CN108065264B - High-elasticity stuffed milk-flavor minced fillet product and preparation method thereof - Google Patents
High-elasticity stuffed milk-flavor minced fillet product and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title description 2
- 235000013351 cheese Nutrition 0.000 claims abstract description 69
- 150000003839 salts Chemical class 0.000 claims abstract description 53
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 42
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- 238000009835 boiling Methods 0.000 claims abstract description 33
- 238000009740 moulding (composite fabrication) Methods 0.000 claims abstract description 32
- 239000002002 slurry Substances 0.000 claims abstract description 27
- 238000007710 freezing Methods 0.000 claims abstract description 23
- 230000008014 freezing Effects 0.000 claims abstract description 23
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 21
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- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
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- 238000002156 mixing Methods 0.000 claims description 44
- 235000019465 surimi Nutrition 0.000 claims description 29
- 238000010257 thawing Methods 0.000 claims description 28
- 241000251468 Actinopterygii Species 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000005520 cutting process Methods 0.000 claims description 17
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 238000000465 moulding Methods 0.000 claims description 14
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- 125000005313 fatty acid group Chemical group 0.000 claims description 4
- 244000297694 fish poison bean Species 0.000 claims description 4
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- 239000004278 EU approved seasoning Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
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- Dairy Products (AREA)
Abstract
The invention relates to a high-elasticity stuffed milk-flavor minced fillet product and a preparation method thereof, belonging to the field of minced fillet product processing, wherein the minced fillet product skin slurry comprises the following raw materials: minced fillet, starch, salt and ice water, wherein the stuffing of the minced fillet product comprises the following raw materials: cheese, emulsifier, crushed ice, white granulated sugar and salt; the preparation method of the minced fillet product comprises the steps of preparing inner stuffing and outer skin slurry, adding the inner stuffing and the outer skin slurry into a forming machine for forming to obtain the minced fillet product, and then forming, shaping, boiling, cooling, quick freezing, packaging, freezing and storing the minced fillet product and the like. The minced fillet product prepared by the invention has the advantages of aromatic inner stuffing milk flavor, high viscoelasticity, good hot wire drawing effect and high outer skin elasticity, not only has good taste, but also can improve the added value of marine products.
Description
Technical Field
The invention relates to the field of minced fillet product processing, in particular to a high-elasticity cored milk-flavor minced fillet product and a preparation method thereof.
Background
The minced fillet product is a common aquatic product processed product, has the advantages of rich nutrition, high protein, low fat, delicious taste, unique flavor and the like in the aspect of eating, and is a favorite food. The minced fillet is widely used in dishes such as chafing dish, hot pot, household soup and the like due to the smoothness, fineness and better elasticity of the minced fillet, and is popular in the market. At present, various minced fillet products sold in restaurants or other food stores in the market are mainly prepared by the traditional processing method, some minced fillet products are delicious, but the reasons for the delicious minced fillet products are that the materials are not selected, the materials are impure, the formula is unscientific, and the blending ratio is higher. In some minced fillet varieties, in order to enhance the toughness of the minced fillet, high-elasticity substances, swelling agents, whitening agents and the like are added, so that minced fillet products lack the original taste of fresh fish, have poor mouthfeel and are difficult to form delicious food with local special flavor.
ZL 201510229991.5A fish ball stuffed with cheese is prepared by chopping inner stuffing once to obtain inner stuffing, and adding various flavorings to shield the natural flavor of seafood.
Disclosure of Invention
The invention (mainly) aims to provide a high-elasticity stuffed milk-flavor minced fillet product and a preparation method thereof, and aims to solve the technical problems of insufficient elasticity of the outer skin, small viscoelasticity of the inner stuffing, more additives of the minced fillet product and the like in the prior art.
Therefore, the invention provides a high-elasticity cored milk-flavor minced fillet product and a preparation method thereof, and the specific technical scheme is as follows.
