crust slurry, and outer plate slurry then is pressed into crust with drum-type noodle press；
2）Make fillings：Chicken is cut with the rotating speed of 900~1100 r/min and mixes 10~15min, then adds pork and with 900
The rotating speed of~1100 r/min, which is cut, mixes 10~15min, then adds and is diced the Sheep's-parsley of shape, sea sedge, soybean protein isolate, edible
Salt, monosodium glutamate, white granulated sugar, water, stir evenly, and obtain fillings；
3）Shaping：Crust is wrapped in the outer layer of fillings（The weight ratio 1: 2-3 of crust and fillings）, boiling, cooling, speed after shaping
Freeze, obtain the crisp product of Sheep's-parsley fish-skin.
Embodiment 1
A kind of production method of minced fillet
1）Weigh following raw material：10 parts of the flesh of fish, 1 part of starch, 0.15 part of white granulated sugar, 0.075 part of sodium tripolyphosphate, sodium pyrophosphate
0.1 part, 0.01 part of glutamine transaminage, 1 part of water；
2）Once it is beaten after flesh of fish rinsing, then adds white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamy and turn ammonia
Enzyme, secondary mashing is carried out to mixture；When the viscosity of mixture is 170Pas, water and remaining shallow lake are added into mixture
Powder is beaten three times, and the viscosity being beaten to mixture is 200Pas, obtains minced fillet.
Embodiment 2
A kind of production method of minced fillet
1）Weigh following raw material：10 parts of the flesh of fish, 2 parts of starch, 0.2 part of white granulated sugar, 0.1 part of sodium tripolyphosphate, sodium pyrophosphate 0.075
Part, 0.01 part of glutamine transaminage, 2 parts of water；
2）Once it is beaten after flesh of fish rinsing, then adds white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamy and turn ammonia
Enzyme, secondary mashing is carried out to mixture；When the viscosity of mixture is 180Pas, water and remaining shallow lake are added into mixture
Powder is beaten three times, and the viscosity being beaten to mixture is 225Pas, obtains minced fillet.
Embodiment 3
A kind of production method of minced fillet
1）Weigh following raw material：10 parts of the flesh of fish, 3 parts of starch, 0.1 part of white granulated sugar, 0.05 part of sodium tripolyphosphate, sodium pyrophosphate 0.05
Part, 0.01 part of glutamine transaminage, 1.5 parts of water；
2）Once it is beaten after flesh of fish rinsing, then adds white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamy and turn ammonia
Enzyme, secondary mashing is carried out to mixture；When the viscosity of mixture is 175Pas, water and remaining shallow lake are added into mixture
Powder is beaten three times, and the viscosity being beaten to mixture is 210Pas, obtains minced fillet.
Embodiment 4
A kind of production method of the crisp product of Sheep's-parsley fish-skin
1）Weigh crust raw material：30 parts of minced fillet, 25- parts of starch, 5 parts of wheat flour, 0.5 part of xanthans, sodium carboxymethylcellulose 0.5
Part, 1 part of acetate starch, 0.5 part of chitosan, 1 part of edible salt, 0.5 part of food flavor, 30 parts of water；
Weigh fillings raw material：
20 parts of chicken, 20 parts of pork, 5 parts of Sheep's-parsley, 2 parts of sea sedge, 1 part of soybean protein isolate, 0.5 part of edible salt, 0.5 part of monosodium glutamate,
0.5 part of white granulated sugar, 5 parts of water；
2）Make crust：Minced fillet is placed in cutmixer, edible salt is added, is cut with the rotating speed of 900 r/min and mix 1015min, so
Starch, wheat flour and water are added afterwards, and 5min is stirred with the rotating speed of 900 r/min, then adds xanthans, carboxymethyl cellulose
Sodium, acetate starch, chitosan and food flavor, stir 5min with the rotating speed of 500r/min, obtain crust slurry, then will
Outer plate slurry is pressed into crust with drum-type noodle press；
3）Make fillings：Chicken is cut with the rotating speed of 900 r/min and mixes 10min, pork is then added and is turned with 900r/min
Speed, which is cut, mixes 10~15min, then add be diced the Sheep's-parsley of shape, sea sedge, soybean protein isolate, edible salt, monosodium glutamate, white granulated sugar,
Water, stirs evenly, and obtains fillings；
4）Shaping：Crust is wrapped in the outer layer of fillings（The weight ratio 1: 2 of crust and fillings）, boiling, cooling, speed after shaping
Freeze, obtain the crisp product of Sheep's-parsley fish-skin.
