CN108094931A - A kind of imitative dragon fruit sheet articles and preparation method thereof - Google Patents
A kind of imitative dragon fruit sheet articles and preparation method thereof Download PDFInfo
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- CN108094931A CN108094931A CN201711449356.3A CN201711449356A CN108094931A CN 108094931 A CN108094931 A CN 108094931A CN 201711449356 A CN201711449356 A CN 201711449356A CN 108094931 A CN108094931 A CN 108094931A
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 32
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 65
- 229920002472 Starch Polymers 0.000 claims abstract description 60
- 235000019698 starch Nutrition 0.000 claims abstract description 60
- 239000008107 starch Substances 0.000 claims abstract description 60
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 31
- 239000004615 ingredient Substances 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 241001474374 Blennius Species 0.000 claims abstract description 17
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 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 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 17
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 239000008159 sesame oil Substances 0.000 claims abstract description 17
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 17
- 210000000582 semen Anatomy 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims description 48
- 238000009835 boiling Methods 0.000 claims description 24
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 17
- 102000002322 Egg Proteins Human genes 0.000 claims description 17
- 108010000912 Egg Proteins Proteins 0.000 claims description 17
- 235000014103 egg white Nutrition 0.000 claims description 17
- 210000000969 egg white Anatomy 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 241000251468 Actinopterygii Species 0.000 claims description 15
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 14
- 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 13
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 13
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 13
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 9
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 241000165940 Houjia Species 0.000 claims description 4
- 229910021529 ammonia Inorganic materials 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 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 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 238000004925 denaturation Methods 0.000 claims 1
- 230000036425 denaturation Effects 0.000 claims 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims 1
- 229940005657 pyrophosphoric acid Drugs 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000541656 Carex marina Species 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 102000003929 Transaminases Human genes 0.000 description 2
- 108090000340 Transaminases Proteins 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 229920002097 Lichenin Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 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
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000003319 supportive effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 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
- A23L17/65—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
- 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
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of imitative dragon fruit sheet articles and preparation method thereof, which is made of major ingredient addition auxiliary material, and the major ingredient is made of the raw material of following parts by weight：25 30 parts of minced fillet, 15 25 parts of chicken, 10 15 parts of pork, 10 15 parts of starch, 8 10 parts of water；The auxiliary material is added according to the weight percent of major ingredient, wherein：Acetate starch 1.5 3%, Semen sesami nigrum 5 8%, ground seaweed 3 5%, plain digested tankage 1 3%, sesame oil 1 2%, garlic 0.1 0.2%, white granulated sugar 0.5 1%, monosodium glutamate 0.5 1%, edible salt 1 2%, food flavor 0.3 0.5%.The imitative dragon fruit sheet articles of the present invention are with the addition of Semen sesami nigrum in raw material so that product design increases the aesthetic feeling of product, promote the appetite of consumer, product is delicious aromatic, and mouthfeel is all good with flavor, with higher nutritive value like the dragon fruit cut.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of imitative dragon fruit sheet articles and preparation method thereof.
Background technology
As the improvement of people's living standards, people have higher want for nutritional ingredient in terms of diet and nutrition arrangement
It asks.To meet the growing cuisines demand of people, occur the snack that species is enriched in the market, for example, it is fish ball, breaded fish stick, with sweet and sour flavor
Intestines, paupiette etc..
The content of the invention
It is an object of the invention to provide imitative dragon fruit sheet articles and preparation method thereof.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of imitative dragon fruit sheet articles are made of major ingredient addition auxiliary material, and the major ingredient is made of the raw material of following parts by weight：Fish
25-30 parts rotten, 15-25 parts of chicken, 10-15 parts of pork, 10-15 parts of starch, 8-10 parts of water；
The auxiliary material is added according to the weight percent of major ingredient, wherein：Acetate starch 1.5-3%, Semen sesami nigrum 5-8%, ground seaweed
3-5%, plain digested tankage 1-3%, sesame oil 1-2%, garlic 0.1-0.2%, white granulated sugar 0.5-1%, monosodium glutamate 0.5-1%, edible salt 1-2%, food
With essence 0.3-0.5%.