A high-elasticity core-wrapped milk-flavor minced fillet product comprises the following raw materials in parts by weight: 40-47 parts of minced fillet, 3-7 parts of starch, 1-2 parts of salt and 22-27 parts of ice water, wherein the stuffing in the minced fillet product comprises the following raw materials in parts by weight: 18-20 parts of cheese, 0.01-0.14 part of emulsifier, 0.5-2 parts of crushed ice, 2.5-3.5 parts of white granulated sugar and 0.2-0.8 part of salt; the preparation method of the minced fillet product comprises the steps of preparing inner stuffing and outer skin slurry, adding the inner stuffing and the outer skin slurry into a forming machine for forming to obtain the minced fillet product, and then forming, shaping, boiling, cooling, quick freezing, packaging and freezing the obtained minced fillet product.
Preferably, the high-elasticity core-wrapped milk-flavor minced fillet product comprises the following raw materials in parts by weight: 42-45 parts of minced fillet, 4-6 parts of starch, 1.3-1.7 parts of salt and 23-26 parts of ice water, wherein the stuffing in the minced fillet product comprises the following raw materials in parts by weight: 18.5 to 19.5 portions of cheese, 0.05 to 0.1 portion of emulsifier, 1 to 1.5 portions of crushed ice, 2.8 to 3.2 portions of white granulated sugar and 0.4 to 0.6 portion of salt.
Further preferably, the high-elasticity stuffing milk-flavor minced fillet product comprises the following raw materials in parts by weight: 43.5 parts of minced fillet, 5 parts of starch, 1.5 parts of salt and 24.5 parts of ice water, wherein the stuffing in the minced fillet product comprises the following raw materials in parts by weight: 19 parts of cheese, 0.08 part of emulsifier, 1.3 parts of crushed ice, 3 parts of white granulated sugar and 0.5 part of salt.
Preferably, the high-elasticity cored milk-flavor minced fillet product is mozzarella cheese, and the emulsifier is fatty acid monoglyceride, fatty acid diglyceride or sucrose fatty acid ester.
Preferably, the high-elasticity core-wrapped milk-flavor minced fillet product is frozen cod minced fillet, and the gel strength of the minced fillet is 600-2。
The preparation method of the high-elasticity cored milk-flavor minced fillet product comprises the following steps:
s1: weighing the pretreated cheese, emulsifier, white sugar, salt and crushed ice, placing in a cutting and mixing machine, cutting and mixing for 20-30min to obtain inner stuffing for later use;
s2: the gel strength is 600-800g/cm2After the frozen minced fillet is pretreated, adding starch, salt and ice water, and placing the mixture into a chopper mixer for chopping and mixing to obtain skin slurry;
s3: and adding the inner stuffing and the outer skin slurry obtained in the step into a minced fillet product forming machine for forming, and then heating and forming, boiling, cooling, quickly freezing, packaging and freezing the obtained minced fillet product.
Preferably, the preparation method of the high-elasticity core-wrapped milk-flavor minced fillet product comprises the steps of putting the frozen minced fillet into a raw material warehouse for unfreezing, wherein the unfreezing temperature is 3-5 ℃, the time is 5-6 hours, and the minced fillet is sliced after unfreezing, and the thickness of the minced fillet is 3-5 mm; the cheese pretreatment method comprises placing cheese strips into a high-temperature warehouse, wherein the warehouse temperature is 8-10 ℃, and naturally thawing for 3-4 days.
Preferably, in the preparation method of the high-elasticity core-wrapped milk-flavor minced fillet product, the chopping process in the step S1 is to firstly put cheese into a chopper and mixer to be chopped for 3-5min, then add crushed ice and emulsifier to be chopped for 8-12min, finally add salt and white granulated sugar to be chopped for 2-4min, and control the chopping temperature of the inner stuffing to be 5-25 ℃ by the crushed ice.
Preferably, the preparation method of the high-elasticity core-wrapped milk-flavor minced fillet product comprises two stages of forming, wherein the water boiling temperature of the first stage is 51-55 ℃ for 21-30min, the water boiling temperature of the second stage is 91-84 ℃, the water boiling time is 6-8min, and the central temperature of the product reaches 83-85 ℃.