Embodiment 5
A kind of production method of the crisp product of Sheep's-parsley fish-skin
1）Weigh crust raw material：38 parts of minced fillet, 30 parts of starch, 10 parts of wheat flour, 1 part of xanthans, 1 part of sodium carboxymethylcellulose,
1.5 parts of acetate starch, 1 part of chitosan, 2 parts of edible salt, 1 part of food flavor, 40 parts of water；
Weigh fillings raw material：
25 parts of chicken, 25 parts of pork, 10 parts of Sheep's-parsley, 4 parts of sea sedge, 3 parts of soybean protein isolate, 1.5 parts of edible salt, 1 part of monosodium glutamate,
1 part of white granulated sugar, 10 parts of water；
2）Make crust：Minced fillet is placed in cutmixer, edible salt is added, is cut with the rotating speed of 1100 r/min and mix 15min, then
Starch, wheat flour and water are added, 10min is stirred with the rotating speed of 1100 r/min, then adds xanthans, carboxymethyl cellulose
Sodium, acetate starch, chitosan and food flavor, with rotating speed stirring~10min of 750r/min, obtain crust slurry, then
Outer plate slurry is pressed into crust with drum-type noodle press；
3）Make fillings：Chicken is cut with the rotating speed of 1100 r/min and mixes 15min, then adds pork and with 1100 r/min's
Rotating speed, which is cut, mixes 15min, then adds the Sheep's-parsley for being diced shape, sea sedge, soybean protein isolate, edible salt, monosodium glutamate, white granulated sugar, water,
Stir evenly, obtain fillings；
4）Shaping：Crust is wrapped in the outer layer of fillings（The weight ratio 1: 3 of crust and fillings）, boiling, cooling, speed after shaping
Freeze, obtain the crisp product of Sheep's-parsley fish-skin.
Embodiment 6
A kind of production method of the crisp product of Sheep's-parsley fish-skin
1）Weigh crust raw material：35 parts of minced fillet, 30 parts of starch, 5 parts of wheat flour, 0.75 part of xanthans, sodium carboxymethylcellulose
0.75 part, 1 part of acetate starch, 0.5 part of chitosan, 1.5 parts of edible salt, 0.5 part of food flavor, 35 parts of water；
Weigh fillings raw material：
20 parts of chicken, 25 parts of pork, 7.5 parts of Sheep's-parsley, 3 parts of sea sedge, 1 part of soybean protein isolate, 1 part of edible salt, 0.75 part of monosodium glutamate,
0.75 part of white granulated sugar, 7.5 parts of water；
2）Make crust：Minced fillet is placed in cutmixer, edible salt is added, is cut with the rotating speed of 1000 r/min and mix 15min, then
Starch, wheat flour and water are added, 10min is stirred with the rotating speed of 1000 r/min, then adds xanthans, carboxymethyl cellulose
Sodium, acetate starch, chitosan and food flavor, stir 5min with the rotating speed of 600r/min, obtain crust slurry, then will
Outer plate slurry is pressed into crust with drum-type noodle press；
3）Make fillings：Chicken is cut with the rotating speed of 1000 r/min and mixes 10min, then adds pork and with 1000r/min's
Rotating speed, which is cut, mixes 10min, then adds the Sheep's-parsley for being diced shape, sea sedge, soybean protein isolate, edible salt, monosodium glutamate, white granulated sugar, water,
Stir evenly, obtain fillings；
4）Shaping：Crust is wrapped in the outer layer of fillings, it is boiling after shaping, cooling, quick-frozen, obtain the crisp system of Sheep's-parsley fish-skin
Product.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (7)
1. a kind of crisp product of Sheep's-parsley fish-skin, is made of crust and fillings, it is characterised in that：The crust by following parts by weight original
Material is made：
30-38 parts of minced fillet；
25-30 parts of starch；
5-10 parts of wheat flour；
0.5-1 parts of xanthans；
0.5-1 parts of sodium carboxymethylcellulose；
1-1.5 parts of acetate starch；
0.5-1 parts of chitosan；
1-2 parts of edible salt；
0.5-1 parts of food flavor；
30-40 parts of water；
The fillings is made of the raw material of following parts by weight：
20-25 parts of chicken；
20-25 parts of pork；
5-10 parts of Sheep's-parsley；
2-4 parts of sea sedge；
1-3 parts of soybean protein isolate；
0.5-1.5 parts of edible salt；
0.5-1 parts of monosodium glutamate；
0.5-1 parts of white granulated sugar；
5-10 parts of water.