Further, the major ingredient is made of the raw material of following parts by weight：25 parts of minced fillet, 20 parts of chicken, 12 parts of pork, starch
10 parts, 10 parts of water；
The auxiliary material is added according to the weight percent of major ingredient, wherein：Acetate starch 2%, Semen sesami nigrum 6%, ground seaweed 5%, plain meat
Powder 2%, sesame oil 1.5%, garlic 0.1%, white granulated sugar 0.75%, monosodium glutamate 0.5%, edible salt 1.5%, food flavor 0.3%.
The starch includes cassava modified starch, and cassava is denatured light powder content and is not less than 2%.
The production method of the imitative dragon fruit sheet articles, comprises the following steps：
1）Plain digested tankage with starch is uniformly mixed, adds in a part of water, stir evenly and stand 1-2 it is small when, obtain mixture；
2）In minced fillet input cutmixer after half is thawed, cut with the rotating speed of 900~1100 r/min and mix 5~10min, Ran Houjia
Enter chicken and 5~10min is stirred with the rotating speed of 900~1100 r/min, then add in pork and with 900~1100r/min's
Rotating speed stirs 5~10min, then adds in step 1）Mixture and remaining water, stirred with the rotating speed of 900~1100 r/min
Mix 5~10min, then add in acetate starch, Semen sesami nigrum, ground seaweed, sesame oil, garlic, white granulated sugar, monosodium glutamate, edible salt and
Food flavor is cut with the rotating speed of 900~1100 r/min and mixes 5~10min, obtains fillings；
3）Above-mentioned fillings is inserted in square grinding tool and is molded, and sheet fillings is cut into cutter；
4）The starch of its weight 1-2% is added in egg white solution, is stirred evenly, above-mentioned sheet fillings is then immersed in egg white solution
It is 5-10 seconds middle, it pulls out, drains；
5）By the first water proof boiling 5-10min at 50-60 DEG C of above-mentioned sheet fillings, 65-75 DEG C of water proof boiling 15- is then heated to
20min is finally warming up to 80-90 DEG C of water proof boiling 5-10min, then cools down, quick-frozen, obtains imitative dragon fruit sheet articles.
Step 1）, the temperature of the water of addition is 35-40 DEG C.
Wherein, the minced fillet in raw material 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 part, 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.
Further, the minced fillet is made of the raw material of following parts by weight：10 parts of the flesh of fish, 2 parts of starch, 0.15 part of white granulated sugar,
0.075 part of sodium tripolyphosphate, 0.075 part of sodium pyrophosphate, 0.01 part of glutamine transaminage, 1.5 parts of water.
The production method of the minced fillet is as follows：It is once beaten after flesh of fish rinsing, then adds in white granulated sugar, tripolyphosphate
Sodium, sodium pyrophosphate and glutamy transaminase carry out secondary mashing to mixture；When the viscosity of mixture is 170-180Pas
When, it adds in 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 plain digested tankage of present invention addition, can allow product to have good supportive, fleshy fiber while high water absorption
Good voluptuousness is kept while swelling, digestion process is not dehydrated, and product has good water-retaining property.Plain digested tankage before use,
It is first stirred evenly with 35-40 DEG C of water, it is impossible to be directly added into cutmixer and stir, otherwise plain digested tankage can condense agglomerating.Plain digested tankage
When water being added also to need standing 1-2 small afterwards, it is made fully to be swollen.
Sea sedge is added in raw material so that the crisp smooth mouth of finished product mouthfeel, delicious flavour, and sea sedge concentrate it is more in seaweed
Kind micro-element, content of mineral substances is very high, full of nutrition.Acetate starch is added, the color and luster of product, retentiveness, solidifying can be improved
Glue intensity and elasticity etc..
Using glutamine transaminage instead of traditionally promoting minced fillet using with high salt when minced fillet in fillings makes
Gelling performance not only increases mouthfeel and avoids the influence with high salt to health.
Sheet fillings is submerged several seconds with the egg white solution added with starch, can be included outside sheet fillings egg white solution, be made
The state that fillings outer surface forms a closing is obtained, during boiling, the moisture in sheet fillings generates heat rapidly, and generates
Vapour pressure forms fillings the tenderizing effects of physical impact, and since a thin layer egg white solution has been wrapped up in fillings periphery, steam squeezes equal
It is even and will not destroying conduction fillings structure.Digestion process uses gradient increased temperature water proof boiling, and first boiling is beneficial under cryogenic
Product is shaped, and is then gradually increased temperature and product is cooked.