Wherein the gel strength of the minced fillet is measured by a gel strength meter, and the mechanical principle is a pressure deformation curve method, namely the sectional area is 1cm2The cylindrical plunger is vertically dropped and pressed on the surface of the surimi at the speed of 2mm/s, the surimi rupture is the pressure born by the surimi as the strength value, and 10 parallel samples are continuously detected.
Gel strength was calculated according to the following test, with the result calculated by removing the maximum and minimum values and calculating the arithmetic mean of the gel strengths of the remaining replicates, with the result calculated retaining integers.
In the formula:
x-gel Strength in g/cm2；
Wi-surimi rupture is the pressure experienced in g/cm2；
n-number of parallel samples detected;
i-test parallel sample number.
The high-elasticity stuffing milk-flavor minced fillet product prepared by the method can be processed into peach-shaped, round, square, drop-shaped and petal-shaped fish balls, sausages, fish cakes, fish tofu and fish cakes.
Compared with the prior art, the invention has the advantages that:
1. the invention adopts frozen cod surimi, controls the gel strength of the surimi to be 600-2The skin of the minced fillet product has high elasticity.
2. The method is characterized in that pretreated mozzarella cheese is firstly cut in the air, then emulsifier, crushed ice, salt and white granulated sugar are sequentially added for cutting and mixing, the cheese with the inner stuffing is cut and mixed for 3 times in total, and the method is used for increasing the high viscoelasticity of the inner stuffing and prolonging the hot wire drawing effect, so that the frankincense of the inner stuffing is more intense.
3. After the emulsifier is added into the inner stuffing, the hot wire drawing effect of the inner stuffing is better, and the viscoelasticity of threads in the minced fillet product achieves better effect.
4. The additive used in the invention only adopts salt and sugar as seasonings, and the original taste of seafood can be kept.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments. It should be emphasized that the following description is merely exemplary in nature and is not intended to limit the scope of the invention or its application.
A high-elasticity stuffing milk-flavor minced fillet product comprises the following raw materials in parts by weight: 40-47 parts of minced fillet, 3-7 parts of starch, 1-2 parts of salt and 22-27 parts of ice water, wherein the stuffing in the minced fillet comprises the following raw materials in parts by weight: 18-20 parts of cheese, 0.01-0.14 part of emulsifier, 0.5-2 parts of crushed ice, 2.5-3.5 parts of white granulated sugar and 0.2-0.8 part of salt; the cheese is mozzarella cheese, the emulsifier is fatty glyceride or sucrose fatty acid ester, the surimi is frozen cod surimi, and the gel strength of the surimi is 800 g/cm-600-2。
The preparation method of the high-elasticity cored milk-flavor minced fillet product comprises the following steps:
s1: weighing the pretreated cheese, emulsifier, white sugar, salt and crushed ice, placing in a cutting and mixing machine, cutting and mixing for 20-30min to obtain inner stuffing for later use;
s2: the gel strength is 600-800g/cm2After the frozen minced fillet is pretreated, adding starch, salt and ice water, and placing the mixture into a chopper mixer for chopping and mixing to obtain skin slurry;
s3: and adding the inner stuffing and the outer skin slurry obtained in the step into a minced fillet product forming machine for forming, and then heating and forming, boiling, cooling, quickly freezing, packaging and freezing the obtained minced fillet product.
The thawing method of the frozen minced fillet comprises the steps of putting the frozen minced fillet into a raw material warehouse for thawing at the thawing temperature of 3-5 ℃ for 5-6h, and slicing the thawed minced fillet, wherein the thickness of the minced fillet is 3-5 mm; the cheese pretreatment method comprises placing cheese strips into a high-temperature warehouse, naturally thawing at 8-10 deg.C for 3-4 days;
the chopping and mixing process in the step S1 comprises the steps of firstly putting cheese into a chopper mixer for chopping for 3-5min, then adding crushed ice and an emulsifier for chopping for 8-12min, finally adding salt and white granulated sugar for chopping for 2-4min, and controlling the chopping and mixing temperature of the inner stuffing to be 5-25 ℃ by using the crushed ice;
the molding comprises two stages, wherein the first stage molding water boiling temperature is 51-55 ℃, the time is 21-30min, the second stage water boiling temperature is 91-84 ℃, the water boiling time is 6-8min, and the central temperature of the product reaches 83-85 ℃;
can be processed into peach-shaped, round, square, drop-shaped, petal-shaped fish ball, sausage, fish cake, fish bean curd, and fish cake.