2. the crisp product of Sheep's-parsley fish-skin according to claim 1, it is characterised in that：The crust by following parts by weight raw material
It is made：
35 parts of minced fillet；
30 parts of starch；
5 parts of wheat flour；
0.75 part of xanthans；
0.75 part of sodium carboxymethylcellulose；
1 part of acetate starch；
0.5 part of chitosan；
1.5 parts of edible salt；
0.5 part of food flavor；
35 parts of water.
3. the crisp product of Sheep's-parsley fish-skin according to claim 1, it is characterised in that：The fillings by following parts by weight raw material
It is made：
20 parts of chicken；
25 parts of pork；
7.5 parts of Sheep's-parsley；
3 parts of sea sedge；
1 part of soybean protein isolate；
1 part of edible salt；
0.75 part of monosodium glutamate；
0.75 part of white granulated sugar；
7.5 parts of water.
4. the crisp product of Sheep's-parsley fish-skin according to claim 1, it is characterised in that：The crisp product of Sheep's-parsley fish-skin by crust and
Fillings is made according to weight ratio 1: 2-3.
5. the production method of the crisp product of Sheep's-parsley fish-skin as described in one of claim 1 to 4, it is characterised in that：It includes following
Step：
1）Make crust：Minced fillet is placed in cutmixer, adds edible salt, cut with the rotating speed of 900~1100 r/min and mix 10~
15min, then adds starch, wheat flour and water, and 5~10min is stirred with the rotating speed of 900~1100 r/min, then adds yellow
Virgin rubber, sodium carboxymethylcellulose, acetate starch, chitosan and food flavor, with the rotating speed of 500~750r/min stirring 5~
10min, obtains crust slurry, and outer plate slurry then is pressed into crust with drum-type noodle press；
2）Make fillings：Chicken is cut with the rotating speed of 900~1100 r/min and mixes 10~15min, then adds pork and with 900
The rotating speed of~1100 r/min, which is cut, mixes 10~15min, then adds and is diced the Sheep's-parsley of shape, sea sedge, soybean protein isolate, edible
Salt, monosodium glutamate, white granulated sugar, water, stir evenly, and obtain fillings；
3）Shaping：Crust is wrapped in the outer layer of fillings, it is boiling after shaping, cooling, quick-frozen, obtain the crisp system of Sheep's-parsley fish-skin
Product.
6. the production method of the crisp product of Sheep's-parsley fish-skin according to claim 5, it is characterised in that：The minced fillet is by following heavy
The raw material of amount part is made：
10 parts of the flesh of fish；
1-3 parts of starch；
0.1-0.2 parts of white granulated sugar；
0.05-0.1 parts of sodium tripolyphosphate；
0.05-0.1 parts of sodium pyrophosphate；
0.01 part of glutamine transaminage；
1-2 parts of water.
7. the production method of the crisp product of Sheep's-parsley fish-skin according to claim 6, it is characterised in that：The making side of the minced fillet
Method is as follows：Once it is beaten after flesh of fish rinsing, then adds white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamy and turn ammonia
Enzyme, secondary mashing is carried out to mixture；When the viscosity of mixture is 170-180Pas, water and residue are added into mixture
Starch be beaten three times, the viscosity being beaten to mixture is 200-225Pas, obtains minced fillet.
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Effective date of registration: 20190903 Address after: Room 101, 1st Floor, Office Building, No. 1 Changfa Road, Mawei District, Fuzhou City, Fujian Province, 360000 Applicant after: Fujian Shenghaida Investment Development Co., Ltd. Address before: 350000 Zheng Village, Honglu, Fuqing Rongqiao Economic Development Zone, Fuzhou City, Fujian Province Applicant before: Fujian Haiyi Food & Drink Co., Ltd. |
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Application publication date: 20180511 |