The imitative dragon fruit sheet articles of the present invention are with the addition of Semen sesami nigrum in raw material so that product design like the dragon fruit cut,
Increase the aesthetic feeling of product, promote the appetite of consumer, product is delicious aromatic, and mouthfeel is all good with flavor, has higher nutriture value
Value.
Specific embodiment
A kind of imitative dragon fruit sheet articles, by major ingredient addition auxiliary material be made, the major ingredient by following parts by weight raw material system
Into：25-30 parts of minced fillet, 15-25 parts of chicken, 10-15 parts of pork, 10-15 parts of starch, 8-10 parts of water；
The auxiliary material is added according to the weight percent of major ingredient, wherein：Acetate starch 1.5-3%, Semen sesami nigrum 5-8%, ground seaweed
3-5%, plain digested tankage 1-3%, sesame oil 1-2%, garlic 0.1-0.2%, white granulated sugar 0.5-1%, monosodium glutamate 0.5-1%, edible salt 1-2%, food
With essence 0.3-0.5%.
The starch includes cassava modified starch, and cassava is denatured light powder content and is not less than 2%.
The production method of the imitative dragon fruit sheet articles, comprises the following steps：
1）Plain digested tankage with starch is uniformly mixed, adds in a part of water（35-40℃）, stir evenly and stand 1-2 it is small when, obtain
Mixture；
2）In minced fillet input cutmixer after half is thawed, cut with the rotating speed of 900~1100 r/min and mix 5~10min, Ran Houjia
Enter chicken and 5~10min is stirred with the rotating speed of 900~1100 r/min, then add in pork and with 900~1100r/min's
Rotating speed stirs 5~10min, then adds in step 1）Mixture and remaining water, stirred with the rotating speed of 900~1100 r/min
Mix 5~10min, then add in acetate starch, Semen sesami nigrum, ground seaweed, sesame oil, garlic, white granulated sugar, monosodium glutamate, edible salt and
Food flavor is cut with the rotating speed of 900~1100 r/min and mixes 5~10min, obtains fillings；
3）Above-mentioned fillings is inserted in square grinding tool and is molded, and sheet fillings is cut into cutter；
4）The starch of its weight 1-2% is added in egg white solution, is stirred evenly, above-mentioned sheet fillings is then immersed in egg white solution
It is 5-10 seconds middle, it pulls out, drains；
5）By the first water proof boiling 5-10min at 50-60 DEG C of above-mentioned sheet fillings, 65-75 DEG C of water proof boiling 15- is then heated to
20min is finally warming up to 80-90 DEG C of water proof boiling 5-10min, then cools down, quick-frozen, obtains imitative dragon fruit sheet articles.
Wherein, the production method of the minced fillet in raw material is as follows：Weigh 10 parts of the flesh of fish, 1-3 parts of starch, white granulated sugar 0.1-0.2
Part, 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；By fish
It is once beaten after meat rinsing, then adds in white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamy transaminase, to mixing
Object carries out secondary mashing；When the viscosity of mixture is 170-180Pas, added in into mixture water and remaining starch into
Row is beaten three times, and it is 200-225Pas to be beaten to the viscosity of mixture, obtains minced fillet.
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）It is once beaten after flesh of fish rinsing, then adds in white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamy and turn ammonia
Enzyme carries out secondary mashing to mixture；When the viscosity of mixture is 170Pas, water and remaining shallow lake are added in into mixture
Powder is beaten three times, and it is 200Pas to be beaten to the viscosity of mixture, 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）It is once beaten after flesh of fish rinsing, then adds in white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamy and turn ammonia
Enzyme carries out secondary mashing to mixture；When the viscosity of mixture is 180Pas, water and remaining shallow lake are added in into mixture
Powder is beaten three times, and it is 225Pas to be beaten to the viscosity of mixture, 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）It is once beaten after flesh of fish rinsing, then adds in white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamy and turn ammonia
Enzyme carries out secondary mashing to mixture；When the viscosity of mixture is 175Pas, water and remaining shallow lake are added in into mixture
Powder is beaten three times, and it is 210Pas to be beaten to the viscosity of mixture, obtains minced fillet.