Several specific examples are set forth below.
Example 1
A high-elasticity core-wrapped milk-flavor minced fillet product comprises the following raw materials in parts by weight: 40 parts of minced fillet, 3 parts of starch, 1 part of salt and 22 parts of ice water, wherein the stuffing in the minced fillet comprises the following raw materials in parts by weight: 18 parts of cheese, 0.01 part of emulsifier, 0.5 part of crushed ice, 2.5 parts of white granulated sugar and 0.2 part of salt; the cheese is mozzarella cheese, the emulsifier is fatty monoglyceride, the minced fillet is frozen cod minced fillet, and the gel strength of the minced fillet is 600g/cm2。
The preparation method of the high-elasticity cored milk-flavor minced fillet product comprises the following steps:
s1: weighing pretreated cheese, emulsifier, white sugar, salt and crushed ice, placing in a cutting and mixing machine, cutting and mixing for 20min to obtain inner stuffing for use;
s2: the gel strength was 600g/cm2After the frozen minced fillet is pretreated, adding starch, salt and ice water, and placing the mixture into a chopper mixer for chopping and mixing to obtain skin slurry;
s3: and adding the inner stuffing and the outer skin slurry obtained in the step into a minced fillet product forming machine for forming, and then heating and forming, boiling, cooling, quickly freezing, packaging and freezing the obtained minced fillet product.
The thawing method of the frozen minced fillet is that the frozen minced fillet is placed into a raw material warehouse for thawing at the thawing temperature of 3 ℃ for 5 hours, and sliced after thawing, wherein the thickness of the minced fillet is 3 mm; the cheese pretreatment method comprises the steps of putting cheese strips into a high-temperature warehouse, naturally unfreezing for 3 days at the warehouse temperature of 8 ℃;
the chopping and mixing process in the step S1 comprises the steps of firstly putting cheese into a chopper mixer for chopping for 3min, then adding crushed ice and an emulsifier for chopping for 8min, finally adding salt and white granulated sugar for chopping for 2min, and controlling the chopping and mixing temperature of inner stuffing to be 5 ℃ by using the crushed ice;
the molding comprises two stages, wherein the first stage molding water boiling temperature is 51 ℃ for 21min, the second stage water boiling temperature is 91 ℃ for 6min, and the central temperature of the product reaches 83 ℃;
can be processed into sausage with cheese and fish stuffing.
Example 2
A high-elasticity core-wrapped milk-flavor minced fillet product comprises the following raw materials in parts by weight: 47 parts of minced fillet, 7 parts of starch, 2 parts of salt and 27 parts of ice water, wherein the stuffing in the minced fillet product comprises the following raw materials in parts by weight: 20 parts of cheese, 0.14 part of emulsifier, 2 parts of crushed ice, 3.5 parts of white granulated sugar and 0.8 part of salt; the cheese is mozzarella cheese, the emulsifier is sucrose fatty acid ester, the minced fillet is frozen cod minced fillet, and the gel strength of the minced fillet is 800g/cm2。
The preparation method of the high-elasticity cored milk-flavor minced fillet product comprises the following steps:
s1: weighing pretreated cheese, emulsifier, white sugar, salt and crushed ice, placing in a cutting and mixing machine, cutting and mixing for 30min to obtain inner stuffing for use;
s2: the gel strength was set to 800g/cm2After the frozen minced fillet is pretreated, adding starch, salt and ice water, and placing the mixture into a chopper mixer for chopping and mixing to obtain skin slurry;
s3: and adding the inner stuffing and the outer skin slurry obtained in the step into a minced fillet forming machine for forming, and then heating and forming, boiling, cooling, quickly freezing, packaging and freezing the minced fillet product.
The thawing method of the frozen minced fillet is that the frozen minced fillet is placed into a raw material warehouse for thawing at the thawing temperature of 5 ℃ for 6 hours, and sliced after thawing, wherein the thickness of the minced fillet is 5 mm; the cheese pretreatment method comprises the steps of putting cheese strips into a high-temperature warehouse, naturally unfreezing for 4 days at the warehouse temperature of 10 ℃;
the chopping and mixing process in the step S1 comprises the steps of firstly putting cheese into a chopper mixer for chopping for 5min, then adding crushed ice and an emulsifier for chopping for 12min, finally adding salt and white granulated sugar for chopping and mixing for 4min, and controlling the chopping and mixing temperature of inner stuffing to be 25 ℃ by using the crushed ice;
the molding comprises two stages, wherein the first stage molding water boiling temperature is 55 ℃ for 30min, the second stage water boiling temperature is 94 ℃, the water boiling time is 8min, and the central temperature of the product reaches 85 ℃;
can be processed into water drop-shaped cheese fish ball with core.
Example 3
A high-elasticity core-wrapped milk-flavor minced fillet product comprises the following raw materials in parts by weight: 42 parts of minced fillet, 4 parts of starch, 1.3 parts of salt and 23 parts of ice water, wherein the stuffing in the minced fillet product comprises the following raw materials in parts by weight: 18.5 parts of cheese, 0.05 part of emulsifier, 1 part of crushed ice, 2.8 parts of white granulated sugar and 0.4 part of salt; the cheese is mozzarella cheese, the emulsifier is fatty acid diglyceride, the minced fillet is frozen cod minced fillet, and the gel strength of the minced fillet is 650g/cm2。
The preparation method of the high-elasticity cored milk-flavor minced fillet product comprises the following steps:
s1: weighing pretreated cheese, emulsifier, white sugar, salt and crushed ice, placing in a cutting and mixing machine, cutting and mixing for 23min to obtain inner stuffing for use;
s2: the gel strength was 650g/cm2After the frozen minced fillet is pretreated, adding starch, salt and ice water, and placing the mixture into a chopper mixer for chopping and mixing to obtain skin slurry;
s3: and adding the inner stuffing and the outer skin slurry obtained in the step into a minced fillet forming machine for forming, and then heating and forming, boiling, cooling, quickly freezing, packaging and freezing the minced fillet product.
The thawing method of the frozen minced fillet is that the frozen minced fillet is placed into a raw material warehouse for thawing at the thawing temperature of 3 ℃ for 5 hours, and sliced after thawing, wherein the thickness of the minced fillet is 3 mm; the cheese pretreatment method comprises the steps of putting cheese strips into a high-temperature warehouse, naturally unfreezing for 3 days at the warehouse temperature of 8 ℃;
the chopping and mixing process in the step S1 comprises the steps of firstly putting cheese into a chopper mixer for chopping for 3min, then adding crushed ice and an emulsifier for chopping for 8min, finally adding salt and white granulated sugar for chopping for 2min, and controlling the chopping and mixing temperature of inner stuffing to be 5 ℃ by using the crushed ice;
the molding comprises two stages, wherein the first stage molding water boiling temperature is 51 ℃ for 24min, the second stage water boiling temperature is 91 ℃ for 6min, and the central temperature of the product reaches 83 ℃;
can be processed into cheese fish cake with stuffing.
Example 4
A high-elasticity core-wrapped milk-flavor minced fillet product comprises the following raw materials in parts by weight: 45 parts of minced fillet, 6 parts of starch, 1.7 parts of salt and 26 parts of ice water, wherein the stuffing in the minced fillet product comprises the following raw materials in parts by weight: 19.5 parts of cheese, 0.1 part of emulsifier, 1.5 parts of crushed ice, 3.2 parts of white granulated sugar and 0.6 part of salt; the cheese is mozzarella cheese, the emulsifier is sucrose fatty acid ester, the minced fillet is frozen cod minced fillet, and the gel strength of the minced fillet is 800g/cm2。
The preparation method of the high-elasticity cored milk-flavor minced fillet product comprises the following steps:
s1: weighing pretreated cheese, emulsifier, white sugar, salt and crushed ice, placing in a cutting and mixing machine, cutting and mixing for 25min to obtain inner stuffing for use;
s2: the gel strength was 750g/cm2After the frozen minced fillet is pretreated, adding starch, salt and ice water, and placing the mixture into a chopper mixer for chopping and mixing to obtain skin slurry;
s3: and adding the inner stuffing and the outer skin slurry obtained in the step into a minced fillet product forming machine for forming, and then heating and forming, boiling, cooling, quickly freezing, packaging and freezing the obtained minced fillet product.