Embodiment 4
A kind of production method of imitative dragon fruit sheet articles
1）Weigh major ingredient：25 parts of minced fillet, 20 parts of chicken, 12 parts of pork, 10 parts of starch, 10 parts of water；
2）Auxiliary material is weighed according to the weight percent of major ingredient, wherein：Acetate starch 2%, Semen sesami nigrum 6%, ground seaweed 5%, plain digested tankage
2%th, sesame oil 1.5%, garlic 0.1%, white granulated sugar 0.75%, monosodium glutamate 0.5%, edible salt 1.5%, food flavor 0.3%；
3）Plain digested tankage with starch is uniformly mixed, adds in a part of water（35-40℃）, stir evenly and stand 1.5 it is small when, obtain
Mixture；
4）In minced fillet input cutmixer after half is thawed, cut with the rotating speed of 1000 r/min and mix 8min, then add in chicken simultaneously
8min is stirred with the rotating speed of 1000 r/min, then add in pork and 8min is stirred with the rotating speed of 1000r/min, is then added in
Step 1）Mixture and remaining water, 8min is stirred with the rotating speed of 1000 r/min, then adds in acetate starch, black sesame
Fiber crops, ground seaweed, sesame oil, garlic, white granulated sugar, monosodium glutamate, edible salt and food flavor are cut with the rotating speed of 1000r/min and mix 8min,
Obtain fillings；
5）Above-mentioned fillings is inserted in square grinding tool and is molded, and sheet fillings is cut into cutter；
6）The starch of its weight 1-2% is added in egg white solution, is stirred evenly, above-mentioned sheet fillings is then immersed in egg white solution
In 8 seconds, pull out, drain；
7）By the first water proof boiling 8min at 55 DEG C of above-mentioned sheet fillings, 70 DEG C of water proof boiling 18min are then heated to, are finally risen
Then temperature is cooled down to 85 DEG C of water proof boiling 8min, quick-frozen, obtains imitative dragon fruit sheet articles.
Embodiment 5
A kind of production method of imitative dragon fruit sheet articles
1）Weigh major ingredient：25 parts of minced fillet, 25 parts of chicken, 10 parts of pork, 10 parts of starch, 8 parts of water；
2）Auxiliary material is weighed according to the weight percent of major ingredient, wherein：Acetate starch 1.5%, Semen sesami nigrum 5%, ground seaweed 3%, plain meat
Powder 1%, sesame oil 1%, garlic 0.1%, white granulated sugar 0.5%, monosodium glutamate 0.5%, edible salt 1%, food flavor 0.3%；
3）Plain digested tankage with starch is uniformly mixed, adds in a part of water（35-40℃）, stir evenly and stand 1 it is small when, mixed
Close object；
4）Will half thaw after minced fillet input cutmixer in, cut with the rotating speed of 900 r/min and mix 5min, then add in chicken and with
The rotating speed stirring 5min of 900 r/min, then adds in pork and stirs 5min with the rotating speed of 9000r/min, then add in step
1）Mixture and remaining water, 5min is stirred with the rotating speed of 900 r/min, then adds in acetate starch, Semen sesami nigrum, sea
Lichenin, sesame oil, garlic, white granulated sugar, monosodium glutamate, edible salt and food flavor are cut with the rotating speed of 900 r/min and mix 5min, obtained
Fillings；
5）Above-mentioned fillings is inserted in square grinding tool and is molded, and sheet fillings is cut into cutter；
6）The starch of its weight 1% is added in egg white solution, is stirred evenly, then above-mentioned sheet fillings is immersed in 5 in egg white solution
Second, it pulls out, drains；
7）By the first water proof boiling 5min at 50 DEG C of above-mentioned sheet fillings, 65 DEG C of water proof boiling 15min are then heated to, are finally risen
Then temperature is cooled down to 80-90 DEG C of water proof boiling 5min, quick-frozen, obtains imitative dragon fruit sheet articles.