The thawing method of the frozen minced fillet is that the frozen minced fillet is placed into a raw material warehouse for thawing at the thawing temperature of 5 ℃ for 6 hours, and sliced after thawing, wherein the thickness of the minced fillet is 5 mm; the cheese pretreatment method comprises the steps of putting cheese strips into a high-temperature warehouse, naturally unfreezing for 4 days at the warehouse temperature of 10 ℃;
the chopping and mixing process in the step S1 comprises the steps of firstly putting cheese into a chopper mixer for chopping for 5min, then adding crushed ice and an emulsifier for chopping for 12min, finally adding salt and white granulated sugar for chopping and mixing for 4min, and controlling the chopping and mixing temperature of inner stuffing to be 25 ℃ by using the crushed ice;
the molding comprises two stages, wherein the first stage molding water boiling temperature is 55 ℃ for 30min, the second stage water boiling temperature is 94 ℃, the water boiling time is 8min, and the central temperature of the product reaches 85 ℃;
can be processed into cheese fish bean curd with stuffing.
Example 5
A high-elasticity core-wrapped milk-flavor minced fillet product comprises the following raw materials in parts by weight: 43.5 parts of minced fillet, 5 parts of starch, 1.5 parts of salt and 24.5 parts of ice water, wherein the stuffing in the minced fillet product comprises the following raw materials in parts by weight: 19 parts of cheese, 0.08 part of emulsifier, 1.3 parts of crushed ice, 3 parts of white granulated sugar and 0.5 part of salt; the cheese is mozzarella cheese, the emulsifier is fatty acid monoglyceride or sucrose fatty acid ester, the surimi is frozen cod surimi, and the gel strength of the surimi is 700g/cm2。
The preparation method of the high-elasticity cored milk-flavor minced fillet product comprises the following steps:
s1: weighing the pretreated cheese, emulsifier, white sugar, salt and crushed ice, placing in a cutting and mixing machine, cutting and mixing for 20-30min to obtain inner stuffing for later use;
s2: the gel strength was set to 700g/cm2After the frozen minced fillet is pretreated, adding starch, salt and ice water, and placing the mixture into a chopper mixer for chopping and mixing to obtain skin slurry;
s3: and adding the inner stuffing and the outer skin slurry obtained in the step into a minced fillet product forming machine for forming, and then heating and forming, boiling, cooling, quickly freezing, packaging and freezing the obtained minced fillet.
The thawing method of the frozen minced fillet is that the frozen minced fillet is placed into a raw material warehouse for thawing at 4 ℃ for 5.5 hours, and sliced after thawing, wherein the thickness of the minced fillet is 4 mm; the cheese pretreatment method comprises the steps of putting cheese strips into a high-temperature warehouse, naturally unfreezing for 4 days at the warehouse temperature of 9 ℃;
the chopping and mixing process in the step S1 comprises the steps of firstly putting cheese into a chopper mixer for chopping for 4min, then adding crushed ice and an emulsifier for chopping for 10min, finally adding salt and white granulated sugar for chopping for 3min, and controlling the chopping and mixing temperature of inner stuffing to be 15 ℃ by using the crushed ice;
the molding comprises two stages, wherein the first stage molding water boiling temperature is 54 ℃ for 25min, the second stage water boiling temperature is 92 ℃ for 7min, and the central temperature of the product reaches 84 ℃;
can be processed into peach-shaped, round, square, drop-shaped, petal-shaped fish ball, sausage, fish cake, fish bean curd, and fish cake.
Processing into cheese fish cake with stuffing.
Comparative example 1
A highly elastic, milk-flavored surimi product with a core was prepared according to the preparation method of example 5, and the gel strength of the surimi was controlled to 600g/cm by removing2The following.
Comparative example 2
A highly elastic, milk-flavored surimi product with a core was prepared according to the preparation method of example 5, and the gel strength of the surimi was controlled to 800g/cm by removing2The above.
Comparative example 3
The elastic, center-filled, milk-flavored surimi product was prepared according to the preparation method of example 5, and the use of the emulsifier in the inner filling was eliminated.
Comparative example 4
A highly elastic milk-flavored minced fillet product with a core was prepared by the method of example 5, and Spanish mackerel was used as the minced fillet.
Comparative example 5
A highly elastic milk-flavored fish paste with a stuffing was prepared in accordance with the preparation method of example 5, and chub was used as the fish paste.
Comparative example 6
A highly elastic milk-flavored fish paste product with a core was prepared according to the preparation method of example 5, and Aristichthys nobilis was used as the fish paste.
Comparative example 7
The preparation method of example 5 was followed to prepare a high-elasticity milk-flavor minced fillet product, and eel was used as the minced fillet.
Comparative example 8
A highly elastic, enrobed, milk-flavored surimi product was prepared according to the preparation method of example 5, using shark.
Second, surimi determination
The high-elasticity milk-flavor minced fillet product with a core prepared in the above examples 1 to 5 and comparative examples 1 to 8 was examined.
1. Physicochemical and microbiological assays
Through detection, the peroxide values of the high-elasticity milk-flavor minced fillet products with the fillings prepared in the examples 1 to 5 are all less than or equal to 0.25g/100 g;
the total number of colonies of the high-elasticity cored milk-flavor minced fillet products prepared in the embodiments 1 to 5 is less than or equal to 2000 CFU/g;
staphylococcus aureus was not detected in the high elasticity cored milk-flavored surimi products prepared in examples 1-5;
the high elasticity cored milk flavor surimi products prepared in examples 1-5 were not detected for salmonella.
1. Sensory testing
People of different age groups were asked to conduct sensory tests, wherein people 6-12 years old 30, 12-20 years old 20, 20-30 years old 20, 30-50 years old 20, 50-70 years old 20 were scored and averaged.
The scoring criteria are shown in table 1 below:
TABLE 1 Scoring standards
Comparative testing of the examples of examples 1-5 with comparative examples 1-8 gave the following results, as shown in Table 2 below:
TABLE 2 sensory test results
The invention selects the process conditions and process steps, and the minced fillet product is prepared by pretreating the fish roe, determining the type of the minced fillet, preparing the inner stuffing and the outer skin slurry, and carrying out forming, boiling, cooling, quick freezing, packaging and frozen storage, thereby obtaining very outstanding effects, which are specifically embodied as follows:
1. after the emulsifier is added into the inner stuffing, the hot wire drawing effect of the inner stuffing is better, and the viscoelasticity of threads in the minced fillet product achieves better effect.
2. The emulsifier, the salt, the white granulated sugar and the crushed ice are added into the cheese and chopped and mixed for 3 times to increase the high viscoelasticity of the inner stuffing and prolong the hot wire drawing effect, so that the frankincense of the inner stuffing is more intense.
3. Adopting frozen cod surimi, controlling the gel strength of the surimi to be 600-2The skin of the minced fillet product has high elasticity.
4. Tests show that the processed product has high safety and sanitation level, pathogenic bacteria such as salmonella are negative, and the detection of other microorganisms also meets the quality requirements specified in GB 101322005.
5. The added value of the product is high: the invention makes the product develop from the original fish stick to the deep processing and add value, is suitable for the development and industrialization of the finished product, and the whole product is more suitable for various groups to perform additional treatment according to the requirements. Promotes the aquatic product processing to develop towards diversification and high added value, and has obvious economic and social benefits.
The foregoing is a more detailed description of the invention in connection with specific/preferred embodiments and is not intended to limit the practice of the invention to those descriptions. It will be apparent to those skilled in the art that various substitutions and modifications can be made to the described embodiments without departing from the spirit of the invention, and such substitutions and modifications are to be considered as within the scope of the invention.