Embodiment 6
A kind of production method of imitative dragon fruit sheet articles
1）Weigh major ingredient：30 parts of minced fillet, 15 parts of chicken, 15 parts of pork, 15 parts of starch, 10 parts of water；The starch includes cassava
Converted starch, cassava are denatured light powder content and are not less than 2%；
2）Auxiliary material is weighed according to the weight percent of major ingredient, wherein：Acetate starch 3%, Semen sesami nigrum 8%, ground seaweed 5%, plain digested tankage
3%th, sesame oil 2%, garlic 0.2%, white granulated sugar 1%, monosodium glutamate 1%, edible salt 2%, food flavor 0.5%.
3）Plain digested tankage with starch is uniformly mixed, adds in a part of water（35-40℃）, stir evenly and stand 2 it is small when, obtain
To mixture；
4）In minced fillet input cutmixer after half is thawed, cut with the rotating speed of 900~1100 r/min and mix 10min, then added in
Chicken simultaneously stirs 10min with the rotating speed of 1100 r/min, then adds in pork and stirs 10min with the rotating speed of 1100r/min,
Then step 1 is added in）Mixture and remaining water, 10min is stirred with the rotating speed of 1100 r/min, then adds in acetate
Starch, Semen sesami nigrum, ground seaweed, sesame oil, garlic, white granulated sugar, monosodium glutamate, edible salt and food flavor, with turning for 1100 r/min
Speed, which is cut, mixes 10min, obtains fillings；
5）Above-mentioned fillings is inserted in square grinding tool and is molded, and sheet fillings is cut into cutter；
6）The starch of its weight 1-2% is added in egg white solution, is stirred evenly, above-mentioned sheet fillings is then immersed in egg white solution
In 10 seconds, pull out, drain；
7）By the first water proof boiling 10min at 60 DEG C of above-mentioned sheet fillings, 75 DEG C of water proof boiling 20min are then heated to, finally
90 DEG C of water proof boiling 10min are warming up to, are then cooled down, it is quick-frozen, obtain imitative dragon fruit sheet articles.
Embodiment 7
A kind of production method of imitative dragon fruit sheet articles
1）Weigh major ingredient：28 parts of minced fillet, 18 parts of chicken, 12 parts of pork, 10 parts of starch, 9 parts of water；The starch includes cassava change
Property starch, cassava is denatured light powder content and is not less than 2%；
2）Auxiliary material is weighed according to the weight percent of major ingredient, wherein：Acetate starch 2%, Semen sesami nigrum 6%, ground seaweed 4%, plain digested tankage
2%th, sesame oil 1.5%, garlic 0.15%, white granulated sugar 0.6%, monosodium glutamate 0.6%, edible salt 1.5%, food flavor 0.35%.
3）Plain digested tankage with starch is uniformly mixed, adds in a part of water（35-40℃）, stir evenly and stand 1 it is small when, obtain
To mixture；
4）Will half thaw after minced fillet input cutmixer in, cut with the rotating speed of 100 r/min and mix 5min, then add in chicken and with
The rotating speed of 1000 r/min stirs 5~10min, then adds in pork and stirs 5min, Ran Houjia with the rotating speed of 1000r/min
Enter step 1）Mixture and remaining water, 5min is stirred with the rotating speed of 1000 r/min, then adds in acetate starch, black
Sesame, ground seaweed, sesame oil, garlic, white granulated sugar, monosodium glutamate, edible salt and food flavor are cut with the rotating speed of 1000 r/min and mixed
5min obtains fillings；
5）Above-mentioned fillings is inserted in square grinding tool and is molded, and sheet fillings is cut into cutter；
6）The starch of its weight 1.5% is added in egg white solution, is stirred evenly, above-mentioned sheet fillings is then immersed in egg white solution
It is 5- seconds middle, it pulls out, drains；
7）By the first water proof boiling 5min at 50 DEG C of above-mentioned sheet fillings, 65 DEG C of water proof boiling 15min are then heated to, are finally risen
Then temperature is cooled down to 90 DEG C of water proof boiling 5min, quick-frozen, obtains imitative dragon fruit sheet articles.