Claims (6)
1. The high-elasticity stuffed milk-flavor minced fillet product is characterized in that the minced fillet product skin slurry comprises the following raw materials in parts by weight: 40-47 parts of minced fillet, 3-7 parts of starch, 1-2 parts of salt and 22-27 parts of ice water, wherein the stuffing in the minced fillet product comprises the following raw materials in parts by weight: 18-20 parts of cheese, 0.01-0.14 part of emulsifier, 0.5-2 parts of crushed ice, 2.5-3.5 parts of white granulated sugar and 0.2-0.8 part of salt; the preparation method of the minced fillet product comprises the steps of preparing inner stuffing and outer skin slurry, adding the inner stuffing and the outer skin slurry into a forming machine for forming to obtain the minced fillet product, and then forming, shaping, boiling, cooling, quick freezing, packaging and freezing the obtained minced fillet product;
the preparation method of the minced fillet product specifically comprises the following steps:
s1: weighing the pretreated cheese, emulsifier, white sugar, salt and crushed ice, placing in a cutting and mixing machine, cutting and mixing for 20-30min to obtain inner stuffing for later use; the cheese pretreatment method comprises placing cheese strips into a high-temperature warehouse, wherein the warehouse temperature is 8-10 ℃, and naturally thawing for 3-4 days; the chopping and mixing process comprises chopping cheese in chopper for 3-5min, adding crushed ice and emulsifier, chopping and mixing for 8-12min, adding salt and white sugar, chopping and mixing for 2-4min, and chopping and mixing with crushed ice at 5-25 deg.C;
s2: the gel strength is 600-800g/cm2After the frozen minced fillet is pretreated, adding starch, salt and ice water, and placing the mixture into a chopper mixer for chopping and mixing to obtain skin slurry; the thawing method of the frozen minced fillet comprises the steps of putting the frozen minced fillet into a raw material warehouse for thawing at the thawing temperature of 3-5 ℃ for 5-6h, and slicing the thawed minced fillet, wherein the thickness of the minced fillet is 3-5 mm;
s3: adding the inner stuffing and the outer skin slurry obtained in the step into a minced fillet product forming machine for forming, and then heating and shaping, boiling, cooling, quickly freezing, packaging and freezing the minced fillet product; the molding comprises two stages, wherein the first stage molding water boiling temperature is 51-55 ℃, the time is 21-30min, the second stage water boiling temperature is 91-84 ℃, the water boiling time is 6-8min, and the central temperature of the product reaches 83-85 ℃.
2. The high elasticity cored milk-flavored surimi product of claim 1, wherein: the surimi product skin slurry comprises the following raw materials in parts by weight: 42-45 parts of minced fillet, 4-6 parts of starch, 1.3-1.7 parts of salt and 23-26 parts of ice water, wherein the stuffing in the minced fillet product comprises the following raw materials in parts by weight: 18.5 to 19.5 portions of cheese, 0.05 to 0.1 portion of emulsifier, 1 to 1.5 portions of crushed ice, 2.8 to 3.2 portions of white granulated sugar and 0.4 to 0.6 portion of salt.
3. The high elasticity cored milk-flavored surimi product of claim 2, wherein: the surimi product skin slurry comprises the following raw materials in parts by weight: 43.5 parts of minced fillet, 5 parts of starch, 1.5 parts of salt and 24.5 parts of ice water, wherein the stuffing in the minced fillet product comprises the following raw materials in parts by weight: 19 parts of cheese, 0.08 part of emulsifier, 1.3 parts of crushed ice, 3 parts of white granulated sugar and 0.5 part of salt.
4. The high elasticity cored milk-flavored surimi product of any of claims 1-3, wherein: the cheese is mozzarella cheese, and the emulsifier is fatty acid monoglyceride, fatty acid diglyceride or sucrose fatty acid ester.
5. The high elasticity cored milk-flavored surimi product of any of claims 1-3, wherein: the minced fillet is frozen cod minced fillet, and the gel strength of the minced fillet is 600-2。
6. The high elasticity cored milk-flavored surimi product of any of claims 1-3, wherein: the minced fillet product can be processed into peach-shaped, round, square, drop-shaped and petal-shaped fish balls, sausages, fish cakes, fish bean curds and fish cakes.
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