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 (8)
1. a kind of imitative dragon fruit sheet articles, it is characterised in that：It is made of major ingredient addition auxiliary material, and the major ingredient is by following parts by weight
Raw material be made：25-30 parts of minced fillet, 15-25 parts of chicken, 10-15 parts of pork, 10-15 parts of starch, 8-10 parts of water；
The auxiliary material is added according to the weight percent of major ingredient, wherein：Acetate starch 1.5-3%, Semen sesami nigrum 5-8%, ground seaweed
3-5%, plain digested tankage 1-3%, sesame oil 1-2%, garlic 0.1-0.2%, white granulated sugar 0.5-1%, monosodium glutamate 0.5-1%, edible salt 1-2%, food
With essence 0.3-0.5%.
2. imitative dragon fruit sheet articles according to claim 1, it is characterised in that：The major ingredient by following parts by weight raw material
It is made：25 parts of minced fillet, 20 parts of chicken, 12 parts of pork, 10 parts of starch, 10 parts of water；
The auxiliary material is added according to the weight percent of major ingredient, wherein：Acetate starch 2%, Semen sesami nigrum 6%, ground seaweed 5%, plain meat
Powder 2%, sesame oil 1.5%, garlic 0.1%, white granulated sugar 0.75%, monosodium glutamate 0.5%, edible salt 1.5%, food flavor 0.3%.
3. imitative dragon fruit sheet articles according to claim 1, it is characterised in that：The starch includes cassava denaturation and forms sediment
Powder, cassava are denatured light powder content and are not less than 2%.
4. the production method of imitative dragon fruit sheet articles as described in claim 1, it is characterised in that：It comprises the following steps：
1）Plain digested tankage with starch is uniformly mixed, adds in a part of water, stir evenly and stand 1-2 it is small when, obtain mixture；
2）In minced fillet input cutmixer after half is thawed, cut with the rotating speed of 900~1100 r/min and mix 5~10min, Ran Houjia
Enter chicken and 5~10min is stirred with the rotating speed of 900~1100 r/min, then add in pork and with 900~1100r/min's
Rotating speed stirs 5~10min, then adds in step 1）Mixture and remaining water, stirred with the rotating speed of 900~1100 r/min
Mix 5~10min, then add in acetate starch, Semen sesami nigrum, ground seaweed, sesame oil, garlic, white granulated sugar, monosodium glutamate, edible salt and
Food flavor is cut with the rotating speed of 900~1100 r/min and mixes 5~10min, obtains fillings；
3）Above-mentioned fillings is inserted in square grinding tool and is molded, and sheet fillings is cut into cutter；
4）The starch of its weight 1-2% is added in egg white solution, is stirred evenly, above-mentioned sheet fillings is then immersed in egg white solution
It is 5-10 seconds middle, it pulls out, drains；
5）By the first water proof boiling 5-10min at 50-60 DEG C of above-mentioned sheet fillings, 65-75 DEG C of water proof boiling 15- is then heated to
20min is finally warming up to 80-90 DEG C of water proof boiling 5-10min, then cools down, quick-frozen, obtains imitative dragon fruit sheet articles.
5. the production method of imitative dragon fruit sheet articles according to claim 4, it is characterised in that：Step 1）, the water of addition
Temperature be 35-40 DEG C.
6. the production method of imitative dragon fruit sheet articles according to claim 4, 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, pyrophosphoric acid
0.05-0.1 parts of sodium, 0.01 part of glutamine transaminage, 1-2 parts of water.
7. the production method of imitative dragon fruit sheet articles according to claim 6, 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, 2 parts of starch, 0.15 part of white granulated sugar, 0.075 part of sodium tripolyphosphate, sodium pyrophosphate 0.075
Part, 0.01 part of glutamine transaminage, 1.5 parts of water.
8. the production method of imitative dragon fruit sheet articles according to claim 6, it is characterised in that：The making side of the minced fillet
Method is as follows：It is once beaten after flesh of fish rinsing, then adds in white granulated sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamy and turn ammonia
Enzyme carries out secondary mashing to mixture；When the viscosity of mixture is 170-180Pas, water and residue are added in into mixture
Starch be beaten three times, be beaten the viscosity to mixture as 200-225Pas, obtain minced fillet.
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Cited By (1)
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Effective date of registration: 20191008 Address after: Room 101, 1st Floor, Office Building, No. 1 Changfa Road, Mawei District, Fuzhou City, Fujian Province 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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